Hidden Kitchens

Hidden Kitchens

An ongoing series exploring the world of hidden kitchens: street corner cooking, legendary meals and eating traditions...how communities come together through food. Produced by the Kitchen Sisters.More from Hidden Kitchens »

Most Recent Episodes

The Breadbasket Blues: A Central Valley Kitchen Story

Hidden Kitchens takes us into the agricultural heart of California's Central Valley, the "nation's breadbasket," where the rates of juvenile obesity and type 2 diabetes are some of the highest in the nation. The Kitchen Sisters travel to Fresno, Bakersfield, Kettleman City and beyond to chronicle some of hidden causes of this epidemic and the local kitchen visionaries grappling with the problems.

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Stubb Stubblefield: Archangel of Barbecue

C. B. "Stubb" Stubblefield, namesake of the barbecue sauce and legendary club in Austin, Texas, had a mission to feed the world, especially the people who sang in it. When he started out in Lubbock, he generously supported both black and white musicians the likes of Joe Ely, Jimmie Dale Gilmore, Muddy Waters, Johnny Cash, Willie Nelson, Stevie Ray Vaughn, Tom T. Hall — creating community and breaking barriers.

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Garden Allotments: A London Kitchen Vision

Hidden Kitchens travels across London to explore the long tradition of allotments: urban communal garden plots wedged in between buildings, planted in abandoned open spaces, carved into hillsides, bequeathed to the working classes on protected land scattered across the city by the hundreds.

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The Birth of Rice-A-Roni

The worlds of a young Canadian immigrant, an Italian pasta making family, and an old Armenian woman converge in this story of the creation of the "San Francisco Treat."

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The Sheepherders Ball

Hidden Kitchens explores the world of Basque sheepherders in the American west and their outdoor, underground, one man, 2,000 sheep, two dog cooking traditions. Basques have been well known as sheepherders in the United States from as early as the 1850s. When there was a shortage of shepherds in the 1950s Basques were recruited from Spain and France to tend sheep throughout the western states. Within days of arriving in America these men, with little or no sheepherding background, found themselves working alone, with two dogs and 2,000 sheep, sleeping in canvas tents, walking hundreds of miles across the mountains, in search of food and pasture. They cooked underground using Dutch ovens to bake bread and stew lamb, or ate at boarding houses that popped up along the sheepherding trail. And in Boise, once a year, they feasted on chorizo and broad bean stew, while dancing to the Jota, at the Sheepherders' Ball.

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