The conclusion explores ties between “Food and Family”---both natural and “ad hoc” families, as host Marcus Samuelsson puts it. One segment follows a food writer home from Seattle to Missouri, where her parents, owners of a Chinese restaurant, mark their 32nd anniversary. Others drop in on a Mexican-American family's tamale-based Christmas celebration and a five-day Samoan-American funeral. And St. Paul police and firefighters share a friendly rivalry over pots of a local stew called “booya.”
“Food and Culture” (Part 2 of three) explores various ethnic ingredients in what host Marcus Samuelsson calls America's culinary “stew.” It's whale meat (controversially) for the Makah Native Americans in Neah Bay, Wash.; poi and kalo for native Hawaiians (and “local food” for other Hawaiians); kaloches (they're like Danish pastries) for Texas's Czech community; and rice in coastal South Carolina's Guichee (Gullah) culture. Says writer Vertamae Grosvenor: “If I'm eating rice, I'm home.”
“Food and Life” (Part 1 of three) covers life itself, from a Hindu fertility feast (husbands are fed by the mothers-in-law) to a chef who prepared last meals for Texas death-row inmates. There's also an Italian-American wedding. Exclaims the father of the bride: “Lots of food, lots of fun, lots of love.” New York chef Marcus Samuelsson hosts.