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  • Food Justice

    Counter Space takes on systemic racism in America’s food systems. Sophia pays homage to the legendary chef Edna Lewis through cooking and talks with culinary star Kia Damon.

  • Taste of a Nation

    Decades of political instability take a toll on Iraq’s national dish, grilled carp. Sophia shows us how to make Masgouf sauce and meets a chef upholding his heritage through food

  • Edible Insects

    French businesses bet big on insects as food while Sophia shows us how to cook with bugs at home. We explore the off-limit foods that might soon be on our plates.

  • Spice of Life

    We go to the annual saffron harvest to see why Kashmir’s legally protected spice is so coveted. Sophia explores the roots of the spice trade and makes chai saffron crème brûlée.

  • Feeding Longevity

    We meet the people of Ikaria cooking up a healthy way of life as Sophia prepares a mediterranean classic. We ask if the blue zone diet can be replicated around the world.

  • Demand & Supply

    China super-charges its take-out industry at a cost as Sophia uses restaurant leftovers in a dish. We meet furloughed chefs shifting to delivery and salute the “Thank You” bag.

  • Last Orders

    As COVID takes its toll on restaurants, we meet those impacted. Sophia bakes them a tribute and meets an expert who suggests that there are hopeful business models on the rise.

  • Future Farms

    Amid questions about conventional farming methods, many look to do more with less. We meet people building farms of the future and Sophia shows us how to make braised cabbage.

  • SELF CURING

    Desperate Venezuelans turn to tea to fend off the coronavirus and Sophia makes preserved lemons and discusses when food can be considered medicine.

  • ALT MILK

    Australians milk an invasive spieces for a dairy alternative as Sophia cooks up some glazed goat milk waffles. We meet a dairy farmer breaking down the impact of milk alternatives.

  • FOOD FEARS

    Japan’s Fukushima farmers work to overcome radiation stigma as Sophia makes black rice pudding & peach compote. We meet a sommelier who says Fukushima’s sake is nothing to fear.

  • CHAIN REACTION

    Mexican cartels muscle in on America’s avocado trend while Sophia cooks with cactus to make nopales fish tacos. We meet a supply chain expert and learn the origins of the Hass avocado.

  • TANK TO TABLE

    Fishing moves to indoor tanks to feed demand as Sophia makes salmon poke bowls. We meet an evironmental advocate who’s shelling out for cleaner waters and see Japan’s Ama divers.

  • PRESERVING CULTURE

    Uighur restaurateurs use food to preserve their heritage as Sophia cooks Kewap lamb kebabs. We meet a Uighur school founder and a TikToker blending activism and makeup tutorials.

  • MUSHROOMS: 2020 WINNER

    We celebrate the unexpected winner of a bizarre year by digging into mushroom mania. Sophia makes wild mushroom soup and geeks out with Chile’s first female mycologist.

  • RUSSIA’S HOME GROWN

    Sanctions in Russia help spawn a new industry and Sophia makes sweet and savory Sirniki. A photographer explains why older Russians pack a month’s worth of food in the pantry.