Award-winning chef, restaurateur, and food activist Marcus Samuelsson discusses his singular approach to food, tracing how ancient, "of-the-earth" ingredients—coconut, teff, plantains, acai, rice—carry stories of ancestry, migration, and resilience across the Caribbean, the Americas, the Pacific, Asia, and Africa. He is joined by Laurie Ochoa, Los Angeles Times Food editor and manager, and Sandra Jackson-Dumont, cultural strategist, curator, and producer, for a conversation on how the cross-pollination of cultural traditions in Los Angeles enriches the food and the art that we make and consume.