MAYA ALBANESE, DIRECTOR
 

MEET AMANI

Amani runs 10 to 15 miles in the middle of the night to get to the famous pub in Hermosa Beach where every single Manchester United soccer match is broadcast. Because of the time zone change, this means waking up at 3:30 am and running for a 7:00 am match start. She never misses a match.

 
 

Romy Samuel is Sneaker Mama! Maya found and directed this story of a woman sneaker collector whose love has been passed down for generations. Romy was the only woman featured in the Kids Foot Locker series and is an inspiration to women who love street style and sneaker collecting worldwide.

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Chef Nyesha Arrington is a rising star in the Los Angeles dining chef. The former Chef de Cuisine of Leona in Venice Beach is now on the precipice of opening two new much-anticipated restaurants. Nyesha comes from a family of artists and tells us why she feels she has found her own true artistic calling in food.

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CHEF REBECCEA MERHEJ - NIKE WOMEN

Chef Rebecca Merhej is the Chef de Cuisine at Love & Salt, a unique and delicious take on Italian food located in Manhattan Beach, California. Rebecca tells us how her Lebanese heritage has influenced her cooking and why her cultural legacy guided her into her life's calling.

IVETTE CABRERA - John Frieda

THE STORY OF WYNWOOD FINE ARTIST IVETTE CABRERA

Ivette Cabrera came to the United States when she was just three years old. The turmoil of the Nicaraguan Revolution caused her mother to flee the country and seek a new home with her young daughter. Now, Cabrera creates murals and other artwork in Miami that mostly focus on female strength and wisdom — and much of that inspiration originated with her own background and her evolution into womanhood.

 
 

SYLVIA's HARLEM - KETEL ONE

 

Heirloom Episode 3

To say that Sylvia’s in Harlem is a landmark would be an understatement. When the late Sylvia Woods opened her namesake restaurant in 1962, she put in motion a legacy that continues today. Sylvia’s defined soul food and put Harlem on the map for people who had never tasted it or set foot uptown before. The restaurant is still a draw for locals and food critics alike.

 
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LA GUELAGUETZA OF LOS ANGELES

WATCH HEIRLOOM EPISODE 1 HERE

You'll find no shortcuts at Guelaguetza restaurant in Los Angeles — no US-made tortillas in the kitchen, no chain-store Michelada mix behind the bar. Guelaguetza, in the Koreatown part of Los Angeles, takes real pride in bringing Oaxacan culture and food to hungry customers. Co-owner Bricia Lopez blames it on her family's perfectionism: "If we didn't care about the level of detail that goes into every dish, we would lose the essence of who we are," she says.

Owners Fernando Lopez and Maria Monterrubio came to the US with little money, speaking no English, yet they knew they wanted to open their own restaurant, serving their traditional Oaxacan recipes. With hard work, their family restaurant turned into a mini Oaxacan empire in Los Angeles, earning praise from critics like Johnathan Gold to mainstream media like Oprah magazine. When the recession hit the restaurant business, Lopez and her brother and sister decided to buy the restaurant from their parents to keep the traditions alive. The family's crowning achievement: winning a James Beard Award in 2015.

Feast on chapulines a la Mexicana (that's right, grasshoppers) while you sip on a cocktail, order the mole (it's the house specialty, for good reason), and stay for awhile — it's the way the family owners intended you to enjoy Oaxacan food.

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HEIRLOOM EPISODE 2: ANTOINE'S OF NEW ORLEANS

WATCH THE FULL FILM HERE

Antoine’s was serving crawfish and French delicacies to the gentility of New Orleans in 1840, and it has since withstood everything from the Civil War to Hurricane Katrina. Patrons today can still enjoy French-inspired cuisine while taking in Antoine’s green, gold, and fleur-de-lis splendor. Rick Blunt, the CEO of Antoine’s Restaurant, carries on the legacy of his great-great-grandfather by serving 100-year old recipes in New Orleans’ French Quarter. From Blunt’s mother, affectionately known as "Grande Dame," to members of the waitstaff who have taken over their parents' jobs, Antoine’s is full of strong characters and even stronger tradition.

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