We are combining innovation with tradition in this season 5 segment of Weekends with Yankee (episode 503). Amy is in Boston, Massachusetts to meet chef Douglass Williams at his restaurant Mida to make gnocchi cacio e pepe. First, they need some ingredients. They start at One Mighty Mill, founded by Joe Olinto. Joe’s flour is actually alive, providing a depth of flavor and nutrient density to cooking. Then, they stop at Urban Grape and meet owner TJ Douglas, patron of the progressive wine scale, who hopes to bring black voices into the wine space. Back at Mida, they make pasta and enjoy the fruits of their labors with a glass of wine while talking about Douglass’s hopes for a more inclusive, welcoming future that celebrates community.
About Weekends with Yankee
Produced by GBH, Boston’s preeminent public media producer, Weekends with Yankee is a Telly Award–winner in theTourism/Travel category and was recently nominated for Best New Series and Best Travel Program by The Taste Awards. Series funding for Weekends with Yankee is provided by New Hampshire Division of Travel & Tourism Development, Maine Office of Tourism, Massachusetts Office of Travel & Tourism, The Barn Yard, American Cruise Lines, and Grady-White Boats.
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