Synopsis

He frequented establishments that pulsed with life, places where the spirit of their offerings remained vibrant. In San Francisco, a Venezuelan eatery served up a completely gluten-free menu of timeless favorites: arepas and empanadas. And in Portland, Oregon, a family-run sausage shop churned out a dozen handcrafted meats – Italian salami cured with red wine, and bologna infused with roasted garlic and rosemary.