In Part 2, David Moscow returns to Los Angeles with one mission: turn the ingredients he’s gathered across the state into a beautiful fig and wild mushroom focaccia alongside the young chefs of Little Kitchen Academy.From making fresh ricotta by hand with raw goat milk, to harvesting award-winning honey from backyard hives, to grinding ancient grains on stone mills in Northern California, David’s week has taken him from farms to forests to rooftops and warehouses. Now he brings it all together in the classroom, where the kids guide him through kneading dough, choosing toppings, and baking their final creation.Along the way, David explores the hidden food systems of Los Angeles — urban rooftop farms, indoor mushroom forests, regenerative agriculture centers, and community foraging projects — discovering how a massive city can grow, harvest, and sustain its own ingredients in unexpected ways.The episode ends with a shared meal and a reminder that cooking isn’t just about the recipe — it’s about the people, places, and stories behind every bite.Want to dig deeper into a city or neighborhood?Check out our expertly curated city guidebooks at lostin.comWe pour all of our love for travel into every guidebook, which includes recommendations for hidden restaurants, shops, and activities far from the well-known tourist areas and off the radar of mainstream travel accounts.We also share daily travel inspiration, city stories, and behind-the-scenes moments across our social channels, follow us to stay connected wherever you roam.--Connect with us--Web: https://lostin.com/ Instagram: https://www.instagram.com/lost_in_travelFacebook: https://www.facebook.com/lostintravelguide Twitch: https://www.twitch.tv/lost_in_travel