Detroit chef Tunde Wey has been wayward for a while now, crisscrossing the U.S. by Greyhound Bus with his Lagos Nigerian pop-up and now settled at a food stall in New Orleans' St. Roch Market. Today, NPR's The Salt takes a dive into Wey's experience traveling and cooking across U.S.
During the tour, Wey was asked by celebrity chef and Loco'l co-founder Roy Choi to cook at his Los Angeles restaurant. However, Wey never made it to the event. Instead, he spent several weeks in an El Paso detention center after getting caught with an expired student visa.
Listen to the full story below: