Food

Family Ingredients

Get an introduction to interesting people and riveting stories linked by a family recipe, starting from a base in Hawaii to locations such as Japan and Puerto Rico. Find the rich and sometimes surprising connections to a treasured family dish.

Chef Maria Grubb

4m 55s

Take a look back at our visit with Chef Maria Grubb at her restaurant Gallo Negro. Located in a vibrant neighborhood, it is a gem that boasts delicious food and drinks. Family Ingredients was there a year before Hurricane Maria which devastated Puerto Rico. Today Chef Maria is as popular as ever, but it took hard work and determination to get back to a new normal.

Episodes

  • Chef Maria Grubb: asset-mezzanine-16x9

    Chef Maria Grubb

    4m 55s

    Take a look back at our visit with Chef Maria Grubb at her restaurant Gallo Negro. Located in a vibrant neighborhood, it is a gem that boasts delicious food and drinks. Family Ingredients was there a year before Hurricane Maria which devastated Puerto Rico. Today Chef Maria is as popular as ever, but it took hard work and determination to get back to a new normal.

  • A Hawai’i-Okinawan Story: asset-mezzanine-16x9

    A Hawai’i-Okinawan Story

    4m 10s

    Immediately following the end World War II, word got back to Hawai’i of how Okinawa was in dire need of help. The Hawai’i Okinawans got the community together and raised money to buy 550 pigs to send back to their ancestral home. Seven men agreed to take the pigs back to Okinawa.

  • Ocean Care: asset-mezzanine-16x9

    Ocean Care

    3m 34s

    While in Southern California, Family Ingredients team stops in to visit with Ken Peterson, Senior Communications Strategist for Monterey Bay, one of the largest aquariums in the United States. Peterson talks about the impact of single-use plastic on our environment reminding us of how individuals can make a difference.

  • Fish Markets: asset-mezzanine-16x9

    Fish Markets

    7m 19s

    Follow Hawai’i Chef Ed Kenney to a fish market in Funibashi, Japan, located on the banks of Tokyo Bay. After a brief tour, we meet up with the owners of a local Izakaya (Japanese pub) for a memorable experience. It’s memory Ed takes back home to Hawai’i while visiting the local fish market in Honolulu.

  • Chef Jose Enrique: asset-mezzanine-16x9

    Chef Jose Enrique

    4m 36s

    Hurricane Maria devastated Puerto Rico in 2017. Chef Jose Enrique lost his roof and some windows but not his gas line so he did what came naturally, he helped to feed as many people as he could. In this digital short Chef Ed meets Chef Jose, celebrated chef of San Juan and champion of locally grown food, in San Juan just a year before the hurricane. He shares a recipe and history of the island.

  • Ed Meets Vivian: asset-mezzanine-16x9

    Ed Meets Vivian

    4m 19s

    PBS chefs meet on this segment - celebrity Chef Vivian Howard of "A Chef’s Life" fame visits Hawai’i to make cooking magic. She stops in to visit Chef Ed Kenney at his restaurant, Mud Hen Water, where she is introduced to ‘uala (sweet potato), ulu (bread fruit), and taro among other foods.

Extras + Features

  • Laulau Preparation: asset-mezzanine-16x9

    Laulau Preparation

    S2 E6 - 3m 22s

    Laulau, a traditional Hawaiian dish, is usually made with pork or chicken. However, Hawai‘i chef Ed Kenney learns how to make laulau with venison from Anela Evans, Lāna‘i sytle. The magic of a pressure cooker cuts down cooking time by hours!

  • Lana'i: asset-mezzanine-16x9

    Lana'i

    S2 E6 - 30s

    Hawaiian hula dancer, cultural practitioner, and sustainable hunter Anela Marie Kawehikulaonalani Evans shares the love and respect she has for her island home. Join Family Ingredients as we follow Anela from the hunting grounds of Lana’i Island to the largest hula competition in the world, the Merrie Monarch Festival.

  • Kupuna: asset-mezzanine-16x9

    Kupuna

    S2 E6 - 2m 15s

    Hawai‘i chef Ed Kenney talks story with Aunty Lei to find out what it was like growing up on the island of Lāna‘i. In Hawaiian they call her elder or “kupuna". She shares her stories joyfully and we are a better community for it.

  • Vietnam, Hanoi: asset-mezzanine-16x9

    Vietnam, Hanoi

    S2 E5 - 30s

    We continue our journey in Vietnam, with Chefs Ed Kenney and Andrew Le. In Hanoi we learn about the origins of pho, visit an ancient village, and find out about a near tragedy that brought the Le family closer together and jump started Andrew’s culinary career.

  • Candy: asset-mezzanine-16x9

    Candy

    S2 E5 - 2m 42s

    On their culinary adventure, Hawai‘i chefs Ed Kenney and Andrew Le learn how to make che lam, a Vietnamese style mochi made from rice and Pandan. Pandan is used in Vietnam for many things including tea and seasoning. Can you describe what its flavor is?

  • Noodle Shop: asset-mezzanine-16x9

    Noodle Shop

    S2 E5 - 2m 34s

    Handmade Vietnamese rice noodles are still made in Vietnam. Learn how this family run business sticks to tradition to produce delicious rice noodles doing it all by hand and not by machine!

  • Pork Belly: asset-mezzanine-16x9

    Pork Belly

    S2 E5 - 1m 33s

    Many cuisines have pork belly dishes. Find out about the unique technique and ingredients that go into roasted crispy pork belly, Vietnamese style.

  • Vietnam, Ho Chi Minh City: asset-mezzanine-16x9

    Vietnam, Ho Chi Minh City

    S2 E4 - 30s

    In this two-part episode we follow popular Hawaii Chef, Andrew Le, to Ho Chi Minh City not just to taste original Pho the national dish of Vietnam, but also to connect to his family roots. It is a return to the city that his parents fled in 1975, barely escaping the fall of Saigon.

  • Pho Shop: asset-mezzanine-16x9

    Pho Shop

    S2 E4 - 3m 45s

    The deceivingly simple broth of pho has layers upon layers of flavor. Join Hawai‘i chefs Ed Kenney and Andrew Le when they discover the complexity of pho at an unassuming yet well renowned soup shop in Ho Chi Minh City, Vietnam.

  • Duck Noodle: asset-mezzanine-16x9

    Duck Noodle

    S2 E4 - 2m 55s

    Duck noodle soup is an example of how Chinese food has evolved in Vietnam. Different from Vietnamese food and different from Chinese food, it's the perfect combination of both.

  • Cousin Le: asset-mezzanine-16x9

    Cousin Le

    S2 E4 - 2m 24s

    Hawai’i chef Andrew Le reunites with family in Ho Chi Minh City, sharing stories and food memories over a hot bowl of pho.

  • Ojibwa: asset-mezzanine-16x9

    Ojibwa

    S2 E3 - 2m 25s

    Sustainable agriculture is making a comeback at the Lac Courtes Oreilles Community College in Wisconsin. Hawai‘i chef Ed Kenney visits the college and learns about their successful efforts in rehabilitating the soil to grow organic, tapping into their heirloom Native American seed bank.

Schedule

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