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.

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.

Episodes

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

    Vietnam, Ho Chi Minh City

    S2 E4 - 26m 1s

    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.

  • California: asset-mezzanine-16x9

    California

    S2 E1 - 26m 1s

    North Shore’s Jack Johnson, singer-songwriter, surfer and ocean activist, reveals the influence his father had on him and shares those memories on a road trip along the California coast. Enjoy the music, smoked fish and tales about early surfer migration to Hawaii.

  • Wisconsin: asset-mezzanine-16x9

    Wisconsin

    S2 E3 - 26m 1s

    Kaua’i farmer Valerie Kaneshiro, a mixture of Japanese and Native American, was raised on the Lac Courte Oreilles Ojibwe reservation in Wisconsin, her mom’s ancestral home. Forced to leave home at 15, disconnected from her Indian roots she so loved, Valerie tells a story of loss and rediscovery and the lessons learned while sharing an ingredient to a cultural dish found in Wisconsin and Hawaii.

  • Lana'i: asset-mezzanine-16x9

    Lana'i

    S2 E6 - 25m 31s

    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.

  • Vietnam, Hanoi: asset-mezzanine-16x9

    Vietnam, Hanoi

    S2 E5 - 26m 1s

    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.

  • Philippines: asset-mezzanine-16x9

    Philippines

    S2 E2 - 26m 1s

    Bravo Top Chef ‘s Fan Favorite Sheldon Simeon finds it easy to shine the light on traditional Filipino dishes - but it takes a first ever trip to the Philippines to rock his culinary senses. Born and raised in the small town of Hilo, Hawaii, Sheldon credits his dad for his love of the Filipino cuisine. Join Family Ingredients in an episode that shares everything about family, food and fun.

Extras + Features

  • 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.

  • 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.

  • Tashia Hart: asset-mezzanine-16x9

    Tashia Hart

    S2 E3 - 3m 26s

    Utilizing indigenous ingredients and food traditions to create a brilliant contemporary cuisine is at the heart of an emerging indigenous food movement among young Native American chefs. Tashia Hart, culinary ethnobotanist, shows Chef Ed Kenney how to take indigenous ingredients to create a contemporary dish.

  • Wisconsin: asset-mezzanine-16x9

    Wisconsin

    S2 E3 - 30s

    Valerie Kaneshiro, a mixture of Japanese and Native American, was raised on the Lac Courte Oreilles Ojibwe reservation in Wisconsin, her mom’s ancestral home. Forced to leave her home at 15, disconnected from her Indian roots she so loved, Valerie tells a story of loss and rediscovery and all the lessons learned while sharing an ingredient to a cultural dish found in Wisconsin and Hawaii.

  • Ueunten Foraging: asset-mezzanine-16x9

    Ueunten Foraging

    S2 E3 - 1m 26s

    Different varieties of fiddlehead fern are used in traditional Ojibwe and Hawaiian dishes. Chef Ed Kenney takes a tour of a family farm on Kaua‘i to learn about the Hawaiian variety, pohole, and how to harvest it.

  • Monterey Bay Aquarium: asset-mezzanine-16x9

    Monterey Bay Aquarium

    S2 E1 - 1m 28s

    Chef Ed Kenney and, singer-songwriter, Jack Johnson visit the Monterey Bay Aquarium to get a behind the scenes look at the aquarium and grab a snack at the same time.

  • Jack Johnson: asset-mezzanine-16x9

    Jack Johnson

    S2 E1 - 2m 49s

    Chef Ed Kenney visits singer-songwriter, Jack Johnson, to talk about Jackʻs fondest memories of his father, fishing and growing up on the North Shore of O‘ahu. Smoked fish was a constant whenever Jack fished with his father and takes him back to special moments spent with him.

  • Skateboarding: asset-mezzanine-16x9

    Skateboarding

    S2 E1 - 1m 8s

    Singer-songwriter, Jack Johnson takes Chef Ed Kenney down memory lane to "bomb the hill" on borrowed skateboards in Trinidad, CA, just like Jackʻs father did when he was younger.

  • Makana Bird: asset-mezzanine-16x9

    Makana Bird

    S2 E1 - 2m 53s

    Chef Ed Kenney and singer-songwriter Jack Johnson travel to Northern California to visit the Monterey Bay Aquarium and learn about the harmfulness of plastics in our oceans. During this visit they make a lifelong impression on Makana (gift), the aquariumʻs ambassador for plastic free oceans.

  • 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.

  • 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!

  • 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?

Schedule

WETA Passport

Stream tens of thousands of hours of your PBS and local favorites with WETA Passport whenever and wherever you want. Catch up on a single episode or binge-watch full seasons before they air on TV.