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.

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.

Episodes

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Extras + Features

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Schedule

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