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

  • Puerto Rico – Arroz con Gandules: asset-mezzanine-16x9

    Puerto Rico – Arroz con Gandules

    S1 E6 - 25m 31s

    Puerto Rican pride thrives in Hawai’i! Chef Ed meets up with entertainer Tiara Hernandez, whose family grew up in Waikiki. Tiara follows a culinary path to a country she’s never seen to learn more about her heritage.

  • Japan – Miso Soup: asset-mezzanine-16x9

    Japan – Miso Soup

    S1 E5 - 25m 31s

    In Japan, miso factories are like microbreweries in America. Hawai’i chefs Ed Kenney and Alan Wong search for the finest ingredients and dive deep into a bowl of Wong’s favorite childhood dish, miso soup.

  • California – Pipi Kaula: asset-mezzanine-16x9

    California – Pipi Kaula

    S1 E4 - 25m 31s

    Hawaiian cowboys, who were considered among the best in the world, made tender beef jerky called pipi kaula. Trace the origins of the Hawaiian cowboy lifestyle to the adobes of California, and see how the traditions are still enjoyed today.

  • Tahiti - Poisson Cru: asset-mezzanine-16x9

    Tahiti - Poisson Cru

    S1 E3 - 25m 31s

    Modern seafarers proved that Polynesians navigated their world in canoes, following the stars. Meet a crew member on a worldwide voyage with a stop at his ancestral home — a family moment to remember and a dish never to forget.

  • Okinawa - Soki Soba: asset-mezzanine-16x9

    Okinawa - Soki Soba

    S1 E2 - 25m 31s

    Don’t confuse Okinawan soba with Japanese soba. The blend of noodles, soup, and pork spare ribs embodies the spirit of the Okinawan people and the complex history of their islands.

  • Hawai'i - Poi: asset-mezzanine-16x9

    Hawai'i - Poi

    S1 E1 - 25m 31s

    Hawaiian cuisine is blazing its way into kitchens across America with exciting flavors and ingredients, but the most famous Hawaiian dish is the one that is most misunderstood.

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.

  • 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.

  • 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.

Schedule

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