Kaua’i Pa’akai (Salt) Hanapēpē Salt Ponds
Ed and Malia Nobrega-Olivera discuss the effects of climate change.
Episode 4 Preview | Kaua’i Pa’akai (salt)
We follow Raiatea from Molokaʻi to Kauaʻi, where her maternal roots are deeply connected to the salt ponds of Hanapēpē, one of the most highly prized natural salts in the world. In this episode we learn more about her family tree which is like a puzzle – each precious piece reveals a part of Hawaiʻiʻs unique history.
Episode 3 Preview | Molokaʻi Poke
Molokaʻi is nestled between the islands of Oʻahu, Maui and Lanaʻi, measuring only 38 miles in length and 10 miles in width. It’s the least populated of all the Hawaiian Islands and residents prefer it that way. Fiercely independent, they fish, hunt, plant taro and tend to their gardens, proudly passing down their traditions from one generation to the next.
Monterey Bay Aquarium
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.
Makana Bird
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.
Jack Johnson
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
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.
Episode 2 Preview | California
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.
Mākaha Mango Chef Michelle Karr-Ueoka
Mangos are in season! Here's a mouth-watering dish you will love.
Season 3 Preview
From the rural Hawaiian island of Molokaʻi, to the west and north shores of Oʻahu and Kauaʻi, we swim, fish and slurp down mango ice cream. We visit thriving farms that feed us, local fashion designers that dress us and hosts that teach us how to surf and play the ‘ukulele. These stories remind us of how much we have to be grateful for.
Episode 1 Preview | Oʻahu Mango
Haʻa Keaulana is a surfer, photographer, environmentalist and part of the family of guardians who watch over Mākaha Beach. You can find her on any given day diving, swimming or surfing in the sea. For Haʻa, food sustainability is key to protecting the island’s fragile ecosystem. She is committed to promoting sustainable practices that will ensure a healthy future for her community and the planet.
Lana’i Venison
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.
Ueunten Foraging
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.
Wisconsin Fiddlehead Fern
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.
Tashia Hart
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.
Ojibwa
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.
Cousin Le
Hawai’i chef Andrew Le reunites with family in Ho Chi Minh City, sharing stories and food memories over a hot bowl of pho.
Supported by
