In this first episode host Ed Kenney connects us to the food that made the biggest impact on his life – poi, also known as taro. The 14th most cultivated crop on earth, taro is eaten around the world, but only Hawaiians make poi. Join Ed on his personal journey tracing a food that has kept his family together.
If you have eaten ramen (noodles) in the United States, chances are those noodles are from Hidehito Uki’s family business called Sun Noodle. In this episode daughter Hisae Uki travels to her ancestral home of Okinawa with Ed Kenney. Together they taste the soup Okinawa calls their own.
In this episode Chef Ed travels to Tahiti to meet up with a young man sailing the globe on a double-hulled canoe. Maui Tauotaha comes from a long line of canoe carvers and Ed joins him at his ancestral village to follow his favorite food memory – poisson cru, or raw fish, the quintessential Tahitian dish
Ed’s guest in this episode is Hawaiian musician Kuana Torres Kahele who prepares a simple dish with a rich history. In Hawaiian it is called pipi kaula, which translates in English to roped meat and is cooked under the sun in a dry box – a favorite dish in HawaiĘ»i!
A “chefs” episode, highly acclaimed Chef Alan Wong of Honolulu takes Chef Ed Kenney of Kaimuki on an unforgettable adventure of his ancestral home, Japan. The premise of Family Ingredients is to follow a memory dish and Alan chooses miso soup, which leads them to interesting places and fascinating people. A culinary delight from farm to table.
Born and raised in a musical family of five talented brothers and sisters, Tiara Hernandez’s family can trace their roots to both the Philippines and Puerto Rico. In this episode she describes how Gandule Rice was the comfort dish she grew up with and loved. Host Ed Kenney travels with Tiara to Puerto Rico to uncover the origin of this dish. We see it prepared many times and in many ways but it is the shared meal with her sisters and brother that makes this experience whole.
Singer-songwriter and surfer Jack Johnson shares memories of his father on a road trip along the California coast. Enjoy the music, smoked fish and tales about early surfer migration to Hawaii.
"Top Chef" fan favorite Sheldon Simeon makes his first trip to the Philippines. Born and raised in Hawaii, Simeon credits his dad for his love of Filipino cuisine.
Kauai farmer Valerie Kaneshiro tells a story of loss, rediscovery and lessons learned while sharing an ingredient in a dish found in Wisconsin and Hawai'i.
Hawaiian chef Andrew Le travels to Ho Chi Minh City to taste pho, the national dish of Vietnam, and to connect to his family roots in the city his parents fled in 1975, barely escaping the fall of Saigon.
Chefs Ed Kenney and Andrew Le travel to Hanoi to learn about the origins of pho. They also visit an ancient village and learn about a near-tragedy that brought the Le family closer and jump-started Andrew's culinary career.
Anela Evans travels from the hunting grounds of Lana'i Island to the Merrie Monarch Festival.
