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Airs Saturdays, Dec. 16, 2017 - Jan. 20, 2018 at 3:30 p.m. on KPBS TV

Valerie Kaneshiro with Ed Kenney on her farm in Kaua'i.

Credit: Courtesy of Renea Veneri Stewart

Above: Valerie Kaneshiro with Ed Kenney on her farm in Kaua'i.

This series continues to celebrate the many cultures that have shaped Hawai'i

Season 2 of FAMILY INGREDIENTS, continues celebrating Hawai'i's diversity through food and stories. Host/chef Ed Kenney explores food memories and family tales that take viewers around the world and open up stories of the human experience, one recipe at a time.

Each episode features a guest who introduces a favorite childhood dish, or family recipe, which leads us to exciting destinations like Hawai’i, Tahiti, Japan, Vietnam, the Philippines, Puerto Rico and more.

Together we explore the history of each recipe as we follow Ed and his guest on a journey that bridges communities across oceans through cultural experiences and shared history.


Episode 1: “California - Smoked Fish” airs Saturday, Dec. 16 at 3:30 p.m. - Join North Shore's Jack Johnson, singer-songwriter, surfer and ocean activist, as he 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 Hawai'i.

S2 Ep1: 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.

Episode 2: “Philippines - Adobo” airs Saturday, Dec. 23 at 3:30 p.m. - Travel with Sheldon Simeon, a Top Chef "Fan Favorite," as he makes his first trip to the Philippines. Born and raised in the small town of Hilo, Hawai'i, Simeon credits his dad for his love of Filipino cuisine.

S2 Ep2: Baguio Market

Hawai‘i chefs Ed Kenney and Sheldon Simeon shop for dinner at the Baguio Market, Philippines, and have their senses rocked. Join the excitement as they forage from one vendor to the next ending with a lesson in filleting fish - Baguio style.

Episode 3: “Wisconsin - Fiddlehead Fern” airs Saturday, Dec. 30 at 3:30 p.m. - Hear from Kaua'i farmer Valerie Kaneshiro, forced to leave her home on an Ojibwe reservation in Wisconsin at 15. She tells a story of loss, rediscovery and lessons learned while sharing an ingredient in a dish found in Wisconsin and Hawai'i.

S2 Ep3: 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.

Episode 4: “Vietnam, Ho Chi Minh City – Pho” airs Saturday, Jan. 6, 2018 at 3:30 p.m. - Follow popular Hawai'i Chef Andrew Le 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.

S2 Ep4: Pho Shop

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.

Episode 5: “Vietnam, Hanoi – Pho” airs Saturday, Jan. 13, 2018 at 3:30 p.m. - Join chefs Ed Kenney and Andrew Le in Hanoi to learn about the origins of pho. Visit an ancient village and find out about a near-tragedy that brought the Le family closer and jump-started Andrew’s culinary career.

S2 Ep5: Candy

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?

Episode 6: “Lana'i – Venison” airs Saturday, Jan. 20, 2018 at 3:30 p.m. - Follow Hawaiian hula dancer, cultural practitioner and sustainable hunter Anela Marie Kawehikulaonalani Evans from the hunting grounds of Lana’i Island to the largest hula competition in the world, the Merrie Monarch Festival.

S2 Ep6: Laulau Preparation

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!

S2 Ep6: Kupuna

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.


Season 2 of FAMILY INGREDIENTS will be available to stream on demand through Dec. 31, 2017. If you missed it, Season 1 is also available to stream on demand.


An executive production of Rock Salt Media and Pacific Islanders in Communications and is produced for PBS by Rock Salt Media. Executive Producer: Heather H. Giugni. Producer/Director Of Photography: Renea Veneri Stewart. Director/Writer: Ty Sanga.


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