Hurricane Maria devastated Puerto Rico in 2017. Chef Jose Enrique lost his roof and some windows but not his gas line so he did what came naturally, he helped to feed as many people as he could. In this digital short Chef Ed meets Chef Jose, celebrated chef of San Juan and champion of locally grown food, in San Juan just a year before the hurricane. He shares a recipe and history of the island.
Immediately following the end World War II, word got back to Hawai’i of how Okinawa was in dire need of help. The Hawai’i Okinawans got the community together and raised money to buy 550 pigs to send back to their ancestral home. Seven men agreed to take the pigs back to Okinawa.
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.
While in Southern California, Family Ingredients team stops in to visit with Ken Peterson, Senior Communications Strategist for Monterey Bay, one of the largest aquariums in the United States. Peterson talks about the impact of single-use plastic on our environment reminding us of how individuals can make a difference.
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.
Follow Hawai’i Chef Ed Kenney to a fish market in Funibashi, Japan, located on the banks of Tokyo Bay. After a brief tour, we meet up with the owners of a local Izakaya (Japanese pub) for a memorable experience. It’s memory Ed takes back home to Hawai’i while visiting the local fish market in Honolulu.