Traveling the world for a taste of home
COURTESY RENEA VENERI STEWART
June 22: Hawaii and poi with chef Ed Kenney
While visiting kalo advocate Daniel Anthony in Kahaluu, Kenney tasted some aged poi and then cooked up this plate of raw and fried opelu, with a garnish of watermelon radish, to accompany the poi. Anthony taught the crew about paiai (pounded, undiluted kalo).
COURTESY RENEA VENERI STEWART
Kenney appears in the Hawaii segment with his mother, Beverly Noa.
COURTESY RENEA VENERI STEWART
June 29: Okinawa and soki soba with Hisae Uki of Sun Noodles
Okinawan soki soba is the comfort food of Okinawa. Many Okinawans enjoy this dish several times a week. Soki soba is topped with rafute, or shoyu pork ribs; in fact, “soki” means “pork ribs.” Condiments include green onions and koregusu, the Okinawan equivalent of chili pepper water.
COURTESY RENEA VENERI STEWART
July 6: Tahiti and poisson cru with Hokule‘a crew member Maui Tauotaha
Tauotaha, a Tahitian native, calls poisson cru, a raw-fish preparation, “the quintessential dish of Tahiti.”
COURTESY RENEA VENERI STEWART
While in Tahiti Tauotaha visited Tautira, his family’s village, and spent time with his grandmother Mahine Tauotaha.
COURTESY RENEA VENERI STEWART
Aug. 10: Puerto Rico and arroz con gandules with entertainer Tiara Hernandez
Hernandez spends some family time with her nephew, Liam Hernandez, shelling fresh gandules at her brother’s home in California. Shelling gandules is something of a tradition in many Puerto Rican households during the holidays as peas are prepared for gandule rice.
COURTESY RENEA VENERI STEWART
Aug. 3: Japan and miso soup with chef Alan Wong
Ed Kenney takes in the sights and sounds of a busy intersection in Shinjuku, Tokyo, during his first visit to the country as host of “Family Ingredients.”
COURTESY RENEA VENERI STEWART
Alan Wong grew up eating tsukemono, or Japanese pickled vegetables, and the trip brought back that childhood food memory. He was inspired to experiment with different versions when he returned home, using local vegetables. This one features local cucumbers.
COURTESY RENEA VENERI STEWART
July 13: California and pipi kaula with musician Kuana Torres Kahele
Kahele, whose father comes from seven generations of Big Island paniolo, relaxes in a barn at Kahua Ranch. Mexican vaqueros (cowboys) passed on their skills to the first paniolo. The ranch’s manager is a descendant of a vaquero.
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