Tashia Hart
Season 2
Episode 3
About the Episode
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.
Aired:
| Expires: | Runtime: 3m 26s
Recent Episodes
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Episode 3, Season 3<br> Molokaʻi Poke
Hawaiian vocalist Raiatea Helm introduces us to “Molokaʻi style”.| 25:32 -
Episode 4, Season 3<br> Kaua’i Pa’akai (salt)
Raiatea Helm shows us the importance of Aloha ʻĀina in the face of climate change.| 25:31
Extras
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Kaua’i Pa’akai (Salt) Hanapēpē Salt Ponds
Ed and Malia Nobrega-Olivera discuss the effects of climate change.1:40 -
Episode 4 Preview | Kaua’i Pa’akai (salt)
Raiatea Helm shows us the importance of Aloha ʻĀina in the face of climate change.0:30 -
Episode 3 Preview | Molokaʻi Poke
Hawaiian vocalist Raiatea Helm introduces us to “Molokaʻi style."0:30 -
Episode 2 Preview | California
Jack Johnson reveals the influence his father had on him and shares those memories0:30 -
Episode 1 Preview | Oʻahu Mango
Surfer, photographer, actor, and environmentalist Haʻa Keaulana – protector of Oʻahu.0:30 -
Monterey Bay Aquarium
Chef Ed Kenney and, singer-songwriter, Jack Johnson visit the Monterey Bay Aquarium.1:28 -
