Ojibwa
Clip: Season 2 Episode 3 | 2m 25sVideo has Closed Captions
Hawai‘i chef Ed Kenney visits the Lac Courtes Oreilles Community College in Wisconsin.
Sustainable agriculture is making a comeback at the Lac Courtes Oreilles Community College in Wisconsin. Hawai‘i chef Ed Kenney visits the college and learns about their successful efforts in rehabilitating the soil to grow organic, tapping into their heirloom Native American seed bank.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Ojibwa
Clip: Season 2 Episode 3 | 2m 25sVideo has Closed Captions
Sustainable agriculture is making a comeback at the Lac Courtes Oreilles Community College in Wisconsin. Hawai‘i chef Ed Kenney visits the college and learns about their successful efforts in rehabilitating the soil to grow organic, tapping into their heirloom Native American seed bank.
Problems playing video? | Closed Captioning Feedback
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Video has Closed Captions
Clip: S2 Ep3 | 3m 26s | Tashia Hart is part of an emerging food movement of young Native American chefs. (3m 26s)
Video has Closed Captions
Clip: S2 Ep3 | 1m 26s | Different varieties of fiddlehead fern are used in traditional Ojibwe and Hawaiian dishes. (1m 26s)
Video has Closed Captions
Preview: S2 Ep3 | 30s | Valerie Kaneshiro was raised on the La Courte Oreilles Ojibwe reservation in Wisconsin. (30s)
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