Tashia Hart
Clip: Season 2 Episode 3 | 3m 26sVideo has Closed Captions
Tashia Hart is part of an emerging food movement of young Native American chefs.
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.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Tashia Hart
Clip: Season 2 Episode 3 | 3m 26sVideo has Closed Captions
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.
Problems playing video? | Closed Captioning Feedback
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Video has Closed Captions
Clip: S2 Ep3 | 2m 25s | Hawai‘i chef Ed Kenney visits the Lac Courtes Oreilles Community College in Wisconsin. (2m 25s)
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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