Hawai‘i continues to be heavily reliant on imports to feed its 1.4 million residents and 8 million visitors. About $3 billion a year is spent to ship in approximately 90 percent of our food, with 6 million pounds of food arriving daily by cargo ships and planes.
Chef Ming is joined by Chef Matt Louis, known for his Spanish-style tapas using seasonal New England ingredients. Matt cooks up goat meatballs with garlic mustard pesto, local farm feta and sunchoke chips, while Ming whips up surf-n-turf meatballs with his favorite Blue Dragon vinegar fries.
Come along on a tour of fruity and creamy pie shops from New York to Montana. Meet the bakers who know how to make dough, add spices to fillings and crisscross a lattice top. Classic apple pies abound, but there is also cherry, blueberry, fluffy coconut cream, cherry lattice and sweet potato.
This is the story of the Monterey Bay Aquarium’s 501st attempt to save a stranded orphan otter. From her discovery as a newborn pup crying on the beach, through her rehabilitation in secret roof tanks atop the Monterey Bay Aquarium, follow Otter 501 as she learns how to survive in the wild.
Chef Edward Lee embarks on adventures that take him out of the kitchen and into the depths of what moves and motivates him — seeking the history of what it means to be a chef, the key to making a perfect bourbon, the call of that culinary siren, the American South.