Description

Sundance Institute Native Filmmakers fellow Ty Sanga spotlights Hawaiian culture once again in the culinary documentary series FAMILY INGREDIENTS. We travel with host and chef Ed Kenney, owner of Oahu’s booming restaurant Town, as he traces his ancestral roots through one of the oldest of Hawaiian foods, poi (made from taro). As the first solid food his mother served to him as a baby, Kenney has a relationship with poi that goes beyond mere consumption. He visits two land-focused food conservations and a community college to learn how people are revolutionizing the way poi is used.  

Digging deeper into a more rural area, Kenney travels to Waimea, HI, to learn about pipikaula (salted dried beef). Local resident and Hawaiian musician Kuana Torres Kahele, a direct descendent of paniolos (Hawaiian cowboys), is masterful in the art of making pipikaula. Kahele and Kenney travel to Sonoma, CA, to discover the roots and similarities that Mexican cowboys and Hawaiians share.

What begins as primarily a food journey for Kenney transforms into a self-reflective and familial cultural expedition.

— Elisa Gyotoku

Co-presented by: La Cocina

Credits

Director: Ty Sanga
Executive Producer: Heather Haunani Giugni
Producer: Heather Haunani Giugni, Renea Veneri Stewart, Dan Nakasone
Host: Ed Kenney

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