Kaua’i farmer Valerie Kaneshiro, a mixture of Japanese and Native American, was raised on the Lac Courte Oreilles Ojibwe reservation in Wisconsin, her mom’s ancestral home. Forced to leave home at 15, disconnected from her Indian roots she so loved, Valerie tells a story of loss and rediscovery and the lessons learned while sharing an ingredient to a cultural dish found in Wisconsin and Hawaii.
Hawai‘i chef Ed Kenney visits the Lac Courtes Oreilles Community College in Wisconsin.
Tashia Hart is part of an emerging food movement of young Native American chefs.
Different varieties of fiddlehead fern are used in traditional Ojibwe and Hawaiian dishes.