Scenes from the Peruvian Table
Delve into the colors and potatoes of Peru!More »
Potatoes and Edible Clay: A surprising but practical combination
Visitors to the Peruvian Andes may be surprised to find their potatoes and other foods served with clay sauce. Stifle your gag reflex. It’s not such a bad idea.
How to wrap jiaozi (1:50)
Conversation with a Hawaii food historian
Arnold Hiura ponders the frequently asked question – “Where did the plate lunch come from?” and the origins of the loco-moco.
Can the origins of this soupy noodle dish be traced to Hawaii’s Chinese immigrants?
A luau favorite with Chinese origins. (2:48)
A condiment with Indian roots
With over 100 varieties of mangoes in Hawaii today, Wanda Adams explores the beloved fruit's origins. (2:29)
The ubiquitous local side dish
Wanda Adams explains her theory on the origins of Hawai‘i’s quirky mac salad. (2:25)
President Obama’s favorite island treat
Wanda Adams cools off with a shave ice at Shimazu Store. (2:10)