Relish
Chef Yia Vang connects with culinary experts and food makers to reveal the rich tapestry of food traditions.
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UPCOMING EPISODES
Mon, 3/23 at 5:30 pm America/Chicago on Austin PBS Create
Global Grab n' Go: Pasties and Empanadas
Unwrapping the Cornish pasty with Alec and Fiona Duncan of Potter's Pasties and Pies; Argentine empanadas with Belén Rodríguez of Quebracho.
Mon, 3/23 at 7:30 pm America/Chicago on Austin PBS Create
Global Grab n' Go: Pasties and Empanadas
Unwrapping the Cornish pasty with Alec and Fiona Duncan of Potter's Pasties and Pies; Argentine empanadas with Belén Rodríguez of Quebracho.
Mon, 3/23 at 11:00 pm America/Chicago on Austin PBS Create
Global Grab n' Go: Pasties and Empanadas
Unwrapping the Cornish pasty with Alec and Fiona Duncan of Potter's Pasties and Pies; Argentine empanadas with Belén Rodríguez of Quebracho.
Tue, 3/24 at 5:30 pm America/Chicago on Austin PBS Create
Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen
Aubry Walch and Kale Walch recreate their grandma's recipe for Chamorro kelaguen with chicken and beef alternatives; chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat.
Tue, 3/24 at 7:30 pm America/Chicago on Austin PBS Create
Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen
Aubry Walch and Kale Walch recreate their grandma's recipe for Chamorro kelaguen with chicken and beef alternatives; chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat.
Tue, 3/24 at 11:00 pm America/Chicago on Austin PBS Create
Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen
Aubry Walch and Kale Walch recreate their grandma's recipe for Chamorro kelaguen with chicken and beef alternatives; chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat.
Wed, 3/25 at 5:30 pm America/Chicago on Austin PBS Create
Foraged to Fork: Fried Wild Rice
The rich history of Indigenous food in Minnesota; foraging with ethnobotanist Linda Black Elk; harvesting manoomin with Veronica Skinaway and Michaa Aubid; a modern meal of fried wild rice with chef Sean Sherman.
Wed, 3/25 at 7:30 pm America/Chicago on Austin PBS Create
Foraged to Fork: Fried Wild Rice
The rich history of Indigenous food in Minnesota; foraging with ethnobotanist Linda Black Elk; harvesting manoomin with Veronica Skinaway and Michaa Aubid; a modern meal of fried wild rice with chef Sean Sherman.
Wed, 3/25 at 11:00 pm America/Chicago on Austin PBS Create
Foraged to Fork: Fried Wild Rice
The rich history of Indigenous food in Minnesota; foraging with ethnobotanist Linda Black Elk; harvesting manoomin with Veronica Skinaway and Michaa Aubid; a modern meal of fried wild rice with chef Sean Sherman.
Thu, 3/26 at 5:30 pm America/Chicago on Austin PBS Create
The Secret Sauce: Afghan Chutney and Mexican Guisado
The Sajady sisters bottle their mom's Afghan chutney through food brand Maazah; the Silva siblings bring Mexican and Latino ingredients to El Burrito Mercado where they make guisados using their mom's recipe.
Thu, 3/26 at 7:30 pm America/Chicago on Austin PBS Create
The Secret Sauce: Afghan Chutney and Mexican Guisado
The Sajady sisters bottle their mom's Afghan chutney through food brand Maazah; the Silva siblings bring Mexican and Latino ingredients to El Burrito Mercado where they make guisados using their mom's recipe.
Thu, 3/26 at 11:00 pm America/Chicago on Austin PBS Create
The Secret Sauce: Afghan Chutney and Mexican Guisado
The Sajady sisters bottle their mom's Afghan chutney through food brand Maazah; the Silva siblings bring Mexican and Latino ingredients to El Burrito Mercado where they make guisados using their mom's recipe.