Skip to Main Content

Taro in Hawaii

This video is only available in KET Passport. Learn More

KET Passport
Become a KET Member

Recent Episodes

Sponsored by:

Season 2 Episodes

Taro in Hawaii
S2 E213 Length 26:46 Premiere Date 04/02/25

Beef in Texas
S2 E212 Length 26:46 Premiere Date 04/02/25

Olives in California
S2 E211 Length 26:46 Premiere Date 04/02/25

Pumpkins In Illinois
S2 E210 Length 26:46 Premiere Date 04/02/25

Salmon in Washington
S2 E209 Length 26:46 Premiere Date 04/02/25

Grapes in New York
S2 E208 Length 26:46 Premiere Date 04/02/25

Cherries in Michigan
S2 E207 Length 26:46 Premiere Date 04/02/25

Lobster in Maine
S2 E206 Length 26:46 Premiere Date 04/02/25

Honey in North Dakota
S2 E205 Length 26:46 Premiere Date 04/02/25

Wheat in Kansas
S2 E204 Length 26:46 Premiere Date 04/02/25

Walleye in Ohio
S2 E203 Length 26:46 Premiere Date 04/02/25

Mushrooms in Pennsylvania
S2 E202 Length 26:46 Premiere Date 04/02/25

Crawfish in Louisiana
S2 E201 Length 26:46 Premiere Date 04/02/25

See All Episodes

caret down

TV Schedules

Jump to Recent Airdates

Upcoming

Walleye in Ohio - S2 E3

Regional traditions surrounding walleye and perch in Ohio; catching walleye in Lake Erie; cooking walleye fillets, cheeks and "wings" on Kelleys Island; raising perch with aquaculture; sampling gefilte fish in Cleveland.

  • Monday March 2, 2026 3:00 pm ET on KET
  • Monday March 2, 2026 2:00 pm CT on KET

Wheat in Kansas - S2 E4

Regional traditions surrounding wheat in Kansas; how wheat was harvested 150 years ago vs. today; how to mill flour and make sourdough bread; using kernza in products like pasta and beer.

  • Tuesday March 3, 2026 3:00 pm ET on KET
  • Tuesday March 3, 2026 2:00 pm CT on KET

Honey in North Dakota - S2 E5

Honey in North Dakota; how bees make honey; a small honey producer who also makes beeswax products; how mead is made; cooking a historic Russian honey cake called medovik.

  • Wednesday March 4, 2026 3:00 pm ET on KET
  • Wednesday March 4, 2026 2:00 pm CT on KET

Lobster in Maine - S2 E6

The largest lobster festival in Maine; a working lobster boat; a traditional lobster boil; two lobster-driven dishes at Me Lon Togo.

  • Thursday March 5, 2026 3:00 pm ET on KET
  • Thursday March 5, 2026 2:00 pm CT on KET

Cherries in Michigan - S2 E7

The regional traditions surrounding cherries in Michigan; harvesting sweet and tart cherries at a cherry farm; the country's largest cherry festival; making a cold cherry soup; a roadside cherry mecca.

  • Friday March 6, 2026 3:00 pm ET on KET
  • Friday March 6, 2026 2:00 pm CT on KET

Grapes in New York - S2 E8

Regional traditions surrounding grapes in New York; Naples Grape Festival; Concord grape pie; upstate winemaker; a Syrian American restaurateur uses grape leaves to introduce New Yorkers to the flavor of his home country.

  • Monday March 9, 2026 3:00 pm ET on KET
  • Monday March 9, 2026 2:00 pm CT on KET

Salmon in Washington State - S2 E9

Regional traditions surrounding salmon in Washington; drift net fishing with the Upper Skagit Indian Tribe, then smoking the fish over alder wood; how to process salmon roe; sampling salmon colalr at Pike Place Market.

  • Tuesday March 10, 2026 3:00 pm ET on KET
  • Tuesday March 10, 2026 2:00 pm CT on KET

Pumpkin in Illinois - S2 E10

Regional traditions surrounding pumpkins in Illinois; the largest collection of jack-o'-lanterns in the world; a fourth-generation pumpkin grower; making a pumpkin and squash soup; sampling a pumpkin seed mole.

  • Wednesday March 11, 2026 3:00 pm ET on KET
  • Wednesday March 11, 2026 2:00 pm CT on KET

Olives in California - S2 E11

How olives came to California; harvesting olives and making olive oil; how to cook a traditional Greek olive hand pie called eliopitakia.

  • Thursday March 12, 2026 3:00 pm ET on KET
  • Thursday March 12, 2026 2:00 pm CT on KET

Beef in Texas - S2 E12

Visiting a working wagyu beef cattle ranch; cooking traditional chili con carne; barbecue competition; making traditional barbacoa by cooking a whole cow head in an underground pit.

  • Friday March 13, 2026 3:00 pm ET on KET
  • Friday March 13, 2026 2:00 pm CT on KET

Taro in Hawaii - S2 E13

The history of taro and how to harvest the roots and leaves; making hand-pounded poi; cooking lau lau for a family feast; sampling the taro-centric dessert called kulolo.

  • Monday March 16, 2026 3:00 pm ET on KET
  • Monday March 16, 2026 2:00 pm CT on KET
  • Friday March 20, 2026 5:30 am ET on KET
  • Friday March 20, 2026 4:30 am CT on KET

Wild Rice in Minnesota - S1 E1

The most sacred food of the Anishinaabe people has become a prized ingredient in the upper Midwest and beyond.

  • Tuesday March 17, 2026 3:00 pm ET on KET
  • Tuesday March 17, 2026 2:00 pm CT on KET
  • Saturday March 21, 2026 4:30 am ET on KET
  • Saturday March 21, 2026 3:30 am CT on KET

Pears in Oregon - S1 E2

Pears got their start in Oregon back in 1847 when a Iowa native brought the fruit to the region.

  • Wednesday March 18, 2026 3:00 pm ET on KET
  • Wednesday March 18, 2026 2:00 pm CT on KET

Oysters in South Carolina - S1 E3

Explore the storied history of the oyster in modern-day South Carolina. It was enjoyed by the first Americans and is a critical ingredient in Gullah Geechee foodways.

  • Thursday March 19, 2026 3:00 pm ET on KET
  • Thursday March 19, 2026 2:00 pm CT on KET
  • Sunday March 22, 2026 4:30 am ET on KET
  • Sunday March 22, 2026 3:30 am CT on KET

Chiles in New Mexico - S1 E4

Trace the history of chiles in Southwestern cuisine and learn why it has become its backbone.

  • Friday March 20, 2026 3:00 pm ET on KET
  • Friday March 20, 2026 2:00 pm CT on KET

Apples in Virginia - S1 E5

Original varieties of apples; a horticultural historian from Monticello on the history of the apple and a foodways interpreter bring the stories of enslaved persons to life.

  • Monday March 23, 2026 3:00 pm ET on KET
  • Monday March 23, 2026 2:00 pm CT on KET
  • Tuesday March 24, 2026 5:30 am ET on KET
  • Tuesday March 24, 2026 4:30 am CT on KET

Pheasants in South Dakota - S1 E6

Locals and visitors welcome the pheasant season in South Dakota; pheasant hunt; sampling a famous pheasant sandwich that traces its origin back to World War II.

  • Tuesday March 24, 2026 3:00 pm ET on KET
  • Tuesday March 24, 2026 2:00 pm CT on KET

Blue Crabs in Maryland - S1 E7

The variety of crabs in the Chesapeake Bay; Capri harvests crabs off Maryland's Eastern Shore; a crab feast with two sisters who started a crab business in Baltimore.

  • Wednesday March 25, 2026 5:30 am ET on KET
  • Wednesday March 25, 2026 4:30 am CT on KET
  • Wednesday March 25, 2026 3:00 pm ET on KET
  • Wednesday March 25, 2026 2:00 pm CT on KET

Corn in Arizona - S1 E8

Saving seeds; a garden of living history captures pre- and post-contact plants of the region; blue corn cakes.

  • Thursday March 26, 2026 5:30 am ET on KET
  • Thursday March 26, 2026 4:30 am CT on KET
  • Thursday March 26, 2026 3:00 pm ET on KET
  • Thursday March 26, 2026 2:00 pm CT on KET

Ramps in West Virginia - S1 E9

Foraging for ramps in the West Virginian hills and celebrating the self-sufficient nature of Appalachian culture at some seasonal ramp dinners and festivals.

  • Friday March 27, 2026 3:00 pm ET on KET
  • Friday March 27, 2026 2:00 pm CT on KET

Cheese & Beer in Wisconsin - S1 E12

One of the first women to own a brewery; artisan cheesemakers whose grass-fed cows bring Wisconsin terroir to life.

  • Monday March 30, 2026 3:00 pm ET on KET
  • Monday March 30, 2026 2:00 pm CT on KET

Cranberries in Massachusetts - S1 E13

How Indigenous groups use cranberries in traditional cooking; visting a family-owned cranberry bog on Cape Cod; sampling a variety of cranberry-inspired dishes.

  • Tuesday March 31, 2026 3:00 pm ET on KET
  • Tuesday March 31, 2026 2:00 pm CT on KET
Jump to Upcoming Airdates

Recent

Mushrooms in Pennsylvania - S2 E2

  • Friday February 27, 2026 3:00 pm ET on KET
  • Friday February 27, 2026 2:00 pm CT on KET

Crawfish in Louisiana - S2 E1

  • Thursday February 26, 2026 3:00 pm ET on KET
  • Thursday February 26, 2026 2:00 pm CT on KET
Top

Explore KET