Relish

In the food and culture series RELISH, chef Yia Vang connects with culinary experts and food makers through curiosity and humor to reveal the rich tapestry of food traditions, history and modern expressions of taste and flavor. In season five, episodes explore two famous noodle dishes with a surprising shared history; unwrap a pair of centuries-old pastries that are tasty, filling and easy on the wallet; and look at meat alternatives and veggies that will redefine perceptions of vegan cooking. Catering to the epicurious and those eager to expand their culinary horizons, RELISH explores the parallels and contradictions that make a person, a culture or a dish unique while fostering a spirit of inclusivity and respect that emphasizes the belief that the beauty of our global community lies in our differences.

Sun, Oct 18	7:00 P.M.	Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen NH Create (11.4) Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives.
Sun, Oct 25	7:00 P.M.	Forage to Fork: Fried Wild Rice NH Create (11.4) From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.
Sun, Nov 1	7:00 P.M.	The Secret Sauce: Afghan Chutney and Mexican Guisado NH Create (11.4) Sibling food entrepreneurs turn family recipes and traditions into grocery store standouts and cultural connectors.
Sun, Nov 8	7:00 P.M.	Survival Surf N' Turf: Lutefisk and Sausage NH Create (11.4) Created for longevity and survival, preserved foods sausage and lutefisk have rich stories and reveal surprising cross-cultural connections.
Sun, Nov 15	7:00 P.M.	Somali Sambusa and Nepali Momo NH Create (11.4) Great food isn't just about eating - it's about coming together to create something special.
Tue, Nov 17	6:30 P.M.	Passport to Noodles: Pho and Ramen NH Create (11.4) The unique flavors of two of the most popular noodle dishes in the world with a surprising shared history.
Tue, Nov 17	8:30 P.M.	Passport to Noodles: Pho and Ramen NH Create (11.4) The unique flavors of two of the most popular noodle dishes in the world with a surprising shared history.
Wed, Nov 18	12:00 A.M.	Passport to Noodles: Pho and Ramen NH Create (11.4) The unique flavors of two of the most popular noodle dishes in the world with a surprising shared history.
Wed, Nov 18	6:30 P.M.	Global Grab N' Go: Pasties and Empanadas NH Create (11.4) Portable, filling and easy on the wallet, unwrap the Cornish pastie with Alec and Fiona Duncan of Potter's Pasties and Pies and Argentine empanadas with Belen Rodriguez of Quebracho.
Wed, Nov 18	8:30 P.M.	Global Grab N' Go: Pasties and Empanadas NH Create (11.4) Portable, filling and easy on the wallet, unwrap the Cornish pastie with Alec and Fiona Duncan of Potter's Pasties and Pies and Argentine empanadas with Belen Rodriguez of Quebracho.
Thu, Nov 19	12:00 A.M.	Global Grab N' Go: Pasties and Empanadas NH Create (11.4) Portable, filling and easy on the wallet, unwrap the Cornish pastie with Alec and Fiona Duncan of Potter's Pasties and Pies and Argentine empanadas with Belen Rodriguez of Quebracho.
Thu, Nov 19	6:30 P.M.	Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen NH Create (11.4) Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives.
Thu, Nov 19	8:30 P.M.	Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen NH Create (11.4) Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives.
Fri, Nov 20	12:00 A.M.	Vegan Eats Fit for a Carnivore: Collards, Cornbread and Kelaguen NH Create (11.4) Sister and brother duo Aubry Walch and Kale Walch of The Herbivorous Butcher and Herbie Butcher's Fried Chicken recreate their Guamanian grandma's recipe for Chamorro kelaguen with chicken and beef alternatives.
Fri, Nov 20	6:30 P.M.	Forage to Fork: Fried Wild Rice NH Create (11.4) From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.
Fri, Nov 20	8:30 P.M.	Forage to Fork: Fried Wild Rice NH Create (11.4) From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.
Sat, Nov 21	2:30 A.M.	Forage to Fork: Fried Wild Rice NH Create (11.4) From centuries-old traditional techniques, like foraging with ethnobotanist Linda Black Elk and harvesting manoomin (wild rice) with expert ricers Veronica Skinaway and Michaa Aubid, to a modern meal of fried wild rice with chef Sean Sherman, you will taste the rich history of Indigenous food in Minnesota.
Sun, Nov 22	7:00 P.M.	King Cake and Bundt Cake NH Create (11.4) Two Cakes with a HOLE lot of surprises. The stories behind the decedent and buttery French King Cake with James Beard Award-nominated pastry chef Marc Heu and the rich Tunnel of Fudge American Bundt Cake with Jennifer Dalquist, granddaughter of the inventors of the Bundt pan.
Mon, Nov 23	6:30 P.M.	The Secret Sauce: Afghan Chutney and Mexican Guisado NH Create (11.4) Sibling food entrepreneurs turn family recipes and traditions into grocery store standouts and cultural connectors.
Mon, Nov 23	8:30 P.M.	The Secret Sauce: Afghan Chutney and Mexican Guisado NH Create (11.4) Sibling food entrepreneurs turn family recipes and traditions into grocery store standouts and cultural connectors.