Yia Vang Returns for New Season of Relish, Featuring Local Chefs and Makers

For the first time, TPT is premiering a new series as a streaming-first experience on the PBS App and TPT.org/Relish. All six new episodes are available to stream for free starting on May 10!

Passport to Noodles: Pho and Ramen

Yia with John Ng

The unique flavors of two of the most popular noodle dishes in the world with a surprising shared history. Featuring Chef John Ng making Chompon Ramen and Chef Hai Truong making Pho with Meatballs.

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Global Grab n' Go: Pasties and Empanadas

Fiona Duncan with a Pastie

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 Belén Rodríguez of Quebracho. Learn why these grab-and-go hand pies were developed and how they've spread throughout the world.

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Vegan Eats Fit for a Carnivore: Collards and Kelaguen

Aubry and Kale with Yia at Hmong Village

Chef K Taylor and Mariam Omari 

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. Chef K Taylor and Mariam Omari of Chef K's Revolutionary Catering make American and Kenyan styles of collard greens without meat, proving that plants do indeed taste good.

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Forage to Fork: Fried Wild Rice

Sean Sherman and Yia prepare a fried wild rice

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.

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The Secret Sauce: Afghan Chutney and Mexican Guisado

Yia makes chutney with the Sajady sisters and their mother 

Yia with Milissa of El Burrito Mercado

Sibling food entrepreneurs turn family recipes and traditions into grocery store standouts and cultural connectors. Through food brand Maazah, the Sajady sisters bottle their mom's beloved Afghan chutney, while at El Burrito Mercado, the Silva siblings carry on the family legacy bringing Mexican and Latinos ingredients of home, including freshly made guisados using their mom's recipe. 

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Survival Surf n' Turf: Lutefisk and Sausage

Yia checks out the dried cod that will become lutefisk

Yia with Nick and Orest Kramarczuk 

Created for longevity and survival, preserved foods sausage and lutefisk have rich stories and reveal surprising cross-cultural connections. Nels Thompson shares the Scandinavian tradition of lutefisk at Bethlehem Lutheran Church Twin Cities, while the Kramarczuk family preserves their Ukrainian heritage, as well as traditions of many others, with their sausage at Kramarczuk Sausage Company.