Spirit Plate

Cooking a 400-Pound Pig in an Underground Oven

Chef Kealoha Domingo and his family prepare a sacred Hawaiian coming-of-age feast.

Cooking Halibut in a Haida Longhouse

Chef Pyet DeSpain and her sous chef Gabby journey to Hydaburg, Alaska—home to the Haida.

Beach Asparagus & Wild Salmon in Alaska

Chef Pyet DeSpain travels to Tlingit Country on Alaska’s Prince of Wales Island.

Cooking Ancient Roots in the Finger Lakes (aka Feasting with the Matriarchs of Onondaga)

Chef Pyet travels to the Finger Lakes region of upstate New York to visit the Onondaga Nation.

Pacific Eel Meets Salsa Macha Heat

Chef Pyet DeSpain to California’s untamed North Coast—where redwoods scrape the sky and the Klamath River crashes into the Pacific. Here, she dives headfirst into Yurok Country to join tribal fishermen chasing the slippery thrill of Pacific eel, and then hits a bustling farmers market to scoop up fresh coastal bounty. Pyet’s adventure closes in a traditional village feast—smoky grilled eel served to Yurok families in a joyful celebration of tradition, resilience, and the unforgettable flavors of land and sea.