Why We Eat: Pupus

Sheldon Simeon of Tin Roof in Maui demonstrates how to make three different Hawaiian Pupus while breaking down the historical significance of these dishes. As he digs into the migration patterns of Hawaiians and centuries-old techniques used to preserve food, Chef Sheldon makes pipikaula, sakura boshi, and marinated sardines. Subscribe to Munchies here: All Munchies videos release a full week early on our site: Hungry? Sign up here for the MUNCHIES Recipes newsletter. Check out for more! Follow Munchies here: Facebook: Twitter: Tumblr: Instagram: Pinterest: Foursquare: More videos from the VICE network: