Podcasts about honolulu magazine

A haunting melody becomes the thread between love, loss, and the mysterious forces that blur the line between life and death.C.S. Fuqua's books include Fatherhood ~ Poems of Parenthood, Walking After Midnight ~ Collected Stories, Big Daddy's Fast-Past Gadget, Native American Flute ~ A Comprehensive Guide, and White Trash & Southern ~ Collected Poems. His work has appeared in publications such as Year's Best Horror Stories XIX, XX and XXI, Pudding, The Horror Show, Pearl, Chiron Review, Christian Science Monitor, The Old Farmer's Almanac, The Writer, and Honolulu Magazine.Photo by Raghavendra V. Konkathi on UnsplashYou can read "Rise Up" at https://www.kaidankaistories.com.Website: kaidankaistories.comPlease feel free to contact me through the website contact form.Other stories by C. S. Fuqua featured on the podcast:ObonContritionPhoto by Hashem Al-Hebshi on UnsplashFollow us on: InstagramFacebookBlueskySubstack

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

A Japanese woman's life is in turmoil. Can a return to her family home offer any guidance?C.S. Fuqua's books include Fatherhood ~ Poems of Parenthood, Walking After Midnight ~ Collected Stories, Big Daddy's Fast-Past Gadget, Native American Flute ~ A Comprehensive Guide, and White Trash & Southern ~ Collected Poems. His work has appeared in publications such as Year's Best Horror Stories XIX, XX and XXI, Pudding, The Horror Show, Pearl, Chiron Review, Christian Science Monitor, The Old Farmer's Almanac, The Writer, and Honolulu Magazine.You can read "Obon" at https://www.kaidankaistories.com.Website: kaidankaistories.comFollow us on: Twitter/XInstagramFacebookPhoto of incense by David Brooke Martin on Unsplash.

Frank De Lima is an award-winning comic who has been entertaining local residents and tourists alike for over 45 years with his zany parodies, outrageous sense of humor and spontaneous creativity. His current catalog consists of three videos and 13 comedy albums, 11 of which have won him the coveted Nā Hōkū Hanohano Award. Andy Bumatai is an actor, stand-up comedian, host and producer. He has recorded a number of comedy albums with his first winning a Nā Hōkū Hanohano Awardnfor most promising artist and later 3 more for best comedy performance. He has many many accolades from decades of work under his belt, but currently he is the host of the Daily Pidgin Podcast, a show that talks about the Hawaiian Pidgin language and Hawaiʻi local customs. Augie Tulba (Augie T.) is a comedian, actor and radio personality with over 30 years of experience. He was named one of the US's top undiscovered comedians in 2019. He is recognized as and one of Hawai'i's top 100 influential Filipinos and was named comedian of the year as the “Funniest Comic” in Hawai'i back in 2012. He was awarded the best comedy show by Honolulu Magazine and has won 2 Nā Hōkū Hanohano Award. He is the only local comedian to sell out the Blaisdell arena. In this episode we talk about their journeys into comedy, how they met each other, memories from years of working in comedy, the state of comedy today, future plans and so much more. Enjoy! Find Frank here: https://www.frankdelima.com/Find Andy here: https://www.instagram.com/andybumatai/Find Augie here: https://www.instagram.com/augiet/ Buy our merch on: Official website: https://keepitaloha.com/ Support us on: Patreon: https://www.patreon.com/kamakadias Follow us on: Instagram: https://www.instagram.com/keepitalohapod/ Facebook: https://www.facebook.com/keepitalohapod TikTok: https://www.tiktok.com/@keepitalohapod Listen to us on: Apple Podcasts: https://podcasts.apple.com/us/podcast/keep-it-aloha/id1592266675 Spotify: https://open.spotify.com/show/3S4albn4TaWiwqcLVSnHNb?si=88d056857a5b41f2

Last year proved to be a breakthrough year for Hawaiʻi writers. Several garnered global recognition for their work, and the Honolulu Magazine further spotlighted local talent in the inaugural HONOLULU Book Awards. Today, we're revisiting our interviews with some of those award-winning authors.

HPR reporter Ashley Mizuo takes a closer look at the opioid settlement funds; Honolulu Magazine celebrates local authors; Chris McKinney talks about winning "Author of the Year" for his latest trilogy; A slipper-lending library on Maui

Episode SummaryMuch like family dynamics and intergalactic diplomacy, Lilo & Stitch (2002) is a complicated movie. Erin and Rachel surf through the topics of Hawaiian culture and representation, colonialism, and Elvis. Episode BibliographyBell, J. (2023, August 13). The Meaning Behind The Song: He Mele No Lilo by Disney. Old Time Music. Retrieved December 6, 2023, from https://oldtimemusic.com/the-meaning-behind-the-song-he-mele-no-lilo-by-disney/Byrne, E. (2012). Forgetting Hawai'i: The role of Hawai'i in narratives of Barack Obama's legitimacy. Comparative American Studies: An International Journal, 10(2), 188-199. doi: 10.1179/1477570012Z.00000000014Casley, E. (2016, November 4). 'Lilo & Stitch,''Moana,' and Disney's Representation of Indigenous Peoples. Colonialism – Bitch Flicks. Retrieved December 6, 2023, from https://colonialismbitch1.rssing.com/chan-58124034/article14.htmlCheng, E. (2007). Family, race and citizenship in Disney's Lilo and Stitch. In N. Scott (Ed.), Monsters and the Monstrous : Myths and Metaphors of Enduring Evil (pp. 123-132). Brill. Chow, E. T. (2018). The Sovereign Nation of Hawai'i: Resistance in the Legacy of "Aloha 'Oe". SUURJ: Seattle University Undergraduate Research Journal, 2(15). https://scholarworks.seattleu.edu/cgi/viewcontent.cgi?article=1020&context=suurjCorliss, R. (2002, June 16). Stitch in Time? TIME.com. Retrieved December 5, 2023, from https://content.time.com/time/magazine/article/0,9171,263026,00.htmlCronin, B. (2020, March 29). See How 9/11 Caused a Dramatic Change to the Ending of Lilo & Stitch. CBR. Retrieved November 12, 2023, from https://www.cbr.com/lilo-stitch-9-11-edit/Dudley, S. (2023, June 16). The Story Room: The Making of Lilo and Stitch (Full Documentary). YouTube. Retrieved December 7, 2023, from https://www.youtube.com/watch?v=4YKrFytA4ZgEbert, R. (2002, June 21). Lilo and Stitch movie review & film summary (2002). Roger Ebert. Retrieved December 5, 2023, from https://www.rogerebert.com/reviews/lilo-and-stitch-2002Ebiri, B. (2022, October 19). An Oral History of 'Lilo & Stitch,' A Hand-Drawn Miracle. Vulture. Retrieved November 25, 2023, from https://www.vulture.com/2022/10/an-oral-history-of-lilo-and-stitch-a-hand-drawn-miracle.htmlEbiri, B. (2022, October 19). An Oral History of 'Lilo & Stitch,' A Hand-Drawn Miracle. Vulture. Retrieved December 5, 2023, from https://www.vulture.com/2022/10/an-oral-history-of-lilo-and-stitch-a-hand-drawn-miracle.htmlEl-Mahmoud, S. (2022, April 21). Lilo & Stitch 20 Years Later: How The Disney Film Authentically Captured Hawaiian Culture With Tia Carrere's Help. Cinemablend. Retrieved November 12, 2023, from https://www.cinemablend.com/interviews/lilo-and-stitch-20-years-later-how-the-disney-film-authentically-captured-hawaiian-culture-with-tia-carreres-helpFiamma, A. (2022, July 19). Intervista a Chris Sanders, il regista di "Lilo & Stitch". Fumettologica. Retrieved December 5, 2023, from https://fumettologica.it/2022/07/intervista-chris-sanders-lilo-stitch/2/Filoi, R.  (2022). Disney, Little Women, and Me. American Journal of Economics and Sociology, 81(1), 225-237. doi: 10.1111/ajes.12453Fiorini, E. (2023, May 05). “Lilo and Stitch”: A film that is both wacky and gut wrenching. University Wire. Gahrett, L. (2022, August 18). Big Break. Corvallis Gazette-Times, 41.Gleiberman, O. (2002, June 28). Lilo & Stitch. Entertainment Weekly. Retrieved December 5, 2023, from https://ew.com/article/2002/06/28/lilo-stitch-3/HB1986. (n.d.). Hawaii State Legislature. Retrieved January 5, 2024, from https://www.capitol.hawaii.gov/sessions/session2022/bills/HB1986_.HTMHolmes, A. (2020, March 25). Yes, Disney Apparently Edited A Lilo And Stitch Scene, And Fans Are Freaking. Cinemablend. Retrieved November 12, 2023, from https://www.cinemablend.com/news/2493332/yes-disney-apparently-edited-a-lilo-and-stitch-scene-and-fans-are-freakingHo‘omanawanui, K. (2013). Mo'olelo as Social and Political Action: Responding to Jack Zipes (De-Disneyfying Disney) and Waziyatawin (From the Clay We Rise). ScholarSpace.com. Retrieved December 7, 2023, from https://scholarspace.manoa.hawaii.edu/server/api/core/bitstreams/70717b02-d55c-49f5-a735-b9f1f2c595d0/contentHowe, D. (2002, June 21). 'Lilo' May Leave Kids in Stitches. The Washington Post. Retrieved December 5, 2023, from https://www.washingtonpost.com/archive/lifestyle/2002/06/21/lilo-may-leave-kids-in-stitches/919a6f5a-267a-4e55-ae5f-aabc00bc4bd3/Lilo and Stitch: proof that Disney can get it right. (2011). Feminist Disney. Retrieved December 6, 2023, from https://feministdisney.tumblr.com/post/11134614957/lilo-and-stitch-proof-that-disney-can-get-itLilo & Stich: Hawaiian Native Child Welfare. (2013, May 6). nerdwearingpearls.tumblr.com. Retrieved December 6, 2023, from https://nerdwearingpearls.tumblr.com/post/49776740089/lilo-stich-hawaiian-native-child-welfareLilo & Stitch. (n.d.). Wikipedia. Retrieved December 5, 2023, from https://en.wikipedia.org/wiki/Lilo_%26_StitchMazo, A., & Pender-Cudlip, B. (Directors). (2018). Dawnland: A Documentary about Cultural Survival and Stolen Children [Film]. Upstander Project. https://upstanderproject.org/films/dawnlandMcCarthy, T. (2002, June 16). Lilo & Stitch. Variety. Retrieved December 5, 2023, from https://variety.com/2002/film/awards/lilo-stitch-1200549065/McKnight, U. (2008). The African in America: Race and the politics of diaspora. African Identities, 6(1), 63-81. doi: 10.1080/14725840701830881Moore, R. (2002, June 25). ACTORS STITCH A PERFECT FIT WITH THEIR HAWAIIAN ROOTS. Orlando Sentinel. Retrieved December 6, 2023, from https://www.orlandosentinel.com/2002/06/25/actors-stitch-a-perfect-fit-with-their-hawaiian-roots/Ness, M. (2016, October 27). Aliens and Family Values: Lilo and Stitch. Tor.com. Retrieved December 5, 2023, from https://www.tor.com/2016/10/27/lilo-and-stitch/Perea, K. (2015). Girl cartoons second wave: Transforming the genre. Animation: An Interdisciplinary Journal, 10(3), 189-204. DOI: 10.1177/1746847715608561Perea, K. (2018). Touching Queerness in Disney films: Dumbo and Lilo & Stitch. Social Sciences, 7(11), 225. doi: https://doi.org/10.3390/socsci7110225Puig, C. (2002, June 20). 'Stitch' will keep you in stitches. usatoday.com. Retrieved December 5, 2023, from https://usatoday30.usatoday.com/life/enter/movies/2002/2002-06-21-lilo-stitch.htmRadulovic, P. (2021, September 16). Lilo & Stitch: How Disney's animated classic was made cheap and in secret. Polygon. Retrieved November 25, 2023, from https://www.polygon.com/features/22675483/lilo-and-stitch-disney-animation-chris-sanders-dean-debloisRyan, T. (2002, January 17). Voices from the Islands. Honolulu Star-Bulletin Features. Retrieved November 12, 2023, from https://archives.starbulletin.com/2002/01/17/features/index.htmlSanders, C., & DeBlois, D. (Directors). (2002). Lilo & Stitch [Film]. Walt Disney Animation Studios.Strausfogel, S. (2002, August 19). "A Stitch in time...: set on Kauai, Disney's animated film 'Lilo & Stitch' promises to boost interest in the islands, especially the Garden Isle, as a family destination. (On Location)." TravelAge West, 37(31),  pp. H-4+. Turan, K. (2002, June 21). A Welcome Break From Disney Formula. Los Angeles Times. Retrieved December 5, 2023, from https://www.latimes.com/archives/la-xpm-2002-jun-21-et-turan21-story.htmlWallace, D. (2016, December 2). “Moana” is Turning Culture into Cash—Here's Why it Matters for Hawai'i. HONOLULU Magazine. Retrieved December 6, 2023, from https://www.honolulumagazine.com/moana-is-turning-culture-into-cash-heres-why-it-matters-for-hawaii/Yasuoka, M. Y. (2021). Hawai'i/Hawaii: Alterity, space, and the settler imaginary. [Master's thesis, University of Illinois at Chicago]. ProQuest Dissertations & Theses Global.

Shar Tui'asoa is a Polynesian freelance illustrator from the island of O'ahu. Her illustrations are modern, fun and elegant, and painted with the lush colors of the island. She started Punky Aloha Studio in the summer of 2018 which houses various branches of illustration work, ranging from murals, freelance and client work, product sales, fine art, and licensing. She has worked as a freelance illustrator with the multiple editorial clients on O'ahu including Honolulu Magazine, Hawai'i Magazine, and Hawai'i business Magazine. She has also created artwork for big companies like Apple, Facebook, Disney, Pixar, AT&T, and Sephora. Shar has also published the first of two picture books as an author and illustrator for Harper kids, an imprint of Harper Collins. In this episode we talk about growing up and finding her love for art and creativity, cultural representation, life lessons, big accomplishments, and so much more. Enjoy! Find Shar here: https://www.instagram.com/punkyaloha/ Buy our merch on: https://keepitaloha.com/ Support us on Patreon: https://www.patreon.com/kamakadias Watch on YouTube: https://www.youtube.com/@KeepitAlohaPod/ Follow us on Instagram: https://www.instagram.com/keepitalohapod/ Follow us on Facebook: https://www.facebook.com/keepitalohapod/ Follow us on TikTok: https://www.tiktok.com/@keepitalohapod

Cat chats with Katrina Valcourt, a frequent visitors to the pod and executive editor of HONOLULU Magazine, about why winter may be the best time to visit Hawaiʻi. BONUS: We have gift ideas for the Hawaiʻi lover on your list!

In Japan, Yasukuni Shrine is home to many WWII soldiers considered war criminals by many people in the world. You could say they have found peace in death. But what about the living soldiers who fought alongside those interred at Yasukuni? How do they forget the horrors of war? Are they allowed to forget?C.S. Fuqua's books include Fatherhood ~ Poems of Parenthood, Walking After Midnight ~ Collected Stories, Big Daddy's Fast-Past Gadget, Native American Flute ~ A Comprehensive Guide, and White Trash & Southern ~ Collected Poems. His work has appeared in publications such as Year's Best Horror Stories XIX, XX and XXI, Pudding, The Horror Show, Pearl, Chiron Review, Christian Science Monitor, The Old Farmer's Almanac, The Writer, and Honolulu Magazine.You can read "Contrition" at https://www.kaidankaistories.com.Website: kaidankaistories.comFollow us on: Twitter/XInstagramFacebook

Aloha, On August 8, 2023, a wildfire ravaged Lāhainā on the island of Maui destroying an estimated 85% of the beachfront town, altering Hawaii's history forever.  My father's side of the family has lived in Lāhainā for over a century, with the small town serving as a second home to my sister and I growing up, so of course we were beyond heartbroken.  Long before this tragedy, in the fall of 2022, a writer from Honolulu Magazine (www.honolulumagazine.com) reached out asking if I'd like to submit a story for an article they were doing for Halloween.  That story turned into this episode with additional information not covered in the magazine piece. (https://www.honolulumagazine.com/locals-share-firsthand-spine-chilling-ghost-stories-just-in-time-for-halloween/) This incident was something an ex-girlfriend and I experienced while visiting my grandparent's home on famed Front Street and was intended to be a Patreon exclusive episode.  However, after news of the fire, I went back and updated the ending to include how the fire has impacted my family personally and to add a short disclaimer.  After zero contact for over 24hrs, we finally learned my grandma and other family members were confirmed to be safe after being forced to evacuate twice.  Tragically this was not the case for many other residents.  Whatever you may hear on the news I can assure you it is much, much worse.  It is still too early to know the total destruction or even an accurate number of missing or deceased and will take years to fully understand the outcome of these fires with the clean-up and rebuilding of historic Lāhainā taking even longer.   I decided to release the episode to all listeners to include resources on how to help the Island's residents. Maui needs more assistance than ever, please check the show notes for additional ways to help.  Mahalo.   Resources: Monetary Donations: Maui Strong (https://www.hawaiicommunityfoundation.org/strengthening/maui-strong-fund) Kākoʻo Maui Fund (https://www.memberplanet.com/campaign/cnhamembers/kakoomaui) Aloha United Way - Maui Relief Fund (https://ignite.stratuslive.com/auw/get-involved/donate/mauirelief) Lāhui Foundation (https://www.lahuifoundation.org/) Help Maui Rise:  Directly Aid Ohana Displaced by Fire (https://docs.google.com/spreadsheets/d/1lExatubPl6zvsDcy4qUd3Sv1PvvKrzMhUyOzaKuId0o/htmlview) Verified Memorial Fundraisers through GoFundMe (https://www.gofundme.com/c/act/wildfire-relief/maui) Hawaii Food Bank - Maui Relief Efforts (https://hawaiifoodbank.org/Maui-Relief) Water Stations for Lahaina Emergency Shelters (https://www.gofundme.com/f/water-stations-for-lahaina-emergency-shelter)   Resources for those directly impacted by the fires: Housing for Displaced Maui Ohana (https://docs.google.com/spreadsheets/d/1jHxUYu1AQeWw8pz6m9eAv81QMAtpW1EAAXL7vozOkEY/htmlview?fbclid=PAAaZdXWson5kfIDd4YfBuB0Mf7cYsOUrbimeGYOSkq03ODAa0jRML4thJ_KU_aem_AQI-vhUFXYyWLORsapaYsZRcEE2IK0ytCJamwGxUZaOycfuBjZTaPeDLYtV4YD-LjLo) Maui Nui Strong (https://www.mauinuistrong.info/) Maui County Information - evacuation shelters, family assistance, and more (https://www.mauicounty.gov/) If you are searching for missing loved ones, call the American Red Cross at 1-800-733-2767, select option 4 and follow the voice prompts for Hawaii Wildfires.   For a additional resources please check out KITV4's article here:  https://www.kitv.com/news/lahaina/how-to-help-those-impacted-by-the-maui-fires/article_13f68cc6-3712-11ee-8291-ff1f69566ac1.html#:~:text=RESOURCES%20IF%20YOU%20NEED%20HELP,Fill%20out%20the%20form%20here.&text=If%20you%20are%20searching%20for,voice%20prompts%20for%20Hawaii%20Wildfires     P.S.  I've been overwhelmed with the immense amount of listeners who've reached out asking how to help or if my family has a GoFundMe to support.  At the moment, my family is OK financially and do not want to take away from others who may require that same support, but want to thank everyone for their kindness and well wishes.     #MauiStrong #LahainaStrong  

"Originally from the Chicago area, Tommy Pierucki has been a Hawaii resident since 2013. Ever since first getting on a surfboard at Baby Queens in Waikiki in the early 2000s, he's been determined to spend the rest of his days giving back to, enjoying, and capturing the beauty of the islands and it's amazing people. This love drew him to work with AccesSurf, a charitable organization that helps connect those with physical and/or cognitive disabilities to the ocean. Tommy's interest in photography first truly took hold January 2018, and since then he had been featured on the the cover of Pacific Longboarder Magazine‘s 100th issue and published in The Surfer's Journal, the cover of Hana Hou! Magazine, has been a featured artist at the Gallery Waikiki, Green Room and currently at Koko Marina, was requested to photograph celebrities like Tom Holland (Spider-man), Halsey, and Lily Chee as they surfed, is a Toes on the Nose and Banan ambassador, and has had his photography featured by brands like Roxy, RVCA, Hawaiian Airlines, Hawaii Magazine, Honolulu Magazine, Japan Airlines, Billabong, and many more brands." -tommypierucki.com

You can't miss this one.. The Andy Bumatia in Denial Tour on Friday  April 18th at 7pm at the MACC's castle theater. Featuring Andy Bumatai, Frank De Lima, Augie T . Get tickets and info at Mauiart.org     Hawai`i icon, Andy Bumatai, has been performing for over 35 years, traveling extensively as a headliner in comedy clubs across America and as an opening act on tour with the likes of Tom Jones, Paul Anka, Kenny Loggins, The Beach Boys & Lionel Richie.   Beloved comedian, Frank De Lima has been performing for over 45 years. This award-winning comic has been entertaining locals and tourists with his zany  humor, musical parodies and outrageous sense of humor.  Augie T is a professional actor, comedian and radio personality performing for over 30 years and has been named Hawaii's “funniest comic” and one of Hawaii's top 100 influential Filipinos. He was also awarded the best comedy show by Honolulu Magazine and has won two Nā Hōkū Hanohano awards. Get tickets and info at MauiAts.org

The 1931 Massie Affair ended in a lynching that shocked the world and a murder trial that threatened the Hawaiian Islands. This is Part II of  "What Hast Thou Done." For Part I, listen to Episode 33.Sources:Black, Cobey. Hawaii Scandal (Waipahu: Island Heritage, 2002).Creel, H. G. Hawaii: An International Crime (Girard: Appeal to Reason, 1915).Hannon, Michael. “The Massie Case Territory of Hawaii v. Ahakuelo, et. al. (1931) Territory of Hawaii v. Grace Fortescue, et. al (1932).” University of Minnesota Law Library. http://moses.law.umn.edu/darrow/trialpdfs/MASSIE_CASE.pdf“A Sailor Confesses to Old Hawaii Killing.” Life Magazine. October 7, 1966. P. 39 Leong, Lavonne. “The Crime That Changed the Islands.” Honolulu Magazine. March 8, 2010. https://www.honolulumagazine.com/the-crime-that-changed-the-islands/ Linder, Douglas O. “The Massie Trials: An Account.” UMKC School of Law. https://www.famous-trials.com/massie/308-commentary“Massie Case - 1932” The Clarence Darrow Digital Collection. University of Minnesota Law Library. http://moses.law.umn.edu/darrow2/trialsid=5.html#top“THE NAVY AND THE Massie-Kahahawai Case: THE POT CALLS THE KETTLE BLACK! (Honolulu: Honolulu Record Publishing Co. Ltd.)Stannard, David E., Honor Killing: How the Infamous ‘Massie Affair' Transformed Hawai'i (New York: Penguin, 2006). And “The Massie Case: Injustice and Courage.” The Honolulu Advertiser. October 14, 2001. http://the.honoluluadvertiser.com/article/2001/Oct/14/op/op03a.html“American Experience: The Island Murder.” PBS. 2005. https://www.pbs.org/wgbh/americanexperience/films/island-murder/Music: Dellasera by Shane Ivers - https://www.silvermansound.comFor more information, visit www.oldbloodpodcast.com

In 1931, a prominent Navy wife stationed near Pearl Harbor accused five locals of assaulting her after leaving a Waikiki club. This is the story of the Massie Affair, in which decades of racial tension surfaced in a sensational murder trial and threatened the Hawaiian Islands with martial law.Sources:Black, Cobey. Hawaii Scandal (Waipahu: Island Heritage, 2002).Creel, H. G. Hawaii: An International Crime (Girard: Appeal to Reason, 1915).Hannon, Michael. “The Massie Case Territory of Hawaii v. Ahakuelo, et. al. (1931) Territory of Hawaii v. Grace Fortescue, et. al (1932).” University of Minnesota Law Library. http://moses.law.umn.edu/darrow/trialpdfs/MASSIE_CASE.pdf“A Sailor Confesses to Old Hawaii Killing.” Life Magazine. October 7, 1966. P. 39 Leong, Lavonne. “The Crime That Changed the Islands.” Honolulu Magazine. March 8, 2010. https://www.honolulumagazine.com/the-crime-that-changed-the-islands/ Linder, Douglas O. “The Massie Trials: An Account.” UMKC School of Law. https://www.famous-trials.com/massie/308-commentary“Massie Case - 1932” The Clarence Darrow Digital Collection. University of Minnesota Law Library. http://moses.law.umn.edu/darrow2/trialsid=5.html#top“THE NAVY AND THE Massie-Kahahawai Case: THE POT CALLS THE KETTLE BLACK! (Honolulu: Honolulu Record Publishing Co. Ltd.)Stannard, David E., Honor Killing: How the Infamous ‘Massie Affair' Transformed Hawai'i (New York: Penguin, 2006). And “The Massie Case: Injustice and Courage.” The Honolulu Advertiser. October 14, 2001. http://the.honoluluadvertiser.com/article/2001/Oct/14/op/op03a.html“American Experience: The Island Murder.” PBS. 2005. https://www.pbs.org/wgbh/americanexperience/films/island-murder/Music: Dellasera by Shane Ivers - https://www.silvermansound.comFor more information, visit www.oldbloodpodcast.com

Lando's appeal of the ruling in episode 2 of season 1 is finally heard, with Judge Pat again moderating as Lando continues his steadfast advocacy for the belief in alien life. Mucci, on the other hand, finally brings an actual argument on the side of ghosts. Both are determined to be more well-researched in this episode -- and in this season. Will this episode finally put the nail in the coffin of the controversial aliens v. ghosts debate? Follow us (IG: @otr_debate, Twitter: @OTRdebate, FB: @otrdebate) or email topics you think we should cover at OTRdebate@gmail.com! Or for easy access to everything: https://linktr.ee/Otrdebate OTR theme song by Lando and Mucci, all other music by Victor_Natas (https://www.youtube.com/channel/UCA8O46_WrQZEhSdZuwFQ3rQ) and Audiomirage (https://freesound.org/people/audiomirage). Sources: Caitlin Morton, “The 32 Most Haunted Places in America,” Oct. 7, 2021, https://www.cntraveler.com/gallery/the-most-haunted-places-in-america; Mark Charvat, Q985 Rockford, “Creepy Illinois Bridge Is Definitely Haunted,” Oct. 16, 2017, https://q985online.com/creepy-illinois-bridge-is-definitely-haunted/; Source: Dangerous Roads, “Top 10 Most Haunted Bridges of Illinois,” https://www.dangerousroads.org/north-america/usa/4919-top-10-most-haunted-bridges-in-illinois.html; Renee Martin, Way.com, “Get ‘ghosted' at the six most haunted airports in the US,” https://www.way.com/blog/get-ghosted-at-the-six-most-haunted-airports-in-the-us/; Cedric Yamanaka, Honolulu Magazine, “Menehune, Hauntings and Choking Ghosts: 6 Beloved Ghost Stories From Hawai‘i's Spooky Past,” Oct. 24, 2014, https://www.honolulumagazine.com/menehune-hauntings-and-choking-ghosts-6-beloved-ghost-stories-from-hawaiis-spooky-past/; Illinois Haunted Houses, “Lincoln Park Zoo - Chicago IL Real Haunt,” https://www.illinoishauntedhouses.com/real-haunt/lincoln-park-zoo.html; Isabel Davis and Ted Bloecher, Close Encounter at Kelly and Others of 1955 (Center for UFO Studies, 1978); Ryan Smith, Chicago Tribune, "O'Hare UFO sighting in 2006 one of the most famous reported," Mar. 20, 2013, https://www.chicagotribune.com/redeye/ct-redeye-xpm-2013-03-20-37880251-story.html; Jon Hilkevitch, Chicago Tribune, "In the sky! A bird? A plane? A...UFO?," Jan. 1, 2007, http://web.archive.org/web/20071117073414/www.chicagotribune.com/classified/automotive/columnists/chi-0701010141jan01,0,5874175.column?page=1&coll=chi-newsnationworldiraq-hed; Hadley Meares, History.com, "The Unsolved Mystery of the Lubbock Lights UFO Sightings," Aug. 18, 2018, updated Jan. 10, 2020, https://www.history.com/news/lubbock-lights-ufo-sightings; Whitley Strieber, Communion: A True Story, Avon, Feb. 25, 1987.

Shar Tuiasoa (aka Punky Aloha) is a freelance illustrator based in Kailua, Oahu. Her iconic "tita bun" and Polynesian beauties can be found EVERYWHERE and has collaborated with Apple, Facebook, Disney, Pixar, AT&T, Sephora, Benefit Cosmetics, and The New York Times as well as locally with Honolulu Magazine, Hawaii Magazine, and Hawaii Business Magazine, Honolulu Museum of Art, and Foodland. After studying Fine Art at her local community college for 6 years, Shar moved to California to earn her BFA in Illustration. She moved back to Hawaii shortly after and started Punky Aloha Studio in the summer of 2018. In this episode, we talk about how things didn't quite go as planned. Why moving home wasn't her first choice and how ultimately, her challenges became a critical part of her story. We hope you enjoy this episode! Find Shar here: https://www.punkyaloha.com https://www.instagram.com/punkyaloha/ Connect with Andrew and Kolby here: www.uncuthawaii.com https://www.instagram.com/uncut_hawaii https://www.instagram.com/kolbymoser https://www.instagram.com/_andrewtran --- Support this podcast: https://anchor.fm/uncuthawaii/support

Show Guest Don Wallace is contributing editor of Honolulu Magazine. He has worked 40 years in journalism in New York and Hawaii covering business, culture, food, sports, politics, and written four books. The Guest discusses Hawaii's persistent sense of equilibrium in spite of being among the top three most expensive places to live in the US and distant from the nation's major economy-driving centers. Labor history from a plantation society has kept down wages, and even college-educated workers have lesser salaries compared to the mainland. Hawaii's inflation rate usually slightly exceeds that of the mainland, while the state's economic growth lags a point behind. However, the pandemic has revealed a different side of the state than we are all used to. The question is: Why does it feel different now? Is Hawaii's equilibrium now gone?

Note:  For best listener experience, headphones are suggested but not required. Wassup, howzit going?!  Aloha and welcome to Ghostlore of Hawaii:  Paranormal Paradise!  It's your host, Uncle Jared! Tonight I'm going to pivot and switch things up a bit.  Instead of the paranormal, I'll be discussing the very real problem of mysterious creatures found in the jungles of Hawaii.  Many of the predators I'll discuss could have deadly consequences for those who stumble upon then in the wild.  The catch, they're definitely NOT supposed to be found in Hawaii. So sit back, keep your eyes and ears peeled for any strange sounds in the jungle behind us, pop a green bottle, and let's get into this....   The Ghostlore of Hawaii Patreon will be available soon!  Patrons will gain access to early release episodes, bonus episodes only available on Patreon, discounts on merch, and a lot more!   If you enjoy Ghostlore of Hawaii:  Paranormal Paradise, please leave a rating and review on Spotify and Apple Podcasts.  It really helps new listeners find the show and makes a huge impact for independently produced podcasts like this one.     Rate on Spotify:  https://open.spotify.com/show/01N7z0FpM4q9GM2mMWSQOc?si=bc00c747a1aa4fda   Rate and review on Apple Podcasts:  https://podcasts.apple.com/us/podcast/ghostlore-of-hawaii-paranormal-paradise/id1576129885     Merchandise is available!  Every purchase goes straight into creating more content for the podcast.   https://ghostlore-of-HI.redbubble.com/     Do you have a paranormal story or topic you'd like to hear on the podcast?  Have some advice or feedback?  Just want to say "Hi"?  You can email me at ghostlore.of.hawaii@gmail.com     Follow me on RePod! https://joinrepod.com/ghostloreofhawaii RePod is a new listening app that let's listeners share episodes or shows, find new podcasts in their favorite genre, and even tip your favorite hosts!  Best of all, it's the easiest way to chat directly with me!  Have a question about the pidgin or Hawaiian word used in an episode?  You can shoot me a message on RePod.  Think of it like a mix between Facebook, Patreon, GoodReads, and your favorite listening app!   Download for free on Apple iOS, Google Play Store, or your desktop by using the link:  https://joinrepod.com/ghostloreofhawaii     Share your favorite episode with your friends!  If they don't have any of the listening apps they can still listen for free!  No downloading required! Listen for free:  www.ghostloreofhawaii.com   Vocabulary: Honu:  turtle Pua'a:   pigs/boar     Show Notes:   Some of the animals found in Hawaii: https://www.worldatlas.com/articles/what-animals-live-in-hawaii.html   Caiman, alligators, and snakes found in Hawaii: https://www.oahunaturetours.info/illegalaliens.html   Honolulu Magazine article on non-native animals: https://www.honolulumagazine.com/where-the-wild-things-went-tracking-hawaiis-most-elusive-non-native-animals/   Piranhas and snakes found after residential fire: https://hdoa.hawaii.gov/blog/news-releases/snake-and-piranhas-found-at-alewa-fire-scene/   Article on the 9 foot boa constrictor found by pig hunters: https://reptilesmagazine.com/nine-foot-boa-constrictor-captured-by-pig-hunters-in-hawaii/   Loud ass Coqui frogs.... https://dlnr.hawaii.gov/hisc/info/invasive-species-profiles/coqui/    

Episode dedicated to the memory, family and friends of Peter Cole and Johnny Fain.RIPAs I prepared for the TP interview, I learned some interesting facts about Tommy. One thing in particular caught me by surprise. The man that I had been following for the last few years on Instagram to satisfy my need of consuming beautiful longboarding imagery, was somewhat a newcomer to the art of surfing photography. Based on the incredible and mesmerizing pictures, I would have guessed he had been in the profession for a few decades and perhaps graduated from some fancy photography academy. TP's story is a great example for anyone that has an interest and curiosity of learning something new but might feel intimidated or insecure to follow through. If you set your mind and heart, you will make it happen! That is how Tommy rolls.The following is a synopsis on TP from his About section on his website www.pineapplesunrise.com"Originally from the Chicago area, Tommy Pierucki has been a Hawaii resident since 2013. Ever since first getting on a surfboard at Baby Queens in Waikiki in the early 2000s, he's been determined to spend the rest of his days giving back to, enjoying, and capturing the beauty of the islands and it's amazing people. This love drew him to work with AccesSurf, a charitable organization that helps connect those with physical and/or cognitive disabilities to the ocean. Tommy's interest in photography first truly took hold January 2018, and since then he had been featured on the the cover of Pacific Longboarder Magazine‘s 100th issue and published in Freesurf Magazine, premiered a film in the 2019 Honolulu Museum of Art Surf Film Festival as a #RisingTide filmmaker, has been a featured artist at the Green Room and currently at Koko Marina, was requested to photograph celebrities like Tom Holland (Spider-man), Halsey, and Lily Chee as they surfed, is a Toes on the Nose ambassador, and has had his photography featured by brands like Roxy, RVCA, Hawaiian Airlines, Hawaii Magazine, Honolulu Magazine, Japan Airlines, Billabong, Carver Skateboards, Hilton Hawaiian Village, Royal Hawaiian Hotel, Aqua Aston, The Surfjack Hotel, Outrigger Waikiki, Coconut Waikiki, Shoreline Hotel Waikiki, Pearl Hotel Waikiki, DoubleTree Alana, AxisGo, Aquatech Imaging Solutions, Immersion Surf Magazine, Tori Richard, Hawaii Theatre, and Prana."Thanks Tommy for your time and inspiration, thank you listeners for putting your ears on my episodes!See you in da wata!Enjoy!For private surf shoots and/or surf photography art prints connect with @tommypierucki on Instagram or his website www.pineapplesunrise.comDonations for The Longboardarian Podcast:Paypal- tupicabrera@gmail.comVenmo- tupi-cabreraor use www.ko-fi.com/longboardarian . Super Easy!Advertising or Shoutouts on future episodes?Email me at longboardarian@gmail.com for info.YOUR SUPPORT CONTRIBUTES TO THE LONG-TERM  LIFE OF THIS PODCAST.Contributors:www.sin-min.com10% discount on any order using code longboardarian.Free Shipping in the US on orders $50 and up!www.skyviewmortgage.com805-834-1150Lance WolesagleFree phone call consultation on anything Mortgage. 

Caron Ling opens up about Body Positivity, Journey to Self-Acceptance and more with co-hosts Arliss and Diana. A lifelong Honolulu resident, Caron Ling stands out for her enthusiasm and passion for real estate—a career she has dedicated herself to since 2004. Her guiding philosophy in work and life is “to bring joy to everyone I meet—whether for a second or for a lifetime.” A skilled and confident negotiator, Caron works hard to find solutions to navigate the twists and turns that can come with any home purchase. Caron has been the recipient of the 2009 Honolulu Board of Realtors' Aloha ‘Aina Award for customer service and Honolulu Magazine's Best in Real Estate Awards, and has twice made the Hawaii Business Top 100 Transactions list, among other accolades. Caron and her family enjoy having an active and dynamic lifestyle, including travel, golf, snowboarding, dining adventures, and bicycling around Honolulu, and she loves sharing her knowledge of Hawaii's natural and cultural treasures with clients. Her dedication to giving back to the community and helping neighbors in need includes 6 years of prior volunteer service on the state Board of Directors for Catholic Charities of Hawaii, where she currently sits on the development committee to engage a new generation of community leaders. An experienced realtor with commitment to her clients and a track record for results, Caron looks forward to guiding Hawaii buyers and sellers through their biggest investment with expertise, integrity and enthusiasm. Allow Carol to bring you more joy by following her on Instagram @caronlingstagram! For more real life inspiration follow @bodypositivitypodcast to get updates on our Podcasts and Events!

Mary Ann Changg is the original creator of the make-up, hair and photography studios copied in Hawaii, the U.S., and l the world. She is a proud graduate of Kamehameha Schools and worked as a boutique owner and clothes designer, magazine publisher, photo journalist, actress, musician and agent. Mary Ann was the on the Board of Directors and Secretary-Treasurer for SAG (Screen Actors Guild) for over ten years. And also a Trustee on the Board of non-profit community organization, Palama Settlement for many years. As "Sparkles A. Clown," Mary Ann is a bona fide registered clown with Clowns of America International and has won many first place international face painting awards, as well as being named, "Best Face Painter," by Honolulu Magazine's Best of Honolulu edition. She currently works as a make-up artist for NCIS Hawaiʻi and Magnum PI. Past projects include: Hawaii 5-0, The Wrong Missy, Midway, Jurassic World, Snatched, Mike & Dave, King Kong Skull Island, Lion King, Lost, many more. Mary Ann is working on a book and traveling art show showcasing her work as a rock concert photographer called "Rock 'n' Roll Legends by Mary Ann Changg." It's A Hawaii Thing Productions. Quality content for the Hawaii Enthusiast and traveler. Celebrities, artists & community leaders vomming together to showcase the spirit of the islands. New weekly program dedicated to anything and everything unique to life in Hawaii. To Learn more about It's A Hawaii Thing visit: https://www.itsahawaiithing.com/ It's A Hawaii Thing is a https://www.wikiocast.com/ production. #makeupartist #photographer #portrait

Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, New York, Wong graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean Georges Vongrichten's Chinese concept, Restaurant 66. Wong went on to work as the Executive Chef of Event Operations at ICC, during which time she was prominently featured on Season One of Bravo's Flagship Series “Top Chef”, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse it is today. In late 2013, Wong moved from New York City to Honolulu where in 2014, she debuted Koko Head Cafe – an island style brunch house in the Kaimuki neighborhood – to popular acclaim, with Wong recognized on the cover of Honolulu Magazine, as well as in Bon Appétit, Food and Wine Magazine, Honolulu Star- Advertiser and Huffington Post . Wong released her first cookbook, Dumplings All Day Wong , in August 2014. Chef Wong joined Hawaiian Airlines as a guest chef in 2016 and was named Executive Chef for the airline in March of 2018, leading the culinary program and menus for both domestic and international flights. In March of 2019, Wong moved to Maui with her partner and one year old son. She also participated in Season 17 of Bravo's Top Chef All Stars , filmed in Los Angeles and Northern Italy. Chef Wong's newest project, Papa'aina at the Pioneer Inn, located in historic Old Lahaina at the Harbor, showcases her culinary travels while featuring local, Maui grown and raised ingredients, as she reimagines the restaurant for Maui's oldest hotel, The Pioneer Inn. --------------------------------------------------------------------- To Learn more about The Art of Beer visit: https://www.theartofbeer.com/ The Art of Beer is a https://www.wikiocast.com/ production. FOLLOW US IG: @theartofbeerpodcast FB: @Art-of-Beer-107481008367624 #kokohead #fusioncuisine #pioneerinn

Host Anne Lee sits down with Executive Chef and culinary visionary behind Mugen at Espacio, Chef Jason Yamaguchi. Fueled by a deep desire to create a culinary experience unlike anything previously found in Hawaii, he helped establish Mugen, presenting thoughtfully prepared dishes using only high-quality locally and globally sourced ingredients. Then, Anne heads over to Hawaii's premier rooftop destination, SKY Waikiki Raw & Bar to enjoy a special meal with CEO & Co-Owner, Hide Sakurai. Located in the heart of Waikiki, their wrap-around rooftop deck features stunning panoramic views of Diamond Head, Waikiki Beach, and the city lights glittering 19 stories below. Mugen is a French-Japanese dining concept that is elevating Hawaii's status as a destination for culinary travel. Executive Chef Jason Yamaguchi assembled one of the strongest restaurant teams found on the island to create an intimate and unforgettable experience filled with personal touches and memorable interactions with its chef. With Mugen's open-kitchen concept, Chef Jason invites guests to interact and watch him and his team work their magic in the kitchen. He returns to Hawaii after 22 years spent on the continental United States feeding his love for cooking alongside culinary greats such as Joachim Splichal, Michael Mina and Chris Garnier. Most recently, he was the lead chef at Driftwood Kitchen in Laguna Beach, California, where he elevated the restaurant's ocean-to-table experience. Hide Sakurai recently acquired SKY Waikiki and reinvented the restaurant's concept to SKY Waikiki Raw & Bar featuring a unique combination of fresh seafood, refreshing champagne, handcrafted cocktails and Aloha. As Hawaii's premier rooftop destination, you cannot beat their stunning panoramic views of Waikiki. Hide is a well-known Hawaii based Restaurateur, Chef and Entrepreneur. He is the brainchild and founder of a number of restaurants in Hawaii, including his flagship Shokudo Japanese and Buho Cocina y Cantina. In 2016, he was awarded 1st Restaurateur of the Year by Honolulu Magazine and in 2017 became the Vice Chairman of Hawaii Restaurant Association. He also owns a consulting and marketing firm to support other businesses especially in Hawaii, the mainland U.S. and Japan. To find out more information on these local chefs, restaurants, and recipes visit wherehawaiieats.com For more videos like this, stay tuned! Be sure to subscribe to our channel and click the bell icon so you will always be alerted of new videos. Where Hawaii Eats supports our local restaurant industry and features all the best food destinations Hawaii has to offer!

Michele Sorensen, affectionately named the Tea Goddess by her friends, has been serving Afternoon Tea with love & passion since opening Tea at 1024 in Downtown Honolulu in 1999. She has been featured in several local publications such as Pacific Edge Magazine, Edible Hawaiian Magazine, Honolulu Magazine and Hawaii Luxury Magazine. Her recent feature in the national tea publication, Tea Time Magazine, was a long time business goal of Michele's. Tea at 1024 was Voted Best Afternoon Tea by Honolulu Magazine. She is the consummate hostess and enjoys sharing Afternoon Tea with everyone that walks into her teashop. During the recent pandemic shut down she started a weekly LIVE Tea Chat series on Facebook. “I thought since we were all in lockdown, that it would be a great opportunity to reach out to my fellow tea enthusiasts from around the world and chat with them on a LIVE format. I started in April and have interviewed over 37 business owners from England, Ireland, Africa, Australia, all across the US and locally here in the Islands as well,” says Michele. On Michele's personal side she travels around the world competing in Ironman races. She is an 8 time Ironman Finisher and has qualified for 3 world championship slots by winning her age group.

Bobbie Merrill is a best-selling author; a prior contributor to an award-winning Relationship Column for the Honolulu Advertiser and a freelance Relationship columnist with her husband, Dr. Tom Merrill, for Cox News/NY Times. She is also a family therapist, parenting consultant, trauma specialist, and a professional speaker. Bobbie was honored in Honolulu Magazine at the height of her career as one of Honolulu's most successful women. Now a grandmother and a conscious female voice, Bobbie is passionate about inspiring all of us to become our best selves and a kinder, more just, and joyful humanity and world. On her fiftieth birthday, Bobbie returned to her birthplace to swim with the Waianae spinners, making her among the first to swim with dolphins in the wild. She then went on to enjoy a decade-long journey of over two thousand hours of free swimming with dolphins and whales throughout the world. In this episode, Bobbie shares how the dolphins called to her and gave her comfort during the end of a marriage and taught her many life lessons in her over 2,000 hours of swimming with the Hawaiian spinner dolphins near Oahu.You will hear how the dolphins playfully showed her how to stay in her heart, despite irritating situations around her. They gave her downloads of wisdom that turned into a powerful book, Compelling Conversations with Dolphins and Whales in the Wild. She also shares about the welcoming and gracious energy of a mother Humpback whale and her calf as well as a memorable and potentially life-threatening encounter with a male Humpback whale who taught her the power and danger of the mis-use of sound in the oceans.If you like this episode, you will love reading her book. Get your copy of Compelling Conversations with Dolphins and Whales in the Wild on Amazon.To learn  more about  Bobbie and contact her check out her website: MakingRelationshipsWork.com 

This episode features Hawaii's marketing and buzzmaster, Melissa Chang! We know you've seen her work in print, on social media, throughout the internet, and on television. With the help of our future guest and her hype man, Pali Ka'aihue, Melissa walks us through how she got her start and how she continues to help promote local businesses through marketing and advertising. _____________________________________________________________ ABOUT MELISSA CHANG Melissa has more than 25+ years' experience in marketing and public relations, including work with Starr Seigle Communications, as the Marketing Director for Coldwell Banker Pacific Properties, and as the Marketing Director of Aloha Tower Marketplace. She is currently a freelance writer and independent marketing consultant, specializing in integrating the new social media with traditional media to maximize clients' marketing efforts. Melissa writes for FrolicHawaii.com, Gayot.com, Fodors, Honolulu Magazine (real estate), and Edible Hawaiian Islands. Melissa is accredited by the Public Relations Society of America. She was named the 2006 Gregg W. Perry Public Relations Professional of the Year by the Hawaii Chapter and given the President's Award in 2010. She was also named one of the “Top 20 Social Media Geeks in Honolulu” by Bytemarks and “Honolulu's Best Twitter” by Honolulu Weekly. Website: https://hawaiiirl.com/urbanmixplate Twitter: @melissa808 Instagram: @melissa808 Facebook: http://www.facebook.com/melissa.chang --- Send in a voice message: https://anchor.fm/heyyouhithere3/message Support this podcast: https://anchor.fm/heyyouhithere3/support

Featuring Augie T – Current City Councilman & Longtime Stand-Up Comedian FULL 4K Interview http://itsahawaiithing.com/augie-t Augie T. is a professional comedian, TV, movie actor, radio personality, and Honolulu Councilman for District 9. He has been performing for audiences in Hawaii, across the United States, and internationally for 28 years. He was recently named one of the U.S.'s top undiscovered comedians in 2020 by Thrillist magazine. Some of his other achievements include the funniest comic in Hawaii and one of Hawaii's top 100 influential Filipinos. He was awarded the best comedy show by Honolulu Magazine and has won 2 Na Hoku Hano Hano awards which are Hawaii's equivalent to the Grammy Award. You can hear him every morning on the Augie Radio Show on Shaka 96.7 He has appeared on the Wayne Brady Show and was a regular on Baywatch Hawaii and has also had roles on Hawaii Five-O and Magnum P.I. His movie credits include Get A Job, Horsepower, Midsummer's Hawaiian Dream, and Aloha Surf Hotel where he plays the lead role.

Show Notes: Grammy-winning musician, John Cruz, is known for his soulful vocals and unique acoustic style of music. Cruz is a ‘Ki ho'alu', slack key master, and his album ‘One Of These Days' was named one of Hawaii's greatest albums of the new century by Honolulu Magazine. He is widely known for radio hits "Island Style," "Shine On," and "Sitting in Limbo" from the Acoustic Soul album. In this episode, we speak with Cruz about his upcoming Livestream concert on January 30, and hear a brand new song titled "It's Time To Build a Bridge." --- Send in a voice message: https://anchor.fm/bigislandmusicmagazine/message

Managing editor of HONOLULU Magazine, Katrina Valcourt, is back on the mic for this week's merry episode of the Have Aloha Will Travel podcast, where the crew talks about everything Christmas-y in Oʻahu.

With the opener for UH basketball and the final UH football game of the season, it's an exciting weekend for sports fans who've had so many challenges and disappointments this year. Bobby shares his thoughts on a busy sports weekend.In the food world, Martha Cheng , food editor for Honolulu Magazine joins Jo to chat about the local food scene and some of her favorite food gifts of 2020. You can find more of Martha's articles here . Among the deliciousness of local offerings include Manoa Chocolate Bean-to Bar offerings and a regional look at chocolate around the islands. For beautifully packaged, fresh and healthful gifts, The Slow Island Company have turmeric in elixirs and tonics that will have you rushing to take a sip - and they make perfect mixers for holiday cocktails. Enjoy!

Joined by the ever-fashionable Stacey Makiya, who works near Cat and Kevin at HAWAIʻI Magazine's sister publication, HONOLULU Magazine as its senior fashion editor and stylist. The focus of this week's episode of the Have Aloha Will Travel podcast is all about shopping—from gifts for pets to the perfect stocking stuffers.

In the premiere episode of In Focus, President and CEO of the Hawaii Lodging and Tourism Association Mufi Hanneman joins Dave to talk about the pre-travel testing that starts today and how that could affect tourism in Hawaii. Also, Cheryl Oncea from the Hawaii Business Magazine talks about the upcoming Wahine Forum, and Christi Young from Honolulu Magazine talks about Poke and an event coming up very soon all about Poke.

This week on the Team Lally Radio show, our special guest is Augie T., a professional comedian, tv/movie actor and radio personality. We talk about Augie T.'s candidacy for the Honolulu City Council District 9. We talk about the current state of politics in Hawaii and how Augie's unique view of life and people as an entertainer will help him in his candidacy. Augie talks about some of his plans to improve the community if elected as City Councilor for District 9.Also in this episode: Quotes of the day, Tips of the week, special events, this week's Open houses and Coming soon listings. Who is Augie T.?Augie T. is a professional comedian, tv and movie actor and radio personality from Hawaii.  He has  been performing for audiences in Hawaii across the United States and internationally for 28 years.  He was recently named one of the US's top undiscovered comedians in 2019 by Thrillist magazine.Some of his other achievements include funniest comic in Hawaii and one of Hawaii's top 100 influential Filipinos.  He was awarded the best comedy show by Honolulu Magazine and has won 2 Na HokuHano Hano awards which are Hawaii's equivalent to the Grammy Award.  You can hear him every morning  on the Augie Radio Show on 93.1 Da Paina.He has appeared on the Wayne Brady Show and was a regular on Baywatch Hawaii and has also had roles on Hawaii Five-O and Magnum P.I.  His movie credits include  Get A Job, Horsepower, Midsummer's Hawaiian Dream, and he just wrapped filming his latest movie, Aloha Surf Hotel where he plays the lead role, is set for release in January 2020To reach Augie, you may contact him in the following ways:Email: augz1@aol.comWebsite: https://www.augiet.com/contact

This week on the Team Lally Radio show, our special guest is Augie T., a professional comedian, tv/movie actor and radio personality. We talk about Augie T.'s candidacy for the Honolulu City Council District 9. We talk about the current state of politics in Hawaii and how Augie's unique view of life and people as an entertainer will help him in his candidacy. Augie talks about some of his plans to improve the community if elected as City Councilor for District 9.Also in this episode: Quotes of the day, Tips of the week, special events, this week's Open houses and Coming soon listings. Who is Augie T.?Augie T. is a professional comedian, tv and movie actor and radio personality from Hawaii.  He has  been performing for audiences in Hawaii across the United States and internationally for 28 years.  He was recently named one of the US’s top undiscovered comedians in 2019 by Thrillist magazine.Some of his other achievements include funniest comic in Hawaii and one of Hawaii’s top 100 influential Filipinos.  He was awarded the best comedy show by Honolulu Magazine and has won 2 Na HokuHano Hano awards which are Hawaii’s equivalent to the Grammy Award.  You can hear him every morning  on the Augie Radio Show on 93.1 Da Paina.He has appeared on the Wayne Brady Show and was a regular on Baywatch Hawaii and has also had roles on Hawaii Five-O and Magnum P.I.  His movie credits include  Get A Job, Horsepower, Midsummer’s Hawaiian Dream, and he just wrapped filming his latest movie, Aloha Surf Hotel where he plays the lead role, is set for release in January 2020To reach Augie, you may contact him in the following ways:Email: augz1@aol.comWebsite: https://www.augiet.com/contact

Back again to talk about everything Hawaii, Kevin Allen and Catherine Toth Fox talk at great lengths, seriously, it's the longest podcast yet, with one of their favorite coworkers, Katrina Valcourt, who serves as the managing editor of HONOLULU Magazine.

Famous chefs don’t become known because of their humility. But as it turns out, their restaurants might. In this episode of the podcast, I spoke with renowned chef Peter Merriman about his unique approach to hospitality in his restaurants. Why is it that a person always feels welcome when they check-in with his hosts? How does Peter motivate his entire staff to entertain like they are “throwing a party every night,” prepare each and every dish like they are “cooking for their mom,” and consistently go above and beyond to “do the right thing” for every customer they meet? In this episode, we discuss: Why service matters as much (if not more) than the food What are his “vital few” that he focuses on with staff? The key importance of establishing and maintaining relationships How Peter hires right, then gives his people a chance to shine What it means to focus on the “internal customers” How those who are served can get the most out of our experience as customers The importance of sustainability, and connecting with the source of our food How customer demand impacts quality The importance of humility to the success of any restaurant Thanks for listening! As always, I appreciate your feedback, and please consider supporting this ad-free podcast by becoming a supporter on Patreon Links and More Info: https://www.merrimanshawaii.com/ https://www.monkeypodkitchen.com/ PETER’S STORY: Peter Merriman has been as a culinary pioneer in Hawaii for 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.  Early Years  Peter was raised in Pittsburgh, where a passion for food was instilled in him from a young age. His mother, Woodene, was a noted Pittsburgh Post Gazette food writer, and by the time he was 16, he was doing “grunt work” for Master Chef Ferdinand Metz at the H. J. Heinz Co. (Chef Metz later headed the renowned Culinary Institute of America.)  Pursuing the opportunity to play football, Peter attended The University of Pennsylvania and studied Political Science. After graduation, Merriman enrolled in a three-year Chef's Apprentice Program with RockResorts under the auspices of the American Culinary Federation. The apprenticeship program took Peter to Jackson Hole, Wyoming, and to Woodstock, Vermont, where he studied at the Woodstock Inn, under the supervision of Chef Hans Schadler. He then went on to various stints in resort areas across the United States and Europe, including a summer working among the vineyards of France’s Champagne region.  In early 1983, Peter was hired as a cook for the Mauna Lani Bay Hotel. He arrived in Hawaii with one suitcase and $75 in his pocket thinking he would stay a few months at the most. But he fell in love with the natural beauty of the islands and the rich culture of the people who live there. In 1985, only two years after his arrival, he was appointed Executive Chef of the Mauna Lani Resort’s new Gallery Restaurant.  Chef & Pioneer of Hawaii Regional Cuisine  At his interview for the chef position at The Gallery Restaurant, Peter was asked what type of food he wanted to feature. Without thinking, he said “regional cuisine” and went on to explain how no other restaurants were serving the local fish and produce. Peter believed that to be able to offer fish that was caught the same morning and to use vegetables harvested the day that they were served was essential to providing the best gourmet Hawaii cuisine.  When Peter got the job, he had to deliver on the concept, but quickly discovered there were almost no local products available.  Peter advertised in the newspapers and went out to the farms, ranches and docks to let local producers know he wanted whatever they had.  “We’re in this together,” he told them, “If you grow it or catch it, I’ll buy it, and we all succeed.” Pretty soon he had built solid partnerships  and local producers would try to get or grow whatever he needed.  As he began recruiting other chefs to focus on local foods, “Hawaii Regional Cuisine” was born with Peter as founding president. Peter says it was just the right thing to do. “We were able to serve the freshest, most flavorful food at the restaurant. The bonus is that it benefits the local economy while helping to preserve the land and the agrarian way of life.  Merriman’s Restaurants  In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, "A gourmet in cowboy country" by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!”  It was at Merriman’s Waimea that Peter garnered the attention of the James Beard Foundation and as a result, he was a Finalist in the “Best Chef Northwest & Hawaii” category three distinct times.  In 1994, Peter partnered with TS Restaurants to open Hula Grill on Maui’s famed Ka`anapali Beach. Hula Grill, touted “the best fish house in the islands” by Honolulu Magazine, brought the concepts of Hawaii Regional Cuisine to a beachside setting.  Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 - Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.  In June 2018, Merriman’s Hawaii Group opened for the first time on Oahu, bringing Merriman’s Kaka’ako to Ward Village by Howard Hughes.  In 2011, Peter launched a new venture in casual dining, Handcrafted Restaurants, with restaurateur Bill Terry. Handcrafted Restaurants is a multi-concept restaurant company operating four restaurants across the Hawaiian Islands: Monkeypod Kitchen by Merriman in Wailea and Ka’anapali, Maui and Ko Olina Oahu, Moku Kitchen in Kaka’ako, Oahu, and the Beach House in Poipu, Kauai. 

POST-RECORDING UPDATE: 21 SAVAGE IS A FREE MAN!!! (http://www.xxlmag.com/news/2019/02/21-savage-released-immigration-detention-center/) #AbolishICE Congratulations, dear listener! You have excellent taste -- you've picked Honolulu Magazine's "Seven Local Podcasts to Listen to Now!" Ryan and Josh react to their first-ever magazine feature (you win this round, Design Talk Hawaii/ AM 690), unpack Trump's #SOTU (shoutout to #Kauai, which got its first ever "delusional Trump voters in a diner still like Trump" piece in The Garden Isle), and examine Tulsi Gabbard's problematic first major presidential endorsement (I wonder what David Duke thinks about our last episode?) We also share three big updates: one to 21 Savage's situation in ICE detention, one to FreedomHouse's annual nations report, and one to the Oxford English Dictionary. You might say they're all... #hammajang. We round out the show with a sport report -- Paul Pogba's big brother is coming to #MLS! -- and all the #NBA pettiness you need to get you pumped for Team LeBron vs. Team Giannis (sorry I forgot your name, Kostas) in this weekend's all-star game. Have a listen, subscribe, and get in touch! PS: Next time you're at Mariachi Restaurant in Lihue, tip your servers and bartenders well -- they've had to deal with a lot of BS! PPS: here are the articles we referenced: Hanna Giorgis 21 Savage and the False Promise of Black Citizenship https://www.theatlantic.com/entertainment/archive/2019/02/21-savages-ice-detention-false-promise-black-citizenship/582013/ Michelle Goldberg: Latvia Above Us, Croatia Below https://www.nytimes.com/2019/02/04/opinion/freedom-house-trump-democracy.html

I sit down in Creamistry Ice Cream Shop in LA with an old friend of mine from Hawaii, Katrina Valcourt: Managing Editor for Honolulu Magazine, and a friend I literally met hours before doing the podcast, Lisa Kotowski: Physicist from California. We dive into what teenage Brent was like, the inner working of physics, and a big debate on the strengths of right brain, left brain, and creativity! Let me know what you think! Thanks for listening! Brent

Breakfast: THE MOST IMPORTANT BOOK ABOUT THE BEST MEAL OF THE DAYBy The Editors of Extra Crispy Speaker 1: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors. Kat Kinsman: Hi. I'm Kat Kinsman. I'm the Senior Food and Drinks Editor at Extra Crispy, and we've got a new book, Breakfast: The Most Important Book About the Best Meal of the Day.Suzy Chase: This book was written by you and the other editors of Extra Crispy. Tell us about Extra Crispy.Kat Kinsman: Oh, wow. It's such an exciting ... This book, I'm so excited about it. It's actually a collection of material that we've run on Extra Crispy and some new things that we've written. Extra Crispy is your one-stop shopping for everything about breakfast: culture, news, essays, recipes. If it's breakfast, we're going to cover it. I know it sounds silly, so you have a site that's just about breakfast, but since we launched in June of 2016, we realized that, when you go narrow, you can go really, really deep, so we use breakfast as a Trojan horse to talk about a million different things.Suzy Chase: In 1875, speaking of deep, cookbook author Marion Harland praises eggs as elegant and frugal, so here's the age-old question: Why do we eat eggs for breakfast? I've never understood that.Kat Kinsman: Oh, my goodness. We actually have an essay. I don't know if it's in the book, but we have run an essay, I believe recently, about why that is. I mean think about it. They're so incredibly adaptable. They can store for a fairly long time. They are a fantastic and inexpensive source of nutrition, of protein. They keep you going for a while. Again, I think it got back to the adaptability of it, that there's so many different ways that you can eat them. They're really personal is what I've realized. It's something that, without a whole lot of effort, you can make for yourself in the morning, and you can make it exactly to your liking, or it's not too hard to guide somebody else to make them exactly the way you want them too. It's an easy way to give somebody pleasure, and sustenance, and a little bit of affirmation in the day, "I see you. I know how to make you happy. Here's eggs just the way you want them."Suzy Chase: I didn't know that, in the early 1900s, breakfast cereal was invented in response to indigestion blamed on meat and egg consumption. That sounds like B.S. to me, right? It sounds like a marketing thing.Kat Kinsman: Oh, absolutely was. The people at Battle Creek, the scientists there who came up with Raisin Bran, and flakes, and all that kind of stuff were doing it ... They were wellness freaks in a really early incarnation, and they were doing it to quash libido and-Suzy Chase: What? Really?Kat Kinsman: They were doing all sorts of ... Oh, it's just so nuts. It's in the early days of Kellogg's. They got some zealots in there to start to develop these foods that were supposed to be optimized for health but also sort of add moral fiber to your day. If you look at all the stuff that they were doing in Battle Creek and then at these sort of wellness resorts that they had, they were doing these things to control people's emotional impulses and set them on the path of the good and righteous. It was almost culty how all this stuff came about. I'm actually working on a piece right now about the moral intertwinings of the early days of flake cereal. It's really astounding stuff if you dig back just a little bit over a century. Suzy Chase: I feel like fried eggs are a bit out of fashion at the moment, but I love a good fried egg, especially a diner fried egg. Talk about some ways to upgrade the good old fried egg. Kat Kinsman: Oh, one very, very easy thing to do is use a ton of olive oil, get it just ripping hot, put the egg in there, and spoon the olive oil a little bit over the edges until they get good and lacy. It's a very ... Oh, I wish I could say the term. It's a Spanish term. Chef Katie Button really drove this home to me, and it's her favorite was to do it, but the way it translates is like lacy eggs. The center of it remains good and runny and beautiful, but if you can get the pan to the right temperature and use olive oil instead of butter, because butter can burn and it gets that sort of acrid taste to it, but olive oil can take a little bit more heat, and you get those brown, crispy, lacy edges and still have that runny yolk, and it's the simplest thing in the world to do. Another really, really easy thing to do is just put a little bit of Aleppo pepper over top of it, just a little bit, and have that olive oil with it, and that is a little bit of heat, a little pop of ... just a little pop of joy and sensory pleasure to start the day with. The texture of the lacy edges of the egg with a little bit of crunch of good salt, the Aleppo pepper, if you have that with some bread, that just hits every single sensory button, and it's a great way to start the day.Suzy Chase: There's an infamous op-ed in The New York Times that says, and I will quote, "Brunch is for jerks." What are your thoughts on brunch, especially brunch in New York City? Kat Kinsman: Here is my thing. I've always ascribed to the notion that, if it tastes good, it is good. I'm laissez-faire about these sorts of things. I realize the older I get the less prescriptive I am about things that bring people pleasure. I mean we are living in times of turmoil right now where I really believe, if you can bring any sort of simple pleasure into your life and it's not harmful to anyone else, why not? The great thing about brunch is the community aspect of it. I mean sure, you can go have brunch by yourself. That's absolutely fine. You can have it with one other person but, ideally, it's a vehicle for community. We ran this piece a few months ago by Nik Sharma who ... Oh, my gosh. I love this man. He has a book coming out. It's seriously one of the loveliest cookbooks I have ever seem. Everybody needs to buy Nik Sharma's book. He wrote a piece about why gay brunch is so important and especially in his early days ... so after coming out, and moving, and coming together in this safe space with friends where they could go through what happened that week and talk through their loves, and their heartbreaks, and everything in a safe, communal space before marriage was legalized. It was such a powerful, beautiful space. You talk now about the transition of now that marriage is legal and people are able to host brunch at home with their spouses and invite people over to their houses, but talking about the early importance of these sort of queer spaces to get together over brunch. I mean if mimosas and sort of crappy Eggs Benedict can be a vehicle for that sort of thing, I am all for it.Suzy Chase: There's a whole section devoted to the Dutch Baby. What is that?Kat Kinsman: Well, because it makes you look like a freaking genius. I hadn't really made them, and Dawn Perry, who has a few ... She's a goddess on Earth, and she's at Real Simple. Before she had really started up in this position at Real Simple, she was writing a bunch for us, and she ... I trust everything this woman does. Everyone needs to watch her show. She really drove home the fact that they're incredibly versatile. I think this thing was called A Dutch baby is the Little Black Dress at Your Party or something like that but, really, it's this thing where you just bring together a few ingredients. You put them in a cast iron pan. It puffs up. It's such an ooh-la-la kind of moment. You can make it sweet. You can make it savory. You can adapt it to whatever your particular taste is. You can make them all a la minute at a party and have that great razzle-dazzle moment where it's brunch and, "Oh, no big deal. I just made this great big, explosive popover thing," and everyone you brought there sees your moment of ooh and ah and gets to watch it move and deflate, and it can be dressed however you want. It's a glorious bit of theater that is really easy to pull off.Suzy Chase: I went down the rabbit hole researching this recipe and, in 1966, Craig Claiborne was at Dave Eyre's home in Hawaii. Eyres was the editor of Honolulu Magazine at the time. David made a Dutch baby for Craig, and Claiborne came back, wrote about it in The New York Times, and it's such a beautiful thing. I know for a fact that Martha Stewart loves the lemon butter Dutch baby recipe that you have on page 47.Kat Kinsman: Oh, my gosh, what a classic that is. Those particular flavors are ... they just work so beautifully, and it makes it feel like you're eating pie for breakfast, which I wholeheartedly endorse, by the way. Pie for breakfast is a beautiful, beautiful thing. Dutch babies, I feel like they're ... they have such a funny history. There is a town I'm totally blanking on on the West Coast, I feel like it's in California. It was like a Gold Rush thing. I should know about this because I wrote about it for the site recently, but can we talk for a second about Craig Claiborne and what an amazing taste maker he was?Suzy Chase: Yes.Kat Kinsman: Oh, my gosh. I think I'm probably one of the few sort of people who, right now, have read the memoir, the warts and all, of his memoir. People have forgotten about Craig, and it breaks my heart. He was such as taste maker. I remember him ... I don't remember when he did it, but the importance of him writing about the shrimp and grits at Crook's Corner with Bill Neal, this dish that ... it has some sort of murky origins and stuff, but he saw the beauty in this, wrote about it in the Times and, all of a sudden, people started really paying attention to this corner of North Carolina. I've made his mother's spaghetti dish on more than one occasion. I've made his shrimp and grits. What a legacy. He really did the legwork to go around the country, see the things that people were doing regionally, and then ... Nobody should need justification or the imprimatur of a giant publication but, at the time, he used it as such an incredible platform to really sing the praises of these regional dishes and make them national favorites. Sorry, I love Craig Claiborne.Suzy Chase: Well, he's one of those guys people say, "If you could have a dinner party and invite anyone living or dead, who would you invite?" He's one of those guys you want at your dinner table.Kat Kinsman: Oh, my God, him and Clementine Paddleford. There would be no doubt that you-Suzy Chase: Who's that?Kat Kinsman: Oh, God, she was spectacular. Suzy Chase: That's a great name.Kat Kinsman: Isn't it? She was incredible. There was a bio of her that came out a few years back, and she was an incredible woman who ... She was at one of the rival papers in New York. She flew her own plane, so she was a pilot and would fly her little plane around the country to sort of go in and see how people really were cooking in all of these regions like, really, the kind of cooking that would be in church cookbooks that was not highfalutin restaurant food because there really wasn't a whole lot of highfalutin restaurant food, but really talking about home cooking in regions all over the country. She would get in her little plane and fly there and come back and write in her paper. She was an established newspaper editor, and then Craig Claiborne came in, few years younger than her, and he was young, he was cute, and he sort of ate her lunch, so people really don't know as much about her legacy, but oh, gosh, I wish I could remember the name. I'm so blanking this morning on the names of all the books, but look up the book about her. It's really, really just a fantastic thing.Suzy Chase: Food that's weird to people you've never heard of isn't weird to those who grow up eating it, so I guess Livermush would fall into that category. I didn't grow up eating it.Kat Kinsman: Oh, my God.Suzy Chase: I have no idea what it is. Kat Kinsman: I think it could use some rebranding just from the name because, if people actually had it, it would ... oh, it would blow their minds. That piece by Sheri Castle that is in the book ... First of all, Sheri is a tremendous advocate for North Carolina food. She's an extraordinary writer, and she really sings the praises of mountain food and North Carolina food and really sings to the dignity of these foods that ... A lot of these foods come from deprivation, so Livermush is liver and mixed in with grains, and it's essentially made into a loaf and fried, and you slice it, and it gets golden brown on the outside. It's a little bit sort of mushy, spongy on the inside. It's basically like a meatloaf, and it is the most glorious thing. There are a few towns throughout North Carolina that throw festivals in honor of it. There's brand called Neese's that is one of the premier brands of it, and they have Livermush. They also have liver pudding, which is very like it with a slightly different spice blend to it, and they're just really preserving this heritage. There are a few different brands that make it. My husband's from North Carolina, so every time I go down there I try to seek out all the different regional brands and variations of it. Like what you said, the food that people didn't grow up eating might seem weird to them, but that's part of our core mission at Extra Crispy, is to really give the dignity to these foods that they deserve, because it really bothers me when people yuck other people's yum, just because they're unfamiliar with it. Food is so inextricably tied to identity, that to slam somebody else's food just because it seems weird or unfamiliar is unfortunately, since time immemorial, been a way to other people. It's done to first generation or immigrant kids, who bring their lunch to school and it smells different than what the other kids are eating. It's something that is often used as a tool to alienate people who might not be from the dominant culture, when in fact it should be a tool to bring people together. Here is this little part of my culture, my heritage. Here's a way to understand a little bit more about me. It's an act of generosity to share your food and it's something that we really, really try to emphasize on Extra Crispy, that we approach all foods with an open mind and an open heart. And ideally let somebody from that culture tell the story of it and why it's so important, and hopefully open up some new doors to it.Suzy Chase: Eleven fancy butters were sourced, to find the best one which is Bordier. Is it Bordi-a or bordi-er?Kat Kinsman: That is a really good question. Suzy Chase: Let's just go with Bordi-a. Kat Kinsman: Yes. I believe that is how someone who actually knew how to pronounce it -Suzy Chase: Yes. (laughs)Kat Kinsman: ... did pronounce it, but we've been all over the place on that. I got to take part in this tasting. Suzy Chase: I saw on a Mind of a Chef episode, where Chef Ludo goes to the factory. Have you seen that? Where they slap the butter with the paddles and they stamp it, and they put salt on it. Kat Kinsman: I've seen it. Suzy Chase: It's glorious. Kat Kinsman: We brought in my friend John Winterman who is the managing partner at Batard, but he is also a butter freak. I believe we gave him the name Maitre D'Beurre to guide us through this. The whole Extra Crispy team, we are butter aficionados, freaks, obsessives, whatever you want to call it. We sourced all these butters. It was mostly my fantastic colleagues, Margaret Eby and Rebecca Firkser. I think at some point, Margaret is just going to go off on a butter sabbatical. This is her dream to go somewhere and really learn how to make butter. She and Rebecca went out and sourced all of these different high-end butters. They had already done this with grocery store butters. And in that one, Kerrygold came out top as it should. It's a fantastic butter. But I think we grabbed the corporate card to expense butter. They tried it on bread. I have a gut condition and I can't really eat bread. I'm trying to remember what I had it on. It was radishes. I had mine on radish slices. Suzy Chase: Oh, that's so smart. Kat Kinsman: Yeah, it was a really great way to get to do it. Also I didn't fill up on bread. I was mad not be able to have it with the bread, but we work with what we are given. We just tasted them through. Came up with the top few and then put them all head to head. The Bordier was incredible. I have to say, there was a slight followup later because Bordier does variations. With those, we were just doing salted butters, I believe. Otherwise, you can really extra fall down the rabbit hole. Bordier does one with this flint pepper in it. They do a few different variations -Suzy Chase: Oh, no. Kat Kinsman: Well Margaret found the raspberry one -Suzy Chase: No.Kat Kinsman: They only make a little bit. It is one of the best things I've ever had in my life. So it is butter. It is raspberries. It's raspberry juice. We all tried it and we all just stared at each other. Suzy Chase: (laughs)Kat Kinsman: We could not speak. So Ryan Grim who is the editor of the site who is just a delightful human being. If you've ever seen the Instant Pot videos that I do, he is Mr. Grim -Suzy Chase: Yes. Kat Kinsman: -- in the videos. He's our boss. But he was just, you know, the 1,000 yard stare, like just eating this. It was the purest raspberries, the most beautiful butter. If you buy it where we bought it, we bought a quarter pound of it, it would be $72 a pound. But we sort of rationalized this because we got a quarter pound and said if you go into a party, you could bring a bottle of wine. That's great. It gets push on the shelf with the other wines. If you roll in with this butter and a baguette, you are the star of the party.Suzy Chase: Oh, my gosh. Where do you get this butter, do you know? Can you get it in New York City? Kat Kinsman: We got it ... Yes, you can. We got it at Le District, which conveniently is right below our office in Brookfield Place.Suzy Chase: Look at that! (laughs) Okay, I'm going down there today. Kat Kinsman: Yes. Actually if you want me to do it when I get into the office, I will look and see if they have it so you don't waste a trip. Suzy Chase: Okay. (laughs) Thank you. How did you get the inspiration to turn a king cake into french toast? Kat Kinsman: So Margaret Eby, who is our senior culture editor. She and I both are New Orleans obsessives. So she grew up in Mississippi and would go to New Orleans all the time. I've been going since ... Oh golly. So I used to work for CNN and I had the pleasure of my intro into New Orleans was we would have these secret suppers. I got to throw one at James Carville and Mary Matalin's house. They are such tremendous ambassadors for the city. They are food obsessives and they let us throw this party at our house. Sorry, at their house. I wish it was my house. So I had sort of a crash course in getting to go to New Orleans. My husband was supposed to meet me and our dog got sick and he couldn't come. So I was okay, well that means we'll have to go back and you'll have to come with me. He fell in love with it too, so we go three, four times a year because we love it so much. Margaret goes as often as she can. She actually rides in a Mardi Gras crew. So a great act of love from both of us is to bring back king cake when we go. We were just thinking king cake is ... There's a lot of really bad king cake out there. The intention is great, but if we're being honest, a lot of it kind of sucks and it gets stale really, really quickly. So we were thinking, it would also feel like a sin to throw away king cake. So we decided to do it two different ways. We made french toast out of king cake. Then king cake out of french toast. To me, it's exemplified what we do at Extra Crispy where we really do try to tell stories about particular tradition and cultures. Also we have a chance to get really weird. We sort of joke, the extra in Extra Crispy is that we have permission to take things to strange degrees and just have a whole lot of fun and find joy in this. I mean breakfast is a meal that it can be formal. It can just be for sustenance, but think about those weekend breakfasts when you just get to play and goof and eventually feed people. It's a really, really fun thing. We take people seriously and we take people's culture seriously and their identities and stuff. We don't always necessarily take ourselves too seriously.Suzy Chase: Speaking of extra, Chapter 6 Franken-foods and mashups. Kat Kinsman: (laughs)Suzy Chase: Velveeta chex mix nacho dirt bag casserole. Say that fast five times. That's hard to say. Kat Kinsman: (laughs) Suzy Chase: Is always a good thing, right? Kat Kinsman: So Margaret and I ... I want to explain dirt bag a little bit if that's okay. (laughs)Suzy Chase: Sure. Kat Kinsman: So this all came about because I had never ... I had my notion of sort of the term dirt bag. Margaret and I were texting while she was at a lake house with a bunch of her friends. She was leading what she called her best dirt bag life. I was like unpack that for please. She said, you know, it is the self when you are around people who you deeply trust and love that you don't have to put in any sort of guard or errs. You can be wearing whatever you want. You're comfortable. Ideally you're in a lake house or just somewhere where nobody's faultin. Everybody is just their most chill out, lazy, maybe a teeny bit tipsy, kind of self. And you're really happy and free. She texted me saying here's what we have in the house. We have oh golly, like some leftover bottoms of the bags of various chips. We have some eggs. We have some beer. We have some bread. She asked me okay, what can I make from this? I was like girl, you've got a casserole there. You have everything you need to make ... I am a big fan of a casserole. You can put absolutely anything together so long as you have some sort of bread-like substance, a liquid, ideally an egg, though you don't necessarily have to have an egg to bind it. You put it in a dish. You stick it in the oven, then put it under the broiler to get the top crunchy. Out of this came ... And I was like especially if you can pour beer into there as the liquid, you win. And Velveeta is its own magical substance. If you don't try to think of it as cheese, you're better off. You can use real cheese if you want to, but Velveeta, I think really gets the zeitgeist there. You can make it with absolutely anything so long as you follow the formula. It's cheesy and delicious and it's even better the next day. Suzy Chase: In addition to being the senior food and drinks editor at Extra Crispy, you also write and talk about tough, real life stuff; anxiety and depression. You wrote a book called, "Hi Anxiety, Life with a Bad Case of Nerves." You started the conversation in the restaurant community about depression, anxiety addiction and eating disorders on chefs with issues. Talk a little bit about that. Kat Kinsman: Yes, so I have been pretty open for a long time about my own struggles with anxiety and depression. Then recently a diagnosis of ADHD, which was contributing to the anxiety as I found out. It's something that I have dealt with as long as I can remember. My friends knew about a certain amount of it and definitely my family did. I've never been ashamed about talking about it, but it wasn't necessarily something I led with. When I was at CNN, I was the food editor there and I also wrote for CNN Living. And I wrote an essay about my experience with depression throughout my life and then later I wrote about anxiety. It opened up a conversation there at work and then we were able to ... Both of them went viral and they were really kind and generous and thoughtful enough to let me really explore that further there with some conversations and community stuff that we did. What happened was that I also was the food editor, so I would be interviewing a chef there or at my next job when we would be doing some video or whatever it happened to be and I'd be recording it. There would be a moment where we would stop and turn off the recorder to change batteries or change tapes. A couple of times it happened that the chef would be like hey, actually can I talk to you about something? Then they would tell me about their own particular struggles with depression or anxiety or addiction or whatever it happened to be. Or someone who they worked with in their kitchen. That happened once and I felt like okay, this is somebody who just needed to get it off their chest. I'm so grateful that they were willing to trust me with it. Then it happened again. Then it started to happen more than half the time. I started to think there's really something going on here. So after a few months of this, I threw up a website on January 1st, 2016 and I put up a poll asking people are you dealing with any of these issues? If so, do you feel open talking about it? Do you get treatment? All this stuff. I figured I'd maybe get a few dozen responses. I've gotten well over 2,000 responses at this point. I started getting letters and calls, emails, Facebook messages, Twitter messages from people saying, "Oh, my god. I thought I was the only one." I realized it was really a huge crisis. The month after I started this site, three different chef owners took their own lives that I knew about. It's constant. I cannot stress this enough. Chefs and hospitality workers and bartenders die all the time and people don't talk about it. Whether it is by suicide or whether it is by as they call it, "slow suicide" of rough choices or addiction or whatever it happens to be. That was three in one month. One that was very, very high profile and two that were less so, but people happened to tell me. I did the math on this and realized just the toll this takes on the industry. So I started this website. I got the opportunity to speak about it at a few conferences. I realized this was way, way, way bigger than me. I couldn't field all of this stuff by myself. It takes a toll. I'm happy to do it and it adds so much to me, but it's a lot. So I started a Facebook group last summer while I was recovering from surgery where people could just come any hour of the day or night, and have open conversations about what they were dealing with. And three months ago, there were 828 people in it. Now, as of last night, there were 2300 people in it-Suzy Chase: Oh my God.Kat Kinsman: The thing that happened was Anthony Bourdain killed himself, and yeah, which so many people are still reeling from ... The thing that's been going on also over the course of this last year, two and a half years that I've been doing this is, I've gotten a community of people who are starting this conversation in their own community. There are groups all over the country operating independently where they're gathering together people in the industry in their particular towns to talk about it, to offer the solidarity. Denver is incredible for that. There was a thing...Recently changed the name from Mile-High Hospitality Hazards...Not sure what the new name of it is, but they're doing great work to get people together. There's Ben's Friends throughout the south. That is specifically for people in recovery in the hospitality industry, and people are really getting together and taking care of one another in a way that they haven't before. And for the first time in awhile, I have hope that people don't feel like they're alone, they don't feel like it's taboo, they don't feel like they are weak for dealing with these things. I'm gutted, still, as so many of us are by the loss of Tony and if there's anything halfway okay that came out of this, it is that people are talking and hopefully more lives aren't going to be lost, even though I know that they have been since him. But hopefully the trend will change.Suzy Chase: I just got back from our beach house. All I brought were Anthony Bourdain books-Kat Kinsman: Yes.Suzy Chase: And I was just trying to find an answer. Is there an answer in this sentence? What happened? Because everything he ever said was, "That was my old life." He got beyond it and had a child and lived for her, it seemed like. And it's just like, "Wow." If he can fall to pieces, we all can.Kat Kinsman: Yeah. No one's immune to this. And this is why it's really important to me to never say "cure" about mental health issues. We'll never know exactly why, with him, and we have all wracked our brains and our hearts in thinking, "Is there something I could've said, done?" Any of these things that you didn't know, looking back at the last DM that he sent me, and is there something I should've said? But no, that's the thing, is like, it can come and get you at unsuspecting times. I don't say cure. I only ever say manage, and I'm pretty open about the fact that even for me, I've been dealing with this for a long time. I'm incredibly lucky. I am a straight, white, cisgendered married woman with health insurance and employment. I have every single advantage that a person could have, except for the only way there could be sort of more privilege present is if I were a man. Yeah, but that doesn't make me immune to this. It just means that I have more resources to deal with this. I have an incredibly supportive and fantastic spouse. I have friends and a community for whom I am so grateful. My Extra Crispy colleagues are so fundamental to my heart. It sounds maybe silly to some people to say this about a work situation, but it's so an emotionally great place to work, because we all have genuine affection and respect and care for one another. And I realize that is a tremendous thing, but at the same time, this summer, I had a very, very dark month where I went down...I have a panic disorder, as well, and I had...It was especially post-Tony. I ended up going around the country speaking with groups of chefs. I do a lot of closed-door meetings with chefs where I just get people together and talk about it, talk about what they're feeling about getting resources. The day it happened, we all found out about it the week before. I had been at the Atlanta Food and Wine Festival, where Kim Severson and I got people together and talked about things. I was talking in Charleston over the next couple of days. I was already scheduled for that. I went to the Aspen Food and Wine Festival the next weekend and talked to the other chefs there. I was on the road. I was ragged. I was revisiting my own trauma. I was sad about the loss of my friend and worried about other friends of his. And I was just in a susceptible place, and I got really, really dark. And I had a panic attack that lasted for an entire month. And I am someone who has all the therapy, has all of the resources, has all of this stuff, and it still happened, which is why you'll see me on Twitter having check-ins with people. It's incredibly important to check in on people who seem like they're doing okay, people who don't seem like they're doing okay, to ask you friends how they're doing and let them know it's okay if they don't say, like, "Oh, I'm fine." They can give you the real answer. I can't say this enough. It's so important to check in. I also-Suzy Chase: Especially in this age of social media, where everyone's Kim Kardashian. Everything's amazing. And it might not be.Kat Kinsman: Yeah. So I also got trained as a crisis counselor with Crisis Text Line, which everyone needs to have this number in their phone to share it with everybody. Text 741741 in the states. You can contact them by direct messenger on Facebook, and there is somebody there 24/7 to talk you, as they call it, from a hot moment to a cool call. And it's an incredible thing, so I trained as a counselor there, so I learned how to really deescalate situations. And a very important thing I learned there was the importance of asking people point-blank if they're thinking about killing themselves. And that is a harsh thing to have to say. I know people think that if you bring up suicide that it makes people more likely or puts the notion in their head. What they told us is that it's actually the opposite, because it bring it out into the open, it makes it not just this taboo thing. It actually shocks some people into reality, like, "Oh my God, yeah, actually now that you say the word"-Suzy Chase: And verbalizing it.Kat Kinsman: Yeah. And it's an awkward conversation to have, to ask somebody, but several times recently, I have asked friends that, and sometimes you get a very, very scary answer. But the thing I always say to chefs is yes, it's awkward if your line cook cries in front of you. That's a hell of a lot better than crying at their funeral. And I'm sorry to make it so stark, but those actually are the stakes of it, too. So during this really rotten time that I was having that was sort of spurred by being away from my support systems, being tired, revisiting trauma, a couple of stressful situations. My sleep was bad, my therapist was out of the country for three weeks and stuff. And I was lucky enough to have people around me who I could say, "I'm not okay" to, and I ended up, my therapist came back in town, I went and saw my physician who put me on an ADHD medication that, honestly, within 45 minutes, my brain felt calmer than it had in a month or longer, and it was an amazing thing. I was lucky to be able to ask for help and to have people around me saying like, "Hey, what are you doing for yourself?" But I'm somebody who talks about this pretty openly, and I think of myself as a solid, stable person who has...I've been lucky enough to have some incredible career opportunities, and it can still happen to me. So we really, really, really have to keep checking in on our people, no matter what beautiful things they're putting on Instagram-Suzy Chase: Yeah.Kat Kinsman: Whatever they're saying, look for the messages between the lines, or even just send them a text saying, "Just thinking about you." It really matters to do that.Suzy Chase: For season 4 of Cookery By the Book podcast, I am kicking off a new segment called The Last Meal. On a lighter note.Kat Kinsman: Yeah.Suzy Chase: If you had to place an order for your last meal on earth, what would it be?Kat Kinsman: I'd honestly be happy going out with an egg and cheese or a bacon, egg and cheese on a roll from a deli. Cup of coffee. Maybe a glass of champagne. I mean, that egg and cheese sandwich...which I can't eat because my gut thing, but if I knew it was my last meal, it really wouldn't matter. I love that perfect...As my friend Eric Diesel calls it, the deli egg bomb. It satisfies all my texture needs. It never fails to put a smile on my face, so I think it would have to be that.Suzy Chase: Where can we find you on the web and social media?Kat Kinsman: Ah. On the web, well, ExtraCrispy.com. That is home base. On Twitter, I am @KittenWithAWhip. On Instagram, I'm @katkinsman, and if you go to Tarts.org, which is the domain that I've had since 1997, I think you can also get there from katkinsman.com...That has all the links to all of the social...And it links to buy this fantastic Extra Crispy book by the editors of Extra Crispy. I just want to give a shoutout to Ryan Grimm, Margaret Eby, Rebecca Firkser, and then Kate Welsh, she recently moved on from the team to a fantastic opportunity, but they all put their heart and soul and everything into this book. Our former designer, Lauren Kolm, did some of the illustrations. The team in Birmingham shot the heck out of this. It's incredibly beautiful. Hugh Atchison wrote an incredible foreword, so we'd be remiss not to mention all those fantastic people.Suzy Chase: That's like an awards show. I'm playing you off with the music. Thank you for all of your great work that's changing lives. And thanks so much for coming on Cookery By the Book podcast. Kat Kinsman: Absolutely my pleasure. Thanks for having me. Suzy Chase: Subscribe in Apple Podcasts, and while you're there, please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram @cookerybythebook. Twitter is @IAmSuzyChase. And download your kitchen mixtapes, music to cook by, on Spotify at Cookery By the Book. Thanks for listening.

Happy Fourth of July and we're working Brah! This week we cover: NBA Free Agency, Lebron, Lakers, Nintendo Classic, The (kinda) Mount Rushmore of things guys should never do, Square Barrels Abyss Dinner, OHA, and the Main Event: Our coverage of Honolulu Magazine's "Hawaii's Best 2018" Awards. Its even more nuts than the Advertiser's awards! Please follow us on: Instagram: @sleeptimesover Facebook: Sleep Times Over You Tube Channel: Sleep Times Over Patreon Music Channel: Sleep Times Over Mahalo Sponsors: Square Barrels Earl Kaimuki Honolulu Club 7th Floor Honolulu Healthness Hawaii Music: Drake "Survival" Childish Gambino "This is America"

Interview with Martha Cheng, the former food editor for Honolulu Magazine, and now a freelance writer for local and national publications. She has been a line cook, food truck owner, Peace Corps volunteer and Google techie. In this episode, she talks about where she gets her story ideas, the most difficult part of being a food writer (here’s a hint: it’s the writing), and her reasons for leaving the “dream job” of restaurant critic. Martha believes every story can be told through food.