Feeding Ourselves: Hawaii’s Food Future

Today, nearly thirty years after the Hawai‘i Regional Cuisine Movement began, it’s hard to believe how much eating in Hawai‘i has changed.  Recently, a Pomona College Professor was at UH Mānoa discussing the Japanese influence on fine dining and how Honolulu’s contemporary food scene has roots in that evolution.

Hawaiʻi is a global hotspot for invasive species from fire ants to miconia to coqui frogs. Combatting this threat is no easy task, but some believe they’ve found a recipe for success. HPR Reporter Kuʻuwehi Hiraishi has this story.

You are what you eat . . . or so the saying goes. How do you know what you eat might be making you feel bloated, tired or sick? On this edition of The Body Show, Dr. Kozak will talk with an expert about the different reactions that our bodies can have to the types of foods our bodies are trying to digest. And how to know when certain foods need to be taken off the menu.

Interesting cups, plates, bowl and glasses can make eating much more pleasurable.  An exhibition at the Louis Pohl Gallery in Chinatown offers art for everyday appreciation: paintings by Lauren Okano, glass by Mark Mitsuda, and ceramics by Erin Yuasa.

Much of the coverage of President Trump’s meeting with North Korea’s Kim Jong Un has focused on nuclear weapons and missiles. But for the host city of Singapore, some local businesses have focused on less serious topics — including food.

A local organization is on a mission to connect people with the story of their seafood. The organization called Local I‘a uses a subscription service to provide consumers and chefs with fresh, local boat-to-plate fish. HPR reporter Kuʻuwehi Hiraishi has this story.

The solid base for Honolulu’s restaurant scene was created in the 1930’s and 40’s by an amazing number of Okinawan immigrant entrepreneurs.  Two seniors from restaurant-owning families have spent over a decade documenting restaurants opened by Hawai‘i’s Okinawans, and HPR’s Noe Tanigawa reports it’s an immigrant success story that leaves a tasty legacy.

Food Waste at the City Level; Primary Challenge for Gabbard; Meals on Wheels; Gilbert and Sullivan Christmas

Lunch trucks are a treat for diners in a hurry, but for owners, they can be a chore. Pacific Business News editor-in-chief A. Kam Napier has more on why they do it.

Honolulu Council Chair on Rail; Food Innovation; History of Kakaako

When does eating become unhealthy? Are there triggers in society that promote obsessions about food? Dr. Kathy Kozak will talk with an expert about eating disorders: anorexia, bulimia and more.

Between the high rise buildings and industrial warehouses, a farm is the last thing you’d expect to find in urban Kaka‘ako. But one business is creating a space for growing food in an unexpected way.

The run-up to New Year’s includes a lot of food preparation for many households. And while ‘ahi is a local favorite in the islands, baked goods are increasingly popular in South Korea.  This year, that’s presenting some special challenges. HPR’s Bill Dorman explains in today’s Asia Minute.

You are what you eat or so the saying goes and as we learn more about what's really in our food and how it affects our bodies, knowing how to find the best types of ingredients to put in our meals can make all the difference. On this edition of The Body Show, we'll talk to nutrition experts about how to make sure what we eat is as good for us as possible...even if it is dessert.

According to the Wall Street Journal, poke is one of the culinary trends of 2016. The popular raw-fish dish has taken the mainland by storm, with poke shops popping up across the country. HPR’s Molly Solomon reports on why this Hawaiian staple is gaining a national following.

Hawaiian food is having its moment on the mainland. And it’s not all poke shops. HPR’s Molly Solomon reports on how one New York restaurant is elevating island favorites.

You may have a favorite family recipe---or a whole set of them.  While recipes are often passed down through generations, sometimes there are secrets involved.  Think of Colonel Sanders’ fried chicken—or the formula for Coca-Cola.  In Singapore, there’s a new twist on an old recipe—a very lucrative one. HPR’s Bill Dorman has more in today’s Asia Minute.

  You work on your diet, exercise when you can... yet you can’t lose those extra pounds. Could stress be the culprit? Talking about the mind, body, food connection and how to fix it when things go awry.

The locally produced TV series Family Ingredients has just the right mix of food, culture, and local history. The show has been airing on PBS to a national audience with the season finale airing tonight. Closer to home, Hawai‘i residents have been gathering to watch it in a unique viewing experience. 

More than 100,000 Hawai‘i students receive free or reduced price meals during the school year. But, as HPR’s Molly Solomon reports, when summer hits, only a fraction continue to take advantage of the program. 

It’s lunchtime at Jarrett Middle School. Kids file in and line up to fill their trays. Today’s menu is chicken teriyaki, a scoop of rice, mixed vegetables, and peaches.

  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.

 In the wider world, tofu is getting beyond its bland white cube image, turning up barbecued or even as a mousse.  In Hawai‘i, we’ve had a wealth of fresh tofu since the plantation days, and over the years, Hawai‘i has enjoyed a unique range of neighborhood tofu styles, often available direct from the factory.  HPR’s Noe Tanigawa reports recent closures have left just a few local makers serving the fresh tofu market today.   

Tofu was definitely made on the plantations by Japanese and probably Chinese immigrants.  Tofu followed them off the plantations too.

Zero Waste Initiative at HPR; Storyteller Margaret Read McDonald; Global Climate Outlook; Haleakalā National Park Centennial

Zero Waste Initiative Follow Up: Ku’ulei Williams

    Avid food truck enthusiasts will find the recent nexus at the old Fisherman’s Wharf  gone this week.  It will reopen in ten days as part of the new Makers and Tasters Kewalo community marketplace.  HPR’s Noe Tanigawa reports on this new revolving collection of curated food stands.

   Poke, chicken long rice, lū‘au stew, pork katsu, ox tail soup---we all know what local food is, and we’re watching it evolve.  Changing demographics, food media, and travel are introducing new formats and flavors even as we continue to flock to our favorites.  HPR’s Noe Tanigawa reports.

Knowing your way around the kitchen may not seem like an obvious pathway out of prison. But at the Women’s Community Correctional Center on O‘ahu, a culinary program aims to provide inmates with job skills that will hopefully keep them from returning behind bars. HPR’s Molly Solomon reports.

There’s no question food is a popular hobby in Hawai‘i. From outdoor grilling to homemade recipes, many people enjoy cooking. But a recent survey shows that’s not the case everywhere, especially in some parts of Asia. HPR’s Bill Dorman has more in today’s Asia Minute.

Tomorrow’s date is 3/14/15. 

Several women are preparing a special meal highlighting female chefs and farmers in Hawai‘i. In the male-dominated restaurant industry, women tend to be under-represented, especially when you consider leadership positions like executive chefs and restaurant owners. But as HPR’s Molly Solomon reports that may be changing…slowly.