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Speaker 1: Yeah, the full gamut of the ethnic city, the cultural

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Speaker 1: presentations and all that, and then how has changed over

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Speaker 1: time because there will be correlation to what's happening here

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Speaker 1: as well in terms of the history of it. So

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Speaker 1: depending on how deep you want to get, ladies, I mean,

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Speaker 1: you know, just in terms of your first question again,

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Speaker 1: my first style was how many how many days do

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Speaker 1: you have? Hello and welcome to save our protection of

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Speaker 1: I heart radio and stuff media, I'm Any and I'm

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Speaker 1: Lauren voke obam and today we're talking about the cuisines

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Speaker 1: of Hawaii, um and more specifically those of the island

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Speaker 1: of Oahu. Yes, because you may have heard that Lauren

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Speaker 1: and I, along with our superproducers Dylan and Andrew recently

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Speaker 1: Ish went on a field trip to Hawaii. Yeah. Yeah,

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Speaker 1: we're still not sure how we got the company to

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Speaker 1: go along with that. Yeah, okay, we even got Lauren

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Speaker 1: and I even got to do some vacation vakay what

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Speaker 1: I know. I'm still confused about still confused. But yes,

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Speaker 1: these have been long awaited episodes, so we've been teasing them.

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Speaker 1: We have here they are. Yes, we are finally starting

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Speaker 1: our mini series. Indeed, because it was so lovely and

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Speaker 1: we spent about a week gathering about eighteen interviews with UM,

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Speaker 1: with food producers and mixologists and chefs and cultural practitioners

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Speaker 1: and politicians and ranchers. The quote that you heard at

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Speaker 1: the top there was from one Brooks Takanaka. He is

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Speaker 1: the assistant general manager of United Fishing Agency, and he's

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Speaker 1: not wrong. UM, there is a daunting breadth and depth

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Speaker 1: of food history and culture on Oahu. Yes, we had

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Speaker 1: a lot of ground to cover food wise, but we

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Speaker 1: did our best to eat all the things. Professionals were

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Speaker 1: very professional when it comes to eating everything the best.

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Speaker 1: We started as soon as we got there, and when

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Speaker 1: we got back to the studio here in Atlanta, we

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Speaker 1: the super producers and Laura and I talked through the experience.

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Speaker 1: In the studio, I went across to our first, our

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Speaker 1: first convenience store experience of the trip, and within like

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Speaker 1: so yeah, within like two hours of landing, I had

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Speaker 1: already purchased like a bunch of weird drinks like a

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Speaker 1: Yuzu soda and some um smelling gary and oh goodness.

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Speaker 1: And then I went back over the stud Wait a minute,

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Speaker 1: I missed. I missed the hot case the first time

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Speaker 1: through but then you told me about it. I said, well,

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Speaker 1: I didn't bring any sunscreen, so I'm just gonna go

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Speaker 1: back and remedy this problem. I think as soon as

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Speaker 1: I put my stuff down in the hotel, I was like, Okay,

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Speaker 1: I'm going to the beach. And I just walked down

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Speaker 1: to the beach and I didn't really know where I

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Speaker 1: was going, but I eventually reached the water and I

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Speaker 1: turned to my left and I could just see the

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Speaker 1: iconic Diamond Head monument and there were literally two full rainbows,

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Speaker 1: and like, it's the beach and everyone's happy. And I

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Speaker 1: was just like, but yeah, don't worry. It wasn't all

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Speaker 1: convenient store food, not all. No, we had quite the spread. Yes,

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Speaker 1: oh goodness, so much, so much pok every day. I

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Speaker 1: think we had at least once a day I would say, um,

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Speaker 1: so much other fresh fish, um, wonderful meats and pastries,

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Speaker 1: everything that I could possibly find with passion fruit, yes,

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Speaker 1: lily everywhere. So many donuts, so many donuts, and an

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Speaker 1: unfortunate doughnut mishap that we later rectified where we left

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Speaker 1: a precious bag of doughnuts in an interview room. We did.

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Speaker 1: I hope they got eaten. That's all I care about.

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Speaker 1: I hope that the very least they didn't get eaten

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Speaker 1: by ants. Yes, I hope not as well. And I

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Speaker 1: have to say I only saw one rainbow the whole

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Speaker 1: time I was there, and the three of you saw

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Speaker 1: a bunch of rainbows. So I don't know what was

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Speaker 1: going on with me. A little mad about it. You

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Speaker 1: were you were looking, you were looking firmly ahead and

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Speaker 1: not above. I guess that's maybe that's some kind of

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Speaker 1: psycho evaluation of me, But I don't know anyway. I

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Speaker 1: do think it's interesting that we've already done several big

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Speaker 1: Hawaii topics like pineapple spam make ties for a relatively small,

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Speaker 1: isolated island chain. Why he has a lot of influence,

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Speaker 1: a lot of influence and a lot of influences. Um,

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Speaker 1: but but yeah, it is so striking that these islands

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Speaker 1: are over two thousand, four hundred miles away from the

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Speaker 1: nearest land mass being California. That's almost four thousand kilometers.

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Speaker 1: And this mini series is going to be a bit

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Speaker 1: different than our past mini series, where we focused on

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Speaker 1: specific cities like Asheville or New Orleans. We were primarily

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Speaker 1: operating in Honolulu, which is the state capital and a

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Speaker 1: major metro area. But we ventured out into a wah

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Speaker 1: who at large as well. But okay, I suppose this

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Speaker 1: brings us to our question Hawaii. What is it? Oh? Gosh? Well? Um.

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Speaker 1: Hawaii is the most recent state to join the American Union,

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Speaker 1: just in nineteen fifty nine. It's an archipelago composed of

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Speaker 1: eight major islands and a number of smaller islands and

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Speaker 1: islets um uh. Those main ones are who okay, Hawaii

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Speaker 1: a k a. The Big Island, Maui, Oahu, Kauai, Malakai,

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Speaker 1: e Lena e ni How and cahol away Um, although

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Speaker 1: that last one is uninhabited. Yes uh. These islands are

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Speaker 1: the peaks of vast volcanic mountains under the Pacific, the

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Speaker 1: newest of which are still active um and they run

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Speaker 1: from oldest to youngest north to south. Over the millennia.

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Speaker 1: The the enormous eruptions that formed and re formed the

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Speaker 1: islands have in some places been been worn by rain

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Speaker 1: and waves into steep cliffs, grooved with waterfalls and deep valleys.

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Speaker 1: And these wide flat plains and beaches. Other areas boast

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Speaker 1: craters a mile high and just as wide. There are

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Speaker 1: places where you can drive ten thousand feet up a

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Speaker 1: mountain right through the cloud line, passing through four distinct

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Speaker 1: climate zones in an hour. We did that. Oh yes,

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Speaker 1: now it was great. Story for another day. UM. Hawaii

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Speaker 1: is also one of the smallest states. It's just around

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Speaker 1: six thousand, five d square miles of land, smaller than

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Speaker 1: New Jersey, and is one of the most densely populated,

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Speaker 1: with around one point for two million residents according to

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Speaker 1: the Census population estimate. Almost a million of those are

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Speaker 1: on Oahu. Mark Twain called Hawaii the loveliest fleet of

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Speaker 1: islands that lies anchored in any ocean. Several several people

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Speaker 1: we interviewed sided the weather as one of their reasons

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Speaker 1: for returning to Hawaii after a stint of living somewhere else.

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Speaker 1: Aside from the snow capped mountains, the coolest temperature is

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Speaker 1: usually somewhere in the upper sixties and the highest in

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Speaker 1: the lower eighties. So that's around twenty degrees celsius. Very nice,

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Speaker 1: Oh so pleasant. There's no mosquitoes there. Literal paradise, literal paradise.

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Speaker 1: UM chef Alan Wah spoke to that he is one

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Speaker 1: of the founders of a culinary movement called Hawaiian Regional Cuisine.

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Speaker 1: More on that in the second and he has a

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Speaker 1: restaurateur in Hanolulu. We definitely don't have the four seasons,

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Speaker 1: so you don't got to worry about your anti freeze

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Speaker 1: or your your windows scraper from vice and the thing.

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Speaker 1: We've got two seasons, grain and sunshine, or we got

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Speaker 1: mango season and no mango. So if you look really good,

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Speaker 1: we got you have mangoes starting this month, you might

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Speaker 1: be able to find some other farmers market. And I

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Speaker 1: think we've got some of the best mangoes in the

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Speaker 1: entire world. We just missed mangoa season. I'm still thinking

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Speaker 1: about it. Oh I saw them growing everywhere, but they

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Speaker 1: were still green alas. But yes, thanks to Hawaii's temperatures

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Speaker 1: and rainfall, they grow all kinds of things. They're pineapples, sugarcane, banana, papaya, mango, light,

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Speaker 1: che guava, coconut, breadfruit, avocado, tarot, passion fruit, a k

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Speaker 1: a lily, kiu, tamarind, lime, coffee, ginger root, macadamia nuts.

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Speaker 1: Here's Dave Newman, the owner and operator of a couple

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Speaker 1: of posh drink spots at Pint and Jigger and Harry's

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Speaker 1: Hardware Emporia. Absolutely. I mean, I don't think that there's

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Speaker 1: any place I've ever been or ever seen that as

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Speaker 1: the wealth of local produce, especially for its seasonal fruits,

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Speaker 1: it's ridiculous. I mean, we can go hiking and get

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Speaker 1: fresh lily koy and mountain apples and light sheet and

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Speaker 1: the I mean just the list goes on, you know,

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Speaker 1: walk down the street, get your own high buscuess to

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Speaker 1: many high busuess, simple syrup. It's it's incredible. I can't

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Speaker 1: wait till we get to talk about his bar more.

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Speaker 1: It's awesome. But anyway, also thanks in part to the climate,

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Speaker 1: Hawaii's largest industry is tourism, even though it's a bit

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Speaker 1: of a hike to get to. Again, it's closest to California. Anchorge,

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Speaker 1: Alaska's about three thousand miles or four thousand six kilometers

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Speaker 1: away to the Tokyo is four thousand miles or six

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Speaker 1: thousand kilometers to the west. It's frequently called the crossroads

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Speaker 1: of the Pacific. This isolation has its pros and cons.

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Speaker 1: Here's the third generation restaurant owner Monica to Gucci Ryan

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Speaker 1: of Highway in an iconic Hawaii establishments serving traditional Hawaiian

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Speaker 1: and local food for more than seventy years. Because we

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Speaker 1: live in the middle of the Pacific, everything has to

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Speaker 1: be shipped in, and so what you find is you

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Speaker 1: find even your basic food products, for example, things that

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Speaker 1: you need for construction, everything has to be shipped in.

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Speaker 1: And there's a bit of a monopoly on shipping. And

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Speaker 1: there's also some federal laws called the Jones Act, which

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Speaker 1: requires any shipping boats that comes to our ports needs

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Speaker 1: to be um US. It cannot be foreign and so

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Speaker 1: and so that also drives up the cost here. And

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Speaker 1: so as residents and people that live here on this island,

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Speaker 1: we pay extra oil also gets shipped in, and so

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Speaker 1: we have one of the highest energy costs, one of

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Speaker 1: the highest cost of living. And also if you buy

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Speaker 1: like a gallon of milk, it's probably like seven or

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Speaker 1: eight bucks for a gallon of milk here in Hawaii.

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Speaker 1: If you look on the map and you look on

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Speaker 1: the globe, like what you really is isolated. It is

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Speaker 1: like this little tiny island in the middle of the

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Speaker 1: Pacific Ocean, which is like the largest body of water

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Speaker 1: on the planet, and we really are this amazing piece

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Speaker 1: of land. Um that's just the middle of nowhere, and

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Speaker 1: they've always been talking about how strategically we are positioned

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Speaker 1: because we are positioned between the west and the east,

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Speaker 1: and how that could be used in our interests for

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Speaker 1: our interests, that has never really materialized outside of the

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Speaker 1: military position and and tourism. That military position is an

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Speaker 1: issue will get into later, but more to the point,

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Speaker 1: right now, the tourism translates to about ten million visitors

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Speaker 1: a year, spending around sixteen billion dollars, and more and more.

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Speaker 1: Part of that tourism is starting to revolve around and

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Speaker 1: ever changing and diverse food and drink scene, which is

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Speaker 1: a big deal for a lot of reasons. For a

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Speaker 1: long time, Hawaii was known for overly sweet neon drinks

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Speaker 1: pumped out of those slush machines, and blandly inoffensive pan

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Speaker 1: European hotel food with some tiki flair. While there were

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Speaker 1: plenty of delicious and interesting things happening in the food world,

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Speaker 1: visitors just didn't know where to go to find it.

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Speaker 1: That has changed, though, partly thanks to the larger movement

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Speaker 1: of food oh you know, the interest in eating local

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Speaker 1: and seasonal and increasingly instagramm herble things um, which we've

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Speaker 1: seen happening all over the world, but when it comes

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Speaker 1: to Hawaii in particular, we can point to a specific

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Speaker 1: and purposeful movement that was designed to bring awareness to

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Speaker 1: local foods, Hawaii regional cuisine. It's not the be all

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Speaker 1: end all of what food is in Hawaii to day,

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Speaker 1: but it jumps started a sort of refocusing. Yeah, the

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Speaker 1: the HRC movement started almost thirty years ago, and it

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Speaker 1: was meant to be a way to fuse and celebrate

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Speaker 1: and elevate a whole lot of things going on in

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Speaker 1: the cultures around Hawaii. Um, you've got you've got native

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Speaker 1: Hawaiian cuisine developed by settlers from various parts of Polynesia

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Speaker 1: over a couple of thousand years, and then all these

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Speaker 1: waves of colonists and immigrants going back a couple of

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Speaker 1: hundred years, all of whom brought along some of their

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Speaker 1: cooking styles and sensibilities and ingredients. And this created, oh,

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Speaker 1: an absolute volcano of a melting pot. But but again,

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Speaker 1: that wasn't the food being served in the big, popular,

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Speaker 1: well funded restaurants for a long time on the islands.

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Speaker 1: And what's more, the ingredients for that, like flat inoffensive

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Speaker 1: hotel food often had to be shipped in at great expense.

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Speaker 1: Alan Wong spoke with us about how and why he

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Speaker 1: and eleven other chefs came together to found the movement.

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Speaker 1: Sure it was we were all guest shipping at each

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Speaker 1: other's restaurants. Then one day I said to one guy,

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Speaker 1: you know, it wouldn't it be nice to get together

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Speaker 1: and have some beers talk story. We have all the

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Speaker 1: same problems. So the first meeting was on Maui at

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Speaker 1: the Maui Prince Hotel, and so we just got together,

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Speaker 1: had fun, and then uh, we decided that we wanted

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Speaker 1: to meet again. So and in the process we had

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Speaker 1: we decided to form a nonprofit group called Hawaii Regional Cuisine.

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Speaker 1: And then besides the name, it took a long time

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Speaker 1: to get the name. You know, a long time ago.

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Speaker 1: These are called it Pacific rim Cuisine. And we didn't

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Speaker 1: want to call it Pacific Rim Cuisine because the California

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Speaker 1: guys are doing that. So we wanted our own identity.

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Speaker 1: So when we did that, we had two goals. In

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Speaker 1: my The first one helped develop an agriculture network in

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Speaker 1: the state of Hawaii. So we all gave up our

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Speaker 1: names of our vendors. Emails, no, no, no, emails back

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Speaker 1: there in facts. Okay, that's true, and then the Department

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Speaker 1: of Egg put together a smaller the directory with all

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Speaker 1: of those contacts. So when you fast forward that goal

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Speaker 1: to two thousand and nineteen, we have the most amount

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Speaker 1: of farmers markets than ever before in Hawaii. Almost every

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Speaker 1: day that we can go to a farmer's market, all

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Speaker 1: across the island, all across the state. The the cooks

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Speaker 1: today and the chefs have the most amount of local

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Speaker 1: products that ever before to cook with. So that was

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Speaker 1: part of the first goal. The second goal was to

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Speaker 1: help spread the word that there was a new cuisine

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Speaker 1: in Hawaii. So we we all pitched in one chapter.

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Speaker 1: We created a book called the New Cuisine of Hawaii.

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Speaker 1: So the joke used to be in Hawaii that the

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Speaker 1: best food in Hawaii was on the plane over right,

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Speaker 1: everybody knows that one. And so finally now this book

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Speaker 1: became like a thing. We gave a way two people

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Speaker 1: so they can see that it's it's changed. So you

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Speaker 1: know how like New Velle Cuisine changed the cooking across

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Speaker 1: America or across the globe. It was basically what New

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Speaker 1: York Cuisine did to classical cuisine was signal a change.

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Speaker 1: This was different. Now we didn't have to do classical cooking,

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Speaker 1: wouldn't rely on escoffier. Okay. Uh, the food was very different.

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Speaker 1: It was lighter, it was more fresh, it looked different,

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Speaker 1: the portions chain and whatnot. That if you went to

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Speaker 1: a restaurant back in the day at that time, you'd

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Speaker 1: find a lot of hotels with continental menus, and a

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Speaker 1: continental menu in Chicago, New York. Honolulu would be the same.

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Speaker 1: You would get your duck Colorado and would you get

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Speaker 1: your Chateaubrian, you get you know, those kinds of dishes.

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Speaker 1: And so the same thing happened in Hawaii. So in uh,

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Speaker 1: Hawaii regional cuisine was born and they kind of changed

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Speaker 1: their way Hawaii at forever. So be careful at not

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Speaker 1: to say Hawaiian regional cuisine, okay, because because one of

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Speaker 1: the biggest misconceptions about Hawaii is when you go to

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Speaker 1: a restaurant in Hawaii, you think you're going to a

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Speaker 1: Hawaiian restaurant, or you know, you meet some money from Hawaii,

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Speaker 1: a local person. They might not have any Hawaiian blood

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Speaker 1: in there. It's its own ethnicity. Hawaiians have their own food.

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Speaker 1: So the the Hawaiians were the first wave of people

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Speaker 1: that came to Hawaii and on the on the boat,

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Speaker 1: they brought things with them, but things like khlo pig,

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Speaker 1: the food in the emu. We eat a lot of

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Speaker 1: raw things back then. We ate poke or raw fish, um,

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Speaker 1: things like that. So that's that's Hawaii. That's Hawaiian versus Hawaii.

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Speaker 1: The a misconception about Hawaii is that that everybody thinks

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Speaker 1: that when you put a pineapple on a burger or

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Speaker 1: pineapple at a pizza, that's Hawaiian burger, that's Hawaiian pizza. Well,

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Speaker 1: we don't need like that, not at all. So if

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Speaker 1: you get a chance to go on the beach and

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Speaker 1: just listen to this. Okay. A couple is telling the

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Speaker 1: other couple asking what should we go to eat diner

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Speaker 1: for dinner tonight, And so the couple replies, we just

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Speaker 1: went to a great Hawaiian restaurant, okay, and we went

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Speaker 1: to Alan Walks. Well, I'm not a Hawaiian restaurant who

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Speaker 1: don't serve Hawaiian food. We serve the things like our

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Speaker 1: own style of poke. We take colu a pig and

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Speaker 1: we put it in a dish with clams. But we're

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Speaker 1: not We're not going to serve food that it is

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Speaker 1: right out of the Hawaiian cookbook, you know what I mean.

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Speaker 1: And now that this is a very important point that

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Speaker 1: that due to my ignorance, I didn't really fully understand

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Speaker 1: when we were going into this trip um, but that

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Speaker 1: our interviewees were were kind enough to explain. One of

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Speaker 1: those was Chandra Lucariello, a cocktail expert who's currently the

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Speaker 1: director of Mixology and spirits Education for the distribution company

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Speaker 1: Southern Glazers Wine and Spirits of Hawaii. Here, Schandra, I

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Speaker 1: think that we we've all just growing up here. You know,

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Speaker 1: you embraced everyone's culture. I think the most misunderstood part

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Speaker 1: about Hawaiian culture per se, like quote unquote Hawaiian is

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Speaker 1: that on the Hawaiians were here first and then all

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Speaker 1: of like like for me, I'm Asian and I come

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Speaker 1: from a Chinese, Japanese, Korean background, and we all all

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Speaker 1: of my ancestors came because of the plantation. But the

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Speaker 1: native Hawaiians were here first, and so they are the

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Speaker 1: ones that really have the authority on the true Hawaiian

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Speaker 1: culture and like what is like really Hawaii everything else

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Speaker 1: that we've brought here is just adds to the melting

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Speaker 1: pot of Hawaii. But um, I think that the Hawaiian

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Speaker 1: culture gets misunderstood a lot because people think, oh, you're

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Speaker 1: from Hawaii, you must be Hawaiian, which isn't true. I'm Chinese, Japanese,

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Speaker 1: screen I live in Hawaii, grew up here. But those

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Speaker 1: people that are actually from here in their ancestors, were

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Speaker 1: her first. Those are the Hawaiians. Clearly, to understand where

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Speaker 1: Hawaiians cuisine is now, you need to understand at least

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Speaker 1: a little bit about its history. And we'll get into

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Speaker 1: that as soon as we get back from a quick break.

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Speaker 1: For word from our sponsor, and we're back. Thank you sponsoring, Yes,

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Speaker 1: thank you. So when we asked chefs and restauranturs and

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Speaker 1: bartenders and lift drivers about the foods that they grew

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Speaker 1: up with and or that they eat now in Hawaii,

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Speaker 1: just about everyone talked about the island's history. Here's Alan again. Okay,

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Speaker 1: the Hawaiians came by canoe, they discovered Hawaii. The second

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Speaker 1: wave of people that came to Hawaii, or I'm going

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Speaker 1: to call the tall ship okay, the same tall ships

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Speaker 1: that the pilgrims came over Marco Polo, Christopher Columbus, Okay.

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Speaker 1: And many things happened. So on one of the ships

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Speaker 1: came disease. Well, first of all, on one ship they

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Speaker 1: brought sugarcane first, then pineapple was born the plantation, Okay.

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Speaker 1: The workers were Hawaiian blood. And so on, one of

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Speaker 1: the ships came disease. The cock aproached, the rat was

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Speaker 1: it was never here, and so six of the native

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Speaker 1: Hawaiians died testiment. So when that's your workforce, what do

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Speaker 1: you do? So the first place they went to was China.

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Speaker 1: So they hired these men. They left their families back

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Speaker 1: home three year contract. Some got paid six bucks a month,

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Speaker 1: and back then there was enough money for them. They

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Speaker 1: lived on the plantation and to send some going back

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Speaker 1: to their family. Then the next were the Portuguese. Difference

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Speaker 1: with the Portuguese they brought their families. Then the Puerto Ricans,

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Speaker 1: then the Japanese, Koreans, the Okinawans, and the Filipinos. Those

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Speaker 1: were the first immigrants. So imagine that besides the Hawaiian's okay,

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Speaker 1: and besides the Caucasians, you had these immigrants. Now, so

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Speaker 1: this was the beginning for me, the beginning of Hawaii

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Speaker 1: regional cuisine, which is the borrowing of all the ethnic

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Speaker 1: influences you find in Hawaiian. So we we talked about Escoufier.

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Speaker 1: So if you're in France and you're a young culinary,

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Speaker 1: so you might say go look into the Scaufier. But

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Speaker 1: if you grew up here, um, you you need to

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Speaker 1: have some background. You you're cooking base or your foundation

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Speaker 1: is probably going to be rooted in some European cuisine

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Speaker 1: or French cooking. But go look into the the ethnic cookbooks,

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Speaker 1: the Japanese cookbook, the Chinese cookbook, the Korean cook book,

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Speaker 1: and look for ideas from there. So that's what I

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Speaker 1: tell the cooks who do here. That was a lot

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Speaker 1: very quickly. Let's let's let's unpack some of that. Yes,

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Speaker 1: all right, so brief history, lesson? Oh so brief, so

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Speaker 1: briefe okay. Polynesians were the first to arrive to the archipelago,

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Speaker 1: landing on the Big Island some fift hundred years ago

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Speaker 1: in big canoes with only the stars as their guide.

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Speaker 1: Small communities formed of fishermen and farmers, ruled by chieftains

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Speaker 1: and some fault over land. The first European to make

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Speaker 1: contact was probably Captain James Cook in seventeen seventy eight

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Speaker 1: on the island of Kawaii. Cook dubbed the archipelago the

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Speaker 1: Sandwich Islands for the Earl of Sandwich. Cook was killed

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Speaker 1: in a skirmish with Hawaiians the following year on the

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Speaker 1: island of Hawaii. Then, amidst further European exploration and incursion,

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Speaker 1: along comes King Kameya. Though he was only the nephew

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Speaker 1: of the former king of the Island of Hawaii. Kamea

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Speaker 1: rested control of the island from its contenders, and over

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Speaker 1: the next couple of decades conquered the rulers of the

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Speaker 1: other islands with the help of European weapons, and united

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Speaker 1: the chiefdoms and people's into a singular kingdom of Hawaii.

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Speaker 1: Mostly it's it's a long and complicated story. Indeed, he

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Speaker 1: died in nineteen but to this day he is celebrated.

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Speaker 1: June eleven is King kama Day. We were there. Oh,

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Speaker 1: we had no idea how many parades there would be.

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Speaker 1: Um but through all of this that there were already

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Speaker 1: changes happening in Hawaii's food ways. Monica talked about it.

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Speaker 1: If you think about pre contact, when Hawaiian's arrived. They

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Speaker 1: had to mean migrations, the first one from the Marquises

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Speaker 1: and the second one from Tahiti. And this is all

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Speaker 1: pre contact seventeen seventy and what they brought with them

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Speaker 1: on their or their canoe, we're seeings like taro, which

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Speaker 1: we call calo in Hawaiian banana which is maya coconut

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Speaker 1: new um. They also brought um bread fruit ulu um.

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Speaker 1: And they brought dog illegal chicken moa. And they brought

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Speaker 1: one more animal that I can pigs poa um and so.

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Speaker 1: And they brought things like even like our root which

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Speaker 1: we call pia. But then you you see what happens

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Speaker 1: in seventeen seventy eight and the early eighteen hundreds is

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Speaker 1: you start to see whalers and merchants starting to arrive

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Speaker 1: here in Hawaii, and what they start bringing with them

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Speaker 1: is salted fish. And they start seeing that also Hawaiians

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Speaker 1: have salts that you know around the world, Um salt

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Speaker 1: is a very valuable commodity. Salt became, you know, I

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Speaker 1: would assume sounder would actually was at one time something

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Speaker 1: that Hawaiians actually treated as well sandal would before the

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Speaker 1: pineapple and sugar cane industry came about. But you know

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Speaker 1: in seventeen seventy eight early eighteen hundreds. UM, now you

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Speaker 1: see salted fish. So that's how you see um lomi salmon.

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Speaker 1: We have this dish called Pipikala. Captain George Vancouver actually

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Speaker 1: gifted King Kamehameha the first cattle. UM. This eventually created

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Speaker 1: the Paniola history, which is the Hawaiian cowboy. Um. They

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Speaker 1: had a cow pool on it, which cop kind of

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Speaker 1: means like forbidden, so can come in with the first

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Speaker 1: and you know, nobody could touch this animal that they've

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Speaker 1: never came across, which is a cattle. And they had

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Speaker 1: to bring the Mexican wakados, which I believe means yep, cowboy.

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Speaker 1: That second voice there was Monica's husband and a Highway

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Speaker 1: in Chief Operating Officer Russell Ryan, and uh yeah, so

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Speaker 1: that's how beef became part of Hawaii's cuisines. We actually

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Speaker 1: went to a working cattle ranch on Awah who called

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Speaker 1: Koloa Ranch. UM. It's also a nature reserve in a

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Speaker 1: film location. You might recognize it from things like Jurassic

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Speaker 1: Park or Jumanji or Lost or the big footprint from

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Speaker 1: Godzilla that I've somehow managed to bring up in this

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Speaker 1: show probably eleven times. Lauren and I got a very

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Speaker 1: goofy dinosaur picture that went we were we were working,

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00:26:14,320 --> 00:26:16,640
Speaker 1: and that was our vacation time. Although it is within

425
00:26:16,680 --> 00:26:18,440
Speaker 1: the realm of possibility, we would have done that during

426
00:26:18,480 --> 00:26:20,919
Speaker 1: work as well. I want that picture, by the way,

427
00:26:20,920 --> 00:26:23,480
Speaker 1: Oh yeah, send it over to you. Thank you. It's

428
00:26:23,520 --> 00:26:25,440
Speaker 1: a gorgeous place. And I'd go out on a lamb

429
00:26:25,440 --> 00:26:28,560
Speaker 1: and say, the most beautiful backdrop we've ever had for

430
00:26:28,600 --> 00:26:31,240
Speaker 1: an interview. Oh, we have been lucky to report in

431
00:26:31,320 --> 00:26:35,120
Speaker 1: some really amazing locations in our day. But but yes,

432
00:26:35,400 --> 00:26:40,359
Speaker 1: that's it's sort of uncontested. Um. But yeah, So we

433
00:26:40,440 --> 00:26:43,840
Speaker 1: got to speak there to Taylor Kellerman, who is the

434
00:26:43,880 --> 00:26:47,920
Speaker 1: director of agriculture and land Stewardship at kolow A Ranch.

435
00:26:48,440 --> 00:26:53,560
Speaker 1: Taylor gave us a brief rundown of Hawaii's cowboys. So, um,

436
00:26:53,560 --> 00:26:59,239
Speaker 1: it's actually incredibly ingrained in our history because you know,

437
00:26:59,280 --> 00:27:03,200
Speaker 1: the first cattle were brought to Hawaii by Captain George

438
00:27:03,240 --> 00:27:07,359
Speaker 1: Vancouver and late seventeen hundreds as a gift to you know,

439
00:27:07,440 --> 00:27:09,760
Speaker 1: one of our first monarchs that you know was able

440
00:27:09,800 --> 00:27:13,280
Speaker 1: to get everybody together. So comma the first and they

441
00:27:13,320 --> 00:27:17,119
Speaker 1: actually put a capu or m like a taboo I

442
00:27:17,160 --> 00:27:21,119
Speaker 1: guess is a like English word on it um and

443
00:27:21,160 --> 00:27:23,560
Speaker 1: they were let to roam free. And then, you know,

444
00:27:23,600 --> 00:27:26,440
Speaker 1: fifty years later, all of a sudden, the impact of

445
00:27:26,480 --> 00:27:29,880
Speaker 1: the environment was quite clear. So they brought in um

446
00:27:30,080 --> 00:27:35,240
Speaker 1: Spanish backheados, which was mispronounced and what eventually became paniolo,

447
00:27:35,440 --> 00:27:38,920
Speaker 1: which is the term for Hawaiian cowboy, to teach Hawaiian's

448
00:27:38,960 --> 00:27:42,520
Speaker 1: how to handle cattle and horsemen, horsemanship and things like that.

449
00:27:43,200 --> 00:27:46,880
Speaker 1: And by the late eighteen hundreds, Um Hawaiians had become

450
00:27:46,960 --> 00:27:48,880
Speaker 1: so adept at it and so good at it that

451
00:27:49,320 --> 00:27:53,560
Speaker 1: they were going to Wyoming. And there's there's um stories

452
00:27:53,600 --> 00:27:57,440
Speaker 1: of um Mr Purdy going to the Wyoming Rodeo in

453
00:27:57,520 --> 00:27:59,560
Speaker 1: nineteen o six and winning the whole thing. You know,

454
00:27:59,680 --> 00:28:02,159
Speaker 1: so there's a huge history behind it. And you know,

455
00:28:02,280 --> 00:28:06,680
Speaker 1: ranching has become part of the landscape back to Monica,

456
00:28:07,280 --> 00:28:11,600
Speaker 1: and so now we have peepecola peepi meaning beef like

457
00:28:11,640 --> 00:28:14,359
Speaker 1: strips or jerked beef. They would salted to you know,

458
00:28:14,480 --> 00:28:16,840
Speaker 1: they cut up the animal they could preserve as much

459
00:28:17,400 --> 00:28:21,920
Speaker 1: meats by making it into like salted or jerky Um.

460
00:28:22,000 --> 00:28:25,200
Speaker 1: And so you have this story of Pepecola now in

461
00:28:25,240 --> 00:28:30,359
Speaker 1: the Paniola Hawaiian cowboy history and different people throughout, different

462
00:28:30,359 --> 00:28:34,160
Speaker 1: groups of people throughout you know, the decades, Um brought

463
00:28:34,280 --> 00:28:40,400
Speaker 1: over different types of products. So like which you find

464
00:28:40,600 --> 00:28:45,320
Speaker 1: is um Don Francisco Marin Arizon, Honolulu, and he starts

465
00:28:45,320 --> 00:28:49,520
Speaker 1: bringing tomatoes. So now we have the Hawaiian sevich, which

466
00:28:49,560 --> 00:28:52,520
Speaker 1: is lomi salmon. You get the salted fish and now

467
00:28:52,560 --> 00:28:54,880
Speaker 1: you get this tomato. That's all bye stuff and you

468
00:28:54,920 --> 00:28:58,440
Speaker 1: have Lomi salmon. Now it is a it's a food

469
00:28:58,440 --> 00:29:03,280
Speaker 1: item that comes post Western World contact. But because it's

470
00:29:03,280 --> 00:29:07,120
Speaker 1: been around since late seventeen hundreds, early in eighteen hundreds,

471
00:29:07,120 --> 00:29:09,920
Speaker 1: people have now adopted it as part of the Hawaiian

472
00:29:09,960 --> 00:29:13,960
Speaker 1: food culture. And so you see let me salmon. And

473
00:29:14,040 --> 00:29:17,800
Speaker 1: now Monica's mentioned the dish Loami salmon a couple of times.

474
00:29:17,880 --> 00:29:20,440
Speaker 1: Um that this dish is interesting in that it is

475
00:29:20,600 --> 00:29:24,880
Speaker 1: indeed now a part of the traditional Hawaiian plate lunch,

476
00:29:25,040 --> 00:29:27,320
Speaker 1: which is a popular type of meal involving a small

477
00:29:27,360 --> 00:29:29,200
Speaker 1: portion of a main dish and a few sides, sort

478
00:29:29,200 --> 00:29:31,680
Speaker 1: of like the Southern meet in three um. And and

479
00:29:31,920 --> 00:29:35,880
Speaker 1: let me Salmon is a cured salmon served with like

480
00:29:35,880 --> 00:29:39,160
Speaker 1: a tomato and onion dressing like a salsa, almost except

481
00:29:39,520 --> 00:29:42,000
Speaker 1: like there are no salmon in the waters around Hawaii.

482
00:29:42,080 --> 00:29:44,520
Speaker 1: Tomato is not a native fruit. It's just an excellent

483
00:29:44,560 --> 00:29:47,240
Speaker 1: example of a dish that was created by this melding

484
00:29:47,360 --> 00:29:51,160
Speaker 1: of cultures. Whalers started coming through Hawaii in eighteen nineteen,

485
00:29:51,200 --> 00:29:55,720
Speaker 1: and the first Christian missionaries in Hawaiian sandalwood was a

486
00:29:55,800 --> 00:29:59,160
Speaker 1: hot commodity. All of this brought lots of new trade

487
00:29:59,160 --> 00:30:02,160
Speaker 1: and industry just apport it and new agriculture to support

488
00:30:02,200 --> 00:30:05,400
Speaker 1: the diets of the growing population of Westerners involved. But

489
00:30:06,000 --> 00:30:08,960
Speaker 1: it also brought new diseases and pest as Alan said.

490
00:30:09,880 --> 00:30:13,920
Speaker 1: The indigenous population dropped from around three hundred thousand people

491
00:30:13,920 --> 00:30:17,360
Speaker 1: when Cook arrived in seventeen seventy eight to about seventy

492
00:30:17,400 --> 00:30:20,840
Speaker 1: thousand people in eighteen fifty three UM, plus a lot

493
00:30:20,880 --> 00:30:24,440
Speaker 1: of political and social changes were occurring. In eighteen nineteen,

494
00:30:24,480 --> 00:30:27,920
Speaker 1: after Kama's death, just a whole bunch of cultural stuff

495
00:30:27,920 --> 00:30:30,880
Speaker 1: went down that the culminated in the overturning of the

496
00:30:30,920 --> 00:30:35,800
Speaker 1: traditional kapu system. Monic and Taylor both mentioned that there

497
00:30:35,840 --> 00:30:38,600
Speaker 1: was a kapu on beef yeah. Uh. Kupu was a

498
00:30:38,760 --> 00:30:44,560
Speaker 1: system of sacred, religious, political, cultural, and agricultural rules that

499
00:30:44,640 --> 00:30:47,520
Speaker 1: laid out what jobs could be done by whom and

500
00:30:47,640 --> 00:30:50,920
Speaker 1: how and um. It codified a number of differences between

501
00:30:51,120 --> 00:30:55,000
Speaker 1: the classes and the sexes. The word kapu, by the way,

502
00:30:55,080 --> 00:30:58,760
Speaker 1: is related to other Polynesians concept of tabu, which is

503
00:30:58,760 --> 00:31:01,760
Speaker 1: where we get the English word taboo. Um. Cook wrote

504
00:31:01,760 --> 00:31:08,400
Speaker 1: down taboo as taboo um during his explorations. Anyway, um So,

505
00:31:09,040 --> 00:31:12,120
Speaker 1: how how this system was dismantled is a more complex

506
00:31:12,120 --> 00:31:16,120
Speaker 1: story than we have time for, but one particularly fascinating

507
00:31:16,160 --> 00:31:20,719
Speaker 1: part is that the turning point seems to have been dinner. Um.

508
00:31:20,760 --> 00:31:23,560
Speaker 1: Men and women weren't supposed to eat meals together under

509
00:31:23,600 --> 00:31:26,240
Speaker 1: the system, and women weren't supposed to eat certain foods.

510
00:31:26,600 --> 00:31:29,440
Speaker 1: But Lejo Lejo, a son of Kama and the new

511
00:31:29,520 --> 00:31:34,400
Speaker 1: ruler after his death, staged a dinner with his mother Kiopolani,

512
00:31:34,800 --> 00:31:38,120
Speaker 1: and another one of his father's wives. And it was

513
00:31:38,240 --> 00:31:43,480
Speaker 1: a cultural revolution, and it caused, or maybe indicated, a

514
00:31:43,520 --> 00:31:47,760
Speaker 1: loss of faith, largely replaced with Christianity. There was a

515
00:31:47,800 --> 00:31:52,440
Speaker 1: continued influx of Americans and Europeans. Sandalwood was over harvested,

516
00:31:52,480 --> 00:31:55,560
Speaker 1: and the trade collapsed to be replaced by lucrative sugarcane

517
00:31:55,800 --> 00:32:00,320
Speaker 1: and pineapple plantations, but with a decreased native pop relation,

518
00:32:00,400 --> 00:32:04,600
Speaker 1: those plantations needed workers. Monica expounded on this period of

519
00:32:04,680 --> 00:32:08,800
Speaker 1: rapid cultural transformation like California gold restpire the demand for

520
00:32:08,840 --> 00:32:12,280
Speaker 1: Hawaiian sugar. So now we see in the eighteen fifties

521
00:32:12,320 --> 00:32:15,240
Speaker 1: of first laborers that came to work on the plantations

522
00:32:15,240 --> 00:32:18,719
Speaker 1: where Chinese labors, and they did not bring their wives

523
00:32:18,760 --> 00:32:20,920
Speaker 1: with them, So today you see a lot of Chinese

524
00:32:20,960 --> 00:32:24,960
Speaker 1: Hawaiian ethnic mixes. Then the Civil War in eighteen sixty

525
00:32:25,040 --> 00:32:27,959
Speaker 1: and also continue to increase the demand for sugar. And

526
00:32:28,040 --> 00:32:32,040
Speaker 1: so now you have these business people that have this

527
00:32:32,400 --> 00:32:37,960
Speaker 1: very profitable business and I think can commitment the first Actually,

528
00:32:38,040 --> 00:32:40,280
Speaker 1: if you take a look at the Hawaiian flag, the

529
00:32:40,320 --> 00:32:44,800
Speaker 1: Hawaiian flag has a Union Jack on it, and um,

530
00:32:44,920 --> 00:32:48,080
Speaker 1: from my understanding, can commitment the first understood how the

531
00:32:48,120 --> 00:32:52,400
Speaker 1: Western world was going to significantly impact the Hawaiian culture

532
00:32:53,040 --> 00:32:57,520
Speaker 1: and perhaps wanted to have relationships more with with England

533
00:32:58,520 --> 00:33:01,240
Speaker 1: than this when the from the United States and so

534
00:33:01,320 --> 00:33:04,360
Speaker 1: adopted some of the parts of the British flag and

535
00:33:04,400 --> 00:33:06,520
Speaker 1: the Union jack, and so you see in the Hawaiian

536
00:33:06,520 --> 00:33:10,680
Speaker 1: fly the Union Jack, which is our state flag. UM.

537
00:33:10,840 --> 00:33:14,320
Speaker 1: You then find UM in eighteen sixty Japanese labors coming

538
00:33:14,360 --> 00:33:17,640
Speaker 1: on board. UM. The Japanese labors were perhaps the largest

539
00:33:18,160 --> 00:33:23,120
Speaker 1: group of immigrants, about two hundred thousand Japanese immigrants came.

540
00:33:23,760 --> 00:33:27,080
Speaker 1: I believe they all believed that at one time they

541
00:33:27,120 --> 00:33:30,160
Speaker 1: would go back to Japan and they would make whatever

542
00:33:30,200 --> 00:33:32,800
Speaker 1: money they could and then go back to Japan. But

543
00:33:33,120 --> 00:33:35,440
Speaker 1: they found out very quickly when they worked on the

544
00:33:35,440 --> 00:33:38,959
Speaker 1: plantation how hard life was on the plantation. And they

545
00:33:38,960 --> 00:33:42,440
Speaker 1: were very much like indentured servants, and so it's really

546
00:33:42,480 --> 00:33:44,719
Speaker 1: tough to get out of that life. And then in

547
00:33:44,720 --> 00:33:47,880
Speaker 1: eighteen seventy eight you find the Portuguese. Now, the Portuguese,

548
00:33:48,000 --> 00:33:51,600
Speaker 1: being at their fair skinned, were an ethnic group that

549
00:33:51,680 --> 00:33:54,960
Speaker 1: were typically, if anything, promoted to what they call lunas

550
00:33:55,080 --> 00:33:59,360
Speaker 1: or supervisors on the plantation. So now in Hawaii you

551
00:33:59,400 --> 00:34:02,680
Speaker 1: also see a lot of Portuguese, Chinese, Hawaiian ethnic mixes

552
00:34:02,760 --> 00:34:06,040
Speaker 1: because of all these different ethnic groups coming on board.

553
00:34:06,440 --> 00:34:09,600
Speaker 1: Hawaiian history also has Puerto Ricans, and so we also

554
00:34:09,680 --> 00:34:13,319
Speaker 1: have some food influences from from Puerto Ricans and green

555
00:34:13,360 --> 00:34:18,160
Speaker 1: bananas for example, Pteli Stu. I'm not sure. I always

556
00:34:18,160 --> 00:34:21,560
Speaker 1: get confused if it's Patel Pastel. I'm not really quite sure.

557
00:34:21,719 --> 00:34:24,759
Speaker 1: How you know, different people have different ways here pronouncing it.

558
00:34:25,400 --> 00:34:27,960
Speaker 1: And then you also have like the Koreans coming on

559
00:34:28,000 --> 00:34:31,560
Speaker 1: board in the early nineteen hundreds, um, and then also

560
00:34:31,680 --> 00:34:35,399
Speaker 1: Filipinos arriving. And so what you find in hawaiis food

561
00:34:35,400 --> 00:34:40,640
Speaker 1: culture now is you have this very diverse hodgepodge of

562
00:34:40,760 --> 00:34:46,520
Speaker 1: foods on our table today. Meanwhile, all of this money

563
00:34:46,560 --> 00:34:49,280
Speaker 1: and the influence that goes along with that, we're changing

564
00:34:49,320 --> 00:34:53,120
Speaker 1: the politics in Hawaii. Just as quickly, a powerful, growing

565
00:34:53,280 --> 00:34:56,560
Speaker 1: white minority coerced the Hawaiian monarchy into a number of

566
00:34:56,600 --> 00:35:00,520
Speaker 1: declarations and treaties that mainly benefited those white people, and

567
00:35:00,600 --> 00:35:05,040
Speaker 1: specifically Americans. It granted them economic bonuses and gave the U.

568
00:35:05,080 --> 00:35:07,239
Speaker 1: S Military soul rights to set up a base on

569
00:35:07,239 --> 00:35:11,240
Speaker 1: the islands at Pearl Harbor. This culminated in eighteen eighty seven,

570
00:35:11,280 --> 00:35:14,239
Speaker 1: when the last king of Hawaii, Collaqua, was forced at

571
00:35:14,280 --> 00:35:19,239
Speaker 1: gunpoint into signing a new constitution afterwards nicknamed the Bayonet Constitution,

572
00:35:19,239 --> 00:35:22,600
Speaker 1: a document which put a massive dnt in his powers

573
00:35:22,600 --> 00:35:27,279
Speaker 1: while simultaneously granting suffrage to the rich, mostly white landowners.

574
00:35:27,800 --> 00:35:30,319
Speaker 1: That's not all, it excluded Asians from voting and those

575
00:35:30,320 --> 00:35:34,120
Speaker 1: who did not meet the income requirements as well. After

576
00:35:34,320 --> 00:35:39,800
Speaker 1: Kluck was death in his sister was crowned Queen Lily Kolani.

577
00:35:40,480 --> 00:35:45,080
Speaker 1: When she tried to reverse the Bayonet constitution. Things escalated

578
00:35:45,200 --> 00:35:49,440
Speaker 1: UM in three coup designed by businessmen and backed by

579
00:35:49,480 --> 00:35:52,719
Speaker 1: the U. S Marines over through the monarchy UM, primarily

580
00:35:52,760 --> 00:35:56,360
Speaker 1: so that they could control the islands sugarcane based economy.

581
00:35:57,239 --> 00:36:00,800
Speaker 1: Lily O Kolani and her supporters fought for their kingdom,

582
00:36:00,960 --> 00:36:04,000
Speaker 1: but she was eventually placed under house arrest and in

583
00:36:04,040 --> 00:36:08,880
Speaker 1: eighteen yielded under protest to avoid further loss of life.

584
00:36:09,480 --> 00:36:13,440
Speaker 1: The US government annexed Hawaii in eight UM, but she

585
00:36:13,560 --> 00:36:16,080
Speaker 1: continued to appeal for free Hawaii until her death in

586
00:36:16,239 --> 00:36:21,840
Speaker 1: nineteen seventeen. The song Aloha Oi she wrote it Iolani Palace,

587
00:36:21,880 --> 00:36:24,279
Speaker 1: where she ruled and later was imprisoned, was restored and

588
00:36:24,320 --> 00:36:29,759
Speaker 1: reopened in the nineteen seventies UM, but so under American rule,

589
00:36:30,160 --> 00:36:33,640
Speaker 1: the Hawaiian language was banned from being taught in schools UM,

590
00:36:33,760 --> 00:36:37,200
Speaker 1: though a pigeon that's sometimes called Hawaii Creole English was

591
00:36:37,239 --> 00:36:40,400
Speaker 1: developed by plantation workers and passed down to their children.

592
00:36:40,680 --> 00:36:43,120
Speaker 1: They also developed stuff like like local iterations of dim

593
00:36:43,160 --> 00:36:46,680
Speaker 1: sum and noodle soups. Businessmen in Hawaii started pushing to

594
00:36:46,719 --> 00:36:50,200
Speaker 1: create a tourism industry. In nineteen o one, businessmen from

595
00:36:50,239 --> 00:36:53,239
Speaker 1: Honolulu paid for a promotional mainland tour to drum up

596
00:36:53,280 --> 00:36:56,120
Speaker 1: interest to visit, and two years later, in nineteen o three,

597
00:36:56,160 --> 00:36:58,520
Speaker 1: over two thousand people a year, we're making the five

598
00:36:58,760 --> 00:37:01,200
Speaker 1: day trip. By the time World War two was just

599
00:37:01,239 --> 00:37:05,440
Speaker 1: getting underway, that number was thirty thousand. Resource were popping up,

600
00:37:05,480 --> 00:37:08,440
Speaker 1: all the celebrities were going, and surfing was taking off,

601
00:37:08,480 --> 00:37:11,960
Speaker 1: thanks in no small part to Olympic swimmer Duke Kahana Muku.

602
00:37:13,200 --> 00:37:16,280
Speaker 1: Another change due to American rule was who was allowed

603
00:37:16,360 --> 00:37:19,640
Speaker 1: to come work in Hawaii. With restrictions on Japanese and

604
00:37:19,719 --> 00:37:24,719
Speaker 1: Chinese immigration, plantation owners started hiring um Uh, Puerto Ricans, Filipinos,

605
00:37:24,760 --> 00:37:28,400
Speaker 1: and Koreans, and, as Monica said, all of these folks

606
00:37:28,400 --> 00:37:31,440
Speaker 1: brought with them their customs, their beliefs, their languages, and

607
00:37:31,840 --> 00:37:35,760
Speaker 1: their foods. But of course there were some racial tensions,

608
00:37:35,880 --> 00:37:39,160
Speaker 1: especially heading into World War Two. After the bombing in

609
00:37:39,200 --> 00:37:43,160
Speaker 1: Pearl Harbor, the US declared martial law and a suspension

610
00:37:43,239 --> 00:37:47,320
Speaker 1: of a lot of civil rights. Nearly forty of Hawaii's

611
00:37:47,320 --> 00:37:50,920
Speaker 1: population at the time where first generation Japanese immigrants. They

612
00:37:50,960 --> 00:37:54,360
Speaker 1: faced a lot of discrimination, and the United States interred

613
00:37:54,480 --> 00:37:58,040
Speaker 1: some one thousand, two hundred and fifty citizens in camps

614
00:37:58,040 --> 00:38:02,520
Speaker 1: on Oahu alone, um though intense local resistance prevented more

615
00:38:02,560 --> 00:38:07,560
Speaker 1: widespread incarceration. These were the lean times when spam entered

616
00:38:07,560 --> 00:38:12,279
Speaker 1: the scene. Yes. Hawaii became the fiftieth state on August one,

617
00:38:12,520 --> 00:38:15,719
Speaker 1: nineteen fifty nine. During the sixties and seventies, Hawaii saw

618
00:38:15,800 --> 00:38:19,360
Speaker 1: another major shift as the sugarcane and pineapple businesses scaled

619
00:38:19,440 --> 00:38:23,840
Speaker 1: back and huge hotels and apartments and shopping centers were erected,

620
00:38:23,960 --> 00:38:28,719
Speaker 1: changing the layout of entire towns. Honolulu saw the biggest transformation.

621
00:38:29,000 --> 00:38:31,239
Speaker 1: This is when we see wai Kiki and this is

622
00:38:31,239 --> 00:38:35,080
Speaker 1: where the famous beaches are in Honolulu become basically a

623
00:38:35,200 --> 00:38:38,600
Speaker 1: large resort, one big one. Yes. By the nineteen seventies,

624
00:38:38,719 --> 00:38:42,239
Speaker 1: tourism was raking in one billion dollars for the state.

625
00:38:43,200 --> 00:38:46,720
Speaker 1: Uh The Hawaiian language almost died out during this time.

626
00:38:47,000 --> 00:38:50,040
Speaker 1: By the nineteen seventies, it's estimated that only around two

627
00:38:50,040 --> 00:38:54,160
Speaker 1: thousand people grew up speaking it at home. But thanks

628
00:38:54,200 --> 00:38:58,920
Speaker 1: to a rebellious Waikiki radio station and these emergent schools

629
00:38:58,960 --> 00:39:00,960
Speaker 1: that were developed in the nine teen eighties with no

630
00:39:01,080 --> 00:39:04,160
Speaker 1: help from the government. UM, some eighteen thousand people now

631
00:39:04,280 --> 00:39:07,560
Speaker 1: speak Hawaiian at home and the state's official languages are

632
00:39:07,600 --> 00:39:10,800
Speaker 1: English and Hawaiian. And that pigeon that I mentioned earlier

633
00:39:10,880 --> 00:39:13,920
Speaker 1: never went away. Um. Part of the Hawaii Regional Cuisine

634
00:39:13,920 --> 00:39:18,880
Speaker 1: movement involved purposefully using pigeon and Hawaiian vocabulary to describe

635
00:39:18,920 --> 00:39:22,040
Speaker 1: local foods and dishes, even those that are being sold,

636
00:39:22,200 --> 00:39:26,799
Speaker 1: most mostly to tourists. President Clinton apologized for America's part

637
00:39:26,840 --> 00:39:32,640
Speaker 1: and overthrowing Hawaii's at monarchy in century century later, it's

638
00:39:32,760 --> 00:39:36,080
Speaker 1: just fine, um, and yeah, that that more or less

639
00:39:36,080 --> 00:39:39,360
Speaker 1: brings us to today. But first it brings us to

640
00:39:39,680 --> 00:39:41,760
Speaker 1: one more quick break for a word from our sponsor,

641
00:39:51,320 --> 00:39:54,160
Speaker 1: and we're back. Thank you, sponsor, Yes, thank you. Let's

642
00:39:54,200 --> 00:39:57,200
Speaker 1: talk about Hawaii today because we're talking about a state

643
00:39:57,200 --> 00:40:00,759
Speaker 1: that is still changing rapidly. Another person that we got

644
00:40:00,760 --> 00:40:03,080
Speaker 1: to speak with is roy Yamaguchi. UM. He's one of

645
00:40:03,120 --> 00:40:06,080
Speaker 1: the founders of Hawaiian Regional Cuisine and the founder and

646
00:40:06,160 --> 00:40:09,960
Speaker 1: master chef of Roy's restaurants and a number of other concepts.

647
00:40:10,040 --> 00:40:13,319
Speaker 1: Um We interviewed him at a poke battle. More on

648
00:40:13,400 --> 00:40:15,520
Speaker 1: that in a future episode for sure. But like picture

649
00:40:15,800 --> 00:40:19,360
Speaker 1: six of Hawaii's preeminent chefs serving tiny free plates of

650
00:40:19,400 --> 00:40:22,920
Speaker 1: fancy raw fish. Two hundreds upon hundreds of excited people

651
00:40:23,840 --> 00:40:26,719
Speaker 1: in an underground supermarket on a Saturday, with a lot

652
00:40:26,760 --> 00:40:32,040
Speaker 1: of bills, so so much shouting and chiming and free

653
00:40:32,080 --> 00:40:35,719
Speaker 1: alcohol and free yes, gosh, um this is part of

654
00:40:35,719 --> 00:40:39,120
Speaker 1: what it means to cook and eat ottawahu um. But

655
00:40:39,120 --> 00:40:43,560
Speaker 1: but yeah, Roy talked about what the food scene is like, Well,

656
00:40:43,640 --> 00:40:45,879
Speaker 1: things changing a lot. I think, you know, a lot

657
00:40:45,920 --> 00:40:48,000
Speaker 1: of it had to do with I think it's kind

658
00:40:48,000 --> 00:40:52,440
Speaker 1: of like this natural progression, the natural flow, you know,

659
00:40:52,560 --> 00:40:56,799
Speaker 1: with the Royan regional cuisine movement which started, um, you know,

660
00:40:57,120 --> 00:41:02,040
Speaker 1: getting to farmers and ranchers, getting the shift together with growers,

661
00:41:02,800 --> 00:41:05,480
Speaker 1: and then that kind of involved and with with a

662
00:41:05,480 --> 00:41:09,680
Speaker 1: lot of great things happening in the agricultural world, and

663
00:41:09,719 --> 00:41:15,000
Speaker 1: then for instance, like food land here, you know, the

664
00:41:15,000 --> 00:41:17,880
Speaker 1: the markets started to bring in a lot of great products,

665
00:41:17,880 --> 00:41:21,959
Speaker 1: a lot of local products for the consumers that live here.

666
00:41:22,600 --> 00:41:26,560
Speaker 1: So with that transition, you know, the restaurants scene started

667
00:41:26,600 --> 00:41:31,000
Speaker 1: to get more involved in working with farmers and ranchers.

668
00:41:31,480 --> 00:41:35,360
Speaker 1: So now today these restaurants are able to you know,

669
00:41:35,480 --> 00:41:38,600
Speaker 1: work with a lot of ranchers and farmers um and

670
00:41:38,760 --> 00:41:44,359
Speaker 1: provide better quality food. So I think it's a national transition,

671
00:41:44,600 --> 00:41:50,440
Speaker 1: natural progression of of all these different things happening in

672
00:41:51,080 --> 00:41:55,920
Speaker 1: the state, which makes the opportunity for more chefs, the

673
00:41:56,040 --> 00:41:59,759
Speaker 1: younger chefs to come in and open restaurants. So so,

674
00:42:01,080 --> 00:42:04,200
Speaker 1: you know, back in the old days thirty years ago,

675
00:42:05,960 --> 00:42:10,760
Speaker 1: there was a lot of um hotel chefs that started

676
00:42:10,760 --> 00:42:14,640
Speaker 1: to open up restaurants. So he had hotel chefs, he

677
00:42:14,719 --> 00:42:17,520
Speaker 1: had restaurants and hotels, and that was that was the

678
00:42:17,560 --> 00:42:21,880
Speaker 1: primary places where people would go out and eat and

679
00:42:22,000 --> 00:42:25,120
Speaker 1: eat good food. But but then those chefs started to

680
00:42:25,200 --> 00:42:28,160
Speaker 1: leave and started to open up their own restaurants, independent

681
00:42:28,560 --> 00:42:33,560
Speaker 1: established restaurants throughout the community, but they were basically kind

682
00:42:33,560 --> 00:42:37,400
Speaker 1: of continental, you know, kind of like a European influence.

683
00:42:38,280 --> 00:42:41,200
Speaker 1: And then you know, later on guys like us came

684
00:42:41,239 --> 00:42:47,200
Speaker 1: in started opening independent restaurants, utilizing our background, you know,

685
00:42:47,360 --> 00:42:50,400
Speaker 1: the uh the you know, the great products that Hawaii

686
00:42:50,600 --> 00:42:55,920
Speaker 1: to offer and infusing all our style of cooking Mike

687
00:42:55,960 --> 00:42:59,719
Speaker 1: style of you know my childhood you know, Japanese Chinese

688
00:42:59,800 --> 00:43:04,680
Speaker 1: for uh fusion. And then now we have another generation

689
00:43:04,719 --> 00:43:07,920
Speaker 1: of chefs where you know, these younger chefs UM that

690
00:43:08,000 --> 00:43:11,600
Speaker 1: are kind of exploring and and and kind of taking

691
00:43:12,400 --> 00:43:16,080
Speaker 1: whatever influences that they've had in the past, but yet

692
00:43:16,600 --> 00:43:23,120
Speaker 1: opening these smaller restaurants, these smaller footprint restaurants UM utilizing

693
00:43:23,239 --> 00:43:28,640
Speaker 1: you know, the Hawaiian culture as a background. This is

694
00:43:28,680 --> 00:43:32,160
Speaker 1: what we saw everywhere on the island. So many amazing

695
00:43:32,200 --> 00:43:35,400
Speaker 1: chefs who either immigrated to Hawaii or are the children

696
00:43:35,440 --> 00:43:39,840
Speaker 1: or grandchildren of immigrants, who are taking these disparate cooking

697
00:43:39,880 --> 00:43:44,200
Speaker 1: styles and ingredients and making them deliciously their own. UM.

698
00:43:44,239 --> 00:43:47,040
Speaker 1: But also amazing Hawaiian chefs who are reaching back into

699
00:43:47,120 --> 00:43:50,680
Speaker 1: native Hawaii's cooking styles and ingredients and presenting those two

700
00:43:50,719 --> 00:43:54,520
Speaker 1: to great success. A common thread, the through line really

701
00:43:54,560 --> 00:43:58,200
Speaker 1: through all of this is a conversation about sustainability, which

702
00:43:58,239 --> 00:44:00,480
Speaker 1: is a conversation everywhere right now, but even more so

703
00:44:00,600 --> 00:44:03,000
Speaker 1: for a group of islands that thousands of miles away

704
00:44:03,000 --> 00:44:06,440
Speaker 1: from anything. In a little ways. All of the problems

705
00:44:06,440 --> 00:44:08,520
Speaker 1: that we see throughout the United States and a lot

706
00:44:08,520 --> 00:44:10,960
Speaker 1: of other places in the world with with income, inequality

707
00:44:11,040 --> 00:44:15,359
Speaker 1: and access to an education about fresh affordable foods are

708
00:44:15,640 --> 00:44:18,799
Speaker 1: exacerbated because of that distance UM and because of the

709
00:44:18,800 --> 00:44:22,640
Speaker 1: tourism industry, land and housing and water and food are

710
00:44:22,800 --> 00:44:27,000
Speaker 1: expensive there. Here's Alan the Department of that came up

711
00:44:27,200 --> 00:44:30,839
Speaker 1: with the story and says, we import our food into

712
00:44:30,880 --> 00:44:35,960
Speaker 1: Hawaii and if we can move that diot So ten

713
00:44:35,960 --> 00:44:38,840
Speaker 1: percent has become important to us that that that number

714
00:44:38,880 --> 00:44:43,480
Speaker 1: ten percent. So if we did that, we would be

715
00:44:43,560 --> 00:44:47,200
Speaker 1: generating like two thousands three jobs, generates six million dollars

716
00:44:47,200 --> 00:44:50,960
Speaker 1: in taxes. The farming community is n million dollars or economy.

717
00:44:52,360 --> 00:44:55,120
Speaker 1: But the whole thing about that is if if we

718
00:44:55,160 --> 00:44:59,480
Speaker 1: had the same UH tidal wave that happened in Japan

719
00:44:59,719 --> 00:45:03,160
Speaker 1: or in Thailand, we would not be able to recover

720
00:45:03,200 --> 00:45:07,160
Speaker 1: as fast as they did. So the idea of being

721
00:45:07,200 --> 00:45:12,000
Speaker 1: self sufficient, you know that ten percent thing UH comes

722
00:45:12,040 --> 00:45:13,920
Speaker 1: into play here. So the farmer is going to tell

723
00:45:13,960 --> 00:45:19,360
Speaker 1: you if if the farmer's farm, we farm more, that

724
00:45:19,560 --> 00:45:23,040
Speaker 1: is food security. Farmers will farm it to make one dollar.

725
00:45:24,120 --> 00:45:26,359
Speaker 1: Farmers will not farm if they lose money. In fact,

726
00:45:26,400 --> 00:45:28,719
Speaker 1: nobody goes into business. They're canna lose money anyway, right,

727
00:45:29,480 --> 00:45:31,359
Speaker 1: the average age of a farmer is six or five

728
00:45:31,440 --> 00:45:34,799
Speaker 1: years old. All across America. The kids are watching their

729
00:45:34,800 --> 00:45:38,080
Speaker 1: parents farm and making less money and less money because

730
00:45:38,080 --> 00:45:41,120
Speaker 1: the cost of doing business is rising all across America.

731
00:45:41,719 --> 00:45:45,960
Speaker 1: So our small part is to buy their product. Now,

732
00:45:46,239 --> 00:45:49,360
Speaker 1: you might say, some restaurants don't buy local products because

733
00:45:49,640 --> 00:45:53,200
Speaker 1: a tomato will cost four fifty pound and the important

734
00:45:53,200 --> 00:45:55,879
Speaker 1: one that the pink one that's real hard, the one

735
00:45:55,880 --> 00:45:58,799
Speaker 1: that only McDonald's wise is a dollar fifty cents powder.

736
00:46:00,120 --> 00:46:03,000
Speaker 1: So sometimes people with budgets and restaurants and budgets, they

737
00:46:03,000 --> 00:46:05,359
Speaker 1: can't do it. But if if every restaurant did their

738
00:46:05,400 --> 00:46:08,680
Speaker 1: part and bought local, supported to local farmer, we could

739
00:46:08,800 --> 00:46:12,360
Speaker 1: move that dial back ten percent, okay, to keep Hawaii

740
00:46:12,440 --> 00:46:16,440
Speaker 1: more not only self sufficient, but more sustainable. You know

741
00:46:16,520 --> 00:46:19,359
Speaker 1: right now, it's not a good blueprint right now, so

742
00:46:19,520 --> 00:46:25,920
Speaker 1: you know that kind of deal. They figured it out

743
00:46:25,960 --> 00:46:28,400
Speaker 1: that it's a seven seven when we had a plane

744
00:46:28,400 --> 00:46:33,600
Speaker 1: coming over, produces enough gas emissions the equivalent to like

745
00:46:33,719 --> 00:46:36,880
Speaker 1: five thousand corner cars on the road at the same time.

746
00:46:38,320 --> 00:46:43,760
Speaker 1: So another reason the carbon footprint too, to help spawn

747
00:46:43,840 --> 00:46:48,120
Speaker 1: more farmers, grow more local, move that dial bath. You know,

748
00:46:48,160 --> 00:46:51,040
Speaker 1: we're in Island State were requiring the barge. See that

749
00:46:51,080 --> 00:46:55,239
Speaker 1: the barge is the plane that brings food over. I

750
00:46:55,280 --> 00:46:57,799
Speaker 1: think a lot of it is awareness. There's still a

751
00:46:57,800 --> 00:47:00,760
Speaker 1: lot of people that don't know what's being limberle in Hawaii.

752
00:47:01,360 --> 00:47:04,040
Speaker 1: And then after that is education, you know, what do

753
00:47:04,040 --> 00:47:07,200
Speaker 1: you do with this product? You know, like for example,

754
00:47:08,640 --> 00:47:12,080
Speaker 1: one year of all the star food went to Canada.

755
00:47:12,600 --> 00:47:16,239
Speaker 1: But imagine if the supermarket didn't have the cantelope and

756
00:47:16,280 --> 00:47:20,000
Speaker 1: honeydew that was like rock hard anyway, and it was

757
00:47:20,040 --> 00:47:24,080
Speaker 1: replaced with all of the ripe star froot. Initially they're

758
00:47:24,080 --> 00:47:26,080
Speaker 1: gonna say, well, what is that? How are you going

759
00:47:26,120 --> 00:47:28,920
Speaker 1: to use that? How do we eat that? You know?

760
00:47:29,920 --> 00:47:32,280
Speaker 1: But if that's all you had, it was in season

761
00:47:32,360 --> 00:47:34,759
Speaker 1: and it was right, and it was juicy and it

762
00:47:34,800 --> 00:47:38,279
Speaker 1: was sweet okay, and it was good for you, uh,

763
00:47:38,320 --> 00:47:40,960
Speaker 1: and you learn how to use it, then all of

764
00:47:41,000 --> 00:47:42,879
Speaker 1: a sudden we get to keep that crop that goes

765
00:47:43,560 --> 00:47:47,520
Speaker 1: outside in Hawaii, you know, I mean, then we don't

766
00:47:47,560 --> 00:47:52,520
Speaker 1: need to import as much. There's awareness and education. We

767
00:47:52,600 --> 00:47:55,439
Speaker 1: also got to speak with Hawaii State Senator Donovan Dela

768
00:47:55,480 --> 00:47:58,320
Speaker 1: Cruz about this. He's chaired the Senate Committee on Ways

769
00:47:58,360 --> 00:48:00,480
Speaker 1: and means and a member of the Committee on Vacation

770
00:48:00,840 --> 00:48:03,600
Speaker 1: among other projects. We caught up with him in the

771
00:48:03,640 --> 00:48:08,040
Speaker 1: aftermath of the pok battle. We had this word in

772
00:48:08,080 --> 00:48:10,719
Speaker 1: hole in Hawaii. It's a Hawaiian word called kuliana. And

773
00:48:10,880 --> 00:48:12,359
Speaker 1: if anybody that mean, I'm sure a lot of people

774
00:48:12,360 --> 00:48:15,600
Speaker 1: talking about aloha maybe hole PuO kona, but I mean

775
00:48:15,600 --> 00:48:17,960
Speaker 1: one of my favorite Hawaian words is actually cooliana. And

776
00:48:18,000 --> 00:48:22,520
Speaker 1: that's what's your obligation, what's your responsibility? What's your commitment

777
00:48:22,640 --> 00:48:28,400
Speaker 1: to either your family, to your community, to your to

778
00:48:28,520 --> 00:48:31,400
Speaker 1: your neighbors. And I feel like that's my my kuliana

779
00:48:31,440 --> 00:48:35,880
Speaker 1: instu turn my community um into a better place for

780
00:48:35,960 --> 00:48:38,439
Speaker 1: the future, so that people can have a better quality

781
00:48:38,480 --> 00:48:40,680
Speaker 1: of life, not just young people, but people aging your

782
00:48:40,680 --> 00:48:43,839
Speaker 1: place too, you know, because food is evolving so much.

783
00:48:43,880 --> 00:48:47,680
Speaker 1: Where with a with a large geriatric population, even food

784
00:48:47,719 --> 00:48:49,840
Speaker 1: has to kind of change a little bit to match that.

785
00:48:51,000 --> 00:48:54,400
Speaker 1: And Hawaii has a has a high percentage of an

786
00:48:54,400 --> 00:48:57,080
Speaker 1: aging population, so to Japan, so as the US, so

787
00:48:57,320 --> 00:48:59,680
Speaker 1: they were like a good gateway for that kind of

788
00:48:59,760 --> 00:49:02,560
Speaker 1: in a nation. You know, we just have to own

789
00:49:02,640 --> 00:49:08,680
Speaker 1: that space. I mean, there's so many opportunities with energy, food, aging.

790
00:49:09,000 --> 00:49:11,600
Speaker 1: We just have to be a lot more aggressive in

791
00:49:12,640 --> 00:49:15,400
Speaker 1: in these ideas of how we're going to become globally

792
00:49:15,400 --> 00:49:21,160
Speaker 1: comparative or relevant. For as many upscale and sustainability focused

793
00:49:21,320 --> 00:49:25,400
Speaker 1: dining experiences as there are, there's also a huge demand

794
00:49:25,480 --> 00:49:29,319
Speaker 1: and and honestly need for inexpensive quick food on the

795
00:49:29,360 --> 00:49:33,400
Speaker 1: go um from convenience stores and takeout restaurants. Those takeout

796
00:49:33,440 --> 00:49:37,399
Speaker 1: spots called drive ins are incredibly tasty. Oh gosh, I'm

797
00:49:37,400 --> 00:49:40,960
Speaker 1: still dreaming about some chart suite UM. But they're also

798
00:49:41,000 --> 00:49:43,759
Speaker 1: kind of difficult to make healthy UM. And part of

799
00:49:43,760 --> 00:49:46,920
Speaker 1: the trade off for the lower cost to the creator

800
00:49:47,040 --> 00:49:49,239
Speaker 1: and the consumer is that they produce a lot of

801
00:49:49,239 --> 00:49:52,560
Speaker 1: plastic and styrofoam waste. UM. We'll have to do whole

802
00:49:52,840 --> 00:49:58,400
Speaker 1: episode episodes plural, possibly on some of these sustainability issues. Absolutely,

803
00:49:58,880 --> 00:50:01,719
Speaker 1: it's all part of what makes Hawaii unique. One of

804
00:50:01,760 --> 00:50:06,040
Speaker 1: the other cultural standouts, as cliche and trustified as it sounds,

805
00:50:06,640 --> 00:50:09,960
Speaker 1: is aloha. We heard it from everyone we spoke to.

806
00:50:10,480 --> 00:50:14,120
Speaker 1: Here's Chandra. It's really a sense of aloha. It's so

807
00:50:14,160 --> 00:50:17,440
Speaker 1: hard to summarize that and just like a word, but

808
00:50:17,520 --> 00:50:19,800
Speaker 1: it's more the feeling that you get from the people

809
00:50:19,840 --> 00:50:23,120
Speaker 1: that live here, the sense of ohana or family, that

810
00:50:23,480 --> 00:50:26,600
Speaker 1: everyone's so interconnected, and even in the bar scene, like

811
00:50:26,760 --> 00:50:30,479
Speaker 1: everyone's encouraging one another to get better, to do more,

812
00:50:30,719 --> 00:50:34,239
Speaker 1: to challenge themselves. It's never about like jealousy or oh

813
00:50:34,280 --> 00:50:36,200
Speaker 1: I want to be the best bar and you know,

814
00:50:36,600 --> 00:50:39,160
Speaker 1: we want to be super competitive. It's never like that,

815
00:50:39,200 --> 00:50:42,759
Speaker 1: like everyone's sharing their secrets and open doors and it's

816
00:50:42,760 --> 00:50:47,120
Speaker 1: really like a brotherhood, which is awesome. And here's Monica.

817
00:50:48,239 --> 00:50:51,000
Speaker 1: The restaurant industry is unique in the sense that it's

818
00:50:51,040 --> 00:50:54,040
Speaker 1: one of those industries where, for the most part, not always,

819
00:50:54,120 --> 00:50:56,440
Speaker 1: I mean, you get those customers that you really prefer

820
00:50:56,560 --> 00:50:58,560
Speaker 1: not to have, but you know, it's it's to make

821
00:50:58,600 --> 00:51:01,880
Speaker 1: people happy. You're you're we're in an industry that you

822
00:51:01,960 --> 00:51:05,600
Speaker 1: can make people happy. You know. Unlike doctors and lawyers

823
00:51:06,360 --> 00:51:09,040
Speaker 1: you know e m t s right there, they're always

824
00:51:09,400 --> 00:51:13,600
Speaker 1: in difficult situations that are not either people are fighting,

825
00:51:13,719 --> 00:51:16,560
Speaker 1: or people are sick, or you know, there's it's an

826
00:51:16,600 --> 00:51:20,080
Speaker 1: emergency situation. Um, there's a lot of pressure in the kitchen,

827
00:51:20,840 --> 00:51:23,960
Speaker 1: but ultimately we aren't in a position to be a

828
00:51:24,000 --> 00:51:28,400
Speaker 1: positive experience in people's lives. And I think oftentimes restaurant

829
00:51:28,440 --> 00:51:32,040
Speaker 1: people forget this because it is very there's a lot

830
00:51:32,040 --> 00:51:35,200
Speaker 1: of pressure, and you know, our servers. I always like

831
00:51:35,280 --> 00:51:37,319
Speaker 1: to share with our servers that it's kind of like

832
00:51:37,440 --> 00:51:42,719
Speaker 1: having a hundred bosses every day. Get me this, I

833
00:51:42,760 --> 00:51:45,239
Speaker 1: want this. This is not good, you know. And and

834
00:51:45,280 --> 00:51:47,440
Speaker 1: it's stressful for our servers just as much as it's

835
00:51:47,440 --> 00:51:50,000
Speaker 1: stressful for our kitchen staff try to get the food out.

836
00:51:50,360 --> 00:51:51,960
Speaker 1: But the one thing here and what you think that

837
00:51:52,000 --> 00:51:56,000
Speaker 1: makes us quite unique and quite fortunate is the sense

838
00:51:56,040 --> 00:51:59,759
Speaker 1: of aloha. And and not to sound cliche about it,

839
00:52:00,080 --> 00:52:05,400
Speaker 1: we do have this overarching um cultural value of aloha

840
00:52:05,560 --> 00:52:09,040
Speaker 1: which anybody who is born and raised or moved to

841
00:52:09,120 --> 00:52:14,200
Speaker 1: the islands would be very aware of and like allow

842
00:52:14,760 --> 00:52:18,839
Speaker 1: you know, like forward or presence ha meaning breath, you know,

843
00:52:18,880 --> 00:52:23,640
Speaker 1: the presence of life um to to be compassionate, to

844
00:52:23,760 --> 00:52:28,200
Speaker 1: show kindness, to show grace. You know. These these are

845
00:52:28,280 --> 00:52:30,600
Speaker 1: things that are just very much a part of the

846
00:52:30,640 --> 00:52:34,080
Speaker 1: Hawaiian culture, the host culture, and and so it's much

847
00:52:34,160 --> 00:52:41,000
Speaker 1: easier to try to train people because they fundamentally understand

848
00:52:41,040 --> 00:52:45,319
Speaker 1: this idea of aloha is like southern hospitality, I guess

849
00:52:45,360 --> 00:52:47,520
Speaker 1: would be a bit similar. They have a very unique

850
00:52:48,200 --> 00:52:53,080
Speaker 1: type of hospitality perspective. I think that's what's really great

851
00:52:53,080 --> 00:52:56,800
Speaker 1: about just food in general. It is such a universal language.

852
00:52:56,800 --> 00:52:59,600
Speaker 1: I'm sure many people have said this or shared this

853
00:52:59,640 --> 00:53:03,240
Speaker 1: with you before, but it truly is a universal language.

854
00:53:03,280 --> 00:53:05,440
Speaker 1: When you sit down and you offer food or you

855
00:53:05,520 --> 00:53:08,359
Speaker 1: make food for someone, it truly is an act of love.

856
00:53:09,040 --> 00:53:11,480
Speaker 1: And and so you know, I tell all my staff that,

857
00:53:11,760 --> 00:53:15,160
Speaker 1: and I'm sure every chef, every cook knows this. The

858
00:53:15,280 --> 00:53:19,200
Speaker 1: secret ingredient is always going to be aloha. It's always

859
00:53:19,239 --> 00:53:22,319
Speaker 1: going to be love. Um, because if you don't have

860
00:53:22,640 --> 00:53:25,240
Speaker 1: the feeling of aloha when you're cooking, or the feeling

861
00:53:25,280 --> 00:53:30,000
Speaker 1: of love, that's the mana or the spiritualness of that

862
00:53:30,080 --> 00:53:33,920
Speaker 1: process is what makes you care about it. And that's

863
00:53:33,920 --> 00:53:36,560
Speaker 1: why grandma's food is always the best, right, I mean,

864
00:53:36,640 --> 00:53:39,279
Speaker 1: anybody's grandfather, well in my case it was my grandpa.

865
00:53:39,760 --> 00:53:42,080
Speaker 1: But you know that's why grandma's and grandpa's you know,

866
00:53:42,120 --> 00:53:44,879
Speaker 1: cook the best because when they cook for for their

867
00:53:44,920 --> 00:53:48,759
Speaker 1: children and their grandchildren is always infused with aloha. And

868
00:53:49,320 --> 00:53:54,280
Speaker 1: chef and Hawaiian cultural practitioner Kia Looha Domingo also spoke

869
00:53:54,360 --> 00:53:58,040
Speaker 1: to this, It's just like it's just a whole another level,

870
00:53:58,200 --> 00:54:02,600
Speaker 1: you know, I mean, you know, Hawaii people, I mean,

871
00:54:02,680 --> 00:54:06,000
Speaker 1: I'm sure it's unlike other cultures, but we connect to

872
00:54:06,040 --> 00:54:08,799
Speaker 1: our food and in a little higher level, a lot

873
00:54:08,920 --> 00:54:12,080
Speaker 1: higher level than most people, you know, we have. You know,

874
00:54:12,120 --> 00:54:17,000
Speaker 1: in traditional times, food was was even more taboo than

875
00:54:18,960 --> 00:54:20,279
Speaker 1: My wife hates when I say this, but it was

876
00:54:20,320 --> 00:54:23,720
Speaker 1: more taboo than sex. And and that's that's the truth,

877
00:54:23,920 --> 00:54:32,200
Speaker 1: because um sustenance, you know, sustenance is it's imperative. And

878
00:54:33,120 --> 00:54:37,839
Speaker 1: the Hawaiian people, we truly did worship our food. We

879
00:54:37,960 --> 00:54:43,279
Speaker 1: view our food as a physical manifestation of of our

880
00:54:43,440 --> 00:54:48,960
Speaker 1: ancestral deities and traditional gods, you know, the Tarot, the

881
00:54:48,960 --> 00:54:53,680
Speaker 1: Tarot planet itself, that's for us. You know, I'll tell

882
00:54:53,680 --> 00:54:56,840
Speaker 1: you the truth. In my day, I grew up eating

883
00:54:56,880 --> 00:55:00,959
Speaker 1: poi out of a plastic bag, and I'm totally fine

884
00:55:01,000 --> 00:55:04,160
Speaker 1: with that. But as time went on, you know, I

885
00:55:04,239 --> 00:55:09,080
Speaker 1: learned more about traditional history and culture and beliefs. And

886
00:55:09,719 --> 00:55:14,200
Speaker 1: with this cultural renaissance, um, we're teaching our children what

887
00:55:14,320 --> 00:55:21,040
Speaker 1: we've learned from the history books that Carol is our ancestor,

888
00:55:21,560 --> 00:55:25,279
Speaker 1: the Tarot planet is literally related to us. Yeah, we're

889
00:55:25,280 --> 00:55:28,560
Speaker 1: descending from a taro plant. So we treat it as

890
00:55:29,400 --> 00:55:32,200
Speaker 1: as our elder brother, as our as our ancestor, as

891
00:55:32,200 --> 00:55:35,640
Speaker 1: our kupuna. And when the tarot is on the table,

892
00:55:36,280 --> 00:55:41,080
Speaker 1: whether in the form of bowl of poi or whatever

893
00:55:41,160 --> 00:55:46,000
Speaker 1: else it is, um, we behave accordingly. You know, you

894
00:55:46,040 --> 00:55:50,680
Speaker 1: wouldn't speak harshly over it. You wouldn't be scolding their kids.

895
00:55:50,760 --> 00:55:53,719
Speaker 1: You wouldn't be saying, you know, how terrible what day

896
00:55:53,760 --> 00:55:58,600
Speaker 1: you had? Um. And then that really that really lends

897
00:55:58,600 --> 00:56:03,600
Speaker 1: to that whole family UM, that that positive vibe. You know,

898
00:56:03,640 --> 00:56:07,160
Speaker 1: when you're around food, it's about being grateful for what

899
00:56:07,280 --> 00:56:11,640
Speaker 1: you have and about sustenance and about you know, so

900
00:56:13,239 --> 00:56:15,600
Speaker 1: I always say, we Hawians we love our food. We

901
00:56:15,719 --> 00:56:20,520
Speaker 1: love our food. So it's not just about sticking into

902
00:56:20,560 --> 00:56:23,800
Speaker 1: your mouth and and enjoying the flavor, you know, which

903
00:56:24,280 --> 00:56:27,479
Speaker 1: don't get me wrong, you know it's um definitely something

904
00:56:27,480 --> 00:56:30,759
Speaker 1: that I love, but just the fact that when you

905
00:56:30,840 --> 00:56:35,600
Speaker 1: consume this food, it's really partaking of the gods. We're

906
00:56:35,640 --> 00:56:39,120
Speaker 1: teaching our children this, this respect for food, you know,

907
00:56:40,160 --> 00:56:43,680
Speaker 1: and it's very important for us to set the example

908
00:56:43,800 --> 00:56:46,960
Speaker 1: for them. You know, we didn't grow up with it

909
00:56:46,960 --> 00:56:50,759
Speaker 1: came out of a plastic bag. Today we pounded fresh.

910
00:56:50,960 --> 00:56:54,680
Speaker 1: You know they know where it comes from from. You know,

911
00:56:55,000 --> 00:56:58,520
Speaker 1: they know the varieties, they know the different meanings. So

912
00:56:58,640 --> 00:57:03,239
Speaker 1: I mean this on another level of understanding. So so

913
00:57:03,280 --> 00:57:05,560
Speaker 1: we come to the conclusion of the first of our

914
00:57:05,640 --> 00:57:10,520
Speaker 1: Hawaii mini series. We have so many exciting episodes coming

915
00:57:10,520 --> 00:57:14,600
Speaker 1: your way. The long requested coffee episode, Passion for Cocktails,

916
00:57:14,640 --> 00:57:18,160
Speaker 1: Poke Poi, Slash Tarot, the fishing industry, so much stuff.

917
00:57:18,200 --> 00:57:20,960
Speaker 1: Oh yeah. In the meantime, we'd love to hear from you.

918
00:57:21,000 --> 00:57:22,960
Speaker 1: I know a lot of you have been to Hawaii,

919
00:57:23,000 --> 00:57:26,720
Speaker 1: sent some pictures, keep those coming. Yes, oh absolutely, yes.

920
00:57:27,000 --> 00:57:29,440
Speaker 1: You can contact us via email at hello at saver

921
00:57:29,560 --> 00:57:32,840
Speaker 1: pod dot com and tell us where we should go next. Yes,

922
00:57:33,400 --> 00:57:35,640
Speaker 1: you can also find us on social media. We are

923
00:57:35,800 --> 00:57:40,200
Speaker 1: at saber Pod on Twitter, Instagram, and Facebook. Thanks to

924
00:57:40,240 --> 00:57:43,400
Speaker 1: our super producers Dylan Fagan and Andrew Howard, our executive

925
00:57:43,400 --> 00:57:47,520
Speaker 1: producer Christopher hasciotas our interviewees, and also to um to

926
00:57:47,640 --> 00:57:50,480
Speaker 1: a number of humans who helped us find those interviewees.

927
00:57:50,560 --> 00:57:53,880
Speaker 1: Michelle McGowan, Rice of the Hawaii and Wine Festival, Don

928
00:57:53,960 --> 00:57:57,000
Speaker 1: Sakamotapaiva of Put It on My Plate and Enjoy Goto,

929
00:57:57,120 --> 00:58:00,240
Speaker 1: and Maria Hartfield of the Hawaii Visitors and Convention euro

930
00:58:00,680 --> 00:58:03,480
Speaker 1: Sabor is a production of I heart Radio and Stuff Media.

931
00:58:03,520 --> 00:58:05,640
Speaker 1: For more podcasts from my heart Radio, you can visit

932
00:58:05,640 --> 00:58:08,720
Speaker 1: the iHeart Radio app, Apple Podcasts, or wherever you listen

933
00:58:08,840 --> 00:58:11,320
Speaker 1: to your favorite shows. Thank you so much to you

934
00:58:11,360 --> 00:58:13,200
Speaker 1: for listening, and we hope that lots more good things

935
00:58:13,200 --> 00:58:21,280
Speaker 1: are coming your way.