1 00:00:07,480 --> 00:00:09,560 Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio 2 00:00:09,600 --> 00:00:12,240 Speaker 1: and Stuff Media. I'm an Aries and I'm Lauren voc Obam, 3 00:00:12,240 --> 00:00:15,280 Speaker 1: and today we wanted to present you with our first 4 00:00:15,360 --> 00:00:19,760 Speaker 1: full interview from Hawaii. Yes, and it's a good one. 5 00:00:19,800 --> 00:00:24,400 Speaker 1: We're very excited to share with you. Yes from Kila Domingo. Yes. 6 00:00:24,520 --> 00:00:29,280 Speaker 1: He is a native Hawaiian cultural practitioner who also cooks. Yes, 7 00:00:29,360 --> 00:00:31,760 Speaker 1: And because he is such a delight to listen to 8 00:00:31,840 --> 00:00:35,720 Speaker 1: and so well spoken, you'll probably recognize his voice from 9 00:00:35,720 --> 00:00:40,200 Speaker 1: several of the episodes we did in our Hawaii mini series. Yes. Absolutely, 10 00:00:40,240 --> 00:00:43,680 Speaker 1: we we we mind that one for many of its 11 00:00:43,760 --> 00:00:47,960 Speaker 1: amazing gems. Yeah, and the you'll hear in the background. 12 00:00:48,520 --> 00:00:51,159 Speaker 1: This one was really great because we got to experience 13 00:00:51,840 --> 00:00:56,400 Speaker 1: the atmosphere they're singing. There was a school union I 14 00:00:56,440 --> 00:00:58,240 Speaker 1: think there was, Yeah, so um. So we did this 15 00:00:58,280 --> 00:01:03,080 Speaker 1: interview at White or the the Y Y Collective, which 16 00:01:03,280 --> 00:01:08,880 Speaker 1: is this amazing organization that provides um workspace and learning 17 00:01:08,920 --> 00:01:12,240 Speaker 1: workshops and all all of this great stuff. Look it up. 18 00:01:12,240 --> 00:01:14,640 Speaker 1: It's it's a it's in this historic building in Honolulu, 19 00:01:15,000 --> 00:01:18,240 Speaker 1: and there was a high school reunion going on while 20 00:01:18,280 --> 00:01:20,399 Speaker 1: we were doing the interview, So we wound up like 21 00:01:20,480 --> 00:01:23,440 Speaker 1: kind of crammed into this little office space, like like 22 00:01:23,520 --> 00:01:26,080 Speaker 1: sitting on stuff. I think I left a donut there. 23 00:01:26,120 --> 00:01:30,360 Speaker 1: I'm really sorry. Yeah, I really hope like ants did 24 00:01:30,440 --> 00:01:33,560 Speaker 1: get it. Oh gosh. Um but yeah. So so in 25 00:01:33,600 --> 00:01:37,440 Speaker 1: the background, you're like you might hear some stuff going 26 00:01:37,480 --> 00:01:40,000 Speaker 1: on over the p A. They were singing their Alma 27 00:01:40,040 --> 00:01:46,240 Speaker 1: matter like theme song. It was really gorgeous. It really was. Uh, 28 00:01:46,440 --> 00:01:51,000 Speaker 1: We're so fortunate continuously. Absolutely. Yeah, and the space is 29 00:01:51,040 --> 00:01:53,480 Speaker 1: really amazing. If you're ever in Honolulu and have the 30 00:01:53,560 --> 00:01:57,720 Speaker 1: chance to go check out any of their exhibits or workshops, um, 31 00:01:57,720 --> 00:02:00,000 Speaker 1: I highly recommend it. It's it's it's it's a very 32 00:02:00,080 --> 00:02:01,760 Speaker 1: calming space. You go in and you take off your 33 00:02:01,760 --> 00:02:05,000 Speaker 1: shoes and there's turf and it's it's so nice. It is. 34 00:02:05,640 --> 00:02:08,920 Speaker 1: It's making me want to go back. Oh here we go, 35 00:02:08,960 --> 00:02:14,520 Speaker 1: we start already, let's go back to Hawaii. But we 36 00:02:14,600 --> 00:02:18,919 Speaker 1: do hope that you enjoy this interview. Absolutely, we'll get 37 00:02:19,000 --> 00:02:24,440 Speaker 1: right into it. Hello, how my cocko. My name is 38 00:02:24,520 --> 00:02:29,639 Speaker 1: Kelo Han Domingo. I'm from who Um, born and raised 39 00:02:29,639 --> 00:02:33,440 Speaker 1: in Hawaii and happy to be here today. Yeah, thank 40 00:02:33,480 --> 00:02:36,920 Speaker 1: you for thank you for joining us. Um, uh, you 41 00:02:37,000 --> 00:02:43,440 Speaker 1: are a chef and cultural practitioner here. Yeah. Yeah, I'm 42 00:02:43,480 --> 00:02:46,840 Speaker 1: a cultural practitioner who cooks. Um. You know, chef can 43 00:02:46,880 --> 00:02:50,440 Speaker 1: be a heavy, heavy word. Um comes a lot of responsibility. 44 00:02:50,639 --> 00:02:53,320 Speaker 1: You know, some people will call me chef, but I 45 00:02:53,360 --> 00:02:58,640 Speaker 1: definitely do UM associate myself with being uh Hawaiian cultural 46 00:02:58,639 --> 00:03:03,560 Speaker 1: practitioner and um, you know, proud of proud of that. Yeah. 47 00:03:04,200 --> 00:03:07,000 Speaker 1: How how did you wind up with with that? Is 48 00:03:07,040 --> 00:03:10,480 Speaker 1: your career and how did you focus it on on cooking? Well, 49 00:03:10,520 --> 00:03:14,040 Speaker 1: I mean, oddly enough, I've been juggling a lot of 50 00:03:14,080 --> 00:03:20,520 Speaker 1: different careers uh in the past twenty years, but cooking 51 00:03:20,520 --> 00:03:23,720 Speaker 1: has been a passion for me. And uh, you know, 52 00:03:23,880 --> 00:03:26,320 Speaker 1: it's something that we grew up with in Hawaii. You know, 53 00:03:26,520 --> 00:03:30,760 Speaker 1: I mean doing all their parties and doing big blue 54 00:03:30,760 --> 00:03:34,000 Speaker 1: walls and you know, family functions, and you know it 55 00:03:34,080 --> 00:03:36,800 Speaker 1: also helps that I have I have a lot of 56 00:03:36,800 --> 00:03:39,240 Speaker 1: family in the restaurant industry, so you know, it kind 57 00:03:39,240 --> 00:03:43,720 Speaker 1: of rubbed off a little bit. So it's a it's 58 00:03:43,720 --> 00:03:46,080 Speaker 1: a it's a delicious thing to have. Yeah. Yeah, I mean, 59 00:03:46,120 --> 00:03:50,119 Speaker 1: you know we're spoiled growing up. So could you could 60 00:03:50,160 --> 00:03:52,160 Speaker 1: you tell me about some of the some of the 61 00:03:52,920 --> 00:03:57,040 Speaker 1: foosid growing up, you know, living in Hawaii. Um. You know, 62 00:03:57,640 --> 00:04:01,720 Speaker 1: although I do um so shaped mainly with being of 63 00:04:01,760 --> 00:04:05,600 Speaker 1: Hawaiian descent, I'm also Chinese. We grew up eating a 64 00:04:05,640 --> 00:04:08,840 Speaker 1: lot of Chinese food, a lot of Japanese food. Um. 65 00:04:08,880 --> 00:04:10,640 Speaker 1: You know, Hawaii is such a great place to be 66 00:04:11,320 --> 00:04:14,080 Speaker 1: if you like eating. I mean, we got it all here. 67 00:04:14,120 --> 00:04:16,800 Speaker 1: I mean, you know, you name it. I mean I 68 00:04:16,839 --> 00:04:22,200 Speaker 1: really grew up eating simple food. You know, my parents, Um, 69 00:04:22,320 --> 00:04:25,440 Speaker 1: they grew up simply and in the country, and you know, 70 00:04:26,440 --> 00:04:29,120 Speaker 1: we ate things like startines out of the can and 71 00:04:29,200 --> 00:04:31,760 Speaker 1: you know spam. You know, I gotta say it, we 72 00:04:31,880 --> 00:04:34,640 Speaker 1: ate spam. You know, those are the things that we 73 00:04:35,320 --> 00:04:39,200 Speaker 1: grew up eating. You know. Well, of course, um, you 74 00:04:39,240 --> 00:04:43,360 Speaker 1: know a lot of poi. Yeah, we we all got 75 00:04:43,360 --> 00:04:44,800 Speaker 1: to This is our first time, all four of us 76 00:04:44,800 --> 00:04:46,440 Speaker 1: in Hawaii, and so we just got to try a 77 00:04:46,440 --> 00:04:48,280 Speaker 1: poi for the first time like two days ago. And 78 00:04:48,320 --> 00:04:51,280 Speaker 1: I think we're all a little bit obsessed. Okay, good good, good, good, 79 00:04:51,480 --> 00:04:55,600 Speaker 1: good good stuff. Yeah. We love a fermentation. Yeah. Um uh, 80 00:04:56,400 --> 00:04:57,880 Speaker 1: can you talk a little bit about some of the 81 00:04:58,520 --> 00:05:02,200 Speaker 1: local crops that you don't really get other places that 82 00:05:02,200 --> 00:05:04,120 Speaker 1: you're that you're working with in some of these food styles, 83 00:05:04,440 --> 00:05:07,440 Speaker 1: you know, I mean for us in Hawaii, for Hawaiians 84 00:05:07,440 --> 00:05:11,440 Speaker 1: in general, Um, Hawaiian people, I should say, Um, of 85 00:05:11,480 --> 00:05:15,280 Speaker 1: course you said, you tried the point that tarot is 86 00:05:15,279 --> 00:05:19,200 Speaker 1: is the the number one crop for us. It's our sustenance. 87 00:05:19,279 --> 00:05:22,359 Speaker 1: It's our it's our, it's our staple food. Um. I 88 00:05:22,400 --> 00:05:26,479 Speaker 1: mean we have others, we have uh hulu bread fruit. Um. 89 00:05:26,520 --> 00:05:29,960 Speaker 1: I mean that's that's fine worldwide as well. Um, but 90 00:05:30,400 --> 00:05:35,040 Speaker 1: you know, very prominent in Hawaii, Um, sweet potato wala. 91 00:05:35,560 --> 00:05:38,560 Speaker 1: You know, we were blessed with a nice variety of 92 00:05:39,240 --> 00:05:45,960 Speaker 1: great staples here in Hawaii. Yeah. And and uh, some 93 00:05:46,040 --> 00:05:49,479 Speaker 1: of those dishes that come out of that. Do you 94 00:05:49,480 --> 00:05:51,640 Speaker 1: have any do any favorites, have any favorites to show 95 00:05:51,680 --> 00:05:54,560 Speaker 1: off to people? Well, I mean it's really hard to 96 00:05:54,680 --> 00:05:59,360 Speaker 1: choose a favorite because you know, I mean, um, growing 97 00:05:59,440 --> 00:06:03,400 Speaker 1: up and and given more so in my adult life. 98 00:06:04,320 --> 00:06:09,039 Speaker 1: You know that whole mentality of mahalowy camello. Be happy 99 00:06:09,080 --> 00:06:12,600 Speaker 1: for what you have, be grateful for what you have. Um. 100 00:06:12,640 --> 00:06:15,800 Speaker 1: You know, the best food that we have is what's 101 00:06:15,839 --> 00:06:17,400 Speaker 1: on the table in front of us. You know, we're 102 00:06:17,440 --> 00:06:25,040 Speaker 1: so happy to be able to eat absolutely no, No. Food. 103 00:06:25,080 --> 00:06:29,240 Speaker 1: Food is very important. Um uh. You know, there's there's 104 00:06:29,240 --> 00:06:31,560 Speaker 1: there's a lot of subsistence and a lot of the 105 00:06:33,040 --> 00:06:35,839 Speaker 1: dishes um from here like like you were talking about 106 00:06:35,839 --> 00:06:37,760 Speaker 1: with the spam, you know, like it's a it's a 107 00:06:37,800 --> 00:06:41,360 Speaker 1: substenance eating, but but there's also a huge celebratory um 108 00:06:42,160 --> 00:06:46,239 Speaker 1: concept behind it. And I I feel like the places 109 00:06:46,240 --> 00:06:50,240 Speaker 1: that we've gone, even the most simple dish is being 110 00:06:50,360 --> 00:06:53,640 Speaker 1: presented to us with a sense of that celebration. Yeah, 111 00:06:54,160 --> 00:06:57,920 Speaker 1: um uh. And you have you have kids right right? Yeah? 112 00:06:58,320 --> 00:07:00,760 Speaker 1: How are how are you involving um? And or I 113 00:07:00,760 --> 00:07:02,840 Speaker 1: mean do they want to be involved in some of 114 00:07:02,920 --> 00:07:06,720 Speaker 1: the traditional stuff that you're talking about? You know, Um, 115 00:07:06,760 --> 00:07:09,880 Speaker 1: there's a thing that we went there'sn't There's a word 116 00:07:09,920 --> 00:07:14,080 Speaker 1: that we have called kuliana. Kuliana is responsibility. And it's 117 00:07:14,120 --> 00:07:17,640 Speaker 1: not just the responsibility as in, you know, you have 118 00:07:17,720 --> 00:07:19,640 Speaker 1: to do this for today, but kuliana is like a 119 00:07:19,720 --> 00:07:23,160 Speaker 1: birth a birth duty. It's your duty, it's your calling, 120 00:07:23,400 --> 00:07:28,760 Speaker 1: you know, and you may not want to do it, 121 00:07:28,760 --> 00:07:30,840 Speaker 1: it may not be your favorite thing to do, but 122 00:07:30,960 --> 00:07:33,480 Speaker 1: you know, in many families, the way we were brought up, 123 00:07:33,680 --> 00:07:38,240 Speaker 1: you know, it's the tradition and one way or another, 124 00:07:38,280 --> 00:07:41,040 Speaker 1: you're gonna end up doing it. So you know, it 125 00:07:41,560 --> 00:07:43,800 Speaker 1: depends on how much you embrace it. You know. I 126 00:07:43,880 --> 00:07:47,440 Speaker 1: hope that my children do realize that, you know, we 127 00:07:47,520 --> 00:07:50,680 Speaker 1: have a we have a we have an important role 128 00:07:50,720 --> 00:07:53,840 Speaker 1: to play. You know. Yeah, Um do you do you 129 00:07:53,840 --> 00:07:57,400 Speaker 1: still cook at home? I do still cook at home. UM. 130 00:07:57,440 --> 00:08:01,520 Speaker 1: I'm fortunate to live in a small a generational uh 131 00:08:01,640 --> 00:08:05,960 Speaker 1: compounds or to speak. Um, you know, my family property 132 00:08:06,000 --> 00:08:09,000 Speaker 1: has been you know, we've been We've been there for 133 00:08:09,040 --> 00:08:12,200 Speaker 1: generations and uh, it's you know, it's a it's a 134 00:08:12,440 --> 00:08:16,040 Speaker 1: several houses and UM, we kind of take turns cooking, 135 00:08:16,200 --> 00:08:20,400 Speaker 1: which is great. So um, you know it also creates 136 00:08:20,400 --> 00:08:28,120 Speaker 1: that family nucleus, that that sense of sharing food. So UM, 137 00:08:28,120 --> 00:08:32,480 Speaker 1: how how is uh how is a w who changed? 138 00:08:33,080 --> 00:08:38,319 Speaker 1: Um since you were growing up? Um? And uh living 139 00:08:39,440 --> 00:08:44,319 Speaker 1: living with with multiple generations? Um? Do the older generations 140 00:08:44,520 --> 00:08:46,719 Speaker 1: talk even more about how it's changed since they were 141 00:08:46,720 --> 00:08:51,440 Speaker 1: growing you know? Um, we we have been going through 142 00:08:51,480 --> 00:08:57,160 Speaker 1: a really interesting time. UM for the past let's say 143 00:08:57,240 --> 00:09:01,440 Speaker 1: thirty forty years. Um, we've been in in someone of 144 00:09:02,720 --> 00:09:07,160 Speaker 1: cultural renaissance and uh, you know our parents and their 145 00:09:07,200 --> 00:09:11,440 Speaker 1: parents they were taught to do things the colonized way 146 00:09:11,520 --> 00:09:16,800 Speaker 1: they were thought. You know, they were about being these 147 00:09:16,840 --> 00:09:23,520 Speaker 1: great American people. That right, exactly. Um. But what's exciting 148 00:09:23,600 --> 00:09:27,040 Speaker 1: is that in the past thirty years there's been this 149 00:09:27,800 --> 00:09:33,240 Speaker 1: resurgence of the traditional culture language, you know, um, bringing 150 00:09:33,280 --> 00:09:37,120 Speaker 1: back all traditions, things that we stopped doing for generations. 151 00:09:37,360 --> 00:09:42,800 Speaker 1: And you know, it's it's exciting, you know, bringing things 152 00:09:42,880 --> 00:09:46,280 Speaker 1: back like pounding point by hand, like uh, you know, 153 00:09:47,000 --> 00:09:49,199 Speaker 1: cooking a pig in the in the emore, the on 154 00:09:49,280 --> 00:09:53,240 Speaker 1: the ground of it. You know, things like that. Not 155 00:09:53,360 --> 00:09:58,079 Speaker 1: everyone in Hawaii today was privileged to have that growing up, 156 00:09:58,160 --> 00:10:03,840 Speaker 1: but you know it's becoming more prevalent. You know, that 157 00:10:03,960 --> 00:10:06,640 Speaker 1: is wonderful. Can you describe for us the process of 158 00:10:07,320 --> 00:10:10,439 Speaker 1: email cooking? Well, the email is um, like I said, 159 00:10:10,480 --> 00:10:14,439 Speaker 1: it's a it's a very traditional thing. It's um it's 160 00:10:14,440 --> 00:10:18,600 Speaker 1: an underground oven. Um. It's basically a pit. It's this 161 00:10:18,840 --> 00:10:26,080 Speaker 1: really cool combination of of barbecue slash smoker slash pressure 162 00:10:26,080 --> 00:10:32,480 Speaker 1: cooker slash slow cooker. Um. We dig a big pit, 163 00:10:33,280 --> 00:10:34,960 Speaker 1: you know. Well, I mean it depends on what you're cooking. 164 00:10:35,000 --> 00:10:39,280 Speaker 1: Of course, if you're cooking a four pound pig or 165 00:10:39,480 --> 00:10:44,560 Speaker 1: you know or whatever else. That's a different, different process. 166 00:10:44,600 --> 00:10:49,400 Speaker 1: But I mean one example we're talking about, Um, I 167 00:10:49,520 --> 00:10:52,200 Speaker 1: was fortunate to be able to share the experience with 168 00:10:52,480 --> 00:10:55,319 Speaker 1: Rick Bayliss, who was you know, he was honored as 169 00:10:55,400 --> 00:11:02,240 Speaker 1: a ah culinary hero. Um. And uh so we dug 170 00:11:02,280 --> 00:11:04,000 Speaker 1: this bit and there was a we We brought in 171 00:11:04,040 --> 00:11:07,959 Speaker 1: a pig, live pig, whole pig, I should say, whole hog, 172 00:11:08,440 --> 00:11:12,160 Speaker 1: about two fifty pounds. So we dig a pit, fill 173 00:11:12,200 --> 00:11:17,120 Speaker 1: it up with firewood. Um, we loaded up with volcanic rocks, 174 00:11:17,240 --> 00:11:20,400 Speaker 1: porous volcanic rocks, set it on fire, let it burn 175 00:11:20,440 --> 00:11:25,520 Speaker 1: down for roughly three or four hours. Um. When the 176 00:11:25,559 --> 00:11:30,520 Speaker 1: embers start coming down and the rocks are glowing bright red. Um, 177 00:11:30,640 --> 00:11:35,080 Speaker 1: We're gonna lay down a bunch of shredded banana stumps 178 00:11:35,840 --> 00:11:39,840 Speaker 1: and that really gives it a unique flavoring. And because 179 00:11:39,880 --> 00:11:42,880 Speaker 1: of the moisture content and the stump, it creates a 180 00:11:42,960 --> 00:11:47,880 Speaker 1: steaming effect. Yeah. So, and we'll set our protein or 181 00:11:47,960 --> 00:11:51,320 Speaker 1: pork right on on top of it. Normally in a 182 00:11:51,480 --> 00:11:54,520 Speaker 1: in a wire basket. Um I grew up. We used 183 00:11:54,520 --> 00:11:57,880 Speaker 1: like chicken wire. Um, so it's wrap up in chicken wire, 184 00:11:58,559 --> 00:12:00,920 Speaker 1: placed it in on top of the anna stumps, covered 185 00:12:01,040 --> 00:12:07,240 Speaker 1: up with a bunch of banana leaves and tea leaves, UM. 186 00:12:07,520 --> 00:12:09,840 Speaker 1: And then we'll top that with a bunch of burlap 187 00:12:10,080 --> 00:12:13,520 Speaker 1: wet burlap bags, and then we'll cover it up. Today 188 00:12:13,520 --> 00:12:17,200 Speaker 1: we'll use a thick plastic sheeting, but traditionally they'll use 189 00:12:17,280 --> 00:12:21,920 Speaker 1: like um, a woven matt or a bark cloth something 190 00:12:22,000 --> 00:12:25,600 Speaker 1: similar to this um and covered up with dirt. So 191 00:12:25,720 --> 00:12:29,360 Speaker 1: and let it sit depending on your cooking time, you know, 192 00:12:29,559 --> 00:12:33,840 Speaker 1: anywhere from four or six eight hours. Sometimes we'll leave 193 00:12:33,880 --> 00:12:36,840 Speaker 1: in an overnight, pull it up in the morning and 194 00:12:37,200 --> 00:12:41,120 Speaker 1: opening that EMU, you know, it's like it's a big unveiling. 195 00:12:41,160 --> 00:12:44,880 Speaker 1: You know, it's like you get this wafting smell of 196 00:12:44,880 --> 00:12:48,720 Speaker 1: of park and and coals and that you know, that 197 00:12:48,920 --> 00:12:53,679 Speaker 1: distinct banana flavor. UM. It's just you know, growing up 198 00:12:53,679 --> 00:12:56,120 Speaker 1: with that, you can smell it, you know around the block, 199 00:12:56,280 --> 00:12:59,320 Speaker 1: you know, down the street a mile away. You know 200 00:13:00,840 --> 00:13:05,600 Speaker 1: somebody's doing you know, it's uh yeah, it's a And 201 00:13:05,640 --> 00:13:08,800 Speaker 1: then we pull this pig out of the emo. You know, 202 00:13:10,200 --> 00:13:13,240 Speaker 1: if everything went right, it's nice and golden brown, and 203 00:13:13,360 --> 00:13:17,240 Speaker 1: the skins just crispy, and it's sticking to the wire 204 00:13:17,360 --> 00:13:19,960 Speaker 1: and with like crack lands where you know, trying to 205 00:13:19,960 --> 00:13:22,520 Speaker 1: get a piece of that cracking up on the wire 206 00:13:22,679 --> 00:13:31,000 Speaker 1: and um, yeah, the generally the meat will be like 207 00:13:31,240 --> 00:13:34,000 Speaker 1: fork tender, you know, it's just kind of fall apart 208 00:13:34,440 --> 00:13:38,240 Speaker 1: ideally and just fall apart. So and it's it's it's 209 00:13:38,240 --> 00:13:43,480 Speaker 1: a really um it's a family affair, you know. It's 210 00:13:43,559 --> 00:13:46,839 Speaker 1: it's a it's a lengthy process. A lot of work 211 00:13:46,880 --> 00:13:49,080 Speaker 1: goes into it, you know, let alone digging a hole, 212 00:13:49,200 --> 00:13:53,840 Speaker 1: collecting firewood, collecting all these different resources. You know, many 213 00:13:53,880 --> 00:13:55,840 Speaker 1: times you have to process a pig. You don't have 214 00:13:55,920 --> 00:13:59,520 Speaker 1: to slaughter and clean and you know it's two three 215 00:14:00,440 --> 00:14:05,280 Speaker 1: days of work, you know, and you know it's it's 216 00:14:05,280 --> 00:14:08,880 Speaker 1: a family thing. You need twenty people there, you know. 217 00:14:09,040 --> 00:14:11,520 Speaker 1: And when it's done, you know, we get together and 218 00:14:12,160 --> 00:14:15,040 Speaker 1: some people are cleaning clean the pit. Some people are 219 00:14:15,200 --> 00:14:20,400 Speaker 1: you know, um, processing the pork, salting it, you know, um, 220 00:14:20,520 --> 00:14:23,320 Speaker 1: spreading it out, cooling it. It's really a family uffair. 221 00:14:23,800 --> 00:14:28,880 Speaker 1: It's it's it's a lot of work, but it is 222 00:14:29,160 --> 00:14:31,640 Speaker 1: it's really rewarding at the end of the day. You know, 223 00:14:31,800 --> 00:14:35,080 Speaker 1: I wouldn't want to do it every week, but you know, 224 00:14:35,360 --> 00:14:38,280 Speaker 1: maybe once a month. And these days, um, you know, 225 00:14:38,600 --> 00:14:40,280 Speaker 1: I make it a point to make sure all my 226 00:14:40,640 --> 00:14:43,840 Speaker 1: I have four sons, so you know, I make sure 227 00:14:43,880 --> 00:14:48,240 Speaker 1: that they're in there. You know, it's some capacity. And yeah, 228 00:14:48,800 --> 00:14:51,160 Speaker 1: I'm really happy to be a part of our tradition. 229 00:14:51,280 --> 00:14:54,280 Speaker 1: So I was fortunate to grow up with that, you know. 230 00:14:54,640 --> 00:15:03,520 Speaker 1: But it sounds ridiculous, it is, it's yeah, Okay, we 231 00:15:03,640 --> 00:15:06,080 Speaker 1: have a lot more of our interview, but first we 232 00:15:06,120 --> 00:15:07,680 Speaker 1: have a quick break for a word from our sponsor, 233 00:15:17,960 --> 00:15:20,240 Speaker 1: and we're back. Thank you sponsor. Let's get back into 234 00:15:20,280 --> 00:15:24,720 Speaker 1: the can. Can I ask they were they were just, um, 235 00:15:25,160 --> 00:15:27,640 Speaker 1: there's like a group singing happening. Do you know do 236 00:15:27,680 --> 00:15:28,880 Speaker 1: you know what they were singing off the top of 237 00:15:28,920 --> 00:15:32,640 Speaker 1: your head. Oh, they were singing our high school Alma 238 00:15:32,680 --> 00:15:38,320 Speaker 1: maters so Comman schools. If you're on a freeway, you 239 00:15:38,320 --> 00:15:42,120 Speaker 1: can take a look. If you're in the uh Calihie area, 240 00:15:42,480 --> 00:15:45,560 Speaker 1: take a look up the hill will be a fairly 241 00:15:45,640 --> 00:15:50,600 Speaker 1: large campus. I mean obviously campus. It looks like a college, 242 00:15:51,000 --> 00:15:56,680 Speaker 1: but it's commit high school. Um, it's kindergarten through twelfth grade. 243 00:15:56,800 --> 00:16:03,040 Speaker 1: And it's a private school. That's um. It was built 244 00:16:03,040 --> 00:16:05,840 Speaker 1: on the legacy and the will of one of our 245 00:16:06,880 --> 00:16:10,760 Speaker 1: h one of the Royalty of our past Princess Bernie's 246 00:16:10,760 --> 00:16:16,840 Speaker 1: Poli Bishop and she left this this trust and this legacy, 247 00:16:17,080 --> 00:16:20,880 Speaker 1: and there's uh, you know, it's a very large school 248 00:16:21,160 --> 00:16:28,080 Speaker 1: and alumni. We're very proud when when it's Alumni Week 249 00:16:28,160 --> 00:16:30,600 Speaker 1: once a week, once a year, they have a one 250 00:16:30,600 --> 00:16:35,840 Speaker 1: week long celebration and uh yeah, it's it's just a 251 00:16:35,880 --> 00:16:40,760 Speaker 1: bunch of activities, one after another moment. So, um, do 252 00:16:40,760 --> 00:16:42,520 Speaker 1: do do a lot of people who grew up here 253 00:16:42,600 --> 00:16:47,600 Speaker 1: stay here. I I think that a lot of people, 254 00:16:49,440 --> 00:16:53,400 Speaker 1: ideally people will stay here, you know. I mean I 255 00:16:53,440 --> 00:16:55,880 Speaker 1: have a lot of friends that I grew up with 256 00:16:56,040 --> 00:16:58,160 Speaker 1: and the relatives that have moved away. I have a 257 00:16:58,240 --> 00:17:03,440 Speaker 1: brother that lives in Seattle. You know, it's sometimes not 258 00:17:03,520 --> 00:17:06,159 Speaker 1: the easiest place to live as far as um, you know, 259 00:17:06,440 --> 00:17:09,000 Speaker 1: making a living and uh, you know, our cost of 260 00:17:09,040 --> 00:17:12,119 Speaker 1: living is a little pricey. It's a pricey pay for 261 00:17:12,160 --> 00:17:14,639 Speaker 1: being in Paradise. But at the same time, you know, 262 00:17:16,720 --> 00:17:19,399 Speaker 1: it's really it's really dependent on what you want, you know. 263 00:17:19,880 --> 00:17:24,360 Speaker 1: So for myself, I'm I'm trying real hard to position 264 00:17:24,400 --> 00:17:27,040 Speaker 1: my children to be able to stay here, you know. 265 00:17:27,200 --> 00:17:32,640 Speaker 1: So it's I love visiting other states. I love visiting. 266 00:17:32,800 --> 00:17:34,480 Speaker 1: And I was just in l A last week and 267 00:17:34,600 --> 00:17:36,720 Speaker 1: you know, so much fun. But whenever I get home, 268 00:17:36,760 --> 00:17:40,960 Speaker 1: it's just I'm happy to be home. So was there 269 00:17:41,000 --> 00:17:44,680 Speaker 1: ever a moment where you were thinking about making some 270 00:17:44,720 --> 00:17:48,200 Speaker 1: place else at home? I wouldn't. How I will always 271 00:17:48,240 --> 00:17:50,399 Speaker 1: be my home no matter what, even if I had 272 00:17:50,440 --> 00:17:54,400 Speaker 1: to live in in Las Vegas or or or tim 273 00:17:54,400 --> 00:17:57,200 Speaker 1: Buck two for for twenty five years. Who he is 274 00:17:57,200 --> 00:17:59,399 Speaker 1: always my home. And I think about us why and 275 00:17:59,440 --> 00:18:02,920 Speaker 1: people were very connected to where we're from. That's that's 276 00:18:03,080 --> 00:18:08,199 Speaker 1: you know, inherent. So sure, um, I want I want 277 00:18:08,200 --> 00:18:11,080 Speaker 1: to go back to this, to this, to this evil 278 00:18:11,080 --> 00:18:14,040 Speaker 1: thing because it sounds so good. I'm a little bit 279 00:18:14,080 --> 00:18:17,760 Speaker 1: obsessed right now. What um, what kind of what kind 280 00:18:17,760 --> 00:18:20,160 Speaker 1: of other dishes go go along with that kind of thing? 281 00:18:20,200 --> 00:18:23,359 Speaker 1: While while I mean theol is not just it is 282 00:18:23,359 --> 00:18:27,040 Speaker 1: not just designed for pigs, I mean that's probably the 283 00:18:27,080 --> 00:18:30,320 Speaker 1: most common thing, but I mean, I mean, in contemporary times, 284 00:18:30,480 --> 00:18:32,800 Speaker 1: we put pretty much anything in there. I've I've cooked 285 00:18:33,760 --> 00:18:37,200 Speaker 1: uh anything from turkeys, two chickens, two ducks, to corn 286 00:18:37,280 --> 00:18:41,520 Speaker 1: beef to um, you know, briskets. Anything can be cooked 287 00:18:41,520 --> 00:18:45,200 Speaker 1: in there. Um, you know, we cook sweet potato taro, 288 00:18:45,280 --> 00:18:49,080 Speaker 1: all of the staples will cook in there. Um yeah, 289 00:18:49,160 --> 00:18:51,640 Speaker 1: pretty much anything I'm going there. Yeah, anything that will 290 00:18:51,720 --> 00:18:54,520 Speaker 1: work out in a in a slow cooker setting, you 291 00:18:54,560 --> 00:18:59,600 Speaker 1: know that's ideal and in parts that little smokiness and 292 00:18:59,760 --> 00:19:04,679 Speaker 1: you know that that really uh yeah, that really that 293 00:19:04,800 --> 00:19:07,280 Speaker 1: feel you can't get anywhere house that taste and texture 294 00:19:07,320 --> 00:19:14,400 Speaker 1: and you know that very unique. Yeah. Um uh. When 295 00:19:14,440 --> 00:19:20,040 Speaker 1: you bring um, you know, anyone, anyone from your average 296 00:19:20,040 --> 00:19:22,800 Speaker 1: tourists to someone like Rick Bayless and and show them 297 00:19:22,880 --> 00:19:27,680 Speaker 1: this kind of thing or any of your traditional preparation 298 00:19:27,720 --> 00:19:30,879 Speaker 1: methods for these traditional foods, what are you what are 299 00:19:30,880 --> 00:19:33,840 Speaker 1: you hoping that people will take away from that? Well? 300 00:19:35,640 --> 00:19:38,600 Speaker 1: I know that in the in the case with Rick Bayless, 301 00:19:38,640 --> 00:19:42,520 Speaker 1: Chef Bayless, Um, you know, for me, it's really great 302 00:19:42,520 --> 00:19:46,960 Speaker 1: when there's someone who can connect on a different level, 303 00:19:47,359 --> 00:19:49,600 Speaker 1: you know, how they can relate. You know, for for 304 00:19:49,720 --> 00:19:52,480 Speaker 1: Chef Bayless, you know he related to the email because 305 00:19:52,520 --> 00:19:56,959 Speaker 1: there's underground cooking in in Mexican cuisines, and you know, 306 00:19:57,119 --> 00:20:00,320 Speaker 1: and there's underground cooking or above ground cook king in 307 00:20:00,480 --> 00:20:05,040 Speaker 1: Polynesian you know, across the board. Um, there's a lot 308 00:20:05,080 --> 00:20:09,600 Speaker 1: of indigenous indigenous cuisine in general, I mean I think 309 00:20:09,680 --> 00:20:13,280 Speaker 1: we we connect one way or another. We connect, Yeah, 310 00:20:13,359 --> 00:20:16,440 Speaker 1: and you know, we were mainly built on the same foundation, 311 00:20:16,480 --> 00:20:19,520 Speaker 1: and the foundation was the fact that we needed to 312 00:20:19,560 --> 00:20:24,919 Speaker 1: survive with what we had, you know. And you know, 313 00:20:25,400 --> 00:20:28,520 Speaker 1: it is a very unique thing to Hawaii, the emo itself. 314 00:20:29,200 --> 00:20:32,200 Speaker 1: And uh if I if I show it to people, 315 00:20:32,240 --> 00:20:36,639 Speaker 1: I mean it's basically so they can get an appreciation 316 00:20:36,720 --> 00:20:39,480 Speaker 1: for what goes into it. Because if you just go 317 00:20:39,600 --> 00:20:42,400 Speaker 1: to a restaurant um and order it. You know, that's 318 00:20:42,440 --> 00:20:45,840 Speaker 1: one thing um in all, in all honesty, if you 319 00:20:45,880 --> 00:20:47,680 Speaker 1: go to a restaurant these days, most of the time 320 00:20:47,720 --> 00:20:51,240 Speaker 1: it comes out of an oven um. But if you 321 00:20:51,280 --> 00:20:58,040 Speaker 1: go to a backyard lualla um, you know, first birthday 322 00:20:58,040 --> 00:21:02,920 Speaker 1: party or wedding or something, you know, family style, it's 323 00:21:02,960 --> 00:21:05,160 Speaker 1: the real deal. You know, that's it's just a whole 324 00:21:05,200 --> 00:21:09,440 Speaker 1: another level, you know. I mean, you know, Hawaii people, 325 00:21:10,640 --> 00:21:14,800 Speaker 1: I mean, I'm sure it's unlike you know, other other cultures, 326 00:21:14,840 --> 00:21:17,880 Speaker 1: but we connect to our food and in a little 327 00:21:17,960 --> 00:21:20,600 Speaker 1: higher level, a lot higher level than most people you know, 328 00:21:20,640 --> 00:21:25,760 Speaker 1: we have. I mean, you know, in traditional times, food 329 00:21:25,960 --> 00:21:31,239 Speaker 1: was was even more taboo than my wife hates when 330 00:21:31,280 --> 00:21:33,000 Speaker 1: I say this, but it was more taboo than sex. 331 00:21:33,720 --> 00:21:39,719 Speaker 1: And and that's that's the truth, because UM sustenance, you know, 332 00:21:40,160 --> 00:21:47,760 Speaker 1: sustenance is it's imperative. And the Hawaiian people, we truly 333 00:21:47,760 --> 00:21:51,240 Speaker 1: did worship our food. We view our food as a 334 00:21:51,320 --> 00:21:59,119 Speaker 1: physical manifestation of of our ancestral deities and um traditional gods, 335 00:21:59,560 --> 00:22:04,199 Speaker 1: the Tower, the Tarot planet itself, that's for us. You know, 336 00:22:04,560 --> 00:22:07,600 Speaker 1: I'll tell you the truth. In my day, I grew 337 00:22:07,640 --> 00:22:12,640 Speaker 1: up eating poi out of a plastic bag, um, and 338 00:22:12,960 --> 00:22:16,320 Speaker 1: I'm totally fine with that. But as time went on, 339 00:22:16,480 --> 00:22:20,719 Speaker 1: you know, I learned um more about traditional history and 340 00:22:20,760 --> 00:22:26,880 Speaker 1: culture and beliefs. And with this cultural renaissance, UM, we're 341 00:22:26,880 --> 00:22:29,960 Speaker 1: teaching our children what we've learned from the history books 342 00:22:30,080 --> 00:22:37,600 Speaker 1: that Taro is our ancestor. The tarot plant is literally 343 00:22:37,640 --> 00:22:40,160 Speaker 1: related to us. Yeah, we're descending from an Tario planet. 344 00:22:40,320 --> 00:22:44,199 Speaker 1: So we treat it as as our elder brother, as 345 00:22:44,240 --> 00:22:47,960 Speaker 1: our as our ancestor, as our copuna. And when the 346 00:22:48,040 --> 00:22:51,040 Speaker 1: tarot is on the table, whether in the form of 347 00:22:51,560 --> 00:22:57,119 Speaker 1: bowl of poi or whatever else it is, UM, we 348 00:22:57,200 --> 00:23:02,159 Speaker 1: behave accordingly. You know, you would speak harshly over it. 349 00:23:02,280 --> 00:23:05,959 Speaker 1: You wouldn't be scolding the kids. You wouldn't be saying, 350 00:23:06,080 --> 00:23:09,240 Speaker 1: you know, how terrible what day you had um? And 351 00:23:09,080 --> 00:23:13,320 Speaker 1: and that really that really lends to that whole family, 352 00:23:14,000 --> 00:23:16,480 Speaker 1: that positive vibe. You know, when you're around food, it's 353 00:23:16,480 --> 00:23:20,399 Speaker 1: about being grateful for what you have and about sustenance 354 00:23:20,440 --> 00:23:26,200 Speaker 1: and about you know, so I always say, we Hawaians, 355 00:23:26,240 --> 00:23:28,880 Speaker 1: we love our food. We love our food. So it's 356 00:23:30,119 --> 00:23:33,920 Speaker 1: not just about sticking into your mouth and and enjoying 357 00:23:33,960 --> 00:23:36,760 Speaker 1: the flavor, you know, which, don't get me wrong, you 358 00:23:36,760 --> 00:23:42,639 Speaker 1: know it's um definitely something that I love, but just 359 00:23:42,800 --> 00:23:46,760 Speaker 1: the fact that when you consume this food, it's really 360 00:23:47,000 --> 00:23:50,919 Speaker 1: partaking of the gods. So and it's as respect thing, 361 00:23:51,000 --> 00:23:56,400 Speaker 1: yeah I think, yeah, I think it's not. It is like, yeah, 362 00:23:56,480 --> 00:24:00,479 Speaker 1: it's gratitude exactly exactly. And like I said, I mean 363 00:24:00,520 --> 00:24:03,000 Speaker 1: I grew up eating out of a plastic bag and 364 00:24:03,080 --> 00:24:07,240 Speaker 1: that was that was you know point. A plastic bag 365 00:24:07,280 --> 00:24:12,040 Speaker 1: came about from commercialism, you know, came about from you know, 366 00:24:13,200 --> 00:24:15,720 Speaker 1: our people at one time, we're being steered to be 367 00:24:15,800 --> 00:24:19,560 Speaker 1: industrious and do things that we were not traditionally doing 368 00:24:20,280 --> 00:24:24,480 Speaker 1: and making POI kind of fell off the wayside, and 369 00:24:25,040 --> 00:24:26,960 Speaker 1: why are we gonna go and spend the day and 370 00:24:27,000 --> 00:24:30,080 Speaker 1: pound this POI with a with a with a stone 371 00:24:30,560 --> 00:24:33,679 Speaker 1: and the board, board and stone, when you could go 372 00:24:33,760 --> 00:24:35,720 Speaker 1: to the store and buy it out of a plastic bag, 373 00:24:36,280 --> 00:24:44,879 Speaker 1: you know. And about ten or fifteen years ago, you know, 374 00:24:44,960 --> 00:24:48,760 Speaker 1: I was, Um, I was asked by our friends and say, 375 00:24:48,760 --> 00:24:51,800 Speaker 1: what are you doing this evening? Let's get together, Um, 376 00:24:51,920 --> 00:24:54,959 Speaker 1: I have a friend. We're gonna try this thing out. 377 00:24:54,960 --> 00:24:57,199 Speaker 1: We're gonna pound POI. And I had never done it 378 00:24:57,240 --> 00:25:04,439 Speaker 1: in my life. And yeah, just that, that that simple 379 00:25:04,480 --> 00:25:09,040 Speaker 1: act of striking the tarot and making into a product 380 00:25:09,080 --> 00:25:11,879 Speaker 1: that I'm so happy to feed my family. You know, 381 00:25:11,960 --> 00:25:15,480 Speaker 1: it's it's yeah, there's no words to describe it. It's 382 00:25:15,520 --> 00:25:21,520 Speaker 1: like you know, yeah, yeah, yeah, it's just a spiritual 383 00:25:21,640 --> 00:25:33,679 Speaker 1: It's a spiritual affair, you know. Yeah. Uma, Well what 384 00:25:33,720 --> 00:25:37,560 Speaker 1: I was gonna say was that, because you know, we're 385 00:25:37,600 --> 00:25:42,359 Speaker 1: teaching our children this this this respect for food, you know, 386 00:25:43,400 --> 00:25:47,000 Speaker 1: and it's very important for us to set the example 387 00:25:47,080 --> 00:25:50,240 Speaker 1: for them. You know, we didn't grow up with it 388 00:25:50,240 --> 00:25:53,800 Speaker 1: came out of a plastic bag. Today we pound it fresh. 389 00:25:54,280 --> 00:25:57,960 Speaker 1: You know, they know where it comes from from. You know, 390 00:25:58,280 --> 00:26:01,840 Speaker 1: they know the varieties, they know that different meanings. So 391 00:26:01,920 --> 00:26:07,640 Speaker 1: I mean, there's a whole another level of understanding. So, um, 392 00:26:07,800 --> 00:26:11,760 Speaker 1: sustainability is kind of a buzzword right now, but but 393 00:26:11,920 --> 00:26:15,240 Speaker 1: it's you know, there's there's an aspect of it that's 394 00:26:15,359 --> 00:26:20,240 Speaker 1: very much what you're talking about, protecting those things valuable. Um, 395 00:26:20,520 --> 00:26:24,600 Speaker 1: could you talk a little bit about how, um, how 396 00:26:24,960 --> 00:26:28,520 Speaker 1: he is doing that? Yeah, well, I mean sustainability, like 397 00:26:28,560 --> 00:26:31,240 Speaker 1: you said, is a buzzword. It's I mean I do 398 00:26:31,359 --> 00:26:36,439 Speaker 1: find it kind of amusing at times, um, because you know, 399 00:26:37,800 --> 00:26:41,760 Speaker 1: it's nothing new. It's just that we didn't have a choice. 400 00:26:42,080 --> 00:26:44,240 Speaker 1: You know, we didn't have a choice. You need you 401 00:26:44,280 --> 00:26:48,359 Speaker 1: know today and you know, I mean, um, you know, 402 00:26:48,400 --> 00:26:52,920 Speaker 1: I have family and uh you know that have been 403 00:26:52,960 --> 00:26:58,800 Speaker 1: growing their own food for forever, you know until today. 404 00:26:59,119 --> 00:27:01,080 Speaker 1: You know, my father all they grew up on a 405 00:27:01,119 --> 00:27:05,399 Speaker 1: plantation and um, you know the only way they know 406 00:27:05,520 --> 00:27:07,480 Speaker 1: is to grow their own veggies, you know, their own 407 00:27:07,520 --> 00:27:12,359 Speaker 1: vegetables and they always had something, you know, and it's 408 00:27:12,400 --> 00:27:16,719 Speaker 1: not really it's not really uh daunting task if you 409 00:27:16,800 --> 00:27:20,800 Speaker 1: understand the importance of it. You know, um on a 410 00:27:20,840 --> 00:27:23,720 Speaker 1: wah who you know. Yeah, it's a buzzword. People are 411 00:27:23,760 --> 00:27:26,679 Speaker 1: becoming more and more aware of it. Local First has 412 00:27:26,720 --> 00:27:30,240 Speaker 1: been a strong model for you know, I want to say, 413 00:27:30,280 --> 00:27:34,560 Speaker 1: going fifteen years now, although there are so many times 414 00:27:34,600 --> 00:27:36,200 Speaker 1: when it's so much easier to use to go step 415 00:27:36,240 --> 00:27:39,240 Speaker 1: into Costco, you know, and it's right there at the fingertips. 416 00:27:39,840 --> 00:27:44,240 Speaker 1: But when you understand and you appreciate and you get 417 00:27:44,280 --> 00:27:47,199 Speaker 1: to know that farmer that grew that produce, when you 418 00:27:47,200 --> 00:27:51,159 Speaker 1: get to know that farmer that you know that he 419 00:27:51,320 --> 00:27:55,199 Speaker 1: put his his good energy, his money into the soil, 420 00:27:55,320 --> 00:28:00,800 Speaker 1: into the implements, into everything from from seed form from 421 00:28:00,960 --> 00:28:04,639 Speaker 1: uli which is the planting media for our tarot plant. Um. 422 00:28:04,680 --> 00:28:06,320 Speaker 1: You know, when you put that Julie in the ground, 423 00:28:06,680 --> 00:28:11,359 Speaker 1: it's you know, it's a part of you. And that 424 00:28:11,359 --> 00:28:17,919 Speaker 1: that sustainability, it just flows, it comes naturally. Um. And 425 00:28:17,960 --> 00:28:22,119 Speaker 1: I think the more the more people understand that, um, 426 00:28:22,240 --> 00:28:25,680 Speaker 1: the less likely we are to go to Costco. I mean, 427 00:28:25,960 --> 00:28:30,280 Speaker 1: you're still gonna see me there, um, you know, buying 428 00:28:30,280 --> 00:28:33,439 Speaker 1: two d worts of stuff when I just needed a 429 00:28:33,440 --> 00:28:40,720 Speaker 1: load of bread. But um, yeah, I mean Oahu Hawaii 430 00:28:40,760 --> 00:28:45,520 Speaker 1: in general, Um, you know, things are a little different 431 00:28:45,560 --> 00:28:48,240 Speaker 1: these days because you know, we don't have the same 432 00:28:48,280 --> 00:28:51,440 Speaker 1: access to land, same access to water. I mean we 433 00:28:51,520 --> 00:28:54,800 Speaker 1: have we have we have jobs and careers and bills, 434 00:28:54,840 --> 00:28:59,200 Speaker 1: and you know, it's not as easy to dedicate your 435 00:28:59,280 --> 00:29:02,400 Speaker 1: life too. But there are there are many more people 436 00:29:02,440 --> 00:29:05,760 Speaker 1: who are really stepping up to the plate and figuring 437 00:29:05,760 --> 00:29:11,719 Speaker 1: it out. Um. You know. And as we regain our 438 00:29:11,800 --> 00:29:15,360 Speaker 1: respect for the food, you know, it becomes less about 439 00:29:15,400 --> 00:29:20,680 Speaker 1: how much it costs, um and more about how it came, 440 00:29:20,720 --> 00:29:23,560 Speaker 1: about how it arrived at your door step, how it 441 00:29:23,680 --> 00:29:29,560 Speaker 1: arrived in your refrigerator, your kitchen. You know. Yeah. Yeah, 442 00:29:29,920 --> 00:29:34,640 Speaker 1: how can people who who are visiting, um, or even 443 00:29:34,680 --> 00:29:41,360 Speaker 1: who live here but are not native Hawaiians being more respectful? Yeah, 444 00:29:41,360 --> 00:29:44,680 Speaker 1: that's um, that's really a tricky one because you know, 445 00:29:44,720 --> 00:29:48,200 Speaker 1: Hawaiian people in general, we're we're loving people. We get 446 00:29:48,240 --> 00:29:50,280 Speaker 1: the aloha spirit. I means, you know, we share, We 447 00:29:50,360 --> 00:29:54,440 Speaker 1: open our door, you know, come inside, come and eat. 448 00:29:54,520 --> 00:29:56,400 Speaker 1: You will offer you the last bit of food that 449 00:29:56,480 --> 00:30:00,400 Speaker 1: we have. You know. That's that's the way it's in 450 00:30:00,400 --> 00:30:06,440 Speaker 1: our DNA. It's genetic, you know. Um. But in today's world, 451 00:30:06,640 --> 00:30:13,280 Speaker 1: there is a bit of cultural appropriation. Um. You know. 452 00:30:14,680 --> 00:30:19,760 Speaker 1: Great example is the pocket craze that's happening across worldwide, 453 00:30:19,760 --> 00:30:26,240 Speaker 1: I think, okay, is everywhere you know, Yeah, and it's 454 00:30:26,280 --> 00:30:30,880 Speaker 1: you know, it's it always be a debate, but you know, 455 00:30:32,280 --> 00:30:36,720 Speaker 1: to honor, to recognize, to respect the host culture. I 456 00:30:36,760 --> 00:30:41,680 Speaker 1: think that's something that, um, we really need to get 457 00:30:41,680 --> 00:30:44,200 Speaker 1: the message across to people. You know. That's why it's 458 00:30:44,200 --> 00:30:49,240 Speaker 1: important for people like myself to two, you know, share 459 00:30:49,240 --> 00:30:52,440 Speaker 1: what what I know and keep learning and you know, 460 00:30:52,560 --> 00:30:56,800 Speaker 1: encourage our our next generations to learn, you know, even 461 00:30:57,560 --> 00:31:02,640 Speaker 1: even deeper in the knowledge. You know, it's it's a 462 00:31:02,640 --> 00:31:04,440 Speaker 1: part of us. It's been a part of us for 463 00:31:04,640 --> 00:31:09,720 Speaker 1: generations upon generations upon generations. And uh, that's not something 464 00:31:09,760 --> 00:31:15,080 Speaker 1: you want to just you know, tossing the curb. So 465 00:31:16,560 --> 00:31:18,920 Speaker 1: I don't want I don't wanted to talk anyone, um, 466 00:31:19,120 --> 00:31:21,720 Speaker 1: But but can I can I ask you what you 467 00:31:23,040 --> 00:31:27,960 Speaker 1: what you think or feel about Hawaii regional cuisine. Well, 468 00:31:28,320 --> 00:31:32,800 Speaker 1: I definitely I'm not opposed to Hawaii regional cuisine. I mean, 469 00:31:33,960 --> 00:31:36,440 Speaker 1: like you know, like I said, we were brought up 470 00:31:36,440 --> 00:31:41,360 Speaker 1: in a in a multi ethnic society, um and not 471 00:31:42,000 --> 00:31:47,680 Speaker 1: necessarily right right, you know, I mean a Pacific regional 472 00:31:47,720 --> 00:31:51,720 Speaker 1: cuisine really, m you know, I mean it did put 473 00:31:51,720 --> 00:31:56,040 Speaker 1: away in the map, you know, so much respect to 474 00:31:56,040 --> 00:31:59,320 Speaker 1: two people like chef Rayamgucci and Allen Wong and the 475 00:31:59,360 --> 00:32:05,600 Speaker 1: pioneers who really took what Hawaii had and you know, 476 00:32:08,880 --> 00:32:13,360 Speaker 1: elevated in a sense where it was understandable and relatable 477 00:32:13,480 --> 00:32:16,240 Speaker 1: to the rest of the world. You know, for me, 478 00:32:16,360 --> 00:32:19,840 Speaker 1: I mean, I would hope that the rest of the 479 00:32:19,880 --> 00:32:22,400 Speaker 1: world would want to be more like us. You know, 480 00:32:22,560 --> 00:32:27,360 Speaker 1: that's just a personal thing. Um. We don't have to 481 00:32:28,320 --> 00:32:31,160 Speaker 1: we don't have to replicate um, you know, French cuisine, 482 00:32:31,240 --> 00:32:35,240 Speaker 1: and you know people don't have to do that. But 483 00:32:35,400 --> 00:32:39,360 Speaker 1: you know, I mean, at the same time, for myself, 484 00:32:39,400 --> 00:32:44,080 Speaker 1: with with this respect for ingredients, with respect for um, 485 00:32:44,120 --> 00:32:51,280 Speaker 1: for a traditional you know, traditional staples and and ingredients. UM, 486 00:32:51,280 --> 00:32:54,600 Speaker 1: you know, we should we should give it the respect 487 00:32:54,640 --> 00:32:57,000 Speaker 1: and put it up on a pedestal and and put 488 00:32:57,040 --> 00:33:00,280 Speaker 1: it in that most beautiful um bowls that you have 489 00:33:00,400 --> 00:33:04,360 Speaker 1: and put it in that you know, I mean, make 490 00:33:04,400 --> 00:33:08,640 Speaker 1: it beautiful, you know, but not to say that it's 491 00:33:08,640 --> 00:33:12,360 Speaker 1: it's you know, any better than the point that came 492 00:33:12,360 --> 00:33:16,840 Speaker 1: out of the bag. But nothing, it's not beautiful. Already 493 00:33:19,280 --> 00:33:21,360 Speaker 1: We've got a bit more for you, but first we're 494 00:33:21,360 --> 00:33:22,880 Speaker 1: going to take one more quick break for a word 495 00:33:22,920 --> 00:33:35,840 Speaker 1: from our sponsor, and we're back. Thank you sponsor, and 496 00:33:36,040 --> 00:33:39,360 Speaker 1: back to the interview, could you tell us a little 497 00:33:39,400 --> 00:33:42,360 Speaker 1: bit about where we are? Thank you for asking that 498 00:33:42,400 --> 00:33:46,800 Speaker 1: because that's really important. So so we're in this spot UM. 499 00:33:46,840 --> 00:33:56,720 Speaker 1: It's called Collective UMI. Collective is um It's it's a 500 00:33:56,760 --> 00:34:04,600 Speaker 1: partnership entity, business social spot, UH spoil the cool kids 501 00:34:04,600 --> 00:34:08,719 Speaker 1: hang out UM it's uh. It was the brainchild of 502 00:34:08,800 --> 00:34:13,920 Speaker 1: three three friends of mine um Ni Lee Um. He's 503 00:34:14,000 --> 00:34:19,359 Speaker 1: known as the one of the founders of indigenous TV 504 00:34:19,440 --> 00:34:25,640 Speaker 1: production company called ov tv UM. Jamie Macasbe who is UH, 505 00:34:25,840 --> 00:34:29,480 Speaker 1: comes from the realm of of visual arts and design. 506 00:34:29,640 --> 00:34:33,080 Speaker 1: She has a company called Kiela Pico UM and she 507 00:34:33,200 --> 00:34:40,839 Speaker 1: does clothing, beautiful clothing h mahina uh paishandart. She's a 508 00:34:40,880 --> 00:34:48,600 Speaker 1: Hawaiian educator, cultural practitioner and and a businesswoman. And you know, 509 00:34:48,640 --> 00:34:51,600 Speaker 1: they had this opportunity to get together with Commandmal Schools. 510 00:34:52,320 --> 00:34:55,240 Speaker 1: They had this venue and you know they thought about 511 00:34:55,280 --> 00:34:58,160 Speaker 1: it and you know, how could we create a place 512 00:34:58,280 --> 00:35:01,799 Speaker 1: that would be just a place to hang out and 513 00:35:01,800 --> 00:35:04,640 Speaker 1: and have a cup of coffee, but a place where 514 00:35:05,719 --> 00:35:10,000 Speaker 1: it can be a hub for um. Different people from 515 00:35:10,040 --> 00:35:13,680 Speaker 1: different walks of of our community are law who we 516 00:35:14,520 --> 00:35:20,440 Speaker 1: where we could have these um deep conversations these meaningful conversations, 517 00:35:20,440 --> 00:35:24,680 Speaker 1: these difficult conversations, where we could have strategic planning, where 518 00:35:24,719 --> 00:35:28,680 Speaker 1: we could have you know, I think tanks and ideas 519 00:35:28,680 --> 00:35:33,920 Speaker 1: just mainly things for us to build upon our are law, 520 00:35:33,960 --> 00:35:36,960 Speaker 1: who we are, our Hawaiian people, and and our community 521 00:35:37,000 --> 00:35:39,399 Speaker 1: in general. You know. So there have been a lot 522 00:35:39,440 --> 00:35:44,600 Speaker 1: of great events here, um, everything from waitings to funerals, 523 00:35:44,640 --> 00:35:52,160 Speaker 1: to concerts to panel discussions, uh, lectures, just an amazing spot. 524 00:35:52,200 --> 00:35:55,400 Speaker 1: We've had birthday parties here. I mean, it's just a 525 00:35:55,440 --> 00:35:57,719 Speaker 1: really cool spot to hang out. And that moment when 526 00:35:57,760 --> 00:36:00,960 Speaker 1: you walk in the door, they actually remove your shoes. 527 00:36:01,600 --> 00:36:06,120 Speaker 1: You know, it's, uh, you're grounding yourself. Although this is 528 00:36:06,160 --> 00:36:11,200 Speaker 1: not you know, natural grass, but it does kind of, 529 00:36:11,560 --> 00:36:13,640 Speaker 1: you know, grow on you and it gives you like this, 530 00:36:15,080 --> 00:36:19,080 Speaker 1: I'm in a different zone here, and um yeah, it's 531 00:36:19,080 --> 00:36:23,120 Speaker 1: just the kids are welcome here. They play with the 532 00:36:23,160 --> 00:36:27,320 Speaker 1: pillows and have Philip flights and so it's it's in 533 00:36:27,600 --> 00:36:29,960 Speaker 1: this This place is is an extension of some of 534 00:36:30,000 --> 00:36:36,160 Speaker 1: the great um, great cultural sites that we've developed over 535 00:36:36,200 --> 00:36:41,200 Speaker 1: the years. What other what other projects or initiatives are 536 00:36:41,239 --> 00:36:43,200 Speaker 1: you working on or is the Greater Commity working on 537 00:36:43,280 --> 00:36:45,680 Speaker 1: right now? Well, I mean I just got back from 538 00:36:45,680 --> 00:36:50,680 Speaker 1: a really cool um trip to l a. Um. We 539 00:36:50,760 --> 00:36:54,640 Speaker 1: actually went up there because my son was invited to 540 00:36:54,760 --> 00:37:01,319 Speaker 1: be a part of film production called Alternative And what 541 00:37:01,360 --> 00:37:04,759 Speaker 1: they were doing in this PBS piece with they were 542 00:37:04,840 --> 00:37:10,960 Speaker 1: highlighting three indigenous chefs and um there were two Native 543 00:37:10,960 --> 00:37:14,440 Speaker 1: Americans and my son was a representative of Hawaii. Uh 544 00:37:14,560 --> 00:37:16,480 Speaker 1: and of course you know Daddy had a thing along. 545 00:37:17,040 --> 00:37:21,520 Speaker 1: But UM, but it was really cool because uh it 546 00:37:21,880 --> 00:37:25,239 Speaker 1: you know, we were talking about that that understanding of 547 00:37:25,280 --> 00:37:28,720 Speaker 1: indigenous to indigenous, you know that we have that little 548 00:37:28,719 --> 00:37:34,160 Speaker 1: secret wavelength. Um. It was really cool because you know, 549 00:37:34,239 --> 00:37:37,440 Speaker 1: we were coming from different walks of life, different areas 550 00:37:37,520 --> 00:37:42,240 Speaker 1: of the world. But when we got together to create 551 00:37:42,280 --> 00:37:46,880 Speaker 1: this meal, this this three chef collab, it was pretty 552 00:37:46,960 --> 00:37:51,160 Speaker 1: much on point. You know. It was um. You know, 553 00:37:52,040 --> 00:37:53,920 Speaker 1: they're in the process of doing the same thing that 554 00:37:53,960 --> 00:37:57,160 Speaker 1: we are. They're bringing back their traditional ingredients, bringing back 555 00:37:57,360 --> 00:38:01,719 Speaker 1: the um you know, that staple food and and that 556 00:38:02,120 --> 00:38:05,279 Speaker 1: style of cooking that you know, we don't need to 557 00:38:05,680 --> 00:38:10,640 Speaker 1: um emulate anyone else. You know, we just represent who 558 00:38:10,680 --> 00:38:15,600 Speaker 1: we are. And yeah, it's really got gotten me excited too. 559 00:38:16,640 --> 00:38:22,480 Speaker 1: You know, maybe build on this, uh indigenous cuisine, uh, 560 00:38:22,680 --> 00:38:28,640 Speaker 1: you know movement, and I think that you know, it's 561 00:38:28,680 --> 00:38:32,400 Speaker 1: a it's a great direction for us because you know, 562 00:38:32,600 --> 00:38:36,080 Speaker 1: it's about time we represent our true selves. You know. 563 00:38:36,400 --> 00:38:42,800 Speaker 1: We bring out the the unadulterated version, the pok without 564 00:38:42,880 --> 00:38:50,880 Speaker 1: the avocado and the sprinkles and whatever. But you know, 565 00:38:51,200 --> 00:38:54,280 Speaker 1: it's important for people to see what we're really about. 566 00:38:54,840 --> 00:38:58,840 Speaker 1: I think that once they get the proper message and understanding, 567 00:38:58,880 --> 00:39:07,880 Speaker 1: they'll really really really um have a deeper understanding. Yeah, 568 00:39:07,680 --> 00:39:10,279 Speaker 1: you know, I'm just really I'm really really excited and 569 00:39:10,760 --> 00:39:16,640 Speaker 1: honored to have two have had the privilege of being 570 00:39:16,680 --> 00:39:21,000 Speaker 1: associated with Hawaii Food and Wine since the first year. Um, 571 00:39:21,040 --> 00:39:24,880 Speaker 1: you know, like I said, I've never considered myself a 572 00:39:24,920 --> 00:39:29,880 Speaker 1: chef coming from perspective of traditional cuisine. I really feel 573 00:39:30,000 --> 00:39:34,840 Speaker 1: that it's a great thing that we're able to represent 574 00:39:35,640 --> 00:39:40,560 Speaker 1: traditional Hawaiian cuisine in some sort, you know, because who 575 00:39:40,560 --> 00:39:43,320 Speaker 1: wants to come to Hawaii and have food from around 576 00:39:43,360 --> 00:39:47,799 Speaker 1: the world when you know, you want to enjoy the 577 00:39:47,880 --> 00:39:51,640 Speaker 1: cuisine of the region, you know, and traditional Hawaiian food 578 00:39:51,719 --> 00:39:56,960 Speaker 1: is traditional Hawaiian food, you know. So I'm really grateful 579 00:39:57,239 --> 00:40:00,399 Speaker 1: to Hawaii Food and Wine. To Dennis Yamaguchi and and 580 00:40:00,480 --> 00:40:06,240 Speaker 1: Roy and Allen the founders for you know, being strong 581 00:40:06,280 --> 00:40:09,560 Speaker 1: supporters of of the Hawai cuisine in general, you know. 582 00:40:10,560 --> 00:40:13,880 Speaker 1: And yeah, I'm not saying that we have to be limited, 583 00:40:13,960 --> 00:40:17,640 Speaker 1: but definitely need to have the representative of the host 584 00:40:17,640 --> 00:40:21,960 Speaker 1: culture there. So so yeah, I really want to mallow 585 00:40:22,000 --> 00:40:28,279 Speaker 1: them for that. Yeah, we have now arrived at the 586 00:40:28,480 --> 00:40:31,279 Speaker 1: end of our interview. I'm almost sad that it's over. 587 00:40:31,600 --> 00:40:38,640 Speaker 1: I know, it's just such a calming, wonderful experience. And yeah, 588 00:40:38,680 --> 00:40:43,040 Speaker 1: and we are so grateful um to Kiloha for sharing 589 00:40:43,520 --> 00:40:47,200 Speaker 1: his his experience with us. Yes, and there's definitely some 590 00:40:47,880 --> 00:40:54,319 Speaker 1: craving happening right now. Yeah. Yeah, well it's almost dinner time. 591 00:40:55,680 --> 00:40:57,640 Speaker 1: It won't be as amazing as what he was talking about, 592 00:40:57,680 --> 00:41:06,120 Speaker 1: but something Yeah maybe barbecue, yes, maybe. In the meantime, 593 00:41:06,400 --> 00:41:09,040 Speaker 1: we would love to hear from any of you listeners. 594 00:41:09,160 --> 00:41:10,840 Speaker 1: If you want an email as you can or email 595 00:41:10,880 --> 00:41:13,279 Speaker 1: as hello at savor pod dot com. We're also on 596 00:41:13,280 --> 00:41:16,319 Speaker 1: social media. You can find us on Twitter, Instagram and 597 00:41:16,400 --> 00:41:18,960 Speaker 1: Facebook at sabor pod and we do hope to hear 598 00:41:19,000 --> 00:41:22,360 Speaker 1: from you. Savor is a production of I Heart Radio 599 00:41:22,400 --> 00:41:24,919 Speaker 1: and Stuff Media. To hear more podcasts from my Heart Radio, 600 00:41:25,080 --> 00:41:27,440 Speaker 1: check out the I Heart Radio app, Apple Podcasts, or 601 00:41:27,480 --> 00:41:30,160 Speaker 1: wherever you listen to your favorite shows. Thank you so 602 00:41:30,239 --> 00:41:32,920 Speaker 1: much to Michelle McGowan, Rice of the White Food and 603 00:41:32,920 --> 00:41:36,440 Speaker 1: Wine Festival, for putting us in touch with kie loha Um. 604 00:41:36,440 --> 00:41:39,200 Speaker 1: Thanks to our super producers Dylan Fagan and Andrew Howard. 605 00:41:39,440 --> 00:41:41,160 Speaker 1: Thanks to you for listening, and we hope that lots 606 00:41:41,200 --> 00:41:50,480 Speaker 1: more good things are coming your way