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Speaker 1: Hello, and welcome Saber production of I Heart Radio. I'm

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Speaker 1: Any and I'm Lauren Vogebaum, and today we have a

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Speaker 1: interview for you from our trip to Oahu. Yes the

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Speaker 1: seconds in our series of releases of these interviews, and

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Speaker 1: this one was a big one for us because we've

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Speaker 1: never interviewed a politician at that point, not not a

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Speaker 1: not a state senator certainly. Yes, So this is an

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Speaker 1: interview with Senator Donovan M. Dela Cruz, who is a

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Speaker 1: Democratic member of the Hawaii State Senate um District twenty two.

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Speaker 1: Is what you represents. And I know we told the

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Speaker 1: story and one of the episodes in our Welcome to

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Speaker 1: ohah Who mini series, But he was first off, wonderful

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Speaker 1: to talk to. Oh yeah, just just an absolute delight

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Speaker 1: um and and so knowledgeable and friendly. And secondly he

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Speaker 1: met us a grocery store on a weekend to do this. Yeah,

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Speaker 1: we've been trying and trying to find a time to

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Speaker 1: get together with him. We really wanted to get his

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Speaker 1: perspective on on the food scene out there and the

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Speaker 1: and the agriculture of Oahu, and it hadn't been working out.

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Speaker 1: And we just finished up our interview with Denise and

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Speaker 1: roy Yamaguchi over in the complete madness of this poke

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Speaker 1: a battle in a grocery store on Saturday afternoon, and

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Speaker 1: Denise called him and was just like, look, these people

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Speaker 1: are awesome and you're awesome, and you need to be

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Speaker 1: awesome together. And lo and behold he showed up in

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Speaker 1: the supermarket like in khaki shorts and yeah, it's very comfortable, Yeah,

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Speaker 1: casual where um and yeah, it was really great talking

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Speaker 1: to him and hearing some of the issues that he

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Speaker 1: works on because he he is pretty involved in food

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Speaker 1: and because in Hawaii tourism is such a big thing

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Speaker 1: there and having kind of that perspective of well, how

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Speaker 1: can we leverage food and tourism but also be sustainable? Right? Absolutely, yeah,

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Speaker 1: how can we? How can we work harder to support

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Speaker 1: our own community and to feed our own community ourselves? Right?

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Speaker 1: And um, as we record this right now, there's all

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Speaker 1: this concern about COVID nineteen and coronavirus. And one of

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Speaker 1: the first things that came up when I was looking

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Speaker 1: at what has he been up to lately, um, is

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Speaker 1: that Hawaii is anticipated to take million dollar loss with

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Speaker 1: loss of tourism, and Senator de la Cruz was asked

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Speaker 1: about it, and he said our issues that we haven't

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Speaker 1: really diversified our economy and we're too reliant on tourism.

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Speaker 1: So yeah, this is definitely something he is working on

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Speaker 1: and um, really relevant right now. Absolutely. Um, so yeah,

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Speaker 1: we will let former Annie and Lauren and the senator

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Speaker 1: take it away. So I'm Donovan Dela Cruz Aloha. I'm

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Speaker 1: in the State Senate. I've been in the State Senate

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Speaker 1: since two thousand ten, and I represent Central Oahu which

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Speaker 1: is Wahi wah min Lanti Malka and it it's we're

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Speaker 1: all We're doll first starting. So when I grew up

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Speaker 1: there were seven thousand acres of pineapple land and Central Oahu.

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Speaker 1: What was it like growing up with with that weird culture?

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Speaker 1: So it was it was a norm for us. I

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Speaker 1: mean we saw pine My grandparents came from the Philippines

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Speaker 1: to pick pineapple. My dad worked in the field during

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Speaker 1: the summer when he was growing up. So it's, um,

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Speaker 1: it's difficult to see that Hawaii hasn't really trying position

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Speaker 1: into a a much larger diversified agricultural society from pineapple

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Speaker 1: and sugar, and so, I mean, I think that's potential

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Speaker 1: there's some land that has been lost because of development.

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Speaker 1: But it's not that easy just taking pineapple land and

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Speaker 1: turning into the diversified egg because pineapple requires a different

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Speaker 1: kind of infrastructure. What are some of the projects and

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Speaker 1: initiatives that you do a lot of work in environmental

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Speaker 1: and agricultural policy. What are some of the projects you're

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Speaker 1: working on right now? So ever since I got to

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Speaker 1: the Senate, and before I was in the Senate, I

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Speaker 1: was on the Homele City Council. So when I was

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Speaker 1: on the council, the city dedicated funds to purchase some

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Speaker 1: egg land in partnership with the state and the army.

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Speaker 1: So we've bought about acres of egg land that was

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Speaker 1: once del Monty Land, the Monty Pineapple which is right

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Speaker 1: next to the dough land. And we actually finalized that

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Speaker 1: purchase into the in twelve even though we budgeted for

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Speaker 1: it in two thousand eight, so it took four years.

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Speaker 1: And since then I've added more and more money to

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Speaker 1: the budget and so now we're at about acres of

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Speaker 1: pineapple land now in the state's ownership. So what that

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Speaker 1: does for us is now we can provide long term

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Speaker 1: leases to farmers because any private landowner. They won't normally

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Speaker 1: hold up land for the long term lease. It will

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Speaker 1: probably be ten fifteen years maths. Usually you're usually five

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Speaker 1: years or one year and the farmer can't go to

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Speaker 1: the banquet that kind of lease. So with the state

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Speaker 1: purchasing that land providing long term leases, now they can

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Speaker 1: actually have a business plan, they can go to a bank,

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Speaker 1: they can get some investment, and the state also offers

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Speaker 1: rent credits so and invest whatever you invest into the

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Speaker 1: land for agriculture can actually be credited against your NAST rank.

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Speaker 1: But we can the States by locking up to sixty

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Speaker 1: five years long term lease, so that helps. Yeah, yeah, absolutely.

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Speaker 1: Is that a normal amount of time or is that

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Speaker 1: because Hawaii is so uh or a wah who in

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Speaker 1: particular is so small and so expensive. Well, land in

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Speaker 1: Hawaii is really expensive. What sixty or five years actually

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Speaker 1: allows a couple of generations to farm a piece of property. So,

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Speaker 1: you know, we don't see too many young people wanting

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Speaker 1: to stay in egg and I'm you know, with a

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Speaker 1: with a long lease, hopefully that you can inspire some

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Speaker 1: people to stay within the family business of agriculture. These

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Speaker 1: are really big and complex issues. How do you how

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Speaker 1: do you work with the community to figure out what

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Speaker 1: will Hell, everybody wants something um that they can see immediately.

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Speaker 1: That's difficult. It's you know, because it takes a while

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Speaker 1: to get money into the budget to buy land, and

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Speaker 1: it takes a while to to actually go through the

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Speaker 1: process of releasing the money spending it by purchasing it.

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Speaker 1: But we also have to put in money for water infrastructure.

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Speaker 1: So once we just we have the land, that doesn't

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Speaker 1: mean they in farment right away. So we got because

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Speaker 1: Pineapple didn't need water, it was a familiad rain handled it.

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Speaker 1: And so now when you do diversified egg you have

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Speaker 1: to put money in for water infrastructure. So we're looking

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Speaker 1: at a variety of solutions. One solution is actually recycling

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Speaker 1: water that is in a nearby lake. And we also

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Speaker 1: bought commercial property so that farmers can process pack where

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Speaker 1: there's already electricity, water sewer, and hopefully we can create

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Speaker 1: a critical mass and a clustering of Eggs companies there.

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Speaker 1: And then the other thing we're producing is a value

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Speaker 1: added manufacturing training facility, you know, so hopefully we can

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Speaker 1: get people interested in becoming entrepreneurs to make more juices,

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Speaker 1: cosmetic products, spirits, candies, cookies, and that can help create

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Speaker 1: a demand for growing certain products as well. Is it

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Speaker 1: difficult getting your fellow lawmakers on board with these kind

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Speaker 1: of policies? So everybody has a different um focus. You know,

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Speaker 1: some people will focus on human services on homeless, some

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Speaker 1: people focus on education. Um, I think generally people support eggs,

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Speaker 1: but with limited funds, it's competing with all these other

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Speaker 1: pressing needs. So all this land that we've been trying

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Speaker 1: to purchase is in my district, so I've been trying

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Speaker 1: to build that inventory up. Hopefully we can get up

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Speaker 1: to six thousand acres. The other thing we've been trying

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Speaker 1: to do is do a land swap. But we proposed

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Speaker 1: a land swap where the state would take private land

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Speaker 1: for in agriculture and trade that for land that the

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Speaker 1: state owns along the rail line. So let the private

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Speaker 1: guys develop around the rail line. They can have that

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Speaker 1: land and we take we take all the agriculture and

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Speaker 1: conservation land. That was an idea that we've been drawing

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Speaker 1: around the legislature. How did how did you decide to

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Speaker 1: make this your focus? Well, my I mean I think

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Speaker 1: I tell people pineapple juicing my blood because I grew

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Speaker 1: up around all the pineapple fields. My grandparents, my parents,

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Speaker 1: and then my great grandparents came from Puerto Rico and

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Speaker 1: work in the sugar fields. So agriculture has been in

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Speaker 1: my family for the five generations. I mean, my great

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Speaker 1: grandparents came in nineteen one to Hawaii. Can I ask

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Speaker 1: what kind of foods great? Growing up? Oh? I did

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Speaker 1: eat pineapple. I mean to the point where I didn't.

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Speaker 1: I stopped eating another because it was so acidic. Yeah,

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Speaker 1: now it's not. Now I can drink it and eat it.

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Speaker 1: I mean, you know, Frankie's pineapple here is really sweet.

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Speaker 1: So pineapple has evolved a little bit. Um. I mean,

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Speaker 1: we would eat a lot more avocado than I didn't.

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Speaker 1: You know, people would trade, would see light and we

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Speaker 1: would see oranges mountain apple here different in Hawaii, but

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Speaker 1: people would trade a lot. People would have a lot

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Speaker 1: of fruit trees in their yards. I guess now because

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Speaker 1: you have certain kinds of development, people don't have room

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Speaker 1: for fruit trees. And I don't know if people want

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Speaker 1: to take care of them either. Yeah, it's it's a

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Speaker 1: lot of work, and so hopefully that culture changes. Is

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Speaker 1: there a dish that tastes like home to you? My well.

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Speaker 1: I ate a lot of Puerto Rican food when I

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Speaker 1: was growing up because my grandmother would make Puerto Rican food,

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Speaker 1: so I would always like patels and fanduty rice. And

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Speaker 1: last last night I eat a loud, loud plate at Zippies,

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Speaker 1: you know, And I think every local person, if your local,

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Speaker 1: you love Max Sally and Hawaii fried rice. I think

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Speaker 1: it's very different than any other areas fried rice because

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Speaker 1: we just throw a lot of different things in there.

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Speaker 1: So I'd rather have I'd rather eat fried rice and

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Speaker 1: white rice. It's a lot more interesting and taste cood.

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Speaker 1: We have some more of our interview, but first we

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Speaker 1: have a quick break for word from our sponsor, and

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Speaker 1: we're back. Thank you sponsor. Let's get back into the interview.

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Speaker 1: But about twenty years ago, when I was, right before

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Speaker 1: I got in the city council actually wrote these guide

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Speaker 1: books to hold in the Wall restaurants, and so it

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Speaker 1: talked about on these unique delicate testings that were could

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Speaker 1: only be found in Hawaii, and those slowly disappeared so

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Speaker 1: you only have a few left. It was called because

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Speaker 1: you're hungary. This is twenty years ago, but um so

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Speaker 1: the delicate testing would be a buffet line of different

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Speaker 1: types of noodles, different types of meats, different types of

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Speaker 1: fish and prepared differently. And what was unique about it

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Speaker 1: is it would be all different based on different ethnic groups.

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Speaker 1: So you would see Filipino style cooking, Chinese style cooking,

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Speaker 1: Japanese style cooking, and those are all the different ethnic

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Speaker 1: groups that came to White to work in the sugar

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Speaker 1: pineapple and you would just pick and choose. Oh, I

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Speaker 1: want that must to be I want that cornpy fash,

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Speaker 1: I want this sausage, I want that that there would

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Speaker 1: be our bento box, and so growing up, we would

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Speaker 1: always want to go to the okazuya to go get

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Speaker 1: a bento box for our field trips. I mean that

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Speaker 1: was like a special treat that sounds so good. How

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Speaker 1: else have you seen the food community develop and evolved?

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Speaker 1: M I mean since you were growing up, but also

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Speaker 1: since you have been involved in the government. Well, there's

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Speaker 1: been a lot of changes, I mean with food safety,

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Speaker 1: with financing, with water infrastructure, and now you see a

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Speaker 1: lot more greenhouse production. You see production within buildings, not

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Speaker 1: even greenhouse within buildings, and so AG is changing too,

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Speaker 1: So you really have to focus a lot and for

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Speaker 1: for curriculum wise. Wherefore students they got to understand how

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Speaker 1: to work the greenhouse, how to program the greenhouse, how

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Speaker 1: to manage it, and they got to figure out a

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Speaker 1: business plan of what what crops they're going to specialize in.

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Speaker 1: So it's not I think it's evolved so much. Especially

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Speaker 1: now Hawaii brand you can explort quite a bit. Yeah,

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Speaker 1: I mean is that cool? Is it? Is it a

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Speaker 1: good influx of money into the system. Well, if you look,

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Speaker 1: if you have a good value added product that is

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Speaker 1: good quality, good brand, you can you can make a

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Speaker 1: niche for yourself. I mean we've seen ice cream sandwich

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Speaker 1: shops that's locally made on the North Shore, or this

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Speaker 1: one shop called uber Factory that we these little little

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Speaker 1: bit cookies and they sell out. I mean they sell

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Speaker 1: out and they they're they're very interesting. They don't want

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Speaker 1: to grow too big because they don't want to make

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Speaker 1: the product too generic. They want to keep it unique.

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Speaker 1: And yet they make enough money where they can buy

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Speaker 1: a house, they can travel. You know, they're not a

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Speaker 1: struggling farmer. So we gotta figure out how to get

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Speaker 1: farmers to become more revenue generating, and that can be

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Speaker 1: assistant with more value added products. Are you involved with

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Speaker 1: the Food and Wine festival? Yeah, I mean the state

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Speaker 1: supports it. And you know, one of the things that

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Speaker 1: I really like about what Denise has been doing is

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Speaker 1: she tries to take an emerging crop so that we can,

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Speaker 1: like I'll give you an example of bread fruit for

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Speaker 1: Columbun guy, and they'll give it to all the participating

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Speaker 1: chefts to come up with recipes so that the local

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Speaker 1: palide because more familiar with it, so we can start

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Speaker 1: to scale up these crops. I mean, I know oftentimes

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Speaker 1: Alan Wong will use vote and any all these different

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Speaker 1: festivals to people interested and change their perception. Talakia was used,

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Speaker 1: you know, sunfish, so that we can figure out, really

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Speaker 1: how can we grow more locally, have that kalep for

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Speaker 1: it so that we don't have to import. I have

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Speaker 1: two questions related to that. The first is Denise was

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Speaker 1: telling me that you're trying to grow mama mamakei mamake

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Speaker 1: t Yeah. Yeah, and she said that I should ask

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Speaker 1: you about this experience. So we have we have about

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Speaker 1: fifty trees in my yard now and so we've been

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Speaker 1: processing MAMAKEI. We've been growing it, cutting it, processing it

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Speaker 1: and we've actually started wholesaling it. So it's a lot

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Speaker 1: of work. I mean, it took a long time to

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Speaker 1: figure out a system so that you can be efficient.

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Speaker 1: We're probably not making money yet, but we got to

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Speaker 1: figure it out so that we can actually have a

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Speaker 1: sustainable business. But it's it's it's local, it's unique to Hawaii.

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Speaker 1: It's very healthy for you, and it's the demand is growing.

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Speaker 1: And the other thing I'm trying to grows. But they

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Speaker 1: luck that it finally started to flower after a couple

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Speaker 1: of years, and so the flower only lasts a couple

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Speaker 1: of hours, so you need to self pollinate that. And

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Speaker 1: at first I think I was doing it wrong because

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Speaker 1: it's not that easy to figure out, but then a

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Speaker 1: neighbor who also has vanilla, taught me how to do

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Speaker 1: it and it's been working. So now that flowers have

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Speaker 1: been dying on the vine, because if the flower, if

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Speaker 1: it dies and it falls off, that means it didn't pollinate.

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Speaker 1: But if it dies on the vine, that means it pollinated.

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Speaker 1: So you'll see the dead flower start to turn into

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Speaker 1: a bead, you know, turn black. Could you tell us

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Speaker 1: more and more about the tea, what's all like flavor

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Speaker 1: and profile. It's healthy. It does taste a little I

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Speaker 1: mean to some people a little earthy, but it's very

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Speaker 1: much I mean for a lot of local people. I

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Speaker 1: mean they find medicinal dies and it helps your blood

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Speaker 1: freshure for some people helps clean you out. But it's relaxing.

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Speaker 1: It doesn't have caffee, so for people who have like

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Speaker 1: pipe blood pressure, they don't need any more caffeine. They

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Speaker 1: don't want to get excited. It's a good tea. It's relaxing,

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Speaker 1: and you can mix it with other things. Sometimes I

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Speaker 1: mix it with lab and then when I make it.

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Speaker 1: But it's hard to process because it's such a fine leaf.

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Speaker 1: Once it's dry, it can turn into powder if you

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Speaker 1: if you process it too fast, and then the powder

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Speaker 1: is not good for tea bags. It'll it'll end up

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Speaker 1: clogging the tea bag. So we have to we found

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Speaker 1: that's part of our process and so we had Now

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Speaker 1: I have to go buy a sifting machine. So we're

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Speaker 1: processing the tea. We have the tea down, We're going

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Speaker 1: putting the tea in a sifting machine so we can

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Speaker 1: take out the powder. And now I'm trying to figure

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Speaker 1: out another product that we can make with the powder.

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Speaker 1: Trying to figure it out. Why why did you decide

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Speaker 1: to start to start growing it? Well, I wanted to

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Speaker 1: be an ext I've been telling people for nine years

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Speaker 1: and we need to start these things, and very few

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Speaker 1: people have made a go of it. A lot of

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Speaker 1: people have you talked about it? So I figured you

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Speaker 1: don't and I'm just gonna do it and we'll see

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Speaker 1: if it may get work. Lead by example. Yeah, So

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Speaker 1: it's called Kailani Brew because it's a little street. There's

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Speaker 1: a street on Inha where I live named Kilani Avenue.

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Speaker 1: So I just need the Kilani Brew and Kilani and

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Speaker 1: Hawaiians heavenly tea. So it's Killanni Bru Mamaki team. So

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Speaker 1: we need more. So we're planning on negotiating a larger

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Speaker 1: lease for about an acre so we can grow more tea.

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Speaker 1: So I'll give you something next time you come. Yeah,

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Speaker 1: I'll send it to you some of the things. I

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Speaker 1: feel like you've touched on some of this already. But

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Speaker 1: what do you find or some of the you need

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Speaker 1: challenges and benefits of being on an island when it

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Speaker 1: comes to food law and policy and what you do.

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Speaker 1: So we should be able to replace a lot more importance,

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Speaker 1: there's no doubt. But we just have to scale things

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Speaker 1: up and we have to match the demand for with production.

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Speaker 1: And so if we even just our own schools, hospitals,

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Speaker 1: look at that the state owns Brisons airports. If the

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Speaker 1: state made a commitment to say we're only gonna buy local,

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Speaker 1: then local farmers know that they'll have a consistent customer,

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Speaker 1: which will help them plan and which which will help

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Speaker 1: other people say well, I'm out going that business now

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Speaker 1: because it's more predictable. So we gotta figure out a

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Speaker 1: way to make agriculture more predictable with all these different systems.

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Speaker 1: And then that that base, once it's revenue generating, helps

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Speaker 1: us to go into other things and take more risks.

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Speaker 1: But Hawaii, besides that, Hawaii is such a strong brand

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Speaker 1: that we could do a lot more value added, you know,

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Speaker 1: and we we get in ten million visitors a year,

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Speaker 1: so a lot of it doesn't even have to be shipped.

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Speaker 1: Ten people coming through a year, we could sell a

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Speaker 1: lot of value added products. Yeahs, are you are you

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Speaker 1: working on any projects to that end? And he said,

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Speaker 1: you have a lot of things going on working with

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Speaker 1: the university that I mentioned to do a value added

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Speaker 1: manufactured processing facility. A couple of us went to New

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Speaker 1: Zealand we saw they had those food little pilot areas

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Speaker 1: where you could go in with a recipe and they'll

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Speaker 1: help you figure out your value added product with your

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Speaker 1: business plan. So we're trying to create a curriculum and

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Speaker 1: I know Denis is as well. They're working with the

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Speaker 1: high schools to come up with classes on that. How

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Speaker 1: do you come up with concepts of value added products

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Speaker 1: developing in and become an actually coming up with a

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Speaker 1: business plan. And we have good examples now, I mean

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Speaker 1: Big Island Candies and if you've been there, but they

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Speaker 1: exploit quite a bit and they're well known. They're here

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Speaker 1: in the mall, so if you have time, you can

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Speaker 1: go look at the Big Island Candies. But we could

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Speaker 1: do more. I mean, I think there's so many niches

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Speaker 1: that we could find. And it's a good it's a

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Speaker 1: great climate growth things. Yeah, there's so much here that

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Speaker 1: I knew there was a lot of products, things that

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Speaker 1: I wouldn't find necessarily ground where I am from South.

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Speaker 1: But there's like a lot more then I anticipated. There's

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Speaker 1: so much you can go see, like the lavender thing

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Speaker 1: blew my mind, Like I've never even considered where lavender

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Speaker 1: comes from. Yeah, well we can't do other things. We

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Speaker 1: can do vanilla, we could do cameo. You know, our

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Speaker 1: climate is such a we can grow a lot of

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Speaker 1: different things because we have so many different micro climates.

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Speaker 1: We just need more entrepreneurs to kind of take those

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Speaker 1: ideas and make a bowl of it. And then if

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Speaker 1: the state can figure out a way how we can

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Speaker 1: provide incentives so we can allow some predictability and allow

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Speaker 1: people to take risk. Its all of those investments, and

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Speaker 1: that's something that we should consider. How we can help

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Speaker 1: provides jobs, you know, increases our diversity of product, and

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Speaker 1: hopefully it enhances the visitor experience too. Yeah, as you said,

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Speaker 1: so there's ten million people come through tourists ten million

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Speaker 1: a year. Wow, it's so population about we're one point

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Speaker 1: four million people. And I would say, and from of

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Speaker 1: the people who've talked to you, it sounds like Hawaii

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Speaker 1: is becoming more of a food and drink destination where

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Speaker 1: it hadn't necessarily been that before. Would you say that's

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Speaker 1: actually yeah, I mean, especially with the rise of hawaii'sional

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Speaker 1: cuisine about twenty years ago. Um, and the visitor bureau. Really,

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Speaker 1: they used to do all kinds of promotions, sending strips

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Speaker 1: around the world. I think social media has changed that

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Speaker 1: a lot too, because then people can access it and

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Speaker 1: see it a lot more and there's a lot more competition.

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Speaker 1: I mean, now we have the the Culinary Institute kind

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Speaker 1: of creating pathways for for aspiring shifts, and you can

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Speaker 1: even a grocery you can see just this grocery store.

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Speaker 1: It's not the same kind of grocery store we grew

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Speaker 1: up in. I mean it's like part restaurant. You know,

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Speaker 1: this food contest in the restaurant. Who would have thought that, right, No, never,

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Speaker 1: So it really has evolved a lot. It's more participatory.

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Speaker 1: There is a little bit more of this interview left,

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Speaker 1: but first we've got one more quick break for we're

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Speaker 1: sponsor and we're back. Thank you sponsor, and back to

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Speaker 1: the interviews. Is there anything in particular you're excited about

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Speaker 1: in the future and projects for yourself for Hawaii at large?

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Speaker 1: Your well, I mean, if we can create more entrepreneurs

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Speaker 1: so that we can get more local people to stay

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Speaker 1: and not move away, and more people to make a

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Speaker 1: living wage and they can stay in Hawaii and have

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Speaker 1: a good quality of life. But we it all it's

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Speaker 1: all part of systems that we've gotta build, coordinate and support.

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Speaker 1: But you know, it'll take one step at a time

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Speaker 1: because I always been home, Like did you always know

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Speaker 1: that you were going to I mean, if we had

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Speaker 1: this word in hole in Hawaii, it's a Hawaiian word

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Speaker 1: called kuliana. And if anybody, I mean, I'm sure a

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Speaker 1: lot of people talking about aloha maybe hold po kuno,

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Speaker 1: but I mean one of my favorite Hawaian words is

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Speaker 1: actually cooliana. And that's what's your obligation, what's your responsibility?

404
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Speaker 1: What's your commitment to either your family, to your community,

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Speaker 1: to your neighbors. And I feel like that's my my

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Speaker 1: kuliana intu turn my community into a better place for

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Speaker 1: the future, so that people can have a better quality

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Speaker 1: of life, not just young people, but people aging in

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Speaker 1: place too, you know, because food is evolving so much.

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Speaker 1: Where with a with a large geriatric population, I even

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Speaker 1: food has to kind of change a little bit to

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Speaker 1: match that. And Hawaii has a has a high percentage

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Speaker 1: of an aging population. So the Japan so to as

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Speaker 1: the US, so they were like a good gateway for

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Speaker 1: that kind of innovation. You know, we just have to

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Speaker 1: own that space. I mean, there's so many opportunities with energy, food, aging.

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Speaker 1: We just have to be a lot more aggressive in

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Speaker 1: in these ideas of how we're going to become globally

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Speaker 1: competitive or relevant. Well, hopefully you guys take some time

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Speaker 1: to go to a lot of hole in the wall restaurants.

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Speaker 1: So I mean, if you ever if you need some ideas.

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Speaker 1: But there's some restaurants that I know, I forgot the

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Speaker 1: name off the top of my head, but it's in

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Speaker 1: my second book, The Puka Guy. So what happened with

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Speaker 1: that was after we did The Casu Guy, we were

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Speaker 1: at All Dames, which no longer exists, and we were

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Speaker 1: at we know, we're book signing and people would say, well,

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Speaker 1: what's your next book, and so we're like, oh, what's

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Speaker 1: our next book? So we came up with The Buka Guy,

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Speaker 1: which means uka and Hawaiian means hoole. It's a hole

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Speaker 1: in the wall restaurants they didn't mean. And then the

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Speaker 1: last book was called The Omiaga Guy. So that's gifts,

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Speaker 1: like we're cookies, candies, mantafua. So it's all these little

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Speaker 1: things that make Hawaii unique. It's a small restaurants, a

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Speaker 1: small family restaurants around the corner. That's that you can't

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00:24:38,800 --> 00:24:41,240
Speaker 1: find any place else. So if you that's the kind

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00:24:41,240 --> 00:24:42,720
Speaker 1: of thing, I hope you guys can take a little

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Speaker 1: tour on and find find more on those. That brings

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Speaker 1: us to the end of this our second full interview

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Speaker 1: released from our trip to Hawaii. I love how at

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Speaker 1: the very end, that's when we found out he has

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Speaker 1: We knew he had a book like of Whole in

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Speaker 1: the walls. He was our people, our people, and we

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00:25:05,640 --> 00:25:08,520
Speaker 1: kept running into that, and so many people we we

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Speaker 1: talked to while we were in Wahu of just this

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Speaker 1: eagerness to share all of the places that they love,

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Speaker 1: all the food and drinks that they love, and the

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Speaker 1: fact that he had a whole. It used to be

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Speaker 1: his thing and he's like, oh yeah, I'll give to you.

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Speaker 1: Gotta make sure. He was like, hold on, how much

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Speaker 1: longer are you here? Okay, hold on, we can do this,

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Speaker 1: we can make this happen. And as a busy senator,

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Speaker 1: I just appreciate so much he was like, no, I want,

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Speaker 1: I really want you to go check out and just yeah,

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Speaker 1: and all of the time that he took out of

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Speaker 1: his day to come and speak with us, UM, so

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Speaker 1: thank you so much to him again and and again

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Speaker 1: to the Yam and Co Cheese for forgetting in touch.

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Speaker 1: Yes yes, and the wonderful okable, so wonderful and so madness.

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Speaker 1: We loved it. Um. If you would like to email us,

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00:25:59,119 --> 00:26:01,440
Speaker 1: we would love to hear um you. Our email is

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00:26:01,520 --> 00:26:04,600
Speaker 1: Hello at savor pod dot com. We're also on social media.

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Speaker 1: You can find us on Facebook, Twitter, and Instagram at

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00:26:07,600 --> 00:26:09,879
Speaker 1: savor pod and we do hope to hear from you.

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Speaker 1: Savor is production of I Heart Radio. For more podcasts

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00:26:13,080 --> 00:26:15,000
Speaker 1: my heart Radio, you can visit the i Heart Radio app,

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00:26:15,040 --> 00:26:17,720
Speaker 1: Apple Podcasts, or wherever you listen to your favorite shows.

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00:26:18,359 --> 00:26:20,720
Speaker 1: Thanks as always to our super producers Dylan Fagan and

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00:26:20,800 --> 00:26:23,160
Speaker 1: Andrew Howard. Thanks to you for listening, and we hope

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Speaker 1: that lots more good things are coming your way