Category: Features
Mixing for Mocktails
Posted by Dagny Brand | Dec 17, 2020 | Features, Food & Culture, Issue 4 - December 2020, Profiles, Winemakers & Mixologists | 4
Foie the Win!
Posted by Michelle Rice | Oct 16, 2020 | Community, Food & Culture, Issue 3 - October 2020, Profiles | 2
The Sunny Side of Pride
Posted by Joe Bock | Aug 11, 2020 | Features, Food & Culture, Issue 1 - August 2020 | 4
Girl’s Got Game
Posted by Catherine Fox | Aug 11, 2020 | Chef, Farmers, Food & Culture, Issue 1 - August 2020 | 6
EMMY® Award Nomination for “Taste Our Love For Hawaii” Kalo Journey Episode
by Kristen Lau-Grover | Jun 10, 2024 | Features, Food & Culture, Secondary Features | 40
HASHI Media is thrilled to announce that its widely acclaimed series, “Taste Our Love For Hawai’i,” has received two coveted Telly Awards—Silver Telly for Television – Series: Cultural, and Bronze Telly for Television – Series: Food & Beverage.
Read More“Taste Our Love For Hawaii” Earns Prestigious Recognition With Two Telly Awards
by Kristen Lau-Grover | May 24, 2023 | Features, Food & Culture, Secondary Features | 39
HASHI Media is thrilled to announce that its widely acclaimed series, “Taste Our Love For Hawai’i,” has received two coveted Telly Awards—Silver Telly for Television – Series: Cultural, and Bronze Telly for Television – Series: Food & Beverage.
Read MoreBringing Kalo to the World
by Tannya Joaquin | Apr 18, 2023 | Features, Food & Culture, Secondary Features | 2
Five chefs earned their place on a once-in-a-lifetime journey exploring kalo through the Kalo Recipe Contest… see how their recipes are bringing more than poi to the people!
Read MoreTaste Our Love for Hawai’i Episode 3 Premieres June 23
by Kristen Lau-Grover | Jun 21, 2022 | Features, Food & Culture, Secondary Features | 7
Episode 3: Aqua + Culture, explores Hawaii’s long legacy as a center of innovation in aquaculture. Acclaimed chefs Niki Nakayama and Carole Iida Nakayama of two Michelin-starred restaurant n/naka in Los Angeles, and local chef Mark Pomaski—sushi chef and owner of Moon & Turtle in Hilo, HI—embark on an exploration of Hawaii’s past and present through its 800-year history of aquaculture.
Read MoreBehind the Menu: Tane Vegan Izakaya
by Shannon Bay Gregory | Mar 18, 2021 | Behind the Menu, Features, Issue 7 - March 2021, Secondary Features | 6
Tane Vegan Izakaya located on Beretania Street in Honolulu, offers an out-of-this-world selection of entirely plant-based sushi items and other Japanese dishes for diners keeping a fish-free diet or daring to try a creative take on this traditional cuisine.
Read MoreA New Era at Kaimana Beach
by Michelle Rice | Mar 18, 2021 | Features, Food & Travel, Issue 7 - March 2021, Secondary Features | 5
Situated directly on the sands of Kaimana Beach, which means “diamond” in Hawaiian, the 122-room hotel has been an integral part of the fabric of the Waikiki for more than five decades. At the intersection of Diamond Head and the sands of the Pacific Ocean, Kaimana Beach — originally named Sans Souci (“without cares”) — is a destination for locals and visitors.
Read MoreAnother Round, Make It Tequila
by Dagny Brand | Mar 18, 2021 | Features, Food & Culture, Issue 7 - March 2021, Winemakers & Mixologists | 7
Richard Betts is has moved past wine and into the world of Komos Tequila, which he created with his partner Joe Marchese. “I love Tequila first and foremost because it embodies so much of my first love, Mexico. Add to that the fact that it’s an upper, a party starter, it’s my favorite thing to drink.”
Read MoreCOVID Conversations: Peter Cho
by Colleen Teramae | Mar 18, 2021 | Chef, Features, Food & Culture, Issue 7 - March 2021, Profiles, Secondary Features | 5
For this COVID Conversation, Hashi sat down with chef and restaurateur, Peter Cho, to discuss the status of his restaurants (one opened during the pandemic!) and outlook on the road to recovery.
Read MorePlanting the Seed
by Catherine Fox | Mar 18, 2021 | Farmers, Features, Food & Culture, Issue 7 - March 2021, Profiles | 8
David Wong, a second-generation dairyman, decided he would repurpose the family’s defunct dairy farm in Waianae into a multi-product organic one, free of pesticides, herbicides and fertilizers. He had faith that nature—without any intervention—would find the right balance for these plants to thrive.
Read MoreShort Ribs: Explained
by Dagny Brand | Feb 11, 2021 | Explained, Features, Food & Culture, Issue 6 - February 2021 | 4
Short ribs are a traditional local favorite, but many don’t know the secrets behind perfecting the dish. Chefs Kelvin Ro, Roy Yamaguchi and Matt Pittman explained their favorite ways to cook the best short rib, a staple of their individual cultures.
Read MoreA Day in Hilo, Hawaii
by Dagny Brand | Feb 11, 2021 | Features, Food & Travel, Issue 6 - February 2021 | 8
Travel to the eastern side of the Island of Hawaii to the town of Hilo, full of local flavors, adventures and unique scenes of nature, from black and green sand beaches to stargazing from the highest point in the Aloha State.
Read MoreThinkTech Hawaii: Beyond the Lines with Denise Yamaguchi
by Michelle Rice | Feb 11, 2021 | Community, Food & Culture, Issue 6 - February 2021, Profiles | 3
Hashi publisher and editorial director Denise Yamaguchi speaks on the subject of leadership as a guest of “Beyond the Lines” by ThinkTech Hawaii with host Rusty Komori. Watch the interview to hear Yamaguchi speak about the huge growth to-date and the goals she has for the Hawaii Food & Wine Festival, as well as the Hawaii Agricultural Foundation.
Read MoreSupport Hashi
Hashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo!