Category: Food & Culture
Mixing for Mocktails
Posted by Dagny Brand | Dec 17, 2020 | Features, Food & Culture, Issue 4 - December 2020, Profiles, Winemakers & Mixologists | 3
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 | 3
Girl’s Got Game
Posted by Catherine Fox | Aug 11, 2020 | Chef, Farmers, Food & Culture, Issue 1 - August 2020 | 3
EMMY® Award Nomination for “Taste Our Love For Hawaii” Kalo Journey Episode
by Kristen Lau-Grover | Jun 10, 2024 | Features, Food & Culture, Secondary Features | 30
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 | 37
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 | 1
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 | 6
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 MoreAnother Round, Make It Tequila
by Dagny Brand | Mar 18, 2021 | Features, Food & Culture, Issue 7 - March 2021, Winemakers & Mixologists | 6
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 | 6
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 | 2
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 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 MoreCOVID Conversations: Eric Ziebold
by Abby Wright | Feb 11, 2021 | Chef, Features, Food & Culture, Issue 6 - February 2021, Profiles | 3
For this COVID Conversation, Hashi sat down with chef, restaurateur and entrepreneur, Eric Ziebold, to discuss the status of his endeavors and outlook on the road to recovery.
Read MorePreserving & Progressing Hawaii’s Food Culture
by Michelle Rice | Jan 21, 2021 | Chef, Features, Food & Culture, Issue 5 - January 2021, Profiles | 0
For chef Brian Hirata, preserving Hawaii’s food culture and progressing local cuisine — through sustainable practices and local ingredients — will perpetuate the culinary hertiage for Hawaii’s future. Launched in June 2019, Naau Hilo puts into practice Hirata’s philosophy by utilizing the fine-dining to showcase wild and locally sourced ingredients and facilitating an “understanding and appreciation of the food, people and cultures that make Hawaii so special.” Beginning with pop-up experiences, collaborations and private dinners, Naau Hilo continues to strive forward amidst the global pandemic that threatens the culinary industry in Hawaii and beyond.
Read MoreChef’s Knives: Explained
by Dagny Brand | Jan 21, 2021 | Explained, Features, Food & Culture, Issue 5 - January 2021 | 0
“I was always told to use the proper tool for the proper job,” said chef Michael Mina, reflecting on the importance of correct knife use in the kitchen. Many chefs, including Mina, have perfected their knife skills to create the best dishes possible. “The saying was always small job, small knife, large job, large knife.” Knives are a very important chef’s tool, and the different types of knives as well as the different cuts are concepts that every chef, even those just starting at home, should understand.
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!