In 2017, 54 percent of people working in the food industry were women. But in the kitchen, that number dropped to 20 percent. Four acclaimed female chefs talk about their challenges, inspirations and the role of women on the line.Read More
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 More
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 More
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 More
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!