EMMY® Award Nomination for “Taste Our Love For Hawaii” Kalo Journey Episode
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.
“Taste Our Love For Hawaii” Earns Prestigious Recognition With Two Telly Awards
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.
Bringing Kalo to the World
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!
Taste Our Love for Hawai’i Episode 3 Premieres June 23
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.
Another Round, Make It Tequila
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.”
COVID Conversations: Peter Cho
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.
Planting the Seed
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.
Short Ribs: Explained
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.
ThinkTech Hawaii: Beyond the Lines with Denise Yamaguchi
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.
COVID Conversations: Eric Ziebold
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.