Michelle Karr-Ueoka: Meyer Lemon Meringue
Meyer Lemon Meringue by MW Restaurant’s Michelle Karr-Ueoka
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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.
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Hashi Heroes Presented by Kamehameha Schools: Hawaii Ulu Cooperative
Like the resilient, climate-positive ulu tree, the Hawaii Ulu Cooperative continued to grow in 2020, launching a new online store, developing products for sale through groceries, and partnering with chefs and schools to promote the versatility and health benefits of the fruit. General Manager Dana Shapiro spoke with HASHI about the ideas and inspiration behind the Cooperative, the latest developments with their new initiatives, and what’s next for the Cooperative as Hawaii begins to emerge from the pandemic.
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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.
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Preserving & Progressing Hawaii’s Food Culture
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.
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