comfort

A CHEF’S LIFE
Have Yourself Some Moonshine

 

Vivian visits Broad Slab Distillery where they talk about the art and soul of white lightning. The restaurant’s mixologist works moonshine into several new drinks while the restaurant staff struggle through the holiday party season. They end the season with a party of their own at Ben and Vivian’s new house with AppleJack Moonshine Cocktails making a guest appearance.

 

A CHEF’S LIFE
The Buttermilk Belt

 

Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s manager; later Vivian’s nieces and nephews try to make buttermilk with their great-grandmother’s butter churn.

 

Easy Yoga: The Secret to Strength and Balance with Peggy Cappy

Easy Yoga: The Secret to Strength and Balance with Peggy Cappy

 

Discover how yoga can aid in the increase of strength and mobility. Peggy Cappy shows how yoga poses can increase range of motion, improve awareness of the body, help prevent bone loss and keep metabolism running efficiently.

 

NOVA
Ultimate Cruise Ship

 

Weighing 54,000 gross tons and stretching over two football fields, the Seven Seas Explorer is no ordinary boat. NOVA follows a pioneering team of ship builders as they embark on what is advertised to be a milestone in maritime engineering.

 

A Royal Connection

 

Leslie Wilcox, President and CEO of PBS HawaiiBritain’s Queen Victoria, ruler of the most powerful nation in the world in her time, and Queen Emma of Hawai‘i, ali‘i of the most isolated archipelago, formed a friendship that bridged the long distance and the 17-year difference in their ages.

 

It was a friendship born of grief.

 

In the Hawaiian Journal of History, researcher Rhoda E.A. Hackler wrote about the queens’ 20-year, off-and-on correspondence.

 

Queen VictoriaQueen Victoria lost her husband and the father of their nine children when Prince-Consort Albert was just 42. The following year, the four-year-old son of Queen Emma and her husband, King Kamehameha IV (Alexander Liholiho), died of what was then described as “brain fever.” The child was named Albert, after Victoria’s husband.

 

Queen Victoria, still deeply mourning her husband’s death, reached out to Emma:

 

Queen Emma“As a mother you will understand how fully I am able to appreciate the depth of your grief…As a wife, I can sincerely hope that you may be spared the heavier blow which has plunged me into lifelong sorrow, but which makes my heart tenderly alive to all the sorrows of others.”

 

A year later, Emma wrote to Victoria:

 

“My heart is very, very heavy while I make known to Your Majesty that God has visited with me with that great trouble which in your kind and consoling letter you said you hoped I might be spared. On the 30th of November my Husband, of whose danger I had never entertained one thought, expired suddenly, almost while in the act of speaking to me, and it was a long while before they could make me believe that what I saw was death and that he had really left me alone for the remainder of my life.”

 

Victoria’s reply came quickly:

 

“…My bleeding heart can truly sympathize with you in your terrible desolation! A dear & promising only child & a beloved husband have both been taken from you within two years! Time does not heal the really stricken heart!..”

 

Two years after the death of Queen Emma’s husband, she traveled to England, raised money for the construction of the Cathedral of St. Andrew in Honolulu, and met Queen Victoria.

 

Victoria penned in her journal:

 

“Nothing could be nicer or more dignified than her manner…She was dressed in just the same widow’s weeds as I wear.”

 

Later in Emma’s trip, she was accorded the honor of being asked to spend the night at Windsor Castle.

 

Over the years, the queens shared personal news, much of it sad. Victoria lost a grandchild to diphtheria; Emma noted that typhoid fever was ravaging the Islands, killing “the young and the strong.”

 

Always, in this correspondence between royal “dear friends,” there is a sense of gratitude in being able to express profound loss and in being heard and understood.

 

Aloha a hui hou,
Leslie signature

 

A CHEF’S LIFE
Apples

 

A Chef’s Life is a cooking and documentary series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, opens a fine dining restaurant in her small hometown in Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

Apples
As Chef Vivian returns from her Mississippi trip, she confronts the effects of her long absence from the dinner service at Chef and the Farmer. She visits an heirloom apple tree collector, Creighton Leigh, the “Johnny Appleseed” of the southern apple, who grows 800 varieties in the rolling hills of North Carolina’s Piedmont region. Savory and sweet heirloom apples make an appearance on the menu.

 

INSIGHTS ON PBS HAWAI‘I
Accommodating Service and Comfort Animals

 

Service animals provide essential support for those with disabilities, and the law says all establishments must allow them access. But what about comfort animals that provide emotional support? INSIGHTS ON PBS HAWAI‘I discusses both types of working animals, and whether comfort animals have a place alongside service animals.

 

Your questions and comments are welcome via phone, email and via Twitter during the Live Broadcast.

 

Phone Lines:
462-5000 on Oahu or 800-238-4847 on the Neighbor Islands.

 

Email:
insights@pbshawaii.org

 

Twitter:
Join our live discussion using #pbsinsights

 

A CHEF’S LIFE
Don’t Tom Thumb Your Nose at Me! Part 2

 

A Chef’s Life is a cooking and documentary series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, opens a fine dining restaurant in her small hometown in Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

Don’t Tom Thumb Your Nose at Me! Part 2
The excitement of the night before turns into heightened emotion and real nerves for Vivian as she faces one challenge after another in the prep kitchen before the SFA luncheon. Wondering at the sanity of this undertaking, she’s glad to have Chef Jason Vincent to lend some street cred to the whole endeavor.

 

A CHEF’S LIFE
Don’t Tom Thumb Your Nose at Me! Part 1

 

A Chef’s Life is a cooking and documentary series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, opens a fine dining restaurant in her small hometown in Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

Don’t Tom Thumb Your Nose at Me! Part 1
Vivian, Ben and the entire restaurant staff hustle to complete the preparations necessary for a luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. At the center of Vivian’s meal is the Tom Thumb, a pungent and rich sausage stuffed into a pig’s appendix.

 

This program will encore at 11:30 pm

 

A CHEF’S LIFE
R-E-S-P-E-C-T the Butterbean

 

A Chef’s Life is a cooking and documentary series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, opens a fine dining restaurant in her small hometown in Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

R-E-S-P-E-C-T the Butterbean
Vivian and Ben are on the cusp of opening their new restaurant, the Boiler Room, and they’re facing a new challenge: how to make a veggie burger stand out. Vivian chooses the beloved butterbean as the star of her new burger, but quickly learns that the bean is a straight up diva – the Aretha Franklin of the legume family – when it comes to growing conditions.

 

This program will encore 11:30 pm

 

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