California

SAMANTHA BROWN’S PLACES TO LOVE
Big Sur and Monterey, California

 

There’s nothing like road tripping the Pacific Coast Highway. My favorite section? The picturesque drive from Monterey to Big Sur. Along the way, I learn about underwater sea life at the Monterey Bay Aquarium, then pay a visit to the “Artichoke Center of the World.” In Carmel by the Sea, I shadow a 14-year-old beekeeper who took a homework assignment to a full-fledged family business. Throw in an incredible bike ride followed by a ping-pong game with epic views, and you’ll see why Monterey and Big Sur are places to love.

 

 

FAMILY INGREDIENTS
California – Smoked Fish

 

Jack Johnson, the singer-songwriter, surfer and ocean activist from O‘ahu’s North Shore, reveals the influence his father had on him and shares those memories on a road trip along the California coast. Enjoy the music, smoked fish and tales about early surfer migration to Hawai‘i.

 

 

MOVEABLE FEAST WITH FINE COOKING
Carmel, California

 

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area’s iconic 17-Mile Drive. They then travel to a vineyard in the Carmel Valley specializing in Pinot Noir and learn how its exquisite estate-grown wines benefit from the land’s proximity to the Pacific Ocean. An intimate feast is prepared at Aubergine at l’Auberge Carmel, where Chef Cogley leads as Executive Chef. On the menu are items the chefs have found along their journey: foraged seaweed and vegetables, grilled rack of lamb, and Monterey Bay abalone.

 

 

Our American Family:
The Furutas

 

Through hard work, the Furutas, a Japanese American family in Wintersburg, CA established a successful goldfish farm, only to have their business devastated and family separated in the wake of WWII. Following years in an Arizona relocation camp, their indomitable spirit prevails as they return home and band together to pursue the American dream a second time.

 

 

MOVEABLE FEAST WITH FINE COOKING
Cadanet, France

 

Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt is harvested from the pink waters of Aigues Mortes, a region of salt ponds bigger than Paris. Then, Pete meets up with the mother-daughter chef team of Reine and Nadia Sammut to source fresh artichokes from their local field and prepare them at their stellar countryside restaurant. Nadia has made it a point in her family’s restaurant to incorporate gluten-free items after she discovered she had Celiac disease; her mother Reine, who has been the owner of the restaurant for decades, melds her classic techniques with allergy-conscious ingredients. French heritage is found in both the setting and the feast: on the menu are artichokes Provençal, gluten-free focaccia, and a luscious lamb stew.

 

 

HIKI NŌ
Episode # 911: Focus On Compassion: Self-Identity, Crystal Cebedo update

 

This episode is an encore presentation of a HIKI NŌ special that first aired in the summer of 2017– HIKI NŌ Focus On Compassion: Self-Identity –hosted and co-written by HIKI NŌ alumna and Wai‘anae High School graduate Crystal Cebedo. This encore presentation includes a brief update on Crystal, who is majoring in Marketing and Human Resources at Menlo College in Atherton, California on a full scholarship.

 

The HIKI NŌ stories in this special look at compassion for self-identity in terms of culture, gender, body image, ethnicity, or appearance. They include:

 

“Calcee Nance” from Kaua‘i High School on Kaua‘i: the story of a teen mentor at the Boys and Girls Club whose instinct to nurture and feed others was inspired by her relationship with her late mother.

 

“Kimberly Yap” from Lahainaluna High School on Maui: the story of a young woman whose decisions about her future are complicated by her multicultural identity as a half Filipina, half Micronesian born in Kiribati and raised on Maui.

 

“Mark Yamanaka” from Mid-Pacific on O‘ahu: a feature on Mark Yamanaka, a Nā Hōkū Hanohano Award-winning musician, who overcame internal conflicts about being a non-Hawaiian playing Hawaiian music. He has since been embraced by the Hawaiian music community for his commitment to learning and singing in the Hawaiian language and his skillful guitar playing.

 

“Cosplay” from Waiākea High School on Hawai‘i Island: a look at how cosplay – dressing up as characters from books, movies, or your own imagination – gave a group of high school students the freedom to express their true selves in a creative and fun way.

 

“Body Image” from Maui Waena Intermediate School on Maui: a look at how the images of females onscreen and in magazines had a negative impact on one girl’s self-image and self-confidence.

 

“Through Rachel’s Camera” from ‘Iolani School on O‘ahu: the story of a young woman who uses her camera and art to combat traditional gender stereotypes and to express her identity as a feminist and activist.

 

“Pride and Diversity” from Moanalua High School on O‘ahu: a feature on how the Honolulu Pride Parade and Festival helps support and encourage LGBTQ youth who often don’t see themselves reflected in their school or local communities.

 

“Aurora’s Story” from Wai‘anae Intermediate School on O‘ahu: a look at how one teacher uses her experience with trichotillomania, an impulse disorder that results in her pulling out her hair, to teach her students about self-acceptance.

 

 

MOVEABLE FEAST WITH FINE COOKING
San Luis Obispo, CA

 

In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming since the early 1900s, with internationally-renowned, California-based chefs David Rosner and Sherry Yard to source local Pacific Gold Oysters. They then journey to San Luis Obispo’s fertile farmlands to visit Rutiz Family Farms, which produces pesticide-free crops. At Edna Valley Vineyard, the chefs prepare a grand feast in front of a beautiful backdrop of the region’s volcanic peaks. On the menu are SLO-sourced ingredients in multiple ways; Sherry serves raw oysters with chile and ginger granita as well as a dessert of caramelized fennel and fruit streudel a la mode; David grills yellowtail and fennel along with roasted oysters.

 

 

NATURE
Yosemite

 

Yosemite Valley is a land forged in wildfire and sculpted by water, and the delicate balance of these two elements is essential to the creatures and trees that call this land their home. But with climates changing and temperatures rising, the Sierras are under siege. Water is scarcer and the threat of fire is more common. Join scientists and adventurers as they trudge through mountains of snow, climb trees as tall as buildings and soar high in the air to spy just how these global changes are affecting one of America’s greatest wildernesses.

 

 

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