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HIKI NŌ 2|20|20:
John Rao and Other Stories | Program

 

TOP STORY

 

“John Rao”
Students from Chiefess Kamakahelei Middle School on the island of Kauaʻi tell the story of a man who slowly turned his life around as the result of a spiritual awakening.

 

ALSO FEATURED

 

“Young Cartographer”
Students from Hongwanji Mission School in Nuʻuanu Valley on Oʻahu tell the story of a young cartographer who creates imaginative worlds through hand-drawn maps.

 

“How to Make Jewelry from Magazines”
Students from Roosevelt High School on Oʻahu show us a crafty way of making bracelets from old magazines.

 

“Vibrant Hawaiʻi”
Students from Waiākea Elementary School on the Big Island tell the story of a financially struggling, single mother and a visionary community movement that hopes to solve the island’s poverty epidemic.

 

“Hygiene Products for the Homeless”
Students from Aliamanu Middle School on the island of Oʻahu tell the story of middle school students who organized a hygiene drive to help address a prevalent health issue affecting the homeless.

 

“Chef to the Homeless”
Students from Kamehameha Schools Maui Middle School in Pukalani tell the story of a chef whose compassion for the disadvantaged led him to work at a homeless shelter.

 

Students from Ewa Makai Middle School host this episode of HIKI NŌ from their campus in Ewa Beach, Oʻahu.

 

 

 

SOMEWHERE SOUTH
Dumpling Dilemma

SOMEWHERE SOUTH: Dumpling Dilemma

 

Accompany Vivian on a trip to the Mississippi Delta and farther south to learn that not all dumplings are the same. But whether filled with minced meat, chopped veggies or nothing at all, they stretch our ingredients and our imaginations.

 

 

 

DISHING WITH JULIA CHILD
Your Own French Onion Soup

DISHING WITH JULIA CHILD: Your Own French Onion Soup

 

Rick Bayless marvels over Julia Child’s knife skills and what great training technique she provided, while Jose Andres and Eric Ripert wonder how many tips are in her 200 episodes of “The French Chef.”

 

 

 

DISHING WITH JULIA CHILD
Boeuf Bourguignon

DISHING WITH JULIA CHILD: Boeuf Bourguignon

 

Sara Moulton, Carla Hall, Jose Andres and Eric Ripert discuss how comfortable and magnetic Julia Child was in her first episode. Martha Stewart weighs in on how influential Julia was in changing how viewers thought about food and cooking.

 

 

 

SOMEWHERE SOUTH
What a Pickle

 

Hear Vivian’s lecture on chow chow, a quintessentially Southern relish, at Asheville’s first ever Chow Chow Festival. Her preservation education dives into Indian and Sri Lankan pickles, Puerto Rican escabeche, and Korean kimchi.

 

 

 

DISHING WITH JULIA CHILD
The Potato Show

DISHING WITH JULIA CHILD: The Potato Show

 

Rick Bayless comments on Julia Child’s performance preparing potatoes. Collaborator and dear friend Jacques Pepin discusses her love of butter and her gracious approach to meet all of the staff at restaurants where they dined.

 

 

 

DISHING WITH JULIA CHILD
To Roast a Chicken

 

Vivian Howard and Marcus Samuelsson enjoy Julia Child’s presentation of chickens. They note how she invented cooking on television and discuss her mission to educate viewers about the value of prime ingredients and how to prepare them.

 

 

 

THE INN AT LITTLE WASHINGTON
A Delicious Documentary

 

Meet Patrick O’Connell, a self-taught chef whose restaurant, The Inn at Little Washington, is considered one of the greatest dining experiences in America. Follow Chef O’Connell’s pursuit of the ultimate culinary accolade: a third Michelin star.

 

 

 

DINING WITH THE CHEF
Marinated Swordfish

 

DINING WITH THE CHEF introduces Americans to the techniques, ingredients and harmony of Japanese cuisine. Hosted by Yu Hayami, who cooks alongside master chef Tatsuo Saito, and also by Patrick Harlan who cooks with chef Rika Yukimasa — and with occasional appearances by other guest chefs — the series presents delicious Japanese dishes that can be made at home.

 

Marinated Swordfish
In this episode, we’ll be making nanban-zuke marinated swordfish with some heat from a chili pepper, the perfect dish for appetites lost to the hot summer days. Chef Saito will be using bell peppers, onion, basil, and more for a beautiful and delicious dish, and he’ll also show the tricks to getting the best flavor out of vegetables. For our side, we’ll be making braised dried daikon radish. With its sweet and savory flavor and a sprinkle of toasted sesame seeds, it makes the perfect accompaniment, rounding out the meal alongside rice, miso soup, and freshly pickled vegetables.

 

 

 

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