coconut

HIKI NŌ
Episode #901 – The Bigger Picture

 

TOP STORY

Students from Kaua‘i High School in Lihue present a personal essay called “The Bigger Picture.” It bemoans how smartphones and other personal electronic devises get in the way of our enjoyment of the natural world around us. The widespread use of smartphone cameras has led people to experience life within the confines of a small screen rather than directly, with their own eyes. “Our phones distract us from the real beauty right in front of us,” says the narrator, “which makes each minute less memorable.”

 

ALSO FEATURED:

–Students from McKinley High School in Honolulu show how a massive art project created a common bond among the employees of a Waikiki hotel.

 

–Young journalists at Wheeler Middle School in Central O‘ahu show how actions taken by students led to the administration extending the time between periods to ensure students have enough time to walk from class to class.

 

–Students from Hana School in East Maui show us how to make a fish ornament out of coconut fronds.

 

–Students from Kamehameha Schools Maui Middle show how a man’s participation in a community band enriches his life, even though it has been more than twenty years since he played in his high school orchestra.

 

–Students from Chiefess Kamakahelei Middle School on Kaua‘i uncover the massive clean-up effort along their island’s Kalalau hiking trail.

 

–Students from H.P. Baldwin High School in Wailuku, Maui, tell the story of a young woman who was inspired to reveal the real person behind her make-up.

 

This program encores Saturday, Oct. 14, at 12:00 pm and Sunday, Oct. 15, at 3:00 pm. You can also view HIKI NŌ episodes on our website, www.pbshawaii.org/hikino.

 

 


MOVEABLE FEAST WITH FINE COOKING
The Big Island, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Big Island, Hawaii
“The Pied Piper of Hawaii Regional Cuisine,” Chef Peter Merriman takes Pete on a trip up the Kohala Mountains to the beautiful Kahua Ranch where they pick up Wagyu beef for the night’s feast. Meanwhile, local chef Jim Babian sources abalone straight from the tank at the Natural Energy Laboratory of Hawaii. Later, the chefs meet up at Merriman’s Restaurant to prepare wood-grilled abalone; pipikaula beef jerky poke; pan-seared kampachi with lilikoi brown butter sauce; and lamb curry with fresh ginger, turmeric, coconut and pineapple-mint garnish.

 

MOVEABLE FEAST WITH FINE COOKING
Maui, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawai‘i and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Maui, Hawai‘i
Pete explores, cooks and dines with two of the island’s excellent chefs, 2014 Maui Chef of the Year Isaac Bancaco, and founder of the mobile kitchen Maui Fresh Streatery Kyle Kawakami. The adventure starts with some off–shore fishing. Back on shore the team prepares a modern take on a traditional Maui feast at the spectacular Noho‘ana Farm known for its taro and poi.

 

MOVEABLE FEAST WITH FINE COOKING
O‘ahu, Hawai‘i

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Oahu, Hawaii
Chef Pete Evans joins award-winning Hawaiian chefs Jon Matsubara and Lee Anne Wong on Oahu to learn how local pineapple is harvested. They also meet local fish guru/mentor Brooks Takenaka at the Honolulu Fish Auction to bid and buy locally sourced fish for dinner. Chef Jon shows how to make his famous smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly, while Lee Anne cooks up fresh opah and vegetable sides and Pete prepares ahi poke.

 

 

SIMPLY MING
Hawai‘i – Ed Kenney

SIMPLY MING: Hawai‘i - Ed Kenney

 

Coconuts, opah and plantains are featured in this episode’s dishes. Ming catches up with restaurateur Ed Kenney at MA‘O Organic Farms in Wai‘anae, O‘ahu, to harvest ingredients and coconuts for dishes and drinks.

 

A Few Good Pie Places

 

Come along on a tour of fruity and creamy pie shops from New York to Montana. Meet the bakers who know how to make dough, add spices to fillings and crisscross a lattice top. Classic apple pies abound, but there is also cherry, blueberry, fluffy coconut cream, cherry lattice and sweet potato.

 

MOVEABLE FEAST WITH FINE COOKING
Miami 1 – Fruit and Spice Park

MOVEABLE FEAST WITH FINE COOKING: Fruit and Spice Park

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Miami 1 – Fruit and Spice Park
Pete visits Miami and meets up with three fabulous chefs: Michelle Bernstein, Lindsay Autry and Cindy Hudson. The three travel to Paradise Farms to pick-up banana leaves and other fresh veggies for the night’s feast. Then they’re off to the Fruit & Spice Park, a 37-acre botanical garden with exotic fruits and produce where the chefs pick fresh jackfruit and canistel in the gardens and prepare this farm-fresh feast. The menu features grilled snapper in banana leaf with charred okra and tomato stew; farro risotto with squash blossoms and creamy pesto; toasted curried jackfruit pilau with salted cashews; maduros and fresh coconut cream; and canistel islas flotantes for dessert.

 

MOVEABLE FEAST WITH FINE COOKING
Miami, Part 2: Biscayne Bay

 

This series combines flavorful ingredients, top chefs and beautiful locations for the ultimate dining experience. In the third season of the Emmy-nominated series, Australian Chef Pete Evans goes coast-to-coast, and across the sea, traveling to Nashville, Louisville, Miami, San Antonio, Hawaii and other US locations to meet the best chefs in each area and cook a delicious meal that incorporates local and seasonal ingredients.

 

Miami, Part 2: Biscayne Bay
Host Pete Evans joins Chef, restaurateur, and James Beard award-winner Michael Schwartz and his friend Chef Giorgio Rapicavoli in Miami at Biscayne Bay. Their first stop is Sublicious Farms, a gourmet mushroom farm to pick up oyster mushrooms for Giorgio’s mushroom terrine with pickled onions and charred bread. Next they visit Michael’s favorite seafood shop, the Casablanca Fish Market to source some fresh catch for Michael’s crab fritters and mixed seafood fideua. They finish off the evening with Michael’s dessert peaches on the grill with local honey, crema, coconut and yogurt.