diversity

Who You Gonna Call?

 

CEO Message

 

Leslie Wilcox, PBS Hawai‘i President and CEO

It‘s time for a new three-year strategic plan for this 55-year-old nonprofit organization serving our beloved, troubled state. How does one know, in changing, uncertain times, what Hawai‘i will need most from PBS Hawai‘i? How can we best serve our viewers and fellow citizens?

 

We take very seriously the feedback we receive from our Community Advisory Board Members, who live in communities across the state and who pay attention – to their island turf and to PBS Hawai‘i’s programming.

 

In a moving discussion, full of humanity, the Board told staffers that 1) We need to keep convening diverse voices in a neutral space, because common ground and solutions are getting harder to find; 2) We need to illuminate learning about the Hawaiian culture; 3) HIKI NŌ should expand its range to provide life, school and work skills to students in grade school through college; 4) We need to keep serving young children with curriculum-rich programming, since more than half do not attend preschool.

 

PBS Hawai‘i Community Advisory Board!

 
2020 Community Advisory Board photo
 

Top row (L-R): Kaʻimi Kaupiko, Miloliʻi, Hawaiʻi Island, cultural specialist and teacher; Lei Kihoi, Kailua-Kona, Hawaiʻi Island, attorney and community activist;
Chuck Boller, Windward Oʻahu,
international film consultant;
Chair Karen Knudsen, East Honolulu,
East-West Center executive;
Kainoa Horcajo, Wailuku, Maui,
Grand Wailea Hotel cultural advisor;
Shawn Malia Kanaʻiaupuni, PhD,
Windward Oʻahu, Kamehameha Schools executive strategy consultant;
Dennis Bunda, Central Oʻahu,
Aloha Spirit Foundation executive director
Bottom row (L-R): Les Murashige,
Central Oʻahu and Līhuʻe, Kauaʻi,
retired Island Air chief executive officer; Momi Akana, Kalihi Valley, Honolulu, Keiki O KaʻĀina Family Learning Centers leader; Marissa Sandblom, Līhuʻe, Kaua‘i, Common Ground Kauaʻi chief
operations officer


Not pictured: Cheryl Kaʻuhane Lupenui, North Hawaiʻi Island, The Kohala Center president and chief executive officer

 

Family services leader Momi Akana wanted us to know that it’s not only a lack of affordability or geographical distance that keeps keiki from preschool. She said that parents who have been sexually or otherwise physically abused as children are very wary of leaving their little ones with adults they don’t know. That’s why many of these parents choose PBS KIDS to help educate their toddlers at home, Momi said. There was concerned silence as we all pondered this.

 

It’s a Board that keeps things simple and straightforward – and deep. Main thing, said advisors: “Keep Hawai‘i’s trust. It’s tough to earn, easy to lose.”

 

Aloha nui,

Leslie signature

 


PBS Hawai‘i honors the life of longtime volunteer, Matsuko Kawana. Matsuko, or as we affectionately called her, “Grandma,” passed away peacefully in February at age 101. We will remember and miss her sweet smile, her stories of growing up on O‘ahu and Maui and her hardworking and humble nature. Rest in aloha, Matsuko.

A Life Well Lived

PBS Hawaiʻi honors the life of longtime volunteer, Matsuko Kawana. Matsuko, or as we affectionately called her, “Grandma,” passed away peacefully in February at age 101. We will remember and miss her sweet smile, her stories of growing up on O‘ahu and Maui and her hardworking and humble nature. Rest in aloha, Matsuko.


 

 

FAMILY INGREDIENTS
Japan – Miso Soup

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Japan – Miso Soup
In Japan, miso factories are like microbreweries in America. Host Ed Kenney and fellow Hawai‘i restaurateur Alan Wong dive into the origins of miso soup, Wong’s favorite childhood dish, and search for the finest ingredients.

 

 

FAMILY INGREDIENTS
California – Pipi Kaula

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

California – Pipi Kaula
At one time, the Hawaiian cowboys were considered some of the best cowboys in the world. They also made the most tender beef jerky called pipi kaula. We’ll trace the origins of the Hawaiian cowboy lifestyle to the adobes of California and discover how these traditions of music and food are still enjoyed today.

 

FAMILY INGREDIENTS
Tahiti – Poisson Cru

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Tahiti – Poisson Cru

It started because they said it couldn’t be done. Polynesians navigated their world on canoes following the stars. Modern seafarers proved it was true. Meet a crewmember on the Hokulea worldwide voyage traversing the planet with a stop at his ancestral home. A family moment to remember and a dish never to forget.

 

 

FAMILY INGREDIENTS
Okinawa – Soki Soba

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawai‘i restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the Islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Okinawa – Soki Soba
Okinawan soba is not to be confused with Japanese soba. The blend of noodles, soup and pork spare ribs embodies the spirit of the Okinawan people and the complex history that make up its islands.

 

 

 

FAMILY INGREDIENTS
Hawaiʻi – Poi

 

Part foodie, part travelogue, part genealogy, Family Ingredients follows acclaimed Hawaiʻi restaurateur and sustainability hero Ed Kenney, as he meets with different individuals in the islands, and follows each person’s cherished food memory to its origin around the globe. He takes off to explore Okinawa, Tahiti, California, Japan, Puerto Rico and the Hawaiian Islands, showcasing how cuisine can profoundly unite cultures, communities and families.

 

Hawaiʻi – Poi
Hawaiian cuisine is blazing its way into kitchens across America with exciting flavors and ingredients, but the most famous Hawaiian dish is the one that is most misunderstood.

 

 

 

NO PASSPORT REQUIRED
Las Vegas

 

Explore Las Vegas and its deep-rooted Chinese community, from the Strip’s neon-lit casinos to modest shopping malls. Chef Marcus Samuelsson learns about diverse food traditions and meets a new wave of chefs transforming their parents’ cuisine.

 

 

 

State of the Art

 

A journey of artistic discovery: 100,000 miles, 1,000 destinations in the search for 100 under-recognized American artists for one unforgettable exhibition. The curatorial team of Crystal Bridges Museum of American Art in Bentonville, Arkansas crisscrossed the nation to find extraordinary contemporary art happening in unexpected places. This film captures the personal stories of seven diverse artists from Crystal Bridges’ groundbreaking exhibit who are redefining the American aesthetic.

 

 

 

NO PASSPORT REQUIRED
Houston

 

Join Chef Marcus Samuelsson in Houston — America’s most diverse city — to explore the food and culture of its Nigerian and West African community. Along the way, Samuelsson cooks with cutting-edge chefs as well as traditional home cooks.

 

 

 

NATURE
Hotel Armadillo

 

You won’t find this hotel on the beaches of Rio. Deep in the heart of the Brazilian wetlands, the mysterious and secretive Giant armadillo digs a new burrow every other night. Once this termite-eater moves on, it leaves behind one of the hottest plots of real estate in the tropical Pantanal for 80 species of diverse and ever-changing animal clientele. Anteaters and coatis, are among the grassland guests who “check in.”

 

 

 

1 2 3 5