goat

HIKI NŌ
The 2018 HIKI NŌ Fall Challenge – Middle School Division

 

This special edition features stories from the Middle School Division of the 2018 HIKI NŌ Fall Challenge. On October 19, 2018, ten participating high school teams and twelve participating middle school teams were given four days to complete a HIKI NŌ story based on the theme “the story behind the food”. Teachers could not provide hands-on help. The students had to conceptualize, research, arrange, shoot, write and edit their stories on their own. The completed stories were scored by members of the HIKI NŌ editorial board based on the following criteria:

 

  1. How well did the story capture the essence of the assigned theme?
  2. How well did the entry fulfill the HIKI NŌ Story Criteria (the criteria used throughout the school year to determine which stories are approved to air on HIKI NŌ)?
  3. How much did production values (the quality of the cinematography, editing and sound) contribute to the overall effectiveness of the story?

 

Based on the cumulative scores, first place, second place, third place and honorable mention awards were given in both the high school and middle school divisions.

 

The winning middle school stories featured in this episode are:

 

–First Place: The Fall Challenge team from Waiʻanae Intermediate School in West Oʻahu opened their entry with a meal being prepared. The story behind that meal is that it is being prepared by and for residents of Hope Lodge, a Honolulu facility where families of Neighbor Island cancer patients who are on O‘ahu for treatment can stay.

 

–Second Place: Ewa Makai Middle School on Oʻahu told the story of Ali‘itasi Ponder, the woman behind Aunty’s Lil’ Green Hut, an organic, gluten-free food truck on Oʻahu’s North Shore.

 

–Third Place: Maui Waena Intermediate School in Kahului profiled an organic farmer on Maui.

 

–Honorable Mention: Kamehameha Schools Maui Middle School featured two women who met in college and went on to open a baking business together.

 

Also featured:

 

–Chiefess Kamakahelei Middle School on Kaua‘i highlighted Kunana Dairy, which specializes in goat’s milk products.

 

–Volcano School of Arts and Sciences on Hawaiʻi Island introduced us to the family behind Dimple Cheek Farm and Café.

 

–Hongwanji Mission School on Oʻahu featured Kahuku Farms.

 

–Kealakehe Intermediate School on Hawaiʻi Island told the story of a woman who is inspired to cook by the spirit of her late mother.

 

First place winners will receive $500 worth of production equipment for their school’s media program. Second place winners will receive $300 worth of production equipment for their school’s media program. Third place winners will receive $200 worth of production equipment for their school’s media program. Honorable mention winners will receive $100 worth of production equipment for their school’s media program.

 

 

 

HIKI NŌ
Dancing Goat Sanctuary on Hawaiʻi Island and other stories

HIKI NŌ: Episode #1003 - Dancing Goat Sanctuary on Hawai‘i Island and other stories

 

TOP STORY

 

Students from Konawaena Middle School and Konawaena High School in Kealakekua join forces to tell the story of the Dancing Goat Sanctuary on Hawaiʻi Island. The sanctuary is situated on an organic farm and is dedicated to providing abused, orphaned and abandoned goats with a safe environment in which to thrive. Youth and animal advocate Shawna Gunnarson utilizes the goats for an afterschool program at the sanctuary that teaches students how to treat animals compassionately, setting a path for both animals and youth to build lasting connections.

 
Program

 

ALSO FEATURED

 

–Students from Kapaʻa High School on Kauaʻi show how to take simple steps towards developing your own personal style.

 

–Students from H.P. Baldwin High School on Maui show how to get started learning American Sign Language.

 

–Also from Baldwin, the story of a fitness coach who overcame his own personal struggles to become a motivating force in peoples’ lives.

 

–Students from Waiʻanae Intermediate School on Oʻahu introduce us to a teacher who has turned a sustainable garden into a special place of learning.

 

–Students from Pomaikaʻi Elementary School on Maui tell us the history of the musubi in Hawaiʻi and show us the right way to make one.

 

–Students from Maui High School tell the story of Maui-based painter Philip Sabado and how he re-connected with his Hawaiian culture.

 

 

MOVEABLE FEAST WITH FINE COOKING
Polesine Parmense, Italy

 

At the beautiful Antica Corte Pallavicina Relais in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking takes you to Massimo’s mesmerizing culatello cellar, a place where his prized salumi lines the ceiling and walls. And then pluck the freshest of produce with Marco on the grounds of the gorgeous estate that’s been a part of the Spigaroli family for generations. The feast is served on the grounds perched on the edge of The Po River and surrounded by a curious peacock, roaming hens, and stunning white cows. On the menu are stuffed squash blossoms, millefoglie of quinoa, gnocchi with blue goat cheese, rabbit and culatello powder, and roasted Guinea hen.

 

 

INDIA – Nature’s Wonderland
Part 2 of 2

 

Join wildlife biologist Liz Bonnin, actress Freida Pinto and mountaineer Jon Gupta to explore India’s natural wonders.

 

Part 2 of 2
Meet a man who spent 30 years planting his own rainforest. On the way, encounter demoiselle cranes, tahr goats, one-horned rhinos, the tiny pika and lion-tailed macaques. Later, witness the mass hatching of olive ridley turtles.

 

SIMPLY MING
Matt Louis

SIMPLY MING: Matt Louis

 

Chef Ming is joined by Chef Matt Louis, known for his Spanish-style tapas using seasonal New England ingredients. Matt cooks up goat meatballs with garlic mustard pesto, local farm feta and sunchoke chips, while Ming whips up surf-n-turf meatballs with his favorite Blue Dragon vinegar fries.

 

MOVEABLE FEAST WITH FINE COOKING
Austin, Texas

MOVEABLE FEAST WITH FINE COOKING: Austin, Texas

 

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.

 

Austin, Texas
Pete makes his way to Austin to get a taste of some authentic Texas cuisine with father-son chef duo Jack and Bryce Gilmore. Pete meets them at Urban Roots Farm, an organization that uses food and farming to transform the lives of young people, where they pick vegetables and get honey right from the combs. Then they get down to work preparing the evening’s feast which features goat carnitas with all the fixings; Brazos Valley cheesy grits; honey glazed carrots; chicken-fried goat; and beet hummus with farm vegetables.