ice cream

HIKI NŌ
#1010 – A Spark from Within and other stories

HIKI NŌ Episode 1010:  Robotics captain John Fabella and other stories

 

TOP STORY

 

“A Spark from Within”
Students from Maui High School in Kahului introduce us to Maui High robotics captain John Fabella. John’s mother passed away when he was just seven years of age, and his father was deported. Growing up without his biological parents, John found an extended family in his Maui Waena Intermediate School robotics team and later, in the Maui High School team. Says John, “I made family through robotics. I made that family. It’s not the family that was given to me. My friends now, my brothers, you know, my sisters now. They help me every single day and they push me further.”

 

Program

 

ALSO FEATURED

 

–Students from Wai‘anae High School tell the story of a female wrestler who used to be teased and bullied about her weight, and lost the pounds to regain her self-esteem.

 

–Students from Hawai‘i Preparatory Academy Middle School in the Waimea district of Hawai‘i Island show us the proper way to saddle a horse.

 

–Students from Sacred Hearts Academy on O‘ahu report on “text neck,” a deformation of the spine caused by excessive texting and other uses of personal electronic devices.

 

–Students from Maui Waena Intermediate School in Kahului show us how a Maui family continues their New Year’s tradition of mochi pounding, even after the passing of the family matriarch.

 

–Students from Saint Francis School in the Mānoa district of O‘ahu profile a young entrepreneur who was inspired by his “tiger mom” to open an innovative ice cream business.

 

–Students from Nānākuli High and Intermediate School feature a young performing arts student whose biggest fan is his mother – even though she is deaf and not able to hear his musical performances.

 

This episode of HIKI NŌ is hosted by students from Island School in Līhu‘e, Kaua‘i.

 

 

 

NIGELLA: AT MY TABLE
Nigella’s Christmas Table

NIGELLA: AT MY TABLE- Nigella’s Christmas Table

 

Nigella decamps to the countryside for her cosiest Christmas yet. Against a backdrop of crackling log fires and sparkling lights, Nigella shares her tips for relaxed entertaining, bringing new flavours to the festivities and the cosiness of familiar fare. Recipes include roast duck, garlic and parmesan mashed potato gratin and brandy salted caramel ice cream.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Vercelli, Italy

 

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a visit to bearded brothers Christian and Manuel Costardi, chefs who have perfected their risotto craft all the way down to the rice grain at their restaurant Cinzia da Christian and Manuel. Host Pete Evans takes a trip to the risotto farm with Christian and Manuel to see how the local rice is sourced from hand-flooded fields. Then, the group gets up close with another Piedmont product: hazelnuts. Back at the Costardis’ restaurant, which has been part of their family’s hotel for decades, the feast showcases Christian’s classic tomato risotto and Manuel’s delicate hazelnut ice cream.

 

 

MOVEABLE FEAST WITH FINE COOKING
Nashville, Tennessee

MOVEABLE FEAST WITH FINE COOKING: Nashville, Tennessee

 

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.

 

Nashville, Tennessee
Host Pete Evans hits the road with Nashville food legends Matt Bolus and Trevor Moran. First stop is the Rocky Glade Farm in Eagleville where Pete learns about this local family farm and sources fresh produce for the night’s feast. Then they head to Wedge Oak Farm in Lebanon to collect eggs, mushrooms and duck. The menu features: baby collards and Swiss chard salad with gribiche and grilled onions; grilled suckling pig stuffed with green onions and green garlic; fire-grilled vegetables with sorrel salsa verde and smoked farm eggs; wood-fired roasted duck with wild farm greens and beer yeast sauce, served with fried duck eggs; and chamomile ice cream for dessert.

 

THE MIND OF A CHEF
Sweet Spot

 

Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.

 

Sweet Spot
David Chang’s pastry chef Christina Tosi makes corn cookies and her three-layered Arnold Palmer cake. Chef Joe Burns makes ice cream and Chang goes strawberry picking.