milk

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.

 

 

 

NATURE
Nature’s Miracle Orphans: Wild Lessons

NATURE: Nature's Miracle Orphans: Wild Lessons

 

Watch two-toed baby sloth Pelota learn to be independent in Costa Rica, while in Australia, young kangaroo Harry must be taught to socialize with his mates. Baby fruit bat Bugsy needs special help when his mother can’t provide milk.

 

Preview

 

 

 

A CHEF’S LIFE
The Buttermilk Belt

 

Vivian and Ben go to Maple View Dairy to pick up product for the restaurant. They talk buttermilk with the dairy’s manager; later Vivian’s nieces and nephews try to make buttermilk with their great-grandmother’s butter churn.

 

A CHEF’S LIFE
Apples

 

A Chef’s Life is a cooking and documentary series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, opens a fine dining restaurant in her small hometown in Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to-table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

Apples
As Chef Vivian returns from her Mississippi trip, she confronts the effects of her long absence from the dinner service at Chef and the Farmer. She visits an heirloom apple tree collector, Creighton Leigh, the “Johnny Appleseed” of the southern apple, who grows 800 varieties in the rolling hills of North Carolina’s Piedmont region. Savory and sweet heirloom apples make an appearance on the menu.

 

A Chef’s Life
Holiday Special

 

Delectable fudge. Crispy peanut brittle. Gooey chocolate-covered cherries. Old- fashioned caramels. It’s the stuff of holiday memories… with a little bit of a twist. Doing what she does best, Chef Vivian Howard hosts her own vision of the season’s celebrations, exploring holiday traditions, Kinston, NC style. This one-hour special invites viewers to join in one of the most charming and delicious celebrations of the season. “Deck the Halls, Y’all!”

 

A CHEF’S LIFE
Prickly Business

 

A Chef’s Life is a cooking and documentary series that takes viewers inside the life of Chef Vivian Howard, who, with her husband Ben Knight, opens a fine dining restaurant in her small hometown in Eastern North Carolina. Each episode follows Vivian out of the kitchen and into cornfields, strawberry patches and hog farms as she hunts down the ingredients that inspire her menus. Using a chef’s modern sensibilities, Vivian explores Southern cuisine, past and present – one ingredient at a time. A celebration of true farm-to- table food, the series combines the action and drama of a high-pressure business with the joys and stresses of family life.

 

Prickly Business
Vivian’s mentor, Scott Barton, stops by the restaurant and shares the story of the African roots of okra. Vivian learns that picking okra can be a prickly business.