poi

HIKI NŌ 11|14|19:
The Effects of Deployment on Families and Other Stories

 

TOP STORY

 

“The Effects of Deployment on Families”
Students from Aliamanu Middle School in the Salt Lake district of Oʻahu explore the effects of military deployment on family members. The story focuses on how the impact of a parent’s deployment can be more problematic for younger children than it is with their older siblings.

 

ALSO FEATURED

 

“Shy Girl”
Students from Hilo High School on Hawaiʻi Island tell the story of a severely shy female Hilo High student who came out of her shell after she found her niche in her schoolʻs media club.

 

“Miss Filipina Kauaʻi”
Kauaʻi High School Class of 2019 graduate Tiffany Sagucio gives a first-person account of her experience as a contestant in the 2019 Miss Filipina Kauaʻi Pageant. Tiffany produced this story as part of her Gwen Ifill Fellowship for young journalists, named after the iconic PBS NewsHour anchor who passed away from cancer in 2016.

 

“Raised Crosswalks”
Students from Waiʻanae High School in West Oʻahu tell the story of a new pedestrian protection measure launched on Farrington Highway in Waiʻanae—raised crosswalks.

 

“Fishing Line Recycling”
Students from H.P. Baldwin High School on Maui report on an effort to reduce the amount of harmful fishing line discarded into our oceans.

 

“Poi Mill”
Students from Kamehameha Schools Maui Middle School show us how Native Hawaiian students are learning about their culture through the cultivation and presentation of taro.

 

“Kinai ʻEha”
Students at Kalāheo High School in Windward Oʻahu introduce us to a non-profit organization that provides workforce training for young people who are homeless, incarcerated or just looking for guidance.

 

 

 

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.