sausage

HIKI NŌ 2|6|20: Mele Murals and Other Stories | Program

 

TOP STORY

 

“Mele Murals”
Students from Hawaiʻi Preparatory Academy in the Waimea district of Hawaiʻi Island tell the story of volunteers from an arts organization known as Mele Murals who taught Waimea area students how to use meditation to guide them through the painting of a mural at the Waimea Community Center.

 

ALSO FEATURED

 

“Kitten Yoga”
Students from Waiākea High School on Hawaiʻi Island tell the story of an inventive program launched at the Hawaiʻi Island Humane Society—Kitten Yoga. Kittens for whom the Human Society is trying to find forever homes are allowed to roam around during a yoga class attended by potential cat owners. The play and bonding that goes on between the kittens and the yoga practitioners often lead to adoption.

 

“Goteborg Musubi”
Students from Kapaʻa Middle School on the Garden Island show us how to make a type of musubi (rice ball) unique to Kauaʻi—the Goteborg Musubi, made with a smoked sausage that was introduced to the island by a German stonewall builder during the plantation era.

 

“Malorie Arisumi”
Students from ʻIao School on Maui tell the story of a Maui-based artist who had started a family during her senior year in high school and, consequently, had to delay her college-level art training to a later period in her life.

 

“Working Mom”
Students from Farrington High School in the Kalihi district of O’ahu tell the story of an immigrant from the Philippines who works three jobs in order to make ends meet, much to the chagrin of her teenaged son, who feels his mother is not able to spend enough time with him.

 

This episode of HIKI NŌ also features profiles on the unique sports programs offered at some of the schools in the show.

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Northern Spain

MOVEABLE FEAST WITH FINE COOKING: Northern Spain

 

Host Pete Evans travels to beautiful Bilbao, Spain, in this week’s episode of Moveable Feast with Fine Cooking. Pete’s here to cook up an incredible feast with star chefs Agustin Araquistain and Dani Lopez. Gathering inspiration from this incredible region, the team heads out to the seaside town of San Sebastian, where they sample an assortment of small traditional snacks called pintxos. Then they jump in to make their own versions, including Anchovies with Guindilla Chiles and Olives; Blood-Sausage-Stuffed Piquillo Peppers; Shrimp, Hard-Boiled Eggs, and Aioli; and a mouthwatering Squid with a Basque Vinaigrette. Leaving San Sebastian, they visit a farm in scenic Getaria to learn about Idiazabel, an artisanal cheese made with sheep’s milk from the farm’s herd. Heading back to San Sebastian, the chefs roll up their sleeves at the Mimo Cooking School and cook up a delicious Basque-inspired meal with Steak and Roasted Piquillo Peppers; Tear-Shaped Peas with Artichokes, Asparagus, and Carrots; Stuffed Squid with Ink Sauce; Kokotxas “Pil Pil,” and a Sheep Milk Custard with Walnut Ice Cream for dessert.

 

 

 

LIDIA’S KITCHEN
Game Day Bites

LIDIA’S KITCHEN: Game Day Bites

 

Whether it’s American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today’s menu, she serves fried mozzarella sandwich skewers and carrot and chickpea dip and pizza rolls made with both broccoli rabe and sausage and ricotta and leeks.

 

Preview

 

 

 

A CHEF’S LIFE
Don’t Tom Thumb Your Nose at Me! Part 2

 

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.

 

Don’t Tom Thumb Your Nose at Me! Part 2
The excitement of the night before turns into heightened emotion and real nerves for Vivian as she faces one challenge after another in the prep kitchen before the SFA luncheon. Wondering at the sanity of this undertaking, she’s glad to have Chef Jason Vincent to lend some street cred to the whole endeavor.

 

A CHEF’S LIFE
Don’t Tom Thumb Your Nose at Me! Part 1

 

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.

 

Don’t Tom Thumb Your Nose at Me! Part 1
Vivian, Ben and the entire restaurant staff hustle to complete the preparations necessary for a luncheon at the Southern Foodways Alliance symposium in Oxford, Mississippi. At the center of Vivian’s meal is the Tom Thumb, a pungent and rich sausage stuffed into a pig’s appendix.

 

This program will encore at 11:30 pm

 

I’LL HAVE WHAT PHIL’S HAVING
Los Angeles

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond , as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Los Angeles
Tag along as Phil invites his LA friends, like Martin Short and Allison Janney, to his favorite spots around the city, including LA’s oldest farmers’ market. A taco truck crawl and visits to bakeries complete the tour.

 

I’LL HAVE WHAT PHIL’S HAVING
Barcelona

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond, as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Barcelona
Venture with Phil on a tapas crawl and even a vermouth bar. He’s also in for a lesson on jamon, Spain’s most prized culinary export.

 

I’LL HAVE WHAT PHIL’S HAVING
Paris

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond, as he learns from chefs, vendors, culinary leaders and style-setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Paris
Join Phil in the place he calls the “City of Sweets” as he indulges in some of the finest hot chocolate and football-sized croissants. He also searches for the best roast chicken and vegetable-centric dishes.

 

I’LL HAVE WHAT PHIL’S HAVING
Italy

 

Journey with Phil Rosenthal, creator of the TV series Everybody Loves Raymond, as he learns from chefs, vendors, culinary leaders and style- setters. Rosenthal visits the kitchens on and off the well-worn gastronomic path that keep traditions alive and create new ones.

 

Italy
Sit down with Phil as he feasts on a home-cooked meal at chef Nancy Silverton’s Umbrian home and indulges his inner caveman, roasting gargantuan steaks over hot flames and serving them up “barbarian style.”