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The 5W’s with Daniel Anthony of “I Am Hāloa”

Monday, March 24th, 2014

Image by Aaron Yoshino

Contrast: Who is Hāloa and how is this icon of Hawaiian culture manifested into this project?

Daniel: Hāloanakalaukapalili is the ancestral name of the first child of Wakea and Hoʻohokukalani. Their child did not survive after birth, and from the spot of his burial came forth the first kalo plant. Their second child Hāloa became the first living Hawaiian from whom all Hawaiians have descended. In their relationship, each brother in his own way cares for the other and in so doing creates a perpetual, sustainable, healthy, rich lifestyle. As the three young women involved in this film seek out what it means to say “I am Hāloa,” they will explore their genealogical, practical and cultural connections to Hāloanakalaukapalili.

What is the difference between pa’ia’ai and poi?

Poi made in the kupunaʻs days was based on a recipe for food preservation. The ancestral recipe for poi first requires making paiai then mixing the pa’ia’ai with water to make poi. For folks today, the question between the difference between poi and pa’ia’ai is this: Commercial Poi is usually from “purple taro” and based on Department of Health Food Code is regulated based on the amount of “solids vs. water” in the finished product. Pa’ia’ai is based on different family techniques and is made from almost any type of Hawaiian kalo grown in backyards and valleys across the islands. pa’ia’ai is the term generally used for hand-pounded, undiluted kalo wrapped in ti leaf.

Where did you learn how to ku’i kalo?

My first experience with ku‘i‘ai was when i was 12 and my father started to work at Ka‘ala farms in Wai‘anae. He was introduced to ku‘i‘ai by community educators Eddie Kaanana and Walter Paolo. Today, I learn something different every time I sit down to ku‘i. Paying attention to the kalo, the board and the stone that I use means gaining something new in every encounter with Hāloa.

Why is the slow food movement important to the people of Hawai‘i?

Healthy, sustainable food is grown using practices that benefit the surrounding community, farms and families. This takes time and the slow food movement really helped to identify the needs of the farm to table movement by taking a two-fold approach: one being highlighting the practices of eating slow food and the other focusing on policies that enable slow food to grow. The food industry in Hawai‘i is one of the largest growth potential industries—as more people begin to value eating from the place they live, the practices that will ultimately help us to live abundantly as an island community will grow.

When will the “I Am Hāloa” 90-day journey of self-discovery under the guidance of their kumu and kalo ku’i practitioner begin?

The journey that Lahela, La‘ahia and Tayler began on February 18, and the girls recently celebrated the 30-day mark. Since their challenge began, they have inspired some of their siblings, parents, classmates and teachers to take the challenge alongside them.

Sriracha Ketchup

Thursday, March 20th, 2014

Regular ketchup is for boring people. Sriracha everything. Forever. Sosu mixes their own blend of Sriracha chili sauce together with ketchup, combining two of some of the most popular condiments around.

[via theawesomer]

“I am Hāloa” Trailer

Thursday, January 23rd, 2014

I am Hāloa Official Teaser iamhaloa.org from Haloa Nakalaukapalili on Vimeo.

At the heart of this story is a plant known as kalo or taro, which has nourished the Hawaiian people for hundreds of generations. “I am Hāloa” is a feature-length documentary film produced by Laukapalili Films, about the importance of this plant to Hawaiian identity and culture. The film tells the story of Hāloa, the original Hawaiian, and his relationship to the traditional Hawaiian food staple derived from kalo, commonly known as poi.

“I am Hāloa” tells the story of three 17-year old Kamehameha high school seniors, Lahela Paresa, La’ahiahoaalohaokekaimalie Kekahuna and Taylor Anne Meali’i Fitzsimmons, who embark on a 90-day journey of self-discovery under the guidance of their kumu and kalo ku’i practioner, Daniel Anthony. Together they will travel throughout the Hawaiian Islands to better understand their ancestry and to re-establish a lifestyle link to the first Hawaiian, Hāloa. For 90-days they will commit to cultivating, harvesting and eating kalo (taro / poi) for three meals a day. During these 90-days the young women will travel from Oʻahu to Kauaʻi, Maui, Molokaʻi, Moku o Keawe, Kahoʻolawe, and Lānaʻi to learn from some of the most respected leaders in Hawaiʻi about the past, the present, and the future role that Hāloa could play in guiding the people of Hawaiʻi.

“I am Hāloa” will explore the inherent values and conflicts that come with incorporating Hāloa into modern lifestyles and the innovative, savory new ways this ancient, sacred food is revolutionizing global cuisine through a sustainable kalo culture. These three young women will work with several of Hawaii’s top slow-food-minded chefs who believe in cooking with fresh, locally-sourced ingredients. Chefs include Lee Anne Wong, Ed Kenney, Mark Noguchi and Andrew Le, who are committed to incorporating pa’i’ai into the menus of their progressive kitchens.

“I am Hāloa” is currently in its kickstarter fundraising campaign and is encouraging the people of Hawaii to help create this film. Production with the Kamehameha seniors is slated to begin February 2014 kicking off the 90-day “Hāloa Challenge” and inter-island exploration. Summer 2014 will be dedicated to post production and “I am Hāloa” anticipates premieres in world-renowned film festivals in Winter 2014-15.

Congratulations, Pastry Chef Elise MacClean!

Saturday, September 28th, 2013

Image by Luke Aguinaldo

The North Shore’s Elise MacClean won the inaugural Freshly Baked at Fresh Cafe on Saturday. Waiola coconut water was the featured ingredient of the month, and Eilse used it to make her “North Shore Tart.” She believes in the value of farm-to-table cooking and used ingredients from her backyard to create the pastry. For winning the bake-off, Elise’s “North Shore Tart” will be sold at Fresh Cafe for the next month. She also received a cash prize and a box of Waiola.


Sunday, September 15th, 2013

SAMSARA food sequence from Baraka & Samsara on Vimeo.


Freshly Baked

Monday, September 9th, 2013

Starting Saturday September 28th.
Then every following 4th Saturday of the Month.
Get Baked!

Fresh Cafe
831 Queen St
Honolulu, HI 96813

Jack Johnson x Kelly Slater x Ed Kenney x Kimi Werner featured on Bon Appetit

Thursday, June 20th, 2013

TASTE: Grand opening in Kaka`ako this Saturday with Chef Mark “Gooch” Noguchi

Friday, October 26th, 2012

Gooch will be serving up some goodness made with Aloha on Saturday.

A new addition to the booming Kaka`ako district aims to create a new table that flips the traditional restaurant model upside down. It’s not a restaurant, it’s not quite a pop-up, it’s more of a venue for everything food. TASTE, Hawaii’s first “Food Venue” is set to open this Saturday, October 27th at 6pm. TASTE will be under the direct supervision of Chef Mark “Gooch” Noguchi. TASTE’s trio of young business collaborators include Street Grindz creators of Eat the Street, Poni and Brandon Askew; Under My Umbrella, owned and operated by Amanda Corby and Pili Hawaii, a food group recently co-founded by Chef “Gooch” and Corby. The diversity of this crew’s talent offers a powerful yet well balanced plate.

TASTE’s daily breakfast and lunch menu will feature many of the familiar faces eaters are used to seeing from a lunch truck window or at Eat the Street. During the day expect to find a delicious mix of popular food truck owners, street food vendors and pop up restaurants serving up their own twist on fast, affordable, fresh food.

“This is a great opportunity for Hawaii’s food entrepreneurs to have a chance at operating a brick and mortar space without all the risks involved in opening up one of their own” says Poni Askew. Our goals to provide them with a space and the training and knowledge needed to survive in this tough industry.

TASTE will feature a combination of in-house special series meals created by Chef Gooch intermixed with pop-up meals created by guest Chefs. For dinner, think a restaurant turned dinner party. Dinner will be served five days a week (Monday- Sat.) with a fixed menu that will change each day. The menu changes, the chef changes and sometimes so will the furniture.

Most always, there will be a set menu, pre-purchased reservations and an intimate group of diners sampling the featured chef’s latest experiment. Chefs already in line to fill the space include Leanne Wong of Food Network’s ‘Unique Eats’, Miso & Ale, and Pig and the Lady.

On the surface, TASTE is a “Food Venue” most easily explained as a permanent pop-up, just simpler because it’s always in the same location. In addition to the eclectic menu, TASTE will also be an open resource and hub to aspiring and ambitious food entrepreneurs.

TASTE will offer cooking classes, Chef demos, tastings, and culinary specific skills training. From workshops such as small-business insurance practices to marketing and sanitation skills, Taste will provide continued education for those interested in legitimizing their food businesses.

“Pop-ups” often get the reputation of representing creative-minds flying under the radar to avoid legal responsibilities and costly fees, but through TASTE, we want to help people interested in the culinary world educate themselves and one another before going all in,” says Corby.

Taste is slotted for their official Grand Opening on Saturday, October 27, 2012. To celebrate the evening Chef Mark Noguchi will be serving up a delightful nibbles along with peers from Pig and the Lady and Sweet Bread. A limited amount of tickets will be available for $45 and can be purchase on their website. For Taste’s hours, food calendar and future events visit www.tastetable.com. You can also follow them @tastetable on Twitter and Facebook. Taste is located at 667 Auahi St in Kaka’ako next to Whole Ox Deli.

The 5 W’s with Mark Hayashida

Monday, October 1st, 2012

The catering/pop-up duo better known as HayaHon, was founded by Kauai native Mark Hayashida and Johnny Honda from the Solomon Islands. Together they bring modern Japanese cuisine with an island touch to the Bay Area drawing inspiration from their heritage and cultural influences.

Mark Hayashida
Founder & Partner of HayaHon
URL: Hayahon.com
Twitter: @Hayahon

Lindsay: Who inspired you the most when it comes to your career?
Mark: My grandpa, Harry Miyake, used to own a couple of restaurants on Kauai and during the summers I would work at his restaurants and I really enjoyed it. My grandpa would cook with ingredients like opihi, his food was absolutely amazing and I loved everything my grandpa did. After studying law at UC Davis, I would remember the times I would cruise back to Hawaii during the summer time to help out my grandpa & how much I always enjoyed it. So I wanted to see if there was something more to it. At first my mom second guessed my new career choice because she knew what the lifestyle was like for someone who owned a restaurant, but I still wanted to do it anyways.

When did you make the big move to the Bay Area?
I moved to the mainland with my family when I was 15 to Sacramento. It is also tradition in my family to send us off to college in the mainland to see if we can learn to adapt. Life in San Francisco is so different, you either love the place and the many opportunities it provides or you end up missing home because of familiarity. By being here in the mainland, I got the opportunity to go to UC Davis and start my own business.

What motivated you to get out there and start your own business?
Any chef inspires to own their own business. I paired up with Johnny Honda who also understands Hawaii culture & now have the opportunity to teach people about what it means to be a part of a business that is based off of family morals, which is how a lot of Hawaiian businesses are ran. Being from Hawaii also helps you to surpass a lot of avenues that it takes to get to know someone on an even playing field, but having that Hawaii connection makes the process so much faster, there’s an instant connection. For example my fish vendors Henry & Chris, Henry is from Hawaii and Chris travels to Hawaii often so they both understand the culture therefore it was easy to make a connection.

Where was the first place HayaHon made its debut?
HayaHon made it’s first appearance at Mercury Lounge on Valentine’s day. My roommate Johnny and I have always talked about getting together and starting a business; he’s passionate about catering and I have 12 years of experience of working in the restaurant industry. One night, a friend of mine called me up because she needed some sushi chefs to come in to give a different element to an event they were throwing at Mercury. All of it was very nonchalant and everything kind of just fell into place since then. We were two different chefs who came together one night and realized that this could actually work. Johnny was also the one who came up with the name, it’s the first part of our last names smashed together. HAYAshida + HONda = HayaHon. Cool right?

Why bring Hawaiian/Japanese cuisine to the Bay Area?
There is heritage in the food we make. It’s a melting pot of all these different things, but based off of what Hawaii has to provide. There are such strong staples of Hawaii when it comes to food. Like when people visit Hawaii, they remember the ABC Store, Waikiki Beach & the food. The things people eat for the first time in Hawaii becomes part of a memory & it’s great to bring those memories back to them here in San Francisco. It’s more the opportunity than anything else, the opportunity to recreate memories.

Text, interview and photo by Lindsay Arakawa, our newest online contributor, a Hawaii transplant living (and hustling) in San Francisco. More on her later.

Pineapple Ice Fashion Show at the Honolulu Night Market

Saturday, September 29th, 2012

Tonight Saturday September 29th is the first annual Honolulu Night Market at Kakaako. Our homegirl Pineapple Ice is putting together the Fashion Show for the night. I will be at R&D helping out with our mini MakkuroMakkuro pop up. Come join us in the fun. The event runs from 7pm-12pm. Dont miss the fashion show at 9!