In this episode, the Honolulu Theatre for Youth explores the Hawaiian concept of Pono and ʻAi Pono (healthy eating). Special guests, the Noguchi family, emphasize the importance of understanding where food comes from and how to treat ingredients with respect. Not just for kids!
Programs
James Beard Foundation:
Chef’s Boot Camp For Policy and Change
Kapiolani Community College:
Hawai’i Cook Apprenticeship Program
Cooking Classes and Culinary Camps
Kupu Hawaiʻi:
Dipping Spoon Foundation:
A scholarship opportunity for indigenous or black female aspiring chefs between 18-26 years old.
Become a food and farm leader in your community.
Podcasts
(Find on Spotify and Apple Podcasts)
Home Cooking with Samin Nosrat
Books
The Limu Eater by Heather J. Fortner
Blood, Bones And Batter by Gabrielle Hamilton
In Defense of Food by Michael Pollan
Hawaiʻi Regional Cuisine by Samuel Hideo Yamashita
Kau Kau: Cuisine and Culture in the Hawaiian Islands by Arnold Hiura
Grain of Truth by Stephen Yafa
Nourish: The Revitalization of Foodways in Hawaiʻi by Gillian Bostock Ewing and Clare Gupta
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
Setting The Table by Danny Meyer
The Apprentice: My Life in the Kitchen by Jacques Pepin
The Ethical Butcher: How To Eat Meat in a Responsible and Sustainable Way by Berlin Reed
The Omnivore’s Dilemma by Michael Pollan
The Physiology of Taste by Brillat-Savarin
The Third Plate: Field Notes on the Future of Food by Dan Barber
Culinary Enrichment