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  • NEW RELEASE: Campaign Hawaii - An Inside Look at Politics in Paradise

    CH_BannerOn the eve of 2016’s hotly contested state and national elections, Watermark Publishing of Honolulu announces the release of Campaign Hawai‘i: An Inside Look at Politics in Paradise by political veteran Rick Tsujimura.

    Click to enlarge

    For more than a half-century, Tsujimura has been one of the true believers who work behind the scenes to get out the vote—the campaign staff and volunteers who canvass neighborhoods and stuff envelopes and hold signs at the side of the road, tirelessly supporting their candidates during election season. In Campaign Hawai‘i, Tsujimura shares stories of life on the campaign trail—the backroom strategizing, ethnic voting and mud-slinging, the exhilaration of victory and the disappointment of defeat on election night. It’s an inside view sharpened by Tsujimura’s long years spent toiling in the trenches for Jack Burns, George Ariyoshi, John Craven and Ben Cayetano, and running campaigns for Eileen Anderson, Arnold Morgado, Jeremy Harris, Randy Iwase, Neil Abercrombie and Kirk Caldwell.

    “I hope these stories bring some life to events that voters may have heard about, but whose details have faded with time,” the author says. “This book is not so much a historical account of events, but a record of the lessons learned during my years of exposure to the political process in Hawai‘i.” Campaign Hawai‘i is a primer for campaign workers and candidates alike, and a great read for anyone who follows politics, Hawaiian-style. “With equal measures of intelligence and humility, Tsujimura explicates both victories and defeats. Students of politics, take out your notebooks and sharpen your pencils,” advises Dan Boylan, Emeritus Professor of History at the University of Hawai‘i − West O‘ahu.

    BNBookFairVoucher_CHRick Tsujimura earned a Bachelor of Arts in political science from the University of Hawai‘i and a Juris Doctor from the Loyola Law School. He is of counsel to the law firm Ashford & Wriston and serves on the boards of the Queens Health Systems, the East-West Center and Global Hope Networks International in Geneva, Switzerland.

    Talk campaigning with Rick Tsujimura at his first book signing event at Barnes & Noble, Ala Moana, on Thursday, December 1, from 5 p.m. to 6 p.m. A portion of sales during the evening will be donated to PBS Hawai‘i. Mention Campaign Hawai‘i or bring in a copy of this voucher.


  • FOOD FRIDAY: Chef Eric Leterc's Farmers Market Heart of Palm Salad

    Happy Friday, everyone! Today, we're sharing a fresh farmers' market recipe from Chef Eric Leterc of The Pacific Club. This refreshing salad is perfect for summer, when tomatoes, avocado and basil are abundant.

    Originally featured in The Hawaii Farmers Market Cookbook: Vol. 2 - The Chefs' Guide to Fresh Island Foods.

    Heart of Palm Salad by Eric Leterc. Photo by Adriana Torres Chong. Photo by Adriana Torres Chong.

    Heart of Palm Salad

    by Chef Eric Leterc, The Pacific Club

    • 2 cups heart of palm
    • 10 cherry tomatoes, cut in half
    • 10 grapefruit sections
    • 1 avocado, peeled, seeded and cubed
    • 10 whole fresh basil leaves
    • 4 tablespoons extra virgin olive oil
    • 6 tubular chives, sliced
    • Juice of a whole fresh lemon
    • Salt

    In a bowl, combine heart of palm, tomatoes, grapefruit, avocado and basil leaves, tossing gently. Drizzle with olive oil and toss again. Add lemon juice, chives and salt to taste and toss again. Transfer to serving plates.

    Serves 2

    Tips from Chef Eric

    • Heart of palm is the core of the peach palm, cultivated on Hawai‘i Island. It has a delicate flavor, so you want to keep the preparation simple and complementary to the product. This salad is refreshing and healthy; I hope you enjoy it!
    • There are two ways to cut heart of palm. The bottom, thicker part can be sliced thin and cut into crunchy matchsticks. For the top part, insert a knife lengthwise along the heart and remove the outer layer. Then simply slice the heart of palm into tender rounds.
    • There are two kinds of chives—flat ones, known as Chinese chives, and round or tubular chives. Chinese chives are used more like a vegetable, while round chives are incorporated into salads for their flavors or used as an herb garnish.

    For more delicious, fresh recipes from 18 of the Islands' top chefs, using ingredients straight from our local farmers markets, pick up a copy of The Hawaii Farmers Market Cookbook: Vol. at our online store. Royalties go to the Hawaii Farm Bureau Federation to protect, advocate and advances the social, economic and educational interest of our diverse agricultural community.

    The Hawaii Farmers Market Cookbook: Vol. 2
    by The Hawaii Farm Bureau Federation
    Edited by Joan Namkoong
    Softcover, spiral bound; 152 pp.




  • Fall for this Seasonally Hued Rice Recipe: Macadamia Nut Rice by Chef Goran Streng

    WildRiceFactThis tasty orange- and black-flecked rice dish will fit right in, color-wise, at your Halloween or fall party this year.

    For more rice recipes and knowledge, pick up a copy of The Hawai‘i Book of Rice by Cheryl Chee Tsutsumi. 101 "rice-ipe"s are broken into six categories: Appetizers & Snacks; Salads; Fried Rice; Entrees; Side Dishes and Sweets.

    Macadamia Nut Rice

    Recipe by Göran Streng, Chef/Owner, Tango Contemporary Cafe, O‘ahu
    From The Hawai‘i Book of Rice

    Macadamia Nut Rice by Chef Goran Streng Macadamia Nut Rice by Chef Goran Streng, as featured in The Hawaii Book of Rice. Photo by Adriana Torres Chong.

    2 Tbsp. olive oil
    1/4 c. diced fresh shiitake mushrooms
    1/4 c. diced onion
    1/4 c. diced red bell pepper
    1/4 c. diced carrot
    1/4 c. diced long eggplant
    1 tsp. minced ginger root
    1 tsp. minced garlic
    1/4 c. cooked wild rice
    2 c. hot cooked basmati rice
    1/4 c. toasted and diced macadamia nuts
    1 Tbsp. mirin
    1/2 Tbsp. hot bean paste
    3 Tbsp. chopped fresh herbs (thyme and parsley)
    Salt and pepper to taste
    2 Tbsp. butter

    In a large sauté pan over high heat, add oil and sauté diced vegetables, ginger and garlic for a few minutes. Add wild rice and sauté until heated through. Mix in hot basmati rice, macadamia nuts, mirin, hot bean paste and herbs. Season to taste. Fold in butter before serving.

    Serves 4.

  • Mom & Pop Stores

    Like movie sets from a bygone era, small mom-and-pop stores still dot the local landscape, from quiet country roads to busy city streets on every Hawaiian island. The “newer” ones—simple cinder block structures—are themselves mid-century relics. The original plantation-era stores are truly vintage wooden buildings, well worn with age. …People fondly remember patronizing these stores as children entering a dream world filled with cold sodas, ice cakes, candies, pastries and ice cream. Popular snacks included: Tomoe Ame, milk candy, button candy, rock candy, dried abalone, Bazooka bubble gum, dried ika (squid), sour lemon and ginger chunks. Some stores specialized in shave ice or various types of “crack seed” stored in large glass jars. One’s purchase was placed into a small brown paper bag that old-timers would always lick to enjoy the last bit of salty goodness off of the insides of the bags. Some stores even had wooden porches and benches out front where customers could sit and enjoy a cold soda, ice cream or shave ice, and talk story.

    —Arnold Hiura, From Kau Kau to Cuisine: An Island Cookbook, Then and Now

    Photo: Paauilo Store, Highway 19, Hilo by Dawn Sakamoto Paiva Photo: Paauilo Store, Highway 19, Hilo by Dawn Sakamoto Paiva

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