We took the show on the road for a live event at the Hawaii Theatre Center in Honolulu. First, we spoke to Hawaii Public Radio’s Culture and Arts reporter Jayna Omaye and Chef Sheldon Simeon of Tin Roof Maui about Hawaiian cuisine’s unique mix of cultures. Then, James Beard award-winning chef Robynne Maii of Fête in Chinatown, Honolulu, and chef-owner of Mud Hen Water, Ed Kenney, explained how native Hawaiian traditions influence their cooking. And then, we talked to three legacy business owners about the importance of beloved local institutions in the food scene: Chris Kanemura, co-owner of Fujiya Hawai’i, Emma Bello, goat and dairy farmer at Sweet Land Farm, and Kevin Yim of Zippy’s. The live event at Hawaii Theatre was co-presented by Hawai‘i Public Radio and the Culinary Institute of the Pacific at Kapi‘olani Community College and sponsored by Hawaiian Airlines, Alohilani Resorts, and FarmLovers Markets.Broadcast dates for this episode:February 3, 2023 (originally aired)February 2, 2024 (rebroadcast)

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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