Radio Mojo- the Podcast.

Honolulu Fish , Wailua Goats, Locally farmed beef ...all kinds of suppliers, growers, producers and farmers gathered at ChefZone a week ago to celebrate King Foods.  Established in Hawaii as a meat distributor in 1975, King Foods  has become a leading multi-line food purveyor to hotels and restaurants throughout the islands and is known for its gourmet products... listen in to hear a selection of interviews with experts in their fields. 
And for more information on the gourmet line of products carried by King Foods and ChefZone look here : 
http://www.kingfoodservice.net/
http://chefzone.com/

We are nothing if not diverse. In our new format we have Nick Rolovich talking about how he unwinds after a UH football game, and Rick Lilley, Director of Wine for 12th Avenue Grill with recommendations for poke and other tailgate favorites...
Every Thursday 9 am ESPN Honolulu 92.7 FM and 1420 AM 

We're doing something different for football season - still Radio Mojo, but with a bit of a boost ; Radio MoJo PLUS brings you the best of eating, drinking, and living in Hawaii, with a lot of sports thrown in. 
To start off the first show, we invited one of our favorite people to join us in studio - June Jones . 

Hope you enjoy this fun hour with Coach Jones - and a little bit about Honolulu Beerworks, Glen Grant Whisky and more.... 

Radio MoJo PLUS .... tune in to  ESPN HONOLULU 92.7 FM and 1420 AM on Thursday Mornings at 9 am see who joins us next ....

A conversation with Chef Andrew Le is one of our favorite things. In this episode, Andrew chats with Jo about his heritage and the inspiration that keeps him moving forward. 
They take a culinary path through food memories, unforgettable dishes and the magic that can recreate an experience with a single sip of broth. Andrew also describes, in part, the creative process - that combination of art and culinary skill that comes together to create new dishes. 
And, in authentic Pig and the Lady style, we chatted in the upstairs dining room, amidst preparations for a banquet. Enjoy the clanging of pots and the chatter of kitchen staff in the background! 

Wine maker partners  Alex Krause and John Locke first met working with the inimitable Randall Grahm at Bonny Doon. No surprise then  that  while their Birichino wines have garnered national and international acclaim,  they have kept a refreshing sense of perspective in an industry that all too often takes itself way too seriously. 
Birichino is the Italian word for 'naughty'. After a conversation with Alex you get the impression that 'naughty' is always lurking in the background. 
Enjoy! 

Jo

Keith Endo began a love affair with all things Italian more than a decade ago and has taken time to travel to Italy whenever the muse inspires. This summer his travels took him ( and his boss, D K Kodama) on a gourmet journey  to Rome and Naples, discovering restaurants both great and small and furthering his understanding of what makes Italian food so special.
Minimalist ingredients and light, effortless 'sauces' have also resulted in new wine pairings courtesy of Master Sommelier Chuck Furuya.
Not the structured food trips he usually takes with  the Kodama restaurant team, where they can eat in up to 6 restaurants a day, this trip left time to absorb... "This time we didn't make reservations, we just went where we felt like eating and enjoyed the culture, " says Endo, who is already planning his next trip to Italy .
"Our dishes are not traditional," he explains of the new menu "we're in Hawaii, not Italy, so we don't have access to the same ingredients or culture, but this is our interpretation of Italian food and the people we meet on our travels."
There are 8 new menu dishes - one of chef's favorite is a pesto dish, from Liguria. "You can taste the soul in the pesto in Liguria," he says, "It changed how we make the dish."
All new Italian inspired dishes are now on the menu at Vino : Check them out here https://vinohawaii.com/

James Webb owns and operates Ali'i Coffee . He chats about his 'dream of opening a coffee shop' from when he was still in high school. 
Passionate about coffee, roasting and the source of beans, James brings an enthusiasm and energy to the industry. 
"I think my dad putting coffee in my ice cream when I was about 14 had something to do with it," he says explaining his passion. 
https://www.aliicoffee.com/

Bobby Farias believes that whenever possible, the food eaten in Hawaii should be born, raised, and processed in Hawaii. By nurturing animals naturally on vegetative forages, handling them humanely, and butchering them locally, it's more than just beef that stays in Hawaii. The movement Freas ( a champion roper and third generation cattleman) heads sees a sustainable future for ranchers, for farmers,  and for Hawaii's people. In conversation with Jo,  Bobby shares his passion and vision for Kunoa and for an agricultural landscape where farmers thrive, there is stewardship of the land and a truly holistic approach to sustainable living.

Here's where you can find Kunoa Beef:
https://kunoacattle.com/where-to-buy
and here's where you can find more about Kunoa: 
www.kunoacattle.com 

Bryan Mayer has been at the forefront of the craft butcher movement in the US since his days in Brooklyn. He has been featured in and written for Food & Wine, Bon Appetit, Saveur, Esquire, Men's Health, appeared on Tasting Table, Eater, Jezebel, and was a contributing writer for Food Republic. He has  lectured and conducted workshops with the James Beard Foundation  The American Lamb Board, and the Culinary Institute of America, in addition to working with farmers, slaughterhouses, and processors, throughout the US. Bryan  moved to Hawaii to join the Kunoa Cattle Company in their sustainable mission to have beef born, raised and processed locally. Here he joins Jo in a conversation about the importance of grass fed beef in Hawaii - and how to get the most out of the cuts you buy.
You can find out more here : kunoacattle.com and buy Kunoa beef here : 
https://kunoacattle.com/where-to-buy

A series of short informative interviews on the mind-body connection and how it relates to pain.