Haleiwa
Historic Haleiwa Town and Anahulu Stream Bridge (also known as Rainbow Bridge)
VegFest O‘ahu Celebrates Our First 3 Years
VegFest O‘ahu celebrates 3 successful years with this promo video. Watch local islanders share why this vegan event is changing their lives. Interviews also include the Mayor of Honolulu, Kirk Caldwell, Presidential Candidate, Tulsi Gabbard, and VegFest O‘ahu Producer Joy Waters.
Join us at our next festival on Sat., September 21, 2019. Complete lineup:
VegFest O‘ahu is a free festival offering education, vegan food, and entertainment. Activities include: cooking demos by expert chefs; speakers on health and environmental topics; a mouthwatering variety of vendors offering plant-based versions of local favorites and comfort foods; yoga and dance classes; lots of free product sampling and giveaways; sustainable fashion, and continuous live music. Thousands of people come to discover the many island resources that support plant-based living.
In 2019, our Co-Lead Sponsors are: Down to Earth Organic & Natural, and VEDGE Wholesale. Learning Kitchen Sponsor is: Adventist Health Castle. Supporting Sponsors: Kaiser Permanente, SKY Kombucha, Tania Fukuda New York Life, Vegetarian Society of Hawai‘i, Pono Home, Uncle's Ice Cream, and Sustain Hawaii (‘Ai Love Nalo).
VegFest Oahu’s mission is to offer the community a fun filled opportunity to experience the powerful benefits of choosing plant-based foods to: increase and maintain good health, contribute to a solution for climate change, and encourage compassion for animal welfare. We offer tools and inspiration to make following a plant-based diet easier and to build a supportive and engaged local, plant-based community.
VegFest O‘ahu is an opportunity for the public to learn practical ways to reverse disease and how our diet choices are linked to climate change. Our island state is vulnerable to rise in sea level and there is growing consumer awareness about animal agriculture’s high resource footprint and contribution to global warming. They’re coming to VegFest O‘ahu to learn more about how they can be part of the solution.
VegFest Oahu strives to be zero waste and plastic free and comply with guidelines to get certified as a Green Event by the Hawaii State Energy Office. We minimize waste by: prohibiting all vendors from bringing single-use plastic packaging to our event, requiring food vendors to use 100% compostable containers for on-site dining, prohibiting sales of water in plastic bottles and instead offer a free Filtered Water Refill Station.
Oahu (Hawaii) North Shore Drive by the ocean
STONEFISH - Most Poisonous Fish In The World Cooked 2 Ways!
Synanceia is a genus of fish of the family Synanceiidae, the stonefishes, whose members are venomous, dangerous, and even fatal to humans. It is one of the most venomous fish known. They are found in the coastal regions of the Indo-Pacific.
Despite their fearsome reputation, Synanceia are edible to humans if prepared properly as the protein-based venom quickly breaks down if heated, while raw stonefish served as part of sushi is rendered harmless simply by removing the dorsal fins, which are the main source of venom. The fish are considered a delicacy in many parts of Asia, including south Japan, south Fujian and Guangdong in China, and Hong Kong. In the Hokkien-speaking area, they are considered delicacies and good for health. The meat of Synanceia is white, dense and sweet, and the skin is also edible. They are usually cooked with ginger into a clear soup, and sometimes served raw as sushi or sashimi.
PBS Hawaii - HIKI NŌ Episode 613 | All-Oahu Program | Full Program V2
Premiere Airdate: March 5, 2015
This episode of HIKI NŌ is the program's first-ever all-Oahu show.
Top Story:
Students from Campbell High School profile Christian Jacob Nguyen, a Campbell High junior whose love of dance carried him through difficult times that included the divorce of his parents. As a member of the 96706 Dance Squad, Christian has found his passion and forged a second family.
Also Featured:
Students from Kapolei High School feature members from their school and from Waipahu High School partnering on a program that teaches special education students a valuable vocational skill; students from Hawaiian Mission Academy cover the creation of a mural at Kahuku High School that illustrates the dangers of methamphetamine use; students from Waialua High & Intermediate School spotlight the Mauli Ola Foundation, which gives children with cystic fibrosis a fun-filled and therapeutic ocean experience; students at Waipahu Intermediate School profile Bryson Manuel, a Waipahu eighth-grader with a passion for drawing; and students at Kalani High School tell the story of Riley Kishiba, an athlete-turned-robotics whiz who competed at the Japan Super Science Fair.
How To Ride A Razor Ripstick Caster Board Skateboard
Here is how to ride a Razor Ripstick Caster Board 2-wheeled skateboard. My son made this video on Christmas after getting the Razor Ripstick Caster Board as a present. It didn't come with instructions, but we figured it out. It is tricky to learn, but he managed to figure it out. Getting started rolling is the hardest part. To get rolling on the Razor Ripstick Caster Board Skateboard, make sure the board is facing forward, put your non-dominant foot on the front of the board and get it balanced upright. Next, push off with your dominant foot to get the Ripstick rolling, and then put that foot on the back of the board. To steer, use your back foot to press down on the side of the board on one side or the other, which twists the spring in the middle of the board and changes the direction you're traveling. The Razor Ripstick is fun to ride. It isn't as fast or practical as a skateboard, but it's fun to play with.
Pig Farm Documentary by OneProduction
Another Short Version:
This is our documentary that we shoot during our final semester in Han Chiang College. The pig farm is located in Gertak Sanggul, Penang.
It is a big challenge for us to shoot such documentary due to the smell and etc.
By shooting this documentary, we had gone through all the process especially the cruelty one especially when they are going to be sold off.
Pigs are an intelligent creature in this world, they know what is going on, they know everything, they able to recognise your face.
However, we would like to thank everyone who appreciate our effort.
Enjoy ^^
Polynesian Cultural Center Luau: How to Cook a Pig in an Imu
►More about how to cook a pig in an imu:
When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand.
For each of the island nations, they’ve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii it’s called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking.
In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep.
After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food.
The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor.
*During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own.
Polynesian Cultural Center:
Music in this video courtesy of Audio Network
By Mark Wiens and Ying Wiens: & &
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76th Commemorative Ceremony on December 7, 2017
The 76th National Pearl Harbor Remembrance Day Commemoration, themed Rising to the Challenge, remembers a nation rising to the challenge to create a peaceful and free Japan and Western Europe, Dec. 7, 2017, at World War II Valor in the Pacific National Monument's Pearl Harbor Visitor Center in Honolulu, HI.
For photos of this ceremony, please go here:
LONGSTORY SHORT WITH LESLIE WILCOX: James Kauahikaua | PBS Hawaiʻi
Original Air Date: Tues., April 26, 2016
James Kauahikaua has witnessed some of the planet’s most awe-inspiring spectacles as a geophysicist at the Hawaiian Volcano Observatory on Hawaii Island. While his research frequently leads him dangerously close to molten hot magma, a dire cancer diagnosis may have been his most humbling encounter yet.
Joey _Kingfish_ Stribbling sings _I Won't Hurt You Anymore_.flv
Joey Kingfish is one of the original Motown Records musicians who has written ,produced and accompanied many of Detroit's greatest known and little known Detroit artists and record labels,such as The Temptations,Four Tops,Freida Payne,Edwin Starr,The Supremes,The Debonaires,The Holidays,The Originals,The Fantastic Four,Jimmy Ruffin,Brenda Holloway,Mary Wells and many,many others.Fish is one of the original members of The Original Historical Music Society of Detroit,and a member of The Detroit Historic Musicians Association.This vocal group Detroit's Finest was the brainchild of Francisco Frank Garcia II,and includedThe late Carlis (Sonny) Munro of The Playboys and The Falcons,Calvin Dhaak Stephenson of The Magic-Tones & The Undisputed Truth,Joey Kingfish Stribbling,and myself:Francisco (Frank) Garcia II.Tommy (Storm) Hester of The Fabulous Peps was also a member ,but left the group because of personal obligations.Detroit's Finest became The Falcons shortly thereafter (minus Kingfish).All instrumental tracks recorded and produced by:Francisco (Frank) Garcia II @ Time Warp Media tm
Aggressive Tow Truck Operator Waits to Pounce in McDonald’s Parking Lot
Are predatory tow truck drivers lurking in parking lots, waiting to take your car right out from under you if you leave it for just second? Inside Edition got a tip from a viewer about one particular towing operation patrolling a McDonald’s parking lot in Brooklyn, New York. The tipster said he repeatedly saw cars getting hauled away within minutes of drivers leaving their vehicle to run a quick errand. So Inside Edition left cars as bait in the McDonald’s parking lot and set up cameras to see what happened.
Skateboard Parkour in 8k - Streets of San Francisco!
Watch the behind the scenes here:
Super big thanks to Gillette for making this video happen. Sign up for their new Gillette On Demand service for easy blade delivery: You can text to order the blades you want as you need them, or set up a subscription for regular deliveries with big savings.
The AMAZING athlete featured in this video is Jose Angeles. One of the most talented people we have ever worked with by far. Go follow him right now!
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Music: Queens and Kings by MALAKAI (Featuring Fingazz)
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Bike Parkour 2.0:
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Go buy yourself some nice new threads!
Film by Devin Graham in 8K on the RED Helium with the Devin Graham Signature Series Glidecam.
Edit by Devin Graham using Adobe Premiere Pro CC.
Sound Design by Dan Pugsley. Dan.pugsley@gmail.com
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For business inquiries ONLY, contact me here: devinsupertramp@gmail.com
Skateboard Parkour in 8k - Streets of San Francisco!
FOOD REVIEW: Rakhine SEAFOOD Feast in Yangon, Myanmar - Tiger Prawns BBQ and Delicious Crab!
Probably one of the most well known restaurants in Yangon, Myanmar, is Minn Lan. Read the full post here:
Minn Lan is a restaurant in Yangon, Myanmar, that specializes in serving seafood from the Rakhine state of Myanmar (it’s the state that runs along the western coastline of the country). When I asked in a video, here on my YouTube channel, about where to eat on my recent trip to Yangon, Minn Lan was a suggestion I received a number of times - so I made it a point to eat there.
There are a number of Minn Lan restaurant locations throughout Yangon, but we went to the location along the Inya Lake, on Parami Road. The menu is pretty easy to order from as it’s written in both English and Burmese, and there’s also tempting photos to help order. The ordering wasn’t hard because of the English, but it was mainly hard because there were so many choices! Basically they have every type of seafood you can imagine, cooked in numerous different ways.
I probably got a little overly excited, and Ying and I ended up ordering probably a bit more than we should have. The first thing we ordered was a plate of tiger prawns BBQ. The giant prawns were skewered on sticks, and then grilled (but to me they tasted sort of deep fried?), so I’m not sure exactly how they were cooked, and served with a pile of deep fried garlic on top. After peeling the prawn, I then dipped it into the green chili sauce, and it was delicious. The prawn was juicy and meaty, and the sauce was spicy and salty.
The manager who took our order, suggested we try the Rakhine style noodles, so I did resist. I decided to order the soup on the side, and the noodles came cold (which was a surprise to me at first), along with pieces of fish cake, a fish soup on the side, and garnished with sprigs of cilantro. It was quite tasty, but I think I would have liked it hot instead of cold.
Moving on, I also ordered squid stir fried with garlic. There was so much garlic in the dish, and it was almost caramelized onto the squid, and blackened. It really kind of tasted like candied squid. It was quite tasty, but maybe a little one the sweet side for me. Probably the ultimate dish or our meal was the Rakhine style curry crab, a huge plate of crab stewed in a sour and spicy sauce. What I immediately loved about it was that it wasn’t oily at all. The curry sauce was thickened with an egg, and it had a wonderful sour and fresh flavor to it. Along with the crab, there were cucumbers, carrots, onions, and a few other assorted veggies. The crab was sweet and meaty, and the sauce went well with it.
Finally, to wrap up our order, I decided to get a pomfret fish, curried in Rakhine spicy style. I had no idea how it was going to be, but it turned out to be one of my favorite dishes of the meal. The fish was first fried, and then topped in a curry sauce that was mostly tomato and onion based. It was salty, and so good. After all the food came I realized that I didn’t really order any vegetable dishes, I so decided to order a plate or Rakhine salad (not sure the exact name, but that’s what it was called on the menu). The salad was a combination of a vegetable like morning glory, plus lots of mushrooms, and a sprinkle of sesame seeds. It was a wonderful vegetable dish to go with all the Myanmar seafood dishes.
I fully enjoyed our meal at Minn Lan restaurant in Yangon. The food and the service was both wonderful, and I thought the prices were very good value. Even in Bangkok, for what we ordered, the price could have been double.
Total price for everything - 20,000 Kyats ($20.13)
Address: Parami Road, Yangon, Yangon Region, Myanmar
Open hours: 11 am – 9 pm daily
Music in this video is from AudioNetwork.com
Thank you very much for watching this video, I hope you enjoyed it.
Mark Wiens is an eater at: &
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