Advertise on podcast: Radio Mojo- the Podcast.

Award-winning chef Craig Miller is the owner of a restaurant in the idyllic setting of St Monan's, Fife. https://www.16westend.com/craig-millar Working with small producers, farmers and fishermen, he brings a sense of place to a restaurant perched quite literally  on the edge of Fife's  scenic coastal route. "I'm not using local stuff just because it's local," says Chef , " We use it  because it's the best we can find." Here's a quick conversation with Chef Miller on  the importance of great ingredients and getting the small things right.  Enjoy! 

Chef Roberta Hall-McCarron is an award-winning Scottish chef and the owner , along with husband Shaun McCarron, of The Little Chartroom in Edinburgh. About to open her second restaurant, she takes some time to chat about her menu, working in 'a tiny kitchen' and sourcing amazing local ingredients from fishermen, farmers and even a forager. "It's hard to believe that so many of our ingredients come from just down the road," she says.  Innovative and creative, Hall-McCarron's flavors speak of the Scottish land and sea ,with a passionate, seasonal embrace. 

David Gorman started exploring the world of Vegan food after he met his wife. By adjusting to adjusting to a meatless diet, he realized that the flavors he'd always loved didn't have to change. Vegan City is now open on Kapahulu Avenue and creating a stir. And Tim Golden joins us for a regular chat about beer.. Father's Day is just around the corner and the team at  The Village  have a ton of suggestions for Summer sipping - and for gift packs that appeal to novice and educated drinkers alike . 

Hawaii International Film Festival Creative Director Anderson Le on this month's HIFF offering, EAT. DRINK. FILM . Watch here and eat along with. some exceptional movies now through the end of the month.. And learn more about the marvelous Ulu ( breadfruit) at eatbreadfruit.com where you'll also find a bounty of recipes and  creative ways to introduce more Ulu into your diet.  Enjoy! 

Once Kyle Reutner and the founding team at Ko Hana Rum discovered the depth of Hawaiian heritage sugar cane history , there was simply no doubt that they'd be able to share not just a distillery with Hawaii, but a sense of place and an agricultural industry that showcases sugar cane in a whole new light.   800 years before rum was being celebrated in Barbados, Hawaii already  had hundreds of varieties of sugar cane growing on the islands.  Listen here for more on the incredible story of Ko Hana Agricole Rum 

There's a lot to love about this conversation with Heather Lukela - the talented baker/owner of Slice by HB Baking.. with a passion for baking that started early, Heather worked her way through some of the top kitchens in Hawaii before starting Slice - to critical acclaim. " Being furloughed during the pandemic gave me the opportunity to really launch the business," she says of the bakery she swore she'd never start. " Hell, no... I NEVER wanted to open a bake shop  or have my own place," she laughs. Lucky for us she changed her mind. You can find Heather and her ice cream slices within Jolene's Market https://www.instagram.com/slicebyhbbaking/

We so loved the passion in this episode of both Jota Menoz of Off The Wall and Louis Castro of Castro's... .. If you want to hear  both owners speak with authenticity about what they do - and why they do it - then you need wait no longer ...  Enjoy! 

Thomas Obungen of Frolic Hawaii and Slug Media joins us to chat about Ice Cream Pies from Slice by HB Bakery - a pie shop with a twist from baker Heather Lukela.   What's not to love about that ? And Christian Self, the owner of Bevy Bar and TacoAko joins Jo for an ex-pat chat ( he's from Liverpool , England and she's from Fife, Scotland ) about the world of craft cocktails.  If you're a fan of craft cocktails and cool accents then you'll enjoy this episode! 

It's no secret that our favorite cook book of the year is Cook Real Hawaii, Sheldon Simeon's tribute to his beloved  Hawaii . It's a collection of recipes, born from his own multicultural background and the foods he grew up with on Maui, plus stories he's collected along the way. An awesome Father's Day gift if any of the men in your life love to cook... And Keaka Lee, owner of Kapa Hale joins us to chat about a culinary journey that's taken him from  the Culinary Institute of the Pacific, through stage-internships at Benu in San Francisco, Le Bernardin in New York City, Eleven Madison Park in NYC, & Café Boulud in NYC and from New York City's  Gramercy Tavern all the way home to The Pig and The  Lady.  His food at Kapa Hale is a celebration of his journey and relationships with local farmers and growers.  Enjoy!

Alice Chan, co owner of Rabbit Rabbit Tea Hawaii talks a little about the quality of tea in the company's range of drinks.  Sourced from 100's of varieties from dozens of regions, Rabbit Rabbit Tea has picked just 8 teas for their Aiea and S King Street locations. Each of them unique. And all of them so good.  And this Mother's Day - May 9th - Take your mom in for a delicious drink and she'll be gifted a free scoop of gourmet ice cream. Enjoy! 

Chuck Wakeman is passionate about being a butcher. With more than 20 years of experience  that started in Chicago ,and  included stints at Vintage Cave, Pig and Lady and Maui's The Mill House, Wakeman operates his Kakaako butcher  shop and deli just like a neighborhood butcher should. He's available for questions, happy to share his knowledge and recipes, skilled at the art of dry -aging and sausage making, ( to name just two of his many talents), and creator of one of the best burgers in Honolulu. We could have talked to him for the entire hour... but we ran out of time....  you can find out more about the Butcher and Bird  here,  and for a true artisanal experience, go visit Chuck and his team at their Kakaako location. If only every neighborhood had a Butcher and Bird! And in keeping with our meaty topic, we checked in with Pono Pork founder, Bob McGee. Bob's also been passionate about butchery and a strong advocate of the nose to tail movement for decades. At Pono Pork he's helping to educate his  growing customer base on the importance of using every part of the animal. Humanely reared pigs and a belief that no animal part should be wasted, make Bob one of our favorite guests.   Enjoy!  Jo

We're devouring more than just good food this week. Paul Kan joins us to chat about the release of his new book, Hawaii Beer, A History of Brewing in Paradise. The Foreword is written by Tim Golden, highly respected cicerone and owner of Village Bottle Shop and Tasting Room . Sheldon Simeon's gorgeous Cook Real Hawaii is now in print - you can find it here -  and it's full of beautiful photos, recipes and stories of Hawaii. And Chris Ramelb of Southern Glazer's Wines and Spirits waxes lyrical about two reds - Carignane- the controversial high yield grape  that Birichino winemakers Alex Krause and John Locke have curated to create Scylla. "It's   an old vine and super juicy, pretty, crunchy red fruit," says Chris, "  and probably one of the best red wine values in the world right now."  The other  wine we urge you to try and get your hands on is the fabulously named Car Car Domo Komo . " It's a one-off  wine and we likely won't see again," says Chris. "  Grab it while you can. At  Birichino - Alex Krause and John Locke have been making outstanding, somewhat quirky wines, since 2008 . These newest to the islands are not to be missed!  Enjoy!  Jo