Page 8 - MIdWeek Kauai - May 26, 2021

8 KAUA‘I MIDWEEK MAY 26, 2021
Rotten
The Write Stuff
BY CHRIS MCKINNEY
PAPAYAS
When I started writ- ing over 20 years ago, there were obviously more bookstores and a more robust print journalism presence. Shoot, we even had a Hawai‘i best- sellers list. Granted, most of the bookstores were named Barnes & Noble, Walden- books or Borders, but these were places where authors could hold events and do book signings. If a writ- er was fortunate, he or she could get some press from both newspapers and Hono- lulu Weekly.
Today, there’s one traditional newspaper and one remaining Barnes & Noble, while Bor- ders, Waldenbooks and Hono- lulu Weekly no longer exist.
You can watch episodes of “Cook- ing Hawaiian Style,” presented by St. Francis Healthcare System, on OC16 channels 10 and 1012, as well as nationwide via LifeStyle Network, FNX Network, Roku and Hawaiian Airlines in-flight entertainment. “Cooking Hawai- ian Style” airs in over 43 million homes worldwide. Learn more on- line at cookinghawaiianstyle.com.
ty, especially for emerging writers, has become far more difficult.
demic that took the lives of over 50,000 New Yorkers. It includes a short story by Bryan Kamaoli Kuwada, an interview of National Book Award winning-novelist Charles Johnson (conduct- ed by Thuy Da Lam), an excerpt of Paul Theroux’s latest novel, Under the Wave at Waimea (see photo at top right), and a review of the novel.
To give a possible platform to younger writers who are struggling to get their voic- es out there. To invite more seasoned writers to help Wallace keep this proud monster roaring. Lois-Ann, where you at sistah? It’s been years. Nora? (By the way, su- per congrats on your daugh- ter, Tae, winning the 2021 Newbery for When You Trap a Tiger. What an amazing accomplishment!) Puleloha? Barclay? Tonouchi? Kwon? Some of my past creative writing students — Lefkoe? Tokuno-Lynk? I also hope this gets out to the Universi- ty of Hawai‘i English depart- ment creative writing faculty who I know. Perhaps you can point some promising stu- dents, both past and present,
in THROB’s direction. THROB isn’t competing with Honolulu Star-Adver- tiser or any other publica- tion. It’s just a different thing — its own thing. It’s a place where writer and Big Island professor Mark Panek can recall the horrifying moment his son was diagnosed with cancer. It’s a place where novelist Scott Kikkawa can talk about the sex industry in Hawai‘i and its represen-
Getting some publici-
chrismckinney808@gmail.com
Enter The Hawai‘i Review of Books, or THROB, which went live May 1. It’s a digital literary magazine that is “in- tended to be by, for and about those who read, write and en- gage with the islands.” Edi- tor Don Wallace, who brings years of writing and editing experience to the virtual table, says, “We will enter- tain any submitted work on any subject from long-form nonfiction to tiny haiku book reviews.”
Full disclosure: I contrib- uted as well. I wrote a short review of Kazuo Ishiguro’s Klara and the Sun. THROB also included an announce- ment of my new novel, which comes out in July.
tation in literature.
It’s a place where James
ing of writing and literature.” And it’s a place where Wallace can talk about Ther- oux’s new book, and the ba- nana bread at Diamond Head
The inaugural issue fea- tures Kiana Davenport (Shark Dialogues), who recalls her dark, lonely and chaotic year spent in New York City during the pan-
But this isn’t about me. It’s about the opportunity to build a stronger, collective literary presence in Hawai‘i.
THROB represents a crazy mix of voices. Also, like MidWeek, it’s free. What’s better than free? Check out THROB at hawaiireviewof- books.com.
Charisma can recount being in Vegas the day Sin City locked down. It’s a place where columnist Stephanie Han can “answer any ques- tions you have that cover the areas of craft, process, and technique and/or the teach-
Market & Grill.
Like Hawai‘i itself,
KEnjoy A Dish That’s The Tostada Of The Town
ino Carrillo is well. He is a huge part of Kino also is a very tal- HAWAIIAN-STYLE CEVICHE TOSTADA back in front of the our little show, running our ented chef, and this week Ingredients
camera — instead prep kitchen for all of our shares with readers his • 1/2 pound fresh ono slab, cubed
of behind the scenes at our guests before they come on Hawaiian-style Ceviche • 1/2 cup lime juice
kitchen where he excels as
set. Tostada.
• 2 cups oil (for cooking wonton wraps) • 1/4 cup tomato sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds
• 1 tablespoon roasted ‘inamona • 2 tablespoons limu
• 6 wonton wrappers
Directions
Place cut ono in large bowl, add lime juice and stir together.
Add salt, to taste, and leave in refrigerator for up to 4 hours. Then, add tomato sauce, soy sauce, sesame oil, sesame seeds, ‘inamona and limu.
Next, add wonton wrappers to oil in a pot on high heat, turn
over after one side browns, and squeeze air out. When wrappers are browned on both sides, take out of oil. Place them on a plate and add 2 spoonfuls of ceviche on tostada.
LANAI
,
RUBEN CARRILLO, RYAN SAKAMOTO PHOTOS