Page 26 - MidWeek - Nov 17, 2021

26 MIDWEEK NOVEMBER 17, 2021
Book Pick Of The Week
I love being able to share what local authors are doing,
especially when their works tie back to Hawai‘i’s history and
d culture. Such is the case for Ryon Rickard’s Hilo’s Loveable
Sampan Bus. Rickard dives into the history of the sampan buses (think transportation taxis) from the early 1900s, and Viki Nasu Design Group accompanied the editorial with
graphics. Find it at Native Books at Arts & Letters on Nu‘uanu
e.
Mililani resident Bill Little researched what his Navy petty officer father did during
World War II and details his findings in Mechanic on the Wing, the untold story of Carrier Aircraft Service Unit Eleven (CASU-11).“At war’s end, there were almost 70 CASUs in existence,” he explains of his research. “In fact, CASU-1 was located right here in Hawai‘i on Ford Island.”Mechanic on the Wing is available on Amazon.
Also along military storylines is Joseph Tachovsky and Cynthia Kraack’s 40 Thieves on Saipan, which follows an elite team of Marine Corps scout snipers. In the book, Tachovsky honors the memory his
father, Lt. Frank Tachovsky, and his platoon. “Hawai‘i is very signifificant to the book,”Tachovsky states.“In fact, the first half of the book is based
on the Big Island at Parker Ranch, and that is where the ’40 thieves’ trained for five months prior to the invasion of Saipan.” Find 40 Thieves on Saipan on Amazon.
Gary Kawakami’s Ke ola ‘aina (The Living Island) is set in ancient Hawai‘i and tells
the story of a young man who swims between islands and in
the process develops a connection between the nai’a (dolphins) and koholā (whales). “While it is a work of fiction, it includes use of the Hawaiian language, culture and practices, and includes mystical and mythic connections, so in that sense it may appeal to a reader who has an inclination toward spiritual themes,” Kawakami explains. Find Ke ola ‘aina on Amazon.
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My metabolism is not what it used to be, and ever so slowly, I am accepting that fact. No longer can I eat what- ever I want whenever I want and avoid repercussions. And it’s not just about the weight gain; it’s also about how I feel after eating. Overeating is a common occurrence, as I consume everything that’s set in front of me. (That includes the cabbage that comes with my Korean fried chicken plate from Zippy’s — but let’s not kid ourselves, I’ d eat card- board if it had that sauce on it.) It feels great in the moment, but minutes after putting my chop-
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dinnerware helps!
When ordering takeout, I’ll
sticks down and leaning back, the discomfort starts.
Quite Pleased With Portion Control
it harder to shovel food into my mouth so I was forced to take smaller bites. A tiny part of me was worried I’d just eat three portions worth of food in the smaller bowl, but laziness won out, and I found myself not enticed enough to get up and fill my bowl again. So, yes, smaller dinnerware and utensils work in my case. I knew my indolence would come in handy someday.
“Just don’t eat as much,” you might say. And I agree. However, old habits are hard to break, and once I start eating, I keep going until it’s gone. So to the internet I went and found a number of suggestions to keep from overeating. One I thought would be easy to try is using smaller plates, bowls and cups to help with portion control.
still opt for the regular-sized portion. But upon getting home, I’ ll pack half away to eat later instead of digging in as soon as I walk through the door. When eating in, instead of heaping rice and sinigang (a sour Filipino soup) into a big bowl, I was satisfied with it in a regular-sized bowl; and the smaller spoon made
A creature of habit, I use the same 28-ounce Corelle bowl, Korean-style spoon and chop- sticks for everything. The bowl and spoon are not conducive to portion control so I changed to a regular 12-ounce bowl and a dessert spoon. And, wouldn’t you know it, using smaller
Is there something you think I should try? Send suggestions to nmonton@midweek.com
@nicmonton
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