Congratulations to all the 2019–2020 Honolulu Star-Advertiser 'Ilima award winners!
CONTRIBUTORS: Patt Gee, Joe Guinto,
PHOTOS: Bruce Asato and Star-Advertiser staff
KLEI First THEN KZOO THEN KLEI FULL TIME, THEN KGU. Many of my voiced commercials recorded at KGU where aired on many other stations. KGU management use my recorded voice as a policy and as a come on to ad agency’s; that it had the professional quality talent voices. At times I made 8 or more taped dubs for an ad agency. So you could dial in Kumu, Kpoi, Kgmb, etc.and hear my voice. I heard that some of my voiced commercials even played on Maui stations and some outer islands stations. At times my voice was used exclusively for certain business, I.e. Union 76 Gas. His Radio nam was Tracy Trace.
A little history: In 1862, following a plea from King Kamehameha IV and Queen Emma to the Church of England, the first Anglican bishop and priests arrived to establish the Diocese of Honolulu. By 1863, Father William R. Scott had secured property and begun Luaehu School in Lahaina, Maui. This was the beginning of the present 'Iolani School.
When Father Scott returned to England due to illness, Bishop Staley sent Father George Mason to relieve him. Father Mason continued to operate the school which his predecessor had founded. In 1870 when Bishop Staley left Honolulu, Father Mason was called back to the capital city. It was at this time that the school was transferred to Honolulu. In the same year, Queen Emma bestowed on the school the name "'Iolani," or Heavenly Bird. https://www.iolani.org/aboutThis year A Touch of 'Iolani was held on Saturday, August 3, 2019, and was presented by the 'Iolani Alumni Association and the Class of 2000. Tiki's prepped up for 1000 portions!
Here is a list of the other restaurants that also served at "A Touch of 'Iolani":
12th Avenue Grill, Alan Wong's, Asato Family Shop, Big City Diner, Chingu, Fête, Girls Who Bake Next Door, Halekulani, Izakaya Kei, MW Restaurant, Nabeya Maido, The Pig & The Lady, Roy's, Ruth's Chris Steak House, Tikis Grill & Bar, Vino
So what do 'Iolani and Tiki's Grill & Bar have in common? Chef Ronnie's son Roman, and Michael's wife Lisa are alumni of ‘Iolani, and Bill has children that attend.
As the last RF check-in of the day on the Alaska Morning Net https://wl7lp.com/amnsite/ , you've received the Red Lantern Award! What the heck is this nonsense you might say? Well since we are an Alaskan net, we've used the history and traditions of the Iditarod Dog Sled Race to "award" the last RF check-in of the net for their perseverance!
The Alaska morning net started out as a local Anchorage 2 meter net. Folks from all around the Anchorage area as well as the surrounding areas would check into the net. Later repeaters were place further south of Anchorage allowing folks from the south and south east Alaska to check into the Alaska morning net each morning. repeaters was placed going North of Anchorage and folks from Eagle river all the way to Wasilla was able to join the Alaska morning net.
As the years went on and the Internet was born. Voice over internet protocol (VOIP) was created, soon IRLP, AllStar and Echolink was born. The ability to link a ham radio to a computer while the computer was linked into the internet allowed the ham radio world the ability to reach out to further places and countries. it wasn’t long after that, Alaska morning net started using this new voip technology to link nodes to one central Hub or Reflector. you can find the Alaska morning net on IRLP Winsystem reflector 9100 channel 9 (9109). if using AllStar you can find the Alaska morning net on Allstar Hub 29332 and 27133, for Echolink you can find us by searching for WL7LP-R or if using a node of your own. use DTMF number 9191.
The Alaska morning net has come a long way over the years and is currently the longest running net on the internet. It is a two hour long net. We are a rag chew type net and enjoy chatting with each and everyone of you. Folks from all over the world join us each morning. We are one big happy family and once you check in with us you become a part of that family. The Alaska morning net would not be what it is today without you the people that check into it each and every morning. We appreciate each one of you. I don’t want to leave out our awesome net controllers that help run the net every day each week. We have a different net controller for every day of the week and each helps each other out when they can’t run the net. Without them and you there would be no Alaska morning net. I want to thank you all for keeping the Alaska morning net alive for all these years.
The net runs Monday through Saturday from 9 am to 11 am Alaska standard time. again it is a rag chew style net. We love getting to know different things about you each day. Become part of our big happy family and come join us.
I would like to provide as much information about the AMN as much as possible, so if there is any one out there that has further info on the AMN. Please feel free to send me an email. You can use the contact link up in the menu up top and I will add that info to this page. Thank you all again for making the Alaska morning net what it is today. I look forward to hearing and chatting with you all.
The AMN is hosted on a computer system that is constantly growing. Maintaining the current system and adding new equipment can be expensive and since AMN is a ham radio system, no form of commercial income is allowed. That means that for the system to be successful, it depends on volunteers and donations.
73 Russ WL7LP
Alaska Morning Net – Net Manager
I belong to two clubs on the Island of Oahu and we joined together to do a great 2019 Field Day!
This is a free, national event sponsored by the ARRL (American Radio Relay League, the National Organization of Radio Amateur in the U.S.). Several hundred clubs nationwide participate in this event, which serves as a practical application of emergency operations, a fun contest, and as a public service event for Amateur Radio. Sometimes served agencies, such as National Weather Service (SkyWarn), the American Red Cross, and others join in with displays, etc. For Amateur Radio operators, it is a fun get-together as well as an opportunity to polish communications skills vital in the event of an emergency.
So come out and join us, whether your an old time ham or newly licensed or just want to know more
Help is always needed. Please let us know what phase you can help out on. For those interested in camping at the site please let us know ahead of time so we can accommodate for food and space, as there is a limitation on tent space.
Chef Ronnie is always pushing the norm and when he shared his latest idea, I paused and thought, “Did I hear him right?” His idea was to make an ice cream cone and put raw fish in it. It would be featured at the Turtle Bay Foundation Golf Tournament, an event that benefits the community and raised more than $130,000 in scholarships and grants last year alone.
As usual, Executive Chef Ronnie Nasuti wanted to get a reaction out of me. I laughed and he went on to explain that he was going to make a fresh, savory waffle cone using taro, giving it a purple hue and some malt flavors and then fill it with Poisson Cru.
Chef was planning to use fresh caught ONO (wahoo), a close relative of the king mackerel. Built like a torpedo, they are fast swimmers. Ono rarely school, but groups are often found around fish aggregation buoys. And they have very sharp teeth!
Poisson Cru is known as a popular Tahitian dish, in French Polynesian, this literally translates to “Raw Fish.” This dish is marinated in lemon or lime juice until the surface of the flesh becomes tightens up a bit. About 5 minutes later, it is mixed with coconut milk and diced vegetables. Chef plans on using local sweet onions, tomatoes, limu (seaweed) and ice lettuce from MetroGrow Hawaii, an urban, vertical farm located in Kakaʻako.
The ice plant (aka Glacier Lettuce or Ice Lettuce) cells are full of salt water and look like ice crystals on the plant. It will give it a crunchy, juicy, salty taste.
An unusual crop, the ice plant is a succulent ground cover whose stems and leaves accumulate salt in specialized cells on the surface. It is a neat addition to salads and good with seafood.