Watermark Publishing Blog

  • SNEAK PEEK: Excerpts from Brother Noland's The Hawaiian Survival Handbook in HAWAI‘I Magazine

    The Hawaiian Survival Guide Excerpts in HAWAII MagazineHAWAI‘I Magazine has the exclusive scoop on a selection of excerpts from our upcoming release The Hawaiian Survival Handbook by celebrated musician and outdoorsman Brother Noland, with illustrations by Andrew J. Catanzariti.

    Here's what they had to say:

    Ooh, baby, baby, it’s a wild world, indeed, especially in Hawai‘i’s forests and offshore waters. Sure, hikers trekking our hundreds of miles of mountain and valley trails rarely need to worry about wild things leaping out in full attach mode. (Lions and tigers and bears? Not us!) And we’ve nary a poisonous species of flora or tick in our forests that’ll have you violently itching, scratching or curling up in pain. (Lyme disease is so mainland U.S.). Still, from sharks, eels and the occasional wild boar to rip tides, flash floods and leptospirosis, Hawai‘i does have its share of critters and conditions to beware of in our great outdoors. In the following exclusive excerpts from The Hawaiian Survival Handbook—an upcoming Hawai‘i-centric outdoor guide from HAWAI‘I Magazine sister company, Watermark Publishing—Native Hawaiian writer, outdoorsman, steward of Hawaiian culture and Nā Hokū Hanohano award-winning musician Brother Noland (nee Noland Conjugacion) shares survival techniques and skills handy for outdoor adventures in the Islands. Keep these near and be careful out there!

    HAWAII Magazine May/June 2014 issueTo see the excerpts, which range from "How to Avoid and Survive a Shark Attack" and "How to Deal with Eels" to "How to Read the Island Weather" and "How to Make Use of Native Plants," pick up a copy of the current (May/June 2014) issue on newsstands or download it for tablet today!

    Want to know more about The Hawaiian Survival Handbook? Read more and—pre-order it—at our online store. The hardcover handbook will be released in mid-summer, priced at $16.95.

  • SPAM® Musubi...Can?

    spammusubiIn honor of the Waikiki SPAM® Jam taking place this weekend, we're sharing this fun how-to and recipe for SPAM® musubi a la Derek Kurisu from the award-winning cookbook From Kau Kau to Cuisine: An Island Cookbook, Then and Now. You'll find this same step-by-step guide and recipe in the book, along with 59 more ono-licious local dishes.

    What sets this version of SPAM® musubi apart is that Derek makes it in an empty SPAM® can. “This is important,” he says, “because I want everyone to know that no matter where you are in the world, if you have a can of SPAM®, you can make musubi. You don’t need a special press. Save the can! Clean it out and make it one of the implements in your kitchen along with your knives and things.” It certainly is an easy way to make musubi when you’re camping or traveling away from home and hungry for a taste of Hawai‘i.

    DK_SPAM8This is a winner. You can try substituting different kinds of luncheon meat, but somehow Hawai‘i folks can always tell the true SPAM® from everything else. Although the ingredients are basically the same, SPAM® fries up nice and crispy with just the right texture and taste. But you can substitute foods like tonkatsu or teriyaki meat as the musubi filling, instead of SPAM®. The combination of teri beef and kim chee is a winner. There’s no limit, really. Just use your imagination. -DK

    1 can SPAM® (save the can)
    Furikake (seasoned seaweed flakes), optional
    4 nori (seaweed) sheets, halved
    Cooked Calrose (medium-grain) rice

    Cut the SPAM® block into 8 slices (the slices should fit perfectly back into the can). Fry SPAM® until brown and crisp on the outside. (Avoid overcooking, as this results in rubbery SPAM®.) In the SPAM® can, add a ½-inch thick layer of rice. Pack rice down with a spoon. Sprinkle furikake (about ½ teaspoon) over the rice. Layer a slice of SPAM® over the furikake, topped by another layer of rice. The SPAM® and rice layers should not reach higher than halfway up the can. Pack down firmly with a spoon. Invert the can over a half-sheet of nori (it should fit exactly); the stack of SPAM®, rice and furikake should slide right out. Tightly wrap the musubi with the nori. Wet the blade of a knife and slice into 3 pieces. (See below for step-by-step photo instructions.)

    Makes 8 whole musubi or 24 pieces.

    Stop by our booth at this weekend's Hawaii Book & Music Festival before you head to the SPAM® Jam on Saturday evening. Pick up a copy of From Kau Kau to Cuisine and whet your appetite for all the spamalicous food you can eat! We'll even have special Kau Kau gift packs that include a Cane Haul Road "Kau Kau" dish towel—so you can take care of Mom's Mother's Day gift, too!

  • Hawai‘i Book Publishers Association Names From Kau Kau to Cuisine Islands’ Best Cookbook

    2014 Ka Palapala Po‘okela Award winners, with HBPA president David DeLuca and ceremony emcee Howard Dicus. 2014 Ka Palapala Po‘okela Award winners, with HBPA president David DeLuca and ceremony emcee Howard Dicus.

    Watermark Publishing has received the Award of Excellence, the top honor, in the Cookbooks category of the annual Hawai‘i Book Publishers Association’s Ka Palapala Po‘okela Awards. The winning book is From Kau Kau to Cuisine: An Island Cookbook, Then and Now by food historian Arnold Hiura, featuring traditional and contemporary recipes by Derek Kurisu of KTA SuperStores and Jason Takemura of Pagoda Floating Restaurant and Hukilau Honolulu. The awards were announced at ceremonies held on Thursday, April 24, 2014 at the East-West Center.

    The competition’s judges praised From Kau Kau to Cuisine for connecting Hawai‘i’s past and present through side-by-side pairings of plantation-era and modern-day dishes. Author Arnold Hiura, they said, “masterfully ties these recipes together with interesting histories on Hawai‘i’s culinary evolution and illustrates how trends in modern cuisine—sustainable, foraged, nose-to-tail eating—are actually old practices that were adopted out of necessity in plantation and war-era Hawai’i. Sharing food is joyful, and From Kau Kau to Cuisine is a joy to read and share.”

    From Kau Kau to Cuisine: An Island Cookbook, Then and Now is Arnold’s fourth book with Watermark Publishing. His two previous cookbooks, Kau Kau: Cuisine and Culture in the Hawaiian Islands and The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong, co-written with Chef Alan Wong, were also recipients of the Ka Palapala Po‘okela Award of Excellence in Cookbooks.

    This marks the sixth consecutive year that a Watermark Publishing title has received the Award of Excellence in Cookbooks. In addition to Arnold’s books, previous years’ recipients were A Splash of Aloha: A Healthy Guide to Fresh Island Seafood (2013) and A Sweet Dash of Aloha: Guilt Free Hawai‘i Desserts and Snacks (2012), both by Kapi‘olani Community College, and The Island Bistro Cookbook by Chef Chai Chaowasaree (2009).

    In addition to Watermark Publishing’s own award, two clients from our Legacy Isle Publishing division also received honors. HONOLULU Magazine and Paradise of the Pacific: 125 Years of Covers by A. Kam Napier, Kristin Lipman, Michael Keany and Erik Ries, released under the Legacy Isle imprint, was presented with the Award of Excellence in the Illustrative/Photographic Books category. WCIT Architecture received Honorable Mentions for ‘A‘ama Nui: Guardian Warrior Chief of Lalakea, released under WCIT’s Mo‘o Studio imprint, in both the Children’s Hawaiian Culture and Children’s Literature categories. These are the first Ka Palapala Po‘okela wins for Legacy Isle clients. Legacy Isle Publishing provides publishing services to clients interested in producing non-fiction or children’s books specifically for the Hawai‘i market.

    Each year, the Hawai‘i Book Publishers Association presents the Ka Palapala Po‘okela Awards to recognize and honor the best of Hawai‘i book publishing from the previous year. “Ka Palapala Po‘okela” literally translated from Hawaiian means “excellent manuscript. ”

  • Waialua Public Library Authors' Night featuring Jerry Burris and Ken Kobayashi (Judge Sam King: A Memoir)

    Friends of Waialua Public Library's Authors Night program will be held on Thursday, March 6th, 6:30 PM.  This year's event will feature a presentation and book signing with Jerry Burris and Ken Kobayashi, co-collaborators on Judge Sam King: A Memoir. The annual event is a wonderful way for attendees to meet local authors and book purchases help benefit the Waialua Public Library.

    When Judge Samuel P. King died in 2010 at the age of 94, Hawai‘i Gov. Neil Abercrombie called him “the heart and soul of Hawai‘i.” Now, in Judge King’s own words, Judge Sam King: A Memoir presents the story of the man who not only witnessed Hawaiian history but helped shape the future of the islands he loved. In 2009 journalists Jerry Burris and Ken Kobayashi began a series of recorded conversations with Judge King, meeting several times a week in his office. After Judge King’s passing a year later, the duo continued work on the book, with support from the King family, combining the recorded conversations with an oral history conducted by the judge’s former law clerk, Susan Lee Waggener, and the trove of writings, news stories, speeches and other material carefully saved and organized by Judge King’s wife, Anne, and Rebecca Berry, his secretary for much of his legal career.

    In addition to Judge Sam King: A Memoir, the event will feature other local titles: Song of Planet Earth by Leighton Chong;  Kohola, King of the Whales by Vincent Daubenspeck;  and Hawaiian Herbal Medicine by June Gutmanis (dec.) presented by Waimea Williams.

    The Waialua Library is located across from the old Waialua Sugar Mill. Authors Night is a free event and will include refreshments and door prizes.  Please call 10 days in advance if special accommodations are needed. Phone: 637-8286.

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