Time to remember… Pau Hana Years, a new day for older Americans, a time for living.

Your host, Bob Barker Bob Barker: Hi and welcome to the program for and by the senior citizens of Hawaiʻi.

Well today on Pau Hana Years we have a rare treat for you.

In the same kitchen, the two top television culinary artists in the country.

French chef Julia Child and Chinese chef, Titus Chan.

Titus Chan: Aloha.

Julia Child: Aloha.

So happy to be here.

Bob Barker: And with these two extraordinary personalities in the same kitchen, we don't know exactly what will happen.

Julia, what are you doing in Hawaiʻi?

Julia Child: Well we’re here on a vacation.

We were here earlier doing some cooking demonstrations for the benefit of the Honolulu Symphony.

And I hope, hope they made a wad of cash.

Bob Barker: Have you been to Hawaii very often?

Julia Child: No, this is my first time.

My husband was here on the way back from World War Two in whenever that was.

Bob Barker: About 45 or 46?

Julia Child: About 45 or 46.

And he’s found quite a few changes.

There weren’t any high rise buildings.

Bob Barker: I’ll say, I’ll say, a lot of changes.

Julia Child: Oh but we just love it.

It’s a marvelous place.

Bob Barker: Did your, did your cooking show start on the Public Television Network, Julia?

Or did they start on the local station?

Julia Child: No, they started on our local station in Boston.

In Boston we have what is known as the Eastern Educational Network that just went up to Maine and Schenectady and around there.

And then I think the San Francisco station was the first station to take it on and Pittsburgh.

And in those days that was before PBS.

Bob Barker: Yes.

Julia Child: And it was, and the show was kind of bicycled around to the various stations.

But what I think is very important now is that we do have a public broadcasting network.

So let’s say, when Titus is on, you can be on the same day all over the country, and you can build up a little bit of interest in it.

Titus Chan: Right, yes.

Julia Child: So it's very important, and we must all push for it.

Bob Barker: Well, you know, Titus did his first shows here on in Hawaiʻi on Pau Hana Years, on this program, and then went on Public Television Network.

Julia Child: I see.

Titus Chan: Yes, right, right.

Julia Child: Because we get him in Boston and he’s all over San Francisco because we were just there and they’d all said how much they enjoyed you, Titus.

Titus Chan: Thank you.

Bob Barker: Titus, how was your audience response across the mainland?

Titus Chan: I think the response has been a lot better than we expected.

Bob, we are getting anywhere 1500 to 2000 letters per week.

Julia Child: That’s wonderful.

Titus Chan: And the uh, secretaries keep me so busy, you know, they send the recipes.

Bob Barker: Do those mainland haoles have any trouble understanding your “Chan-ese”?

Julia and Titus: laughter Titus Chan: That’s why we call em haoles.

Julia Child: Haha, because they don’t understand it.

Titus Chan: That’s right.

In fact, I think some of them do.

That's why they write.

And some of them wrote from Canada.

And Julia, I tell you the letter they wrote it just like counting me as a as one of the members of the family, you know.

Julia Child: Well that’s very nice.

Titus Chan: Right, well they’re very courteous and all.

They send Christmas gifts and then Valentine cards and asking for my pictures and autograph and things like that.

What I should say is, you send your picture first, right?

Julia Child: And they all call you Titus?

Titus Chan: That’s right.

Julia Child: Exactly, that’s very nice.

Titus Chan: When they come down here they, they just give me a call and just chat over the phone and really heartwarming… Julia Child: That’s nice.

Titus Chan: The audience response has been really good.

Julia Child: And then do you at this station, do you send out recipes?

Titus Chan: We do provided they have a self-addressed envelope and put a stamp, things like that.

Julia Child: I think some people don't realize that the more money you can save in a public television station the better so everyone should send in a stamped, self-addressed, long envelope.

Titus Chan: That’s right, that’s right.

Bob Barker: Do their little part.

Julia we didn't want to bring you in here and put you to work so we're going to ask Titus to do some cooking today for us.

Titus Chan: I knew it.

I knew, working.

Julia Child: Well I love Chinese food because we were in China during the war and not much about it and I'm here to learn, Titus.

Titus Chan: Well we’ll show you at this old show.

Bob Barker: What are you going to cook for us today?

Titus Chan: I'm going to cook the so called Kumu fish in sweet and sour sauce.

For two purposes: one, to honor Julia coming to here because I saw her do the poached salmon with wine, it was terrific!

Julia Child: Oh yeah.

Titus Chan: And then I think this fish poaching it that way it’s very tender and it's very good for our Pau Hana Years viewer.

So I think is a very good thing.

Bob Barker: Go right ahead.

Julia Child: And you’re going to poach it in that?

Titus Chan: Right, we’re going to poach in that and this the wok.

Julia Child: And that’s a marvelous thing that wok, isn’t it?

Titus Chan: Right, right.

So Julia I’m gonna show you, yeah?

Julia Child: Okay.

Titus Chan: From the beginning, we are going to study this, what we call Kumu.

That's a beautiful fish and it’s the fish in the Chinese community.

And it's very expensive of course a fish like this, don’t get a heart attack now, it’s about ten dollars.

Julia Child: Wow!

Is it really?

Titus Chan: It really is very expensive, 4.75 a pound.

But it’s very good because the quality is good.

White meat.

Don’t have a lot of bones.

So it’s really a terrific thing.

Julia Child: Is there a cheaper thing you could use that wasn’t as pretty?

Titus Chan: Uh, I’m glad you asked that.

I think so, you know.

Once you learn this dish folks you can substitute with a small salmon, it would do.

Julia Child: Oh yes.

Titus Chan: Right, and mullet, it would do.

Julia Child: Is mullet sort of reasonable priced?

Titus Chan: Over here, yes.

We do have some local ones and some mainland ones.

A lot of them from New Zealand.

A dollar thirty a pound.

Julia Child: Oh, good.

Titus Chan: Nowadays the food is so high.

Julia Child: Now this is a basic recipe?

Titus Chan: That’s right.

Julia Child: Good, good.

Titus Chan: That’s right we call it poached fish with sweet and sour sauce.

That will do the job.

Now we are going to cut it, score it a little bit so that it would be easier to coat.

So you cut it up a little bit so that the heat can get in very fast.

After we do that, so you simply put it in the wok.

This is the wok with about 10 or eight cups of water so long you put it in, and then the water would cover the fish.

And then this is fresh ginger, of course, we take about roughly two square inch of fresh ginger and then you shot it a little bit.

Oop!

Bob Barker: You missed.

Titus Chan: So, hahahaha.

You just dump it right in there.

Then we got the, a bunch of green onion, a bunch of green onion and we shot it a little bit.

Now they, everybody says, “Oh every time I cut onion, I cry.” But nowadays you don’t cry anymore, you cry when you buy, right?

Julia Child: Yes.

Titus Chan: You just put it right in there, then that’s all there’s to it.

That's all there is to it, you simply bring the water to a boiling and then for every pound and a half fish, you gently boiling it for about 15 minutes, then the fish would be done.

Then you use a fork, you use a fork to prick where the heavy meat is and you move it a little bit.

If the fish’s flaking out easily then the fish is done.

And then again, you look at the eye of the fish, you know, right over here.

If the fish eye is turning out to be white and tend to popping out, then the fish is done.

And Julia, I tell you one thing, you know, a lot of students come down to my university cooking class, they refuse to eat the fish because it's got the head in there.

Julia Child: That’s silly isn’t it?

Titus Chan: I watch you do your fish and you do it the whole thing, so I just tell them.

Julia Child: Because the French always use it.

Because if you don’t have the head on, who knows what kind a fish it was?

Titus Chan: That’s a great point.

Julia Child: And who knows how fresh it was?

Titus Chan: That’s right, we check whether the eye is black or not, yeah.

Julia Child: Mmm hmm.

Titus Chan: So if it's black and then you know it's a very fresh fish.

And when the eyes are white, that means is done.

He may blue eyed or brown eyed, whatever the case may be.

Julia Child: And when it ends up white it’s done.

Titus Chan: That’s right.

Now in the Chinese way we think if you cook a fish in whole, you, you are wishing the honoree having a, everything is whole is perfect.

And that's the Oriental thinking.

Right.

So now once we put everything in over here, and we simply let it cook.

Then we beginning working on the sauce.

So these are the ingredients about the sauce, yeah.

We would take about a half of a uh green pepper.

You di… you cut it into a bite size.

Don’t ask me how big that bite size is, depending how big how mouth is.

So once you cut it up all into bite size, then that would be a part of the ingredients and also very good color contrast.

So we are saying half of a tomato half of a onion, green onion, and then one stalk of celery.

Cutting all up.

That would be your ingredients and then now for the sauce now, sweet and sour sauce.

So all we need to do, you need about one cup, one cup of water.

And then one cup of brown sugar, which we have it up over here.

And then one cup of brown looking vinegar.

Here in Hawaii we call it da kine, you know.

Then you use a shot or so of hot sauce, hot sauce.

And then you use about a fourth of a cup, a forth of a cup of ketchup to make it very pink so it looks nice.

And then you will need about two tablespoons of cornstarch with two tablespoons of water as your thickening base then you simply bring this to a boil, bring this to a boil.

And then you gradually uh stirring this in to make the sauce.

Now before you stir this in you cook your vegetable a little bit then your sauce will be made.

Now right now we are cooking it, cooking it like this.

But the time we are cooking this as Julia would tell everybody you watch out so we won’t overflow.

Yeah, otherwise you become a professional kitchen washer.

So that’s the problem.

Right, now we covered it up a little bit just to make it a little faster.

We move all this aside, making it work a little easily.

We pull all this right in here.

By the time the sauce is coming to a boil you cook all this vegetable in there about a minute or so then you stir in the thickening base.

Then we’ll be in business.

Now while we're waiting for, for this, the fish is gradually cooking.

You got to cook it slowly.

That’s why we call it poaching.

Bob Barker: Julia, have you done much Chinese cooking?

Julia Child: No, I love, I love eating Chinese food because we were in China during World War Two and I just love it.

Titus Chan: You were in Kunming, weren’t you?

Julia Child: Kunming and Chongqing Titus Chan: Kunming right, and Chongqing.

Now that’s about the Northern food.

Julia Child: Northern, yes.

Titus Chan: Right, Chongqing at that time must be the capital of China, around that time.

Julia Child: And there were all kinds of refugees.

Refugee Chinese and they came from all over so we had Fujian and Sichaun and Peking and all kinds of cooking, it was delicious.

Bob Barker: is there a difference between northern and southern China, Chinese cooking?

Titus Chan: Oh yeah, definitely, Bob.

Roughly we would say this way for the Cantonese cooking you got a more blend of flavor.

The cooking time is faster, the temperature isn’t that hot.

I mean for, for the temperature.

But uh for the Northern food, generally it’s hotter because there’s no so-called house heat at home, yeah?

So you have to depend on the hot in flavor.

After you eat it at noon, then you drink a few cup of hot tea it will last you until the evening.

Then you eat again, you just crawl in the sack, it keeps you warm.

So that’s why we, they do it that way.

Julia Child: Titus, where are you, what part of China are you from?

Titus Chan: I come from Mainling China, we call it Kwangtung, Canton.

Canton, that’s actually where I come from.

Julia Child: So it’s Cantonese cooking?

Titus Chan: Cantonese cooking, yes.

Julia Child: How does that differ from Shanghai cooking or Titus Chan: Shanghai cooking you use a lot less spices.

Cantonese cooking is very good with fish and things like that.

Julia Child: Sweet and sour.

Titus Chan: Sweet and sour fish, right.

You know in Canton we are right at the mouth of Pearl River.

That’s why we got the shark’s fin soup and things like that.

Julia Child: I see yes.

Titus Chan: Now, we are having this boiling and then we simply stir this up.

One thing you got to do is really stir this up so that it would be mixing up otherwise you’re simply pouring the water and say, “hey let’s go thicken it up,” and it won’t do.

Julia Child: Because it’s all lumpy right?

Titus Chan: It would be very lumpy, that’s right.

Now this is something about a Chinese cooking if the sauce coming to a boil and then you put this in, the sauce will look very shiny.

Otherwise it look dull, right.

So now, this is hot boiling now and then stir it in here.

I got to tell you one thing Julia, sometime I wait for this and I run short of jokes and nothing to see.

Julia Child: Nothing’s happening?

Titus Chan: It doesn’t come to a boil.

Julia Child: But that’s strange you, to keep it shiny you, you keep it at the boil?

Titus Chan: You come to a boil and then you put it now as you can now how shiny it is.

Julia Child: Now I see you put it in a little at a time.

Titus Chan: Right, a little bit at a time, yeah.

So like this yeah.

Julia Child: Mm hm.

Now this is cornstarch?

Titus Chan: Cornstarch with water, right.

Cornstarch with water.

And then you wait until come back to a boil so you know all the cornstarch is being, being cooked so that then you simply turn it off.

And after 15 minutes as we talked then we got the fish.

People say we’re cheating, you know.

Bob Barker: Ahh.

Julia Child: No you have to do that.

Titus Chan: That’s how the fish would be, would be done.

Now once the fish is done you decorating up with all kinds of fancy type of thing such as this of course this one is what we call the fresh water chestnut.

It add to the top, look.

For your decorations, right.

And this is a piece of orchid as you know.

Over here you can use it for decoration or for anything else.

I think that there's something that everybody already know in Hawaii maybe you don't quite know about the way the girls wearing the flower so I’d like to tell you.

When you are walking in Hawaii you see a girl wearing a flower on her left hand side, she is single, looking.

When she wears it on the right hand side then she is married.

When she pair it, put it right on her top, right in the center then she’s married and looking.

But now this thing everybody know in Hawaii I thought that you might be interested in knowing.

Right then we get about a cup of a Chinese pickle.

Putting right in there, that would be a little taste different.

That thing you can buy in Chinatown anywhere.

Or if you don’t want to you don’t have to do that.

Now we can a nice sauce.

So all what we need to do right before you serve, now that's something very important, if you put it on and don’t eat it, it makes the fish very soggy.

And then you should serve it very last at the whole course of the evening.

Because the sweet and sour sauce would overpower the taste buds.

So now we pour it right on.

Julia Child.

Mm, smells good.

Titus Chan: Pour it right on here and then all you need to do is use a tablespoon and a fork you scrape up everything then we got a nice fish over here.

Alright now, Julia, I have something very special for you since you are coming we know you are so graciously wanted to come in here and do the show with us I have something saved up now.

This is what we call the Mao Tai, Mao Tai.

That’s the wine the President Nixon drank when he was up over there.

And I did the research in the Orient last May, I run through about four or five different countries, you know and rang up something interesting, I saved this.

And would you like to taste a little bit?

Julia Child: Mm hm.

Titus Chan: Okay now I must warn you now yeah this is very strong, you know.

Julia Child: Is this what they used to call Tiger Bone?

Titus Chan: Tiger bone is another one.

Tiger bone’s more or less for, for medicine.

You use the tiger bone, you soak the tiger bone in in wine.

And they call it Sam Ching, I have it over here as well.

Now this is the… Julia Child: Now this is more a liqueur than a wine is it?

Titus Chan: Yeah, this is more or less a spirit.

Julia Child: A spirit, yes.

Titus Chan: Right, right.

Now so you Julia Child: It’s gonna knock his deck off?

Titus Chan: You think we should give Bob a little bit?

Bob Barker: Be careful.

Be careful.

Titus Chan: Okay, now we give Bob a little bit.

Now let us have a toast.

Julia Child: It smells like a French, it smells a little bit like marc.

Titus Chan: Yes it’s a little bit that way.

Let us toast to our Julia’s happiness and the, our viewership for Pau Hana Years and the success of Pau Hana Years program.

Bob Barker: Thank you.

Titus Chan: Cheers.

Wow, it’s very strong isn’t it.

Bob Barker: That is strong.

Julia Child: It’s a little bit like tequila too, isn’t it?

Bob Barker: Yes, yes, yes, yes, yes.

Julia Child: What’s it made out of distilled rice or what?

Titus Chan: Well, I think they, now the name called Mao Tai is this but well when it first came out you know, everybody give a different story.

I couldn’t have the lies, you know?

Actually what that is, it comes from that village, it’s called Mao-tai.

And they got the kind of water, very pure.

So they hired the best kind of brewer, those very skilled winemaker to come to that county to do the wine and they, they make out of some kind of wheat type of thing.

It’s not wheat nor rice.

So that’s, that’s how it comes that way.

Julia Child: Well it tastes like a combination of tequila and marc.

Do you know, you know the marc?

Which is made, after they've pressed the grapes and they have just the residue of the seeds and the skin.

Then they then let that re-ferment and then they distill it and it has a kind of taste of old leather rather the way this does.

Titus Chan: Haha Julia Child: It’s very good.

I like it.

But it does, I like it.

Bob Barker: It tastes like an old shoe, is that it Julia?

Julia Child: No, no but you… Titus Chan: That’s an insult, Bob.

This thing, you know how much it cost me when I was in Hong Kong?

It’s 16 dollars.

Julia Child: Heavens Titus Chan: And I told them, “look, I speak Chinese you know how come you increase so high?” And they said ever since President N drank it, four times that much!

Bob Barker: It’s gone up four times since President Nixon drank it.

Titus Chan: Right four times that much right, right.

Julia Child: Heavens well.

Bob Barker: You brought that from Hong Kong?

Titus Chan: Yes, I brought it direct form Hong Kong.

Saving for special occasions such as when Julia come to visit us.

Bob Barker: Ah, very nice.

Julia Child: Delighted.

Titus Chan: Thank you.

Now this is what we call the, the kind of wine, we call it Sam Ching, that means you brew it three times.

When you using this wine to soak the tiger bone.

That’s supposed to help your leg, you know, circulate the blood or something like that.

Julia Child: Yeah Titus Chan: It would be a good thing.

And then this is the wine, we call it Ng Gaa Pei.

It’s more or less for the ladies, this kind of wine.

Julia Child: Sweet?

Titus Chan: Sweet, right.

And then this is called Mei Gui Lu, that means the dew from the roses.

That’s the Chinese cooking wine, would you like to smell this, a little bit?

Julia Child: Is that rice, is that rice wine?

Titus Chan: It’s rice wine.

It’s rice wine.

Julia Child: I love it.

And you serve this heated in a little tiny cups?

Titus Chan: Very, very tiny cup, yes.

Julia Child: I love that, and it goes very well with Chinese food, you know that, Bob?

Yes I just love that.

Titus Chan: By the time I was doing the show for Mike Douglas, you know during the time that he says, “everybody wants to smell it,” and I told him, “for smell only.” Because we want them to drive home safely.

And this is the best wine as far as for cooking is concerned.

So right before you serve you if you want to cheat a little bit, one teaspoon.

One teaspoon almost 50 dah… 50 cents already, so you don’t, you don’t.

Julia Child: Is it that expensive?

Titus Chan: Oh yeah, six dollars for ten ounces.

Julia Child: That’s terrible.

Titus Chan.

So by the time you pour it in you say 50 cents, a buck, a buck and a half.

Then you lose money.

Okay that’s all we need for over here.

Now Julia, I’d like to show you a little bit about some of the special Chinese vegetable that I think that you would, you would like to see, you know.

Julia Child: Oh yes.

Titus Chan: Now this is uh, so called umm…What do we call?

Julia Child: Sugar cane?

Titus Chan: Sugar cane!

That’s right.

Bob Barker: That isn’t Chinese is it?

Titus Chan: We use it to discipline, discipline people over here.

That’s a so called Chinese okra.

Julia Child: Now what is that?

How does it look when you’ve cut it open?

I mean the Chines okra.

Titus Chan: You mean this?

Oh, okay, the Chinese squash Julia Child: I’d like to see that.

Titus Chan: It would be, it would be like that.

Julia Child: Is it bitter?

Titus Chan: No.

That is another kind.

Julia Child: It’s not a bitter melon?

Titus Chan: Good taste isn’t it?

Julia Child: Now it tastes a little bit like a cucumber, you know.

Titus Chan: Right, right.

Julia Child: It’s good.

Titus Chan: Normally you peel it first and then you do that.

Now bitter melon, this is the bitter melon.

Julia Child: Ah Titus Chan: I don’t think you will like the taste of it, Very bitter though, this is a little different type.

Bob Barker: Easy.

Titus Chan: We regret to have you have a piece of this.

Julia Child: It’s a little bitter but not too…Now how do you use this?

Titus Chan: Uh, you simply cut it into half, cut it into half first and then you take, you take the seed out.

And then you cut it into bite size.

Julia Child: And then you sauté it?

Titus Chan: And then you sauté it yeah, you, now French, French cooking you call it sauté, we call it stir fry.

We call it chow.

Julia Child: And then does it have a slightly bitter taste or no?

Titus Chan: Yes, that does a body good.

Julia Child: It has that nice, that contrast of flavors that’s so good in Chinese food, yes.

Titus Chan; Yes, right and then we use a little black beans, you know.

Black beans with these they would be… Julia Child: I have not, I have not seen that before.

As I’m tasting a little bit of bitterness in my mouth.

Titus Chan: Now this is winter melon.

I think the Chinese have a very, very clever way of cooking this you take this out and put soup in it.

A little ham, a little ginkgo nut, thing like that.

You steam it for an hour so that the soup will blend all this in and, and makes a very fancy kind of Chinese cooking.

Julia Child: Now there’s a French pumpkin soup that’s done very much the same way.

Titus Chan: Oh.

Julia Child: Take the pumpkin and they must’ve gotten it from the Chinese don’t you think?

Titus Chan: Well I think the Chinese making it from the French.

Alright then another thing would be fresh ginger.

You know we got the fresh ginger.

Julia Child: Does that grow here in Hawaii?

Titus Chan: Uh, some of them, some of them grow in here.

Julia Child: It’s beautiful isn’t it?

Bob Barker: Very unusual shape.

Julia Child: A little bit goes a long way.

Titus Chan: It really does, and it makes the sauce or any kind of liquid look very good.

And this is so called choy sum, it’s a little wet, it’s uh… Julia Child: Oh look at that.

Is that like is that a member of the, that looks like a, is that a member of the cabbage family?

It’s a Titus Chan: It grows about four feet tall and this is the top of it.

Julia Child: It’s like collards or k… it’s a, a collards or mustard greens.

Bob Barker: Mustard greens.

Titus Chan: Mustard green yeah.

Julia Child: It’s all part of the cabbage family.

One of the most ancient plants on this earth isn’t it this kind of thing?

Titus Chan: Yeah, it’s been a long time.

Chinese people using it a whole lot, like… Julia Child: Well the French use it a lot, too and so do we in the southern part of USA.

Titus Chan: I see.

Julia Child: So the Chinese didn’t invent everything.

Titus Chan: (laughter) I’d hate to I hate to disagree with that.

Now this is mango as you see, yeah.

Mountain apple, this is a Julia Child: Now that looks like a delicious apple don’t you think?

Titus Chan: Yeah, this you, you eat it raw.

Julia Child: Is it the same, is it an app, is it an actual, no it isn’t an apple, what is it?

Titus Chan: It, they call it mountain apple.

Julia Child: And what’s it, a cactus or what?

Titus Chan: Uh, Bob do you know what?

Bob Barker: I don’t know, I don’t know, you’re the cook.

Julia Child: What does it look like when you, can you cut it open, can we see what it looks like?

Titus Chan: You simply, oh, oh okay.

You simply eat it, you know.

You simply eat it.

Not much people using it for cooking.

It would be, nice taste though, you got a seed over here.

Bob Barker: A hard seed.

Julia Child: Mmm, mmm, that’s lovely.

Titus Chan: You want a little piece of a mango, too?

Julia Child: Mm hm.

Titus Chan: Okay.

Julia Child: I’ll eat anything, won’t I?

Isn’t that delicious.

Is this ripe, or not quite ripe?

Titus Chan: Uh this is about right.

About right.

Julia Child: Mmm.

It’s lovely.

Bob Barker: Very good.

Titus Chan: So this is mango.

Julia Child: It has a lovely soft taste.

Titus Chan: And I better clean your hand your hand up a little bit.

Julia Child: Mm, delicious.

Titus Chan: Uh Julia, I want to give you a knife I was so impressed the time you take out the knife, you said this is what that Poland did, boy it scared me to death that knife was so long.

Julia Child: Oh, yes.

Titus Chan: So this a very good from, direct from China.

Julia Child: Oh how lovely.

Titus Chan: For about a 22 years, first time it come out.

So this symbolizes the happy beginning of a good relationship between the Chinese people and America.

And this also symbolizes the happy relationship between you and the people in Hawaii and the public television here, K H E T. Bob Barker: Very nice.

Julia Child: Very nice and I’m very touched.

That’s a fascinating and I’d love to know how to do that fish, it’s so good.

Titus Chan: Thank you.

Next time you come around we will show you.

Julia Child: Thank you.

Titus Chan: Thank you.

Bob Barker: Julia, have you ever done a cooking shows in France?

Julia Child: Well, we did some filming in France.

We took our camera crew from Boston over to France and we filmed the fishwives in Marseille.

We filmed the markets in Nice.

And we went to Paris and we filmed an old pastry chef and several French bread shows.

And then we went to Normandy and filmed a pressed duck, which was very interesting.

Bob Barker: Pressed duck, oh.

Julia Child: Taking the duck and roasting it very rare, cutting off the breast and the legs, and then putting the carcass in a press and squeezing out all the juices, it’s lovely.

Bob Barker: Have you done any cooking shows in China, Titus?

Titus Chan: No I haven’t yet.

While we’re on this, I hate to say, you know, in China, people we got, cooking is a little low trade, unfortunately.

Julia Child: Well the thing is Titus I think shows like yours and like mine upgrade the profession.

Because it’s a very good profession.

Now look what you’re doing.

You’re teaching, you’re teaching mathematics, and you’re teaching cooking, you’re doing television.

And if you weren’t a good cook you wouldn’t be doing it, would you?

No, and the same with me.

Titus Chan: That’s right.

Julia Child: So I think it’s something for any young people who are interested and any of the senior citizens who have grandchildren should urge their grandchildren to go into cooking.

It's a marvelous career.

You can write your own ticket, you're, you're a free man, you can do whatever you want.

Titus Chan: Exactly Julia Child: It's a marvelous career.

And I think young people should be urged into it.

Titus Chan: I should think so, yes.

Bob Barker: Julia and Titus, thank you very much for being with us today.

We've enjoyed having you both in the same kitchen.

And that's Pau Hana Years for today.

Until our next program, this is Bob Barker, leaving you with this thought.

We may live without poetry, music and art.

We may live without conscience and live without heart.

We may live with our friends we may live without books.

But civilized man cannot live without cooks.

He may live without books.

What is knowledge when grieving?

He may live without hope.

What is hope, but deceiving?

He may live without love.

What is passion, but pining?

But where is the man that can live without dining?

(Outro) It’s nice to remember, although you know, the snow will follow.

Deep in December it’s nice to remember without a hurt, the heart is hollow.

Deep in December it’s nice to remember the fire of September that made us mellow.

Deep in December our hearts should remember and follow.

Pau Hana Years, a new day for older Americans, a time for living.

Your host Bob Barker.

Bob Barker: Hi and welcome to the program for and by the senior citizens of Hawaiʻi.

Today Pau Hana Years is going to take you on a crabbing and fishing expedition where boarding a bus here at Makua Aliʻi with a group of Oʻahu seniors and heading for Pearl Harbor’s West Loch.

(Singing) …at the hukilau We throw our nets out into the sea And all the amaʻama come swimming to me Oh, we’re going to a hukilau To a huki-huki-huki-huki-hukilau Oh, we're goin' to the hukilau To the huki-huki-huki-huki-huki-hukilau Everybody loves the hukilau Where the laulau and the kaukau and the lūʻau We throw our nets out into the sea And all the amaʻama come swimming to me Oh, we’re going to a hukilau To a huki-huki-huki-huki-hukilau Oh, we're goin' to the hukilau To the huki-huki-huki-huki-huki-hukilau Everybody loves the hukilau Where the laulau and the kaukau and the lūʻau We throw our nets out into the sea And all the amaʻama come swimming to me Oh, we’re going to a hukilau To a huki-huki-huki-huki-hukilau huki-huki-huki-huki-hukilau huki-huki-huki-huki-hukilau (applause) Bob Barker: Well here we are at Ben Kekona’s place on West Loch at Pearl Harbor.

And I want to take this opportunity to introduce you to my new associate producer Charlotte Simmons.

You remember Chet Brouwer, who's been with me for almost nine years and he retired just recently.

And this is the young lady who's going to take Chet’s place, Charlotte Simmons.

Charlotte Simmons: Thank you.

Bob Barker: And now down here we have Felix Liano who's getting ready with the bait.

Felix, what are you doing?

Felix Liano: I’m chopping this aku head for crab net bait.

They call that crab, we us it for bait for crabbing.

So I had to cut it because they’re too big for one net.

Bob Barker: In other words, you want small pieces in each net is that it?

Felix Liano: That’s right.

Bob Barker: Is aku head the best bait?

Felix Liano: So far, I that I know.

Others can talk but you see aku vanish overnight, killed.

They smell and that’s what attracts the crab to come.

Bob Barker: Oh, you want it to be a little old then in other words?

Felix Liano: Right.

Bob Barker: What kind of crabs we gonna catch here today?

Felix Liano: This is a small Samoan crab, that’s a Bob Barker: Blue crab?

Felix Liano: Blue crab.

Yeah, that's right.

That's all I know.

This my second time came here.

We caught this crab before, a small size.

Was good eating crab.

So I hope we catch more than the last time we came.

I came with Mrs. Heavey.

Bob Barker: Yes, yes, uh-huh, okay, fine.

And here’s a lady who caught the first crab.

Nani Kalaki: Nani Kalaki Bob Barker: have you been doing a lot of crabbing?

Nani Kalaki: Oh, I go crabbing quite often.

Bob Barker: So you know all the tricks of the trade?

Nani Kalaki: Oh, I think I do.

Bob Barker: You've got three in here.

Nani Kalaki: I got three I wen caught, caught a, I caught a two and she caught one.

Bob Barker: Oh, I see.

I caught the red one!

Nani Kalaki: Mm hm, she caught the red one I caught the two blue ones.

The biggest one.

The first one is the big crab, I caught.

Bob Barker: Yeah, very, very good.

Very good.

Nani Kalaki: I hope I get that bucket half.

Bob Barker: Yeah, fill it, up fill it up.

Nani Kalaki: Yeah, we will, we will.

Bob Barker: And here we have some fishermen, too.

What, what are you fishing for?

What?

Tilapia Bob Barker: Oh yeah, have you caught any yet?

No not yet.

Bob Barker: Just started, huh, yeah yeah?

Yeah just started.

Bob Barker: We had a man over here, had a little bad luck with his line got tangled up, too.

And you caught three a minute ago?

I sure did, uh huh!

Bob Barker: Have you been crabbing much?

Not for a long time, anyway.

Bob Barker: How are you doing over here?

I got one.

Bob Barker: You got one right now?

You got one right now?

I got one, whoo!

Bob Barker: Oh don’t let him get away Yeah that’s the big one that ran away, I guess.

Bob Barker: Watch, watch your fingers.

Yeah Bob Barker: Yeah look at em crawling around in there, uh huh.

Mm hm, on the bucket.

Bob Barker: Oh boy look at this fish.

Did you just catch this?

Oh yeah we caught em over there Bob Barker: Right here in West Loch?

Right out here.

West Lock, sir.

Bob Barker: Yeah, yeah what kind fish is that?

Awa awa, awa awa, make cake, fish cake.

Bob Barker: Oh, good for fish cake?

Yeah, wonderful.

Bob Barker: Can you eat it any other way?

Can.

Bob Barker: Fried or?

Fry em up.

Bob Barker: Fry em up?

Oh, yeah.

Bob Barker: Do you catch many fish like this here?

Yeah.

Not, not over here, Ala Wai Canal, I catch.

Bob Barker: Yeah, but I mean here in the Loch, they have big fish like this old?

Oh, yeah they got bigger than this.

Yeah, yeah, they got mullet.

They got a papio Bob Barker: Mm hm.

Are you just standing on the pier and casting out?

Oh, yeah right, right, yeah.

The broken pier.

Lucky lucky.

Bob Barker; What are you going to do with that fish now?

Uh I take em home gon make fish cake I guess.

Bob Barker: Fish cake uh huh?

Good good.

Uh huh yeah, good.

Haha.

Come again huh?

Bob Barker: How’s your luck here on this a, crabbing on this pier?

Joe: Pretty good.

We’re doing fine.

Pretty good.

Bob Barker: How many nets you got up?

Joe: Oh, oh I got about eight, nine nets.

Bob Barker: You have?

Joe: Yeah.

Bob Barker: That keeps you hopping and a to keep up with them doesn’t it?

Joe: Right, right keep you busy.

Bob Barker: How long do you leave them down there?

You can’t see them in this murky water.

Joe: I would say about five minutes.

Four to five minutes about.

Bob Barker: If you could see through the water, you’d just watch for the crabs to come in is that it?

Joe: Then you can get em in to crab…Well that you have a better, you have a better chance that way.

But they seem to be when it, the water’s dirty they not afraid to come in but when the water’s clear they sort of would probably keep away.

That’s why one good thing it’s good to have a dirty water, in a way.

Bob Barker: Oh it is, huh?

I see you got a pretty good haul here for this early in the game.

Joe: Yeah we just got it Bob Barker: What kind you got here now?

Joe: Well we have, this is the, oh wow.

Bob Barker: Don’t put your hand in there.

Joe: This red one here, this type of here is the mohala.

This is a good type to make a raw crab.

Bob Barker: Oh raw crab.

Joe: This is a small one but they get much larger.

Bob Barker: Is it alright to eat raw crab out of this water?

Joe: Yes it is alright.

Yes along the bottom they have never condemned that place down in there alright see.

If they start condemning the place they we wouldn’t be very well with it.

Bob Barker: And what else do you have in here?

Joe: Now we have over here.

These are going here.

We have some Samoan crabs here.

Samoan crabs and blue pinchers, blue pinchers.

Bob Barker: Oh yeah, the blue pinchers.

I’m gonna put the mic down there see if we can those scurrying here.

Do they fight with each other?

Joe: Oh yeah, you can see.

Bob Barker: They end up grabbing each other.

Joe: End up grab each other.

Bob Barker: Well that’s a pretty good start.

Joe: Yeah Bob Barker: Pretty good start.

Looks like we're gonna have a lot of crab.

Well let's walk down here and see how these other people are doing down on this end.

Ooh ooh ooh don’t run away.

Bob Barker: Are you, oh you had one run away just now?

This one coming up.

Bob Barker: Here he comes.

Come on Kalehua get ready with your net.

Bob Barker: Don’t let him get away.

Scoop.

Bob Barker: Where’s the net?

Put it underneath.

Bob Barker: Ahhh.

Ahhh.

(Laughter) My assistant’s very slow.

(Laughter) I’ll get him with mine.

Bob Barker: How are you doing so far?

Oh, pretty good.

We dump it all in one can.

Bob Barker: Oh you dumped it all in one can, I was just gonna say, not pretty good you have one.

Very nice.

Very good.

Let’s wander down here now.

You have one net?

Yes just one net.

I had two little crabs but they ran away, yes.

Bob Barker: They ran away.

Bob Barker: And here’s a man who caught a fish.

What kind of fish is that?

Tilapia, sir.

Bob Barker: Is that a, is that a good size on or small or what?

Robert Anciano: Oh, it’s little too small.

There’s a lot of bigger more in da oddah side.

Inside da bucket.

Bob Barker: What kind of bait you use?

Robert Anciano: We don’t use bait.

We hook them with the thin seine net.

Bob Barker: Oh a net?

Robert Anciano: Yes, sir.

We surround them.

Bob Barker.

What do you do wade in the water or with a boat?

Robert Anciano: Oh we just put the lil, little net, walk around with the uh.

Bob Barker: Oh big net you mean?

Robert Anciano: Yes.

Bob Barker: Yes, I see.

Robert Anciano: About three feet uh deep.

And uh, and after that we lay the net we pai pai, we call that kani kani, yeah.

Chase the fish yeah.

Bob Barker: Chase em all in.

Robert Anciano: Go toward the net.

Bob Barker: That’s good eating fish?

Robert Anciano: Oh yes, all depend how you make it.

Bob Barker: What’s the best way to make it?

Robert Anciano: I think a thing you can do with uh, cook em with charcoal, or either you cook em with vinegar, shoyu, ginger, garlic and onion, little bit.

And steam em up.

Bob Barker: You ever fry em?

Robert Anciano: Oh yeah fried is good too.

But you don't have to, make it dry, not crispy.

Make it about almost to go about three quarter cooked.

This is how to clean em, too.

You gotta take out everything like this.

After you take out the guts and after that you put with uh Hawaiian salt to clean em again.

Take out all the slimy stuff.

It’s good, very tasty.

It’s a good fish.

Eating this fish inside the saltwater it’s very good.

But from the freshwater, to me, it’s not too good.

Bob Barker: Oh the freshwater ones are not very good?

Robert Anciano: Not too good.

He had a little funny smell when you clean em.

See that’s all there is to it, see?

Bob Barker: Well now do ever catch this with a rod, you know a line?

Robert Anciano: Oh yes.

They do bite with the line.

You can use any kine bait, bread.

But the reason why we don’t waste too much time because once we see the school we just surround them with the net.

Bob Barker: Yeah, yeah.

Get a bunch at a time.

Robert Anciano: Oh yeah.

There’s a lot of em.

Like right over there now we caught them.

There’s plenty of em.

Oh yeah it’s really wonderful, big size, too.

Bob Barker: Look here, I see a cat.

Robert Anciano: Yeah he wants to eat this fish too.

Bob Barker: What’s your name?

Robert Anciano: Robert Anciano.

Bob Barker: And we’re going to cook the fish now.

Robert Anciano: Yeah this, this tilapia fish.

So now you heat the pan a little bit and then put your oil inside the pan and you wait a little while til it come hot for a while.

Bob Barker: Now you salted the fish did you?

Robert Anciano: Yeah I put a little Hawaiian salt in em.

Bob Barker: Inside and out?

Robert Anciano: Ah yeah.

Bob Barker: Why you use Hawaiian salt?

Robert Anciano: Well uh, I think it’s Bob Barker: This kind?

Robert Anciano: I think it’s the best for put all da kine fryers, for Hawaiian salt.

Bob Barker: What’s that?

Robert Anciano: Now you put a little garlic inside the frying pan right before you put the fish inside.

K, just.

Bob Barker: Hear that sizzle.

Robert Anciano: That’s, that’s makes the smell really good.

Only fish, it’s really good.

Because this fish is better eating than the mullet for me.

I don’t know.

Bob Barker: Better than the mullet?

Robert Anciano: Yes.

Now Bob Barker: Cooking with the head on, huh?

Robert Anciano: Oh yes.

I’ll put the fish inside the frying pan and cook it.

Bob Barker.

And that’s cooking.

How long you say it takes?

Robert Anciano: Oh, it's about 10 minutes.

I guess.

Bob Barker: About ten minutes it’ll be ready to eat?

Robert Anciano: Yeah, yeah.

Bob Barker: Very good, Robert, thank you.

Robert Anciano: Oh, you’re welcome.

Bob Barker: Now.

Nani you got some crabs prepared here.

What have you done with them?

Nani: Yes, Bob Barker.

We had taken the, you know the claws out and just the body of the crab, the meat part, and put it in this pan.

Then in here I have some black beans which I had washed thoroughly.

About a table and a half, you know, and the four garlic in it and pound it, mash it up.

And then ingredients I put a little leaf onion, a little sugar, little Hawaiian salt, ah shoyu, about one, one, half a cup of shoyu diluted with water and.

In this bowl.

Then after prepared the crab I pour the ingredients on it.

Bob Barker: Oh yes, mm hm.

Nani: And then I’m gonna pour on it now, see?

For this ingredients, it’s already prepared and it’s very ono.

Very delicious.

This way I prepared, Chinese style of preparing the crab.

Bob Barker: Oh this is Chinese style?

Nani: Chinese style, because I’m part Chinese.

Bob Barker: Oh I see.

Nani: There, and with this we shall put it in here and steam it up.

Bob Barker: Oh this is a steamer here?

Nani: A steamer yes, it’s all ready to steam.

Bob Barker: Okay.

Nani: There you are, see, isn’t that nice?

Bob Barker: How long do you steam it then?

Nani: Steam it about for ten minutes.

You don't have to take long time to cook the crab is very tender.

It's very delicious 10 or 15 minutes.

Bob Barker: Very good.

(Singing) Pūpū (aʻo ʻEwa) i ka nuʻa (nā kānaka) E naue mai (a e ʻike) I ka mea hou (o ka ʻāina) Ahe ʻāina (ua kaulana) Mai nā kūpuna mai Alahula Puʻuloa he ala hele no Kaʻahupahau (Kaʻahupahau) Pearly shells (pearly shells) from the ocean (from the ocean) Shining in the sun (shining in the sun) Covering the shore (covering the shore) When I see them (when I see them) My heart tells me that I love you More than all those little pearly shells More than all those little pearly shells Pearly shells (aʻo ʻEwa) i ka nuʻa (nā kānaka) E naue mai (a e ʻike) I ka mea hou (o ka ʻāina) Ahe ʻāina (ua kaulana) Mai nā kūpuna mai Alahula Puʻuloa he ala hele no Kaʻahupahau (Kaʻahupahau) Alahula Puuloa he ala hele no Kaahupahau (Kaʻahupahau) (applause) Bob Barker: Well the ten minutes or so passed, Robert, how’s it look?

Robert Anciano: Oh yeah this, this is good.

Bob Barker: About done?

Robert Anciano: Yeah, it’s really good, ready to eat now.

Bob Barker: Okay put it out on the plate then.

Robert Anciano: Okay, there you go.

We can eat now.

Bob Barker: Hot, huh?

Robert Anciano: A little bit hot but that’s alright.

Bob Barker: We’ll give it a taste.

Robert Anciano: Take this part.

There’s a lot of meat inside here.

Bob Barker: This part’s the best?

Robert Anciano: Yeah, yeah.

Well the side is good too but what I mean is to get lot a meat.

Bob Barker: Yeah, yeah it’s hot.

Mmm mm.

Robert Anciano: How’s that?

Bob Barker: Delicious.

Robert Anciano: I’m telling you it’s very, very good.

It’s a very tasty fish.

I’d rather eat this fish than the mullet.

Bob Barker: Robert, you better go out and catch some more.

Robert Anciano: Oh yeah, there’s a lot of em inside there.

Bob Barker: That is delicious.

Robert Anciano: Who wants to eat?

Come on and get it.

Bob Barker: Ono!

Robert Anciano: That’s really good, yeah?

Did you like it?

Did you like the taste?

Bob Barker: Yeah, very good.

Very good.

Excellent I fix the shoyu way Bob Barker: Now Joe, Joe, what are you doing here?

Joe: I'm preparing these crabs to make a Hawaiian style and eating in raw.

Bob Barker: Raw?

You eat em raw?

Joe: Raw.

Yeah, right.

Bob Barker: So, what do you do?

Joe: So I just pull the back part here, take the legs off and then split em open here.

And clear the um gills here.

I gotta get the ri… take that off.

And then put it in our thing here.

And then ya put a little salt on it.

Right in the middle here.

Bob Barker: Hawaiian salt, huh?

Joe: Hawaiian salt in here.

Right in the middle of it.

Bob Barker: Oh you put it in?

Joe: Right in the middle part and let it soak there or to soak there.

Until you proceed.

And this type of crab I have in my hand is called in the Hawaiian is mohala, red crab in other words.

Bob Barker: Red crab?

Joe: Red crab that’s a regular word for it.

Break off the legs here, yeah.

And now the back part and alright and get your fins out here.

Now this yellow part here that we see here.

Yeah that’s the fat of the fat of the crab.

Now some Hawaiians they take this off here and they have enough the scoop it up and they put it right on the top here and make it tastes better.

That’s the fat.

Bob Barker: Fat?

Joe: Yeah that’s the fat.

It’s a part of the crab.

Now, put a little salt in right in the middle here, here.

And this is what they call here, this type of crab is the blue pincher.

Bob Barker: Blue pincher.

Joe: Blue pinchers.

Bob Barker: It’s a bigger one isn’t it?

Joe: Yeah that’s a bigger type, type pincher.

A little Hawaiian salt on here.

Right in the middle part okay and then I’m a get on the limu here.

This is the, this limu here.

Bob Barker: What kind of limu?

Joe: This is um the um the manauea.

This is very popular limu, most, many people like this limu because it seems to be a popular limu.

It’s crispy and it has a nice taste to it.

Bob Barker: You’re just chopping it up into very fine pieces?

Joe: I chop it up in small pieces, yes, that’s right.

Okay put em right on the side here.

Bob Barker: Oh you put it on the side.

Joe: Right on the side, those who wanna take a piece and eat it with your crab you just… Bob Barker: Oh I see Joe: take a piece of take a piece Bob Barker: You eat the limu raw and you eat the crab raw.

Joe: Right, crab raw, crab raw Bob Barker: Now is there any other kind of sauce or anything you use with this?

Joe: No, this is the real Hawaiian way.

Plain Hawaiian salt.

Just plain Hawaiian salt.

Bob Barker: With limu and the uh salted crab.

Joe: And by right you supposed to have it stand overnight and the next day to eat it.

That’s to get, Bob Barker: Oh I see.

Joe: That’s to get the seasoning right in the crab.

And the next day you have the lūʻau.

That’s when they have them.

They have these at the lūʻau.

They prepare the evening before.

Before get the salt in and everything.

Like now it’s, if you eat it now it’ll be really pretty fresh, pretty fresh yeah.

Bob Barker: Alright Nani, now I think maybe your Nani: It’s done now.

Bob Barker: It’s steamed all the way through, huh?

Nani: Yes, for ten minutes, yeah.

It’s done now, try look.

Bob Barker: Yes.

Nani: There, see it steamed Bob Barker: Ahhh Nani: And put this right here and now I shall uh take the pan out.

Bob Barker: Is that too heavy or do you want me to get it?

Nani: I think it’s heavy, I think yeah.

Oh it’s alright there.

There it’s done now here and then I’ll put it here, see?

There, it’s done and it’s gonna taste delicious with gravy and all and then here’s one of the crab here.

Bob Barker: Oh yes.

Nani: That’s how it looks after it’s done.

Bob Barker: And all that good seasoning in there.

Nani: That’s good seasoning in there.

Mm hm, there.

It’s done are we ready to eat.

See, and that look nice, hmm?

Bob Barker: Very good.

Nani: Mm hm and taste good, too.

Charlotte Simmons: We have with us Lillian Ito.

Lillian are you the coordinator of this whole event?

Or what do you do with the uh Lillian Ito: Well my title is I'm the senior citizens coordinator with the Department of Parks and Recreation.

Charlotte Simmons: And so you Lillian Ito: This is one of the special activities for senior citizens.

So I helped to plan this activity.

Charlotte Simmons: And this goes on weekly or monthly?

Lillian Ito: No, this is a once a year event for the senior citizens.

We try to expose them to many different kinds of recreational activities.

Last year if you recall, we had a hukilau for the senior citizens.

This time we thought they will try a little different activity and we're doing the fishing and crabbing today.

Charlotte Simmons: Well I think this has really really been enjoyed by everybody they’re just having a great time.

Lillian Ito: I think they’re having a great time, really.

Charlotte Simmons: Well I guess you’ve done a lot for them, thanks a lot, Lillian.

Lillian Ito: You’re welcome.

Bob Barker: Well, it seems to have been a successful crabbing day because we have a, we had a pot full of crabs.

Uh so many people have come and taken them already but there’s an example of em.

And in fact they've taken the large ones haven't they first (laughter) Bob Barker: Everybody’s helped themselves.

But anyway now everybody's ready to come up and get their own crabs.

Go right ahead.

That’s the biggest one Bob Barker: That’s a good one, hold that up that’s a good size one.

Wow, that’s a big one.

Bob Barker: That’s a good one but there were some larger than that too.

Nina: Get a big size, hurry up Bob Barker: Just help yourself there’s one right there.

Nina: Hurry get a big one and hold em up.

Kamakana, Kamakana Bob Barker: Alright go right ahead then.

Move on then and let others come up.

You don’t have to worry about me, don’t stop the camera, I get the smallest one Bob Barker: You want a small one?

A small one, eh the big size.

Look at that.

Bob Barker: Eh the good kine, huh?

Yes big one.

Bob Barker: Do the small ones taste better than the big ones?

Yes come right ahead.

I want a big one.

Bob Barker: They won’t bite any more just grab em.

Oh no, no, no.

Grab, grab one.

That’s the girl Bob Barker: There’s a, there’s a pretty one Wow!

Wow!

Wow!

Bob Baker: Hey you got a big one.

Yeah a big one, wow.

That’s a small one Whoo, I gon get only the leg Bob Barker: You like that kind, huh?

Oh, Hawaiian crab.

Bob Barker: Hawaiian crab?

Oh yeah Oh, you got plenty more, yet, oh, oh.

Bob Barker: Yeah got plenty more, plenty more.

What kind you want?

Thank you.

Bob Barker: Very good.

Yeah there’s a good size one.

Uh huh.

Okay.

Okay.

(Singing) Let me call you sweetheart I'm in love with you Let me hear you whisper That you love me too Keep the love light glowing In your eyes so true Let me call you sweetheart I'm in love with you Let me call you sweetheart I'm in love with you Let me hear you whisper That you love me too Keep the love light glowing In your eyes so true Let me call you sweetheart I'm in love with you Bob Barker: And that’s Pau Hana Years for today.

An adventure in crabbing and fishing with Oʻahu seniors here at Ben Kekona’s place on Pearl Harbor’s West Loch.

Until our next program, this is Bob Barker leaving you with this thought: Whenever he is confronted by a great moral crisis in life, he first makes up his mind what is right and then goes sideways as fast as he can.

(Outro) Deep in December it’s nice to remember the fire of September that made us mellow.

Deep in December our hearts should remember and follow (follow) follow (follow) (follow).