Images of Old Hawaiʻi

  • Home
  • About
  • Categories
    • Ali’i / Chiefs / Governance
    • American Protestant Mission
    • Buildings
    • Collections
    • Economy
    • Missionaries / Churches / Religious Buildings
    • General
    • Hawaiian Traditions
    • Other Summaries
    • Mayflower Summaries
    • Mayflower Full Summaries
    • Military
    • Place Names
    • Prominent People
    • Schools
    • Sailing, Shipping & Shipwrecks
    • Voyage of the Thaddeus
  • Collections
  • Contact
  • Follow

April 2, 2012 by Peter T Young Leave a Comment

Liquids Coordinator

The Ironman Triathlon World Championship is the initial and ultimate Swim – Bike – Run event.
This type of race (tri-sport) was stated in Hawai‘i and was essentially created for bragging rights by combining the 2.4-mile Waikiki Roughwater Swim, 112-miles of the Around-Oahu Bike Race, followed by the 26.2-mile run of the Honolulu Marathon.
It started on O‘ahu, but its home is now in West Hawai‘i on the Big Island.
For 13-years, I was its Director of Aid Stations (1990-2002.)  We had about 4,000 volunteers and over 30 bike and run aid stations for the 1,200 contestants.  We also had a cadre of coordinators to help oversee the operations.
Each year, I made a point of trying to add another coordinator to my list.  It was more of a challenge and game to think up new ideas for “coordinators.”
This was not only to help spread out the work load, but, more importantly, it was a way to get some of the race swag to more people (coordinators received a special race shirt, had full access to all areas of the race and were invited to special parties.)
Speaking of parties, in the early years it was like pulling teeth to get coordinators to a race planning meeting.
Then, I finally got it.
I started to have wine tasting as a part of the planning meeting.  Not only did everyone show up (early,) they all asked when the next party, errr … meeting was.
This led to my attempt to get a wine person listed as a coordinator for the race (adding coordinators was a big deal to the race (given cost, etc,) so nothing was taken for granted.)
After extensive explanation of the importance of proper hydration in the race, etc, etc, etc, ultimately, the race director agreed to add a “Liquids Coordinator” to the Aid Stations roster.
However, little did they know that these “liquids” were meant for us, not the contestants.  We had a perfect person for the job, Jack Squires, who lives in Napa Valley and managed a cork company. 
However, in offering Jack the job, little did he know I had devised an elaborate practical joke for his initiation.
I worked with the race Medical Director, Bob Laird, on “including” Jack into a series of medical meetings Bob has with his medical crew prior to the race.  They had some seminars dealing with medical concerns related to hydration, etc. 
Bob agreed to sign a letter I wrote inviting Jack to the seminars – we also included reams of medical reports and other paperwork for Jack to review prior to the meetings.
Little did Jack know that I arranged all this with Bob.
Jack diligently reviewed the paperwork prior to getting to Kona.  I recall several phone conversations with Jack after the invitation, where he questioned whether he wanted to participate, or not.
When Jack arrived, we let him in on the joke and told him there were no seminars to attend and he really had only two rules to follow in the Aid Stations Operating Manual, (1) make sure there is plenty of wine for the Aid Stations Coordinators and (2) never forget rule #1.
Of course, we snuck in our own wine into various race parties (some were “alcohol-free.”)  Carbo-loading party is Thursday night of race week – it also was the beginning of our major Aid Stations party.
We’d pre-party at Carbo; then, leave early to go to the Liquids Coordinator’s Party.  Jack did waaay good with those – lots of Napa’s finest.
As a payback to the early prank I played on Jack, over the years those parties also turned into a series of gag-gifts giving to me.
I have to admit, I was particularly fond of the blow-up doll and shark hat given to me at those parties (I still have the hat, but ditched the doll.)
I had a call from Jack a few weeks ago.  He is now vacationing on Moloka‘i.  He returns home today and I will be meeting him at the Honolulu Airport, during a long layover on his return flight.

Filed Under: Economy, General Tagged With: Ironman, Bob Laird, Hawaii, Wine, West Hawaii, Ironman Triathlon World Championship

March 30, 2012 by Peter T Young Leave a Comment

Holo Holo Kōloa Scenic Byway – Preservation Commendation

I am honored and proud to share with you some great news we just received concerning a project we are working on.
Holo Holo Kōloa Scenic Byway will be recognized with a Preservation Commendation from Historic Hawai‘i Foundation at its 2012 Preservation Honor Awards ceremony for outstanding efforts in preservation through planning and designation of the Holo Holo Kōloa Scenic Byway.
This award is being given to Kōloa Community Association, Mālama Koloa, Po‘ipū Beach Resort Association, HDOT Hawai’i Scenic Byways Program and Ho‘okuleana LLC.
Holo Holo Kōloa Scenic Byway, recently designated a State Scenic Byway, is situated in the historic
Old Kōloa Town and runs down and through the Po’ipu Beach resort area on Kaua‘i’s South Shore.
This region is steeped in history and its various points of interest tell the stories of Hawaii’s people and its evolving socio-economic past.
Along this corridor are significant historic, archaeological, cultural, natural, recreational and scenic resources.
Holo Holo Kōloa gives the traveler a look at the historic and socio-economic evolution of the Hawaiian Islands.
Here many “firsts” took place that ultimately guided this transformation.  This is a corridor with many stories to tell, under the backdrop of its impressive scenic and natural beauty.
We have been assisting Holo Holo Kōloa Scenic Byway in the State designation process, as well as preparing the Corridor Management Plan for the Scenic Byway.
This is our second Scenic Byway project.  We also prepared the Corridor Management Plan for the Royal Footsteps Along The Kona Coast.
Royal Footsteps also received a Historic Hawai‘i Foundation Preservation Commendation, as well as an APA-Hawai‘i Environment-Preservation Award and a Kona-Kohala Chamber of Commerce Pualu Award for Culture & Heritage.

Filed Under: General Tagged With: Hawaii, Kauai, Historic Hawaii Foundation, Koloa, Holo Holo Koloa Scenic Byway, Award

March 22, 2012 by Peter T Young Leave a Comment

Lāna‘i Culture & Heritage Center Presents “Aloha Lāna‘i”

No plans this weekend?  Problem solved.
Lāna‘i Culture & Heritage Center Presents “Aloha Lāna‘i” a Benefit Fundraising Event on the Island of O‘ahu, Sunday, March 25th, 2012 – Saint Louis High School – Mamiya Theater.
I was early and fortunately got my tickets early; but I understand due to an overwhelming response to the Aloha Lanai Benefit Concert, the event has been sold out.
Not to fret – arrangements have been made for overflow seating in the Saint Louis Presidential Suite adjoining Mamiya Theater.
Sunday, March 25, 2012 at Saint Louis Campus – Mamiya Theater; $30.00 at door.
Outside at 4:00 pm – Strolling musicians; Voices of Lanai Oral History Program; Silent Auction Opportunities viewing and bidding; Food ; Sales of CDs from contributing musicians; Sales of Lanai Culture & Heritage Center Publications and a special “Aloha Lanai” t-shirt.
In the Mamiya Theater at 6:00 pm – Welcome presentations/program background and call to support; Raffle Giveaway and Silent Auction; Music and Hula.
Proceeds benefit heritage, preservation and cultural-historical education programs on Lāna‘i.

Filed Under: General Tagged With: Hawaii, Lanai, Lanai Culture and Heritage Center

March 13, 2012 by Peter T Young Leave a Comment

Riddling

Riddling – no, it’s not telling tough, puzzling stories with veiled double meanings.  It’s a process used in the making of sparkling wine (champagne – under the traditional “Methode Champenoise”.)
First, some very basics in wine making.
Grape juice has sugar; yeast is added and it ferments the juice, consuming the sugar – producing alcohol, carbon dioxide and heat.  Made in unsealed containers, ‘still’ wine has no bubbles.
In making a sparkling wine, first the winemaker makes a still wine (no bubbles) and puts it into a champagne bottle.
Then, to make the bubbles, a small amount of sugar and yeast is added to the wine in the bottle.
A bottle cap (like a Coke bottle cap) seals the bottle and it is set aside to referment; this traps the carbon dioxide bubbles produced by the fermentation of the added sugar and yeast.  This process also traps the dead yeast cells in the bottle.
After appropriate rest, it’s time to remove the yeast residue.  The bottles are put in A-frame holders and the riddling process begins.
Over several weeks of periodic turning and tapping of the bottle, the yeast residue slowly moves toward the cap.  (The video shows the riddling process.)
Now it’s time to disgorge the residue.  The bottles are set upside down in a freezing brine solution to freeze the yeast sediment and form a “plug” near the cap.  The bottles are turned upright, the cap is removed and the trapped gas shoots the frozen plug (with the spent yeast) out of the bottle.
Some extra sparkling wine tops off the bottle and a cork is added to seal the bottle.
The cork seal keeps the carbon dioxide in the sparkling wine (the wire cage over the cork prevents any possible premature decorking from the high pressure contained in the bottle.)
Chill your sparkling wine prior to serving.
To remove the cork, keep the cork pointed in a safe direction and remove the foil around the cork and wire cage (keep a thumb on the cork, just in case.)
With the cage removed, hold the cork in one hand (usually under a towel) and the base of the bottle in the other.
Turn the bottle, not the cork, slowly and gently.  You want the cork to ease off with a soft “whoof” (with the cork in your hand,) not with a “pop” – and the cork sailing across the room.
Usually, a tall, thin sparkling wine glass is best to extend the life of the bubbles in the wine (the flat, broad glass allows the gas to escape faster.)
www.facebook.com/people/Peter-T-Young/1332665638

Filed Under: General Tagged With: Wine, sparkling wine, cork, champagne

  • « Previous Page
  • 1
  • …
  • 268
  • 269
  • 270

Images of Old Hawaiʻi

People, places, and events in Hawaiʻi’s past come alive through text and media in “Images of Old Hawaiʻi.” These posts are informal historic summaries presented for personal, non-commercial, and educational purposes.

Info@Hookuleana.com

Connect with Us

  • Email
  • Facebook
  • LinkedIn
  • Twitter
  • YouTube

Recent Posts

  • Napa Meets Hawaiʻi
  • Squirmin’ Herman
  • Drinking Smoke
  • Ida May Pope
  • Public Access on Beaches and Shorelines
  • Kuahewa
  • Adventures of a University Lecturer

Categories

  • Schools
  • Sailing, Shipping & Shipwrecks
  • Economy
  • Voyage of the Thaddeus
  • Mayflower Summaries
  • American Revolution
  • General
  • Ali'i / Chiefs / Governance
  • Buildings
  • Missionaries / Churches / Religious Buildings
  • Hawaiian Traditions
  • Military
  • Place Names
  • Prominent People

Tags

Albatross Al Capone Ane Keohokalole Archibald Campbell Bernice Pauahi Bishop Charles Reed Bishop Downtown Honolulu Eruption Founder's Day George Patton Great Wall of Kuakini Green Sea Turtle Hawaii Hawaii Island Hermes Hilo Holoikauaua Honolulu Isaac Davis James Robinson Kamae Kamaeokalani Kamanawa Kameeiamoku Kamehameha Schools Lalani Village Lava Flow Lelia Byrd Liliuokalani Mao Math Mauna Loa Midway Monk Seal Northwestern Hawaiian Islands Oahu Papahanaumokuakea Marine National Monument Pearl Pualani Mossman Queen Liliuokalani Thomas Jaggar Volcano Waikiki Wake Wisdom

Hoʻokuleana LLC

Hoʻokuleana LLC is a Planning and Consulting firm assisting property owners with Land Use Planning efforts, including Environmental Review, Entitlement Process, Permitting, Community Outreach, etc. We are uniquely positioned to assist you in a variety of needs.

Info@Hookuleana.com

Copyright © 2012-2024 Peter T Young, Hoʻokuleana LLC