A scallion, also commonly known as spring onion, green onion or salad onion, is associated with various members of the genus Allium that lack a fully-developed bulb. Harvested for its taste, they tend to be milder than other onions and may be steamed or set in salads in western cookery and cooked in many Asian recipes.

It's a beach where you can still hear the quick rapping of distant Hawaiian drums. Where catamarans crisscross the bay and vacationers still take long board surf lessons. And it is where you'll find the charming plantation style restaurant that is the Hula Grill Waikiki.

This week on Hawaiian Grown TV, Executive Chef Grant Kawasaki features Local Green Onions from Aloun Farms. Terry Phillips gives us the details while an uninvited guest, Jean Claude Van Dammey, tags along to harvest the crop. Later, we follow the crop to Hula Grill in Waikiki and meet up with Executive Chef James Rosenberry who prepares a variety of dishes all with green onions.

The food festival originated in the small ranching town of Waimea (Kamuela). It began in 1996 as a humble companion event to the Cooperate Extension Services' Mealani Forage Field Day. In partnership with the local community, the College of Tropical Agriculture and Human Resources (CTAHR) has pioneered a unique learning opportunity for ranchers and consumers.

A resort like no other, the Hilton Waikoloa Village® is a destination in itself. Cruise this spectacular Big Island hotel on mahogany canal boats along tranquil waterways. Explore our oceanfront resort by air-conditioned trams or take a leisurely stroll along flagstone walkways flanked by Polynesian and Asian artwork.

Big Island Abalone Corporation operates a 10-acre aquafarm to serve the world market for premium, live abalone. The facility is located on Hawaii's Big Island on the Kona Coast, near the Kailua-Kona International Airport. The abalone aquafarm is one of the largest in the world.

From the shores of Kauai, to the Culinary Institute of America in New York, from Switzerland and Chicago to London and Honolulu, Mark Tsuchiyama has landed here at Ka’upulehu, on the shores of Kahuwai Bay, as Executive Chef. First love for this Hawai’i-born chef has always been his island home.

This week on Hawaiian Grown TV, Executive Chef Makoto Kenji visits the Big Island Abalone Farm and gets an inside looks to the time consuming process of raising abalone after which we head down the coast to Kona Village Resort with Executive Chef Mark Tsuchiyama as he prepares a creative dishes from their menu.

The origins of Café Pesto lay in the quaint harbor town of Kawaihae where a small take-out pizzeria that began in 1988 quickly evolved into an award winning dining establishment on the resort coast of South Kohala.

Uncle drops in at the Penn Training and Fitness Center to teach BJ a few tricks.

With over 14,000 sq. ft of total fitness, we have everything you'll ever need to get into the shape you want. In addition, we offer a fully equipped MMA Training Center which specializes in Brazilian Jiu-Jitsu.

Most born-and-bred Hawai’i cattle live a very short life in paradise. About six months after they’re born, they’re weaned from their mothers and sent by barges to feedlots on the mainland.

Our job is done. Time to fire up the grill and get those rib-eyes seasoned!

J J Meat Market
45-3490 Mamane St
Honokaa, HI 96727
(808) 775-7744

This week on Hawaiian Grown TV, Executive Chef Grant Kawasaki plays "Hercules Salmonella" (aka "Da Food Cop") to do a surprise inspection at Kukaiau Ranch on the Hamakua Coast of the Big Island of Hawaii. Next Hercules heads down to the Hawaii Big Island Beef processing facility to make sure the beef is at the highest quality before hitting the retail locations.