Choy is the co-owner of two restaurants in Hawaii and one in Guam: Sam Choy’s Diamond Head; Sam Choy’s Breakfast, Lunch, Crab & Big Aloha Brewery; and Sam Choy’s Guam. He is also the author of a variety of island
Nurseries can get help in fighting coqui frogs
Coqui frogs are an environmental and economic menace in the community. Frogs are spread around the island and interisland in plant material. To support nurseries in their efforts to keep their plants coqui-free and to stop the spread of frogs, the Hawaii Island Economic Development Board (HIEDB) is launching a hydrated lime matching program for nurseries. For each bag of hydrated lime that a nursery buys to eradicate coqui frogs, HIEDB will match that amount with free 50-pound bags of hydrated lime, up to 10 bags per nursery.
The program runs through May 10. Nurseries must provide receipts for proof of purchase and are required to track where they spray and results achieved. Nurseries with a valid Hawaii General Excise Tax License are eligible for the program.
To request hydrated lime vouchers contact Andrea Dean, project manager for the HIEDB Coqui Project. She can be reached at 889-5806 or at andrea@hiedb.org.
The Hawaii Island Economic Development Board Coqui Project is supported by a grant from the Pacific International Center for High Technology Research (PICHTR).
Clarke named UH-Manoa’s executive-in-residence
The College of Business at the University of Hawaii at Manoa has named Hawaii Electric Industries Inc. (HEI) Chairman, President and CEO Robert F. Clarke as its executive-in-residence. Starting this summer, Clarke will assist the college by creating a stronger bridge between UH and the business community including corporate outreach, developing partnerships in the private and public sectors and teaching.
With more than 33 years of experience as a business executive in Hawaii, Clarke brings a variety of business expertise to the college. Originally from California, Clarke joined HEI in 1987 as vice president of strategic planning and led the company through its diversification strategy and expansion. Clarke was appointed HEI group vice president-Diversified Companies in 1988. He was selected director of HEI in 1989. In 1991, Clarke became president and CEO of HEI, and in 1998, was named chairman, president and CEO. He will retire this May.
Care giver training offered on Big Island
The Arc of Kona has worked with the University of Hawaii, Office of Continuing Education and Hawaii Community College to offer a para-professional course in care-giving. This course will present 30 hours of training in different skills that are essential for assisting either people with disabilities or those people affected by aging who need assistance to participate fully in society.
A sampling of class titles includes: “Introduction to Developmental Disabilities,” “Positive Behavioral Supports,” “Health and Safety for Yourself and Clients,” “Ethics in the Workplace” and more.
To further entice current or future caregivers who are interested in obtaining a certificate, the Hawaii Community Foundation-West Hawaii Fund has supported this entry into higher education by providing grant assistance to the Arc of Kona to pay full tuition and to offset loss of wages while attending the course work.
Classes begin the last week in April for six consecutive five-hour Saturdays starting at the new campus in Honokaa. It is projected that a class will be offered in Kealakekua beginning in early summer.
For more information, call Jeani Navarro, director of supports and services at the Arc of Kona at 323-2626 in Kealakekua or 775-1090 in Honokaa.
Choy introduces new cooking sauces
Chef Sam Choy has captured the flavors of the islands in his three new sauces ideal for grilling, dipping marinating and sauteing. The Garlic Ginger, Spicy Garlic Ginger and Pineapple Teriyaki Sauces are a brand new line of Sam Choy products currently available for sale at all Times, Foodland, Safeway and Daiei stores and at all Sam Choy restaurants throughout Hawaii.
“We pride ourselves on creating products that cater to local taste buds and are also loved by our friends and family on the mainland,” Choy said. “I wanted to create sauces that are versatile to use on everything from seafood to steaks to vegetables and chicken, and in a variety of ways.”
Special cooking demonstrations featuring these new sauces will be held at select supermarkets where store patrons can taste food samples beginning this month. The sauces have a suggested retail price of $3.99 per bottle.
Choy is the co-owner of two restaurants in Hawaii and one in Guam: Sam Choy’s Diamond Head; Sam Choy’s Breakfast, Lunch, Crab & Big Aloha Brewery; and Sam Choy’s Guam. He is also the author of a variety of island cuisine cookbooks, and creator of numerous bottled dressings and sauces. For more information, call (808) 732-8645 or visit www.samchoy.com.
