Story

Roy Orbison: Black & White Night 30

 

Celebrate the 30th anniversary of an iconic concert with an all-star cast including Jackson Browne, T Bone Burnett, Elvis Costello, k.d. lang, Bonnie Raitt, J. D. Souther, Bruce Springsteen, Tom Waits and Jennifer Warnes. Newly edited and remastered.

 

Listen to the Forest (1991)

 

An environmental documentary that traces the destruction of Hawai‘i’s rainforests, this film calls for preservation and a return to the ecological wisdom that guided traditional Hawaiians’ connection to the land.

 





MERCY STREET
House of Bondage

 

On the second season of this Civil War drama, allegiances blur and loyalties shift. The scope of the war pushes beyond Mansion House, the former hotel serving as a Union hospital. Follow the precarious position of the Green family and the changing situation of the burgeoning black population.

 

House of Bondage
After Antietam, the Greens suffer a setback and Pinkerton’s inquiry heats up. Foster and Samuel visit Foster’s family plantation, where they intervene in a difficult labor. The hospital staff unites to oust their chief.

 

This program will encore Thurs., March 9, 10:00 pm

 

VICTORIA ON MASTERPIECE
Young England

 

This seven-part dramatic series follows Victoria (Jenna Coleman) from the time she becomes Queen in 1837 at the age of 18 through her relationship with Lord Melbourne (Rufus Sewell), her first prime minister and intimate friend, and her courtship and marriage to Prince Albert (Tom Hughes).

 

Young England
On the verge of delivering her first child, Victoria spurns advice and ventures among her subjects, attracting the devoted and demented alike. Miss Skerrett and Francatelli reach their decisive moment.

 

LONG STORY SHORT WITH LESLIE WILCOX
Kimi Werner: Shaped by the Sea

 

Growing up in rural Maui, Kimi Werner joined her father as he free dived and hunted for fish to feed his family. Werner would discover her own passion for free diving and spearfishing, eventually becoming the U.S. National Spearfishing Champion in 2008. However, it was those early experiences living simply and off the land that inspired her to develop a more holistic relationship with the ocean and helped her define her own distinct path. As an artist, chef and world traveler, Werner combines her talents with her vast knowledge of the ocean as a speaker and educator.

 

This program will be rebroadcast on Wednesday, March 8, at 11:00 pm and Sunday, March 12, at 4:00 pm.

 

Kimi Werner: Shaped by the Sea Audio

 

Download the Transcript

 

Transcript

 

I swam out to this reef and I could kinda see some waves breaking on it. So, I knew, oh, there’s a reef out there, you know, and I swam out there, totally freaked out, really, the whole time. And that was another lesson for me, too, is that I realized that all those years spent in the water with my dad, I think as a child, you have this sense of security. And every time I looked over and I saw my dad, I just felt like nothing bad could happen to me, no matter what. If I felt scared ‘cause we were so deep, if I felt scared because of sharks, I would look over, I’d see my dad, and I would just know I’m safe. And so, one of the things I would have to do, even as a grown woman, when I would swim out and I’d start to like, feel a little creeped out, I would just imagine my dad swimming right next to me. And every time I did, it would just calm me down.

 

Kimi Werner often overcomes her fears of the unknown by recalling the life lessons and values that she learned early in life. This has given her confidence and courage in pursuing her dreams. Kimi Werner, next, on Long Story Short.

 

Long Story Short with Leslie Wilcox is Hawaii’s first weekly television program produced and broadcast in high definition.

 

Aloha mai kakou. I’m Leslie Wilcox. Kimberly Maile Reiko Werner, better known as Kimi, is a national spearfishing champion, a chef, an award-winning artist, and a motivational speaker. In Kimi Werner’s early years in rural Haiku, Maui, her family lived primarily off the bounty of the land and the ocean. And that laid the foundation for her passions in life.

 

My life was just one that was really focused around nature. We lived on this property where we had absolutely no neighbors in sight, and so, the only things that I really knew were just my family and the natural world that was right outside of my doorstep, really. Our house was like, a little shack, pretty much just falling apart at the seams. And I remember I could never really explain to kids like, what color it was, ‘cause it just depended on what kinda moss was growing on all the rotten wood. But at the same time, it was just an absolute magical childhood. We spent out days outside, and gathering food with our family.

 

What do you remember gathering?

 

I mean, everything, really. My mom was such a forager, and she always taught me at a young age what was edible and what wasn’t. So, any time I’d go exploring in the woods, I would just come home with like, you know, armfuls and shirt-fuls of strawberry guavas, or you know, even just like, white ginger and you suck the nectar out of it. So, anything, really.

 

How did your mom know how to forage, and what was your dad like?

 

My mom, she’s kind of one of the only Japanese hippies that I know. But she was just like this very … I mean, she’s a hippie at heart, really. She didn’t grow up with a lot of money. She grew up here on Oahu, the very strict conservative family, but later in life moved to Maui. And she just loved being resourceful. I think that’s what it was that she got from growing up poor, was just the fascination with how you can be resourceful. And combining that with her love for nature, she was really good at just finding magic and finding resource in everything around us.

 

So, you say you didn’t have a lot of money; you had these natural resources. Did you feel poor?

 

I never felt poor. I mean, I remember when I did start school in kindergarten, like kind of realizing then that I had less material things than all of the other kids. But I never felt poor. In those years, especially, I would say I felt so rich with just activity and fun. I mean, every morning, my job was to go out and gather the chicken eggs from under the house, and pick whatever fruit were ripe, and to spend the days underwater diving with my dad, and just watching him bring me up fish and lobster for dinner. Like, that doesn’t feel poor.

 

You would float above him as he went way down?

 

I was just a tagalong. I was about five years old when he started taking me diving. And I would just float, and just watch him. My main goal was to keep up with him. And I remember, as long as I could see the bubbles of his fins, I knew I was going in the right way. And then, when he would take a drop, then I’d be able to catch up, catch my breath, and put in my orders for dinner, really.

 

And would he actually be able to get you what you wanted, the type of fish you wanted?

 

He would. He would pride himself on that, basically. If my mom wanted to eat octopus or if she wanted to eat lobster, or fish, whatever it was that she wanted, he always, you know, would see it through and make sure he got that for us.

 

You mentioned the year you started kindergarten. That was also the year, I believe, your mother started a different kind of class; college.

 

Yes; yeah. My mom, she was a waitress while my dad was a plasterer, a construction worker. And so basically, he was trying to kinda start his own plastering company, but it was a slow start. And my mom was pretty much living off of her tips as a waitress. But they saved up enough money to put my mom through nursing school at MCC, and so when I was five years old, she was forty-one, and that’s when she went to college. It was such a memorable thing, because of how my mom just never took it for granted. You know, I think when she grew up, she did have a hard life and didn’t, you know, have a lot of luxuries, and school wasn’t an option for her then. And so, later in life, after having us and getting us to an age where we’re now in school, and having just enough money saved up to finally pursue her own dream to become a nurse, when she went to school, I mean, she just aced it because she was so happy to be there. You know, it wasn’t the privilege that I had. I went to KCC, but just going there straight after high school, you know, it was like thirteenth grade for me and whatnot. But for my mom, she took it really seriously, didn’t take it for granted at all, and just learned everything she could possibly learn while there.

 

What did she do with her degree?

 

She became a nurse in the emergency room of Maui Memorial Hospital.

 

So, bye-bye shack that changes colors; right?

 

Right.

 

With money in the pocket, where did you move?

 

So, I mean, when she got her job at the emergency room, that was also around the exact same time when my dad’s company actually flourished, and he started getting employees and started making more money. So, it was a pretty drastic change. You know, it’s not like we were rich all of a sudden, but we did have a lot more money and access to material things than we ever had before. And so, we moved from that old little shack in Haiku to a subdivision in Makawao. And it was my first time ever living anywhere that had like a paved road, or neighbors, and first time ever buying eggs from the store instead of collecting them myself.

 

How did they taste?

 

They were horrible. I mean, that was one thing I completely remember, was just that that was always my favorite breakfast, and when we moved into this new house that my dad built, and my mom served me eggs, like, I just ate them and I was like, What’s wrong with these? Like, they don’t taste so good. And she told me, Oh, they’re store-bought. And I remember at that young age, I was seven, just thinking like, Oh, they’re fake. You know. I just related store-bought to fake, and didn’t really want them anymore. It’s crazy what a shocking transition that was. And even though I knew we were happy to be making this forward progress, I could tell my parents were really proud of themselves and happy, I definitely just felt a really big sense of loss. I think we all kinda felt the same. I might have been the one that voiced it the most of how much I just wanted to go back and live there. But I do think my whole family, even with the advantages and the good we saw coming out of it, I do think we all did feel a sense of loss.

 

It’s amazing how formative that experience of foraging as a little kid and diving with your dad, I mean, it seems to have shaped your life. That’s what you do as a career, to a great extent.

 

It really has. You know, I think like anything, you adjust and you adapt. And I definitely did adjust and adapt to the new more modern life that was given to me, and I got bicycles, and nicer clothes, and friends, and you know, got used to the store-bought eggs. And we just evolved that way. But I think it was later in life when I was an adult, still kinda going through the motions of what seemed like progress, and was there with my, you know, degree and my job, and doing everything I could to kind of connect the dots of what should make a fulfilling happy life, but still, there was just something in me that just was longing in a way, for the past, and realizing that it had been that long, and there was still just something calling me back to those really early childhood memories. It is what shaped my life. I think for the longest time, I believed that you have to let go of the past, and you can’t go backwards. And even though I did accept that, finally, when I was about twenty-four years old, I just kind of started to realize that, you know, maybe it wasn’t something that’s just left in the past; maybe it is something that I can incorporate into my world today.

 

Kimi Werner graduated with a degree in culinary arts when she was twenty-one. She took jobs in the restaurant industry, but soon realized that was not her calling. She left that career to become an artist, but that wasn’t fully satisfying, either. She needed something that would bring her interests together.

 

My main connection to the ocean at that time was paddling canoe. And it was one day, when we were at a canoe regatta, when some of my friends, some of my guy friends from the club brought some fish and put it on the grill. You know, when I was those fish hit the grill, I did just get a sense of just like, nostalgic bliss. And I think at the same time, it served as proof that maybe this is something I can do, and if those are my most fond memories, you know, the diving with my dad, and whatnot, maybe it’s time that I learn to just dive on my own, and know how to feed myself. You know.

 

Did you check with him about it? How did you do that? Did you broach that to him?

 

I did. He was living on Maui, and so it’s not like I could just go jump in the water with him. But I remember just telling him, You know, I wish that I had learned that from you. I spent all those years cleaning the fish, you know, doing all the little grunt work, cleaning the fish, helping Grandma or Mom cook the fish, and tagging along with you and holding the fish. And you never even taught me to spear the fish, and now I want to learn, and I don’t know where to start. And he just told me, like, Oh, no, I taught you. You know, you’ll see. And he was right. I hate to admit it; I always do, but he was absolutely right.

 

Because you could see what he was doing down there. You know, I’m sure he had special places he hid, and positions he took.

 

Well, basically. So, I tried to reach out and find teachers, and ask people to take me diving. And when I wasn’t really getting called back for that or anything, or getting invited, then I did just go get a three-prong spear, you know, like the one that I saw him have, and I just went for a swim one day.

 

Where?

 

I actually went for a swim like, towards Kahuku, kind of past Turtle Bay. But went for a swim in Kahuku side, and I just realized like, as soon as I started swimming, like, any fish that swam by me, I knew what fish that was. Like, I had my whole fish identification down, because as a kid, I knew what I wanted for dinner, and I knew how to put in my orders. And then, I remembered where they lived, how they acted, and all of those years just spent simply observing really taught me more than I realized. And I gave it a try, and I was able to just come home with just six little fry fish. I think it was like, three kole’s and two menpachi’s, and an aweoweo. You know, just a humble catch of fish. But the feeling of scaling it and cooking it, and sharing it with my roommates at the time, but just knowing that I went out with my own two hands, you know, and got this meal, and I’m providing for myself, it was more fulfilling than any cooking experience I had in my whole culinary career. And so, that was when I knew, like, this is what it’s about for me.

 

It’s a hyphenated career that you have now.

 

It is.

 

It’s painter, it’s diver, it’s fisher.

 

M-hm.

 

What else?

 

Artist. I work a lot on productions and travel.

 

Speaker; you speak to groups.

 

Yes; a public speaker. Yeah. So, it’s a mixed bag of tricks, really. When I was a little kid, whenever somebody asked me what I wanted to be when I grew up, it was always a long hyphenated answer, you know, depending on whatever it was that I was into in that moment, whether I wanted to be, you know, a singer, veterinarian, artist. But it was always that type of hyphenated answer. And I think as I got older, I just started to realize that when it comes to, you know, being guided by adults, that you’re not supposed to have these long crazy answers, you’re supposed to choose one career and find your path there. And that’s kind of how we were taught.

 

Well, you did try it; culinary arts.

 

I did try it. I definitely tried it. And I do remember even then, even when I signed up to go to college, knowing like, But I really also want to do something with art, and I don’t know if this is all I want to do. And I put like a secret wish out there, you know, to the universe. Like, if I just go on this path, like, will you please just let something else fall in my lap and, you know, guide me along. And then, the next thing I knew, I was standing there with a degree, and there was nothing that fell in my lap. And I think feeling the unfulfillment, feeling just not satisfied completely, it made me realize like, you can’t just wait for something to fall in your lap. Like, if you really want to do it, if you really want to be an artist, that’s gonna take courage, you have to just go try. You know, if you want to try this diving stuff, like, stop waiting for it. Like, go do it. And if you fail, you fail, but you’re gonna feel like this for the rest of your life if you don’t try.

 

You know, you talked a lot about being very happy in those early surroundings and with your family when you were a kid. And then, I’ve heard you refer to unfulfillment, and you know, not quite happy. Tell me the difference between those things. I mean, it sounds like you spent much of your life trying to get that full happiness back.

 

Right; definitely. I think when it comes to me, I think the happiness comes from just the most simple things. And I believe that’s why at an early age, I did feel so content. I mean, it’s easy to say, Oh, you were just a kid, you didn’t have all these responsibilities, it’s easy to be happy then, you’re an adult now, you know, you’re not supposed to feel like that. But I don’t really think so. I think that at that early age, I was content because I just had these basic simple pleasures that took hard work. You know, none of it came easy. When it comes to getting your own food, or not having a lot of convenience in your life, you have to work for everything. But I think that it is that hard work that ends up becoming so meaningful, that ends up giving you values, and that ends up being so character-building.

 

A lot of it involves intuition and observing.

 

Yes; definitely.

 

You’re learning a lot as you do it.

 

You do; you definitely do. And I think sometimes, I mean, maybe it really is just through these more simple lifestyles for me that you do get that much more in touch with yourself, with your natural instincts, with your intuition. I mean, those are most definitely things that you learn from hunting. And when you get to know the core of who you are that well, to the point where you are satisfied and can smile about it, everything else just seems to melt away. And I think sometimes when we get focused more on a life of just convenience and …

 

And cramming in a lot of things to keep you busy.

 

Cramming it all in. Yeah. It can just complicate everything, and before we know it, we’re chasing things we don’t even need, and we’re doing things that we don’t even want to do. And why? You know, I think probably because of just the pressure that we feel from society, or from other people, and going through these motions of what we feel we’re supposed to do with our life, rather than just really evaluating it at the heart and asking yourself what it is that you really want.

 

Kimi Werner’s life lessons were not all learned as a child. When she trained to become an expert free diver, learning to hold her breath underwater for almost five minutes, she realized that her new skills translated into different values and life lessons.

 

How do you hold your breath that long?

 

It’s all about relaxing. I mean, a hundred percent, I think that’s what it’s about. I can break down the physiology, and you know, talk about the hemoglobin and all of that within us and how it works, but really, what it comes down to is your brain. It just comes down to making that screaming voice in your head, the one that’s saying like, I’m scared, you need to breathe, let’s get out of here, you know, all of those things that go through your mind, it’s about switching it off and just saying, I got this. And having confidence in yourself, and trusting the process that you’re doing.

 

Would that work on land, as well?

 

I think so. I definitely think so. You know, everything about panic, about fear, it’s not just the vibrations and the energy that’s used up within that panic, and the adrenalin, and whatnot that takes away your oxygen, but it’s also how your body starts reacting to it. Usually, when we start to panic, we start to do things a lot faster, you know, and you see it when you’re late for work and looking for your car keys. And you’re doing things, but you’re not really making any more progress. Now, you’re dropping stuff, you know, and it’s the same with being underwater. If you start to panic, you’re gonna start to kick faster, and it’s gonna be counterproductive because you’re using more muscles, which are using more oxygen, which there goes your breath. And so, really, for me, whenever I feel that sense of panic come over me, it’s now become an indicator that just makes everything go numb, switch off, and just assess the situation calmly, and it makes me actually slow down. Like no matter what, when I feel that sense of panic, I slow down.

 

So, when you’re late for work and you lose your keys, all of a sudden, you’re moving slowly.

 

I try to apply it to land all the time. Or you know, or if something really gets you upset, for example. You know, if something gets you upset, a lot of times, we have this need to panic and to react, and that can come out in the way that we talk to people, the way that we react to, you know, the person that’s trying to do their job, or trying to serve you something, or whatever. And it doesn’t get you anywhere good, usually. It usually really helps if when everything goes wrong, if you just slow down and you just look for an actual solution.

 

I like your word, assess.

 

M-hm.

 

Kind of dispassionately take a look, a little three-sixty, and figure out what to do.

 

Yes. I think that’s exactly it. You know, you have to look at the situation neutrally, and then, you can go from there. You know. But I think reacting out of panic um, it heightens things and oftentimes, just makes things messier than they need to be in any situation.

 

You have lost people in your life young. And you do take risks that other people don’t take.

 

Right.

 

Has that affected your feelings about the value of life, or the fragility of life?

 

Most definitely. When I was a senior in high school, you know, my high school boy friend at the time, we were very close to his dad. And one day, I had a paddling regatta in Hana, and his dad had come out to surprise us, and it was just a beautiful day. But on the way home, he was hit on a head-on collision, from actually a cousin, a family member of mine, who was high on heroin at the time. And basically, that was my first like, true feeling of just loss, such a beautiful life gone. That’s what really showed me the fragility of our mortality, and it did make me just start to evaluate my own life. I was seventeen and then, I turned eighteen; I just kept thinking about that and just realizing that even as a teenager, that I should be living a lot better and that I should be a lot happier, because if life can be taken just that easily, like my goodness, I want to make the most of it.

 

That’s interesting, ‘cause at that age, many people see success, worldly success as the goal, and not a conscious effort to be happy.

 

Yeah; and that’s what it came down to for me. I mean, I kinda had an epiphany as a senior in high school, and just realized how silly it all is, the whole façade. You know, even in high school, I think there’s just so much of it that’s just built on image and expectation from the clothes that we think we need to wear or buy. And I would go to school and look around, and realize that these are the same kids that I grew up with since I was like, so little, and half the time walking around in school, we’re not even smiling at each other or saying hi or engaging, ‘cause we’re all so afraid of just not fitting in. We’re all so like, conditioned to be going through these motions of acting how we think we’re supposed to act. Everything gets so based on image around your peers at that age that even just something like showing kindness, saying hello, those things get forgotten. We all do crave human connection, we all crave being accepted and connection, but we look for it in ways that maybe aren’t really the true connection of it, and that life’s too short to live like that. I mean, still, once you see the truth, you can’t un-see it, and so, it is something that does just help keep me in line, and how important it is to really just know that as long as you’re trying your best in life, you’re giving love out there to this world. Then give yourself a hand and just, you know, love yourself, and let all the critics and all the insecurities fall away, because you’re doing a good job.

 

Kimi Werner sees her way to happiness and can’t un-see that, either. Mahalo to Kimi Werner, currently in 2016 a resident of Waialua, Oahu, for sharing your stories with us. And thank you, for joining us. For PBS Hawaii and Long Story Short, I’m Leslie Wilcox. Aloha, a hui hou.

 

For audio and written transcripts of all episodes of Long Story Short with Leslie Wilcox, visit PBSHawaii.org. To download free podcasts of Long Story Short with Leslie Wilcox, go to the Apple iTunes Store or visit PBSHawaii.org.

 

Do you see this career as extending over a long time?

 

I think I do. I never really knew where any of this was going, whether it was art or spearfishing, or whatnot. I’ve never been like, the ten-year plan girl. I’ve been like, can I pay my rent this month? Yes. That’s great; you’re doing awesome in life. And now, it has become something that I can find a lot more comfort in, and I understand that because I’m making decisions that are truthfully, you know, holding true to my values, that’s what’s making it long-lasting.

 

[END]



PBS HAWAI‘I PRESENTS
The Roots of ‘Ulu

 

Follow the mythological origins of ‘ulu, its journey from Tahiti to Hawai‘i on Polynesian voyaging canoes, and modern efforts to revitalize breadfruit as a possible solution to food shortages. Native practitioners, medical specialists and agricultural experts have a shared vision of the ‘ulu tree playing an important role in cultural preservation, health restoration and food sustainability for Hawai‘i’s future.

 

LONG STORY SHORT WITH LESLIE WILCOX
Mick Kalber

 

Mick Kalber moved to Hawai‘i Island on a whim after a successful but draining career in television. There, he would confront the most creative and destructive of muses: the Kilauea volcano. A self-described “volcanographer,” Kalber has spent the past 30 years capturing one of the longest volcanic eruptions in recent history through the lens of a video camera, while hovering in a helicopter above the 2,000˚F lava flows.

 

This program will be rebroadcast on Wednesday, Sept. 14 at 11:00 pm and Sunday, Sept. 18 at 4:00 pm.

 

Mick Kalber Audio

 

Download the Transcript

 

Transcript

 

I remember flying in Denver, before I ever shot volcanoes, flying over the City of Denver and looking out, and being very scared, for some reason. But I’ve never been afraid around a volcano. It’s like … looking into the Gates of Hell. You know, there’s just something about that, that’s intriguing and mysterious.

 

Hovering in a helicopter above two thousand-degree molten rock is all in a day’s work for Mick Kalber, as he films the epic spectacle of Hawai‘i Island’s Kilauea Volcano. Volcanographer Mick Kalber, next, on Long Story Short.

 

Long Story Short with Leslie Wilcox is Hawai‘i’s first weekly television program produced and broadcast in high definition.

 

Aloha mai kakou. I’m Leslie Wilcox. For over thirty years, Mick Kalber has been documenting the stunning, destructive, and creative forces of Kilauea Volcano on Hawai‘i Island through the lens of a video camera. With his VolcanoScapes documentary series, and his Kilauea overflight videos on news and social media, Kalber continues to share one of the longest volcanic eruptions in recent history with people around the world. Mick was born far from the fiery lava fields of Puna; he grew up in the Midwestern United States.

 

I was born in Peoria, Illinois. My dad was a sportscaster, and actually called the NIT Tournament in New York, and Harry Caray subbed for him when my dad lost his voice. And anyway, I was born there, but only lived there for six months. Never been back there, don’t know anything about Peoria. We moved back to Omaha, and I was raised in Omaha ‘til I was twelve, and then went to Chicago.

 

Why did you go to Chicago?

 

Dad got the job at NBC in Chicago. And so, he went to Chicago and the news was doing poorly. And a man named Alex Dreier was doing the news then, and my father replaced him. And they struggled a little bit the first year, and then they got it together. He was number one, basically, for fifteen years.

 

And what was his appeal as an anchor, do you think, to viewers?

 

Oh, he was good-looking, he was no-nonsense, he was believable. And he also at the end of his newscast—and this is his claim to fame, as it were. He did a final funny. So, at the end, it was, And finally … and then, he’d do the little filler-in. And that was kind of a chance for him to let down his hair and, you know, show a different side of him.

 

How many kids were there in the family?

 

My sister and me. My sister’s three years younger than I am.

 

And what was family life like? What wisdom did you learn from your father, your mother, your sister?

 

My father, I think, taught me honesty. He taught me to work hard. My mom was my saving grace. I mean, I loved my dad; okay? But it was a different kind of relationship. My mother and I were really close, we were really tight. She was funny. You know, she was a kick. One of the things that she did was, The Joke of the Day. And my father at some point said, Enough of Joke of the Day. You know.

 

[CHUCKLE] Well, he did a finally every day.

 

Yeah, you’re right; you’re right. He picked it up in his own way. But my mom was great, and we had a lot of fun. But my dad wasn’t around a lot of the time, because he did news. You know, doing news. You know, he would do the five o’clock news and the ten o’clock news, six days a week. You know, so as he said in a speech he gave, that my mother raised us. And she did. And she was wonderful. She was a great mom. You know, a real … she was a cheerleader. Not literally, but I mean, in our lives, you know, she kept encouraging us and telling us, you know, we can do what. And uh, she’s still that way. [CHUCKLE]

 

Although future volcano videographer Mick Kalber would visit his father’s television stations, he says he had no interest at all in following his father’s footsteps, or going into the television business.

 

I wanted to be a doctor when I went to college. That was not gonna happen; I was a horrible student. And I fell into a TV production course, which cross-listed as a speech course and journalism course. And I loved it. You know, they let us direct, and run camera, and produce stories, and shoot. And I thought it was a kick. You know. But I never really got that before then, for some reason. That summer, there was an internship opening in Omaha. I was in Lincoln. A guy named Mark Catiro [PHONETIC], who my father had hired years before, was now the news director at the same station, KMTV. And so, he was interviewing students for an internship in the summer, and he sees me, and so it was a natural somewhat nepotistic event that he hired me. But when I went to do that job, I did well at it. They hired me part-time, and then eventually, they hired me fulltime. And I switched over, ended up finishing my college career there. And I was already working in the business, and so, I already knew what I wanted to do, ‘cause I was doing it. You know. And it was fun; I really enjoyed it. You know, we were chasing sirens and doing all the things that news guys do, and you know, I was, what, twenty-two or something like that. I was having a ball, you know. And so, I just stuck around doing that for several years.

 

Did you see it as a career?

 

No, not really. I mean, yeah, I did, but what happened was, they put me on the noon news. And like I told you, I wasn’t very good on the noon news. But I went on vacation after being on the noon news for three or four months, and they took me off the air while I was on vacation.

 

That’s a handy little trick that I notice happens in commercial television.

 

That was pretty brutal, and it made me angry. But when I came back, I found out the reason they took me—this is 1972, 73, something like that. And I found out the reason they took me off the air was because my hair was too long. Now, they didn’t ask me to cut my hair; they just took me off the air. So, maybe there was more to it than that.

 

While you were gone. [CHUCKLE]

 

Yeah; while I was gone. But I basically just said, you know, forget this. And I left the news, and I went and did a little professional dinner theater. I did a little acting. And I worked as a night manager at a Jewish delicatessen, and I kinda fooled around. You know, ran off to Colorado, and I worked on cutting down some trees on a ski run, building a ski run. I worked in a lumberyard and pulled lumber on the green chain. And I was twenty-five, and I was, you know, just kind of exploring. And eventually, I got a ski pass, actually, for the year. I’m gonna be a ski bum, and I lasted about a month. And I couldn’t find a job, even a janitor job, and just said [RASPBERRY]. You know. So, I went back to Omaha, and I kept going back to Omaha. I don’t know what that was all about. You know, probably six times, I went back to Omaha. But actually, there’s a soft place in my heart for Omaha, you know. The people are really nice, it’s an easy place to live. The weather is brutal. Absolutely brutal; summer, winter, nothing in between a lot of times. But I went back, and did a little construction with a friend of mine, and I met my first wife. And it was like, ’73, hippie time, we saw what was happening San Francisco, and we wanted to go to San Francisco. So, she was just getting divorced. She moved to Kansas City, I followed her. We had jobs, we saved what we thought was enough money to go to San Francisco. I think we had seven hundred dollars. [CHUCKLE] And a Camaro and a U-Haul trailer. So, we drove to San Francisco, tied the U-Haul trailer to a telephone pole, and looked for an apartment. And we found a flat in the Mission for two hundred and fifty dollars a month.

 

Oh, those times have changed.

 

Yes; within a few years, it was two to three thousand dollars a month. God knows what it is now. But lived there for about a year, had a lot of fun. Sold art on the street. Not drugs; art on the street. [CHUCKLE] And then, settled down in Sacramento and decided to get married. My wife came up pregnant, and so I just thought, What can I do? TV. It’s the only thing I know how to do. So, I ended up back in Omaha, oddly, at the same station I’d left before. And it was completely different, of course. And I worked there for a couple of years.

 

After returning to work in television as a news photographer, Mick Kalber later followed his news director from Omaha, Nebraska to Denver, Colorado. It was there that Mick found his stride in the television business.

 

Denver was good and bad. It taught me a lot in the business. I went out on a story one time. I was shooting news, and they sent me on a really brutal murder. And I didn’t want to be there. And I went … you know. I called them up; I said, I can’t do this, you gotta send somebody else out. And so, they did, and I became a feature photographer. And they had a guy named Ed O’Malley who was doing features, and he was not without talent, but he was difficult to work with because he didn’t really have all the chops of the business. But what I got out of it was, he’d let me help him, and I co-produced with him. And I shot, and I edited, and I co-produced, and he would write. But we just did features, and I ended up winning a news photographer of the year award by doing features. Which was hard, ‘cause I’m up against the hard news guys.

 

Right.

 

And so, we killed it. And I ended up on a show called PM Magazine in Denver, which was Evening Magazine in some markets. It was like the Hawaiian Moving Company; very much like the Hawaiian Moving Company. And it was very successful. We were the number one show on that station. And I had a lot of fun, but I got really burned out on it, ‘cause we worked sixty to eighty hours a week. And after three years, I was toast. And I visited a friend down on the Big Island, and I said, Hm, I’m gonna run away. [CHUCKLE] So, my wife and I were separated at the time, and I just basically sold everything I had and packed up a VW bus, and moved to the Big Island. What happened in pretty short order was, I got there in March of ’84, and Mauna Loa was erupting. And at some point, Kilauea erupted. It was doing high fountaining eruptions back then, and Kilauea erupted at the same time. And I went, Oh, man, I’ve gotta get some equipment. And so, I did. I got a camera, and I got a recorder. And back then, it was all separate system, you know. And called up Kent Baker.

 

At Channel 2.

 

At Channel 2 and said, I’m here on the Big Island, I’m for real, and I can shoot for you. And lo and behold, one day he called me up and he said, Go get in a helicopter and go shoot the volcano. And I did, and I was totally blown away. Never seen anything like that in my life, coming from Omaha and Denver, and like … oh, you know, 1,000-foot fountain, 1,200-foot fountain. And it was amazing; absolutely amazing. And I thought to myself at that time; I thought, you know, I’m gonna do something with this at some point, but I couldn’t quite nail it down, because it was right when VHS was starting. And there were people at that time that had other videos out that had high fountaining eruptions in them. And I thought, you know, what can I do different from that? But eventually, it created a fissure eruption and made a lava lake down the hill, took a couple houses, and went in the ocean. I said, Now I got a story. You know. So, I knew how to view that, because I’d done PM Magazine. So, I put together a show. That show was my first VolcanoScapes show, Pele’s March to the Pacific. It was about a forty-minute show, and took me a while, but it was very well received, and people were snapping ‘em up like crazy. You know, initially, we just sold those like crazy, like hotcakes, as they say. You know.

 

Mick Kalber made it his life’s work to film Kilauea Volcano on Hawaii Island. He founded Tropical Visions Video, and released an eight-part VolcanoScapes documentary series. Kalber could often be found hanging off the side of a helicopter to film the 2,000-degree lava flows. But as it turns out, his newfound career was not the greatest threat to his life.

 

Twenty-two years ago, I came up with throat cancer, squamous cell carcinoma at the base of my tongue. And I was forty-five, and it was, what, 1993. And I went to Chicago, went to University Hospital, Rush Presbyterian, and they treated me, and it was brutal. But they saved my life with chemo and radiation. I lost fifty-five pounds. I thought I was gonna die, not from the cancer, but from the treatment. But I survived. And it took me about eight years to come back as far as I was gonna get back from that. And I was in pretty good shape. I lost all my saliva glands, so that’s why I’m drinking water all the time. And my taste buds were altered a little bit. I don’t taste sugar, don’t taste sweet anymore, ‘cause they burned the outside of my tongue with the radiation. And it’s a little more difficult to swallow. But other than that, it didn’t really affect me so much. But then, last Christmas, I was diagnosed with the same thing. Not a recurrence, but what they think was caused by the radiation I had the first time.

 

Caused by the radiation?

 

Yes.

 

Okay.

 

And that’s unfortunate, but it saved my life the first time, so how can I complain? But this time, they took it out surgically, and it was very quick. I won’t say it was very easy, but it was a lot easier than the first time.

 

Was it at the back of your throat?

 

Back of my throat, behind the soft palate. And they cut out about a half-dollar size of the back of my palate. But they didn’t have to cut all the way through, so they didn’t have to reconstruct my throat. But they think they got it.

 

Having had these threats to your life in terms of coming from inside you, cancer, does it change the way you look at life? Has it changed the way you live?

 

The first time, it definitely did. The first time, I got a sense of my own mortality. I decided that we’re not gonna be here all that long, so if there’s something we want to do, we better get it on. You know.

 

Battling throat cancer is not the only life-threatening challenge that volcano videographer Mick Kalber has overcome. During the 1980s, Kalber struggled with substance addiction.

 

Yeah; I’m in my thirtieth year of sobriety now. I moved here thirty-two years ago, so I lived here for only about two years before I got into AA. I was lucky, because I found it, and I never went back out. I hit the ground running, and it saved my life. Yeah. Everything was going south. That was part of the reason I moved here, was, I was in Denver, I was drinking, I was using mostly marijuana, got into a little bit of cocaine, which kind of was what brought me to my knees. I probably would still be kind of a high level drunk if it hadn’t been for that. But that sped the whole process up, and I found myself in trouble, and I actually went and investigated the program with a friend of mine. A friend of mine’s dad was in the program, and I went and talked to him about it. And I said, you know, Am I an alcoholic? And he said, I don’t know. And he threw a big book at me, and he said, Read that and find out. And that wasn’t what I wanted to hear. I wanted him to say, Yeah, you are or no, you’re not, here’s what you do, don’t worry about it. You know. So, I read the book. And I knew I was an alcoholic. But I wasn’t quite ready to stop. But what I did do at that time was, I just pulled a geographic. I visited a friend of mine on the Big Island. I loved the Big Island. And I said, I’m gonna leave here, and you know, get out of Dodge, and go out and have a great life in Hawaii and live on the beach and get healthy, and you know, da-da-da. But my disease came right along with me, before you knew it, I was doing the same old things again. My ex, we were separated at the time. She actually moved out, and we put the kids in school. My kids were in Waldorf at Malamalama School in Paradise Park. And if it hadn’t been for that, I probably wouldn’t have been able to stay there, because I was tight with my kids. And just having them during the summer, I don’t know if I could have done that. But she moved out here, and the kids went to school there, and we got back together for a little while. It was a disaster. But I did get sober during that time, and I haven’t had a drink or a drug other than the medicines prescribed for me for my throat and stuff since then.

 

It did not save your marriage, though.

 

No. In fact, after I got sober, my ex was very unhappy.

 

This is after you divorced, or while you were—

 

No; while we were still together. You know, I got sober and a couple months after I was sober, she was not happy. And that’s not unusual in couples, where one gets into recovery and the other one doesn’t. Because addiction and alcoholism is a family disease. It’s like a mobile. So, if one person is addicted, then everybody’s affected. If they get clean, then everybody’s affected. But everybody still has what they had when that person was addicted.

 

Mick Kalber would remarry in 2001. His second wife, Ann Kalber, is now a producer and collaborator in his company and in his most recent film, VolcanoScapes: Dancing With the Goddess.

 

You don’t advertise yourself as a videographer; you are a …

 

Volcanographer. I made that up. You know, that’s my own creation, because I think it more aptly describes what I do. You know, I’m not a volcanologist; don’t get me wrong. You know. I don’t claim to be Jim Kauahikaua or, you know, in that department. But I’ve been around it long enough, and seen a lot of stuff that I kind of have an insight to it. And, you know, I’ve made my living basically for the past thirty years, over thirty years, shooting Kilauea Volcano. It’s what I do. And so, yeah, I’m a volcanographer. We fly basically wherever we want to, because we’re on a media flight, it’s a charter flight, and so we can fly at any altitude. And we do; we go down as close as we can to shoot what we shoot.

 

Have you ever been in danger? Have you really felt danger? ‘Cause where you fall is gonna be into fire.

 

Exactly; and it’s two thousand degrees hot liquid rock with—

 

And auto rotation won’t help you.

 

With jet fuel. You know.

 

Yeah; that’s true.

 

Jet fuel and hot …

 

Yup.

 

Not a good combo.

 

You’d go fast.

 

There was one time when my pilot, John Greenway with Hilo Bay Air, was flying me over Kupaianaha, which was a lava lake in the shape of key. They call it the key vent as well. And we were flying over the neck of the key, which is probably … eighty or a hundred feet across or something. And he got halfway across it and he stopped; he hovered, because another helicopter was coming in front of him. And it was early on, this was the first three or four years that I’d been flying, and I didn’t know anything about air speed at the time. And so, when he hovered, I looked down below me and I went … Oh, man. You know. If the engine quits, we’re toast, you know.

 

Right.

 

We’re done. And yeah, it scared me. Nothing happened, obviously. When we got across that, I said something to him about that, and he said, Oh, we had thirty knots of air speed, and should anything have happened, I could have auto-rotated down to one side or the other. So, it really wasn’t a problem. But I didn’t know that. And so, psychologically, you know. And it’s unnerving. People who go with us, we fly with the doors off.

 

M-hm.

 

‘Cause you can’t shoot through the window, you know. So, we fly doors off, and go close to it, and there’s people who can’t do that; they can’t fly with us. We also stand. I don’t stand on the struts, ‘cause then the helicopter would be flying too far down. But when I flew in a Jet Ranger, we would stand on the struts. And so, you’re basically standing outside of the helicopter.

 

And you’re tied up; right?

 

Well, I have a seatbelt on. I don’t have a harness on; I don’t wear a harness. Seatbelt with a piece of tape around it so it doesn’t accidentally come off. You know.

 

You mean, duct tape?

 

Well, yeah, if we’re taped, yeah, duct tape.

 

Whoa. [CHUCKLE]

 

Well, it’s not going anywhere. You know. Long as you keep the buckle closed, you know.

 

Does your wife have any thoughts about this guy who goes up in a chopper all the time next to hot lava?

 

My first wife, or my second wife?

 

Second.

 

[CHUCKLE] I think Annie has acquiesced. You know, she knows that’s my life, that’s what I do. Does she worry about it? I don’t know. You’d have to ask her; she doesn’t express that to me. You know, she doesn’t say, Yeah, I’m worried about your flying, or you know, yadda-ya. But I think she’s confident in what we do, confident in the pilot, confident in me.

 

And so, all of this time, these thirty years, any time Kilauea could have stopped erupting. I mean, the fact that it’s been going on this long is just amazing.

 

Oh, yeah. It’s the longest documented eruption in modern history, or in recorded history.

 

And you’d be out of a job.

 

[CHUCKLE] Yeah.

 

A self-made job.

 

In a way. I mean, you know, there’s two ways of looking at it. You can look at it that as long as it continues to erupt, it continues to be topical, it continues to be on people’s minds, and you know, you continue to have interest in it. But as soon as it stops, then nobody can get it anymore.

 

So, it’s a prized commodity.

 

So, what you have is more valuable, theoretically. But then it can be forgotten, too. So, it’s a double-edged sword.

 

Are you gonna go up as long as you can, as long as the volcano is willing?

 

Yeah, I guess. I mean, you know, I’m getting to the age where it’s not so easy to hike out like I used to. You know, I used to hike out by myself, four or five miles, you know. And if it comes down right now, it’s probably gonna be about a five-mile hike to go see it.

 

And what about hanging out of the helicopter?

 

Well, that’s easy.

 

[CHUCKLE]

 

No, it is. I mean, uh, flying in a helicopter, we fly for an hour. You know, I can go fly for an hour holding a camera. I love that; that’s fun.

 

At the time of this conversation during the summer of 2016, a new lava flow from Kilauea made its way to the ocean. And Mick Kalber, now cancer-free, set out to document the latest chapter of the 33-year-old eruption. Mick and his wife Ann also were about to move from North Hilo to Leilani Estates that’s a subdivision in the Puna District that’s directly in the shadow of the active volcano. Mick says he’s still humbled and awed by the spirit and energy of the eruption, and remains just as fascinated as he was when he first started filming in 1984. Mahalo to Mick Kalber of Hilo for sharing your story with us. And thank you for joining us. For PBS Hawaii and Long Story Short, I’m Leslie Wilcox. Aloha, a hui hou.

 

For audio and written transcripts of all episodes of Long Story Short with Leslie Wilcox, visit PBSHawaii.org. To download free podcasts of Long Story Short with Leslie Wilcox, go to the Apple iTunes store, or visit PBSHawaii.org.

 

You know, I tell people all the time that if you move to the Big Island, you know, you’re dealing with the fire energy, and I don’t mean to be esoteric about the whole thing, but there’s something about it that, in my opinion, makes things happen. It kinda forces your hand. You know, whatever is going on in your life is gonna come to a head because of the energy that’s on that island. And some people can handle it, some people can’t.

 

[END]

 


VICTORIA ON MASTERPIECE
Engine of Change

VICTORIA ON MASTERPIECE: Engine of Change

 

This seven-part dramatic series follows Victoria (Jenna Coleman) from the time she becomes Queen in 1837 at the age of 18 through her relationship with Lord Melbourne (Rufus Sewell), her first prime minister and intimate friend, and her courtship and marriage to Prince Albert (Tom Hughes).

 

Engine of Change
With a child on the way, Victoria must choose a regent in case she dies during childbirth. The Tory party disputes her choice, but she and Albert turn the tables with the aid of the latest in 19th-century technology.

 

LONG STORY SHORT WITH LESLIE WILCOX
Monica Toguchi

 

Monica Toguchi’s ability to adapt and evolve is evident in her role as the third-generation owner of Highway Inn. The Oahu restaurant, which specializes in local favorites, has come a long way from the charming Waipahu establishment it started as 70 years ago, growing into a modern business with a location in the booming Kakaako neighborhood. The restaurants have thrived due to Monica’s ability to lead her family business into the future – without compromising the values that define it.

 

This program will be rebroadcast on Wednesday, Aug. 24 at 11:00 pm and Sunday, Aug. 28 at 4:00 pm.

 

Monica Toguchi Audio

 

Download the Transcript

 

Transcript

 

My grandfather, you know, having Highway Inn and having the memories of going to this little store on Depot Road with the tall green chairs, it was a time period of people just sitting together as complete strangers and eating, and sharing their foods, you know. And he told my father when my father took over; he said to my dad, As long as you have this business, you can support your family.

 

Monica Toguchi is the third generation owner of Highway Inn, a longtime Hawaiian restaurant that serves up local favorites like lau lau, poi, and pipikaula. She didn’t plan on taking over the business, but she did, and she needed to answer the question: How do you take a beloved but aging business from Waipahu, Oahu and keep it vibrant in the 21st century? Monica Toguchi, next on Long Story Short.

 

Long Story Short with Leslie Wilcox is Hawai‘i’s first weekly television program produced and broadcast in high definition.

 

Aloha mai kakou. I’m Leslie Wilcox. A common dilemma with multigenerational family businesses in Hawai‘i is the question of who will carry on after one generation retires. We see how many multigenerational family businesses have not survived. Under Monica Toguchi, the third generation owner of Highway Inn, the family Hawaiian restaurant has not only survived, but has expanded into new neighborhoods. Monica’s roots are firmly planted in the old plantation town of Waipahu, Oahu, with her grandfather, Seiichi Toguchi, who started Highway Inn in 1947 to feed his growing family.

 

My grandfather was born and raised in Hawai‘i. And you know, my grandfather loved Hawaiian food. He had a lot of Hawaiian friends who taught him how to make pipikaula. But he was picked up by the American government when Pearl Harbor was bombed. My grandmother did not know where he was for about two months. And then, when they did find out, he was in Durham, Arkansas. And so, she and the first three eldest children, my Auntie Barbara, my Auntie Jonette, my Auntie Shirley, they moved to Durham, Arkansas at the time. And then, he was transferred during the war to Tule Lake. And for people that are familiar with Japanese American history, Tule Lake was one of those places that you just didn’t want to go to.

 

It had a reputation; that’s where they sent the troublemakers.

 

Correct. Right; correct. So, from my understanding, or my limited understanding, the American government would classify different groups of Japanese Americans. You know, you’re very pro-Japanese, or you’re moderate. And Tule Lake was one of those internment camps that a lot of people that were assumed to be very pro-Japanese were placed. For reasons unknown to us—my grandfather was no one of prominence during that time, he didn’t have the restaurant, he was just a working husband and father, he didn’t have any power within the community, so it’s huge mystery to us why they picked him up, but they did. And so, towards the end of the war in 1945, my father, who took over Highway Inn, was born in the internment camp. My grandparents left with three children, and came back with five. So, they were pretty busy in the internment camp.   And one of the things the American government did was, they identified people’s occupation within the internment camp. So, my grandfather listed cook. And so, what they did was, they put him in the mess hall along with other Japanese American cooks. And so, that’s why Highway Inn has a history of having Hawaiian and American foods. That’s where he learned how to cook hamburger steak and sirloin cutlets, was from being in a mess hall in an internment camp with other Japanese American cooks from around the country, and my grandfather really had to figure out how he was going to support now five children. And what ended up happening was, he decided to go back. He tried several things before he started Highway Inn. He tried to raise pigs, but the pigs got skinnier, not fatter.

 

Oh.

 

So, he realized, Okay, I’m not a pig farmer. And at that time, a lot of Okinawans were pig farmers.

 

That’s right.

 

So, my grandfather started Highway Inn in 1947. He only had a second grade education.

 

There he is.

 

Yeah. So, that’s my grandfather and my grandmother. They were very, very poor. But it went to my father in the late 70s. At the time that my grandfather was ready to retire, he was considering closing Highway Inn. But my father really felt that, you know, it’s been around for thirty years, and it was something that he wanted to try to continue, even though restaurant and cooking was not his thing. So, I had another uncle who had worked alongside my grandfather, got a lot of his culinary training during Vietnam, and came back to work with him. But he would not pass the restaurant down to this particular uncle.

 

Is this the uncle?

 

That’s my father’s older uncle, my Uncle George. So, my father has two brothers, one older than him, and one younger than him. But the business got passed down to him, and he’s the second boy, which is very atypical for, you know, Japanese American families. And he was the third youngest.

 

Did the other boys want the business?

 

I’m not too sure about that. At that time, my Uncle George was working for Oahu Sugar Mill. And I think my Uncle Gary, my dad’s younger brother that worked alongside my grandfather, helped us to continue the cooking, you know, thirty years after my grandfather had exited the business. So, my Uncle Gary was very instrumental in being able to keep the family recipes consistent to the way that my grandfather had cooked it. And my father was also very disciplined, and I think my grandfather knew that. He typically would describe himself as being a karate man. So, I think my grandfather innately understood that my father had the kind of qualities that a restaurant would require.

 

Under the second generation ownership of Bobby Toguchi, Highway Inn continued to thrive in Waipahu, Oahu. Monica Toguchi grew up around the restaurant and nearby, in the newly-developed planned community of Mililani.

 

So, I was born at Kapiolani Hospital, and I was raised primarily in the Waipahu and Mililani areas. So, Waipahu because my father is from that community, and our business Highway Inn is from that community. My parents bought a house in Mililani, so for most of my upbringing, I went to Mililani Uka, I went to Wheeler Intermediate, and then, I went to Mililani High School thereafter. Every Sunday, my grandfather would cook Sunday meals for all my cousins and his children and their spouses, and we would all gather at his house in Waipahu. And so, we would go to Depot Road and my grandfather would typically either feed us tripe and rice or beef stew and rice.

 

And you loved it.

 

And I loved it. And when my father took over, we ate a lot of beef stew and rice at home. Because my mom at that point had four children, four girls to raise, my father was working long hours at the restaurant, and so he would bring over the leftovers, you know, home. And so, we would pretty much eat what they cooked almost every day.

 

What were your years like after high school? You know, young adulthood.

 

I’m not proud to say this, but it was definitely a time where there was a great deal of unsuccessful relationships and, you know, poor decision making. I had moved out of my parents’ house probably when I was about seventeen, and I ended up getting married at quite a young age, you know, around twenty-one. I had my daughter at twenty-two, I had my son before I was twenty-five, you know, so I was a very young mother. And as a consequence to some of, you know, the not-so-good decisions, I found myself in a very, you know, difficult situation in regards to how do I raise my children on my own. My twenties was really a difficult time, but during that process, the one thing that I stayed true to was my education. So, you know, I finished up my master’s degree in counseling at the University of Hawai‘i. One of my first jobs was working at Waipahu Intermediate School. And on the first day that I was there, there was—and I think it’s gotten a lot better today, but at the time that I was there, there was a gang-related fight. And so, I believe what they called it at the time was a Code Red, which was a really high level of security, and you know, the police get involved. And I was just thinking to myself, you know, I’ve been in this Waipahu community my whole entire life, so it wasn’t that I was a stranger to some of, you know, the issues of our community, but also at the same time, you know, I was a bit nervous to, you know, try to figure out, well, you know, how much is the situation gonna escalate before it gets better. And that experience was one of the reasons why I ended up wanting to get my PhD. I really went into graduate school thinking that, you know, I would try to understand more about juvenile delinquency.

 

Monica Toguchi pursued her new dream of earning a PhD. As a single mom in her twenties, Monica packed up her two young children and moved to the University of Oregon to attend graduate school.

 

You know, a lot of people would ask me, How’d you do it? And I think when you’re young, that’s the beauty of being young. You know.

 

What did your family say?

 

I never really told them what I was doing until it was time to catch the plane. And the response really, was really quite an interesting one to me. It was one, actually, that I didn’t appreciate. It was a very gender and cultural stereotypical response that, as a mother, I really should focus on my children. And in my mind, I felt that, you know, making these educational decisions was really for the benefit of my children.

 

While still working on her PhD at the University of Oregon, Monica Toguchi was abruptly summoned back home to her family in Hawai‘i.

 

My father never complained once of being overworked, and supported his family. And then, he then prematurely had to exit. Like so many business owners, you know, they suffer from high blood pressure. You know, the business is foremost, typically they neglect their health in the process until it catches up with them, and they have a life-changing moment. And so, for my father, it was a brain aneurism in the basal ganglia, which is very close to the brain stem, so it’s one of those situations where if you suffer an aneurism and it’s close to the brain stem, there’s nothing you can do. You just have to wait it out. Amazingly, he survived, but he also had to take it easier from that point on. And when my dad was recovering at, you know, Rehab of the Pacific, my sister Regina and I were in his bed, and my father was trying to get out of the bed. You know, he actually had an alarm. You know, when people, they try to get out of bed and they’re not supposed to, an alarm goes off. So, he had one of those, because he was very stubborn and, you know, wanted to get back to work. But you know, he was in bed, and my sister and I were like, Okay, so who’s gonna take over the business? And she just immediately said, Well, I don’t want to take over the family business, I really just don’t want to have the lifestyle that Dad, you know, has, which is working constantly, seven days a week, hundred-hour work weeks. And my sister was smart enough to think through that and to recognize that that’s not the kind of lifestyle that she wanted.

 

What did you say?

 

You know, I was probably in my late twenties at the time, and I looked at her and I said, Great, I don’t have to fight you for it, then. In many ways, I always felt that it perhaps was my responsibility, it was perhaps my kuleana, if you will. So, I thought perhaps at some point in life, I would need to address that, but what I didn’t anticipate was, I didn’t anticipate that it would come so soon. There was probably an idea in my head, probably mostly created on my own, that you know, it was my responsibility to make sure that if this business was gonna continue, that would be my responsibility to bear.

 

But you had been deferring that.

 

Well, A, I didn’t want to count on it, because I did not know what my father’s plans were. He never explicitly said, This is what I want to do.

 

M-hm.

 

I think he was quite pleased. So, you know, I think as most multigenerational family owners … typically, I think it’s safe to say that most parents don’t force their children. They really want their children to come to that decision on their own. You know, because when people are able to come to those decisions on their own, it really becomes the best decision for that person and for the business itself. Because it doesn’t feel like it was forced upon you.

 

But heavy is the crown.

 

Heavy is—right.

 

If you say no, what happens to the business?

 

Right; right.

 

Do you want to be the one who stepped out?

 

Right. And also too, you know, there’s statistics out there that multigenerational businesses don’t really … there’s not a lot of confidence in succession. So, you know, there’s about thirty percent of businesses that will go from the first generation to the second generation, and then that percentage actually decreases to twelve percent from the second generation to the third generation. And typically, you know, they say that it’s the third generation that screws it up.

 

Or that the third generation is soft.

 

Right. You know, we don’t have the character, you know, traits, we kinda squander away all the hard work that was built.

 

How do you feel about that observation, or opinion?

 

You know, because the restaurant is such a difficult business, you know, my sister used to say this. You know, no matter twelve-hour or fifteen-hour days, failure is just simply not an option.

 

Monica Toguchi’s father Bobby survived his stroke; however, he no longer ran the family business. Monica became the third generation owner of Highway Inn, and eventually gave up her pursuit of a doctoral degree to focus on running the business. And then, in 2011, hard times struck the family again.

 

I lost my son about five years ago. And you know, he died by suicide, and that was a really, really difficult thing. You know, every other day here in Hawai‘i, somebody dies from suicide, and there are so many people that are affected by it, but we don’t talk about it. And the Kakaako store was named in his memory, so I named the business—the legal name of Kakaako is Hoola Mau. And ola is life, you know, mau is to move forward, to move life forward. And that was my thing. But my son really … I think a lot of us, you know, when you’re faced with those kinds of tragedies, you try to make sense, you ask a lot why questions. But really, at the same time, it’s, you know, how do you take something that is so personal and so tragic, and not become paralyzed by it. And I had to just, you know, really keep it together. And Highway Inn and the business itself really, I think, helps me to do that. You know, at that time, we had about forty, forty-five employees, and I knew that if I was paralyzed or incapacitated mentally by my son’s passing and having to address that, go through that emotional process of healing, you know, if that took me under, then the lives of my staff would be affected. And so, that really gave me the motivation to think beyond my own tragedy, and to think outside of myself. And sometimes, when I’m really like in the thick of it all, you know, how I recognize that, you know, this is gonna pass, tomorrow will be a better day. And you know, when you go through something that tough, anything in comparison is really not that challenging.

 

Monica Toguchi persevered after the loss of her son and continued to channel her energy into rebuilding and creating. At the time of this conversation in 2016, Highway Inn has grown to seventy employees, in three locations. The business caters, as well.

 

How many outlets or how many businesses are part of Highway Inn now?

 

So, when I came onboard, we had Waipahu, and at that time, we probably had about thirty-five employees or so on the payroll. And then, the opportunity came to partner with Kamehameha Schools; we were approached by Kamehameha Schools. They came out to Waipahu, and they saw what we were doing, you know, and they felt that it would be a good fit for what was up and coming in Kakaako and what their vision was for their lands in Kakaako. So, one of the struggles for me personally was, how do you take an old business like Highway Inn that in the next year, we’ll be celebrating our seventieth anniversary, and how do you then put that kind of business into a very urban, up-and-coming neighborhood like Kakaako? You know. The natural partnerships in an urban community like that would be to find an operation that was trendy, that was, you know, hip and cool. And here we are, coming into, you know, the coolest part of Honolulu, and we have this very old quaint place.

 

Isn’t there a Hawaiian proverb that says, Look to the future by looking to the past?

 

M-hm; m-hm. Or, you know, you need to know where you’ve been to know where you’re going. And so, that happened, and we opened our Kakaako location in October of 2013. And then, last year in September, we were also very fortunate. This process had started about a year before the partnership was solidified, but we had the opportunity to partner with Bishop Museum. You know, a lot of things did not come easy for me in my life. A lot of people may think that, you know, because we have Highway Inn and the brand that it has become today, you know, I think it’s easy to assume that I was given a silver spoon, you know, and perhaps, you know, I might have been born in a life of privilege. But it certainly wasn’t that way.

 

What do you think your grandfather would have made of a woman taking over Highway Inn—you?

 

I’m not really sure if he had a premonition of some sort. But my grandfather passed away in 1994. And I had said goodbye to my grandfather. He at the time was hospitalized for a couple months before that. And I went to the Waipahu house, he was in his wheelchair, and I said goodbye to my grandfather. And he cried. And my mother and I went back into our car, and my mother was like, You know, that was really strange for him to cry. And it kind of stuck in my mind. And what had happened was, he then passed away about two months later, and I got a phone call in California, my parents telling me that my grandfather had passed away. So, that was really the last time that I saw him. But you know, I think my grandfather, if he were alive today, he would be about a hundred and one years old. He was a very humble man; I don’t think he would believe what he started would have grown to what it is today. And I think some of my best moments is, you know, like when you feel like you’ve finally arrived. You have those moments where you feel like you’ve finally arrived, is when Senator Inouye came to visit us a couple months before he passed away. And out in Kakaako, Senator Akaka, you know, visiting us, and you know, Governor and former governors, and you know, we have so many movers and shakers.

 

Highway Inn on the map.

 

You know, yeah. And we have so many movers and shakers that we typically read about in the paper that make a difference in our communities, and I don’t think my grandfather would have ever imagined that these are the people that his business would be feeding one day.

 

You know, speaking of the family business, the family is about to look different.

 

M-hm.

 

You’re engaged, you’re going to be married soon.

 

I am. So, I have been very fortunate. When I came back from Oregon, I was, you know, thinking about who I wanted to be with, what kind of person I would be with. And you know, when you gain these kinds of experiences outside of Hawai‘i, it really expands your understanding of the rest of the world. And in my mind, I thought, you know, I really want to date somebody that, you know, can appreciate what is here, and the culture that we have, but also understand, you know, parts of my life that I’ve been exposed to living on the mainland for five years. So, I met Russell, and he’s actually British, and he was part of Aloha Airlines, and then he was part of Hawaiian Airlines, and he eventually became an investor into our Kakaako business. And so, about two years ago, he came onboard fulltime, and so, he’s my chief financial officer, my chief commercial officer, he’s a great visionary, great finance person. What it’s allowed me to do is really focus my time on everything outside of the finance parts of the business. And so many decisions are made on understanding, you know, the data that you collect. You know, how many people come in, what the average check size is, you know, whether your traffic is going up, going down. You know, and you base your decisions on these things. And so, he’s been a wonderful asset. And after nine years, it took us nine years, but after nine years, we decided we would get married.

 

We’re speaking in 2016. As you approach the business’ seventieth anniversary, is it still touch-and-go sometimes in business? I mean, do you assume there’ll be a fourth and a fifth generation?

 

No. You know, so my father had four girls, you know, my grandfather had seven kids. So, there were options there; right? So, out of the four girls, the only, you know, fourth generation is my daughter, who’s twenty-one, and she’s studying in New York. And you know, I always describe my daughter; she’s, you know, artsy-fartsy. It’s not one of those things that, you know, as much as we have done pretty well for ourselves, I don’t think it’s a natural choice, even for my cousins or my cousins’ children, that that’s something that they want to participate in.   Because I think they recognize it’s a lot of hard work. I do hope that it continues. How specifically is a big question mark.

 

Third generation Highway Inn owner Monica Toguchi continues to look toward the future, while honoring the legacy of her family business. In a recent interview with Honolulu Magazine, she said, If you understand who you are and what values are truly important to you, evolving is not as difficult as it may appear to be. Mahalo to Monica Toguchi of Honolulu for sharing your story with us. And thank you, for joining us. For PBS Hawai‘i and Long Story Short, I’m Leslie Wilcox. Aloha, hui hou.

 

For audio and written transcripts of all episodes of Long Story Short with Leslie Wilcox, visit PBSHawaii.org. To download free podcasts of Long Story Short with Leslie Wilcox, go to the Apple iTunes store, or visit PBSHawaii.org.

 

I have not gotten sick of eating my own food. I try not to eat the lau lau, because the lau lau at Highway Inn is a very precious commodity right now. We just cannot keep up with the demand, so there are times when, you know, we run out of lau lau by the end of the day. And so, I try to not eat the lau lau, because I think if I eat a lau lau, then somebody is gonna come in and not be able to order this item.

 

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