♪
John: WELCOME BACK TO
"LIVING808".
WHETHER IT'S A GREAT RESTAURANT
OR FUN ACTIVITY, HONOLULU HAS
SOME OF THE BEST AND CREATIVE
Tannya: AND THERE'S ONE
RESTAURANT THAT YOU CAN SAY GOT
US HOOK HOOKED.
WHAT'S ON THE MENU IN THIS BEST
OF HONOLULU.
♪
Mikey: ALL RIGHT, EVERYBODY.
IS IT NOT THURSDAY BUT IT IS
TIME TO GRIND.
JOINING ME TODAY, ASHLEY WATTTS,
OWNER OF LOCAL IA.
WHAT'S ON THE MENU.
GOOD MORNING.
HI.
Mikey: THANK YOU SO MUCH FOR
JUMPING ON TO "LIVING808."
WE'RE SO EXCITED TO TALK TO YOU
AND LEARN A LITTLE BIT ABOUT
YOUR BUSINESS.
HASN'T HERD ABOUT LOCAL IA,
COULD YOU TELL THEM ABOUT IT?
WE'RE A LOCAL SEAFOOD COMPANY
THE COMPANIES.
WE STARTED A LITTLE BIT OVER
FIVE YEARS AGO AS A CSA TYPE.
WE HAVE CUSTOMERS PREPAID FOR
SEAFOOD.
WE EVOLVED TO DOING FARMERS
MARKET AND SELL WHOLESALE TO
CHEFS ISLANDWIDE.
THROUGH FRESH FISH AND VALUE
ADDED PRODUCTS AND GIVE THE
FISHERMAN A GOOD PRICE.
ALL OUR FISH ARE TRACEABLE.
YOU KNOW WHO CAUGHT IT AND WHERE
WE ARE ONE COMPANY THAT YOU KNOW
EXACTLY WHERE YOU GET YOUR FISH
FROM WHEN YOU GET IT FROM US.
WE DON'T SELL ANY TILAPIA OR
FARM FISH.
IT'S 100% LOCAL.
WE DON'T DO ANY IMPORT OR
EXPORT.
GROWN, NOT FLOWN OF THE I LOVE
THAT.
I WANT TO KNOW A LITTLE BIT
ABOUT THE PROCESS IF ANY OF OUR
SEAFOOD FROM YOU.
PREPAY FOR IT.
YOU WOULD GET ON A WEEKLY BASIS
WE OFFER THEM BUT YOU DON'T HAVE
TO GET THEM WEEKLY.
WE PROVIDE SEA FOOD AND SEAFOOD
PRODUCTS AT THE FARMERS PRODUCT.
ONE IN KAKAAKO AND ONE IN
MILILANI.
ONE OF OUR FRIENDS SELLS LOCAL
MARKET.
AND CHEF ED KENNY USE OUR FISH.
THEY USE ONLY LOCAL IA FISH.
YOU CAN ALWAYS EAT IT AT THA
THATRESTAURANT.
Mikey: I'M NOT A GREAT COOK
IN THE KITCHEN BUT I' I'M A GREAT
EATER AT THE TABLE.
WE DO DEMOS.
WE TRY TO PROMOTE USING THE
WHOLE FISH.
WE TEACH OUR CUSTOMERS NOT ONLY
TO PROCESS THE FISH BUT USE THE
BONES.
SOUPS WE MAKE AND SELL AT THE
FARMERS MARKET.
WE USE THE BONES TO MAKE STOCK
AND CHOWDER, TO SHOW PEOPLE THAT
USING THE WHOLE FISH IS NOT ONLY
GET MORE MEALS.
HOW TO PROCESS THE FISH AND HOW
TO COOK THE FISH.
NEXT MONTH IS UNVASIVE SPECIES
MONTH.
WE'RE HIGHLIGHTING THE INVASIVE
SNAPPER.
DEAN AND DELUCA WILL DO
COLLABORATION EVENTS WITH THEM.
GETTING A FEW EVENTS OUT THERE
TO GET OUR TOES IN THE WATER TO
DO SOCIALLY DISTANT THINGS TO
GET PEOPLE CONNECTED WITH THEIR
SEAFOOD AND LOCAL FISHERMEN.
THAT'S ONE OF THE THINGS WE
STRIVE TO DO.
Mikey: I LOVE THAT IT'S FULL
CIRCLE.
ALWAYS GOING BACK TO THE
IF ANYBODY WANTED TO LEARN MORE
ABOUT THE CLASSES OR LOCAL IA,
LOCAL IA HAWAI'I.
AND WE HAVE OUR WEBSITE WHICH IS
LOCAL IA HAWAI'I.COM.
I WANTED TO SHOW YOU THIS IS THE
WE UTILIZE QR CODES TO TRACK THE
FISH.
THERE'S THAT INFORMATION THAT
YOU CAN GO AND FISH OUT YOURSELF
SO IT'S COOL.
Mikey: ASHLEY, THANK YOU FOR
THESE CLASSES TO US.
I'M EXCITED.
I'M GOING TO JUMP IN ON ONE OF
THESE CLASSES AND TRY SOME FISH.
THANK YOU SO MUCH.
HAVE A GREAT REST OF YOUR DAY.
THANK YOU.
ALOHA.
John: OH, MAN.
I LIKE THE IDEA OF KNOWING WHERE
IT CAME FROM.
I REALLY DO.
I EAT A LOT OF FISH.
I EAT PROBABLY 30-POUND IN A
MONTH MAYBE.
Tannya: WEIGH.
John: I MAKE THEM.
Tannya: OF COURSE.
AND WE HAVE SUCH GREAT SEAFOOD.
IN THE BEST OF HONOLULU
MAGAZINE, KUDOS DO THEM.