Stepping out again

18 02 2022

With pandemic numbers decreasing, I ventured out of my bubble yesterday to socialize by attending two in-person gatherings —a belated birthday lunch with my friends Lori and Yo, and a meeting of the Koʻolauloa Hawaiian Civic Club.
Lori, a foodie and of a former restaurant conglomerate, knows the chef at Artizen and treated Yo and me with gift cards she wanted to use. I first met Lori at a Reiki workshop long ago where, I think, she took on the role of sous chef for the meals. I honestly don’t recall how I met Yo, perhaps through Lori, but we both spent our childhood in Wahiawa.

Me, Lori, and Yo


In the evening I attended the Koʻolauloa Hawaiian Civic Club dinner meeting. It was very interesting with several guest speakers informing via Zoom on a large video screen.

Guest speaker on Zoom

Approximately a dozen club members were very polite, donning face masks except when eating and sitting five- or six-feet apart, although I am pretty sure we were all vaccinated. For a special treat, Jolene and Haleaha taught us how to fashion roses out of ti leaves.

Ti leaf rose



Some members of the Koʻolauloa Hawaiian Civic Club who braved an in-person meeting and removed their face masks only for this image. I am not in the picture because I’m the photographer.

Someone doled out thoughtful parting gifts of COVID-19 Antigen Home Tests and hand sanitizer. I love my Hawaiian civic club.

Be well. Love,


Kudos and thanks to my foodie friends Linda and Lori

4 03 2013

Two women I am lucky to have as friends each reached a milestone in their lives and careers in the past few days, and today’s post honors them. Both happen to be foodies. Both have Hakka “blood,” as do I.

Author Linda Lau Anusasananan’s The Hakka Cookbook received the Best Chinese Cuisine Cookbook in the World for 2012 award at the Gourmand World Cookbook Awards ceremony in Paris. It’s a crowning achievement following a full career as a food editor at Sunset magazine, where we met, and many years researching around the world the “cuisine” (if you can call it that) of her ancestral Hakka roots.

Linda Lau Anusasananan

Linda Lau Anusasananan

Hakka Chinese people descend from Han people who emigrated and still emigrate from their original land for a variety of reasons. Where they ended up in the world—in China it was mostly in the south in an area known as Meixian—they were not the first, therefore were known as “guest people” who did not get the best land. They were farmers, and their food was humble and of peasants. The book’s subtitle “Soul Food from Around the World” announces the good eats the reader can learn to make from the recipes Linda tested and fine tuned for the home cook. I guarantee they will work for you.

This is what Hakka families everywhere have looked for. The recipes show how regional cuisine influences basic Hakka food. Linda’s work fills a cultural need as well as explains what “Hakka” is with added stories and historical notes. Ultimately, it is a universal story about food, families everywhere, and how the world has gotten smaller.

Lori A. Wong

Lori A. Wong

When I left the magazine test kitchens in Menlo Park, California, those many years ago, Linda became the person I would call when I had a question about food science. Then I met Lori on my island.

This week Lori A. Wong, with her mother Marian, closed Byron’s Drive-In, the last remaining of their 17 or 18—it’s easy to lose count—restaurants on Oahu, ending 58 years of feeding islanders. Old-timers will remember Leon’s tavern, Andy’s Drive-In in Kailua, Orson’s Restaurant, Orson’s Bourbon House, Wong’s Okazu-ya, The Chowder House, Byron II, Andrew’s, Coral Reef, The Chinese Chuckwagon, Fishmonger’s Wife, Oinks, Big Ed’s, Andy’s Ebb Tide, The Little Red Hen, Henny Penny Chicken, Orson’s Chowderette, and The Seafood Emporium.

The landlord is planning to redevelop the land near Honolulu airport where you could get a good meal before boarding your plane. On Feb. 28 it was bye-bye Byron’s Drive-In. The rummage sale starts tomorrow, March 5, through Friday in the parking lot. Everything must go.

Now that you know of the Wong Family restaurant empire, and as you read the list above, most started by Lori’s father Andy Y. Y. Wong who died in 1985, and others by Lori and her mom, you are probably thinking, “They owned that restaurant, too?!”

Yup, and Lori’s first thought is that they had a really good run and that the restaurant business is pau (finished, over).

I became acquainted with Lori through our mutual Reiki teacher and friend Alice Anne Parker. Both Lori and Alice Anne certified me as a Reiki Master. Lori is a healer and was working with hospice patients. Over time I figured out Lori was a foodie. She’s taught in the Food Service department at Kapiolani Community College and now teaches cooking to middle school students at Punahou during the summer. She free lances as a food and beverage consultant.

She loves to try new restaurants with friends—as does Linda (the more dishes foodies can taste and disect, the better; lucky for me), but she rarely mentioned her family’s restaurant empire. But now that it seems to have ended, the word’s out. Bob Sigall wrote a nice column in the Honolulu Star-Advertiser.

Both Linda and Lori deserve a crown and a long rest, but I doubt they will rest on their laurels. These are my friends for a lifetime.

Copyright 2013 Rebekah Luke

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