Frolic Hawaiʻi features story written by Martha Cheng about the Taʻape Throwdown Contest and Hawaiʻi Seafood Month.

Chefs Mark Pomaski, Jayson and Kamaha‘o Kanekoa prepare a 5-course tasting menu featuring taʻape.

Our work is featured on Fisheries.NOAA.gov

Chef Ed Kenney prepares a 5-course tasting menu featuring taʻape along with a special presentation by Ashley Watts, owner of Local Iʻa.

Chef Lee Anne Wong prepares a 4-course “Eat The Invasives” tasting menu featuring taʻape.

Feature in CRAVE (Honolulu Star Advertiser) - print and online

Jhana Young from CI and Ashley Watts from Local Iʻa are featured on HINow to promote Hawaiʻi Seafood Month.

The Virtual Ta‘ape Throwdown Contest is announced. Contest runs through January 3rd 2021.

An article by Jhana Young is published in Hawaiʻi Fishing News.

Chef Mark Oyama features taʻape specials all month long at Markʻs Place on Kauaʻi.

Hawaiʻi Contemporary launches “The Way Follows Nature” face masks created by renowned artist Ai Weiwei featuring taʻape.

Created Sustainable Seafood Ambassador Program

Chefs Mark Noguchi and Reid Matsumura highlight taʻape at the Hawaiʻi Food & Wine Festival event hosted at Redfish Poke Bar.

First Sustainable Seafood Council Meeting of the year with new members.

The Noguchi family and Chef Kevin Carvalho of Dean & DeLuca are featured in the virtual Hawai’i Contemporary Art Summit to discuss Invasive Species Awareness Month and ta’ape.

Olena Heu features chef Kevin Carvalho and our work with Conservation International Hawaiʻi on Da Best.

The ʻAi Pono Charcuterie Board created by Chef Kevin Carvalho of Dean & DeLuca Hawaiʻi featured Local Iʻa smoked taʻape spread and other invasive treats for Hawaiʻi Invasive Species Awareness Month.

Mark Noguchi and Kimi Werner partner with Patagonia to create an educational video about taʻape.

HONOLULU Magazine features story written by Martha Cheng about taʻape and Hawaiʻi Seafood Month.

Chef Hui publishes a How To Clean Ta’ape video featuring Ashley Watts from Local I’a

Live Zoom taʻape cooking demonstration with chefs Mark “Gooch” Noguchi and Kristene “Banchan” Moon.

Sustainable Seafood Leadership Summit at Kaimuki Superette

Our work is featured on Great Big Story. Gooch educates viewers on the basic Hawaiian diet of fish and kalo with a celebratory day of fishing and cooking.

Conservation International Hawaiʻi is awarded a 2-year grant from 2017-2019 to focus on seafood security and seafood traceability in partnership with Suisan as a way to quantify the number of meals that fed communities in Hawaiʻi from local fisheries and to advise their company on best practices around tracing their seafood from boat to plate.

Conservation International Cocktail Event at Kapulehu Development (75ppl)

TalkTails Wrap Event in Partnership with HI-CAN Chefs: Lee Anne Wong, Chef Mark Noguchi, Chef Sheldon Simeon and Chef Ed Kenney.

Grazing style seafood tasting featuring chefs Wade Ueoka, Michelle Karr, Mark Noguchi and Lee Anne Wong with special guest Brooks Takenaka of United Fishing Agency, Guy Tamashiro of Tamashiro Market, and Dr. John Kaneko of the Hawaii Seafood Council.

4-course dinner w/ wine pairing and special guest Dr. John Kaneko of the Hawaii Seafood Council and Lawaiʻa Kimi Makaiau.

Hawaiʻi Longline Interviews video is published on YouTube.

6 Chefs Paired with 6 Fishermen and Wine Pairing featuring: Sheldon Simeon (Migrant), Isaac Bancaco (Andaz), Tylun Pang (Fairmont Kea Lani), Mark Ellman (Māla Ocean Tavern, Honu and Frida’s Mexican Beach House), Jeff Scheer (The Mill House) and Kyle Kawakami (Maui Fresh Streatery).