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).

Pili Group, Conservation International Hawaiʻi and ʻohana from Miloliʻi feature traceable ʻōpelu using QR codes and ThisFish seafood traceability technology.