Dec 22, 2017
Forward Journal: Winter 2017
At newsstands and kiosks across Ward Village, you'll soon find the latest issue of Forward Journal. As our quarterly lifestyle publication, Forward strives to shine a light on the people, places, and events shaping this special slice of the city.
While each and every edition of Forward is truly a labor of love, we'd be remiss if we didn't give a little extra attention to our winter lineup. As part of this special issue, we reached out to our friends at Kekoa Collective to talk about all things Jiu-Jitsu. As it turns out, Jiu Jitsu traces its origins to feudal Japan, where the earliest forms of the art (first called jujutsu) took root. Through pins, joint locks, and throws, techniques were developed around the principle of using an attacker's energy against him. Fast-forward a few centuries, and the martial art evolved and eventually found its way to Brazil in 1909 where a single family, the Gracie ohana, helped reshape the art and spread it to Hawai'i. Since then, the martial art has grown ten-fold in popularity, with dozens of Jiu Jitsu schools spread across the Islands and throngs of practitioners. If you're looking to learn more, make sure you reach out to Kekoa Collective in Ward Centre; you'd be hard pressed to find a more charismatic and delightful group to welcome you into the sport.
We also cast our attention to the famed lifeguards of Hawai'i. As some of the most talented watermen in the world, our lifeguards have helped to rewrite the book on ocean safety. Last year alone, these storied watermen made more than 3,000 rescues, often risking their own lives to save another. To get the inside scoop on one of the most storied jobs in Hawai'i, we sat down with North Shore lifeguard Kirk Ziegler, who detailed the ins and outs of his heart-pounding profession. Whether it's from the harrowing lineups at Pipeline or at the newly debuted Kewalo Harbor emergency response station, installed at Kewalo Harbor in partnership with Ward Village, the men and women in the red and yellow are watching your backs and truly have a story to tell.
We're also excited to shine a light on the Hawaiian Shochu Co. Under the careful eye of Ken Hirata, this distillery is producing world-class shochu (a traditional Japanese spirit) made from Hawaiian sweet potatoes right here in Hawai'i. In our feature, Ken tells the story of how he apprenticed for a master shochu maker in Japan before setting up shop here on O'ahu. Ken found that sweet potatoes grown in the rich Hawaiian soil and slowly brewed in their factory in Waialua, yield a decidedly delicious beverage that's completely unique to the Islands. To boot, we paired up with our friends at Piggy Smalls to provide a delectable recipe for the Summer Breeze cocktail using Hawaiian Shochu Co. spirits.
Here's to a very special issue. We hope you enjoy reading it as much as we did creating it.
A hui hou and mele kalikimaka to you and yours.
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