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Holoholo is the Hawaiian word for walking out with no destination in mind. In the three sections of this book, Barbara Hamby walks out into the current American chaos with its inferno of wars, street violence, apocalyptic fantasies, and racial tension. Fueled by an American lingo that embraces slang, Yiddish, street talk, and the yearning to be able to describe her moment in time, these poems encompass the complicated past, difficult present, and unknown future. Every foray offers a glimpse of the world constructed from one woman’s collage of consciousness. Ode on My Nightingale My nightingale is the conquistador of moonlight, the engine of divine hullabaloo, the dance party of shining headlights on a dark road past midnight, the thrill of that first kiss in the battered Chevette, the wrong turn that made me burn my map, clap twice, summon my djinn. My nightingale is the stake in my heart that can’t be dislodged, the hodge-podge of my brain at two a.m. when the drunks have gone home or passed out in the street. My nightingale trills in the darkness, thinks of nothing but his song, says forget me at your peril for I am the tiara of rain that falls from the purple sky, the lies you tell yourself to wake up from your dreams, so listen, for my song will fade into nothing, but nothing is made without me. I am the cosmologist of the atomic, high priest of everything you never wanted to be, all your highjacked dreams, the screams in the muddle of night, the beam of starlight on the river of sleep, for we are alone, my darling, on this planet of night, and I am your little god, your drinking water straight from the stream, for my song is spooling into the night forever and ever, amen. I am the derivative of sin. O let me in.
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Adventure icon Hannah Lyndsey Brown was a throw back, a kind of human time capsule who embodied the morality and values of a different era. She'd spent years crossing oceans, solo, on her own sailboat, away from urban society and her home country. She came home to new rules. Now she was about to go on a journey she'd never signed up for . . . one that would be a masterclass that would change her forever. ""When Pigs and Horses Fly"", is a novel that shares adventure icon Hannah Lyndsey Brown's memoir of an incredible journey/adventure that takes her across a raw, uncensored America, and then on a wild voyage up to Alaska's Prince William Sound, and, finally, an accidental sojourn in a mysterious, secret place hidden in plain sight in the Hawaiian archipelago. There are warnings, too, in this book that the reader dare not ignore; under the new rules people don't fuss over your serious injury or death at the hands of those you trust most.
In the late 1970s, while America was in the throes of the first major fabricated oil shortage in history, Tom Archer, recent academy graduate, climbed aboard his first ship as the new third mate on the BALTIMORE CANON, an old rusting T-2 tanker engaged in the Alaskan Prudhoe Bay oil trade. The youngest officer by at least eight years, he found himself frequently filling in for the second mate, occasionally for the chief, and once for the captain. This is the story of those voyages, coming directly from the third mate's personal log, including a realistic accounting of an off-shore oil operation that most people have no access to information about.
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From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.