Listen: The Local Farey Tale of Knoephla Soup

Episode Notes:

Welcome to Season 2! The Local Farey Tale of Knoephla Soup is told in 3 chapters (averaging 12 minutes each) ladling together the voices of the following Tale-Tellers… Kiah Gumeringer (Mary Ellen’s Bistro), Mark Heidrich (The Grill), Michael Miller (Germans from Russia Heritage Collection), Ben Myhre (Ramshackle Pantry), Carmen Rath-Wald (Tri-County Tourism Alliance), and Jonathan Reich

Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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Find out more: Kroll’s Diner, Medina, ND

Listen: The Local Farey Tale of the Pasty

Episode Notes:

Final episode of Season 1: The Local Farey Tale of the Pasty is a global tale told in 5 chapters (averaging 25 minutes each) layering together the voices of the following Tale-Tellers… Nicholas Davey (Orange Spot Bakery), Jean Ellis (Keweenaw Kernewek), Glyn Hughes (Foods of England), Mike Kiernan (Cornish Global Migration Programme), David Oates (Camborne Twinning Committee), The Pasty Guy, Marilyn Philbey (National Trust of Moonta), Leah Polzien (Pasty Fest), Deborah Reeve (Redruth Town Councillor) and Lynn Spurling (Kernewek Lowender)

Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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Find out more: El Museo de Paste (Pasty Museum), Redruth Mining & Pasty Festival, Festival Internacional del Paste, Henderson’s Relish, Chow Chow, Cornish Pasty Association, The Great Aussie Pasty Competition, Protected Food

Listen: The Local Farey Tale of Loco Moco

Episode Notes:

The Local Farey Tale of Loco Moco is told in 3 chapters (averaging 18 minutes each) layering together the voices of the following Tale-Tellers… Jason Chin (Frolic Hawaii), Arnold Hiura (Hawaii Japanese Center), Gregg Hoshida (Frolic Hawaii), Dean Shigeoka (White Guava Cafe), Lanai Tabura (Aloha Plate Food Tour), George Takahashi (Lincoln Wrecker) and Audrey Wilson (Hawaii Tribune-Herald)

Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

Support Local Farey Tales by contributing to their Tip Jar: https://tips.pinecast.com/jar/local-farey-tales

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Find out more: Cafe 100 (Third-generation Owner/Operator, Mari Kobayashi Leung, offered the below video for further information about Cafe 100), Liliha Bakery (Connie Wong, Marketing and Social Media Lead at Yummy Restaurant Group kindly answered some questions via email about Liliha Bakery which you’ll find below the video), Aloha Plate Truck, Hawaii Plantation Museum, Hilo Tsunami 1960, Hannara Restaurant, L&L Hawaiian BBQ, Pine Tree Cafe, Tasty Crust

Q&A about Liliha Bakery

Describe what’s in a traditional Loco Moco

A traditional loco moco is normally made with white rice, topped with a hamburger, a fried egg, and brown gravy. At Liliha Bakery, we offer different variations where customers can actually order their loco moco with brown rice or fried rice and add on grilled mushrooms and onions. 

What is the origin story of Loco Moco as you know it?

The Loco Moco was actually created back in the late 1940s in Hilo where a group of hungry teenagers called the” Lincoln Wreckers”  were trying to buy some food at the Lincoln Grill (now closed).  The story goes that they didn’t have a lot of money to spend and they couldn’t afford a normal hamburger plate which cost $2-$3 at the time, so they came up with the idea to ask for a bowl of rice with a hamburger and gravy on it, and the owners gave it a try and charged them 30 cents for the dish. As for the name, they named it after one of the teenagers who was nicknamed crazy for doing crazy dares. One of them was studying Spanish and suggested using loco and they just used the word moco since it rhymed.


How old is Liliha Bakery? What is its origin story and where are the locations? Describe layout with counter and grill. (Is this only at the original location?)

Liliha Bakery just turned 71 last Friday (August 20). It originally started as a tiny retail outlet on Liliha Street by Roy and Koo Takakuwa. They began selling loaves of bread in 1950 and as their popularity grew they decided to move to Kuakini street, where you’ll still find the original location today. Since then, Liiliha Bakery has become an integral part of the community and now has 3 other locations: Nimitz Hwy, Macy’s Ala Moana, and the International Marketplace in Waikiki opening in the Holiday of 2021.  To pay homage to the original location, we have kept the counter and grill layout where guests can view what is happening in the kitchen. 


What are the other popular menu items the bakery is known for?


Our popular items from our bakery include coco puffs, poi mochi donuts, butter rolls, and our chantilly cake. When it comes to our coffee shop side, our most popular dishes are the Loco moco (of course), Country Style Omelet, and our Hot Cakes!  

If you know, was the Loco Moco always a part of the menu? If not, when was it added?

The item was added in 2008 when Liliha Bakery was acquired by Yummy Restaurant Group. 


What is it about the Liliha Bakery Loco Moco that makes it stand out from the other Loco Mocos out there? (Not expecting to have any secret ingredients given away but just in general.) Is fried rice version a unique offering compared to other places? Can people customize their eggs? What type of gravy is used?

We always use quality and fresh produce for all of our coffee shop dishes. For our Loco moco, we use great quality Angus chuck beef that is hand-pressed, always fresh, and never frozen. We also prepare them slightly differently instead of just grilling our patties. No two restaurants prepare their fried rice the same, so we would like to say ours is different from other places. Customers are able to choose how they’d like their eggs prepared and for our gravy, that’s something that we’d like to keep secret. 


In a non-pandemic time, how many Loco Mocos would be ordered/made on average during the breakfast rush? (Assuming breakfast is the most popular time they are ordered?) Is it THE most popular dish during breakfast? If not, what outranks it?

The Loco Moco is the most popular dish for breakfast and approximately we sell maybe 100  dishes a day at all of our locations (dine-in/takeout). 

Listen: The Local Farey Tale of Berger Cookies

Episode Notes:

The Local Farey Tale of Berger Cookies is told in 4 chapters (averaging 10 minutes each) baking together the voices of the following Tale-Tellers… Joseph Abel (Greater Baltimore Cultural Alliance), Charlie DeBaufre (Berger Cookies), Rodney Henry (Dangerously Delicious), Dean Krimmel (Creative Museum Services), Ross Nochumowitz (Baltimore in a Box) and Andrew Reiner (Washington Post Article)


Find out more: German Marylanders, Blue Crab Feast, Lexington Market, King Arthur Baking Berger Cookie Recipe, Baltimore Bomb, Baltimore in a Box Ice Cream, Casey Cares, Ariel S. Winter comments on Baltimore Bomb Pie, Goetze’s Caramel Cream


Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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Listen: The Local Farey Tale of Dorothy Lynch Home Style Dressing

Episode Notes:

The Local Farey Tale of Dorothy Lynch Home Style Dressing is told in 4 chapters (averaging 10 minutes each) bottling the voices together of the following Tale-Tellers… Marilea Hull (Tasty-Toppings), Dave Korger (Tasty-Toppings), Monty Lynch (Grandson of Dorothy Lynch and Son of Neal Lynch), Cheri Schrader (Platte County Museum), Mena Sprague (Mother was first cousins with Dorothy Lynch) and Tiffany Stoiber (GROW Nebraska)

Find out more: Dorothy Lynch recipe ideas, Nebraska Sunrise cocktail recipe, Favorite Recipes of Dorothy Lynch and Her Daughter Sally Cookbook, Howard County Historical Society (St. Paul), Gordon “Mac” Hull, Dusters Restaurant, Buy Nebraska, Bruce Bartlett, Cornhusker Ordnance Plant,

Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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At the St. Paul, Nebraska Legion Club people got their first taste of Dorothy Lynch’s Home Style Dressing.
1955 article about the early days of selling the dressing.

Listen: The Local Farey Tale of the Date Shake

Episode Notes:

The Local Farey Tale of the Date Shake is told in 4 chapters (averaging 10 minutes each) by mixing together the voices of the following Tale-Tellers… Maureen Boren (The California Date History Museum), Travis Brown (China Ranch Date Farm), Bob Harrick (Oasis Date Gardens and Woodspur Organic Date Farms), Charles Phoenix, Heather Raumin (Shields Date Garden) and Russell Schubert (Valerie Jean Date Shop)

Find out more: Russell Nicoll, Valerie Jean Date Shop, Walter Swingle, Hadley’s Fruit Orchards, Cabazon Dinosaurs, The Romance and Sex Life of the Date Film

Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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Listen: The Local Farey Tale of the Slugburger

Episode Notes:

The Local Farey Tale of the Slugburger is told in 5 chapters (averaging 10 minutes each) by mixing together the voices of the following Tale-Tellers…Annemarie Anderson (Southern Foodways Alliance), Angela Avent (Main Street Corinth), Bryan Huff (The Independent Appeal), Jessica Huff (McNairy County EDC and Chamber of Commerce), Ms. Pat Knight (Pat’s Cafe), Derek Pirtle (Dub’s Burgers), Holly Poynor (Latham’s Hamburger Inn), Christi Knight White (Johnnie’s Drive-In), Whitney Worsham (Crossroads Museum), and Boyd Yarbrough (Oren Dunn City Museum)

Find out more: Willie Weeks, Weeks Family Slugburger History, Southern Foodways Alliance Oral History of the Slugburger, Dudie Burger Festival, Blue Suede Cruise, Slugburger Festival, Rockabilly Highway Revival, Jumpin’ Gene Simmons, Brittany Howard“Stay High” Video, Charley KylesThe Slugburger Song Commercial

Credits: Music by Anisha Thomas, Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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Support Local Farey Tales by contributing to their Tip Jar: https://tips.pinecast.com/jar/local-farey-tales

Listen: The Local Farey Tale of Burgoo

Episode Notes:

The Local Farey Tale of Burgoo is told in 6 chapters (averaging 10 minutes each) by stirring together the voices of the following Tale-Tellers… Patrick Bosley (Moonlite Bar-B-Q Inn), Amanda Carter (LaSalle County Historical Society), Kendall Clinton (Lawrenceburg/Anderson County Tourism Commission), Pastor Bennie Cowger (Bergoo Baptist Church), Tim Frederick, Greg Marsee, Steve Ross and Brandon Warren (Puncheon Creek), Bob Gates (Founder and retired Director of the Kentucky Folklife Program), Russ Kennedy (Burgoo Guy), Jessica Stavros (Kentucky Historical Society), Sue Talbott (Webster Springs Burgoo Cook-Off), Chef Marc Therrien (Keeneland Hospitality), Davy Warford (Burgoo King), Jay Williams (Consulting Curator, worked on Burgoo documentary with Stan Woodward)

Find out more: Ruritan Club, Burgoo King (horse), Burgoo Festival – Utica, IL, Anderson County Burgoo Festival – Lawrenceburg, KY, Burgoo Cook-Off – Webster Springs, WV, Old Joe Distillery

Credits: “That’s What You Got” Song by Puncheon Creek, Music by Anisha Thomas,
Artwork by Jonathan Reich, Narrator, Concept, Production and Editing by Nora Vetter

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