Hawaii Chili
A long walk from the school courtyard in the tropical sun of a island in the middle of the Pacific is the usual for children waiting for their parents in Hawaii. Waiting through the long traffic is also typical of what many residents in general have to do, so whats not so typical? A detour to a Zippys for some donuts and creamy Hawaii Chili is not so typical and very delicious. The pick up back in the 90s was quick and convenient for the working family and brought a nice old atmosphere of open seating and quick pick up. I remember when my mother use to take me to Zippys she would always have a craving for some sweets and I would want some Chili and Rice. We would get some Chili and Rice for the whole family and if I was lucky or not mis behaved for a bit I would get a chance at getting a Chocolate Milkshake while waiting in more traffic to get home. Most of the time we finished off the sweets and the Milkshakes before my father could find out, but he was usually happy to see some food coming home anyway. Which brings us to the topic of the brought home food of Hawaii Chili and where it started, for this we look at the Higa Family. In 1920s, Yeiko Higa & Kameko Higa who were Issei (first-gen) from Okinawa came to Hawaii for the better living of promise of the plantations. With them they brought traditions as many who came from the Okinawan Archipelago of Zodiac cycle, Buddhism, Shinto, and Taoism which formed to the practices of "The Okinawan Way". Apart of this was a spiritual respect bordering on worship of ancestral families with sacred prayers of respect that are done in nature groves similar to that of respect the Hawaiians have for their own. This would mark the family succession as an ongoing respect to their ancestors to pass on information of the bloodline. As Issei, this practice of spiritual respect and family succession would create a teaching atmosphere and importance of community specialty. The children were taught everything about all sorts of subjects. Most notable would be the running of a business where the Higa family would learn about business and then teach business, take over the original Aala Meat Market (Higa Meat & Poultry) and teach about the Hawaii meat industry and so on. Surviving meant plenty of soups like: Pig's Feet Soup, Chicken Feet Soup, and Oxtail Soup. In the plantation era of Hawaii this would bring many Japanese, Chinese, Okinawan, and Hawaiians to a understanding of one anthers common cultural practices and show a sign of the beginnings of "Local Culture". This intermingling with even more cultures at the community center would instill the practices with Filipinos, Koreans, Portuguese, and eventually Caucasian groups called (Local Haole). Where the plantation way of life would continue to evolve with that particular generation. Most familys would slowly adopt the passing down of skills to the entire family as apart of plantation life and respect to their ancestors. The Nissei, Charlie Higa & Francis Higa were equipped with this family knowledge and looked for a way to build a business that could change with Hawaii's ever changing business landscape at the time. They had started by making strict guidelines, so they they could use rules as a way of guidance, precision, efficiency, measuring, prepping, packaging, and ordering for consistency and ensure a future for their company. Later on they would pass this information to other local families who were running their own mom-and-pop stores while running their own establishment "Zippy's Restaurant". Zippy's McCully started with the idea of drive-ins and had a rough start with banks not offering the Higa brothers a loan (1966), because the banks at the time didn't think the idea would work and there was no trust from the banks back then in the old ways. The family lawyer would help the Higa's get started and they just saved for their idea of a menu that Francis's Wife concocted with: local style beef style, beef curry, chili. They started selling out of a 13-gallon pot and in modern day its over 250,000 lbs a month. Kama'aina (Hawaii Residents) already know that Hawaii Chili is a absolute part of island food that must have a side of white rice and even better with the mac salad that has extra mayo for a even creamier taste with each bite. Locals really love Hawaii Chili and it reminds them of home with a really regional flavor that only can be found in the state of Hawaii. However there is the no beans versus with beans debate that rages on... locals can't deny the bowl of chili that is so good it makes you come back for more. The Chili in Hawaii recipe itself was seen as a sort of secret for a very long time, however with a old newspaper recipe, workers talking story, and the myth and legend staying alive the recipe was uncovered and kept as secret as the original recipe. Additional toppings that are must haves for the chil experience are: Grilled Bellpeppers with melted Cheddar and garlic bread, Red Hot Dog with corn and Potato Salad, fried chicken paired with sweet onions and macaroni salad garnished with green onions. Don't be surprised to see an entire bucket of Hawaii Chili at sporting events with a pot of white steamed rice!
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