Fellows mentioned in this story: Mark Noguchi

From The New York Times:

In Honokaʻa, on the north side of the Big Island of Hawai‘i, the firefighters and paramedics at Station 8 can’t predict when the alarm will blare, but they know that if Maikaʻi Piʻianaiʻa is on duty, they’ll eat well.

In the station’s small kitchen, he has made Japanese curry, steaks seasoned with oyster sauce, Portuguese bean soup, mahi mahi meunière and pork and peas the Filipino way. One evening, Mr. Piʻianaiʻa, a former professional cook, asked his fellow firefighter Ricardo Garza to teach him how to cook pinakbet, the Filipino pork and vegetable stew.

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