- Wilda Anderson ●
- Eduardo Archetti ●
- Ken Bilby ●
- Maurice Bloch ●
- Joseph Bosco ●
- Roy Bryce Laporte ●
- Sidney Cheung ●
- Marge Collignon ●
- Hal Conklin ●
- Kasia Cwiertka & Sea Ling Cheng ●
- William Davenport ●
- Mark Davis ●
- Sheila De Bretteville ●
- Sophie Desrosiers & Georges Guille-Escuret ●
- Robert Dewar & Alison Richard ●
- Tonio Diaz & Cruzma Nazario ●
- Milad Doueihi ●
- Christine DuBois ●
- Elizabeth Dunn ●
- Kevin Dwyer ●
- Paul Farmer ●
- Pamela Feldman ●
- Brian Ferguson ●
- Elizabeth Ferry ●
- Richard Fox ●
- Juan Giusti Cordero ●
- Darra Goldstein ●
- Jane Guyer ●
- Barbara Haber ●
- Gerhard Hagelberg ●
- Jeanne Hamilton ●
- Jerry Handler ●
- Olivia Harris ●
- Joseph Heyman ●
- Harry & Ligia Hoetink ●
- Margaret Hungerford ●
- Nancy Jenkins ●
- Richard Kagan ●
- Aisha Khan ●
- Tony Maingot ●
- Lynn Martin ●
- Douglas Midgett ●
- Eric Mintz ●
- Viranjini Munasinghe ●
- John Murra ●
- Kirin Narayan ●
- Marion Nestle ●
- Elizabeth Mintz Nickens ●
- Berndt Ostendorf ●
- Stephan Palmie ●
- Leonard Plotnicov ●
- Paul Preuss ●
- Sonia Ryang ●
- Martin Schaffner ●
- Daniela Schlettwein Gesell ●
- Anna Simpkins ●
- Suzanne Siskel ●
- Josephine Smart ●
- Chee Beng Tan ●
- Adrian Taylor ●
- Majid Tehranian ●
- Arthur & Nancy Valk ●
- Katherine Verdery ●
- James Watson ●
- Drexel Woodson ●
- Kevin Yelvington ●
- Familia Zayas ●
Jeanne Hamilton
Hawaii
Sid's many stories and his guidance in anthropological approaches were the highlights of my sojourn in the academic world. One of my favorite memories, however, is from 1992 when sugar cane plantations still operated in Hawaii. With a lei draped over his Caribbean dress shirt, Sid spoke to an audience at the Bishop Museum in Honolulu as part of the centennial celebration of the migration of Puerto Rican workers to Hawaii.
Mo-Cheese Age
"Mo-Cheese Age" is an award-winning appetizer recipe by Violet Tasaka. At the first screening most judges passed over it as too bizarre, but a few pulled it back into the competition out of curiosity. Once tasted, it won easily.
8 ounces plain chichi dango (mochi) or haupia (coconut) mochi
6 slices American cheese
30 won ton pi wrappers
Vegetable oil for frying
1/4 cup agi nori furikake, for garnish
Cut chichi dango into 30 pieces, about 1/2-inch square. Cut each piece of cheese into 5 strips.
Wrap mochi in cheese and place on top of won ton pi. Fold won ton in half diagonally and seal edges with water.
Deep fry in oil heated to 350 degrees, about 1 minute, until golden brown. Remove, drain and sprinkle with furikake.
Makes 30 pieces.
Jeanne Hamilton