RYAN’S TABLE By Ryan Tatsumoto

As Andy Warhol said in 1968, “In the future, everyone will be world famous for 15 minutes.” Well, my time in the spotlight lasted a little more than 15 minutes. Actually, it lasted for two 30-minute sessions at the eighth annual Northern California Soy and Tofu Festival.

If you didn’t already know, besides this The Hawai‘i Herald column, I also pen a monthly column for the Nichi Bei Weekly, which was originally a daily newspaper known as the Nichi Bei Times. It was published in Japanese and English to keep Northern California’s Japanese American community connected after the people’s release from the internment camps. Some 15 years ago, I started writing a monthly column on food, nutrition and wine for the then-Nichi Bei Times, and actually increased my columns to twice a month for about a year.

In 2009, however, the owners decided to cease publishing the Nichi Bei Times due to declining circulation and increasing costs. The paper’s senior editor, Kenji Taguma, decided to turn the Nichi Bei Times into the Nichi Bei Weekly, operated by the nonprofit Nichi Bei Foundation. Its mission was to keep the Asian American community connected though the Nichi Bei Weekly.

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