Cover Story

Tassho Pearce and the Spacifics

This is local music

A look at some of the island rhythms you don't hear on the radio

Cover

Cover image for Dec 24, 2008

Hop to it

Honolulu’s local tight-knit hip-hop scene is expanding.

By this point you’ve probably heard their names–Tassho Pearce, Creed Chameleon, that Deadbeat Harumi–but what you really need to know is that unless you’re actually part of the local hip-hop game, the players aren’t doing any of it for you. One could argue that this can be said of almost any art form–that the creative process is about self-expression and, lucky for the rest of us, it just so happens to manifest itself in a way that others can gather around and enjoy.

But something about hip-hop seems more exclusive in many ways–the aggressive delivery, the fierce loyalty within crews, the lyrical conflict and the fact that, on O’ahu, the scene itself is somewhat hard to follow. Part of that is because most members of the local hip-hop community, even those who have strong underground followings, not only have day jobs but also have limited options for where and when they can perform. And whether they like it or not, the same crews throwing down at the same Chinatown clubs week after week and a smattering of once-or-twice-monthly DJ battles elsewhere doesn’t exactly make for a take-your-pick hip-hop buffet. But none of that is for lack of passion or talent on musicians’ behalf.

“If we could make money off of this, we’d be doing it 24/7, but we don’t,” said Kalani Pokipala, also known as DJ Packo, who spins for the Spacifics and just released the so-called glitchtape mixtape Mosquito Diesel. “Still we try to play as many gigs as we can and I think local hip-hop is growing. It’s getting bigger and I can’t say it’s getting worse. There are more emcees, more DJs and there’s still so much room to expand.”

The Spacifics–who bill themselves as “locally grown” and “guaranteed fresh” on their myspace page–came together a couple of years ago with a drummer, guitarist, bass player and rotating emcees. It wasn’t until Pokipala came along that they had someone scratching–and in many cases adding even more local flavor to performances.

“Just to be from Hawai’i and representing our style is unique in itself because every city and every location has its own unique sound,” said Pokipala. “Of course there’s East Coast rap and West Coast rap, but you can distinguish hip-hop by any region if you listen closely. You know if you really listen to the vocalism, the way someone’s cadence is and what they talk about or if you’re mixing in Hawaiian samples or quotes from the movie North Shore, things like that. It all contributes to how we want to sound good and, being from Hawai’i, we are trying to have our own sound. The sound of aloha.”

The local sound is distinctive enough that, more and more, it’s drawing in national and international talents. The Spacifics regularly work with Pearce and Chameleon, both of whom are repeatedly cited in the hip-hop community as the most promising names in local music–Pearce gets some radio airtime on L.A. stations. The Spacifics also work with Meiso, who moved to Honolulu from Japan more than a decade ago and raps in Japanese.

“It’s awesome, I don’t know what he’s saying but it sounds cool,” said Pokipala. “We always try to get translations but it’s so tough because it’s kind of hard to get an equivalent. We just listen to his delivery and vibe with him.”

Come Jan. 9, Pokipala is slated to take the stage at Loft with the legendary Californian DJ Swamp, who has worked with Beck and is known to literally set his turntables on fire during performances, along with Chameleon and up-and-coming Southern Californian emcee Tommy “Kahlee” Victorino, among others.

“I’ve been trying to get back out to do Hawai’i for a long time,” Kahlee said. “I grew up Hawaiianized because my dad was born there. You know the Polynesian hip-hop artists, before this year, I didn’t know that there were any emcees. I knew there were b-boys, a lot of street stuff, but they weren’t really that dope to me. Now, like in this last year, I’ve been running into, either in person or on the Internet, a lot of Polynesian cats who just really turned the gas on for me.”

Kahlee said in addition to the January performance, he’s working with a group of Polynesian artists on a compilation hip-hop album, which he hopes to release by late spring. He said the pride he feels for his Hawaiian heritage runs parallel to the kind of loyalty that runs through the hip-hop community.

“Hip-hop is different for everyone,” he said. “But the whole spirit of aloha is real. If I see a Hawaiian dude in a car, I am probably going to let him pass before I let someone else pass. It probably isn’t even intentional, but that’s what it’s about in hip-hop in a lot of ways when you have someone’s back. That’s like a common bond. You know, I got my boys in Hawai’i that are hustlin’ hard. They’re dope and I would be listening to them even if I didn’t know them. There’s going to be a lot of mentions about being Polynesian because that’s what we are. The main thing is, you got the positive hip-hop movement and you got the negative hip-hop movement. But for us, it’s just the music and it’s up to the people to hear what it’s all about.”



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This week

Honolulu Confidential

For this year’s Food + Drink issue, we compiled 100-plus memories of the fantastic bites we’ve taken, the culinary experiences we’ve undergone and other tasteful moments of absolutely loving what Hawaii’s food scene has to offer. The result is a mixed plate of the Weekly ‘ohana’s favorite dishes, libations, produce, places and some lesser-known joys.

Favorite Dishes

Respect Your Veg At long last, vegetables are being recognized as culinary stars. The following dishes have two things in common: They’re veggie-centric, if not strictly vegetarian, and best eaten on the spot.

Noodles

Paitan Broth: Kyoto Ramen Yotekko-Ya If you’re a ramen lover, you know the most important element of the bowl is the broth. At Kyoto Ramen Yotekko-Ya, the paitan broth ($9.95 for paitan chashu ramen) is deeply savory.

Baked Goods

Naan: Cafe Maharani “The dough is just special,” says owner Chris Rahman of Cafe Maharani. The naan ($2.99) is made to order and handled very delicately.

Mean But Worth It

Asian: Green Door Cafe Enter into Green Door Cafe to find a whole ‘nother world. Owner Betty Peng is a one-woman show (don’t start with her, or else) and cooks all of her Singaporean dishes to order.

RIP

Byron’s Drive-in The vacant, former Byron’s Drive-in building still stands near the airport since closing its doors in February. “We’d always go [to Byron’s] late at night,” says Sabrina Thompson, a Tripler Hospital nurse.

Meat

Shinsato Pork: Guava Smoked Scott Shibuya of Guava Smoked made a splash in the farmers’ market scene with his finger-licking good, guava wood-smoked Shinsato Pork. “I really wanted to be my own boss,” he says.

Dairy

Cheese: Surfing Goat Dairy Owners Thomas and Eva Kafsack moved from Germany to Maui and found that they missed receiving fresh goat cheese from their neighbors’ backyards. A few goats from the Big Island (and a huge investment) later, Surfing Goat Dairy was born.

Snacks & Desserts

Decadent Fries: Home Bar and Grill These aren’t ordinary fried potatoes. Chef Neil Nakasone’s Parmesan truffle fries ($8) are an elite class of spuds.

Pop-Ups

Rotations: Taste Some might say Chef Mark “Gooch” Noguchi and partner Amanda Corby, with the help of another power couple, Poni and Brandon Askew of StreetGrindz, fleshed out the pop-up trend with Taste. But: “Actually, Adam is Taste,” Gooch explains, referring to Taste’s general manager, Adam Lock.

Healthy

Healthy Food Truck: Beet Box Cafe The Beet Box Cafe is a sit-down eatery located in Haleiwa Town, but their bright yellow lunch wagon is also worth following. The lunchtruck serves organic, vegetarian burritos ($7-10), a special of the day made with farm-to-table ingredients ($10-12), smoothies ($7.50), kombucha ($5) and snacks such as baked goods and dried fruits ($3).

Seafood

A Cook’s Catch When it comes to fish, freshness really matters, so eating local from our Hawaiian waters is always in the best of taste. Health and sustainability also count.

To-Go

Whole Foods & Down To Earth Down to Earth offers strictly vegetarian delights such as Bombay spinach, eggplant parmesan, stuffed shells, Thai curry and vegetable korma ($9.59/pound). The tofu and eggplant are always sourced from local producers.

‘Aina

Edible Land: Permablitz Fruit trees flourish in Hawaii but sadly, much goes to waste. Permablitz aims to change that.

Fruits

Foraging: Strawberry Guava at Waahila Ridge Strawberry guava is invasive to Hawaii, which is why I don’t feel an ounce of guilt picking the small, red fruits in (free!) handfuls whenever I hike up Waahila Ridge. When they’re a light red color, just pull them off the trees, check for bug-made holes and bite in.

Spices

Nutmeg and Cloves: Frankie’s Nursery Want to spice up your kitchen? Lynn Tsuruda of Frankie’s Nursery says they sell spices grown in Hawaii, by the plant or the fruit.

Specialty Markets

Filipino: Pacific Drive out to Central Oahu and find Pacific Supermarket, a haven for all things Southeast Asian. With the Leeward community’s large Filipino population, access to local favorites at Pacific is a big deal.

Lesser Known

Korean Chew: Taegu Taegu, more properly pronounced as dae-goo, is either a variety of cod, sliced into strips and seasoned, or a seasoned side dish. There is some confusion, as I came to realize while asking my born-and-raised-in-Korea mom, because those side dishes are made with different fish.

Coffee & Tea

Matcha Latte: Peace Cafe Peace Cafe, a second home for vegans, carries a matcha (green tea) latte with a secret. “The first sip is always the most important,” explains an employee.

Healthy

Good For You: Kombucha A SCOBY is a symbiotic colony of bacteria and yeast integral to making kombucha. Kombucha, a fizzy tea, is full of promises to boost detoxification, immunity and digestion and joint health.

Cooking Classes

Free: Whole Foods Whole Foods Market Kahala offers free cooking classes at CookSpace in Ward Warehouse. “We just did a Health Starts Here cooking class,” says Whole Foods marketing supervisor Natalie Aczon.

Alcohol

Wine Tasting: Kalapawai Cafe Every second Sunday of the month at 3:30 p.m., Kalapawai Cafe holds a free wine tasting. “We [have] five wines.

Aloha ‘ino

Dear Friends, Readers, and Advertisers, I am sorry to say that this will be the last issue of the Weekly that we will print. I am sad about closing but I see no way that we can maintain our revenue stream and our fiscal health.

Phasing

Native Hawaiians and preservationists have pledged to fight a law, signed by Gov. Neil Abercrombie on May 28, that will allow some construction projects to begin before the site has been fully inspected for ancient burials.

A Food Forest

Imagine you’re walking through downtown Honolulu and, rather than bypassing an empty, blighted park, you’re drawn into an urban oasis–a forest of fruit-bearing trees and shrubs. You could spend your lunch break chatting with friends in the shade of an ‘ulu tree–and, if you’re hungry, pick whatever’s in season.

CIVIX

Road Rule On May 20, Gov. Abercrombie signed Act 73, requiring all vehicle passengers to buckle up regardless of age or seating arrangement.

Hell No, GMO

Tourists enjoying the Waikiki waterfront were treated to Hawaiian phrases such as “Aole, aole, aole GMO!” chanted by protesters in the March Against Monsanto on Sat., May 25. Translation: No GMOs, ever.

Done Deals?

The Hawaii Community Development Authority (HCDA) made its proposed plan to redevelop the Kakaako district available to the community during an open house on Thu., May 23. HCDA Executive Director Tony Ching began with a presentation of the new Transit-Oriented Development (TOD) plan before letting residents ask questions.

TheBus

In 2011 the city Department of Transportation Services (DTS) was tasked by then-Mayor Peter Carlisle’s administration to shave $10 million from its budget. Over the course of a year, several bus routes were cut and many more were shortened or reconfigured and the frequency of service decreased.

No one for GMO

You mentioned in your May 29 GMO article (“Big Pharm Fallout”) that GMO bans were placed on taro and coffee in 2008 in Kohala County. However it was an islandwide ban in Hawaii County.

Sovereignty issues

What a great quote: “I understand that it’s frustrating that we can’t get past the issue of homelessness . .

Not pono

I know space is limited and you couldn’t put everything in one small article (“Art with HART,” May 29). Here is the rest of what I wanted to have said.

Git ‘er done

Have five or more contractors “compete” by tackling sections of roadway (“Road Repaving,” May 29). Criteria for competing are expenses, timeliness and a level of quality assurance standards.

A memoir’s reach

Thanks for this article (“The Naked Truth,” May 22), I’m Mykel Hicks, grandson of Sharon Hicks, and I am so proud of my grandma for all she has done for herself, this family and specifically me. She is an amazing grandma who comes with a moving story I hope can help people around the world.

Fix Kakaako

Please remind readers that the HCDA is not interested in providing housing for minimum wage individuals or families, but in providing property developers with profitable opportunities; that our ancient water and sewage lines were not designed to support the needs of thousands of condo and apartment dwellers, but no one is interested in replacing them because no one wants to pay the price (“Civix,” May 22). As a result, Kakaako’s streets are regularly flooded with no sidewalk retreat for pedestrians, wheelchairs, bicyclists, skateboarders, etc., and constantly excavated/repaired to accommodate one project after the other.