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Sandy Hausman

Sandy Hausman joined our news team in 2008 after honing her radio skills in Chicago.  Since then, she's won several national awards for her reporting from the Society of Professional Journalists, the Society of Environmental Journalists, the Radio, Television and Digital News Association and the Public Radio News Directors' Association. 

Sandy has reported extensively on issues of concern to Virginians, traveling as far afield as Panama, Ecuador, Indonesia and Hong Kong for stories on how expansion of  the Panama Canal will effect the Port of Virginia, what Virginians are doing to protect the Galapagos Islands, why a Virginia-based company is destroying the rainforest and how Virginia wines are selling in Asia.

She is a graduate of Cornell University and holds a Masters degree in journalism from the University of Michigan. 

The Salt
9:20 am
Sun March 10, 2013

Poi: Hawaii's Recipe For Revitalizing Island Culture

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Credit iStockphoto.com
Historians think poi, a sticky, nutritious food made from pounded taro root, has been eaten in the Hawaiian islands since the time of the ancient Polynesians.
Credit Courtesy of Daniel Anthony
A youth creates poi via ku'i, a process in which taro roots are crushed by stone.
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Originally published on Sun March 10, 2013 10:00 am

There are only about 1,000 people of pure Hawaiian descent left in the world, but island residents are cooking up an idea to keep native island culture from fading away. The key ingredient? Reviving a starchy food called poi.

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