Hawai‘i’s prisons are preparing inmates for life beyond bars through farming programs that not only feed the prisons, but also the community at large.
A sleepless chef finds rest—and an impressive collection of victuals—under the blanket of night along Honolulu trails.
A few places that keep it traditional when it comes to serving local food.
After a trip to Hawaiian Shochu Company, home cook Jenny Engle was inspired to make a shochu-based cocktail featuring tomato and ogo juice.
The Roots Project cooks up a hearty food system in Kalihi.
Greens & Vines’ famous “living lasagna.” “It’s good, but…” my dining companion says through crunches of a flax seed crisp piled high with a spicy coconut dip reminiscent of Thai curry....
This delicate fruit often gifted by neighbors holds center stage in a hearty escabeche concocted by chef John Memering.