The Pineapple: A Symbol of Hospitality
By Sonia R. Martinez Although the pineapple has long been associated with Hawai‘i, they are actually recent malihini (of foreign origin) residents of the islands. Pineapples (Anana comosus) are thought to have originated in Paraguay or Brazil and were used…
Healing Plants – Mimosa Pudica: Bothersome Weed has Redeeming Qualities
Invasiveness Designation: PIER (the Pacific Island Ecosystems at Risk project) has assessed mimosa as invasive and recommends that it not be imported into Hawai‘i and other Pacific Island countries from its native locales. By Barbara Fahs A small, prickly weed…
E Ala o Mahi‘ai: The Way of the Farmer
By John J. Boyle Here at a crossroads of two cultures—one immediately challenged by serious food needs and another steeped in a culture of sustainability in exclusion—it is understood that the foods the first Polynesians brought with them on their…
Healing Plants: Pohe Kula
A small wild plant you want to remember By Barbara Fahs Having trouble remembering things? Perhaps you have taken Ginkgo biloba, a popular herbal supplement that is available at health food stores and pharmacies in easy-to-take capsule form. The website…
Hawaiian Grinds: Homemade ‘Ōpakapaka Laulau
By Sonia R. Martinez The early Hawaiians didn’t have any way of knowing they were in the vanguard of haute cuisine when they came up with the idea of making laulau. The French cook ‘en papillote,’ the Italians ‘in cartoccio,’…
Island Tropical Fruitcake
By Sonia R. Martinez Fruit cake (or fruitcake) is traditionally a dark and dense cake made with chopped candied or dried fruit, nuts and spices, and usually wrapped in linen and soaked in spirits for several weeks. Comedians have made fun of…
The Avocado
By Sonia R. Martinez As you visit the different farmers markets around the island, you will find avocadoes being sold in all of them during season. This is because although Kona’s terrain is known to be suited best for growing…
Mangoes
By Sonia R. Martinez The mango (Mangifera indica), a native of Southeast Asia and India is a member of the Anacardiaceae family, which includes cashews, pistachios, poison ivy, and poison oak. The tree was transported to the Philippines and other Pacific…
Community Supported Agriculture Grows Up on Hawai‘i Island
By Cynthia Sweeney Each Thursday, Lark and Steve Willey pack up their specially outfitted van with boxes of freshly picked spinach, beets, leeks, mushrooms, and other seasonal fruits and vegetables from their farm in Waimea, and deliver them door-to-door. In…
Hawai‘i Island Business: Sushi Rock
By Lily Hoskinson-Weinstein Ten years ago, Peter Pomeranze decided to take a leap of faith and start a restaurant purely inspired by all the available products here on the island; the bounty of fresh produce, island grass-fed beef, Hāmākua goat…
Ginger
By Sonia R. Martinez If I had to guess what item is bought most often at any of our Hawai‘i Island farmer’s markets, I would say, fresh ginger. Although edible ginger (Zingiber officionale) is found today growing in many tropical…
Ka Puana–The Refrain: Island Naturals Cookbook
This book can be found at: Island Naturals Hilo Island Naturals Kona Island Naturals Pahoa Basically Books Book Gallery Hilo Big Island BookBuyers Kona Stories Waimea General Store Seaweed Salad If you aren’t eating seaweeds, you are missing out on…
Heart of Palm
By Sonia R. Martinez One item often missing in most farmers’ markets is the heart of palm, so when you find it, it’s like striking gold. You can harvest heart of palm from any kind of palm tree, including the…
The Plight of the Honeybee: Big Island Honeybees are Vital to Keeping Us Fed, Our Skin Soft and Even Healing Cuts on Fish Fins
By Denise Laitinen Raw honey may look like liquid gold, but it is the bees themselves that are worth their weight in gold. “Albert Einstein once said that without honeybees the human race as we know would end in seven…
Money Does Grow on Trees: Puna Programs Help Backyard Farmers Sell Excess Produce
By Denise Laitinen When I was a kid my dad would say, “Money doesn’t grow on trees!” Well, it turns out Dad was wrong. Thanks to the efforts of two separate food co-op programs in Puna, people are tapping into…
A Whole New Palate: Seed-to-Table Gives Kids a New Appreciation for Food
By Prana Mandoe A group of middle-school cooks is hanging out by the blender on a picnic table at Kua O Ka Lā Public Charter School (KOKL). The kids just whipped up coconut-liliko’i smoothies… oh!—and grilled beef and lime with…
Mushroom in a Bottle: A Gourmet Fungus, from Hamakua to the White House
By Denise Laitinen The mushroom—actually a fungus—grows on a lot of different matter in the wild, from tree logs to cow pies. It’s called “substrate,” as opposed to soil. In cultivation, the substrate makes a difference in the quality and…
Taro, ‘Ohana and Jerry Konanui
By Marya Mann Lau or Lū’au ~ Leaf Turning over a new leaf this magical year of 2012? Think of making that a taro leaf. For a taste of the divine, simmer it into a soothing soup with coconut cream…
Chefs of the Future Benefit from “Christmas at the Fairmont”—Dining with the Chefs: 22 Years of Delicious!
By Devany Vickery-Davidson It’s the Big Island’s largest Christmas party and it’s all for a good-tasting, good cause. Each Christmas since 1989, The American Culinary Federation (ACF) of Kona Kohala Chefs have worked to raise funds for culinary education while…
A Breadfruit Lunch with Chef Olelo Pa‘a: Love for the Land Sparks Joyful Cooking
By Fern Gavelek Olelo pa‘a Faith Ogawa respects and loves the land through the preparation and celebration of food. The private chef and food educator, who prepares meals for Fortune 500 executives and celebrities, will participate in the Breadfruit Festival–Ho’oulu…
The ABCs of Making Cheese
By Noel Morata Among the forgotten skills of homemade foods in a fast-food world is the fine art of crafting cheese. Taking a cheesemaking class is a great introduction to learning this craft; you do not have to invest in…
Superfoods! Made Here on Hawai‘i Island
By Fern Gavelek In the search for healthier eating, many people boost their diets with supplements. Hawai‘i Island is not only a cornucopia of locally grown foods, but it’s also home to some highly regarded supplements. These locally made products…
Teas, Tinctures, and Tonics: Mamaki
By Barbara Fahs The traditional Hawaiian healing herb mamaki seems to have taken the world by storm. When you Google “mamaki” you’ll find 39,500 websites that talk about the Hawaiian version of the stinging nettle, including general information on sites…
Daniel T. Set to Change Waimea’s Food Scene: A New Look for a Treasured Old Building
By Devany Vickery-Davidson Any resident or visitor to Waimea has experienced the wind blowing down from the mountains on a daily basis. The winds of change are also blowing in Waimea’s food scene. Legendary chef and restaurateur Daniel Thiebaut is…
Treasures from the Sea: A Unique Farmers’ Market Comes to Kona
By Devany Vickery-Davidson Looking for live crabs and lobster? How about some local sea salt? Abalone? A free cooking class? Get the cooler out and head to NELHA! On the last Friday of each month Hawai’i Island residents are afforded…
Beyond Organic: Natural Farming
By Noel Morata A new trend—natural farming—is being embraced by backyard gardeners and farmers here on Hawai‘i Island. These methods have been shown to enhance growing organically, focusing on long-term sustainability and using local, raw products and indigenous, green materials…
Holuakoa Gardens Restaurant and Café: Connecting the Plate with the Planet via Slow Food
By Fern Gavelek Handmade potato gnocchi…house-cured bacon…homemade fresh pasta lasagna… Admit it—the above is not your normal restaurant fare. They can be had, however, in the heart of Holualoa village at Holuakoa Gardens Restaurant. The delicious, labor-intensive delicacies illustrate the…
The Bread Line Stops Here
By Catherine Tarleton It’s a party at the Parker School Farmers Market, and Waimea is at her blue-green, sunny Saturday best. Evangelista and Palafox are rocking and reggae-jamming near the entry gate, between Woody’s tomatoes and the Hamakua coffee stand.…
It’s No Secret: Huggo’s Is Invested in Making Kona a Better Place for Living and Eating
By Fern Gavelek When Huggo’s opened its doors in 1969, restaurateurs Shirley and Hugo von Platen Luder knew they had a prime spot for oceanfront dining in Kailua-Kona. Now in its second generation in the same family and the oldest…
Have You Ever Known a WWOOFer? They’re Helping Farmers All Over the Big Island!
By Hadley Catalano Dana Ronnquist had always been interested in permaculture and organic farming. Growing up in Westchester County, New York, an hour outside the city, the 24-year-old hadn’t had the opportunity to get hands-on experience in what she felt…
