Honolulu Star-Advertiser

Saturday, February 22, 2025 70° Today's Paper


Features

Dry Box Bounty

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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Lopaka Aiwohi uses his dry box to preserve meats such as fish, squid, venison and beef. He shares his techniques as manager and cultural instructor for Ka‘ala Farm’s ‘Opelu Project.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Aiwohi places strips of beef in a marinade. He will let the seasonings set in overnight, then dry the meat for anywhere from 1 to 21?2 days.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Lopaka Aiwohi uses his dry box to preserve meats such as fish, squid, venison and beef. He shares his techniques as manager and cultural instructor for Ka‘ala Farm’s ‘Opelu Project.
4/4
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
An electric box at the ‘Opelu Project dries food when the weather hinders dry boxing. Inside, a heat lamp and fan mimic the sun and wind. Lopaka Aiwohi says it’s rarely used. “What’s the sense when we’ve got that big circle in the sky?” he says.