This Week in Crave: Oahu’s essential food workers, Kaneohe Bakery, Yung Yee Kee, more
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Kaneohe Bakery's Guava Chiffon cake.CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Ruth Kaeo distributes pantry bags to the community via a drive-through system. Ruth is a research and program assistant in the health promotions department at the Waianae Coast Comprehensive Health Center. Learn more about essential workers like her in this week's edition of Crave.CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Zippy’s waiter Kahanu Castro at work in the Makiki Zippy’s. Learn more about essential workers like him in this week's edition of Crave.CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Emmanuel Unabia is a receiver, which means he takes delivery of everything that comes into this Foodland store. Learn more about essential workers like him in this week's edition of Crave.GEORGE F. LEE / GLEE@STARADVERTISER.COM
Randy Eusebio is a line cook at Gyu Kaku in Kalihi. Learn more about essential workers like him in this week's edition of Crave.CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM
Natalie Aczon’s focaccia pesto sandwich with eggplant, peppers, zucchini and mozzarella.NADINE KAM / SPECIAL TO THE STAR-ADVERTISER
Yung Yee Kee dim sum restaurant pork hash.NEW YORK TIMES
Matzo frittata, scaled for a smaller crowd and easy enough for weeknights, is a festive Passover recipe that could become part of your regular rotation.