Going Gluten-Free: Seeds, dried fruit combine in healthful cracker

• By Joleen Oshiro
• April 2, 2019

Try these crackers, baked thin so they can be snapped by hand into smaller pieces. They use dried fruit to add chew and sweetness to the final product. Read more

Pow! Wow! Hawaii founder Jasper Wong designs colorful cup for Zippy’s

• By Joleen Oshiro
• March 19, 2019

Maybe you’ve already noticed the snazzy paper cups at Zippy’s Restaurants, with cute cartoony characters happily floating in a sea of noodles. Read more

Going Gluten-Free: 6 pancake mixes worth trying

• By Joleen Oshiro
• March 5, 2019

Gluten-free pancake mixes abound in Honolulu grocery stores. Here are six worth trying. Read more

Stock-making expert uses entire animal to minimize food waste

• By Joleen Oshiro
• March 5, 2019

No matter what method you use to make stock, start with the best ingredients, from water (filtered is best) to vegetables (freshest possible) to bones (from animals raised consciously on good land). Read more

Ma’o Farms interns share goals, recipes

• By Joleen Oshiro
• Feb. 19, 2019

Learn more about Ma’o Farms interns Joshua Fukumoto and Kiana Tector, plus tips on how to use fresh veggies in dishes and a healthy recipe for kim chee. Read more

University of Hawaii study of Ma’o Farms shows interns reaping health benefits

• By Joleen Oshiro
• Feb. 19, 2019

Ma‘o Organic Farms is a thriving 18-year-old enterprise, but its farm and youth programs fuel a deeper goal — to raise the health, economy and resilience of its community, comprising one of the largest Native Hawaiian populations on Oahu. Read more

Going Gluten-Free: 5 wheat-free pizzas to try on Oahu

• By Joleen Oshiro
• Feb. 5, 2019

The field of gluten-free pizza (meaning a crust that’s wheat-free) is quite broad on Oahu. Even in casually assessing the scene, it’s clear that options abound. Read more

Waipahu’s Highway Inn hits the road

• By Joleen Oshiro
• Jan. 29, 2019

Look for Highway Inn’s classic laulau plate, with kalua pork, pipikaula, lomi salmon and poi, at a new Waipahu location by year’s end. Read more

If I Can, You Can: Homemade dressing keeps salads fresh, economical

• By Joleen Oshiro
• Jan. 29, 2019

There’s almost no downside to making your own dressing: They’re fast and easy, and customizable. Plus they can be made for pennies on the dollar, without the excess sugar, salt and chemicals of the bottled stuff. Read more

Martin Yan shows cooking can be key to vibrant senior lifestyle

• By Joleen Oshiro
• Jan. 22, 2019

Though it’s been 40 years since his first television cooking show — and many more since he began teaching cooking classes as a university student — chef Martin Yan’s message has never wavered: Cook and share. Read more

Going Gluten-Free: Thumbs up for Jersey Mike’s, Udi’s bread

• By Joleen Oshiro
• Jan. 1, 2019

In the gluten-free world, most mass-marketed breads are either so dry and tasteless, or so dry and crumbly, that it’s not worth the trouble to eat a sandwich. That is, until Jersey Mike’s Subs hit Hawaii. Read more

Quickbites: Show kokua to farmers hit by natural disasters

• By Star-Advertiser staff
• Dec. 26, 2018

We couldn’t survive without the work of farmers, yet theirs is a precarious profession, vulnerable to the whims of nature. Read more

Mainland ban makes marlin budget-friendly New Year alternative

• By Joleen Oshiro
• Dec. 26, 2018

On many local tables, New Year’s meals aren’t complete without that sumptuous platter of sashimi, row after row of fresh red ahi that never fails to stir the appetite. Read more

Promise seen in Big Isle’s land-based fisheries

• By Joleen Oshiro
• Dec. 11, 2018

Bennett Dorrance, a Big Island resident and one of the heirs to the Campbell’s Soup fortune, is helping spearhead sustainable fishing endeavors that are good for both the land and the community. Read more

Kohala Mountain Fish’s eco-friendly practices a model for rest of U.S.

• By Joleen Oshiro joshiro@ staradvertiser.com
• Dec. 11, 2018

Who’d think that raising fish on land could be a model for sustainable farming in an island state like ours? That’s what the Kohala Mountain Fish Co. is doing — and it’s one of the top producers of tilapia in the nation. Read more

Going Gluten-Free: Mix and match to create right flour for baking

• By Joleen Oshiro
• Dec. 4, 2018

The world of gluten-free flours is vast — should you use an almond flour or a rice flour; white rice or brown? — and navigating options and techniques for using them can be overwhelming. Read more

Gifts for the Kitchen: Super tools make tasks easier

• By Joleen Oshiro
• Nov. 27, 2018

Not every gift has to be a grand gesture. Some of the most thoughtful, appreciated gifts are smaller items with staying power, useful year after year in a busy kitchen. Read more

Liliha Bakery taking over Pineapple Room at Ala Moana

• By Joleen Oshiro
• Nov. 21, 2018

Liliha Bakery will open a bakery and coffee shop at Macy’s in Ala Moana Center, in the space that formerly housed the Pineapple Room by Alan Wong. Read more

Restaurants cancel Thanksgiving meals

• By Joleen Oshiro
• Nov. 15, 2018

Restaurants at four Marriott-managed Waikiki hotels have canceled their Thanksgiving meals due to limited staffing resulting from the Unite Here Local 5 hotel workers strike. Read more

Going Gluten-Free: Doughnuts help satisfy pastry cravings

• By Joleen Oshiro
• Nov. 6, 2018

A gluten intolerance is best tolerated with a minimum of fuss. There are so many great things to eat in this world, why lament what one can’t have? Read more

If I Can, You Can: Smoking gives shoyu new personality

• By Joleen Oshiro
• Oct. 30, 2018

Smoked shoyu adds dimension, with the smokiness of wood chips providing complexity to the salty umami of soy. Steeping additional ingredients allows for additonal aromatics and a slight bitterness to balance the saltiness. Read more