The pursuit of a Ph.D. in botany brought Brazil native Daniela Dutra Elliott to the University of Hawaii at Manoa in 2008. Through the years, she has kept a piece of Brazil present in her life via a beloved seafood stew from her hometown of Bahia called bobo de camarao. Read more
The Ulu Phenology Project is seeking people who can commit to observing an ulu tree for about a year. The tree can be in their own backyard or in another place that they have access to, such as a school or church. Read more
Ashley Watts caught fish as a girl, studied fish in college and observed fishermen as part of her job. Now, as the sole owner and operator of Local Iʻa, a distribution and subscription-based seafood business, her long days and waking thoughts still are dominated by fish. Read more
The University of Hawaii’s College of Tropical Agriculture and Human Resources has been working on ways to utilize Hawaii’s resources for supplemental feed to make livestock farming more financially viable. Read more
The current operators of Sunny Side are running a new business called Tanya's Pie and Grill. Read more
Chuck’s Steak House, a mainstay in the Outrigger Waikiki Beach Resort since 1967, is closing at the end of the month to make way for a luxury Voyager 47 Club Lounge for hotel guests. Read more
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Kate Wagner has mastered the use of nonwheat flours (think coconut, almond, potato and taro), and alternative forms of sugar and sweeteners approved by the American Diabetes Association, to create her gluten-free, diabetic-friendly pastries that truly stand up to conventional desserts. Read more
Mililani High School hosted musicians Jack Johnson, Paula Fuga and Kawika Kahiapo for lunch as it continued to develop its from-scratch lunch menu utilizing locally produced food. Read more
Shaylyn Funasaki is nothing if not industrious. Already a graduate of Leeward Community College’s Culinary Arts program, she’s returned to school at Kapiolani Community College to further her study, this time in pastry. Read more
Artisan ice cream is taking off on Oahu, with well-established ice cream makers continuing to grow and thrive alongside new shops that are sprouting up around the isle. Read more
The Shack Hawaii Kai, a restaurant and sports bar set along the marina waterfront in the Hawaii Kai Shopping Center, is closing Friday. Read more
Over time, 75 former Okinawa residents opened restaurants locally. An exhibit about these restaurants, as well as another 250 owned or run by Okinawan families, is on display at Honolulu Hale through Feb. 8. Read more
At an October dinner at Mud Hen Water in Kaimuki, chef-owner Ed Kenney joined ethnobotanist Tashia Hart in the kitchen to present a Native American dinner. A number of ingredients were foraged by Hart herself before getting on the plane to Hawaii. Read more
Students in Kapiolani Community College’s Nutritional Cuisines class requires students to create dishes tailored for restricted diets, including a delicious roasted tomato chili. Read more
In the days before Thanksgiving, culinary students at Waipahu High School produced some 600 pumpkin-crunch pies. Read more
The public school system has launched a program to feature a locally grown food in every school cafeteria at least once a month, beginning in December with local ground beef. Read more
In Japan, just because something is edible doesn’t necessarily mean it’s for consumption. The country’s long history of sweet edible arts includes a tradition rooted in the Edo Period that presents confections strictlyas a feast for the eyes. Minamoto Kitchoan, a Japan confectionery that has expanded across the globe, presents one such award-winning work at its Ala Moana Center location. Read more
An introduction to Hawaiian food was long overdue for Hitoshi Sugiura, an award-winning Japanese chef who spent years in the U.S. working for the Patina Restaurant Group. At the suggestion of a friend who was a fan of the now-shuttered Ono Hawaiian Food, Sugiura visited the isles and got a cooking lesson in Hawaiian food from another kitchen master, Vivian Lee. Read more
The comfort in a bowl of soup goes beyond the warmth of its soothing broth. When a group of soup makers representing the various cultures of Hawaii’s Plantation Village gathered to share their recipes, they talked about more than winter melon, green papaya, rice noodles, or beans and sausage. Read more
At a free lesson on laulau making at the Hyatt Centric Waikiki Beach hotel, participants pick luau leaves, use them to wrap a bundle of meat, then wrap them in foil to be cooked. Read more
A mother thinks of everything, and if Melissa Wong is anything, she’s a mother. In her desire to keep folks fed, Wong plans ahead for Thanksgiving — way ahead, as a good mother should. She provides one turkey for the party itself and another for afterward. Read more
