When you get your Korean plate lunch, do you always go for the kimchi, pajeon and other side dishes that you can’t even pronounce? Do you wonder how some Korean home chefs are able to whip up so many delicious dishes for a meal, while you don’t even know what noodles… [»Read]
On Kokua Market’s inaugural farm tour last Saturday morning, a six-car caravan of 30 people, ranging from a 3-year-old toddler on up, made its way out to the West side. On the agenda: Rocky’s Farm, Kahumana Farms and Ailani Gardens. None of these farms are commercial… [»Read]
What excuse do we have to drink now that we’re trying to work off an eggnog gut and the champagne celebration for 2010’s arrival was so three weeks ago? Oh, because it’s a Sunday? Sounds good. If it’s not time to pop the bubbly, it can at least be time for some great… [»Read]
It’s a new year and Michael Pollan’s already got a new book of rules that expound on his edict to “eat food” (as opposed to food-like substances). But those unfamiliar and unprounceable ingredients he would have us shy away from? A handful of chefs and bartenders… [»Read]
So you’re jumping on the eating-local bandwagon. You support your favorite local restaurants, you buy only fruits and veggies that were grown in Hawaii and you wouldn’t be caught dead near any place with a drive-through window. What about taking it a step farther–and… [»Read]
Champagne’s magic lies in the tension between its power and its playfulness, the way it can explode out of the bottle but still dance lightly on the tongue. In other words, it’s in the bubbles. And, like fireworks, it wouldn’t feel quite like New Year’s eve without… [»Read]
We’re wearing long sleeves. Not just the sleeves of thin, button-down shirts that can pass for jackets the rest of the year, but even sweaters and scarves. Holiday time is here! And to the booze lover, that means an excuse to introduce more drinks into the imbibing rotation…. [»Read]
These days, it’s not just mom who thinks homemade presents are cool. Whether it’s the recession forcing more people into their kitchens or urbanites seeking a deeper connection with what they eat, there’s a distinct DIY trend en vogue. Conjure up your inner Martha… [»Read]
For those who profess to be hopeless cooks or find kitchen work tedious, there’s inspiration to be found in a certain culinary course on the Windward side. “Before, I thought cooking was boring,” says Joanne Liupaono. “I never wanted to learn anything about the kitchen…. [»Read]
My previous eating experiences on Kauai have been limited to reconstituted backpacker food and fruit smoothies from juice shacks. A lot has changed since those wannabe-hippie days. For one, living in Hawaii has opened my palate to more local-style treats like donuts… [»Read]
Daniel Anthony says I’m the reason he’s in trouble. A few weeks ago, I took a picture for another publication of Anthony pounding taro at the Ward Farmers’ Market, prompting a visit from a health inspector who informed Anthony that he was in violation of health codes… [»Read]
Aloha Stadium looks like a spaceship as you approach it from a distance. This is funny, mostly because once you get inside, the aesthetic–not futuristic in the least–makes it hard to remember it’s not still 1979. But sports lovers, and not just those who had 2007 University… [»Read]
According to Pickle Packers International, we each consume 106 pickles on average per year–about nine pounds per person–mostly on sandwiches and in salads. A pickle refers to any food preserved in vinegar or brine. Pickles generally refer to cucumbers, but almost any vegetable… [»Read]
I’m an unabashed meat eater. So how do I find myself at Hale Macrobiotic, a mostly vegan restaurant? Not for a need to jump on the health food, veggie bandwagon or for a sudden desire to curtail my soaring cholesterol levels. I’m at Hale because, quite simply, I hear… [»Read]
The word “absinthe” strikes a visceral chord. It brings to mind a crazed Van Gogh seeing the world in yellow and cutting off his ear. It conjures up fear of others (or yourself) hallucinating from a meeting with the “green fairy.” Or it draws curiosity and appreciation… [»Read]
