7 a.m. Head to Kaua‘i Bakery to grab some deep-fried sugar-coated malasadas. The place has been an island favorite since the mid-1980s and its malasadas were voted the best around in HAWAI‘I Magazine’s 2021 Readers’ Choice Awards. Read More: Kauaʻi Bakery Earns Title of Best Malasada in Hawaiʻi 8 a.m. You’re on a tropical island. […]
You wouldn’t expect a slippah store to be a place for learning strategy, but in Kaua‘i’s Kapa‘a town, that’s exactly what Sole Mates turned out to be when I arrived on a weekday afternoon. In between walls lined with various kinds of rubber slippers, sandals and Hydro Flasks sits a wooden table with a burlap
Most people might throw away the bottle caps, fish nets, buoys, plastic fragments and other marine debris that washes ashore, but 26 Kaua‘i artists turned what most of us would consider trash into 66 thought-provoking works of art. Those pieces are now on display at the Kaua‘i Society of Artists’ “Washed Up” exhibit at the
Friday Art Nights used to be when sleepy Hanapēpē Town woke up, drawing hundreds of people to art galleries, eateries and shops – many located in historic buildings—the street filled with musicians, artists, and craft and food vendors. That changed in March 2020 when the state shut down, in-person Art Nights paused, and businesses shortened
Our 2021 Readers’ Choice Awards digital issue will be available for download on Monday, April 19, 2021. Deep fried and coated in sugar, malasadas are the perfect comfort food anytime you want something sweet and filling. They’re a local favorite, though the title of who serves the best is often up for debate. This
What were once plain, tan and brown walls typical of a government building are now filled with color thanks to the addition of three new murals painted in 2020—all of which you can see just walking the historic neighborhood. The murals depict a scenic valley and sunset, native birds and flowers, colorful geometric shapes, a
It’s a crisp Saturday morning, and I’m thoroughly enjoying myself as I pick through baskets of laua‘e, kupukupu and palapalai ferns, allspice, red and green ti leaves, Song of India leaves, carnations, baby’s breath, fuchsia bougainvillea, red ‘awapuhi (ginger), roses and other flowers and foliage I don’t know the names of. I’m gathering materials to
(As of March 2022, the ranch is permanently closed.) Gray clouds overhead, some drizzle on my skin and a pristine mountain range ahead of me. I feel like I’ve stepped into another world. In reality, I’m only 4 miles from the center of Kīlauea town on Kaua‘i’s North Shore. I’m with my husband, meandering on horseback through 300
When you think of watermelons, you probably think of the typical round, pink-fleshed summer fruit. I do, too, so I was surprised to learn that watermelons can have bright yellow flesh. Depending on who you ask, yellow watermelons might be just as sweet or sweeter than traditional pink ones. Sakda Meephol, who farms on 50 acres
Starchy and addicting. That’s how I describe poi and kūlolo, two Hawaiian staple dishes made from kalo (taro). Poi, which is made from a mixture of cooked kalo and water, starts off sweet and sours as it ferments. It also has a starchy taste and a puddling-like texture. Depending on where you get it from,
