“You didn’t pre-order?” As she says this, the woman behind the counter at Two Ladies Kitchen stares at me in disbelief. A line of customers winds behind me and out of the small downtown Hilo mochi shop and onto the sidewalk alongside bustling Kīlauea Avenue. “You have to pre-order. They sell out,” she scolds, gently. […]
It’s 6 a.m., Thursday, in Kealakekua. The sun has yet to break through the morning haze lazing over the small town on the slopes of dormant Hualālai volcano, just south of Kailua-Kona. Not a car is in sight on Māmalahoa Highway, winding through town. On the pastures below the Kona Historical Society’s H.N. Greenwell Store
It’s easy to brand the popular and pervasive North Shore O‘ahu shrimp shacks and trucks as tourist traps. On most days near lunchtime, it’s not uncommon to find dozens of packed tour vans parked outside shrimp purveyors between the North Shore towns of Hale‘iwa and Kahuku, their passengers scarfing down plates of shrimp. Catch us
We thought we were early for lunch. It was 9 a.m., after all. But by the time we walked up to the entrance of Sam Sato’s, an unpretentious, old-time restaurant in Wailuku’s industrial area, a crowd of hungry patrons were already gathered, names written on a little yellow pad at the takeout window. Waiting to
On your next visit to Pololu Valley Lookout, at the end of the Big Island’s northernmost highway, do the following. Take a seat on the lookout’s rock wall. Close your eyes. Inhale the salt-kissed air of the meeting of rugged North Kohala and Hamakua coastline. Exhale slowly. Then open your eyes and take in the
Elmer Guzman was so desperate for a poke bowl while working in New Orleans for Emeril Lagasse he came up with a version using Louisiana ingredients. Instead of Hawaiian ahi, he used escolar (a deepwater fish similar to tuna). With no kukui nuts, he resorted to grinding pecans to give the poke its signature nutty flavor. Some sea
Climbing into the hills of Kau, the Big Island’s southeastern district, there’s a breathtaking, sun-streaked view of coastal plain and shoreline that stretches from the far-off lava fields of Hawaii Volcanoes National Park to the cattle-dotted, green pastures now surrounding me. I’m riding in a truck that’s absorbing most of the bumps on a country road
Editor’s note: Dr. Sheila Conant has received awards from the Hawaii Audubon Society and the Hawaii Conservation Alliance for Lifetime Achievement, as well as being named the U.S. Fish and Wildlife Service’s Recovery Champion Award in 2012. In 2014, she received the Ralph W. Schreiber award, a national honor which recognizes extraordinary scientific contributions to the conservation, restoration, and preservation
It’s about five minutes past 9 a.m. and I think I’m late. I imagine a shirtless and tanned tour guide from Outfitters Kauai waiting impatiently for me at Nawiliwili Harbor, the starting point of my day of stand-up paddle boarding along Huleia River. Darting toward the harbor, which is nestled against Lihue on the island’s
The calm, clear waters of Kealakekua Bay have been called one of the best spots for snorkeling and scuba diving in the main Hawaiian Islands. Situated roughly 12 miles south of Kailua-Kona on the Big Island’s sunny west side, the 315-acre bay is the island’s largest sheltered natural bay, and a protected marine-life conservation area.
Jim Gusukuma sits at a picnic table near Rainbow Drive-In, his board shorts still damp from his morning surf in nearby Waikiki. A line of customers is already at the takeout window, ordering plates of fried rice, loco mocos and buttermilk pancakes. This is Thursday ritual for Gusukuma, owner of the iconic comfort food haven,
A sugar-blanketed deep-fried Portuguese doughnut. A bowl of chili that leaves aficionados of the traditionally spicy side dish scratching their heads. A canned luncheon meat with an annual festival in its honor. Love ’em or not, this collection of Hawaii foods represents the eats we feel everyone must try at least once to boast that
