Refueling Hawaii’s ag industry with pongamia
An experimental crop may help Hawaii reach its renewable energy goals
Hawaiʻi Farm and Food
Chef Profile: Alan Wong
One of Hawaii’s fabled chefs, the quiet, unassuming Alan Wong offers tastes that are anything but demure.
The long-awaited Culinary Institute of the Pacific opens, offering new opportunities for students
The new campus will teach students to make all kinds of cuisines and handle the challenges of running a business.
Lessons in the Leahi Concept Kitchen, a classroom and incubator in one
The space is a collaboration between KCC culinary school and the Waikiki Parc Hotel
Aloun Farms transforms abandoned plantation fields into ready-to-farm plots
It's a unique opportunity for small farmers to own their own land and create a legacy.
Sugar is Dead, Long Live Sugar
Does the end of sugar plantations here mean the end of sugar in Hawaii?
Chef Profile: Bonita Lao
The Waimea, Hawaii born and bred chef, trained in the top kitchens of San Francisco, Honolulu and Australia, has her own brand of sustainability activism.
Mango Mania: Hawaii mango growers struggle to keep up with demand
Two Hawaii mango growers struggle to keep up with demand.
Chef Profile: Roy Yamaguchi
Yamaguchi, a pioneer of Hawaii Regional Cuisine and master of bold, flavorful ethnic flavors, continues to lead our culinary revolution.
The Plugged-in Farm: Inside a high-tech Hawaii garden
Mari’s Gardens of Mililani embraces the next generation of technology and farmers.
Chef Profile: Lee Anne Wong
The "Top Chef" favorite known for her innovation is discovering yet more ingredients in the Islands.
Chef Profile: Jean-Marie Josselin
This master of unexpected ingredients from Kapaa, Kauai found inspiration in a Hindu monastery.