food

Noe Tanigawa
Noe Tanigawa

Interesting cups, plates, bowl and glasses can make eating much more pleasurable.  An exhibition at the Louis Pohl Gallery in Chinatown offers art for everyday appreciation: paintings by Lauren Okano, glass by Mark Mitsuda, and ceramics by Erin Yuasa.

Someformofhuman / Wikimedia Commons

Much of the coverage of President Trump’s meeting with North Korea’s Kim Jong Un has focused on nuclear weapons and missiles. But for the host city of Singapore, some local businesses have focused on less serious topics — including food.

Local I'a

A local organization is on a mission to connect people with the story of their seafood. The organization called Local I‘a uses a subscription service to provide consumers and chefs with fresh, local boat-to-plate fish. HPR reporter Kuʻuwehi Hiraishi has this story.

Hawaii Restaurant Project
Hawaii Restaurant Project

The solid base for Honolulu’s restaurant scene was created in the 1930’s and 40’s by an amazing number of Okinawan immigrant entrepreneurs.  Two seniors from restaurant-owning families have spent over a decade documenting restaurants opened by Hawai‘i’s Okinawans, and HPR’s Noe Tanigawa reports it’s an immigrant success story that leaves a tasty legacy.

Flickr - USDAgov

Food Waste at the City Level; Primary Challenge for Gabbard; Meals on Wheels; Gilbert and Sullivan Christmas

Lunch Truck Labors

Oct 27, 2017
camillesmeals.com
camillesmeals.com

Lunch trucks are a treat for diners in a hurry, but for owners, they can be a chore. Pacific Business News editor-in-chief A. Kam Napier has more on why they do it.

Daniel Ramirez / Flickr

Honolulu Council Chair on Rail; Food Innovation; History of Kakaako

Pexels
Pexels

When does eating become unhealthy? Are there triggers in society that promote obsessions about food? Dr. Kathy Kozak will talk with an expert about eating disorders: anorexia, bulimia and more.

In Kakaako, A Growing Urban Farm Reaches New Heights

Dec 27, 2016
Molly Solomon
Molly Solomon

Between the high rise buildings and industrial warehouses, a farm is the last thing you’d expect to find in urban Kaka‘ako. But one business is creating a space for growing food in an unexpected way.

16:9clue / Flickr
16:9clue / Flickr

The run-up to New Year’s includes a lot of food preparation for many households. And while ‘ahi is a local favorite in the islands, baked goods are increasingly popular in South Korea.  This year, that’s presenting some special challenges. HPR’s Bill Dorman explains in today’s Asia Minute.

Wikimedia Commons
Wikimedia Commons

You are what you eat or so the saying goes and as we learn more about what's really in our food and how it affects our bodies, knowing how to find the best types of ingredients to put in our meals can make all the difference. On this edition of The Body Show, we'll talk to nutrition experts about how to make sure what we eat is as good for us as possible...even if it is dessert.

Why Hawaii Poke Is Taking The Mainland By Storm

Nov 3, 2016
Molly Solomon
Molly Solomon

According to the Wall Street Journal, poke is one of the culinary trends of 2016. The popular raw-fish dish has taken the mainland by storm, with poke shops popping up across the country. HPR’s Molly Solomon reports on why this Hawaiian staple is gaining a national following.

A Taste of Aloha in the Big Apple

Nov 2, 2016
Molly Solomon
Molly Solomon

Hawaiian food is having its moment on the mainland. And it’s not all poke shops. HPR’s Molly Solomon reports on how one New York restaurant is elevating island favorites.

Jun Seita / Flickr
Jun Seita / Flickr

You may have a favorite family recipe---or a whole set of them.  While recipes are often passed down through generations, sometimes there are secrets involved.  Think of Colonel Sanders’ fried chicken—or the formula for Coca-Cola.  In Singapore, there’s a new twist on an old recipe—a very lucrative one. HPR’s Bill Dorman has more in today’s Asia Minute.

www.pexels.com
www.pexels.com

  You work on your diet, exercise when you can... yet you can’t lose those extra pounds. Could stress be the culprit? Talking about the mind, body, food connection and how to fix it when things go awry.

Local Crowds Turn Out To Celebrate Family Ingredients

Aug 10, 2016
Molly Solomon
Molly Solomon

The locally produced TV series Family Ingredients has just the right mix of food, culture, and local history. The show has been airing on PBS to a national audience with the season finale airing tonight. Closer to home, Hawai‘i residents have been gathering to watch it in a unique viewing experience. 

Hawaii Keiki Hungry For More Summer Meals

Jul 6, 2016
Molly Solomon
Molly Solomon

More than 100,000 Hawai‘i students receive free or reduced price meals during the school year. But, as HPR’s Molly Solomon reports, when summer hits, only a fraction continue to take advantage of the program. 

It’s lunchtime at Jarrett Middle School. Kids file in and line up to fill their trays. Today’s menu is chicken teriyaki, a scoop of rice, mixed vegetables, and peaches.

Margaret Pearlman
Margaret Pearlman

  

  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.

noe tanigawa
noe tanigawa

 In the wider world, tofu is getting beyond its bland white cube image, turning up barbecued or even as a mousse.  In Hawai‘i, we’ve had a wealth of fresh tofu since the plantation days, and over the years, Hawai‘i has enjoyed a unique range of neighborhood tofu styles, often available direct from the factory.  HPR’s Noe Tanigawa reports recent closures have left just a few local makers serving the fresh tofu market today.   

Tofu was definitely made on the plantations by Japanese and probably Chinese immigrants.  Tofu followed them off the plantations too.

The Conversation: Friday, April 22nd, 2016

Apr 22, 2016
Flickr - Kenny Louie

Zero Waste Initiative at HPR; Storyteller Margaret Read McDonald; Global Climate Outlook; Haleakalā National Park Centennial

Zero Waste Initiative Follow Up: Ku’ulei Williams

Challenge 2016 Food Donors

Apr 6, 2016

Hawaii Public Radio extends our mahalo to:

Grondin: French Latin Kitchen
Gyotaku
Jackson Ink
Kan Zaman
Kokua Market
La Tour Cafe
Madeleine McKay
Mission Social Hall & Cafe by Pili Group
Murphy's Bar and Grill
Napoleon's Bakery
Nico's Pier 38
Ruby Tuesday
Salad Envy
Sherry Nolte
Sweet Revenge Honolulu
Tacos Zarate
The Pig and the Lady
Thrivent
Wanda Adams
Whole Foods Market Kahala

Noe Tanigawa
Noe Tanigawa

    Avid food truck enthusiasts will find the recent nexus at the old Fisherman’s Wharf  gone this week.  It will reopen in ten days as part of the new Makers and Tasters Kewalo community marketplace.  HPR’s Noe Tanigawa reports on this new revolving collection of curated food stands.

Arnold Gatilao
arnold gatilao

 

  

  

   Poke, chicken long rice, lū‘au stew, pork katsu, ox tail soup---we all know what local food is, and we’re watching it evolve.  Changing demographics, food media, and travel are introducing new formats and flavors even as we continue to flock to our favorites.  HPR’s Noe Tanigawa reports.

Knowing your way around the kitchen may not seem like an obvious pathway out of prison. But at the Women’s Community Correctional Center on O‘ahu, a culinary program aims to provide inmates with job skills that will hopefully keep them from returning behind bars. HPR’s Molly Solomon reports.

Lisa Risager / Flickr
Lisa Risager / Flickr

There’s no question food is a popular hobby in Hawai‘i. From outdoor grilling to homemade recipes, many people enjoy cooking. But a recent survey shows that’s not the case everywhere, especially in some parts of Asia. HPR’s Bill Dorman has more in today’s Asia Minute.

Pi Day in Hawaii

Mar 13, 2015
blog.seattlepi.com_.jpg
blog.seattlepi.com_.jpg

 

Tomorrow’s date is 3/14/15. 

Women Chefs Cook Up Strategies for Success

Mar 2, 2015
Molly Solomon
Molly Solomon

Several women are preparing a special meal highlighting female chefs and farmers in Hawai‘i. In the male-dominated restaurant industry, women tend to be under-represented, especially when you consider leadership positions like executive chefs and restaurant owners. But as HPR’s Molly Solomon reports that may be changing…slowly.

Popular Hispanic Market Looks for New Owner

Feb 18, 2015
Molly Solomon
Molly Solomon

Honolulu's only Hispanic market is up for sale. Store owner Martha Sanchez Romero moved to the islands from Cuernavaca, Mexico in the 1970s. Soon after, she fell in love with a local Korean boy and decided to stay and raise a family. Along the way she opened her Honolulu storefront and has created a loyal following. HPR’s Molly Solomon has more.

Any business-savvy or entrepreneurial folks who are interested in taking over Mercado de la Raza can give Martha a call at 593-2226.

Urban Foraging: On The Hunt in Honolulu

Jan 28, 2015
Molly Solomon

A movement to make better use of food resources already growing in our cities is taking root in the islands. It’s called urban foraging. The goal is to bring more wild foods back into our diet. HPR’s Molly Solomon has this report from the streets of Honolulu.

Molly Solomon
Molly Solomon

Hawai‘i could see its first community supported fishery as early as next year. The concept is similar to community supported agriculture, where customers bypass the supermarket and pay farmers directly for a weekly delivery of fresh produce. Now, as HPR’s Molly Solomon reports, that same idea is making the leap from land to sea.

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