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A bill to provide universal free school meals in Hawaiʻi is once again in jeopardy at the state Legislature. The Senate Committee on Education needs to schedule a hearing for House Bill 1775 by Monday for it to move on this session.
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The U.S. Department of Agriculture’s Census of Agriculture released a report this month revealing Hawaiʻi lost hundreds of its smallest farms and thousands of acres in recent years. HPR's Mark Ladao explains.
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On Oʻahu, a new grocery store concept is coming to Kailua — replacing a familiar name. Pacific Business News editor-in-chief A. Kam Napier has more.
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Hawaiʻi may be the next state to designate Nov. 22 as Kimchi Day. The South Korean government first devoted the day to the beloved dish in 2019.
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Thousands of students in Hawaiʻi already take advantage of programs for free or discounted school meals, but access often depends on a family’s income. HPR's Mark Ladao has more.
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Upcycling wasted fruit and paying farmers for spoiled, mushy vegetables is the mission of Poni Askew. She started the Hawaiian Vinegar & Spice Company. Its mission is to divert old crops from the waste stream. The Conversation sat down with her to talk about the "agrivalue" movement.
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Taste of Kalihi Market, which is in its second year, will feature 30 local vendors highlighting the neighborhood's rich culture and ethnic delicacies.
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The state legislature is moving House Bill 2083 forward, which would give the DOE the ability to incentivize Hawaiʻi public schools to locally source their meals. HPR's Mark Ladao has the story.
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For The Conversation's live broadcast from Lahaina on Thursday, we were hosted by Maui Kuʻia Estate Chocolate on Ulupono Street. It miraculously survived the fires on Aug. 8. Owner Gunars Valkirs said an apartment building burned down just across the street. He shared how the business is using its good fortune to support the community.
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The state Legislature could create a working group to improve local agriculture, food resilience and access to healthy food. Senate Bill 2414 and its companion bill would create a sustainable food systems working group and place it within the state Department of Agriculture.