Food

Leeward Community College is showcasing a machine that can preserve food without heat or preservatives. HPR’s Mark Ladao reports on how it works, and how it can benefit local food production.

On Wednesday, the University of Hawaiʻi’s College of Tropical Agriculture and Human Resilience unveiled the new green onion variety and allowed attendees to harvest the plants.

A popular Vietnamese restaurant is set to open its new location in Honolulu's Kaimukī neighborhood next month. HPR's Cassie Ordonio spoke to the owner of The Pig and the Lady about his bittersweet goodbye to Chinatown.

The Wahiawā Value-Added Product Development Center held Hawaiʻi's first-ever high-pressure processing summit last week — a day packed with speakers and seminars meant to drum up interest in the center’s state-of-the-art Hiperbaric chamber. HPR's Mark Ladao has more.

Families get a one-time benefit of $177 per eligible child for the summer if they are approved for SUN Bucks. The funds expire 122 days after families receive them.

Advocates for food production are looking for alternate funding sources for farmers after the federal government slashed $400 million from the nationwide Regional Food Business Centers program.

Over 160,000 Hawaiʻi residents receive SNAP benefits every month. But new requirements and federal funding cuts to the program put many at risk of losing this assistance. HPR's Emma Caires has more.

Chef Ippy Aiona spoke to HPR's Maddie Bender about his regional Emmy-award-winning show “Eating Our Roots," ahead of its second season this fall. Aiona also has a new cookbook out soon.

The Conversation talks with experts about what federal spending cuts mean for education and health care; Chef Ippy Aiona talks about getting comfortable in front of the camera for his award-winning docuseries "Eating Our Roots"

The cuts impact the Supplemental Nutrition Assistance Program, formerly known as food stamps, forcing states to pay for those cuts themselves, make changes to the program, or eliminate it altogether.