Food

HPR contributor Sarah Burchard spoke with Chef Jason Peel about the closure of his restaurant Nami Kaze at Pier 38.

ACLU President Deborah Archer discusses how the work of the organization has changed under the second Trump administration; Chef Jason Peel discusses his decision to close Nami Kaze at Pier 38 and his next culinary venture

Kūpuna from the Keaʻau Community Center will take weekly cooking classes with recipes chosen by Keaʻau High School agriculture students.

The kitchen in central Oʻahu’s Whitmore Village will be a hub where school meal ingredients can be prepared and shipped to each school for storage and heating when appropriate.

Joell Edwards, the owner of Wainiha Country Market on the North Shore of Kauaʻi, spoke with HPR’s DW Gibson about the challenges facing small businesses as they begin the new year.

Hawaiʻi Island has one of the highest rates of hunger in the state. A growing network of community organizations is trying to meet the needs of local residents who are struggling to put food on the table.

Par Hawaiʻi plans to provide sustainable fuel to Alaska and Hawaiian Airlines; The British Museum has a new exhibition highlighting the Hawaiian Kingdom's diplomatic ties to Great Britain

In grocery stores across the state, it's generally easier to find locally grown beef than pork or goat. But there's an effort to improve local production for these other types of meat.

Author and professor Monique Mironesco spoke to The Conversation's Catherine Cruz about her new book "Seeds of Change: Women Cultivating Food Sovereignty in Hawai‘i and Aotearoa," which looks at the roles of women in Hawaiʻi and New Zealand in the food sovereignty movement.

Jon Parziale is the director of agro-ecology for an organization called Common Ground Kauai. HPR visited Parziale on the North Shore of Kauaʻi to find out what “agro-ecology” is and what it means for food sovereignty in the islands.