Food

In an informational briefing with state lawmakers Thursday, state officials and nonprofit representatives said the fallout and uncertainty from shifting federal policies make it difficult for farming operations to grow, or even continue.

Recipients between 55 and 64 years old, parents with children over 13 years old, people experiencing homelessness, and youth between 18 and 24 years old transitioning out of foster care will be required to work at least 80 hours a month to qualify for SNAP, formerly known as food stamps.

Author and professor Russell Fielding spoke to HPR's Maddie Bender about his soon-to-be-released book, “Breadfruit: Three Global Journeys of a Bountiful Tree.”

A $2.8 million federal grant is being used in a University of Hawaiʻi study that involves giving some patients funds for locally grown fruits and vegetables — and to see how the access to local and healthy food impacts high blood pressure and food insecurity.

Justin Parvizimotlagh began E.A.R.L., an East Coast-style sandwich shop, in an Oʻahu parking lot. In the decade since, the sandwich eatery has expanded to three locations and, more recently, became an internet sensation with a viral video series.

Gov. Josh Green extends an invitation to Pope Leo XIV to visit Kalaupapa; E.A.R.L. Hawaiʻi sandwich shop owner Justin Parvizimotlagh goes viral with a video series describing how his business got its start

Claire Sullivan, CEO of Farm Link Hawaiʻi, and Bahman Sadeghi, the president of Meadow Gold, spoke to The Conversation's Catherine Cruz about Hawaiʻi's dairy industry.

The Food Basket and Hawaiʻi County’s Department of Research and Development announced a $500,000 grant program to fight the island’s food insecurity issue.

The annual Daniel K. Akaka ALA Hawaii Food Show is a gateway for local businesses to sell their products in military commissaries and exchanges. We get more on that story from Pacific Business News Editor in Chief Janis Magin.

The state Department of Education has updated its school breakfast and lunch menus to feature more locally sourced foods in public school meals.