Food

Emergency managers advise everyone to keep a two-week supply of food on hand in case of a disaster. But how much food is that exactly? And what does it cost? HPR's Savannah Harriman-Pote gets into the details.

The measure would allow incarcerated people nearing release to apply for SNAP, and allow those convicted of a felony drug offense to be eligible regardless of their treatment status.

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.