Agricultural Research Service / U.S. Department of Agriculture

Nurturing ag to fill Big Island need; Keeping kupuna fed; Sustainable ag systems; Aina Aloha Economic Futures Declaration; Updates on Hawaii arts groups; Kupuna wisdom

Hawai'i's hurricane season starts up again June first, and runs through the end of November. This year, the National Weather Service is predicting between two and six tropical cyclones in the Central Pacific. Experts on Hawai’i’s food systems say, we need to prepare for multiple simultaneous disasters. Here's a look at some of their priorities.

GoFarms Hawaii
GoFarms Hawaii

Getting local food to you during stay at home orders; Staying healthy during the COVID-19 crisis; Helping the homeless during the pandemic; A note on HPR's coronavirus coverage

Noe Tanigawa
Noe Tanigawa / Hawai'i Public Radio

Eating Around -- we all do it! It’s time to take stock of what we’re eating and how we can leverage that to work for us, economically and culturally. In this episode, we see what made Hawai‘i Regional Cuisine important, and a chef/educator throws down the gauntlet to the new generation.

Noe Tanigawa
Noe Tanigawa

eady availability of local produce is one lasting contribution consumers enjoy, thanks to recent combined efforts of chefs creating cachet and demand, farmers being encouraged to grow and expand offerings, and the counties and other entities that have supported farmers' markets.Credit Noe TanigawaEdit | Remove

Food is a shared national obsession these days, and the way we eat now has its roots in a movement that began in California in the 1970’s.  Increased awareness of fresh and local became the basis for Hawai‘i Regional Cuisine in 1991, and it got us excited about Hawai‘i’s rich food culture.  HPR’s Noe Tanigawa looks at where we are, thirty years later.

Na Kalai Waa

The deep-sea voyaging canoe Makaliʻi sets sail today for the Northwestern Hawaiian Islands. Organizers say this is the first voyage in modern times to be provisioned entirely with food grown, harvested, and prepared by the crew’s supporters.

creative commons
creative commons

Today, nearly thirty years after the Hawai‘i Regional Cuisine Movement began, it’s hard to believe how much eating in Hawai‘i has changed.  Recently, a Pomona College Professor was at UH Mānoa discussing the Japanese influence on fine dining and how Honolulu’s contemporary food scene has roots in that evolution.

Ku'uwehi Hiraishi

Hawaiʻi is a global hotspot for invasive species from fire ants to miconia to coqui frogs. Combatting this threat is no easy task, but some believe they’ve found a recipe for success. HPR Reporter Kuʻuwehi Hiraishi has this story.

Agricultural Research Service / U.S. Department of Agriculture

You are what you eat . . . or so the saying goes. How do you know what you eat might be making you feel bloated, tired or sick? On this edition of The Body Show, Dr. Kozak will talk with an expert about the different reactions that our bodies can have to the types of foods our bodies are trying to digest. And how to know when certain foods need to be taken off the menu.

Noe Tanigawa
Noe Tanigawa

Interesting cups, plates, bowl and glasses can make eating much more pleasurable.  An exhibition at the Louis Pohl Gallery in Chinatown offers art for everyday appreciation: paintings by Lauren Okano, glass by Mark Mitsuda, and ceramics by Erin Yuasa.

Someformofhuman / CC BY-SA 3.0 / Wikimedia Commons

Much of the coverage of President Trump’s meeting with North Korea’s Kim Jong Un has focused on nuclear weapons and missiles. But for the host city of Singapore, some local businesses have focused on less serious topics — including food.

Local I'a

A local organization is on a mission to connect people with the story of their seafood. The organization called Local I‘a uses a subscription service to provide consumers and chefs with fresh, local boat-to-plate fish. HPR reporter Kuʻuwehi Hiraishi has this story.

Hawaii Restaurant Project
Hawaii Restaurant Project

The solid base for Honolulu’s restaurant scene was created in the 1930’s and 40’s by an amazing number of Okinawan immigrant entrepreneurs.  Two seniors from restaurant-owning families have spent over a decade documenting restaurants opened by Hawai‘i’s Okinawans, and HPR’s Noe Tanigawa reports it’s an immigrant success story that leaves a tasty legacy.

The Conversation: Monday, December 11th, 2017

Dec 11, 2017
Flickr - USDAgov

Food Waste at the City Level; Primary Challenge for Gabbard; Meals on Wheels; Gilbert and Sullivan Christmas

Lunch Truck Labors

Oct 27, 2017

Lunch trucks are a treat for diners in a hurry, but for owners, they can be a chore. Pacific Business News editor-in-chief A. Kam Napier has more on why they do it.

The Conversation: Wednesday, August 30th, 2017

Aug 30, 2017
Daniel Ramirez / Flickr

Honolulu Council Chair on Rail; Food Innovation; History of Kakaako


When does eating become unhealthy? Are there triggers in society that promote obsessions about food? Dr. Kathy Kozak will talk with an expert about eating disorders: anorexia, bulimia and more.

In Kakaako, A Growing Urban Farm Reaches New Heights

Dec 27, 2016
Molly Solomon
Molly Solomon

Between the high rise buildings and industrial warehouses, a farm is the last thing you’d expect to find in urban Kaka‘ako. But one business is creating a space for growing food in an unexpected way.

16:9clue / Flickr
16:9clue / Flickr

The run-up to New Year’s includes a lot of food preparation for many households. And while ‘ahi is a local favorite in the islands, baked goods are increasingly popular in South Korea.  This year, that’s presenting some special challenges. HPR’s Bill Dorman explains in today’s Asia Minute.

Wikimedia Commons
Wikimedia Commons

You are what you eat or so the saying goes and as we learn more about what's really in our food and how it affects our bodies, knowing how to find the best types of ingredients to put in our meals can make all the difference. On this edition of The Body Show, we'll talk to nutrition experts about how to make sure what we eat is as good for us as possible...even if it is dessert.

Why Hawaii Poke Is Taking The Mainland By Storm

Nov 3, 2016
Molly Solomon
Molly Solomon/HPR

According to the Wall Street Journal, poke is one of the culinary trends of 2016. The popular raw-fish dish has taken the mainland by storm, with poke shops popping up across the country. HPR’s Molly Solomon reports on why this Hawaiian staple is gaining a national following.

A Taste of Aloha in the Big Apple

Nov 2, 2016
Molly Solomon
Molly Solomon

Hawaiian food is having its moment on the mainland. And it’s not all poke shops. HPR’s Molly Solomon reports on how one New York restaurant is elevating island favorites.

Jun Seita / Flickr
Jun Seita / Flickr

You may have a favorite family recipe---or a whole set of them.  While recipes are often passed down through generations, sometimes there are secrets involved.  Think of Colonel Sanders’ fried chicken—or the formula for Coca-Cola.  In Singapore, there’s a new twist on an old recipe—a very lucrative one. HPR’s Bill Dorman has more in today’s Asia Minute.

  You work on your diet, exercise when you can... yet you can’t lose those extra pounds. Could stress be the culprit? Talking about the mind, body, food connection and how to fix it when things go awry.

Local Crowds Turn Out To Celebrate Family Ingredients

Aug 10, 2016
Molly Solomon
Molly Solomon

The locally produced TV series Family Ingredients has just the right mix of food, culture, and local history. The show has been airing on PBS to a national audience with the season finale airing tonight. Closer to home, Hawai‘i residents have been gathering to watch it in a unique viewing experience. 

Hawaii Keiki Hungry For More Summer Meals

Jul 6, 2016
Molly Solomon
Molly Solomon

More than 100,000 Hawai‘i students receive free or reduced price meals during the school year. But, as HPR’s Molly Solomon reports, when summer hits, only a fraction continue to take advantage of the program. 

It’s lunchtime at Jarrett Middle School. Kids file in and line up to fill their trays. Today’s menu is chicken teriyaki, a scoop of rice, mixed vegetables, and peaches.

Margaret Pearlman
Margaret Pearlman


  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.

noe tanigawa
noe tanigawa

 In the wider world, tofu is getting beyond its bland white cube image, turning up barbecued or even as a mousse.  In Hawai‘i, we’ve had a wealth of fresh tofu since the plantation days, and over the years, Hawai‘i has enjoyed a unique range of neighborhood tofu styles, often available direct from the factory.  HPR’s Noe Tanigawa reports recent closures have left just a few local makers serving the fresh tofu market today.   

Tofu was definitely made on the plantations by Japanese and probably Chinese immigrants.  Tofu followed them off the plantations too.

The Conversation: Friday, April 22nd, 2016

Apr 22, 2016
Flickr - Kenny Louie

Zero Waste Initiative at HPR; Storyteller Margaret Read McDonald; Global Climate Outlook; Haleakalā National Park Centennial

Zero Waste Initiative Follow Up: Ku’ulei Williams

Challenge 2016 Food Donors

Apr 6, 2016

Hawaii Public Radio extends our mahalo to:

Grondin: French Latin Kitchen
Jackson Ink
Kan Zaman
Kokua Market
La Tour Cafe
Madeleine McKay
Mission Social Hall & Cafe by Pili Group
Murphy's Bar and Grill
Napoleon's Bakery
Nico's Pier 38
Ruby Tuesday
Salad Envy
Sherry Nolte
Sweet Revenge Honolulu
Tacos Zarate
The Pig and the Lady
Wanda Adams
Whole Foods Market Kahala