Massive Molasses Spill Devastates Honolulu Marine Life
Old Hawaiian Menus Tell Story of Local Fish and Their Demise
Maui Rides Another Culinary Wave
Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar
Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii
A Mom's Guide to Eating in Kauai
Maui: Top 10 Eats
Celebrate The Sweet Life
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A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"mariafinn":{"type":"authors","id":"5371","meta":{"index":"authors_1591205172","id":"5371","found":true},"name":"Maria Finn","firstName":"Maria","lastName":"Finn","slug":"mariafinn","email":"mariafinn@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Maria Finn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mariafinn"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_126208":{"type":"posts","id":"bayareabites_126208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126208","score":null,"sort":[1522252787000]},"guestAuthors":[],"slug":"youth-farm-in-hawaii-is-growing-food-and-leaders","title":"Youth Farm In Hawaii Is Growing Food And Leaders","publishDate":1522252787,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>A tight circle of teenagers is deep in conversation — not about movies or apps, but about ... vegetables.\u003c/p>\n\u003cp>It's 7 a.m. at \u003ca href=\"http://maoorganicfarms.org/\">MA'O Organic Farms\u003c/a>, part of 24 acres nestled in an emerald mountain-ringed valley just two miles from Oahu's west shore. Under a hot sun that bathes this idyllic breadbasket, college-aged farmers harvest tons of mangoes, bananas, mizuna (mustard greens) and taro every month for the island of Oahu.\u003c/p>\n\u003cp>The farm's atmosphere bubbles with enthusiastic lightheartedness, its college interns quipping across the rows that they can beat their neighbors' harvesting speed. But a calm falls over the group as they move from farming to talking. A circle forms under an open pavilion, and a young woman speaks.\u003c/p>\n\u003cp>\"We got 21 more orders for parsley because our stuff is great,\" Junell Fonokalafi, a student intern from Leeward Community College, says proudly. The organic bunches of parsley will go to top Honolulu restaurants like Chef Ed Kenney's Mahina and Suns, and also direct to consumers at markets like Whole Foods and Foodland Farms, where few might know that teenagers are growing their organic produce.\u003c/p>\n\u003cp>\"No panic, organic,\" everyone chants in approval after each speaker, clapping twice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You guys only took an hour to harvest and had three hours to catch up with weeds and complete the order,\" Scott Kaeo, a farm intern from Leeward Community College, congratulates the group. \"But last week, there was a bunch of food and stuff on the floor after lunch. Y'all are eating and missing your mouth.\" Everyone laughs, but it's noted: You had better clean up after yourself, because no one is just a carefree kid at MA'O.\u003c/p>\n\u003cfigure id=\"attachment_126210\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg\" alt=\"MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration.\" width=\"2000\" height=\"1311\" class=\"size-full wp-image-126210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A successful indie farm is a high bar, but MA'O's mission is harder. Meaning \u003cem>mala\u003c/em> (garden) \u003cem>ʻai\u003c/em> (food) \u003cem>ʻopio\u003c/em> (youth), or youth food garden, MA'O seeks to grow leaders heartier than its legendary staple of \u003cem>ulu\u003c/em>, or breadfruit. Waianae's residents are mostly native Hawaiians, and the area ranks among the poorest communities in the state of Hawaii, with \u003ca href=\"https://www.census.gov/quickfacts/fact/table/waianaecdphawaii/LND110210\">a median household income of $58,807 and 25.9 percent of its population\u003c/a> living in poverty. Some \u003ca href=\"http://uhfamily.hawaii.edu/publications/HCTF2002/PDF/Section2_%20CITY_COUNTY_OF_HONOLULU/Section2_%20LEEWARD_COAST.pdf\">9.5 percent\u003c/a> of residents are unemployed and only \u003ca href=\"https://www.opendatanetwork.com/entity/1600000US1574450/Waianae_HI/education.graduation_rates.percent_bachelors_degree_or_higher?year=2016\">9.2 percent\u003c/a> possess a college degree.\u003c/p>\n\u003cp>MA'O founder Kukui Maunakea-Forth, a native Hawaiian who grew up on the knee of her homeland-dwelling grandmother, wanted to create a system where Waianae's youth could learn cooperation, accountability and empowerment, while receiving free college tuition for what MA'O's leaders call their \"sweat equity.\" In 2001, she and her husband, Gary Maunakea-Forth, signed a 25-year lease for five acres in the Lualualei Valley and set up a successful farm and training program. MA'O's other 19 acres are owned by a non-profit called Wai'anae Community Re-development Corp.\u003c/p>\n\u003cp>The 30 interns, who come from Leeward Community College and the University of Hawaii West Oahu, commit to what seems like an eternity for a teenager: two and a half years of work. Their 20 hours a week are divided among shifts on Mondays, Wednesdays and Fridays from 7 a.m. to noon, with some Saturday farmers markets to learn sales and customer service. In return, MA'O pays up to $3,200 per year for their tuition plus a starting stipend of $500. By the fourth semester, the best-performing interns receive a $600 stipend.\u003c/p>\n\u003cp>The key to MA'O is its structure of tough love — Hawaiians call it \u003ca href=\"http://www.managingwithaloha.com/19-values-of-aloha/kuleana/\">\u003cem>kuleana\u003c/em>\u003c/a>, or a sense of personal responsibility. Students must maintain a 2.0 grade point average at school, and every semester, each intern receives a full evaluation aggregating her or his school GPA and farming GPA — an idea the Maunakea-Forths got from reading about Whole Foods' aggregate employee evaluation system. The results determine each intern's pay scale, teaching them that actions have real consequences.\u003c/p>\n\u003cp>Kamuela Enos, MA'O's director of social enterprise, says the system was designed so that Wai'anae's young farmers of color won't be left behind and can take leadership positions.\u003c/p>\n\u003cp>\"There are predatory forces out there for brown underemployed people,\" Enos says. \"Getting a college degree isn't a silver bullet, but it's part of an empowerment piece. Otherwise, someone's going to be your boss who has a college degree, and you're going to be their wage slave.\"\u003c/p>\n\u003cfigure id=\"attachment_126211\" class=\"wp-caption alignright\" style=\"max-width: 1332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg\" alt=\"Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms.\" width=\"1332\" height=\"1776\" class=\"size-full wp-image-126211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg 1332w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-520x693.jpg 520w\" sizes=\"(max-width: 1332px) 100vw, 1332px\">\u003cfigcaption class=\"wp-caption-text\">Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's why, Enos says, so much time at MA'O is spent emphasizing self-sufficiency and leadership. From learning how to navigate the bureaucracy of FAFSA forms and school registration to how to inspire a harvest group to work more cooperatively and efficiently, MA'O isn't just about the sweet Pirie mangoes it produces, but also about the purposeful young global citizens it harvests.\u003c/p>\n\u003cp>\"They're not kids anymore — they're young adults,\" farm manager Cheryse Sana says. Together with farm co-manager Derrik Parker, they oversee the day-to-day operations of the interns. \"The idea behind the tough love is that we're really trying to get them to understand the importance of \u003cem>kuleana\u003c/em>, just understanding finding purpose in life is finding who you really are, whether it's a family or a job that you commit to,\" Parker says. \"We help them understand this is your life, this is your community.\"\u003c/p>\n\u003cp>Parker relates an anecdote to illustrate this mindset: \"There's a saying that a kid had broken something or left it dirty in the house, and said to his papa, 'I'm so sorry for leaving your house dirty.' His papa said, 'You didn't make my house dirty, you made \u003cem>your\u003c/em> house dirty.' We're trying to push that same method into them. It's not just about MA'O, but you guys \u003cem>are \u003c/em>MA'O. You're the leadership.\"\u003c/p>\n\u003cp>Sana says part of what brings the young farmers to adulthood is MA'O's 10-week summer training program called Ramp-Up, when they take an emotional intelligence class. \"Talking to young men, especially who've never had that kind of conversation, is really uncomfortable, but they learn that instead of just reacting, they can calm down, breathe, and think or find help before they respond,\" Sana says. \"That training is really not there for some of these kids, who've never had that kind of support.\"\u003c/p>\n\u003cp>One of MA'O's Ramp-Up successes is Dez Munar, an intern whose decision to transfer to University of Hawaii West Oahu to pursue a degree in Sustainable Community Food Systems, was influenced by his work at MA'O. Munar says that until recently he thought he wanted to be a Makaha Valley police sergeant like his father. Though Munar and his father farm a half-acre at home, he had never considered farming as a potential career choice.\u003c/p>\n\u003cp>But when a MA'O counselor came to Leeward Community College and told him they could help pay his $1,190 tuition, Munar jumped at the chance. He soon found he loved the problem-solving opportunities at MA'O, such as when Gary Maunakea-Forth put Munar in charge of planting and irrigating an entire kale field. Munar was able to cut planting times down by an hour by using branches to dig and drop seeds while standing. \"I'd rather work smart than hard,\" Munar says.\u003c/p>\n\u003cp>Munar likens his experience at MA'O to that of the plants that he grows. \"One of the problems of this community is we don't know what to do, we don't have [a] plan, but MA'O is potting us, fertilizing us like a plant, until we can pop out. My harvest would be graduating.\"\u003c/p>\n\u003cp>\u003cem>Dakota Kim is a food, TV and culture writer living in Southern California. Tweet her \u003ca href=\"http://www.twitter.com/dakotakim1\">@dakotakim1\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The program practices tough love — Hawaiians call it \u003cem>kuleana\u003c/em>, or a sense of personal responsibility. Kids commit to more than two years of work, and get free college tuition for their \"sweat equity.\"","status":"publish","parent":0,"modified":1522252787,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1356},"headData":{"title":"Youth Farm In Hawaii Is Growing Food And Leaders | KQED","description":"The program practices tough love — Hawaiians call it kuleana, or a sense of personal responsibility. Kids commit to more than two years of work, and get free college tuition for their "sweat equity."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Youth Farm In Hawaii Is Growing Food And Leaders","datePublished":"2018-03-28T15:59:47.000Z","dateModified":"2018-03-28T15:59:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"126208 https://ww2.kqed.org/bayareabites/?p=126208","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/28/youth-farm-in-hawaii-is-growing-food-and-leaders/","disqusTitle":"Youth Farm In Hawaii Is Growing Food And Leaders","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprByline":"Dakota Kim, NPR Food","nprImageAgency":"Dakota Kim","nprStoryId":"596073164","nprApiLink":"http://api.npr.org/query?id=596073164&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/28/596073164/youth-farm-in-hawaii-is-growing-food-and-leaders?ft=nprml&f=596073164","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Mar 2018 08:00:00 -0400","nprStoryDate":"Wed, 28 Mar 2018 08:00:02 -0400","nprLastModifiedDate":"Wed, 28 Mar 2018 08:00:02 -0400","path":"/bayareabites/126208/youth-farm-in-hawaii-is-growing-food-and-leaders","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A tight circle of teenagers is deep in conversation — not about movies or apps, but about ... vegetables.\u003c/p>\n\u003cp>It's 7 a.m. at \u003ca href=\"http://maoorganicfarms.org/\">MA'O Organic Farms\u003c/a>, part of 24 acres nestled in an emerald mountain-ringed valley just two miles from Oahu's west shore. Under a hot sun that bathes this idyllic breadbasket, college-aged farmers harvest tons of mangoes, bananas, mizuna (mustard greens) and taro every month for the island of Oahu.\u003c/p>\n\u003cp>The farm's atmosphere bubbles with enthusiastic lightheartedness, its college interns quipping across the rows that they can beat their neighbors' harvesting speed. But a calm falls over the group as they move from farming to talking. A circle forms under an open pavilion, and a young woman speaks.\u003c/p>\n\u003cp>\"We got 21 more orders for parsley because our stuff is great,\" Junell Fonokalafi, a student intern from Leeward Community College, says proudly. The organic bunches of parsley will go to top Honolulu restaurants like Chef Ed Kenney's Mahina and Suns, and also direct to consumers at markets like Whole Foods and Foodland Farms, where few might know that teenagers are growing their organic produce.\u003c/p>\n\u003cp>\"No panic, organic,\" everyone chants in approval after each speaker, clapping twice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You guys only took an hour to harvest and had three hours to catch up with weeds and complete the order,\" Scott Kaeo, a farm intern from Leeward Community College, congratulates the group. \"But last week, there was a bunch of food and stuff on the floor after lunch. Y'all are eating and missing your mouth.\" Everyone laughs, but it's noted: You had better clean up after yourself, because no one is just a carefree kid at MA'O.\u003c/p>\n\u003cfigure id=\"attachment_126210\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg\" alt=\"MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration.\" width=\"2000\" height=\"1311\" class=\"size-full wp-image-126210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-2_custom-61287ce925449ae641465a109f51f7fdc8ab44c1-520x341.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">MA'O interns gather in the morning circle to discuss farm progress, chores, FAFSA applications and school requirements for registration. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A successful indie farm is a high bar, but MA'O's mission is harder. Meaning \u003cem>mala\u003c/em> (garden) \u003cem>ʻai\u003c/em> (food) \u003cem>ʻopio\u003c/em> (youth), or youth food garden, MA'O seeks to grow leaders heartier than its legendary staple of \u003cem>ulu\u003c/em>, or breadfruit. Waianae's residents are mostly native Hawaiians, and the area ranks among the poorest communities in the state of Hawaii, with \u003ca href=\"https://www.census.gov/quickfacts/fact/table/waianaecdphawaii/LND110210\">a median household income of $58,807 and 25.9 percent of its population\u003c/a> living in poverty. Some \u003ca href=\"http://uhfamily.hawaii.edu/publications/HCTF2002/PDF/Section2_%20CITY_COUNTY_OF_HONOLULU/Section2_%20LEEWARD_COAST.pdf\">9.5 percent\u003c/a> of residents are unemployed and only \u003ca href=\"https://www.opendatanetwork.com/entity/1600000US1574450/Waianae_HI/education.graduation_rates.percent_bachelors_degree_or_higher?year=2016\">9.2 percent\u003c/a> possess a college degree.\u003c/p>\n\u003cp>MA'O founder Kukui Maunakea-Forth, a native Hawaiian who grew up on the knee of her homeland-dwelling grandmother, wanted to create a system where Waianae's youth could learn cooperation, accountability and empowerment, while receiving free college tuition for what MA'O's leaders call their \"sweat equity.\" In 2001, she and her husband, Gary Maunakea-Forth, signed a 25-year lease for five acres in the Lualualei Valley and set up a successful farm and training program. MA'O's other 19 acres are owned by a non-profit called Wai'anae Community Re-development Corp.\u003c/p>\n\u003cp>The 30 interns, who come from Leeward Community College and the University of Hawaii West Oahu, commit to what seems like an eternity for a teenager: two and a half years of work. Their 20 hours a week are divided among shifts on Mondays, Wednesdays and Fridays from 7 a.m. to noon, with some Saturday farmers markets to learn sales and customer service. In return, MA'O pays up to $3,200 per year for their tuition plus a starting stipend of $500. By the fourth semester, the best-performing interns receive a $600 stipend.\u003c/p>\n\u003cp>The key to MA'O is its structure of tough love — Hawaiians call it \u003ca href=\"http://www.managingwithaloha.com/19-values-of-aloha/kuleana/\">\u003cem>kuleana\u003c/em>\u003c/a>, or a sense of personal responsibility. Students must maintain a 2.0 grade point average at school, and every semester, each intern receives a full evaluation aggregating her or his school GPA and farming GPA — an idea the Maunakea-Forths got from reading about Whole Foods' aggregate employee evaluation system. The results determine each intern's pay scale, teaching them that actions have real consequences.\u003c/p>\n\u003cp>Kamuela Enos, MA'O's director of social enterprise, says the system was designed so that Wai'anae's young farmers of color won't be left behind and can take leadership positions.\u003c/p>\n\u003cp>\"There are predatory forces out there for brown underemployed people,\" Enos says. \"Getting a college degree isn't a silver bullet, but it's part of an empowerment piece. Otherwise, someone's going to be your boss who has a college degree, and you're going to be their wage slave.\"\u003c/p>\n\u003cfigure id=\"attachment_126211\" class=\"wp-caption alignright\" style=\"max-width: 1332px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg\" alt=\"Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms.\" width=\"1332\" height=\"1776\" class=\"size-full wp-image-126211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22.jpg 1332w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/farm-3_vert-1ca699e699afb15a6803f2ffef41df115fa49f22-520x693.jpg 520w\" sizes=\"(max-width: 1332px) 100vw, 1332px\">\u003cfigcaption class=\"wp-caption-text\">Cheryse Sana, farm co-manager, cuts a banana blossom off a tree at MA'O Organic Farms. \u003ccite>(Dakota Kim)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's why, Enos says, so much time at MA'O is spent emphasizing self-sufficiency and leadership. From learning how to navigate the bureaucracy of FAFSA forms and school registration to how to inspire a harvest group to work more cooperatively and efficiently, MA'O isn't just about the sweet Pirie mangoes it produces, but also about the purposeful young global citizens it harvests.\u003c/p>\n\u003cp>\"They're not kids anymore — they're young adults,\" farm manager Cheryse Sana says. Together with farm co-manager Derrik Parker, they oversee the day-to-day operations of the interns. \"The idea behind the tough love is that we're really trying to get them to understand the importance of \u003cem>kuleana\u003c/em>, just understanding finding purpose in life is finding who you really are, whether it's a family or a job that you commit to,\" Parker says. \"We help them understand this is your life, this is your community.\"\u003c/p>\n\u003cp>Parker relates an anecdote to illustrate this mindset: \"There's a saying that a kid had broken something or left it dirty in the house, and said to his papa, 'I'm so sorry for leaving your house dirty.' His papa said, 'You didn't make my house dirty, you made \u003cem>your\u003c/em> house dirty.' We're trying to push that same method into them. It's not just about MA'O, but you guys \u003cem>are \u003c/em>MA'O. You're the leadership.\"\u003c/p>\n\u003cp>Sana says part of what brings the young farmers to adulthood is MA'O's 10-week summer training program called Ramp-Up, when they take an emotional intelligence class. \"Talking to young men, especially who've never had that kind of conversation, is really uncomfortable, but they learn that instead of just reacting, they can calm down, breathe, and think or find help before they respond,\" Sana says. \"That training is really not there for some of these kids, who've never had that kind of support.\"\u003c/p>\n\u003cp>One of MA'O's Ramp-Up successes is Dez Munar, an intern whose decision to transfer to University of Hawaii West Oahu to pursue a degree in Sustainable Community Food Systems, was influenced by his work at MA'O. Munar says that until recently he thought he wanted to be a Makaha Valley police sergeant like his father. Though Munar and his father farm a half-acre at home, he had never considered farming as a potential career choice.\u003c/p>\n\u003cp>But when a MA'O counselor came to Leeward Community College and told him they could help pay his $1,190 tuition, Munar jumped at the chance. He soon found he loved the problem-solving opportunities at MA'O, such as when Gary Maunakea-Forth put Munar in charge of planting and irrigating an entire kale field. Munar was able to cut planting times down by an hour by using branches to dig and drop seeds while standing. \"I'd rather work smart than hard,\" Munar says.\u003c/p>\n\u003cp>Munar likens his experience at MA'O to that of the plants that he grows. \"One of the problems of this community is we don't know what to do, we don't have [a] plan, but MA'O is potting us, fertilizing us like a plant, until we can pop out. My harvest would be graduating.\"\u003c/p>\n\u003cp>\u003cem>Dakota Kim is a food, TV and culture writer living in Southern California. Tweet her \u003ca href=\"http://www.twitter.com/dakotakim1\">@dakotakim1\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126208/youth-farm-in-hawaii-is-growing-food-and-leaders","authors":["byline_bayareabites_126208"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_2035"],"tags":["bayareabites_114"],"featImg":"bayareabites_126209","label":"source_bayareabites_126208"},"bayareabites_70065":{"type":"posts","id":"bayareabites_70065","meta":{"index":"posts_1591205157","site":"bayareabites","id":"70065","score":null,"sort":[1379043141000]},"guestAuthors":[],"slug":"massive-molasses-spill-devastates-honolulu-marine-life","title":"Massive Molasses Spill Devastates Honolulu Marine Life ","publishDate":1379043141,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/12/221709158/massive-molasses-spill-devastates-honolulu-marine-life\">The Two-Way at NPR News\u003c/a> (9/12/13)\u003c/p>\n\u003cp>\u003cscript type=\"text/javascript\" src=\"http://KHNL.images.worldnow.com/interface/js/WNVideo.js?rnd=834201;hostDomain=www.hawaiinewsnow.com;playerWidth=590;playerHeight=332;isShowIcon=true;clipId=9297889;flvUri=;partnerclipid=;adTag=News;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript_EMBEDDEDscript;controlsType=overlay\">\u003c/script>\u003ca href=\"http://www.hawaiinewsnow.com\" title=\"Hawaii News Now - KGMB and KHNL\">Hawaii News Now - KGMB and KHNL\u003c/a>\u003c/p>\n\u003cp>\"Everything down there is dead.\"\u003c/p>\n\u003cp>That's one stunning quote from \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill\" target=\"_blank\">Hawaii News Now's latest report\u003c/a> about the devastating damage that's been done to the marine life off Honolulu's Sand Island by 233,000 gallons of molasses that were spilled into Honolulu harbor on Monday.\u003c/p>\n\u003cp>Gary Gill, deputy director of Hawaii's Environmental Health Division of the Health Department, tells the news station that \"this is the worst environmental damage to sea life that I have come across.\"\u003c/p>\n\u003cfigure id=\"attachment_70082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\" alt=\"An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: Hawaii News Now\" width=\"624\" height=\"350\" class=\"size-full wp-image-70082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\">Hawaii News Now\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The station sent diver Roger White into the water to see what's happened to sea creatures there. \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\" target=\"_blank\">He shot video\u003c/a> and came back to say that:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It was shocking because the entire bottom is covered with dead fish. Small fish, crabs, mole crabs, eels. Every type of fish that you don't usually see, but now they're dead. Now they're just laying there. Every single thing is dead. We're talking in the hundreds, thousands. I didn't see one single living thing underwater.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As Hawaii Public Radio's Bill Dorman tells our Newscast Desk, the state Health Department has advised the public to stay out of the water. \u003ca href=\"http://health.hawaii.gov/news/files/2013/05/13-050-Molasses-Spill-in-Honolulu-Harbor-Causes-Fish-Kill.pdf\" target=\"_blank\">It warns that\u003c/a> \"while molasses is not harmful to the public directly, the substance is polluting the water, causing fish to die and could lead to an increase in predator species such as sharks, barracuda and eels. The nutrient rich liquid could also cause unusual growth in marine algae, stimulate an increase in harmful bacteria and trigger other environmental impacts.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why is the molasses causing so much damage? In \u003ca href=\"http://www.hawaiinewsnow.com/story/23396971/faulty-pipe-caused-honolulu-harbor-molasses-spill\" target=\"_blank\">an earlier report\u003c/a>, Hawaii News Now:\u003c/p>\n\u003cblockquote>\n\u003cp>\"... did an experiment to see why molasses is so hazardous to fish. When we poured store bought Molasses into a vase of water we collected from Keehi Lagoon, the concentrated sugary substance went straight to the bottom.\u003c/p>\n\u003cp>\"Unlike an oil spill, which can be cleaned by skimming the surface, the molasses quickly disperses to the deepest points. 'It's sucking up all the oxygen,' explained [state reef biologist Dave] Gulko. 'There's no oxygen at depth so the animals that need it can't get it and are suffocating.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>Because the spill happened in a harbor and there's less circulation than in the open ocean, it could be months or possibly years before the molasses is completely washed away, David Field, a visiting assistant professor of marine sciences at Hawaii Pacific University, tells the station.\u003c/p>\n\u003cp>The spill happened as the molasses was being loaded onto a container ship. According to Hawaii News Now, the company responsible, Matson Inc., says it \"regrets that the incident impacted many harbor users as well as wildlife. We are taking steps to ensure this situation does not happen again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"About 233,000 gallons of the sticky substance were spilled into part of Honolulu Harbor on Monday. Thousands of ocean creatures were killed as the molasses sinks to the bottom. \"Everything down there is dead,\" a diver says.","status":"publish","parent":0,"modified":1379043141,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":512},"headData":{"title":"Massive Molasses Spill Devastates Honolulu Marine Life | KQED","description":"About 233,000 gallons of the sticky substance were spilled into part of Honolulu Harbor on Monday. Thousands of ocean creatures were killed as the molasses sinks to the bottom. "Everything down there is dead," a diver says.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Massive Molasses Spill Devastates Honolulu Marine Life ","datePublished":"2013-09-13T03:32:21.000Z","dateModified":"2013-09-13T03:32:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70065 http://blogs.kqed.org/bayareabites/?p=70065","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/12/massive-molasses-spill-devastates-honolulu-marine-life/","disqusTitle":"Massive Molasses Spill Devastates Honolulu Marine Life ","nprByline":"Mark Memmott","nprStoryId":"221709158","nprApiLink":"http://api.npr.org/query?id=221709158&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2013/09/12/221709158/massive-molasses-spill-devastates-honolulu-marine-life?ft=3&f=221709158","nprRetrievedStory":"1","nprPubDate":"Thu, 12 Sep 2013 16:20:00 -0400","nprStoryDate":"Thu, 12 Sep 2013 10:54:00 -0400","nprLastModifiedDate":"Thu, 12 Sep 2013 16:20:59 -0400","path":"/bayareabites/70065/massive-molasses-spill-devastates-honolulu-marine-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/09/12/221709158/massive-molasses-spill-devastates-honolulu-marine-life\">The Two-Way at NPR News\u003c/a> (9/12/13)\u003c/p>\n\u003cp>\u003cscript type=\"text/javascript\" src=\"http://KHNL.images.worldnow.com/interface/js/WNVideo.js?rnd=834201;hostDomain=www.hawaiinewsnow.com;playerWidth=590;playerHeight=332;isShowIcon=true;clipId=9297889;flvUri=;partnerclipid=;adTag=News;advertisingZone=;enableAds=true;landingPage=;islandingPageoverride=false;playerType=STANDARD_EMBEDDEDscript_EMBEDDEDscript;controlsType=overlay\">\u003c/script>\u003ca href=\"http://www.hawaiinewsnow.com\" title=\"Hawaii News Now - KGMB and KHNL\">Hawaii News Now - KGMB and KHNL\u003c/a>\u003c/p>\n\u003cp>\"Everything down there is dead.\"\u003c/p>\n\u003cp>That's one stunning quote from \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill\" target=\"_blank\">Hawaii News Now's latest report\u003c/a> about the devastating damage that's been done to the marine life off Honolulu's Sand Island by 233,000 gallons of molasses that were spilled into Honolulu harbor on Monday.\u003c/p>\n\u003cp>Gary Gill, deputy director of Hawaii's Environmental Health Division of the Health Department, tells the news station that \"this is the worst environmental damage to sea life that I have come across.\"\u003c/p>\n\u003cfigure id=\"attachment_70082\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/hawaii-molasses.jpg\" alt=\"An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: Hawaii News Now\" width=\"624\" height=\"350\" class=\"size-full wp-image-70082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An image from video shot by diver Roger White for Hawaii News Now shows how the molasses spill has affected the water in part of Honolulu Harbor and killed many creatures. Photo: \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\">Hawaii News Now\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The station sent diver Roger White into the water to see what's happened to sea creatures there. \u003ca href=\"http://www.hawaiinewsnow.com/story/23409767/underwater-video-uncovers-mass-kill-from-matson-molasses-spill?autoStart=true&topVideoCatNo=default&clipId=9297889\" target=\"_blank\">He shot video\u003c/a> and came back to say that:\u003c/p>\n\u003cblockquote>\n\u003cp>\"It was shocking because the entire bottom is covered with dead fish. Small fish, crabs, mole crabs, eels. Every type of fish that you don't usually see, but now they're dead. Now they're just laying there. Every single thing is dead. We're talking in the hundreds, thousands. I didn't see one single living thing underwater.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As Hawaii Public Radio's Bill Dorman tells our Newscast Desk, the state Health Department has advised the public to stay out of the water. \u003ca href=\"http://health.hawaii.gov/news/files/2013/05/13-050-Molasses-Spill-in-Honolulu-Harbor-Causes-Fish-Kill.pdf\" target=\"_blank\">It warns that\u003c/a> \"while molasses is not harmful to the public directly, the substance is polluting the water, causing fish to die and could lead to an increase in predator species such as sharks, barracuda and eels. The nutrient rich liquid could also cause unusual growth in marine algae, stimulate an increase in harmful bacteria and trigger other environmental impacts.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Why is the molasses causing so much damage? In \u003ca href=\"http://www.hawaiinewsnow.com/story/23396971/faulty-pipe-caused-honolulu-harbor-molasses-spill\" target=\"_blank\">an earlier report\u003c/a>, Hawaii News Now:\u003c/p>\n\u003cblockquote>\n\u003cp>\"... did an experiment to see why molasses is so hazardous to fish. When we poured store bought Molasses into a vase of water we collected from Keehi Lagoon, the concentrated sugary substance went straight to the bottom.\u003c/p>\n\u003cp>\"Unlike an oil spill, which can be cleaned by skimming the surface, the molasses quickly disperses to the deepest points. 'It's sucking up all the oxygen,' explained [state reef biologist Dave] Gulko. 'There's no oxygen at depth so the animals that need it can't get it and are suffocating.' \"\u003c/p>\n\u003c/blockquote>\n\u003cp>Because the spill happened in a harbor and there's less circulation than in the open ocean, it could be months or possibly years before the molasses is completely washed away, David Field, a visiting assistant professor of marine sciences at Hawaii Pacific University, tells the station.\u003c/p>\n\u003cp>The spill happened as the molasses was being loaded onto a container ship. According to Hawaii News Now, the company responsible, Matson Inc., says it \"regrets that the incident impacted many harbor users as well as wildlife. We are taking steps to ensure this situation does not happen again.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/70065/massive-molasses-spill-devastates-honolulu-marine-life","authors":["byline_bayareabites_70065"],"categories":["bayareabites_10916","bayareabites_60"],"tags":["bayareabites_8932","bayareabites_114","bayareabites_12388","bayareabites_12236","bayareabites_12389","bayareabites_11465"],"featImg":"bayareabites_70082","label":"bayareabites"},"bayareabites_67932":{"type":"posts","id":"bayareabites_67932","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67932","score":null,"sort":[1376059388000]},"guestAuthors":[],"slug":"old-hawaiian-menus-tell-story-of-local-fish-and-their-demise","title":"Old Hawaiian Menus Tell Story of Local Fish and Their Demise","publishDate":1376059388,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67942\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\" alt=\"Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\" width=\"1120\" height=\"883\" class=\"size-full wp-image-67942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130809_me_18.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100689/christopher-joyce\">Christopher Joyce\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.\u003c/p>\n\u003cp>Now these old menus are serving a purpose beyond colorful relics from the past. \u003ca href=\"http://people.duke.edu/~ksv2/\">Kyle Van Houtan\u003c/a>, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.\u003c/p>\n\u003cp>Years ago, he traveled to Hawaii to study sea turtles. He wanted to know where they ended up. In a shark's belly? Or as turtle soup?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One day he got one of those lightning-bolt ideas: Maybe turtle would show on old restaurant menus? Over time, he collected 500 menus.\u003c/p>\n\u003cp>\"People had just kept them because they were beautiful,\" Van Houtan says. \"They were memorabilia of grandma's trip and grandpa's to Hawaii in 1915.\"\u003c/p>\n\u003cp>He also combed through menus from galleries, a museum — even the \u003ca href=\"http://digital.library.unlv.edu/collections/menus\">Las Vegas Public Library\u003c/a>. But Van Houtan came up empty handed. There were no sea turtles on the menus. Ever.\u003c/p>\n\u003cfigure id=\"attachment_67939\" class=\"wp-caption alignleft\" style=\"max-width: 196px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2-196x290.jpg\" alt=\"This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\" width=\"196\" height=\"290\" class=\"size-medium wp-image-67939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>What the ecologist did happen upon was a different marine discovery. After World War II, a lot of the locally caught fish were bottom feeding and reef dwellers. Van Houtan says the types of fish that lived close to shore started to disappear from menus.\u003c/p>\n\u003cp>\"Fish like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/21/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled/\">snapper\u003c/a> and flounder and grouper,\" he said. \"They really took a nosedive.\"\u003c/p>\n\u003cp>So, Van Houtan used fisheries data combined with his menus to calculate this interesting tidbit: Local fish numbers had dropped to about a tenth of what they once were.\u003c/p>\n\u003cp>\"These are very desirable fish,\" he said. \"They used to be on the menus we see them on there in the 1930s and 1940s, but they're not in any of the menus today.\"\u003c/p>\n\u003cp>Fast-forward 20 years and swanky 60s eateries like the Tropics had replaced local fish with deep ocean fish, like tuna and swordfish. Or Maine lobster, flown in from the mainland, washed down with 85-cent martinis.\u003c/p>\n\u003cp>There were still a few quirky island offerings, too. Apparently, tourists couldn't get enough of Hawaiian \u003ca href=\"http://www.hawaii.edu/recipes/veggies/onions.html\">pickled onions \u003c/a>-- not so surprising for 1960s palates.\u003c/p>\n\u003cp>Aside from sour appetizers, there was real scientific value in Van Houtan's fish forensics.\u003c/p>\n\u003cp>Here's why: Fisheries records in Hawaii were nonexistent until about 1950, and pretty spotty for years after. With these menus and fish entrees, Van Houtan was able to chronicle a crash in local fisheries and a shift to deep ocean fish.\u003c/p>\n\u003cp>True, changing tastes might have also played a role, but clearly something — overfishing, pollution or both — had hurt local fish populations.\u003c/p>\n\u003cfigure id=\"attachment_67940\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\" alt=\"Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\" width=\"624\" height=\"448\" class=\"size-full wp-image-67940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Van Houtan published his findings in the journal \u003cem>Frontiers in Ecology\u003c/em>. One of his coauthors is \u003ca href=\"http://www.colby.edu/directory_cs/lemcclen/\">Loren McClenachan\u003c/a>, an environmental scientist at Colby College in Maine. She did similar \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1467-2979.2012.00465.x/abstract\">research\u003c/a> on Caribbean fisheries, based on diaries. \u003c/p>\n\u003cp>\"Travelers' [diaries] mostly, so early natural history diaries,\" McClenachan said. \"I used a published diary from a pirate who traveled around the Caribbean in the 1600s.\"\u003c/p>\n\u003cp>McClenachan says other scientists are calling them now with ideas on how to mine menus for more information.\u003c/p>\n\u003cp>\"For example, changes in price and ... rarity,\" she said. \"Did things get more expensive before they disappear?\"\u003c/p>\n\u003cp>If that's the case, then the Hawaiian beach-side cocktail may be headed for extinction. That 85-cent martini in 1969 is now $14 in Waikiki. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"An ecologist wondered if Hawaiian menus might help explain what happened to Hawaii's sea turtle population. But the menus revealed another marine tragedy: that local fish numbers had dropped to about a tenth of what they once were.","status":"publish","parent":0,"modified":1376090888,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":713},"headData":{"title":"Old Hawaiian Menus Tell Story of Local Fish and Their Demise | KQED","description":"An ecologist wondered if Hawaiian menus might help explain what happened to Hawaii's sea turtle population. But the menus revealed another marine tragedy: that local fish numbers had dropped to about a tenth of what they once were.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Old Hawaiian Menus Tell Story of Local Fish and Their Demise","datePublished":"2013-08-09T14:43:08.000Z","dateModified":"2013-08-09T23:28:08.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67932 http://blogs.kqed.org/bayareabites/?p=67932","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/09/old-hawaiian-menus-tell-story-of-local-fish-and-their-demise/","disqusTitle":"Old Hawaiian Menus Tell Story of Local Fish and Their Demise","nprByline":"Christopher Joyce","nprStoryId":"210195491","nprApiLink":"http://api.npr.org/query?id=210195491&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species?ft=3&f=210195491","nprRetrievedStory":"1","nprPubDate":"Fri, 09 Aug 2013 10:55:00 -0400","nprStoryDate":"Fri, 09 Aug 2013 04:00:00 -0400","nprLastModifiedDate":"Fri, 09 Aug 2013 10:55:22 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130809_me_18.mp3?orgId=1&topicId=1053&ft=3&f=210195491","nprAudioM3u":"http://api.npr.org/m3u/1210412972-58c68e.m3u?orgId=1&topicId=1053&ft=3&f=210195491","path":"/bayareabites/67932/old-hawaiian-menus-tell-story-of-local-fish-and-their-demise","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130809_me_18.mp3?orgId=1&topicId=1053&ft=3&f=210195491","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67942\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii-full.jpg\" alt=\"Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\" width=\"1120\" height=\"883\" class=\"size-full wp-image-67942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Colorful covers of menus from the Royal Hawaiian Hotel (left) and the Monarch Room Royal Hawaiian Hotel. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2013/08/20130809_me_18.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100689/christopher-joyce\">Christopher Joyce\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/09/210195491/hawaiian-menus-say-aloha-oe-to-once-popular-fish-species\">The Salt at NPR Food\u003c/a> (8/9/2013)\u003c/p>\n\u003cp>In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.\u003c/p>\n\u003cp>Now these old menus are serving a purpose beyond colorful relics from the past. \u003ca href=\"http://people.duke.edu/~ksv2/\">Kyle Van Houtan\u003c/a>, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.\u003c/p>\n\u003cp>Years ago, he traveled to Hawaii to study sea turtles. He wanted to know where they ended up. In a shark's belly? Or as turtle soup?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One day he got one of those lightning-bolt ideas: Maybe turtle would show on old restaurant menus? Over time, he collected 500 menus.\u003c/p>\n\u003cp>\"People had just kept them because they were beautiful,\" Van Houtan says. \"They were memorabilia of grandma's trip and grandpa's to Hawaii in 1915.\"\u003c/p>\n\u003cp>He also combed through menus from galleries, a museum — even the \u003ca href=\"http://digital.library.unlv.edu/collections/menus\">Las Vegas Public Library\u003c/a>. But Van Houtan came up empty handed. There were no sea turtles on the menus. Ever.\u003c/p>\n\u003cfigure id=\"attachment_67939\" class=\"wp-caption alignleft\" style=\"max-width: 196px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii2-196x290.jpg\" alt=\"This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\" width=\"196\" height=\"290\" class=\"size-medium wp-image-67939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This vintage 1935 menu from the Royal Hawaiian Hotel lists flounder and red snapper, two local fish that an ecologist says have faded from Hawaiian menus over time. Photo: New York Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>What the ecologist did happen upon was a different marine discovery. After World War II, a lot of the locally caught fish were bottom feeding and reef dwellers. Van Houtan says the types of fish that lived close to shore started to disappear from menus.\u003c/p>\n\u003cp>\"Fish like \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/21/one-in-three-fish-sold-at-restaurants-and-grocery-stores-is-mislabeled/\">snapper\u003c/a> and flounder and grouper,\" he said. \"They really took a nosedive.\"\u003c/p>\n\u003cp>So, Van Houtan used fisheries data combined with his menus to calculate this interesting tidbit: Local fish numbers had dropped to about a tenth of what they once were.\u003c/p>\n\u003cp>\"These are very desirable fish,\" he said. \"They used to be on the menus we see them on there in the 1930s and 1940s, but they're not in any of the menus today.\"\u003c/p>\n\u003cp>Fast-forward 20 years and swanky 60s eateries like the Tropics had replaced local fish with deep ocean fish, like tuna and swordfish. Or Maine lobster, flown in from the mainland, washed down with 85-cent martinis.\u003c/p>\n\u003cp>There were still a few quirky island offerings, too. Apparently, tourists couldn't get enough of Hawaiian \u003ca href=\"http://www.hawaii.edu/recipes/veggies/onions.html\">pickled onions \u003c/a>-- not so surprising for 1960s palates.\u003c/p>\n\u003cp>Aside from sour appetizers, there was real scientific value in Van Houtan's fish forensics.\u003c/p>\n\u003cp>Here's why: Fisheries records in Hawaii were nonexistent until about 1950, and pretty spotty for years after. With these menus and fish entrees, Van Houtan was able to chronicle a crash in local fisheries and a shift to deep ocean fish.\u003c/p>\n\u003cp>True, changing tastes might have also played a role, but clearly something — overfishing, pollution or both — had hurt local fish populations.\u003c/p>\n\u003cfigure id=\"attachment_67940\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/hawaii3.jpg\" alt=\"Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\" width=\"624\" height=\"448\" class=\"size-full wp-image-67940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ecologist Kyle Van Houtan in the field with a wild hawksbill sea turtle. Van Houtan began reading old Hawaiian menus in search of information about the turtles but instead saw changes in fish consumption. Photo: Kyle Van Houtan/NOAA\u003c/figcaption>\u003c/figure>\n\u003cp>Van Houtan published his findings in the journal \u003cem>Frontiers in Ecology\u003c/em>. One of his coauthors is \u003ca href=\"http://www.colby.edu/directory_cs/lemcclen/\">Loren McClenachan\u003c/a>, an environmental scientist at Colby College in Maine. She did similar \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1467-2979.2012.00465.x/abstract\">research\u003c/a> on Caribbean fisheries, based on diaries. \u003c/p>\n\u003cp>\"Travelers' [diaries] mostly, so early natural history diaries,\" McClenachan said. \"I used a published diary from a pirate who traveled around the Caribbean in the 1600s.\"\u003c/p>\n\u003cp>McClenachan says other scientists are calling them now with ideas on how to mine menus for more information.\u003c/p>\n\u003cp>\"For example, changes in price and ... rarity,\" she said. \"Did things get more expensive before they disappear?\"\u003c/p>\n\u003cp>If that's the case, then the Hawaiian beach-side cocktail may be headed for extinction. That 85-cent martini in 1969 is now $14 in Waikiki. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67932/old-hawaiian-menus-tell-story-of-local-fish-and-their-demise","authors":["byline_bayareabites_67932"],"categories":["bayareabites_1962","bayareabites_2090","bayareabites_10916","bayareabites_34","bayareabites_12","bayareabites_60"],"tags":["bayareabites_12190","bayareabites_114","bayareabites_8581","bayareabites_198"],"featImg":"bayareabites_67941","label":"bayareabites"},"bayareabites_50025":{"type":"posts","id":"bayareabites_50025","meta":{"index":"posts_1591205157","site":"bayareabites","id":"50025","score":null,"sort":[1351022983000]},"guestAuthors":[],"slug":"maui-rides-another-culinary-wave","title":"Maui Rides Another Culinary Wave","publishDate":1351022983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Maui's culinary moment: The island's food scene is flourishing, thanks to a new breed of farmers and chefs. Sarah Henry reports from the field.","status":"publish","parent":0,"modified":1351051847,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1902},"headData":{"title":"Maui Rides Another Culinary Wave | KQED","description":"Maui's culinary moment: The island's food scene is flourishing, thanks to a new breed of farmers and chefs. Sarah Henry reports from the field.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maui Rides Another Culinary Wave","datePublished":"2012-10-23T20:09:43.000Z","dateModified":"2012-10-24T04:10:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50025 http://blogs.kqed.org/bayareabites/?p=50025","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/10/23/maui-rides-another-culinary-wave/","disqusTitle":"Maui Rides Another Culinary Wave","path":"/bayareabites/50025/maui-rides-another-culinary-wave","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/maui.seantimberlake.jpg\" alt=\"Maui beach scene. Photo: Sean Timberlake\" title=\"Maui beach scene. Photo: Sean Timberlake\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-50307\">\u003cbr>\n\u003cem>Many mainlanders head to Maui for the natural beauty not the food. Photo: Sean Timberlake\u003c/em>\u003c/p>\n\u003cp>Before the 1990s, the Hawaiian Islands had a reputation as a culinary backwater -- the land of SPAM and pineapple. And, let's face it, even today few mainlanders head to Maui for the food. The popular island vacation destination is a playground for water-sport thrill seekers, nature lovers, honeymooners, and stressed-out \u003ca href=\"http://en.wikipedia.org/wiki/Haole\">haoles\u003c/a> seeking serious beach time and fruity cocktails with tiny umbrellas. \u003c/p>\n\u003cp>But that may be changing as Maui chefs look beyond local standards like poi and poke for edible inspiration. In recent years, a new culinary culture -- one with homegrown roots -- has emerged on the island and now residents and visitors alike are digging into dishes that wouldn't be out of place on menus in the Bay Area and beyond. The plates coming out of restaurant kitchens, though, reflect Hawaii's rich cultural traditions, exude a clear sense of place, and embrace Japanese, Chinese, Filipino, Portuguese, Polynesian, Korean, traditional Hawaiian, and, yes, European flavors and techniques.\u003c/p>\n\u003cp>It's not the first time in recent memory the 50th state has stirred things up on the stove. Twenty years ago, a dozen celebrated chefs, including \u003ca href=\"http://merrimanshawaii.com/peter_merriman.htm\">Peter Merriman\u003c/a>, \u003ca href=\"http://www.roysrestaurant.com/about/roy_yamaguchi.asp\">Roy Yamaguchi\u003c/a>, and \u003ca href=\"http://www.alanwongs.com/\">Alan Wong\u003c/a> decided to showcase the island state's evolving edible landscape in what was dubbed \u003ca href=\"http://www.hawaiiregionalcuisine.com/\">Hawaii Regional Cuisine\u003c/a>. Their mission: fresh local food prepared in creative ways. This new cuisine was a welcome shift for a state known mostly for its plate lunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/locomocofriedrice.alohamixedplate560.jpg\" alt=\"Loco Moco Fried Rice\" title=\"Loco Moco Fried Rice\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50317\">\u003cbr>\n\u003cem>An updated spin on the plate lunch: Loco Moco Fried Rice from the restaurant Aloha Mixed Plate. Photo: Courtesy Aloha Mixed Plate\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ubiquitous restaurant item -- still found in many places and getting a makeover too -- typically consists of two scoops of rice, a scoop of macaroni salad, and meat such as Hawaiian BBQ, beef teriyaki, kalua pork, chicken katsu or the Loco Moco, a ground beef patty topped with a fried egg and brown gravy. Not exactly local food, and rarely served with a piece of tropical fruit, taro, or fresh-caught fish in sight. \u003c/p>\n\u003cp>What's different about the latest crop of notable Maui chefs -- who include resort restaurateur \u003ca href=\"http://www.cohnrestaurants.com/chefs/executive-chef-ryan-luckey/\">Isaac Bancaco\u003c/a> (formerly of \u003ca href=\"http://www.wailearesortdining.com/humuhumu/\">Humuhumu\u003c/a> now at the \u003ca href=\"http://www.cohnrestaurants.com/menu-restaurants/the-pineapple/\">Pineapple Grill\u003c/a>), casual dining standout \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/sheldon-simeon\">Sheldon Simeon\u003c/a> (\u003ca href=\"http://www.starnoodle.com/\">Star Noodle\u003c/a> and \u003ca href=\"http://leodas.com/\">Leoda's\u003c/a>), and farmer-forager-pop-up-chef \u003ca href=\"http://kupumaui.com/who-is-kupu-maui/\">James Simpliciano\u003c/a> -- is a renewed focus on collaborating closely with farmers and fishermen and sourcing sustainable ingredients that reflect the many microclimates of Maui. This new breed of cooks embrace a farm-to-table sensibility that many Northern Californians take for granted, and seek to modernize menus, offering food with flair and finesse but in a more casual atmosphere than their culinary trailblazers. And this shift in thinking is taking place at fancy resort restaurants, pop-up farm dinners, and eating establishments in between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/ahi.avo_.star_.noodle400.jpg\" alt=\"Avo Ahi\" title=\"Avo Ahi\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-50311\">\u003cbr>\n\u003cem>Fresh island flavors with a twist shine at Star Noodle, such as the Avo Ahi with sambal (chili sauce) and usukuchi (soy sauce). Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\"The new generation of leading Maui chefs have a stronger connection to our local food traditions and food cultures and for the most part they are born and raised in the islands and have a natural affinity to the land, sea, mountains, and valleys,\" notes Christopher Speere of the \u003ca href=\"http://mauiculinary-campusdining.com/index.html\">Maui Culinary Academy\u003c/a> at the University of Hawaii Maui College. \"These chefs were raised on pork adobo, ahi poke, kim chee cucumbers, wild guava smoked pork, shoyu braised pork belly and grilled hamachi collars -- island flavors and the use of island ingredients are inherent in their everyday cooking practices. They stay true to their roots and cook from the heart.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Chef-Simeon.jpg\" alt=\"Chef Seldon Simeon\" title=\"Chef Seldon Simeon\" width=\"401\" height=\"604\" class=\"alignnone size-full wp-image-50312\">\u003cbr>\n\u003cem>The star behind Star Noodle, Sheldon Simeon. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Case in point James Beard Award-nominee Sheldon Simeon whose Star Noodle -- an Asian-inspired, made-by-hand noodle house in an industrial park near the tourist mecca of Lahaina -- and Leoda's Kitchen and Pie Shop, a roadhouse diner in Olowalu featuring fresh salads, savory pastries, and pies -- have drawn appreciative nods from critics and consumers alike.\u003c/p>\n\u003cp>Simeon and fellow chefs took off for New York to get ideas and inspiration from noodle bars like David Chang's \u003ca href=\"http://momofuku.com/\">Momofuku\u003c/a>, for Simeon's noodle joint, and it shows in his small plates offering imaginative flavor pairings. Pohole Salad showcases Hana fiddle head ferns, Maui onions, ebi (shrimp), and kombu (seaweed); Lahaina Fried Soup (actually a noodle dish, not soup featuring doubly-thick chow fun, pork, and bean sprouts), and bacon-flecked Brussels Sprouts with Napa cabbage and kimchee puree also wins rave reviews. Desserts include a modern rendition of the popular Portuguese doughnuts known as Malasadas, served with chocolate and butterscotch caramel sauce and chopped peanuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.lahainafriednoodlesoup560.jpg\" alt=\"Lahaina Fried Soup\" title=\"Lahaina Fried Soup\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50318\">\u003cbr>\n\u003cem>Noodle dishes, such as the Lahaina Fried Soup, feature at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/starnoodle.malasadas.jpg\" alt=\"Malasadas\" title=\"Malasadas\" width=\"250\" height=\"353\" class=\"alignnone size-full wp-image-50310\">\u003cbr>\n\u003cem>Save room for dessert at Star Noodle. Photo: Courtesy Star Noodle\u003c/em>\u003c/p>\n\u003cp>Similarly, a kitchen crew from Leoda's decamped to the Bay Area to research bread, pies, and pastries at places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, and \u003ca href=\"http://elportenosf.com/\">El Porteno Empanadas\u003c/a>. On the menu at the roadhouse: a savory corn hand-held pie filled with hibatchi sweet Kula corn, lime zest, cotija cheese, chives, and cilantro, along with hearty chicken or meat 'n potatoes pot pies. Also in the mix: sweet berry pies, flaky crusted yuzu-lemon tart, macadamia nut chocolate praline pie, and coconut cream pie. Sides worth scoping out include the Reuben lumpia (corned beef, sauerkraut, provolone cheese, thousand island dressing) and the fried salad (Brussels sprouts leaves, burnt orange vinaigrette, celery leaves, mixed hydroponic greens, radish, local mint.)\u003c/p>\n\u003cp>On a recent food and farm trip to Maui, Simeon stopped by this reporter's table at Star Noodle to share his thoughts on the current state of dining on the island. Simeon, originally from Hilo on the Big Island, recently earned a People's Choice Award for \u003ca href=\"http://www.foodandwine.com/peoples-best-new-chef/northwest-pacific\">Best New Chef/Northwest and Pacific region\u003c/a> from \u003cem>Food & Wine \u003c/em>magazine. He also appears on season 10 of \u003ca href=\"http://www.bravotv.com/top-chef/season-10/about\">Bravo's Top Chef\u003c/a>, which begins November 7 (he was mum about the show, as one might expect.) But there's nothing celebrity chef-y about this cook: He arrived in a T-shirt, shorts, and slippers (island speak for flip flops) en route to his second baby luau of the night. (A first birthday luau is a grand celebration, he and another local informed me. Naturally, food plays a starring role in such events.)\u003c/p>\n\u003cp>He's a humble guy who comes from a food-loving clan (his dad born and raised Hawaiian, his mom from a Filipino family). Simeon is happy for his restaurants' success and also quietly striving to do more to feature Hawaiian farmers who grow local gems -- he thinks it's time for restaurant chefs like him to step aside and place the spotlight on what growers are doing to improve food in Maui. \u003c/p>\n\u003cblockquote>\u003cp>\"It's an honor to showcase local ingredients and incorporate local culture in the dishes we serve,\" he says. \"As a chef I like to introduce customers -- locals and visitors -- to flavors they can't find anywhere else.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/leodas.friedsalad560.jpg\" alt=\"fried salad\" title=\"fried salad\" width=\"550\" height=\"364\" class=\"alignnone size-full wp-image-50316\">\u003cbr>\n\u003cem>The fried salad at Leoda's features Brussels sprouts coated in a kicky dressing. Photo: Courtesy Leoda's\u003c/em>\u003c/p>\n\u003cp>His wildly popular Brussels sprouts dishes at both hot spots illustrate some of the challenges inherent with island culinary life. Simeon concedes Brussels sprouts showed up on his menus as part of a national trend, and now they're too big a hit to come off. But these cruciferous vegetables are flown in from the mainland. So he's working with farmers in cooler areas on the island, who can grow small Brussels sprouts for a short season, and hopes to switch to this homegrown crop for however long they last and educate diners about seasonal eating along the way.\u003c/p>\n\u003cp>Food writer Bonnie Friedman says much has changed on the plate in the 30 years she's called Maui home -- despite the island's limited resources. \"When I first arrived here in terms of 'fine dining,' most places were serving frozen mahimahi, frozen vegetables, a baked potato and calling it a day,\" says Friedman, who leads \u003ca href=\"http://tourdafood.com/\">local food tours\u003c/a> designed to whisk visitors away from the resort areas and into the small towns where local people live, work, and eat. She passes on \"name\" places for holes-in-the-walls in central Maui, mom-and-pop shops, cowboy country fare, and gas-station grub to highlight what she calls the island's \"amazing melting pot of ethnic cuisines.\" There's always a shave ice stop too.\u003c/p>\n\u003cp>Not everyone is enamored with the current state of island eats -- notably newbies from the mainland. At \u003ca href=\"http://www.oofarm.com/\">O'o Farm\u003c/a> in Kula Country, a growing region on the island's west side, the resident chef on a \u003ca href=\"http://www.oofarm.com/tour-luncheon/\">farm and lunch tour\u003c/a> there -- who relocated from food-centric Seattle for the gig -- maintains that island food is 5 to 15 years behind what's on plates Stateside and says he hasn't been wowed by anything he's eaten while out and about in the eight months or so he's lived on Maui.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/kupu.maui_.popup_.waiheecoastaldunes.jpg\" alt=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" title=\"Pop-up dining, Hawaiian style, at Kupu Maui.\" width=\"320\" height=\"213\" class=\"alignnone size-full wp-image-50315\">\u003cbr>\n\u003cem>Pop-up dining, Hawaiian style, at Kupu Maui. Photo: Monica George\u003c/em>\u003c/p>\n\u003cp>No matter, for the most part, locals are content to do their own thing without emulating mainland trends -- or at least giving them a refreshing island feel. Take a recent pop-up dinner, old hat in the Bay Area for sure. But this event, sponsored by the \u003ca href=\"http://slowfoodmaui.org/\">local chapter of Slow Food\u003c/a>, had a distinctly island vibe: James Simpliciano, who grows greens and has worked in the kitchens of large resorts, dished up dinner on protected land while local musician Joel Katz played Hawaiian steel guitar. Proceeds from these events benefit local groups -- the spirit of giving back to the community is alive and well in the land of aloha -- in this case the \u003ca href=\"http://www.hilt.org/about-us/\">Hawaiian Islands Land Trust\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/james.simpliciano.peter_.liu_.maui560.jpg\" alt=\"Farmer-chef James Simpliciano\" title=\"Farmer-chef James Simpliciano\" width=\"560\" height=\"371\" class=\"alignnone size-full wp-image-50313\">\u003cbr>\n\u003cem>Farmer-chef James Simpliciano cooks for the pop-up crowd. Photo: Peter Liu, Kaiscapes Media/\u003ca href=\"http://www.flickr.com/photos/kaiscapesllc/7236639608/\">Flickr\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This pop-up event, dubbed \u003ca href=\"http://kupumaui.com/\">Kupu Maui\u003c/a>, (kupu means sprout in Hawaiian) was held at \u003ca href=\"http://www.hilt.org/protected-lands/maui/waihee-refuge/\">Waihe'e Coastal Dunes and Wetlands Refuge\u003c/a>, a quiet, pristine, shoreline plot home to eight different endangered species. On the menu that night pupu (bite-sized appetizers) such as chai-smoked pork with lilikoi (passion fruit) jelly and micro greens on taro chip (a vegetarian version showcased local goat cheese). The main meal served buffet-style included a lamb tagine with aromatic Maui onion mire poix, Honakahau taro, Kapalua sweet potato, Ka'anapali carrots, beets, garlic and Hawaiian sea salt. Much of the food was donated by local farmers and prepared by a crew of local cooks. Kupu Maui pops up once a month at a different location, frequently a farm. For instance, last Saturday the event was held at \u003ca href=\"http://kupaafarms.blogspot.com/\">Kupa'a Farm\u003c/a>, an organic grower whose produce sells out within hours at the \u003ca href=\"http://www.upcountryfarmersmarket.com/\">UpCountry Farmers' Market\u003c/a> on Saturdays.\u003c/p>\n\u003cp>It's true much of what is consumed on Maui is still imported from the mainland, perhaps not surprising for an isolated island a five-hour flight from San Francisco. But increasingly, resident chefs feature homegrown food for the same reasons the rest of us seek local eats -- health, environment, economics, sustainability, taste, terroir -- and a dash of well-deserved local pride.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Full disclosure: The writer was a guest on Maui courtesy of Maui's Visitors & Convention Bureau.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/50025/maui-rides-another-culinary-wave","authors":["5125"],"categories":["bayareabites_2998","bayareabites_752","bayareabites_63","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_114","bayareabites_10829","bayareabites_10826","bayareabites_10824","bayareabites_10825","bayareabites_8260","bayareabites_10822","bayareabites_10827","bayareabites_10525","bayareabites_10823","bayareabites_10830"],"featImg":"bayareabites_50317","label":"bayareabites"},"bayareabites_46212":{"type":"posts","id":"bayareabites_46212","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46212","score":null,"sort":[1343068332000]},"guestAuthors":[],"slug":"tropical-nostalgia-the-luau-at-the-tonga-room-hurricane-bar","title":"Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar","publishDate":1343068332,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel's Tonga Room & Hurricane Bar.","status":"publish","parent":0,"modified":1343068660,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":981},"headData":{"title":"Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar | KQED","description":"Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel's Tonga Room & Hurricane Bar.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar","datePublished":"2012-07-23T18:32:12.000Z","dateModified":"2012-07-23T18:37:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"46212 http://blogs.kqed.org/bayareabites/?p=46212","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/23/tropical-nostalgia-the-luau-at-the-tonga-room-hurricane-bar/","disqusTitle":"Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar","path":"/bayareabites/46212/tropical-nostalgia-the-luau-at-the-tonga-room-hurricane-bar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46212/tropical-nostalgia-the-luau-at-the-tonga-room-hurricane-bar","authors":["5371"],"categories":["bayareabites_752","bayareabites_1244","bayareabites_50","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_9132","bayareabites_114","bayareabites_10618","bayareabites_10619","bayareabites_10072"],"featImg":"bayareabites_46218","label":"bayareabites"},"bayareabites_44746":{"type":"posts","id":"bayareabites_44746","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44746","score":null,"sort":[1341505905000]},"guestAuthors":[],"slug":"chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","publishDate":1341505905,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n","blocks":[],"excerpt":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","status":"publish","parent":0,"modified":1341518251,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1259},"headData":{"title":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii | KQED","description":"Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you're visiting Hawaii for the first time.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","datePublished":"2012-07-05T16:31:45.000Z","dateModified":"2012-07-05T19:57:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"44746 http://blogs.kqed.org/bayareabites/?p=44746","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/07/05/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii/","disqusTitle":"Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii","path":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44746/chef-peter-merriman-a-pioneer-in-the-farm-to-table-movement-in-hawaii","authors":["5037"],"categories":["bayareabites_752","bayareabites_63","bayareabites_61"],"tags":["bayareabites_2203","bayareabites_14744","bayareabites_376","bayareabites_114","bayareabites_239","bayareabites_8260","bayareabites_10526","bayareabites_10525","bayareabites_10573","bayareabites_9794"],"featImg":"bayareabites_44748","label":"bayareabites"},"bayareabites_16669":{"type":"posts","id":"bayareabites_16669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"16669","score":null,"sort":[1283439629000]},"guestAuthors":[],"slug":"a-moms-guide-to-eating-in-kauai","title":"A Mom's Guide to Eating in Kauai","publishDate":1283439629,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n","blocks":[],"excerpt":"So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. View a list of my top finds. ","status":"publish","parent":0,"modified":1283453782,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2204},"headData":{"title":"A Mom's Guide to Eating in Kauai | KQED","description":"So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. View a list of my top finds. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Mom's Guide to Eating in Kauai","datePublished":"2010-09-02T15:00:29.000Z","dateModified":"2010-09-02T18:56:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"16669 http://blogs.kqed.org/bayareabites/?p=16669","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/09/02/a-moms-guide-to-eating-in-kauai/","disqusTitle":"A Mom's Guide to Eating in Kauai","path":"/bayareabites/16669/a-moms-guide-to-eating-in-kauai","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/16669/a-moms-guide-to-eating-in-kauai","authors":["5016"],"categories":["bayareabites_752","bayareabites_95","bayareabites_1246","bayareabites_181","bayareabites_61"],"tags":["bayareabites_8363","bayareabites_125","bayareabites_2172","bayareabites_376","bayareabites_8367","bayareabites_114","bayareabites_8366","bayareabites_8365","bayareabites_8260","bayareabites_8364","bayareabites_8370"],"label":"bayareabites"},"bayareabites_15972":{"type":"posts","id":"bayareabites_15972","meta":{"index":"posts_1591205157","site":"bayareabites","id":"15972","score":null,"sort":[1282143602000]},"guestAuthors":[],"slug":"maui-top-10-eats","title":"Maui: Top 10 Eats","publishDate":1282143602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n","blocks":[],"excerpt":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","status":"publish","parent":0,"modified":1281971677,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":58,"wordCount":2130},"headData":{"title":"Maui: Top 10 Eats | KQED","description":"The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. Get ready to eat your way through paradise...","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Maui: Top 10 Eats","datePublished":"2010-08-18T15:00:02.000Z","dateModified":"2010-08-16T15:14:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"15972 http://blogs.kqed.org/bayareabites/?p=15972","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/","disqusTitle":"Maui: Top 10 Eats","path":"/bayareabites/15972/maui-top-10-eats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Intro.jpg\" alt=\"Maui\" title=\"Maui\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15975\">\u003c/a>\u003c/p>\n\u003cp>There are many reasons I love living in the Bay Area. The climate, the food, the people…the proximity to Hawaii. Which brings me to the many reasons I've fallen so hard for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/14/alii-kula-lavender-farm-maui/\">Maui\u003c/a>. The climate, the food, the people… \u003c/p>\n\u003cp>I had the good fortune to attend the \u003ca href=\"http://lickmyspoon.com/foodmusings/maui-edition-2010-kapalua-wine-and-food-festival/\">Kapalua Wine and Food Festival\u003c/a> not too long ago, and while I was in town, decided to treat myself to a few extra days of blue skies, ocean breeze, and of course, good eats. The food we discovered on Maui was an interesting mix of hearty no-frills home-cooking, and high-end fine dining. \u003c/p>\n\u003cp>Without further ado, here's my guide to eating your way through paradise: \u003c/p>\n\u003cp>\u003cstrong>1.\tDa Kitchen ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Maui_Da-Kitchen-1370.jpg\" alt=\"short ribs at Da Kitchen, Maui\" title=\"short ribs at Da Kitchen, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This bustling local hot spot is hardly a well-kept secret. Locals and tourists alike head to \u003cstrong>Da Kitchen\u003c/strong> for heaping portions of solid home-cooking, Hawaiian style. Conveniently located near the Kahului airport (OGG), it is an awesome way to kick off (and cap off) your Maui eatfest -- yes, it was so good, it was not only my first meal on the island, I made sure it was my last as well. \u003c/p>\n\u003cp>I boarded the plane back to SFO with an order of the \u003cstrong>Kalbi Ribs\u003c/strong> to go, and boy, were the folks in the next row jealous. They kept making eyes at my dinner: five big slabs of tender charbroiled short ribs, marinated in a house teriyaki sauce.\u003c/p>\n\u003cp>Da Kitchen is notorious for their \"big boy\"-sized servings. The plate lunches are their specialty, all served with two scoops of steamed rice and a side of potato mac salad or green salad. If delicious, savory short ribs aren’t your style, try \u003cstrong>Da \"Lau Lau\" Plate\u003c/strong> (two steamed pieces of cured fatty pork wrapped in taro leaves with a side of lomi salmon), \u003cstrong>Loco Moco\u003c/strong> (homemade burger patty topped with two eggs, onions, mushrooms and gravy), or \u003cstrong>Chicken Katsu\u003c/strong> (chicken breaded in panko batter, served with a Japanese BBQ sauce). \u003c/p>\n\u003cp>\u003ca href=\"http://www.da-kitchen.com/\">Da Kitchen\u003c/a>\u003cbr>\n425 Koloa St, Ste 104\u003cbr>\nKahului, HI 96732\u003cbr>\n(808) 871-7782\u003cbr>\n\u003cem>Open Mon-Fri 11 am – 8 pm; Sat 11 am – 4 pm (call ahead of time, they sometimes close later if it's busy)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>2.\tUlulani's Shave Ice ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/IMG_6724.jpg\" alt=\"Ululani's shave ice, Maui\" title=\"Ululani's shave ice, Maui\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15974\">\u003c/a>\u003c/p>\n\u003cp>You can't go to Hawaii without getting a taste of \u003cstrong>Shave Ice\u003c/strong>. \u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a> puts snow cones to shame. Shoot, it even puts most other shave ice places to shame. You may be asking yourself, what's the big deal? It's just ice and syrup, right? Wrong. It is powdery soft, creamy, icy magic, flavored with joy. \u003c/p>\n\u003cp>There's a reason this spot boasts a perfect 5 star score with 130 reviews and counting on \u003ca href=\"http://www.yelp.com/biz/ululanis-hawaiian-shave-ice-lahaina\">Yelp\u003c/a>. The stuff is amazing. The ice is shaved so fine that it actually produces a \u003cem>creamy\u003c/em> texture. 95% of Ululani's flavors are made with premium purees, concentrates and/or extracts. These homemade syrups are what set Ululani's shave ice apart from all the rest. \u003c/p>\n\u003cp>I tried their most popular flavor combo, the \u003cstrong>Haleakala\u003c/strong>, and fell in love. ½ coconut and ½ leche (a milky flavor with soft hints of cinnamon and nutmeg), topped with their signature \"snow cap\" (a sweet condensed milk and cream mixture). To. Die. For. \u003c/p>\n\u003cp>Read more about \u003cstrong>David and Ululani Yamashiro's\u003c/strong> \u003ca href=\"http://www.mauimagazine.net/Maui-Magazine/July-August-2010/Five-Star-Shave-Ice/\">sweet story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ululanisshaveice.com/\">Ululani's Hawaiian Shave Ice\u003c/a>\u003cbr>\n819 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(360) 609-5678\u003cbr>\n\u003cem>Open every day, 11 am – 10 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>3. Lahaina Grill ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Lahaina-Grill-quad.jpg\" alt=\"Lahaina Grill, Maui\" title=\"Lahaina Grill, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15977\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a> was our favorite splurge meal of the trip. The setting was comfortable and unassuming, the service was on point and friendly, and the food was phenomenal. \u003c/p>\n\u003cp>Our picks: The \u003cstrong>Seared Ahi and Hudson Valley Foie Gras\u003c/strong> appetizer blew us away. It was the best dish of our entire vacation. Who would've thought that this combo could work so well? The richness of the foie melded seamlessly with the luxurious ahi tuna, resulting in the most heavenly bite. The dish was served with a Dalmatia fig compote, sautéed Kula spinach, and finished in a sweet Maui onion duck demi-glace. Perfection.\u003c/p>\n\u003cp>Also of note was the signature \u003cstrong>Triple Berry Pie\u003c/strong>. A tall stack of luscious raspberries, blueberries, and black currants, nestled in a light flaky crust sparkling with turbinado sugar. No room for dessert? A word to the wise, take this home and have it for breakfast! I can't wait to try the \u003ca href=\"http://www.lahainagrill.com/recipe.php?k=a\">recipe\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lahainagrill.com/\">Lahaina Grill\u003c/a>\u003cbr>\n127 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-5117\u003c/p>\n\u003cp>\u003cstrong>4.\tKomoda Bakery ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Komoda-Bakery.jpg\" alt=\"Komoda Bakery, Maui\" title=\"Komoda Bakery, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15976\">\u003c/a>\u003c/p>\n\u003cp>One of the famous sights on Maui is the majestic \u003cstrong>Haleakala\u003c/strong> volcano summit. Sunrise at Haleakala is surreal. If you're staying in West Maui like we were, you need to hit the road by 3 am in order to make the trek up 10,000 feet up above sea level where it is actually \u003cem>cold\u003c/em>. After watching the sun come up, sitting on top of the clouds, being on top of the world, you feel pretty darn good. \u003c/p>\n\u003cp>And then, when you realize that \u003cstrong>T. Komoda Store & Bakery\u003c/strong> is conveniently located in Makawao, at the base of the mountain, you are truly convinced that all is good in the world. This place is a total gem. Walking in is like entering a time capsule. \u003c/p>\n\u003cp>People rave about the \u003cstrong>Cream Puffs\u003c/strong>. The pastry shell is light and fluffy, and the cream filling is more like a vanilla custard rather than whipped cream or pastry cream. My favorite though, was the guava jam-filled \u003cstrong>Malasada Donut\u003c/strong>, sparkling with sugar. And the \u003cstrong>Stick Donut\u003c/strong>. Yeah, you heard me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/t-komoda-store-and-bakery-makawao\">T. Komoda Store & Bakery \u003c/a>\u003cbr>\n3674 Baldwin Avenue\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-7261\u003cbr>\n\u003cem>Closed Sun & Wed, Open M-T-TH-F, 7 am - 5 pm\u003c/em>\u003cbr>\nBeware, the bakery is closed on Sundays and Wednesdays. We learned this the hard way…all was not lost however, because we subsequently discovered… \u003c/p>\n\u003cp>\u003cstrong>5.\tRodeo General Store ($)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Rodeo-General-Store.jpg\" alt=\"Rodeo General Store, Maui\" title=\"Rodeo General Store, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15982\">\u003c/a> \u003c/p>\n\u003cp>Located across the street from Komoda Bakery, is this hidden gem. The \u003cstrong>Rodeo General Store\u003c/strong> is stocked full of house-made goodies, both savory: \u003cstrong>Smoked Marlin Dip\u003c/strong> (so so good), \u003cstrong>Kalamata Olive Hummus\u003c/strong>, \u003cstrong>Carrot Cashew Pate\u003c/strong>; and sweet: \u003cstrong>Lilikoi Tapioca\u003c/strong>, \u003cstrong>Raw Chia Vanilla \"Custed\"\u003c/strong>, \u003cstrong>Gogi Brown Rice Pudding\u003c/strong>, \u003cstrong>Maclava\u003c/strong> (macadamia nuts + baklava = swoon). \u003c/p>\n\u003cp>The flavor combos are creative, fresh, and slant on the hippie-healthy side. Grab some pita chips and some of their awesome dips, and you've got yourself a beach picnic. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rodeo-general-store-makawao\">Rodeo General Store \u003c/a>\u003cbr>\n3661 Baldwin Ave\u003cbr>\nMakawao, HI 96768\u003cbr>\n(808) 572-1868\u003c/p>\n\u003cp>\u003cstrong>6.\tMerriman's Kapalua ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Merrimans-quad.jpg\" alt=\"Merriman's, Maui\" title=\"Merriman's, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15980\">\u003c/a>\u003c/p>\n\u003cp>Speaking of beaches, nothing beats the view at \u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's\u003c/a>, and they know it. This classy waterfront establishment is beautifully designed to bring the outside in. Essentially, it is a restaurant without walls, with floor to ceiling windows on all sides. On pleasant evenings, enjoy a postcard perfect sunset outside on the patio, with one of the best pina coladas on the island. \u003c/p>\n\u003cp>\u003cstrong>Chef Peter Merriman\u003c/strong> has been at the forefront of Hawaii's local sustainability movement for over 20 years now, and his menu features an impressive array of Hawaii regional cuisine sourced from local farmers, producers, and ranchers. \u003c/p>\n\u003cp>Our favorite dish was the \u003cstrong>Pan Roasted Diver Sea Scallops\u003c/strong> with applewood-smoked bacon, creamed Kula corn, Anuhea asparagus, and tarragon. Actually the \u003cstrong>Creamed Kula Corn\u003c/strong> by itself was the show-stopper of the evening. \u003c/p>\n\u003cp>Did you know that Maui produces some of the sweetest corn on Earth? This is actually a neat fact…there are a number of widely varying microclimates on the island, ranging from the hot and sunny coasts, to humid jungle, to the cool, dry climates of what is called \"upcountry.\" This range of climates allows for a wide range of produce to be farmed. \u003c/p>\n\u003cp>The region called Kula, full of soil blessed with nutrient-rich volcanic ash, is prime land for growing corn. Hence, acres upon acres of corn fields, far as the eye can see, stretching along the highway -- completely unexpected and disorienting. \u003c/p>\n\u003cp>Merriman's sources a lot of Kula corn. Mmmm…the stuff is so good, you want to bathe in it.\u003c/p>\n\u003cp>\u003ca href=\"http://www.merrimanshawaii.com/\">Merriman's Kapalua\u003c/a>\u003cbr>\n1 Bay Club Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 669-6400\u003c/p>\n\u003cp>\u003cstrong>7.\tThe Banyan Tree ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/banyan-tree.jpg\" alt=\"The Banyan Tree, Maui\" title=\"The Banyan Tree, Maui\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15973\">\u003c/a>\u003c/p>\n\u003cp>From the interesting conversations I had with local chefs and food fiends, it seems as if Hawaii has just started to ride the wave of the local/sustainable movement that we know so well here in San Francisco. Because it’s just starting to gain popularity, it still has a shiny, new, feel to it all. It was great to see people so jazzed about hydroponics, and excited about planting home gardens -- even \"resort\" gardens, like the ones \u003cstrong>Chef Ryan Urig\u003c/strong>, of \u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>, built right on the grounds of The Ritz-Carlton, Kapalua. \u003c/p>\n\u003cp>The Banyan Tree is located inside the resort grounds, and just a stone-throw away from its front steps, next to the stunning hotel pool, is a legitimate herb garden, flourishing with things like grapefruit mint and Thai basil, free for guests to walk through and admire (and pluck a garnish for their cocktail if they so wished). Further behind the scenes is an impressive hydroponic farming system in the works, as well as a large composting operation. Cool stuff. \u003c/p>\n\u003cp>The chefs not only farm, they cook pretty darn well too. Favorite tastes included an appetizer duo of \u003cstrong>Abalone\u003c/strong>, served with crispy Brussels sprouts, lamb bacon and dates, and \u003cstrong>Watermelon Salad\u003c/strong>, with fresh horseradish and a jelly-like orb filled with watermelon juice that bursts in your mouth when you eat it. Also loved the \u003cstrong>Crispy Moi\u003c/strong> (a traditional Hawaiian fish that used to be served to royalty) with English Pea Risotto, and the \u003cstrong>Grilled Lamb Loin\u003c/strong> with Lentil Dahl and Raita was perfectly cooked and seasoned well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/en/Properties/KapaluaMaui/Dining/TheBanyanTree/Default.htm\">The Banyan Tree\u003c/a>\u003cbr>\n1 Ritz-Carlton Dr\u003cbr>\nThe Ritz-Carlton Hotel\u003cbr>\nKapalua, HI 96767\u003cbr>\n(808) 669-6200\u003cbr>\n\u003cem>Open Tue-Sat 5:30 pm - 9:30 pm\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>8.\tSpam Masubi\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Spam-Masubi.jpg\" alt=\"Spam Masubi\" title=\"Spam Masubi\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15983\">\u003c/a> \u003c/p>\n\u003cp>A Maui Top Eats list wouldn't be complete without mention of this classic Hawaiian snack. \u003cstrong>Spam Masubi\u003c/strong> is fried spam over sushi rice, wrapped with seaweed into a neat little, hand-held burst of carb and fatty meat energy. It's what you see moms feeding their kiddies at the airport to tide them over (a bit more substantial than Cheerios, no?); it's what you see construction workers eating in the morning for an on-the-go breakfast; it's what you see my fiancé grabbing from the shelves of delis and general stores every chance he gets because he knows I won't let him eat Spam so freely back on mainland.\u003c/p>\n\u003cp>\u003cstrong>9.\tOld Lahaina Luau ($$$$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/luau.jpg\" alt=\"Old Lahaina Luau\" title=\"Old Lahaina Luau\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-15978\">\u003c/a>\u003c/p>\n\u003cp>When in Rome, right? I couldn't leave Hawaii without experiencing a real luau! Every single travel guide, concierge, and local pointed to one place as the best: \u003cstrong>The Old Lahaina Luau\u003c/strong>. \u003c/p>\n\u003cp>Tickets are pricey, and sure, you feel like every tourist on the island is there with you, but man oh man, is it worth it. What a party. Unlimited tropical cocktails, an endless buffet of traditional \u003ca href=\"http://www.oldlahainaluau.com/luaumenu.html\">luau fare\u003c/a> like Polynesian Baked Mahi Mahi, Pulehu Steak, Lomi Lomi Salmon, Ahi Poke, Poi Rolls made with mashed purple taro, and guava butter, and…drumroll please…\u003cstrong>Kalua Pua'a\u003c/strong>, pork roasted underground in a traditional \u003cem>imu\u003c/em>. Pork. So good. \u003c/p>\n\u003cp>The staff are total pros as well, and even with nightly sold-out shows for 500 guests, the evening runs smooth as cocoa butter. You get the royal Hawaiian treatment, watch the sun set dreamily into the ocean, sit under the stars, and enjoy a first class show of beautiful dancers, shakin' what their momma gave 'em. \u003c/p>\n\u003cp>If there is one touristy thing you do, make this it. \u003c/p>\n\u003cp>\u003ca href=\"http://www.oldlahainaluau.com/\">Old Lahaina Luau\u003c/a>\u003cbr>\n1251 Front St\u003cbr>\nLahaina, HI 96761\u003cbr>\n(808) 667-1998\u003c/p>\n\u003cp>\u003cstrong>10. Pineapple Express ($$)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/Pineapple.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-15981\">\u003c/a> \u003c/p>\n\u003cp>Juicy, nectar-sweet, \u003ca href=\"http://www.mauipineapple.com/\">Maui Gold Pineapples\u003c/a>. If your entire trip to Maui was embodied into one single flavor, this would be it.\u003c/p>\n\u003cp>Wandering around Lahaina on our last day, we stumbled upon \u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc.\u003c/a>, a shipping company that specializes in sending gourmet goods like \u003cstrong>Maui Gold pineapples\u003c/strong>, \u003cstrong>sweet Maui onions\u003c/strong>, even \u003cstrong>coconut-grams\u003c/strong> (beats a postcard any day), back to mainland.\u003c/p>\n\u003cp>Nothing like a case of the sweetest pineapples ever to make your coworkers/family/friends not hate you for leaving them behind while you frolicked in the tropical sun all day. While you're at it, get an extra case. You'll need it to ease yourself through the imminent island withdrawal you'll be experiencing when you leave this paradise.\u003c/p>\n\u003cp>\u003ca href=\"http://takehomemaui.com/\">Take Home Maui, Inc. \u003c/a>\u003cbr>\n121 Dickenson St.\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-8067\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well that wraps it up! \u003cem>A hui hou\u003c/em>, Maui! Until we meet again...\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/15972/maui-top-10-eats","authors":["5037"],"categories":["bayareabites_752","bayareabites_1807","bayareabites_61"],"tags":["bayareabites_114","bayareabites_2165","bayareabites_8260","bayareabites_8348"],"label":"bayareabites"},"bayareabites_916":{"type":"posts","id":"bayareabites_916","meta":{"index":"posts_1591205157","site":"bayareabites","id":"916","score":null,"sort":[1207756200000]},"guestAuthors":[],"slug":"celebrate-the-sweet-life","title":"Celebrate The Sweet Life","publishDate":1207756200,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s1600-h/Roy%2BYamaguchi%2B-%2Bflame.jpg\">\u003cimg src=\"http://bp2.blogger.com/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s320/Roy+Yamaguchi+-+flame.jpg\" height=\"205\" width=\"320\">\u003c/a>\u003cbr>\nA chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at \u003ca href=\"http://www.roysrestaurant.com/\">Roy's\u003c/a>. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.\u003c/p>\n\u003cp>Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to \u003cstrong>\u003ca href=\"http://www.foodandwine.com/promo/growforgood/\">Grow for Good\u003c/a>\u003c/strong>, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.\u003c/p>\n\u003cp>\u003cstrong>amuse buche\u003c/strong>\u003cbr>\nShiro-Shoyu Marinated Kona Kampachi \"Nigiri\"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut\u003c/p>\n\u003cp>\u003cstrong>first course\u003c/strong>\u003cbr>\nKona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges\u003cbr>\nJacob's Creek Riesling\u003c/p>\n\u003cp>\u003cstrong>second course\u003c/strong>\u003cbr>\nOrganic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>third course\u003c/strong>\u003cbr>\nJapanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms\u003cbr>\nJacob's Creek Reserve Shiraz\u003c/p>\n\u003cp>\u003cstrong>fourth course\u003c/strong>\u003cbr>\nHawaiian Vanilla & Rum Infused \"Baba\"--Berkeley Farms sweet cream--Sandeman\u003cbr>\nTawny 20 Year Port\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Roy's 20th Anniversary Dinner\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 (excludes tax & gratuity)\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday April 10th, Seating from 5:00 to 9:30 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Roy's is located at 575 Mission Street in San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> The evening will also include performance by Hawaiian dancers and \u003ca href=\"http://www.patricklandeza.com/j3/servlet/HomePage\">Patrick Landeza\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> To make your reservation for this special event, please call 415.777.0277\u003c/p>\n\u003cp>\u003ca href=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s1600-h/cocobella2.gif\">\u003cimg src=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s320/cocobella2.gif\" id=\"BLOGGER_PHOTO_ID_5186665337529664546\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.\u003c/p>\n\u003cp>Head over to \u003ca href=\"http://cocoabella.com/\"> Cocoa Bella\u003c/a> Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.\u003c/p>\n\u003cp>Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Wine & Chocolate Soiree\u003cbr>\n\u003cstrong>Cost:\u003c/strong> $40 per person\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday, April 10, 2008, 7 PM - 9 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box\u003cbr>\n\u003cstrong>How:\u003c/strong> For reservations, call (415) 931-6213 or email \u003ca href=\"mailto:cocoabellachocolates@yahoo.com\">cocoabellachocolates@yahoo.com\u003c/a>\u003cbr>\nAdditional tickets may be available at the door\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1207780060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":514},"headData":{"title":"Celebrate The Sweet Life | KQED","description":"A chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at Roy's. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Celebrate The Sweet Life","datePublished":"2008-04-09T15:50:00.000Z","dateModified":"2008-04-09T22:27:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"916 http://blogs.kqed.org/bayareabites/2008/04/09/celebrate-the-sweet-life/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/04/09/celebrate-the-sweet-life/","disqusTitle":"Celebrate The Sweet Life","path":"/bayareabites/916/celebrate-the-sweet-life","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s1600-h/Roy%2BYamaguchi%2B-%2Bflame.jpg\">\u003cimg src=\"http://bp2.blogger.com/_GNnXiTCLb6s/R_q9zfRJhFI/AAAAAAAAANA/ETRRFbZXB70/s320/Roy+Yamaguchi+-+flame.jpg\" height=\"205\" width=\"320\">\u003c/a>\u003cbr>\nA chilly Spring has me longing for a tropical vacation. One way to get a little taste of the islands in our own backyard is to dine at \u003ca href=\"http://www.roysrestaurant.com/\">Roy's\u003c/a>. Chef Roy Yamaguchi is one of the most influential and well-respected Hawaiian chefs. His style of fusion cuisine combines Asian, French and Hawaiian ingredients and techniques. He is Hawaii's first James Beard award-winner and this year his restaurants are celebrating their 20th year with special dinners.\u003c/p>\n\u003cp>Tomorrow's 20th anniversary dinner takes place at the San Francisco Roy's, with Roy at the helm. Local and Hawaiian ingredients will be featured with a particular emphasis on sustainable seafood and a portion of proceeds will go to \u003cstrong>\u003ca href=\"http://www.foodandwine.com/promo/growforgood/\">Grow for Good\u003c/a>\u003c/strong>, a national initiative dedicated to supporting local farms and encouraging sustainable agriculture.\u003c/p>\n\u003cp>\u003cstrong>amuse buche\u003c/strong>\u003cbr>\nShiro-Shoyu Marinated Kona Kampachi \"Nigiri\"--sustainable princess conch, tri-color tobiko & Kumamoto oysters--Perrier Jouet Grand Brut\u003c/p>\n\u003cp>\u003cstrong>first course\u003c/strong>\u003cbr>\nKona Lobster Ceviche--California avocado and halibut turtle shell, --organic watermelon radish, Cara Cara oranges\u003cbr>\nJacob's Creek Riesling\u003c/p>\n\u003cp>\u003cstrong>second course\u003c/strong>\u003cbr>\nOrganic Sausalito Springs Watercress & Red Kaiware Sprout Salad goat cheese, Sparrow Lane Napa walnut vinaigrette --Brancott Sauvignon Blanc\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>third course\u003c/strong>\u003cbr>\nJapanese Wagyu Topped Niman Ranch Top Sirloin--Delta asparagus, red Irish potatoes, Sebastopol mushrooms\u003cbr>\nJacob's Creek Reserve Shiraz\u003c/p>\n\u003cp>\u003cstrong>fourth course\u003c/strong>\u003cbr>\nHawaiian Vanilla & Rum Infused \"Baba\"--Berkeley Farms sweet cream--Sandeman\u003cbr>\nTawny 20 Year Port\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Roy's 20th Anniversary Dinner\u003cbr>\n\u003cstrong>Cost:\u003c/strong> Tickets are $100 (excludes tax & gratuity)\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday April 10th, Seating from 5:00 to 9:30 pm\u003cbr>\n\u003cstrong>Where:\u003c/strong> Roy's is located at 575 Mission Street in San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> The evening will also include performance by Hawaiian dancers and \u003ca href=\"http://www.patricklandeza.com/j3/servlet/HomePage\">Patrick Landeza\u003c/a>\u003cbr>\n\u003cstrong>How:\u003c/strong> To make your reservation for this special event, please call 415.777.0277\u003c/p>\n\u003cp>\u003ca href=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s1600-h/cocobella2.gif\">\u003cimg src=\"http://bp1.blogger.com/_GNnXiTCLb6s/R_q8pPRJhCI/AAAAAAAAAMo/sK9SQEQ9Fc8/s320/cocobella2.gif\" id=\"BLOGGER_PHOTO_ID_5186665337529664546\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another sweet event, literally, is a pairing of wine and chocolate at local chocolate shop, Cocoa Bella.\u003c/p>\n\u003cp>Head over to \u003ca href=\"http://cocoabella.com/\"> Cocoa Bella\u003c/a> Chocolates on Union Street for the first Wine and Chocolate Soire. They'll be offering a six-piece tasting of favorite American and European chocolates paired with a 3-glass selection of sparkling and dessert wines. The staff will be on hand to discuss how to match up your favorite bonbons with port, Madeira, and other after-dinner drinks. Each attendee will go home with a 2-piece box of complimentary chocolates chosen from the evening's special selection.\u003c/p>\n\u003cp>Space is limited, so make your reservations now. Reserved tickets can be paid for at the door. Some additional tickets may be available on the night of the event, but advance reservations are encouraged to ensure your space at this entertaining and informative event.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Wine & Chocolate Soiree\u003cbr>\n\u003cstrong>Cost:\u003c/strong> $40 per person\u003cbr>\n\u003cstrong>When:\u003c/strong> Thursday, April 10, 2008, 7 PM - 9 PM\u003cbr>\n\u003cstrong>Where:\u003c/strong> Cocoa Bella Chocolates, 2102 Union St at Webster, San Francisco\u003cbr>\n\u003cstrong>More:\u003c/strong> Includes 6-piece chocolate tasting, 3 glasses of selected wines, and complimentary 2-piece chocolate box\u003cbr>\n\u003cstrong>How:\u003c/strong> For reservations, call (415) 931-6213 or email \u003ca href=\"mailto:cocoabellachocolates@yahoo.com\">cocoabellachocolates@yahoo.com\u003c/a>\u003cbr>\nAdditional tickets may be available at the door\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/916/celebrate-the-sweet-life","authors":["5020"],"categories":["bayareabites_50","bayareabites_1807"],"tags":["bayareabites_114","bayareabites_323","bayareabites_14742"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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