Hawaiʻi Farm and Food
A Little Fungus Goes a Long Way
Lawai Valley Mushrooms on Kauai finds that starting over and scaling down is the way to grow
Chef Profile: Peter Merriman
Each of the legendary chef's Hawaii restaurants is a showcase for Island-fresh food.
Diner in Disguise
The Local Kauai in Kapaa serves comfort food for locavores
Not So Plain Vanilla
How the Hawaiian Vanilla Company, the nation’s first commercial vanilla farm, grows—and struggles with—the pricey spice.
Persimmons of Interest
Hundred-year-old trees and the fourth generation keep Hashimoto Persimmon Farm, the state’s largest persimmon orchard, in business
Where to find local Hawaii Christmas Trees
Here is a list of farms throughout the Islands where local trees are available from November through December.
Recipe: Nakamura's Kabocha Pie
Try this flavorful local kabocha pie recipe from the Nakamuras of Hilo.
Small Farm, Big Story: Kaneshiro Farms
Hog farming may not be someone's first thought, but this family thrives and finds fulfillment in it.
Aloun Farms celebrates 40 years of business
From humble beginnings, Aloun Farms has expanded to become one of Hawaii’s largest commercial vegetable growers.
Farmers recommend: Where Hawaii farmers eat when they're not in the field
We asked farmers where they like to eat when dining out and where they like to eat the food they grow.
Maui Nui Venison brings wild deer to the table
Managing Mauiʻs axis deer population has resulted in a new source of some of the tastiest red meat around.
Refueling Hawaii’s ag industry with pongamia
An experimental crop may help Hawaii reach its renewable energy goals
Chef Profile: Alan Wong
One of Hawaii’s fabled chefs, the quiet, unassuming Alan Wong offers tastes that are anything but demure.
The long-awaited Culinary Institute of the Pacific opens, offering new opportunities for students
The new campus will teach students to make all kinds of cuisines and handle the challenges of running a business.
Lessons in the Leahi Concept Kitchen, a classroom and incubator in one
The space is a collaboration between KCC culinary school and the Waikiki Parc Hotel
Aloun Farms transforms abandoned plantation fields into ready-to-farm plots
It's a unique opportunity for small farmers to own their own land and create a legacy.
Sugar is Dead, Long Live Sugar
Does the end of sugar plantations here mean the end of sugar in Hawaii?
Chef Profile: Bonita Lao
The Waimea, Hawaii born and bred chef, trained in the top kitchens of San Francisco, Honolulu and Australia, has her own brand of sustainability activism.
Mango Mania: Hawaii mango growers struggle to keep up with demand
Two Hawaii mango growers struggle to keep up with demand.
Chef Profile: Roy Yamaguchi
Yamaguchi, a pioneer of Hawaii Regional Cuisine and master of bold, flavorful ethnic flavors, continues to lead our culinary revolution.
The Plugged-in Farm: Inside a high-tech Hawaii garden
Mari’s Gardens of Mililani embraces the next generation of technology and farmers.
Chef Profile: Lee Anne Wong
The "Top Chef" favorite known for her innovation is discovering yet more ingredients in the Islands.
