Featured Account

On campuses across Hawai‘i, lunchtime presents an opportunity beyond a simple meal: when done with intention, it can help foster a deep connection between food, culture, and ʻāina. At Kamehameha...

[uc-profile-start image="https://cdn.shopify.com/s/files/1/2263/2015/files/Chris_headshot.png" title="Skull & Crown Trading Co."] Mokupuni: Oʻahu | Moku: Kona | Ahupua‘a: Honolulu Year Established: 2019 Favorite Staple Crop to Work With: ʻUlu [uc-profile-end] A tiki bar like...

In the heart of Honolulu, tucked inside the stylish Surfjack Hotel, Mahina & Sun’s hums with an energy of revival: a place where tradition meets reinvention and every dish carries a story. At the helm is Executive Chef Erik Leong, a Kaimuki-born chef whose food doesn’t just taste like home, it honors it.

Nestled within the vibrant culinary scene of Maui, Executive Chef Brandon LaClair is doing more than just preparing exquisite meals at Ulu Kitchen by Merriman, he's helping to rekindle interest in one of the islands' most storied crops: ‘ulu, or breadfruit.

Tucked into the vibrant centers of Hilo and Kailua-Kona on Hawai‘i Island, The Temple Bar isn’t just a place to grab a bite — it’s a movement connecting people and place.

Walk into The Locavore Store in Hilo and you’ll quickly realize: this isn’t your average grocery run. Every item on the shelf—whether it’s vibrant produce, meats, cheese, skincare, or pantry staples—has one thing in common: it’s made in Hawai‘i.

At L&L Hawaiian Barbecue in Kihei, Maui, something special is simmering behind the scenes. Kip Johner, owner and operator of the franchise since 2020, isn’t just serving plate lunches—he’s quietly transforming the fast-casual dining experience into a celebration of Hawai‘i-grown ingredients and culinary heritage.

It started as a neon-pink roadside sign—a beacon for anyone craving fresh, local fish at a time when Hawai‘i’s seafood industry was on the ropes. When the pandemic shuttered restaurants...