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View From Here - Hawaii Travel Blog - Food & Drink

Total Number of Entries - 88
  • Kauai and Keystone Are More Alike Than You Think

    I woke up this morning to the sun blazing through my windows, and for a minute, I thought I was wearing a wetsuit. Then, I realized I was in Hawaii, asleep in my own bed on Kauai; and not attending a travel bloggers conference in Keystone, Colorado, where the air is so dry that I drained Keystone Lake to sate my thirst and applied a five-gallon bucket of lotion to my dry skin. 

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  • Hamakua Mushrooms and the Hukilau at Anini Beach

    Destination: Kauai

    High school graduations, summer vacation and a recent holiday weekend all point to summer on Anini Beach, a long thin, thread of sand on Kauai’s North Shore with a white ribbon of breaking surf a hundred yards off-shore where the primarily algae reef, home to a high number of endemic fish and marine organisms, greets incoming waves from as far away as the Bering Sea. Summer means Hawaii’s surf season has swung around to the south shores of the archipelago, the recipient of waves delivered by winter storms in the southern hemisphere. But stiff trade winds draw kite boarders and windsurfers to the usually calm inner lagoon, so there’s still plenty of fun to be had on the water at Anini.

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  • Lychee Means Summer in Hawaii

    The plumeria trees are choke full of blossoms. Red-footed booby eggs are hatching out naked and scrawny chicks. Ticks are springing to life and chasing my two dogs. Gardenia blossoms are raiding the senses through open windows of the house. Ceilings fans are whirring. And lychee are popping up everywhere, their soft fruit encased in a thick skin.

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  • Q & A with Vegan Chef Mark Reinfeld

    Destination: Maui

    vegan chef mark reinfeldAfter participating in a vegan cooking workshop on Maui last December, I seem to be a new woman--the kind who cooks. Now, don’t think that means I spend all day, every day in the kitchen. I still find myself sitting at my desk writing as the sun sets behind the Kalalea, the mountain across the street. Many evenings, I return from a trek checking on Laysan albatrosses to find my husband has prepared a meal. My transformation—and it is that—is due to another man: Mark Reinfeld.

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  • My February in Photos

    Destination: Kauai

    Napali Coast, Kauai, HawaiiThe truism, “It is sunny somewhere on the island” flat out isn’t true today. It wasn’t yesterday. Or the day before. Antsy, I headed to Small Town Coffee for a respite from the confines my own home. I sat at the retro kitchen table. Small Town Coffee relocated since I last wrote about it, but Anni made sure to pack up and move the chrome and Formica-topped table and chairs that make me think of June Cleaver’s kitchen in Leave it to Beaver. My plan was to write. And, I did. Just not what I expected. Instead of reflecting on my February experiences and adventures—you can watch my slide show above for that—I found myself eavesdropping on the conversations around me.

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  • Poi Dog Blog: A Cowboy, Vanilla Farmer, Photographer, Philosopher, Whale & Dolphin

    cute, little poi dog named luluAsk someone in Hawaii, “What kind of dog is that?” and they’re likely to say, “Oh, I don’t know. A poi dog.” Poi dog. Also known as “mixed breed.” Or, better yet, mutt. (I like how “mutt” doubles the “t” at the end of the word, a hint at the definition—a dog with an ancestry of more than one breed.) This column—Poi Dog Blog—as I’ve decided to call it, is simply a mash-up of articles I like from the Internet, all about Hawaii and written by a variety of authors. This edition shares stories on herding cattle, a Hawaii vanilla farm, whether Hawaii is "worth it," an amazing photographer and equally amazing tale of inter-species play between a whale and a dolphin.

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  • The Proper Way to Eat Chocolate

    Destination: Kauai

    garden island chocolate barThe scientific name Theobroma cacao translates to “food of the gods” and “the chocolate tree.” In America, we refer to the plant and all its products before processing as “cacao.” After processing, the seeds, whether in liquid or solid form, become what some call the “food of the gods,” what others call a “super-food,” and what still others call a daily necessity, but in all cases, its most common name is “chocolate.” There is only one place in the United States where cacao is grown: Hawaii. And there are only two growers who see cacao to its final state in a “bean to bar” process. One is Garden Island Chocolate on Kauai. The other is The Original Hawaiian Chocolate Factory—with a slogan, Remember: Chocolate is Aloha—located on Hawaii (Big) Island.

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  • Eating Vegan in Hawaii. A Cinch?

    lisa at vegan fusion workshopI started my day with a smoothie, as I have been doing for 22 days now. Mango plus papaya plus banana plus strawberry plus a scoop of Hawaiian Spirulina. The fruit varies; the routine doesn’t. The 22-day smoothie routine got its start last December on Maui when I naively attended Mark Reinfeld’s holiday vegan cooking workshop. The streak didn’t spawn from a New Year’s resolution, but the timing couldn’t have been better.

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  • A Holiday Recipe from Blossoming Lotus Chef Mark Reinfeld

    saffron rice pilaf by mark reinfeld, blossoming lotus chefRemember the famous vegan restaurant on Kauai? The world-famous, award-winning, delicious Blossoming Lotus? The restaurant where my carnivorous husband said, and I quote, "I could eat here every night?" Well, they haven't re-opened, sadly. Let's take a moment to mourn Kauai's loss. It still brings pause to my day, and I am not exaggerating when I say that. Especially this time of year when I'd like to treat myself to a fabulously prepared vegan meal--and here's the important part--made by someone else.

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  • Going Vegan at Roy's Waikiki Beach Restaurant

    Destination: Oahu

    roy's restaurant cheese beignetThe hum of Roy’s Waikiki Beach restaurant was in full swing. Every table in the open-style dining room was taken, a buzz of conversation floated throughout the room. In the exhibition kitchen, sous chef, line cooks and expediters swirled around executive chef Jason Peel, making the restaurant’s signature dishes, like misoyaki butterfish, braised short ribs and, of course, Roy’s ever-popular chocolate souffle.

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