By Erika Engle email@example.com on February 14, 2017
By Erika Engle firstname.lastname@example.org Posted on February 14, 2017
Updated on February 14, 2017 at 9:40 pm
For the uninitiated, Martha Cheng’s book explains classic poke preparations and the basics needed to produce various iterations of the dish, with helpful, colorful pictures of the finished dishes.
If you run a farmers market and want it listed here, email email@example.com or send information to Honolulu Star-Advertiser, 500 Ala Moana Blvd., Suite 7-210, Honolulu 96813. Include time and day of market, location with street address and a phone number.
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece.
By Craig Gima firstname.lastname@example.org on November 29, 2016
By Craig Gima email@example.com Posted on November 29, 2016
Updated on November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to.