There’s the rub

I love Kaiulani Spices rubs and seasonings because they are so easy to use and at the same time so delicious. Whatever food I put them on gets kicked it up a notch. The Hawaii-made food items are certified organic and do not have MSG or gluten. Flavors include Exotic Curry, Kona Coffee, Chinese 5 Spice and Hawaiian Spice, made from such local ingredients as sea salt, brown sugar and Hawaii-grown coffee. They’re $6.25 for a 2.8-ounce bottle at kaispices.com, where you can also find recipes and a list of stores where they are sold.

— James Slemons, Chinatown

Floatation device for your shades

As I grabbed my kayak to hit the surf at Maui’s Launiu poko, I told myself, “Ah, shallow water, manini waves — no need take off my new shades.” Then I huli’d. Bye-bye new shades. Now I protect my eyewear investment while in the water with this $10 neoprene strap by Chums. It’s filled with soft foam and super-sized to float heavier-weight sunglasses should they become separated from your head. It’s really a no-brainer, for those times when you don’t listen to your brain. Buy them at Kailua Sailboards, Twogood Kayaks Hawaii, Sports Authority and other water sports shops.

— Christie Wilson

Seeking salvation

I find myself dropping by the ReUse Hawaii warehouse in Kakaako several times a month in search of good deals on salvaged doors, windows, tiles, hardware and more, all ripe with possibilities for new life and sparking the imagination of what stories they have to tell. It even provides an occasional trip down memory lane (“Aunty used to have a ceiling light like that!”). The crew’s done the gritty work so there’s no scouring the classifieds, ambushing demolition sites or combing the streets on bulky-item pickup days. And you can’t help but contem plate all the stuff that is not saved from landfills and appreciate the work at hand. Stop by ReUse Hawaii at 30 Forrest Ave. from 8 a.m. to 6 p.m. weekdays or 9 a.m. to 4 p.m. Saturdays. Call 537-2228.

— Ruby Mata-Viti

Get your ice cream on at Bubbies

It started as a post-finals treat in college, but more than a decade later, Bubbies’ Dark Dark Chocolate Chocolate Chip ice cream is still my go-to indulgence. With chunks of high-quality, cacao-rich, chocolate generously interspersed throughout Bubbies’ homemade ice cream, the chocoholic in me is thoroughly satisfied. Another winner is the Rootbeer Float, which features a huge scoop of vanilla balanced precariously on the edge of a cup of root beer. A word of warning: Be ready to drink quickly when you drop the ice cream into the soda, or you’ll be left with a foamy, sticky table. Bubbies is at 1010 University Ave. and in Koko Marina Center.

— Donica Kaneshiro

First, forget why it’s called head cheese

When it comes to favorite foods, head cheese doesn’t exactly come immediately to mind. But if it’s prepared by local food writer and recipe developer Dabney Gough, I’m a fan. Gough brought her head cheese to a small Sunday gathering of like-minded foodies, and her take on the cold cut was a hit. The pig head she used came from Shinsato Farms and was bought through the local slow-food chapter. “I’m a big believer in the idea that eating sustainably means eating the whole animal, including the ‘less loved’ parts like the head, and making head cheese is a great way to ensure that not a scrap goes to waste,” she said.

Gough brined the head for a few days, then drained and refilled the pot with fresh, well-salted water, carrots, onions, peppercorns and ginger. After simmering for up to four hours and a bit of cooling, “I just pulled off all the meaty bits, chopped them coarsely, and put them in a plastic-wrap-lined baking pan. Then I topped it off with some of the simmering liquid and chilled it. The head has so much gelatin in it that the liquid solidifies into an aspic once cool.”

Delicious with crackers, Ms. Gough! Her website is dabneygough.com.

— Gary Chun