Some call it the Indy 500 of shopping, so, as they say at the Indy: Ladies and gentlemen, start your (shopping and eating) engines. The Made in Hawaii Festival is back.

This year, Made in Hawaii offers more than 400 vendors of food, fashion and gifts. Three days are packed with entertainment, more food than you can actually sample without needing a nap, and the opportunity to learn how to create gourmet chili with Hawaii grown products via some of Hawaii’s top chefs.

If you think you have seen it all, think again: The 2017 show, produced by the Hawaii Food Industry Association, has 50 new or “returning after a long break” artisans, and includes vendors featuring Maui, Kauai, Oahu, Molokai and Hawaii island products. Every item is required to be at least 51 percent made in the Aloha State, and that figure would be higher except for the fact that some basic products such as fabrics, T-shirts, caps and containers aren’t manufactured here.

“Sustainable” and “eco-friendly” are buzzwords for this year’s event.

Meli Wraps from Kauai are made of organic cotton and coated with beeswax, so that they can be molded to wrap just about anything. They can be cut into a small size or used on larger things — think the end of a cut cucumber or a half a watermelon. Each wrap can be washed after use and used for about a year. Creator Melia Foster says, “It feels way better than using the rolls of plastic wrap off the shelf. It doesn’t tangle and frustrate you so much you want to toss it out the window.”

The Wrappily line of gift wrappings printed with soy-based inks, so that they are compostable, was created by Maui’s Sara Smith and is sold beyond the shores of Hawaii. Smith says, “I basically looked at wrapping paper with the glaze over the top and realized that it would never compost.” So she created beautiful wrapping papers that would not harm the environment. Smith invites island artists to create designs and prints on the compostable paper and ships to both local and distant markets. This is her first stint at Made in Hawaii.

Werk Arts’ bamboo bikes, made by Barret Werk, have been eight years in the dreaming and a year in the actual making. Werk describes the bamboo frames as strong and light — and the material can be grown right here in Hawaii.

At the Akaka Falls Farm on Hawaii island, Steve and Connie Stefanko grow more than 50 kinds of fruit that they make into jam, curds and butters. They moved to Hilo to do what they love and quickly gained fame for pepper-spiked jams and spreads.

Mike Kim of Coconut Connections makes brooms with niau fiber and bamboo handles, in a style remembered from his childhood. According to wife Josie Kim, her husband retired from 40 years of work at the Princess Kaiulani Hotel in Waikiki, watched his friend making a product, said, “I can do something like that,” and did. With hand-held models and a 4-foot-high broom, Kim says there is not much that can’t be cleaned up quickly.

Take a break from the nonstop shopping in the Pikake Room, where musical performances will be ongoing throughout the event.

Alan Yamamoto, who oversees the music, says, “Rest feet, listen to Hawaii’s top talent and relax.” In addition to the lineup of celebrity entertainers, many of them Na Hoku Hanohano winners, Yamamoto has added tables for CD sales, including vintage recordings that are no longer available elsewhere.

The Outrigger Reef Waikiki Beach Resort sponsors the annual Kani Ka Pila Grille Talent Search, putting the spotlight on emerging musicians and groups who play in a Saturday showcase. The show begins Saturday with a performance by Pu‘uloa — 2016 winners of the Talent Search contest — followed by the five finalists, judging and a final performance by the winning group. The winner receives a contract to perform in September at the Kani Ka Pila Grille and a professional recording session. Often, winners are in the lineup for a Na Hoku award by the next year.

In the Arena, another opportunity to sit, look and listen comes with the series of cooking demos: at 2, 4 and 6 p.m. ; noon, 2, 4 and 6 p.m. Saturday; and noon and 2 p.m. Sunday. The lineup of chefs is impressive, and it is a rare treat to watch them cook and taste the results.

James Aptakin, executive chef at the Turtle Bay Resort, is taking part in this year’s Gourmet Chili challenge. He promises a watch-and-learn experience, with the results available for tasting. Aptakin is planning to make a White Turkey & Venison Chili, which includes Kualoa Ranch shrimp and Maui venison.

Chefs participating in the chili cook-off include Colin Hazama of Azure, with his Pulehu-Style BBQ Chili; Nolan West of the Moana Surfrider, with Bengal Chili; Rob McDaniel of Harbor Restaurant at Pier 38, with Sweet and Sour Pigs Feet Chili; JJ Reinhart of Bali Steak & Seafood Restaurant, with Green Papaya and Coconut Venison Chili; and Ronnie Nasuti of Tiki’s Grill & Bar, with Yellowfin Ahi Black Bean Chili.

A book of recipes from the chefs is available at the event and online, for another way to take the Made in Hawaii experience home with you.