Honolulu Star-Advertiser

Monday, June 3, 2024 84° Today's Paper


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This Week in Crave: Oahu’s essential food workers, Kaneohe Bakery, Yung Yee Kee, more

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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Kaneohe Bakery's Guava Chiffon cake.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Ruth Kaeo distributes pantry bags to the community via a drive-through system. Ruth is a research and program assistant in the health promotions department at the Waianae Coast Comprehensive Health Center. Learn more about essential workers like her in this week's edition of Crave.
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

Zippy’s waiter Kahanu Castro at work in the Makiki Zippy’s. Learn more about essential workers like him in this week's edition of Crave.
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CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

Emmanuel Unabia is a receiver, which means he takes delivery of everything that comes into this Foodland store. Learn more about essential workers like him in this week's edition of Crave.
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GEORGE F. LEE / GLEE@STARADVERTISER.COM

Randy Eusebio is a line cook at Gyu Kaku in Kalihi. Learn more about essential workers like him in this week's edition of Crave.
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CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

Natalie Aczon’s focaccia pesto sandwich with eggplant, peppers, zucchini and mozzarella.
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NADINE KAM / SPECIAL TO THE STAR-ADVERTISER

Yung Yee Kee dim sum restaurant pork hash.
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NEW YORK TIMES

Matzo frittata, scaled for a smaller crowd and easy enough for weeknights, is a festive Passover recipe that could become part of your regular rotation.