HAWAIʻI Magazine 2025 Fall/Winter

Full Page Timbers Kauai FP

FALL/WINTER

24 Must-Eat Dishes in Hawai‘i

Waikiki Malia

From malasadas to kūlolo, these Island specialties help define Hawai‘i’s unique cuisine.

BY CATHERINE TOTH FOX

53

Photographing the Power of Pele

The destructive and artistic forces of nature are on display at Kīlauea, drawing creatives to capture its beauty.

BY GRACE MAEDA

PHOTOS BY TRAVIS MORRIN AND JANICE WEI

Booking in advance saves time, secures availability, and—when paired with the Shaka Gold Card—unlocks exclusive discounts.

The card ($30) is virtual, delivered instantly by email, and covers up to four people, with additional guests added for a small fee. All companies listed are pre-qualified for quality, compliance, and

Every booking is made directly with the provider, never a middleman, so your money supports local businesses. Travel with peace of mind, an itinerary in place, and more time to make unforgettable memories

IN THIS ISSUE

ISLAND HOPPING

16 O‘ahu: Paniolo Pride

The lū‘au at the Ritz-Carlton O‘ahu, Turtle Bay, pays homage to the island’s rich paniolo culture.

BY CATHERINE TOTH FOX

19 Maui: Find Beauty & Bliss at Maui’s Only Traditional Lomilomi Spa

Ho‘omana Spa is more than a place to get a massage—it’s a starting point on a journey of ancestral healing, Hawaiian hospitality and profound transformation.

BY ASHLEY PROBST

23 Kaua‘i: A Lesson in Sustainability on Kaua‘i’s North Shore

From farm-to-table cuisine to lei making, Common Ground checks all the boxes for a culinary and cultural experience.

BY ALLISON FRASCATORE

27 Island of Hawai‘i: Hele on the Hāmākua Coast

Savor the scenic stretch from Hilo to Waipi‘o Valley on Hawai‘i Island. BY GRACE MAEDA

TOC1

DEPARTMENTS

09 Editor’s Page

There's No Place Like Hawai‘i BY GRACE MAEDA

11

Ho‘omaka

11 Connecting in Kā‘anapali

13 Papaya Macadamia Nut Shortbread Recipe

14 Q&A with Bianca McKee

66 Mālama

Help Hawai‘i Island’s Wetland Birds and Shorebirds

BY LAURIE LYONS-MAKAIMOKU

68 One Last Look

Pāpōhaku Beach

PHOTO: AARON K. YOSHINO

70 Like a Local ‘Ono Omiyage BY GRACE MAEDA

Since December 2024, one of the world’s most active volcanoes has been erupting on Hawai‘i Island. Kīlauea has sent fountains of lava up to 1,000 feet above Halema‘uma‘u crater.

PHOTO: TRAVIS MORRIN (@traviskeahi_photos)

photos: courtesy of common ground kaua'i, aaron k. yoshino

Alohilani

HAWAIIMAGAZINE.COM (808) 534-7520 • fax (808) 537-6455

TRACI ROSE | Publisher tracir@hawaiimagazine.com • (808) 534-7183

GRACE MAEDA | Editor gracem@hawaiimagazine.com

KAYLA RIVERA | Art Director art@hawaiimagazine.com

AARON K. YOSHINO | Staff Photographer

ELROY GARCIA | Copy Editor LOREN MALENCHEK | Account Executive loren@hawaii.rr.com • (808) 283-7122

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SUSAN EICHOR | Chairman BRANDON KURISU | President JADE CARREL | Director of Finance

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There’s No Place Like Hawai‘i

From one-of-a-kind foods to extraordinary natural wonders, there’s always a reason to fall in love with these Islands.

But what I cherish most about Hawai‘i is, in fact, the people and our human instinct to rally together. In Lahaina, a nearly 100-year-old banyan tree has become a safe gathering place for many (flip to page 11). It’s a reminder of how our communities support each other and even become hānai (extended) family.

I’m forever grateful for my hānai family on the two islands I now call home. I greatly appreciate all the aunties and uncles who have welcomed me into their circles (and lanes) in recent years at the Pukalani Pool on Maui and the Veterans Memorial Aquatics Center on O‘ahu. I always love laughing with them between laps, but what I enjoy most is hearing their stories. And now I have a chance to share my own Hawai‘i travel tales will all of you.

Former HAWAI‘I Magazine

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IHAVE A MEMORY OF BEING MAYBE 12 OR 13 YEARS OLD and flipping through a copy of HAWAI‘I Magazine with my dad in the Foodland in Pukalani, Maui. I remember being enthralled by a beautiful cover photo and feeling inspired by the idea of sharing stories about my home.

I left Maui to study, live and write—but I’ve always been pulled back to the people and places that make it home. Now, I have the opportunity to share why Hawai‘i is one of the most unique destinations in the world, not only because of its natural beauty but because of its history, culture and the extraordinary people here.

From some of Hawai‘i’s most iconic dishes, you can learn how our multicultural roots have influenced our local cuisine (flip to page 39). And today, farms like Common Ground on Kaua‘i are dedicated to growing and strengthening our food systems (flip to page 23).

Of course, the Islands are also a place of natural wonder. On Hawai‘i Island this year, Kīlauea’s epic but sporadic eruptions are proof that these Islands are shaped by incredible forces (flip to page 53).

editor Catherine Toth Fox has become family. She’s a mentor and dear friend, taking on the role of mom, auntie and sister to not only me but so many others. I wouldn’t be writing this letter if it weren’t for her never-ending encouragement, patience and support. And she continues to contribute to our magazine. With that, our HAWAI‘I Magazine team invites you to join our ‘ohana as we share stories of our home with readers here and abroad.

I hope you find both a sense of awe and comfort within these pages and throughout these amazing Islands.

TAKE CARE,

GRACE MAEDA

Send me a note at gracem@hawaiimagazine.com

The editor and her dad on O‘ahu.

Connecting in Kā‘anapali

HO‘OMAKA to begin

Guests and locals are invited to connect and experience an enchanting evening of live music underneath the branches of a century-old banyan tree.

BY GRACE MAEDA

ON A QUIET MORNING, gray skies cloud Maui’s usually sunny West Side. But those familiar with the area know that clouds never linger long here: The sun always breaks through.

By late afternoon, I’m already relishing the sun’s rays at The Royal Lahaina Resort & Bungalows. Perched on a serene shoreline in Kā‘anapali, the resort is a bit of a hidden gem and a sweet escape from the bustling visitor areas nearby.

And as the sun sinks below the Pacific, one of Kā‘anapali’s signature sunsets marks the start of an enchanting evening.

On the lawn, under the sparkling canopy of a century-old banyan tree, Kalani Pe‘a charms and seranades guests. Hailing from Hilo on Hawai‘i Island but now residing on Maui, Pe‘a is a four-time Grammy-winning singer and songwriter.

Hyatt Regency Maui FP

Every night, local musicians take the stage at The Branches, the resort’s intimate outdoor music venue. Here, guests and residents can expect a memorable evening of live music, with beverages, craft cocktails and incredible charcuterie boards available for purchase.

After the Lahaina fires, many local musicians lost their gigs, recalls Nicholas Kuhns, the resort’s general manager. He wanted to offer those artists an opportunity to perform again while at the same time welcoming more of the local community to The Royal Lahaina Resort & Bungalows. The first performance at The Branches was in November 2024, and there

have been regular performances ever since. Underneath the stars, Pe‘a casts a spell on the crowd with his beautiful mele (songs), telling tales about the Islands and Hawaiian culture. For resort guests and residents who sway to his lovely melodies and dance to familiar covers, the music is entrancing.

The free concerts at The Branches are always open to the public and have become more popular since last year’s first performance. Kuhns tells me the resort has welcomed crowds in the hundreds for well-known local musicians like Anuhea and Tavana.

On the third Friday of every month, The Branches hosts its Featured Artist Night, which spotlights Hawai‘i’s top performers, like Pe‘a. Local vendors are also welcome to set up pop-up shops for free on the lawn surrounding the banyan tree. Along with supporting local musicians, Kuhns says he’s committed to shining a light on Maui’s small businesses, too.

At The Branches, it’s not only about the music. It’s also about a community coming together in a meaningful way to support local performers, entrepreneurs and each other. Here, you see the light always breaks through on Maui’s West Side—no matter how dark the clouds once were.

2780 Keka‘a Drive, Lahaina, (808) 661-3611, royallahaina.com.

photos: courtesy of the royal lahaina resort & bungalows

OPPOSITE

Every night local musicians take the stage at The Royal Lahaina Resort. RIGHT

The resort is perched on a serene shoreline in Kā‘anapali. BELOW

An evening of live music is even more memorable with craft cocktails and charcuterie boards.

Papaya Macadamia Nut Shortbread Cookies

These tropical treats are delightful anytime of the year.

BY SARAH BURCHARD

IT WAS NEW YEAR’S EVE. I was in Scotland meeting my stepmom’s family for the first time when I came to understand the appeal of shortbread—a cultural staple of that country, traditionally eaten during the holidays.

Later I learned of some surprising connections between Scotland and Hawai‘i. The last heir to the throne of the Hawaiian Kingdom, Princess Victoria Ka‘iulani, was half Scottish, and the country was a significant stop in King Kalākaua’s famous 281-day journey around the world in 1881. And every spring, Waikīkī hosts the Scottish Festival and Highland Games, celebrating Hawai‘i’s relationship with Scotland.

This recipe also celebrates that connection—buttery shortbread cookies studded with local flavors like macadamia nuts and tropical papaya.

YIELD: 14 COOKIES

INGREDIENTS:

1 fresh papaya (about 1 pound)

1¾ cups (280 grams) all-purpose flour

¼ cup (30 grams) cornstarch

¼ teaspoon kosher salt

1 cup (227 grams) Kerrygold butter, unsalted, room temperature

¾ cup (150 grams) granulated sugar

Zest of 1 lime

½ cup (50 grams) unsweetened coconut shredded

½ cup (65 grams) macadamia nuts, chopped

SPECIAL EQUIPMENT:

Papaya-shaped cookie cutter

(You can find one at bakerlogy.com)

FOR DECORATING:

1 egg white, beaten with a splash of water

Orange sugar sprinkles

Green sugar sprinkles

Black sugar pearls

1. Peel, deseed and dice the papaya. Reserve 1 cup (140 grams) for this recipe and save the rest to enjoy later. Lay the reserved papaya between several paper towels and press lightly to soak up excess juice. Dry out the papaya on a plate in the refrigerator, uncovered, while you prepare the rest of the ingredients.

2. In a large bowl, combine the flour, cornstarch and salt.

3. With a handheld mixer, or in the bowl of a stand mixer, cream the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar and continue mixing on medium speed for 4 minutes until pale yellow and fluffy. Add the flour mixture and mix on low until just incorporated, about 20 seconds. Scrape down the sides and bottom of the bowl. Add the lime zest, coconut, macadamia nuts and papaya. Mix on low for about 15 seconds until combined. Be careful not to overmix the dough.

4. Line 2 sheet pans with parchment paper. Divide the dough evenly between each sheet pan, place a piece of parchment paper on top of the dough and roll the dough (you can use a rolling pin or a wine bottle) into an even layer on each pan, until it is 5 mm thick (about ¼ inch). Refrigerate at least 1 hour but for the best results, refrigerate overnight.

5. Slide the sheets of dough from each sheet pan onto the counter and reline each sheet pan with fresh parchment paper. Dust the top of the dough and the papaya-shaped cookie cutter with all-purpose flour (so the dough does not stick). Stamp out the dough with the cookie cutter and transfer each cut cookie to the sheet pans with fresh parchment paper. Cover each pan with plastic wrap and refrigerate at least one hour to preserve the shape of the cookies.

6. Preheat the oven to 350 F. Lightly brush the surface of each cookie with egg white and decorate with sprinkles.

7. Bake cookies for 21-24 minutes, rotating once halfway through baking, until the cookies are golden brown at the bottom edges. Remove from oven and leave the cookies on the pan for a minute before transferring them to a cooling rack to cool completely.

Q&A with Bianca McKee

The veteran flight attendant shares expert tips for traveling to Hawai‘i.

BY GRACE MAEDA

BORN AND RAISED ON O‘AHU, Bianca McKee has been a flight attendant with Hawaiian Airlines for 10 years. Here, she shares what drew her to a career in the clouds and provides some insider tips for folks traveling to the Islands.

What first drew you to being a flight attendant?

I was attracted to working at Hawaiian Airlines as a flight attendant since we’re among the first faces our guests see when starting their vacation or returning home to the Islands. As flight attendants, we represent Hawai‘i to the world—a responsibility we take seriously—and so we strive to make every interaction with every guest come from a place of authenticity.

What are a few items every traveler to Hawai‘i should bring?

Do you have a favorite Hawaiian Island to visit?

My favorite island is Kaua‘i, the beautiful Garden Isle. It’s such a serene and lush place with wonderful people. Visiting always feels like a gift and a chance to relax and be surrounded by nature.

What spots do you always recommend visitors check out on O‘ahu?

A visit to get shave ice at Ululani’s is a must-do on any O‘ahu or Maui itinerary (pickled mango is my favorite). Visitors should also watch the best waves in the world or lounge on any beach on O‘ahu’s North Shore. On the flip side, spend a day in Waikīkī and get a Hula Pie at Duke’s— it’s iconic! Be sure to get poke bowls from K. Bay Bro’s. and watch the sunset from Keawa‘ula Bay (also known as Yokohama Bay); there’s nothing like a West Side sunset.

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Along with reef-safe sunscreen and a reusable water bottle, every traveler should bring a willingness to learn about Hawai‘i’s culture and a sense of self-awareness and respect when exploring all that makes our Islands so special. Bishop Museum and ‘Iolani Palace are great places to learn about the rich history of Hawai‘i. When exploring outdoors, always be pono and give wildlife space and leave places better than you found them. Also, consider your abilities and the conditions before venturing into the mountains or the ocean.

“As flight attendants, we represent Hawai‘i to the world—a responsibility we take seriously...”

What are the most frequent mistakes you see travelers make when coming to Hawai‘i?

One of the biggest mistakes I see travelers making is not accounting for O‘ahu’s traffic. Give yourself plenty of time to get to where you’re going and always share aloha on the road.

What is one of your favorite memories on the job?

One of my favorite memories is working the inaugural flight of Hawaiian’s first-ever Boeing 787-9 Dreamliner [in 2024]. That flight was the absolute highlight of my career so far. I had the honor of working in the Leihōkū Suites, the 787’s signature firstclass cabin, and the energy from the crew and passengers was so lively and special—it was a shared moment, for sure. After that flight, I’ve never felt prouder to be a flight attendant for Hawai‘i’s carrier.

For more information about Hawaiian Airlines, visit hawaiianairlines.com.

Paniolo Pride

STORY BY CATHERINE TOTH FOX

The lū‘au at the Ritz-Carlton O‘ahu, Turtle Bay, pays homage to the island’s rich paniolo culture.

photos: courtesy of ritz-carlton o‘ahu, turtle bay

IT MAY HAVE SEEMED LIKE YOUR TYPICAL LŪ‘AU — except, maybe, for the horses.

But if you know the history of O‘ahu’s North Shore, where the Ritz-Carlton O‘ahu, Turtle Bay is perched, it all makes sense.

The North Shore was once home to cattle ranches, where paniolo, or Hawaiian cowboys, worked the land on horseback. In fact, the hotel is located on the now-defunct Kahuku Ranch. There are still a handful of ranches here, from the historic, 2,740-acre oceanfront Dillingham Ranch in Mokulē‘ia to the 900-acre Gunstock Ranch nestled against the Ko‘olau Mountains in Lā‘ie. So, when the hotel reimagined its lū‘au a few years ago, it made sense to pay homage to the rich culture and history of the area.

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OPPOSITE

From the food to the entertainment, everything is paniolo-themed at this lū‘au.

ABOVE

“These Hawaiian cowboys became a vital part of Hawai‘i’s ranching history, and their legacy is still celebrated today through rodeos, music and a distinct cultural identity,” says hotel general manager Doug Chang, a graduate of Kamehameha Schools. “At The Ritz-Carlton O‘ahu, Turtle Bay, honoring Hawaiian history is not just a value—it’s a responsibility. When guests connect with the stories, traditions and spirit of this land, their experience becomes far more than a stay.”

The feast—called Paniolo, A Hawaiian Cowboy Lū‘au—is set on a stunning beach just before sunset with the hotel’s stables as the backdrop. It’s the only paniolo-themed lū‘au in the Islands. And this Ritz-Carlton is likely the only one in the world with its own horses and unique experiences like trail riding, horse-drawn wagon rides and even an introductory horsemanship class where guests can learn about equine care.

It’s my first time at the newly renovated hotel, which has been under the luxe Ritz-Carlton banner since July 2024. Formerly known as Turtle Bay Resort, the property underwent a major $250 million overhaul a year earlier to its 408 guest rooms and suites; a new club lounge was added as part of the project, and public areas were redesigned too, most notably the lobby. It’s the first thing I notice about the new version of the hotel many of us who grew up here remember. Gone is the dark, enclosed lobby; now the space is open and bright, with floor-to-ceiling windows that show off its prime 1,180-acre oceanfront location at Kuilima Point.

But much of what I’ve always loved about the resort remains— the friendly staff, the ocean views from every room, the gorgeous Kuilima Cove.

My family hitches a ride on a golf cart to the lū‘au location, which is roughly a 10-minute stroll from the hotel. We’re early, so we wander around the stables, stopping to visit a few of the hotel’s 35 horses and a couple of friendly goats.

The lū‘au takes place in a clear-roofed tent adorned with twinkle lights. It gives you the feeling of being outdoors—without having to deal with the outdoors. Each table is draped in red palaka print, a distinctive red-and-white-checked design that is often associated with paniolo culture. From the back of a vintage horse trailer, palaka-clad bartenders are serving mai tais with pineapple wedges. So far, so good.

Before the lū‘au begins, guests are welcome to meet some of the hotel's resident horses.

Honestly, I’m surprised this paniolo theme isn’t more common at lū‘au in Hawai‘i. The Islands boast a long history of cattle ranching and wrangling, dating back to 1793 when British Capt. George Vancouver brought the first livestock to Hawai‘i and delivered them to King Kamehameha I as a gift. At first the king had placed a kapu (prohibition) on killing or hunting any cattle to allow the herd to grow, but soon the herd flourished to the point of becoming a problem. They rampaged through villages, destroying crops and even eating the thatch off the roofs of homes. In 1812 the kapu was lifted. Around this time mustangs were introduced to the Islands.

Later, King Kamehameha III invited Mexican vaqueros from California (when it was still part of Mexico) to teach the Hawaiians how to work the cattle. They learned to rope, slaughter and breed cattle, and how to cure hides, build fences and make saddles. The Hawaiians quickly took to riding and roping and, by 1908, three Hawai‘i Island paniolo had won top awards at the world-famous Cheyenne, Wyoming, rodeo.

A very distinct Hawaiian cowboy culture evolved, which even included its own style of music—ki hō‘alu, or slack-key guitar.

So imagine a lū‘au that incorporates these vibrant aspects of paniolo life: a dinner of smoked brisket and roast pork, games like cattle roping and horseshoe tossing, and lively cowboy-inspired Hawaiian music, all under a sunset-painted sky. It’s magical.

“The first time I went to the lū‘au … I really felt the connection to the place,” Chang says. “Sitting there, with the stables and the ocean, it just felt real to me. It didn’t feel like this was contrived. It felt special,

like it was always here.”

Before dinner starts, we congregate outside the tent, where paniolo teach my 8-year-old son how to throw a lasso at a plastic sawhorse affixed with a bull’s head. Since I couldn’t master the overhead twirl of the lasso, I sat at a table to string a wrist lei out of orchids. Everyone here is from somewhere else. I’m sitting with a family from California, visiting this part of O‘ahu for the first time. My son, who clearly inherited his lasso skills from me, has moved on to the cornhole setup.

Everyone is milling around, drinks in hand. Some are weaving headbands out of lau hala; others are snapping selfies at the beach just steps away. So often at lū‘au, you’re killing time before the show starts. Here, the fun has already begun.

Part of the appeal of this lū‘au is how un-lū‘au it is. Nothing kitschy, no tiki torches or plastic lei. Even the food is a departure from the typical kālua pig and lau lau. The buffet table features smoked beef brisket and a whole pig, perfectly cooked on a 20-foot-long roaster and seasoned with Latin American spices. The platters of salad are bursting with color—watermelon radishes, deep purple lettuce, heirloom carrots, sweet corn, all grown at the hotel’s Kuilima Farm just down the highway.

But DIY s’mores are the real stars of the buffet, at least to my son and me. We build our s’mores with graham crackers, mini marshmallows and chocolate squares and heat them over a firepit. Like camping, but better.

And then the show starts.

Each hula (dance) and mele (song) has some connection to Hawai‘i’s paniolo history, and the performances are riveting. They culminate with an exciting fire dancing show that my son still talks about, months later.

We skip on the shuttle to the hotel and decide to walk back along the shoreline. The skies are dotted with stars, our path lit by the waxing moon. It was a lū‘au unlike any I’ve been to—and one I will remember for a long time.

Island Hopping O‘ahu

Ritz-Carlton O‘ahu, Turtle Bay

57-091 Kamehameha Highway Kahuku, (808) 293-6000, turtlebayresort.com.

Paniolo, A Hawaiian Cowboy Lū‘au; 5:30 to 8 p.m. Wednesdays at The Stables (During summer and festive season, the lū‘au is also offered on select Sundays.)

Guests can learn how to throw a lasso.

Island Hopping O‘ahu

Find Beauty & Bliss at Maui’s Only Traditional Lomilomi Spa

Ho‘omana Spa is more than a place to get a massage—it’s a starting point on a journey of ancestral healing, Hawaiian hospitality and profound transformation.

STORY BY ASHLEY PROBST

PHOTOS BY AARON K. YOSHINO

MIST SETTLES AMONG THE EUCALYPTUS TREES as I wind up Pi‘iholo Road into the heart of Olinda, bound for Ho‘omana Spa to heal body and soul. Pulling into the driveway of Maui’s only traditional lomilomi (Hawaiian massage) spa feels less like arriving at a business and more like visiting a loved one, which is entirely intentional.

“It’s not your medi-spa; it’s auntie’s house—literally our home.”

The words of Jeana Iwalani Naluai echo in my mind. Naluai is the spa owner and a traditional lomilomi specialist; her family has stewarded this 2-acre property for more than 20 years.

I take my slippers off at the door and step inside, where a thoughtfully curated retail space showcases an array of locally sourced goods. The highlight is a luscious line of organic skin care products handcrafted in-house from flora grown on the property, using traditional Hawaiian medicinal concepts.

After checking in with the warm receptionist, I’m invited onto the lānai, where I curl up in a wicker chair with a soothing cup of tea. I gaze at the gray sky framed by an abundant avocado tree and a sense of peace washes over me. Today feels like the perfect day for rest and replenishment.

Soon a bodywork practitioner arrives to escort me into a serene treatment room for the Aloha Spa Ritual: a nourishing bath, exfoliating body polish, relaxing lomilomi massage and a refining mini facial. Naluai recommended this particular treatment as a way to sample the breadth of what Ho‘omana Spa

has to offer.

The room feels like a private suite, complete with a porcelain bathtub and a cushioned massage table. A breeze stirs the sheer curtains that serve as a delicate veil between me and the secluded backyard.

Island Hopping O‘ahu

My bath is already drawn. I pour a bowl of coconut-honey ‘awa (kava) salts into the steamy water, then melt into the moisturizing soak. Sunlight peeks through the skylight, its aquatic reflections doing a mesmerizing dance on the ceiling. After about 20 minutes, my practitioner knocks softly, a quiet signal that it’s time to tran-

Jeana Iwalani Naluai is the owner of Ho‘omana Spa.

sition to the massage table. Sliding under the crisp sheet feels especially comforting after the warm bath.

It’s on the table where the real magic happens. The air fills with the sweet aroma of liliko‘i (passion fruit) as a sugar scrub buffs away any impurities. Then, rich liliko‘i body butter is kneaded into my skin through the long, rhythmic strokes that define lomilomi massage. The ritual concludes with a facial that leaves me radiantly glowing inside and out.

As I step back outside, a soft, cleansing rain envelops me—nature’s blessing on a day of restoration. With softened muscles and a clear mind, I leave seriously considering the spa’s membership program, which offers a monthly lomilomi massage at $40 off the regular price.

But what sets this spa apart, and why I’d like to return, is its deeper approach to wellness. While many guests come seeking physical relief, the most significant changes often unfold beneath the surface. They go beyond easing tight shoulders or sore backs. It’s about uncovering and releasing any emotional or spiritual disharmony manifesting as ailments in the physical body. As Naluai explains, it’s about tapping into “the wisdom of the bones.”

ly designed and catered to the individual. For example, the detoxifying Pa‘akai features a lemongrass-sea salt bath and deep-tissue lomilomi massage.

The grounding ‘Āina includes an herbal soak, warm ‘awa-alae (clay) body masque and ‘ili ‘ili (hot stone) lomilomi massage.

The balancing Pono begins with a ho‘oponopono (Hawaiian practice of forgiveness) session followed by a coconut-honey bath, four-hand lomilomi massage and kukui (candlenut) body wrap.

Lomilomi is a type of traditional Hawaiian massage.

Services can also be booked à la carte or curated into a retreat for couples and groups. Additional offerings include the signature lomilomi with a hot stone foot massage and coconut-rosemary scalp treatment, a hāpai (pregnancy) massage and kua lua, a traditional form of Hawaiian back walking.

Island

This is why each spa ritual is intentional-

Ho‘omana Spa does more than just provide space to experience kua lua—it’s where most local practitioners learn the technique, which is rooted in the ancient Hawaiian martial art of lua. Once practiced by warriors, who also served as healers, the same points used to disable the body in combat were also activated to bring it back into alignment.

“Each vertebra represents one generation of ancestral support that we stand upright upon,” Naluai says. “In our culture, we know where we’ve been; it informs where we’re going.”

Hopping

For over 50 years, Maui Gold has produced Hawaii’s famously sweet pineapple. Grown on the slopes of Haleakala where the days are warm and the evenings cool, Maui Gold pineapples enjoy fresh water and nutrient-rich volcanic soil. Hand-harvested to ensure they’re picked at their peak ripeness, our pineapples are prized for their superior sweetness, high levels of Vitamin C, and low acidity.

for supporting our

Maui

Mahalo

family-owned pineapple farm, the last of its kind on Maui!

Todd Domeck, Owner

It’s this cultural connection that informs not only her treatments, but her life’s work. As the steward of her lineage, Naluai carries the kuleana (responsibility) of sharing the Hawaiian healing arts passed down by her kumu (teachers).

“The kuleana is to be a voice for the ancestors, because they haven’t always had that. They had to hide a lot of our teachings in protective secrecy for so long,” says Naluai, who’s preparing to depart for Europe to teach lomilomi there in a powerful full-circle moment.

Like the kumu before her, Naluai’s teachings blend

love, prayer and sacred touch. These values were instilled by mentors like her Auntie Mahi Poe Poe, whose vision continues to be the guiding light on her path as a healer.

“She was all about honoring all the children of the rainbow—all of the people of the world from every color and race and religion,” Naluai says of her familial teacher. “She wanted this work to wrap the arms of aloha around the globe. That’s what she told me, and that’s what I’ve been doing.”

For those called to learn the art of traditional Hawaiian massage, Ho‘omana Spa offers lomilomi training about five times a year. These immersive sessions culminate in a Ho‘opa‘a mastership class, during which kahuna (expert-level) teachings explore the spiritual and energetic dimensions of healing. Throughout the courses, Naluai draws on wisdom from her kumu, including world-renowned healer Auntie Margaret Machado.

“She said, ‘If you match your breath to theirs, your ha (breath of life), then your soul can meet theirs. That’s where the transformation begins,’” Naluai recalls, noting that the visible shifts in clients are the most rewarding part of her work.

Island Hopping

And her advice for anyone stepping into this sacred space? “Be open. The greatest transformation happens when you believe that healing is possible.”

Ho‘omana Spa 1550 Pi‘iholo Road, Makawao, (808) 573-8256, hoomanaspamaui.com.

Some of the spa treatments include a nourishing bath.

Maui Maui Hands 1/2H

A Lesson in Sustainability on Kaua‘i’s North Shore

From farm-to-table cuisine to lei making, Common Ground checks all the boxes for a culinary and cultural experience.

STORY BY ALLISON FRASCATORE

KAUA‘I’S RAINY NORTH SHORE is particularly verdant as I make my way to Common Ground in Kīlauea from my home on the south side. The 83-acre property, once home to the Kīlauea Sugar and Guava Kai plantations, has been repurposed as a community gathering place and a starting point for future agricultural projects.

The sun-soaked mountains and grazing cattle make for a postcard-worthy day up north as I check in for a regenerative farm and food tour, followed by lei making. Beyond the farm-to-table experience, Common Ground considers itself a creative campus and prides itself on being an incubator for a circular economy of food and beverage businesses. As such, it teaches regenerative farming practices, hosts events, and provides distribution channels for local products.

The clean yet culturally thoughtful aesthetic of the place strikes me immediately. Local art and murals, signs written in ‘ōlelo Hawai‘i (Hawaiian language), and farm-picked flowers on natural wood set the scene. Once I check in, a friendly staff member guides me around a dedicated area that highlights local makers, featuring a variety of art, tea, skin care products, culinary syrups and more, available for purchase.

While I wait for the remaining members of my tour group to arrive at the bar within the check-in area, I chat with the bartender as she prepares a new signature drink, the Sugarloaf “tini,” the bar’s version of a pineapple martini. It’s made with Hanalei Okolehao (a spirit made from the root of the Hawai-

ian ti plant), sugarloaf pineapple juice, lemon, and Aloha Ginger Beer (one of my personal favorites), and served with a grilled pineapple and edible flowers. The bar is stocked with local beers; wines; and offerings from Hanalei Spirits, a local small-batch distillery located up the road.

Our tour guide, Ro Elgas, gathers our group of about 10 and greets us with a warm aloha, and after brief introductions, she takes us to the regenerative food forest. Iced tea made fresh from the farm is served at the start of the tour in reusable coconut cups, adding to the living-off-the-land vibe here.

Elgas is a former avocado farmer who also worked for a time with the USDA, touring and certifying organic farms. On the tour, she explains the benefits of cultivating regenerative food forests and the positive impact this method of farming can have on a community’s food security. Through strategic plant positioning, crops actually help each other flourish, rather than competing for resources. Elgas welcomes questions and gives an insightful overview of the property’s mission.

Island

Being isolated in the Pacific, the more local resources Hawai‘i has, the better—and Common Ground is committed to building those resources. Research shows that more than 80% of Hawai‘i’s food is imported, and initiatives like regenerative food forests are working to reverse the numbers. Common Ground argues that with a climate and local food system as robust as Hawai‘i’s, there should be no need for the state to import as much as it does. Instead, it says, it should tap more deeply into local fare.

Hopping

Whether you’re a mindful traveler or a local at heart, we’re excited to share stories that celebrate what makes Hawai‘i so special.

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Coffee, coconuts, kava, māmaki, hearts of palm and ‘ulu are just some of the crops found on the grounds. The most fascinating part to me is the strategic planting: Certain crops used to repel insects are placed near other crops that are more prone to attract them. Here, farmers actively work with the ecosystem rather than disrupting it, and the results speak for themselves.

After the hourlong tour, we bid Elgas a hui hou. Now it’s time to learn about our farmto-table dinner from chef Jabez Yohannes. Each course represents an exquisite and mindful mix of flavors that can only come from freshly harvested crops.

Although the menu varies depending on when you visit, the four-course meals are always inspired by what’s in season. During my visit we begin with a summer harvest salad with farm-fresh greens, papaya, and pickled māmaki berries in a passion orange guava vinaigrette. A fact I find interesting: The māmaki berry has been used in Hawai‘i for centuries for medicinal purposes, including to help induce labor. For the second course,

The four-course meals are always inspired by what's in season in Hawai‘i.

chef Yohannes has prepared a Spanish-style tortilla, a rustic egg dish with baked zucchini, basil, fennel, kabocha squash and chèvre goat cheese, finished with a roasted tomato crema. The peppery microgreens in this course complement the caramelization of the roasted vegetables perfectly. For the main course, Yohannes has prepared slow-cooked braised local beef with sage demi-glace, taro gnocchi, bok choy, carrots, and cherry tomatoes. Lastly, there’s a sugarloaf pineapple sorbet

LEFT

Worries seem to drift away when making lei.

for dessert, topped with a vanilla-infused honey and fresh mango.

Stuffed to the gills, I head down to my next experience, lei making. As someone who has made lei before, I understand the effort involved in the prep: Gathering all the flowers and greenery can take hours. Thankfully, the lovely ladies leading our lei-making class have already collected everything we need from the property.

I sit down in the lei garden with the smell of plumeria, stephanotis and pua kenikeni filling the air. With raffia and palms already set out, Hi‘ilani Ventura and Auntie Elvrine Zeevat-Chow lead the group in creating lei po‘o, encouraging each maker to appreciate the meditative state of lei making as it was intended. Auntie Elvrine explains that as a person breathes in the flowers’ intoxicating scents, their cortisol levels naturally drop, and stress seems to drift away.

Island Hopping

Common Ground

The Farm Experience, Dinner & Lei Workshop is offered weekly; $195 for people 12 years and older, $100 for children 6-12, free for children 5 years and younger. 4900 Kuawa Road, Kīlauea, (808) 828-6368, commongroundkauai.com.

on the Hāmākua Coast

Savor the scenic stretch from Hilo to Waipi‘o Valley on Hawai‘i Island.

BY GRACE MAEDA

Island Hopping Hawai‘i Island Hele

PHOTOS BY AARON K. YOSHINO

THE VASTNESS OF HAWAI‘I ISLAND has always felt like uncharted territory to me. It’s the Big Island, after all, nearly twice as large as all the other Hawaiian Islands combined.

I’ve travelered there numerous times, visiting Kailua-Kona on the west side, Waimea up north and Hilo on the east side. But I’ve never ventured far beyond those towns. In the last few months, though, I’ve been reminded of the importance of seeking new experiences. So, on my most recent trip to Hawai‘i Island, my friend Catherine Toth Fox and I spent two days exploring the Hāmākua Coast.

Stretching 50 miles from Hilo to Waipi‘o Valley on the northeastern side of the island, this lush, serene region receives plenty of rain, hence the tropical rainforests, verdant valleys and epic waterfalls. Dotting the area are charming towns home to hole-in-the-wall shops, famous bakeries, local farms and more. While it’s common to make the trek from Hilo to Waipi‘o Valley via the Hawai‘i Belt Road in one day, Cat and I took two to survey the area, with plenty of pit stops in between. The extra time not only added to my curiosity, but it prompted me to savor the journey and to deeply appreciate the people on the ride, too.

These are just a few spots worth visiting along the Hāmākua Coast.

HĀMĀKUA HOTEL

Island Hopping Hawai‘i Island

Nestled on 25 tranquil acres, the Hāmākua Hotel is an idyllic home base for travelers on the east side of Hawai‘i Island. There are eight elegant rooms to choose from, all with private lānai for guests to soak in the panoramic views of the Pacific. Guests can enjoy an infinity pool overlooking the ocean along with a spa equipped with a sauna and cold plunge—I only lasted 10 seconds in the frigid water. Twice a week, guests are invited to enjoy cocktails at sunset followed by a six-course dinner prepared by the estate’s esteemed chef. I devoured each of the six dishes. hamakuahotel.com

HAWAI‘I TROPICAL BOTANICAL GARDEN

Opened to the public in 1984, this garden—tucked in a lush valley that opens up to Onomea Bay—sits on 100 acres in Pāpa‘ikou. Visitors can meander through 20 of those acres, along beautiful paths lined with more than 2,500 tropical species. htbg.com.

MAUNA KEA CACAO

In 2011, John and Susan Basset prepared for retirement by purchasing 20 acres of agricultural land along the Hāmākua Coast. Twice a year, the couple would travel from Colorado to the Big Island to plant cacao seedlings on their property. Then, in 2015, they moved to Pepe‘eko full time to care for the cacao trees, harvest the pods, and ferment and dry the beans. By 2018, their farm had earned the Best Cacao award at the Big Island Chocolate Festival. Today, you can tour the farm and sample some delicious chocolates, too. Susan’s untempered chocolate is a favorite! maunakeacacao.com

Hawai‘i Tropical Botanical Garden

‘AKAKA FALLS

This side of Hawai‘i Island is known for its waterfalls—and you can see two at ‘Akaka Falls State Park. A 0.4-mile path, which loops through a rainforest filled with verdant flora, leads visitors to the 100-foot Kahuna Falls and 442-foot ‘Akaka Falls.

HONOMŪ DAIRY

Less than 3 miles from ‘Akaka Falls State Park is Honomū Dairy—and trust me, you’ll want to make a pit stop here. The 15-acre farm produces soaps, cheeses and caramel made with milk from its herd of Nubian goats. But for visitors, the best part just might be the free “goat therapy” provided by some of the best therapists you’ll ever meet. honomugoatdairy.com

MR. ED’S BAKERY

In an unassuming shop in Honomū, shelves are lined with colorful jams, jellies, chutneys and sauces. Mr. Ed’s Bakery is a great spot to pick up omiyage (gifts) and sample sweet jams like guava, liliko‘i and mango along with unique flavors like jaboticaba (a tropical fruit native to Brazil). I picked up a vibrant variety of spreads and

preserves, including purple sweet potato, ‘ōhelo berry, lychee and li hing mui pineapple to share with friends. mredsbakeryhawaii.com

I LUV DUMPLING s

With its edgy interior and Japanese fusion menu, I Luv Dumplings almost seems out of place in quaint Honoka‘a, an old sugar plantation town. But it’s loved by locals and visitors alike—and I’m already planning to go back. The eatery is known for its gyoza, hirata buns and karaage chicken. The restaurant also serves saimin and ramen, an ode to the past. Back in the 1940s, the site was home to a restaurant nicknamed the “Long Soup Corner” for its popular bowls of samin. iluvdumplings.com

TEX DRIVE IN

Island Hopping Hawai‘i Island

You can’t visit Honoka‘a without stopping by Tex Drive In for a box of malasadas. These deep-fried pastries are dusted with a healthy coat of sugar and can be ordered plain or come filled with flavors like haupia, mango, pineapple or Bavarian cream. And unlike at other sweet shops, these malasadas are square! texdrivein-hawaii.com

WAIPI‘O VALLEY LOOKOUT

Cat and I ended our Hāmākua Coast journey at the Waipi‘o Valley Lookout. Here, we took in the breathtaking views of what’s known as “The Valley of the Kings,” home to King Kamehameha when he was a child. As I took in the views of the black sand beach and emerald valley, I was in awe.

Destination Weddings in Hawai ‘i

WITH ITS NATURAL BEAUTY, cultural richness and luxurious accommodations, Hawai‘i is a dream wedding destination.

But planning a destination wedding—especially in the middle of the Pacific Ocean—can be a little daunting. So, we’re here to help. With the right tips, tricks and expert picks, you can create the wedding of your dreams in Hawai‘i.

The

Kahala

Hotel & Resort, O‘ahu

Say “I do” at The Kahala Hotel & Resort, voted the Best Resort for a Wedding on O‘ahu in the 2025 HAWAI‘I Magazine Readers’ Choice Awards. With its breathtaking beachfront location, award-winning dining options and five-star service, The Kahala Hotel & Resort is the perfect place to celebrate your happily ever after. Choose from one of The Kahala Hotel & Resort’s many distinct spaces, whether it’s an intimate ceremony by the ocean or a reception in a regal ballroom, let our dedicated staff prepare your perfect day. Our event services team can take care of it all, from catering to decorations, photography and more. Start planning today with one of our dedicated experts. Email kahala-catering@kahalaresort.com or call (808) 739-8715. kahalaresort.com/romance-weddings

Readers’ Choice Opener

A Moment by the Ocean, a Lifetime of Memories

Beneath swaying palms, your vows take root in a place where elegance meets the ease of a gentle ocean breeze. Imagine saying “I Do” at The Kahala, voted O‘ahu’s #1 resort for weddings—a setting as timeless and tender as your love, made to hold the memories of a lifetime.

RC All Islands

Christie Pham Photography and Creative Concepts by Jeff Alencastre

Hawai‘i’s World-Class Resorts and Venues

The Islands boast world-class luxury resorts and wedding venues that make picture-perfect backdrops for your big day. These venues offer comprehensive wedding packages, experienced planners and professional services, ensuring a stress-free planning process and a seamless wedding day.

If you want to blend luxury and convenience, hotel weddings are a great option. On O‘ahu, places like the ‘Alohilani Resort Waikīkī Beach and The Kahala Hotel & Resort offer a variety of packages, exceptional services and unforgettable venues—from beautiful ballrooms to spots with stunning ocean views. On Kaua‘i, you might want to check out the unique event spaces at Kōloa Landing Resort and Sheraton Kaua‘i Resort.

RC All Islands

Hawai‘i’s Natural Beauty

Across the Islands, from pristine beaches to lush tropical gardens and dramatic volcanic landscapes, you’ll find breathtaking backdrops for unforgettable wedding ceremonies.

For those who love the serenity of nature, a garden wedding at Hawai‘i Tropical Botanical Garden on Hawai‘i Island or the lush Allerton Garden on Kaua‘i might be ideal. Surrounded by tropical foliage, these gardens are peaceful, enchanting places to exchange vows.

Castle Resorts

Of course, Hawai‘i is the perfect spot for a beach wedding, too. Imagine saying “I do” on the soft sands of Lanikai Beach on O‘ahu, with its turquoise waters and Nā Mokulua in the background. For a more secluded option, Mākena Cove on Maui boasts dramatic rock formations and stunning sunsets. Both places are romantic and picturesque, perfect for small, intimate weddings.

Sheraton Kaua‘i Resort

Exchange vows on the iconic South Shore of Kaua‘i, where palm trees sway and sunsets paint the sky. At Sheraton Kaua‘i Resort in Po‘ipū, your wedding unfolds beside the sea—framed by Island elegance and heartfelt aloha. From oceanfront ceremonies to starlit receptions, our dedicated wedding team ensures every moment is unforgettable. With locally inspired menus, scenic venues and personalized service, your celebration reflects both love and place. sheratonkauai.com/weddings.

‘Alohilani Resort

Waikiki Beach, O‘ahu

Nestled along Waikīkī Beach with sweeping ocean views and soft Hawaiian breezes, ‘Alohilani Resort Waikīkī Beach is a romantic setting where unforgettable moments unfold. From intimate ceremonies to grand receptions, every part of your wedding can play out in one beautiful location thanks to our versatile venues, tailored catering packages, and spacious accommodations. And after tying the knot, guests can relax and celebrate surrounded by the warmth and spirit of Hawai‘i. Recently named one of the top 10 romantic hotels on O‘ahu in HAWAI‘I Magazine’s 2025 Readers’ Choice Awards, ‘Alohilani Resort Waikīkī Beach is a place where love stories are celebrated with care, elegance and aloha. Let your forever begin here. alohilaniresort.com/meetings-events/weddings.

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Hawai‘i’s Rich Cultural Heritage

There are many unique elements you can incorporate into your wedding to celebrate and honor Hawai‘i’s beautiful culture, history and heritage. It’s common to exchange lei flower garland represents a gesture of aloha. Brides are often adorned in multistring fragrant pīkake (jasmine) lei and grooms wear maile. The tradition of pili ā nai kealoha is observed, with the officiant tying the hands of the couple with maile while chanting uniting them forever in love. These traditions enhance the ceremony while honoring Hawaiian culture, making the event that much more special.

Queen Kapi‘olani Hotel

Just steps from Waikīkī Beach and with iconic Diamond Head as your backdrop, the Queen Kapi‘olani Hotel specializes in taking care of all of all your wedding guests’ accommodations. The hotel embraces the spirit of aloha with custom artwork, vintage photography and retro travel posters that capture the charm of Old Hawai‘i in a fresh, tropicalchic setting. On-site restaurant DECK. offers curated wedding packages for ceremonies and banquets—and when the celebration winds down, your guests can simply take the elevator home. Let us take care of the “to-dos” so you can focus on the “I dos.” queenkapiolani. com/group-room-blocks.htm.

Kōloa Landing Resort

Get married in paradise at Kōloa Landing Resort, where dreams become reality. With lush gardens, ocean views and an elegant ballroom, you’ll find the perfect wedding backdrop here. Enjoy elevated Island cuisine, personalized service and exclusive perks like private poolside cabanas and romantic villas. With tailored packages and stress-free planning, you’ll have more time to soak in the aloha spirit. Whether your wedding is an intimate gathering or a grand celebration with up to 500 guests, let your love story unfold at one of the most breathtaking destinations in Hawai‘i—Kōloa Landing, where unforgettable moments are made. koloalandingresort.com/weddings.

Pacific Historic Parks FP

RC O‘ahu

Café Julia Hawai‘i at Laniākea

Say “I do” at Café Julia Hawai‘i at Laniākea, a hidden gem in Downtown Honolulu. From the outdoor courtyard and open-air café to the beautiful banquet hall, you can choose between three unique venue spaces. Whether you’re planning an intimate wedding with 20 guests or need space for up to 200 people, your custom wedding awaits at Café Julia. Contact (808) 533-3334 or visit our website to fill out an event inquiry form. cafejuliahawaii.com.

Wedding Coordination

I Want to Marry You Weddings Hawai‘i

I Want to Marry You Weddings Hawai‘i is O‘ahu’s premier one-stop destination for wedding and reception services, offering full planning and coordination, stunning venues and all-inclusive packages. From beachfront ceremonies to lush garden receptions, we handle every detail: officiants, photography, floral arrangements, hair and makeup, music and more. Whether you’re eloping or planning a luxury event, we tailor each experience with aloha and ease. Let us simplify your planning and bring your Island wedding dream to life. Say “I do” in pradise—with local expertise, stress-free service and unforgettable beauty. Visit our website to start your journey today. iwanttomarryyou.org.

The Kahala Hotel

Must-Eat Dishes in Hawai‘i

FROM MALASADAS TO KŪLOLO , THESE ISLAND SPECIALTIES HELP DEFINE HAWAI‘I’S UNIQUE CUISINE.

BY CATHERINE TOTH FOX

TO ME, THE BEST PART OF TRAVELING IS EATING. You can learn a lot about the history and culture of a place through its foods; take Hawai‘i, for example.

The Islands’ diverse cultures and rich history are showcased through its varied cuisine. You can find everything from Vietnamese pho to Portuguese bacalao to Puerto Rican pasteles in Hawai‘i.

“For many folks, food has become one of the main influencers of travel plans,” says Hilo-based food historian Arnold Hiura, who penned the book “Kau Kau: Cuisine and Culture in the Hawaiian Islands.”

“Enjoying food specific to a locality enhances our memories of that place, remaining vividly embedded in our memory, like a special photograph. A Chicago dog, a Philly cheesesteak, a Texas or Kansas City or Memphis barbecue. Every place has its own set of iconic foods.”

And Hawai‘i is no exception. Here’s your cheat sheet on what to eat on your next vacation to the Islands.

RC O‘ahu Sea Life Park

POKE

Seems so simple—cubed raw ‘ahi tossed with seaweed, sweet onions and ‘inamona (roasted kukui, or candlenut)—but poke has become a seriously complex dish. Instead of ‘ahi, you can find poke made with raw salmon, tako (octopus), even beets. The sauces range wildly from traditional shoyu to spicy mayo to miso, and toppings are equally diverse, from avocado slices to tobiko (flying fish roe) to Korean taegu (spicy-sweet dried cuttlefish). The most popular way to eat poke is from a bowl—your choice of poke piled on rice and dressed with whatever sauce or toppings you want.

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TRY THESE: ‘Ono Seafood on Kapahulu Avenue is one of the most popular poke spots on O‘ahu. This modest hole-in-the-wall offers eight kinds of poke; the most popular is the shoyu ‘ahi tossed in a secret concoction of premium shoyu and seasonings. On Hawai‘i Island Poke Market in Hilo serves inventive styles of poke bowls, from its not-so-basic bowl of poke served on sushi rice with sweet potato salad and housemade sunomono (Japanese cucumber salad) to something called Tokyo Drift with wasabi-wafu sauce, onions, masago (capelin fish eggs), fried garlic and fried shallots.

photos: hawai‘i tourism authority (hta), aaron k. yoshino

HAWAI‘I ISLAND SPECIALTY:

LOCO MOCO

Such a simple dish—hamburger patties, white rice, eggs, brown gravy—and yet so satisfying. According to lore, the loco moco originated at the now-defunct Lincoln Grill in Hilo, when teenagers requested the combination. Today this iconic dish, both filling and cheap, can be found everywhere in the Islands, from high-end restaurants to mom and pop shops.

Wai Kai 1/2H

TRY THESE: Koko Head Café on O‘ahu is known for its inventive twists on local breakfast classics. Its Koko Moko combines a patty made with local beef, crispy garlic rice, mushroom gravy and tempura kimchi. And along with a more traditional loco moco, Hilo’s Café 100 serves more than 30 varieties, from Spam and chorizo to ‘ahi and garden burgers.

SPAM MUSUBI

The Spam musubi is pretty close to the perfect snack—a slice of fried Spam over a compacted block of white rice, and all of it wrapped with a ribbon of dried nori (seaweed). It’s practically a meal! There are dozens of versions, from deep-fried Spam to combos with Spam and scrambled egg, even slices of avocado. You can find Spam musubi just about everywhere, from sushi shops to convenience stores.

TRY THESE: Tanioka’s Seafood and Catering serves one of O‘ahu’s favorite Spam musubi. Co-founder Lynn Tanioka started making them for her son’s soccer team over 45 years ago, and today the shop in Waipahu churns out thousands every week. Kawamoto Store is a hole-in-the-wall okazuya in Hilo that serves all sorts of to-go fare, like shrimp tempura and Korean chicken. But one of its most popular items is the Spam musubi—so good it often sells out before noon.

SAIMIN

Saimin (pronounced sigh-min) is a noodle dish found only in Hawai‘i. The word “saimin” is a combination of two Chinese words—sai meaning thin and min, which means noodle. The dish dates back to the plantation era in Hawai‘i, when workers from various ethnic camps would gather to eat, bringing with them various ingredients to share.

RC O‘ahu Queen Kapiolani Hotel 1/2H

The noodles are what make saimin unique from other Asian noodle dishes like Japanese ramen and Vietnamese pho. Saimin noodles are typically darker in color, curly and slightly chewy when cooked. The noodles are served in a hot dashi, or broth, usually made from shrimp, mushrooms, ginger and konbu (dried kelp).

TRY THESE: Hamura’s Saimin Stand in Līhu‘e, Kaua‘i, well-known for its oldfashioned bowls of homemade noodles, was recognized by the prestigious James Beard Foundation as one of America’s Classics in 2006. There aren’t many seats and lunchtime gets busy, so go early to avoid the crowds. Shige’s Saimin Stand in Wahiawā is one of the last remaining old-school saimin stands on O‘ahu, and its chewy noodles are made right in the kitchen every morning. Pair a bowl with a barbecue burger and a couple of teriyaki beef sticks.

MANAPUA SHAVE ICE

Don’t get them confused: Hawai‘i’s shave ice is nothing like a snow cone. For starters, the ice in shave ice is most often super fine, giving it a fluffy texture. Second, many Hawai‘i shops make their own syrups, from haupia (coconut) to Kona coffee. And finally, you won’t find the add-ins anywhere else, toppings like sweetened condensed milk and soft mochi balls. From its humble beginnings over a century ago, when vendors peddled cups of powdered ice sweetened with fruit syrups out of pushcarts along Honolulu Harbor, shave ice has come a long way. (And don’t call it shaved ice. It’s shave ice.)

Also called char siu bao, these steamed or baked buns are typically filled with sweet, Chinese-spiced shredded pork. But some shops stuff them with lup cheong (a sweet Chinese sausage), kālua pork or curry. O‘ahu has way more manapua shops than any other island; even 7-Eleven sells them.

TRY THESE: Opened in 1974, Royal Kitchen, just outside Chinatown on O‘ahu, was one of the first shops in Honolulu to offer baked bao instead of the more common steamed ones. Its baked char siu manapua is one of its most popular, though it also serves ones filled with hot dogs, chicken curry and Okinawan sweet potato. One of the few places on Maui where you can find manapua—among other delicious baked goods—is Four Sisters Bakery & Catering in Wailuku. The best part is the bun itself, pillowy and soft. (While you’re there, try the butter rolls and sugarcoated yeast doughnuts, too.)

Kualoa Ranch FP

TRY THESE: With three locations on Kaua‘i, JoJo’s Shave Ice has been a local favorite since it opened in 1992. That’s due, in part, to its homemade syrups and toppings in tropical flavors like coconut, liliko‘i (passion fruit) and pineapple. Its housemade haupia topping is one of its most popular, made with condensed milk, creamy ice cream and coconut. On O‘ahu, Matusumoto’s Shave Ice has been a favorite for over 70 years. But there are so many new spots on the island, including Chillest Shave Ice in Kaimukī, which doles out huge mounds of super-fine ice topped with housemade syrups like strawberry milk, fresh mango, matcha, Calpico and Japanese grape.

BINGSU

The Korean version of shave ice, bingsu is a recent addition to the Islands. It’s distinctively fluffier—who thought that was possible?—and creamier, as the base of bingsu is made from milk instead of water. Then there are the colorful mounds of toppings like fruit, boba, even cheesecake slices.

TRY THESE: Badabingsu is an unassuming food truck on O‘ahu’s North Shore, serving super-fine ice with flavors like mango, chocolate and pineapple. Each bowl is topped with generous helpings of fresh fruit and ice cream. Kaua‘i got its first bingsu spot a couple of years ago when Familee Korean Shave Ice opened, first as a food truck, later as a brick-and-mortar in Kapa‘a. It serves specialty bingsu like black sesame, ube and green tea.

RC O‘ahu Hawaiian Soda

Regular glazed doughnuts are hard to beat. Until you try the poi glazed doughnuts from Kamehameha Bakery on O‘ahu. These bright purple balls of fried dough are caked in sugar and so addictive, good luck eating just one.

O‘AHU SPECIALTY:

AÇAÍ BOWL

Leodas OLL Star Noodle AMP

Açaí bowls may not have originated in Hawai‘i, but they have definitely become fixtures at coffee shops and smoothie spots around the Islands. Here, you’ll find açaí bases topped with everything from shredded coconut to poi. (Yes, poi!)

TRY THESE: Kahuku Farms on O‘ahu’s North Shore is the only Hawai‘i farm that

grows its own açaí berries and processes them on-site—then makes a super tasty açaí bowl with housemade haupia, liliko‘i butter, slices of apple bananas and a macadamia nut crumble. The açaí bowls from Nourish Hanalei on Kaua‘i are topped with housemade granola, coconut shreds, goji berries and local fruit. Plus, the view of Hanalei Bay from the little farm stand is incredible.

O‘AH U SPECIALTY:

GARLIC SHRIMP

If the scenic beauty of O‘ahu’s North Shore doesn’t lure you, the heady aroma of sizzling garlic and melting butter will. Food trucks that sell garlicky shrimp have become staples on the North Shore, especially in Kahuku, which has been known for its freshwater aquaculture farms. But garlic shrimp has caught on across the Islands, with other food trucks and restaurants creating their own versions.

TRY THESE: Giovanni’s Shrimp Truck is thought to be the truck that started the craze. What began as a single truck in Kahuku—easily recognizable by its graffiti-ed exterior—has expanded into four locations on O‘ahu. Its signature dish? The shrimp scampi plate with a dozen shrimp marinated in olive oil, fresh chopped garlic and lemon butter, served with two giant scoops of white rice drizzled with garlic-lemon butter and caramelized chunks of garlic. There’s a spicy version, too. Not to be outdone, Maui has a number of eateries serving garlic shrimp, too. Tin Roof Maui in Kahului has a version with eight white shrimp cooked in a lemon-garlic-butter sauce, served with cabbage banchan over your choice of white rice, brown rice or noodles.

MOCHI DOUGHNUTS

Swapping all-purpose flour with mochiko (sweet rice flour) transforms an ordinary yeast doughnut into a chewier—perhaps better—version. Bakeries across the Islands are serving various mochi-based doughnuts in flavors like liliko‘i, pandan, black sesame and matcha. These doughnuts are shaped into rings made up of eight segments that are easily pulled apart—similar to the pon de ring doughnuts popular in Japan.

TRY THESE: Liliha Bakery on O‘ahu has perfected the poi mochi doughnut, bright purple, chewy and light with a sugary glaze. On Hawai‘i Island, Mountain View Bakery, known for its stone cookies, recently introduced mochi doughnuts in flavors like glazed taro, churro and orange dream.

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MAU‘I SPECIALTY:

DRY MEIN

Dry mein is a noodle dish unique to Maui. It’s very similar to Chinese lo mein, where the noodles are boiled, drained, then tossed with a savory sauce and served with chopped char siu pork, bean sprouts and green onions. So the saimin-style noodles are actually dry; they’re not sitting in a dashi. Instead, a bowl of hot broth is served alongside the dry mein for dipping the noodles. Sam Sato’s has been serving dry mein since the 1960s, and the recipe is a closely guarded secret.

photos: aaron k. yoshino, catherine toth fox

BANANA BREAD

You can find banana bread practically everywhere—especially in home kitchens during the pandemic—but Hawai‘i arguably has the best. The Road to Hāna on Maui has become known for its roadside stands serving freshly baked banana bread, and most hotel restaurants offer slices for breakfast.

TRY THESE: The banana bread at Aunty Sandy’s Banana Bread in Ke‘anae is so good—and popular—it’s become part of the stand’s name. Just off the Road to Hāna, this stand gets visitors and locals willing to make the detour because, yes, the bread is that good. The loaves are made with local bananas and the cakelike texture is rich and buttery. Kamehameha Bakery on O‘ahu may be best known for its poi glaze doughnuts, but its banana bread isn’t far behind—and for good reason. These loaves are soft, moist and sweet—and packed with banana flavor.

Royal Lahaina

MALASADAS

Eating a malasada is practically required on every trip to Hawai‘i. These deep-fried, sugar-dusted doughnuts were brought to Hawai‘i by Portuguese plantation laborers in 1878. Started by Portuguese immigrants, Leonard’s Bakery on O‘ahu was the first to sell malasadas to the masses, in 1953—and it continues to be the shop’s bestseller.

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TRY THESE: While eating a Leonard’s malasada is basically a rite of passage, Agnes’ Portuguese Bake Shop in Kailua makes one more similar to the fried dough balls locals grew up eating: crispy on the outside, soft on the inside, and caked in sugar. On Hawai‘i Island Tex Drive In in Honoka‘a started frying up square-shaped malasadas more than 50 years ago. They’re made to order and can be filled with a variety of flavors, including guava, Bavarian cream, banana, pineapple and mango.

BOILED PEANUTS

There aren’t many places in the U.S. where folks eat boiled peanuts. But Hawai‘i is one of them. These are peanuts, still in their shells, that are simmered in a pot of boiling, salty water spiked with star anise. Locals snack on these at tailgate parties, backyard lū‘au and office potlucks. They’re easy to make, but you can also find them at most local supermarkets and poke shops.

TRY THESE: Alicia’s Market on O‘ahu makes some of the best boiled peanuts around—tender, sweet, juicy and aromatic. On Maui, you can pick up boiled peanuts at Olowalu General Store, which has been around since 1932.

CHOCOLATE-HAUPIA PIE

There’s something sweet—no pun intended—about the combination of chocolate and haupia. You can find chocolate-haupia pies— or variations of them—in bakeries across the Islands. The pie is most often a layer of chocolate pudding topped with a layer of haupia and whipped cream.

TRY THESE: Ted’s Bakery in Hale‘iwa is best known for its chocolate-haupia pie. Here, the flaky homemade crust is filled with a dark chocolate custard and silky haupia and topped with a mountain of whipped cream. On Maui Leoda’s Kitchen and Pie Shop bakes mini versions topped with shaved dark chocolate. It’s a fan favorite.

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KAUA‘I SPECIALTY:

FLYING SAUCERS

Only on Kaua‘i will you find a sandwich called a Flying Saucer. It consists of a saucy meat mixture, kind of like a sloppy Joe filling, with a slice of American cheese between two slices of buttered white bread. It’s cooked in a sandwich iron until nicely browned and, well, shaped like a flying saucer.

TRY THESE: Kaua‘i Bakery in Līhu‘e makes a Flying Saucer in manapua form. And Stan’s Kaua‘i Style Flying Saucers, which can be found at outdoor markets and events on Kaua‘i, serves a variety of disc-shaped sandwiches, including ones stuffed with turkey and gravy (for Thanksgiving) and strawberries and cream.

ICONIC

MOCHI

Mochi is a Japanese dessert made of sweet glutinous rice flour. While it’s considered a celebratory food in Japan, traditionally eaten at New Year’s and on special occasions, in Hawai‘i, it’s eaten year-round and often filled with something sweet, like azuki beans, peanut butter and fruits.

TRY THESE: Two Ladies Kitchen in Hilo boasts 30 different varieties of mochi, stuffed with everything from marshmallows to grapes to brownies. (Recently, the shop sold li hing mui apple mochi, with fresh green apples inside soft mochi and dusted with tangy li hing powder.) Its bestseller, though, is the strawberry mochi, which you need to order ahead of time. The treat consists of a whole strawberry coated in hand-mashed sweet azuki beans, enveloped in soft mochi. On O‘ahu, Fujiya Hawai‘i has upped the mochi game, earning a James Beard Award nomination for its delicate and soft mochi in traditional and unique flavors like lychee, haupia and White Rabbit candy.

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KAUA‘I SPECIALTY:

KŪLOLO

You can find kūlolo on just about every Hawaiian Island, but Kaua‘i is known for producing some of the best. The simple Hawaiian staple is made from mashed kalo (taro), coconut milk and sugar. The dense dessert almost tastes like coconut fudge. You can pick up a brick of kūlolo at grocery stores and gas stations.

TRY THESE: Kapa‘a Poi Factory is the oldest commercial kūlolo factory in the state and its dessert is beloved for its sweet taste and texture. You can find the company’s kūlolo at various supermarkets on Kaua‘i and O‘ahu. Hanalei Taro runs a food truck in Hanalei and at the Puhi Park Farmers Market on Saturdays, selling its popular kūlolo made from taro grown at its farm. (The taro hummus is worth trying, too.)

CRISPY BEEF JERKY

Beef jerky is even better when it’s sliced super thin and so crispy it crackles. While the origin of this style of beef jerky isn’t definitive, what is for sure is how addictive the chiplike jerky is.

TRY THESE: Snack Addicted makes crispy, snappy jerky in creative flavors, like oxtail soup and beef brisket pho. It even sells a 100% beef version for pets. Kona Chips on Hawai‘i Island sells three kinds of crispy beef jerky: teriyaki, chile pepper and peppered.

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HULI CHICKEN

Huli chicken is similar to rotisserie chicken— just way more flavorful. Marinated in a teriyakistyle sauce, the chicken is cooked between two grills that are flipped over an open fire. (Huli means “turn” in Hawaiian.) It’s truly an only-inHawai‘i food: Ernest Morgado of Pacific Poultry first created huli huli chicken in 1955. You can still find it around the Islands, but it often won’t be called “huli huli chicken.” Morgado trademarked the name “huli huli” in 1965.

TRY THESE: Mike’s Huli Chicken on O‘ahu uses kiawe (mesquite) wood and Hawaiian sea salt to flavor the chicken, which comes with either Mike’s signature dipping sauce or one that’s hot and spicy. The rotisserie-style chicken at Koala Moa Restaurant and Catering, also on O‘ahu, has long been a local favorite. Now, it has a storefront in Kalihi.

KAUA‘I SPECIALTY: LILIKO‘I

CHIFFON PIE

Fluffy chiffon filling flavored with liliko‘i cradled in a buttery, flaky crust—you can’t do much better than that.

TRY THESE: Hamura’s Saimin Stand may be best known for its saimin, but you won’t want to miss its liliko‘i chiffon pie. Its cloudlike texture is super light and its fruity liliko‘i flavor is just tart enough. Wong’s Chinese Restaurant in Hanapēpē sells a variety of pies, including the popular liliko‘i chiffon. And on O‘ahu Sweet Revenge Honolulu often sells mini liliko‘i chiffon pies out of its pink food truck. You can also order ahead and pick up at its Kalihi bakery.

You can’t visit Hawai‘i without trying Hawaiian food—and every island has restaurants, food trucks and lū‘au that serve these uniquelyHawai‘i dishes. Here’s what to know about each dish:

Kālua pig: Smoked pulled pork that’s been cooked in an underground oven, called an imu, until fork-tender. It’s salty and pairs well with rice or poi.

Lau lau: Pork or butterfish is wrapped in taro—often referred to as lū‘au leaves— and ti leaves and steamed. Yes, you can eat the lū‘au leaves. (Some would argue it’s the best part!)

Lomi salmon: This side dish combines salted salmon, diced tomatoes and chopped onions. It’s served cold.

Haupia: Similar to coconut pudding, this coconut-based dessert is both creamy and firm and served cold.

RC Maui White Orchid

Poi: The staple starch of Native Hawaiians, poi is made from mashing the root of the taro plant. It’s sticky, slightly sweet and sometimes sour.

MAUI SPECIALTY:

GURI GURI

There’s only one place in Hawai‘i—or the world—that sells guri guri, and that’s Tasaka Guri Guri on Maui. This familyowned shop in the Maui Mall has been serving the unique frozen dessert for more than a century. Guri guri is a hybrid of ice cream and sherbet and usually comes in two flavors: strawberry and pineapple. Both are delicious—and even better combined.

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Pīpī kaula: Basically Hawaiian-style beef jerky.

Squid lū‘au: This classic lū‘au dish is made with taro leaves (aka lū‘au leaves) simmered with chunks of octopus and coconut milk. This can also be made with beef instead of squid.

Chicken long rice: This side dish features tender, bite-size chicken with glass noodles.

Originally from China, crack seed are snacks typically made from preserved fruits like cherries or peaches. Some are extremely sweet—cake olive, for example—and others are very sour. Many of these dried fruits are dusted in li hing powder made from dried, salty Chinese plums.

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TRY THESE: The Kaimukī Crack Seed Store on O‘ahu is a local favorite. This hole-in-the-wall boasts a huge variety of crack seed, from old-fashioned rock salt plum to dried lemon slices. Like most crack seed shops, it also sells candies, gummies and other snacks. Camellia Seed Shop in Kahului on Maui has a wide selection of crack seed and candies. Customers love its boba drinks, too.

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PHOTOGRAPHING

the Power of Pele

The destructive and artistic forces of nature are on display at Kīlauea, drawing creatives to capture its beauty.

BY GRACE MAEDA

PHOTOS BY TRAVIS MORRIN AND JANICE WEI

ONEOF THE WORLD’S MOST ACTIVE VOLCANOES awoke in the early hours of Dec. 23, 2024. “Just before and during the first episode, I felt constant tremors, day and night,” recalls Janice Wei, a volunteer photographer with Hawai‘i Volcanoes National Park. “The noise was intense, like a train rumbling by without end.”

That morning, lava fountains spewed from a line of fissures at the base of the summit caldera. Designated as episode one, it was only a prelude to the ongoing series of eruptions at Kīlauea, which had been dormant for three months.

By the first week of September 2025, Kīlauea had erupted 32 times, sending lava soaring more than 1,000 feet above Halema‘uma‘u Crater. And travelers from near and far have been flocking to the national park on Hawai‘i Island to witness the natural phenomenon.

For photographers, the eruption is a rare opportunity to capture the powerful forces that created the Hawaiian Archipelago millions of years ago.

“All the photographers going up to Kīlauea are looking at the charts, studying the data, looking at the inflation, deflation, reading the updates, talking amongst themselves,” says Travis Morrin, a restauranteur-turnedprofessional photographer.

Morrin, who resides on Maui, has made regular trips to the Big Island to photograph Kīlauea. He’s experienced long days in the park and even recalls a five-night stint he spent scouting the area, sleeping in his car and waiting for the next eruption. And despite his explorations, when he’s on the Big Island, he’s always close enough to the crater to return in a moment’s notice.

On March 11, Morrin headed to the park around 2 a.m. and by 2:36 a.m., episode 13 had begun. “It was ethereal and magical,” Morrin recalls, as he captured Kīlauea producing double fountains with the night sky as the backdrop. He says it was one of the most memorable moments from this series of eruptions.

“Each episode feels like a unique story,” says Wei. As a volunteer photographer for the park, she’s been documenting the eruptions since episode one. “You never know what’s going to happen. Maybe that’s what

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Photo by Travis Morrin

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Photo by Janice Wei

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Photo by Janice Wei

makes it so exciting for us, and I don’t want to miss any part of it.”

“Each episode feels like a unique story, you never know what’s going to happen.”

– JANICE WEI

Wei started working as an interpretive park ranger at Hawai‘i Volcanoes National Park in 2014, snapping photos when she could. By 2017, photography had become her main focus at the park. She captures its landscapes, wildlife, cultural events and, of course, the volcanic eruptions.

Kīlauea is infamous for its long, destructive history. According to the U.S. Geological Survey, scientists estimate that two long periods of sporadic violent eruptions have occurred in the past 2,500 years. One period lasted 1,200 years, ending in about the year 1000; the other lasted roughly 300 years, between 1500 and 1800.

Since 1952, Kīlauea has erupted dozens of times. In 1959, the short-lived Kīlauea Iki eruption produced lava fountains that reached heights of 1,050 feet. The eruption that created Pu‘u ‘Ō‘ō, a volcanic cone on the eastern rift

zone of Kīlauea, began on Jan. 3, 1983, and continued until April 30, 2018. It was the longest, largest known outpouring of lava from Kīlauea’s east rift zone in more than 500 years.

In June 2024, Kīlauea’s southwest rift zone erupted— the first time in nearly 50 years. The short event produced lava fountains, and a separate multiday eruption occurred at Nāpau Crater in the middle rift zone in September 2024.

“Since 2014, I’ve had the incredible opportunity to witness many eruptions at Kīlauea. But nothing has ever been quite like the recent fountain eruptions at Halema‘uma‘u Crater,” Wei says. “I’m still blown away by how intense and beautiful they are.”

Recalling episode 15, the first time the lava fountain jetted more than 1,000 feet above the crater, she says, “Standing there, I realized I might be witnessing a significant geological event unfold.”

Kīlauea, a shield volcano, is located on the eastern

“With the Big Island, you’re watching the island grow before your eyes.”

–

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Photo by Travis Morrin

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TRAVIS MORRIN

From December 2024 to September 2025, nearly 1.5 million people visited Hawai‘i Volcanoes National Park. Over that time, the park saw a 20% to 49% increase in visitors each month compared to the previous year, most likely due to Kīlauea’s amazing eruption cycle, according to a park spokesperson.

If you’re planning to visit Hawai‘i Volcanoes National Park to witness the eruption, here are some helpful tips from the park.

One of the best ways to track Kīlauea’s activity is to sign up for email alerts from the USGS Hawaiian Volcano Observatory. To sign up, visit volcanoes. usgs.gov/vns.

Many of Kīlauea’s episodes have lasted about 12 hours. But you’ll want to head the park as soon as you get the alert to avoid missing out.

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slopes of the Big Island. It’s not just one of the most active volcanoes on the planet, it’s also considered the home of Pele, the Hawaiian goddess of fire and volcanoes.

“Seeing an eruption up close—being that near to something so powerful—is an emotional experience,” says Wei. “There’s a deep connection between the natural world and cultural tradition here, one that is felt by everyone watching the eruption. My goal is to express this excitement through my photos and thereby honor the true beauty of Pele’s creations.”

In Hawaiian legend, Pele wields immense destructive power and is often depicted as having a fiery temper. At the same time, she’s revered for creating the Hawaiian Islands and for her ability to forever alter their landscapes. Myths, ‘oli (chants) and hula are often dedicated to her, defining her cultural significance.

The best viewing points to see Kīlauea’s eruption are along Crater Rim Trail and Uēkahuna, the summit region of the volcano.

The park highly recommends first-timers and those who haven’t visited in a while to make the Welcome Center their first stop. The park staff is available from 9 a.m. to 4:45 p.m. However, the park is open 24 hours and if you visit before 9 a.m. or after 4:45 p.m., the Welcome Center is still a good place to stop, with ample parking.

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Eruptions are especially dramatic at night. If you’re visiting the park in the evening, bring a flashlight or headlamp. It’s recommended to bring a jacket, dress in long pants and wear closed-toe shoes. The summit can be chilly and rainy.

Remember to leave no trace and don’t approach wildlife like nēnē

Be respectful and give others space to conduct their cultural practices.

Volcanoes can pose serious hazards and Kīlauea’s eruption is in an area that has been closed to the public since 2007 due to unstable cliffs, toxic volcanic gas and dangerous terrain.

SERIOUS HAZARDS TO BE AWARE OF:

Exposure to volcanic gas, ash and tephra like Pele’s hair presents a danger to everyone, especially for people with heart or respiratory problems, infants, young children and pregnant women. For more information on air quality visit nps.gov/ havo/air-quality-alert.htm Face masks do not protect against volcanic gas or fine particulate matter.

Unstable cliff edges, cracks in the earth and other hazards that may not be visible can cause serious injuries. Be sure to stay on marked trails and overlooks.

When driving, slow down and watch for pedestrians, wildlife and other motorists. During eruptions, expect crowds, congestion and limited parking.

“With the Big Island, you’re watching the island grow before your eyes,” Morrin says. “From the Hawaiian legend and lore to the creative energy and transformative aspects, watching the volcano is really special.”

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Wei says she often loses track of time while shooting the volcano. She has spent hours in the park, only leaving to recharge her camera batteries or to feed her dogs.

“When shooting these eruptions, it’s always hard to put the camera down because there’s always something magical happening, and I never want to miss a single moment,” Wei says. “Every time I think I’ve captured it all, something even more incredible happens right before my eyes.”

Photo by Janice Wei

Kalikimaka aloha

FROM POTLUCKS AND BIRTHDAY PARTIES TO GRADUATIONS AND SPECIAL OCCASIONS, exchanging gifts is a way to express appreciation and aloha to our loved ones.

This holiday season, you can share a piece of Hawai‘i with the people you care about. And our gift guide, which features local products that reflect the spirit of the Islands, can help bring Hawai‘i to your family and friends.

ISLAND PRINCESS

Mele Kaliki Macs

Island Princess’ world-famous Mele Macs are perfectly roasted macadamia nuts covered in rich toffee, drenched in luscious milk chocolate, and finished with a light dusting of powdered sugar. $40 (Get 20% off all online orders using code hawaiimag20.)

Blue Dolphin FP

islandprincesshawaii.com

HONOLULU COOKIE COMPANY

Pineapple Treasure Gift Tray

Wrapped and ready to impress, gift a taste of aloha with pineapple-shaped premium shortbread cookies in Island-inspired flavors like pineapple, coconut, guava and more. $110 honolulucookie.com

LIKO LEHUA BUTTER

Liliko‘i Butter

Liko Lehua Liliko‘i (passion fruit) Butter is a unique blend of sweet, tart, creamy goodness made in small batches in Hilo, Hawai‘i, using natural ingredients. $11.85 likolehua.com

HĀMĀKUA MACADAMIA NUT CO.

Chocolate Macadamia Nuts

These crunchy Hawaiian macadamia nuts, coated in velvety milk chocolate, are the perfect gift from Hawai‘i to share with loved ones. $14.99 hamakuamacnut.com

Roll-on Oil Perfumes

This botanical roll-on perfume delivers Island fragrance and skin-loving oils for a soft, lasting scent. Made with aloha on Maui. $17.95 mokupua.com

Cliffs at Princeville FP

Lauhala

Gift Basket

Build your own gift basket by choosing from four gourmet Hawaiian macadamia nut flavors, one macadamia nut spread, and one T-shirt. $119 ahualoafamilyfarms.com

MOANA’S HAWAI‘I

Hibiscus Wood Phone Case with Abalone Shells

These Island-inspired phone cases are created with cherry wood and abalone shells. Made with eco-friendly and compostable materials, these cases will protect your phone from scratches and dings. Starting at $59.99 moanashawaii.com

MOKU PUA

AHUALOA FAMILY FARMS

COCONENE

Honolulu City Lights Longboard Letters Set

Bring the magic of Hawai‘i home with this festive holiday scene, illuminated by a hidden light strip. Made in Hawai‘i, made with aloha. The set is 19 inches wide and 10 inches high. $195 coconene.com

JULES

& GEM HAWAI‘I

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WATERMARK PUBLISHING

“The Hawai‘i Book of Rice,” Volume 2

Hawaiian Lei Luxury Candle Set

Gift Hawai‘i’s favorite lei in candle form! This set features our best-selling pīkake, pua kenikeni and pakalana fragrances—perfect for your loved ones this holiday season! And they’re all hand-poured in Honolulu with natural soy-coconut wax. $45 julesandgemhawaii.com

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“The Hawai‘i Book of Rice ” is packed with fascinating facts, lively anecdotes and 101 “rice-ipes” from celebrity chefs and home cooks. It covers everything from soups and salads to fried rice, side dishes, drinks and desserts. $22.95 bookshawaii.net

THE KEIKI DEPT

Bamboo Muslin Kapa Moe (Blanket)

From baby’s first blanket to couch snuggles and airplane comfort, these bamboo muslin swaddles feature timeless Hawaiian prints that the whole ‘ohana will love. $32 thekeikidept.com

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ISLAND ESSENCE

Maui Organics Lauhala Gift Basket in 5

Tropical Scents

This reusable Hawaiian gift basket is filled with lotion, a soy candle, body butter and soap handcrafted on Maui. Offered in five scents: plumeria, coconut, mango, gardenia and pīkake. $60 islandessence.com

HAWAI‘I MAGAZINE

2026 Print Subscription

Give the gift of HAWAI‘I this holiday season! A HAWAI‘I Magazine subscription brings local stories, culture and aloha to your home, wherever in the world that might be. Subscribe now! $10.99 hawaiimagazine.com

Adventures in Paradise

Queens Marketplace DPS

Whether you want the thrill of an epic outdoor excursion, an opportunity to embrace local culture or just crave a chance to explore hidden natural wonders, our Activities and Attractions guide has you covered. So, take a gander—and discover the best of Hawai‘i.

Maui Ocean Center

Maui Ocean Center connects you with the wonders of Hawai‘i’s marine life, whether it’s walking through a 54-foot-long underwater tunnel surrounded by sharks and rays or coming eye to eye with a humpback whale in an immersive 3D film. Maui Ocean Center is more than an aquarium, offering seasonal events, shopping, dining, cultural activities, yoga classes, botanical tours and much more. New this year are two evening entertainment options: “Mele: The Hawaiian Music Experience” inside the intimate Sphere Theater, and the internationally themed “Migrations” dinner show at Seascape restaurant overlooking Mā‘alaea Harbor. mauioceancenter.com.

Blue Dolphin Charters

Experience the adventures of Blue Dolphin Charters, proudly voted the best Nāpali Coast tour company and Kaua‘i’s best dinner cruise/sunset sail in HAWAI‘I Magazine’s 2025 Readers’ Choice Awards. With more than 30 years of experience exploring Kaua‘i’s breathtaking Nāpali Coast, we offer unforgettable excursions, from spacious catamaran cruises to highadventure raft tours that take you into sea caves and under waterfalls. Every tour in the morning includes our Dolphin Sighting Guarantee, backed by decades of sightings. Whether you’re snorkeling, sailing at sunset, or discovering remote Ni‘ihau, you’ll enjoy stunning views, incredible marine life and true aloha BlueDolphinKauai.com.

Waikīkī Beach Services

For 70 years, Waikīkī Beach Services has carried on the legacy of the Waikīkī Beach Boys, sharing their spirit of aloha, ocean expertise and love for Hawai‘i. Founded in 1955, we continue to honor tradition while creating unforgettable experiences for generations of visitors. Paddle into paradise on a traditional Hawaiian outrigger canoe or catch your first wave right where the sport of surfing was born. Feel the magic of Hawai‘i through the ocean and connect with the culture that lives on today. Your wave is waiting, let’s go! waikikibeachservices.com

Queens Marketplace

HawaiiFun.org

HawaiiFun.org is your one-stop shop for savings on the Islands’ top activities and attractions. Booking in advance saves time, secures availability, and, when paired with the Shaka Gold Card, unlocks exclusive discounts. The virtual Shaka Gold Card ($30) covers up to four people, with a small fee for additional guests. Every booking is made directly with the provider, so you’re truly supporting local businesses. All companies listed are vetted. Travel with peace of mind, more money and time to create unforgettable memories. Brought to you by the notfor-profit Activities & Attractions Association. hawaiifun.org.

DPS

Experience Nutridge Kīpū Tours

Experience a unique and intimate backyard-style lū‘au that shares the true spirit of aloha. Unlike large productions, this gathering feels like stepping into a family party in Hawai‘i, where every guest is welcomed as ‘ohana. Enjoy a special blend of Hawaiian history and culture brought to life through hands-on excursions, storytelling, and genuine connection you’ll remember for years to come. With limited group sizes, you’ll enjoy Island culture up-close and personal at our historic estate with breathtaking views of Honolulu and the Wai‘anae Mountains. experiencenutridge.com

Take a beautiful and breathtaking three-hour off-road tour through Kīpū Ranch on Kaua‘i. With diverse landscapes, abundant wildlife and spectacular views, the signature Ultimate Kaua‘i Off-Road Tour makes Kīpū Ranch one of the premier eco-tour locations in Hawai‘i. Ride through lush green pastures, venture down into tropical Hulē‘ia Valley and ascend under the canopy of the rainforest as it leads you to the breathtaking backdrop of Mount Hā‘upu. Kīpū Ranch’s unique tours enable visitors and residents alike to discover the Garden Island’s history, ecology and legends. kiputours.com

Help Hawai‘i Island’s Wetland Birds and Shorebirds

‘Āina Ho‘ōla Initiative welcomes volunteers to mālama and restore a native ecosystem.

BY LAURIE LYONS-MAKAIMOKU

Mnative wetlands and estuaries, as well as loko i‘a (traditional Hawaiian fishponds), flourished. Due to development and infill, the pond complex has now been reduced down to 51 acres, much of it covered in invasive California grass (Urochloa mutica) and other non-native trees and plants. The rapid growth of these plants (as well as tilapia, koi and other invasive fish in the pond) has left this unique ecosystem out of balance and devoid of much of the life that once thrived here. For endemic shorebirds like ‘alae ke‘oke‘o (Hawaiian coot) and the nēnē goose, the area was no longer hospitable for hunting and breeding, and they effectively abandoned it.

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In the early days of the pandemic, husband-and-wife team Kumiko and Patrick Mattison found themselves without any customers for their tour guide business, which focused on birds and nature walks. The Mattisons used the opportunity to move forward with an idea: They wanted to start an organization to support shorebirds on the east side of the island, an idea that came to them when they realized they hadn’t seen the ae‘o (Hawaiian stilt) land in the pond in more than 15 years. The ae‘o had been seen on private property elsewhere on the east side but didn’t have a place to land and forage at the pond. They would fly over it and keep going. Thus began the monumental task of trying to bring back the Hawaiian stilt to Lokawaka.

OST VISITORS TO HAWAI‘I ISLAND know the Keaukaha area for its beautiful lava rock beaches, its spectacular sunrise views, and the bustling Port of Hilo. It’s no surprise that this coastal shoreline, with access not only to the ocean but also an abundance of freshwater springs, holds significant cultural and historical value.

Today, Keaukaha is a common gathering place for residents to fish, swim and celebrate special occasions. But before Kalaniana‘ole Street stretched all the way down to Richardson Ocean Park, Keaukaha was home to one of the island’s most prolific coastal wetlands.

The Lokowaka Pond Complex is one of the only coastal wetland areas on the Big Island. Before this stretch was developed,

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Volunteers can expect to spend a few hours in the mud, removing invasive species and planting native ones.

Since launching ‘Āina Ho‘ōla (“land in the process of healing”) Initiative in 2021, volunteers logged countless hours working to restore the pond complex. The impact of their work can already be seen by anyone cruising past the pond. Nēnē quickly returned to the area, and the organization worked with DLNR to have two nēnē crossing signs, a lowered speed limit, and speed tables installed.

Inside the pond, manual restoration work has uncovered the rock walls and other infrastructure. A channel that runs parallel to the road has been restored (along with other channels throughout the pond), and life has returned to this once-dry area. Native plants, including nanea ( Vigna marina) and ‘ae‘ae (Bacopa monnieri) can be seen from the road thanks to volunteers who are slowly replacing

photos: courtesy of ‘āina ho‘ōla initiative

what doesn’t belong in this ecosystem with the native plants that do.

Unlike other areas in Hawai‘i, the island of Hawai‘i does not have a refuge area dedicated to wetland environment preservation and education. The ‘Āina Ho‘ōla Initiative hopes to eventually turn the pond complex into an official bird sanctuary and educational area—but there’s still a long way to go before that can happen. That’s where volunteers, both visitors and residents, are needed.

Volunteer days are typically held at least once per week, usually on the weekends. Volunteers can park at Kealoha Beach Park, adjacent to Carlsmith Beach Park, one of the most popular swimming and snorkeling spots in Hilo. It’s the perfect place to start the day: After a few hours in the mud, these spring-fed waters are a great place to relax. Volunteers gather in the morning, promptly at 9 a.m., and then finish up right around noon. The majority of the work focuses on removing California grass, cleaning up trash and planting native species.

Hawai‘i Island has lost approximately 75% of its historic low-elevation wetlands, primarily due to infill and development.

Volunteers can expect to spend a few hours in a muddy, uneven, wet environment, and should dress appropriately. Suggested clothing includes lightweight, quick-drying long-sleeved shirt and pants; a hat; sunglasses; and closedtoed shoes like reef shoes or tabis (no slippers, Crocs or sandals). Volunteers also need to bring reef-safe sunscreen and filled water bottles.

To volunteer with ‘Āina Ho‘ōla or to learn more, visit ainahoola.org.

Aerial view of Lokowaka pond.

One Last Look

PHOTO BY AARON K. YOSHINO

HERE, MILES OF PRISTINE WHITE SAND meet the Pacific and in the distance, a speck of O‘ahu appears across the Kaiwi Channel. There’s no soul in sight. Sitting on Moloka‘i’s quiet west end, Pāpōhaku Beach is 3 miles long and 100 yards wide, earning its place as one of Hawai‘i’s largest and most breathtaking beaches.

‘Ono Omiyage

These mementos aren’t just souvenirs; they’re oh-so tasty tokens of aloha and gratitude.

BY GRACE MAEDA

WHETHER IT’S A TRIP TO ANOTHER ISLAND, the continental U.S. or abroad, locals like to bring home omiyage to share pieces of their travels with family and friends.

The Japanese term omiyage generally refers to souvenirs or gifts—but it’s more than that. In Hawai‘i, it’s an endearing practice meant to express appreciation and aloha

The tradition of giving omiyage in Japan is believed to have originated centuries ago when people made long pilgrimages to Shinto shrines. Travelers would typically return from shrines with small religious tokens for family and friends. Over time, giving omiyage became a customary gesture of connection and gratitude in Japan, extending beyond religious pilgrimages to include all types of travel. Today, gifts can range from regional treats to traditional crafts and beyond. These tokens, often neatly packaged, are specific to the destination and generally difficult to find anywhere else.

Like many of Hawai‘i’s traditions that span cultures, this gift-giving practice can be traced to the Islands’ plantation era and the immigrant laborers from Japan who carried on the custom.

Nowadays in Hawai‘i, omiyage is closely connected with edible gifts—especially when traveling to another island, regardless if it’s for leisure or work. Depending on the interisland flight, you might see passengers carrying boxes of manapua from Sing Cheong Yuan Bakery on O‘ahu; mochi from Maui Specialty Chocolates on the Valley Isle; sweet potato chips from Taro Ko Chips on Kaua‘i; or Mrs. Barry’s Kona Cookies on Hawai‘i Island.

So if you’re looking for thoughtful gifts from the Islands, you can’t go wrong with any of those things. Or you could opt for a box of macadamia nuts, candy from Noms, dried fruit dusted in li hing powder, treats from Honolulu Cookie Company or 100% Kona coffee.