Kona Coast, HI October 2023

BREATHING ROOM with a view.

Experience Hokuli‘a, the Kona Coast’s most spacious and private residential club community designed for active, health-conscious adventurers and avid golfers. You’ll enjoy unsurpassed amenities at the exclusive Club at Hokuli‘a, a world-class 18-hole Jack Nicklaus Signature golf course, and plenty of space to gather, celebrate or simply unwind.

Hokuli‘a homeowners enjoy 1,260 uncrowded acres with a peaceful shoreline park featuring on-site hiking trails, picnic areas, snorkeling at Nawawa Bay, tennis, pickleball and golf.

Fall, Food & Memories

October marks the settling of routines. Schools are in full swing, local sports have resumed, and the first whispers of the upcoming holidays can be heard. Especially prominent are thoughts of the perfect character to embody at the month's end!

Indeed, October holds a special place in the year, offering an exciting array of content. This issue introduces a dynamic new local entrepreneur, delves into the storied history of one of our cherished local restaurants, and provides a unique glimpse into the vibrant Hokuli’a community. I recommend indulging in a cup of coffee from White Nene as you peruse the pages of this edition.

Crafting a dish that tantalizes our taste buds and triggers memories of our surroundings is an art form unique to Hawai’i. Certain foods possess the magical ability to transport us back to cherished moments or leave an indelible mark on our palate. Without a doubt, the Poke Bowl is among these dishes. We invite you to savor the local recipes featured within, hailing from one of our favorite local spots.

Our island is a treasure trove of remarkable individuals and hidden gems, and we are thrilled to continue sharing their narratives with you. Your support and engagement make these stories come alive.

As always, we extend our gratitude for your readership, and we look forward to encountering you around town!

October 2023

PUBLISHERS

Johnny Gillespie | johnny.gillespie@citylifestyle.com

Taylor Stutts | taylor.stutts@citylifestyle.com

EDITORIAL COORDINATOR

John-Mark Dyer | johnmark.dyer@citylifestyle.com

MANAGING EDITOR

Matias Arredondo | matias.arredondo@citylifestyle.com

CONTRIBUTING WRITERS

Margaret Kearns | margaretekearns@gmail.com

Matias Arredondo, CJ Kanuha, Johnny Gillespie

CONTRIBUTING PHOTOGRAPHERS

Fletch Photography, Hokuli'a

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Kathy Nguyen

Proverbs 3:5-6

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Kona European Auto Repair

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Photography Kona European Auto Repair

Scan to read more.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/KonaCoast

BlueSky Energy

At BlueSky, we provide quality components, value-engineered system design, flexible financing, and technical expertise in renewable energy. With no salespeople or commissions, no gimmicks or exorbitant mark-ups, we ensure transparency and help you understand your options. We offer insightful information and commitment to help you achieve your renewable energy goals.

Stone Solutions Incorporated

Serving the Big Island with stone countertops, tile work and general remodeling services. Come visit our new showroom in Kona for a wide selection of in-stock quartzite, granite and quartz. Custom orders and cabinets available. Family-owned business, operating since 2007.

Photo by Fletch Photography

WHITE NENE: ROASTERS AND AMBASSADORS OF ALOHA

ARTICLE BY MARGARET KEARNS | PHOTOGRAPHY BY JOSH FLETCHER

Born and raised in the charming, historic upcountry town of Hōlualoa, Mark Kove says, “I grew up surrounded by coffee, yet I never cared about coffee at all.” That all changed following a life and career-altering event and years of international travel.

Today, Mark is one of Hawai’i Island’s most passionate and progressive coffee roasters – and the 2023 U.S. Roasting Competition Hawaiian regional Champion – as well as a master latte artist with his own specialty coffee roasting company, White Nene, founded in 2020 and based in Kailua-Kona. It was a long and winding road that led him back to Hōlualoa and the work and life he now shares with his wife Saebom Choi and son Loha.

The son of Cambodian refugees –survivors of the Killing Fields during the Tet Offensive by the brutal Khmer Rouge regime during its rule of the country – Mark’s parents lived for four years under the communist regime, working as slaves in the rice fields.

“My parents escaped on foot, crossing the Thai border to a refugee camp, where they remained from 1972-1976. They eventually received a sponsorship from the U.S.

government to move to Long Beach, California. However, at the urging of friends they had met at the refugee camp, they moved to Hawai’i Island in the early 1980s,” Mark says. “It was perfect timing, as my father was a general contractor and the construction industry was booming here at the time.”

It was a career Mark was excited about pursuing after working with his father building homes in the Kona community – work he says stirred his heart. That plan was shattered literally and figuratively, however, in 2005 when at age 19 he suffered a serious construction site accident, resulting in a spinal injury that left him paralyzed from the waist down.

What followed was more than three years at a rehabilitation facility in California – sixteen months as an in-patient, and two years as an out-patient. “Early on, I was stuck in a wheelchair and at the most hopeless place in my life. Eventually, it was there that I met who I needed to meet – loving, encouraging, uplifting people who cheered me on as I began to regain feeling in my right leg – first my toes, soon my ankle, then my knee and quads.”

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

With his left leg still partially paralyzed, but able to walk using forearm crutches, Mark returned to Hawai’i Island to contemplate the next steps, which turned out to be many with more than a few twists and turns. They included a stint at university studying architecture which he soon found was not a fit, a year with Youth with a Mission, and finally six years in Korea learning the language, teaching English for two years and volunteering to help North Korean refugees.

“While in Korea, I actually had quite a bit of free time, which I spent checking out the various cafés. That’s where I discovered the artistic side of coffee – latte art – and learned how passionate people are about coffee,” Mark says. “I thought, hey, maybe I should check this out, learn about it, and start my own coffee-related business back on Hawai’i Island. In 2017, we packed up and moved back to Hōlualoa.”

Today, White Nene, sources coffee beans from six local growers in Kona, Hāmākua and Ka’ū. Mark says Kona farms produce primarily one varietal – 90% are planted to typica coffee trees originally imported from Guatemala – while Ka’ū has a diverse number of coffee beans, with red and yellow caturra among the most common.

His advice to aspiring entrepreneurs: “Remember, it doesn’t hurt to dream and dream big, but be patient – things don’t happen overnight!”

CONTINUED >

Photo by Fletch Photography

Photo by Fletch Photography

With a focus on sourcing only the highest quality beans and with a limited annual production, White Nene’s coffee is only available for purchase online ( WhiteNeneCoffee.com) or at their Hōlualoa Coffee Trailer (located in Hōlualoa Town next to the Post Office) Monday through Friday from 6 a.m. to 1 p.m. There you can also sample the different coffees on offer and talk stories with Mark about everything from the meaning behind White Nene’s charming logo, to his coffee roasting techniques. You can even witness a latte art demonstration, including tips for you to try at home.

Photo by Fletch Photography

Purveyors of Food and Fun

Dining at Huggo’s has been a tradition since 1969

ARTICLE BY MARGARET KEARNS | PHOTOGRAPHY BY FLETCH PHOTOGRAPHY

Carrying on the legacy established by his parents, the late Hugo and Shirley von Platen Luder – a spirited, adventurous and charismatic couple – their son Eric von Platen Luder honors that original Huggo’s mantra: “Good Food and Good Fun” in an amazing location.

Hawai’i native, Hugo, and his wife Shirley, built Huggo’s from the ground up in arguably the most exquisite waterfront location in Kailua-Kona. Having worked in the construction industry for a number of years prior – along with numerous additional successful career experiences in the oil industry, sales and high-end retail – Hugo was more than well-equipped

for the challenge. First building the restaurant and then quickly becoming a respected restaurateur extraordinaire along with the equally entrepreneurial Shirley. From the beginning, they set out to create a casual, neighborhood place for people to gather and enjoy a cocktail, a great steak or morning-caught fish while enjoying the open air, oceanfront ambiance.

“The goal at Huggo’s has been and continues to be ‘to provide a memorable evening and dining experience rather than simply a meal,’” Eric says.

Ready to pursue more of their many interests and just enjoy life, the couple handed over the reins at

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

Huggo’s to Eric in 1982. “I was at university in Texas working towards an MBA degree when my parents invited me to join them on a fishing trip in the Bahamas. That’s when they told me they were selling the restaurant and looking for a buyer. I slept on it and the next morning asked them to sell it to me,” Eric says. “I was 23 at the time and we worked out a great deal – this amazing opportunity was made possible by my parents, who remained a huge presence at the restaurant up until their passing in 2021. They were always available to provide sage advice throughout the years.”

In 1998, Eric found himself with another fantastic opportunity. “That year, the long-vacant lot adjacent to Huggo’s became available for purchase. My partner Scott Dodd and I jumped at the opportunity to create a more casual, toes-in-the-sand restaurant and bar featuring the most talented musicians on the island. We imagined it as a much more casual, less sophisticated experience that we have always enjoyed at the Halekulani on O’ahu,” he says.

Evenings at the new Huggo’s On the Rocks (now simply On the Rocks) begin with sunset pupu and cocktails while enjoying great Hawaiian music and a beautiful dancer performing hula. Then, later in the evening, contemporary dance music rocks the rocks, Eric says.

Always open to the possibility of new restaurant locations, the duo developed one must-have-factor on deciding to move ahead or not: it must be a place where they want to go to work, a place they would love to be, a place with an extraordinary location.

Over the years they have remained focused on that, opening three additional restaurants in amazing oceanfront locations. Lava Lava Beach Club opened at Waikoloa Beach Resort in 2012; Lava Lava Beach Club Kaua’i opened on the beach in Kapa’a in 2016; and most recently, Kai Eats + Drinks opened on the waterfront in Kailua-Kona in 2021. These restaurants as well as Huggo’s and On the Rocks are all operated under the umbrella of Luana Hospitality Group, LLC, where both Eric and Scott serve as principals.

And, while Eric says they’re always looking for new locations, there’s nothing on the horizon at the moment. “We’re busy now fine-tuning the menus, improving service with ongoing staff training at our existing restaurants, and creating programs that give back to our community. Those currently include the ‘Aloha Pass it On’ initiative, in which one charity is chosen each month from suggestions made by staff to receive a percentage of sales from select menu items and specific retail items at each restaurant.”

With $7,000 to $10,000 generated each month, Eric says a portion also goes to funding scholarships for local school children monthly. Both Eric and Scott, despite busy work lives, have always made the time to serve on various boards and committees for the good of Hawai’i Island communities. Over the years, these groups have included the Hawai’i Island Humane Society, Family Support Services Hawai’i, the KonaKohala Chamber of Commerce and the Kailua Village Business Improvement District, among others.

“Giving back to our community has always been important to us – we are proud of the work we have done as individuals and as a business to support local non-profit organizations and charities.”

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

From bussing tables at Huggo’s at age 11 to becoming president and principal of a multi-operation restaurant group, Eric has some tea to spill!

“As a kid, I seated actor Tom Cruise at Huggo’s and had no idea who he was. Later I was more savvy at recognizing celebrity guests – Jack Lord, the star of the original Hawai’i 5-0 series and more, including pro tennis player JanMichael Gambill, now a long-time island resident and good friend,” Eric says.

Not about to name names, Eric says a few waiters – now pillars of Kona society – used to make him and fellow bussers take care of their tables while they went out to smoke pakalolo (marijuana). Oh, if only those walls could talk!

For more details on the restaurants, log on to LuanaHospitalityGroup.com

“The goal at Huggo’s has been and continues to be ‘to provide a memorable evening and dining experience’ rather than simply a meal.”

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

Photo by Fletch Photography

Dennis Good, PA-C Kristi Yearout, APRN-Rx

Bose, MD

HOMEGROWN AT HOKULI’A

Hokuli’a is not your typical private club. While the Kona coast boasts many resorts and luxury residential areas, Hokuli’a stands out due to its fundamental mission of homeowners living sustainably. The purposefully designed properties count with an agricultural easement, allowing residents to grow their own vegetation and enjoy the benefits of harvesting their food.

“My wife and I have had apple and peach trees before, but nothing like what we have here at Hokuli’a. We have learned a lot about growing fruit trees,” says Clay Thomas, a member of the club.

Even if residents don’t know how to bring their farm-inspired vision to life, they can get help from local farmers or simply follow the example of fellow residents and learn how to properly take care of their crops. Due to its location in the Kona Coffee Belt, the largest sustainable agricultural zone in the state where world-famous Kona Coffee grows, the community enjoys consistent weather all year round. This rare opportunity teaches residents to not simply eat Hawaiian produce but to practice malama ‘āina, the Hawaiian philosophy of responsibly taking care of the land. With the opportunity to build a home from the ground up, homeowners can plan

how to accommodate their agricultural goals from the very beginning. As a result, coffee, mango, papaya, avocado, and jackfruit are only a few examples of trees that can be seen in the lots, where the only limit is the residents’ aspirations.

The emotional and mental benefits of working with nature are endless, and the process of seeing something grow from scratch is nurturing to the soul. In a world where people pace in front of a microwave because it takes half a minute to warm up food, patience is an underappreciated virtue. Everything has to be fast and immediate, yet, when we face the fact that a mango or an avocado tree takes years before its fruit is ready to be picked, all that is left is to appreciate the waiting.

“I very much enjoy it and am proud that we grow a lot of the fruit we like to eat. I love to spend time each week working in the trees. It is some work, but it is peaceful and a great satisfaction to see it all grow,” Clay says. Another benefit that comes with tending to your crops is not having to run to the store as often. Fruits, vegetables, herbs, they can all be at your reach whenever you need them. The risk of your food going bad before you can eat it is minimized when you only

ARTICLE BY MATIAS ARREDONDO PHOTOGRAPHY BY PANAVIZ

A Community’s New Take On Malama ʻĀina

Photo by Hokuli'a

pick what you are going to use. The rest stays in the tree until required, or you could also use the opportunity to practice aloha the way Hokuli’a does it. “After the harvest, we don’t keep all the produce,” Clay says. Everyone shares the extra produce they harvest with other members of their community, as everyone in Hokuli’a is encouraged to do. This provides an even wider variety of produce for the residents to enjoy and endless possibilities of food combinations to cook with.

And if there is any waste from their property, it is repurposed into the soil. This way, instead of banana peels, avocado pits and mango skins ending up in a trash bag, they turn into compost. Nothing is wasted.

Carrie Nicholson, Marketing Director of the Club at Hokuli’a, shares her thoughts on how people's lives improve when they understand the importance of sustainable living.

“Here in Hawai’i, sustainable living is a natural part of malama ‘āina, responsibly caring for the land and teaching our future generations to honor that practice as well. I believe we must understand the larger picture of how being more conscientious today can help shape a better future. There’s also something beautiful about teaching our owners how they can participate in having homegrown produce or coffee,” Carrie says, and any of us can do the same at home.

When asked what to tell those who feel too busy to grow their own crops, Clay shares that it does not take nearly as much time as people might think. Most of the energy spent will be at the beginning but, here in Hawai'i, once the seeds sprout, it is often very little work to encourage them to grow. Just as the Hokuli’a residents have learned to work the land as they enjoy what they receive from it, we can learn too.

“Not many luxury real estate communities around the world have this level of commitment to practicing a more eco-friendly lifestyle. Ultimately, sustainable living also helps grow together as a community,” Carrie says.

CONTINUED >

Photo by Hokuli'a

Photo by Hokuli'a

Photo by Hokuli'a

Photo by Hokuli'a

Photo by Hokuli'a

But if you do not have enough space in your backyard for a fruit tree or if all your pot plants have died over the years, hang in there. Begin with something small. Thyme, oregano, basil, and tomatoes thrive in the exceptionally rich Hawaiian soil. Papaya trees bear fruit in less than a year after they are planted. You can even repurpose your used coffee grounds as a natural bug repellent and fertilizer. The important thing is to look around and begin to appreciate the amazing opportunity that living on our island provides to live sustainably. Consider sharing any extra fruits you have with your neighbors, or make creative food recipes only with local produce, such as BBQ jackfruit tacos with mango and avocado salsa. And if you are struggling to begin this journey of malama ‘āina, do not give up. After all, every big thing starts small, and every tree starts as a seed. The reward, as residents of Hokuli’a have found, comes in the waiting.

If you want to learn more information about The Club at Hokuli’a, visit HokuliaClub.com

“Not many luxury real estate communities around the world have this level of commitment to practicing a more eco-friendly lifestyle. Ultimately, sustainable living also helps grow together as a community.”

Photo by Hokuli'a

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A Taste Of Home

CJ Kanuha is the owner of Ali’i Poke and Aloha Vibes Bar and Grill. We visited his business to watch him work his magic in the kitchen, and gather some local tips and history about poke, the classic Hawaiian dish that is taking the culinary world by storm.

ARTICLE BY JOHN GILLESPIE & CJ KANUHA

PHOTOGRAPHY BY FLETCH PHOTOGRAPHY

CJ KANUHA SHARES WHAT MAKES A CLASSIC DISH SO SPECIAL

Hawaiian-style poke

We found that poke is about so much more than fresh fish, but is a gastronomic fixture that draws together culture, history, and family. We will let CJ share the rest of the story from here.

First, let’s start with some key ingredients to make this amazing recipe. Fish, limu, ‘inamona, and pa’akai.

The fish we use nowadays, this nice square-cubed fish, wasn’t what the Hawaiians originally used. They used everything left on the scrapings and mixed it together, making it so it would almost be like a Lomi style. As you might already know, ancient Hawaiians didn’t have knives.

Fresh-caught local fish is always the best. We support all our local fishermen. That’s the way that will give you the best results. If we don’t have it, we don’t sell it. Yet, at home, you can use many types of fish, but yellowfin is what I recommend. If you don’t have access to fresh-caught, the frozen option works just as well. But remember to let your frozen fish thaw for about 24 hours in the fridge, then put it in a colander and let it dry overnight.

There are many different types of limu (seaweed). Today we are using a lime ogo that we farm here. This is more of a traditional seaweed. There are many varieties and ways to use seaweed in dishes. In my opinion, limu kohu is the best one.

It has a somewhat reminiscent iodine flavor where all you need is Hawaiian salt, and it makes the best-tasting fish.

In the original Hawaiian poke, ‘inamona was huge — basically, roasted kukui nuts, infused with pa’akai, Hawaiian salt. If you don’t have access to kukui nuts you can roast macadamia nuts.

True original poke was simple. What the Hawaiians would do was infuse the fish with Hawaiian salt (pa’akai) and seaweed. That was basically what you ate.

OKAY NOW TO THE RECIPES. FIRST, HAWAIIAN-STYLE POKE.

What we’re going to work on first is going to be my favorite. Growing up for me, the Hawaiian style poke was always what was brought around in our family, my Dad being pure Hawaiian. Hawaiian-style poke is what the Hawaiians actually started with.

First, you need 6-8 oz of yellowfin tuna. Add your pa’akai (Hawaiian Salt) and your ‘inamona. Then add a little bit of the limu. After the limu add some red pepper flakes to your preference. Next, white onion. For this recipe don’t use Maui sweet onion. A really good white onion brings out the flavor. Lastly, the scallions. Mix it together. There is no binder, no oil. The binder is the fish. Since there is no oil, this will keep for several days in the fridge, and be just as fresh as when you made it. This is Hawaiian style, my favorite.

Shoyu Poke

THE SECOND RECIPE IS SIMPLE SHOYU POKE. Take your yellowfin tuna. Like before, you want to add a little bit of pa’akai, and mix it so there’s one piece of salt on each piece of fish. You don’t need that much. Add a tablespoon of oyster sauce with some freshly grated ginger and a little fresh-grated garlic. Drop a tablespoon of sesame oil. In this recipe, add your Maui sweet onions. I like the sweet with the salty. Put in a little bit of red pepper flakes and a little bit of toasted sesame seeds. Finally, begin to put in your soy sauce. Go a little by little to taste. Garnish with fresh scallions. What I like to do at the end — a little secret — is a dash of honey.

Sesame Poke

ONE MORE RECIPE. SESAME POKE.

This is my go-to whenever I’m traveling and have a hard time finding ingredients. You can also make this one with many different kinds of fish. It’s an homage to the Hawaiian, but it has very simple ingredients, so you can bring that taste of home wherever you go.

Use your fresh fish, 6-8 ounces, always. For this one, add a little more salt to it, and the salt will give a good flavor to the fish. Use some fresh onions. Add some toasted sesame oil. Make sure you get good sesame oil from the Asian aisle in any store. This one I like making a little bit spicier with the chili peppers. Add some scallions and sesame seeds at the end to garnish.

DIG IN.

In all poke, I like the fish to speak for itself. Poke to me brings back family, brings back a taste of what we grew up with as local fishermen. Poke recognizes culture and the mix of cultures we have in Hawai’i nei. It reminds me of memories and the feel of home. Poke is a global hit now, but anywhere

you go, traveling as a native Hawaiian, this is something that I make.

Growing up in Hawai’i, you learn how to make fish in so many different ways. We learned to reinvent the stuff that we grew up with. Now wherever I go, poke brings a sense of home.

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 7TH

Street Eats, A Kailua Village Food Truck Festival

ALI’I DRIVE | 11:00 AM

Who’s hungry? Street Eats, A Kailua Village Food Truck Festival kicks off Saturday, October 7, and returns Saturday, December 2. From 11 am to 5 pm, Alii Drive will close to vehicle traffic as food trucks line up in Historic Kailua Village offering a variety of the island’s best food trucks and food vendors of all kinds.

OCTOBER 8TH

Nihilo Artisan Market

74-5599 PAWAI PLACE, KAILUA KONA | 4:00 PM

The Nihilo Community Artisan Market gathers every other month in the parking lot for Umekes’ Fish Market. Nihilo strives to have lasting impacts on the local communities by naturally revitalizing local economies. “We aim to forge the relationship between independent artists and their future customers.”

NihiloArtMarket.com

OCTOBER 14TH

2023 VinFast IRONMAN World Championship COURTYARD BY MARRIOTT, KING KAMEHAMEHA’S KONA BEACH HOTEL | 6:00 AM

In 2023 the Big Island of Hawai’i will host the very best female professional and age group triathletes from around the world. Their 140.6-mile journey will take athletes through the clear waters of Kailua Bay, along the wind-swept coast, and through the barren lava fields, providing a unique setting for the ultimate test of strength, grit and heart. IronMan.com

STONE SOLUTIONS

Our brand new Kona showroom has a vast array of in-stock quartz, granite, quartzite and other stone countertops. Stop by to upgrade your next project with luxury materials!

Bring in this ad to receive 10% off your purchase for a maximum discount of $500.

Monday-Friday 8 a.m.-4 p.m.

73-4157 Hulikoa Dr Kailua Kona, Hawaii 96740 808-327-4200 | www.hawaii-stone.com

Kona Coffee is Life

For almost two centuries, Kona’s volcanic soil has nurtured a legacy of coffee excellence. Each sip is a tribute to the generations who’ve cultivated, harvested, and shared their coffee traditions. Join us in honoring this rich heritage at the Kona Coffee Cultural Festival happening November 3 through 12

Explore event details and plan your unforgettable journey through centuries of tradition and flavor.

Your adventure begins at KonaCoffeeFestival.com

HAWAII’S OLDEST FOOD FESTIVAL

EVENTS CONTINUED

OCTOBER 14TH

Volcano Art Center’s Forest Fair

VOLCANO ART CENTER’S

NIAULANI CAMPUS | 10:00 AM

The Forest Fair is a day-long celebration of Hawai’i’s healthy native forest. The festival includes displays, vendors, free forest tours, and native plant and book sales. The free event provides information and product giveaways making a fun, engaging event for guests to celebrate Hawai’i’s natural resources.  VolcanoArtCenter.org

OCTOBER 28TH

16th Annual Run for the Dry Forest

PU’UWA’AWA’A | 6:30 AM

The Run for the Dry Forest is a 10K run, 5K run/walk, and 1/4-mile keiki run. Pu‘uwa‘awa‘a is home to several species of endangered birds and many endangered plants, some of which are found nowhere else in the world. Proceeds from the race events contribute to the conservation of these species. Registration is required. AkakaForests.org/events

OCTOBER 29TH

26th Annual Hawaiian Slack Key Guitar Festival

OUTRIGGER KONA RESORT & SPA | 1:00 PM

Enjoy an afternoon of slack key genre performing, an indigenous guitar art form that originated on Hawai’i island in 1832. Among the performers are Ledward Kaapana, Sonny Lim, Stephen Inglis, Bobby Moderow, and many others. Enjoy the food trucks in addition to the creative island crafters. Don’t miss this opportunity to experience the real culture of Hawai’i.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/KonaCoast

Hawaii Coffee Association 2023 Roasting Grand Champion

Purveyors and roasters of modern Hawaiian coffee. Experience the award-winning flavors and follow us as we embark on a journey to elevate Hawaiian coffee. @whitenenecoffee whitenenecoffee.com