Field Notes from Hawai‘i
Help restore balance to Hawai‘i’s ecosystems by eating invasive species. From axis deer and wild pigs to kiawe flour and ta‘ape, many destructive plants and animals…
Ready to turn your bananas into something extraordinary? The 2026 Banana Festival Cook-Off wants your most creative dishes—whether pupu, savory, dessert, drink, or even…
Slow Money Hawaii is creating a powerful new way for our community to support regenerative farmers and food entrepreneurs. By connecting caring lenders with island growers…
Stuck between missing the farmers market and not wanting to shop online? Farm Link Hawaiʻi now offers a convenient solution with Hōʻiliʻili Market & Deli — a…
Looking for honest, flavorful, and truly local lunches on O’ahu? Tucked inside Kōkua Kalihi Valley’s health center, Roots Café serves fresh meals made with ingredients…
Looking to eat more local, ʻono, and pono food while strengthening food security in the islands and cutting reliance on imports? The Breadfruit Institute, based at the…
Explore the rich world of Native Hawaiian cuisine through the eyes of acclaimed chef Sean Sherman’s NATIFS Indigenous Food Lab. The Lab's 2025 visit produced beautiful…
From a three-year-old orphan tending bananas in Uganda to crafting wellness elixirs in Hawai‘i, Henry Kisitu's journey embodies resilience and cultural pride. Discover how…
Join us in celebrating the 2025 Banana Festival Cook-Off, where 16 creative dishes competed for top honors! From vegan banana peel “meatballs” to a decadent Banana…
Craving that true salty-nutty punch in your poke? Inamona, the kukui nut gem among canoe plants, is your secret weapon. But with traditions fading, sourcing it matters…
Craving sustainable, island-grown meat? O‘ahu offers a variety of retailers sourcing beef, pork, venison, and more from local farms. Support eco-conscious farmers who…
Join Slow Food O‘ahu for our wild pig butchering class led by expert hunter Doug Young. Limited to just eight participants, this intimate 2-hour workshop is a hands-on…
Craving fresh, sustainable fish on O‘ahu? Our guide highlights top local markets offering ‘ono and pono seafood, supporting local fishermen and eco-friendly fisheries…
Discover how He‘eia NERR is reviving traditional ahupua‘a practices, blending Native Hawaiian wisdom with modern science to restore food security and cultural heritage…
Discover how GoFarm Hawai‘i is revolutionizing food security by training aspiring farmers. From hands-on farming to business skills, their programs empower diverse…
Ho‘okua‘āina transforms Maunawili Valley into a vibrant hub of kalo farming, cultural preservation, and community connection. Producing 30,000 pounds of kalo annually…
Discover the Pacific Gateway Center (PGC), a Honolulu nonprofit empowering O‘ahu’s family farmers to grow fresh Southeast Asian produce. From immigration support to…
Discover how Kōkua Hawai‘i Foundation’s ʻĀINA Farm Stand and Kōkua General Store in Hale‘iwa are fostering community, sustainability, and local agriculture.
Discover Touch A Heart, a hidden gem in Honolulu transforming lives through food. Learn how this nonprofit empowers individuals through job training and internships in a…
Buy local to support Hawaiian coffee; it's culturally and economically vital. Understand the true meaning of 'Hawaiian blends' and why knowing your producer matters.
Dive into the world of ta‘ape, an invasive yet delectable fish in Hawai‘i. Learn how consuming this 'ono (delicious) species can combat ecological imbalance, support…
Craving fresh, local produce without the farmers market hassle? Join a CSA on O‘ahu! Support local farmers, enjoy weekly shares of in-season crops, and help reduce…
Discover the rich culinary heritage of Hawaii with our guide on where to find kalo (taro) and ‘ulu (breadfruit), two versatile canoe plants brought by Polynesian…
The Coconut Rhinoceros Beetle (CRB) poses a significant threat to Hawai‘i's agricultural sector and cultural landscape, having spread across O‘ahu since its detection in…
Ever thought bananas could burger? Think again! Mari Wills, a culinary wizard and registered dietitian, has masterfully transformed the humble banana into a savory sensation…
Gabe Sachter-Smith, a dedicated banana enthusiast, has identified over 500 banana varieties worldwide, driven by a quest sparked in his youth. From his farm in Hawaii to…
Explore Chef Gida Snyder's journey to embodying Slow Food values in her culinary business, Slow Island Food & Beverage Co., focusing on local, sustainable, and communal…
The discovery of little red fire ants (LRFA) in Hawai‘i neighborhoods has prompted proactive community action due to limited state resources. LRFA, notorious for painful…
Join the movement to combat food waste and support your community by connecting with local organizations like Kōkua Tree and Aloha Harvest. These dedicated groups turn your…
Wild pigs in Hawaii have evolved from small Polynesian-introduced animals to larger European-interbred feral pigs. These pigs were once domesticated but became destructive…
The University of Gastronomic Sciences in Italy, founded by Slow Food International, offers programs in sustainable food innovation and gastronomy. A recent graduate, Makana…
