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My family and I stand steps from the ocean, just south of Kona’s airport. Salt is everywhere—we smell it in the air, even taste it, and soon we’ll soak our feet in the briny water. We are on a tour…
My first bite of the Kona kampachi crudo bursts with bright citrus, delicate herbaceous notes, and a punch of spice, balanced by the silky richness of avocado purée. Slow-dripped tomato water serves as an homage to Taylor Ponte’s childhood in…
*This article was originally published on Aug. 29, 2018. You can get a Hawaiian food plate lunch almost anywhere in the Islands, with nearly all of the required fixins (kālua pig, laulau, lomi salmon, etc.). But if we were…
There’s a local saying (at least on the Valley Isle): “Maui nō ka ʻoi,” essentially meaning “Maui is the best.” Of course, I agree—but I’m biased. I’m fortunate to have been born and raised on the island famous for its…
