SHARE. It’s what comes to mind this time of year, and it’s the theme we held in creating this issue.
In Hawai‘i, local culture is a blend of Japanese, Chinese, Filipino, Portuguese, German and more. Bound together by our host Hawaiian culture we become a community that is especially unique. Here, we share our food traditions and cultures with friends who begin to feel like ‘ohana (family).
Revisiting the Japanese tradition of preparing a New Year’s feast to be shared with friends and family, (Osechi Ryori: The Greatest Gift), brought back warm childhood memories of my mother doing the same. For me ever since, food and family have always gone together.
I hope your heart is touched, as mine was, by reading about the Thanksgiving tradition at Honoka‘a High School (A Lesson In Thanksgiving). These kids can teach us a thing or two about sharing.
Spending time in the kitchen with our ‘ohana is an important tradition that happens year ‘round. Preparing a meal together is one way busy families reconnect. Local TV personalities Guy Hagi and Kim Gennaula share their story in the premiere of our new column, “Keiki in the Kitchen.”
I am happy to welcome other new additions to our magazine. Sara Smith has joined our staff as managing editor. Curious and hungry, she is sharing her knowledge freely to help us grow. Editorially, look for another new feature, “DIY,” a practical kitchen how-to. (We love getting hands-on in the kitchen!)
Enjoy the issue and please shop locally with the businesses that support Edible Hawaiian Islands. You’ll find them on the pages of this magazine. Each has something to offer that will make the perfect gift or add something special to your table.
And may I share our favorite gift suggestion? Perfect for the holidays or a thank-you is a gift subscription to Edible Hawaiian Islands. It’s a delicious way to give all year long.