Take a close look. Do you see anything different with our 2015 spring cover?
When you see what’s changed please tell us in the comment section below. We will GIFT a complimentary 1 year print subscription to the first person who notices what’s different!
The theme of the spring issue and one of our favorite subjects, GROW. To see things grow, emerge, mature and to experience all phases of growth is satisfying.
Our cover is a spring salad created by chef Noah Hester of The Blue Dragon Restaurant on Hawai’i Island. We asked chef Noah to create a 100% locally sourced salad course for an edible Event – a dinner to support post-production expenses for the full-length documentary, I Am Haloa. To take it a step further chef Noah worked with his father, Ron Hester to turn a fallen mango tree on the farm into serving bowls for the salad. The cover photograph reminds us of spring, new growth and that all things are possible.
A special mahalo to the photographer, Anna Pacheco.
If you are a faithful reader of our blog posting Behind the Cover you know that we support our mission statement with each cover selection:
“The mission of edible Hawaiian Islands is to “talk story”: a local term meaning to verbally share stories between visitors, friends and ‘ohana. We intend to share the stories of people who are growing, farming, ranching, fishing, and cooking our food. Our stories will be told through stunning photography, beautiful art and well-written stories that inspire the reader and uplift an entire community.”
The decision to choose the fall issue cover was complex. We felt this image supported our feature story, The Hunter, The Chef. It also follows our theme of SHARE for this issue.
We invite you to feel free to comment. Share with us your thoughts about our cover here.
We usually have a few guidelines for selecting the cover of each issue. It should be edible and it should reflect Hawaii. We also like to have it reflect the theme of the issue and for summer 2014 it’s COOK.
Well, it seems like we were successful with all three, weren’t we?
The cover for all you photo geeks out there was shot with an iphone 5 in the late afternoon with no other bells or whistles. It was a bbq in the front yard. We were riffing off the refrigerator, as our chef friend Jana McMahon describes it and we had an overripe Maui Gold pineapple on the bottom shelf. We cut it in half and threw it on the coals. First facedown in the grill then removed the grill and set it in the coals.
The pineapple started singing, literally. It was probably the cold pineapple on the super hot coals it started making these sweet sounds. So get out there and cook something this summer. Nothing fancy or complicated – just simply cook. I added a simple recipe to inspire you further.
Maui Gold Pineapple
4 Tablespoons Local Honey
2 Tablespoons Local Lemon or Lime Juice
Fresh Ground Black Pepper to Taste
Peel, Cut & Core Pineapple
In a small bowl, combine honey, lemon or lime, and black pepper. Brush the glaze onto each slice of pineapple, coating completely.
Preheat BBQ grill. Oil the grill rack. Place pineapple wedges on the grill and cook for about 3-4 minutes on each side until the pineapple becomes fragrant. NOTE: Don’t overcook the pineapple spear. Watch carefully or they will burn.
Remove from the grill and brush with any additional glaze one more time. Serve and enjoy!
Note: The grilled pineapple can be kept at room temperature for up to 8 hours. Re-warm before serving.
We take selecting the cover of each issue to heart. We like the cover to be edible in some way and to reflect Hawai’i.
Many times the cover is obvious, meaning as we are putting the magazine together the cover image emerges and it’s just completely obvious. Not a word needs to be spoken – it’s like a secret language that we all know and we give each other that look and a head nod.
Other times we struggle. We can’t find that perfect image. Sometimes we have several images to choose from and we haggle. Each of us getting louder as we pitch our reasons why our selection is the best choice.
Sometimes we allow others to have their say and acquiesce to another. And that’s what happened with our Spring 2014 cover. The sunflower photograph was taken by Kirk Michael Surry of www.growsomegood.org, A Maui based non-profit that is really creating positive change in the community through public school gardens.
The image slowly grew on me. And the more I looked at the bight yellow color and abstract quality the more I fell in love with the image. But it took me quite a while to get to a place of letting go.
Mainly the lesson for me was that I’m not always right but if I allow room for others to share their opinion and create a creative place that it always works out.
Search edible Hawaiian Islands Magazine
Sign up to receive updates - you'll know when we've added fresh stories!
edible Hawaiian Islands P.O. Box 849 Wailuku, HI 96793