Hawaiian Food

Oceanic - Around Town Hawaii - Leisure - Reviews - Hawaii Diner by Gail Jennings - Three Fun Food-Related Things to Do in Honolulu || Webmail || Member Services || Downloads || Calendar || Search || Contact Us || Oceanic.com || Sign up for Cable Modem Service HERE! Three Fun Food-Related Things to Do in Honolulu by Gail Jennings Comment on this Column! This month I decided to do something different for the column and I have to say that the research I did for this article was by far the most delicious, entertaining and enjoyable that I've ever done! The premise of the article was to find fun food-related activities in a variety of price ranges. The only criteria for the activities was that all of them be something local residents would enjoy and that they be food-focused. Here in Hawaii we are blessed with such a variety of food and restaurants, but sometimes we get in a rut. I can guarantee that any of these activities will help to shake off the "there's nothing to do blues" that we all get sometimes. Cheaper than a trip to Vegas, too! So, without further ado we will set forth on some genuine culinary adventures beginning with Hawaii Food Tours' Hole-in-the-Wall Tour, then we will play gourmet chef for a day via a GourmetCookingHawaii.com class, and last, but certainly not least, we will make our own wine at Wine The Experience. Come along and enjoy the ride! HAWAII FOOD TOURS - The Hole-in-the-Wall Tour Founded by long-time restaurant critic, Matthew Gray, Hawaii Food Tours is the ultimate, affordable way to spoil yourself, friends and family for a day or an evening. I tagged along on the Hole-in-the-Wall tour and it was more fun than you can imagine - it's like playing tourist for a day but better. It will broaden your palate and your horizons for only $59. I can see this tour being really fun for couples, people with friends and family visiting from off-island or just about anyone who wants to get a new perspective on food and restaurants. You'll visit a minimum of four different eateries and never have to worry about driving or finding parking - you just get to relax and enjoy. We were picked up at the tour bus stop at the Ala Moana Hotel around 10am. (You can park at the Ala Moana Center, walk across the footbridge to the Ala Moana Hotel and make your way to Mahukona Street, which separates the hotel from the shopping center parking area - very easy.) Matthew himself greeted us and his partner, Keira, loaded us into the van and we were off to our first stop. Along the way, the entire van chatted about food and peppered Matthew with questions about what it was like being a real food critic and food in Hawaii. Matthew has a great sense of humor and he and Keira set a really friendly tone which got all of us, who were strangers, laughing and talking with each other. Fabulous Food Blogs - A Treat for Every Taste Food to Remember in 2005 Changes in Chinatown - Not Just Pho and Dim Sum Anymore Burger Wars Summer 2005 - Seeking Great Cheeseburgers Highway Inn and Hapa Grill - Daughters Take the Long Way Home Mr. Ojisan - New Chef Energizes Popular Japanese Restaurant Southern Food & BBQ Lovers from Kailua to Wahiawa Have Reason to Rejoice Some New and Some Not So New Great Places to Eat Three Fun Food-Related Things to Do in Honolulu Mitch's Sushi Bar - Fresh is Best El Charro - Mexican Standards & Chef Specialties Make for Delicious Dining Jimmy's Lakeside Bakery Cafe - A Food Lover's Dream at Everyday Prices Chef Mavro - Enjoy a Culinary Journey Christmas Cookie Baking Party - A Great Way to Celebrate the Season! [ Home ] email Gail Visit Gail's Homepage Comment on this Column! All Health Columnists All Other Columnists Be A Columnist! Are you an expert in your own field? Do you know somebody who is? Fill out our online form and tell us about it. We'll select and consider those who fit the bill! Our first stop was Sugoi Bento where we feasted on a special mini-bento of their Spicy Garlic Chicken (yum!), Beef Teriyaki and Hapa Rice (two parts white, one part brown). What a great place this is and one I didn't know about, but now that I do, I'll definitely be back there for some more of that chicken and other offerings. Summer Rolls Our second stop was at Pho Nam where again we were treated to a special plate of food which featured Green Papaya Salad, Spring Rolls and Stir-fry Noodles with Veggies. Matthew took the time to introduce the various ingredients, sauces and seasonings so that those unfamiliar with them would have a better understanding of Vietnamese and Southeast Asian cuisines. We were off again, feeling full but ready to keep going. Our next stop at Zaffron was the most exciting to me because I have a particular fondness for Indian food. The first thing Matthew did was bring each of us a steaming cup of their specially blended Spiced Chai which really hit the spot. Then we were able to fill our styrofoam trays (so convenient for the leftovers - you don't have to ask for a take away box) from the buffet. By the time we returned, baskets of hot Naan bread were waiting and we dove in with gusto. Preparation of naan bread The best part about this stop was the great relationship Matthew has with Zaffron owner, Farad Khan, which meant that we got to see the Naan bread being made and ask Mr. Khan questions about the restaurant and the food. We learned that all of Zaffron's vegetarian dishes are strictly vegan, which is a big plus to those who follow such a regime, and the Khan family is ethnically Indian but from Fiji, which accounts for the Fijian flag and other Fijian memorabilia. Mr. Khan should be designated as the Fiji ambassador of tourism here in Hawaii - he is truly proud of his homeland. Demonstrating the flexible nature of this great tour, one of our party wished to stroll through Chinatown and purchase some items, and since none of the rest of us objected, we set out on a walking side trip. With the shopping completed and everyone ready for the next stop, there was Keira with the van and we piled in to find little bags for each of us with Manapua and Pork Hash from Char Hung Sut ! A nice little bonus which was of special interest to the off-island visitors. Leonard's legendary malasadas Our final stop of the day was Leonard's Bakery for a taste of their legendary Malasadas. The final stop on the Hole-in-the-Wall tour varies depending on the day of the week with it being either Leonard's for the aforementioned Malasadas or Liliha Bakery for their equally famed Coco Puffs. Leonard's was a great stop with everyone crowding around the glass cases to see the various offerings and taking pictures of the Guava Cake and other confections which we sometimes forget are quite unique to Hawaii. We enjoyed the freshly cooked Malasadas, too! All in all, this was such good fun and really enjoyable. I can't guarantee that you'll visit the same restaurants we did but I can guarantee that wherever you go it will be tasty and Matthew will ensure that you have a wonderful and informative time. Hawaii Food Tours also offers a Hawaiian Feast in Paradise ($99) which is, as you might expect, a luau with all of the attendant food and entertainment. The final offering is the Gourmet Trilogy Food & Wine ($149) which will take you to three of Honolulu's best fine-dining restaurants for appetizers, entree and dessert all paired with wine. Matthew says that the Gourmet Trilogy is perfect for food and wine lovers who are adventurous and passionate about their dining. Can't decide what to get that special couple for an anniversary gift? Send them on the Gourmet Trilogy Food & Wine Tour - they'll thank you and it will be an experience they will long remember. Hawaii Food Tours Telephone: 926-FOOD (3663) Toll Free: 1-800-715-2468 Email: mgray@hawaiifoodtours.com Website: Hawaii Food Tours GOURMETCOOKINGHAWAII.COM - A Truly Unique Food & Wine Experience Early on a Saturday morning, I was buzzing down the H-1 to get to The Bistro at Century Center before 9am. You might ask what was I doing heading to a restaurant that wasn't even going to open for several hours when I could be at home in jammies with a hot cup of coffee? Well, I had not lost my mind, nor was I unhappy to be out and about early on the weekend. I was going to a Gourmet Cooking Class offered by GourmetCookingHawaii.com which was being taught by one of my favorite chefs, Rodney Uyehara of The Bistro at Century Center. I had always wanted to attend one of GourmetCookingHawaii.com's classes but making the time was a challenge. I finally resolved that I simply had to do it, checked the schedule and when I discovered Chef Rodney was teaching the next class, I made the call. My call was returned by Kathleen Hurtubise, the creative force behind GourmetCookingHawaii.com and, as I learned, a great producer of a wonderful concept which has become a must-do for lovers of food and cooking. Salmon prep There is something magical about being in a restaurant "after hours," as it were, seeing the raw ingredients come together into a gourmet dish at the hands of a skilled chef. You feel like you are learning secrets, and in a sense you are, as you get the rare opportunity to ask and hear questions answered by a culinary professional in a relaxed and friendly environment. There were 14 of us in the class and at least a couple of them have attended every single class offered since GourmetCookingHawaii.com launched in 2003. The attendees covered all the ethnic bases, and both genders were represented. Kathleen herself said that her husband, Kevin Lin, had never cooked until he started helping her run the classes. He is now an avid cook and budding gourmand. And, for any men who haven't thought about cooking as a hobby, trust me when I say that there is nothing quite as attractive as a man who cooks... now that's hot! The menu for the day was Salmon Tartare accompanied by Timbach Pinot Gris 2001; Stuffed Breast of Capon ( see the recipe here ) accompanied by E. Euigal Cotes du Rhone 2001 and Banana Flambe accompanied by Bonny Doon Muscat Vin de Glaciere 2003. Executive Chef Rodney Uyehara was ably assisted by his sous chef and various class members. Want a bit of instruction in knife technique? Volunteer to help with the prep and pick up some hands-on pointers. The wine service and discussion was led by Kim Karalovich from The Wine Stop , and her knowledge and approachable attitude towards wine was integral to making this a complete food and wine experience. Mushrooms galore (hedgehog, inoki, shimeji, morel and dried porcinis, etc.) for the capon sauce We learned many things including where to find frozen veal demi glace ( Y. Hata ) for the sauce and caul fat*, (Chinatown) which was used to secure the capons before cooking. And, if you don't have the time or inclination to get those ingredients, there are acceptable substitutes. Then we were given an in-depth look at the ingredients to be used. I was most interested in the variety of mushrooms used in the sauce for the capon - they had hedgehog, inoki, shimeji, morel and dried porcinis among others. Flamb! All of the food was delicious but the flambed dessert of Bananas Foster was a spectacular finale. I'm so glad these retro-style desserts are enjoying a resurgence in popularity. We all loved watching the flames dance over the pan as the liquor cooked off and the sugars started to caramelize into a luscious rum sauce for the bananas and vanilla ice cream. It was really good. The best part, of course, is eating the delicious food and enjoying the wine pairings. At $95 a class, this is an excellent value which reaps a great food and wine experience taught by any one of a number of Honolulu's best chefs with wine pairings and explanations from The Wine Stop. You also receive a fabulous goodie bag stuffed with all manner of valuable and useful items. Your gift bag will have items specific to your class and the dishes from a variety of sources including Kaiulani Spices (this stuff is so good!) and Compleat Kitchen amongst others. GourmetCookingHawaii.com can also organize a special class for your group or business and the classes are increasingly popular for business groups. Gift certificates are available and would make a perfectly thoughtful gift for the food lover in your life. *The membrane from the lining of a pig's stomach commonly used to secure stuffed or rolled meat dishes. GourmetCookingHawaii.com Telephone: 735-7788 Email: info@gourmetcookinghawaii.com Website: GourmetCookingHawaii.com WINE THE EXPERIENCE - What an Experience it is, Too! If it weren't for my intrepid better half, I wouldn't have learned about this great shop located on Kapahulu Avenue in Kilohana Square. Since we have a single vehicle, we often car pool to our various appointments and take turns hanging out while the other works. It was this sometimes inconvenient circumstance which led to one of the great discoveries of the year. While I was in a meeting, he was wandering around the shops at Kilohana Square and immediately gravitated to a cool looking shop with lots of wine bottles, and an intriguing name, Wine The Experience. As I headed back to the car, he was eagerly waving at me to come and see what he'd found. And what he'd found is something that will make any wine lover, party planner, corporate entity or just regular folks who enjoy wine very happy. According to Shannon Ball, wine maker and the person in charge of running the day-to-day operations of the business, making wine at home has been around since the days of prohibition, when enterprising vendors came up with the idea of mailing grape juice along with some yeast to customers with instructions not to combine the two or an alcoholic product would result. More recently, the phenomena of wine making as a hobby took hold in North America with Canada really starting the trend about 20 years ago. He said there are about 50 wine making businesses of this basic type in the United States right now, but they have taken the concept a step further by introducing service and style into the operation. What that means is that Wine The Experience is a stylish, user-friendly place with a great atmosphere patterned in part after the wine tasting rooms at wineries which Shannon visited while doing research for the business. The entire process costs between $275 to $300 depending upon the wine you choose to make and the result will be 29 to 30 bottles of your own private label wine. That comes out to less than $10 a bottle on the low end and just over $10 at the high end - and they provide the bottles, labels (more about this later), corks and foil - basically everything you need to create your own bottles of wine. We decided to give it a go, so the first step was to schedule a wine tasting to select the wine we wanted to bottle. We set a date, then called our friends, the Schultzs, and asked them to join us for the tasting. On the appointed day we arrived and Shannon and his father John greeted us with genuine enthusiasm. It is easy to see that this business is a labor of love for the Ball family and that they care very much about what they do and making their customers happy. I learned from Shannon that he and his father did most of the build-out in the facility from the floors (perfect for dancing!) to the painting. They had set up a nice spread of various cheeses and crackers to accompany the wines which made for a nicely festive mood. We were each given a special note card to use for jotting down our impressions of the various wines we would try. After perusing the list of available wines and some discussion, it was decided that, given the time of year and the type of cooking we do during the summer months, we would focus on finding a white wine. We started out with the usual suspects like Chardonnay, Reisling, Sauvignon Blanc and Pinot Gris then we tried an Australian Murray River Reserve which blended Colombard, Sauvignon Blanc and Muscat. We also tried an interesting Italian Verdicchio which came in second on our list of possibilities. We finally settled on a Viognier because we found it the most pleasing overall. Barrel of yeast Once our decision was made, Shannon went into the winemaking area and returned a short time later with a "barrel" filled with grape juice and a packet of yeast. We ceremoniously sprinkled the yeast over the juice and then it was returned to the climate controlled warehouse to ferment for two months. We got to take a peek at some of the wines fermenting and noted quite a few barrels for wedding receptions - what a great way to commemorate a special occasion. While we're waiting for our wine to finish we are busy designing our very own labels. At Wine the Experience we saw labels featuring peoples' pets, commemorative ones for weddings, birthdays and anniversaries, labels to promote events such as the Hawaii Film Festival and lots of others that just reflected the unique personalities of the people behind the wine. A particularly notable group of labels was for the Tangueros which is a local group of tango enthusiasts. When it's time to bottle our wine we have the option of not only bottling the wine but holding a party at the same time. For each barrel of wine bottled you can bring along 12 people, so two barrels allows 24 people and so on and so forth with a maximum of 48. If we choose to have a party, we can bring our own food or Shannon will help us find a caterer and make the arrangements. Personally, I think music and dancing is in order along with some really tasty food. Look for the final installment of this wine saga at HawaiiDiner.com sometime in June! Wine The Experience 1016 Kapahulu Avenue Kilohana Square, Ste. 106 Honolulu Monday - Saturday 11am to 9pm Tel: 738-0738 Email: info@winetheexperience.com Website: Wine The Experience The views and information contained are notprovided or endorsed by Oceanic, Time Warner Cable of Hawaii or any affiliate of thisInternet service. The content provided is for general information andentertainment purposes only. Please seek professional advice before acting on any information contained in this web site. Any unauthorized reproduction is prohibited. Visitor Feedback: Fill out the form below to post your feedback for this column. Messages entered here will be attached to the bottom of this column. If you would like to correspond directly to the columnist(s), please use the email option in the Interact menu above. ! Click here to report any obscene or inappropriate posts. We reserve the right to edit/delete any post submitted below. Name: Your Feedback/Comments: Name: kimo sutton Remote Name: 204.210.108.99 Date: Tuesday, May 03, 2005 Time: 10:17 AM Feedback Have you done an article on the largest vegetarian organization in the US (Local)? It is 0ver1,500 stong with lots of discounts, at restaurant, markets, etc... I have been a member for over ten years and the Hawaii Vegetarian Society has speakers and resources for a healthy lifestyle. Check recipes with Dr. Shintani, try the vegetrian dim sum and lunch dishes at the Chinese Cultural center's Legends Vegetarian, the best I have ever tried any where.Take out at Well Bento a goumet chef, or a lunch at Celestrialrial Natural foods little diner, a realnhole in the wall in Haleiwa. Name: tm Remote Name: 69.75.100.193 Date: Tuesday, May 03, 2005 Time: 02:41 PM Feedback Including Leonard's and Liliha Bakery on a hole-in-the-wall tour is a bit of a stretch in my opinion. I'm not saying that those two places aren't totally ono, but surely the tour operators could find more obscure places that actually ARE holes-in-the-wall. Honestly, who hasn't heard of Leonard's or Liliha Bakery? Unless it offers more than a "take-a-ticket-stand-in-line-order-your-pastries" experience, it doesn't seem like it's worth it for local residents. Name: Julie Rosner Remote Name: 66.91.13.93 Date: Tuesday, May 03, 2005 Time: 04:01 PM Feedback What a great article and fun ideas on what to do! I wanted to fly to Honolulu and do all three. Are there any similar businesses on the Big Island? Name: Local Chef Remote Name: 66.8.197.18 Date: Thursday, May 05, 2005 Time: 05:06 PM Feedback I have been on two of the Hawaii Food Tours so far (the Hole in the Wall Tour, and the Hawaiian Feast in Paradise Tour) and I think this company has a winning formula. Matthew Gray and his assistant Keira are warm and funny and fascinating. They told me that the tours were originally designed for tourists, but that a lot of local residents are coming on too. I'm going to get their gift certificates for all my friends and family. *Highly recommended* Name: Bobby Remote Name: 69.75.103.149 Date: Friday, May 06, 2005 Time: 04:16 PM Feedback I agree with TM. I love those places too. But may I offer JJ's French Pastry on Waialae? It's small and the pastry is soooooooo incredible! Name: Gail Remote Name: 66.91.25.226 Date: Saturday, May 07, 2005 Time: 07:28 AM Feedback Thanks for all of the great feedback. To Kimo: Thanks for the vegetarian suggestion. I am aware of HVS and its mission. Send me an email and we can discuss a possible article. To TM & Bobby: Addressing the question of whether or not Leonard's or Liliha should be included in the tour, I believe the tours were originally designed for visitors and local participation happened almost by happy accident. I also think it's possible that many people, myself included, don't live or work near either Leonard's or Liliha and rarely, if ever, enjoy their products. Their inclusion does not bother me at all. Another point is that the restaurant/eatery needs to be able and willing to accomodate groups frequently and not always on an exact schedule - while JJ French Pastry is amazing, it might be difficult for them to manage the influx without annoying regular patrons. To Julie: To the best of my knowledge there are no similar businesses on the Big Island. Plan a getaway and come over to Oahu and enjoy! Name: winefan Remote Name: 66.8.156.112 Date: Monday, May 09, 2005 Time: 08:54 AM Feedback Please note that you spelled two of the wine names wrongly: it's Trimbach not Timbach, and Guigal not Euigal.This whole article reads like a paid-for plug for the merchants concerned, which makes it hard to take the reviews seriously. Name: Gail Remote Name: 66.91.25.226 Date: Monday, May 09, 2005 Time: 01:02 PM Feedback Dear Winefan,The spelling errors are my own and unfortunately they are not easy to correct once the article is posted here. While I am also a wine fan, I am not an expert nor do I pretend to be. Fortunately, one doesn't need to be an expert to enjoy wine. I am mildly offended that you presume the businesses I wrote about paid for the article but not terribly. It's entirely possible that I am more easily pleased than some. For the record, I got paid the same amount for writing the article that you did for expressing your opinion. Cheers, Gail Name: Sugoi's Number One Fan Remote Name: 24.94.68.150 Date: Monday, May 09, 2005 Time: 09:32 PM Feedback I enjoyed reading the article, as it provided me with fun activities to do! I think that the food tours are a great idea for both tourists and kamaaina.As for Sugoi Bento and Catering, I have to admit that I am addicted to their bentos and plate lunches!! They simply are the best out there. Anyone who has not eaten at Sugoi must go!! Their garlic chicken is the best! Name: S&B Remote Name: 66.91.141.158 Date: Tuesday, May 10, 2005 Time: 07:27 AM Feedback The food tour is a great idea. Of the restaurants featured we are familiar with Sugoi and Leonards. Leonards malasadas are always the perfect dessert, especially when they are hot and fresh. Our favorite at Sugoi bento is their mochiko and garlic chicken bentos. They give a generous amount of food and fantastic service. Name: debbiebullman Remote Name: 24.165.58.5 Date: Tuesday, May 10, 2005 Time: 06:19 PM Feedback This was a great article. My favorite by far was on sugoi resturant. They have great food but most of all the service is just cream of the crop. I encourage everyone to enjoy the sugoi experience. Name: Taco Queen Remote Name: 128.171.138.117 Date: Wednesday, May 11, 2005 Time: 01:19 PM Feedback The food tour is such a great idea! Of the restaurants featured, Sugoi's tops my list! I've used them to cater a large event for the UH Law School and everyone couldn't get enough of the food! The service was fantastic and the garlic chicken ... oh so good! Sugoi's is a must! Name: kelly calistro Remote Name: 66.91.66.167 Date: Wednesday, May 11, 2005 Time: 09:51 PM Feedback we love eating sugoi's food!! the food is very tasty and of course the generous portions. good job zach!!!go menes.(coach kel) Name: Amy Laboy Remote Name: 205.188.117.66 Date: Friday, May 13, 2005 Time: 10:15 PM Feedback I love Sugoi! I have been enjoying their food for many years. I love their garlic chicken! They recently catered my son's first bithday party. Everyone raved about the food. I have recommended them to many people since the party. Name: CHANGG020 Remote Name: 66.8.201.36 Date: Saturday, May 14, 2005 Time: 05:26 PM Feedback I SAW UR ADS,AND IT WAS VERY HELPFUL FOR ME AND MY FRIENDS Name: k Remote Name: 66.8.215.216 Date: Monday, May 16, 2005 Time: 08:31 AM Feedback This article sounds like an advertisement for this tour...Couldn't you do this on your own and save some $$$$? Name: Gail Remote Name: 66.91.25.226 Date: Monday, May 16, 2005 Time: 04:08 PM Feedback Hi K, Of course you could do this on your own but the fun of the tour is the interaction with the other people in the group plus Matthew & Keira and getting to see the inside workings of a place like Zaffron. Don't discount the convenience of not having to drive or find parking either. The article is definitely pro-tour so, if you want to call that an advertisement, go ahead. Eat well and enjoy, Gail Name: Matthew Gray -Chief Food Guy at Hawaii Food Tours Remote Name: 66.8.197.18 Date: Monday, May 16, 2005 Time: 09:26 PM Feedback Aloha Friends,<P>It astounds me that there are so many negative posters out there. People like the one who calls him or herself "k" obviously doesn't "get it." Gail Jennings is doing you a service by highlighting businesses such as my <A HREF=" http://www.hawaiifoodtours.com ">Hawaii Food Tours</A>. Gail is not a critic; she is a writer who focuses on the positive elements of things around her. She is smart, delightful and always welcome in my world. <P><B>*Special note to "k"</B> -- Doing the tour by yourself to "save money" is not what we're about. However, it sounds as though you'd prefer to try and save a few bucks instead of getting out and experiencing a fun, informative, delicious, and social event. And that's okay with us; most people love what we're doing and will most likely return for more of what we offer.<P>To the rest of you open-minded people, I look forward to meeting & feeding you one day soon... Name: Glenn Remote Name: 66.8.241.109 Date: Thursday, May 19, 2005 Time: 04:26 PM Feedback Interesting article. I will mark your column on my 'check out' list. Name: stuffed duck Remote Name: 66.8.144.75 Date: Friday, May 20, 2005 Time: 04:25 PM Feedback this made me salivate, the tour will put on the pounds joyfully. too bad we can't smell over the web. next write more stories with the wine stop. the crew is very friendly and bring great discoveries to town. Name: trish Remote Name: 4.63.194.16 Date: Saturday, May 21, 2005 Time: 09:23 AM Feedback Loved your article! My husband & I were looking for fresh ideas to spice up our dates. Thank you for your inspirational reviews. Name: Ter Yaki Remote Name: 66.8.248.193 Date: Thursday, May 26, 2005 Time: 03:02 AM Feedback Gail, one of your best articles yet. Being from Oahu but now living in Hilo, this gives my husband and I another reason to fly home and drag my Mom across the island for the day, but this time eating our way through! Thank you so much... Name: Ter Yaki Remote Name: 66.8.248.193 Date: Thursday, May 26, 2005 Time: 03:02 AM Feedback Gail, one of your best articles yet. Being from Oahu but now living in Hilo, this gives my husband and I another reason to fly home and drag my Mom across the island for the day, but this time eating our way through! Thank you so much... Name: Merrie Monarch LR Remote Name: 70.93.45.58 Date: Friday, June 03, 2005 Time: 08:44 AM Feedback ALOHA Mahalo for writing about Wine the Experience. It seems to be an ingenious business and which I would like to use to put up some wine. Except for your excellent article I would have not known and suspect many others would not have known about it. I used to love Honolulu and Oahu 20-30 years ago but like the Big Island so much I only reluctantly go to Honolulu every several years. Wine the Experience might motivate me to go to Honolulu sooner. ALOHA || On Top || Reviews || Food || Health || 1998-2006 Oceanic Time Warner Cable [ Back to Around Town ] Web www.aroundhawaii.com Save money and shop online @ Shop.AroundHawaii.com today!

Hawaiian Recipes 8 recipes

Pies / Hawaiian | Recipe*zaar ADVERTISEMENT - Remove ads with Recipezaar Premium You are Here: Home > Pies > Hawaiian Get our free newsletter Eater's Digest : | Sign in Home Recipes My Stuff Community Tools Marketplace Help Search: All Recipes Only My Cookbook by Ingredient by Recipe ID # Kitchen Dictionary Member Names for advanced... Premium Members can now post recipes privately — start your own online cookbook Pies Hawaiian Recipes 8 recipes sorted by most recently posted highest rated photos fastest to make alphabetical Top 40 Pies Hawaiian Recipes | Recently Reviewed Pies Hawaiian Recipes | ( what is this? ) Search within this set: Filter results by category: ( What is this? ) You do not have JavaScript enabled so the category list below will not function properly. Please click "what is this?" above for more information. Remove all filters Course Breads Desserts Pies & Tarts Pies Crusts/Pastry Dough Cakes Fillings & Frostings Lunch/Snacks Main Ingredient Eggs/Dairy Cheese Eggs Fruit Nuts Coconut Tropical Bananas Pineapple Chocolate Cuisine North American United States Southern Western Californian Central American Caribbean Oceania Hawaiian Preparation Equipment Freezer Oven Refrigerator Stove Top Inexpensive Number of Servings Simple 5 or Less Ingredients Beginner Cook Time to Make Technique No Cook Occasion Dinner Party Gifts Holiday/Event Non-Religious Independence Day Valentines Day Wedding Religious Easter Seasonal Fall Spring Summer Winter Taste/Mood Comfort Food Romantic Sweet To Go... Potluck Picnic Dietary High in... High Calcium Kid Pleaser Vegetarian Low in... Low Protein Low Sodium Low Cholesterol Chocolate Haupia (Coconut) Pie by scrum-diddly-umchis! (2 reviews) I looked everywhere for this recipe and finally found it. My family loves it and it is so easy to make! #112524 Save to My Cookbook Hawaiian Delight Dessert by Poker This is a very Light dessert & is great for parties -- Great for thoses Big Barbacues ! Its kinda like a jell'o dessert -- THERE"S allways room for this ! #65054 Save to My Cookbook Macadamia Nut Cream Pie by 1Steve This recipe is per a board request for this Hawaiian treat. The recipe originates from a recipe from the Residential Services Division Organization: Hawaiian Electric Company #43532 Save to My Cookbook Hawaiian Pie by Rhonda O (3 reviews) My Brother sent me this recipe. He retired from the Navy and was stationed in Hawaii for 8 months. He loves to cook. Enjoy! #35505 Save to My Cookbook Frozen Hawaiian Pie by MizzNezz (1 reviews) So good on the hot summer days. Needs time in the freezer. #30498 Save to My Cookbook Taste of the Islands by MizzNezz #26903 Save to My Cookbook Caramel Pie by MizzNezz A cool and creamy, sweet and fluffy, fantastic dessert. #26716 Save to My Cookbook Creamy Pineapple Pie by MizzNezz (1 reviews) Yummy good! #25390 Save to My Cookbook Having Trouble? Try these... Search within these results for: Use the Category List on the left to narrow results. Post a Request for the Recipe and we'll help you find it. Ask a chef your question in our Cooking Q & A forum. ADVERTISEMENT Remove ads with Recipezaar Premium Your Ad Here ADVERTISEMENT - Remove ads with Recipezaar Premium Back to Top | E-mail this Page You are Here: Home > Pies > Hawaiian Your Account My Stuff My Cookbook My Shopping List Edit My Profile Premium Membership Logout Recipes Browse Categories Browse Cookbooks Search Request a Recipe Post Your Recipe Recipes A-Z Explore Community Forums Marketplace Site News A Random Recipe Recent Searches Help F.A.Q. Support Forum Cooking Q & A Forum Kitchen Dictionary Measurements Convertor Contact Us Fine Print Terms of Service Privacy Policy About Us Jobs Add Recipes to Your Site Advertise Here © 1999-2006 Recipezaar 10.0.0.2 Page generated in 0.20 seconds 0.01,0.19, Page generated in 0.04 seconds 0.00,0.01,0.03,0.00,

Hawaiian clothes that day,

THE HAWAIIAN ISLANDS-A UNIT OF STUDY THE HAWAIIAN ISLANDS - A UNIT OF STUDY SUBJECT: THE HAWAIIAN ISLANDS TOPIC: CULTURAL DESCRIPTION: AN ACTIVE RESEARCH PAPER ON THE HAWAIIAN ISLANDS THE HAWAIIAN ISLANDS - A UNIT OF STUDY LESSON ONE Students will be assigned to groups of four to five members. Each group will be given an island name. The groups will be responsible for researching their island (location, population, latitude/longitude, natural resources, business or trade, etc.). The teacher will provide a resource center from which students can utilize books, encyclopedias, newspaper clippings, and travel/tour guides to gather information for preparation of their reports. These reports will be presented to the class on the last day of the unit at a Luau. The teacher will explain that each student will keep a "Hawaiian Journal" and the folders will be distributed. The class will view a video tape which depicts the history of Hawaii including: its formation by volcanoes; the location of the islands in the Pacific Ocean; the different people who migrated to populate the islands; the chiefs(kings) and queens who ruled the islands; the customs and religions of the people; Captain James Cook's discovery of the islands; the settling of Hawaii and its colonization; the process and time line to make it the 50th state of the United States; and the present state of the island including industry, trade and the tourism business. Following the video, the teacher will ask questions about the video to determine the students' comprehension of the information. LESSON TWO The teacher will instruct the students on the layers of the earth, properties of volcanoes, and the formation of the Hawaiian Islands. For a class activity, each group will construct a volcano. The groups will work cooperatively to make play-dough, measuring the ingredients and adding food coloring to achieve a desired color for their volcano. After all groups have constructed their volcano, they will activate them using a recipe that will produce a lava flow. The students will draw a picture of their volcano and record their observations of the lava flow in their Hawaiian Journal. LESSON THREE The class will explore the people and culture of the Hawaiian Islands. They will follow a time line including: the history of the islands beginning with the first Polynesian settlers; the population of the islands; the discovery by Captain James Cook; the migration of settlers and missionaries from the U.S., Europe, China, Japan, Portugal, etc.; the process of Hawaii becoming the 50th state in the U.S. They will study the islands and the population on each island. They will compare the life of a typical family in Hawaii today with their own family and write the comparison in their journals. The class will explore customs such as the hula dance, luau and lei. They will begin to plan for a luau to be held the last day of the unit. They will plan the menu, dress and make leis for the occasion. Each group will be assigned a grocery list for the food. They will be given a budget to purchase the items on the grocery list. On the day before the luau, the class will take a field trip to the grocery store to purchase the items. They must stay within the budget for their list. Also at the grocery story, the students will list any items they find that may have come from Hawaii, other than those on their list. They will also begin to make the leis for the luau. LESSON FOUR The students will explore the natural resources of the Hawaiian Islands, wildlife, rainforests and national parks. They will view a video tape on rain forests and their importance to the ecosystem. Following the video, the class will discuss within their group the information in the tape. They will list the wildlife native to the islands, the plants, fish, etc.. The students will make tropical fish which are native to the Hawaiian Islands using construction paper, felt, pipecleaners, etc. and these will be displayed in the classroom. LESSON FIVE The class will have a guest speaker. Barbara Smith, who has visited the Hawaiian Islands three times will share her experiences and photos with the class. Afterward, the class will work within their groups to write an advertisement promoting the travel to the Hawaiian Islands. Their goal will be to highlight the aspects of Hawaii they would most enjoy and encourage other people to visit. The advertisements will be posted outside the room in the hall for the school to read. THE HAWAIIAN ISLANDS - A UNIT OF STUDY OVERVIEW The following five lesson plans reflect only a portion of an integrated unit developed to teach students about the Hawaiian Islands. This unit would be a great topic to study during the dreary winter months of January or February. It would span a two to three week period, dependent on the number of students in the class, the number of activities and centers utilized and the overall pace of the class. The teacher may determine the pace by student interest and response. For example, if the students wish to pursue the study of volcanoes and the earth to regions other than Hawaii, this unit could be expanded by a week to accommodate the extra material. The teacher should use discretion in evaluating the students desires and interests and develop the unit appropriately. The class will be divided into groups of four to five students each. These groups should be of mixed developmental levels, allowing the students to work cooperatively pooling their individual strengths and assisting one another. The activities in the unit will be varied to allow each student an opportunity to be successful and utilize their individual talents or skills. Each group will be given an island name and be responsible for researching their island (location, population, natural resources, volcanoes, business/trade, etc.). A report will be given to the class at the conclusion of the unit at a Luau, complete with native food, dress, leis and music. Throughout the unit the students will keep a "Hawaiian Journal." These will be color coded by group and each group will design a cover for their folders related to their particular island. At conclusion of the unit the journal will be graded for completeness. All work, research and information accumulated during the study will be contained in the journal. Each day, the teacher will assign vocabulary words pertaining to the information to be covered that day. The students will be responsible for working within their groups to define the words using resources provided or from the information they learn in class. The unit will include study on the topics listed below. However, the unit should not be limited to these only. The teacher may eliminate or add topics to make the unit more meaningful and interesting to the student. At conclusion of the unit, the students will have worked cooperatively in groups to complete research and projects. They will have gained ownership and understanding of the topics studied. They will represent their understanding through the written expression in their journals, completeness of the learning center activities, and in the oral reports they present at the class luau. TOPICS OF STUDY: - the formation of the islands by volcanoes - history of the Hawaiian Islands - the people, customs, religions - the natural resources, national parks, rain forests, and wildlife - the modernization of the islands and the history of Hawaii becoming a state - the role of Pearl Harbor in World War II - the tourism trade in Hawaii - the cost of living and life on the islands today LEARNING CENTERS INSTRUCTIONAL BOARD An instructional board will be in place the first day of studying the Hawaiian Islands. A sign up sheet will posted for students to write their names after completing all of the activities. It will include 6 activities. 1. Identify the layers of the earth. The students will identify the four layers of the earth on a laminated sheet osted below a felt construction of the earth. They will check their work with an answer key located in a pocket on the board. 2. Define the layers of the earth. The students will match the terms which identify the layers of the earth with their definition. The definitions will be posted on the board, and the students will attached with Velcro, the matching terms that are printed on laminated posterboard. They will check work with an answer key located in a pocket on the board. 3. Identify the parts of the volcano. A felt construction of a volcano will be posted on the board and the parts will be numbered. The students will attached with Velcro, the matching terms that are printed on laminated poster board. They will check their work with an answer key located in a pocket on the board. 4. Word scramble. Choose six (or more if desired) Hawaiian terms. Scramble the letters and post them on the board. Leave blanks for the students to unscramble the letters and spell the term correctly. Underneath the scrambled letters, post the correct spelling for the students to check their work. Example: O C N A O L V 5. Identify the islands. Post a laminated, scale map with the islands numbered 1-8. On a laminated sheet, the students will identify the islands by name. They may check their work with an answer key located in a pocket on the board. 6. Measure the distance between the islands. Using the same laminated, scale map, students will use a "bean stick" to calculate the distance between islands in beans. Next, they will use a scale mileage stick to calculate the distance in miles. They may check their work with an answer key located in a pocket on the board. Have the students expand this by comparing beans to miles or calculating how many beans equal a mile. SHOPPING CENTER TRIP The cost of living in Hawaii is much higher than it is in the contiguous United States because so many products much be shipped to the islands. The extra costs of shipping and handling, etc. are passed on to the consumer. For an activity center, assign a determined amount of money to the students ($1,000 for example). Provide a shopping list sheet with space to write a list of items they wish to purchase, the price of the item in Hawaii and the price of the item in the mainland. Provide various means of media from which the students may shop: catalogs, newspapers, sales flyers, toy cars with price tags, foods with price tags, dollhouse furniture with price tags, clothes with price tags, real estate listing, etc. The students will share their shopping list with the members of their group and include it in their Hawaiian Journal. HAWAIIAN PETROGLYPH Hawaiian Petroglyphs are found on the coastlines carved in stone and the lava fields. They are symbols and images that were used by the ancient Hawaiians for communication, protection, religious rites, etc. The majority of them represent men, women, children, animals, and spirits. For an activity center, have the students develop a system of petroglyphs and represent a sentence or phrase using the symbols. Provide different mediums for this activity: chalk and black paper construction paper, pipe cleaners, etc. RESEARCH CENTER Provide a table or designated area for resources. Have available books pertaining to the history of the Hawaiian Islands, volcanoes and the earth, travel guides, ictional and nonfictional literature, encyclopedias, maps, magazines, etc. The students will use this center to research their island for reporting to the class. VOCABULARY WORDS Each day the teacher will assign vocabulary words for the class to research define. Listed below is a list of words to be utilized. Hawaiian Islands volcano James Cook Liliuokalani Kamehameha Poylnesia lei luau poi Nihau Oahu Molokai Kahoolawe Hilo Kauai Maui Lanai hula pineapple coconut orchid Honolulu aloha Haleakala mantle core crust pipe vent lava magma Pearl Harbor LESSON PLAN FORM-DAY ONE TEACHER: Mark S. Smith DATE: Day One TIME: SUBJECT: Integrated Social Studies, Science, Math TOPIC: Hawaiian Islands GOALS/RATIONALE (cognitive-affective): The students will understand the facts and principles relating to the Hawaiian Islands and their history. The students will listen attentively while the teacher introduces the unit and presents a video tape. OBJECTIVES (behavioral, instructional, performance)/OUTCOMES: The students will explain and generalize the information presented in the video tape. The students will ask questions about the information presented in the film and participate in a class discussion. ADVANCE PREPARATION (materials needed): A video tape depicting the volcanic formation and history of the Hawaiian Islands, television, VCRTwo-pocket folders for the Hawaiian Journals, color-coded by groupA list of students for group assignments TRANSITION/MOTIVATION: The teacher will wear Hawaiian clothes that day, to incite interest in the students (a lei, hat, T-shirt, etc.). The instructional board will be in place and the teacher will draw the students' attention to it. The video tape will introduce the unit by providing an overview of the material the students will study throughout the unit. TEACHING/LEARNING ACTIVITIES: (designate (T)-teacher or (C)-child) (T) The teacher will introduce the unit of study on the Hawaiian Islands. (T) The teacher will assign the students in cooperative learning groups. (T) The teacher will explain the Hawaiian Journals assignment and distribute the color-coded folders. (C) The students will view the video tape about the volcanic formation and history of the Hawaiian Islands. (T) (C) The class will discuss the film as the teacher asks questions and guides the discussion. CLOSURE/EVALUATION: The teacher will evaluate the students' comprehension of the video tape by their responses in class discussion. The teacher will introduce and explain the learning centers. ASSIGNMENTS: No assignment LESSON PLAN FORM-DAY TWO TEACHER: Mark S. Smith DATE: Day Two TIME: SUBJECT: Integrated Social Studies, Science, Math TOPIC: Hawaiian Islands GOALS/RATIONALE (cognitive-affective): The students will understand the facts and principles about volcanoes. The students will participate and complete a group project of building a volcano. OBJECTIVES (behavioral, instructional, performance)/OUTCOMES: The students will identify the parts of the volcano and explain the formation of the Hawaiian Islands. The students will work cooperatively in groups to construct a volcano. The students will write in their journals the information they learned and their observations of the experiment. ADVANCE PREPARATION (material needed): Information about volcanoes: pictures, maps, graphs, books, lava rocks, etc.Materials for volcano construction: plastic or Styrofoam cups, Styrofoam plates, flour, salt, cream of tartar, alum, water, food coloring, dish detergent, baking soda, vinegar, mixing bowls, wooden spoons for mixing, wax paper, paper towels. TRANSITION/MOTIVATION: The teacher will review the information from the video tape emphasizing the volcanic segments. The teacher will show the students a completed volcano like the one they will produce in the group activity. TEACHING/LEARNING ACTIVITIES: (T) The teacher will present material on the layers of the earth, properties of volcanoes and the formation of the Hawaiian Islands. (C) The students will work in their cooperative groups to construct a volcano. (C) The students will first make a dough, measuring the ingredients and adding food coloring to achieve a desired color for their volcano. (C) The students will follow the recipe and instructions for producing a lava flow from their volcano. CLOSURE/EVALUATION: The teacher will circulate around the room assisting the groups and evaluating their work. When all groups have completed the activity, the teacher will instruct the students with the proper clean-up procedures. ASSIGNMENT: The teacher will assign the students to draw a picture of their group's volcano and record their observations of the lava flow in their Hawaiian journals. LESSON PLAN FORM-DAY THREE TEACHER: Mark S. Smith DATE: Day Three TIME: SUBJECT: Integrated Social Studies, Science, Math TOPIC: Hawaiian Islands GOALS/RATIONALE: The students will understand the facts and principles of the history of the people and culture of the Hawaiian Islands. The students will participate in a group activity to explore the Hawaiian culture and customs. OBJECTIVES (behavioral, instructional, performance)/OUTCOMES: The students will be able to explain the migration of the Polynesian people and other nationalities which populated the Hawaiian Islands. The students will understand the time line of the history of the Hawaiian culture. The students will work in cooperative groups to plan a luau. The students will work in cooperative groups to prepare a shopping list and maintain a budget. ADVANCE PREPARATION: Information about the history of the Hawaiian culture: books, artifacts, pictures, petroglyphs, etc. Sample items to be used at the luau: lei, fruit, etc. Shopping lists and budgets for each group. TRANSITION/MOTIVATION: Review the information in the video tape about the people of the Hawaiian Islands. The teacher will introduce the idea of a luau at the conclusion of the unit to excite the children to learn more about the culture and customs. TEACHING/LEARNING ACTIVITIES: (T) The teacher will present information about the culture and history of the Hawaiian people, pointing out the books and artifacts located in the Research Learning Center. (C) The class will discuss the customs. (C) The class will work in their groups to discuss and compare the family life in Hawaii with their own. (C) The groups will discuss their shopping list and preview their budget. CLOSURE/EVALUATION: The teacher will circulate around the room assisting the groups with their planning. At closure, the groups will share their family comparisons with the entire class. ASSIGNMENT: The teacher will assign the students to watch in the newspaper for grocery adds that may advertise the items on their shopping list. LESSON PLAN FORM-DAY FOUR TEACHER: Mark S. Smith DATE: Day Four TIME: SUBJECT: Integrated Social Studies, Science, Math TOPIC: Hawaiian Islands GOALS/RATIONALE (cognitive-affective): The students will know specific facts about the natural resources, wildlife, plantlife, rain forest and national parks of the Hawaiian Islands. The students will listen attentively to a video tape about the rain forests. The students will participate and complete a group activity creating replicas of animal life native to the Hawaiian Islands. OBJECTIVES (behavioral, instructional, performance)/OUTCOMES: The students will discuss in their groups the information presented in class and the video tape.The students will list the natural resources, wildlife, plantlife native to the islands.The students will list the animals that live in the rain forest and the rain forests' importance in the ecosystem. The students will work cooperatively in groups to make tropical fish using art materials. ADVANCE PREPARATION: Information about the Hawaiian Islands' natural resources and national parks. Video tape about rain forests and their importance in the ecosystem. Materials to make tropical fish: construction paper, markers, felt, pipecleaners, glue, tape, string for hanging. TRANSITION/MOTIVATION: The teacher will ask the class what they already know about rain forests. They will discuss the responses. TEACHING/LEARNING ACTIVITIES: (T) The teacher will present the information about the natural resources of the islands, wildlife, plantlife, and national parks. (T) The teacher will point out the information available at the Research Center pertaining to the topics. (C) The students will view a video tape about rain forests. (C) The students will assemble into their cooperative groups to discuss the film. (C) The students will list the wildlife native to the islands, the plants, fish, etc. (C) The students will work in their cooperative groups to make tropical fish using materials provided. CLOSURE/EVALUATION: The teacher will circulate around the room assisting and evaluating the groups. At the end of classtime, the groups will report to the class their lists and discuss the findings. The teacher will hang the fish in the classroom. LESSON PLAN FORM-DAY FIVE TEACHER: Mark S. Smith DATE: Day Five TIME: SUBJECT: Integrated Social Studies, Science, Math TOPIC: Hawaiian Islands GOALS/RATIONALE (cognitive-affective): The class will listen attentively and show interest to a guest speaker.The class will write a well organized advertisement for a trip to the Hawaiian Islands. OBJECTIVES (behavioral, instructional, performance)/OUTCOMES: The class will ask questions of the guest speaker about her experiences in the Hawaiian Islands. The class will create an advertisement for the Hawaiian Islands emphasizing the information learned from the guest speaker. The class will write thank you letters to the guest speaker pointing out the information they learned from her visit. ADVANCE PREPARATION: Confirm with the guest speaker two to three days in advance. Any material or equipment the guest speaker may need; television, VCR, podium, table for materials. TRANSITION/MOTIVATION: The teacher will introduce the guest speaker and the class will welcome her. TEACHING/LEARNING ACTIVITIES: (C) The students will listen to the guest speaker and ask questions about the material she presents. (C) The students will work in cooperative groups to write an advertisement promoting travel to the Hawaiian Islands. Their goal will be to highlight the aspects of Hawaii they would most enjoy and encourage other people to visit for the same reasons. They should include picture in the advertisement. CLOSURE/EVALUATION: The teacher will circulate around the room assisting and evaluating the groups. At conclusion of the class period, the teacher will collect the advertisements and post them outside of the classroom in the hall. ASSIGNMENT: None UNIT GOALS I. The students will understand the facts, principles and basic concepts about the Hawaiian Islands, its volcanic formation, its history, people and culture, importance of Pearl Harbor in WWII, natural resources, wildlife, business and industry. II. The students will work in cooperative groups to explore the Hawaiian Islands. III. The students will work in active learning centers. IV. The students will create artistic replications of the information they study. V. The students will experience Hawaiian customs. UNIT OBJECTIVES I. The students will discuss and explain the information gained by watching video tapes in class. They will ask questions, analyze and compare the material. The students will record and reflect on the information they through written expression in journals. The students will understand the historical time of the Hawaiian Islands. The students will identify the parts of the volcano, the layers of the earth, the names of the islands, the wildlife and plantlife, and the natural resources. II. The students will work in cooperative groups to construct a volcano and make the dough for the project. The students will work with their group to research their island and prepare a report. The students will plan a luau and shop within a budget for the food. The students will discuss with their groups the information presented in class and make comparisons to share with the class. The students will work with their group to write an advertisement for travel to Hawaii. III. Active learning center will in place throughout the unit. The students will rotate to the centers within their groups to complete the activities. Learning Centers Activities include: identifying, measuring, defining, matching, locating, sequencing, art, reading, research, adding and subtracting. IV. The students will work with their cooperative group to construct a volcano. The students will make leis for the luau. The students will make tropical fish to decorate the classroom. The students will make petroglyphs figures. V. The students will plan and experience an authentic Hawaiian Luau. This will be the capstone to the unit complete with native food, dress and music. LESSONS DAY ONE - INTRODUCE UNIT, VIDEO TAPE DAY TWO - VOLCANOES, CONSTRUCT, PLAYDOUGH DAY THREE - PEOPLE & CULTURE, INTRO LUAU, SHOPPING LIST DAY FOUR - NAT RES, RAIN FOREST, VIDEO, MAKE FISH DAY FIVE - GUEST, ADVERTISEMENT- POST ON WALLS RESOURCE BOOKS Bramwell, M. (1986). Volcanoes and earthquakes. New York: Frank Watts Inc. Branley, F. M., & Simont, M. (1985). Volcanoes. New York: Thomas Y. Crowell. Carpenter, A. (1979). The new enchantment of America - Hawaii. New York: Regensteiner Publishing Enterprises, Inc. Carroll, L., & Carroll, R. (1965). Danny and the poi pup. New York: Henry Z. Walck, Inc. Carson, J. (1984). Volcanoes. New York: The Bookwright Press. Day, G. A., & Stroven, C. (Eds.). (1959). A Hawaiian reader. New York: Appleton-Century-Crofts, Inc. Funai, M. (1972). Moke and Poki in the rain forest. New York: Harper & Row. Gibbon, D. (Ed.). (1985). Hawaii - a picture book to remember her by. New York: Crescent Books. Hiroa, T. R. (1964). Arts and crafts of Hawaii. Bishop Museum Press. Jacobsen & Kristensen. (1986). A family in Hawaii. New York: The Bookwright Press. Laschever, B. D. (1959). Getting to know Hawaii. New York: Coward-McCann Inc. Lee, W. S. (1966). The islands. New York: Holt, Rhinehard and Winston. Newman, S. P. (1960). Liliuokalani, young Hawaiian queen. Indianapolis: Bobbs-Merrill Co. Inc. Slepian, J. (1987). Something beyond paradise. New York: Philomel Books. Swenson, J. M. (1963). A book to begin on - Hawaii. New York: Holt, Rhinehart and Winston. Wilson, H. (1963). Last queen of Hawaii, Liliuokalani. New York: Alfred. A. Knopf. Wood, J. (1991). Volcanoes, fire from below. Milwaukee: Gareth Stevens Children's Books.

Hawaii Condo

Kona Hawaii Big Island Vacation Rental Oceanfront Condo By Owner Call 800-676-1305 Kona Hawaii Big Island Vacation Rental By Owner Kanaloa at Kona Hawaii Oceanfront Condo 3 Bedroom 2 bath, Sleeps 2-6 People ~ Fully Air Conditioned ~ Call owner at 800.676.1305 Kanaloa at Kona S uperbly situated on the glitteringocean's edge, this upper-level condominium unit is minutes from Kailua/Kona Hawaii. You'llenjoy world-class Big Island golf courses, beaches, snorkeling, scuba diving & sportsfishing. Plus relax in the luxury of a million dollar home, for less than the price of typical hotellodging accommodations. This spacious, well appointed oceanfront suite features a private lanai with wet bar, a full kitchen, cable TV, washer/dryer.The master bedroom has a king size bed, TV, Jacuzzi spa in the bath. The second bedroomhas two twin beds and a full walk-in closet. The third bedroom overlooks the living areaand has two twin beds. The main bath has a tub-shower and a two sink vanity. These comfortable accommodations are designed forprivacy and casual island living. Relax amid the cool tropical gardens. Enjoy threeswimming pools, nite lighted tennis courts, barbecue area and a excellent oceanfrontrestaurant & air-conditioning all in a area with 24 hour gated security. Championshipgolf and a shopping village are conveniently nearby. Would you like a better look? Click here for more detailed interior and outside views! Be sure to take our VIRTUAL TOUR Rate Information $1 9 0/day for 2 people. $2 4 0/day for 4 people. $2 7 0/day for 6 people. All rates plus Hawaii state tax of 11 .4 %. 3 night minimum stay. Price includes towels, bed linens, and move out maid service. 25% deposit upon booking a reservation; balance due 21 days before arrival. Some holiday rates apply, please inquire. Length of stay discounts may apply. Updated Availability Calendar For reservations or more information contact the owners - Derrol and Juanita Estrella at 831-688-3097 or 800-676-1305 Email to forkona@aol.com Some HAWAII and KONA Fun Activity Links For You! Humdinger Sportfishing Great Hawaii Golf Virtually Hawaii: Big Island Field Trip

Hawaiian Islands Coral Reef

Aloha! Welcome to the Northwestern Hawaiian Islands Coral Reef Ecosystem Reserve Aloha! Welcome to the Northwestern Hawaiian Islands Coral Reef Ecosystem Reserve The Executive Orders On December 4, 2000, the Northwestern Hawaiian Islands Coral Reef Ecosystem Reserve (Reserve) was created by Executive Order 13178. The Reserve encompasses an area of the marine waters and submerged lands of the Northwestern Hawaiian Islands extending approximately 1200 nautical miles long and 100 nautical miles wide. As part of the establishment of the Reserve, Executive Order 13178 contains conservation measures that restrict some activities throughout the Reserve, and establishes Reserve Preservation Areas around certain islands, atolls and banks where all consumptive or extractive uses are prohibited. A 30 day public comment period was initiated to receive comments regarding whether to make permanent the Reserve Preservation Areas. Comments were also requested on the conservation measures for the Reserve. On January 18, 2001, after the close of the 30 day comment period, the process and establishment of the Reserve was finalized by issuance of Executive Order 13196. This Executive Order modified Executive Order 13178 by revising certain conservation measures and making permanent the Reserve Preservation Areas with modifications. With this action, the establishment of the Reserve, including the conservation measures and permanent Reserve Preservation Areas, was completed. Executive Order 13178 Executive Order 13196: Amendment to Executive Order 13178 Summary of changes to E.O. 13178 Next Steps: The National Marine Sanctuary Program (NMSP) is working with the Reserve staff to develop the Reserve Operations Plan (ROP). In developing the ROP, NMSP sought recommendations from the Reserve Advisory Council and consulted with the State of Hawaii and the Department of the Interior. In addition, the Reserve and the NMSP have begun the process to designate the Reserve as a National Marine Sanctuary under the National Marine Sanctuaries Act. Scoping meetings were held in April of 2002 to collect public commentary on Sanctuary Designation, and the Reserve staff is currently working with the Reserve Advisory Council to synthesize and prioritize the comments collected. Please go to our Sanctuary Designation area for more information. What's new at the NWHICRER January 2006 Advisory Council Meeting Finding on the Recommendations of the Western Pacific Fishery Management Council Regarding the Management of Fisheries within the Proposed NWHI National Marine Sanctuary 2005 Educator at Sea Voyage to the NWHI (you will be re-directed to a non-NOAA web site) Online encyclopedia of NWHI flora and fauna Read reports from research expeditions to the NWHI (you will be re-directed to a non-NOAA web site) Advice and Recommendations on Development of Draft Fishing Regulations for the Proposed NWHI National Marine Sanctuary Join the NWHI Listserve Mokupapapa Discovery Center is now open. Click here for more information. Volunteer at Mokupapapa! Call Zack Caldwell - 808-933-8195 (Hilo) Navigating Change - find out what you can do to improve your relationship to the environment around you. Teacher curriculum, videos and activities will be available soon. Click here for more info. Home | Latest News | Calendar | Sanctuary Designation | Reserve Council | Education and Outreach Research and Monitoring | Documents | Maps, Images and Video | About the Area Discovery Center | FAQs | Contact Us | Privacy Policy U.S. Department of Commerce | National Oceanic and Atmospheric Administration National Ocean Service | National Marine Sanctuaries This site is updated and maintained by the NWHICRER Webmaster Northwestern Hawaiian Islands Coral Reef Ecosystem Reserve Main Office: 6600 Kalaniana`ole Hwy, #300, Honolulu, HI 96825 phone: 808-397-2660 fax: 808-397-2662 email: hawaiireef@noaa.gov Hilo Office: 308 Kamehameha Ave, #203, Hilo, HI 96720 phone: 808-933-8180 fax: 808-933-8186