Espresso Granite by chef Stephen DurfeeRead More
Category: Issue 7 – March 2021
Elizabeth Falkner: Lebanese Inspired Chicken or Tofu with Hummus and Orange & Cinnamon Infused Brown Rice with Olives
Lebanese Inspired Chicken or Tofu with Hummus and Orange & Cinnamon Infused Brown Rice with Olives by chef Elizabeth FalknerRead More
Tane Vegan Izakaya located on Beretania Street in Honolulu, offers an out-of-this-world selection of entirely plant-based sushi items and other Japanese dishes for diners keeping a fish-free diet or daring to try a creative take on this traditional cuisine.Read More
This month, we introduce you to our @Hashilife Instagram (Social Media) Personas who are the storytellers, architects and creators of snippets of #tips, #hacks and #recommendations on things they know best and/or are best known for.Read More
Like the resilient, climate-positive ulu tree, the Hawaii Ulu Cooperative continued to grow in 2020, launching a new online store, developing products for sale through groceries, and partnering with chefs and schools to promote the versatility and health benefits of the fruit. General Manager Dana Shapiro spoke with HASHI about the ideas and inspiration behind the Cooperative, the latest developments with their new initiatives, and what’s next for the Cooperative as Hawaii begins to emerge from the pandemic.Read More
Hashi provides content on all things food and culture in Hawaii as a community program of the nonprofit Hawaii Food & Wine Festival with support from readers like you. Mahalo!