ARTICLES
What the Cluck?
Hawaiʻi Food & Farm Magazine
Chef Hui Keeps Chefs Serving During The COVID-19 Pandemic
Forbes.com
AT EP BAR AND NAMI KAZE, VINTAGE CHARMS ABOUND
FLUX HAWAIʻI
Heiho House Pop-ups Offer a Taste of an Upcoming Kaimukī Izakaya
HONOLULU Magazine, Biting Commentary
Growing the Future of Food in Oʻahu
edible Hawaiian Islands Magazine
The Art of Beer
Podcast & YouTube Show
More published work…
Listed from oldest to newest
Small Artisans Making A Big Impact On Flavor (Only available in print) | Hawaii Farm & Food Magazine, Fall 2018
5 Ways To Boost Productivity When Writing About Food On The Side | Diannej.com, Will Write For Food, January 2019
The Golden Egg (Yolk) (Only available in print) | Hawaii Farm & Food Magazine, Winter 2019
Makana Ranch House in Kaimukī to Launch Dinner and Brunch | HONOLULU Magazine, Biting Commentary, February 2019
Zigu: A Hidden Japanese Izakaya Emphasizes Local Ingredients | HONOLULU Magazine, Biting Commentary, April 2019
Growing The Future Of Food In Oʻahu | edible Hawaiian Islands Magazine, Spring 2019
Lettuce Connect (Only available in print) | Hawaii Farm & Food Magazine, Summer 2019
Aloha Steak House: A New Casual Steakhouse in Waikīkī | HONOLULU Magazine, Biting Commentary, June 2019
There Are More than 52 Things to Order at Hawai‘i’s First Filipino Food Week | HONOLULU Magazine, Biting Commentary, June 2019
Try to Grab One of the Six Seats at This Sushi Speakeasy in Kailua | HONOLULU Magazine, Biting Commentary, August 2019
Adela’s Country Eatery: Find Fresh Noodles Made with ‘Ulu, Kalo, Ube and Moringa at this Kāne‘ohe Hole In The Wall | HONOLULU Magazine, Biting Commentary, August 2019
Talk Story: Borrowing A Cup Of Sugar | edible Hawaiian Islands Magazine, Fall 2019
Taste Test: I Ate Every Dish on the Menu at Rangoon Burmese Kitchen | HONOLULU Magazine, Biting Commentary, September 2019
Hawaiʻi Nonprofit Leverages Farming To Serve Homeless And Disabled | Forbes.com, November 2019
Waikīkī Café Dreams Of Attracting Rob Machado With Namesake Acai Bowl During Winter Surf Contests | Forbes.com, November 2019
Hawaiʻi Chef Transforms Food Scraps Into Fine Dining | Forbes.com, November 2019
Hawaiʻi Means Business: The Sake Shop Fills Local Void In Booming U.S. Sake Industry | Forbes.com, November 2019
Building An Empire From A Beehive | Forbes.com, November 2019
New Ritz-Carlton Restaurants Seduce And Satiate Waikīkī Diners | Forbes.com, December 2019
De La Mesa Defies Small-Farm Struggles By Growing Opportunities | Forbes.com, December 2019
Learn How To Forage For Your Lunch With Nat Bletter | Forbes.com, December 2019
Microbakery Models Possibilities For Island Entrepreneurs | Forbes.com, December 2019
Taqueria Imports Staff And Ingredients To Finally Master Mexican On Oʻahu | Forbes.com, December 2019
5 Reasons To Eat Local (Only available in print) | Yoga Hawaii Magazine, 2020
Open For Takeout: Part 1: A Restaurant’s Journey Through The COVID-19 Pandemic | Forbes.com, April 2020
Open For Takeout: Part 2: A Restaurant’s Journey Through The COVID-19 Pandemic | Forbes.com, April 2020
Open For Takeout: Part 3: A Restaurant’s Journey Through The COVID-19 Pandemic | Forbes.com, April 2020
Open For Takeout: Part 4: A Restaurant’s Journey Through The COVID-19 Pandemic | Forbes.com, April 2020
Open For Takeout: Part 5: A Restaurant’s Journey Through The COVID-19 Pandemic | Forbes.com, April 2020
Open For Takeout: Part 6: A Restaurant’s Journey Through The COVID-19 Pandemic | Forbes.com, May 2020
Chef Hui Keeps Chefs Serving During The COVID-19 Pandemic | Forbes.com, May 2020
Can Social Distancing Bring You Closer To Your Customers? | Forbes.com, May 2020
Honolulu’s New Milkman: Grok Delivers Coffee Amidst Pandemic | Forbes.com, May 2020
Kō Hana Distillers Prepares To Reopen For Tours And Tastings On Oʻahu | Forbes.com, June 2020
How To Build A Loyal Team: Rewiring The Hospitality Business With Dusty Grable | Forbes.com, June 2020
From Italy To Hawaiʻi: Mad Bene Chef Feeds Community After Coronavirus Tragedy | Forbes.com, June 2020
Heiho House Pop-ups Offer a Taste of an Upcoming Kaimukī Izakaya | HONOLULU Magazine, Biting Commentary, July 2020
Big Island Coffee Roasters Enriches Coffee Culture By Turning Turmoil Into Teaching Opportunities | Forbes.com, August 2020
Summer Calls For Shakaratos In Hawaiʻi | Forbes.com, August 2020
1938 Indochine And The Benihana Dynasty | Forbes.com, August 2020
This Waikīkī Hidden Gem Serves Healthy Bowls That Are Worth The Hike | Forbes.com, August 2020
How To Order At Waiola Shave Ice On Oʻahu | Forbes.com, October 2020
Farming For Family: Foursquare Farms | Chefhui.com, November 2020
Replanting New Lives At Kasy Farm | Chefhui.com, December 2020
The Long Game: Pena Farm | Chefhui.com, December 2020
If You Grow It, They Will Come: B.I. Farm | Chefhui.com, January 2021
Local Eats: Piggy Smalls | Where Hawaiʻi, January 2021
Sustainable Spotlight: Holy Grail Donuts | Where Hawaiʻi, January 2021
Try, Adapt, Grow: A Lifetime of Learning at Mingalar Farm | Chefhui.com, February 2021
Sustainable Spotlight: Kakaʻako Farmers Market | Where Hawaiʻi, February 2021
Local Eats: Aloha Beer Co. | Where Hawaiʻi, February 2021
Sustainable Spotlight: Lonohana Estate Chocolate | Where Hawaiʻi, March 2021
Local Eats: Heihō House | Where Hawaiʻi March 2021
What the Cluck? (Only available in print) | Hawaii Farm & Food Magazine, Spring 2021
When You Come To Oʻahu Timothy Yamada Wants You To Try Coffee | Forbes.com, July 2021
Lights, Camera, Sushi | Forbes.com, July 2021
How to Preserve Indigenous Wisdom | Chefhui.com, July 2021
Finding Purpose and Avoiding Burnout | Chefhui.com, August 2021
The Honolulu Pastry Shop That Goes Beyond | Forbes.com, November 2021
When Replaceable Restaurant Workers Become Irreplaceable | Chefhui.com, November 2021
How This Hawaiian Fish Went From “Trash” To Sustainable Food Source | Forbes.com, December 2021
In a Sentimental Mood | FLUX Hawaiʻi, May 2022
What is the Origin Story of your Plastic Lei | Forbes.com, June 2022
Sip Ceremonial Matcha in a Honolulu Antique Store | Forbes.com, June 2022
Honolulu’s Newest Wine Shop Hopes To Perpetuate A Movement | Forbes.com, June 2022
It’s Not Your Paradise: Something To Consider When Visiting Hawaiʻi | Forbes.com, June 2022
Mead Boosts Local Honey Value For Hawaiʻi Beekeepers | Forbes.com, June 2022
How The Principles Of A Japanese Tea Ceremony Are A Metaphor For Life | Forbes.com, October 2022
Making it in Mōiliʻili | FLUX Hawaiʻi, Fall/Winter 2022
Eating ʻOhana Style | R Magazine, Winter 2022
Drink Coffee, Eat Gelato And Milk A Goat At Sweet Land Farm in Hawaii | Forbes.com, March 2023
Canoe Crop Cuisine | R Magazine, Spring 2023
Tropical Treats | R Magazine, Spring 2023
Where To Find Artisanal Mochi, Rice, and Shochu in Hawai‘i | FLUX Hawaiʻi, Spring/Summer 2023
Koko Head Cafe Opens in Tokyo With Brunch All Day | Frolic Hawaiʻi, April 2023
The Rise of Natural Wine from France’s Beaujolais Region to An Underground Wine Shop in Kakaʻako | Palm, Spring 2023
Wai Kai’s Plaza Grill Is West O‘ahu’s Newest Casual-Chic Eatery | Frolic Hawaiʻi, May 2023
Lonohana Chocolate Launches Factory Tours in Kakaʻako | Frolic Hawaiʻi, July 2023
Kōloa Rum Company Prefers To Make Rum One Batch At A Time | Forbes.com, Sept. 2023
Try Fish Bone Marrow And More at This Scale-to-Tail Seafood Dinner Series | Frolic Hawaiʻi, Oct. 2023
Japan’s Harmonious Affair: A Music Lover Explores the World of Jazz | Palm, Fall 2023
The Perfect Pair | R Magazine, Winter 2024
Where to Buy Local Farm-Fresh Eggs on Oʻahu | Frolic Hawaiʻi, Jan. 2024
Field Experiment | Violet, Spring 2024
Earthing: What It’s Like to Volunteer at a Local Farm | Frolic Hawaiʻi, April 2024
Earthing: What It’s Like to Volunteer at a Lo‘i | Frolic Hawaiʻi, April 2024
Earthing: What It’s Like to Volunteer at a Fishpond | Frolic Hawaiʻi, April 2024
3 New Food & Drink Spots Coming to Mānoa Marketplace | Frolic Hawaiʻi, April 2024