Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like (poi can be known as two-finger or three-finger, alluding to how many fingers you would have to use to eat it, depending on its consistency).Poi should not be confused with Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream.

This is the best package mix from my home, Hawaii, if you want to make Hawaiian local food that includes Chinese, Hawaiian, Portuguese. Korean and Filipino dishes. I live in New York now and it is cheaper to order from Hawaii than to buy here.

Carbonfund.org has debuted a new label for carbon neutral food. Yes, labels are super, but do they really tell the consumer the whole truth? Buying local can still outweigh carbon neutrality if that product comes from Hawaii.

Everywhere you go in Hawai'i, you'll hear people talk about eating pupu. This is not the same thing as caca! Many events held in Hawai'i that are geared toward local participation (as opposed to the myriad contrived events set up by tour operators) invite people to bring their own pupus. So you bring along a platter of food and when you get there,