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Ka‘u buy moves ahead

If the county moves ahead with the purchase of more than 1,200 acres of Ka‘u coastline, as the County Council’s Finance Committee recommended Tuesday, it will create the largest beach park in the state, Lehua Lopez-Mau said.

Waipio group rejects bill

The new Waipio Community Ohana voted to kill a senate bill establishing a temporary working group to help the state acquire lands in Waipio Valley during a meeting on Sunday.

Hundreds of Hawaii homeowners affected by mortgage rescue scam

Hundreds of distressed homeowners facing foreclosure in Hawaii were likely misled by a loan modification program operated by the Homeowner Legal Assistance Association, a Florida corporation, for approximately 17 months in 2009 and 2010, according to an investigation conducted by the Hawaii Department of Commerce and Consumer Affairs’ Office of Consumer Protection.

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Band performs in Honolulu

Innovations Public Charter School students held a performance and fundraiser for their music program March 29. The event was hosted by the Pacific Rim Education Foundation at the Hawaii Queen Coffee Garden.

Ant infestation covers 4 acres in Waimanalo

HONOLULU — An extensive survey of an area in Waimanalo has determined approximately 4 acres are infested with little fire ants, tiny invasive ants that can inflict painful stings. Crews surveyed more than 50 acres from Kumuhau Street to Mahailua Street in Waimanalo and determined that the infestation area is on state land and in mulch areas located outside nurseries in that area. Little fire ants were detected previously on hapuu from Hawaii Island at a few nurseries and garden shops earlier this year, but those areas were treated and are now clear of little fire ants.

Miso-marinated cod with grilled pineapple relish

I’m forever on the prowl for ways to make fish enticing for my family. This simple method does the trick. Red miso and pineapple juice combine to make a flavorful, quick marinade. Meanwhile, fresh pineapple slices and scallions go on the grill. It all takes about 30 minutes from start to finish.

A quick take on a Chinese classic

This is a quick take on a popular Chinese classic. It’s made with sauteed pork tenderloin and shredded cabbage, which cook in just a few minutes in a hot wok. I have used whole wheat tortillas as the wrap.