August 2011: Table of Contents
Theatres of Hawaii
A book excerpt from Lowell Angell’s book about historical theaters in our state. Editor A. Kam Napier also sat down with the author for an interview.
Too often, the trip from Honolulu to Kahuku is a well-beaten path from downtown to the comforts of a single resort. But if you’re willing to venture off that route, you’ll find a diverse community where the country is kept country, no bumper stickers necessary.
by victoria wiseman
Micronesian in Hawaii
Hawaii was built from immigrants from all over the world, and Micronesians are its newest arrivals. We wanted to find out more about their cultures (there’s more than one), and about what it’s like to move to Hawaii and make a new life.
by michael keany
On the Hunt
Have an upscale scavenger hunt—and see your city with fresh eyes—by paying homage to some of Honolulu’s most beloved artworks.
by tamara moan
Editor's Page: Our Guide to Better Dining
In an age of information overload, magazines cut through the chatter to bring you the best.
by a. kam napier
Our readers respond.
Meet a mermaid
Reasons to get out and go in August
Ukulele are taking over the world
Books: A take on Easter Island, and Acts of God While on Vacation
Flying model planes over Kaneohe
Big Island brunch tour
Shopping: Two new Kakaako boutiques
Environment: Hawaii-inspired note cards
Design plans for the proposed UH Hilo College of Pharmacy
Field Guide: Mantiques
From Our Files
HONOLULU Magazine and Paradise of the Pacific—chronicling the Islands since 1888.
by a. kam napier
Afterthoughts: Good Timing
It's a fine month for a wedding.
by kathryn drury wagner
Our annual insert celebrates all the delicious dining options Hawaii offers. Check out “Chef Recommends,” to find out what our local chefs feel are the best dishes in the Islands. Savor stories on “Ooey, Gooey Cheese,” and “Sinful Chocolate Desserts.” In “The Big Squeeze,” Dining editor John Heckathorn takes a look at the economics behind running a restaurant. Chefs also share some funny advice for diners in “9 Things Chefs Wished You Knew.” Top it all off with a nightcap with John Heckathorn’s love note to whiskey cocktails.
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