August 2012: Table of Contents
The east flank of Kilauea volcano is a land of unchecked fire, acid breezes and rock that cuts like glass—no place for a subdivision. And yet more than 30 homes are spread out across the barren flow. We trekked onto the pahoehoe to meet some of the lava dwellers.
by david thompson
The Paperless Press
Good journalism isn’t dead. While there are fewer reporters, and Honolulu has joined the ranks of one-newspaper towns, local online-only news outfits pursue solid reporting and somewhat less solid revenues.
by tiffany hill
In the early 20th century, patients suffering from Hansen’s disease were quarantined on the isolated peninsula of Kalaupapa, separated from friends and family. By the 1980s, the place had become home. Photographer Wayne Levin spent several years documenting the residents of the tiny community.
photos by wayne levin
Editor’s Page: Two Notes
Observations on Honolulu City Council member Nestor Garcia and UH West Oahu.
by a. kam napier
Our readers respond.
Get out and go.
Opening this month: UH West Oahu
The Hawaiian Room’s 75th anniversary
Environment: Conquering the Koolau Range
Books: jazz musicians, beach access and … bananas?
Field Guide: Holy Hot Spots
Golf gear, Handsome Young Son wallets, a profile of pet shop Calvin and Susie, and more.
by stacey makiya and brie thalmann
From Our Files
HONOLULU Magazine and Paradise of the Pacific—chronicling the Islands since 1888.
by maria kanai
Afterthoughts: On the Wedge
Why my favorite deep-fried treat isn’t available in Honolulu.
by michael keany
Annual All-Island Restaurant Guide
Our annual insert celebrates all the delicious dining options Hawai‘i offers. Check out “Cheap Eats” for a roundup of 67 tasty, affordable, dishes across the state. Or, if you’re feeling flush, we’ve also got some of the town’s decadent, most expensive dishes (hint: caviar is involved). Get caught up with the latest dining trends as food and dining editor Martha Cheng profiles six hot new restaurants, and then learn what goes into creating the freshest, in-house noodles, with David Thompson’s “Noodle Makers.” In “A License to Pour,” Tiffany Hill explores the ins and outs of getting a liquor license in Honolulu.
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