Your Guide to the Perfect Weekend in Honolulu: August 26–September 1, 2020
We’re back to staying home for a few weeks, but you can still pick up your favorite local brews, gain tips for managing stress from a chief happiness officer, celebrate the 19th Amendment and more.
Photo: Katrina Valcourt
Hana Koa Brewer’s Market
Saturday, August 29, noon to 2 p.m.
We can’t be the only ones going through our growlers and six-packs a little quicker than usual these days. But while it seems like virtual pau hana get-togethers and day drinking have ramped up, local breweries are still suffering without in-person patrons. Support your faves by stopping by Hana Koa Brewing Co. this Saturday, which, as of early Wednesday afternoon, was still planning to host brews from Paradise Ciders, Inu Island Ales, Stewbum & Stonewall Brewing Co., Olomana Brewing Co. and Broken Boundary Brewery for drive-thru pickup at its warehouse. Preorder your drinks online and swing by for curbside pickup. But, as always, go online or call to confirm first.
962 Kawaiaha‘o St., (808) 591-2337, hanakoabrewing.com
Struggle to Victory: Women’s Long Battle for the Vote and How It Reshaped Democracy
Thursday, August 27, 1:30 p.m.
Many of us registered to vote while we were still in high school without giving it a second thought. It wasn’t always so easy. Aug. 18 marked 100 years since women could no longer be excluded from voting based on sex (shortly after the 1918 flu pandemic, which lasted until April 1920). Find out how we got to that point—and how voting rights and voter suppression issues are still relevant today—with this Zoom talk featuring UCLA historian and author Ellen Carol Dubois. The conversation will also include Christina Kishimoto, superintendent for the state Department of Education; Khara Jabola-Carolus, executive director of the Hawai‘i State Commission on the Status of Women; Sandy Ma, executive director of Common Cause Hawai‘i; and Kaiwipunikauikawēkiu Lipe, director of UH Mānoa’s Truth, Racial Healing and Transformation Campus Center. And, if you haven’t registered to vote this year or need to make changes to your address, don’t forget you have until Oct. 5 for the general election.
Register and submit questions here.
Salt Livestream Featuring Happiness U
Friday, August 28, 4 p.m.
Stress is a natural reaction to everything going on in the world right now, but sustained stress can take its toll on not only mental but physical health. Life guide Alice Inoue, chief happiness officer at Happiness U, has tips for diminishing stress that she’ll share live this Friday on Salt’s livestream. Catch up on her earlier COVID-19 Conversation Series and read our 2017 interview with her here.
Watch live on Facebook
SCEP Live Online Fall Concert Series
Update, Aug. 28: This event has been postponed
UH Mānoa’s Outreach College keeps us entertained through the fall with the Statewide Cultural Extension Program’s latest concert series. Kicking off this week and continuing for four Fridays, the SCEP Live Online hourlong concerts will feature renowned local musicians. This week, hear Nathan Aweau, Benny Chong, Ian O’Sullivan and Jeff Peterson perform. You must RSVP in order to attend, even though it’s virtual. For login info, email firstname.lastname@example.org with the dates you’re interested in.
View the upcoming schedule at outreach.hawaii.edu/artists
Our Weekend Adventures
Photo: Katrina Valcourt
Bake Cake for Breakfast
Times are hard, OK? And I can’t eat Bon Appetit’s Earl Grey yogurt cake any time after lunch without the caffeine keeping me up at night (it takes 14 bags of tea to get the quarter-cup of leaves called for in the recipe). Plus anything you bake in a loaf pan is automatically bread, and bread is breakfast (don’t @ me). I make it ever so slightly healthier by cutting out a quarter-cup of sugar—and I don’t sprinkle any on top before baking. I do, however, slather it with butter after browning a slice in the toaster oven and enjoy with a few pieces of bacon. But it makes me happy, so there. –Katrina Valcourt, managing editor
Photo: Katie Kenny
Earn Your Boozy Brunch
New quarantine rules have made it tougher to keep fit. My gym has closed, it’s too hot to run outside and my weekend hikes are a no-go. My equally frustrated friend and I have decided to start a weekly Self Care Sunday ritual where we have to earn our boozy meals (an idea prompted by my recent Insecure binge session). Here are the rules: Pick a socially distant exercise (try to mix it up every week) and then enjoy a delicious healthy-ish meal post workout. This weekend we rented SUP boards from Surf HNL (or grab your own Wavestorm board from Costco, starting at $114.99), paddled from Kewalo Basin Harbor across the channel fronting Ala Moana Beach Park (yay for all the turtle sightings!), and finished up with chicken pho takeout from Piggy Smalls and Kona Light Blonde Ales from Hibachi at Keahou Lane. Next week could be kayaking on the Windward Side while enjoying a floating picnic! —Katie Kenny, digital editorial specialist
Make Pickled Onions
Photo: Carolyn Hyman
I’ve been pickling almost anything that will stand still long enough for me to pour boiling-hot liquid over it. I opted to make more pickled onions this weekend and they were a hit. My aunties, popo, tai-po and boyfriend’s grandmother were big recipe swappers and collectors. During the quarantine/lockdown/stay-at-home, I’ve committed to making a minimum of one vintage recipe per week. This week, I made pickled nasubi. My boyfriend’s father was delighted and keeps staring at the jar to see if it’s ready yet. This was his mother’s recipe.—Carolyn Hyman, Hawaiʻi and Hawaiʻi Home and Remodeling magazines advertising director
Carolyn’s pickled onion recipe
6 Maui onions
1 large carrot, peeled and sliced in ¼-inch rounds
3 jalapeños, seeded and quartered
4 Hawaiian chile peppers, crushed
¾ cup white vinegar
¾ cup natural, organic apple cider vinegar
4 tablespoons sugar
3 tablespoons Hawaiian salt
1 ½ cups boiling water
Sterilize a Mason jar and your kitchen utensils. Peel the onions. Cut each into quarters, then cut each of those quarters in half horizontally. Layer vegetables in the jar in this order: onion, jalapeño, carrot, Hawaiian chile peppers, then repeat. Mix the salt, sugar and vinegars. Pour the vinegar mixture over the vegetables. Follow with the boiling water. Seal and shake. Let the sealed jar sit on your counter for 24 hours, then refrigerate for another day or two.
I’ve been putting off cleaning out two bedside tables that have accumulated a decade’s worth of junk, but I finally went through everything this weekend and tossed what I no longer needed. Things I found: a third-generation iPod nano, blood donation stats, a Nokia cellphone from 2011, gift ideas for an old boyfriend, dozens of magazines from the mid-2000s, a certificate for participating in a whale count, an unopened laptop battery and much, much more. The drawers look the same from the outside, but knowing I have a little less clutter in my life feels great. —Katrina Valcourt, managing editor