Le Journal
Divers
Column: Affirm peace in Makahiki renewal time
My time of basking in the glow of the recent “Season of Light” was brutally disrupted by the news of violent American aggression, from Minneapolis to Brazil. My antidote to anxious anger is remembering my years as an elementary classroom teacher, when I delighted in sharing multicultural celebrations of the season.
Divers
Editorial: Wait and see on new cruise tax
Cruise tourism is a relatively small segment of Hawaii’s visitor economy, but it does add to the islands’ cash flow. The rest of the tourist economy adds even more. So, shouldn’t tourists who sleep on those cruise ships pay a tax that funds care and preservation for these beautiful, one-of-a-kind islands, just as tourists who sleep on land do?
Divers
Off the news: SCOTUS leans toward looser Hawaii gun law
For Hawaii’s many residents who want guns as tightly controlled as possible in our communities, things look to be leaning the other way, unfortunately.
Divers
Off the news: Curtain raises on legislative session
Today is the Hawaii Legislature’s opening day for its 2026 session at the state Capitol, beginning at 10 a.m. Legislators will be called upon to make important decisions on spending and state law over the next few months, with affordable housing, health care and environmental protections among the pressing issues at hand.
Letter: App-based incentives can make Hawaii driving safer
Divers
Letter: App-based incentives can make Hawaii driving safer
I currently use an app from my insurance provider, USAA, called “Safe Pilot.” It monitors my driving and, based on positive scoring, gives me discounts on premiums. More importantly, the app has helped me become more aware of my driving and improved it — saner, slower and more mindful.
Divers
Inspired by Mexico, perfect for home
When I visited Veracruz, Mexico, a number of years ago, there was a wonderful seaside restaurant where the specialty was a whole fried fish topped liberally with lightly fried garlic chips, called huachinango (red snapper) al mojo de ajo. ("Al mojo de ajo" can also refer to more complex garlic sauces.) Here, a version of
Divers
A perfect addition to the brunch spread
These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you'd rather prepare and bake the rolls on the same day, make sure to leave some time for
Nourish your 2026
Divers
Nourish your 2026
As we step into the new year, Vegan-ary invites us to explore plant-based eating, focus on nourishment and start 2026 with intention. It's not about perfection or restriction—small changes today lead to a healthier tomorrow. January is the perfect time to experiment, try new flavors and celebrate the power of plants.One inspiring example of this
Divers
A fruity gelatin
Agar-agar, a seaweed extract, is the alternative to animal-based unflavored gelatin. It sets a liquid into a solid to create a firm texture.It is important to add agar-agar powder to room-temperature clear liquids to avoid a gummy mess. In this recipe, a slurry of agar and water is made first, then added to coconut water
Divers
Sweet little bites
Looking for edible party favors for a birthday party or celebration? Order from one of these delicious local businesses. Flavor-Packed Cupcakes Hokulani Bake Shop (500 Ala Moana Blvd. Ste. 4B) has a number of soft, mouthwatering cupcakes that will have your guests going back for seconds. Made fresh daily, the custom cakes and cupcakes made
Espace publicitaire · 728×90
Divers
Delicious, ‘ritz-y’ garlic-ginger meatballs
These nuoc-cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry breadcrumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly
Divers
Winner winner, chili dinner
Kyle Luksovsky is from Texas, so everywhere he was stationed for the U.S. Navy, he was expected to make good chili. In 1998, he found a recipe called Ted’s Texas Roadkill Chili and adapted it as his own. His version is sweet from brown sugar, maple-flavored pork sausage and dark beer. When competing in chili-making