How Hawaiʻi Farms Are Bringing Local Food to Diners’ Plates | Eater
"Led by chefs who were early adopters of Hawaii-grown produce, this restaurant emphasizes sourcing local mushrooms whenever possible, favoring locally grown crimini for their pronounced umami compared with bland mainland buttons; the kitchen has used those crimini pickled in shoyu to add a vinegary snap to fried chicken and has been part of a broader local farm-to-table movement that now sees roughly half of its ingredients sourced from nearby producers." - Viola Gaskell
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