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		<title>Local Knowledge</title>
		<link>http://krisbordessa.com/local-knowledge/</link>
		<comments>http://krisbordessa.com/local-knowledge/#comments</comments>
		<pubDate>Tue, 31 Aug 2010 18:28:11 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Hawaii]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=294</guid>
		<description><![CDATA[Ever wondered what it would be like to live in Hawai‘i? I found this list I wrote some time back and thought it would be fun to share here. The fact that I live in Hawai‘i is always a conversation starter with people - they're curious! ]]></description>
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		<slash:comments>1</slash:comments>
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		<title>On My Honor: Hawaii&#8217;s Roadside Stands</title>
		<link>http://krisbordessa.com/on-my-honor-hawaiis-roadside-stands/</link>
		<comments>http://krisbordessa.com/on-my-honor-hawaiis-roadside-stands/#comments</comments>
		<pubDate>Mon, 23 Aug 2010 01:09:38 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Big Island]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[avocado]]></category>
		<category><![CDATA[farmers markets]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fruit]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=290</guid>
		<description><![CDATA[One of the quirky, fun things about Hawai‘i is its abundance of roadside fruit stands. These stands offer a variety of  fruits in season, like mango, liliko‘i (passion fruit), papaya, avocado, and more. Just about all of the island roadside stands have one thing in common: the honor system. Customers are invited to take the fruit they like, so long as they deposit the correct amount of cash in the box or can left explicitly for that purpose. Here&#8217;s a recently discovered roadside stand. They only have avocado, but it is tasty avocado!]]></description>
		<wfw:commentRss>http://krisbordessa.com/on-my-honor-hawaiis-roadside-stands/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<item>
		<title>Making Tapa Cloth</title>
		<link>http://krisbordessa.com/making-tapa-cloth/</link>
		<comments>http://krisbordessa.com/making-tapa-cloth/#comments</comments>
		<pubDate>Sat, 21 Aug 2010 02:08:36 +0000</pubDate>
		<dc:creator>KrisBordessa</dc:creator>
				<category><![CDATA[Crafts]]></category>
		<category><![CDATA[Hawaii]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=285</guid>
		<description><![CDATA[On a recent weekend I had the opportunity to watch Benjamin at work making tapa (or kapa) cloth. Benjamin talked about the process of making tapa as he carefully pounded a work in progress. Made from the bark of the paper mulberry tree (wauke in Hawai‘i) the resulting cloth was traditionally used for clothing and bedding. ]]></description>
		<wfw:commentRss>http://krisbordessa.com/making-tapa-cloth/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Cashing in on Trash</title>
		<link>http://krisbordessa.com/cashing-in-on-trash/</link>
		<comments>http://krisbordessa.com/cashing-in-on-trash/#comments</comments>
		<pubDate>Thu, 05 Aug 2010 17:16:31 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Beyond the Islands]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[Patrick Amiot]]></category>
		<category><![CDATA[Sebastopol]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=274</guid>
		<description><![CDATA[Florence Avenue boasts the charming turn-of-the-century homes typical to the original neighborhoods of downtown Sebastopol, with front porches slightly askew from age and gardens gone just a bit wild.  But the first thing visitors will notice is the giant caveman.]]></description>
		<wfw:commentRss>http://krisbordessa.com/cashing-in-on-trash/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Sampling Island Delicacies</title>
		<link>http://krisbordessa.com/sampling-island-delicacies/</link>
		<comments>http://krisbordessa.com/sampling-island-delicacies/#comments</comments>
		<pubDate>Fri, 30 Jul 2010 02:19:25 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[Big Island]]></category>
		<category><![CDATA[delicacy]]></category>
		<category><![CDATA[haukiuki]]></category>
		<category><![CDATA[sea urchin]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=267</guid>
		<description><![CDATA[My friend Kristen over at My Kids Eat Squid, is hosting a giveaway (for bison!) and in her post she asks readers to share one of the most unusual things they’ve eaten. I didn’t have to think back too far for my answer. On a recent youth group camping trip along the Kohala Coast of the Big Island, Hawaii&#8217;s rocky shoreline offered up a chance to try something new and unexpected. “You want to try?” Lanakila asked, holding his knife out to me. On it was a bit of yellow…something. Looking past his knife to where he’d been working I could see the cracked remains of a haukiuki, a type of sea urchin. Several kids stood around the campsite, lightly dusted with drying sea salt, hair still wet from swimming in the ocean. They clearly expected me to give this one a pass, none more so than my own 17 year old. I reached out and took the bit of yellow from his knife and put it in my mouth. Salty. Mushy. Meh. I wouldn’t go clambering over rocks to find more for dinner, but if there was no dinner? Good to know this creature’s innards are palatable. Auntie Maile, [...]]]></description>
		<wfw:commentRss>http://krisbordessa.com/sampling-island-delicacies/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Being Party to a Chant</title>
		<link>http://krisbordessa.com/being-party-to-a-chant/</link>
		<comments>http://krisbordessa.com/being-party-to-a-chant/#comments</comments>
		<pubDate>Tue, 27 Jul 2010 17:45:16 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[chant]]></category>
		<category><![CDATA[Hawaiian protocol]]></category>
		<category><![CDATA[hoike]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=249</guid>
		<description><![CDATA[At the base of a hill, the entrance to the ho‘ike site, stood a man lifting his voice in spine tingling chant. Very few of the people on hand were fluent in Hawaiian, but it was clear that this chant was one of greeting, with the visitor asking permission to enter the site. ]]></description>
		<wfw:commentRss>http://krisbordessa.com/being-party-to-a-chant/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
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		<item>
		<title>Monico&#8217;s Taqueria on Kauai</title>
		<link>http://krisbordessa.com/monicos-taqueria-on-kauai/</link>
		<comments>http://krisbordessa.com/monicos-taqueria-on-kauai/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 20:34:38 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Kauai]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[fish tacos]]></category>
		<category><![CDATA[Monico's Taqueria]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=242</guid>
		<description><![CDATA[Following a morning of paddling up the Wailua River, Monico&#8217;s Taqueria was a spontaneous choice for lunch. Tucked away in the Kinipopo Shopping Center in Kapa‘a it&#8217;s an easy place to miss. I recommend you don&#8217;t. For weeks following our simple meal, I was tempted to hop back on a plane just to taste the fish tacos one more time. Since my budget isn&#8217;t set up for such frivolity, I settled for telling people about it. You&#8217;re planning a trip to Kauai? Oh, you MUST get to Monico&#8217;s for fish tacos! Mind you, I&#8217;d never been a fish taco person. Fish? Yes. Tacos? Yes. But together? Not so much. Monico&#8217;s fish tacos, made with the day&#8217;s fresh catch and topped with a creamy jalapeno sauce, have changed the way I read a menu. Whereas in the past I would dismiss the fish tacos without a second glance, now I ponder the possibilities. Could these fish tacos be as good as those from Monico&#8217;s? Is that possible? And more importantly, dare I risk being disappointed if they&#8217;re not? While I&#8217;ve found some decent fish tacos in my quest, I&#8217;ve resigned myself to the fact that I&#8217;ll simply have to get to [...]]]></description>
		<wfw:commentRss>http://krisbordessa.com/monicos-taqueria-on-kauai/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hiking Kalopa State Recreation Area</title>
		<link>http://krisbordessa.com/hiking-kalopa-state-recreation-area/</link>
		<comments>http://krisbordessa.com/hiking-kalopa-state-recreation-area/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 00:06:02 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Big Island]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[hiking]]></category>
		<category><![CDATA[Kalopa State Forest Reserve]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=198</guid>
		<description><![CDATA[About an hour's drive from the famed Kohala Coast resort area and beaches, Kalopa State Recreation Area and Forest Reserve offers visitors a different view of the island. ]]></description>
		<wfw:commentRss>http://krisbordessa.com/hiking-kalopa-state-recreation-area/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Hawaii Brew Pubs Serve Up Island Flavor</title>
		<link>http://krisbordessa.com/146/</link>
		<comments>http://krisbordessa.com/146/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 21:52:47 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Big Island]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[Kauai]]></category>
		<category><![CDATA[Maui]]></category>
		<category><![CDATA[Oahu]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=146</guid>
		<description><![CDATA[If you’re one of those people who seek out microbreweries wherever you go, you’ll be happy to know that even way out here in the Pacific you can find a good brew. Whether your trip brings you to Oahu, the Big Island, Maui, or Kauai, seek out locally flavored ales, IPAs, and porters at these island brew pubs. Kona Brewing Co. – With locations on the Big Island and Oahu, you’ve got two chances to try the fine brews from the folks at Kona Brewing Co while you’re in Hawaii. The brewery is located at the Kona facility where free tours are available. The pub on Oahu is outside of the bustling Waikiki area in the Koko Marina Center. The Pipeline Porter is a must-try if dark beer is your thing: brewed with 100% Kona coffee grown on the Big Island, the distinct coffee flavor might tempt you to switch up your morning routine. Big Aloha Brewery &#8211; Famed island restaurateur Sam Choy brings plenty of aloha to his dining establishments, but you might be surprised to learn that he does beer, too. Big Aloha Brewery situated within Sam Choy’s Breakfast, Lunch and Crab location, features a variety of beers [...]]]></description>
		<wfw:commentRss>http://krisbordessa.com/146/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Baking Portuguese Sweet Bread in the Traditional Way</title>
		<link>http://krisbordessa.com/baking-portuguese-sweet-bread-in-the-traditional-way/</link>
		<comments>http://krisbordessa.com/baking-portuguese-sweet-bread-in-the-traditional-way/#comments</comments>
		<pubDate>Thu, 10 Jun 2010 03:42:58 +0000</pubDate>
		<dc:creator>Kris Bordessa</dc:creator>
				<category><![CDATA[Big Island]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[forno]]></category>
		<category><![CDATA[Hawaii]]></category>
		<category><![CDATA[Portuguese sweet bread]]></category>

		<guid isPermaLink="false">http://krisbordessa.com/?p=120</guid>
		<description><![CDATA[Portuguese immigrants to the Hawaiian islands brought with them the old world style of baking in a wood-fired stone oven called a forno. In an effort to preserve this tradition, the Kona Historical Society has created a replica of a traditional forno in a field below the old Greenwell Store (now a museum) in Kealakekua. Every Thursday morning, volunteers light a fire in the forno in the wee hours, and by 10 am the action begins as more volunteers help to prepare the dough for pao doce, a traditional Portuguese sweet bread. The dough sits nearby, rising as the baker waits for the oven to reach the proper temperature. Once the oven is close to the appropriate temperature, the baker weighs out pieces of dough. She&#8217;s surprisingly accurate! Now everyone&#8217;s invited to participate. The measured dough must be further divided into seven equal portions and rolled into smooth balls of dough. As each pie tin is filled, it is set aside for one last rise. The forno cooks 30 loaves at a time. In no time, the air fills with the aroma of freshly baked bread. The baker sets the cooked pao doce out to cool, and then packages each [...]]]></description>
		<wfw:commentRss>http://krisbordessa.com/baking-portuguese-sweet-bread-in-the-traditional-way/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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