Hawaiianology

“Our motto was ‘first, best and only.” It was considered a place to get the fancy clothes and was middle-end store and some things there were high-end. The smell in the air conditioning seem to have this sort of crisp linen smell to it almost like smelling new clothes. People knew the Liberty House label on the clothes and had a feeling that it would last longer than other brands and that it would soon hold some nice memories to it.  Liberty House had buyers so that they would go and check to see if there were any quality products and they would evaluate them, but a lot of that changed when Macy’s would tend to sell leftovers from other stores or cheaper brands. Liberty House would support all sorts of local artisans where there were sculptures, paintings, wood works, painted glass, and it would have locals and visitors alike stopping by to see and buy those beautiful works of art… after Macy's took over..they slowly pushed each of them out until there was none of those artisans le...

Island Holidays For generations, the name "Hawaii" has evoked images of white sand beaches, lush mountains, and a spirit of unparalleled warmth and hospitality. Behind this idyllic façade, countless individuals and companies have worked tirelessly to craft the visitor experience, transforming dreams into cherished memories that last a lifetime. Among them, a company named Island Holidays played a vital, yet often unsung, role, serving as the heart of Hawaii's Travel Industry in the tourism industry from the East and the West.    The Dawn of Hawaii Tourism: A Landscape Awaiting Connection To understand Island Holidays, we must first journey back to the early and mid-20th century, a transformative period for Hawaii. Before the advent of mass air travel, visitors arrived primarily by steamship, a journey that was itself an adventure. The "Golden Age" of Hawaii tourism is often cited as the 1920s and 30s, when elegant Matson Line passenger ships brought eager travel...

Gravy Fried Saimin is a type of saimin dish made by stir -frying boiled saimin with ingredients such as onion, carrots, cabbage, pork, and seasoning it with shoyu-dashi sauce and oil. It is a saimin dish that originated in Hawaii. It is different from many other Country Fried Saimin Noodles as there are a wide variety of saimin dishes with a type focusing on Okuhara-type noodles and flavored with sauce that was served in Okazuya-style take-out counters after 1965. Other similar saimin dishes will also be explained to make sure there is a Hawaii Saimin Guide.

Hawaiian Creamsicle Cake, an Hawaiian creamsicle cake is a Hawaii dessert that started from the American Orange Creamsicle Cake and made it into a layered cake. It aimed to replicate the flavors of the classic orange and vanilla ice cream treat by Meadow Gold Ice Cream Orange Dream Bars that were from 1950. The cake does not have ice cream in it, however there are also Hawaiian Ice Cream Cake variation that brings Vanilla-Orange sherbert to the party. It typically features a moist, orange-flavored cake paired with a vanilla or orange-vanilla creme flavored frosting or filling. Some recipes incorporate zest, juice, or even Jell-O for a more pronounced orange flavor. The frosting is often a light and airy buttercream or whipped cream, mirroring the creamy texture of the creamsicles vanilla center. The Popsicle, was pioneered by Frank Epperson in 1905 and the Creamsicle by the Joe Lowe Company after they acquiring the Popsicle brand. They then would go on to feature a vanilla ice cream ce...

Roy Ramey “Skill Roy” was his street name and as some who referred to his legacy he would be known by some on the mainland as “The Father of Hawaiian Breakin” a legend among the Hawaii Hip Hop world and the World in general. He got his start from seeing his sister’s son do a routine of a dance move called “Locking” and got inspired and wanted to do it more from a Michael Jackson performance, but there was no one wanting to teach him. He then started to do another dance that would come to Hawaii, which was “Popping” where there was the robot feeling and anti-gravity feel of moonwalking. And then another dance would come out… it would be soon after he would be introduced to “Breaking” for the first time. In 1983 where the Wizard Bboys Crew had leader Tricks invite Crazy Legs from New York to do a performance in Hawaii to introduce the people to what was then a new dance called “Breaking”. “Skill Roy has so much Aloha for everyone. Even when he was at the top of his game he took the time ...

Paul Taber “The Hawaii Rooted Restaurateur“ was a Hawaii Restaurateur, Talent Finder, and Business oriented thinker who analyzed local Hawaii Hospitality methods with a focus on Restaurant techniques. His approach was based on that of The Weaver Brothers, two of the restaurateurs that gave people pride in Hawaii Restaurant Establishments; Taber’s achievement was to focus and develop employees who had a humble and family-style to them, in particular a few standouts were Gordon Yoshida, Bobby Hirasa, and others. On the mainland he was nicknamed The Hawaii Rooted Restaurateur as he would refer to his time, experiences, and values based on being deeply rooted in the way of life he found, respected, and adapted to as a resident. Taber was part of a circle of preeminent figures in the Hawaii Restaurant scene during the 1960s as he helped build with others a burgeoning hospitality industry that had enormous potential if it was kept intact. From the Korean War to Hawaii Taber was born and rais...

Geoffrey Arakawa "The Seafood General" was part of the famous Arakawa Family in Waipahu. His grandfather, also quite famous, was Zenpan Arakawa, founder of the famous Arakawa Store. In this part of time there was rich plantation culture and skilled cooks that started their careers in the area. He is one of the most respected chefs where old time customers will trek to the places he has been featured for some of Hawaii’s best seafood dishes and has been called Master Chef Geoffrey Arakawa. He has been known to be a master of seafood and a legendary chef that has rigorously worked to refine his taste to make dishes that spoke to the customers. He grew up with an ocean that had plentiful sandy beaches and in the deeper parts was teeming with an abundance of seafood to be caught that would make it to the market at the ports.  There is one man who knows all there is to know of that world from spending time enjoying the water to creating dishes with the seafood in water and is know...