Sarah Burchard
Contributor|Food & Drink

ABOUT

I am a Honolulu-based freelance writer dedicated to connecting readers nationwide with the most inspiring food in Hawaiʻi. I am passionate about telling the stories of the people who make our food and educating consumers about sustainable agriculture and

...

I am a Honolulu-based freelance writer dedicated to connecting readers nationwide with the most inspiring food in Hawaiʻi. I am passionate about telling the stories of the people who make our food and educating consumers about sustainable agriculture and food security. As a former chef, I use my cooking expertise and respect for quality ingredients to discover the tastiest eats on the Hawaiʻian Islands. I share my finds in publications such as HONOLULUmagazine.com, Edible Hawaiian Islands Magazine, Hawaii Farm & Food and more. I also cook for local farm-to-table events, host farmers market tours, and am a certified health coach.

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LATESTARCHIVE
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15 hours ago

New Ritz-Carlton Restaurants Seduce And Satiate Waikīkī Diners

The elevator whisks guests up to the eighth floor where they must face one of the toughest decisions of the day here in paradise: Which of the hotel’s sleek, new restaurants to dine at – the lavish La Vie or the comforting Quiora?
1,800 views  |  
Nov 30, 2019

Building An Empire From A Beehive

In just five years, Moran and Slowey have advanced from serving slushies at one farmers market to running slush stands at four farmers markets – in Waimea, Pearlridge, Kakaʻako and Kailua – a catering business that services six to eight events a month, and a pizza stand, Wicked Hi Pizza...
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November 2019 (5)