[mud hen water for edible hawaiian islands]

"It’s 4:45p.m. on Tuesday, and the night is about to start at Mud Hen Water. Staff members crowd around a laminate turquoise table like a large family–laughing, listening, planning. A smoky coal aroma tickles the nose, and music bounces off concrete walls. Light bursts in as a giant garage-door wall is raised, opening the building to Honolulu air. Next door are big brother and big sister restaurants Town and Kaimuki Superette. All three are part of Ed Kenney’s culinary family, and together they champion a vision for local food that Kenney–simultaneously chef, restaurateur and local food leader–let loose over a decade ago. Outside, Wai‘alae Avenue (wai‘alae, literally “the waters frequented by the mudhen,” and thus the restaurant’s name) hums the tune of rush hour. Five o’clock is here. Suddenly the turquoise table is cleared. The bar fills, families are seated, and the Mud Hen turns to greet its guests. . ."

I had so much fun meeting, photographing and writing about the very good people (and food!) of MHW in Honolulu, Hawaii. Enjoy the photos, read the full story in Edible Hawaiian Islands Magazine, and definitely stop in and order the I'a Lawalu or Miso Butterscotch Pudding next time you're in Honolulu!

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