Veg Forward Local Hawai'i Food with Alana Kysar

This week, Catherine chats with cookbook author, photographer, and recipe developer Alana Kysar about the rich, comforting world of local Hawaii food — and how she transformed some of Hawaii’s most beloved flavors into vegetable-forward recipes in her new cookbook, Aloha Veggies. They dive into the cultural influences that shape Hawaii’s culinary identity, and why dishes like katsu, laulau, poke, and plate lunches are about so much more than vacation food. Alana also shares what it’s like to photograph her own cookbooks, navigate the modern food media landscape, and build a creative career that spans blogging, writing, recipe development, and photography. Plus:  Why Hawaii cuisine is far cozier (and more comforting) than people expect   The surprising challenge of “vegifying” traditional dishes   What Alana always keeps in her pantry   The creative freedom of writing a second cookbook   How California changed the way she thinks about vegetables   Cleaning as a strategy for calming a busy brain  If you love food, Hawaii, cookbooks, creativity, or thoughtful conversations about cooking and culture, this episode is for you. Follow Not From Concentrate wherever you get your podcasts.