The windward side of Oahu is home to many unique and beautiful treasures but one of the crown jewels in Ho'omaluhia Botanical Gardens near Kaneohe.  Situated in the caldera of the ancient Ko’olau volcano, this 400 acre wonderland of flora from Hawai’i, the Philippines, India, Sri Lanka, Africa, the Americas and Southeast Asia is filled with hiking trails, a unique visitor center and a freshwater lake stocked with fish. 

As you hike through the gardens don’t be surprised to see Hawaiian wildlife.  Common animals that can be seen are the Hawaiian feral pigs, native and introduced birds - even the rare and beautiful Hawaiian Honey Creeper.  You will likely also see Zebra Doves, Spotted Doves, Brazillian Cardinals, Japanese White Eye, and the melodic Shama Thrush.

​The gardens have spaces available for camping and allow catch and release fishing on weekends.  The lake and gardens were built initially by the U.S. Army Corps of Engineers to control flooding in Kaneohe and opened to the public in 1982.  The gardens are open 9am to 4pm every day except Christmas and New Years Day.  There is a special emphasis placed on the plants of Hawai’i and Polynesia.  In addition, Ho'omaluhia Botanical Gardens offers educational programs and private group tours.  For more information, please visit the Ho'omaluhia Botanical Garden's website at https://www.honolulu.gov/parks/hbg.html?id=569:ho.
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​When visitors come to Hawai’i, they are often most impressed by the beauty of the landscape, the richness of the culture and the tastiness of the food.  There are few foods more delicious or traditional than Kalua Pig.  The word kalua is often misunderstood or mispronounced by visitors as either Kailua - which is a town on windward Oahu or as Kohlua which is a coffee liquor - while both are worthy - neither of them is kalua - a Hawaiian word that describes a type of cooking.  To kalua something means to cook it in an imu, a underground pit oven.  

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​In Hawai’i, the process to make Kalua Pig is thus: a large pit is dug and a hardwood fire burned in it.  When the fire is roaring, specially selected pohaku (stones) are added to the fire and burned until red hot.  At this point, pounded banana stalks or other vegetation are thrown on top of the rocks.  Next, the slaughtered whole pig (preferably a Hawaiian feral pig) which has been wrapped in banana leaves and the leaves of the Hawaiian Ti plant is put on the banana stalks.  More banana stalks are put over the pig and then more coals and hot rocks are placed on top of it before the pit is filled in with dirt and left for the day (or night).   Finally the pit is excavated and the pig removed and shredded.