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Hawaii

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Breadfruit, a staple food of the tropics

Typically green and scaly on the outside, white and smooth like squash on the inside, breadfruit is a starchy member of the fig family that's similar in taste to a potato, and smells like fresh baked bread when cooked. But you're not likely to come across it in most American grocery stores. Conor Knighton explores the history of breadfruit, a "canoe plant" first brought to Hawaii centuries ago by Polynesian explorers, and which today is used in everything from tacos and stews, to pizza, bagels, and even vodka.

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The ancient art of Hawaiian lei-making

Hawaii is renowned for lei-making, an ancient tradition that's still popular on the island today. But the future of the craft could be in peril, as flower farms disappear and remaining land overheats due to the effects of climate change. Correspondent Jonathan Vigliotti sits down with Meleana Estes, a Hawaiian native who learned the art of making leis from her grandmother. He also attends this year's annual Lei Day Festival, held annually in Waikiki since 1929, and meets Island Boy founder Andrew Mau, who's reinventing what a lei can be.

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