Capturing Adventure {Blurb Photo Book Review}

Capturing adventure in a Blurb photo book is simple, easy, and so worth the effort!

This post may contain affiliate links, but don’t worry – they won’t bite.

Preserving memories in book form is a passion of mine. Since my preteen years, I’ve been an avid scrapbooker, adhering images and ephemera between the pages of weighty albums with everything from old-fashion black photo corners to high-end archival-approved adhesives. Keeping those images accessible and leafing through them from time to time with the people I love brings our experiences back with vivid clarity, and gives us all a chance to enjoy the memories together once again.

About fifteen years ago, I made the conversion to digital scrapbooking and never looked back. The end products of my efforts are now high-quality hardback books, printed through one of a handful of dependable self-printing book services.

My most recent scrapbook project focuses on the trip Mr B and I took to Hawaii last July. We were on Oahu for ten days, and while we were there, I took well over a thousand pictures. (If you’ve been reading me for a while, you may remember that when we got home, I wrote so many blog posts about our trip that I had enough material to create our Ultimate Oahu Vacation Guide!)

Our adventures in Hawaii were a perfect subject for a stand-alone memory book, and this time I chose to print it through Blurb, a well-renowned print-on-demand company that I have used a couple of times in the past.

Blurb offers a number of both online and print formats, but for this review, I’ll be focusing on printing photo books.

Printed photo books are available in three formats: soft cover, image-wrapped [hard-cover], or dust jacket [hard cover]. (My preference for photo books is nearly always image-wrapped hard-cover.)

Blurb offers three options for shape and size, ranging from a small 7” x 7” square book to a large 13” x 11” in portrait or landscape. I chose a moderate 8” x 10” landscape book for our Hawaii album.

There are also five paper options, with varying weights and/or textures; everything from the standard semi-matte up to Premium semi-gloss or Proline pearl. Blurb’s basic, standard weight is 80 lb. paper, (about the same as good-quality printer paper), but it cost very little to upgrade to the 100 lb. Premium paper. I strongly encourage that you upgrade too, especially for a book with a lot of images. (I went with 100 lb. semi-gloss paper for Our Hawaiian Adventures.) You can print up to 440 pages in one book: our Hawaiian Adventures came in at 114 pages!

Now, let’s get to the two things we all really care about when it comes to making photo books online: Ease of use and quality of final product.

EASE OF USE

This is where the rubber meets the road when it comes to online photo book creation. Some photo book printing sites are a little intimidating, but Blurb is not one of them. In fact, one of the things I like best about Blurb is the wide variety of options that they offer for content creation, and the ease at which a book can be completed. Whether you are a professional digital Creative or can barely turn on your computer, there is an option for you.

Make Your Book Online
Make your book quickly and easily without downloading anything. You can pull in images directly from Facebook or Instagram, or upload them from your computer and use Blurb’s templates and layouts to create a beautiful photo book quickly and easily.

Adobe InDesign Plug-in
If you have Adobe experience, this may be just the thing for you. Blurb’s Adobe InDesign Plug-In is free to download, and lets you create and lay out books directly within InDesign, with output options for both print and digital formats. You can also work on your book within Adobe Photoshop Lightroom.

Upload PDF to make your book
If you prefer, you can use Blurb’s specifications calculator to fine-tune your PDF to a Blurb-friendly book size.

I’ve used all of these options at one time or another, but for this project, I wanted a fast, simple method that would give me complete control over my layouts – and I needed to be able to do in while I was on the road and away from my primary computer. With that in mind, I decided to go with my all-time favorite online photo editor, PicMonkey.

My 3-Step Streamline Blurb Photo Book Creation Process

Step 1 – Create individual pages on PicMonkey. Save as high-resolution JPGs.

PicMonkey is a simple, easy-to-use tool for editing photos online. From Capturing Adventure {Blurb Photo Book Review} | The Good Hearted Woman

↑ I created all of the images for our Hawaiian Adventures book in PicMonkey.

I created all of my pages in PicMonkey, saved them as high-resolution JPGs, and then uploaded them to Blurb. Then all I had to do was drag them onto the pages as full-bleed images. After that, I just proof-read everything about 100 times (but that’s just me), and then ordered my book. That’s all there was to it.

Step 2 – Upload Full-page images to Blurb. Drag and drop.

Step 3 – Proofread, proofread, proofread. Then proofread one more time, and order book. 🙂

PRODUCT QUALITY

As far as I’m concerned, Quality is the online photo book creation endgame. I expect my photo books to Pop! with bright, true-to-life colors, clean, clear printing, and solid, well-crafted construction. Anything less is unacceptable. Blurb did not disappoint.

Overall, the quality of our Hawaiian Adventures book is excellent. The cover is solid, smooth, and semi-matte, which discourages fingerprints, and the cover image is clear and vivid. The printed images inside the book are sharp and clear, and the resolution is good to excellent. The colors are vivid and true to the digital preview. I do think that paper selection makes a significant difference here, so once again, I strongly encourage you to upgrade to Premium or Proline paper.

BOTTOM LINE

Mr B and I could not be happier with our newest photo book. Flipping through those pages is like reliving our adventure all over again (yes, fellow grammar divas, I know), which makes all the time and effort it took to create totally worth it, and the book itself priceless.

Ready to start your own photo book? Visit Blurb’s website to get started today!

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. (Rest assured though, we will NEVER recommend anything we don’t believe in just to make a buck. We like to sleep at night.) Anywho, while clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

Simply Elegant {Duc’s Bistro}

August 28 By Renée ♥ 8 Comments

Dining at Duc’s Bistro in Honolulu’s Chinatown is an unforgettable experience in casual elegance, delicious food, and warm hospitality.

Thinking about how the paths of individuals cross unknowingly through time and space has always intrigued me. For example, even if you and I have never met, if you live in the Portland area, there is a better than good chance that we have brushed shoulders at one time or another. We might have visited Multnomah Falls on the same day, or ridden the same MAX train, or visited the same food cart within minutes of one another. In other words, we have probably been in the same space at the same time at least once.

I like to think of it like this: pretend that you are a blue light on a globe that shows your location in real time, and I am a green light. How often would our lights cross one another? The glowing paths left by those little lights moving through time is an interesting image, and one that came to mind this summer when Mr. B and I visited Duc’s Bistro in Honolulu’s Chinatown, because there is an excellent chance that the owner, Duc Nguyen, had a hand in cooking one of the most memorable meals Mr. B and I have ever had – 34 years ago.

Back in 1981, when Mr. B and I were seventeen and full of big dreams, we scrape together our hard-earned pennies and took a day trip to Seattle over spring break, where we splurged on a dinner at the most elegant place we could think of – the top of the Space Needle. While we watched the city rotate across our field of vision, Duc – then a recent immigrant from Vietnam – was working away in the Space Needle kitchen and dreaming big dreams too.

Fast forward 34 years.

Duc has come a long way from that sky-high kitchen in Seattle. A resident of Hawaii for more than twenty years now, Duc has been carefully creating and serving traditional Vietnamese and classic French cuisine in Honolulu’s Chinatown since 1992. His dedication to providing diners at his restaurant with food of incomparable quality, freshness, and flavor – served with unparalleled hospitality – is renowned among locals and tourist alike.

Let’s start with that hospitality, because that is what stands out above all else at Duc’s. Enter the front door, and the atmosphere is clean, modern and inviting, highlighted with tasteful pink ambient lighting and crisp white table clothes. Once seated, you will likely be greeted by Duc himself, who will make you feel so welcome that it is almost as if he has been waiting a very long time to meet you.

Likewise, the service at Duc’s was impeccable. Our waiter, Kanoa, was just as warm and friendly as Duc, and – without a note of hyperbole – he was one of the best waiters we have ever experienced: professional, knowledgeable, and completely attuned to our needs. We learned that he started working at Duc’s when he was twelve, and now 27, Kanoa has developed such a finely honed instinct that we never once wanted for anything. He explained each dish carefully and answered our questions completely before we even asked, magically appeared tableside whenever we needed anything, and intuitively knew when to leave us to enjoy our evening.

Duc’s menu takes its inspiration and vision from a synthesis of effortlessly beautiful dishes from the cuisine of Vietnam, the fresh ingredients of Hawaii, and the refinement of western methods and presentations. The resultant menu is one of simple elegance.

After consulting with Kanoa, we decided to start out with a Baby Papaya and Shrimp Salad, which turned out to be one of my new favorite things ever. Crisp, fresh, and dressed lightly with what I’m pretty sure was nuoc cham (sweet Vietnamese dipping sauce), this was a wonderful start to our meal.

Over the course of our dinner, we ordered a few drinks to share as well. The ginger martini was So Good (you remember how much I love ginger, right?), and Mr. B’s mojito was a refreshingly cool, well-balanced blend of tart and sweet. However, the real standout the “Madame Vu,” a blend of cloves, ginger, sugar cane, pomegranate and pineapple mixed with (your choice of) vodka, rum or gin. We went with vodka, and the unique blend of flavors immediately became a new favorite for both of us.

For our main course, we chose Lemon Grass Chicken, Breast of Duck Saigon, and Long Green Beans With Garlic. The chicken, boneless organic thigh strips sautéed with lemongrass, was fresh tasting, mildly spicy, and very satisfying. The market-fresh long beans were well seasoned with just the right amount of garlic to enhance without overpowering their delicate flavors.

The duck was a big surprise for me. Duck is not something I usually enjoy: many preparations leave it too greasy, and I find the gamey flavor off-putting, but Mr. B loves it, so we ordered it with the idea that he would have the duck, I would have the chicken, and we would share the beans. However, when I tried a bite of Mr. B’s duck, I tasted no gamey flavor whatsoever, and the meat was tender, succulent, and delicious. Needless to say, Mr. B had to share.

We topped off our dinner with Apple Banana Tapioca Pudding topped with coconut cream, and garnished with ground peanuts, sliced almonds, and mint. I loved this delicately creamy dessert so much I came home and created my own version of Banana Tapioca Pudding to preserve the memory in my recipe file.

Food is served family-style, and portions are on the small side (relative to today’s super-sized norms) but they are actually exactly the right size for sharing. Prices are on the median for mid-high end dining in Honolulu: our bill, which included an appetizer, two protein-based entrees and one vegetarian entree, three cocktails, an espresso and dessert, came to a little over a hundred dollars before tip, which we both considered very reasonable considering it was our one Big Night Out in Hawaii.

A final word:

Being from Portland, I’m accustomed to finding little dining pearls in the most unassuming places, and have learned that best places are sometimes surrounded by less than desirable neighbors. This is definitely the case with Duc’s, which is tucked between a nail salon and a corner flower vendor on a sketchy-looking street in Chinatown. Do not let the location deter you from a truly wonderful dining experience.

Duc’s Bistro
1188 Maunakea St
Honolulu, HI 96817
Chinatown

Phone number (808) 531-6325
ducsbistro.com

Photography Tips for Beginners {Or, What I Learned at Sunrise in Hawaii}

August 20 By Renée ♥ 18 Comments

A Sunrise Photography Tour is a great way to see some of Hawaii’s most beautiful locations, all while getting professional guidance that will help you to take your landscape photography to the next level.

_{This post may contain affiliate links, but don’t worry – they won’t bite.}

Years ago, I took a writing class from an editor-turned-publisher, who shared that when he started out, he made his bread-and-butter money writing instructional manuals for a high-tech company. He told us that he got the job not by virtue of his vast store of technical knowledge, but ironically, because of his complete lack of it. In other words, he was full of questions and no answers, just like the people who would be reading the manuals he wrote.

“I remember the day I knew I had to find a new job,” he said. “As I often did, I’d asked my teenage daughter to proofread a computer manual I’d completed before turning it into my editor, and when she handed it back to me, she said, ‘Looks good, Dad – except one thing. How do you turn it on?’ I knew then that I knew too much about the product. I didn’t ask all the questions anymore.”

I’m a wannabe photographer, so I read a lot of articles and blog posts about photography; most written by talented, capable photographers who have thoroughly learned their craft and are generously passing their knowledge on. The problem is, even in pieces aimed at beginners, they often forget that some of us are still trying to learn how to turn the camera on.

Alex, owner and operator of Oahu Photography Tours, is an exception. Not only does he remember all the questions, but he guides you to the answers in such a way that you go home with some truly valuable knowledge that you can use going forward. I learned more in one morning taking pictures with Alex and our small tour group than I have learned in hours and hours of reading blog posts and books on the subject.

**“Never let the truth get in the way of a great photo.”**

If there is one message that I took away from the tour, it was, “Never let the truth get in the way of a great photo.” While I use this guideline nearly daily when taking food images (if you had any idea what’s going on just beyond those cropped edges…) I hadn’t really thought about applying it beyond close-ups. Anyway, Alex must have repeated this advice at least twenty times in the six or so hours that we spent with him, and it is perhaps the most important thing I learned. Move things, change angles, or do whatever you need to do (within law and reason) to capture that perfect shot.

Here are a few other tidbits that I gleaned from the tour.

Silhouettes

Taking pictures in silhouette is powerful. Since you can’t see faces, people can imagine themselves in the picture.

Composition

Be aware of where things are happening. Don’t overlook something cool in the foreground because you are too focused on what’s going on on the horizon.

Exposure

Under-expose sometimes. You can always add fill light with an editing program, and the under-exposure often creates some nice drama.

P Mode

P Mode was the one piece of technical learning I took away. (Once again, this will be ultra rudimentary for Real Photographers.) When you are ready to move on from fully automatic, but not ready for Manual, P Mode is a great intermediate step. In P Mode, you can:

Learn what works: The camera will show you which aperture and shutter speed settings it has decided to use for your picture, so instead of guessing which aperture and shutter combination will work, you can shoot in P mode and take some notes. Then when you are ready, you can use the same settings in manual mode.
Adjust the exposure compensation, which makes your images brighter or darker. Start off by switching to P mode and taking a picture of something you see. Then look at a preview and decide if it’s too bright, too dark, or just right. If it isn’t quite right, just adjust the exposure compensation up or down.
Adjust your camera’s ISO speed. Sometimes there isn’t enough light in a scene and you still want to avoid using a flash. If that’s the case, you can make your images brighter by increasing your camera’s ISO speed. ISO speed controls the rate at which your light sensor picks up the information it gets from your lens. Just experiment to see what you like. Don’t go crazy though, because if you increase the ISO too much, your images will start to look grainy.

Forest and Trees

Remember while you are photographing the forest to take a few pictures of the trees – you might find something interesting. Conversely, remember to capture the forest, even when you are focusing on the trees.

People

Don’t forget the people in the forest. They tell a story all their own.

Finally, take a lot of pictures. This probably seems like a no-brainer, but even though I’ve been taking all my pictures with a digital camera for well over a decade, until this tour, I don’t think I had completely made the mental shift from film photography, when counting the number of exposures was a thing. However, I’m cured now: I took so many pictures of this stand-up paddle boarder that I can practically make a stop-action movie.

If you are planning a trip to Hawaii, I highly recommend including a photography tour early in your itinerary. You don’t need a fancy camera – you can even use your phone – and some equipment (e.g., tripods, and some filters) is provided. For me, this was some of the best-spent money of our entire trip, and the images I captured, both on the tour and subsequently on our vacation, are priceless.

While this post specifically highlights my experience with Alex and Oahu Photography Tours, there are a number of photography tours on the Hawaiian Islands, offering a number of different types of tours, from Sunrise to Sunset.

NOTE: All of the images in this post were taken by me (except the last one) during my photography tour.

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin this post!

^{Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. (Rest assured though, we will NEVER recommend anything we don’t believe in just to make a buck. We like to sleep at night.) Anywho, while clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!}

Tips for {Snorkeling} Virgins

August 14 By Renée ♥ 4 Comments

Helpful Tips for Snorkeling Beginners, plus a brief recap of our adventure in Hanauma Bay, Oahu.

As an Oregonian, I’m conditioned to tense and shudder just thinking about swimming in the ocean, so the first time my toes touched Oahu’s sun-soaked waters, I was like a toddler with a new wading pool: I couldn’t get enough. Mr. B and I went on a number of water-adventures during our stay on Oahu, and snorkeling was high on our list of favorites.

Since snorkeling was a new experience for me, we decided to go to Haunama Bay, which – based on how many people were there – is apparently where every other virgin snorkeler in the entire civilized world (or at least Oahu) goes.

This post may contain affiliate links, but don’t worry – they won’t bite.

Even though I am a lifelong swimmer, I was a little nervous about snorkeling (for reasons I won’t go into); however, I quickly learned that if you can swim, you can snorkel. Just a few quick tips from our shuttle bus driver and I was ready to roll…er, swim. The salty ocean water dramatically improves buoyancy, so if you are used to swimming in a pool or fresh water, as I am, you will find ocean swimming to be much less work.

Here’s a few tips, from one newbie to another:

Buy or Rent a “Dry Snorkel“ – Seriously, spend the extra few bucks. I have zero desire to have water flooding down my snorkel. A dry snorkel has a special valve on top that seals shut when your snorkel goes underwater (like with a wave, or when you tilt your head to the side). It also has a special purge valve at the bottom of the snorkel so that it is easy to blow water out of the tube. I don’t think I will ever go without one of these.
Take the Time to Properly Fit and Adjust Your Mask: Don’t let the rental place rush you through the process of getting a mask that fits your face. Masks come in different sizes and shapes, and can be adjusted. Take your time, and make sure the one you have fits and will seal tightly around your face before you leave the rental site.
Take Pictures with Your Cell Phone: If you plan to use your cell phone for pictures, purchase a Waterproof Cell Phone Dry Bag. This turned out to be indispensable on our trip. (I’ve already used it a couple of time since I got home as well.) Also, the touch screen on your cell phone will not work under water, so be sure to set your volume key (or whatever works on your phone) as the camera shutter before you go out into the water.
Get Fins that Fit: Be sure to try them on before your get down to the water. You don’t want to slip a fin and have the tide take it away before you even know what’s happened.
Be Mindful of Shallow Water, Tides and Waves: I got quite a few scrapes on my legs because I started out in too shallow of water while the tide was coming in. Lesson learned. (If you are diving in colder water or around a lot of coral, a diving skin is a good idea.)
Avoid Sunburn: Reapply sunscreen often – at least every hour – and let give it a few minutes to “take” before diving back into the water. (I recommend a spray-on sunblock.) Be sure to have a buddy spray down you back, because that is the part that will be exposed most of the time when you are snorkeling. Do not, however, use sunscreen on your face above nose level, as it may be washed into your eyes.
Avoid Stirring Up the Sand: Too much sand can harm sea creatures around you and suffocate the coral.
Snorkel with a Buddy: As a former lifeguard, I cannot emphasize this enough: SWIM WITH A BUDDY! Even if you are a very strong swimmer, you still need someone to have your back when you’re in the water.

Now, back to Hanauma Bay…

Hanauma Bay Nature Preserve is the most famous of all Hawaii’s snorkeling beaches, due in great part to its extremely high fish population – all of which are very used to humans and don’t seem to care much if you get right up in their business, so to speak. This allows you to get up close and personal with the turtles, tropical fish, eels and other sea creatures.

Located on the east side of Oahu, Hanauma Bay is an old volcanic crater that is protected from all but the biggest of ocean swells. This makes for extremely calm water, and easy snorkeling for folks of all ages. Hanauma Bay is a nature preserve, and visitors are encouraged to treat it as “a living museum.” In the interest of minimizing the impact on the ecosystem, only about 3,000 visitors are allowed in daily, and before entering the preserve, everyone must watch a short video in the Marine Education Center.

Manini (Convict Tang) in Hanauma Bay | The Good Hearted Woman

We saw a lot of these black and white striped Convict Tang while we were snorkeling.

Coral and clear water begin just a short way from the beach. There are plenty of little hidey holes and crevices to check out, and you will see fish everywhere.

More than 450 colorful tropical fish, as well as octopus, crabs and eels can be found in the Hanauma Bay area. Visitors are asked not to touch the wildlife or the coral, and to use smooth, calm movements when creatures are close by.

Hanauma Bay Nature Preserve

Know before you go:

Where: 30 min east of Waikiki, at Oahu’s southeastern tip.
Hours:
- Wednesday – Monday [Closed on Tuesdays for weekly beach clean-up]
- 6:00 am until 6:00 pm daily. [Winter]
- 6:00 am until 7:00 pm daily. [Summer]
Entrance fee: $7.50 per person [Fee is waived those under 13 years of age or for residents of Hawaii with valid identification.]
Getting there:
- Drive yourself: Limited parking is located on the ridge above the actual bay.
- Get a ride: Many different companies provide shuttle service from and back to your hotel, as well as gear rental. (We used Kaimana Tours, which we were very happy with, but there are a lot of different shuttle companies that offer a variety of deals throughout the year, so a little homework might save you some dollars.)
Facilities:
- Showers and restrooms are on site.
- Lifeguards are on duty.
- Tram: If you want to save yourself the steep walk down to and up from the beach, a tram is available (for a small fee of course).
- Picnicking: If you want to eat away from the sand and surf, tables can be found in the grassy are near the parking lot. A concession stand with snacks and beverages is there as well.

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!

The Best Oahu Cheap Eats: Hawaiian Kahuku Shrimp (Plus Recipe Round-up)

July 29 By Renée ♥ 8 Comments

Make buttery, velvety, succulent A-MAZING Kahuku-Style Shrimp at home!

Oahu’s North Shore Kahuku-style Shrimp is easily one of the best things Mr B and I have ever eaten, and I can’t wait to try to make it at home. I’ve compiled a round-up of the most authentic sounding recipes I could find, which you can find at the end of this post.

But first, here’s our selection for the Best of the Best Oahu Cheap Eats is…

[drum-roll, please…]

Wait! Before I introduce you to the winner, just take a moment to appreciate these beauties!

I can wait.

Guess what? They taste even better than they look!

So where are they, you ask?

From Honolulu, take a drive up to Oahu’s North Shore, and you will eventually come upon a number of Kahuku-style shrimp vendors – Giovanni’s famous Shrimp Truck at the Kahuku food cart pod being the most notable. (If you can’t see it for all the signatures covering the truck, you may be able to recognize it by the long line of hungry tourists stretching endlessly from it.)

Keep driving.

Farther up the coastline, you will easily spot the red Romy’s Kahuku Prawns and Shrimp shack, with its equally long nightmare of a line.

Keep driving. (Just a couple more minutes, I promise.)

Soon you will see the sea-blue sided shrimp stand of Fumi’s Shrimp Farm – with a short line, plenty of parking, lots of covered picnic table seating, and AMAZING farm-fresh shrimp.

(Be sure to check out our countdown of the Best Oahu Cheap Eats Part 1 & Part 2!)

Fumi’s Shrimp Farm {Roadside Stand, Kahuku}

Mr. B and I both agreed that this was probably the best shrimp we’ve ever eaten – and we’ve eaten a lot of shrimp.

The first time we came here (yes, I said first, as in, we came here more than once), I ordered the Spicy Garlic Shrimp. My plate came with nine clean, fat prawns with the shells attached, and was served with two scoops of rice, a slice of fresh, cold pineapple, and a small tossed salad. (The pineapple slice and salad provided a nice complement, but felt mostly like a bow to social convention. I mean, you can’t really just serve a big plate of prawns and call it a plate lunch, can you?)

My shrimp was bathed in a buttery garlic sauce that brought out its sweet notes without overpowering them, and the bite was firm and tender. They were so perfect that I think I may have even teared up a little.

At $13 a plate, this was the best deal on the island, as far as I’m concerned.

Fumi's Shrimp Farm - Oahu Cheap Eats {Plus a Hawaiian Kahuku-Style Shrimp Truck Recipe Round-up}| The Good Hearted Woman

Hot & Spicy Shrimp (left), and Spicy Garlic Shrimp

Mr. B had the Hot & Spicy Shrimp, and in his words, “that buttery texture and the sauce on the outside was so good that I couldn’t help but suck off the juice before I peeled them.” Having tried them myself, I can tell you that they were quite spicy, but not overly so.

One thing we both noted was that the shrimp had an amazingly fresh flavor that you just can’t get from frozen shrimp. Taken directly from Fumi’s aquaculture farm out back, the shrimp we ate for lunch had been scuttling around just minutes before we arrived. (I have it on relatively good authority that same cannot be said of all the shrimp along the North Shore, as much of it comes from the Costco freezer case in Honolulu.)

The covered picnic are at Fumi’s offers a lot to see while you eat.

Finally, if you’ve read me for any length of time, you may know that I always check out the restroom at the places I review. If there is nothing to note, I don’t, but in this case, there is.

Powder Room Review: We stopped here after a long day of kayaking, and were very happy to find that Fumi’s had not only a cleaning station where you can wash up after eating those luscious crustaceans, but also a large, clean restroom that is perfect for changing.

The only drawback to eating shrimp at Fumi’s is that it will leave you wanting more. And more. And more.

I’m hopeful that someday I will be able to create a passable copycat recipe. Here are a few jumping off points:

Hawaiian “Kahuku-Style” Shrimp Recipe Round-up

Let’s make a deal: I haven’t had a chance to try any of these recipes yet, but when I do, I will be sure to leave an update. Your part of this deal is, if you try one (or find another one that’s better) be sure to come back and let me know about it. OK? Because we all really want to know the very best recipe for making these bad boys at home. Thanks a bunch!

Hawaiian Garlic Shrimp {The Gourmand Mom}
Kahuku-Style Shrimp {Cooking Hawaiian Style}
Garlic Chilie Shrimp {Cooking Hawaiian Style}
Hawaiian-Style Garlic Shrimp {The Recipe Critic}
Almost Kahuku Garlic Shrimp {Fix.Feast.Flair}
Raiatea Helms Kahuku Style Garlic Shrimp {Cooking Hawaiian Style}

Thank you so much for being a faithful reader and supporter of The Good Hearted Woman. ❤ Be sure to Pin this post!

The Best Oahu Cheap Eats {Part 2}

July 28 By Renée ♥ 7 Comments

The second installment in our countdown of delicious and wallet-friendly Oahu food finds. {Read Part 1 here.}

This post may contain affiliate links, but don’t worry – they won’t bite.

#5 →Highway Inn {Honolulu}

Mr. B and I are big Guy Fieri fans, so we had to check out his recommendation for authentic Hawaiian food at the Highway Inn in Honolulu.

The service very friendly, and we were escorted to a table quickly. After studying the menu (which included a glossary of terms for non-locals) we decided to share a Super Lau Lau Combo Plate.

Combo plates are served with poi or rice, `uala (sweet potato), haupia (Hawaiian flan), and a choice of lomi salmon, potato salad, macaroni salad, or nalo greens with liliko`i dressing. Our super combo came with an extra protein, and we could choose from kalua pig, pipikaula, squid lu’au, or chicken long rice.

Oahu Cheap Eats - Highway Inn| The Good Hearted Woman

Our plate (clockwise from rice) included rice, pipikaula, purple sweet potatoes, lomi lomi, and pork lau lau.

Mr. B and I both enjoyed the lomi lomi so much that I spent the rest of my trip asking complete strangers how they made it at home so that I could make an authentic version myself. Likewise, the sweet potatoes and the pipikaula (a moist, flavorful Hawaiian-style jerky) were both very good.

Lau lau was completely new to me. It involves carefully wrapping a mixture of finely shredded kalua pork (or chicken/beef) and fish in taro leaves and steaming the mixture. I wish I could say I loved it, but I didn’t– I found the steamed taro leaves too reminiscent of canned spinach. However, the inside pork and fish mixture was quite tasty, which resulted in my half of the plate looking like a picky toddler had a go with it.

Overall, while traditional Hawaiian fare did not move to the top of my favorite cuisines list, the Highway Inn is definitely a great place to experience it.

Note: If you are looking for “live like a local” Hawaiian food on the cheap, my tour bus driver Aaron (a seriously nice guy) highly recommended Ono Hawaiian Foods in Waikiki. Disappointingly, Mr. B and I ran out of time to make it there this trip, but it gets great reviews on Zomato and Yelp, so you might want to check it out.

#4 →Surf N Turf Tacos {Honolulu – Waikiki}
The portions here are over the top! Waikiki is a shopping mecca with high end stores aplenty, and everything there seems to comes with the price-tag to match, even the food. However, Surf N Turf Tacos is one place where you can definitely get your money’s worth. Before we stopped here, I read a few reviews and they were quite mixed, but I’m really glad we decided to go for it. It was located very near where we were staying, so we picked up a burrito and a salad bowl and took them back to our hotel to eat. The service was very friendly, and the food was fresh, hot, and plentiful. In fact, if we had known ahead of time how ginormous our order would be, we would have split a single item – as it was, the leftovers were plenty for a couple of generous snacks for each of us. There have lots of vegetarian options, and we especially recommend the Grilled Veggie Burrito. (Sorry that there are no pictures of this one: we were so hungry when we got back to our hotel that I completely forgot to take pictures before we ate, and we all know how pretty leftover burritos are!)

#3 →Me BBQ {Honolulu – Waikiki}

From the outside, Me B-B-Q looks like a run-down, dingy little hole-in-the-wall. (Taped to the window next to the business hours, you will find a list of “Don’t’s” that includes a warning against sleeping on the premises.) Don’t let that put you off for a second!

The food at Me’s is so good (and so wallet-friendly) that we ate here twice. Portions are huge and one combo plate was plenty for both of us, with leftovers to spare. There are a ton of dishes to select from. We ordered the Na’s Special, which comes with Korean-style chicken and beef (both amazing!), fish jun (egg battered fish), two scoops of rice, and a choice of four sides– all for about twelve bucks!

#2 → Marukame Udon {Honolulu – Waikiki}

Note: This is our #1 for pick for vegetarians!

Umami, often referred to as the fifth taste, is described as a pleasant “brothy” or “meaty” taste with a long lasting, mouthwatering and coating sensation over the tongue. Let me just tell you up front, Marukame Udon is the place on Oahu to seriously get your umami on.

We must have passed by the line outside Marukame Udon ten times over the course of a couple of days before we finally decided to brave it, and we were so glad we did. As it turns out, due to the cafeteria-style service (think Subway with delicious fresh noodles), it moves pretty quickly.

Marukame Udon aren’t your typical udon noodles: made Sanuki-style, the process for creating them is known to be back-breaking, but the results are amazing. (It also offers a great show for folks waiting for a meal.)

You first choose from a variety of udon options that are tailored to your tastes, including traditional, curry, bukkake, cold or hot. You then progress through the line and add your choice of tempura (vegetable and seafood), inari, musubi and fried chicken. Finally, you can add a little something extra to make it your own, including tempura sauces, chili flakes and wasabi, Tenkasu (tempura crumbs), Welsh green onions, and freshly grated ginger. For Kake udon, there’s also soup dispenser where you can add as much or little as you like.

I ordered bukakke odun, which is served cold. Mr. B had his Ontama-style, topped with a soft boiled egg. The noodles themselves were tender and perfectly cooked, and both came swimming in a deliciously amazing, wonderfully savory sauce that made our umami receptors do a freaking happy dance all over our mouths.

Oh my gosh. I’m getting so hungry just thinking about it that I almost forgot – our whole bill for two bowls, four small plates and a soda came to just $18! Especially by Waikiki standards, that’s a crazy-good deal.

Could there be anything better than fresh udon noodles? Believe it or not, we think so. Read all about our Top Pick for “Great Oahu Cheap Eats” in tomorrow’s post!

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Great Oahu Cheap Eats {Part 1}

July 27 By Renée ♥ 8 Comments

The first installment in our countdown of delicious and wallet-friendly Oahu food finds (plus one helpful note for bus-tourists with limited lunch choices).

I don’t know about you, but I’m a lot more at home eating at a picnic table in the middle of a food pod than in a satin-padded chair with a starched linen napkin in my lap. Now, don’t get me wrong – I love a fancy night out as much as the next girl (and I’ll be telling you about a couple of those in upcoming weeks) but even on vacation, I’m a lot more likely to seek out casual, wallet-friendly options when I can. These are a few of our favorites eats from our recent visit to Oahu.

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Countdown to #1….

#10 →Kahuku Food Carts (Adjacent to the Historic Kahuku Sugar Mill)

Located near the northern tip of Oahu on the road up to North Shore, the Kahuku Food Cart Pod (do they call them pods in Hawaii?) is about as casual as it gets, and as a Portlander, it felt like home. What’s not to love about a place where you can grab some fresh fruit, Hawaiian BBQ, and fresh lemonade, and then take a stroll through the vendor booths and pick out a coconut bra?

If you are driving by and just need a snack, be sure to stop at the fruit stand near the back, where you can buy a deliciously sweet banana lumpia for $1. We loved them so much we went back twice. (I’ll be posting a Banana Lumpia how-to soon!)

#9 →Koa Pancake House {Honolulu}

Normally, we try to avoid chain restaurants, especially when traveling, but we heard such great things about this place that we decided to give it a try. Apparently everyone else on Oahu was thinking the same thing, because this place was packed with both locals and tourists when we arrived at 8:00 am. After waiting in line for about 15 minutes, we finally made our way up to the register and ordered. We asked to eat in, but were told that we would have to get it to go, and just hope for a table if one became available. We did a little polite hovering, and by the time our food arrived fifteen minutes later, we had a place to sit down with it, Styrofoam containers and all.

The food was good – not what I’d categorize in any way as unique or outstanding, but it was definitely tasty – and gave us a satisfying, stick-to-the-ribs carb boost for our hike up Diamond Head later that morning. I got something I never eat at home – pancakes! – which came light and fluffy and twice as big as any human needs a pancake to be. Mr. B got the Loco Moco with corned beef hash. (Loco Moco is a Hawaiian standard – white rice, topped with ground hamburger or a hamburger patty, a fried egg, and brown gravy.) The Koa Pancake House offers a number of variations on this theme, including Loco Moco with Spam. (Might as well jump in with both feet, as they say.)

#8 →Green Papaya {Honolulu}

Being a Portlander, I have a couple decades of experience with Vietnamese food – both as a consumer and a cook – so it probably won’t surprise you to learn that when I’m out and in the mood for something easy and refreshing, Vietnamese is a cuisine I often seek out. The Green Papaya, located right across the street from Walmart in the Ala Moano area of Honolulu was a good choice for a midday meal if you are already in the area (although I don’t think I’d make a trip just to eat there). Both Mr. B and I got cold vermicelli bowls – his with chicken and mine with pork and a fried spring roll. The service was definitely nothing to write home about and the pork in my bowl was a little fatty, but overall the food was very tasty, worthwhile and wallet-friendly.

#7 →Da Spot {Honolulu}

If you are in Honolulu and looking for healthy, affordable food, Da Spot is a great choice. Their menu draws on cuisines from around the world, but they specialize in Mediterranean and North African cuisine. There are many options for all eating styles here as well: vegetarians and vegans will find plenty to choose from, and those who require kosher or halal certified meats will find something as well. In addition to their varied selection of main dishes, sides and desserts, Da Spot also makes a wide assortment of smoothies, including an option to create your own.

We chose the Egyptian Chicken and another chicken curry (whose name I forgot to note – sorry) with sides of Greek salad and tabbouleh, all of which were well-seasoned and hit all the right savory notes. Portions are reasonable, and we had plenty to take home for a late night snack.

#6 →Leonard’s Bakery {Honolulu}

Got time to spare and a sweet tooth that needs feeding? Then you should probably make a trip to Leonard’s Bakery, if for no other reason than to be able to say that you did. But before I write anything more, I have a confession to make: Even though I have lived in Portland all my life, I’ve never waited in line at Voodoo Donuts. (To clarify, I’ve eaten a number of Voodoo Donuts, but I’ve never waited in line to get one.) First of all, I hate waiting in line for anything that doesn’t involve concert tickets, and second, if I want a donut that badly, I’ll drive 45 minutes to Joe’s in Sandy and get a donut that would make any donut Voodoo ever made cry with envy. Seriously. (But that’s another review for another time.)

All that being said, while we were in Hawaii, Mr. B had a hankering for a malasada from Leonard’s Bakery, which is apparently the Voodoo Donuts of Honolulu, so I played along. Turns out, this particular line was totally – Totally – worth it.

A malasada is a Portugese doughnut without a hole. Leonard’s fries generously-sized balls of dough until they are golden brown on the outside and light and fluffy on the inside. You can get them with a number of different coatings and fillings: Mr. B got a custard-filled malasada, and I got one with coconut cream. They are always made to order, so ours arrived piping hot, tender and delicious. The only thing I was not happy about when we left was that we had only ordered two. The malasadas were sweet without being cloying, and the fillings were creamy, with a delicate balance of flavor that didn’t overpower the donut itself. Highly recommended!

**Tune in tomorrow for Part 2 in our countdown of Great Oahu Cheap Eats!**

For Tour Bus Riders Only:
Coral Kingdom {Kaneohe}

Let me be crystal clear: this is not a Great Oahu Cheap Eat – not by a long shot. However…

… if you find yourself (as I did) on an all-day bus tour that stops at this half diner, half high-pressure tourist attraction, you might find it helpful to know that the Mahi Mahi ($12) here is surprisingly good, the service is fast, and the portions are huge. The fish is battered in a lightly seasoned egg mixture, and then fried on the grill and served with a tangy tartar sauce, the requisite white rice, and your choice of green salad or macaroni salad.

Dole: The Complete Pineapple Experience

July 23 By Renée ♥ 11 Comments

Pineapple is no longer the lifeline of Hawaii’s agricultural industry that it once was, but you can still get the whole Pineapple Experience with a visit to the Dole Plantation, just an hour or so north of Honolulu. The Dole Plantation is about as touristy as it gets, but it is also a lot of fun.

POP QUIZ

Q: What is a pineapple?

a. The hanging fruit of the pineapple tree.
b. The underground root of a spiky-leafed plant.
c. The fruit of a terrestrial bromeliad flower stalk.
(Hint: The answer in is the image below.)

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This is tough for me to admit, but until I went to the Dole Plantation, I had no idea how pineapples grew. I was humbly reminded of the time, while taking a class on curriculum development in college, I learned about how some inner-city children needed to be taught that carrots came from the ground and milk came from cows. I was incredulous: who doesn’t know that? I’m sure small children in Hawaii would think the same thing of me and my ignorance about pineapple cultivation.

We took a ride on the The Pineapple Express, which carries visitors through a through a working plantation of pineapple and other crops, featuring fields in all stages of growth, from planting to harvest.

We also managed to make our way through “The World’s Largest Maze” – it took us just under an hour, which I learned is about average. The maze stretches over three acres and includes nearly two and one-half miles of paths crafted from 14,000 colorful Hawaiian plants. (I’m pretty sure that the Corn Maize on Portland’s Sauvie’s island is bigger, but who am I to dispute the folks at Guinness World Records?)

Our stroll through Dole Plantation’s eight different educational gardens gave us a glimpse at a wide variety of beautiful and useful tropical plants. The Bromeliad Garden was particularly striking.

There was also a large pond that held some seriously large koi.

Local artisans were on hand as well.

Our last stop started with a brisk walk through the Dole Plantation Store, which has more pineapple-related stuff for sale than I ever imagined could possibly existed. We headed straight for the Plantation Grille – for cup of their a world-famous Dole Whip! So, so, so good, especially on a hot day!

Check out my recipe for 4-ingredient Pineapple Ice Cream {A smooth homemade soft serve created in the spirit of Dole Whip}

Freedom, Justice, Honor, Duty, Mercy & Hope {Pearl Harbor}

July 21 By Renée ♥ 9 Comments

Highlights of our visit to the USS Bowfin, Pacific Aviation Museum, and the USS Missouri at Pearl Harbor and a good story about an honorable man.

All the great things are simple, and many can be expressed in a single word: freedom, justice, honor, duty, mercy, hope.

―Winston Churchill

After visiting the USS Arizona Memorial, we spent the rest of our day touring the other museums and exhibits in and around the World War II Valor in the Pacific National Monument. The first of these, the USS Bowfin, shed additional light on my dad’s wartime service as a submariner.

USS BOWFIN

Known as the “Pearl Harbor Avenger” because of nine successful war patrols following the initial attacks, the USS Bowfin submarine is now a floating museum. Guests are able to walk through the sub with a guided headset tour that details its patrols and describes what it was like to live submerged beneath ocean waters for months at a time.

When he was still with us, I once took a tour with my dad of the USS Blueback, a submarine anchored at the Oregon Museum of Science and Industry [OMSI] in Portland. At the time, Dad shared with me a little about his daily life as a submariner, and one thing really got my attention.

Like most vessels of the time, his sub used a sleeping arrangement called “hot-racking” (also known as hot bunking), which is the practice of assigning up to three (usually low-ranking) crew members to a single bed or “rack” to reduce berthing space, with each one having a different assigned bunk time. A crew member would work his duty shift, and then return to lie down on a rack immediately after it was vacated by another crew member who had just left for his duty shift. (Thus, he lay down on a “hot” rack.)

Dad said this hot-racking system often caused trouble and frustration (who’da thunk?); however, his assignment as a Torpedoman’s Mate [TM] offered an interesting berthing alternative: apparently TM’s often slept in empty torpedo tubes!

Just the idea of living underwater on a sub sets my mild claustrophobia on edge, and then to sleep in a tiny tube? Thanks but no thanks.

Exhibits aboard the USS Bowfin include an impressive collection of submarine-related artifacts such as submarine weapon systems, photographs, paintings, battle flags, original recruiting posters, and detailed submarine models, all illustrating the history of the U.S. Submarine Service.

PACIFIC AVIATION MUSEUM

The Pacific Aviation Museum Pearl Harbor on Historic Ford Island occupies two hangars and the Ford Island Control Tower that still bear the scars of our nation’s aviation battlefield. Our experience at the Pacific Aviation Museum began in Hangar 37, a 42,000 square foot former seaplane hangar that survived the December 7, 1941 attack. When we arrived, we first watched a short movie that covered the surprise attack on Pearl Harbor.

The hallway leading from the movie to the exhibit area is lined with photos of what life was like in the Islands before 1941.

Upon entering the exhibit area of 25,000 square feet, the first thing we saw was an authentic Japanese Zero in a diorama setting on the deck of the Japanese carrier Hiryu at dawn on December 7th.

Also in the hangar is a light civilian plane that was airborne and shot during the Oahu attack. Other exhibits include an actual B-25B Mitchell similar to one used in the Doolittle Raid on Japan in April, 1942, and an authentic F4F Wildcat, featured in a Guadalcanal diorama that tells the story of the “Cactus Air Force.”

The second hanger making up the Pacific Aviation Museum – Hangar 79 – is an 80,000 square foot seaplane hangar. It’s blue glass windows are still riddled with bullet holes left by the Japanese attack.

During the war it was a maintenance and engine repair facility, filled with fighters, bombers and patrol aircraft that were based in Pearl Harbor or en route to the front lines. Today, it holds modern jets and historic helicopters.

USS MISSOURI (“Mighty Mo”)

USS Missouri became one of the world’s most famous ships when Japanese and Allied representatives attended a ceremony aboard ship in Tokyo Bay to sign the formal document of Japanese surrender on September 2, 1945.

As we entered the concourse approaching the USS Missouri, we were greeted by a larger-than-life statue of Chester W. Nimitz, Commander in Chief, United States Pacific Fleet during World War II. Nimitz was on deck and signed for the United States when Japan formally surrendered on board the Missouri in Tokyo Bay on September 2, 1945. I was touched by the quote that graced the podium upon which his statue stood:

They fought together as brothers in arms; they died together and now they sleep side by side…To them, we have a solemn obligation — the obligation to ensure that their sacrifice will help make this a better and safer world in which to live.

―Chester W. Nimitz

The ship has a plaque in its deck to commemorate the exact spot where the table stood with the surrender document that was signed to bring World War II to a close.

During our tour, we heard one story about the Captain of the Missouri that will stay with me, because it reflects an honor and humanity that far transcends its circumstances. (Or as my dad would say, he was just a good man doing the right thing.)

On April 11, 1945, a 19-year old Japanese “Kamikaze” pilot attacked the Missouri and struck the side of the ship. The ship was not badly damaged, but fire erupted and the deck was covered with debris. As the crew was cleaning up, they discovered the pilot’s body among the wreckage and prepared to wash him overboard. It was then that Captain William M. Callaghan, Missouri’s commanding officer, intervened.

Captain Callahan ordered the body to be prepared for a burial at sea. Further, as it was customary to shroud the body of a fallen soldier in the flag of his own country, he asked the crewmen to sew a Japanese flag to drape over young man’s body. After the flag was created from a sheet and red signal flag, the crew then gathered. A Marine honor guard fired a salute, and then a bandsman stepped forward and sent the lingering notes of “Taps” adrift across the sea.

Senior Chaplain, Commander Roland Faulk, then stepped to the head of the burial detail and concluded, saying simply: “We commit his body to the deep.” The burial detail tilted the flag-draped body and lowered the weighted white canvas shroud over the side and watched as it disappeared into ocean depths below.

Captain Callaghan, we were told, later reflected that he looked at the pilot simply as a man serving his country, the same as anyone in military service. He was doing his job. Moreover, he had served honorably and paid the ultimate price, and he deserved to be treated with the respect due a warrior.

At the conclusion of this story, we were shown the footprints, now permanently fixed on the deck, where the crew stood. The dents from the April 11, 1945 attack remain on the Missouri‘s hull to this day.

In closing, I leave you with two thoughts: First, these words from General Douglas MacArthur, excerpted from the speech he delivered at the Surrender Ceremony on the Missouri that marked the end of World War II.

It is my earnest hope – indeed the hope of all mankind – that from this solemn occasion a better world shall emerge out of the blood and carnage of the past, a world found upon faith and understanding, a world dedicated to the dignity of man and the fulfillment of his most cherished wish for freedom, tolerance and justice.

And finally, a metaphor, found growing out of a small break in the deck of the USS Missouri.

♥ Peace

Tickets to tour all of these sites are available at the Pearl Harbor Historic Sites Visitors Center.

In Memory of Gallant Men {Pearl Harbor}

July 20 By Renée ♥ 11 Comments

Highlights and reflections on our visit to the USS Arizona Memorial at the World War II Valor in the Pacific National Monument at Pearl Harbor.

{Part 1 of 2}

The average age of a serviceman stationed at Pearl Harbor during World War II was nineteen. Do you remember what nineteen looks like?

Sailors on the beach at Waikiki 1945| The Good Hearted Woman

My Dad [age 17, standing on the right] with his buddies at Waikiki – 1944

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My dad enlisted in the Navy in 1943, twenty months into The War, on the day he turned seventeen. After completing basic training, he was assigned as a Torpedoman’s Mate on the USS Searaven, a submarine stationed out of Pearl Harbor.

The image above, taken on the beach at Waikiki in 1944, puts it all into perspective for me. Those faces were with me every minute we spent at Pearl Harbor, and colored every moment of my visit there, because while Dad and his buddies all lived through the war, so many faces as fresh and alive as theirs did not.

They were so very young.

USS Arizona Memorial, Pearl Harbor | The Good Hearted Woman

The Shrine Room in the USS Arizona Memorial.

The World War II Valor in the Pacific National Monument consists of nine historic locations in three of the westernmost United States: California, Alaska, and Hawaii. Of these, five are located within Pearl Harbor itself: the USS Arizona Memorial, the USS Oklahoma Memorial, the USS Utah Memorial, and parts of Ford Island and Battleship Row.

Before taking our scheduled tour of the USS Arizona Memorial, Mr. B and I took some time to walk around the monument, which includes a number of interconnected sites.

The Remembrance Circle lists every sailor, marine, soldier and citizen known to have died on Oahu on December 7, 1941, besides those listed on the USS Arizona Memorial itself. As I read through the list of civilians who died, I found myself thinking of all the living that was lost: the girls James never got to kiss…the sunlight that never fell again on Alice’s face… the young mother who never got to hear little Eunice tell her she was the best mommy in the world. It broke my heart.

The tour of the USS Arizona Memorial includes a compelling 23-minute film on the history of the politics, the people, and the attack on Oahu. After viewing the film, we boarded a US Navy operated boat for a short ride to the USS Arizona Memorial.

The USS Arizona Memorial is built over the remains of the sunken battleship USS Arizona, the final resting place for many of the 1,177 crewmen killed on December 7, 1941, when their ship was bombed by the Japanese Naval Forces. This loss of life represents over half of the Americans killed during the worst naval disaster in American History.

Some 500,000 gallons of oil continue to slowly seep out of the ship’s submerged wreckage, nearly 75 years after the attack.

Like many who tour the USS Arizona Memorial, our experience was reflective and somber. Mr. B is a six-year Navy veteran, which brought it all even closer to home for both of us.

Dear Lord,

Lest I continue
My complacent way,
Help me to remember that somewhere,
Somehow out there
A man died for me today.
As long as there be war,
I then must
Ask and answer
Am I worth dying for?

~ Poem Eleanor Roosevelt kept in her wallet during World War II

Just 355 USS Arizona Memorial crewmen survived the attack. During our tour, we were touched to learn that since 1982, the U.S. Navy has allowed those survivors to be interred in the ship’s wreckage upon their deaths. Following a full military funeral at the Arizona memorial, the cremated remains are placed in an urn and then deposited by divers beneath one of the Arizona’s gun turrets.

The Tree of Life, a sculpture designed by architect Alfred Preis, symbolizes rebirth and renewal, and serves as a reminder that we are all interconnected. This piece stands in front of the Road to War Museum and the Attack Museum, near the entrance to the USS Arizona Memorial tour. The same symbol is found on the side panels of the Shrine Room in the USS Arizona Memorial.

[In Memory of Gallant Men, Part 2 ]

If you are planning a trip to Oahu, Pearl Harbor should be on your itinerary. We strongly recommend getting your tickets for the USS Arizona Tour well ahead of time. For more information, including USS Arizona Memorial ticket information, please visit The World War II Valor in the Pacific National Monument on TripAdvisor.
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