Lisa Payne, owner of Hana Hou by Hale Zen in Lahaina, recently hosted a public book-signing with Maui-based author Alana Kysar celebrating the release of her newest cookbook, Aloha Veggies.  The guests met the author, had books signed, and enjoyed complimentary pupus throughout the evening made from the author’s recipes. 

“We love creating gatherings that bring people together around beautiful things,” said Payne. “Hosting Kysar at the shop felt like a natural fit and a wonderful way to share an evening of conversation, food and inspiration with our community.” 

Hana Hou by Hale Zen reopened in November 2024 in Emerald Plaza after the original Hale Zen boutique was lost in the August 2023 Lahaina wildfire. The store became the first retail business to reopen after being lost in the fire, offering a welcoming space for residents and visitors to reconnect through thoughtful shopping and community gatherings.  

Payne said, “Thankfully, our warehouse and office location in Emerald Plaza was spared, so we had a base of operation. With the assistance of dozens of vendors, we hosted free shopping events there to help hundreds of Lahaina fire victims. We were honored to host Maui-based author Alana Kysar as she celebrates her new book, Aloha Veggies. It’s so much more than just a cookbook. It’s a love letter to Hawai’i, the food, traditions, and farmers. Kysar’s work is deeply rooted in Hawai’i and it shimmers on every page of this beautiful book. Her previous book, Aloha Kitchen, has been a personal favorite of mine since its 2019 release and remains a bestseller at our store. We’re excited to help her launch Aloha Veggies!” 

Kysar added, “I’m always trying to build my meals around what’s locally sourced. Farming isn’t an easy business but it’s so vital that we, as a community, do what we can to support local farms. In my book, Aloha Veggies, I profiled five farms throughout Hawai’i to showcase the wide range of crops that can be grown here, and how rich and diverse the culinary space is on the islands. I believe that it’s still constantly evolving, and I feel lucky to play a small role in both preserving and contributing to it.”