Crack Seed Center closes — sort of

By May 19, 2011 Food, Musings, The Daily Dish

The red octagonal doorway has become a landmark at Ala Moana Center.

And on May 28, the iconic door of the Crack Seed Center will close for good after 52 years.

One of the shopping center’s original tenants, the Crack Seed Center will move its entire business online. Meaning, you can still get its popular rock salt plum, li hing mango, olive cake and even bulldog seeds — seriously! — through its website.

Just not the slushies and bubble drinks.

“I wish we could figure out a way to ship drinks,” said owner Ted Li, laughing.

The Crack Seed Center is yet another local business shutting its doors — and one of the last remaining shops exclusively selling preserved fruits and other crack seeds, an iconic Hawaii snack.

What’s changed in our culture that has made us less interested in crack seed, something that used to be a staple in the local snack food scene? Going to the crack seed store was the Hawaii equivalent of going to the neighborhood candy shop. And now that era seems to be over.

It’s sad to think of these shops closing. I grew up eating crack seed — my dad always says he’s never met a crack seed he didn’t like — and spent afternoons gnawing on li hing mui, baby seeds, dry footballs, lemon peels and — my favorite — olive cakes.

I don’t know too many kids these days — or even folks my own age — who love crack seed as much as I do. And I fear this lack of interest will result in these shops disappearing.

Interestingly enough, the Crack Seed Center is moving online, where already 30 percent of its revenue is generated. Instead of spending $250,000 to renovate the 760-square-foot space on the street level of Ala Moana Center — and spending the next 10 years working 363 days a year — the Li family is making the brave decision to move online, get rid of overhead costs and run the business on their terms.

“This store has done a lot of good for me,” said Li, who put his two sons through college. “But everything has its time.”

Crack Seed Center

Image 1 of 8

After 52 years, the Crack Seed Center, one of Ala Moana Center's original tenants, will close its doors. It will continue to sell its preserved fruits, seeds and other snacks online only.

Visit the Crack Seed Center until May 28 and get 20 percent off your purchase. It will be your last chance to get slushies and bubble drinks.

You Might Also Like

Today’s happy shot

By May 18, 2011 Happy Shots, The Dog Dish

Taking the dogs on our SUPs at Maunalua Bay

20110518-122226.jpg

You Might Also Like

Great Debate: Hating bread crusts

By May 18, 2011 Food, Musings, The Daily Dish

When I was a kid, my mom used to tell me that if I ate bread crusts, my boobs would grow.

Honestly.

And since I was terrified of oversized breasts — hey, I played sports and didn’t need built-in inflatables getting in the way — I purposely ate everything but the boob-enhancing crusts.

To this day, I still don’t eat them (though if what my mom said was true, I would definitely reconsider).

It was a topic yesterday on Twitter, with a few of us — namely, Melissa Chang and Ed Sugimoto — openly professing our preference for crustless products.

We were up against a lot of crust lovers who touted their texture and practical function of keeping things together. But I wasn’t buying it.

Crusts are just that — crusty. They’re hard and cumbersome and, to some sensitive mouths, a bit dangerous.

Which is why I was in full support of some bread companies unveiling crustless versions, such as Sara Lee’s IronKids Crustless Bread and Hovis Invisible Crust. Both products were launched amid complaints that mothers — close to 40 percent — were cutting off bread crusts for their kids.

But to be fair to the crust lovers, there has been research showing the health benefits of crust, namely a 2002 German study that found the baking process produces a type of cancer-fighting antioxidant in bread that’s eight times more abundant in the crust than in the crumb, according to a story on CNN.

Still, health reasons just don’t cut it for me. Otherwise I’d be using margarine instead of butter and artificial sweeteners instead of sugar.

Anyone else agree?

You Might Also Like

Today’s happy shot 2

By May 17, 2011 Food, Happy Shots

A slice of Multiple Orgasm from Bubbies. With layers of espresso, chocolate and Oreo ice cream, this truly lives up to its name.

20110517-083111.jpg

You Might Also Like

Today’s happy shot

By May 17, 2011 Happy Shots

A Slurpee on a hot summer day

20110517-111014.jpg

You Might Also Like