When I was attending college in LA I became friend with few ladies from Hawai’i. We were equally distant from home, each of us taking a six-hour flight to get to Scripps. More than just the physical distance, we felt culturally far from our origins. They were used to the slower and friendlier island life, where drivers rolled down their windows and signaled the shaka sign while saying “aloha” and everyone let them through. I was quickly pegged as a New Yorker thanks to my mostly black wardrobe, sarcasm, and the way I quickly walked through crowds, ignoring strangers who tried to engage me. I knew a hand gesture as well, but it was a lot less friendly.
One of my dear Hawai’ian friends had the corniest sense of humor. As we’d walk around campus, she would point to one of the beautiful blooms, and ask me, “Do you know what this was called?” She amazed me with the way she always seemed to know the name of every tree and budding flower, and I was glad to pass the test. “A hibiscus,” I answered. She pointed to another bloom just a little lower on the tree. “What is this one called?” I paused, confused. Was I missing something? This was surely the same flower. “A low-biscus,” she laughed. I groaned.
Hibiscus Nectarine Tea
- Brew several bags of Traditional Medicinals’ Organic Hibiscus Tea in water on the stove
- Let it cool
- Add slivers of fresh nectarine
- Cool in the fridge and then enjoy
Stephanie Nikolopoulos 
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