This incredible view of a vent in the Halemaumau Crater within the Kilauea volcanic caldera on the Island of Hawaii was captured by a U.S. Geological Survey thermal video camera June 1.

Sped up by four times, the video reveals activity in the 450 foot-wide vent that is usually obscured by accompanying gas fumes. The cracks in the lava pond at the beginning of the video — when the lava is at a high stand in the vent — are just visible in the photo below.

As the clip continues, more cracks form in the cooled crust of lava on top of the pond and pieces begin to break off and move around. As the activity increases, lava can be seen splattering, releasing hot fumes that look like flames in the thermal view.

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Volcanic fog—vog—swirls around the Hawaiian Islands in this satellite image. Vog is formed when sulfur dioxide gas emitted from a volcano reacts with oxygen and water vapor.

The reactions form tiny drops of sulfuric acid and other sulfates, which create a visible haze. Since March 12, 2008, emissions of sulfur dioxide (the gas that forms vog) from Kilauea volcano have been elevated: 800 metric tons (1,800,000 pounds) per day in early December 2009, compared to a 140 metric ton per day (310,000 pounds) average from 2003–2007.

Source and full size image at:  Space Fellowship

Photo: SCOTT GROSSKREUTZ. Hilo radiologist Scott Grosskreutz holds a 7-pound mango from one of his trees. He is standing next to the Keitt mango tree in his back yard.

Hilo Radiologist, Scott Grosskreutz, grew a 7 pound mango in his backyard, just shy of the record.

Grosskreutz said if he had harvested the fruit two months ago, it would have been a world record. But a 7-pound, 7-ounce mango was reported Aug. 27 on Mindanao island in the Philippines.

Grosskreutz said he has two trees side by side in his back yard at the 250-foot elevation in Honomu. One has Keitt fruit, a Florida variety described on the Internet as “one of the world’s most outstanding mangoes.”

The backyard farmer, a radiologist, said his Keitt tree has been very productive for many years, “but this time around, a storm kind of blew off some blossoms so only one side produced heavy this year.”

He took 250 pounds off the tree Thursday, he said. Most range from 1 to 4 pounds, with a few from 5 to 7 pounds, he said.

He said he weighed his prize mango — “bigger than your head” — at Hill’s home and garden center in Hilo.

He also weighed the mango Wednesday on the calibrated scale at the U.S. post office and confirmed it was 7 pounds.

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Photo by Debbie Weisgerber

The Saddle Road improvements between 34 and 42 mile markers is now open for traffic. Hopefully keeping traffic moving faster and safer. Saddle Road was named one of the scariest drives in America.

Deputy State Transportation Director Jiro Sumada said what makes the road important is the people who use it.

“The main this is the people who use our roadways. “Keeping that link so that instead of spending two and a half hours driving from Hilo to Kona, they can spend time with their families or getting work done,” Sumada said. “That’s the important part.”

To date, 23 miles or about half of Route 200 have been graded, widened and straightened. Work on the next segment between the 11 and 19 mile markers is expected to begin shortly and be completed in the fall of 2011.

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Tonino Benson : photo Robertson/ASP Australasia

Tonino Benson : photo Robertson/ASP Australasia

Glad to see a local guy place at the Nike 6.0 Junior Surf Competition! From Star Bulletin:

Hawaii’s Kai Barger and Tonino Benson claimed the top two spots in the finals of the Nike 6.0 Pro Junior at the championship yesterday at Huntington Beach, Calif.

Barger won the title with a score of 15.50 out of a possible 20. Benson came in second with a score of 14.30, followed by California’s Dillon Perillo (12.53) and Nat Young (9.53) in the event held in conjunction with the U.S. Open of Surfing.

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“Kona Coffee is derived from Coffee Arabica and is grown on the Big Island in Hawaii. Coffee Arabica is known for having low caffeine, low acidity & great flavor,” states the Web site. “Kona coffee is cultivated on the slopes of Hualalia and Mauna Loa in the Kona Districts. Only coffee grown in this area can be labeled Kona Coffee.” And that’s the precise variety of coffee that is sold at www.100konacoffee.org.

The site provides solely Grade I, 100 percent Kona Coffee to its customers, coffee that is certified by the State of Hawaii, and is delivered quickly to the front step of your home to maintain its freshness. The coffee that comes to the customer’s home is whole bean coffee. When placing an order for Kona Coffee, there are no last minute surprises on the price because the site offers FREE shipping on each order.

Visit web site (complete with cheesy sultry photo of woman ordering coffee!)

Photo by Kim Winklhofer

Kim Winklhofer at the Examiner.com reviewed the new blend created by Kona Joe Coffee, dubbed “Barack O Blend”.

In honor of our new president, Kona Joe Coffee has inaugurated a new coffee: Barack O Blend, a combination of Hawaiian, Kenyan and Indonesian coffees roasted to a medium brown “American roast.”

Joe generously sent me a sample of the Barack O Blend and it’s absolutely delicious. I’m not skilled enough to call myself a cupper (a professional taster), but the first adjectives that came to mind as I sipped my brew were smoky, lush, and then a moment later it seemed sweetly caramel.

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