open mind, empty stomach
travel, food, and fun
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Category: Hawai’i
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Despite what this blog may lead you to believe, I have a day job. Since getting back to Hawaii in January, I have been working a normal M-F (usually) 8-5ish gig – followed by a 5 a.m. wakeup each Saturday to help with a venture at our most popular farmers’ market. I did the same…
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I had been away during Hawaii Food & Wine for the past couple years and was looking forward to being able to join in on the fun this year. Food & Wine brings some of the top chefs from across the country to Oahu for a week of fun. Due to work, I wasn’t able…
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As Cinqo de Mayo approached there was a lot of talk about pozole. I couldn’t recall hearing about the pre-Columbian Mexican soup prior to this year and it captured my interest. There are several different versions of pozole, but the most intriguing was pozole rojo, made with hominy, chillies and, usually, pork. I didn’t make…
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Last Saturday at the KCC farmers market, my friend Nanette let me know that Hawaiian Red Veal had brought some offal to sell, including two tongues. I’ve eaten tongue, but this would be my first time cooking it. MA’O Organic Farms had some baby root vegetables that looked like the perfect companion for the tongue.…
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I enjoy pasta…a lot… I typically make pasta a couple times a week and usually sauce it with some sort of ragu. Hawai’i has come a long way in the past few years and I’m able to source most of the vegetables I use locally. Meat is another story. There is not a single butcher…
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It looks like I won’t be doing any traveling until my financial situation drastically improves. In the meantime this blog will be based on things I do at home in Hawaii. One of those things is cooking and I’m going to start sharing what I make and how I make it. I apologize for the…
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I recently had the opportunity to take part in a cheese making workshop with my local Slow Food chapter at Naked Cow Dairy in Waianae on Oahu’s leeward side. Two sisters, Monique and Sabrina, own and operate Oahu’s only dairy, where they produce buttermilk, yogurt, butter, and cheese. The only cheese the ladies have been…
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I had been a very inactive member of my university system’s Slow Food Chapter, Slow Food KCC (Kapiolani Community College), but things changed when I received an email about a Maui trip. Maui is my favorite island in the Hawaiian archipelago and there was no way I could pass on a club subsidized ag-tour. Our…
open mind, empty stomach 