When chef instructor Brian Hirata of Hawaii Community College’s Culinary Arts program spends his spare time thinking about how he can improve and further teach his current and former students about the food of Hawaii, you know a man’s passion.
Every once in a while, especially when on vacation, I like a good Bloody Mary or sometimes a virgin one. Unfortunately, it is oftentimes at an airport restaurant, and most of the time is not the best. But I enjoy eating the celery stick and green olives, along with drinking my vegetables.
When you think of THE American condiment, ketchup immediately comes to most peoples’ mind.
My hanai brother, Syd Kraul, grew nenue fish from eggs that he got from the brood stock at Kampachi Worldwide Holdings, also known as Kampachi Farms, in two holding tanks at OTEC in Kailua-Kona. Most fishermen think of this fish as a “rubbish” fish as it eats limu and often tastes like grass or, interestingly, can be described as “fishy.” When gutted, the gut smells pretty bad, as it lives off a diet of limu and sand.
Did you ever wonder what food scientists at NASA put in the shuttles for the astronauts?
My dear friend Rosemary, who was at the Colleen Cloney Duncan Shop in the Museum of Indian Arts & Culture in Sante Fe, N.M., thought about me and bought “Appetizers & Beverages from Santa Fe” cookbook.