It is nice to go out to eat at different restaurants to see how other chefs present their dishes. One such is Meridia at the Hapuna Westin Hotel. Chef de Cuisine Junior Ulep tries very diligently to make dishes using 95 percent Big Island products, whether it is sourced from OTEC, a Kona coffee farmer, a farmer like Raymond Kawamata from Kawamata Farms or even in the garden in the back of the restaurant.
Easter reminds us that life is a cycle of what appears to be death and rebirth. In cooler climates, it is what we learn by observing plants that go dormant in the winter only to sprout anew in the spring. Bulbs such as crocus and daffodils are examples.