Tag Archives: local food

Happy Food Day!

24 Oct

In this land of plenty, where paradoxically (and perphaps expectedly) diet-related diseases abound, discussions and debates have gone on for years on how to improve the way we eat and produce food.  FoodDay.org and the Center for Science in the Public Interest are helping to support the cause by promoting October 24 as Food Day, based on six principles revolving around food production, access, and quality.  Food Day’s purpose is to “bring together Americans from all walks of life—parents, teachers, and students; health professionals, community organizers, and local officials; chefs, school lunch providers, and eaters of all stripes—to push for healthy, affordable food produced in a sustainable, humane way….”   A worthy goal indeed.

With all the noise around us, discerning what’s good for us and what’s not can sometimes be challenging.  When it comes to food, it’s helpful to keep in mind that going local and making something simple goes a long way.

My contribution to Food Day is a simple recipe of steamed squash.  The butternut pumpkins were bought from the Redmond Farmers’ Market, which thankfully closes later than both the Sammamish and Issaquah Farmers Markets.  The tomatoes are out but the gourds are in, and we were glad to have found two beautiful butternut pumpkins.

Support Food Day and “Eat Real” often.


Local Hawaiian Eats is What’s for Dinner

21 Aug

We had a laid-back mini luau dinner courtesy of our good friends, LeAnne and Rex; although LeAnne did the bulk of the preparation and was the one who used some elbow grease to cook the kalua pork which, to my surprise and delight, was something she brought back from Hilo (I think she has a stash).  Usually, I am the one slaving in the kitchen, and it’s a nice change not to be the one doing the cooking when friends are over; though I must admit that I find it weird having someone else cook in my kitchen.

What’s mucho cool about the dinner is that I originally requested only lomi lomi and poke, but my island girl friend righteously felt that lomi lomi needs to be paired with poi.  She also brought rice (thank goodness!) and kalua pork, and lilikoi sorbet and lemon thins for dessert, which was exceedingly generous of her.

As a contribution to the dinner, I made a mango salad variation, the addition of shrimps was an inspiration that came to me during a grilling party at my parents’ place last summer.  Also, I made sure to make macaroni salad because a local lunch plate is not complete without “2 scoops of rice and a scoop of mac.”  The macaroni salad is very easy to make: cook the macaroni according to instructions on the package, add enough mayonnaise to coat, and add salt and pepper to taste.  I like the mac salad slightly sweet, and if you do too, you can add a pinch of sugar or 2 tablespoons of condensed milk.

There were a couple of things missing during the dinner that I wish were present: the tradewinds and the sounds of surf crashing against the shore in the distance.  But overall, it was an enjoyable dinner.  As well, I have a newfound liking for poi, thanks to LeAnne’s tip of eating it with lomi lomi and/or kalua pig.  I much prefer the pork with the poi, rather than the fish.  My favorite, hands down, is the poke.  It had a clean yet rich taste; all thanks to the quality of the tuna, I bet.

To LeAnne and Rex, mahalo.  Let’s eat ono eats again!

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