Kahala: The new bluefin?

In the wayback machine, I was an editor for the World Wildlife Fund’s International Secretariat in Gland, Switzerland. I wrote about many conservation topics, and one of the most urgent at the time (well, weren’t they all) was the looming fisheries crisis. My cover story for the Spring 1995 issue of WWF News was Fishing for Disaster: “Overfishing affects the whole world: an estimated 20 million people who fish for a living, national economies (since 1983, the Canadian government has spent US$1 billion on fishermen’s welfare), anyone who eats seafood, not to mention the fish.” It was hard to get international press to cover the marine debacle. But 15 years later, it is headline news. (See, it pays to contribute to conservation organizations—they persevere.) Continue reading “Kahala: The new bluefin?”

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Kaua‘i find: Living Foods Market + Cafe

San Francisco transplant (and a 1996 Food+Wine Best New Chef) Jim Moffat is going island wide. With his Bar Acuda in Hanalei getting play in every national food magazine (though not so known in Hawai‘i—why???), in January he expanded to the other end of Kaua‘i with Living Foods Market and Cafe in the faux old plantation mall Kukui‘ula Village just up the road from Po‘ipu Beach. Continue reading “Kaua‘i find: Living Foods Market + Cafe”

And in other news

eChuck
I’ve always thought Chuck Furuya, master sommelier (and more) for D.K. Kodama Restaurants, would make a great social media personality—he’s got the gift of gab making wine education fun. His rudimentary email newsletters have always been a breezy yet informative read. Well, look out world. Facebook Chuck has finally been unleashed, and he wants you to be his friend. If you like insider wine news, I urge you to give him a click. Continue reading “And in other news”

Poke evolution

I was born in Honolulu the year JFK visited—and one year after Tamashiro Market opened. My life parallels the development of poke from rustic garage snack to high-end restaurant culinary hat trick. When I was a kid, my ojichan mainlined dried shrimp marinated in shoyu as he watched football and slurped his Oly. By the time he died in 2005, poke was the couch snack of choice. How did this traditional Hawaiian dish become the number-one easiest thing to bring to a family pot luck? To find out, I first went to fresh-fish mecca Tamashiro Market. Continue reading “Poke evolution”