Come join us for two inspiring dialogues on food/agricultural problems and on visions for food democracy in Hawai’i and beyond! Frances Moore Lappé, the world-renowned democracy advocate, author (Diet for a Small Planet, Hope’s Edge, Liberation Ecology, World Hunger, Twelve Myth among many), and food and hunger expert, will be featured at the Umematsu and […]
I just spent the afternoon shopping and preparing a few dishes for the “Made in Hawaii” potluck my friend Joy and I are hosting tonight. It was difficult to choose what to make because so many ideas flew into my mind while all the veggies simultaneously flew into the shopping cart. Approximately $100 later and […]
My friend Kathy turned me onto this dish that combines French lentils with fennel. I have to admit, even though I am adventurous, I was at first a little bit skeptical, until I tasted it. The flavors exploded in my mouth, and boy, did I change my mind quickly! It was absolutely stunning! It was […]
In our previous cooking class, Grains and Beans, one of the beans we explored was lentils. I absolutely LOVE lentils, and for this class we specifically used French Lentils. I find them so beautiful with their blue, green, and brown earthy, life giving, vibrant colors. I typically ask questions like “What’s so great about lentils? […]
I have been enjoying some local fruits from my friends’ backyard gardens, specifically lilikoi and mountain apples. These are such refreshing treats.
I have been really blessed lately with such a beautiful life, so I wanted to pause and acknowledge this. To my friends, customers, and teachers in life, I just wanted to express a big thank you for being a wonderful part of my life. In the past 9 months in particular, many of you have […]
Sooooo many people have asked me to make gluten-free goodies, and I have honestly just resisted. Wheat is just so yummy and makes such delectable desserts. Well, I’m operating outside my comfort zone now, just experimenting, and so far the results are not bad! Possibly even truly delicious. Behold the Lemon Poppy Seed Muffins, and […]
Sunday’s cooking class is all about soups! This heirloom bean mix will be used in one of our soups that I’ll demonstrate, seasoned simply with sea salt, veggies, diced tomatoes, and some herbs.
I’m recipe testing for future classes, and I put together a vegan lasagna that looks like it turned out pretty good.
photos by Paul Herchig