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Fight Superbugs with Antibiotic-Free Meat

By on June 27, 2012 in From Seed
Gress-fed cows at A`akukui Ranch in Kauai. Daniel Lane photo

Gress-fed cows at A`akukui Ranch in Kauai. Daniel Lane photo

On June 21, the Real Time Farms blog wrote about a Consumer Reports article called Meat on Drugs. The report found that 86 percent of Americans want meat raised without antibiotics available in their supermarkets. And there’s good reason, the animals we eat consume more antibiotics than we do, making us susceptible to superbugs.

Out of the 136 supermarkets in 23 states, Consumer Reports found big differences in the availability of antibiotic-free meat. But one thing was consistent. More than 1,000 meat and poultry items made some type of “no antibiotics” claim on the label. Some of those labels were misleading.

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Kauai’s Kaneshiro Farms Fresh Island Pork

By on April 3, 2012 in From Seed
Kaneshiro Farms on Kauai's westside. Daniel Lane photos

Kaneshiro Farms on Kauai's westside. Daniel Lane photos

Have you ever had fresh pork before? I mean pork so fresh, that it was living just two days ago. Unless you know the farmer, it’s hard to know how fresh it is. Until eight months ago, I’d never had pork that was grown and harvested within a 25-mile radius of where I lived. One of the main benefits of eating local food is superior quality, because it’s super-fresh. After I speaking with Val Kaneshiro, herd manager for Kaneshiro Farms, I learned about a trick that major pork producers use. Continue Reading →

Making Kalua Pork at Home or in an Imu

By on March 28, 2012 in Culture, To Table: Ono Eats
Hanalei Taro & Juice Co. Plate Lunch

Hanalei Taro & Juice Co. Plate Lunch. Photo by Daniel Lane

Living on Kauai has made me a kalua pork connoisseur. When done right, the tender meat is infused with smoke and salt. Fat melts into the strands, and adds an unbeatable flavor. As Emeril Lagasse says, “Pork fat rules!”

One of my favorite comfort foods is a bowl of steamed rice with kalua pork, cabbage and poi. The combination is ubiquitous on the islands, and you can find kalua pork  at luaus, grocery stores and restaurants, but most of it is not true kalua pork. Continue Reading →

In the Kitchen with the Executive Chef of Merriman’s Fish House Kauai

By on March 14, 2012 in To Table: Ono Eats
Chili Pepper Shrimp Scampi ($31 large/$25 small) with Kaua’i Shrimp and Kauai Kunana Dairy goat cheese polenta. Daniel Lane photo.

Chili Pepper Shrimp Scampi ($31 large/$25 small) with Kaua’i Shrimp and Kauai Kunana Dairy goat cheese polenta. Daniel Lane photo.

Last December, when I had the pleasure of covering Merriman’s Fish House for MidWeek Kauai, I learned how dedicated Peter Merriman is to fresh, local food. I was so impressed, I called the article, “Where Farmers Are Rock Stars.” Peter is a mighty force that encourages the livelihood of his sources, nurturing their success and the local economy.

My education was further enhanced when Dan and I videotaped the restaurant’s executive chef Mark Arriola for the Kauai County Farm Bureau’s Kauai Grown campaign. The website is up now, and next Monday’s post will showcase Kauai Grown. If you’d like to learn more about Merriman’s, and watch Mark prepare a signature salad that’s on the menu, click here to watch the video.   Continue Reading →

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