The open road of drive-by delicacies (what we’ll affectionately call “highway food”) can consist of anything from a lady selling pickled mango out of her trunk to the guy popping Kettle Korn passenger side. More often than not, we’ll just drive right past these institutions and leave them in the dust as we watch their humble reflections grow faint in our rearviews because really, who’s in the mood for that one little fill-in-the-blank they’re selling?
Madre Chocolate, Uncle Clay / A recent glance at food projects on crowdfunding sites like IndieGoGo and Kickstarter yielded a slew of micro-breweries waiting to be funded from San Francisco to Louisville, Kentucky to Denton, Texas. Sites like these give entrepreneurs a medium through which to gather public support and funds for nearly anything imaginable.
San Francisco / This is an article about San Francisco and its current dining scene. This isn’t to say that I couldn’t find anything to write about in Honolulu–quite the opposite, really.
Kahuku Farm's Country Store / The legacy of the vanilla bean goes something like this: An Aztec princess flees to a forest with her lover. Forbidden by her father from marrying a mortal, she and her beloved are eventually captured and beheaded, and when their blood touches the ground, vanilla planifolia grows.
Let Them Eat Cupcakes, Cake Couture, Hokulani Bakeshop / Do cupcake shops keep opening because we actually keep eating those indulgent, conveniently-shaped treats? While the delicate texture and vibrant colors of macaroons have become a staple, and the cake pop even shows up once in a while, few people will refuse a cupcake solely on the grounds that it’s no longer in vogue.
Zippy’s / As the research and development chef for Zippy’s, Wayne Komamura’s approach to local is unsentimental. We were discussing how Zippy’s came to use local beef in their hamburger patties and Komamura’s answers to my questions are markedly different from other locavore chefs (not that he would identify himself as such).
Orchids at the Halekulani Hotel / Everyone, it seems, loves sustainable foods and farmers–but it’s going to take more than affection to save them. Organic comprises just 3.7 percent of all US food sales, while 86 percent of the US corn crop is genetically modified (GM); GM alfalfa and sugar beets won USDA approval this year, while fast-growing GM farmed salmon wait in the wings.