Food. We. love. it.

At the end of a long serious day spent talking about land, water and politics, we look forward to the inevitable moment when the discussion turns to eating. Recipes, cooking tips, menus, historical food way tidbits and stories about recipes or dishes. Yes, nothing wets our appetite more than a good story about an old faded recipe complete with details like how your grandma would only cook that soup when it was storming. Eating well is also eating with context.

So here’s our little recipe box, filled with recipes and context!

Hog Wild For Hawaii-Grown Part Two, or The Art of Pork of Chef Noreen Lam

The Art of Pork: Noreen Lam’s Recipe Homage to Uchinanchu Classics. {photo: Tia Castro} [ read more ]

Long Beans with Red Curry Paste

Ingredients: 4 cups long beans, cut into 1 1/2 in. pieces 3 tablespoons of vegetable oil 1 tablespoon of red curry paste mixed with 1/2 cup of water a teaspoon of sugar a tablespoon of fish sauce 15 to 20 basil leaves Heat vegetable oil in a pan or wok at medium to high heat. [ read more ]

Grandma Fely’s Tilapia Soup

Tomatoes, she would say to me with enthusiastic conviction as we watched the little seedlings grow . . . [ read more ]

Michelle’s La’uya recipe

La’uya (Beef Shank Soup) from Michelle Galimba This is Filipino soul food. My grandfather made a stupendous la’uya, and my father also. It is very simple and very tasty, especially if you’ve spent a cold, wet day in the mountains. [ read more ]