By Erika Engle firstname.lastname@example.org on February 14, 2017
By Erika Engle email@example.com Posted on February 14, 2017
Updated on February 14, 2017 at 9:40 pm
For the uninitiated, Martha Cheng’s book explains classic poke preparations and the basics needed to produce various iterations of the dish, with helpful, colorful pictures of the finished dishes.
I bought this bottle-cap trivet in 2007 from the gift shop at Hawaii’s Plantation Village, where I am a docent. I couldn’t believe that people still made these things, admired the workmanship and essentially saw it as an art piece.
By Craig Gima firstname.lastname@example.org on November 29, 2016
By Craig Gima email@example.com Posted on November 29, 2016
Updated on November 30, 2016 at 5:23 am
Food shouldn’t be scary. When I started writing this column eight months ago, I looked at it as a way to share food and learn about other cultures, even if the food might be different from what most of us are used to.