1.26.2015

Hanai Kauai




Slowly, but surely, I am jotting down notes on scrap paper in an attempt to record this blossom of life. On Dec.10th 2014 my wife, daughter and I returned back home to Kauai. A few weeks later I picked up where I left last year on Sheldonia Farms. On Dec. 29th I pulled into the farm and Farmer Phil met me at his door. He said that a client of his needs help with a 100% local food pop-up restaurant gig. I haven't cooked for a few months, but was intrigued with the concept. Next minute he called Chef Adam and gave me the phone. Adam gave me the low down and I was sold. Three days Hanai Kauai debuted and the rest is history. Growing strong on the 5th week of Hanai and the plates are anything but new or contemporary, they're traditional Hawaiian food ingredients presented in a simple and beautiful fashion, with a rustic punch... built from the ground up with homemade vinegar, locally sourced coconut oil, hand-picked greens and flowers, self-milled flours, all locally sourced fish and meats, and the list is eternal and ever changing. Ripples. Every night a changing menu. Every plate painted unique, always scrumptious. I feel as if I've traveled the globe for 10 years cooking and looking for exactly this; a chance to farm in the day, and cook what we harvest and gather at night. Behind the helm of Hanai is a collective genius. Not sure exactly how or who is driving the boat, but it feels like the spirit of Kauai is. Everybody has a voice. Everyone participates in this dance. Everything we use is from this island. It's a work of holy art. This cannot be replicated anywhere else except here due to location and quality of the ingredients, and only if there's a bale of mercenaries like ours to execute. Aside to all the delicious food and elevation of health, we're connected people to the land and sea. Spiritual grounds for sustainable culinary progression. We're not relying on imported or processed goods from a factory in mainland US or elsewhere, instead, we're relying on our neighbors and our elders to teach us the way it used to be a generation ago. How did our grandparents live off the land? How did they pickle? How did they trade with locals to be sustainable. Yes, sustainable. Yes, let's call upon the early Hawaiian farming practices to guide us to the dinner table. To sustain we cut all ties to the mainland and forced to use only what mother local Kauai nature provides, and thus, a seed has been planted and we're in for a ride. My family has been camping behind an old church, next to a forest of java plum and lilikoi trees, and at night we can hear the patter of wild pigs with chickens sleeping above our heads. Although this camping gig is temporary until we move into a studio, it has been a complimentary experience to the farm-and-table path I walk. My life is outside. My intentions are pure inside and I ask all to think again about what we consume and where it comes from. How much do you and I need? Our children and grandchildren require our service to empower the return of traditional knowledge and environmental peace. This all starts from within. Feed your soul from the land and sea around you and rejoice in thanksgiving by appreciating the unadulterated flavors the garden island provides. Come dance with us. 

Aloha Hanai Kauai. Mahalo Collin and Adam. 

www.hanaikauai.com 

http://istapix.com/travel/instagram/hanaikauai

https://www.facebook.com/growculturekauai











Home. 


9.04.2014

Back on my feet

If anyone is still reading this blog, just want to let you know that I've had a change of place and pace. I am now retired from the bi-polar cooking career, meaning no more of the Arctic and Antarctica for me. Instead, I have found home in the many beaches on the west coast of Canada and Hawaii. Right now I'm in Tofino, British Columbia and next week the family and I will be back in Kauai, organic farming at Sheldonia Farm. I realize that farming, GMO-free organic farming to be exact, is a good way to promote environmental conservation and natural food security. 










7.07.2014

Which Planet is This?

Time and time again I've put in three weeks of hard work to take a week off and fly back to visit my wife and baby. I'm flying between two different seasons, latitudes, hours of sunlight, time zones, climates, ect. I feel I am living in two different worlds at once, and to get to each of those worlds I have to go through a portal above the clouds and through airports. Flying across Canada and America from the north west to the east gives me a look at what's being developed and how society is sprawling outwards. Each airport has it's own vibe, too. And, as you walk past each gate and look at the city and country to where the plane is heading to, you can get a glimpse of the people and the culture that lives there. Whenever I arrive to the gate departing to Alaska there are always a few men dressed in military uniforms, dads and sons carrying their fly fishing rods and a few people where extratuff boots. Here I am a week and half ago getting ready to pack up and leave... rainbow in the sun. 


Following morning smoke in the tundra... lightning has started a fire nearby.


My final dish for this three week stint... donuts.




12 hours later I'm in Hamilton, Ontario getting a lesson from baby Rosa about where to throw your trash and not litter!


After a week of steamy hot city weather and splashing in the fountain at the park, I hop back on the bus to go to the Toronto airport. A little ways out of Hamilton and the skyline turns from trees to townhouses. Green to grey, natural to rock squares.


It would be one thing if the development stopped a decade ago and the natural environment was given a chance to regrow to beautiful and purify the urban jungle, but instead it seems like it just keeps growing and desertification is the outcropping.



Up in the air over smoggy Toronto.


Why aren't their gardens on these roofs? What about solar panels?


A matrix of surburban houses. Engineered like a computer chip.


Oh, Chicago. Once again, like many other cities... grey.


A breather above the clouds.



Midway from Chicago to Seattle I witness the prairies and farms, lots of squares. Any GMO down there?


Hey Creator, if you're up there, is this the way it's supposed to be? Is this at all sustainable? Could you lend us a hand here? I think mother nature is need of a little tender love and care.


Squares.


Mt. Rainer


Seattle. Always feels good to me to be back on the west coast.




3 hours northward and back to Fairbanks. It's neat to leave around midnight in darkness in Seattle and only a couple hours later be back in the midnight sun.



Heading back to Toolik. Ah, yes. Beautiful. Smells like pine and rain. Cool breeze. Not a skyscraper in sight.