My loco moco gallery on metromix marks the end of a very busy two weeks for me. My Guilty Pleasures gallery was due on March 1st, which was also the same day as a press event at Kapiolani Community College for the Eat A Rainbow campaign I helped organize for the local American Cancer Society. Throw into the mix at Wagyu tasting I attended at Kaiwa Restaurant, and getting ready for the Abercrombie for Governor headquarters grand opening on March 6th, which was supposed to be on February 27th, but was postponed due to a tsunami.
Despite my busy schedule, I still managed to work in a loco moco here and there. My biggest disappointment was the loco moco from Mac 24/7. Although the gravy was really good, I couldn’t believe that they charged $17 for it. I knew that I was in for a disappointment the instant the server told me that they only cook their burgers medium or above. As I expected, I got a dry hamburger. I know that some people like medium, or (I cringe at even thinking about it) well done.
Well Done really is a misnomer in my opinion because any piece of meat cooked that much is far from being “well done,” but I’m preaching again, so before I really get onto my soap box, Here is the link to my Who makes the best loco moco? gallery.
Song stuck in my head at the time of this post: Fish & Poi by Sean Na’Auou
The issue of banning foods has become a trending topic on this blog as of late. Foie gras is a rather controversial topic, but this latest attempt by a government body to legislate what we eat is truly asinine. When one of my Facebook friends told me about this, I just about lost it. According to the the NY State Assembly site, bill A10129 purposes to, “Prohibit the use of salt by restaurants in the preparation of food.”
ARE YOU FRIGGIN KIDDING ME?!?!?!
Banning salt? Of all the important issues in the state of New York, Assemblymen Felix Ortiz, N. Nick Perry, and Margaret M. Markey have decided to tackle salt. Although I agree that too much salt is not good for you, and can lead to high blood pressure among other things, but an excess of anything can be bad for you. Furthermore, A10129 will also, “impose a civil penalty of not more than $1,000 for each violation.” So basically, if this bill passes, they only thing that New York restaurants will be able to put salt on is the floor while cleaning up oil spills.
Some of you may be wondering what is the big deal about salt? The thing that a lot of people tend to forget is that salt is a flavor enhancer. Although they are other flavor enhancers that are at chef’s disposal, without salt, the restaurants of New York will be reduced to serving bland food. However, given the food Mecca that New York City is, I seriously doubt that A10129 has a chance of passing. Still, if you are living in New York, it probably wouldn’t hurt to contact your representative to tell them to stop messing around with innocuous bills and concentrate on more important issues.
Song stuck in my head at the time of this post: People Are Strange by Echo & the Bunnymen
This week, I was fortunate enough to get another double byline when my Guilty Pleasures galley was featured in both Metromix and TGIF. Leading up to this gallery, I asked Metromix readers the question, “What food is your guilty pleasure?“ After a week of submissions, I contacted some of the more interesting entries and went with them to sample their guilty eats.
I found this galley particularly easy to do mostly because I didn’t have to go out and find places to review. The people who submitted their guilty pleasures did that part for me. All I had to do was show up and eat. The Pork Neck Soup from Million Restaurant was definitely the best thing I got to try while working on this gallery.
The night I went to the Waikiki Beach Walk turned into a great tweetup where some fellow tweeps and I met at Yard house for the Mac & Cheese, and then moved to Roy’s for chocolate souffles, which are actually molten cakes not souffles, but that argument is for another post.
Guilty Pleasures was a fun assignment that I’m proud to have featured in both Metromix, and TGIF.
Song stuck in my head at the time of this post: Por una cabeza by Carlos Gardel and Alfredo Le Pera
Over the past months, I have been spending a lot of time at the American Cancer Society for my light duty. Because of my culinary background, they asked me to help them organize an event called Eat A Rainbow. This month long event in March is meant to help raise awareness for Colorectal Cancer Month. This campaign will consist of several cooking demos
held at Castle Medical Center, Kapiolani Medical Center, and Queen’s Medical Center. The purpose of these demos will be to help educate people on how they can reduce their risk of colorectal cancer by eating a diet consisting of a wide variety of colorful fruits and vegetables, a rainbow of colors.
To kick off this event, the American Cancer Society is holding a press event at the Kapiolani Community College cooking auditorium in Ohia 118 on March 1st. Speakers from the American Cancer Society, Cancer Research Center and the various Hawaii medical centers will be there to address the importance of getting screened, and eating a healthy diet. The highlight of this event will be cooking demos by local chefs to show people how easy it can be to Eat A Rainbow.
This event is open to the public. If you are on twitter, you can RSVP for this event at Twtvite. Please join us at:
Kapiolani Community College Ohia room 118
4303 Diamond Head Road
Honolulu, HI
March 1, 2010
10 am – 12 pm
Song stuck in my head at the time of this post: Play That Funky Music by Wild Cherry
My name is Edward T. Morita. I am writing to you in opposition to SB2170, Relating to Force Feeding, which will be up for Senate Judiciary Committee decision making on Tuesday, February 23. The bill only bans the sale of foie gras produced through the gavage technique, but how does the state intend to enforce this ban? Will the state produce a list of reputable farmers? Even then, will the state go to check up on local restaurants that sell foie gras to make sure that they are buying from those reputable farms. This is the same thing that happened when a ban was imposed in Chicago, which was repealed three years later with a vote of 37-6 with no debate. You can read more about this at the following links.
After Chicago’s ban was passed, there was no enforcement, and the whole thing ended up being a waste of time and resources. Time and resources that could have been better spent on more important issues, and now the Hawaii state Legislature is about to make the same mistake.
Animal cruelty is a serious issue that should be addressed, but in the hierarchy of Hawaii issues, how about working on not only ending furlough Fridays, but doing something to improve the education system as a whole. So, you ban the sale of what activists insist is “inhumanely” produced foie gras. How does that help Hawaii youths get into college or college graduates find a job? Do something to help stimulate jobs instead of spending time on a bill that in the long run will do nothing to help the Hawaii economy.
One of the issues facing this bill is that people are not informed about the raising of ducks and geese on foie gras farms. As someone who has been to a foie gras farm, I can tell you that the gavage technique is NOT traumatic for the birds. To pass a law banning foie gras based on hear say information and scare tactic videos made by people who care more about furthering their own agenda than the actual issue itself is irresponsible legislating. In an effort to educate you on this issue please take a look at this video by Anthony Bordain and Hudson Valley Foie Gras.
Thank you, and I hope that you take this letter into consideration as you weigh in on SB2170.
Edward T. Morita
Above is a copy of the letter I sent to all the members of the Hawaii State Senate. The Judiciary & Governmental Operations committee meets on Tuesday, February 23rd, to weigh in on SB2170. In true grassroots style, local chefs, food vendors, and food lovers alike have teamed up to start an e-mail campaign to tell state senators to not support SB2170. In my previous post, I asked that you write in to your representative to voice your opinion, but with the committee meeting scheduled for tomorrow, we are asking that you send an e-mail to all Hawaii State Senators. ACTION IS NEEDED BY THE END OF TODAY. LET YOUR VOICE BE HEARD! Below are sample letters you can use, or you can download these letters in file I have hosted here.
Do you want government telling us what we can and cannot eat?
action is needed by end of day TODAY
SB2170 will bill ban the production and sale of foie gras in Hawaii. It is up for Senate Judiciary Committee decision making on Tuesday, February 23 at 10 a.m.
The following are sample comments against SB 2170. Please change them to reflect your views. You can either send a short or detailed version, BUT IT IS IMPORTANT THAT YOU SEND SOMETHING. If you do nothing, this will go beyond foie gras – it will be about how you bring product to market.
Aloha, my name is ____________________. I am against SB2170 because how do you define humane and inhumane.
Sample #2 – What I can eat and what I cannot eat
Aloha, my name is ______________. I am against SB2170 because I don’t want government to dictate what I can and cannot eat.
Sample #3 – Setting a precedent for other industries
Aloha, my name is ________________. I am against SB2170. What is next? If it’s foie gras today, will it be beef tomorrow?
SAMPLE DETAILED VERSIONS
Version #1 – Setting the precedent for other industries
My name is ______________. I am writing to you in opposition to SB2170, Relating to Force Feeding, which will be up for Senate Judiciary Committee decision making on Tuesday, February 23. SB2170 bans the sale and distribution of foie gras in Hawaii because it defines the practice by which geese or ducks are raised to produce foie gras as inhumane.
Consumption of animals and animal products are a part of our everyday lives. Each animal industry has a responsibility to ensure that it adheres to strict standards and codes of conduct in which animals are bred, raised and slaughtered. SB2170 interferes with the manner in which one industry, the foie gras industry, raises its geese or ducks. In addition, it sets a precedent to defining what is humane and inhumane in animal husbandry practices. SB2170 is attempting to define inhumane as force feeding by tube. The production of foie gras is legal in the U.S. and is sanctioned by the USDA.
There are many other animals industries including beef, poultry, pork, rabbit, fish, venison, etc. If we begin to legislate what is humane / inhumane in the foie gras industry and ban its sale and distribution, it will set a precedent to define human / inhumane for other industries.
I urge you to vote against SB2170. Thank you.
Version #2 – Cruelty to animals
My name is _________________. I am writing to you in opposition of SB2170, Relating to Force Feeding, which will be up for Senate Judiciary Committee decision making on Tuesday, February 23. As _____________(chef, restaurateur, member of the restaurant industry, informed citizen), I am very familiar with the practice of feeding ducks and geese and ducks for the production of foie gras. There are two farms in the United States that produce foie gras and both go to great lengths to ensure the least amount of distress to their birds during the feeding process. The liver in geese and ducks naturally enlarge to store fat in preparation as they migrate. The ability of these animals to store excess fat is a naturally occurring and the method and practice of feeding the ducks raised for foie gras is not inhumane.
SB2170 contains a great deal of misinformation. I am opposed to SB2170 and I urge you to vote against it. Mahalo.
Version #3 – The right to choose what we can and cannot eat
My name is ___________________. I am writing to you in opposition of SB2170, Relating to Force Feeding, which will be up for Senate Judiciary decision making on Tuesday, February 23. SB2170 bans the sale and distribution of foie gras in Hawaii because and cites the rationale as inhumane treatment and cruelty to animals.
The production of foie gras and the manner in which the geese or ducks are raised is not inhumane. It is like any other animal industry – we slaughter cows, pigs and chickens without hesitation everyday. Foie gras does not pose a threat to the health and safety to consumers. As such, the public should retain the right to eat and support this product.
I want to continue to have the right to choose what I eat and don’t eat. Please vote against SB2170. Thank you.
Song stuck in my head at the time of this post: Hava Nagila (Gimmie a break, the Israeli ice dancing team was just on… Not that I regularly watch ice dancing…)
SB2170, the Hawaii Senate bill to ban the production and sale of foie gras (which will be discussed in the Judiciary and Government Operations committee on February 23rd) has become a very hot button topic on this blog.
Why stop at foie gras? Why don’t you order a dog to eat? Or your next door neighbor’s cat? There are reasons that certain animals are not meant for human consumption and there are reasons why certain practices for raising what you think is food are banned. Common sense and humanity is only beginning to catch up to lawmakers. Why don’t you shove a giant metal pipe down your throat and see how it feels? Maybe someone should serve you for dinner? After all, just because you don’t want to be someone’s dinner shouldn’t give you the right to prevent others from exercising their choice to partake, right?
Mary Spinelli, E-Mail Comment
It is obvious from the misinformed nature of this bill that they are trying to determine what we eat. What we choose to eat is a decision that individuals should make and not be the subject of legislation. Foie gras is a niche market which makes it an easy target. As some one who has visited both foie gras and chicken farms, I can tell you that compared to the life of a chicken, the geese and ducks raised for their livers live pampered lives. The feeding takes 10-15 seconds, and the birds walk away with no sign of distress.
Chickens, on the other hand, are raised in complete darkness, a means to keep then from getting overly excited. Tyson is the biggest chicken producer in the country. In order to produce as much chicken as they do annually, they contract farms to mass produce birds as quickly as possible. They are packed into warehouses and are never allowed to move around. Conversely, on most farms, ducks and geese are raised free-range for the first part of their lives and are brought in for fattening for the final 21 days before slaughter. Even then, the pens that they are kept in are large enough that the birds are able to walk around at their pleasure.
The primary difference between the two is that not everyone eats foie gras while chicken is a multi-billion dollar industry. If legislators like Clayton Hee were serious about animal cruelty, then why aren’t they trying to get the chicken industry to change their inhumane practices. It’s easy to target foie gras growers because they do not have the money and influence of the chicken industry behemoth.
Get Informed
Many meat-eaters find products such as veal distasteful (pun intended) as well as foie gras distasteful because of the incredibly inhumane and cruel way they are produced.
There are cultures around the world whose “common practice” it is allow the torture and killing of women. Does that make it acceptable? It was “common practice” for Americans to buy and sell other human beings as slaves. Does that make it acceptable?? Those are no longer “common practice” because we as a society have EVOLVED. Protection for animals and laws against inhumane and barbaric “common practices” such as the production of foie gras are increasing because we are progressing as a society.
Once again, it’s different levels of humanity and sets of values. Clearly you are lacking in both.
Mary Spinelli, E-Mail Comment
Similar to legislators like Clayton Hee, Mary is misinformed about the production of foie gras. Since my first post on this issue, I have been inundated with e-mails both in support and in opposition of SB2170 (mostly the ladder). Among these is a forwarded e-mail in which One of the nation’s biggest producers of foie gras, Hudson Valley Foie Gras, invited Clayton Hee to tour their farm and judge for himself whether or not what they are doing in inhumane. If State Senator Hee had accepted Hudson Valley’s offer, I don’t think that he would have purposed SB2170. If he saw for himself rather than basing his judgments on hear say, and scare tactic videos made by people who care more about furthering their own agenda than the actual issue itself.
If people would take the time to get informed about not just this issue, but any issue that they form an opinion on, they will see how innocuous it is, and what a waste of time debating it in state chambers is. Especially when, as I have stated multiple times before, there are more important issues that the state legislature should be concerning themselves with. In an attempt to “inform” people on the issue, take a look at these videos about how foie gras is produced.
Hudson Valley Foie Gras: The Truth
Anthony Bourdain on No Reservations, Foie Gras Not Cruel
In an effort to further inform people on the issue of foie gras, let me share some of the information that was forwarded to me by chef Holly Hadsell from Possie Badham of Hawaii Gourmet Foods. According to Alexandra R. Harrington, Esq. in a 30 page document she wrote titled “Not All It’s Quacked Up To Be: Why State and Local Efforts to Ban Foie Gras Violate Constitutional Law,” state laws banning the sale of foie gras are in fact unconstitutional.
From her explanation of the Dormant Commerce Clause:
“…by virtue of the powers vested in Congress through the Commerce Clause, a state or locality cannot enact laws which restrict trade in a way that ultimately impacts on interstate commerce even when the intention of the political entity enacting the law is to affect a change solely within the boundaries of its particular state or locality.”
Put simply, because the production of foie gras is sanctioned by the USDA and the federal government, a state cannot pass a law that will inhibit interstate commerce of that product. California and other states that are home to foie gras farms are able to pass such laws banning gavage because it is not effecting the interstate trade. Rather it is an attempt to govern an industry within it’s own boarders. California is within it’s rights to prohibit the sale of foie gras because the farm is in California, however, Hawaii cannot prohibit the import of a legally made product without violating the Dormant Commerce Clause. You can download the entire document here.
What can you do?
From the very beginning, my stance on the issue was why are legislators wasting time on this issue when there are more important problems in the state. However, since my first post, some of the ignorant comments people have e-mailed me show that a LARGE group of people out there are misinformed. This vocal group, who apparently are not vocal enough to comment publicly on my blog, has changed my perspective. Just as they are trying to advance their agenda through misinformation, I wish to support my beliefs through education.
It’s easy to throw stones proclaiming how bad something is when you don’t know the facts, but submitting a bill to the state legislature trying to ban is like Clayton Hee has is irresponsible. It is for this reason that Possie Badham has started circulating this letter to the Hawaii state senate. If I have convinced you that a ban on foie gras is an issue that the state should not be litigating, then send this letter to your state senator. As I said in my previous post, “There are more important issues that the state senate should concentrate on. Leave the menu decisions to the chefs and the restaurant patrons.“
Dear Senators,
I am opposed to SB2170, regarding banning foie gras produced by force feeding.
While there is information against foie gras, it is not validated by published reports of foie gras farm inspections by journalists and veterinarians. Peer-reviewed, internationally published research supports that force feeding ducks is not detrimental to the welfare of the animals.
Earlier testimony and statements made to the press against foie gras are incorrect and mis-leading. The main deception is that there are farms that produce foie gras by simply allowing the waterfowl to eat a lot. If that were possible, it would be done, if only to save labor costs. Foie gras produced in this way cannot be found for purchase. That being the case, SB2170 does ban foie gras completely.
Statements have been made that SB2170 will have very little impact on Hawaii. Foie gras is widely used in the finest restaurants and by many people at home. It is a wonderful and important culinary ingredient and more widely used than indicated.
I also have serious issues with the legality of a ban on foie gras sales. Foie gras is produced under federal inspection in other states and countries. I have always understood that states should not make a law that pre-empts federal law. There has been comment that other countries have banned foie gras. The truth is, in the whole world, only California has banned the sale of foie gras, to start in 2012, and that will be challenged in the courts. SB2170 is a bad law.
Foie gras farming is acceptable animal agriculture, as observed by veterinarians and reported by numerous journalists. This is supported by research. Foie gras is an important culinary ingredient in Hawaii. A ban on foie gras sales is not legally appropriate.
Respectfully,
Song stuck in my head at the time of this post: “Tasha’s name goes tiptoe tiptoe. Tasha’s name goes tiptoe along. Everybody tiptoe tiptoe Tasha. Everybody tiptoe tiptoe along.” from Sesame Street.
Who makes the best saimin? That was the question posed by my most recent gallery on Metromix. What started out as a easy assignment turned into the longest running gallery shoot I have had to date. The main problem came as a result of the New Year. A lot of the best saimin restaurants in town are hole in the wall “mom & pop” type places. A common practice with a lot of mom & pops is that they take a vacation after the new year. Like all restaurants, they are swamped during the holiday season. So when new year’s comes around and things return to normal, they shut down for a few weeks (sometimes a month), to relax and maybe even travel. As I went from place to place, I finding closed doors. As a result, I had to wait until the end of January for the restaurants to reopen and I could finish my gallery.
The best thing about more than half the restaurants on my list being closed was that I wouldn’t have found the best bowl of saimin in my gallery if they were. When I found one of the restaurants on my list closed, my dad suggested that we go to one of his old high school hang outs nearby. The oddly named “New” Violet’s Grill (the place had been open since the 60’s) had an Ox Tail Saimin. To see the other saimins’ that made my list, check out my Who Makes the Best Saimin gallery on Metromix.
Song stuck in my head at the time of this post: Lux Aeterna by Clint Mansell from Requiem for a Dream
Less then 24 hours after having a very enjoyable meal at Alan Wong’s sampling locally grown beef from Kuahiwi Ranch on the Big Island, I find out that the state senate has a bill that will attempt to ban the sale of Foie Gras in Hawaii.
Based from the language in the bill, they are making this an animal rights issue. The bill declares that, “The mortality rate of the birds during the force feeding period is six times greater than during breeding.” An odd statement considering the fact that any animal raised for human consumption has a 100% mortality rate.
I do agree that force feeding (gavage) ducks and geese in order to fatten their livers is unethical, however there are other, more humane methods of fattening the liver. This is something that SB2170 does not take into account. A blanket ban on all foie gras sales in the state because some growers still practice force feeding is irresponsible and unfair to ranchers who do not use gavage techniques. One thing that is apparent when reading this bill is that the proponents, Clayton Hee, Robert Bunda, and Russell Kokubun never consulted with foie gras vendors.
Many chefs choose to buy from reputable growers who allow the birds to fatten naturally. Gavage birds do fatten up faster, but the process of using the tube causes the bird to become distressed which in turn effects the quality of the liver. Furthermore, the number of humane growers is only going to increase thanks to a California law which will go into effect in July 2012 prohibiting the “force feed[ing of] a bird for the purpose of enlarging the bird’s liver beyond normal size.” This July 2012 deadline will force California growers (which accounts for half of the foie gras production in the United States) to utilize more humane methods.
Aside from the fact that I love foie, news of this bill really rubbed me the wrong way because who are they to determine what we can or can’t eat. If I chose to go to a restaurant and order a piece of foie gras, then that is my prerogative. If they choose to ban the sale of foie gras, then they may as well ban the sale of chicken for the unethical practices of chicken farmers, or the selling veal because of the slaughter of baby cows. But why stop there, why not ban the sale of organic produce because some farms use underpaid migrant workers to harvest their crop? If you disagree with the practices of how your food was grown or produced, then don’t order it. Just because you may not like something, does not give you the right to prevent others from exercising their choice to partake of it.
Probably the most irksome thing about this bill is the fact that there are some serious issues in the state of Hawaii. The Furlough Fridays issue is still at the forefront of Hawaii politics. There is still a budget short fall in this state, and according to the Bureau of Labor Statistics, Hawaii has a 6.9% unemployment rate (tied for 9th highest in the country). With all the problems in this state, the three state senators backing this bill have chosen to tackle the issue of foie gras. An innocuous issue that, even if it passes, will not effect a majority of Hawaii’s residents.
Chicago passed a similarly innocuous law in 2006. As a result, chefs protested by serving foie gras without charge. The law was hardly enforced with only a few fines being issued. Eventually the law was repealed passing by a vote of 37-6 with no debate. There are more important issues that the state senate should concentrate on. Leave the menu decisions to the chefs and the restaurant patrons.
Song stuck in my head at the time of this post: The Rubber Duckie song by Jeff Moss
A while a go, I received this comment to my post on Oxygenated Water. I originally thought of just deleting it, but why do that when it would be so much more fun to see if I can get a debate going. So, here is the comment from someone named James.
It is amazing to me that someone who cannot even pass high school chemistry can write such dribble. Some oxygenated waters may be fraud, however, there is also the distinct possibility that we do not completely understand the process. While some companies may try to force oxygen into water with O2, other companies are actually out there changing the Oxygen molecule and chemically getting it to actually bond to H2O molecule. Venture to guess most people do not understand the atomic bomb or the newest super collider attempting to split protons by running them into each other either. It has been proven that oxygen can be absorbed through other organ systems than the lungs. For years it was believed UV only penetrated skin 10 mm until they found one lady in Florida who had literally cooked her organs by overexposing herself to tanning beds. So, please, do not assume everything is fraud until you truly understand the science behind it.
First of all, I did pass high school chemistry, and I would wager that thanks to my culinary and baking training, I probably have a better understanding of it than you. Secondly, I have never claimed to be an expert in chemistry. As a matter of fact, I don’t even claim to be an expert in baking. My blog entry was just my opinion on oxygenated water, no more no less. Although I admit that I do not understand the science behind this product, I do believe that oxygenated water is just another attempt by beverage companies to cash in by “fad marketing” to consumers.
And, I’m not alone. If you Google search “oxygenated water” six of the top ten results you get are articles like mine, which question the validity of this product. At the time of this post, my blog entry on this topic is number seven on that list. Here are other articles, most of which I referenced when I wrote my original post, questioning the claims of oxygenated water. http://www.chem1.com/CQ/oxyscams.html
If you think that the conclusions that I have drawn based on the information available to me are incorrect, then I challenge you, James, to provide me with documented proof from a scientific study that says that I am wrong. Based on your comment, I get the impression that you don’t understand it any more than I do, but at least I have sources upon which my opinion is based. What are you basing your opinion on?
Song stuck in my head at the time of this post: Do You Think I’m Sexy by Rod Stewart
Since Tuesday, January 12th, the world has watched as the people of Haiti struggled in the aftermath of a devastating 7.0 magnitude earthquake. It didn’t take long for governments and organizations started to rally to their aid, but more help is still needed. It is for this reason that Hawaii Chef, Roy Yamaguchi has partnered with the Hawaii Farm Bureau and the American Red Cross to host a benefit for Haiti at Roy’s in Hawaii Kai on Friday, January 22nd and Sunday the 24th.
Seating for these private events will be first come first serve. If you wish to attend, you can call (808) 396-7697 for reservations.
Everyone is feeling it in this tough economy which is why there is no fee to attend this event. Instead, Roy asks that you bring your checkbook. Make out a check to the American Red Cross with a notation of Haiti Relief for what ever amount that you can afford.
I hope to see you there.
If you can’t make it to Roy’s for this event, but you still want to help out in someway, here is a list of charities that will gladly accept your donation to help Haiti. You can also send a donation to Architecture For Humanity via the secure widget below set up by WhatGives? and Paypal.
Song stuck in my head at the time of this post: In Too Deep by Sum 41
"Don't take salt for granted. Use only high quality, mostly sea salt. The 'blue box' works only for cleaning oil spills on the floor." ~Chef George Mavrothalassitis
My loco moco gallery on metromix marks the end of a very busy two weeks for me. My Guilty Pleasures gallery was due on March 1st, which was also the same day as a press event at Kapiolani Community College for the Eat A Rainbow campaign I helped organize for the local American Cancer Society. Throw into the mix at Wagyu tasting I attended at Kaiwa Restaurant, and getting ready for the Abercrombie for Governor headquarters grand opening on March 6th, which was supposed to be on February 27th, but was postponed due to a tsunami.
