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The Breadfruit Festival (ironically!) and a subsequent trip to Oahu were the reasons for my temporary fall from grace. On Thursday, I decamped from my home base in Hawi to stay at the Keauhou Beach Resort. Traveling away from home and trying to eat on a food stamp budget was difficult, but I did the best I could. I could not cook and there was only so much food that I could take with me. I did fairly well most of the day on Thursday with my homemade ‘ulu-broccoli soup and smoothie, but had to purchase a prepared salad at Island Naturals to make it through the day. (Actually, my friend purchased it for me so I didn't have to spend the money--but there is only so much freeloading one can do!) Thankfully, the Keauhou Beach Resort was a sponsor of the Breadfruit Festival and they were featuring ‘Ulu with Tomato-Ogo Relish at the restaurant. For dinner, I paired the ‘ulu special with some local poke and beer, and life was good--but expensive! We shared all of this at the table, but is was about $30, and obviously could not be purchased with food stamps. When I have done local foods experiments in the past, eating out at restaurants was fair game, which made being on the road fairly easy. Friday morning I ate the local fruit on the breakfast buffet at the Keauhou Beach Resort. Friday was our big preparation and meeting day, and I didn't have anything with me for lunch. Sadly, that was when I succumbed to the bag of potato chips that was being passed around. That night David Fuertes served a delicious locally procured and prepared meal--beef hekka, smoked pork, ‘ulu salad, sweet potato salad, taro in coconut milk.
Saturday, the day of the Breadfruit Festival, was fairly easy! I did start the day with some banana bread (another minor fall from grace). The Breadfruit Cooking Contest was incredible--we had about 30 entries, all original recipes. Chef Olelo pa'a Ogawa and Chef Scott Lutey did cooking demonstrations and made incredible gourmet dishes with breadfruit. I was too busy to actually eat the luncheon, but by all reports Chef Betty Saiki and the students from the West Hawai‘i Community College Culinary Arts Program served a fabulous ‘ulu inspired lunch. That night it was dinner at the Ke‘ei Cafe--a local greens salad with Ahi and some brie (ooops). Again, local but expensive.
The real challenge was when I traveled to Oahu on Sunday - Tuesday. A tight travel schedule and staying in a hotel made it pretty difficult to stay all local, and impossible to stay within any kind of budget. So... now that I am back from Oahu, I need to pick up the ball and finish out the week! I do have some data that I need to report with regards to prices of local vs. non-local--coming soon!
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