Art and Agriculture are the parents of all cuisine.
Yes, it is all about chemistry, think about it. Before the Periodic Table was ever conceived, women have been creatively obsessing, analyzing and experimenting with food (plant and animal) since the first sweet potato was tentatively dropped into the fire pit.
Can we help to save a farming community? We have done it before. We need to do it again.
At the end of World War II, Hawaii’s Okinawan community quickly mobilized after they learned that Okinawa’s farms were nearly completely destroyed. They rallied their resources and sent seeds, milking goats and pigs to help restart Okinawa’s local food system.
One of the few “piglet to plate” farms in Hawaii, this family-owned hog farm, located in the Ko’olau mountains of Oahu and set between patches of tropical flowers, is one of the few free-range hog farms in the state. Despite being only nine acres large, Shinsato Hog Farm supplies many of the top Oahu restaurants. The farm also has its own USDA-certified slaughterhouse, which has helped it market to hotel buffets in addition to restaurateurs like Ed Kenney.
Get to know Glenn Shinsato and you quickly realize he's got a great palate. Plain speaking and opinionated, Shinsato centers his talk-story on food, whether it be farms that grow and raise food, chefs who cook food, restaurants that serve food or recipes to make home-style food.
"Good chefs take simple ingredients and make something that tastes really good, but each ingredient still tastes like what it is," he opined about sophisticated gourmet dishes.
Chefs couldn’t get creative in the kitchen without the hard work of farmers and the food they produce. MidWeek joins the Hawaii Food & Wine Festival (Sept. 1-9) in raising a glass to the ladies of the land as well as those who toil in kitchens.