Chinatown Arts; Health Data, HiPAM Work Group; Hawaii’s Food Systems; History of Hawaii's Food Crisis; Initiative for Childhood Obesity; Chef Grant Sato
Chinatown Arts
In our few months together, we've seen a lot in Honolulu's Chinatown. We followed wound care on the street, and saw despair among shop owners and residents in this most picturesque neighborhood. On the other hand, there are signs of hope - coming from the art community.
Health Data, HiPAM Work Group
Dr. Victoria Fan is a health economist, Faculty at UH Manoa and Chair of the Hawaii Pandemic Applied Modeling Work Group, HiPAM. She has explained why Hawai'i specific data is crucial to planning for economic recovery. But it's not just data, it's data and speed.
Click here to preregister for free COVID testing.
Hawaii's Food Systems
Albie Miles researches and teaches agro-ecology and diversified community food systems at UH West O'ahu. Miles claims that agricultural production and local food systems can be the basis of an economy that puts Hawaii's people first. However, this current pandemic is teaching us an important, almost counter-intuitive lesson.
History of Hawaii's Food Crisis
Hunter Heaivilin has been acting as food resilience coordinator for the Hawaii Public Health Institute since the Covid pandemic set in. A data based food system planner, Heaivilin studies the history of food crises in Hawai'i. This past spring he set out to map hunger and food resources across the state.
HI Initiative for Childhood Obesity
Dr. May Okihiro, is director of the Hawai’i Initiative for Childhood Obesity Research. The Waianae Coast Comprehensive Health Center, which is doing groundbreaking work making healthy food available to their community.
Cost Saving methods to Prepare Chicken
Chef Grant Sato, teaches in the Culinary Institute at KCC. Here, he talks about where to get reasonably priced fresh food and economical preparation of a twenty pound box of frozen chicken. Chef Sato's marinade recipes listed below.
Chef Grant Sato’s
Easy Speed Scratch Shoyu Family Recipes
(this is just a means to recreate the basics in an easy memorable form)
Basic Marination Sauce
Yield: 8 cups Ingredients:
2.5 cups shoyu ( I prefer Yamasa but if you use Aloha, the end result will be sweeter as Aloha is less salty)
2.5 cups sugar
3 cups water
3Tablespoons crushed or chopped garlic
3 Tablespoons crushed or chopped ginger
**NOTE for longer marinations use the crushed form and for quick marinations use the chopped form because the chopped garlic and ginger will deteriorate faster and will spoil in a marination that will be held for more than 2 days
- Combine all of the ingredients in a bowl and stir well until all of the sugar is dissolved
Japanese Teriyaki: Marinade:
1 recipe basic sauce plus ½ cup chopped green onions
Teriyaki Glaze: heat 1 recipe of the basic sauce and bring it to a boil and thicken with a corn starch slurry and fold in the green onions (NOTE you cannot heat and thicken the sauce if it has had raw products marinating in it as the blood will coagulate and create grey pillows in the glaze)
Chinese Char Siu:
Marinade:
1 recipe basic sauce plus 3 Tablespoons hoisin sauce, 1tablespoon Chinese 5 spice, and 3 tablespoons red food color
Char Siu Glaze: heat the marinade and quickly bring it to a boil and thicken with a cornstarch slurry (NOTE you cannot heat and thicken the sauce if it has had raw products marinating in it as the blood will coagulate and create grey pillows in the glaze)
Korean Kalbi:
Marinade:
1 recipe basic sauce plus ½ cup grated korean pear, ½ cup grated onion, 1T sesame seed oil, 1teaspoon kochigaru(Korean chili flakes)
Kalbi Glaze: heat the marinade and quickly bring it to a boil and thicken with cornstarch slurry (NOTE you cannot heat and thicken the sauce if it has had raw products marinating in it as the blood will coagulate and create grey pillows in the glaze)
Hawaiian “huli” or “shoyu” Marinade:
1 recipe basic sauce plus the zest and juice of 2 oranges
“Huli” or “Shoyu Glaze”: heat the marinade and quickly bring to a boil and thicken with a cornstarch slurry (NOTE you cannot heat and thicken the sauce if it has had raw products marinating in it as the blood will coagulate and create grey pillows in the glaze)
- Marination of items more than 1” thick ususally lasts 2-3 days, with thinner items marinating for a couple hours to 1 day.
- Perferating the protein with a skewer or pick or vaccum packing will allow you to cut the marination time in half for thicker items.
- A small amount of glaze should always be brushed on the presentation side of the finished product to give a shiny “gloss” and additional flavor
For protein marination, I usually marinate raw proteins 1 day per every ½” of thickness. So a chicken thigh that is 1” thick would marinate for 2 days, a 2” thick slice of pork shoulder would marinate for 4 days.
*****Please note that you cannot heat and thicken the marinade that has had a raw protein in it. The blood that has been extracted by the marination process will cook and turn into a grey mass when heated. So if you want to make a glaze to pour over your cooked item, please take some of the basic marinade plus your flavorings of choice, and turn that into the glaze, and then use the remaining balance of the marinade to marinate your raw protein.
