Thanksgiving and Food

I figured I would spend this post talking about the products of two previous events.  One was the field trip to Sweet Home Waimanalo, at which I was given an 'ulu (breadfruit), which I allowed to ripen on my kitchen counter for a few weeks.  At this point, which was a couple weeks ago, I decided it was time to cook the 'ulu so I did what I normally do when I have a random food product-- I look up recipes online and get a basic idea of what to do with it.  One of the first videos I started with was this one:



I thought this was really interesting, as it showed a traditional cooking method.  However, for obvious reasons, I couldn't do it quite this way in my home kitchen.  On the same website I found a method which involved peeling the 'ulu with a potato peeler, cutting it into quarters in order to remove the core, then chopping it into small chunks which I steamed in a pot.  I then strained the chunks and mixed them with olive oil, some vinaigrette, and some herbs in order to make a kind of breadfruit salad.

It was on the trip to Sweet Home Waimanalo that I was inspired to restart my garden.  The vegetables I was growing were ready for their first harvest right about Thanksgiving.  Here's a couple pictures of the patch on Thanksgiving day.  This majority of this small patch came from one bag of seeds which costs about $1.50.  The bag was a mesclun mix which consisted of a few types of cabbages and some other leafy greens like arugula.  I harvested enough for a large salad just and hour before our Thanksgiving meal, but it seemed like I hardly made a dent in the patch.  There was a sense of pride I experienced harvesting the greens, as I had spent the last month or so watering the small patch every morning.

Waipao

For my second field trip I went to the poi pounding class in Waipao.  I wish I had brought a camera, or snapped some photos with my phone as it is a very beautiful area.  The location is in a warehouse like structure which is really in a small vale, or a groove cut through the valley floor by a stream that runs through the property.  I do have a picture of the valley from when I did a hike up Haiku stairs, and I edited in a red circle in the area that the vale is in.

I had the chance to buy cooked kalo corms for $4 a pound and take the class for free.  We went to the back of the building and cleaned the corms by scraping off the skins and any soft or rotten parts using a metal spoon.  The scraped material was saved and could be used in other types of cooking (such as my friends favorite: turkey taro burgers).  The cleaned corm was then taken inside where we grabbed a board and a poi pounder.  The pounding then involved several steps in which the corm was first mashed by rubbing the poi pounding against the kalo forwards and backwards.  I couldn't remember all the stages, but it ended with the stage in which water is slowly added by wetting the hand and rubbing the base of the pounder, and mashing the kalo in a rocking motion.  Before too much water is added the kalo is called pa'i 'ai, which is personally my favorite way to eat kalo.  If more water is added until the consistency is changed to become almost paste like, it is then called poi.

Overall the experience was excellent.  I had taken the class once before last semester and forgotten much of the process (and it seems I have again), but that's okay because I realize it is a learning process.  It is also a process which provides a great amount of satisfaction because once you engage in both the cooking and the preparing of your own food, it warrants a new meaning.  With my limited experience growing vegetables in my yard, I know that once this process is extended to planting, growing, harvesting, cooking, preparing, AND eating your own food, the eating part takes on a whole new meaning.

China and Hydrology

In the class we watched a video in which a system for urban development was describe in China.  What I found most intriguing about the video was the discussion of the very first step in the planning, which was to map out the hydrology of the landscape where the city was to be built and protect this vital resource.  The main way it seemed that the hydrology system was protected was to just leave it alone by doing things like making parks that surround them.

This made me think mostly about the mismanaged hydrology of Hawaii, especially on Oahu, where it seems that every stream has been channeled by concrete walls and forced to collide with itself into large culverts to dump into the ocean.  This seems to me completely contradictory to what water is.  Fresh water is necessary to our survival, as well as the existence of life EVERYWHERE, which is why water is the first thing we look for in our search for life elsewhere in the universe.  It seems like in the development of cities we treat water as an obstacle; as trash which must be emptied from the area (and in fact what we use to carry our waste away).  We turn perfectly good drinking water into waste when it should be conserved.  When its not treated as waste, its gathered up and used for aesthetic purposes, such as making sure the grass is green in all the "necessary" places, such as golf courses.  The talk of hydrology reminded me of the tragic story of Waikiki and its development, in which the wetland agriculture behind Waikiki was politically manipulated out of existence.

I'm glad that hydrology and the flooding of rivers and streams is being seen once again as something natural, beneficial, and necessary for our existence.

My Garden

After visiting the Sweet Home Waimanalo sister site, as well as viewing the drip irrigated planter boxes at the cafe which contained several varieties of fruits and veggies, I decided that it was about time to start rejuvenating my own home garden.  Ever since high school, I have at various times gone in and out of attempting to grow food in a few small patches in my backyard.  The history of my green thumb began with one of my many treks down to Pu'unui stream just a very short walk downhill from my home.  At the time I was only about nine or ten years old, and when I stumbled across a coconut which had begun to talk root and sprout on the bank of the stream shore, I was intrigued.  I uprooted the coconut and brought it back to my yard where I promptly took a shovel and dug up a small patch of ground, just enough for the coconut to sit halfway submerged in the soil, and plopped the nut in its new home for the next eight years.  It was then mistreated by me in a variety of ways, including feeding it chlorinated water from the pool on many occasions.  However, the resilient coconut kept growing and sparked my interest in growing plants.  I still think of what would have happened if I had decided to transplant something less hardy.

But it turned out that it was a coconut, which provided me with MANY MANY more coconuts than I could have ever cared to have over its lifetime, until it was finally cut down while I was in high school.  It was during high school that I decided to actual try out gardening and over the years I have grown many different plants including eggplant, snap peas, bok choy, choy sum, corn, dill, basil, thyme, and many others with varying levels of success.  One of the crops I was most proud of was the kalo I used to grow.  I began with one pot of kalo from the native plant section at Home Depot which I planted, harvested, replanted the keiki and repeated multiple times until I was growing over thirty plants in a small plot.  Every nine months I invited my best friend Matt Maile over for a harvesting and would then proceed to make poi, laulau, squid lu'au, and once we even tried kulolo.  Since high school as I became more invested in college I slowly harvesting and not replanting until there was nothing.

In other words, I need to change this.  So I went down to Home Depot and picked up some seeds and planted them a few weeks ago, they're sprouting and doing nicely so far.

In other news, I got my LSAT scores back on Sunday! I scored a 166 which is in the 93rd percentile, and I've already begun getting soliciting e-mails from schools, haha!