KAPA‘A — Kelvin Moniz watched as the Safeway forklift driver negotiated more than six pallets of turkeys into the waiting Kaua‘i Independent Food Bank truck, Monday.
“We bought about 900 turkeys to help feed the hungry for Thanksgiving,” said Moniz, KIFB operations manager. “This is more than last year when we could only afford to buy about 500 turkeys.”
Distribution of the holiday turkeys will take place at numerous locations island-wide on Thursday, although Moniz said some may go out a little later.
Despite the amount which is almost double from that purchased last year, Moniz said they are still in need of more birds.
“Right now, we’re at least 16 turkeys short,” he said. “But by the end of the week, we anticipate a shortage of about 50 turkeys.”
The purchase of turkeys from Safeway coincides with the arrival of Thanksgiving and the holidays and highlights the need for support for the KIFB Holiday Food and Fund Drive which runs through Dec. 15.
“Sunday we got a contribution from the Hawai‘i Children’s Theater for about 380 pounds of food,” Moniz said. “That came from the ‘Peter Pan’ production going on. The HCT did a drive where half was contributed to the Salvation Army and half to the KIFB. All told, they collected more than 700 pounds of food — in one weekend!”
The state Department of Land and Natural Resources (DLNR) is continuing to hold statewide public hearings this week and next for Hawaii Administrative Rule (HAR) amendments to update Chapters 13-122 and 123, hunting rules for game birds and game mammals.
Public information meetings will start at 6 p.m., followed by public hearings at 7 p.m. not to exceed two hours.
The Big Island sessions will be Tuesday and Wednesday, Nov. 16-17.
THE image of a bombshell cooking her way to nirvana may seem old-hat now, thanks to Nigella, Giada, Padma and the like. But back in the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions.
A new book, however, includes a recipe in Marilyn Monroe’s handwriting that suggests that she not only cooked, but cooked confidently and with flair.
“Fragments” (Farrar, Straus & Giroux; $30) collects assorted letters, poems and back-of-the-envelope scribblings that span the time from Monroe’s first marriage in 1943 to her death in 1962. Most of the material, however, dates from the late ’50s, when she was at the height of her fame, moved to New York, married Arthur Miller and connected with Lee Strasberg and his Actors Studio. Her poignant attempts to assert her intellectual side are what have made news about this collection, but the recipe on Page 180 was a bigger revelation to us.
Scrawled on stationery with a letterhead from a title insurance company, the recipe describes in some detail how to prepare a stuffing for chicken or turkey.
In regard to hunting rules for game birds and mammals, DLNR will hold statewide public hearings, starting November 8, on amendments to update hunting rules for game birds and game mammals.
A public information meeting will be held at the Mitchell Pauole Center on Monday, Nov. 8 at 6 p.m., followed by public hearing at 7 p.m.
The proposed changes relate mainly to re-establishing the stamp, tag and application hunting fees in place before 2008, providing for permits for disabled hunters, and updating descriptions and maps of public hunting areas. This includes removal of some Natural Area Reserves from public hunting, and adding public hunting areas such as the Pu`u Mali Mitigation Area on Hawaii Island and agricultural lands on Kauai.
The full text of the proposed rules with amendments can be found at http://hawaii.gov/dlnr/rules or at DOFAW district and administrative offices.
Oahu is an ultimate Thanksgiving vacation beach destination, and here you can celebrate “traditional” Thanksgiving with an island flare. Several organizations in Hawaii raise funds by selling to-go turkey dinners cooked in an Imu – the way succulent kalua pig is prepared for luaus – in an underground “oven” covered with banana leaves. Look in the local Hawaii newspapers every year for Imu Thanksgiving turkey fundraisers, and take your Imu turkey dinner to the beach for a Thanksgiving Day picnic. Before succumbing to your turkey feast you can join the 36th annual Turkey Trot 10 Mile Run held on Thanksgiving morning. Every year there is a holiday parade in Waikiki the Friday evening following Thanksgiving. The parade features high school and military bands from across the United States, as well as brightly colored floats decorated in the Hawaiian style with flowers and leis.
You can still revere the pilgrims, autumn leaves, and frost on the pumpkin – but really enjoy Thanksgiving sunbathing on a beach!
The Kailua High School athletic program will tend to a Thanksgiving imu and is offering space inside for trays of food.
Food goes into the underground oven on Nov. 24, emerging the next morning steamed full of luau flavor.
Cost is $15 per large foil tray. Food — such as whole turkeys, roasts or pork butt (meat chunks should have three deep cuts in them), sweet potatoes, taro or luau leaves — must be thawed, seasoned and well wrapped in foil. Drop in pan and wrap again in foil. Weight limit per tray is 25 pounds.
Reservations due by Nov. 17. Make checks payable to Kailua High School and send to the school, 451 Ulumanu Drive, Kailua 96734. Write “Attention IMU” in lower left corner of the envelope. Include your name, telephone number and a self-addressed, stamped envelope so a confirmation ticket can be sent to you. To be included in an e-mail list for future imu, provide e-mail address as well.
Call 266-7910 or 728-7389.
As if you need another reason to feel guilty about chowing down on Thanksgiving Day, consider this: researchers at the University of Manchester in England figure that a turkey-n-trimmings feast for eight produces approximately 44 pounds of carbon dioxide emissions. About 60% of that planet-warming gas comes from the life cycle of the turkey, alone. And that doesn’t include drinks.
Leave it to the Brits to rain on our traditions. But it was brought to my attention by the Washington-based Center for Food Safety, which wants Americans to lay off food produced by “industrial agriculture” for the sake of the planet, if not their health.
“Choosing the type of food we eat – organic versus conventional meats and veggies, makes a great difference in greenhouse gas emissions,” says Debi Barker, the center’s international director. About 14 percent of all greenhouse gas emissions are connected to industrial agriculture methods, she contends, with much of those related to the use of chemical fertilizer on crops. By one estimate, half of all methane emissions – another powerful greenhouse gas – come from concentrated animal feeding operations, she adds.
“Our take on that is to empower ourselves,” Barker says. “If you’re buying organic, you’re really taking a bite out of climate.”
SEATTLE — Allrecipes.com, a Reader’s Digest Association (RDA) brand and the #1 recipe site in the U.S., today announces “Thanksgiving Menu Mania,” a collection of Thanksgiving menus created to satisfy the cravings of home cooks this holiday. Allrecipes compiled a collection of themed menus from the site’s more than 3,700 Thanksgiving recipes from home cooks across the country. The menus include “Modern Twists to Old Favorites,” “Gluten Free,” “Bacon Lovers,” “Ready In 2 Hours or Less,” “Delightfully Light,” and more at (http://bit.ly/a588w3). The star of the show is a menu selected from Allrecipes’ community itself; “America’s Thanksgiving Choice Menu” was created with top recipes based on the behaviors of millions of home cooks, then voted on by thousands of community members to create a nine-dish feast from appetizers to dessert.
“With millions of home cooks in our community, there is a wide range of tastes and expectations for the Thanksgiving spread, which is why we created Thanksgiving Menu Mania,” said Lisa Sharples, president of Allrecipes. “Thanksgiving is the most important food holiday of the year and Allrecipes is consistently ranked the #1 food site for Thanksgiving. We are committed to meeting our community’s expectations as the ultimate destination for Thanksgiving meal planning.”
With this year’s string of frozen food recalls fresh in consumers’ minds, cooks and diners may be more concerned than usual about the safety of their Thanksgiving dinner.
The USDA’s Meat and Poultry Hotline, 888-674-6854, which has handled more than 2 million calls since it began in 1985, answers questions from 10 a.m. to 4 p.m. Eastern time Monday through Friday and will take calls on Thanksgiving Day from 8 a.m. to 2 p.m.
But for an immediate answer anytime, consumers can consult “Karen,” a virtual representative available 24/7 at www.fsis.usda.gov. Launched in 2004, the “Ask Karen” service taps into a database of more than 9,300 questions about the safe handling of meat, poultry and eggs and the prevention of food-borne illnesses. Here Karen addresses some typical Turkey Day dilemmas.
Question: Are frozen turkeys safe?
Answer: All turkeys found in retail stores are either inspected by the United States Department of Agriculture or by state systems which have standards equivalent to the federal government. Each turkey and its internal organs are inspected for evidence of disease. The Inspected for Wholesomeness by the U.S. Department of Agriculture seal ensures that it is wholesome, properly labeled and not adulterated.