Kuahiwi Ranch, Ka'u Hawai'i

Taste of the Nation & L’ulu

michelle — Sun, 22 Apr 2012 16:09:41 +0000

Going to be on O’ahu for a couple of events in the near future:

Taste of the Nation (a benefit to end childhood hunger) April 29 Bishop Museum

http://www.strength.org/hawaii/

L’ulu (benefit for the Leeward CC culinary program) May 12 LCC

http://emedia.leeward.hawaii.edu/cs/lulu/

Meet the Kuahiwi Ranch Family: Guy Galimba

michelle — Wed, 29 Feb 2012 20:39:53 +0000

Guy Galimba at Kuahiwi Ranch Roundup

Guy is a rancher through and through, and the backbone of Kuahiwi Ranch. He and his wife, Faith, have three children: Grant, Gavin, and Kealia, and live in Waiohinu. Guy is in charge of production for our ranch, and does an outstanding job. He is in charge of managing the rotation for 12-15 herds of cattle on the ranch, coordinating fence repair and construction, feeding our finished cattle, and hauling to our processing partner, Hawaii Beef Producers. Guy is the one that makes Kuahiwi Ranch Natural Beef possible! Guy and his family also raise pigs for the local market and lead our local 4-H livestock club.

La’Uya

michelle — Sun, 12 Feb 2012 18:46:55 +0000

This is a favorite of my father’s. It’s so elemental that it is almost an un-recipe: it requires few but honest ingredients and lots of time. If you are after nourishment, it’s the very thing.

La’uya

5 lbs shank bones
2-3 knobs of ginger, peeled
1 1/2 teaspoons salt
water to cover bones
approximately 1/4 c. vinegar/to taste

Rinse shank bones. Cut ginger in half and bruise with mallet or butt of knife. Put bones, ginger, and salt in stock pot and cover with water. Bring to boil, then reduce to simmer. Cook until shank meat is falling off the bone, at least 2-3 hours. Just before serving, add vinegar and salt to taste. Serve in bowls by itself or over rice.