Life in These Hawaiian Islands

Trade Winds, Tsunamis, and the Coconut Wireless


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Tips For Eating Healthy on a Budget

http://www.nerdwallet.com/blog/health/2014/05/29/eating-healthy-on-a-budget/

Tips For Eating Healthy on a Budget
by Napala Pratini on May 29, 2014 | posted in Healthy Living, Wellness
5 Tips to Eat Healthy on a Budget

In our increasingly on-the-go world and with the temptation of cheap fast food lurking around what seems like every street corner, eating healthy can be a major challenge, even if doing so comes with multiple benefits. Eight out of 10 Americans say they eat fast food monthly, and about half said they eat it at least weekly, according to a Gallup poll last year. While eating fast food might seem more affordable in the short term, eating nutritious food certainly doesn’t have to break the bank. Here are some tips to help keep your wallet fat while keeping your waistline thin.

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Budget and plan out your week

We’ve all been there: Walking through the grocery store on an empty stomach, shoving everything in sight into the cart. But shopping with a full belly, plus a plan in mind, can help prevent you from overspending and buying unhealthy items. An hour or two before heading to the grocery store, sit down, create a grocery budget and make a list of groceries you’ll need for the week. When planning, search for recipes online while cross-checking them with your store’s weekly fliers to see what’s on sale. When you go the store, avoid temptation by staying out of the aisles that don’t include items on your list.

Buy in season — and in bulk

When making your grocery list, consider the fruits and vegetables that are currently in season. Seasonal produce is usually plentiful and less expensive than produce that isn’t in season. Try to stay away from already sliced and prepared fruits and vegetables, which may be more convenient, but also are often more expensive. When shopping, consider what you buy often and buy in bulk. If an item you eat frequently is on sale, like boneless chicken or ground turkey, consider buying more than you need for the week, and freeze what you don’t use. Similarly, for produce you use often, a larger amount could be a better buy.

Prepare meals ahead of time

Prepping ahead of time can help stop you from making unhealthy food choices in a rush. Set aside one day a week to prepare your meals in advance. This will ensure you’ll have healthy meals waiting in the fridge and help save time during the week. When searching for meals to prepare, look for recipes such as stews or casseroles to make the fresh, healthy ingredients you’ve purchased stretch further. When cooking over the weekend, try doubling the recipe and freezing individual-portion sizes for weekday lunches or dinners.

Limit eating out

It can be hard to resist the temptation of dining out, especially at the office when co-workers are heading out for lunch. The average American eats lunch out twice a week, and spends about $10 each time, which adds up to an average of about $936 a year, according to a survey by Visa. If possible, it’s better to avoid dining out altogether. If you just need to get away from your desk for a while, consider having your packed lunch alfresco or taking a quick stroll around the block — your mind and body will thank you.

If you can’t always cut back on dining out, seek out restaurants with healthy options and regular lunch specials. Stick to water instead of sugary drinks, which can add to the bill and your waistline.

Grow your own

If you have the space, starting a garden of your own can be a great way to save money on produce. Seeds or small plants cost just a few dollars and produce fruits and vegetables all season long. Depending on your region, plants like tomatoes, lettuce or cucumbers can be grown in containers on your porch or balcony. When choosing what to plant, look at what you purchase most often, as well as what grows in your region. By having nutritious options in your own backyard, this will help ensure healthy eating. Plus, is there anything more rewarding than preparing food you’ve grown on your own?


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Female genital mutilation: Australian law, policy and practical challenges for doctors

United Against Female Genitale Mutilation

imagesY0VF02PI

Abstract
  • The issue of whether medical practitioners should perform “ritual nicks” as a method of meeting demand for female genital mutilation (FGM) has recently been debated in the United States and Australia.

  • Due to increasing numbers of people arriving and settling in Australia from African nations in which FGM is customary, demand for FGM in Australia is present and may be increasing.

  • Australian law clearly prohibits performance of any type of FGM.

  • FGM is also prohibited by the most recent policy of the Royal Australian and New Zealand College of Obstetricians and Gynaecologists (RANZCOG).

  • For legal, medical and social reasons, the RANZCOG policy is sound, and medical practitioners should not administer FGM in any form.

  • Development of an evidence base regarding incidence of and attitudes towards FGM, and the need for post-FGM treatment, would help inform sound policy and practical responses.

  • Strategies adopted in African nations to abolish FGM may…

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Remembering Henry Miyatake: A man with the plan

Senator Daniel K. Akaka, D-Hawaii, introduced the redress bill in the US Senate.

Minidoka Pilgrimage's Blog

http://www.iexaminer.org/2014/10/henry-miyatake-a-man-with-the-plan/

Remembering Henry Miyatake: A man with the plan

BOB SHIMABUKUROOCTOBER 13, 2014

Henry Miyatake was one of the earliest proponents behind the redress movement from the early 70s. • Image from a video at Densho Encyclopedia

History demands that the person who gave birth to an idea must be recognized when it reaches maturation.

—Washington Supreme Court Justice Charles Z. Smith, on Henry Miyatake, 1997


A one-liner from the October 3 edition of the Auburn (Washington) Reporter reported under “Deaths:”

Miyatake, Henry, 85, September 16.

That’s it.

After all he did for the Japanese American community and everyone who was affected by E.O. 9066, which means all of us residing in the United States, he gets a one-liner in the County Register. I shed a few tears over that thought. And then I wrote:

“Great man, restless mind

Died alone, apparently;

Maybe he wanted it that way.

RIP, Henry.”

I couldn’t think of anything more to write.

*   *   *

Later, I remembered half-promises to him.

“Bob,” Henry said about…

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Holy’s Bakery – a Local Legend

http://www.staradvertiser.com/businesspremium/20141105__Familys_new_pie_company_features_secret_topping.html?id=281581311

Family’s new pie company features ‘secret’ topping

By Erika Engle

POSTED: 01:30 a.m. HST, Nov 05, 2014
LAST UPDATED: 03:40 a.m. HST, Nov 05, 2014

[go here to see video: https://www.youtube.com/watch?v=TzdxD6eJlag ]
CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM
Jan Hori, left, Joel Hori and son Andrew Chun-Hori show off a couple of Hawaiian Pie Co.’s specialties.

Hawaiian Pie Co. represents a fresh new sprout of a three-generation family business that started in Kohala, on Hawaii island — a company revered for its pies, breads and other baked goods.

The original Holy’s Bakery, established by Yoshio and Miyako Hori in the 1930s, is on Holy Bakery Road in Kapaau. It is still open and is operated by family members.

The founders’ grandson Joel and his wife, Jan, are planning to open their new venture, the Hawaiian Pie Co., at 508 Wai­aka­milo Road in time for the holidays.

The new company is built on the family’s Big Island business but also on Joel and Jan’s plan to carry the company forward with a “global brand” so it can go beyond isle shores, Jan said.

Joel and Jan’s children Matthew, Lindsey and Andrew, and Joel’s father, Richard, and brother Richard Jr. all have a hand in the new, Oahu-based iteration of the family business.

In addition to “Grandpa Yoshio’s line” of traditional Holy’s Bakery style pies, Hawaiian Pie Co. will offer several different fruit pies with the Oahu Hori family’s proprietary Hawaiian topping that is piped on, using a pastry bag.

What’s in the Hawaiian topping?

“It’s a secret,” Joel said, but he added that family and friends differ on the degree of doneness to which they like the topping cooked. The darker it is, the crunchier and chewier it is, “like the edges of butter mochi,” Joel said.

Those piped-on secret ingredients (which seem to include coconut, by the way) will top fillings including strawberry guava, pineapple, passion-pear (passion fruit-infused pear), peach, mango, coconut, and coconut-lychee.

As with Holy’s Bakery double-crusted pies, the Hawaiian Pie Co. pies with Hawaiian topping will be sold frozen, ready to take and bake.

However, once its bakery and storefront opens on Wai­aka­milo Road, customers will find much more than just the standard size pies, including individually sized 4-inch pies, possibly pie by the slice, and eventually, a line of savory pies, such as a beef stew pie and possibly a turkey pot pie that incorporates mashed potatoes, which is standard Hori family Thanksgiving leftovers fare.

Hearing its description caused your columnist’s jaw to drop, mouth to salivate and mind to temporarily swim in thoughts of thick, rich gravy.

There are a few stories about how the Hori family bakery became known as Holy’s, Joel said. One indicates his grandfather was ordering packaging for his new business from a mainland company via phone, and the order-taker misunderstood the family’s last name.

Another speaks to the ankh symbol, a cross with a loop on top, that was part of the original company’s branding, which some people viewed as holy.

Joel is a Kohala High School alumnus who moved to Oahu with his father, Richard, to expand the family business in 1979.

Holy Bakery (Manoa) Inc. was established as a way to maximize statewide distribution.

It closed about 16 years ago. In its heyday, Joel remembers helping his father run the business, baking pies, cakes and cookies and wholesaling to businesses from “mom-and-pops to hotels.”

One reason for establishing the Manoa bakery was that about “35 percent” of items shipped via barge from the Big Island would get damaged, Joel said. “We had to eat that,” meaning, endure the financial losses, as opposed to stuffing their faces with nonsaleable baked goods.

The Oahu-based bakery provided a more centralized distribution point for the company’s products, and from Manoa it later moved to Kalihi-Palama, adjacent to the old Yick Lung building on Dillingham Boulevard.

The operation produced 3,000 to 4,000 pies a week for the wholesale market, Joel said.

Holy’s pies on the Big Island are sold frozen at retail, made to take and bake, and for decades people have raved about them, especially the buttered apple pie.

It is that sort of loyal following that the Horis are hoping to build with the Hawaiian Pie Co. From their bakery and storefront, to be decorated with historical pictures of the original family bakery, they hope to wholesale their products to the broader retail market.

Also, market research and personal experience have shown that their pies, while still frozen, can be hand-carried on airplanes, making the omi­yage market a natural.

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On the Net:

» hawaiianpieco.com