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Wednesday, May 12, 2004

Stuffs

[ MORSELS ]


Imu-licious

Kailua High School's Polynesian Voyaging Program is digging another imu and offering the public space inside.

Drop off a large foil-wrapped aluminum tray filled with thawed and seasoned pork, turkey, sweet potatoes, etc., from 3:30 to 4:30 p.m. May 21 and pick it up the next morning.

You'll get a generous quantity of luau food that can be saved for graduation parties or Father's Day -- or eaten right away, of course.

To reserve space, send $10 per tray of food to Kailua High School, attention Todd Hendricks, 451 Ulumanu Drive, Kailua 96734. Or call 728-7389.

Make checks payable to the school and include a telephone number. Enclose a self-addressed, stamped envelope and a confirmation ticket will be mailed to you. Reservation deadline is Friday.

Okinawan longevity

The authors of "The Okinawa Diet Plan: Get Leaner, Live Longer and Never Feel Hungry" will sign their new book , 6 to 9 p.m. Saturday at a fund-raising event for the Hawaii Okinawa Center.

Drs. Bradley and Craig Willcox are brothers who conducted extensive research into the longevity of native Okinawans. Their previous book, "The Okinawa Program," a New York Times best-seller in 2001, presented the results of a 25-year study that showed more healthy people living beyond age 100 in Okinawa than anywhere else in the world.

They credit the traditional Okinawan diet, high in whole foods, soy, fruits and vegetables with just a small amount of pork and other animal protein, for the phenomenon.

Admission to Saturday's event is $40, which includes a copy of "The Okinawa Diet Plan" and a tasting of dishes from the book's recipe section.

Call 676-5400.

Learn cooking basics

Kapiolani Community College chef/instructor Grant Sato teaches cooking basics in a series of classes beginning May 22. Classes are held 8 a.m. to noon Saturdays in the Ohia building and cost $45 each, except the first class, which is $40. To enroll call 734-9211.

May 22: Food Safety and Sanitation for the Home Cook

May 29: Cooking with Seafood

June 5: Salads and Dressings

June 12: Appetizers

June 19: Cooking with Lamb

July 10: Cooking with Pork

July 17: Cooking with Duck

July 24: Asian 101 (covers Korean, Chinese, Japanese and Southeast Asian dishes)

July 31: Wok Cookery




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