Category Archives: Food

Consumer advisory for cat people: A cat food observation

Readers who are regulars on this site know we live with three cats. That’s down from a high of about nine back when we lived in Kaaawa, where cats were often either abandoned when nearby renters moved on, or were dumped as unwanted. Over the years, many of those ended up moving in with us.

Well, the three survivors are now all senior citizens. Duke, the diabetic, really should be mostly eating appropriately low carbohydrate foods, whether canned or dried. But, of course, the foods that would be best medically are among his least favorite. So I confess to regularly offering Duke and Romeo the equivalent of junk food. The favorites have been a few different flavors of Friskies paté. Both Duke and Romeo eat relatively enthusiastically when it is offered. Annie, for whatever reason, prefers dry foods and seems okay with them.

The problem is that Duke and Romeo both frequently exhibited the feline “snarf and barf” problem. Eat, maybe too much, then within a few minutes, barf it back up. I attributed it to gobbling too fast for their own good or, alternatively, as a symptom of hairballs.

But then I tried some Whole Paws brand canned cat food from Whole Foods. It is marketed as “grain free.” I don’t know whether that’s just a gimmick or not, but it turns out both the boys like it.

After several weeks eating Whole Paws, I noticed a major difference. The “snarf and barf” has disappeared. I don’t think it has occurred since we switched to Whole Paws.

My working hypothesis is that there is something in the Friskies that is hard for older cats to digest. Hence the “give it back” episodes. I don’t recall it being as much of an issue when they were younger.

What I don’t know is whether the Whole Paws food is bad for diabetic Duke. It may be grain free, but that doesn’t make it low carb, which would be best for him.

In any case, perhaps these observations will prove useful to others whose cats are experiencing similar issues. And I would be interested in the experience of other cat people out there.

Throwback Thursday: A 1995 tour of wine country

It was a good time to tour wine country. But this wasn’t California wine county. It was a bit of touring while we were visiting in Melbourne, Australia. The area north of Melbourne is known for its wines, and I was lucky enough to have a friend ready to take me on a day trip through the area’s wineries.

I don’t know if I’ve ever been in a spot like this before or since!

Beef stew and poi on a Sunday afternoon

Warning: Food porn.

I posted this on Facebook earlier this morning, but thought you might also appreciate this kitchen adventure.

This meal started a week ago, on Saturday, October 5. That’s when I bought a bag of poi as we shuffled through Times Supermarket. It had been delivered the day before (the ties on the bag are color coded to let you know how long it has been sitting in the store). When we got home, I left it out on the kitchen counter. And there it stayed for most of the week. I finally got around to mixing it (you have to mix in water by hand to get it ready to eat). What a treat. Hopefully you can see that it has a pink or reddish tinge, rather than blue-gray. This is, in my opinion, the best kind. And it had developed a nice sour tang. The best.

Then yesterday (Sunday), we were driving back from Kaaawa and stopped at the Safeway store in Kaneohe, where we used to do a lot of our shopping. There I found a tray of stew meat, Hawaii grass-fed beef. At 50% off regular price. So it went into our cart, and I started thinking about stew as we drove home. Later in the day, we went to Whole Foods (just a couple of minutes away in Kahala Mall) and found beautiful heirloom tomatoes on sale. I went for a bag of multicolored baby carrots, and also a leek, along with a bottle of inexpensive red wine, all three for the stew.

Some people prefer a stew that’s like a thick soup, with lots of gravy. I set out for something without all the gravy, more akin to a dry curry. Enough of various liquids through the cooking process to keep everything moist, but not to have it all floating in gravy.

I started cooking about 4 p.m., browning the meat in a pan with coarsely chopped onion, leek cut in thick rounds, adding garlic (I just dropped in a half-dozen or so whole garlic cloves), salt and pepper, some dried thyme, then a cup or so of the red wine. Left it to simmer, adding wine or chicken broth as necessary. About an hour into it, I added mushrooms and some leftover spinach leaves. After 10 minutes or so I then adjusted the lid on the pan a bit to allow the steam to escape and reduced the liquid until the pan was almost dry and the meat mix got nice and browned, then added more liquid and repeated several times. About 20 minutes before serving, I added a handful of the colorful carrots and a couple of stalks of celery cut into largish pieces.

Served with a plate of the tomatoes, avocado that we brought back from our friends’ yard in Kaaawa, and a small tray of olives. More red wine on the table. Poi.

And I almost forgot to mention that we each topped it off with a small bowl of organic raspberries and a bit of Cool Whip (not organic at all).

Good tastes from start to finish.

Several photos follow.

Beef stew and poi

Responding to “food insecurity” of UH students

An announcement sent to the University of Hawaii at Manoa community this morning.

From: Food Vault Hawaii
Date: Thu, Sep 5, 2019 at 8:23 AM
Subject: Food Vault Hawaii – Working to Address Food Insecurity at Manoa

Aloha UHM Students, Faculty, and Staff,

Hope your Fall 2019 semester is off to a great start. We are
writing to you today with information about Food Vault Hawaii, a
pantry for UHM students facing food insecurity located in Hemenway
Hall 111.

SOCIAL MEDIA PAGES
If you have not heard of Food Vault Hawaii, please check-out our
social media pages at Facebook-
https://www.facebook.com/foodvaulthawaii/
and Instagram-
https://www.instagram.com/foodvaulthawaii/

VOLUNTEERS NEEDED
If you have some free time and you are willing to staff our pantry
or work at our special events, please fill out our volunteer form
at https://forms.gle/KA54ji9qy4tXPwwG6

REPORT FROM YEAR 1 OF THE PILOT PROGRAM
We are in the 2nd year of our 3-year pilot program. During spring
2020 we will decide whether or not to ask our partners to extend
this program beyond three years. Here is a link to our report from
Year 1 at http://go.hawaii.edu/GCP

FOOD DROP @ THE CAMPUS CENTER COURTYARD
(includes fruits and vegetables)
In order to expand our offerings to include fruits and vegetables,
we will work with the Office of Student Life and Development, the
Hawaii Foodbank, and Hawaii Health and Harm Reduction Center to
offer Food Drop @ the Campus Center Courtyard every 3rd Wednesday
of the month during Fall 2019. This event is open to everyone.
Registration and other information is at
https://forms.gle/trTB3ySN2zCqvBD7A

DONATIONS
We continue to accept food and toiletry donations for FVH via the
Office of Student Life and Development in Campus Center 208. We
accept monetary donations via our UH Foundation account at
https://giving.uhfoundation.org/funds/12909704.

THANK YOU TO OUR DONORS
A big mahalo nui loa to all of our donors. Whether you lugged a bag
of groceries to the SLD Office or made a monetary donation to our
UH Foundation account, we are thankful for your generosity. You
make this initiative possible.

USER SURVEY AND EVALUATION
If you want to provide us input, stop by and use the pantry. We
have an exit survey and evaluation available to our users.

Have a wonderful semester!

Sincerely,
Food Vault Hawaii
fvh@hawaii.edu