Posts by Maria Ronna Luna Pastorizo-Sekiguchi

Bringing ‘ulu back

Over the past 100 years, ‘ulu and many of Hawai‘i’s other heritage crops have taken a back seat to imported, highly processed factory foods, which has had negative impacts on the local economy and community health. With revived interest in indigenous rights and local, national, and global food systems in recent decades, traditional Hawaiian crops…

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Where the mango reigns supreme

On the island of Nevis, it literally rains mangoes in the summertime. The abundant stone fruit has melted into the cuisines, cultures and hearts of the people who live on the idyllic Caribbean sister island to St Kitts. Six years ago, in an attempt to boost tourism in the slow summer months, Nevis Tourism Authority…

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Slow Farms impacts awareness around consumption of indigenous foods

For nearly three decades, grassroots organisation Slow Foods has worked around the globe in over 160 countries to prevent the disappearance of local food cultures and traditions and counteract the rise of a fast life. It strives to combat people’s dwindling interest in the food they eat; where it comes from; and how our food choices…

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Taste of paradise

The best ideas are dreamed up when doing what you love. As Hawaii’s Bryan Fujikawa sat on his boat fishing, rocking quietly, the idea for Sun Dried Specialties was born. The fisherman –turned chef opened a small family business producing and selling local delicacies 19 years ago, which has evolved into the Kona Grill House…

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It’s time for a food revolution

A group of Food Warriors have set out to show the world how eating indigenous foods has a dramatic effect on the health of their respective country’s people.  Spearheaded by Kiwi Chef Robert Oliver, the Pacific Islands Food Revolution is an initiative to tackle the health crisis taking place in the Pacific currently.  His passionate…

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Tukuni Fiji: A farm-to-table venture like no other

Situated atop Tuvu Mountain, off the Kings Highway in Lautoka, is a picturesque restaurant imbued with a multitude of stories – stories of perseverance and determination, of ingenuity and innovation, of culture and equity, of acceptance and dignity, of Fiji – masterfully conveyed through its cuisine, décor and aesthetics, and practices and values. Sounds like…

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Moroccan Female Chefs Are Stirring Up Change From Their Kitchens

There has been an unprecedented increase of proudly Moroccan female chefs domestically and abroad, fearlessly and innovatively creating modern interpretations of Moroccan cuisine, and supporting small producers by using only fresh local produce and ingredients in their female-led kitchens. Considered one of the finest in the world and referred to as “a cuisine of the…

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Egyptian fare the highlight of Food Africa

Everything you could possibly want to know about food in Africa will be showcased at the upcoming Food Africa 2018, in Cairo, Egypt on December 8-10.  Whether you are a foodie, or in the food business, Food Africa is an excellent opportunity to network, learn more about food and agro-industries and try locally-sourced and prepared…

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