In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.
Now these old menus are serving a purpose beyond colorful relics from the past. Kyle Van Houtan, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.
Basil is growing thick and leafy in many backyard gardens throughout the U.S. right now, which means many people are thinking about pesto. It's one of the more basic sauces you can make â€” in addition to basil, all you need is Parmesan or Romano cheese, a little garlic, some extra virgin olive oil and Italian pine nuts.
Originally published on Fri August 9, 2013 10:44 am
Why buy 1 pound of hamburger meat from a local farmer when you can buy 5 pounds â€” plus another 20 pounds of stew meat, steaks and roast â€” for as little as half the price of what it all goes for at the market?
The ongoing immigration debate in Congress often spotlights the job market for people living in the U.S. illegally. Not long ago, that market included one of the country's top organic herb farms â€” until an immigration bust forced the business, based in Washington state, to clean up its payroll.
Ted Andrews, owner of HerbCo International, says he's learned some tough lessons during the transition to a legal workforce. Lesson No. 1: "There are events that can destroy a business in the snap of a finger," he says. "This was one of them."