Archive | 12:58 pm

Koa Coffee from Hawaii

13 Jan


My brother Bill discovered this brand of gourmet Kona coffee while touring the Hawaiian Islands. The coffee left an impression on him and he thoughtfully gifted his siblings with the java beans for Christmas 2008. We have really been enjoying the smooth flavor of these superior beans. When it comes to coffee, the beans from the Kona region are truly the Big Kahuna.

Read more about the Koa Plantation …

Our plantation is a family owned and operated business that was established in 1997 and continues to grow each year. We are located in the small town of Captain Cook and situated on the slopes of the Hawaiian volcano, Mauna Loa, at the ideal elevation of 2,500 ft.

Because of the high elevation, sun drenched mornings, cloud covered afternoons and abundant rainfall, our coffee beans mature more slowly. This enables them to obtain a large size and a superb grade.

Our vertically integrated farm allows us to control the quality of our Kona Coffee from the cherry hand picking to milling. We have a state-of-the-art wet mill facility from Colombia, a dry mill from Brazil and our entire parchment/green bean is temperature and humidity controlled.

Koa Coffee Plantation takes its name from street name of the farm location, Koa Road. Koa is also a native tree of Hawaii. This traditional wood is known not only for its strength and durability but also for its beauty.


Because Koa trees grow in areas that were once lava fields, it is thought that this has contributed to the beautiful golden reddish wood color. Like Koa wood, we are dedicated to working to become an integral part of the essense of Hawaii. We are strongly dedicated to offering our customer’s the finest coffee experience while also sharing some of the beauty and aloha that comes from the Hawaiian Islands.

“The Surprising Story of Milk”

13 Jan


I just received (today, in fact) a review copy of this book from our friends at Knopf Publishing. Can’t wait to explore this one. Like many of you, milk was the first food I ever tasted on this planet, so I’m kind of partial to this subject matter.

I plucked the synopsis found below from

Product Description
Part cookbook—with more than 120 enticing recipes—part culinary history, part inquiry into the evolution of an industry, Milk is a one-of-a-kind book that will forever change the way we think about dairy products.

Anne Mendelson, author of Stand Facing the Stove, first explores the earliest Old World homes of yogurt and kindred fermented products made primarily from sheep’s and goats’ milk and soured as a natural consequence of climate. Out of this ancient heritage from lands that include Greece, Bosnia, Turkey, Israel, Persia, Afghanistan, and India, she mines a rich source of culinary traditions.

Mendelson then takes us on a journey through the lands that traditionally only consumed milk fresh from the cow—what she calls the Northwestern Cow Belt (northern Europe, Great Britain, North America). She shows us how milk reached such prominence in our diet in the nineteenth century that it led to the current practice of overbreeding cows and overprocessing dairy products. Her lucid explanation of the chemical intricacies of milk and the simple home experiments she encourages us to try are a revelation of how pure milk products should really taste.

The delightfully wide-ranging recipes that follow are grouped according to the main dairy ingredient: fresh milk and cream, yogurt, cultured milk and cream, butter and true buttermilk, fresh cheeses. We learn how to make luscious Clotted Cream, magical Lemon Curd, that beautiful quasi-cheese Mascarpone, as well as homemade yogurt, sour cream, true buttermilk, and homemade butter. She gives us comfort foods such as Milk Toast and Cream of Tomato Soup alongside Panir and Chhenna from India. Here, too, are old favorites like Herring with Sour Cream Sauce, Beef Stroganoff, a New Englandish Clam Chowder, and the elegant Russian Easter dessert, Paskha. And there are drinks for every season, from Turkish Ayran and Indian Lassis to Batidos (Latin American milkshakes) and an authentic hot chocolate.

This illuminating book will be an essential part of any food lover’s collection and is bound to win converts determined to restore the purity of flavor to our First Food.

More later … now where’s that tall glass of milk!