I know, I know! No posts in a long while…been busy, and lately had a run of migraines. Ecch. Quick preview shot (a real, full post to come later, I promise) of this week’s big experiment: a pork roast using local pork from Malama Farms, purchased at the fabulous Whole Ox Deli. (More on them later, too.)

What does one do with $38 worth of Malama Farms pork from The Whole Ox Deli? Try not to f#*$ it up, for one thing... Stay tuned for our adventures in giant slabs of oink. © 2012 Sugar + Shake




There's Always More to Eat and Drink:

Maui AgFest 2014 Grand Tasting: Chef Isaac Bancaco (Ka‘ana Kitchen at Andaz Maui, Wailea) with Chauncy Monden (Kula Country Farms) — Onion Malasadas with Sour Cream, Onion Seeds, Onion Jam and Onion Dust. Culinary Influence: Portuguese. First Place, Judges’ Choice and Fan Favorite. © 2014 Sugar + ShakeMaui AgFest 2014 — Grand Tasting Challenge Cooking From the Book: Yotam Ottolenghi’s Mushroom Parcels. © 2013 Sugar + ShakeCooking From the Book: Mushroom Parcels (Plenty: Vibrant Recipes from London’s Ottolenghi) Double Bone-in Center Cut Pork Chops from Malama Farm. This is local Berkshire pork, pasture-raised and hormone-free. © 2012 Sugar + ShakeWhat to do With a Two-Pound Slab of Oink Pork Watercress Soup © 2014 Sugar + ShakeEasy As Pork Soup Yotam Ottolenghi’s Pasta & Fried Zucchini Salad from Plenty: Vibrant Recipes from London’s Ottolenghi. © 2013 Sugar + ShakeCooking From the Book: Pasta & Fried Zucchini Salad (Plenty: Vibrant Recipes from London’s Ottolenghi)