In today’s The Garden Island newspaper, our article “Bon appetit at Red Clay” reports on some tasty surprises at the final concert for this year’s Red Clay Jazz Festival, including the appearance of Jean Marie Josselin, and information on his new restaurant. If you’ve seen heart-shaped, fat and prickly green fruit piled on tables at the farmers market lately, that’s because it’s soursop season. In this Sunday’s On the Farm column, we report on its cancer healing properties as well as some chilly ideas for delicious consumption.
Makaweli Meat Company
Makaweli Meat Company grass-fed lamb is now available on Kauai. The lamb are raised on Niihau and according to Jehu Fuller, general manager, it’s the largest herd in the state. The lamb is available at the Kauai Marriott Resort by executive chef Guy Higa, Hukilau Lanai by owner and executive chef Ron Miller, St. Regis’s Kauai Grill by chef de cuisine Maxime Michaud, Sheraton Kauai Resort by executive chef Roger Liang and Merriman’s Fish House by executive chef Mark Arriola. For information on Makaweli Meat Company’s grass-fed beef and processing facility, read “Meat of the operation“, for ordering information, call Jehu at 808-855-5241.