Pau For Now
Sometimes, the weight of running your own business is too much. This is one of those times. I am taking a Hawaii Master Food Preservers course, which is eight days long and covers everything from food safety to making jams and jellies, canning vegetables and meat, dehydration and fermentation. I have 11 classmates: three from Waipa Foundation, Janine from Black Dog Farms, Aletha from Monkeypod Jam, Morris from Hula Baby Biscotti, Keone from Malama Kauai, and three famers, two of which are organic.
Class is from 8 a.m. to 5 p.m. and began last Friday. On Saturday, we learned to safely make jelly and preserve it. Of course, Aletha has this part down. The class will continue for the next two Thursdays, Fridays and Saturdays. As a result, I won’t be able to write Pau Hana Friday until February 28.
I appreciate that you come here to learn about Kauai food news and events. Pau Hana Friday does not generate any income and that’s ok. It’s my gift to you. Unfortunately, when there’s more work than I can handle, the stuff that doesn’t pay my rent goes first. You’ll still see Winesday with The Wine Shop and when I can, I’ll post news and events on the Tasting Kauai Facebook page.
Aloha for now,