Friday, December 17, 2010

Now carrying Beeler's pork

The staff favorite is the Uncured Garlic Pepper Bacon! Mana foods is proud to offer 4 of varieties of bacon, 4 varieties of sausage, ham, bratwurst, and pork steak all from Beeler. Kalua Pork is also being served in our deli.

For over 6 generations, the Beeler family has been raising and marketing pork product consumers love.
This company has high standards:
No artificial ingredients.Only minimally processed.
No added preservatives.
This means no Nitrates or Nitrites have been added. Animals raised without antibiotics or growth promotants ever administered by any form, and are vegetarian fed.
The majority of Beeler meat product are Gluten free.

Thursday, December 16, 2010

Fresh and Organic: Fresh Juice

Raw, unpasteurized juices fresh from the farm to your glass! Now featuring Panini, apple, apple ginger, apple veggie, orange, orange ginger, orange pineapple, pineapple, pineapple ginger, carrot beet celery, and carrot beet celery cucumber.
Check out the juice cooler, near the salad bar in the deli, across from the candle section.

Tuesday, December 14, 2010

Natural Beauty: Maui Soap Company

Handmade soaps from Maui! These premium handmade soaps are made from USDA certified organic oils, vegetable glycerin, pure essential oils or Hawaiian fragrances, and mineral pigments. Maui Soap Co. soaps have an irresistible bubbly lather that is especially moisturizing and gentle for all skin types. They make great stocking stuffers!

Monday, December 13, 2010

Green Gifting: donate to your favorite charity

The gift that keeps on giving, literally! Government & private funding for your favorite non-profit or community group has probably been cut this year. Donating money to a great cause leaves a small carbon foot print, contributes in a meaningful way to your community and is usually tax deductible
If you are short of cash, consider donating time or services.
Two of my favorite causes are the Paia Youth and Cultural Center and the Maui Food Bank.

Sunday, December 12, 2010

Green Gifting: Reduce, Reuse

Reusable coffee mug, water bottle, lunch containers and shopping bags all make thoughtful gifts that will have an big impact on the environment.
By incorporating reusable items for daily use, you will be able to save the energy of having to recycle a single use item and a ton of space in the landfill. Someone gave me a Chico bag, the reusable bags that fold into a small carrying pouch. By carrying around in my purse, I always have it when I need it. A great gift for me and the Earth.

Saturday, December 11, 2010

Green Gifting: Cookies

Baking is such a fun way to treat your friends and family this time of year. We have all the usual ingredients you would except to find, like organic flour, sugar, butter and eggs. In addition to these baking staples, we also have gluten free flours and mixes, sugar free sweeteners like stevia and vegan ingredients available.

Thursday, December 9, 2010

Green Gifting: Gourmet Gift Basket

For your favorite foodie! Suggested items for a gourmet gift basket: Any of our fine artisan cheeses, crackers, specialty chocolates, olives, smoked oysters, fruit and more.

Wednesday, December 8, 2010

Green Gifting: Yoga accessories

Check out the Yoga Mats, instructional DVDs and Yoga Mat Cleaner from Kulae Organic.
The perfect yoga mat cleanser is crafted from USDA certified organic vegetable oils and botanicals, such as Saponified Organic Oils of Coconut, Olive and Jojoba, organic aloe vera and rosemary extract. It's free of synthetic preservatives, colors and fragrances; it's safe, non-toxic and hypoallergenic for all living things!

Fresh & Local: Olena from Olinda

Olena, is one of the "Canoe Plants" that Polynesian voyagers thought important enough to bring with them on their journey to Hawaii. Olena's botanical name is Curcuma domestica. It is best known throughout the world as Turmeric, and is a member of the ginger family.

The vibrant orange color of the juice is what gives curry it's unique color and is guaranteed to stain your fingers, counter top and cutting board, so use caution (an gloves) when handling! In addition to it's culinary uses, Turmeric has been used in Ayurvedic healing for it's antiseptic and anti-inflammatory properties. Currently, there are over 19 clinical trials underway.

Tuesday, December 7, 2010

Natural Beauty: Himalaya Toothpaste

This natural toothpaste tastes great and is formulated with Xylitol, Neem, Thyme, Pomegranate and other benefical herbs. Himalaya toothpaste is Gluten Free, Fluoride Free, Saccharin Free and Sodium Lauryl Sulfate free.

Monday, December 6, 2010

Green Gifting: Chocolate

Have you visited the wall of chocolate lately? There are fun new things to be found! Mana Foods chocolate tins are available in milk, dark and espresso and would make great stocking stuffers. Vosges, the company that brought you the Bacon Chocolate Bar, has come out with a bunch of new flavors for the holidays. Sample from Gingerbread Toffee Bar, Peppermint Candy Care, Bapchi's Caramel Toffee Bar, Marizipan Bar (dark chocolate with Sicilian Almond Marzipan and amaretto) and my favorite Black Salt Caramel Bar (Dark Chocolate with black Hawaiian sea salt and burnt sugar caramel).

Sunday, December 5, 2010

Green Gifting: Calendar

A new year means a new calendar! We have locally produced offerings of Maui's beautiful sunsets and my favorite We'Moon. We’Moon is a lunar calendar and a handbook in natural rhythm. Art and writing by women from many lands give a glimpse of the great diversity and uniqueness of a world we create in our own image. We’Moon is about women’s spirituality.

Saturday, December 4, 2010

Green Gifting: Wellness Basket

Tis the season, for colds & flu. Support the wellbeing of your friends and family with a hand picked wellness kit. Some ideas are: Throat Coat Tea, Emergen-C, hand sanitizers, Manuka Honey, Noni Juice, Ginger Juice or fresh Maui grown turmeric (Olena).

Friday, December 3, 2010

Green Gifting: Fruit basket

Fruit baskets make great hostess or neighbor gifts. and are perfect for the person who does no need one more thing to dust. The sustainable gift of locally grown organic antioxidant rich fruit is sure to delight anyone. In addition to the usual suspects like apples, bananas and papayas; at this time of year, we also have Lapin Cherries, panini, persimmons, chestnuts, walnuts and macadamia nuts.

Thursday, December 2, 2010

Green Gifting: Spa Gift Sets

Special Holiday Gift sets & items from your favorite brands like Maui's own Kula Herbs Soap and Island Essence, Big Island's Filthy Farmgirl Soap in holidaylicious Santa Ginger Snap and Elf Peppermint & Cinnamon, 100% Pure and Pacific Candles.

Wednesday, December 1, 2010

Green Gifting: for your fur children

If you are like me, your pets are part of your family and deserve to spoiled with gifts & treats. In addition to sun-dried rawhide dog chew toys, and refillable organic catnip toys, we have "Delicate Dawg" soap. This 100% Natural lavender soap is handmade in Hawaii by Filthy Farmgirl. Your pooch will smell pretty as a poodle!

Monday, November 29, 2010

Green Gifting: Candles

Candles are a great way add the magic of the holidays to your home. We have candles made of soy, palm wax and beeswax that are made with essential oils, natural fragrances or unscented altogether.
My favorite candles are the Everyday Icon candles, with powerful prayers for Powerful Stress Relief and to Our Lady of Tattoos and Piercings.

Sunday, November 28, 2010

Green Gifting: Mana Gift Card

Mana Gift Cards can be purchased in any denomination, from $1 to $500. They can be used on anything in the store; from very practical groceries and toothpaste, to the more decadent items like specialty cheese and luxury spa products. Mana Gift cards are easily slipped into a card and mailed. If you have been good, Santa might even leave one in your stocking. These cards are especially thoughtful for elders who don't need another "thing" to dust and may be on a limited income.

Saturday, November 27, 2010

Green Gifting: Tin toys

Tin toys are a great alternative to plastic. The robot and package are made from recylced materials. Just like the original 7" windup made in the 1950's in Japan, this retro robot walks as sparks shoot through his chest. The on/off switch on his back pack control the action. of the wind up motor Great classic boxy design from which many other robots were born!

Tuesday, November 23, 2010

Happy Thanksgiving!

As you gather with your ohana to celebrate this day of giving thanks, Mana Foods would like to thank YOU for being part of our Maui ohana.
A Thanksgiving Blessing
In the spirit of humility we give thanks for all that is.
We thank the great spiritual beings who have shared their wisdom.
We thank our ancestors who brought us to where we are now.
We are grateful for the opportunity to walk this planet,
to breathe the air,
to taste the food,
to experience sensations of a human body/mind,
to share in this wonder that is life.
We are grateful for the natural world that supports us,
for the community of humankind that enables us to do many wonderous things.
We are grateful that we are conscious,
that as intelligent beings we can reflect upon the many gifts we have been given.
by Tom Barrett

Monday, November 22, 2010

Natural Beauty: Bulgarian Rose Water

Throughout history, roses have been used as symbols of love and beauty, as confetti at celebrations, for medicinal purposes, and as a source of perfume. Rose Water usage dates back to ancient civilizations like Persia and Egypt, Cleopatra herself was said to have bathed daily in Rose Water.

Bulgarian Rose Water is now available at Mana Foods. Rose water is suitable for all skin types and is especially beneficial for mature, dry or sensitive skin. It has anti-bacterial properties to help fight acne and diminishes the redness caused by enlarged capillaries. In addition to all of the skin care benefits, rose water can also be used for it's aromatherapy properties: peace, calm, easing grief, mental clarity.

Thursday, November 18, 2010

Fresh Organic Turkeys

The turkeys have landed and priced right! Fresh, never frozen, free range and organic turkeys. If you don't see the size you want in the meat department, just ask and we will be happy to provide the size you are looking for. We have plenty on site, but limited space in the display case.

Come to Mana Foods for all your holiday shopping: organic produce, stuffing, gravy, specialty cheese and baking supplies.

Enjoy our fresh baked on-site pies: Apple, vegan apple, pumpkin, vegan pumpkin, pecan, cherry and strawberry rhubarb. Also look for our holiday themed raw, vegan desserts in the deli department.

Wednesday, November 17, 2010

Sugarcane plates & cornstarch utensils

The Ultra Green Party Pack is perfect for a quick Thanksgiving clean up or a beach party. The Tree Free sugarcane paper products biodegrade or compost in 60-90 days, while the cornstarch cups and utensils biodegrade or compost in 150 days.
Each kit contains a bonus serving bowl and 12 of each of the following: 16oz cornstarch cups, 10 inch plates, knives, forks, spoons and napkins.

Tuesday, November 16, 2010

How to make your own poultry seasoning

Poultry Seasoning

1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon celery seed
3/4 teaspoon ground white pepper
Ground ingredients together in a spice grinder, mini-food processor or a mortar and pestle.
Makes about 1/3 cup.

Monday, November 15, 2010

Fresh & Local: Rosemary

Fresh Rosemary Lore & Recipes
Rosemary (Rosmarinus officinalis L.), is an adaptation of the Latin "Ros marinus" meaning "dew of the sea." Egyptians and Greeks considered rosemary to be a sacred plant, associated with love, death, and remembrance. In Egypt rosemary was used to embalm the dead, and sprigs were placed in tombs to symbolize the memory of the departed.
In ancient Greece, students wore a garland of rosemary while studying or taking tests, in the hopes of improving their memory.
In Medieval times rosemary was considered to be a love charm and a sign of remembrance and fidelity. The herb was often placed on the bride's head as a wreath (to help her remember her vows?) and rosemary wine was used to toast the couple.

Rosemary Butter
1 stick unsalted butter, room temperature
2 cloves Garlic, minced
1 Tbs Fresh rosemary leaves,
1 tsp Dijon mustard
1/4 tsp crushed dried red pepper flakes
Salt and pepper to taste

Preparation: Mix all the ingredients together well. Best served after infusing for at least 4 hours.

Bruno's Rosemary Chicken

4 cloves garlic, peeled, cut in half length wise
1 roasting chicken (4-5 lbs.)
1 package Fresh rosemary
1 lemon
Salt and pepper

Preheat oven to 350 degrees.
Rub cloves of garlic on chicken skin. Slip 2 half cloves of garlic between the skin and the meat on each breast of the chicken. Place remaining garlic in cavity of chicken.
Rub fresh rosemary over chicken. Slip sprig of rosemary between skin and meat of each breast. Place more rosemary inside cavity of chicken. Cut lemon in half and squeeze one half over chicken, place other half into cavity.
Grind rock salt & fresh pepper to taste
Roast at 350 degrees for 1 hour to 1 1/2 hours until juices run clear.

Rosemary Honey Lemonade
This makes a great vodka martini base (1 shot vodka, 2 shots lemonade
shaken over ice)
1/3 Cup honey (more or less to taste)
6 cups water
6 sprigs fresh rosemary
1/2 cup freshly squeezed lemon juice
plus a few thinly sliced rounds of whole lemon

Bring honey and 2 cups water nearly to the boil in a small saucepan.
Add rosemary sprigs, cover and remove from heat.
Let this syrup infuse for 30 minutes then strain into pitcher.
Stir in 1/2 cup lemon juice and remaining 4 cups water.
Add lemon rounds and chill until ready to serve.
Garnish with lemon rounds and sprigs of rosemary.

Sunday, November 14, 2010

Fresh & Local: herbs

We are lucky enough to have Coca Farms, a certified organic farm that grows the most amazing selection of fresh herbs. You can now buy fresh sage, rosemary, oregano, thyme, chives, marjoram, basil, Thai basil cilantro and dill all grown locally on Maui.

If you want to replace fresh herbs with the dried herbs in a recipe, use three times as much that is called for. Also, people often make the mistake of adding fresh herbs too early in the cooking process, with evaporates all the the essential oils. Try adding your fresh herbs 1-3 minutes before the cooking in complete.

The exception to this would be fresh Bay leaf, which is best added early on for the best flavor in your soup or stew.

Saturday, November 13, 2010

How to make your own Pumpkin Pie Spice

Pumpkin Pie Spice
1 tsp cinnamon powder
1/2 tsp ground ginger
1/8 tsp of ground allspice
1/8 tsp ground cloves
1/4 tsp ground nutmeg.

Mix all ingredients in a small bowl, blending well.
Use immediately or store in an airtight container
Makes 2 tsp of pumpkin pie spice

Friday, November 12, 2010

Green Genius: biodegradable plastic bags

Green Genius makes a line of revolutionary biodegradable plastic products. Their Green Genius biodegradable food bags and trash bags, are the same strength and price of regular trash bags. But unlike their more stubborn cousins that may take a thousand years to biodegrade, Green Genius bags biodegrade under active landfill conditions, typically within 1 to 15 years (ASTM D5511).

Here's how they do it:

Step One: Plastic is combined with a proprietary additive called EcoPure that bonds organic “nutrients” to the plastic’s molecular structure. The addition of this additive allows the plastic to be eaten by microbes, making the whole bag biodegradable.

Step Two: When a Green Genius plastic bag is disposed of in a microbe-rich environment, like a landfill, the microbes are attracted to the embedded "nutrients" and begin to colonize on the plastic.

Step Three: Microbes begin feeding on the nutrients, and the plastic begins to break down into simpler organic matter like sugars, fatty acids and amino acids.

Step Four: The bag is now entirely edible by microbes, which attracts even more microbes, and a feast ensues.

Step Five: Microbes continue to feed on the plastic until only the simplest organic matter remains — water, biogas (carbon dioxide and methane) and biomass (humus).

To learn how these products biodegrade, click here

Thursday, November 11, 2010

Fresh & Local: Exotic Tropical Fruits

I call these "Dr. Suess fruit", the showy Dragon Fruit (pictured here) and the comical rambutan and are both available at Mana Foods, grown on the Big Island.

Rambutan in the lychee's hairy cousin and it's name is derived from the Malay word rambut, which literally means hairy caused by the 'hair' that covers this fruit.

Dragon fruit, also known as fire dragon and dragon pearl, is the fruit of the night blooming Cereus. This plant is often seen in Hawaii with beautiful white flowers, called moonflower or Queen of the Night, but no fruit. This is because there aren't many pollinators to help the plant bear fruit. In it's native areas, the Cereus is pollinated by nocturnal creatures such as bats & moths. But, for cultivating purposes in Hawaii, the trees are often hand pollinated because we do not have fruit bats here in Hawaii, as they do in Central America.

Wednesday, November 10, 2010

20% Off Dr. Hauschka select products

Select Dr. Hauschka products are now available at a 20% discount, while supplies last. This sale only happens once a year, so be sure to take advantage of this special pricing.

Whenever I use Dr. Hauschka's Rose Day cream, I am instantly transported to a wonderfully scented sanctuary of peace and my super dry rosacea skin is soothed. I recently found out that the roses are Biodynamically farmed in Bulgaria and that the farmers are paid fair-trade prices. It made me love this company even more!

Their formulations are based on an understanding of the way skin works and its relationship with overall health. A Dr.Hauschka Skin Care regimen should be part of a healthy lifestyle supported by diet, exercise and contemplative practices to reconnect us with our natural rhythms. All of these factors have an effect on skin health and beauty, and all are a part of Dr.Hauschka's holistic approach.

Every plant and mineral ingredient is carefully selected based on its individual effects and the way it interacts with other ingredients, as well as whether it came from an ecologically and ethically sound source. Dr. Hauschka chooses packaging that's Eco-friendly and which allows them to keep the products free of artificial preservatives.

Sunday, November 7, 2010

How to cook a Thanksgiving Turkey

Thawing Times:
Thawing Time in the Refrigerator (40 F)
Approximately 24 hours per 5 pounds (Whole Turkey)
8 to 12 pounds 1 to 2 days
12 to 16 pounds 2 to 3 days
16 to 20 pounds 3 to 4 days
20 to 24 pounds 4 to 5 days

Thawing Time in Cold Water
Approximately 30 minutes per pound (Whole Turkey)
8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours
(Change water every 30 minutes)
After thawing, remove neck and giblets from both neck and body cavities, wash turkey inside and out with cold water, drain well. Thawed turkey may remain in refrigerator 1-2 days.

Roasting a Turkey
Timetable for Fresh or Thawed Turkey at 325 F
These times are approximate and should always be used in conjunction with a properly placed thermometer
8 to 12 pounds 2 3/4 to 3 hours
12 to 14 pounds 3 to 3 3/4 hours
14 to 18 pounds 3 3/4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 1/2 hours
20 to 24 pounds 4 1/2 to 5 hours

8 to 12 pounds 3 to 3 1/2 hours
12 to 14 pounds 3 1/2 to 4 hours
14 to 18 pounds 4 to 4 1/4 hours
18 to 20 pounds 4 1/4 to 4 3/4 hours
20 to 24 pounds 4 3/4 to 5 1/4 hours

1. Set the oven temperature no lower than 325 F.
2. Place turkey breast-side up on a rack in a shallow roasting pan.
3. For uniform results, it is recommended to cook stuffing outside the bird. If stuffed, stuff loosely.
4. For safety and doneness the internal temperature, as registered on a meat thermometer, must reach a minimum of 180 F in the thigh before removing from the oven. The center of the stuffing should reach 165 F after stand time.
5. Juices should be clear.
6. Let the breast stand 20 minutes before removing stuffing and carving.

Friday, November 5, 2010

Fresh & Organic: Cranberry Sauce

Cranberry Sauce Recipe
1 cup sugar
1 cup water or orange juice
4 cups fresh or frozen cranberries (1 – 12 oz. pkg)
(optional: pecans, orange peel, raisins, currants, cinnamon, nutmeg, allspice)

Directions: Wash and pick over cranberries. In a saucepan bring to a boil water/orange juice and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer 10 minutes or until cranberries burst.
At this point you may add any optional ingredients.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Makes 2 ¼ cups.

Raw Cranberry Sauce
2 Cups fresh cranberries
1 orange
1 apple
1 Cup dates
Water for consistency

Process all ingredients in a blender and serve!

Wednesday, November 3, 2010

1st Annual Island-Wide Coastal Clean Ups

1st Annual Island-Wide Coastal Clean Ups
Lahaina, Wailuku/Kahului, Paia, Kihei, Hana

Volunteers 700-800++ we estimate that there were around this number total.
569 Volunteers that signed in.
Waste 20,480lbs
Green Waste 30,00lbs
Total Waste 50,480lbs

Stats to recognize and take seriously!

13,521 Cigarettes Buts and Filters
2385 Bottle Caps
1049 Beverage Bottles
1,010 Cups & Plates
1,376 Food Wrappers
600 Straws
332 Fishing Nets
335++ pieces of Fishing Line

Most alarming
13,521 Cigarettes, Thousands upon thousands of pieces of plastic, bottle caps, food wrappers, and fishing materials!!

North Shore Paia Stats:
154 Volunteers
4 miles long
13,400 estimated pounds of waste
concerns abandoned cars and drug pipes

Learn more about +H2O

Wednesday, October 27, 2010

A Climber's Cause

Mana's very own Marie DeJournette!
If you want to donate to the Breast Cancer Fund, click here
or visit

Paia woman pairs her love for heights with a passion to prevent breast cancer.

October 17, 2010 - By KEHAULANI CERIZO, Staff Writer

PAIA - It's for her friends in Hawaii and in California. For her friends' mothers who have died. For others she's heard about but never met. And for individuals around the world who have had, have or will have breast cancer.

People propel Paia resident Marie DeJournette to climb mountains.

Although never faced with the disease, DeJournette said, trekking is her way of showing solidarity with friends and strangers in the fight against breast cancer.

"It's a metaphor I guess," DeJournette said. "Climbing a mountain is like climbing the mountain of breast cancer, like having to deal with the struggle. I obviously think climbing a mountain is a lot easier than dealing with the disease. It's just to show solidarity."

In 2007, DeJournette climbed Mount Shasta in California; in 2008, she trekked to the base of Mount Chomolhari in Bhutan; in 2009, she hiked around Mount Blanc in the French Alps and then climbed it; in July, she ventured through the wilds of Peru to Machu Picchu.

DeJournette embarks on these journeys to raise money and attention for the Breast Cancer Fund, a national nonprofit that works to prevent the cancer. To date, she's raised $45,000, according to BCF, 100 percent of which has gone directly to the organization since DeJournette pays all of her own expense for the trips.

And as National Breast Cancer Month continues, DeJournette is beginning the fundraising for her next trip in April - Mount Everest in Nepal.

DeJournette is training to climb to Everest Base Camp, roughly 17,000 feet, and the peak of Kala Pattar, more than 18,000 feet, with a group of 15 people. They will be about 14 days on the trail, facing one of the toughest regions in the world. Elevation issues are vital to training, and she currently spends weekends running 5 to 11 miles through Haleakala to prepare.

The athlete also swims, takes classes at Upcountry Fitness in Haiku and goes on trail runs through Makawao Forest Reserve. Her training will ramp up to five to six days a week once it gets closer to the trip.

DeJournette traces her love of hiking to childhood. She did her first solo long-distance hike through Haleakala when she was 15, she said. Her brother- in-law dropped her off near the top of Halemauu (switchback) trail and said, "I'll see you at Kaupo," she recalls.

"It was kinda scary," she said with a laugh. "That was like 35, 36 years ago so there weren't any people up there."

The experienced climber doesn't flinch, though, when discussing the knee-knocking elevations of her Buhtan ascent, the barreling wind speeds that forced her group to turn around on Mount Blanc, or the rockfall that could have killed members of her team on Mount Shasta.

"There's generally no turning back," she said.

Each year, DeJournette climbs with a group of about 10 to 15 people led by expert trekking guide Cathy Ann Taylor, founder of Cattara, an adventure travel company based in California. The climbs, called Sacred Treks, are also affiliated with BCF and are by invite only due to the experience involved.

DeJournette said the treks are not extremely technical but are always challenging.

"They're pretty much just slogs," she said. "On Shasta you had to do a snow school. You had to learn how to walk properly without stepping on the rope and pulling your teammates off, and how to use an ice ax and do an arrest with the ice ax. It's precarious, which is why you're roped up, but it's not super technical so a beginner can do it if they're fit."

Much of the footwork to be done now, she said, is outside of the actual climbs. DeJournette approaches friends, strangers and business contacts with information about her efforts to raise money for BCF by hiking in remote locales.

"Fundraising is difficult," said DeJournette, who hopes to raise $10,000 for her Everest climb. "I send out to everybody I know either snail mail or e-mails - friends, family business acquaintances everybody. I make up little business cards that have the donation information, and I give them to everybody I meet."

DeJournette, a Mana Foods purchasing director, credits the north shore healthy food store owners and employees for helping support her treks. She said employers allow her extra time off to travel and connect her with vendors who may want to donate.

Colleague Tara Sellars, Mana health and beauty product buyer, said that many who know DeJournette are uplifted by the work she's doing. Sellars said DeJournette never seems to slow down - both in and out of the workplace.

"Marie is such an inspiration," Sellars said. "It's totally amazing. Whether climbing these mountains, raising money for the breast cancer fund or getting us to go to the gym, she does so much."

Connie George, BCF sponsorship and climb coordinator, also hailed DeJournette's energy. "What I find compelling about Marie and her energy around supporting the Breast Cancer Fund, is that she could go on vacation anytime to satiate her love of the outdoors," George said. "However, she has chosen to incorporate giving back to a cause she deeply believes in with her love and respect for the mountains. Year after year she honors those women who have been diagnosed with breast cancer by raising money for an organization that works to prevent breast cancer."

* Kehaulani Cerizo can be reached at kehau@mauinews. com.

Sunday, October 24, 2010

Mana gives away a cool folding bike

Congratulations to Mary Swiger, of Makawao, who won a bicycle from Mana Foods. This Citizen folding bike giveaway was sponsored by Nature's Path and Mana Foods.

Friday, October 22, 2010

Super cute tote bag

Just in time for for Halloween! A Dia de los Muertos (Day of the Dead) Day Tripper bag. This durable bag is sized right for daily use and functions equally well as a diaper bag, beach bag, errand tote, small travel bag or even a daily carry purse. The Dia de los Muertos Day Tripper has an 18-inch top opening and measure 11 ½ inches square (bottom) with sturdy handles, durable nylon canvas lining, one outside pocket, three inner sections, and a zippered interior pocket. Machine wash and dry, low.

Other designs are available.

Wednesday, October 20, 2010

Mana Foods to sponsor Paia/North Shore Clean up

1st Annual Paia Town/North Shore Clean Up "Get the Drift & Bag it"
Saturday October 23rd, Baldwin Park,
Sign up at 10am
Or sign up at
We also need team leaders to help guide other volunteers and help set up!

A group of Maui residents who just happen to be some of the world’s most distinguished windsurfers are hosting a coastal cleanup on Maui’s North Shore in collaboration with Community Work Day, Surfrider Maui Chapter, lululemon athletica, and Maui Yoga Shala.

Community Work Day’s “Get the Drift and Bag It” campaign is an island-wide effort of clean-ups on Maui’s beaches during the months of September and October, in collaboration with the Ocean Conservancy’s 25TH ANNUAL International Coastal Cleanup. The +H20 North Shore Clean Up takes place on Saturday, October 23rd at 10am at Baldwin Beach Park. Participants will focus on cleaning several beaches including Baldwin Beach Park, Tavares Bay, Paia Bay and Ho’okipa Beach Park. The event also offers free yoga with Nadia Toraman of Maui Yoga Shala, live music, capoiera, and free refreshments provided by Mana Foods, The Fish Market, Flatbread Pizza and Tropics Water.

In addition, clean up participants, as well as the community, are invited to an evening fundraiser hosted by Elevate and sponsored by Ocean Vodka at Moana Café in Paia at 8pm. Maui artists Pio Marasco (MFC) (CityDeep/Nitelife Music) and Gretchen Rhodes will be performing live. Proceeds will go towards the +H2O Water Charities Fund contributing to future +H20 clean water projects.

Fresh & local: fall abundance

Pumpkins, persimmons & pomegranates! Oh my!

Locally grown pumpkins from Kula Country farms, just in time for Halloween carving.
Maru Persimmons from Hashimoto Persimmon Farm in Kula are not as pretty as the better known, Fuyu, but it’s said to be sweeter and more decandant. Persimmons are only availbable in the fall and the genus name, Diospyros, means “food for the gods”. Once you get to know persimmons, you will agree they are indeed food for the gods.
Speaking of the Gods, the pomegranate is mentioned in Homeric Hymns and is associated with Persephone/Kore. Locally grown pomegranates are now available at Mana Foods.

Tuesday, October 19, 2010

Fresh & Local: Kahulu'u Avocados

Hana grown Kahulu'u avocados are now available exclusively at Mana Foods. These fall season avocados are top ranking among avocado connoisseurs and are so good, you can eat them plain as a main course. These low moisture avos have a thin skin, small seed, with no grit or string. They have a long flavor that really srticks to the roof of your mouth.

Monday, October 18, 2010

Fresh & Local: Tomatoes

Support your Maui tomato farmers!
Flavorful yellow & red tomatoes, and mixed variety cherry tomatoes, locally grown by Hana Fresh.
Maui Grown Tomatoes, in Kula, has produced the perfect slicing tomato. Perfect for sandwiches & burgers!

Friday, October 15, 2010

Marie's Pick: Raspbanero Jelly

Proud Pepper Company: Raspbanero Jelly
One of my favorite snacks is a schmear of creamy Brie on a cracker with a dollop of pepper jelly on top. Pair with a glass of pinot gris for a lovely afternoon snack. Pepper jelly also makes a great glaze for roasting chicken or fish. Add a few tablespoons full to a pot of beans for a touch of sweet spiciness or to vinegar and oil for a vinaigrette with a twist.

Thursday, October 14, 2010

Fresh & Local: Blueberries

Locally grown blueberries from Kula Country Farms are now available at Mana Foods!

My favorite blueberry smoothie recipe:
1/2 Cup favorite milk (dairy, almond, hemp etc)
1/2 Cup favorite plain yogurt (dairy, coconut, soy etc)
1 Cup blueberries
1/2 frozen banana
your favorite protein powder (whey, hemp, soy, rice)
your favorite super foods (greens, flax oil, bee pollen)
Depending on the amount of powders added, you may need to add a bit more milk.

You can find more blueberries recipes here.

Tuesday, October 12, 2010

Fresh & Organic: Quince

Say I love you with quince! These strange fruits, also known as the love apple, are said to be a gift from the Goddess Aphrodite herself. In ancient Greece, whole quince were said to have been placed in the bridal chambers and in Rome, quince were given as a sign of commitment.
Some scholars, think that quince might be the forbidden fruit from the Garden of Eden. It is native to the Caucasus region, is apple shaped, is said to be inedible raw (although our customers would beg to differ) and has a lovely rose aroma. You can use these as a table centerpiece or alternative to flowers in your home. These waxy fruits will keep for a month or two in your fruit bowl and will give off a fruity rose fragrance.

In the UK, quince tends to be used in sweet recipes, like preserves & tarts. In fact, the word marmalade is derived from marmelo, which is Portuguese for quince. In these sweet dishes, quince is usually paired with vanilla, nutmeg, cloves, cinnamon, ginger, and lemon. In the Middle East, quince is often used in savory dishes, like meat stews.

Sunday, October 10, 2010

Fresh & Organic: Candy Stripped Figs

Figs are botanically very interesting. They are commonly referred to as a fruit, they are actaully a flower. The flower is not visible, as it blooms inside the fruit.
Every year, I look forward to the arrival of candy stripped figs. The season is super short and we are lucky to have a fresh delivery at Mana Foods after a few week absence from the produce aisle. Candy striped Figs, also tiger or raspberry fig, are a bit more expensive than the other figs, but worth every penny. On the outside, they have gold & green stipes, the namesake and inside, they are the most outrageous raspberry jam color. When I cut into one of these juicy figs, I am always reminded of a passage from Siddhartha, where Kamala thanks Siddhartha by kissing him with lips that are "like a freshly cut fig".

Friday, October 8, 2010

Fresh & Organic: Kiwi Berries

Last week, I heard my co-worker raving about Kiwi Berries, a fruit I had never even heard of. The botanical name is Actinidia arguta and they are also known as Hardy kiwifruit, baby kiwi, dessert kiwi or cocktail kiwi. I love trying new things, so I was super excited to try one for the first time time this morning.
These vine grown fruits are delicious small grape shaped, smooth skinned (no fuzz) and sweeter than a kiwi. They have five times the vitamin C of an orange, per serving! Kiwi berries are high in fiber, vitamin C, vitamin A and calcium.
For recipes, visit this link.

Wednesday, October 6, 2010

Natural Maraschino Cherries

Tillen Farms Maraschino Cherries

I love old school cocktails. To me a martini is not pink or blue or filled with fruit juices or infusions or rimmed with colored sugar and named after a candy. A martini is gin with a hint of vermouth and maybe a little olive juice splashed in with the olives. And a Manhattan isn’t a Manhattan without a maraschino cherry. Consequently I haven’t had a Manhattan for years simply because it has been impossible to find a maraschino cherry that wouldn’t remain in your gut, undigested for the next 20 years, slowly leeching disgusting chemicals and artificial colors into your system . . . until now!
Mana Foods now carries Tillen Farms Cherries that have no preservatives and use vegetable and fruit concentrates for color. Finally I can have a Manhattan again or maybe an old fashioned ice cream sundae with nuts and whipped cream and a delicious cherry on top. Look for them with the jams and jellies on the bottom shelf.

The Perfect Manhattan

2 oz rye whiskey (or bourbon)
1/2 oz sweet vermouth
2-3 dashes Angostura bitters
Maraschino cherry for garnish
1. Pour the liquid ingredients into a mixing glass with ice cubes.
2. Stir well (do not shake as this will bruise the liquor and cloud the cocktail)
3. Strain into a chilled martini glass.
4. Garnish with the cherry.

Friday, October 1, 2010

October Gluten Freedom

Pumpkin Coconut Bisque
2 Tbsp. coconut oil
1 Cup diced onion
3 minced garlic cloves
3 Cups pumpkin puree
2 Cups low sodium Pacific Natural Foods chicken or vegetable broth
1 tsp. honey
1/2 tsp. allspice
1/2 tsp. crushed red pepper flakes
1 1/2 Cups coconut milk
toasted pumpkin seeds & chopped parsley to garnish

Melt coconut oil in a large stockpot over medium heat. Add onion and sauté until it starts to turn translucent, about 5 minutes. Add garlic, saute for another 3-4 minutes until golden. Add pumpkin puree, broth, honey, allspice and crushed pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Puree soup with an immersion blender or on small batches in a standard blender until smooth. Bring soup to a simmer, adding coconut milk until the desired thickness and taste is reached.
Season to taste with salt and pepper. Garnsih with chopped parsley & toasted pumpkin seeds.

Pumpkin Risotto
2 Tbsp olive oil
1 small onion, finely diced
1 bay leaf
1 cooking/pie pumpkin (3/4-1 lb), peeled and chopped into bite-sized pieces
3 Cups low sodium vegetable broth, plus 1 Cup vegetable broth
1 1/2 Cups arborio rice
3 Tbsp freshly grated Parmesan
1 Tbsp butter
Sea salt and freshly ground black pepper

Pumpkin Puree: In a large pot, heat olive oil over medium heat. Add the onions and gently fry until soft and translucent. Add the pumpkin chunks, bay leaf and 1 cup of the vegetable broth. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of broth to the pumpkin base and mash it down into a puree using the back of a wooden spoon or potato masher.

Risotto: In a large pan, heat some olive oil and add the Arborio rice. Add the remaining broth (nearly 3 cups) and cook for 12 minutes with the lid on until the broth has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together. Turn off the heat and let sit, covered for 5- 10 minutes. Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.

Pumpkin Spice Bars with cream cheese topping
Bars: 2 large free-range organic eggs
1/3 Cup coconut oil
1 Cup light brown sugar, packed
1 Cup organic pumpkin puree
1 Tbs vanilla extract
1 3/4 Cups Pamela's Ultimate Baking Mix
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/3 cup finely chopped walnuts

Frosting: 8 oz. organic cream cheese (1 package)softened
1/4 Cup organic unsalted butter (one stick), softened
1/2 tsp vanilla extract
1 1/4 Cups powdered sugar, sifted

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan , set aside
In a small bowl, combine Pamela’s Baking Mix and spices. Set aside. In a large mixing bowl, beat eggs; add the oil and beat well to combine. Add the brown sugar and beat until smooth.
Add the pumpkin, beat till smooth; add the vanilla, beat to combine.
Now, slowly add the dry ingredients (baking mix and spices) and beat just until the batter is smooth. Add in the nuts and stir to combine.
Pour the batter into the baking pan and spread the evenly. Bake in the center of the 350 degree preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool.

Monday, September 20, 2010

Kitchen Inspiration

"My kitchen is a mystical place, a kind of temple for me. It is a place where the surfaces seem to have significance, where the sounds and odors carry meaning that transfers from the past and bridges to the future." Pearl Bailey

Thursday, September 16, 2010

EVOO: All about Olive Oil

Most Commonly Asked Questions About Olive Oil

Are olives fruits or vegetables?
Olives are fruit, grown on the olive tree, olea europaea. Olive trees have been cultivated for thousands of years, and were already plentiful during biblical times. Plucked from the tree, the olive is extremely bitter, and virtually inedible. Prior to eating, olives are typically cured, either in brine,water or in oil. Freshly picked olives can also be stir-fried to remove some of the bitterness before eating.

Where are olives grown?
Major olive producers in the world include countries which border the Mediterranean Sea (e.g., France, Greece, Israel, Italy, Morocco, Portugal, Spain, Tunisia, Turkey), as well as California and in South America. It is reported that Thomas Jefferson tried but failed to cultivate olive trees in his native Virginia.

How is olive oil produced?
The traditional method of extracting olive oil from the fruit is virtually the same today as it has been for thousands of years. At harvest time, which varies from region to region, olives are harvested by hand, and collected in nets placed around the foot of the tree. A day or two thereafter, the olives are taken to the mill. Giant stones weighing several tons are used to crush the olives and pits into mash.

The olive mash is then spread onto thin mats. These mats are stacked, and placed into a machine "press." As the press applies several hundred pounds of pressure, oil and water from the mash seep out of the mats, and drip into collection vats. In the traditional method, no heat is applied in the pressing--hence the term "first cold pressed." The oil is allowed to settle, and any vegetable water is removed either by centrifuge or decantation.
Oil extracted from the mechanical pressing of the olive is described as "virgin" olive oil, because it is pure, unrefined and unprocessed.

What are the differences among extra virgin olive oil, ordinary olive oil, and "light" olive oils?
Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."

Olive Oil. Ordinary "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.

"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.

Olive-Pomace Oil. Olive-pomace oil is the residue oil that is extracted by chemical solvents from previously pressed olive mash. This oil must be highly-refined to remove chemical impurities. Like ordinary olive oil, refined olive-pomace oil is enriched with virgin olive oil prior to sale.

Olive Oil Blends. Olive oil blends (e.g., canola oil enriched with some virgin olive oil) are sometimes used as a more economical substitute for olive oil (but not as a substitute for extra virgin olive oil). Because the production of good olive oil is labor intensive--the olives must essentially be picked by hand--the resulting product is more expensive than other vegetable oils. To offer a more economical product with some of the goodness of olive oil, some companies make olive oil blends. In an olive oil blend, the producer uses a base of a less expensive vegetable oil (e.g. canola oil) to which it adds a percentage (e.g. 25%) of virgin olive oil. These products have proven particularly attractive to restaurant and institutional purchasers where the small savings per tablespoon results in big savings due to the large volume they purchase.

What is the difference between filtered and unfiltered extra virgin olive oil?
Extra virgin oil may be consumed either in a filtered or unfiltered state. Filtration is the process by which the microscopic bits of the fruit of the olive are removed from the oil. Unfiltered oil will be cloudy until it settles to the bottom. Some consider unfiltered oil superior because of the added flavor from the fruit, while others say it shortens the oil's shelf life. Ultimately, it is a matter of personal preference.

Are all extra virgin olive oils the same?
No. Like wines, extra virgin olive oils can vary dramatically in taste, depending upon the type and quality of the fruit that is pressed, the time of harvest, the weather during the growing season, and the region from which the olives were produced.

Connoisseurs generally use the following adjectives in appraising extra virgin olive oils: mild, semi-fruity and fruity, depending on the flavor of the olive that can be detected. Further, some oils, such as the finer oils from Tuscany and Southern Italy, have a peppery finish that many appreciate.

What are the nutritional components?
A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy seven percent (77%) of the fat in olive oil is monounsaturated, and nine percent (9%) is polyunsaturated fat; fourteen percent (14%) is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E, as well as the phenolic compounds tyrosol and hydroxytyrosol.

What makes olive oil a superior product to other oils?
Three things make olive oil superior to vegetable oils: taste, nutrition and integrity.

Taste is the most obvious difference between olive oil and the commercially popular vegetable oils such as corn, soybean and canola oils. These oils are tasteless fats. You would not want to eat a piece of bread dipped in vegetable oil; for the same basic reason, many chefs refrain from adding tasteless fat to the foods they prepare. When you cook with oil, get the most flavor and texture you can.

Olive oil, especially extra virgin olive oil, adds a flavor and textural dimension lacking in other oils, making it a suitable substitute for butter and margarine in almost any recipe. In fact, more and more restaurants are serving extra virgin olive oil, both plain or flavored with salt and pepper, as an alternative to butter for bread.

Nutritionally, olive oil contains more monounsaturated fat than any of the popular vegetable oils. For more information on the nutritional qualities of olive oil versus other oils and fats, please refer to the last chapter in this booklet.

Moreover, vegetable oils are industrial, processed foods. Vegetable oils are generally extracted by means of petroleum-based chemical solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients.

Extra virgin olive oils are not processed or refined. It is said that you do not make extra virgin olive oil, you find it. Extra virgin olive oil is essentially "fresh squeezed" from the fruit of the olive tree, without alteration of the color, taste, and nutrients or vitamins. Because of the integrity of the product, and its antioxidant components, olive oil will keep longer than all other vegetable oils.

How does olive oil compare with butter or margarine?
Butter and margarine are essentially fats like cooking oils. A tablespoon of ordinary butter contains twelve grams of fat, of which 8 grams (66%) are saturated fat. In addition, a serving of butter contains 33 mgs of cholesterol.

Saturated fat and cholesterol have been linked to increased levels of low density lipoproteins (LDLs)--the "bad cholesterol." Thus, compared to butter, a serving of olive oil contains much less saturated fat (only 2 grams) and no cholesterol. The comparison with margarine is more difficult because the fat breakdown in margarines varies by manufacturer and ingredient. Margarine typically contains approximately 10 grams of fat per tablespoon. However, to solidify the vegetable oils used to make margarine, the oils have to be hydrogenized. In the hydrogenization process, trans fatty acids are created. Trans fatty acids have a double whammy effect of increasing LDLs and lowering the high density lipoproteins (HDLs)--the "good cholesterol" (see discussion of health issues in last chapter of this booklet).

Can olive oil be used to replace butter and margarine in recipes?
Yes! Butter and margarine have a pleasant taste, and there are certain uses of butter and margarine for which there is no satisfactory replacement in the American Diet--buttered toast at breakfast comes to mind. ?Extra Virgin Olive Oil has been described as "buttery" by many consumers in taste tests. Extra Virgin Olive Oil can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, and--yes--even corn on the cob.

How do you store olive oil?
Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.

Can olive oil be used in baking recipes that call for butter, margarine, vegetable oil or shortening?
Yes! Try olive oil in your muffin and cake and cornbread recipes (but not in recipes in which butter is the principal flavor like butter cookies or pound cake).

Can olive oil be used to "grease" a pan in place of butter or vegetable oil?

Can avacado oil or macadamia nut oil be used in place of olive oil?
Yes! These relatively new oils are very healthy and taste great too! We like to use avacado oil in salad dressings and pan fried potatoes. We use the macadamia nut oil on broiled fish and asparagus.

Monday, September 13, 2010

From left to right: Adolf Bruce, Greg DiBiase, Anthony Reyes, Allison Dukart, Marie DeJournette, Tara Sellars

There was a last minute change of players on the Mana Ohana Hana Relay team last Saturday but it didn’t stop them from blazing through to the finish line on a blazing hot day. When a team signs up for the race an estimated finish time must be stated so that the wave start can be coordinated. You can’t start 158 teams of 6 runners all at the same time on the tiny, winding Hana Highway. With a staggered start the roads stay fairly sane and the fast and slow teams all get to the party at roughly the same time. If a team finishes the race more than 2 hours faster than their estimated time they are automatically penalized 30 minutes. Much to the team’s surprise they came in under 7 hours after guessing it would take 9 hours!! The official times aren’t in yet but it looks like they might have placed 3rd in their division if they hadn’t been so conservative with their guess. No one was disappointed though. Everyone was so happy to have done so well. The race was great fun, Mana Foods got a lot of supportive encouragement from all the other runners and despite some slight sunburn and sore muscles it was a super fun day for all.