Island Entrepreneurs


So what’s so great about Vegas that I run to it for my rest and recuperation?  CHOICES!  This is the place where you are encouraged to choose just how you want to live your next finest hour.  The lights are always bright, cialis usa view and everything seems to glitter.  Whether by summer’s heat or winter’s cold, it reminds you that even in the desert, there is an abundance of LIFE.  Drinks flow and money is on the table.  Women roam in complete abandonment of their woes wearing their skimpiest outfits, while the music plays loudly in clubs with hardly any room to squeeze hips through and between legs of all gender.  LOL  Everyone is investing in what may be a complete crap shoot!  This place is a bittersweet dose of reality and truth that man is gullible, vulnerable, fallible and imperfect.  Joys screamed may only be heard as half true; but ’tis the place where people try to enjoy themselves!  Everyone places their bets on some kind of LOVE.  There’s no mistaking, this world is REAL!

Blah!  Las Vegas is where God reminds me of his unfaltering kindness and allowances.  This is where He makes it clear that everything is totally up to me.  Judgment is a matter of what I can live with.  Do I really want to look like a drunken mess to myself?  I like my independence when I’m there.  I can sleep for twelve hours, eat banana crepes for lunch or have breakfast at midnight if that’s what I fancy.  Even the distracting echoing sound of coins hitting metal trays encourage the idea that you can believe in the luck of your own draw!  This is where you have absolute control of yourself, including the giving up of control to the odds that may go against you.  You’re totally IT!  The genie of your own dreams!

Crazy but perfect place for me, cause I was exhausted.  My roles were demanding.  I wore so many hats within a short period of time.  I just needed to sleep a while, take it slow, hit the gym, get massages or body scrubs and tinker with the camera for no reason at all.  In so doing, I was reminded of how good my life really is.  Being surrounded by ongoing available joys, I was able to appreciate the idea of having it all, if I wanted it all!  Even more gratifying was being able to say yes or no without having to say the words.  I liked that!  Can you now see how I see it?

There are two ways of looking at the world: stripped down to nothing for its simplicity and say life’s a beach, or accepted, as is, in all its complication, seen in full orchestrated Cirque du Soleil production!  I like the latter.  It gives me hope that man is in fact with God’s image and likeness, being able to create and recreate–even his own peace and quiet.

I had two mojitos and one glass of wine, during my entire ten days of stay.  I said no to phone calls and no to self abuse.  I said yes to one cupcake, a change of hotel for better service and view, and yes, yes, yes to Wolfgang Puck dinners and sprints to Dior.  How can you blame me?  Through silence can walk kindred spirits.  I enjoyed Canyon Ranch at the Palazzo and The Spa at Four Season’s Hotel.  Best of all, I remembered how much I liked myself and enjoyed my own company.  The divine grace seemed to have been with me every second of the day, as I felt open and closed to the world, simultaneously.  The polarity of my being was finally begotten for the sake of balance that I needed.  I was in Las Vegas having the time of my life, in the way I understood winnings.

Letting go, breathing and respecting your needs while remaining smart with your choices makes one a winner.  I gambled my way to the halfway house of truth by buying me a ticket, believing it would do me good to be there.  Las Vegas makes for a truly one amazing halfway house because it ultimately takes one home.  This place is as false and as true as it gets–anywhere in the world.  While there, you can slap yourself both ways for good or bad.  Despite glitz, extravaganza or fortune, the truth about how secure and peaceful you really feel is what this place is about.  It’s as if to say the world is a wonderful organized mess; and where are you exactly?  I like the way Las Vegas speaks to me.  It doesn’t mince words but tells me how it all is–and very entertainingly!

So there I let the dice roll over but I remain unaffected.  I become a winner by the reminder that I’m always going to be my absolute best friend who knows exactly what I need.  My life isn’t run by the odds or evens, but by my perfectly centered self.  Yes, centered, as in self-centered, which is not said from an egoistic point!  I say go wherever that halfway house may be for you, and be with God who is truth that resides within you.  But just like Vegas, be blatantly honest and unapologetic about what you are about.
A can of tuna — what could be more common and taken for granted? But something’s up in the tuna aisle, viagra generic try where variations on this old theme are proliferating.

First there were “tuna kits” — teeny cans of prepared tuna salad, complete with crackers. Then there was tuna in shelf-stable, vacuum-packed pouches instead of cans. Then vacuum-packed, precooked tuna steaks appeared (to be followed, this month by Bumble Bee brand’s new Prime Fillet — precooked whole chicken breasts in vacuum packaging).

Now, seasoned tunas are the latest thing — and one brand of these is making its debut in Hawai’i, the brainchild of two Island women.

Tuna with shoyu; tuna with lemongrass, lime and ginger; and tuna in spicy chili oil are the first three products to be released by Kitty Sullivan Wo and Louvette Fowler under their new Catch & Harvest brand. With Wo’s connection to Foodland stores — she’s the daughter of founder Maurice Sullivan and sister of Foodland president Jenai Wall — the products are exclusive to that chain for now. The tunas were introduced at a special price of 2 cans for $3, and sampling has been taking place in O’ahu Foodland stores.

Though the products will be introduced elsewhere after an initial test marketing here, the flavors were specifically developed to appeal to Hawai’i palates, Wo said. She said that to keep costs down, some manufacturers can poorer grades of tuna, but their aim is to produce a high-quality product with no chemical additives — just real food.

Our criteria for all our products is going to be that it’s something different, something high- quality, something we would want to eat and serve to our families, and something we can bring in at a reasonable cost,” said Wo as she watched Foodland corporate chef Keoni Chang whip up a spicy pate he invented using the tuna in chili oil.

The flavored-tuna idea came to the two women — old friends — as they were mulling over ideas for starting a business together. Wo lives here and Fowler in San Diego, so they wanted an idea that could be marketed in the Islands and on the Mainland. Fowler’s husband manages a tuna-canning operation in Asia, and she noticed that flavored tunas are common in Asia. At that time, except for imported Italian tuna in tomato sauce, flavored tunas were little known in the U.S.

BIG-BRAND COMPETITION

However, the big fishes of the tuna world — Starkist and Bumble Bee among them — had the same idea. Late last year, Bumble Bee began test-marketing a Tuna Sensations line in three seasonings: spicy Thai chili, sundried tomato & basil, and lemon & pepper. They’re packaged in 5-ounce portions in easy-open foil-top cans (about $2.50) and are being sold as healthful, low-calorie snack or lunch food. Starkist has its pouch-packed Tuna Creations in flavors such as lemon-pepper, teriyaki and hickory-smoked in both fillets (about $4) and flaked tuna (about $2.75).

In a side-by-side tasting at The Advertiser, the Catch & Harvest tunas fared well against the national brands, with generally truer and more assertive flavors; the lemongrass, lime and ginger flavor was praised as “light and crisp.” Starkist’s line was less impressive, the flavors so light as to be almost undetectable, except for the lemon & pepper, which reminded one taster of soap. Starkist’s teriyaki tuna fillet was unappetizing both in color (a drab taupe) and texture (dry and hard), but several tasters liked the smoked tuna, suggesting it would be good with cheese and crackers. Bumble Bee’s spicy Thai chili yielded first sweetness and then mild spice, with quite a bit less heat than the Catch & Harvest spicy chili oil flavor.

At Foodland, 90-year-old Hinae Okinaka was the very first customer to taste the chili-spiked tuna, and she liked it. “I’d buy this,” she said. “Tastes good. Not too hot.”

Seasoned tunas are being touted as something you can eat as is or use as an ingredient. For a launch party for Bumble Bee’s Sensations line, food consultant Joie Warner created a Southeast Asian-style spring roll with the lemon and pepper flavor, a little fish sauce, sugar and lime juice, and lots of fresh vegetables and herbs. (See the recipe at www.bumblebee.com.)

Here are a couple of chef Chang’s recipes using Catch & Harvest seasoned tunas.

TUNA PATE WITH CHILI, CILANTRO AND SCALLIONS

  • 1/2 cup cream cheese (regular or low-fat), softened
  • 2 (6-ounce) cans Catch & Harvest tuna with chili in oil
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons chopped cilantro (Chinese parsley)
  • 1 teaspoon sesame oil
  • Juice of 1/2 lemon
  • Garnish: Cilantro, chili flakes or cracked black pepper, sea salt and sesame oil
  • In a bowl, allow the cream cheese to soften at room temperature. Drain and reserve most of the oil from the tuna with chili in oil; remove the whole chilies from the can (these can be used for garnish or discarded). Place the tuna in the bowl with the cream cheese; add remaining ingredients, and mix ingredients into a slightly chunky paste. Arrange in serving dish or bowl.

    Garnish with fresh Chinese parsley leaves, a pinch of chili flakes or cracked pepper, a sprinkle of sea salt and a drizzle of sesame oil. Serve with pita wedges, crackers or bread slices.

  • Per serving: (not including pita, crackers or bread): 230 calories, 14 g fat, 7 g saturated fat, 60 mg cholesterol, 450 mg sodium, 2 g carbohydrate, 0 g fiber, 1 g sugar, 28 g protein
  • SALAD OF TUNA WITH LEMONGRASS, LIME AND GINGER

  • 1 (6-ounce) can Catch & Harvest tuna with lemongrass, lime and ginger (drained)
  • 2 ripe tomatoes, cut into 3/4-inch dice
  • 3 cups shelled edamame, blanched and cooled
  • 1 cup aburage, cup into 1/2-inch strips
  • 4 leaves basil or mint, cut into chiffonade
  • Juice of one lime
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • Pinch salt
  • Pinch pepper
  • In a bowl, combine tuna, tomatoes, edamame, aburage, and basil or mint. In a cup measure, whisk together lime juice and olive oil, and flavor with garlic, salt and pepper. Dress salad; taste and adjust seasonings.

    Makes 4 servings.

  • Per serving: (including 1/8 teaspoon salt pinch): 670 calories, 50 g fat, 7 g saturated fat, 15 mg cholesterol, 250 mg sodium, 21 g carbohydrate, 7 g fiber, 3 g sugar, 40 g protein
  • Reach Wanda A. Adams at wadams@honoluluadvertiser.com.

    http://the.honoluluadvertiser.com/article/2007/Jan/31/il/FP701310355.html

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