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Ready, Set, Eat: Food-A-Go-Go’s Restaurant Week Starts April 5
More than 40 restaurants are featuring special dishes, discounts and prix fixe menus to support Hawai‘i’s agricultural education programs.
April 1, 2021
et out those stretchy pants the first-ever
Food-A-Go-Go Restaurant Week is coming April 5 to 12. Restaurants across Hawai‘i are featuring special dishes or prix fixe menus and donating auction items for two reasons: to support local eateries and raise money for agricultural education in our public schools.
The whole thing is being organized by the Hawai‘i Agricultural Foundation, which introduces farming to elementary school kids and aquaponics to middle and high school students, who also get to visit local farms. The hope is to increase support for buying local produce, and maybe even inspire future farmers.
Q: What do Lou Cooperhouse and Winston Churchill have in common?
A: They both believe in growing only the part of the chicken or fish or beef you actually want to eat.
Amazingly, Churchill had this idea 90 years ago. “We shall escape the absurdity of growing a whole chicken, in order to eat a breast or a wing, by growing these parts separately, under a suitable medium,” the Great Man wrote in 1931.
A century later, here in San Diego, Lou Cooperhouse looks like he’s making that exact miracle happen, except with fish. He has found out how to create “whole-muscle, cell-based seafood products, in which living cells are isolated from fish tissue, placed into culture media for proliferation, and then assembled into great-tasting fresh and frozen seafood products.”