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Tasting the wide range of local products

Meat eaters in Hawaii, usually choose common cuts of beef or pork to barbecue or use in Hawaiian dishes such as laulau or kalua pig and cabbage. We seldom eat less popular cuts which are rarely available. Consider brains, pancreas, feet, tongue, cheek and the more available liver. Often these “off cuts” are made into delicious dishes including head cheese, sweetbreads and pate, or pickled and smoked. Even the intestines can be used for sausage casings and the stomach as well as heart, lungs and liver of an animal is used for the Scottish national dish, haggis.

Look to the garden for meal ideas

Most people eat meals based on recurring themes. This is because meal planning is based on factors such as culture, diet, where you live and what you enjoy eating. Rather than stay in a rut, next time you are at the grocery store or farmers market, buy something different and learn to make a dish from it. You might also try growing something different in your own garden.

Alohahas to perform at Improvaganza on Oahu

The Alohahas Improv and Sketch Comedy Company will perform at the ninth annual Improvaganza Hawaii Festival of Improv, held on Oahu, Sept. 25 to 28. The Alohahas’ unique style of improvisation melds together a short-form style with long-form narratives and story-telling using audience suggestions. The Alohahas will be featured on the festival’s lineup for Sept. 25 and will perform a totally improvised 20-minute show in front of a live audience.

‘Abstract Only!’ winners announced

The 2014 “Abstract Only!” exhibit was held in the main gallery of the Wailoa Center in August. Close to 1,000 visitors attended this year’s show and the vote for People’s Choice Award winner was tallied resulting in a tie between “Free Floating,” a large mixed media watercolor by Juli Ann Niemeyer and “The Light at the End,” an acrylic painting by Bob Douglas. The next “Abstract Only!” exhibit will be in August 2016.

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Kahilu Theatre screens science documentary

Kahilu Theatre will screen “Particle Fever,” a documentary following six scientists during the launch of the Large Hadron Collider, marking the start-up of the biggest and most expensive experiment in the history of the planet, pushing the edge of human innovation.