Wednesday, November 28, 2012

The intriguing nature of flowers [infographic]

What is it about flowers that we find so fascinating? They have been around for centuries and used in everything from food to home decoration. Perhaps its because of their scent and the joy they bring by sheer beauty. Whatever it is, this infographic illustrates some interesting facts and wonders of the intriguing nature of flowers. Flower Power, Global Floral Commerce Infographic
Presented By

Wednesday, November 14, 2012

Gold and silver fever [infographic]

It wasn't long that along ago when people living in America raced towards California in an effort to strike it rich with the hopes of discovering gold. The fortune that many dreamed of discovering made people do some pretty bizarre things. In the quest to get rich quick, many faced the trials that came with it.

But what's not surprising is that to this day, both silver and gold are still heavily sought after. In fact, gold and silver are some of the most longest standing currencies of our time. No wonder people have gone through such great lengths to get their hands on it. Gold and Silver Fever |
Courtesy of: Great Southern Coins

Friday, November 9, 2012

Customer Service [infographic]

Did it ever occur to you that sometimes being a rude customer can affect the level of service you receive. Well, it's true and this infographic does a pretty good job of explaining the reasons why. So the next time you go to a restaurant or board a plane, put yourself in the employee's shoes and ask yourself, how would I want to be treated? Just some food for thought and something to remember when someone is serving you!

Wednesday, April 11, 2012

Why Ka'ena Sea Salt

North Shore, HI
Ka'ena sea salt is quite possibly the best tasting in the world. Completely unrefined, the natural minerals add unique flavors that make this sea salt unlike any other. Ka'ena sea salt  is solar evaporated ocean water with no additives of any kind. Hawai'i's pure ocean waters, warm sun, and soft tradewinds produce this premium salt. Unique to the islands and one of a kind. The deep ocean water is consistent in quality because it has been isolated from exchanges with the atmosphere and heavy human contact for more than a thousand years.

The sea salt is perfect for baking, cooking, and seasoning your favorite foods. The sea salt undergoes a pure natural chemical free process allowing you to consume with peace of mind.

The salt is such a great product to market. It's all natural and sells itself. Once people try the unique taste  they will never want to go back to regular table salt. This is great for loyalty marketing because it is such a great product that keeps customers coming back. And this loyalty rewards consumers with a consistent all natural taste that rivals all other brands.

Wednesday, April 4, 2012

Potatoes Roasted /w Sea Salt


  • 8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt or other coarse salt
  • 1/2 teaspoon ground black pepper
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoons chopped fresh rosemary


Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.
Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Monday, April 2, 2012

Haupia (Coconut Pudding)

Here is an easy to make and extremely delicious Hawaiian dessert that will keep the party going!
Haupia is a coconut pudding that can be served as an actual or pudding or in its more common form, pudding like cubes (shown below).
This dish will only take about 10-15 minutes to prepare, however it will take 2 - 3 hours to chill the dessert before serving.

3 tablespoons cornstarch
1/8 teaspoon salt
3 tablespoons sugar
2 cups coconut milk
1/3 cup of shredded coconut

Add coconut milk, sugar and salt to a saucepan and stir over medium heat until the sugar and salt dissolves. Reduce heat to medium low, add shredded coconut and cook for 5 minutes to soften. Make a slurry in a separate small bowl by gradually whisking 1/4 cup water into the cornstarch. Whisk slurry into the coconut mixture and allow to reduce and thicken until it is the consistency of yogurt. Transfer to serving dishes and chill until ready to serve.

Thursday, March 8, 2012

Mochiko Chicken! (Hawaiian Dish)

10 pounds boneless skinless Chicken Breasts
1/2 cup Mochiko Sweet Rice Flour
1/2 cup Cornstarch
1/2 cup Sugar
1 teaspoon Sea Salt
4 Eggs
10 teaspoon Soy Sauce or Huli Huli Sauce
8 cloves garlic, minced
1 cup green onions, chopped
4 tablespoon Sesame Seeds (optional)

Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator. The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it. If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve. Makes about 8-10 servings.