Poi is a Hawaiian word for the primary Polynesian staple food made from the corm of the kalo plant (known widely as taro). Poi is produced by mashing the cooked corm (baked or steamed) to a highly viscous fluid. Water is added during mashing and again just before eating, to achieve a desired consistency, which can range from liquid to dough-like (poi can be known as two-finger or three-finger, alluding to how many fingers you would have to use to eat it, depending on its consistency).Poi should not be confused with Tahitian po'e, which is a sweet, pudding-like dish made with bananas, papaya, or mangoes cooked with manioc and coconut cream.

Police Department hosting international conference. This weekend the Rastafari Agriculture and Cultural Food Fair… and Jeremy G. concedes defeat - beaches and rum ARE better in the US Virgin Islands.

Especially in the USA, our individualistic culture tends to blind us to the Biblical view of community. This blog offers some attempts to challenge the reader to re-think their responsibility to those around them.

About Peruvian food: thi cuisine is influenced by the many diverse cultures that settled here around the 1800, Spanish, French, Italian, African, Japanese and Chinese, so expect choices like arroz chaufa, Chinese-influence (with beef/chicken), lomo saltado, Spanish, tiradito, Japanece influence, and the most important of all Andean with the potato.

It's no secret culture influences your food preferences and taste in music. But now scientists say it impacts the hard-wiring of your brain.

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