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In honor of Earth Day, we at UMAi Dry would like to offer five basic ideas for protecting our planet -- and making the very most of resource-intensive meat. Meat craft (dry aged steak, charcuterie and salumi) is an excellent way to preserve and value meat.

What's Pua'a? And Why is it Hawaii's Best Meat? Kauai-native, avid bow hunter, spare fisherman, rancher and adventurous cook, David Takiguchi (Instagram handle: davidspearo) dedicates an entire fridge to his pua'a harvest. He has brought the ancient tradition of hunting pua'a into the modern day with a little UMAi Dry inspiration.  So, what's pua'a? In Hawai'i, pua'a (wild pig) has been eaten for millennia. Existing in isolation, the Hawaiian islands, originally possessed very few edible land animals and plants. Between 300 and 500 AD, the first settlers arrived from elsewhere in Polynesia, bringing with them plants to cultivate and animals (pigs, chickens, and dogs, to name a...

We like our foodie gadgets as much as the next person. But if your next toy is going to be a vacuum sealer, we recommend keeping it simple with a manual lid-and-latch model. We hear mixed reviews from customers using chamber vacuum sealers, some heavy-duty channel models (like Weston and Vacmaster), and retractable snorkel sealers with our products. Any model that draws down the lid to engage the vacuum tends to limit air flow through the UMAi Dry VacMouse® vacuum aid strip. If you go this route, expect some practice runs and adjustments. In general, we like the ease of FoodSaver...

   Photo Credit: Alan Bergo Meet Chef Alan Bergo Meet Alan Bergo also known as the Forager Chef. Alan is a culinary industry veteran, former executive chef of legendary Twin Cities' Lucia’s Restaurant, and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of foraging and wild food. Bergo is best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com.   Dry aged venison roast...

Think of this as "Beyond Wine": What if you embraced the Whisk(e)y Culture when you prepared a dry aged steak?