Press Release

January 2010

PacifiKool is off to a great start of the New Year 2010! We made The 2010 SAVEUR 100 List.
http://www.saveur.com/article/Kitchen/The-2010-SAVEUR-100-List

Also check out this cocktail! I suggest preserving the hibiscus flowers in Pacifikool Thai Ginger syrup. Anyone have a great name for this cocktail?
http://www.saveur.com/article/Wine-and-Drink/Blooming-Champagne-Cocktail-with-Wild-Hibiscus

 

August 2009

SpoNaviHawaii.com article...(read more)

February 2009

A Spicy Success...(read more)

January 2009

foodexI just returned from Tokyo where I participated in one of the largest international food shows - FOODEX JAPAN 2009. I was invited to attend the show by Winds from Hawaii the Japanese company that imports quality Hawaii made products including PACIFIKOOL Hawaiian Ginger Syrup. I've attended the yearly food shows at the Jacob Javits Convention Center when I lived in New York City. Comparatively, this show had twice the number of exhibitors from a wider range of countries, 4x's the number of professional attendees, and FOODEX is 99% food and beverage exhibitors, very little equipment. It was an exotic tasting extravaganza for me and a great opportunity to pass out samples of PACIFIKOOL's Island Ginger Ale.

Here's a few pictures from FOODEX and Tokyo.

FOODEX JAPAN is held annually, welcoming 2,400+ exhibitors from 60+ countries & regions and drawing 90,000+ visitors over the 4-day show period. With over 30 years serving as Japan's top trade food and beverage show, FOODEX JAPAN is renowned as an established and rewarding event. The event is a platform for exhibitors and visiting buyers to meet and interact, offering key opportunities for dynamic discussions and business possibilities to enter Asian and global markets.

January 2009

Fans of PacifiKool ginger ale at Saturday's KCC Farmers Market...(read more)

November 2008

Pacifikool Hawaiian Ginger Syrup is flowing again!

Here's a short explanation of what happened. We were between ginger crops here in Hawaii. Because there was less ginger available this past year, there was absolutely no mature local ginger to be found. For six weeks I anxiously watched the young pink ginger in the Chinatown market. Young ginger is pretty to look at and perfect for making sushi ginger, but I until it finally matures enough is it suitable to make the Hawaiian Ginger Syrup. So, I'm glad the wait is over and thank you everyone for being patient! Mahalo, Cheryl To | Owner

October 2008

The last crop of ginger is completely sold out. Currently, we are waiting for the new crop of fully matured Hawaiian ginger to become available. Online sales will be suspended until December 1st, 2008 when we should be able to get all the ginger we need. Thank you, Cheryl To | Owner

March 2008

GINGER ALERT!

There is currently a severe shortage of Hawaii ginger. Earlier last year China flooded the US market with a lot of cheap ginger. Many Hawaii ginger growers decided to cut their losses for the next season and did not plant ginger or planted another crop. Ginger is planted in March and April and starts to mature around November to December. In July of 2007, there was a recall of Chinese ginger because it was contaminated with a toxic pesticide.
http://www.fda.gov/oc/po/firmrecalls/cdph207_07.html
http://www.insidebayarea.com/oaklandtribune/localnews/ci_6515171
http://www.nass.usda.gov/hi/speccrop/ginger.pdf
This mix of events brought us to the current situation: a huge shortage of local ginger, more than double the price per pound, and possibly no ginger soon. So while I have been able to get local ginger, I must temporarily raise the price of my 16.5 oz. ginger syrups to $16 to offset SOME of the cost of the ginger. If the price of ginger continues to soar or if I simply can’t find a supply, I will discontinue producing the ginger syrups until November when supply and price should get back to normal. Hawaiian ginger farmers scrambled to plant seed ginger for harvest late 2008. Phew!
Please support your local farmers. Mahalo for your understanding and I’ll keep you posted!

Cheryl To, PACIFIKOOL

http://www.hawaii-arukikata.com/index.html

May 2007

Get down(town) & get smart

The SMARTbar at NextDoor offers healthier alcohol alternatives...

April 2007

'Space Odyssey' with all-night eats

Sure, you could get your post-clubbing grind on at Zippy's ... again. But for a few bucks more, try a sleekly modernist-cool take on the all-American diner (with cocktails!) in Waikiki. (more...)

“Ginger for What Ales You”

Hawaiian Ginger

This is the locally grown ginger root that is familiar for its' spicy and pungent aroma, and its’ peppery and sweet flavor. Ginger settles an upset stomach, prevents motion sickness, eases morning sickness and helps with high blood pressure. Ginger has many medicinal applications that go back thousands of years and as many recipes that use it as an ingredient.

Thai Ginger

Thai Ginger, also called Galangal/Galanga, is very different in aroma from Hawaiian ginger. It is very fragrant with a camphor quality. Raw it is as spicy as regular ginger, but when processed becomes more delicate than the Hawaiian Ginger Syrup. Like other members of the ginger family, galangal is warming and comforting to the digestion. Thai Ginger Syrup pairs well with fruit and herb teas.