Six Last-Minute Gift Ideas for Food Lovers




From left to right, top to bottom: Hawaiian salt cellar, MAO Farms CSA box, Mauicello, cocktail in a jar, Lucky Peach and Modern Farmer, HONOLULU Magazine

Need more gift ideas than the 14 in our previous roundup? Here are six more quick and easy ones:

  • Hawaiian salt cellar by Lanikai Pot and Plant: Years ago, someone gave me a salt cellar; I’ve never used a shaker/box/other cumbersome salt vessel since. There’s nothing more convenient to precisely season your food, and there are few prettier than this porcelain salt cellar. It comes with a little baggie of sea salt, but you might also want to throw in some of Kahala Fresh’s red Molokai sea salt or kiawe-wood-smoked salt.
    $25 at Owens and Co.
     
  • CSA box from MAO Organic Farms: Everyone could use more veggies in their lives. Gift a four- or eight-week veggie subscription from this Waianae farm that teaches youth to farm. The weekly boxes are packed with a varying assortment of organic produce such as salad greens, beets, kale, citrus, herbs and more.
    About $150 and $250 for four or eight week subscriptions, farmigo.com/store/maoorganicfarms
     
  • Mauicello: If you were more on top of things, you would have made your own batch of limoncello (Italian lemon liqueur) months ago to give out to friends and family. But it’s too late for that, and the next best thing, or possibly, even better, is Mauicello, made in small batches with Maui-grown lemons and sugar. The result: liquid lemon sunshine, to be drunk cold, straight from the freezer, mixed with gin or made into a sidecar variation. 
    $27.99 at Whole Foods Kahala
     
  • Cocktail in a jar: Short on time but still want to go the DIY route? Take a cue from bars that pre-batch cocktails and give a six-pack of jarred cocktails. Choose spirit-heavy recipes to mix, such as a negroni (equal parts dry gin, sweet vermouth and Campari). Give instructions on how to serve (for the negroni: stirred with ice, strained into a glass and garnished with an orange peel), or in a pinch, they can always just pull a cold cocktail straight from the fridge.
     
  • Lucky Peach and Modern Farmer subscriptions: Gourmet magazine folded a few years ago, but the food magazine world has never been more lively. Lucky Peach and Modern Farmer are two of the newest and thought-provoking journals. Lucky Peach, the quarterly from Momofuku’s David Chang is irreverent and funny (what else would you expect?) but also includes reflections on food and the industry by the likes of Anthony Bourdain and Daniel Patterson.

    Modern Farmer explores growing food around the world (and in the second issue, space!) in stories like “Can Syrians Find Refuge in Lebanese Farmland?”, Cornell University’s barn innovations, and notes on an oyster CSA. A few recipes here and there, scattered among How To’s on dyeing wool and building a corn maze. For farmers, aspirational ones, and farm groupies.

    Current and back issues of these magazines are available at R/D.
    Lucky Peach: $28/year, lky.phModern Farmer: $19.95/year, modernfarmer.com

     
  • HONOLULU Magazine subscription: For the best local coverage in food and drink (if we do say so ourselves), subscribe to HONOLULU. This month's issue: The Everything Guide to Ahi, in which we tell you where to get the best ahi and the stories behind the people who catch it. In the upcoming year, expect lots more stories on local chefs, producers, restaurants and the best in food.
    $20/year, honolulumagazine.com/Honolulu-Magazine/Subscribe

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