It was only the third day of the Eat Local Challenge, and I was at Taste of the Hawaiian Range, where it was easy to eat local with Hawaii Island raised beef (from shank to heart to tongue to "rocky mountain oyster"), mutton, lamb, and pig, lightly supplemented with beautiful island grown produce (but not enough to detract from the real star: meat). But I had to get them...Tex's Drive Inn's malasadas. The best malasadas on all the Hawaiian Islands. Mala'ai, the culinary gardens of Waimea Middle School, had successfully grown and milled about 10 pounds of wheat in Waimea, but it would take them some time and more acreage to be able to supply Tex's Drive Inn. So probably nothing about that malasada was local, except for the hands that deftly flipped and sugared them. I felt only a little guilty, though, and then not at all when I bit into that warm puff.
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