If the Oceans Die, We Die :: Special Saturdays ::
Special Dinner for the Vegetarian Society

September 2014 
Join Our Mailing List
Meal Plan Pick-up Friday, Sep 5th (Meal Plan 4):

* Living Lasagne with
  Local Greens Salad

* Syl's Garden Burger

* Spicy Sri Lankan

  Daikon Ravioli

* Kung Pao Vegetables

* Moo Shu Jicama Crepe



Other Meal Plan dates:

Sep 12: MP 1 

Sep 19: MP 2

Sep 26: MP 3


Please call 536-9680 

to order your meals.     

farmers markey pic sept 2011
Licious-ness at the Farmer's Market

Link: Hawaii Farmer's Bureau


5 - 7:30 pm
(Every Thursday)

9/4, 9/11, 9/18, 9/25

(Long's Drug Store Parking Lot. We're the first booth)



(KCC) Farmer's Market
7:30 - 11 am
(Every Saturday)

9/6, 9/13, 9/20, 9/27 

(We are at our new spot next to Ma'o Organic.)    



4 - 7 pm
(Every Wednesday) 
9/3, 9/10, 9/17, 9/24
(Located in front of the Concert Hall on King Street. Free Parking!


8 am - 12 noon
(Every Saturday)

9/6, 9/13, 9/20, 9/27 

At Ward Warehouse

Parking lot along Auahi Street.



9 am - 1 pm

(First Wednesdays)





"If the Oceans Die, We Die"

      I introduced myself to a couple of Sea Shepherds last night. They hailed from Australia, Canada, and one of their two friends from Ireland. When I found out they were Sea Shepherds, I hugged them both (though they were across the table from each other) shouting out, "I love you guys!"
      Bill Maher had the Sea Shepherd founder, Paul Watson on his show in April. (The quotes below may not be word for word.)

      BM: While looking for the Malaysian plane a huge pile of plastic was spotted.

      PW: There's 7 million tons of plastic out there. It's worse than oil. It just stays there. Over time it breaks into little pieces and gets into the fish.

      BM: Other than the plastic, have you seen anything else that's weird in the ocean that doesn't belong there?           PW: Nah, just about everything I've seen out on the ocean belongs there except the plastic, oh and Japanese whalers.

      BM: You've become known as an eco-terrorist. You must wear that as a badge of honor.  

      PW: I'm not an eco-terrorist. I don't work for BP.  In fact, recently (April 2014), The International Court of Justice in Hague ruled that they (the Japanese whalers) are the outlaws. While the Japanese government says they will not go into the Southern ocean, the fishermen say they will. 

      BM: You're hated by many countries, due to your association with the pirates.  

      PW: European and Asian trawlers have scraped the bottom of the ocean outside of East African nations.  They took everything, impoverishing them into becoming pirates. We are not pirates or protesters. We're an interventionist, anti-poaching organization. We've been working with the governments of Senegal and Somalia, Ecuador, Guatemala to (help them) uphold their laws. We have 2 patrol boats in the area to stop trawling and poaching.

      BM: The oceans are becoming acidic. How long before the oceans die?  

      PW: The United Nations reports that by 2048, all fisheries will collapse. Fish are disappearing. Coral reefs will be gone by 2025. Jacques Cousteau lamented before he died that the oceans are dying in our time. Instead of playing silly war games, the Navy should help stop poaching. 

      PW: If the oceans die, we die. We don't live on the earth with a dead ocean. Eighty percent of the world's oxygen is produced by the phytoplankton (rapidly disappearing), and oceans regulate temperature and climate. It doesn't matter if you live in the Himalayas, Colorado or Los Angeles; it affects you. Biodiversity in the ocean is the most important thing.


      With whole species of fish disappearing along with the coral and ocean plants, this is a wake-up call. I remember my dad used to love fishing and several times, brought home a 3-foot Ulua. Eventually he gave up. He'd have to go way out to catch one from a boat, which he didn't have. In fact many fish once on Hawaii's restaurant menus are extinct. Check out the Sea Shepherd website and one of the most disgusting videos was about how Mitsubishi has been stockpiling Blue Fin Tuna into deep freeze and wants to get a 10 year supply. They don't care if the Blue Fin Tuna disappear; in fact they welcome it so a Tuna now priced in the thousands would climb up to half a million. There aren't fishermen anymore.

      I caught the tail end of Nova on Public TV about studies on sharks and their role in the oceans. With all the shark finning and killing, they are in jeopardy, and so are we.






Spend a Lazy Day with us!

We'll be open!





2ND Saturday, 3-7 PM

Live Jazz 3-5 PM with Jeannette Trevias




starting in September


We'll be open right through from 11am to 9pm

Stop by to sip on some Champagne or a glass of Wine. Our Full Menu is available all day!








SEPT. 10, WED. 5-7 PM



and catch his presentation on Environmental Benefits of a Plant-Based Diet



1) Lemony Zucchini Bisque topped with Shaved Fennel

2) Spicy Kale Salad tossed with White Wine Vinegar, Sesame Oil, Ginger and Chili topped

with Maple Candied Pecans and Red Onions

3) Crimini Escargot: Sprouted Sunflower Seed Crouton Skewers with a Mac-Nut Garlic "Butter",

Shallots, Parsley and Micro Greens

4) Zucchini Gnocchi, White Truffle Sauce topped with Sundried Tomatoes, Parsley and Black Pepper

5) Tropical Fruit "Cheesecake" 


$24 (tax & tip included)
To RSVP & prepay: (808) 536-9680




:: Vote Greens & Vines

as the Best Vegetarian Restaurant


2014 Hale Aina Awards  

Best Vegetarian (Bronze) In Our First Year!

Hale Aina Awards 2014


Please help us do it again in 2015

vote & send this to your friends



Click here to vote in the 31st Annual Hale Aina Awards

Tell your friends to join our e-mail list by forwarding this e-mail and/or adding their e-mail at our website: www.e-liciousdishes.com to find out about our coming events and classes. You can also find out about our monthly events at: LICIOUS DISHES EVENTS.

Looking for a heart-healthy gift?
Licious Dishes Gift Certificates now available in any amount!
Call us to order via credit card and we can mail it to your recipient(s).

Sylvia Thompson
Licious Dishes