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== Kiki Aranita ==
== Kiki Aranita ==
'''Kiki Aranita''' Kiki Aranita is a chef, food writer, editor, and founder of the Poi Dog line of sauces. She holds a Bachelor’s from New York University and two master’s degrees from the City University of New York’s Graduate Center and Bryn Mawr College. A former classicist, she published an academic article on the use of literary mechanics by the Roman historiographer Livy while in graduate school.
'''Kiki Aranita''' is a chef, food writer, editor, and founder of the Poi Dog line of sauces. She holds a Bachelor’s from New York University and two master’s degrees from the City University of New York’s Graduate Center and Bryn Mawr College. A former classicist, she published an academic article on the use of literary mechanics by the Roman historiographer Livy while in graduate school.


== Poi Dog ==
== Poi Dog ==
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In 2022, [https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus her article]<ref>{{Cite web |title=How It Feels to Close Your Restaurant for Good |url=https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref> on closing Poi Dog the restaurant was nominated for a James Beard Foundation Media award.
In 2022, [https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus her article]<ref>{{Cite web |title=How It Feels to Close Your Restaurant for Good |url=https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref> on closing Poi Dog the restaurant was nominated for a James Beard Foundation Media award.


Throughout her journey, Aranita has dedicated herself to showcasing underrepresented cuisines from diverse cultures and strengthening partnerships with fellow chefs. She has been involved in chef residencies at [https://www.volverrestaurant.com Jose Garces’ Volver]<ref>{{Cite web |last=Klein |first=Michael |date=2021-09-28 |title=Jose Garces reopens Volvér at the Kimmel Center with a guest chef series |url=https://www.inquirer.com/news/jose-garces-volver-guest-chefs-kimmel-20210928.html |access-date=2024-05-21 |website=https://www.inquirer.com |language=en}}</ref>, the [[Philadelphia Museum of Art]]<ref>{{Cite web |last=Given |first=Molly |date=2022-03-02 |title=Celebrate Women’s History Month with Chef Kiki Aranita – Metro Philadelphia |url=https://metrophiladelphia.com/celebrate-womens-history-month-with-chef-kiki-aranita/ |access-date=2024-05-21 |website=metrophiladelphia.com |language=en-US}}</ref>, [https://www.bok-bar.com Bok Bar]<ref>{{Cite web |last=Klein |first=Michael |date=2021-04-05 |title=Bok Bar’s 2021 season of restaurant pop-ups and food events opens April 15 |url=https://www.inquirer.com/food/bok-bar-2021-food-philadelphia-things-to-do-20210405.html |access-date=2024-05-21 |website=https://www.inquirer.com |language=en}}</ref> and more.


⚫
== Journalism Career ==
Aranita's diverse career paths are intertwined by two core themes: nostalgia, especially for the cuisine of her hometowns, Honolulu and Hong Kong, and a deep concern for the ocean. As a chef, she focuses on crafting fresh fish dishes from Hawai’i and champions low-waste cooking practices. In her [https://www.kikiaranita.com/fiber-art%20fiber%20artist fiber artistry], she repurposes scrap yarn, aiming to minimize the influx of micro-plastics into our waterways.
The 2022 James Beard Award Nomination, opened the doors for her as a contributor to ''Food and Wine''.


Aranita has been a feature writer for the mothly column, The Next Course<ref>{{Cite web |title=The Next Course |url=https://www.finedininglovers.com/search?rendered_item=the+next+course}}</ref>, of [https://www.finedininglovers.com ''San Pellegrino’s Fine Dining Lovers'']<ref>{{Cite web |title=Kiki Aranita |url=https://www.finedininglovers.com/people/kiki-aranita-profile}}</ref> and a frequent contributor to [https://www.foodandwine.com/author/kiki-aranita ''Food & Wine Magazine'']. She has written many food articles and personal and travel essays for many publications and platforms that include, ''The Philadelphia Inquirer''<ref>{{Cite web |title=Kiki Aranita |url=https://www.inquirer.com/topic/kiki-aranita/ |access-date=2024-05-21 |website=https://www.inquirer.com |language=en}}</ref> and ''Roads and Kingdoms''<ref>{{Cite web |title=Kiki Aranita, Author at Roads & Kingdoms |url=https://roadsandkingdoms.com/author/karanita/ |access-date=2024-05-21 |website=Roads & Kingdoms |language=en-US}}</ref>.
Throughout her journey, Kiki has been committed to highlighting underrepresented cuisines of diverse origins and fostering collaborations with fellow chefs. She has engaged in chef residencies at [https://www.volverrestaurant.com Jose Garces’ Volver], the [[Philadelphia Museum of Art]], [https://www.bok-bar.com Bok Bar] and more. She has collaborated with chefs globally, from Canada to Bahrain to Turkey.


She focuses on the intersection of food systems and climate change in her reporting for ''The Guardian''<ref>{{Cite web |title=News, sport and opinion from the Guardian's US edition {{!}} The Guardian |url=https://www.theguardian.com/us |access-date=2024-05-21 |website=www.theguardian.com}}</ref>.
Kiki has been a columnist for [https://www.finedininglovers.com ''San Pellegrino’s Fine Dining Lovers''] (she wrote the monthly column The Next Course) and a recurring contributor to [https://www.foodandwine.com/author/kiki-aranita ''Food & Wine Magazine'']. She has written many food features and personal and travel narratives for The Philadelphia Inquirer, Roads and Kingdoms and the Honolulu Star-Advertiser, as well as recipes for many other publications and platforms. She has created content, recipes, and recipe-driven videos for companies such as Vulcan Equipment, Savencia Cheese, the Mushroom Council, Vitamix Commercial, Sakara Life and the Norwegian Seafood Council.

⚫
== Journalism Career ==
The 2022 James Beard Award Nomination, opened the doors for her as a contributor to Food and Wine. She wrote the column The Next Course for San Pellegrino’s Fine Dining Lovers, covering restaurant trends around the US. She focuses on the intersection of food systems and climate change in her reporting for The Guardian.


== Articles ==
== Articles ==
‘Sugar is brown!’: there’s more to the sweet stuff than its pure white version, ''The Guardian,'' May 2024<ref>{{Cite news |last=Aranita |first=Kiki |date=2024-05-09 |title=‘Sugar is brown!’: there’s more to the sweet stuff than its pure white version |url=https://www.theguardian.com/environment/article/2024/may/09/sugar-origin-history |access-date=2024-05-21 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref>
There Is Something Primal About Our Love for Cups, ''Food and Wine,'' February 2024


Hawaiian scientist quests to find and save the state’s distinctive sugarcanes, ''The Guardian,'' April 2024<ref>{{Cite web |last=Aranita |first=Kiki |title=Hawaiian scientist’s quest to find and save the state’s distinctive sugarcanes |url=https://www.theguardian.com/us-news/ng-interactive/2024/apr/24/hawaii-native-sugarcane-rum |access-date=2024-05-21 |website=the Guardian |language=en}}</ref>
Here’s the Difference Between Hawai’i’s Local Food and Hawaiian Food, Plus How Spam Fits Into All of It, ''Food and Wine,'' November 2022

American Truffles Are Right Under Your Nose and They’re About to Be Everywhere, ''Food and Wine,'' May 2024<ref>{{Cite web |title=American Truffles Are Right Under Your Nose and They're About to Be Everywhere |url=https://www.foodandwine.com/yes-you-can-grow-american-truffles-8640755 |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>

There Is Something Primal About Our Love for Cups, ''Food and Wine,'' February 2024<ref>{{Cite web |title=A Brief History of Humankind's Lust for Drinking Cups and Collecting |url=https://www.foodandwine.com/stanley-cup-collecting-explained-8572290 |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>

Mascara, smoothies, T-shirts: I spent a day (and $500) on seaweed products, ''The Guardian,'' December 2023<ref>{{Cite news |last=Aranita |first=Kiki |date=2023-12-14 |title=Mascara, smoothies, T-shirts: I spent a day (and $500) on seaweed products |url=https://www.theguardian.com/environment/2023/dec/14/seaweed-made-products-trend-fashion-food-beauty |access-date=2024-05-21 |work=The Guardian |language=en-GB |issn=0261-3077}}</ref>

Here’s the Difference Between Hawai’i’s Local Food and Hawaiian Food, Plus How Spam Fits Into All of It, ''Food and Wine,'' November 2022<ref>{{Cite web |title=Hawai'i Has a Complicated Relationship with Canned Food, Including Spam |url=https://www.foodandwine.com/hawaii-has-a-complicated-relationship-with-canned-food-6827917 |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>

The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser, ''Food and Wine,'' May 2022<ref>{{Cite web |title=The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser |url=https://www.foodandwine.com/fwpro/the-fine-art-of-asking-a-chef-to-donate-to-your-event-or-fundraiser |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>

From Ancient Rome to New Nordic: The Interrupted Legacy of Garum, ''Fine Dining Lovers,'' January 2022<ref>{{Cite web |last=Aranita |first=Kiki |date=26, January 2022 |title=From Ancient Rome to New Nordic: The Interrupted Legacy of Garum |url=https://www.finedininglovers.com/article/garum-ancient-rome-new-nordic}}</ref>

Secrets of a Professional Palate, ''Food and Wine,'' October 2021<ref>{{Cite web |title=Secrets of a Professional Palate |url=https://www.foodandwine.com/cooking-techniques/steal-this-trick/how-to-figure-out-flavor |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>

Butter Mochi Will Help You Win Every Potluck, ''Food and Wine,'' October 2021<ref>{{Cite web |title=Butter Mochi Will Help You Win Every Potluck |url=https://www.foodandwine.com/cooking-techniques/steal-this-trick/secret |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>


How It Feels to Close Your Restaurant For Good, ''Food and Wine,'' August 2020<ref>{{Cite web |title=How It Feels to Close Your Restaurant for Good |url=https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>
How It Feels to Close Your Restaurant For Good, ''Food and Wine,'' August 2020<ref>{{Cite web |title=How It Feels to Close Your Restaurant for Good |url=https://www.foodandwine.com/news/how-to-close-your-restaurant-permanently-kiki-aranita-poi-dog-coronavirus |access-date=2024-05-21 |website=Food & Wine |language=en}}</ref>

Through Poi Dog, we worked to perpetuate a culture of aloha, ''The Philadelphia Inquirer,'' July 2020<ref>{{Cite web |last=Aranita |first=Kiki |date=2020-07-24 |title=Through Poi Dog, we worked to perpetuate a culture of aloha {{!}} Kiki Aranita |url=https://www.inquirer.com/food/poi-dog-philly-closing-essay-kiki-aranita-20200724.html |access-date=2024-05-21 |website=https://www.inquirer.com |language=en}}</ref>

Sham Spam: Prettified and de-porkified, Hawaii’s favorite musubi is adapted for halal fine dining, ''Honolulu Star-Advertiser,'' April 2020<ref>{{Cite web |last=None |date=2020-04-26 |title=Prettified and de-porkified, Hawaii’s favorite musubi is adapted for halal fine dining |url=https://www.staradvertiser.com/2020/04/26/features/prettified-and-de-porkified-hawaiis-favorite-musubi-is-adapted-for-halal-fine-dining/ |access-date=2024-05-21 |website=Honolulu Star-Advertiser |language=en}}</ref>

Congee: The Ultimate Comfort Food, ''Edible Philly,'' March 2020<ref>{{Cite web |title=Congee: The Ultimate Comfort Food |url=https://ediblephilly.ediblecommunities.com/eat/congee-ultimate-comfort-food |access-date=2024-05-21 |website=Edible Philly |language=en}}</ref>


== Awards ==
== Awards ==
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2023 - [https://ldei.org/blog/member-news/ldei-honors-exceptional-work-in-the-media-with-the-2023-m-f-k-fisher-prize-winners/ The M.F.K. Fisher Prize] (Les Dames d’Escoffier Intl) for food writing.{{User sandbox}}
2023 - [https://ldei.org/blog/member-news/ldei-honors-exceptional-work-in-the-media-with-the-2023-m-f-k-fisher-prize-winners/ The M.F.K. Fisher Prize] (Les Dames d’Escoffier Intl) for food writing.{{User sandbox}}
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== Sources ==

Revision as of 15:45, 21 May 2024

Kiki Aranita

Kiki Aranita is a chef, food writer, editor, and founder of the Poi Dog line of sauces. She holds a Bachelor’s from New York University and two master’s degrees from the City University of New York’s Graduate Center and Bryn Mawr College. A former classicist, she published an academic article on the use of literary mechanics by the Roman historiographer Livy while in graduate school.

Poi Dog

After leaving a graduate program in Classics at Bryn Mawr College, she and a then-business partner opened Poi Dog[1] Snack Shop, a food truck based in Philadelphia, PA that was committed to the exposure of Hawai'ian cuisine. Poi Dog the food truck grew into a catering business and then opened a brick-and-mortar restaurant in Philadelphia’s Rittenhouse neighborhood in 2017. The restaurant was closed in 2020[2] as a result of the COVID pandemic’s effect on the restaurant industry.

In 2020, Aranita started a line of sauces bearing the same name as her former food truck and restaurant. This line of retail sauces is inspired by Poi Dog’s Hawai’i-style cuisine and is available across the nation. The sauces include Chili Peppah Water[3], Guava Katsu[4], and Huli Huli[5], with Huli Huli also offered in a food service format.

In 2022, her article[6] on closing Poi Dog the restaurant was nominated for a James Beard Foundation Media award.

Throughout her journey, Aranita has dedicated herself to showcasing underrepresented cuisines from diverse cultures and strengthening partnerships with fellow chefs. She has been involved in chef residencies at Jose Garces’ Volver[7], the Philadelphia Museum of Art[8], Bok Bar[9] and more.

Journalism Career

The 2022 James Beard Award Nomination, opened the doors for her as a contributor to Food and Wine.

Aranita has been a feature writer for the mothly column, The Next Course[10], of San Pellegrino’s Fine Dining Lovers[11] and a frequent contributor to Food & Wine Magazine. She has written many food articles and personal and travel essays for many publications and platforms that include, The Philadelphia Inquirer[12] and Roads and Kingdoms[13].

She focuses on the intersection of food systems and climate change in her reporting for The Guardian[14].

Articles

‘Sugar is brown!’: there’s more to the sweet stuff than its pure white version, The Guardian, May 2024[15]

Hawaiian scientist quests to find and save the state’s distinctive sugarcanes, The Guardian, April 2024[16]

American Truffles Are Right Under Your Nose and They’re About to Be Everywhere, Food and Wine, May 2024[17]

There Is Something Primal About Our Love for Cups, Food and Wine, February 2024[18]

Mascara, smoothies, T-shirts: I spent a day (and $500) on seaweed products, The Guardian, December 2023[19]

Here’s the Difference Between Hawai’i’s Local Food and Hawaiian Food, Plus How Spam Fits Into All of It, Food and Wine, November 2022[20]

The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser, Food and Wine, May 2022[21]

From Ancient Rome to New Nordic: The Interrupted Legacy of Garum, Fine Dining Lovers, January 2022[22]

Secrets of a Professional Palate, Food and Wine, October 2021[23]

Butter Mochi Will Help You Win Every Potluck, Food and Wine, October 2021[24]

How It Feels to Close Your Restaurant For Good, Food and Wine, August 2020[25]

Through Poi Dog, we worked to perpetuate a culture of aloha, The Philadelphia Inquirer, July 2020[26]

Sham Spam: Prettified and de-porkified, Hawaii’s favorite musubi is adapted for halal fine dining, Honolulu Star-Advertiser, April 2020[27]

Congee: The Ultimate Comfort Food, Edible Philly, March 2020[28]

Awards

2022 - James Beard Foundation Media Awardnominee

2023 - The M.F.K. Fisher Prize (Les Dames d’Escoffier Intl) for food writing.

Sources

  1. ^ "Poi Dog | Sauces". Poi Dog. Retrieved 2024-05-21.
  2. ^ Ladd, Jenn (2020-07-24). "Poi Dog Philly closes due to financial impact of the coronavirus". https://www.inquirer.com. Retrieved 2024-05-21. {{cite web}}: External link in |website= (help)
  3. ^ "Chili Peppah Water". Poi Dog. Retrieved 2024-05-21.
  4. ^ "Guava Katsu Sauce". Poi Dog. Retrieved 2024-05-21.
  5. ^ "Poi Dog Huli Sauce". Poi Dog. Retrieved 2024-05-21.
  6. ^ "How It Feels to Close Your Restaurant for Good". Food & Wine. Retrieved 2024-05-21.
  7. ^ Klein, Michael (2021-09-28). "Jose Garces reopens Volvér at the Kimmel Center with a guest chef series". https://www.inquirer.com. Retrieved 2024-05-21. {{cite web}}: External link in |website= (help)
  8. ^ Given, Molly (2022-03-02). "Celebrate Women's History Month with Chef Kiki Aranita – Metro Philadelphia". metrophiladelphia.com. Retrieved 2024-05-21.
  9. ^ Klein, Michael (2021-04-05). "Bok Bar's 2021 season of restaurant pop-ups and food events opens April 15". https://www.inquirer.com. Retrieved 2024-05-21. {{cite web}}: External link in |website= (help)
  10. ^ "The Next Course".
  11. ^ "Kiki Aranita".
  12. ^ "Kiki Aranita". https://www.inquirer.com. Retrieved 2024-05-21. {{cite web}}: External link in |website= (help)
  13. ^ "Kiki Aranita, Author at Roads & Kingdoms". Roads & Kingdoms. Retrieved 2024-05-21.
  14. ^ "News, sport and opinion from the Guardian's US edition | The Guardian". www.theguardian.com. Retrieved 2024-05-21.
  15. ^ Aranita, Kiki (2024-05-09). "'Sugar is brown!': there's more to the sweet stuff than its pure white version". The Guardian. ISSN 0261-3077. Retrieved 2024-05-21.
  16. ^ Aranita, Kiki. "Hawaiian scientist's quest to find and save the state's distinctive sugarcanes". the Guardian. Retrieved 2024-05-21.
  17. ^ "American Truffles Are Right Under Your Nose and They're About to Be Everywhere". Food & Wine. Retrieved 2024-05-21.
  18. ^ "A Brief History of Humankind's Lust for Drinking Cups and Collecting". Food & Wine. Retrieved 2024-05-21.
  19. ^ Aranita, Kiki (2023-12-14). "Mascara, smoothies, T-shirts: I spent a day (and $500) on seaweed products". The Guardian. ISSN 0261-3077. Retrieved 2024-05-21.
  20. ^ "Hawai'i Has a Complicated Relationship with Canned Food, Including Spam". Food & Wine. Retrieved 2024-05-21.
  21. ^ "The Fine Art of Asking a Chef to Donate to Your Event or Fundraiser". Food & Wine. Retrieved 2024-05-21.
  22. ^ Aranita, Kiki (26, January 2022). "From Ancient Rome to New Nordic: The Interrupted Legacy of Garum". {{cite web}}: Check date values in: |date= (help)
  23. ^ "Secrets of a Professional Palate". Food & Wine. Retrieved 2024-05-21.
  24. ^ "Butter Mochi Will Help You Win Every Potluck". Food & Wine. Retrieved 2024-05-21.
  25. ^ "How It Feels to Close Your Restaurant for Good". Food & Wine. Retrieved 2024-05-21.
  26. ^ Aranita, Kiki (2020-07-24). "Through Poi Dog, we worked to perpetuate a culture of aloha | Kiki Aranita". https://www.inquirer.com. Retrieved 2024-05-21. {{cite web}}: External link in |website= (help)
  27. ^ None (2020-04-26). "Prettified and de-porkified, Hawaii's favorite musubi is adapted for halal fine dining". Honolulu Star-Advertiser. Retrieved 2024-05-21.
  28. ^ "Congee: The Ultimate Comfort Food". Edible Philly. Retrieved 2024-05-21.
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