Traveling has a way with vivid reminders of how we’re interconnected with people, land and the wild things. Whether it’s simply traveling 100 miles away from home or across the globe, I’m always interested in culture, food and ecology and how these things interact on a local and global scale. Food is interesting to me especially from the standpoint of farming practices. While travelling in the Dominican Republic we often passed acres on top of acres of pineapple farms west of Sosua province. While there I met Jose, the local pineapple provider to the hotel I was staying. He told me wonderous stories that gave great insight and appreciation for pineapple farming. The idea that the litres of pina colada i consumed in 7 days was all made from organiclly grown pineapples that are minimum 12 months old. The story of how I, a very picky drinker (especially when it comes to cocktails or milk content and booze in general) got stuck in a collassal pina colada daze is best understood after you try this fantastic and simple recipe.  


Dos piñas coladas por favor!

one for me, and one for me...


  • 1 1/2 C Whole Pineapple Chunks | 245g

  • 1/4 C Pineapple Juice | 48g

  • 2 Tbs Coconut Cream

  • 3 oz White Rum | 70g (for two servings)

  • 1 Tbs Cane Sugar (adjust to taste)

  • 3 Cubes of Ice | 320g



  1. In a high speed blender, add the pineapple chunks, juice, coconut creme, rum, sugar and ice. Blend on high speed until the mixture is smooth yet still icy cold. Taste for sugar adjustment if needed.

  2. Pour into serving glasses and garnish with fresh pineapple.