Slow Food O'ahu News
Number 2010-05
Mailed March 17, 2010
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Call for O'ahu Delegates to Terra Madre
Scheduled for October 21 - 25 in Torino, Italy
Deadline April 10, 2010 to Apply as a Delegate
Terra Madre is an international network of food producers, cooks, educators and students from 150 countries who are united by a common goal of global sustainability in food. The "food communities" of Terra Madre come together biennially in Torino, Italy, to share innovative solutions and time-honored traditions for keeping small-scale agriculture and sustainable food production alive and well.
Terra Madre 2004 was the first opportunity for this gathering of international land stewards; Terra Madre 2006 introduced two other vitally important groups into the equation: Cooks and Academics. At Terra Madre 2008, a new group was brought into the fold: students. Together these groups form the network, representing those who produce, sell, market, harvest, purchase, cook, promote and educate about sustainable food.
Terra Madre has inspired a new framework for discourse on food and sustainability, one where ideas, strategies, partnerships and alliances prosper. Over five days in late October there are opportunities to hear from notable speakers, such as: Slow Food founder Carlo Petrini, physicist and ecologist Vandana Shiva, and chef Alice Waters. Earth workshops on themes such as Climate Change, Native Breeds and Participative Development Models (such as CSAs) take center stage during the three main days of the meeting. The Salone del Gusto - the world's largest artisanal food marketplace - is held concurrently, in part for delegates to gain a deeper sense of how small-scale sustainable producers can market their products effectively. To see the kinds of programs and workshops held at Terra Madre, go to http://www.terramadre.info/
Slow Food O'ahu sponsored delegates to Terra Madre 2006 and 2008. This year we are looking for O'ahu delegates who will share the knowledge learned to support good, clean, fair food at home and who are interested in attending Terra Madre October 21 - 25, 2010 in Torino. This year we have developed formal criteria for selection of those delegates we will sponsor. (Sponsorship for non-chefs generally means providing 80% of the airfare cost from Hawaii to Torino --Slow Food International provides lodging and food while the delegates are in Torino. We generally expect chefs to pay their own way)
Being a delegate to Terra Madre is not for the faint of heart: one must negotiate through 7,000 other delegates in a huge facility in a foreign country, deal with language difficulties or simultaneous translations, experience bus rides from your (sometimes rustic) lodging in the countryside, and generally be resourceful. But the rewards are significant.
Our criteria for selection as a delegate:
1. Demonstrated commitment to the principles of Slow Food in Hawaii-- eating locally, and supporting sustainable agriculture.
2. Willingness and ability to participate fully in the Terra Madre experience--this includes energy and flexibility.
3. Willingness and ability to communicate the information gained at Terra Madre to others on O'ahu--this includes attending SFO and other meetings, writing up the experience for distribution and being available from time to time to speak and represent Slow Food at local events.
4. Likelihood that the experience will result in a significant contribution to the production or appreciation of good, clean, fair food on O'ahu.
Slow Food USA will make the final selection, but if you are, or know of a chef, student, academic or food producer who would like to represent O'ahu in Torino at the end of October, you should
submit a written request [e-mail to laurie@honoluluweekly.com addressing the four criteria above and any other information you think will help us select the best four delegates from our island.
The nominations will close on April 10, 2010. Four delegates and two alternates will be notified of their selection by April 30, 2010. Delegates must be members of Slow Food before approval by Slow Food USA.
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"Tapped" - The Movie
Sunday, March 21, 2010 5:00 p.m. at U.H. Manoa Spalding Auditorium
Kokua Hawai'i Foundation, the UH Cinema Series, and the Honolulu Weekly in conjunction with World Water Week, will be screening the film Tapped (www.tappedthemovie.com) on Sunday March 21, 2010 at 5:00 p.m. at UH Manoa's Spalding Auditorium. A Q & A session facilitated by Stuart Coleman, Hawaii Coordinator for the Surfrider Foundation, will follow the screening. This timely documentary is a behind-the-scenes look into the unregulated and unseen world of an industry that aims to privatize and sell back the one resource that ought never to become a commodity: our water. From the plastic production to the ocean in which so many of these bottles end up, this inspiring documentary trails the path of the bottled water industry and the communities which were the unwitting chips on the table. A powerful portrait of the lives affected by the bottled water industry, this revelatory film features those caught at the intersection of big business and the public's right to water. An unflinching examination of the big business of bottled water. Admission is $5 General; $3 Kokua Hawai'i Foundation Members & UHM Students. For more information contact 808-223-0130 or visit the film's official website at http://www.tappedthemovie.com/This is not a Slow Food sponsored event but may be of interest to our members. |
Poi Pounding Workshop and Potluck - A KCC Slow
Food Event
Thursday, March 25 from 1:30 p.m. - 8:00 p.m.
Respond by Friday March 19
Join Kapiolani Community College Slow Food Convivium for a community building poi pounding workshop hosted by Daniel Anthony of Mana Ai on Thursday March 25, 2010 in Haiku Valley for this very special event to learn the basics of poi making and the many uses of kalo, the by-product of pounded poi. To round out the evening there will participate in a potluck dinner to follow the poi pounding. Each dish should feed about 10 people. Bring your own plate, utensils, kitchen towel, and container to take your poi home in. The poi is $3.50/lb of which Slow Food KCC will purchase 1 lb per attending member. Should you want to purchase more please indicate how many pounds you would like on your response and pay Gida, San or Jenn by Friday, March 19. The carpool, meeting time and location and the potluck dishes we will provide will be coordinated by Jenn when we know who is planning to attend. RSVP to Jenn Bustard at bikinghonolulu@gmail.com
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Big Aloha Brewery Tour and Tasting - FULL BUT SEEKING WAITLIST NAMES
Our Big Aloha Brewery Tour ($20 for members and $25 for non-members) filled up quickly. We are considering a repeat of this event, given that we already have had to turn away people. Michelle is starting a waiting list. Please let her know if you are interested in a future tour at sfo.reservation@gmail.com as it will help us coordinate another tour.
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Cooking with Wok-Seared Chinese Seven Spice - SPACE STILL AVAILABLE
Monday, March 29, 6-8:30pm ($45 members, $55 nonmembers)
We still have some spaces for this great culinary cooking class and wonderful meal.
Chef Bob Fong will demonstrate how to cook some of his signature dishes. Organic Chinese spices are wok-roasted, roughly ground, powdered or poached in Tamari and used to enhance Alaskan Spot Prawns, Boston Scallops, Hau'ula Chicken and Soft Tofu. He'll teach you how to handle Chinese tsaoko, cinnamon, fennel, licorice, star anise and Sichuan peppercorns. After the demonstration, you'll be able to enjoy and eat these delicious dishes, then take home a bag of spices to make your own Seven Spice Soy Sauce.
This event is limited to 25 people and will take place at the Lyon Arboretum cooking facilities. The cost is $45 for members and $55 for nonmembers and guests. Cost includes the cooking demonstration, samples of the foods cooked and your own bag of spices. Please bring your own plates, cups, cutlery, napkins. If you would like to attend, please RSVP to Michelle at sfo.reservation@gmail.com. RSVPs must be received by March 24th and payment by the 27th. Payment information will be sent when your RSVP is confirmed and directions will be sent to all paid guests a few days prior to the event.
Information about the Chef:
Robert Fong recently sold his Pacific Cafe in Bellingham, Washington after 25 years of culinary acclaim. Originally from Kailua, he returns often to Honolulu to do special catering, conduct cooking classes and teach tai chi privately and at UH Manoa. Fong, a widely traveled professional chef has also studied tai chi chuan, qigong and other healing arts for 38 years.
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Pu'u O Hoku Beef Order in April - A FEW SLOTS ARE STILL AVAILABLE
We have a few slots available for our April order. If you are interested, please contact Laurie Carlson ASAP at laurie@honoluluweekly.com
We are about ready to order Moloka'i beef from Pu'u o Hoku once more. This batch is expected to arrive in early April. As usual, we will meet at Queen Liliuokalani Botanical Garden parking lot around 3 p.m. on a Tuesday for distribution. You or a friend need to be on hand to pickup the order. We have no backup freezer, so this is very important. The cost for members is $325 per 1/8 cow, for nonmembers $350. If you want an order, you need to prepay Slow Food Oahu. Checks should be mailed c/o Laurie Carlson, SFO, 1172 Lunahaneli Place, Kailua, HI 96734. Please send your checks in asap (we won't cash them until the beef is received) to reserve your place. Let Laurie know if you have any interest in hearts or tongues, which we can also special order for you at $3 per pound. Thanks for supporting better beef.
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Volunteers Needed to represent Slow Food O'ahu for April events
Earth Day - April 22, 2010
Kokua Festival - April 23 and 24, 2010
Slow Food O'ahu will have a booth at Earth Day on Fort Street Mall from 9 a.m. - 3 p.m. We need 2 volunteers each for the morning and afternoon shifts (9:00 a.m. - Noon and Noon - 3 p.m.). Can you assist?
Slow Food O'ahu is also applying for a booth at Jack Johnson's fabulous Kokua Festival at the Waikiki Shell on Friday, April 23 and Saturday, April 24. We are seeking volunteers for any time during the day to see if we have enough people to have a booth. Can you assist?
Please contact rikeweiss@hotmail.com if you are able to assist.
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