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Slow Food O'ahu News
Number 2012-8
Mailed May 30, 2012
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Introducing our O'ahu delegates to Terra Madre
Slow Food O'ahu is pleased to announce that the consortium of Slow Food Convivium in Hawai'i has selected an excellent couple, Dean and Michelle Wilhelm, to be our O'ahu representatives to Terra Madre in Torino, Italy, in October 2012.
Dean and Michelle Wilhelm operate a 7.6 acre farm, Kapalai Farm, on the Windward side. For the past four years they have been restoring ancient taro lands. With their children, they live in a tree house using off the grid solar power, composting toilets, and cook in their homemade earthen wood-burning stove. Their farm is becoming a contributor of local produce while creating a gathering place where Hawaiian cultural, environmental and social values can be lived and passed on to the next generation. They are also running a mentoring program for teenagers who work on the farm.
States Dean " I am Hawaiian. The ancient Hawaiian culture was founded upon caring for the land and sea in order to provide for the community and its well-being. As an island people, Hawaiians knew hte importance of stewarding their limited natural resources. One could argue that society was a model for sustainable living. Then came 'modernization' and the shift away from this lifestyle to the detriment of the health of the Hawaiian people. But today there is a small yet growing movement to restore aspects of the old ways...Because we are so focused and are working so hard on our task at hand, at times it feels like we are alone in our mission. We need to learn from others who have been doing this for decades to gain wisdom, insight and encouragement to stay the course. By attending (Terra Madre) we will come back better equipped with new perspective on how to contribute more on a grander scale."
We are pleased to support Dean and Michelle and look forward to also learning from and sharing with them upon their return. In a future edition we will let you know about the neighbor island delegates from the neighbor island convivia.
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Gourmet Macrobiotic Dinner and Cooking Class
June 13, 2012 6:00 - 8:00 p.m. Dinner
June 20, 2012 5:30 - 8:30 p.m. Class
Church of the Crossroads
You are invited to a gourmet macrobiotic dinner by Chef Kathy Maddux & Vegetarian/Gluten-Free Chef Alyssa Moreau. The menu will include Sweet Potato & Watercress Soup, Brown Rice with Corn. Lentils Topped with Cassava Fries, Broccoli & Arame Salad on Lettuce Leaf with Parsley & Ume Dressing, Two-Colored Mousse with Coconut Cream Topping Tea
Cost is $20 per person, pre-paid in advance. $22 at the door, subject to availability. Limited seating. To go meals available.Please help preserve our resources by bringing your own dinnerware. In order to qualify, you must bring the complete service: plate, soup bowl, cup, and provide your own utensils (fork, spoon, etc.).
A Macrobiotic Cooking Class by the two chefs will be held June 20 from 5:30-8:30 p.m. Cost: $35. Reservations for the dinner or class can be made by emailing macrocommhi@hawaii.rr.com.
This is not a Slow Food O'ahu event but may be of interest to our members.
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Brioche Making Class
June 30, 2012 11:00 a.m. private residence in East Honolulu
A few spaces are available for our brioche making class. Slow Food O'ahu is delighted to feature a brioche-making class with French chef, Michele Haines. Hailing from the Touraine region of France, Michele learned to cook from her grandmother. She started Spring Mill Café in the Philadelphia area as a five-table lunch spot. Over the next thirty years, it has expanded and developed into a full-service restaurant serving bistro fare with locally-sourced ingredients.
The class will be on Saturday, June 30, at 11:00 a.m. at a private residence. This event is limited to 12 participants, with preference given to Slow Food O`ahu members. We will sample the brioche with home-made pâté and preserves (feel free to bring some wine).
To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com. Please include in your RSVP your name and phone or email. THIS CLASS IS LIMITED TO 12 PEOPLE AND YOU MUST BE A MEMBER TO ATTEND. The cost of the class will be $20. Please note: Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be held responsible for payment. Payment information and directions will be sent to you following your RSVP with the address. Final details will be sent to all confirmed guests a few days prior to the event.
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Mayumi Oda Exhibit
Robyn Buntin Gallery viewing through June 30
O`ahu residents are blessed with not one, but two, exhibits of the work of Mayumi Oda. Just what does a visual artist have to do with Slow Food, you might ask? Oda operates Ginger Hill Farm and Retreat Center, a sustainable farm in Kealakekua, Hawai`i Island, and is very much in concert with the Slow Food philosophy. She honors nature in her work-depicting goddesses who frolic amidst ocean, flowers, and birds. In the 1980s, she designed packaging for the Green Gulch Seed Company. And she has been and remains an activist who has fought against nuclear energy in her native Japan, envisioning a world fuelled by renewable energy. The Robyn Buntin Gallery, 848 S. Beretania Street, is showing a retrospective of Oda's serigraphs through June 30. Her show "A prayer for the new birth of Japan", at the Honolulu Museum, 900 S. Beretania Street, is comprised of a total of 25 pieces, many of them specifically created for this show (through January 13, 2013).
Oda has studied, uses, and values traditional techniques and materials-just as Slow Food supports traditional farming methods and the propagation of traditional and heirloom crops. Her work is colorful and will fill your hearts with joy.
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A little bit of this and that...
- Bee Kills in the Corn Belt: What's GE Got to Do With It? http://www.huffingtonpost.com/heather-pilatic/bee-kills-in-the-corn-bel_b_1520757.html - Seeds of Truth invites you to participate in a "What is GMO?" training this Friday June 1 6:30-9:30 pm. There will be a $5 cost for materials and you may bring potluck or snacks. More details on location will be given once you RSVP. Please RSVP to Dr. Melissa Yee, seedsoftruth@hotmail.com. - The Hawaii Food Policy Council shares this link to the Hawaii County Food Self-Sufficiency Baseline Study 2012 - The Lexicon of Food Sustainability on PBS' website provides a dialogue about the terminology used in the field of food sustainability. The website also features several new resources and videos of interest to our members.
- The Aquaculture Training Online Program (ATOLL) was developed by the University of Hawaii Aquaculture Program, in cooperation with NOAA, to help citizens around the world learn to grow their own food. Registration is extremely affordable and provides access to the full video library. Use the library as ready-made lectures in your classroom, or assign your new farm workers to complete several modules. Feed yourself - Build your own organic aquaponic vegetable garden. Cost is only $100 per person. - Joleen Oshiro writes a feature story AG Adventures in the StarAdvertiser (5/30/12) profiling how farm tours introduce visitors to the source of foods they eat. The article features Tim Roof Farms, Kahuku Farms, Oahu Cacao Farm and Chocolate Factory Tour, and Oahu Agri-Tours. (You may need to sign up for a 24 hour pass to the newspaper! Bah humbug, but the article is good!) |
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Slow Food Leadership
Slow Food O'ahu Officers:
Laurie Carlson, President; Mae Isonaga, Treasurer; Rike Weiss, Secretary; Michelle Phillips, Events Coordinator; Francine Wai, Newsletter Editor; Nina Bermudez, Membership and E-mail correspondent.
Facebook manager: Brilana Silva
Quick Links
Slow Food O'ahu Convivium website
Slow Food Hawai'i Convivium website
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