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Slow Food O'ahu News
Number 2013-8
Mailed July 13, 2013
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"Preservation Celebration!" Focuses on Preserving Hawaii's Food System - July 18 - 21
R & D Gallery Space, 687 Auahi St. in Kaka'ako
GreenWheel Food Hub is hosting "Preservation Celebration!" a pop-up food shoppe and series of events showcasing local artisanal methods of preserving Hawaii's locally-grown foods. This four-day series of tasting and skill-sharing events launches their "Indiegogo" crowd-funding campaign to raise $15,000 to purchase a Combi Oven with which to produce their "GreenGoods" line of sauces, pickles and preserves.
GreenWheel Food Hub is a social enterprise with a mission to help Hawaii's residents, especially those in low-income communities, gain better access to fresh, locally-grown fruits, vegetables and staple foods. For more information about GreenWheel Food Hub's project to bring SNAP/EBT acceptance to local farmers markets or to purchase tickets visit: www.greenwheelfoodhub.org . GreenWheel Food Hub is a fiscally-sponsored project of Feed the Hunger Foundation, a 501(c)3. www.feed-hunger.com. The fundraising campaign begins Friday, July 12, 2013 and ends on September 9, 2013. The campaign lives at: http://igg.me/at/greenwheel/x/3923677
In order to support EBT service at local farmers' markets, GreenWheel Food Hub has developed a line of value-added products created out of surplus produce from local farmers. The GreenGoods food shoppe will feature locally grown and preserved food items from Hawaii's artisan food preservers.
SHOPPE HOURS
Thursday, July 18: 4:00pm - 9:00pm
Friday, July 19: 11:00am - 9:00pm
Saturday, July 20: 9:00 am - 11:00pm
Sunday, July 21: 9:30 am - 12:00pm
EVENTS
Friday, July 19: "Pickled, Cured, Distilled" - 5:00-7:30pm
Saturday, July 20: "Preservation Celebration" Workshop Demo Series
Saturday, July 20: Honolulu Night + Market - 6:00pm-11:00pm
Sunday, July 21: Preservation Celebration Brunch
Details on the events and the Preservation Celebration, including fees and registration for the events, can be found at http://www.greenwheelfoodhub.org
(This is not a Slow Food O'ahu event but may be of interest to our members)
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Waimanalo Farm Tour and Lunch - Friday, July 19
Meet in town at the Ala Moana Hotel 8:45 a.m. - 2:00 p.m.
You are invited, as a follow up activity to the Hawaii Conservation Conference to visit with a farmer who has been working on conservation projects to make his farm (once a nursery) sustainable. There are many farmers across the state working with Soil and Water Conservation Districts, the USDA-NRCS and organizations like the Oahu Resource Conservation and Development. Tour Kanu Farms LLC, formally Milo Nursery, and lunch at Sweet Home Waimanalo Market Cafe. The tour includes talk store with farmers Shellee and Gabe Machado and Jean Brokish, the Director of the Oahu Resource Conservation and Development. Lunch will be provided by Joanne Kapololu at Sweet Home Waimanalo, an eatery known for sourcing local products, including greens from their farm roof above the restaurant. Meet in front of the Ala Moana Hotel at 8:45 a.m., return by 2:00 p.m. Deadline for registration is Thursday, July 18 at 1:00 p.m. Cost of $30 includes transportation, tour, and lunch. Register here: http://hccfarmtourandlunch.eventbrite.com For more information contact Kim at kim@agleaderhi.org.
(This is not a Slow Food O'ahu event but may be of interest to our members)
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Preserve the Bounty Part I - Jam Making Class - Saturday, July 20
Private Home in Kailua (Enchanted Lake) - 2:00 - 4:00 p.m.
If you went to "Mangoes at the Moana" this year, you will know that it was a good year for mangoes. At the height of the season, Slow Food O`ahu offers another jam-making session. Learn how easy it is to make your own jam or preserves. We've selected mangoes because it has been a bountiful season and we have selected pineapples because you have access to them year round. The hands-on workshop will be held at a private residence in Enchanted Lake in Kailua, and you'll go home with one jar each of delicious home-made mango and pineapple jam, and the recipe to make more on your own.
Space is limited to 8 people. The cost is $20 for Slow Food O'ahu members and $25 for non-members. Register now, no later than July 16. Directions to the residence will be provided upon registration. To register contact Rike at rikeweiss@hotmail.com.
(See below for Part II of "Preserve the Bounty")
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A Farm-to-Table Event to Support Children in Need in Cambodia - Saturday, July 20
Green Rows Farm, Waimanalo -- 4:00 -7:30 pm
eGlobal Family (www.eglobalfamily.org) invites you to a fun and casual "Farm to Table" on experience Saturday, July 20th from 4:00 - 7:30 PM at the beautiful Green Rows Farm in Waimanalo, Hawaii, to help support orphaned and vulnerable children in Cambodia!
Sample a full menu of heavy pupus made of organically grown and raised local foods prepared by the nationally celebrated chefs David Brown, Alan Tsuchiyama and students from the KCC Culinary Arts School. The event will feature live music by the bluegrass band The Saloon Pilots and the Kapakahi Jug Band, all in a farm setting complete with farm tours and sustainable agriculture and aquaponics demos. The live auction features exclusive items from Pixar and Disney Animation Studios, the KCC Culinary Arts School, and other equally exciting items!
General Admission tickets are available for $125, and include admission to the event, live music and gourmet organic dishes. Space at the event is very limited, if you'd like to attend, please purchase your tickets quickly! To do so, please visit www.eglobalfamily.org/green-rows-event.html or email Chris at chris@eglobalfamily.org.
(This is not a Slow Food O'ahu event but may be of interest to our members) |
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Movie: Truck Farm - Thursday, August 1
Haleiwa Farmers Market Pavillion, 7:30 p.m.
Throughout the summer, visitors to the Haleiwa Farmers' Market can enjoy a monthly series of inspirational and educational documentaries promoting the local food movement as part of the new Taste of Summer Film Series presented by Kōkua Hawaiʻi Foundation and Waimea Valley. The family-friendly films explore topics such as food sourcing, sustainability and local farming, opening a window to the food projects underway in our backyards and across the country. Each film will be followed by a talk story featuring farmers, film makers and others involved in the local food movement.
The next film to be screened will be "Truck Farm" on Thursday, August 1. "Truck Farm" tells the story of a new generation of quirky urban farmers. Viewers are virtually trucked around New York City to see the funkiest urban farms on rooftops, windows, and barges. and to find out if America's largest city can learn to feed itself. Includes musical narration by The Fisherman Three.
Run time is 48 minutes. The film will be screened at 7:30 pm, immediately following the Haleiwa Farmers' Market, which runs from 3 - 7 pm in Waimea Valley. Local food vendors from the market will be on hand serving an assortment of tasty and locally grown meals, snacks and beverages. Admission and parking are free.
The Haleiwa Farmers' Market is located in Waimea Valley at 59-864 Kamehameha Highway. The films will be shown in the Pikake Pavilion. For more information, please visit https://www.facebook.com/events/103016103240221. (This is not a Slow Food O'ahu event but may be of interest to our members) |
First Annual North Shore Food Summit - Friday, August 2
Turtle Bay Resort, 8:00 a.m. - 6 p.m.
The First Annual North Shore Food Summit presented by North Shore Community Land Trust is a first-of-its-kind gathering that will further catalyze the broad and highly motivated community-led movement to build a healthier and more sustainable food system for the important agricultural region of O'ahu's North Shore. This unique gathering of ideas and institutions will help lay the foundation for greater food security for this region, the island, and the State.
By gathering participants and speakers from a cross-section of food system work, the inaugural 2013 North Shore Food Summit will focus on building the community's basic understanding of food systems while also centering attention on the need for better data on and community engagement in the North Shore food system. The increased understanding of the connection between community health and food security makes the time right for this initiative.
The summit objectives are to:
1. Build community understanding of and community leadership in sustainable food systems work.
2. Build collaboration and partnership between diverse stakeholders involved in assessing and strengthening the food system.
3. Connect key North Shore food system stakeholders (i.e., farmers with landowners, sources of financing, and institutional purchasers).
4. Take a big picture look at our food system in all its parts - land, production, processing, distribution, consumption, food waste recovery - so we can jointly learn how it works and how to improve our food and farms to improve North Shore food system sustainability and security.
The Summit will be held at the Turtle Bay Resort, North Shore, Oahu with a Farm-to-Table lunch by Turtle Bay's newly-opened Kula Grill, and ocean-front, sunset Pau Hana with dynamic keynote speaker (TBA), live music and locally-sourced pupus.
For more information on the panels, working groups, keynote presentation, and registration, go to the trust website at http://www.gifttool.com/registrar/ShowEventDetails?ID=1623&EID=15226
(This is not a Slow Food O'ahu activity but may be of interest to our members)
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Preserve the Bounty Part II - Liliko'i Butter Class - Sunday, August 18
Private Home in Kahala - 2:00 - 4:00 p.m.
The liliko'i fruit (Passiflora Edulis) is amazingly abundant and prolific vine that bears at its peak from April to November - and that is now. If you have a wild wine in your yard or have just seen the beautiful yellow or purple varieties at the farmer's market and don't know what to do with the fruit other than make juice, this session is for you. Slow Food O`ahu offers another class in preserves learning to make Liliko'i butter. The hands-on workshop will be held at a private residence, and you'll go home with a delicious spread for your morning toast. Space is limited to 8 people. The cost is $20 for Slow Food O'ahu members and $25 for non-members. Register now, no later than August 12 or earlier if spaces are full. Directions to the residence in Kahala will be provided upon registration. To register contact Rike at rikeweiss@hotmail.com. (See above for Part I of "Preserve the Bounty") |
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Your Summer Reading List
If you are looking for some food reading this summer, here's a starter list for your consideration (not in any particular order) ...
Cooked: A Natural History of Transformation by Michael Pollan
Michael Pollan takes back the "single most important thing [to] do as a family to improve our health and well-being": cooking. A poetic exploration of the beauty and simplicity of preparing food, this book will help readers get off the couch and into the kitchen.
VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good by Mark Bittman
Mark Bittman delves into the benefits - to the environment, to personal health, and to the economy - of reducing meat consumption. Without forbidding or condemning meat, this is a great book for the environmentally-conscious omnivore.
Bet the Farm: How Food Stopped Being Food by Frederick Kaufman
Bet the Farm starts with an unnerving statistic: in 2008, "farmers produced more grain than ever, enough to feed twice as many people as were on Earth. In the same year... a billion people went hungry." Kaufman delves into the problems with our food system and uncovers the financial underpinnings that motivate this dysfunctional system.
Foodopoly: The Battle Over the Future of Food and Farming in America by Wenonah Hauter
A farmer from Virginia and the Executive Director of Food and Water Watch, Hauter explores the "corporate, scientific, industrial, and political" aspects of the food system in an effort to understand the problems with mainstream production and distribution systems, and how to fix them in order to incorporate healthy, mindful eating.
Behind the Kitchen Door by Saru Jayaraman
Exploring the food system from a different angle, Jayaraman points to the deeply troubling labor practices that exist in the food industry. With personal stories and interviews, Jayaraman unveils the low wages and grueling positions that farm and kitchen workers endure.
The Last Hunger Season: A Year in an African Farm Community on the Brink of Change by Roger Thurow
Thurow spent a year with four women smallholder farmers in western Kenya to document their struggles in supporting and feeding themselves and their families. He evaluates the extent to which the work of initiatives like the One Acre Fund can help these farmers pull themselves up and defeat hunger and poverty.
American Wasteland: How America Throws Away Nearly Half Its Food (And What We Can Do About It) by Jonathan Bloom
Focusing on food waste in the United States, this book takes the issue beyond big farms and corporations to a very personal level. A great introduction to the ways that our own actions are impacting the food system, and what we can do about it.
The Urban Food Revolution: Changing the Way We Feed Cities by Peter Ladner
According to the United Nations, more than half of the world's population now lives in cities. The Urban Food Revolution looks at the ways in which urban food systems need to change in order to become healthier and more sustainable.
Diet for a Hot Planet: The Climate Crisis at the End of Your Fork and What You Can Do About It by Anna Lappe
Anna Lappe's Diet for a Hot Planet outlines the ways in which the current food system contributes to climate change, the barriers to a true reform, and what consumers can do to provoke change.
WASTE: Uncovering the Global Food Scandal by Tristram Stuart
Uncovering waste in production and processing, the role of supermarkets in passing on wastefulness to suppliers and consumers, and consumers' wasteful practices at home, Stuart's book explores the many pathways of waste that exist in our food system. He also provides examples of countries where the food system is working, and offers tips on reducing and reusing food.
The Backyard Homestead: Produce All the Food You Need On Just a Quarter Acre! edited by Carleen Madigan
The Backyard Homestead tells would-be farmers how to farm on just a quarter of an acre.
The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World by Andy Sharpless
Sharpless argues that seafood will be the best source of sustainable protein for a rapidly growing global population. And he highlights the importance of protecting the health and biodiversity of wild fish populations.
The Essential Urban Farmer by Novella Carpenter and Willow Rosenthal
For those without a backyard, the Essential Urban Farmer is the essential tutorial to begin growing food in cities.
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A little bit of this and that...
* The organizers of the very successful Ala Moana, Haleiwa, and Hawaii Kai, and Kailua Town markets announce that they are opening another wonderful all-local market at the Pearlridge Center on August 17. The market will be by Zippy's and Sears (Kamehameha Hwy and Pali Momi St). Tell your friends they will be able to find fresh produce there every Saturday from 8:00 a.m. - Noon. |
Slow Food O'ahu Officers: Mae Isonaga and Rike Weiss, Co-leaders; David Bangert, Treasurer; Michelle Phillips, Events Coordinator; Francine Wai, Newsletter Editor; Nina Bermudez, Membership and E-mail correspondent.
Slow Food Regional Governor: Laurie Carlson
Facebook manager: Brilana Silva
Slow Food Membership
Membership to Slow Food USA (and our Slow Food O'ahu convivium) is only $25 with the base membership. To join, go to the https://secure3.convio.net/sfusa/site/Donation2?df_id=2862&2862.donation=form1
Quick Links
Slow Food O'ahu Convivium website
Slow Food Hawai'i Convivium website
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