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Slow Food O'ahu News
Number 2013-9
Mailed August 3, 2013
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2013 Kalo and 'Awa Festival - Saturday, August 10
Waimea Valey Park, 59-864 Kamehameha Hwy, Haleiwa 8:00 a.m. - 5:30 p.m.
Join Waimea Valley Park for an educational and fun-filled day for the 7th annual Kalo and Awa Workshop! This workshop brings community members and kalo farmers together to learn and share about kalo and 'awa. The workshop is interactive with special guest speakers, and a visit to the gardens. The Waimea Valley Kalo and 'Awa Workshops are free and open to all
interested individuals and groups
The tentative agenda is as follows:
8:00 am - Registration
8:30 am - Protocol, Introduction
9:00 am - Lectures by Jari Sugano, Penny Levin, and Nellie Sugii
10:30 am - Lecture and Kui Kalo demonstration by Kaipo'i Kelling and Duffy Chang
11:30 am - Lunch break, Kalo tasting
12:15 pm - Power point lecture on Kalo identification
12:45 pm - Walk up to the mala to identify kalo varieties by Anthony Deluze and Kaipoi Kelling
1:45 pm - Lecture and demonstration on 'awa harvesting and processing by Jerry Konanui
3:30 pm - Live music, 'awa tasting, vendors, cultural practitioners.
Hot coffee & tea will be available at registration and you are welcome to bring a lunch from home or purchase something delicious at Nā Mea Ono. Early registration is encouraged and can be done by contacting Budde Cabael at (808)638-5859 or by email at bcabael@waimeavalley.net
(This is not a Slow Food O'ahu event but may be of interest to our members)
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Hawaii Food Policy Council Meeting - August 14, 2013
Fresh Cafe, Kaka'ako 6:00 p.m.
If you care about Hawai'i's food system and want to be a part of the movement to restore its health, please join us for the Hawaii Food Policy Council's Full Council Meeting on August 14, 2013, where they will introduce their advisory and governing boards, as well as discuss policy priorities for the coming year.
The meeting will be held at Fresh Café, 831 Queen Street, Kaka'ako. For details, check out the HPFC website for more information about the meeting.
(This is not a Slow Food O'ahu event but may be of interest to our members) |
Preserve the Bounty - Liliko'i Butter Class - Sunday, August 18
Private Home in Kahala - 2:00 - 4:00 p.m. - ONE SPACE AVAILABLE
The liliko'i fruit (Passiflora Edulis) is an amazingly abundant and prolific vine that bears at its peak from April to November - and that is now. If you have a wild vine 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. This is another Slow Food O`ahu encore presentation in 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. |
Mozzarella and Ricotta Class - August 25, 2013
Private home in Kailua, 10:00 a.m. - Noon
Have you ever noticed the difference in fresh, home-made mozzarella and ricotta cheeses? Slow Food O'ahu is offering, for the first time, a class on how to make the two delicate Italian cheeses from scratch (well, you do need to buy the milk unless you have your own cow). It's easy to make and molto delicioso. Absolutely delicious. We can only accommodate a small number (8) of participants, so be sure to reserve early.
The class will be held at a private home in Kailua on Sunday, August 25, from 10:00 a.m. - Noon. The cost is $20 for members and $25 for non-members. Each participant will receive ingredients to return home to make their own batch of both cheeses. To reserve a space, email Michelle at sfo.reservation@gmail.com. Participants will receive directions to the location when confirmed for the class.
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Preserve the Bounty - Jam Making Class - Saturday, September 8 (RESCHEDULED)
Private Home in Enchanted Lake - 2:00 - 4:00 p.m.
Our class on making mango-pineapple jams has been re-scheduled from July to September. 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 September 1. Directions to the residence will be provided upon registration. To register contact Michelle at sfo.reservation@gmail.com.
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Lexicon of Sustainability - September 11, 2013 MARK YOUR CALENDAR
Fresh Cafe - Kaka'ako - 6:00 p.m.
Mark your calendars for an evening at Fresh Cafe sponsored by Slow Food O'ahu. Fresh Cafe is sponsoring a series of monthly evening discussions on sustainability and food. The August event is the Hawaii Food Policy Council meeting (described above) on August 14, 2013.
More details on our September 11, 2013 discussion will follow in the next newsletter.
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Food: Too Good to Waste, Cookbook and Smart Food Tips
Free Booklet
Would you be surprised to know that Americans throw away about one-quarter of all food and beverage purchases? This adds up to $1,350 to $2,275 lost per year per household. On Oahu, a full 15% of residential garbage is food, which parcels out to 425 pounds of food waste per household every year. Yes, data to support grandma's chiding words of wastefulness and starving people in the world? We can reduce food waste by following some simple, smart food handling tips. To help guide you, the City & County of Honolulu, in partnership with the EPA and a handful of chefs from local restaurants, recently produced the Food:Too Good to Waste, Cookbook and Smart Food Tips. This handy booklet, available free at http://www.opala.org/solid_waste/pdfs/Food_Too_Good_to_Waste.pdf, outfits your household's shoppers and cooks with a bunch of useful food waste prevention tips and delicious and easy recipes using leftovers that most households are likely to have. Bon appétit!
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A little bit of this and that...
* Paepae o He'eia Fishpond is hiring: Education Assistant, Fiscal/HR Manager, and an Internships. Paepae o He'eia was founded to preserve and care for He'eia Fishpond and through education strives to perpetuate fishpond practices and sustainable living. For more information, check out their website at paepaeoheeia.org
* Uncle Clay's House of Pure Aloha has a job opportunity. They are seeking a Food Products Culinary Developer to develop 3-4 original recipes of ginger snack for a special collaborative project with the Hokule'a Worldwide Voyage, develop 2 -3 original recipes for other local snacks to be included in their food products line, create manufacturing procedures, and other efforts. This is a limited, part-time opportunity. If you are interested, contact Bronson Chong at bronson@houseofpurealoha.com or 358-0228.
* Nancy Fobre, an economist, examines the cost of Slow Food vs. Fast Food in the NY Times. She speaks to why we gravitate towards take out foods instead of cooking at home. http://economix.blogs.nytimes.com/2013/07/29/weighing-home-cooking-and-take-out/?_r=2
* Cheese is the original Slow Food http://www.app.com/article/20130724/NJCOLUMNIST28/307240005/Cheese-is-the-original-slow-food?gcheck=1&nclick_check=1 ... and this year is the year of Slow Food International's Cheese Festival in Bra, Italy - an event that goes to the heart of Slow Food.
* August 4 - 10, 2013 is National Farmers Market Week, as announced by the National Farmers Market Coaltion. To celebrate, we announce the 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.
* Gary Paul Nabham writes about our coming food crisis in the New York Times. http://www.nytimes.com/2013/07/22/opinion/our-coming-food-crisis.html?smid=fb-share&_r=1&
* The New York Times offers another good article by Amy Harmon on the race to save the orange by altering its DNA in Florida and the issues concerning GMOs. http://www.nytimes.com/2013/07/28/science/a-race-to-save-the-orange-by-altering-its-dna.html?pagewanted=all
* Jeff Gordinier writes about "food sherpas" that help guide you through cities for a culinary experience. What to look for? http://www.nytimes.com/2013/07/31/dining/food-sherpas-guide-you-to-a-citys-culinary-secrets.html?_r=0
* SPUR, a non-profit urban planning think tank, recently released a report, "Locally Nourished," examining how the San Francisco Bay Area benefits from a regional food system focusing the analysis on measurable benefits related to land use, economic development, and environmental impact. The full report is available at: www.spur.org/locallynourished. A summary is at: http://civileats.com/2013/06/10/grow-eat-compost-repeat
* Another new article on the debate about the role of organic certification, published in the Valley Advocate, which servies the Pioneer Valley (MA and VT). http://www.valleyadvocate.com/article.cfm?aid=17012
* Green Mountain College professor Phillip Ackerman-Leist writes a new book "Rebuilding the Foodshed", how to create local, sustainable, and secure food systems.
* A great web site on food policy can be found at Eat, Drink, Politics, a private consulting firm countering industry harm to improve public health. http://eatdrinkpolitics.com The owner, Michele Simon, is the author of "Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back."
* The Food Tank and the Science & Environmental Health Network (SEHN) are collaborating to highlight 15 important seed-saving projects across the globe that are helping preserve global agricultural biodiversity for future generations. For a description, click here.
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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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