If you have been perusing our website recently, you may have noticed a new link to the Slow Food 

O'ahu snail criteria survey. This survey has been developed and tailored through extensive research and discussion to fit Hawaii's unique food environment, while also ensuring strict adherence to the GOOD, CLEAN, FAIR philosophy that Slow Food embodies.

A Slow Food "snail" is awarded to purveyors of good, clean, fair foods.  For Slow Food, the idea of good means enjoying delicious food created with care from healthy plants and animals.  When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies.  It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.  Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.

Please consider supporting your favorite restaurants by urging them to complete the new snail survey on the Slow Food O'ahu website. Once a questionnaire is completed, the answers are taken to the Slow Food O'ahu board for consideration. If we find that a restaurant fulfills the criteria, we will honor it with a "snail". The restaurant will be listed on our website side by side with a snail to let the people of Hawaii and the world know that restaurant serves good food, prepared as clean as possible, and with fairness.

Visitors sometimes ask Slow Food O'ahu board members where they should eat on the island while they are here. Our list would provide a starting point for visitors and also keep locals apprised of their Slow Food O'ahu endorsed dining options.

http://slowfoodoahu.limequery.com/index.php/595616/lang-en

If you have any questions, contact us at  slowfoodoahu@yahoo.com  

Are your knives dull? We have the answer. Slow Food O`ahu is offering a FREE knife-sharpening workshop. We will meet Saturday, March 15, 2014 from 11:00 a.m. to 1:00 p.m. at a private home. Attendance is free for the first 12 Slow Food O`ahu members in good standing.

Wolf, of Cutting Edge Services, has agreed to show us sharpening and edge maintenance techniques. He and his business have received stellar reviews on Yelp, and he's happy to share his vast knowledge with us. If you'd like, you may bring two knives that need sharpening, and pay Wolf directly--$5/chef's knife; $3/anything smaller. Wolf also asks that you bring with you whatever sharpening device you currently use, so that he can provide advice and tips on improving your skills.

Bring a potluck brunch item. Perhaps something that needs cutting with your newly sharpened knife? Please arrive on time.   

RSVP to: http://www.eventbrite.com/e/knife-sharpening-workshop-tickets-10790329165

Foster Botanical Garden is an oasis of peace and serenity in bustling downtown Honolulu. Did you know there's a butterfly garden? An edible garden that features double coconut, cacao and `ulu trees? Slow Food O`ahu has arranged a private tour for its members with focus on these aspects of Foster Garden. Our very own docent, Lana Brodzaik, and a SFO member, Kate Riley, who is also a Foster Garden volunteer, will share their vast knowledge with us of this gem on Sunday, April 6, from 9:30 a.m. to about 11:30 a.m. This is a free event and preference will be given to Slow Food O`ahu members. We are limited to 20 participants. Although the event is free, you must pay for individual admission to Foster Garden ($3) upon arrival. Umbrella and mosquito protection are a good idea to bring along.  

To reserve a spot for the Slow Food tour, go to: http://www.eventbrite.com/e/foster-garden-tour-with-slow-food-oahu-tickets-10784192811  

Incidentally, at 3:00 p.m. on the same day April 6, Foster Garden has scheduled a repeat of "The Beginning of a Garden," a historical performance that winds its way throughout the entire garden. Make reservations for this event at 522-7066. Admission to the garden is $3. (Note this is a separate event from the Slow Food O'ahu tour). 

*  "How Fish Get From the Sea to Your Plate" by Dennis Hollier discusses the tug of war between fishermen, regulators, environmentalists and global competitors complicates the $87-million-a-year local industry in Hawaii Business Magazine.  http://www.hawaiibusiness.com/Hawaii-Business/February-2014/How-Fish-Get-From-the-Sea-to-Your-Plate/

*  Congratulations to Ed Kenney, SFO member, chef-owner of town Restaurant, who has been names a semifinalist for Best Chef:West in the 2014 James Beard Foundation Awards. Other Hawaii nominees include MW Honolulu in the Best New Restaurant category, MW co-owner Michelle Karr-Ueoka for Outstanding Pastry Chef, and Chris Kajioka of Vintage Cave and Andrew Le of The Pig and the Lady for Rising Star Chef of the Year.  

*  It's not about food, but Slow Art is happening at the Honolulu Museum on April 12, 2014. 

Slow Food O'ahu Convivium website  

Slow Food Hawai'i Convivium website  

Slow Food International website

Contact us for general information

Slow Food O'ahu on Facebook. Please click here to check us out:   http://www.facebook.com/pages/Slow-Food-Oahu/163195710427565