Eat & Grow Local meetup - May 28

Manoa Innovation Center,  2800 Woodlawn Dr. 2nd floor Conference Room 6:00 - 8:00 p.m.   

 
The Kanu team has spent the last six weeks taking ideas from its March meeting and adding,  revising, and refining them -- talking to foodies, farmers, and food system experts across  

The goal of the meeting on Wednesday, May 28, will be to use this list to identify a small number of actions to tackle together through the rest of 2014.  The list is still a work in progress, so if you have other ideas, please bring them to the table. 

Urban Foraging Adventure - Sunday, June 8 

Downtown Honolulu Locations 1:00 - 4:00 p.m.

You don't have to head for the mountains or the rainforest to find edible treasures. Join Slow Food O`ahu for a foraging adventure in urban Honolulu and be amazed by what you'll discover.   

Nat Bletter, of Madre Chocolate, will be our very own Indiana Jones, guiding us into the urban wilds of Honolulu on Sunday, June 8, 2

Wear sun protection, bring water, and put on a good pair of exploring shoes. 

The cost is $10 for Slow Food members, $15 for non-members. Reserve by June 6, and upon reservations, we will send you an email with location and meeting details. eventbrite.com/e/urban-foraging-adventure-tickets-11714212525 

Save the Dates: September 6 (Dinner) and September 7 (Brunch)  

French Chef Michele Haines of Spring Mill Cafe, PA. fame, returns to Honolulu

Be one of the lucky dozen to have a place at the table when Michele Haines returns to Honolulu and delights us with her food demonstrations and outstanding cuisine. She'll be back with us on Saturday, September 6 with a dinner menu that includes fish tagine, ratatouille and flour-less orange cake. For brunch on Sunday, September 7, she'll prepare sweet and savory crepes and French omelettes, one of the simplest foods that has stymied many an aspiring cook. She is looking forward to shopping at our farmers' markets and local stores for the best and freshest locally-sourced ingredients. 

Chef Michele's Pennsylvania restaurant has consistently garnered four-star ratings in 'opentable' and 'Yelp' ( www.springmill.com). Slow Food O'ahu foodies had the pleasure of leaning how to make brioche with her about two years ago. Chef Michele is currently n Russia as a Slow Food ambassador, continuing her earlier efforts to introduce the Slow Food philosophy to that country.    

The projected price for dinner is $40/$50 non-members, for brunch $30/$35 non-members. You'd be wise to put this on your calendar. If you're anxious not to miss out, you may email  rikeweiss@hotmail.com to hold a space until the final details up in our next newsletter.

New Videos and Publications Help Grow the Use of Breadfruit  

The Ho'oulu ka 'Ulu Project to revitalize breadfruit has just released a series of videos and publications to assist Hawai'i's breadfruit growers in supplying grocery stores, restaurants and farmers markets with high quality fruit, and to help chefs become more familiar with breadfruit handling and preparation in the kitchen. Breadfruit is a very nutritious and versatile local food, which is underutilized by chefs and consumers. Backyard growers, consumers and educators will also find the information pertinent to home and community use of breadfruit.  Breadfruit can also play an increased key role in island food self-sufficiency, as it has been a primary staple food in the Pacific for thousands of years. These videos and publications show how to properly harvest, handle and utilize breadfruit to fully realize its commercial and community value. 

Ho'oulu ka 'Ulu-Revitalizing is a project to revitalize 'ulu (breadfruit) as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food that addresses Hawai'i's food security issues. Ho'oulu ka 'Ulu is a project of the Hawai'i Homegrown Food Network and the Breadfruit Institute of the National Tropical Botanical Garden.  The videos are sponsored by the State of Hawai'i Department of Agriculture. 

The publications and videos include "Breadfruit Production Guide: Recommended Practices for Growing, Harvesting, and Handling", "Harvest and Postharvest Best Practices" (video), "Handling and Preparation of Breadfruit" (video), "Brief Breadfruit Basics", "Breadfruit - Nutritional Value and Versatility", and "Breadfruit Variety Cards."

All the videos and publications are available for free download at http://www.breadfruit.org

Slow Food O'ahu Convivium website  

Slow Food Hawai'i Convivium website  

Slow Food International website

Contact reservations.sfoahu@yahoo.com for information on our events.
Contact slowfoodoahu@yahoo.com 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