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Slow Food O'ahu News

Number 2014-7
Mailed July 3 2014
Table of Contents
Slow Food O'ahu Work Day at Kako'o O'iwi - July 12 (Slow Food O'ahu event)
Mercado de la Raza Tour - July 16 (Slow Food O'ahu event)
Shinsato Farm Tour - July 20 (Slow Food O'ahu event)
Slow Food Chinatown Tour - July 27 (Slow Food O'ahu event)
'Inamona Workshop - August 2 (Slow Food O'ahu event)
French Cooking Dinner and Brunch- September 6 and 7 (Slow Food O'ahu events)
Introducing our Terra Madre Delegates- Part II
Slow Food O'ahu Work Day at Kako'o 'Oiwi - July 12, 2014
46-406 Kamehameha Highway, Kāneʻohe HI 96744
Work 8:30 a.m. - Noon; Lunch from Noon - 2:00 p.m.

Join Slow Food O`ahu for a work day at Kako`o`oiwi in He'eia.

Kako`o `oiwi is a nonprofit organization working to restore agriculture and to make productive again the beautiful wetlands of He`eia. Their work is driven by the vision and passion of local area kupuna and community members. Within the He`eia wetlands is an area referred to as "Hoi". One of Kako`o`oiwi's projects is Mahua `Ai o Hoi, or "re-planting the fruit of Hoi", which aims to restore the once thriving natural, cultural, social and economic values of Hoi for the benefit of the community."   

 

Register at  https://www.eventbrite.com/e/kakoooiwi-community-work-day-tickets-11938679913?aff=es2

WHAT YOU WILL NEED: Shoes, sunscreen, refillable water bottle; bug spray; clothes you don't mind getting muddy; and friends!
 
DIRECTIONS
Drive on Kamehameha Hwy going towards He'eia Kea Pier from Windward Mall. After you pass King Intermediate the road will go down a hill and just before the bottom and right after the last residential home, there is a small dirt road. It is right before the pump station and if you go on the bridge, you have gone too far. Follow the dirt road in a ways till you get to the lo'i site

Kako`o`oiwi will provide lunch, but we encourage folks to bring a dish to share. Also, please bring your own dishes and utensils. No need to bring your paper ticket.   

Mercado de la Raza Tour - July 16, 2014

1315 S. Beretania St., Honolulu - 5:00 p.m.

  

Join us for a private tour of Mercado de la Raza, Honolulu's premier store that supplies a broad range of Hispanic foods to `Oahu's cooks. This small, but jam-packed, store features ingredients from the Caribbean, Central and South America.  It also produces fresh salsas, guacamole and tamales for more immediate consumption.  Owner Martha Sanchez will give us a special introduction to her shop and the foods within on Wednesday, July 16, 2014 at 5:00 p.m. This is a great mid-week break after work. 

 

This 'back-of-the-casa' tour is limited to 12 Slow Food members and is free. You will also have an opportunity to do some specialized shopping with Martha's input. 

 

To register, go to: 

 http://www.eventbrite.com/e/tour-of-mercado-de-la-raza-tickets-12129586921?aff=es2&rank=5  

Tour of Shinsato Farm - Sunday, July 20, 2014 

Shinsato Farm, Mapele Road, Kahalu'u - 11:00 a.m.

 

Slow Food O'ahu invites you to a tour of Shinsato Farm on the Windward side. This third generation pig farm is the only USDA-approved facility on O'ahu and produces fresh quality pork for restaurants, such as Alan Wong's, Town, and 12th Avenue Grill.
 

http://www.youtube.com/watch?v=cZU2EASE1MI

 

Amy Shinsato will be our host at the Kahalu'u farm. In addition to touring the farm, we will have a tasting of Shinsato fruit mustards and smoked ketchup. Following the tour, we will share a potluck lunch at a park nearby.  The tour is limited to 10 participants.  There is no charge for the tour but it is limited to Slow Food members only.   

 

To register for the event, go to http://www.eventbrite.com/e/slow-food-shinsato-farm-tour-tickets-12139879707
Slow Food Chinatown Tour - Next tour Sunday, July 27, 2014
9:30 a.m. - 11:30 a.m.
Our Chinatown Tours will continue through summer with another offering in July.
Explore the history, culture, and food traditions of Honolulu's Chinatown.  Shop its markets to learn about seafood, fresh produce, and traditional foods.  Visit bakeries, noodle factories, specialty shops, temples and historic sites.  Sample local foods such as manapua, crack seed, lumpia, and tropical fruits.

The cost is $30 for members, $40 for non-members and includes all food samples.   Registration is limited to eight participants to keep the tour small and intimate. Meeting information will be provided after registration and payment. 

To register for the July tour go to: https://www.eventbrite.com/e/chinatown-food-tour-by-slow-food-oahu-tickets-12146788371

'Inamona Workshop - August 2, 2014

He'eia Fishpond 8:30 a.m. - 2 p.m.  (Including potluck) 

 

Learn how to make 'inamona (kukui nut relish) with the gang at He'eia Fishpond on Saturday, August 2, 2014.  'Inamona is a tasty condiment to have handy in the freezer as it keeps well and can be used in a variety of dishes and, particularly to make your poke extra ono.  You'll  be able to take some home to share with your friends and family. The workshop will be held from 8:30 a.m. to 2:00 p.m. We will go from start to finish and everything in between--how to select, crack and roast your nuts, then make this special Hawaiian condiment which is ridiculously expensive in stores.  

 

We will conclude our skill-building session with a potluck lunch at the Fishpond. Please bring a dish to share as well as your own cutlery and utensils.   

 

You'll need to bring a hammer, a pint mason jar and a potluck lunch dish to share. This event will be held at Heʻeia Fishpond near Windward Mall in Kane`ohe and is open to 20 participants.  Directions to the Fishpond are available on their website.  The cost is $20 for Slow Food members: $25 for nonmembers.

 

To register, go to:  http://www.eventbrite.com/e/inamona-workshop-tickets-12127952031?aff=eac2

French Chef Michele Haines of Spring Mill Cafe, PA, fame returns to Honolulu
September 6 from 6:30 p.m. - 9:30 p.m. (Dinner)
September 7 from 10:00 a.m. - 1:00 p.m. (Brunch)    

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 S Saturday, September 6 with a dinner menu on Sunday, September 7 with a brunch. 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 (www.springmill.com) has consistently garnered four-star ratings in 'Open Table' and 'Yelp'. Slow Food O'ahu foodies had the pleasure of leaning how to make brioche with her two years ago. Chef Michele is currently in Russia as a Slow Food ambassador, continuing her earlier efforts to introduce the Slow Food philosophy to that country and looks forward to her time with us in Hawai'i.   

Dinner, Saturday, September 6 from 6:30 p.m. - 9:30 p.m.

The dinner menu includes fish tagine, ratatouille, and flour-less orange cake. The price for dinner is $40 for members and $50 non-members,.  (You may also bring wine).  To reserve a spot, go to  https://www.eventbrite.com/e/dinner-with-chef-michele-haines-tickets-11960597469  

Brunch, Sunday, September 7 from 10:00 a.m. - 1 p.m.

For brunch, she will prepare sweet and savory crepes and French omelettes, one of the simplest foods that has stymied many an aspiring cook. The price for
brunch is $30 for members and $35 for non-members.  To reserve a spot, go to https://www.eventbrite.com/e/brunch-with-chef-michele-haines-tickets-11960683727  
Introducing our Terra Madre Delegates - Part II
A Profile of Luann Casey (Tin Roof) and Kuulei Santos (Hanapepe Salt)

Slow Food O'ahu is pleased to announce our delegates to Terra Madre in October 2014:  In the last issue we profiled Hanale Bishop and Meghan Au of Homestead Poi.  In this issue we will profile Luann Casey of Tin Roof Ranch and Kuulei Santos of Hanapepe Salt.  

 

Luann Casey, Tin Roof Ranch

  

Luann is  a Registered Nurse and she is interested in health, great food, and sustainability.  She and her husband Gary have been working on their two-acre farm on the North Shore for 12 years. Initially their place was considered a "tear down" and had been used to dump old vehicles, refrigerators, and stoves.  The place had been neglected for a long time.  So with a lot of hard work and help they now have about 40-50 varieties of fruit trees, 500 + chickens (both layers and meat birds), and 21 sheep and lambs. The farm has expanded and now they  lease another five acres for our growing flock of animals.  Everything  is organic.  Although the farm is not "USDA certified" organic but they have organic certification through the small farm exemption HOFA. The  focus is on composting, soil rebuilding and diversity. There is also a chicken feed co-op that brings in the only verified non-GMO chicken and sheep feed available in the US.  With a growing interest in back yard chickens

people want the best feed available for their chickens.  Thus, they are bringing in four tons of feed/month due to meet the community demands.  They process 100 pasture raised organic chickens every month.  Tin Roof is a regular vendor at the Hale`iwa Farmers Market and it offers farm  tours and sponsors farm to table dinners on occasion.   

 

Ku`ulei Santos, Hanapepe Salt Ponds 

  

Ku`ulei  Santos was born and raised on the island of Kaua`i.  When she  was a young girl  her father tried to teach her salt-farming. Every Sunday he took her to the salt patches and she hated it.  Working in the hot sun, she didn't understand the value of the tradition he was trying to teach her.  Today is a different story, Ku`ulei loves working in the Salt Patch.    

 

She has worked in the salt pans for the past 35 years and it is something that she looks forward to every year. She has dedicated herself to protecting, preserving, and perpetuating Hanapepe salt culture.  There is something beautiful about standing in the same place as one's ancestors who stood in the same place doing the exact same thing decades ago. It is Ku`ulei's goal to share this culture with everyone!   

 

Learn more about Ku`ulei and the Hanapepe Salt Ponds below:

 

http://www.youtube.com/watch?v=8XfAVtP7r5Y

http://thegardenisland.com/lifestyles/opinion/salt-of-the-earth/article_a90c523c-b30a-11e3-bf3f-0019bb2963f4.html 

Slow Food Leadership

  

Slow Food O'ahu Officers: Mae Isonaga and Rike Weiss, Co-leaders;  David Bangert, Treasurer; Francine Wai, Newsletter Editor; Nina Bermudez, Membership and E-mail correspondent; Tom Sheeran, Slow Food Chinatown Tour Coordinator.

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  

Slow Food International website

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