'Inamona Workshop - August 2, 2014   SPACES REMAINING FOR THIS WEEKEND 

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

Tour of Shinsato Farm - Sunday, August 10, 2014  RESCHEDULED - 4 Spaces left 

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

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.    We have 6 members rescheduled from July with only 4 slots remaining.  Hurry to sign up. 

The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. Since 1996, more than 1,100 products from over 50 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA. 

Until recently, three Hawai'i foods were on the Ark of Taste:  Kalo (Poi), White Kiawe Honey, and Alaea (Sea Salt).   We are pleased to announce that two new foods have been added: Ulu (Breadfruit) and Hua Moa Banana.

HAWAI'IAN 'ULU (BREADFRUIT)

'Ulu is the traditional variety of breadfruit grown through the Hawaii archipelago for centuries. It was one of the 'canoe plants' brought by early Polynesian settlers from the Society Islands to Hawaii centuries ago. There are numerous chants, proverbs, and legends about breadfruit. In one famous legend, the god Ku, fell in love with a human woman, married her, and raised a family. During a time of terrible famine, he transformed himself into a breadfruit tree to feed his family. The small root shoots that grew from the tree were spread to family and friends and the source of all 'ulu trees in the islands.  The traditional Hawaiian methods for preparing breadfruit are to roast the fruit in a fire until the skin blackens and chars or cooking it in an imu (a deep, covered pit lined with fire heated rocks) and then peeling and eating it. The mature fruit was also peeled, steamed or boiled, then pounded into a version of poi called 'ulu pa'i ai.  For a full description, go to the Taste of Ark webpage on 'Ulu. 

HUA MOA BANANA

Originating in Polynesia, possibly in the Marquesas Island chain, the bananas were spread throughout the South Pacific islands by indigenous islanders using outrigger canoes. They became hugely popular in Tahiti and the Hawaiian islands. Then in 1960, the Miami-based fruit explorer William F. Whitman brought a Tahitian variety to Miami, fruited it, and distributed pl ants to other local rare fruit enthusiasts. These fruits thrived in the hot and humid South Florida climate, and after many years of being grown mainly as a curiosity, they were planted commercially by Cuban farmers in the Homestead, Florida area. These farmers started calling it the Hawaiiyano and it has been marketed this way for many years. It became so popular that many of the large Hispanic grocery store chains in Miami started carrying this fruit on their shelves.  For a full description, go to the Taste of Ark webpage on Hua Moa Banana.  

Slow Food O'ahu Convivium website  

Slow Food Hawai'i Convivium website  

Slow Food International website

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