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Slow Food O'ahu News

Number 2014-10
Mailed September 21, 2014

Table of Contents
Victory Garden Course - Various dates September 28 tp October 19
Chinatown Tour and Lunch - September 28, October 26, and November 30 (Slow Food O'ahu events)
Learn the Labels
Chef Michele - Mahalo
Victory Garden Course
September 28 - October 19
St. Andrew's Cathedral
229 Queen Emma Square
 
The first Victory Garden Course was a huge success! A dozen students graduated with confidence and the resources needed to start a garden in their community!  Because of the popularity of the course, another course will be offered.

A breakdown of the course is noted on the flyer to the right.
 
September 28 - Planning, 1 - 5 p.m.
 
October 5 - Getting Started, 1 - 5 p.m.

October 12 - Managing Pests, 2 - 6 p.m.
 
October 19 - Harvesting, 1 - 5 p.m.

The price for the entire course is very low at $60.  Payments of cash or check are due the first day of class. We are also not turning anyone away for lack of funds and we welcome work-trades (limit 2) and paying in TimeDollars (limit 2).  For more information contact [email protected]
Slow Food Chinatown Tour and Lunch
September 28, October 26, and November 30
9:30 a.m. - 1:00 p.m.

Our Chinatown Tours will continue in fall with a tours in September, October, and November that have been expanded to include a lunch after the tour.

Explore the history, culture, and food traditions of Chinatown and visit its markets and bakeries, sampling foods along the way.  Follow the tour with a lunch at a Chinatown restaurant.

The cost is $45 for members, $55 for non-members and includes all food samples on the tour as well as lunch.   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 September tour, go to bit.ly/sfoevents

Registration for the October and November tours will be posted shortly at the same website.
Learn the Labels - A Lesson from Slow Food USA

Mahalo to Slow Food USA for the following explanation to help us all understand the labels we see on our food, specifically meat.  To truly eat better meat, we need to know where our meat comes from, who raises the animals, how they are cared for, and what their diets consist of. This means that the best way to eat better meat is to buy direct from local farmers and butchers whenever possible. But what to do when buying direct isn't an option?  Understand the labels... There are some labels you can rely on in choosing meat and poultry.

Third-Party Verified:  The following labels are all third-party verified and indicate high standards for production and processing practices:

USDA Organic
No antibiotics ever 
Access to the outdoors for all animals
Ruminants must receive 70% of their diet from grazing
Animals are fed 100% organic diet
No cloned or genetically modified animals
(The USDA prohibits antibiotics and bans withholding antibiotic treatment to maintain certification. Any animals given antibiotics cannot be labeled as USDA Organic.)

Animal Welfare Approved
No sub-therapeutic antibiotics
Continual access to the outdoors for all animals
Farms must be family owned and operated
Welfare standards for slaughter practices
No cloned or genetically modified animals
      
American Grassfed
No antiobiotics
Animals diet consists of 100% grass or forage
Animals must be raised on pasture
All animals born and raised on American family farms
No cloned or genetically modified animals
(The AGA prohibits small doses of antibiotics in animal's feed as preventative measure and growth promoter. Any animals given antibiotics cannot be labeled as AGA Approved.)

Certified Humane - Raised and Handled
No sub-therapeutic antibiotics
Outdoor access for beef cattle and dairy cows
Prohibits cages for laying hens and farrow crates for pork production
Welfare standards for slaughter practices
No cloned or genetically modified animals
(This label prohibits small doses of antibiotics in animal's feed as preventative measure and growth promoter. Antibiotics are allowed to be used therapeutically, as decided by a veterinarian.)

There are several other labels with meaningful standards and third-party verification. Some of these, such as Global Animal Partnership, are currently retailer specific. Others, such as the Demeter's Biodynamic label and the Food Alliance label, are not as widespread nationally.

Unverified and Loosely Regulated Claims
Most of the confusion about meat and poultry labels centers on a list of common product claims that can be found in supermarkets across the country. Examples include "Cage Free", "Raised Without Antibiotics", "No Added Hormones", and "All Natural".  These claims are often loosely regulated or voluntary and have been shown to cause confusion among consumers. So what do they really mean?

Natural: The natural label denotes that a product contains no artificial ingredients or added color and has been only minimally processed, (a process that doesn't fundamentally alter the product). The "Natural" label says nothing about animal welfare, antibiotic use, or environmental stewardship.

USDA Grass Fed: Products with this label come from animals that eat a diet of grass and forage. Cattle can still be confined for long periods of time but they must have access to pasture during the "growing season".

Free Range: Free range applies to poultry production where birds are given the option to go outside. Access to the outdoors can as simple as a small yard accessed by a single door.

No Added Hormones: While the USDA has never allowed the use of hormones in chicken and pork production, companies are still allowed to include these claims on their labels.

USDA Process Verified: The USDA process verified label indicates that a company has paid the USDA to verify that their product claims are accurate.
Chef Michele nō ka 'oi
 
Two sold out events and two dozen happy guests. Who could ask for more?

We owe a load of thanks to our two gracious hosts who provided grand venues for our grand events. In the interest of privacy, they shall remain unnamed, but have our gratitude, nonetheless. In European fashion, Chef insisted that all food be consumed sitting down around the table, no stand-up cocktail hour allowed. It was a different story at the brunch, where all guests-if they wanted an omelet or cr�pe-had to get up and, after a quick demo and lesson, make their own. A few mishaps were de rigeur, but all guests got their fill.  Chef Michele is, needless to say, a wonderful and flexible chef, great teacher, champion of Slow Food principles, tireless traveler, and entertaining and an entertaining storyteller. Flexibility had to be the most important quality for this visit, getting used to two different kitchens and the challenge of a broken refrigerator. Bon voyage and au revoir.

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 http://donate.slowfoodusa.org/site/PageServer?pagename=Member_Benefits

Quick Links
 

Slow Food O'ahu Convivium website  

Slow Food Hawai'i Convivium website  

Slow Food International website

Contact [email protected] for information on our events.
Contact [email protected] for general information

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