A Buddhist Feast (Vegan) - April 29, 2015

Buddhist temple in Makiki, 1708 Nu'uanu Ave., 6:30 p.m.

Slow Food O'ahu invites you to join us for a unique and delicious Buddhist dinner by chef Megumi Odin. Megumi will create and serve a beautiful vegan Buddhist food at the Soto Mission in Nu'uanu. She will put together a special menu for Slow Food of Indian flavors which will include the following:  Rainbow swiss chard, Dahl soup, corn chickpea beet green pakorawith kale arugula salad, flavorful rice, Chapati bread, cashew tomato cardamon curry, spicy Indian okura brussell sprouts stir fry

The Soto Mission, where this event will be held, does not allow alcoholic beverages, so please do not bring any BYOB for this event. 

The cost for this event is $27 for Slow Food members; $32.50 for the general public. Please sign up at http://www.eventbrite.com/e/slow-food-buddhist-vegan-dinner-tickets-16490928812 or go to  http://bit.ly/sfoevents which lists all our Slow Food events.   

About the chef... Megumi Odin left Peace Cafe, the much-beloved restaurant she started almost five years ago, to follow her creative inspiration to the next level.  In September, the chef began the first vegan restaurant in Honolulu, Satori Hawaii, a "pop-up" in the Soto Mission of Hawaii serving Contemporary Shojin Ryori (Buddhist Cuisine) meals that are vegan and gluten-free.  Satori uses local and organic produce, brown rice, and no cane sugar.  Instead, Megumi uses maple syrup or coconut sugar, sparingly.  The ingredients exclude garlic and onion, which Megumi abstains from for spiritual reasons. Satori's menu is often Japanese, but also includes Western, Korean, Chinese, Thai, Indian and other Asian influences, to convey the experience of visiting a particular country through food.  

With Satori, Megumi wanted to create a warm and intimate atmosphere, like eating at her grandmother's home in Tokyo, the place where Megumi learned mindful, healthy cooking and eating. Megumi even wears a kimono she received from her grandmother, who is 96 years old.

"Ikitoshi ikerumono subete ni ai to kansha wo. Itadakimasu"-To eat with respect and appreciation for all living things, is a traditional Buddhist saying her grandmother used that Megumi still holds dear. Guests of Satori feel those sentiments in the simplest of ingredients prepared with loving consideration.

Gnocchi and Friends - May 9, 2015 

10:30 a.m. - 1:00 p.m.

Private home in Maunawili (Windward side) 

Thanks for your great support.  

The history of the Maia Maoli Ele Ele or the Ele Ele Banana is intertwined with the earliest history of Hawai'i. Ele Ele is thought to be one of the first canoe plants brought to Hawai'i with the original settlers from the Marquesas islands in the mid 700's. The banana of the Alii, royalty, it is unclear if this banana came with the first Hawaiians in the eighth century or slightly later. Originally, the banana was grown on all of the Hawaiian islands but production centered on the Big Island of Hawai'i in what is now the Amy B.H. Greenwell Ethnobotanical Garden. The Ele Ele died off in 1992 but was re-introduced by Ken Love after a stand was found in 2004. It is found to a lesser extent on Molokai Island.

Ele Ele Banana

In Hawaiian, maia means banana and maoli is a group in which Ele Ele is a variety. Maoli covers about 25 different types of bananas, many extinct and many endangered like the Ele Ele. In the Maoli group of Hawaiian Bananas, there were originally fourteen types with only eight remaining.

Ele Ele is slightly longer and fuller than the average commercial banana. Skin color is deep yellow with a slight orange tint. The slight orange is obvious on the inner fruit as well. The Ele Ele's richness of flavor and firm but less starchy texture separate it from other Maoli bananas. When slightly overripe the center of the Ele Ele will sometimes gel creating an extremely sweet treat. Its ability to stay sweet and maintain its firm yet not starchy texture is a fairly unusual and coveted aspect . While the Ele Ele's unique flavor is on the sweet side, the still green banana is often cooked and used as a vegetable. The ripe fruit has slight citrus and cream overtones. When the fruit does become available it is incredibly well received. Perhaps the most striking part of ele ele is the jet black tree trunk, which is unmistakable when found in the wild. Seeing the Ele Ele in its regal form one understands why it was considered the banana of royalty.

The Ele Ele is endangered and at risk. It's been in rapid decline since 1992. Protecting the existing trees has been the focus of Hawai'i Tropical Fruit Growers (HTFG) group and a number of others who work to spread the small trees around the state to safe locations.

Waimanalo Co-op Profile and Job Announcement

The next time you are planning a slow meal, consider Waimanalo Market Co-op for unique and fresh ingredients. All produce is grown consistent with organic regulations Open a little over a year now, the Waimanalo Market Co-op is going strong! There are 82 local farmers/growers and value added producers accepting backyard and small farmers produce. Members and non-members can shop at the market Thursday - Sunday 9 am - 6 pm. The Co-op is located at 41-1029 Kalaniana'ole Hwy in Waimanalo, and it is quickly becoming the new gathering place for community members. Farmers are always bringing in new, fresh produce, such as olena, papaya, avocado, honey, arugula, cucumbers, squash varieties, green beans, beets, kale, lettuces and more. Check out this new "gem" next time you are in Waimanalo...or take a slow drive and discover something new!

Currently the market is seeking a new general manager. If you, or someone you know is an experienced innovative leader, please contact bfcstephen@gmail.com.

Slow Food O'ahu Convivium website  

Slow Food Hawai'i Convivium website  

Slow Food International website

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