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Slow Food O'ahu News

Number 2015-12
Mailed September 25, 2015
Table of Contents
September is the Month to Celebrate 'Ulu
October is Hawai'i Seafood Month
Presentation and Tasting on Cacao - September 28
A Tour of O'ahu's only Oyster Farm - October 17 (Slow Food O'ahu event)
Slow Food Chinatown Tour and Lunch - October 25 (Slow Food O'ahu event)
Seed Exchange and Gardening Event - November 7 (Slow Food O'ahu co-sponsorsed event)
The "Taste of The Ark" Dinner - November 15 (Slow Food O'ahu event)
Fall Urban Foraging - November 29 (Slow Food O'ahu event)
A little bit of this and that
Welcome to Fall

Hello everyone... We know that you haven't heard from us in two months but we have been very busy with our successful luau in August (see photo and mahalo at the end of this newsletter), the September membership drive, and planning for our fall events before the holiday season.

As you can see from this newsletter, we have a full plate of activities to bring to you.  We especially want to share with your our premier fall dining experience with our "Taste of the Ark" dinner on November 15 (see article below).  If a dining experience is not your choice, we have some great tours, foraging, seed exchanges, and tastings to offer. 

Your Executive Committee 
September is the Month to Celebrate 'Ulu

Yes, we know the month is almost over, but it's never too late to celebrate 'ulu.

Hawaiʻi Governor David Y. Ige and Mayors Kirk Caldwell of the City and County of Honolulu, Alan Arakawa of Maui, William Kenoi of Hawai'i Island, and Bernard Carvalho, Jr. of Kaua'i have issued proclamations declaring September 2015 as the month to "Ho'oulu ka 'Ulu O Hawaiʻi Nei"-to lift up and celebrate 'ulu (breadfruit) throughout Hawaiʻi.
 
The proclamations are being presented to the Breadfruit Institute of the National Tropical Botanical Garden and the Hawaiʻi Homegrown Food Network, partners in the Ho'oulu ka 'Ulu project. Ho'oulu ka 'Ulu is a statewide project that began in 2010 to raise awareness about 'ulu as a delicious, nutritious, abundant, affordable, and culturally appropriate food that addresses Hawai'i's food security issues.

The nutritious breadfruit is an important staple throughout the Pacific, where it has been cultivated for more than 3,000 years. Prior to Western contact and changing diets in Hawai'i, 'ulu contributed significantly to the Hawaiʻian diet, making Hawaiians a well-nourished people.  A large percentage of the 57 million pounds of fresh and processed white potato imported into Hawai'i annually can be replaced with 'ulu.  During the month of September, the Ho'
Breadfruit vs. 'Ulu Project
oulu ka 'Ulu project will be conducting a statewide public education campaign called Breadfruit vs. Potato.  Substituting breadfruit for white potato has multiple benefits-it increases island food security, creates local economic opportunity for grower and entrepreneurs who are making products from breadfruit, is culturally aligned, and is more nutritious.  The Breadfruit vs. Potato Project is supported in part by the Hawaiʻi State Department of Agriculture Specialty Crops Program.
Sam Choy preparing 'Uu
 

"The Hawaiʻi State Department of Agriculture believes that breadfruit can be an important part of the agricultural future of Hawai'i, just as it has been in the past.   HDOA and its Office of the Chair believes there is great potential to grow and utilize 'ulu in ways that respects the culture and provides community-based economic opportunities," says Scott Enright, Chairperson of the Hawaiʻi State Department of Agriculture.

The public is invited to participate in "Ho'oulu ka 'Ulu O Hawai'i Nei" by harvesting, growing, purchasing and eating more 'ulu during the month of September. Information and resources about breadfruit, including cooking breadfruit can be accessed at breadfruit.info or breadfruit.org. The websites include the video "Handling and Preparation of Breadfruit with Chef Sam Choy."

If you have a StarAdvertiser subscription you can find a good article by Joleen Oshiro in the Septermber 23 issue.
October is Hawai'i Seafood Month

Hawaiʻi Seafood Month is a month-long campaign that will take place in the month of October to coincide with NOAA's National Seafood Month, to encourage "restaurants and markets nationwide to showcase new seafood choices on their menus that are healthy and flavorful, and that highlight the sustainability of U.S. fisheries." The campaign engages retailers, restaurants, seafood distributors and related businesses statewide in highlighting Hawaiʻi seafood and the quality and sustainability advantages of local seafood.fish3.jpg

To date, over 40 businesses across the state (Kauaʻi, Oʻahu, Maui, and Hawaiʻi Island), including restaurants, hotels, and retailers, have signed on to participate in Hawaiʻi Seafood Month. As part of their participation, these businesses have agreed to prominently feature Hawaiʻi seafood as part of their menus and include information about the sustainability and quality of local seafood products during the month of October.

To broaden consumer awareness of Hawaiʻi seafood and its journey from "hook to plate,"   Conservation International (CI) Hawai'i, will be utilizing a technology platform called ThisFish (http://thisfish.info), which provides consumers with information about their seafood, its harvest method, and information about the harvesters who supply their catch as part of this campaign. Participating businesses will feature ThisFish logos or QR codes in-store to allow customers to access information about local seafood. This consumer-facing "traceability" technology is currently being piloted with Local Iʻa, LLC, a new local community-supported fishery (CSF) venture, and Kaimuki restaurants, Town, Mud Hen Water, and Kaimuki Superette.

fish2.jpgThe goal of Hawaiʻi Seafood Month is to 1) increase consumer, restaurant and retailer awareness of the advantages of locally produced seafood, with emphasis on the environmental sustainability, quality, and human wellbeing benefits (i.e. sociocultural, socioeconomic); 2) to demonstrate visible, cross-sector support (i.e. non-government, government, and private sector) for the commercial seafood industry; and 3) to highlight the achievements and ongoing efforts of the industry to sustainably manage our local fisheries. 
Free Presentation and Tasting on Cacao - Monday, September 28
Madre Chocolate, Downtown  6:00 - 8:00 p.m.

David Cram of the Adventist Development Relief Agency (ADRA), and David Elliott & Dr. Nat Bletter of Madre Chocolate will present the sights, sounds, and tastes of Melanesia with a talk and photos of the islands and their work there, the music of the great bamboo bands of the Solomons, Vanuatu and Solomons local food made by David Cram, and chocolate Madre has made from Fiji, Papua New Guinea, Vanuatu, and Solomon cacao. This will be a wonderful way to taste one's way through the Pacific Islands and learn about a positive social enterprise that everyone can enjoy.

Madre Chocolate and the Adventist Development Relief Agency (ADRA) have been working together for the last 5 months to lead workshops, cacao evaluations, and chocolate making for over 70 cacao farmers in the Melanesian island countries to improve the quality and price of the cacao beans from the region, bringing new tastes to chocolate consumers, and help create more local chocolate production in Melanesia. David Cram from ADRA will be in Honolulu week leading a presentation and tasting of cacao and chocolate from various islands of Melanesia.

The presentation and tasting is open to the public from 6:00 - 8:00 p.m. on September 28 at Madre Chocolate, Chinatown Honolulu, 8 North Pauahi St. between Smith St. and Nuuanu Ave. Free street parking or parking in the Beretania and Smith municipal underground garage for $3 are readily available.

Photos of the workshops, chocolate making, and cacao farms in Melanesia can be found here: https://www.icloud.com/sharedalbum/#B03JtdOXmJu3LsM

(This is not a Slow Food O'ahu event but might be of interest to our readers)
A Tour of O'ahu's only Oyster Farm - October 17
Kualoa Ranch Moli'i Fishpond, Windward Oahu,  11:30 a.m. - 12:30 a.m.

Slow Food O'ahu is excited to offer a free, private, members-only tour of O'ahu's only oyster farm at Kualoa Ranch in Windward, Oahu, hosted by Ku'uipo McCarty of Kualoa Ranch.  After years of test growing and tedious preparation, Kualoa Ranch is pleased to announce that they are permitted to sell farm fresh live oysters! Kualoa's stock are the first Hawaiʻi grown oysters to be sold commercially in decades! The oysters are grown and harvested out of their Moli'i lo'i. The oysters grow in our Ancient Hawaiʻian Fishpond for about seven months before they are harvested live, put into sterile salt water for 48 hours, then sold at their Visitor Center.

Kualoa Ranch is hoping to spearhead a local movement of oyster farming and harvesting. Hawaiʻi imports nearly 400,000 oysters per year - and Kualoa wants to change that by growing our food and cultivating everything we can from our land. Growing oysters for consumption has been a four-year-long project for Kualoa Ranch. A lot of that time was spent waiting for the Department of Health to build its shellfish certification lab and train staff on standards.
 
While cattle in Mainland feedlots fatten faster than grass-fed beef raised here, oysters actually grow more quickly in Hawaiʻi, thanks to the temperate weather. Kualoa Ranch's oysters come to market size in about seven months, whereas on the Mainland, it can take 18 months to three  years.

At the moment, the oysters are only available at the ranch store for $15 a dozen.

Check out the following video on You Tube or the article in Honolulu Magazine, "Why We're Excited About Hawaiʻi Grown Oysters from Kualoa Ranch" by Martha Cheng to learn more. 

There is NO COST to attend the tour but you MUST BE A SLOW FOOD MEMBER. This event is limited to 20 people.  Please stop by the Kualoa Ranch Visitor's Center either before or after the event, where you may purchase the bounties of Kualoa, including their oysters, shrimp, fish and beef, as well as have lunch. If you wish to purchase oysters, go to their website and place an order ahead of time.

To register, go to http://www.eventbrite.com/e/slow-food-oahu-oysters-a-molii-fishpond-tour-tickets-18751019805.  Directions to the fishpond will be provided as the date nears.    
Slow Food Chinatown Tour - October 25
Chinatown, 9:30 a.m. - lunch

After a short hiatus, we are once again offering our Slow Food Chinatown Tour on October 25, 2015.  After the 2 hour tour, you will enjoy a fabulous lunch at a restaurant in Chinatown.   

Explore the history, culture, and food traditions of Honolulu's Chinatown. Visit markets, bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.

The cost is $50 for members; $60 for non-members and includes lunch.  Registration is limited to 8 people.  To register, go to http://www.eventbrite.com/e/chinatown-food-tour-and-lunch-by-slow-food-oahu-tickets-18594123524

We encourage you to attend this tour, as this will probably be the last tour we offer in 2015, as the holiday season approaches. 
Seed Exchange and Gardening Fair - November 7, 2015
Waimea Valley,  8:30 - 2:00   
 
Slow Food O'ahu and Hawaii SEED invite you to a "Seed Exchange & Gardening Fair" at Waimea Valley on Saturday, November 7, 2015.  This FREE event will be jam packed with lots of goodies for backyard gardeners and farmers. Please bring your seeds and cuttings to share. Note these important details listed below. In addition to the Exchange, there will be a number of exciting activities and opportunities to learn more about island backyard gardening and food production. There will be workshops on Chickens, Beekeeping, Kalo, as well as childrens' activities and a locavore potluck at noon. An added bonus will be a native plant sale and a fruit  tree giveaway. 
 
Seed Sharing Protocol:
1. Do not share seeds of invasive species!  
2. Do not share brassica seeds as spread of blackrot can happen, it is a seed-borne disease and many of the seed companies are having a problem with this.
3. Do not share old seeds as germination may be low.
4. label or bring a description of each of the seeds you share including date of harvest.
5. Bring your own seed envelopes or baggies and markers for labeling.
6. Do not take more than 25% of any seed or cutting; leave some for others.
 
If you are interested in seeds, you may be interested in Michael Tortorello's article "What Comes After Heirloom Seeds" in the September 10, 2015 issue of the New York Times. 
"A Taste of The Ark" - November 15, 2015
Restaurant in Manoa, 5:00 p.m.

The Ark of Taste is a program of Slow Food International and 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. The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country's diverse biological, cultural and culinary heritage. 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 in The Ark of Taste in the USA.

To celebrate The Ark of Taste, Slow Food O'ahu will be sponsoring our very own "Taste of The Ark Feast"  on Sunday, November 15, 2015 to highlight foods that are on The Ark list, are pending.  We will also supplement The Ark foods with a bounty of dishes that will all feature locally sourced ingredients.   We will convene at 5:00 p.m. with our Kohana Rum (and other drinks) with dinner to follow. 

Chef Mark Noguchi 
The Hawaiʻi foods that are on The Ark of Taste are: Poi (Kalo), Hua Moa Banana, Ele Ele Black Banana, Hawaiian 'Ulu, Traditional Sea Salt, Ohia Lehua Honey, and White Kiawe Honey.  Our native Hawai'ian sugar cane is pending review.   In our next newsletter we will provide you will more information on these foods as we share with you our planned feast.

In addition to our Ark foods, our Taste of The Ark Feast will include a multitude of locally sourced ingredients such as Kohana Rum (made with local sugar cane), local lamb from Tin Roof Farms,  and surprises from Chef Mark Noguchi of Pili Hawai'i.

The cost is $70 for members; $85 for non-members.  Look for more information in our next newsletter in October.  However, space is limited and you can reserve a slot now by signing up  
Urban Foraging in Kaka'ako - November 29, 2015
Honolulu  2:00 - 5:00 p.m.

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

Dr. Nat Bletter, of Madre Chocolate, and Sunny Savage, author of "Wild Food Plants of Hawaii" will lead this adventure into the urban 'wilds' of Honolulu on Sunday, November 29th from 2:00 - 5:00 p.m.

Wear sun protection and bring water, a fork & spoon to sample goodies, and paper and plastic bags to collect in. 

Check out Sunny's book at  http://www.amazon.com/Wild-Plants-Hawaii-Sunny-Savage/dp/1500955108 or her Ted Talk at https://www.youtube.com/watch?v=CpB0eF19nDQ&feature=youtu.be

  The cost is $15 for members; $20 for non-members.  Sign up at: http://www.eventbrite.com/e/slow-food-oahu-urban-foraging-in-the-fall-tickets-18763802037 The meeting place will be emailed to you 2 days before the event.
A little bit of this and that ...

Mahalo to Homestead Poi, Family, and Friends for a Slow Food O'ahu luau...
 
Mahalo to Hanale Bishop, Meghan Au, their ohana from Homestead Poi, and many other volunteers who contributed time, labor, and food for our August fundraiser luau in Waiahole Valley.  As our 2014 delegates to Terra Madre, Hanale and Meghan hosted about 50 individuals to a very local meal and tour of their kalo farm to raise money towards the next Terra Madre event.  Slow Food O'ahu was not only able to welcome our local folks but also able to host a visiting group of travelers from Food First in Berkeley, California, who were on a tour of food sustainability organizations in Hawai'i.      
Aloha, Rike

Slow Food O'ahu is saddened to announce the passing of our Co-Chair, Rike Weiss, this summer.  Rike was a passionate advocate for Slow Food O'ahu and slow food principles of sustainability.  She served on the board for many years, and gave tirelessly to our organization organizing events, assisting with newsletter copy editing, taking minutes, attending events, and as Co-Chair for a year.  Rike worked at the Department of Health until her illness forced a leave.  

Ulrike Weiss, Rike, hailed from Germany, the daughter of a baker.  She was a wonderful cook, gardener, writer, activist,  and was trained in Traditional Chinese Medicine.  Her passion for people and the environment showed in her work as a founding member of Life of the Land.  Her giving continued throughout her life - she gave countless hours not only to Slow Food, but also to Hawaii Public Radio. When Life of the Land was founded, she was active from the start, more than 40 years ago.  Her love for Hawaii, her love for Hawaiian music and the many gifts she shared with friends and family live on.  She had undaunted courage and integrity in doing the right thing, even if it meant going alone.  But her forthrightness was contagious.  Soon, others were emboldened to join her. It was not easy being the first to stand up, but she was never intimidated by the prospect.
She saw before many what was the right thing to do. And she did it. We will miss Rike and will keep her spirit with us always..

Slow Food Leadership

  

Slow Food O'ahu Officers: Mae Isonaga, Chair;  David Bangert, Treasurer; Sharon Odom, Secretary;  Francine Wai, Newsletter Editor; Nina Bermudez, Membership and E-mail correspondent; Matthew Lynch, Board Member; Tom Sheeran, Slow Food Chinatown Tour Coordinator.

Slow Food Regional Governor: Laurie Carlson

Facebook manager: David Bangert

Webmaster: Wendy Hee

Slow Food 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

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