Slow Food O'ahu News

Number 2016-7
Mailed June 26, 2016

Table of Contents

"!00 Years of Plenty" Donation and Membership Drive - June 30, 2016 deadline

Goat Cheese Making Class - July 9 and 10 (Slow Food O'ahu event)

Slow Suppers at Home - An "Eggsellent Dinner" on August 6 and "A Tapas Dinner" on August 13 (Slow Food O'ahu events)

Family Ingredients on PBS: Starting June 21, 22 for Six weeks

Slow Food O'ahu Chooses Three Terra Madre delegates - Part 2 of 3

Slow Food USA announces its "100 Years of Plenty" and membership drive (until the end of June)

To our dedicated readers of our newsletter, particularly those who are not yet members but receive our newsletter and attend some of our events at the non-member rate...

Now, for the next few days, is your opportunity to become a member of Slow Food as part of Slow Food USA's "100 Years of Plenty" Campaign. For the month of June, any donation makes you a member of Slow Food USA. So now is the time to join or renew your membership. Click here to join. And, because Slow Food USA can be a bit "slow" with its membership database, please let us know at slowfoodoahu@yahoo.com locally when you donate or join so that we can include you on events at member prices.

The plight of our biodiversity is more urgent than ever. In the last century, we lost 95 percent of our agricultural biodiversity in the United States. Help Slow Food USA define the next century as 100 Years of Plenty. The Ark of Taste activists are planting the seeds of change every season. Support this biodiversity work with your donation today. We urge you to join today.

Goat Cheese Making Class (Two days) - July 9 - 10, 2016
Manoa house 10:30 a.m. - Noon each day

In this two-day workshop, participants will learn the basics of fresh cheese making, as well as the nature and differences of various milk, cultures and coagulants. We will make two fresh cheeses: chevre and ricotta, using local goat's milk. Our instructor, Eliza Lathrop, is a teacher and urban farmer, who has been making cheeses at home for four years. She works primarily with goat milk from her two Nigerian Dwarf Dairy goats, and experiments with both fresh and aged cheeses.

On day one, we will explore various kinds of milk, tasting for the differences produced by different animal breeds, and processing methods. Participants will prep milk for chevre, and make a fresh ricotta to taste and take with them.

On day two, participants will finish the processing of their chevre, and taste finished sheep and goat's milk cheeses.

Participa

nts will leave with recipe for ricotta and chevre, as well as their own finished cheese. Each participant needs to bring with them a pot large enough to easily hold 8 cups of milk, mixing spoon, and colander.

The class size is limited to 9 participants. Tickets are $50 for Slow Food members; $70 for non-members.

Register at: https://www.eventbrite.com/e/goat-cheese-making-class-tickets-26231757894

Slow Suppers at Home - Two Summer Choices
An "Eggsellent Dinner" - Waikiki private home, August 6, 2016
A "Tapas Dinner" - Mililani Mauka private home, August 13, 2016
beginning at 6:00 p.m. at both homes

Slow Food O'ahu is attempting to re-invigorate our Slow Suppers at Home program. Our first supper in late July in Manoa was 'sold out' on EventBrite before it was even placed in our newsletter. (Hence, we are not advertising it here). Thus, we are offering another two in early August through our newsletter.

We are Slow Food O'ahu so please envision food that is good for you, good for the people who grow it and good for planet. Let's get ingredients that are as LOCAL as possible!

We ask participants to contribute $5 to the host(ess) on site to help defray our overhead. Participation is limited to members of Slow Food. A member may be accompanied by one non-member. The membership may be International or USA. To join, go to https://www.slowfoodusa.org/join-or-renew-membership, If you're joining our chapter, be sure to check the Oahu chapter.

The Slow Suppers at Home encourage local members in different parts of the island to get to know their fellow members, and welcoming Slow Food members from other parts of the world who might happen visiting the islands. And of course, to celebrate our local farmers, producers, and their bounty. Most of all, we want to have fun. If you wish to host a dinner, please contact David Bangert at dbangert@hawaii.edu. See below for the two available dinners for registration.

An "Eggsellent Dinner" - August 6, 2016

Waikiki Condo at 6:00 p.m.

This Slow Supper will be held in Waikiki (convenient parking) for 6 guests. The theme is "eggs". The hostess will provide quiche prepared by a French baker in town. Each guest should bring a dish to complement the quiche (salad, vegetable, starch, dessert) and using eggs is a nice touch. Each guest should bring a dish, so if you are coming as a couple, please bring two dishes. Also, please bring your beverage of choice.

You will be notified before the dinner of the location by the host.

If you would like to participate, tickets are available at https://www.eventbrite.com/e/slow-suppers-at-home-an-eggsellent-potluck-tickets-26065844643

"A Tapas Dinner" - August 13, 2016

Mililani home at 6:00 p.m.

This Slow Supper will be a "tapas dinner" in Mililani Mauka. "Tapas" are small, bite dishes tapas originated in Andalusia, Spain, a region famous for its sherry wine. Patrons at local bars would cover their glasses with slices of bread between sips in order to prevent intrepid flies from landing in the sweet wine. Bartenders soon put small snacks atop the bread, and tapas, from the Spanish verb 'tapar,' meaning to cover, were born. Now tapas restaurants around the world continue the tradition of small, shareable bites to enjoy with wine and friends.

"Tapas" are closest to our "pupus" in terms of size and manner of eating. Each guest should bring one or two "tapas" to share. Also, please bring your beverage of choice.

This event is limited to 5 guests. You will be notified before the dinner of the location by the host.

To register go to: https://www.eventbrite.com/e/slow-suppers-at-home-a-tapas-potluck-tickets-26131462909

Family Ingredients: Local PBS Food Series Premieres this summer
Six Part series begins Wednesdays, June 22 at 7:30 p.m.

In our last newsletter we announced the six-part series, Family Ingredients, on PBS. The series has started. Here's a reminder if you have yet to tune in to the series. You may also go to pbshawaii.org archive to view shows that you have missed.

Episode 1 "Hawai'i - Poi" on Wednesday, June 22 at 7:30 p.m. (already aired)

Episode 2 "Okinawa - Soki Soba" on Wednesday, June 29 at 7:30 p.m. Okinawan soba is not to be confused with Japanese soba. The blend of noodles, soup and pork spare ribs embody the spirit of the Okinawan people and the complex history that make up its islands.

Episode 3 "Tahiti - Poisson Cru" on Wednesday, July 6 at 7:30 p.m. It started because they said it couldn't be done. Polynesians navigate their world on canoes following the stars. Modern seafarers proved it was true. Meet a crew members on the Hokule'a worldwide voyage traversing the planet with a stop at his ancestral home. A family moment to remember and a dish never to forget.

Episode 4

"California - Pipi Kaula" on Wednesday, July 13 at 7:30 p.m. At one time, the Hawaiian cowboys were considered some of the best cowboys in the world. They also made the most tender beef jerky called pipi kaula. We'll trace th origins of the Hawaiian cowboy lifestyle to the adobes of California and discover how these traditions of music and food are still enjoyed today.

Episode 5 "Japan - Miso Soup" on Wednesday, July 20 at 7:30 p.m. In Japan, miso factories are like microbreweries in America. Ed Kenney and fellow Hawai'i restaurateur Alan Wong dive into the origins of miso soup, Wong's favorite childhood dish, and search for the finest ingredients.

Episode 6 "Pu

erto Rico - Arroz con Gandules" on Wednesday, July 27 at 7:30 p.m. Purto Rican pride thrives in Hawai'i. Ed Kenney meets up with entertainer Tiara Hernandez, whose family grew up in Waikiki showrooms. They follow a culinary path to a country she's never seen to learn more about her heritage.

(excerpted from PBS Hawai'i magazine and website)

Slow Food O'ahu Chooses Three Terra Madre Delegates: Part 2 of 3
Profile: Martha Cheng

In the last newsletter, we informed you that Slow Food O'ahu has selected its three delegates to attend Terra Madre, Slow Food International's biennial celebration of food and sustainability to be held this fall in Torino, Italy. In the last issue, we profiled our first delegate, Nat Bletter. In this issue we profile our second delegate, Martha Cheng.

Martha Cheng is an active food writer in Honolulu. You may have recognized her byline as the food editor for Honolulu Magazine and the Honolulu Weekly, or seen her name on articles for Conde Naste Traveler, Eater, and Frommer's guidebooks. Martha's contributions to Slow Food lay in her ability to use her journalism background to write about food, food culture, and food sustainability issues. You can read Martha's blog at marthacheng.com. The following is excerpted from Martha's application to Terra Madre as one of our delegates.

What is your vision for the food movement? How have you contributed to this vision locally, nationally, and globally?

My vision for the food movement is one where we acknowledge the true costs of food, from growing it to preparing it, to its impact on our personal and environmental health. Where people who grow and prepare good food responsibly are acknowledged and compensated fairly. Where people and animals are treated humanely. I work towards this goal by sharing stories: I've written about the tip system and why it's unfair and should be abolished; about what it's like inside a slaughterhouse; about why Oahu's most popular piggery is closing. I spent three years cooking and opening food businesses in Honolulu, making an effort to source locally and sustainably, and I have been writing about Hawaii food and culture for local and national publications for seven years. This year, I became the editor for the Hawaii Farm Bureau magazine-one of its goals is to provide resources and encourage new and young farmers; I'm also a judge for the Mahi 'Ai Matchup, an agricultural business plan contest; and I'm currently working on cookbooks that will share aspects of Hawaii culture while also promoting sustainable and good food.

What does "Loving the Earth" mean to you? What does this look like in your life?

I think of this wisdom by the Buddhist teacher Thich Nhat Hanh: "A flower is made only of non-flower elements, such as chlorophyll, sunlight, and water. If we were to remove all the non-flower elements from the flower, there would be no flower left. A flower cannot be by herself alone. A flower can only inter-be with all of us... Humans are like this too. We can't exist by ourselves alone. We can only inter-be. I am made only of non-me elements, such as the Earth, the sun, parents, and ancestors." I am connected to the earth and all the living things that are also connected to it. So loving the Earth is no different from cultivating love and acceptance of myself; I practice this by being mindful and striving toward compassion and understanding in all my work, life, and writing.

(The next newsletter will highlight our third delegate, Charlie Reppun).

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 Maui Convivium website

Slow Food USA website

Slow Food International website

Contact reservations.sfoahu@yahoo.com for information on our events.
Contact slowfoodoahu@yahoo.com for general information

Slow Food O'ahu on Facebook. Please click here to check us out: http://www.facebook.com/pages/Slow-Food-Oahu/163195710427565

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