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Slow Food O'ahu News

Number 2016-9
Mailed September 12, 2016
Table of Contents
The Ethics of Eating with Vani Hari - Thursday, September 15, 2016
University of Hawaii at Manoa, Architecture Auditorium
5:00 p.m. exhibit/market; 6:30 p.m. lecture

"Once you know what's in your food, you can't unlearn it." - Vani Hari, the "Food Babe" and Popular blogger, author, and activist Food Babe is coming to Hawai'i!  Vani will share the inspiring story of how she mobilized millions of people to take action in support of a healthy, humane, and just food system.

The panel discusion will feature voices of local food advocates Kaui Sana of MA'O Farms &  Doorae Shin of Kokua Hawai'i Foundation. Presentation and panel discussion begin at 6:30 PM.  Before the panel from 5:00 - 6:30 p.m., guests will enjoy the True Food Market, which will showcase locally-sourced and non-GMO foods, healthy beverages, and products, including SKY Kombucha, Juicy Brew, Greens & Vines, ʻŌ'MAʻO MAN, Wicked HI Slush, Heartflame Bakery & Maui Breadfruit Company.The event is free but an optional $5 food pass will be available for purchase at the door for guests to sample delicious pupu and snacks from market vendors!

Named one of the "30 Most Influential People on the Internet" by Time Magazine, Vani Hari is a revolutionary food activist and author of the New York Times bestselling book The Food Babe Way. Vani promotes food awareness and a healthful lifestyle, while educating consumers about the harms of the U.S. industrial food system. Vani's prominent voice on food issues will bring new community members, especially youth, into the food movement and empower them to be a part of creating change. Through market pressure campaigns and social media, Food Babe has mobilized millions of her followers to take action for a healthy, humane, and just food system.

Sponsored by the Hawaii Center for Food Safety with a mahalo to non-profit and community partners: University of Hawaii Office of Sustainability, Planned Parenthood Generation Action Hawaii, Hawaii SEED, Hawaii Alliance for Progressive Action, Slow Food O'ahu, Citizens' Climate Lobby, Sustainable Coastlines Hawaii, Local I'a, Healthy Mothers, Healthy Babies Coalition of Hawaii, & VegFest Oahu.

Register at bit.ly/hifoodbabe
2016 4th Annual North Shore Food Summit - September 22
Waimea Valley  (all day)

Thanks to strong community support, the North Shore Food Summit has successfully launched a grassroots and community-led movement to restore a productive and sustainable regional food  system on O'ahu's North Shore.

The Fourth Annual North Shore Food Summit sponsored by the North Shore Community Land Trust builds on this momentum by focusing on the theme of "Community Food, Community Water." Through a variety of engaging keynote presentations, panel discussions, and field trips, participants will explore the intricate connections between food and water, including: the importance of water accessibility to local food production; traditional and  cultural food and water resource management; the effects of agricultural water use on the environment; and the importance of water conservation.  In addition to these food-water connections, the Fourth Annual Summit will also continue food system conversations catalyzed in previous years including health, education, Hawaiian culture, energy, and land conservation.

Some of the highlights of this year's summit include:

* Morning Keynote presentation on the "Pre-Contact Cultural Landscape of Waialua" by Kekuewa Kikiloi, PhD, Assistant Professor of Hawaiian Studies at the University of Hawaiʻi at Mānoa
* Morning Panel Discussion on Water Resources and Management facilitated by Professor Denise Antolini, Associate Dean for Academic Affairs at the University of Hawaiʻi at Mānoa William S. Richardson School of Law
* Panel Discussion of emerging North Shore farmers who have benefited from their ongoing participation in the North Shore Food Summit and other programs which support up-and-coming farmers in Hawaiʻi.
* Lunchtime Keynote presentation on the Slow Money Network by Carol Pepe Hewitt, Founder of Slow Money North Carolina and Author of "Financing Our Foodshed."
* Four exciting field trip options to food and water-related sites across the North Shore
* Delicious and locally sourced continental breakfast, lunch, and appetizers-- breaks also provide great opportunities for networking.

For detailed information go to http://northshoreland.org/the-latest/community-planning/food-system-work/4th-annual-north-shore-food-summit/  If you have any further questions or inquiries, please email [email protected] .

(This is not a Slow Food O'ahu event but may be of interest to our members)
VegFest - Saturday, September 24 
Honolulu Hale from 1:00 - 6:00 p.m.

Hawaii's first-ever VegFest Oahu, a free community event celebrating plant-based, sustainable living, will be held on Saturday, September 24, 2016 from 1:00 - 6:30 p.m. at the Frank Fasi Civic Grounds near Honolulu Hale. VegFest Oahu is a grassroots effort organized by an all-volunteer team of local island leaders in the plant-based and environmental movements and sponsored by a  coalition of businesses that support a healthier Hawaii. VegFest Oahu is an opportunity for the public to learn practical ways to reverse Hawaii's health care crisis and participate in solutions to mitigate climate change.

VegFest Oahu will provide inspiration and education to attendees on how to improve their nutrition and increase awareness about the link between diet and climate change. VegFest Oahu strives to be zero waste and plastic free and is complying with guidelines to be certified as a Green Event by the Hawaii State Energy Office. "We require that our vendors do not sell products in single-use plastic packaging and all disposables used for food service must be 100% compostable." 

The headlining speaker will be Keegan Kuhn, co-director of the groundbreaking feature-length environmental documentary, "Cowspiracy: The Sustainability Secret", who will present "The Link between Diet and Climate Change". The speaker lineup also includes:  Dr. Irminne Van Dyken, vegan surgeon from Queens Medical Center, on "10 Ways You Can Avoid My Scalpel" and Michael Kramer of Natural Investments speaking on "Make a Difference With Your Money by Shopping and Investing with Your Values."  Chef demonstrations and booths will be also be available.  

(This is not a Slow Food O'ahu event but may be of interest to our members) 
Food for Thought - Saturday, October 1, 2016
A Les Dames d'Escoffier Hawaii Chapter Green Tables Event
Waialua High School 10:00 a.m. - 2:00 p.m.

Come to a free public event to raise awareness of what "organic", "local", and "locavore" mean and how they are associated with sustainable foods, farming practices and community sponsored by the Hawaii Chapter of Les Dames d'Escoffier.  The goal is to  help families make healthy, informed choices within their local neighborhood and beyond. There will be food, cooking demos with recipes, demonstrations and activities for keikis showcasing community farmers, ranchers and food vendors.  Les Dames members/chefs and culinary students will present recipes and snacks that are healthy, nutritious and 'ono.

The event is free.  For more information contact Marsha Taylor at [email protected]. Waialua Culinary is the culinary class at Waialua High & Intermediate located on the North Shore of Oahu with a focus on learning how to cook healthy nutritious food.

(Slow Food O'ahu is a participating agency and will have a booth at the event) 
Green Rows Farm, Waimanalo Tour - November 5
 
SAVE THE DATE...
for a Slow Food O'ahu Tour of Green Rows Farm on November 5.  More information to come in our next newsletter
Slow Food O'ahu Fall Chinatown Tour - Sunday November 13
9:30 a.m. - 1:00 p.m. Chinatown location TBA

Our well-received Chinatown tour led by Tom Sheeran is back for a fall tour. Explore the history, culture, and food traditions of Honolulu's Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit 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.  
 
Following the tour we will enjoy lunch together at one of Chinatown's finest restaurants.  The 5-course family-style Chinese menu will include fresh local Kaua'i Prawns.  Meal cost is included in the tour price.  Please alert us in advance of any food restrictions.

The meeting
Tom Sheeran leading a tour
location and parking suggestions will be emailed to ticket-holders 48 hours before the tour. Please note: We keep this tour size limited to 8 to ensure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders' efforts are used to good advantage.  If we don't fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours.  Thanks for your understanding.
 
The cost is $55 for members and $65 for non-members, which includes the price of tastings along the tour as well as lunch.  To register, go to https://www.eventbrite.com/e/slow-food-oahu-chinatown-food-tour-and-lunch-tickets-27114280543
"Eating the Invasives" Dinner - Re-Cap
Our recyclable food labels on leaves

Slow Food O'ahu wishes to express its heartfelt mahalo to the many hands who helped to sponsor  our "Eating the Invasives" Dinner in Manoa on August 21, 2016.  Our dinner consisted of: Pasiley Honey Mead (donated
The Slow Food dinner crew
by Paisley Honey Mead Company). Baby Australian Mullet Escabeche (donated by Pae Pae o Heeia, prepared by Grondin), Avocadoes with Strawberry Guava Catsup (prepared by Laurie Carlson), Samoan Crab Broth over Ogo, Udon Noodles and Vegetables (donated by Pae Pae o Heeia and prepared by Mud Hen Water), Sauteed Wild Greens, Honohono Grass, Sweet Potato Leaves, and Ivy Gourd (donated by Kokua Kalihi Valley and prepared by Martha Cheng), Curried Ulu Mac salad (donated
Dinner patrons
by Fattoria Guili and  prepared by Chef Noguchi of Mission Social Hall), the centerpiece Wild Pig marinated in Pineapple Juice and other delicacies (caught and donated by Doug Youg, prepared  by Doug Young, Adam Sullivan, Riki Young, Laurie Carlson, and Pam Parris), and a dessert of Pink Peppercorn Ginger Ulu Kulolo with Christmas Berry (prepared by Nat Bletter). The floral decor was donated by Babs Miyano-Young with  our descriptive notes prepared on recyclable autograph tree leaves by Nina Bermudez.
   
Now that you have salivated for missing a wonderful meal, not to mention helping the environment, we'll provide you with our official mini-lesson on the invasives that we ate:
 
Strawberry Guava
 
Strawberry Guava: This small tree, which produces a very tasty red (or sometimes yellow) fruit, is considered one of Hawaii's worst invasive species. Strawberry guava, a native of southeastern Brazil, was introduced to the Hawaiian islands almost two centuries ago. In that time it has spread throughout the island chain and has become a standard feature of our forests. It has grown to  become the dominant species in many island reserves. Studies have shown that strawberry guava infested forests use 27% more water than native 'ohia forests.  
 
Pig! Feral
Feral Pig 
Pigs have caused extreme damage to Hawaii's forest ecosystems, not only in the physical havoc they cause in their rooting and trampling of vegetation, but also in their tendency to carry and spread other invasive plants, strawberry guava in particular. Their rooting habit  additionally creates water pools that become breeding ground for mosquito; because of this feral pig are considered a major contributor to the destruction of native bird populations through avian malaria. Our modern day feral pig is thought to be a cross between the Asiatic domestic pigs brought by early Polynesians and the European pigs Captain James Cook is credited with bringing to our islands. Lanai is the only major Hawaiian island free of feral pig.
 
Gorilla Ogo 
Gorilla Ogo:Native from Indian Ocean and South Pacific, brought in for aquaculture production of agar. It grows on reef producing mats up to 15 cm thick smothering the reef. Found on Oahu, Molokai, Hilo Harbor. A "supersucker" was brought in to extract the ogo from Kaneohe and  Maunaloa Bays. Used locally in food, some experimentation using as a fuel for methane production at the Reppuns' farm in Waiahole.
 
Australian Mullet
Australian Mullet 
This alien mullet was accidentally released on Oahu in the 1950s when it was mixed in with Marquesan sardines that were released to improve live bait stock supplies. The  population has exploded and deeply impacted the native mullet populations. At Pae Pae o Heeia, the Australian mullet is regularly removed to improve conditions for native mullet in the fishpond.
Ivy Gourd 
 
Ivy Gourd: Native to Africa and Asia, introduced to Hawaii as a backyard food crop, also known as Thai spinach, this fast growing vine smothers vegetation, fences and power lines, can grow up to four inches a day. Difficult to control because of its deep roots. 
 
Christmas Berry 
Christmas Berry: Introduced to Hawaii at the turn of the 20th century, the Christmas Berry, also known as the Brazil peppertree is now considered a common forest tree throughout Hawaii. Although seen by many as an attractive ornamental, the Christmas Berry has become widely  naturalized over the last century and is considered an invasive weed. It was brought to the islands for the bright red berries it produces in December, making it an attractive element of island Christmas wreaths, and in fact its Hawaiian Name, wilelaiki, is said to refer to Willie Rice, a politician, who often wore the berries in a lei decorating his hat.
 
Samoan Crab: Although Hawaii imports far more crab than it harvests, the Samoan Crab is one of three crab species on the Monterrey Bay Aquarium Seafood Watch list as a Sustainable
Samoan Crab 
seafood species harvested here in the islands. They note, "The fishing methods are benign to habitat and take little by-catch. However, basic biological information is unavailable for the Hawaiian populations of these species. Landings are the main indicator of abundance. Average landings suggest, but do not prove, that Hawaii's combined-species crab harvests have been relatively stable for the last 22 years."  The Samoan Crab, the largest Portunid in Hawaii, compared to Kona Crab and Kuahonu Crab, is considered difficult to harvest in commercial quantity. It is most often found in brackish water habitat.  The species was introduced intentionally from Samoa in 1926 for the purpose of starting a commercial crab fishery at Kaneohe Bay. It is a large, active, and aggressive carnivorous species that undoubtedly feeds on native invertebrate species. 
 
Avocado with strawberry guava at the dinner 
Avocado: According to the head of the Tropical Fruit Association, Ken Love, over 200 varieties of  avocado grow in Hawaii. Many trees grow wild and have interbred promiscuously. Originally from central and south America, Hawaii has some of the best varieties around including Sharwil and Haas.

Mahalo to all and keep eating the invasives! 

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, Eliza Lathrop, Board Members; 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: https://www.slowfoodusa.org/join-or-renew-membership

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

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