Saturday, November 03, 2007

2007 Slow Food Swap Meet

Please donate your: kitchen tools, dishes, glasses linens, cookbooks, etc. to Slow Food Oahu. We will be holding a Culinary Sale this December. Please make sure all items are clean and functional. We will be picking up donations at both KCC and Kailua Farmers markets on:
November 29th
(look for the red/white VW van at Kailua),
November 17th and 24th
(white Toyota truck will be at KCC).
Both vehicles will be sporting the Slow Food O‘ahu banner.
At KCC we will be located at the Alohea entrance to
the KCC parking lot, opposite Diamond Head Theatre.
At KFM, we will be in the parking lot on the waimanalo side,
closest to the street.
Funds will be used to send our local farmer delegates to Slow Food Nation in S.F. next May.
Please call Karen at 239-7296 for more information.

Monday, September 10, 2007

Poster for Little Kitchens October 12

We now have a great poster online for the upcoming event.

Wednesday, August 29, 2007

Little Kitchens on October 12th
Big Flavors from Honolulu’s Best Little Kitchens
Honolulu Weekly, O’ahu’s alternative newsweekly, presents its 3rd Annual “Little Kitchens: Big Flavors from Honolulu’s Best Little Kitchens,” a culinary event highlighting locally produced food provided by Downtown, Town, Ma’o Organic Farms, Green Door Cafe, Olive Tree, Honolulu Chocolate Company, La Gelateria, BluWater Grill, 12th Ave. Grill, Big Wave Tomatoes, Mi Casa Taqueria and Mercado de la Raza.
The event honors the excellence of O’ahu’s small restaurants, homegrown creations and flavors, and local culinary products. It will be held on Friday, October 12th from 5:30 to 8:00 pm at the Hawaii State Art Museum, 250 South Hotel Street. The Museum galleries will remain open for the duration of the event. Live music by NewJass Quartet.
“Little Kitchens” will also feature beverages provided by Fujioka’s, Kona Brewing Co., Kele’s Coffee, Waialua Soda Works, with Martini Bar sponsored by Better Brands. A silent auction will be held as a benefit for Slow Food O’ahu, which supports local schoolyard gardens and the promotion of local agriculture.
Donations by Bess Press, Birkenstock, Bishop Museum Press, Blue Moon, Cassis, Crocs, go!, Honolulu Design Center/Stage Restaurant, INTO Inc., Kapalua Resorts, IT&B, Jungle Gems, Kokua Market, Liquor Collection, Morning Brew, Laura Smith, Marsha Nadlin Salon & Spa, Native Books, Patagonia, Heaven on Earth, Paul Brown, Hawaii International Film Festival, People’s Wine Shop, Shiroma’s Wine and More, Williams Sonoma and Winestock.
Advance sale tickets are $55 and are available at Liquor Collection, Fujioka’s, Oliver (next to Olive Tree), Town, Downtown and at Honolulu Weekly, 1111 Fort Street Mall. This is a 21 and over event.
For more information, please call 528-1475, extension 10.

Tuesday, May 08, 2007


Pics from the Chinatown tour on Saturday May 26th.
Glenn Chu, Indigo's chef, graciously gave Slow Foodies a two hour tour of his neighborhood. The tour consisted of tea and a fabulous lunch at Indigo followed by a walking tour of Chinatown.

This from Slow Foodie, Carrie Mukaida, on the meal at Indigo. He (Glen Chu) started by preparing some chili oil: sauteeing dried chilis in grapeseed oil - which he used for cooking the remaining menu items.

Comparison tasting of the two different priced ahi sashi - the presentation was beautiful, with fresh ogo, corn shoots, Indigo's own pickled ginger (not at all like the gari usually served), shredded daikon.

Tofu stir-fried with shoyu, balsamic vinegar, garlic
Japanese eggplant sauteed with shoyu, balsamic vinegar, garlic, cilantro
Cake noodles (e-mein) with stir-fried long beans

Dessert: a beautiful platter of Thai watermelon, strawberry, flourless chocolate cake (fabulous) and the lilikoi from his backyard - not your usual variety - sweet, aromatic, non-acidic - almost a different fruit from the usual lilikoi.

The sugarcane juice was very refreshing - especially since it was crushed with calamansi.

It was great to see and hear of his passion for using locally raised/caught products!

(Laurie) MAHALO for all you do to promote/organize Slow Foods! carrie

Wednesday, March 14, 2007


On Sunday, March 11th, twelve Slow Foodies and their friends took the tour of this little stick of dynamite in Manoa Marketplace - Soy to the World. YJ Yamada, owner, and Naoto Hara, manager, shared the history of their entrepenurial endeavor. YJ intended to sell a certain style of organic tofu, but unable to find a source in Hawaii, he ended up having to ship equipment from Japan to make his own.

During the tour, we learned alot about the quality of ingredients to make this special tofu, the variety of ways a soy bean can reinvent itself, and how from simple high protein soy milk you can make yuba (soy bean skin) at home. At Soy to the World, an in house dietician from Japan is in the kitchen testing new mayonnaise or is it soynnaise, okara donuts, etc.

The tour ended with a box lunch with taster portions including curry soyloaf, soy garlic dip, pasta salad, soy burger, and a very tasty wrap that had an okara meat substitute that had the tooth feel of meat. Naoto brought out the freshly made yuba with soy and wasabi. Yum!
Lunch was healthy, organic, and filling. And yes, very delicious! Thank Naoto and YJ for a great tour.

The reviews are coming in:
A fanciful play on words speaks volumes! Soy to the World was an eye-opener and a real JOY! My favorite of our box lunch was the pasta salad...I've never tasted one that I've liked, but SW's was an especially moist & delicious surprise....gems from such a small kitchen. Gwen H.

On the tour we learned that they make great tasting tofu, and we are delighted that the shop is in our neighborhood. We love the two types we’ve bought -- they are much better than any tofu we’ve had before. We look forward to trying the drained, creamy one with fruit or maple syrup for dessert. Sarah & Duane P.

Tuesday, January 02, 2007


SFO is proud to sponsor a free film series.
Two dates. Two films each day. Two opportunities at the Hawaii State Art Museum to envision what sustainability means for Hawaii.

Saturday, January 20, 11:15 am - 1:15 pm

Saturday, February 17, 11:15 am - 1:15 pm

Local and sustainable Mini food tasting by Ed Kenney of TOWN.

Hawaii State Art Museum
1 Hotel Street (cor. Richard Street and Hotel)
Free ... No reservations

In this series of films, Slow Food Oahu presents four views on the subject of sustainability of our resources and lifestyles. These films reflect on the future of our planet and the fate of the human race if we ignore the consequences of wasteful practices. These films provide valuable insights into the importance of sustainable living on isolated islands. Our island home and its unique geographic location provide a good experiment for the benefits of sustainable living. Oahu is a microcosm of the world and the collapse of our local economy and environment occur with greater rates as a direct result of size and distance. Hawaii is the world's most isolated landmass and is overly dependent on imported goods for our survival. Modifying our economy to embrace a more self-sufficient existence will create a better future for all our residents.

January 20th
Lower Orders is a humorous, animated look at the food chain. An eclectic group of insects feeds off the garbage of a restaurant and try to invade the dining room ... until they find they are food for another creature.

Farming the seas investigates the viability of the global food chain and the sustainability of the oceans' fisheries. Market demand for seafood exceeds the ocean's ability to keep pace and the crisis is deepening. Aquaculture was intended to take the pressure off wild fish stocks and help avert a global food shortage. Many experts now believe some forms of fish farming are creating more problems than they are solving. Farming the seas explores what's at stake for all of us. As the aquaculture industry explodes across the globe, a growing number of communities and fisheries experts are engaged in an intense debate over its environmental, socio-economic, and health and food safety consequences. Farming the seas gathers perspectives from around the globe as it examines the problems as well as promises of this emerging industry.

February 17th
Turtle world is a silent short that is a powerful allegory about the survivability of Homo sapiens. In this highly acclaimed animated film, a lone sea turtle travels through space, her breath creating a whole new atmosphere. This becomes filled with forests, rivers, mountains and enterprising monkeys ... so enterprising that they are forced to learn about sustainability the hard way.

The final film, Affluenza, diagnoses the "disease" of materialism and prescribes it antidote, simple living. Consumerism, commercialism, and rampant materialism is having a devastating impact on our families, communities, and environment. We have more stuff, but less time, and our quality of life seems to be deteriorating. The program ends with a prescription for affluenza. A growing number of people are choosing "voluntary simplicity" ... working and shopping less, spending more time with friends and family, volunteering in their communities, and enjoying their lives more.

Last, but not least, these two screening dates will be paired with a food tasting by Ed Kenney, chef/owner of TOWN restaurant. Kenney has been instrumental in the Slow Food movement on Oahu, and his motto says it all, "Local first, organic wherever possible, with Aloha always". True to form, Kenney promises these tastings will use local, sustainably harvested foods.