Slow Food Oahu Convivium

We've moved!

2009-10-17T12:46:00.002-10:00

The blog has migrated to: slowfoodoahu.posterous.com

And Slow Food O‘ahu's official site is www.slowfoodoahu.org

Slow Food Oahu Outreach

2009-08-12T12:00:00.000-10:00

Slow Food Oahu participated in Hawaii Conservation Week sponsored by the Hawaii Conservation Alliance at the ING Cafe in Waikiki August 1. Along with approximately 20 other exhibitors committed to the preservation of Hawaii's ecosystem, Slow Food Oahu was present with literature, information, and a food tasting demonstration. Slow Food Oahu's philosophy of sustainable agriculture blended well with other groups concerned with sustainability of the environment and capped two weeks of public outreach at the Farm Fair at the Bishop Museum (July 18-19) and the Green Market in Downtown Honolulu (July 25).

Molokai Trip: Fishpond, Kumu Farms, Pu'u O Hoku Ranch

2009-08-01T21:34:00.015-10:00

The Slow Food Oahu group at Kumu Farms.

Beautiful herbs growing at Kumu

Emanuela tells us how she finds her way to Molokai, via Italy and California.

An old fishpond...

...with the mangrove creeping in.

Ed...
...and Duke collecting opihi (which they later put back).

Jack Spruance of Pu'u O Hoku Ranch gives us a tour.

Some of the beautiful veggies from the ranch for dinner.

Tomato Patch Luncheon at North Shore Farms

2009-06-23T16:04:00.005-10:00

Here are pictures from a beautiful day on the North Shore, on Jeanne Vana's farm with good food and good company.

Jeanne Vana's beautiful tomatoes.

Michelle and Jeanne.

Roasted tomatoes and tomato preserves that we couldn't get enough of!

A tomato bar.

Olomana Gardens

2009-04-04T00:05:00.005-10:00

Last Sunday, Slow Foodies convened at Olomana Gardens in Waimanalo. This organic farm is a rather fascinating place--it integrates worm composting, raised bed gardening, aquaponics, and livestock raising. UH Outreach has contracted with Olomana Gardens to do most of their noncredit gardening classes.

Below, Glenn Martinez with just a few of his feathered friends...

Michelle Phillips with the biggest papaya tree anyone's ever seen.

Aquaponics in action.

A good worm moment (versus the bad worm moments when worms are escaping from my bin)

Paepae O He‘eia

2009-03-24T21:02:00.007-10:00

Our annual membership meeting on Saturday turned out to be less a meeting than a leisurely day spent touring the fishponds, preparing our food, talking story over poi pounding, and of course, eating.

Below, Slow Foodies preparing food.

Steve, a regular volunteer at the fishponds, holds out a Samoan crab.

Keli‘i, community coordinator for the fishpond, takes us on a tour.

Daniel Anthony, speed pounder.

Australian mullet, an invasive species, and oh-so-ono!

Fish Auction

2009-03-03T18:10:00.003-10:00

To get you excited about our upcoming Fish Auction tour, here are a few more pictures from our last trip.

Waialua, Saturday, 2/21

2009-02-10T23:29:00.002-10:00

Hello SFoodies,
Here's our next adventure for February.
On Saturday, 2/21 we have an excursion planned for Waialua. We will need to meet at the Waialua Sugar Mill Market around 8:15 am. The market opens at 8:30. It's a small market and things sell out rather quickly.
At 9am we will do a coffee tasting at the Sugar Mill, at 10am we will visit a cacao farm nearby and at 11am we're off to see the Waialua Sodaworks.
Those who are interested can have lunch after the tour at El Palenque in Wahiawa, one of O'ahu's most authentic Mexican restaurants.
Cost is $5 for current SF members, $10 for non-members. Please send reservations with your checks to Michelle (see address below).
Once you sign up we can put you in touch with others, so carpooling will be easy.
michelle phillips
903 maunawili circle
kailua, hi 96734

Kookies Thai Restaurant

2009-02-10T21:34:00.003-10:00

Upcoming Slow Food O'ahu event:

Kookies Thai Restaurant

1326 Middle Street (the review in the Weekly stated the address incorrectly as

326 Middle Street)

Date: Saturday, February 28, 2008

Time: 1PM

Cost: $20 per person, including tax and tip

Limited to 16 people.

Kookie will decide on the menu based on what's freshest at the market, but please indicate your spice tolerance and if there is a favorite Thai dish that you can't find in other Hawaii restaurants, Nanette will let Kookie know.

For those who enjoy beer, Sigha is excellent and readily available in supermarkets, Longs, etc. There will be no corkage fees.

Please RSVP to Nanette Geller: nanette@pamper.com

SFO KCCSF joint potluck

2009-01-19T21:16:00.003-10:00

Sang-Ryong Park, Pamela Farris and Gida Snyder (President of KCCSF)

Fresh ahi tuna pasta sauce

Potluck January 18th

2009-01-16T22:21:00.001-10:00

from our president
Dear O'ahu Slow Foodies,

Our first event of the year is a joint potluck with SFO and SFKCC. It will be held Sunday January 18th at 1pm at Ezio's building at 1212 Nuuanu --in the wonderful party room on the 8th floor, between the koi ponds.

Giampiero and Ezio will show us how to prepare Hawaiian ahi Italian style--marinated in olive oil and as a mousse. I will bring my pasta maker for a short demonstration of the extruding method and the use of pasta dies.

Please RSVP by January 15th with Rachael at redinger@alumni.tufts.edu so that we can get an accurate head count. We will need to supply your names to the security guard so that he will let you in. Also, please bring your own plates, utensils, etc.

Happy and slow new year to you all,

Laurie

Teahouse event

2008-12-15T15:53:00.003-10:00

A report from member Mae Isonaga:
Members and friends gathered for a delightful bento-style luncheon at the Natsunoya Teahouse on November 9. The bento featured a wide assortment of favorites, including miso soup, sashimi, nigiri sushi, shrimp and vegetable tempura, agedashi tofu, and kinpira. Member Michelle Phillips prepared a lovely fresh vegetable platter with miso dip, and her guest Deb Christensen prepared a delicious seared ahi on shiso leaf, which were enjoyed as pupu. The group tasted a Japanese beer made from barley and rice, Koshihikari, that had a clean, fresh flavor. Kikusui junmai ginjo sake made from rice grown in the same region as the Koshihikari was passed around for all to enjoy.
Nan Geller set the stage for our gathering with her colorful description of Japanese teahouses and their place in Japanese society. We learned about teahouse etiquette, and even a little about kabuki! Larry Geller contributed his mana’o on teahouse architecture, and the style and symbolism of different components of the teahouse.
Guava sorbetto from member Chris Murai’s A Latta Gelata capped off a most convivial gathering of SFO members and friends.

Upcoming Events

2008-10-17T12:08:00.003-10:00

Upcoming Events from Rachael Edinger:

November 9th - 11:00 to 1:30 Slow Food O'ahu is hosting a Japanese teahouse cuisine event at the Natsunoya Teahouse. Nanette and Larry Geller, SFO members who lived in Japan and visited a variety of teahouses, will share their knowledge of this fascinating cuisine. If so inspired, bring a Japanese pupu or beverage to share!
Cost: $25 members, $30 nonmembers. Send checks to Mae Isonaga, at 46-270 Nahewai St. Kaneohe 96744 (Make checks out to Mae Isonaga) Natsunoya Teahouse is in Alewa Heights, 1935 Makanani Drive. Ph: 595-4488
If you have questions, please email Mae directly.
November 17th from 5-7pm - coffee cupping conducted by Shawn Steiman, a recent PhD graduate from UH's College of Tropical Ag. The cost is $15 per person for members, $20 for nonmembers.We are limited to about ten people. More details will follow in early November.
December 6 - we will once again conduct the Culinary Swapmeet at the Church of the Crossroads. Karen Miyano and I will be scheduling pickups at KCC and Kailua Farmers Markets for those of you who have culinary donations to make. Now's a good time to clean out your kitchen cupboards--we're looking for cookbooks, utensils, linens, juicers, pots and pans, extra mugs and glasses.

Slow Food Nation Coverage

2008-10-01T11:11:00.001-10:00

In the Honolulu Weekly:

Digesting Slow Food Nation
Declaration for healthy food and agriculture

Fish Auction

2008-09-29T00:59:00.005-10:00

Our president Laurie reports:
"We had a fish auction visit with Brooks Takenaka at United Fishery Agency on September 27th at 6am. Brooks went over local fishing practices and talk about the state of sustainable fishing in Hawaii."

Testing the fat...

our other fish auction guide, Dr. John Kaneko

Opah or moonfish's beautiful patterns.

One of our guides, Brooks of United Fishery.

Yellow Fin Tuna

Mahi

the SF tour group

Auction whiteboard notes on poundage

Ahi

Read A visit to Honolulu’s Fish Auction by Debbie Drickersen Cortez

Photos from Slow Food Nation

2008-09-29T00:44:00.005-10:00

Slow Food Oahu member Martha Cheng sent a link to some photos she took at Slow Food Nation, click through to see them.

Heritage Foods: Turkey

2008-06-18T15:09:00.003-10:00

On May 19th 2008, Slow Food O'ahu had an event, working with Heritage Foods USA, to showcase rare breeds of turkey, pork, and lamb. Chefs Glenn Chu of Indigo, Savas of the Olive Tree, and Ed Kenney of Town and Downtown prepared these unusual breeds for a tasting at Downtown restaurant.

Saving endangered species by eating them: Strange as it may sound, we can save endangered livestock varieties by putting them back on the menu. As with so much of the food available to us, our choices are increasingly restricted to a handful of genetic varieties because of industrial farming practices. Where there were once dozens of varieties (if not hundreds, in the case of potatoes) of corn, potatoes, turkeys and pork, there are now just a handful of types in our markets... Slow Food USA saw an opportunity and told the story of these heritage birds and the farmers that grew them. For the first time in years, these varieties of turkeys were marketed and made available throughout the country. Now enough people are buying and eating these birds (instead of the ubiquitous Butterball) so that farmers are able to make a living.

Little Kitchens on June 13

2008-05-26T21:36:00.003-10:00

He'eia Fishpond March 16th

2008-02-14T00:01:00.003-10:00

Good news,

Our rescheduled visit to He'eia Fishpond is on course for March 16th. We will meet at 8:30am at the Windward mall parking lot (makai, north shore corner of the lot), so that we can carpool to the pond. Again the cost is $10 for members, $15 for nonmembers. A number of you sent in your checks before we had to postpone this event. Please reconfirm your interest in attending by March 9th. We will have lunch at noon--please bring a pupu to supplement our poi and moi. For lots more information, see the Paepae o He'eia website.

Also, please let me know asap if you are interested in joining us for a cultural and gastronomic experience on the Windward side.

Laurie

Annual Meeting / Fishpond postponed

2008-02-04T00:07:00.000-10:00

Aloha Slow Foodies,
We are postponing our annual meeting and the He'eia Fishpond excursion because of the less than perfect weather we have been experiencing this week. We are also going to "de-couple" the two events.
Karen has tentatively lined up the fishpond for Sunday, March 16, we should get confirmation on that very soon. We are checking around for an indoor venue for the annual membership potluck and meeting. There are several possibilities in town. We're looking for something available on Sunday, March 2nd.
Sorry for the delay,
Laurie

Slow Food Oahu annual meeting at He'eia Fishpond

2008-01-17T01:04:00.001-10:00

New Year's greetings, Slow Food O'ahuans,
Karen Miyano has lined up an exciting windward excursion to the He'eia Fishpond for our annual meeting. [...event postponed]

Green Christmas Market, Culinary Swapmeet

2008-01-03T19:09:00.000-10:00

Slow Food Oahu was well represented at the Green Christmas Market that was put on by The Green House and Kokua Hawaii Foundation.

The idea, originally conceived by our friends at Slow Food Hawaii (the big island convivium), was to collect kitchen equipment and other food related items for a Culinary Swap meet. Many members and non-members alike donated slightly used and new kitchenware, classic cookbooks, juicers, fiesta ware, and lots of fascinating gadgets (like the apple peeler/parer) and gizmos.

The booth also featured Slow Food literature and membership information. We chatted up customers and explained the SF mission.

We were very pleased with how things went--it was most satisfying to see goods get recycled into the hands of happy cooks and eaters. We managed to raise over $700 and we'd like to make this an annual event. We think there's a lot more great stuff out there--tucked away in kitchen cupboards and crannies. Thanks to Julie Rogers, Karen Miyano, Rike, Pamela Farris, Dirce Carmi, Stu and Max Robson, Rachael Edinger, Chuck Giuli for all their kokua in hauling, collecting, displaying and making this a real success.

Rachael Edinger, Our trusty secretary, at the Culinary Swapmeet

Many of these great platters were donated by Richard Shimizu--thanks, Richard for the wonderful donation.

Green House was one of the major sponsors of the Green Market.

Stu and Max Robson hawked our wares and chatted up customers.

The Green House gave demonstrations and advice on green cleansers and options.

2007 Slow Food Swap Meet

2007-11-03T12:26:00.000-10:00

RECYCLE YOUR UNDER-UTILIZED,

UNWANTED KITCHEN EQUIPMENT.

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.

Poster for Little Kitchens October 12

2007-09-10T23:46:00.000-10:00

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

2007-08-29T14:12:00.000-10:00

Little Kitchens on October 12th
Big Flavors from Honolulu’s Best Little Kitchens
Honolulu Weekly, O’ahu’s alternative newsweekly, presents its 3^rd 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, 12^th 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.

CHINATOWN TOUR WITH GLENN CHU

2007-05-08T20:02:00.000-10:00

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

SOY TO THE WORLD TOUR

2007-03-14T07:49:00.000-10:00

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 recipes...soy 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.

SLOW FOOD OAHU PRESENTS A FILM SERIES AND MINI FOOD TASTING FOCUSING ON SUSTAINABILITY

2007-01-02T16:02:00.000-10:00

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
LOWER ORDERS
FARMING THE SEAS

Saturday, February 17, 11:15 am - 1:15 pm
TURTLE WORLD
AFFLUENZA

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.

Terre Madre - The Experience

2006-11-27T09:58:00.000-10:00

Pictures and reports on the Terre Madre experience from our farmer's and restaurant owners
Here's the first one-
Friends and TM delegates enjoying a meal in Piedmonte--top row Savas, Chuck Giuli, Kukui and Gary Maunakea-Forth, Spanky and Ed Kenney, bottom row Paul Reppun, Laurie Carlson, Laurie Reppun, David Cole, Dirce Carmi and Pamela Farris

Savas with a traditional
Piedmontese cheesemaker at Salone.

Reggiano Parmesan

stacked like gold!

Woman with amazing hair.

Tibetan delegate.

Below, Libyan delegate.

Uzbekistani delegate.

SLOW FOOD FUNDRAISER AT TOWN

2006-08-27T10:17:00.000-10:00

News of Note from Slow Food Oahu
Slow Food Fundraiser

What? Terra Madre 2006 Tomato Madness
When? Sunday September 10th at 5:30pm
Where? Town Restaurant
How? Make reservations by calling Town and reserving your table
with a credit card (phone 735-5900)
Cost? $95 for Slow Food members & $100 for the public
(price includes 2 bottles of wine per 4 person table)

This is our last fundraiser for Terra Madre. We will send Laurie & Paul Reppun of Waiahole and Gary and Kukui Maunakea-Forth of Waianae to Italy this October with the proceeds.
====================================================
TOMATO MADNESS MENU

Passed appetizers and cocktails:
§ Town’s Version Bloody Mary
§ Crostini Tomato Conserva, Palolo Avocado, White Anchovy
§ BLT Gruyere Gougeré
§ Canape Heirloom Watermelon, Tomato Fillet, Feta, Olive Oil

Six-course plated journey:
§ “Tom & Cherry” Salad w/ Fresh Stretched Mozzarella, Ma’o Organic Basil
§ Tomato Confit Risotto w/ Hamakua Mushroom, Truffled 4-Minute Egg
§ Intermezzo Tomato-Fennel Sorbetto
§ Tomato-Dusted Kahuku Shrimp w/ Fried Green Tomato, Sweet Corn, Green Goddess
§ Chicken Thigh al Mattone w/ Roasted Tomato Panzanella
§ Olive Oil Cake w/ Avocado Sorbet, Tomato Jam

For an update on our Big Island Slow Food friends, visit their website: http://ahualoa.net/slowfoodhawaii

UPDATE ON THE SCHOOL GARDEN PROJECT

2006-08-03T14:22:00.000-10:00

July 15, 2006 - Submitted by Leland Miyano

On July 14, 2006, Karen and Leland Miyano attended a retreat session at Hoa 'Aina O Makaha as representatives of Slow Food Oahu. Kokua Hawaii Foundation is the primary sponsoring organization for the 'AINA In Schools program and provides fiscal and administrative support for the program. Also in attendance were the steering committee, interested individuals and businesses, and representatives of the five pilot schools that will be participating in the first implementation of the 'AINA In Schools program.

'AINA In Schools is an acronym that reflects the mission statement, "Actively Integrate Nutrition and Agriculture in Schools". This program is modeled after other farm to school programs that strive to bring healthy meals and nutritional curriculum to students while re-connecting them to the land and the farmers that produce our food.

The 'AINA In schools program has six integrated components that incorporate the Hawaii State Academic Standards: 1) Healthy school lunches, 2) Nutrition education, 3) Garden-based learning, 4) Agricultural literacy, 5) Solid waste management, and 6) Family and community outreach.

To "Actively Integrate Nutrition and Agriculture in Schools" will contribute to the future health and well-being of our children, communities, and environment in Hawaii. The pilot schools on Oahu are: 'Aikahi, Makaha, Sunset Beach, Wai'alae, and Wheeler Elementary Schools.

We will keep you posted on the development of the 'AINA In Schools program and the future involvement of Slow Food Oahu. Slow Food USA conviviums have taken active roles in helping children develop an appreciation of wholesome foods and an understanding of land stewardship and sustainable food practices. Kokua Hawaii Foundation is a real blessing for us on Oahu, as they have taken the primary burden of organizing and funding this Farm to School program. They have asked to be co-sponsors of Slow Food Oahu events to aid in the promotion of the 'AINA In Schools program. It would be a perfect synergy of two like-minded organizations.

BREW MASTER'S DINNER-AUGUST 10TH

2006-07-21T10:12:00.000-10:00

Slow Food O‘ahu
IS HOLDING A FUNDRAISER
THURSDAY AUGUST 10TH, 5:30PM
AT KONA BREWING CO. AND BREW PUB
IN HAWAII KAI
BREWMASTER’S DINNER

Rick Tucciarone, brewmaster of Kona Brewing Company,
will be on hand to share his knowledge of the brewing process
and what goes into making a great beer.
Rick has won many national awards for his work in Kona.

This dinner is cooked and paired with beers
from Kona Brewing's new Chef, Dan York:

Aina Haina Blackened Ahi with Big Wave Golden Ale
Mix Green Salad with Orange Hops Dressing with Lilikoi Wheat Ale
Tomato Basil Relish Crostini paired with Longboard Island Lager
Kona Coffee Crusted Pork Chop with Black Sand Porter
Beeramissu with Dry Side Stout.

$55 per person includes tip and tax.

Vegetarian options are available.

Reservations can be made by calling Kona Brewing Co. at 394-5662

Funds raised by this event will help send our Oahu farmers
to the biennial Slow Food convention in Italy in October.

Washoku: Harmonious Cooking in the Traditional Japanese Kitchen

2006-07-12T08:24:00.000-10:00

Slow Foodies, this is not a SFO sponsored event but, we thought it might be of interest to our membership! Be sure to checkout the Brew Master's Dinner coming up in August...next posting.

World-class Japanese culinary expert Elizabeth Andoh to visit Hawai‘i in August
Author and authority on traditional Japanese cooking will teach “harmony of food”

HONOLULU—Learn how to bring washoku, a Japanese philosophy of the “harmony of food,” to your kitchen and next meal when Elizabeth Andoh, world-class culinary instructor and author of Washoku: Recipes from the Japanese Home Kitchen, presents a two-hour culinary program and demonstration, Washoku: Harmonious Cooking in the Traditional Japanese Kitchen, on Thursday, August 24, 2006 at the Japanese Cultural Center of Hawai‘i (JCCH), fifth floor. Doors open at 5:15 p.m., program starts at 6 p.m. Co-sponsored by the Hale ‘Aina ‘Ohana and the Japanese Cultural Center of Hawai‘i, Andoh will introduce basic washoku concepts—cooking with five colors, five flavors and in five ways—and show how these principles bring harmony to a meal. Ticket cost is $40 for JCCH members; $50 for non-members and includes an obentō (Japanese boxed) supper. The book will also be on sale for $28 for JCCH members; $35 for non-members. Andoh will be available for book signing. For more information or to purchase tickets, call the JCCH at (808) 945-7633 or email info@jcch.com.
Washoku, literally “the harmony of food,” is a Japanese way of thinking about what we eat and how it can nourish us, explains Andoh in her 300-page book. “The philosophy and practice of washoku can best be summarized by a set of five principles that describe how to achieve nutritional balance and aesthetic harmony at mealtime,” writes Andoh.
“After being with Mrs. Andoh, you will come away with a greater appreciation of Japanese cuisine and a working Japanese kitchen,” said Joan Namkoong, a board member of the Hale ‘Aina ‘Ohana and food author.
During her presentation, Andoh will prepare Sansho Pepper-Crusted fish with fresh pineapple garnish; Hand-Pressed Rice tossed with Gingery Ground Chicken with nori (seaweed) bands; Broiled Tofu with Flavored Miso (soybean paste); Leek Miso Greens Steeped in Broth and Soy-Braised Sun-Dried Radish Ribbons, Carrots, Konnyaku (a jelly-like block made from yam), Fried Tofu Kelp and Mushroom Relish.
Each recipe follows the washoku principles that balance the 15 elements: five colors (red, yellow, green, black and white), five flavors (salty, sour, sweet, bitter and spicy) and five cooking techniques (which include basics such as simmering, broiling and steaming).
Although the origins of washoku are deeply rooted in Japanese culinary history and habits, Andoh points out in the book that washoku as a style of eating is easily applied to any cuisine. “Washoku can be practiced and enjoyed outside Japan, by Japanese and non-Japanese alike,” she said. “A washoku approach to cooking gives the creative and contemplative cook an opportunity to satisfy his or her own aesthetic hunger while providing sustenance and sensory pleasures to others.”
In conjunction with the public program, Andoh will also present an in-depth educational workshop for culinary professionals and students on August 23 at the Culinary Institute for the Pacific, Kapiolani Community College. The training session will focus on the three key ingredients found in the washoku pantry – soy sauce, miso, and vinegar. By sampling and comparing varieties of each item, participants will learn how these ingredients contribute flavor and nutrition to traditional dishes. In addition to ingredients, Andoh will demonstrate the rhythm and flow of kitchen activity.
Born and raised in America, Andoh's formal culinary training is from the Yanagihara Kinsaryu School of Traditional Japanese Cuisine in Tōkyō, Japan. Andoh is a writer, lecturer and business consultant, specializing in Japanese food and culture. She is a member of the Japan Food Journalists (JFJ) association, the International Association of Cooking Professionals (IACP), and is Gourmet Magazine's Japan correspondent. She has written numerous magazine and newspaper articles and authored several cookbooks. Her most recent cookbook, WASHOKU: Recipes from the Japanese Home Kitchen, won a 2006 Jane Grigson award for “distinguished scholarship” and earned her a James Beard Award nomination in the category of International Cookbooks.
Andoh has made Japan her home for nearly 40 years. She is the owner and director of A Taste of Culture culinary arts program (http://www.tasteofculture.com/). A Taste of Culture offers classes and field trips in the Tōkyō metropolitan area that explore traditional and contemporary Japanese culture through the study of Japanese cooking.
The Hale ‘Aina ‘Ohana (http://www.haleainaohana.org/), a culinary non-profit foundation, is dedicated to the development and support of culinary training programs throughout the state of Hawaii to promote the unique culinary traditions of the state. The Japanese Cultural Center of Hawai‘i (JCCH), a non-profit organization, strives to share the history, heritage and culture of the evolving Japanese American experience in Hawai‘i. Located in Mō‘ili‘ili, the Center features a Community and Historical Gallery, Resource Center, Kenshikan martial arts dōjō, Seikōan Japanese teahouse and Gift Shop. For more information call (808) 945-7633, email info@jcch.com or visit the website at http://www.jcch.com/.

LITTLE KITCHENS 2006

2006-05-10T09:05:00.000-10:00

Another successful Little Kitchens!

HONOLULU WEEKLY PRESENTED
Little Kitchens
Big Flavors from Honolulu’s Best Little Kitchens

Friday, June 9, 2006 ■ 5:30PM - 8:00PM
Hawaii State Art Museum ■ 250 South Hotel Street

It was Fresh & Local
■ Food & beverages by BluWater Grill, Fujioka’s Wine Times, The Kitchen at Times, PacifiKool, Green Door Cafe, Honolulu Chocolate Co., Mi Casa Taqueria, Y. Hata & Co., Lanikai Juice, Da Spot, Indigo Eurasian Cuisine, Kona Brewing, La Gelateria, Olive Tree Cafe, Town, 12th Avenue Grill, Waialua Sodaworks, Starbucks Coffee, Hometown Noodle Factory, Grand Cafe & Bakery, Kaka‘ako Bakers, FIJI Water, N. Shore Cattle Co., MA‘O Organic Farm, and others to be announced.

■Featuring Poi tasting by Waiahole Poi, Ginger Martinis by PacifiKool & Pomegranate Martinis made with PAMA™ Liquor & Reyka.

■ Live Music, Silent Auction
Auction Sponsors: Inspiration, Cirque Hawaii, MINI of Hawaii, Maui Jim Sunglasses,Honolulu Symphony, Executive Chef, Williams Sonoma, Honolulu Theater for Youth, Sourcing Asia, Bess Press, Bishop Museum Press, Cafe Laufer, Mountain Apple Company, Open Space Yoga, Hawaii Food Tours, Gold's Gym, Clean Living Hakuyosha, Na Mea Hawaii, Kokua Market, Marsha Nadalin Salon, INTO Inc., Crocs, Manoa Valley Theater, and others to be announced.
A portion of the proceeds to benefit Slow Food O'ahu and O'ahu’s Terra Madre nominees

MA'O Organic Farm Tour

2006-05-09T08:23:00.000-10:00

Thank you Karen & Leyland Miyano and Gary & Kukui Maunakea Forth for organizing this event.

WHAT? Slow Food Event at MA’O Farms. Farm tour followed by lunch in the field.

IT WAS Saturday, June 17 at 10 a.m.

WHERE? MA’O Farms located on the Waianae Coast.

LUNCH MENU*

*Box lunches are served with a complimentary MA’O Organic Mesclun Salad topped with our very own special House dressing. Please indicate if you would like the complimentary Aloha ‘Aina Café’s Tropical Ice Tea or Pineapple Waialua Soda with your meal.

Taro Burger
Made in Maui, this ono burger will surprise you with it’s delicious flavor…topped with white cheddar cheese, MA’O Organic Lettuce, locally grown tomatos and sprouts, and served on a toasted hamburger bun.

Herb Chicken Walnut Bagel
Freshly-roasted with MA’O Organic Herbs, this chicken salad is toopped with white cheddar cheese, MA’O Organic buttercrunch lettuce, locally grown tomatos and sprouts, served on a toasted ‘everything’ bagel.

Veggie Avocado
Fresh MA’O Organic buttercrunch lettuce, locally grown tomatos, cucumbers, sprouts and organic avocados served on toasted ‘Maunakea’ multi-grain bread.

Hale Naluâ ‘In Da Bowl’ Chili
Two scoops of this low-fat turkey chili with home-cooked beans and fragrant spices at the top and bottom of the bowl makes this chili ono and good for you. Served with hapa rice and a freshly-baked corn bread muffin.

Mahalo! Your lunchs helped to contribute to the work and efforts of
the Mala ‘Ai ‘Opio (MA’O) Community Food Security Initiative.

All profits of the Aloha ‘Aina Café supports the programs and activities of MA’O.

Aloha, a hui hou!
Kukui and Gary Maunakea-Forth

Finally - Pictures from Little Kitchens!

2006-02-14T09:25:00.000-10:00

Apologies for taking so long to load the pictures from the Little Kitchens event. Lots of pictures to view! Scroll down to the event from October 2005.

Slow Food Oahu Annual Meeting

2006-02-13T17:19:00.000-10:00

On Sunday, February 12th, Slow Food Oahu members gathered at the Armour Gallery and Gardens for the first 2006 meeting and potluck. Laurie Carlson, current President, opened the meeting at 2 p.m. with a summary of 2005 events and progress report. Cheryl To, board member, reported on the research that has been done so far on schoolyard

gardens. Karen Miyano, Vice President, reported on the work that has been done with the Kokua Hawaii Foundation. She and her husband Leland have attended several meetings regarding preliminary organization for their pilot school program which covers school nutrition, recycling, vermaculture, and organic gardens. Laurie talked about projects in the pipeline for 2006 - another Little Village benefit for Slow Food, scheduling eight tours/cookoffs/etc. for members during the year, and organizing an effort to send a few local farmers to the next Terre Madre in Italy. More Slow Food members are needed to help organize and participate in projects. Suggestions were made to set-up committees to administer the various projects. Barbara Chu expressed interest in helping to organize Slow Food member events for the year. Again, member participation is needed.

Two officers, Larry Geller/Treasurer, and Rike Weiss/Secretary, are unable to continue in their positions, so we are looking to fill those two positions. Laurie announced that Karen Miyano will be working closely with her and Hayley Matson-Mathes would also be stepping into an official position. Laurie suggested that we have another meeting in a month to follow-up on open business. Please look for the e-mail announcing the date and location for the next meeting.

October 23rd - EARTH MAGIC: An Intimate Diary of the Planet

2005-10-06T08:31:00.000-10:00

EARTH MAGIC

AN INTIMATE DIARY OF THE PLANET

Sunday, October 23, 5 p.m.
University of Hawaii, Spalding Auditorium
$5 General Admission, $3 University Students
FREE PARKING

DON BROWN & SLOW FOOD HAWAII PRESENTS:

DECONSTRUCTING SUPPER

Director: Marianne Kaplan. U.S. 2002 48 minutes

Renowned chef John Bishop leads viewers on an eye-opening journey into the billion dollar battle to control food production. Starting with a gourmet meal in his five-star restaurant, Bishop travels the world - from farmer's fields to biotech laboratories to supermarket aisles on a personal quest to find out what our food choices are. Exploring the politics and ethics of food, he discovers that 70% of processed foods on supermarket shelves in North America contain genetically modified ingredients. But are these foods safe? Are there other, less risky ways to feed ourselves? Our chef finds answers to these compelling questions and more from North America to Great Britain to India and back.

FIELD OF GENES

Director: Janet Thompson. U.S. 1998 44 minutes

Technology has quietly slipped into the food chain. Multi-national chemical companies have created genetically altered potatoes, corn, soybeans, and canola that variousy are toxic to pests, herbicide tolerant, and dependent on chemical inputs. The biotech industry claims that its new foods have a great potential for everyone, including the world's hungry. But will the hungry, the family farmer, or even the potential consumer benefit from this high-tech, heavily capitalized new mode of production?

THE SLOW FOOD MOVEMENT. Slow Food is a non-profit, eco-gastronomical organization that supports a biodiverse, sustainable food supply, local producers, heritage food ways, and rediscovery of the pleasures of the table. Carlo Petrini founded Slow Food in 1986 and it has since grown into an international movement with more than 80,000 members in 100 countries worldwide.

What is Slow Food's position on genetically engineered crops? While not opposed to research by universities and public bodies, Slow Food is against the commercial planting of genetically engineered crops. We are not capable of predicting or containing the results of GE crops, creating a threat to our natural and agricultural biodiversity. Slow Food believes that all products containing genetically engineered ingredients should require accurate labeling, allowing consumers to make an educated choice on what they support and ingest.

Little Kitchens: Big Flavors from Honolulu's Best Little Kitchens

2005-07-14T09:04:00.000-10:00

A GREAT EVENT! See the pictures.

A portion of the proceeds went to benefit Slow Food O‘ahu and O‘ahu Schoolyard Edible Gardens

WELCOMING GUESTS
Ginger Martinis and Cocktails at the Entrance

THE AUCTION ROOM

FOOD & ENTERTAINMENT

AT THE END OF THE NIGHT...

THE HIGHEST BIDDERS WALK AWAY WITH THEIR PRIZES!

Little Kitchens
Big Flavors from Honolulu’s Best Little Kitchens
July 14, 2005 ■ 5:30PM - 8:00PM
Hawaii State Art Museum ■ 250 South Hotel Street

Food provided by
808 Kapahulu, 12th Avenue Grill, BluWater Grill, Grand Cafe & Bakery,
Green Door Café, Honolulu Chocolate Co., Indigo Eurasian Cuisine,
JJ French Pastry & Bistro, La Gelateria, MA‘O Organic Farm,
Olive Tree Café, Ono Pono Vegetarian Grinds & Town
■
Beverages by Fujioka’s Wine Times, Kona Brewing Co.,
Starbucks Coffee, Waialua Sodaworks.
Featuring PacifiKool’s Ginger Martinis & Ginger Ale
■
Live Music by James Kraft Trio
■
Silent Auction
■
For your pleasure the galleries will be open until 8:00pm

The Meaning of Food (April 2, 2005)

2005-07-11T09:26:00.000-10:00

On April 2nd at the UH Geophysics Auditorium, 60 people gathered to watch one part of a three-part PBS series called THE MEANING OF FOOD. Filmmaker and local girl, Kimberlee Keala Bassford, shared her history with getting the film made and her insights on the meaning of food. The film series is hosted by New York star chef Marcus Samuelsson who travels across America to celebrations ranging from an Italian wedding to a Bengali fertility feast, exploring who we are through what and how we eat. The last gathering on the film we viewed was a Samoan family dispersed across the US who gather in the Pacific Northwest to celebrate the passing of the family matriach. The cultural tradition of huge plates of food, and gift giving was an eye-opener.

After the film, everyone lined up at Ono Pono's kiosk in the Sustainability Courtyard for vegetarian food. Ono Pono is the food service outreach for IKOH - the Invisible Kingdom of Hawaii. The organization headed by Gene Kanehiro, is doing amazing things. There's the new huge kitchen in Palolo which prepares food for the Ono Pono kiosk at the University of Hawaii, and provides vegetarian food to several local schools. Then in Waimanalo, IKOH is doing an organic farm which is a total lifestyle venture for Gene and the young people who live and work there.

Plate in hand, guests proceeded to eat and interact with kalo farmers from Waianae who had been invited to demonstrate poi making. There were three kinds of taro used and we got to taste and compare the varieties.

COOKING RICE WITH JOAN NAMKOONG

2005-02-26T16:08:00.000-10:00

Joan Namkoong, noted food writer, will do a rice tasting in conjunction with the February opening of “The Art of Rice” show at the Honolulu Academy of Arts. Attendees will learn about varieties of rice, why some are starchier than others, how to cook them and will have the opportunity to taste five different varieties. The tour & tasting will be at 10:15—11:45am on Saturday February 26 at the Academy. Costs will be $5 for members $10 for nonmembers and must be prepaid with a check made out to Slow Food Oahu. Please send all your checks to Rike Weiss PO 373 Honolulu,HI 96837. You can reach her via email at rike@hawaii.rr.com