LITTLE KITCHENS 2006

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

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!

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

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

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.