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.
Thursday, August 03, 2006
Friday, July 21, 2006
BREW MASTER'S DINNER-AUGUST 10TH
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.
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.
Wednesday, July 12, 2006
Washoku: Harmonious Cooking in the Traditional Japanese Kitchen
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/.
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/.
Wednesday, May 10, 2006
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
Tuesday, May 09, 2006
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.
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
Aloha, a hui hou!
Kukui and Gary Maunakea-Forth
Subscribe to:
Posts (Atom)