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.

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

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
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Live Music by James Kraft Trio
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Silent Auction
■
For your pleasure the galleries will be open until 8:00pm

The Meaning of Food (April 2, 2005)

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.