Preserving and Fermenting Workshop Series with Terri Langley

Preserving and Fermenting Workshop Series
with Terri Langley
 
Sundays at 10:30 a.m. on September 30, October 14, and October 28
 
Location:
Kaimuki Superette
3458 Waialae Avenue
Honolulu, HI 96816
 
Individual Classes 
(Member) $45 – (Non-Member) $55
 
Workshop Series 
(Member) $120 – (Non-Member) $145
   
In this special three-part series of workshops, participants will learn from Certified Master Preserver Terri Langley how to preserve, pickle, and ferment. Attendees can sign up for single workshops, or, get a discounted rate on the entire series. This is an opportunity not to miss!
 
Pickling, September 30
Get ready for the next bumper crop learning how to preserve excess fruit and vegetables through the art of pickling. From the basic cucumber to beans, beets, carrots, onions, watermelon rind and mango, pickling is a great way to extend the season’s bounty and explore the depth of common fruits and vegetables available in abundance at different times of the year. Master preserver Terri Langley will lead the second in a three-part series of workshops teaching the principles of pickling and how it can be applied in a variety of cases in this hands-on workshop. Students will go home with their share of the pickles made along with the recipe, techniques, and knowledge to adapt to their next harvest.
 
Kvass, Ginger Beer and Live! Lemonade: Fermentations in the Cup, October 14

 

There has been a lot of talk about fermented drinks and the benefits of probiotics for your health. In this third workshop of our Preserving and Fermenting Series, come learn about these traditional beverages and the process of making them in your own home. Certified Master Preserver Terri Langley will guide us through the step by step process of each of these traditional recipes, sharing the reported benefits, and how fermentation transforms the simple ingredients in each of these drinks. Not only is making these at home economically smart, you are also assured of the quality, and they are fun and delicious to make with the whole family!
Sauerkraut and Kimchi, a fermenting workshop, October 28
In this final class of the three-part series on fermentation and preserving with master preserver Terri Langley, we will learn the principles of basic preservation through lacto-fermentation. In this hands-on class, participants will prepare two foundational recipes: traditional sauerkraut and a local favorite here in Hawaii, kimchi. We will be exploring both the foundations of each of these dishes, and how you might adapt the recipe for what is available at different times of year from our farmers markets and gardens. Participants will take home a jar of each preparation and receive recipe and hands on instruction.

Permanent link to this article: https://www.slowfoodoahu.org/preserving-and-fermenting-workshop-series-with-terri-langley/

Fall Foraging in Urban Honolulu 

Fall Foraging in Urban Honolulu 
$15 (Member) – $20 (Non-Member)

Nature provides seasonal treats to enjoy. Join Slow Food O’ahu once again for a fall foraging adventure led by Dr. Nat Bletter, Flavormeister of Madre Chocolate. Nat earned his doctorate in ethnobotany from City University of New York and is a past Slow Food O’ahu delegate to Terra  Madre. You’ll be in great hands as you learn about, and get to taste the incredible plant life – seeds, flowers, fruit, vines, etc., all growing wild in Makiki, and likely also growing in your backyard! As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity, and biodiversity is at the heart of what Slow Food is about.

At the end of the tour, Nat will toss foraging finds into a very wild plant salad to be enjoyed by all. Bring a fork and plate, and bags for gathering.
Be sure to wear sun, and/or rain protection and bring water.
See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.). We’ll meet at the lower gate.

Permanent link to this article: https://www.slowfoodoahu.org/fall-foraging-in-urban-honolulu/

Slow Food O’ahu Chinatown Moon Festival

Slow Food O’ahu Chinatown Moon Festival
Tour and Lunch 
$60 (Member) – $70 (Non-Member)
Join us on our exciting Slow Food Chinatown Tour, at the time of the fall Moon (Harvest) Festival.  Explore the history, culture, and food traditions of Honolulu’s Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can buy fresh produce, noodles, and specialty products.
Following the 2-hour walking tour we will enjoy lunch together at one of Chinatown’s finest restaurants. The 5-course family-style Chinese menu will include traditional Moon Festival dishes such as roast pork, chicken, and Moon Cakes. Meal cost is included in the tour price. Please alert us in advance of any food restrictions. Meeting location and parking suggestions will be emailed to ticket-holders 48 hours before the tour.
Please note: We keep this tour size limited to 8 to insure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders’ efforts are used to good advantage. If we don’t fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours. Also consider a private tour for your family or group! Thanks for your understanding.
The meeting location and parking suggestions willbe emailed to ticket holders 48 hours before the tour.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-chinatown-moon-festival/

Chili 101

Chili 101
$36 (Member) – $42 (Non-Member)

Now that we’ve survived Hurricane Lane… We can get back to enjoying the hot days of summer once again! What better way than to explore the exciting world of chilis in a class led by our resident home gardener, foraging adventure leader and flavormeister, Nat Bletter, PhD. Currently, Nat grows 30 kinds of chilis in his garden. He has graciously offered to lend his food and academic chops in this one-of-a-kind class where you will learn how to grow chilis and use them in various preparations. He’ll cover recipes from ajvar, a mild Macedonian roasted red pepper spread, to fermented hot sauces like sriracha and mole poblano sauces that use 2-5 kinds of chilis plus chocolate. Taste test some of the culinary creations and go home with some seeds! They say chilis make you sweat, sweating makes you cooler during the hot summers. Let’s test this theory out together!

You can occasionally find Nat leading our seasonal foraging tours. Nat is also the flavormeister and owner of Madre Chocolate. He earned his Ph.D in ethnobotany at City University of New York.

Permanent link to this article: https://www.slowfoodoahu.org/chili-101/

Butcher and Brew

Butcher and Brew
$35 (Member) – $45 (Non-Member)
Join Slow Food Oahu for this special event, featuring a tasting of Aloha Beer Co’s different styles of beer alongside an array of sausage and cured meat. Brew master, Dave Campbell of Aloha Beer Co will be leading us in a brewery tour to give us the behind the scenes perspective of where some of our favorite beer is made. Along with the tour, he will guide us through a tasting of beer, going into detail about what makes each style so remarkable, what shapes its flavors and characteristics. Chuck Wakeman of Butcher and Bird will join us to showcase his popular sausages and cured meats, exploring the different opportunities our local venison, pork and beef offer. This is an event not to miss. Space will be limited to keep the event intimate and informative. Join us!
 
LOCATION
Aloha Beer Company
700 Queen Street
Honolulu, HI 96813

 

REFUND POLICY
Refunds up to 7 days before event

                                                                                                            

Permanent link to this article: https://www.slowfoodoahu.org/butcher-and-brew/

Fish Breakdown and Filleting Class

Fish Breakdown and Filleting Classfish2.jpg

When:       Saturday, June 2, 2018 from 3:30 to 5:00 p.m.   

Where:      Kaimuki Superette
                  3458 Waialae Avenue
                  Honolulu, HI 96816 

 

Ashley Watt s, owner and manager of Local I’a, will conduct a class on fish breakdown a  nd filleting. Ashley, through Local I’a, procures and markets seafood from very local, small-scale   fishers and producers, selling to chefs, Kokua market, the farmers markets and through a CSA ty  pe service. She offers one of the few alternatives to the large-scale industrial fishing that provides  most of the fish we see in our markets.
  
The class will provide basic instruction on preparing fresh fish for a variety of uses. Each participant will take home about 1.5# of fish upon completion of the class.
We plan to offer another class on cooking and utilizing fresh fish in July, as a follow up.
The cost for the event is $35 for members; $40 for non-members.

Permanent link to this article: https://www.slowfoodoahu.org/fish-breakdown-and-filleting-class/

Join Slow Food O`ahu for a Local Dinner at Makana Café

Join Slow Food O`ahu for a Local Dinner at Makana Café

 
Date:              Sunday, May 20, 2018, 6:00 to 9:00 p.m. HST
Cost:              $48 per person for members, $60 per person for non-members.
Location:       Makana Market and Deli
                       711 Cooke Street
                       Honolulu, HI 96813
 

Ignacio of Makana Market will serve a multi-course, locally sourced dinner.  Vegetarian options are available. The menu is as follows:
            *Veggie Tartare with Goat Cheese on Crostini with Fig Compote
            *Kona Crab Cakes on Greens (Vegetarian: Eggplant Caviar)
            *Polenta with Grilled Lemon Tako (Vegetarian: Asparagus)
            *Heart shaped Ravioli stuffed with Sweetland Farm Goat Cheese
            *Fresh Basil in Broth (Vegetarian: Baby Portabella – from Small Kine Farms)
            *Pappardelle with Lamb, Pancetta, and Baby Arugula and Watermelon Radish
                        From Mohala Farms (Vegetarian: Noodles with Garlic and Zucchini)
            *Wine Poached Ohia’ai or Pears with Toasted Walnuts on Mango Ice Cream
                        With Cognac Pomegranate Sauce

To register, go to: https://www.eventbrite.com/e/localvore-italian-dinner-tickets-45175317591

Refund Policy – Refunds up to 7 days before.
Sign up soon!  Room for 28 people.  BYOB.

Permanent link to this article: https://www.slowfoodoahu.org/join-slow-food-oahu-for-a-local-dinner-at-makana-cafe/

Ark of Taste & Terra Madre Dinner and Fundraiser

ARK OF TASTE & TERRA MADRE DINNER AND FUNDRAISER
When: Sunday, February 25, 2018, 6:00 – 9:00 p.m.
Where: Mud Hen Water Restaurant in Kaimuki, 3452 Waialae Ave.
Cost: $85 members ($40 tax deductible); $ 105 non-members ($60 tax deductible)

Slow Food Oahu will hold its Ark of Taste (AOT) Fundraiser at Ed Kenney’s Mud Hen Water restaurant this month. Funds raised will be used to send our Oahu delegation to Turin, Italy this  September for the international Terra Madre event. Over the years, we have supported a number of Hawaii farmers, fishers and chefs including Waiahole and Maunawili poi producers, Ma’o organic farmers, managers from Paepae o He’eia, a Hanapepe traditional salt maker and other agents of slow food culture in our islands. We will feature a variety of AOT foods, including Manalauloa kalo, Poi, Ko sugarcane juice and rum made from it, Hanapepe red salt, Hawaiian Ul, Kiawe and Lehua honeys, Polynesian mai’a (banana), and Kona Coffee. To learn more about Hawaii’s Ark of Taste check out this link: https://www.slowfoodoahu.org/ark-of-taste
Join us for this unique and tasty dinner:
Appetizers:

* The S-Car Go Slow, a specialty cocktail based on the classic sidecar with fresh pressed sugarcane and tangelo juice.
* Crudite of Raw, Grilled, & Pickled Vegetables with Koena Hummus made with Manalauloa kalo and Hawaiian Chile Pepper Honey
Followed by Family Style Dinner (with Bread & Butter),
* Aloha Brewery Blond Ale
* ‘Ulu Agnolotti with Wild Boar Ragu
* Local I’a Fresh Catch w/ Baked Mai’a and Extra Virgin Coconut Cream
* A Horizontal Tasting of three Poi varietals from Waiahole and Maunawili
* Contorni Vegetables (whatever vegetables are provided by prior Terra Madre delegates)
* Lehua and Kiawe Honey tasting
* Hawaiian Vanilla Butter Mochi with Kohana Sipping Rum
* 100% pure Kona Coffee

Permanent link to this article: https://www.slowfoodoahu.org/ark-of-taste-terra-madre-dinner-and-fundraiser/

Slow Food O’ahu Spring Foraging Tour

Slow Food O’ahu Spring Foraging Tour

When: March 18 from 1:00 – 4:00 p.m.
Where: Near the Hawaii Nature Center, Lower Tantalus 
Cost: $10 for members, $15 for non-members
 

The winter rains in Hawai`i will make this sring foraging in Honolulu very fun and exciting! Dr. Nat Bletter, of Madre Chocolate, leads us on a spring adventure in Makiki. You will learn about, and get to taste the incredible plant life – seeds, flowers, fruit, vines, etc., all growing wild in Makiki, and likely also growing in your backyard! As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity, and biodiversity is at the heart of what Slow Food is about.

At the end of tsalad.jpghe tour, Nat will toss foraging finds into a very wild plant salad to be enjoyed by all. Bring a fork and plate, and bags for gathering.
Be sure to wear sun, and/or rain protection and bring water.
See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.). We’ll meet at the lower gate.

To register, go to https://www.eventbrite.com/e/copy-of-slow-food-oahu-spring-foraging-in-urban-honolulu-tickets-43138860493?aff=eac2

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-spring-foraging-tour/

Incredible India: Slow Food Cooking Class and Traditional Dinner 

Incredible India: Slow Food Cooking Class and Traditional Dinner

When: Monday, March 5, 5:00 p.m. SousChef, 6:30 p.m. Guests, 7:00 – 9:00 p.m. Dinner
Where: Condo near ‘Iolani School in Mo’ili’ili

Cost:  $60 Members, $70 Non-Members

 

Join our guest chef, Gita Kar, and Slow Food O’ahu for a delicious meal of traditional  Indian cuisine. Our expert India-born chef will prepare several dishes dear to her heart – recipes from her mother, her grandmother and her Bengali mother-in-law, all amazing cooks. This evening, infused with family and cultural stories, is designed to delight you and demonstrate a variety of spice combining and cooking techniques for slow, elegant Indian cooking.
We will open with a popular street-food appetizer. You will be introduced to a variety of indigenous spices, lentils and yogurt preparations, and their health benefits.  Best methods for Basmati rice selection and preparation will be discussed and demonstrated. We will select from only the finest fresh produce available on the day of the class for our ingredients, so come prepared to be surprised and enjoy a vegetarian meal with vegan options, whose recipes have been in Gita’s family for over 150 years. Printed recipes will be provided for each guest.
Gita divides her time between Minneapolis, Honolulu, and India.  She comes from a line of  traditional women cooks from four regions of India. She has worked with chefs from the Taj Group of hotels and interned under the head chefs of Zarang and Amber restaurants of Calcutta. She was Instructor and Food Consultant at Cooks International in St. Paul and Byerly’s Cooking School in Minneapolis, MN.
A portion of each ticket price will be donated to Slow Food O’ahu to help fund sending our local delegates to Terra Madre 2018 in Turin, Italy.
The class size is 12 (minimum 10).
Sous Chef: 3 Slow Food Members may choose to come at 5 PM to assist Gita with the meal preparation, and to observe every aspect of the cooking process.
Dinner Guests: 9 seats are available to enjoy the dinner and learn about the dishes, ingredients, and their cultural significance.

To sign up, go to: https://www.eventbrite.com/e/incredible-india-slow-food-cooking-class-and-traditional-dinner-tickets-42853502981

Participants will be notified of the location 48 hours before the event.

Permanent link to this article: https://www.slowfoodoahu.org/incredible-india-slow-food-cooking-class-and-traditional-dinner/

Fish Canning Workshop with Potluck Lunch to follow

Fish Canning Workshop with Potluck Lunch to followfish2.jpg
 
When: Saturday March 10, 9:00 a.m. – 1:00 p.m. 
Where: Paepae ‘O He’eia

Cost: $45 for members, $-60 for non-members

Are you interested in preparing and canning your own fish? When done yourself with fresh fish, you will be able to taste the magnificent difference from a commercial, store-bought can of fish. Plus, the variety that you can prepare yourself will be much broader than the choices in the store. This is your chance to learn and prepare yourself and take home 2 jars of canned fish. Be one of 15 participants to join this first-time class offered by Paepae ‘O Heeia for Slow Food O’ahu.
Participants will:
  • Observe how to cut and prepare a large fish
  • Participate in smoking of fish
  • Each can 2 quart jars of fish which they will be able to take home ($30 value)
  • Taste fish that has been canned in same method
  • Enjoy a brief tour and history of the fish pond
  • Participate in a pot luck lunch
We will supply the following items: * quart size jars * large fish * organic oil * organic carrots * organic onions * sourdough bread
Participants need to bring a pot luck lunch item – after we prepare the jars, they need to cook in pressure cooker for 90 minutes.  We will take a tour of look `ia and have lunch while they are cooking. Participants must also bring something to take home hot jars in.  Participants can take home their two jars that day.  They will still be very hot so need to have something to take it home.
Note: We could also use help in securing some outside burners, cutting boards, and knives. Let us know if you can assist with this effort.

Permanent link to this article: https://www.slowfoodoahu.org/fish-canning-workshop-with-potluck-lunch-to-follow/

Terra Madre Dinner and Fundraiser – Rescheduled

ARK OF TASTE & TERRA MADRE DINNER AND FUNDRAISER
When: Sunday, February 25, 2018, 6:00 – 9:00 p.m.
Where: Mud Hen Water Restaurant in Kaimuki, 3452 Waialae Ave.
Cost: $85 members ($40 tax deductible); $ 105 non-members ($60 tax deductible)

Slow Food Oahu will hold its Ar k o f Taste (AOT) Fundraiser at Ed Kenney’s Mud Hen Water restaurant this mo nth. Funds raised will be used to send our Oahu delegation to Turin, Italy this  September for the international Terra Madre event. Over the years, we have supported a number  of Hawaii farmers, fishers and chefs including Waiahole and Maunawili poi producers, Ma’o organic farmers, managers from Paepae o He’eia, a Hanapepe traditional salt maker and other agents of slow food culture in our islands.

 

We will feature a variety of AOT foods, including Manalauloa kalo, Poi, Ko sugarcane juice and rum made from it, Hanapepe red salt, Hawaiian Ul, Kiawe and Lehua honeys, Poly nesian mai’a (banana), and Kona Coffee. To learn more about Hawaii’s Ark of Taste check out this link:  https://www.slowfoodoahu.org/ark-of-taste

Join us for this unique and tasty dinner:
Appetizers:

* The S-Car Go Slow, a specialty cocktail based on the classic sidecar with fresh pressed sugarcane and tangelo juice.
* Crudite of Raw, Grilled, & Pickled Vegetables with Koena Hummus and Hawaiian Chile Pepper Honey
Followed by Family Style Dinner (with Bread & Butter),
* Aloha Brewery Blond Ale
* ‘Ulu Agnolotti with Wild Boar Ragu
* Local I’a Fresh Catch w/ Baked Mai’a and Extra Virgin Coconut Cream
* A Horizontal Tasting of three Poi varietals from Waiahole and Maunawili
* Contorni Vegetables (whatever vegetables are provided by prior Terra Madre delegates)
* Hawaiian Vanilla Butter Mochi with Kohana Sipping Rum
* 100% pure Kona Coffee

Permanent link to this article: https://www.slowfoodoahu.org/terra-madre-dinner-and-fundraiser-rescheduled/

Incredible India: Slow Food Cooking Class and Traditional Indian Dinner

SAVE THE DATE: Monday, March 5, 2018 

INCREDIBLE INDIA: SLOW FOOD COOKING CLASS AND TRADITIONAL INDIAN DINNER

Join our guest chef, Gita Kar, for a delicious meal of traditional vegetarian Indian cuisine (with vegan options).  Family recipes, spice combining, cooking methods, and cultural connections will  make this an occasion to remember.

Details coming soon.

Permanent link to this article: https://www.slowfoodoahu.org/incredible-india-slow-food-cooking-class-and-traditional-indian-dinner/

Winter Foraging Tour

WINTER FORAGING TOUR
 
When: Saturday, December 30, 2017, 1:00 – 4:00 p.m.  
Where: Nature Center, Makiki 
Cost: $10 members, $15 non-members  
 
 
The fall and winter rains in Hawai`i will make this foraging in Honolulu very fun and exciting! Dr. Nat Bletter, of Madre Chocolate, leads us on and end of the year adventure in Makiki. You will learn about, and get to taste the incredible plant life – seeds, flowers, fruit, vines, etc., all growing wild in Makiki, and likely also growing in your backyardsalad.jpg! As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity, and biodiversity is at the heart of what Slow Food is about.
 At the end of the tour, Nat will toss foraging finds into a very wild plant salad to be enjoyed by all. Bring a fork and plate, and bags for gathering.
Be sure to wear sun, and/or rain protection and bring water. See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Dr.). We’ll meet at the lower gate.

Permanent link to this article: https://www.slowfoodoahu.org/winter-foraging-tour/

Slow Food O’ahu Annual Meeting and Potluck

SLOW FOOD O’AHU ANNUAL MEETING AND POTLUCK

When:     Sunday, January 21, 2018
                11:00 a.m. – 2:00 p.m.
Where:    Kaimuki Superette, 3458 Waialae Ave.
Cost:       Free

 

Aloha all Slow Foodies out there. Mark the date of January 21, 2018for

our Annual Meeting and  Potluck at Kaimuki Superette.
Following the Annual Meeting and presentation, as always there will be great food and a summary of last years activities and a preview of what we are cooking up for 2018.

We have invited Gabe Sachter-Smith to give a talk on bananas. Gabe is just starting up a banana farm on the North Shore. He will be producing both trees and fruit. He is one of the most knowledgeable banana growers in Hawaii, having completed a masters degrees from the University of Hawaii’s College of Tropical Agriculture.

Please be sure to bring your own cutlery and eating utensils in addition to your potluck contribution.
Bonus–we are looking to gather up gently used culinary tools, cookbooks, gravy boats, and more for our 2018 Culinary Swap Meet. Bring your goods to the annual meeting. We will have a van there to collect and store them until we are ready to hold our sale. Great way to start the new year!
There is no cost to attend.  However, we ask that you RSVP so that we are able to prepare the restaurant for the meeting. To register, go to:

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-annual-meeting-and-potluck-2/

Terra Madre Dinner – Save the Date January 28

TERRA MADRE DINNER – SAVE THE DATE JANUARY 28

Slow Food O’ahu is pleased to announce our next Terra Madre Dinner. Although the details of the meal and pricing are not yet set, we have confirmed our date as Sunday, January 28, at town Restaurant in Kaimuki with Chef Ed Kenney.

 

More details to come later.

Permanent link to this article: https://www.slowfoodoahu.org/terra-madre-dinner-save-the-date-january-28/

Slow Food O’ahu Chinatown Lunar New Year Tour and Lunch

SLOW FOOD O’AHU CHINATOWN LUNAR NEW YEAR TOUR AND LUNCH

 
When:     Saturday, February 18, 2018 
                9:30 a.m. – 1:00 p.m.  
Where:    

Chinatown 
Cost:        $55 for members; $65 non-members
Refunds: Up to 7 days prior
 
Join us on our exciting Slow Food Chinatown Tour, at the height of the Lunar New Year of the Dog. Explore the history, culture, and food traditions of Honolulu’s Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits. Bring your shopping bags with you so you can buy fresh produce, noodles, and specialty products.
Following the 2-hour walking tour we will enjoy lunch together at one of Chinatown’s finest restaurants. The 5-course family-style Chinese menu will include New Year’s special dishes. Meal cost is included in the tour price. Please alert us in advance of any food restrictions.
Meeting location and parking suggestions will be emailed to ticket-holders 48 hours before the tour.
Please note: We keep this tour size limited to 8 to insure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders’ efforts are used to good advantage. If we don’t fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours. Also consider a private tour for your family or group! Thanks for your understanding.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-chinatown-lunar-new-year-tour-and-lunch/

Culinary Swap Meet in the Planning Stages

CULINARY SWAP MEET IN THE PLANNING STAGES 
Slow Food O’ahu will be holding a sale next year (date not set) for gently used kitchen equipment, serving platters, gadgets, jello molds, martini glasses, cookbooks, aprons, citrus zesters,  whatevahs. This is your opportunity to clean out your kitchen, donate to a worthy cause, and perhaps even purchase something new at the Swap Meet.
Our first collection point will be at January’s annual membership meeting on Sunday, January 21at Kaimuki Superette. Bring your goodies with you to the meeting. We will have a van available to collect and hold them until we are ready to hold the sale. Questions? Please email Laurie Carlson at lauriecarlson@me.com

Permanent link to this article: https://www.slowfoodoahu.org/culinary-swap-meet-in-the-planning-stages/

Slow Food Hawai’i (on the Big Island) Annual Potluck

Slow Food Hawai’i (on the Big Island) Annual Potluck

When:  Sunday, October 22
2:30 p.m. meeting, 4:00 p.m. dinner

Where: Puu O Kumau Ranch, Big Island
             17 mile marker Kohala Mountain Road

We usually do not include announcements of events that are not on O’ahu, but in this case we have made an exception for our “sister” Chapter on the Big Island.  Slow Food Hawai’i will be holding its Potluck and Meeting.  The Chapter is seeking ideas to help make plans for the future of good, clean, fair food on Hawai’i Island.  So, if you happen to be on the Big Island or know of someone who should be involved there, please attend.

 

For more information, call Jileen Russell at 884-5825 or 217-0188. Check out their website at slowfoodhawaii.com

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-hawaii-on-the-big-island-annual-potluck/

Waimea Valley Seed Exchange and Gardening Fair

Waimea Valley Seed Exchange and Gardening Fair
 
When: Sunday, November 5, 2017 from 8:30 AM to 2:00 PM (HST)
Where: Waimea Valley, 59-864 Kamehameha Highway, Haleiwa, HI 96712
 
Cost:   This event is free to the public but we would appreciate it if you would register, so we can contact you for future events.
Slow Food O’ahu and Hawaii Seed invite you to a “Seed Exchange & Gardening Fair” at Waimea Valley on Saturday, November 5, 2017.

This FREE event will be jam packed with lots of information and inspiration for backyard gardeners and farmers. Please bring your seeds and cuttings to share. We will be accepting plant materials starting at 8:30am. Note the important details listed below. In addition to the Exchange, there will be a number of exciting activities and opportunities to learn more about island backyard gardening and food production including four workshops: Gabe Sachter-Smith will discuss banana cultivation,  Maxie Asagi will give a talk on backyard chickens, Danny Bishop will cover Taro Huli banking and there will also be a presentation on  beekeeping. There will be a locavore potluck at noon. If you are attending the potluck, please bring your own plates, utensils and cups. An added bonus will be a native plant sale. Please let us know if you would like to volunteer to help with the event by choosing that type of ticket. Mahalo!
Seed Sharing Protocol:
1. Do not share seeds of invasive species!
2. Do not share brassica seeds as spread of blackrot can happen, it is a seed-borne disease and many of the seed companies are having a problem with this.
3. Do not share old seeds as germination may be low.
4. label or bring a description of each of the seeds you share including date of harvest.
5. Bring your own seed envelopes or baggies and markers for labeling.
6. Do not take more than 25% of any seed or cutting; leave some for others.
Please register for this event, we hope to see you there!  REGISTER

Permanent link to this article: https://www.slowfoodoahu.org/waimea-valley-seed-exchange-and-gardening-fair/

Eat Local Dinner at Makana Cafe

at Local Dinner at Makana Cafe 
When:  Friday, November 17, 2017
             6:00 PM to 9:00 PM

Cost:    $45-$55

Refund Policy: Up to 7 days prior to event

Ignacio of Makana Market will be serving us a multi-course dinner that will be locally sourced.
Menu will include most of these items although there may be a few last minute changes due to availability
  • Appetizers: ahi poke, grilled tako, ulu poke, pohole fern salad, ogo salad
  • Main courses: kalua boar, fire roasted Molokai verson, smoked Waianae goat, coconut fried ahi, Kauai shrimp, sweet potatoes, taro, luau leaf
  • Dessert: smoked ulu ice cream with ginger flowers, macadamia short bread cookies and coconut mango cream topper.
  • BYOB, although non alcoholic iced Mamaki and Olena teas will be available.
Vegetarian options are available, please let Laurie know by texting 808 330 5049. Use this contact for any other questions as well.  We hope you can join us!

Permanent link to this article: https://www.slowfoodoahu.org/eat-local-dinner-at-makana-cafe/

Foraging Tour- September 17, 2017

Foraging Tour- September 17, 2017
Sunday, 1:00 PM – 4:00 PM HST
Near the Hawaii Nature Center
Lower Tantalus, Makiki

Foraging in Honolulu is one of our favorite things to do. Dr. Nat Bletter of Madre Chocolate, one of our Terra Madre delegates this year, leads us on another adventure in Makiki!  You will learn about the incredible and edible plant life in Makiki, and chomp on a variety of plants, and flowers, fruit and seeds. As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity, and biodiversity is at the heart of what Slow Food is about.

At the end of the tour, Nat will toss foraging finds into a very wild plant salad to be enjoyed by all. Bring a fork and plate, and plastic bags for gathering. Be sure to wear sun, and/or rain protection and bring water.  See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.).  We’ll meet at the lower gate. We hope you can make it!
Cost :  $15 for members  $20 for non members

Permanent link to this article: https://www.slowfoodoahu.org/foraging-tour-september-17-2017/

Tour of Sweet Land Farm-Oahu’s Only Certified Goat Dairy- October 8, 2017

Tour of Sweet Land Farm-Oahu’s Only Certified Goat Dairy- October 8,  2017

Sunday 10:00 AM – 12:30 PM HST
Waialua, Oahu

 

Sweet Land Farm is Oahu’s only certified goat dairy. The Bello family purchased their land in Waialua in 2011. Emma Bello, an Leeward Community College culinary school graduate, was on her way to becoming a pastry chef when she fell in love with goats. She did a 3-month internship at Surfing Goat Dairy on Maui which turned into a full year. Following that were deeper explorations of goats, dairies, cheeses–including time in Europe and at Redwood Hill Dairy.  unnamed

The Creamery now produces about 400 pounds of cheese weekly during peak production. There are roughly 185 goats of varying breeds. The family is growing its own alfalfa feed and hopes to  become more self-sufficient in time. Emma will give us about a 90 minute tour. We will share our potluck lunch following the tour. Please bring your own utensils, cups, napkins, beverage.
We hope to see you there!
Cost :  $10 for members, $15 for non-members.Directions will be mailed out to participants a few days before the tour date.

Permanent link to this article: https://www.slowfoodoahu.org/tour-of-sweet-land-farm-oahus-only-certified-goat-dairy-october-8-2017/

Slow Food O’ahu Culinary Tour and Potluck – June 25, 2017

Slow Food O’ahu Culinary Tour and Potluck – June 25, 2017
Ho’omaluhia Gardens, Kaneohe, 10:30 a.m. – 1:00 p.m.

Ho’omaluhia Botanical Gardens means “to make a place of peace and tranquility”.  Strolling or   driving through these lush 400 acres in Windward O’ahu, you will truly agree that Ho’omaluhia is rightfully named a “peaceful refuge.”  Opened in 1982, this garden in Kaneohe features plantings from major tropical regions around the world grouped geographically.

Geographical regions represented by our botanical collections: Philippines, Malaysia, Tropical America, India & Sri Lanka, Melanesia, Hawaii, Polynesia, and Africa. The Garden was designed and built by the U.S. Army Corps of Engineers to provide flood protection for Kaneohe.

Please join Heidi Borhborst, our lady of the plants, who will conduct a culinary tour at Ho’omaluhia.  She will discuss the plants from a culinary and edible perspective.  The tour will begin at 10:30 a.m. on Sunday, June 25.  Following the tour, there will be a potluck at noon.  The event will be free for members, $5 for non-members.  Those joining the potluck should also bring their own eating utensils and cutlery, re-usable of course.

Ho’omaluhia Gardens is located at 45-680 Luluku Rd., Kaneohe, 96744. There is no admission to the gardens.

To sign up, go to: https://www.eventbrite.com/e/slow-food-potluck-and-culinary-tour-hoomaluhia-tickets-34938844023?aff=eac2

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-culinary-tour-and-potluck-june-25-2017/

Slow Food Book Club – June 25, 2017

Slow Food Book Club –  June 25, 2017
Private home in Manoa  Noon – 2:00 p.m.

PLEASE NOTE THE CORRECTION IN TIME. THE LAST NEWSLETTER STATED 11:00 A.M. BUT THE EVENT CORRECTLY STARTS AT NOON.

 
The launch of the Slow Food O’ahu Book Club has been a success with the reading, talking, and eating around our first two books, “Tender is the Bone” and “The Sweet life in Paris.” We are now    ready for our third meeting and the group hopes to offer a rotating book club event every quarter, with the members at the club choosing the book for the next reading.

The next meeting will be held on June 25, 2017 from Noon to 2:00 p.m. at a home in Manoa.

In keeping with the theme and sentiment of France from the last meeting, the group has selected, “The Table Comes First: Family, France, and the Meaning of Food”, by Adam Gopnick.  Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing. With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes.Here’s a nice conversation the author had in 2011 with guest host, John Donovan, on “Talk of the Nation”:www.npr.org/2011/11/24/142752117/adam-gopnik-the-table-comes-first.

To sign up go to  https://www.eventbrite.com/e/slow-food-book-club-tickets-34868993097.  There is no fee.  Bring a potluck dish to share with the group.

If you cannot attend the event but are interested in being placed on the mailing list, please email slowfoodoahu@yahoo.com.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-book-club-june-25-2017/

Spain: Culinary Tour and Tapas – June 30, 2017 from 6:00 – 8:30 p.m.

Spain: Culinary Tour and Tapas – June 30, 2017 from 6:00 – 8:30 p.m.
Private Restaurant in Manoa, 2970 E. Manoa Rd.

Enjoy an evening learning about Spanish cuisine, accompanied by an array of delicious tapas.
Countless cultures have influenced the history of Spanish cuisine. The Phoenicians left their sauces, the Greeks introduced olive oil, and Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain. The Moors, during their centuries of rule, impacted Spanish gastronomy most of all. They introduced fruits into the Iberian diet, as well as combinations of fruits and nuts with meats and fish. Rice – a staple of Spanish cuisine – comes straight from the Moors, as does the use of saff  ron, cinnamon, and nutmeg.  The discovery of the Americas resulted in the addition of more important elements to Spanish cookery. Tomatoes, potatoes, vanilla, chocolate, chili, and various beans crossed the Atlantic and are all staples of today’s Spanish kitchen.

Our culinary tour slide presentation will describe this remarkable history and will highlight many of the specialties of the different regions of Spain such as Paella from Valencia, Gazpacho from Andalusia, and wines from Rioja, as well as the famous cured hams and tapas culture found throughout the country.

Following the presentation, participants will enjoy a tapas party prepared for them by Slow Food O’ahu volunteers.

Presenter: Tom Sheeran is a Slow Food member and an instructor in the Osher Lifelong Learning Institute (OLLI) at UH-Mānoa. His first visit to Spain was to watch the running of the bulls in Pamplona in 1972. He has returned many times to enjoy the history, art, culture, and especially the wonderful foods of Spain.

Tapas Menu may include:
Gazpacho
Tortilla Española(potato omelet)
Spanish Olives
Manchego cheese with membrillo (quince paste)
Marcona Almonds
Baguette toasts w various toppings; Spanish ham, tuna, etc.
Tarta de Santiago (a traditional almond cake)
‘Sangria’ punch, alcohol-free
Other options, including vegetarian items

The cost is $35 for members; $45 for non-members.  BYOB (Spanish wine preferred).  Capacity is limited to 35 people.  To sign up, go to:
https://www.eventbrite.com/e/spain-a-culinary-tour-with-tapas-tickets-34400857892

Permanent link to this article: https://www.slowfoodoahu.org/spain-culinary-tour-and-tapas-june-30-2017-from-600-830-p-m/

Slow Food O’ahu Chinatown Tour – Sunday, April 23

Slow Food O’ahu Chinatown Tour – Sunday, April 23
Meet in Chinatown 9:30 a.m. – 1:00 p.m.

Explore the history, culture, and food traditions of Honolulu’s Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits. Bring your shopping bags with you so you can buy fresh produce, noodles, and specialty products.

Following the 2-hour walking tour we will enjoy lunch together at one of Chinatown’s finest restaurants. The 5-course family-style Chinese menu will include fresh Kaua’i-raised prawns. Meal cost is included in the tour price. Please alert us in advance of any food restrictions.
Meeting location and parking suggestions will be emailed to ticket-holders 48 hours before the tour.

Please note: We keep this tour size limited to 8 to insure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders’ efforts are used to good advantage. If we don’t fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours. Thanks for your understanding.

Ticket are $55 for members; $65 for non-members and includes lunch. To sign up, go to:
https://www.eventbrite.com/e/slow-food-oahu-chinatown-food-tour-and-lunch-tickets-32809042730

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-chinatown-tour-sunday-april-23/

Slow Food Book Club – May 7, 2017

Slow Food Book Club –  May 7, 2017
Private home in Manoa 11 am – 1 pm
 
The launch of the Slow Food O’ahu Book Club was a success with the reading, talking, and eating around our first book, Tender is the Bone. We are now ready for our second meeting and the group hopes to offer a rotating book club event every quarter, with the members at the club choosing the book for the next reading.  The meeting will be held on May 7, 2017 from 11 a.m. to 1 p.m. at a home in Manoa.
The group has selected another book of food memoirs, The Sweet Life in Paris, by David Lebovitz. Here’s an excerpt from David himself…

Like so many others, I dreamed about living in Paris ever since I first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, I moved to Paris to start a new life. Having crammed all my worldly belongings into three suitcases, I arrived, hopes high, at my new apartment in Paris. But I soon discovered it’s a different world en France. From learning the ironclad rules of social conduct to the mysteries of men’s footwear, from shopkeepers who work so hard not to sell you anything, to the etiquette of working the right way around the cheese plate, here is my story of how I came to fall in love with-and even understand-this glorious, yet quirky city.
The Sweet Life in Paris was a finalist in the Best Literary Writing category, in the 2010 Cuisinart/International Association of Culinary Professionals awards.
The cost for participation is $5. To sign up go to https://www.eventbrite.com/e/slow-food-book-club-tickets-33058684415. Members are encouraged to bring a dish to share over lunch and discussion — better yet if it is Parisian or French. Coffee will be provided by the host.
If you cannot attend the event but are interested in being placed on the mailing list, please email slowfoodoahu@yahoo.com.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-book-club-may-7-2017/

O’ahu Foraging Adventure Saturday January 28, 2017

O’ahu Foraging Adventure  Saturday January 28, 2017
Near the Hawaii Nature Center 1:00 p.m. – 4:00 p.m.

Foraging in H onolulu is one of our favorite things to do. Dr. Nat Bletter of Mad re Chocolate, one of   our Terra Madre delegates this year, leads us on another adventure in Makiki! You will learn about the incredible and edible plant life in Makiki, and chomp on a variety of plants, and flowers, fruit  and seeds. As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity, and biodiversity is at the heart of what Slow Food is about. salad.jpg
At the end of the tour, Nat will toss foraging finds into a very wild plant salad to be enjoyed by all. Bring a fork and plate, and plastic bags for gathering.  Be sure to wear sun screen and/or rain pr ote ction and bring water.
See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.). We’ll meet at the lower gate.

Permanent link to this article: https://www.slowfoodoahu.org/oahu-foraging-adventure-saturday-january-28-2017/

New Years Romp in Chinatown – Friday, January 20, 2017 – FREE MEMBERS ONLY

New Years Romp in Chinatown – Friday, January 20, 2017 – FREE MEMBERS ONLY
Chinatown, 5:30 p.m. – 7:30 p.m.

If your invitation to the Trump Inaugural Ball got lost in the mail, you can instead join other Slow  Food O’ahu members for the fun of fireworks and lion dances on the streets of Chinatown, ending with typical holiday foods available for individual purchase at the Cultural Plaza. You won’t meet Melania and The Donald, but you won’t have to go through security either.
This is a f ree event, limited to 8 Slow Food members only attendees – just for fun.  The meeting point will be sent to ticket holders 48 hours in advance.

To sign up, go to:

Permanent link to this article: https://www.slowfoodoahu.org/new-years-romp-in-chinatown-friday-january-20-2017-free-members-only/

Terra Madre Day Dinner – December 10, 2016

Terra Madre Day Dinner – December 10, 2016
Kaimuki Superette, 3458 Waialae Ave
5:30 sitting or 7:30 sitting

Slow Food O’ahu and Ed Kenney invite you to enjoy a special Terra Madre dinner featuring Hawaii’s Ark of Taste foods on December 10, 2016 at the Kaimuki Superette. We will host two sittings, each one limited to 25 diners. Our menu will feature such items as wild boar, imu cooked  kulolo, native Hawaiian bananas, Kona coffee, Manulele Rum (made from native Hawaiian sugar cane), Okinawan mandarins, ulu, mauna lauloa kalo, poi, traditional Hawaiian salt and more. We will continue to update this writeup as the menu takes shape. Although we will have rum to go with dessert and freshly brewed beer from Lanikai Brewery, we also invite you to BYOB–no corkage charge. There will be table service for all.

We will host two sittings, each one limited to 25 diners.  The sittings will be at 5:30 p.m. and 7:30 p.m. There will be table service for all.  The cost is $55 for members and $65 for non-members.

To sign up, go to https://www.eventbrite.com/e/terra-madre-day-hawaiis-ark-of-taste-dinner-tickets-29359764847

(What’s so special about Terra Madre Day and Dinner? See the article below from Martha Cheng, one of our three delegates to Terra Madre – along with Charlie Reppun and Nat Bletter, to learn why Slow Food O’ahu supports Terra Madre)

Permanent link to this article: https://www.slowfoodoahu.org/terra-madre-day-dinner-december-10-2016/

Save the Date – Slow Food O’ahu Annual Meeting – FREE

Save the Date – Slow Food O’ahu Annual Meeting – FREE
January 15, 2017  11:00 a.m. – 2:00 p.m.

Please join us for our Annual Meeting to re-cap the events of 2016 and begin 2017. As is our tradition, we gather for a wonderful potluck lunch on Sunday in January (this year on January 15) for an opportunity to share food, food policy, and plan for 2017. Slow Food member events are known for some of the BEST potlucks of locally sourced food.  In addition to the food we will have a recap of events, and hear from our delegates to Terra Madre, Nat Bletter, Martha Cheng, and Charley Reppun. Nat is our Slow Food O’ahu leader for our foraging events as well as the co-founder of Madre Chocolate. Martha Cheng is an active food writer in Honolulu. You may have recognized her byline as the food editor for Honolulu Magazine and the Honolulu Weekly, or seen her name on articles for Conde Naste Traveler, Eater, and Frommer’s guidebooks. Charley & Vivien Reppun are the hosts for meeting. They with Charley’s brother, Paul, have been farming since 1974. Taro, grown under wetland conditions on ancient restored lo’i, has always been their main crop. Because of the varied topography of their land, they also grow many other edible plants and fruit bearing trees, like sweet potato and breadfruit. After the meal, we will have an opportunity to see the farm.

The meeting will be held at the Waianu Farm (home of Charley and Vivien Reppun) in Waiahole Valley. Directions and parking instructions will be sent out before the meeting. Parking is limited  and attendees will be enco uraged to carpool.

Although the event is free, please RSVP at:
  https://www.eventbrite.com/e/slow-food-oahu-annual-meeting-to-be-held-at-waianu-farm-waiahole-tickets-30351593433 Bring your own utensils, drink, cutlery, and a dish to share. We look forward to seeing you there.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-annual-meeting-2/

Slow Food O’ahu to Start Book Club

Save the Date: Slow Food O’ahu to Start Book Club
First Meeting February 19, 2017 in Manoa

Slow Food Oahu will begin the New Year in books, and always, food. We are forming a book club for lovers of food and literature and will begin our year with Ruth Reichl’s Tender at the Bone in February. Book Club gatherings will meet quarterly on Sunday at the house of various host.

For Tender at the Bone, a memoir of “growing up at the table” we invite participants to bring a dish that helped you to “make sense of the world” as Reichl puts it. A childhood dish, comfort recipe, or perhaps even an experiment from the book… bring an appetite for conversation and culinary adventure!

Here’s a preview of the book that we have chosen to inaugurate our Club:

“At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir, Tender at the Bone, is the story of a life determined, enhanced, and defined in equal measure by a passion for food, unforgettable people, and the love of tales well told.  Beginning with Reichl’s  mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and her tastes, from the gourmand Monsieur du Croix, who served Reichl her first soufflé, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s.  Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age.”

Our inaugural meeting will beheld on Sunday, February 19, 2017 in Manoa.  Future locations will vary.  Look for a sign-up in our next newsletter on EventBrite if you are interested in attending our first meeting. In the meantime, you just might want to purchase the book for a holiday present to yourself.  You’ll have 3 months to read the book.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-to-start-book-club/

Green Rows Farm, Waimanalo Tour – Saturday, November 5, 9:00 a.m. – Noon

Green Rows Farm, Waimanalo Tour – Saturday, November 5,  9:00 a.m. – Noon
41-756 Mahailua Street, Waimanalo, HI 96795

Experience and enjoy a November Saturdaymorning at Green Rows Farm, nestled on the slopes of the Ko’olau in beautiful Waimanalo. The farm is managed and cared for by Sean Anderson and a group of young farmers all dedicated to regenerative practices, excited by O’ahu’s local food  movement, and enthusiastic about getting dirty, having fun, and growing delicious food.  Sean will give a special tour of the farm for Slow Food O`ahu.

Following the tour, we’ll all enjoy a very “Green”  brunch.  Bring a dish to share with the group, and be sure to bring your own plate, cup, napkin, and utensils.

The cost is $15 for members; $20 for non-members.  To register, go to:
https://www.eventbrite.com/e/slow-food-oahu-green-rows-farm-tour-and-potluck-tickets-28353569289

Permanent link to this article: https://www.slowfoodoahu.org/green-rows-farm-waimanalo-tour-saturday-november-5-900-a-m-noon/

Slow Food O’ahu Fall Chinatown Tour – Sunday November 13

Slow Food O’ahu Fall Chinatown Tour – Sunday November 13

9:30 a.m. – 1:00 p.m. Chinatown location TBA

Our well-received Chinatown tour led by Tom Sheeran is back for a fall tour. Explore the history, culture, and food traditions of Honolulu’s Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.

Following the tour we will enjoy lunch together at one of Chinatown’s finest restaurants.  The 5-course family-style Chinese menu will include fresh local Kaua’i Prawns.  Meal cost is included in the tour price.  Please alert us in advance of any food restrictions.

The meeting

Tom Sheeran leading a tour

location and parking suggestions will be emailed to ticket-holders 48 hours before the tour. Please note: We keep this tour size limited to 8 to ensure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders’ efforts are used to good advantage.  If we don’t fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours.  Thanks for your understanding.

The cost is $55 for members and $65 for non-members, which includes the price of tastings along the tour as well as lunch.  To register, go to https://www.eventbrite.com/e/slow-food-oahu-chinatown-food-tour-and-lunch-tickets-27114280543

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-fall-chinatown-tour-sunday-november-13/

Eating the Invasives Dinner – Sunday, August 21

Eating the Invasives Dinner – Sunday, August 21
5:30 p.m. – 8:00 p.m. 2970 East Manoa Rd.


“Eating the Invasives” – Is that the title of a new movie?  No, it’s the theme of the next Slow Food  O’ahu dinner.  An “invasive species” is a plant, fungus, or animal species that is not native to a specific location (an introduced species), and which has a tendency to spread to a degree believed to cause damage to the environment, human economy or human health.  So how does this relate to eating and Slow Food?  Simply put, we are hoping to eat and help the environment at the same time.  While environmental organizations work to eradicate invasive species in many ways – our contribution is to offer eating as one solution.

Slow Food ‘Oahu is pleased to present an evening of fine dining, featuring Hawaii’s  invasive flora and fauna. We will feature a variety of treats including  fishes, crab,  limu, feral pig and tropical fruit. Our chefs include David Caldiero of town, Andrew Pressler of Grondin, Nat Bletter of Madre Chocolate, Martha Cheng, food writer and former pastry chef at Alan Wong’s, Doug Young, artist, pig hunter and cook extraordinaire. Our sources include Paepae o He’eia, Local I’a, Fresher.com, Fattoria Giuli, Whole Foods  and more.

Seating is limited to 45 people, the capacity of the restaurant.

We are offering both open seating with buffet service and reserved tables of four which will include table service.  Tickets for the open seating are $35 for members and $45 for non-members.  If you wish to have a reserve table for four, the price is $200 for a Slow Food member and $250 for a non-member.  The entire event is BYOB for alcohol.

https://www.eventbrite.com/e/eat-the-invasives-dinner-tickets-26629539670

Permanent link to this article: https://www.slowfoodoahu.org/eating-the-invasives-dinner-sunday-august-21/

Slow Suppers at Home – Two Summer Choices

Slow Suppers at Home – Two Summer Choices
An “Eggsellent Dinner” – Waikiki private home, August 6, 2016
A “Tapas Dinner” – Mililani Mauka private home, August 13, 2016
beginning at 6:00 p.m. at both homes
 shiny-silverware-sm.jpg
Slow Food O’ahu is attempting to re-invigorate our Slow Suppers at Home program. Our first supper in late July in Manoa was ‘sold out’ on EventBrite before it was even placed in our newsletter. (Hence, we are not advertising it here).  Thus, we are offering another two in early August through our newsletter.

We are Slow Food O’ahu so please envision food that is good for you, good for the people who grow it and good for planet. Let’s get ingredients that are as LOCAL as possible!

We ask participants to contribute $5 to the host(ess) on site to help defray our overhead. Participation is limited to members of Slow Food. A member may be accompanied by one non-member. The membership may be International or USA. To join, go tohttps://www.slowfoodusa.org/join-or-renew-membership, If you’re joining our chapter, be sure to check the Oahu chapter.

The Slow Suppers at Home encourage local members in different parts of the island to get to know their fellow members, and welcoming Slow Food members from other parts of the world who might happen visiting the islands. And of course, to celebrate our local farmers, producers, and their bounty. Most of all, we want to have fun.  If you wish to host a dinner, please contact David Bangert at dbangert@hawaii.edu.  See below for the two available dinners for registration.

An “Eggsellent Dinner” – August 6, 2016

Waikiki Condo at 6:00 p.m.  

This Slow Supper will be held in Waikiki (convenient parking) for 6 guests. The theme is “eggs”. The hostess will provide quiche prepared by a French baker in town. Each guest should bring a dish to complement the quiche (salad, vegetable, starch, dessert) and using eggs is a nice touch. Each guest should bring a dish, so if you are coming as a couple, please bring two dishes.  Also, please bring your beverage of choice.
You will be notified before the dinner of the location by the host.
If you would like to participate, tickets are available at https://www.eventbrite.com/e/slow-suppers-at-home-an-eggsellent-potluck-tickets-26065844643

“A Tapas Dinner” – August 13, 2016

Mililani home at 6:00 p.m.
 
This Slow Supper will be a “tapas dinner” in Mililani Mauka. “Tapas” are small, bite dishes tapas originated in Andalusia, Spain, a region famous for its sherry wine. Patrons at local bars would cover their glasses with slices of bread between sips in order to prevent intrepid flies from landing in the sweet wine. Bartenders soon put small snacks atop the bread, and tapas, from the Spanish verb ‘tapar,’ meaning to cover, were born. Now tapas restaurants around the world continue the tradition of small, shareable bites to enjoy with wine and friends.
“Tapas” are closest to our “pupus” in terms of size and manner of eating. Each guest should bring one or two “tapas” to share. Also, please bring your beverage of choice.
This event is limited to 5 guests.  You will be notified before the dinner of the location by the host.

Permanent link to this article: https://www.slowfoodoahu.org/slow-suppers-at-home-two-summer-choices/

Goat Cheese Making Class (Two days) – July 9 – 10, 2016

Goat Cheese Making Class (Two days) – July 9 – 10, 2016
Manoa house 10:30 a.m. – Noon each day

In this two-day workshop, participants will learn the basics of fresh cheese making, as well as the nature and differences of various milk, cultures and coagulants. We will make two fresh cheeses: chevre and ricotta, using local goat’s milk. Our instructor, Eliza Lathrop, is a teacher and urban farmer, who has been making cheeses at home for four years. She works primarily with goat milk from her two Nigerian Dwarf Dairy goats, and experiments with both fresh and aged cheeses.

On day one, we will explore various kinds of milk, tasting for the differences produced by different animal breeds, and processing methods. Participants will prep milk for chevre, and make a fresh  ricotta to taste and take with them.

On day two, participants will finish the processing of their chevre, and taste finished sheep and goat’s milk cheeses.

Participants will leave with recipe for ricotta and chevre, as well as their own finished cheese. Each participant needs to bring with them a pot large enough to easily hold 8 cups of milk, mixing spoon, and colander.

The class size is limited to 9 participants.  Tickets are $50 for Slow Food members; $70 for non-members.

Register at: https://www.eventbrite.com/e/goat-cheese-making-class-tickets-26231757894

Permanent link to this article: https://www.slowfoodoahu.org/goat-cheese-making-class-two-days-july-9-10-2016/

Spring Urban Foraging – May 8, 2016 from 2:00 – 5:00 p.m.

Spring Urban Foraging – May 8, 2016 from 2:00 – 5:00 p.m.
Makiki Tantalus Area (near the Hawaii Nature Center)

Join us for one of our favorite regularly scheduled tours led by Dr. Nat Bletter of Madre Chocolate.  Nat will take you on a foraging adventure in Makiki, where you will make amazing discoveries about wild edible plants you may have been snubbing as weeds, some of which may be in your own backyard.  Learn about the incredible plant life in Makiki, and taste a variety of plants, and flowers, fruit and seeds. As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity!  AND you may kokua and eradicate invasives by gathering and eating them!

At the end of the tour, Nat will put together a lovely wild plant salad to be enjoyed by all. Bring a fork and plate, and plastic bags for what you gather.  Be sure to wear sun, and/or rain protection and bring water.

See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.).  We’ll meet at the lower gate.

The cost is $15 for members, $20 for non-members.  To register, go to http://www.eventbrite.com/o/slow-food-oahu-6065848781

Permanent link to this article: https://www.slowfoodoahu.org/spring-urban-foraging-may-8-2016-from-200-500-p-m/

Slow Food O’ahu Chinatown Tour – April 24 9:30 to 1:00 p.m.

Slow Food O’ahu Chinatown Tour – April 24 9:30 to 1:00 p.m.
Chinatown near the Maunakea Marketplace

Join us on our exciting Slow Food Chinatown Tour. Explore the history, culture, and food traditions of Honolulu’s Chinatown. Shop its markets to learn about seafood, fresh produce, and traditional foods. Visit bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.

Following the tour we will enjoy lunch together at one of Chinatown’s finest restaurants.  The 5-course family-style menu cost is included in the tour price.  Please alert us in advance of any food restrictions.

Tom Sheeran leading the last Chinatown Tour with participants

The meeting location and parking suggestions will be emailed to ticket-holders 48 hours before the tour. Please note: We keep this tour size limited to 8 to ensure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of 5 participants for this event in order to assure that our volunteer tour leaders’ efforts are used to good advantage.  If we don’t fill the minimum, we will offer full refunds and alert ticket holders to other upcoming tours.  Thanks for your understanding.

The cost is $55 for members and $65 for non-members, which includes the price of tastings along the tour as well as lunch.  To register, go tohttps://www.eventbrite.com/e/slow-food-oahu-chinatown-food-tour-and-lunch-tickets-22423614635

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-chinatown-tour-april-24-930-to-100-p-m/

Slow Food O’ahu sponsors another Moloka’i Beef Order in April

Slow Food O’ahu sponsors another Moloka’i Beef Order in April
Slow Food O’ahu is placing another order for Moloka’i beef from the livestock co-op.  This next order is anticipated to be here late April, depending on how quickly we can sell all eight portions.  Each shipment contains one cow split into 1/8 portions.  Generally you will receive about 55 pounds of meat, 1/2 in ground beef and 1/2 in roasts and steaks.   Our price for 1/8 of an animal is $400 for Slow Food members and $450 for non-members.
We pick up the order and distribute it at the Queen Lili’uokalani Botanical Garden parking lot, between 3:00 –  3:30 p.m. on the day it arrives from Moloka’i.  If you are interested in an order for a 1/8 portion, please send your check made out to Slow Food O’ahu to Laurie Carlson, 1020 Maunawili Loop, Kailua, HI 96734.

Please include your cell phone number in your order and Laurie will keep in touch with you about the timing.  It will take a few weeks to finalize the order.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-sponsors-another-molokai-beef-order-in-april/

Beyond Chardonnay, Exploring the Wines of the Loire Valley – Sunday, February 28

Beyond Chardonnay, Exploring the Wines of the Loire Valley – Sunday, February 28
Private home in Maunawili, 4:00 – 6:00 p.m.
 
Slow Food ‘Oahtwo-wine-glasses.jpgu invites you to an informal tasting of wines from the Loire Valley and pupu potluck. From Muscadet on the Atlantic to Sancerre and Pouilly-sur-Loire in north central France, this cool-climate region produces a variety of food-friendly wines characterized by their minerality,  freshness, zesty acidity, and good value.  Leading our tasting will be Barbara Chu, former owner and wine director of Indigo Restaurant. During her years as a wine buyer and creator of the wine list, she favored responsibly farmed, food-friendly wines produced by small, family owned wineries that expressed the unique terroir of a region. She encourages people to go beyond the mass produced, big name wines, and instead to explore lesser known regions and varietals. For this tasting she will be selecting 5 wines from the Loire’s main grape varieties– Sauvignon Blanc, Chenin Blanc, Cabernet Franc, and Melon de Bourgogne.

Guests should bring a tasty pupu that complements the wine.

The cost for the event is $15 for members and $20 for non Slow Food members. Sign up early, as the event will be limited to 10 people. The location in Maunawili will be announced to participants 48 hours prior to the tasting.

To register go to https://www.eventbrite.com/e/beyond-chardonnay-exploring-the-wines-of-the-loire-valley-tickets-21232009512

Permanent link to this article: https://www.slowfoodoahu.org/beyond-chardonnay-exploring-the-wines-of-the-loire-valley-sunday-february-28/

Slow Food Winter Foraging Tour – Saturday, February 27

Slow Food Winter Foraging Tour – Saturday, February 27
Makiki 2:00 p.m.

Join us for one of our favorite regularly scheduled tours led by Dr. Nat Bletter of Madre Chocolate.  Nat will take you on a foraging adventure in Makiki, where you will make amazing discoveries about wild edible plants you may have been snubbing as weeds, some of which may be in your own backyard.  Learn about the incredible plant life in Makiki, and taste a variety of plants, and flowers, fruit and seeds. As we learned from Sunny Savage, author of Wild Food Plants of Hawaii, expanding your diet by including wild plants helps add to your gut’s biodiversity!  AND you may kokua and eradicate invasives by gathering and eating them!

At the end of the tour, Nat will put together a lovely wild plant salad to be enjoyed by all. Bring a fork and plate, and plastic bags for what you gather.

Be sure to wear sun, and/or rain protection and bring water.

See you in Makiki! Go just beyond the Hawaii Nature Center (2131 Makiki Hts. Rd.).  We’ll meet at the lower gate.

The cost is $15 for members; $20 for non-members.  To register, go to:https://www.eventbrite.com/e/slow-food-oahu-urban-foraging-tickets-21406502425

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-winter-foraging-tour-saturday-february-27/

Slow Food O’ahu Annual Meeting and Potluck

Slow Food O’ahu Annual Meeting and Potluck
Sunday, January 10, 2016   FREE

3989 Diamond Head Rd., Honolulu, HI 11:00 a.m. – 2:00 p.m.

Please join us for our Annual Meeting to re-cap the events of 2015 and begin 2016.  As is our tradition, we gather for a wonderful lunch on Sunday in January (this year on January 10) for an opportunity to share food, food policy, and plan for 2016.  Slow Food member events are known for some of the BEST local food potlucks.

In addition to our lunch and re-cap of events, we will have a speaker, Hunter Heavillin, who will speak on “Permaculture in Hawai’i”.  For those who may have heard of the term “permaculture”, this is the opportunity to learn. Hunter has spent the past few years between Hawaii and Haiti teaching and con

Hunter Heavillin

Huntsulting on projects running the gamut from disaster response ecological sanitation  to homeless shelter design. He holds degrees in Agroforestry and Sustainable Community Development and has a focus on small island developing states and the application of permaculture to disaster risk reduction and response.  Hunter is the lead designer of Pono Permaculture, a Hawaii-based Permaculture consultancy and planning team and is currently consulting with the Hawaii Association of Independent Schools’  school sustainability program.

The meeting will be held in a classroom on the grounds of The Arc in Hawai’i at 3989 Diamond Head Road near the intersection of 22nd Avenue and Diamond Head Road (Note: It is the same location as last year).  Look for our sign once you turn into the parking lot for directions to the classroom.

Although the event is free, please RSVP https://www.eventbrite.com/e/slow-food-oahu-annual-meeting-and-potluck-tickets-20133826818 to assist us with planning.  Bring your own utensils, drink, cutlery, and a dish to share.  We look forward to seeing you there.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-oahu-annual-meeting-and-potluck/

Hawaii Shochu Company Tour – January 23, 2016

Hawaii Shochu Company Tour – January 23, 2016
66-542 Haleiwa Rd., Haleiwa 1:00 p.m.

Feasting well is about more than just plates of scrumptious food – it is also about THE DRINK! Slow Food O’ahu would like to invite its members to a real slow drink experience.Hawaiian SHOCHU Company is opening its doors to Slow Food O’ahu members for a rare tour of their facilities in Haleiwa.  Ken Hirata is finally distilling his own shochu out of sweet potatoes in Haleiwa. Hawai’i, it turns out, is a great place to make sweet potato shochu, thanks to the  temperate weather and abundance of locally grown, starchy, not-too-watery sweet potatoes.

Shochu is not well known outside of Japan, but for about a decade now, shochu consumption there has overtaken sake. Learn how this wonderful spirit is produced right here on our island with locally available ingredients. Speak with the producer, Ken Hirata, and ask all the burning questions you kept in the vault about distillation just for this occasion. We’ll have an opportunity to taste the unique qualities of locally made shochu. Bring some fixings to share your favorite cocktail recipes.

For background information on shochu and the company, check out two articles by Martha Cheng in Honolulu Magazine, a 2013 article and  2014 article.

The cost is $15 and includes tastings.  The tour is limited to only 8 people.  Reserve your place athttps://www.eventbrite.com/e/hawaiian-shochu-company-tour-tickets-20137170820 (Note: registrations accepted after December 23 at noon)

Permanent link to this article: https://www.slowfoodoahu.org/hawaii-shochu-company-tour-january-23-2016/

Slow Food Farm Tour and Dinner at Kahumana Farms – January 30, 4:00 – 8:00 p.m.

Slow Food Farm Tour and Dinner at Kahumana Farms – January 30, 4:00 – 8:00 p.m.
86-660 Lualualei Homestead Road, Wai’anae, HI 96792

Kahumana Farm & Cafe and Slow Food Oahu are partnering to provide a farm to table event on Saturday, January 30, 2016. The event will showcase the farm and cafe as an experimental ground for island sustainability and healthy food movement.  Kahumana Farm & Café are part of a large 501(c)3 non-profit organization nestled in the back of Lualualei valley in Waianae. Its mission is “to co-create a healthy, inclusive and productive farm-based community with homeless families, people with disabilities and youth.”We hope you can join us and help us spread the word about this event to your social networks.
The event will begin with a farm tour that will highlight the aquaponic system, free ranged poultry, permaculture food forest, production fields, and integration of social programs on the farm.  Following the 4:00 p.m. tour of the farm, there will be a 5:30 p.m. outdoor meal served on the patio with outdoor lighting and tiki torches.There is an optional covered area in the unlikely event of rain.
All of the vegetables and the poultry (chicken or duck) will be from the farm. It will be accompanied with Kahumana Kooler which is a hibiscus, lemongrass, and other mixed herb cold tea. The multi-course meal will consist of:

1. Kahumana salad with mixed carrots, watermelon radish, green onion, and beet salad with house dressing
2. ‘Ulu and kalamungay soup
3. Dill and cilantro hummus
4. Farm Fresh Poultry special
5. Kahumana liliko’i cheese cake.
There is a vegetarian/vegan option. It will be a nut and veggie filled Swiss chard roulade. Please order that option on EventBrite. It will be a BYOB event.
Entertainment will be provided by Lucie Lynch, a singer-songwriter with an angelic voice and wicked sense of humor. Lucie weaves original music with colorful tales from Lucie’s road adventures www.lucielynchmusic.com.  Help support Kahumana’s long term vision and hope is to have the west-side be seen as a place of evolving local sustainability beyond organic farming that integrates the diverse communities that live here. Kahumana community is also taking an active role in this effort with other local organic farms in the region and hopefully 2016 will be a breakthrough year for all of us.  Our goal for the evening is not only to share this beautiful organic farm and a wonderful meal but to generate a conversation for sustainability beyond organic farming and with the diverse communities on the west side.
Bring your shopping bags, as the Kahumana Market will be open where you can purchase fresh farm veggies and other value added products such as pesto, hummus, spicy cilantro sauce, dried herbs, and tea blends.
The cost of the experience is $70 for members of Les Dames d’Escoffier or Slow Food Oahu and $85 for non-members. To register, go to https://www.eventbrite.com/e/slow-food-oahu-kahumana-farm-cafe-farm-to-table-dinner-tickets-20067882577

Permanent link to this article: https://www.slowfoodoahu.org/828-2/

A Tour of O’ahu’s only Oyster Farm – October 17

A Tour of O’ahu’s only Oyster Farm – October 17
Kualoa Ranch Moli’i Fishpond, Windward Oahu,  11:30 a.m. – 12:30 a.m.

Slow Food O’ahu is excited to offer a free, private, members-only tour of O’ahu’s only oyster farm at Kualoa Ranch in Windward, Oahu, hosted by Ku’uipo McCarty of Kualoa Ranch.  After years of test growing and tedious preparation, Kualoa Ranch is pleased to announce that they are permitted to sell farm fresh live oysters! Kualoa’s stock are the first Hawaiʻi grown oysters to be sold commercially in decades! The oysters are grown and harvested out of their Moli’i lo’i. The oysters grow in our AncientHawaiʻian Fishpond for about seven months before they are harvested live, put into sterile salt water for 48 hours, then sold at their Visitor Center.

Kualoa Ranch is hoping to spearhead a local movement of oyster farming and harvesting.Hawaiʻi imports nearly 400,000 oysters per year – and Kualoa wants to change that by growing our food and cultivating everything we can from our land.Growing oysters for consumption has been a four-year-long project for Kualoa Ranch. A lot of that time was spent waiting for the Department of Health to build its shellfish certification lab and train staff on standards.

While cattle in Mainland feedlots fatten faster than grass-fed beef raised here, oysters actually grow more quickly in Hawaiʻi, thanks to the temperate weather. Kualoa Ranch’s oysters come to market size in about seven months, whereas on the Mainland, it can take 18 months to three  years.

At the moment, the oysters are only available at the ranch store for $15 a dozen.

Check out the following video on You Tube or the article in Honolulu Magazine, “Why We’re Excited About Hawaiʻi Grown Oysters from Kualoa Ranch” by Martha Cheng to learn more.

There is NO COST to attend the tour but you MUST BE A SLOW FOOD MEMBER. This event is limited to 20 people.  Please stop by the Kualoa Ranch Visitor’s Center either before or after the event, where you may purchase the bounties of Kualoa, including their oysters, shrimp, fish and beef, as well as have lunch. If you wish to purchase oysters, go to their website and place an order ahead of time.

To register, go to http://www.eventbrite.com/e/slow-food-oahu-oysters-a-molii-fishpond-tour-tickets-18751019805.  Directions to the fishpond will be provided as the date nears.

Permanent link to this article: https://www.slowfoodoahu.org/a-tour-of-oahus-only-oyster-farm-october-17/

Slow Food Chinatown Tour – October 25

Slow Food Chinatown Tour – October 25
Chinatown, 9:30 a.m. – lunch

After a short hiatus, we are once again offering our Slow Food Chinatown Tour on October 25, 2015.  After the 2 hour tour, you will enjoy a fabulous lunch at a restaurant in Chinatown.

Explore the history, culture, and food traditions of Honolulu’s Chinatown. Visit markets, bakeries, noodle factories, specialty shops, temples and historic sites. Sample local foods such as poke, roast pork, look funn noodles, and tropical fruits.  Bring your shopping bags with you so you can  buy fresh produce, noodles, and specialty products.

The cost is $50 for members; $60 for non-members and includes lunch.  Registration is limited to 8 people.  To register, go to http://www.eventbrite.com/e/chinatown-food-tour-and-lunch-by-slow-food-oahu-tickets-18594123524

We encourage you to attend this tour, as this will probably be the last tour we offer in 2015, as the holiday season approaches.

Permanent link to this article: https://www.slowfoodoahu.org/slow-food-chinatown-tour-october-25/

Seed Exchange and Gardening Fair – November 7, 2015

Seed Exchange and Gardening Fair – November 7, 2015

Waimea Valley,  8:30 – 2:00   
Slow Food O’ahu and Hawaii SEED invite you to a “Seed Exchange & Gardening Fair” at Waimea Valley on Saturday, November 7, 2015.  This FREE event will be jam packed with lots of goodies for backyard gardeners and farmers. Please bring your seeds and cuttings to share. Note these important details listed below. In addition to the Exchange, there will be a number of exciting activities and opportunities to learn more about island backyard gardening and food production. There will be workshops on Chickens, Beekeeping, Kalo, as well as childrens’ activities and a locavore potluck at noon. An added bonus will be a native plant sale and a fruit  tree giveaway.
Seed Sharing Protocol:
1. Do not share seeds of invasive species!
2. Do not share brassica seeds as spread of blackrot can happen, it is a seed-borne disease and many of the seed companies are having a problem with this.
3. Do not share old seeds as germination may be low.
4. label or bring a description of each of the seeds you share including date of harvest.
5. Bring your own seed envelopes or baggies and markers for labeling.
6. Do not take more than 25% of any seed or cutting; leave some for others.
If you are interested in seeds, you may be interested in Michael Tortorello’s article “What Comes After Heirloom Seeds” in the September 10, 2015 issue of the New York Times.

Permanent link to this article: https://www.slowfoodoahu.org/seed-exchange-and-gardening-fair-november-7-2015/

“A Taste of The Ark” – November 15, 2015

“A Taste of The Ark” – November 15, 2015
Restaurant in Manoa, 5:00 p.m.
 

The Ark of Taste is a program of Slow Food International and is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods we keep them in production and on our plates. The Ark of Taste is a tool for farmers, ranchers, fishers, chefs, grocers, educators and consumers to seek out and celebrate our country’s diverse biological, cultural and culinary heritage. Since 1996, more than 1,100 products from over 50 countries have been added to the International Ark of Taste. Over 200 of these foods are in The Ark of Taste in the USA.

To celebrate The Ark of Taste, Slow Food O’ahu will be sponsoring our very own “Taste of The Ark Feast”  on Sunday, November 15, 2015 to highlight foods that are on The Ark list, are pending.  We will also supplement The Ark foods with a bounty of dishes that will all feature locally sourced ingredients.   For dessert, we’ll feature a slight modification of the classic kulolo recipe with a blend of local ginger, ulu, and Madre Chocolate O’ahu-made 70% dark chocolate that is a favorite in Madre’s Kailua & Chinatown shops, and increasingly at Slow Food events. We will convene at 5:00 p.m. with our Kohana Rum (and other drinks) with dinner to follow.

Chef Mark Noguchi

The Hawaiʻi foods that are on The Ark of Taste are: Poi (Kalo), Hua Moa Banana, Ele Ele Black Banana, Hawaiian ‘Ulu, Traditional Sea Salt, Ohia Lehua Honey, and White Kiawe Honey.  Our native Hawai’ian sugar cane is pending review.   In our next newsletter we will provide you will more information on these foods as we share with you our planned feast.

In addition to our Ark foods, our Taste of The Ark Feast will include a multitude of locally sourced ingredients such as Kohana Rum (made with local sugar cane), local lamb from Tin Roof Farm

s,  and surprises from Chef Mark Noguchi of Pili Hawai’i.

The cost is $70 for members; $85 for non-members.  Look for more information in our next newsletter in October.  However, space is limited and you can reserve a slot now by signing up at http://www.eventbrite.com/e/slow-food-oahu-taste-of-the-ark-feast-tickets-18790751644

Permanent link to this article: https://www.slowfoodoahu.org/a-taste-of-the-ark-november-15-2015/

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