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Slow Food O’ahu Jam-making Class

Slow Food O’ahu Jam-making Class

August 18, 2012  10:00 – Noon, Honolulu private home

Have you ever wanted to learn how to make jam with all that leftover fruit?  Summer is fresh fruit season. In Hawaii, we have had a bountiful year of fruit, including mango, lychee, and more.  If you would like to learn how to make preserves from fruit using natural pectin, this workshop is for you.  Participants will learn how to prepare fruit and to use a water bath to preserve the jars of jam.   We will be using pineapple and other available fruit to teach you how to master the basic technique that can be applied to any type of fruit that you might have in abundance.  This workshop is limited to 10 people so that everyone will have a chance to actively share in the production of the jam.

 

This event will take place on Saturday, August 18, 2012 from 10:00 a.m. to Noon. Please RSVP to Michelle by Wednesday, August 15, 2012 at  sfo.reservation@gmail.com. Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring. The cost for members is $20, and $25 for nonmembers. Payment MUST be received by Wednesday, August 15, 2012. Please note: Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment. Payment information will be sent to you following your RSVP. Address and final details will be sent to all confirmed guests prior to the event.

Free Community Screening of Two Powerful Films about Food and the Environment

Free Community Screening of Two Powerful Films about Food and the Environment

Thursday, July 26, 2012  6:30 p.m – 9:00 p.m.

Location: R&D, 641 Auahi Street, Honolulu

 

Please join Slow Food Oahu at R&D for a free public screening of two movies at R&D, the creative space of local arts organization, Interisland Terminal, which is specifically devoted to innovation and creative collaboration. On Thursday, July 26, 2012 we will screen two films about food sustainability from around the nation – “EATING ALASKA” (co-produced by local resident and Slow Food member, Shirley Thompson) and “THE SHRIMP.” The films aired on PBS stations across the US this past year, and have prompted viewers of all ages to think about their role in the food chain, our relationship to the natural environment and what it means to eat locally and regionally from your local foodshed.   After the films, there will be a Question & Answer  session with Shirley Thompson and a panel discussion about the issues  the film raises about “what’s on your plate” and how we can reach beyond  the already converted to get more people to think about the social,  political, ethical and economic impacts of what they choose to eat.   This event is free to both the public and Slow Food members. Free pupus  will be served and R&D will have Morning Glass coffee available for  purchase.

 

Although the event is free, please rsvp to slowfoodoahu@yahoo.com to enable us to prepare for the appropriate size crowd.

 

Movie Synopses:

EATING ALASKA is a funny and sometimes serious film about the filmmaker’s own true experiences of being an urban vegetarian who moves to a small town in Alaska, and is confronted with the question, ‘What is the “right” thing to eat?’  She goes on a quest, and along the way meets all kinds of every day Alaskans, from deer hunting women, to Eskimo kids in the Arctic talking about their favorite Moose meat, to a vegan cooking class in Wasilla and even her own salmon fisherman husband.  It’s a wry search for a meal that makes sense politically, socially, spiritually and tastefully.  The film provokes dialogue about the complicated clash between the industrial food system and traditional foodways, and investigates such controversies as wild vs. farmed fishing, and toxins that may be contaminating our food. EATING ALASKA journeys from the source to the shelves, stopping in between to raise such essential questions as:    -How is food a bridge between the natural and the social world?  -What are the most healthy, safe and sustainable ways for us to be part of the food chain?  -What is our ethical obligation to the land and sea?  -What can be learned from indigenous food practices?

Trailer: http://www.eatingalaska.com/

 

THE SHRIMP.  The commercial shrimping industry along the coasts of the American South is threatened by pollution, oil spills and consumer demand for less expensive foreign imports. THE SHRIMP is a meditative documentary film that follows the life, death and rebirth of one shrimp from the murky marshes of Savannah, Georgia. Beautifully etched images and a lush audio soundtrack create a rich observational work about coastal foodways, Southern culture, human folly and the interplay of natural and built environments. THE SHRIMP, a 12 minute film, is as unique and engaging as the people, culture and geography it follows.

Trailer: http://www.newday.com/films/The_Shrimp.html

Raw Food Cooking Class and Nutrition Lecture with Raw Food Chef Jessica Simmons

Raw Food Cooking Class and Nutrition Lecture with Raw Food Chef Jessica Simmons

Saturday, July 14, 2012 11:00 a.m – 12:30 p.m.

Location:  Kalihi, Honolulu

Learn a sampling of recipes from Jessica Simmons, Oahu-based raw food chef and nutrition educator trained at the internationally recognized Living Light Culinary Arts Institute, and founder of Total Wellness Education. Jessica makes achieving optimum health by adding raw foods to your diet accessible and delicious, using only common kitchen equipment and locally sourced main ingredients. With a passion for the science of raw food nutrition, Jessica simplifies the concept of healthy eating for you! Open Q&A is encouraged throughout the workshop. Jessica will discuss topics such as the benefits of eating raw foods, the effects of cooking on nutrients, protein sources in a raw food diet and how to make raw food preparation quick and easy.

Along with the cooking demonstration you will get to sample all of the dishes! All menu items are vegan, kosher, gluten free (except for raw nuts), and sourced primarily from local farmers. Please bring your own plates, bowls, cups, utensils, beverage and your appetite. Handouts of the recipes and for notes will be provided. The final menu will be decided based on what’s fresh and available at the time of the event, but could include such delicious dishes as: watermelon fennel salad, mac nut cheese lettuce wraps, and raw chocolate mousse.

This event will take place on Saturday, July 14, 2012 from 11:00 a.m. to 12:30 p.m. Please RSVP to Michelle by Wednesday, July 11, 2012 at  sfo.reservation@gmail.com. Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring. The cost for members is $30, and $35 for nonmembers. Payment MUST be received by Wednesday, July 13, 2012. Please note: Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be responsible for payment. Payment information will be sent to you following your RSVP. Address and final details will be sent to all confirmed guests prior to the event.

Brioche Making Class

Brioche Making Class

June 30, 2012 11:00 a.m. private residence in East Honolulu

 

Slow Food O’ahu is delighted to feature a brioche-making class with French chef, Michele Haines. Hailing from the Touraine region of France, Michele learned to cook from her grandmother. She started Spring Mill Café in the Philadelphia area as a five-table lunch spot. Over the next thirty years, it has expanded and developed into a full-service restaurant serving bistro fare with locally-sourced ingredients.

 

The class will be on Saturday, June 30, at 11:00 a.m. at a private residence. This event is limited to 12 participants, with preference given to Slow Food O`ahu members. We will sample the brioche with home-made pâté and preserves (feel free to bring some wine).

 

To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 12 PEOPLE AND YOU MUST BE A MEMBER TO ATTEND. The cost of the class will be $20. Please note:  Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be held responsible for payment.  Payment information and directions will be sent to you following your RSVP with the address. Final details will be sent to all confirmed guests a few days prior to the event.

Waldorf School Fair

Waldorf School Fair
May 5, 2012  Noon – 6 p.m. 
Niu Valley Campus at 350 Ulua St., Honolulu

Slow Food O`ahu is expanding its partnership with the Waldorf School and will have a presence at the school’s annual Waldorfaire, Saturday, May 5, 2012 from noon to 6:00 p.m., at the Niu campus. Amidst medieval jousting, jesters and jugglers, look for our table that will offer a variety of locally grown produce. Proceeds will benefit both organizations to help in further community-building activities.

Our two organizations share similar missions and visions–one to grow food sustainably or pono, the other to grow children who respect and nurture the environment by being pono.

For more information, please view the event flyer. Please stop by and enjoy the festivities.

Slow Food O’ahu Slow Suppers @ Home

Slow Food O’ahu Slow Suppers @ Home
May 12, 2012 6:00 p.m. at a Wahiawa private hme

Slow Food O’ahu is pleased to re-announce our final Spring Slow Suppers @ Home dinner.  Several spaces are still available.  Our slow suppers are an opportunity to share a wonderful evening of slow conversation and food with like minded people.  Each person is asked to bring a dish and contribute $5 to the host(ess) for the main dish.

* May 12 (Saturday) – Location: Wahiawa. Time: 6:00 p.m. Capacity: 8 people. Theme: From the farmer’s market with a preference for vegetarian fare.

If you are interested in attending the dinners, please RSVP to Michelle at sfo.reservation@gmail.com.  You will then be informed of the host(ess), the address, and your name will then be forwarded to the host(ess) for further communication in coordinating the menu items.  Please pay your $5 to the host(ess) at the dinner.

Gnocchi – Making Class

Gnocchi – Making Class
April 14, 2012  10:00 a.m. – 1:00 p.m. Kailua (Maunawili) Private Home

This is your last opportunity (for at least a year) to take our wildly popular gnocchi class with Dirce Carmi, our favorite Slow Food member from Torino, Italy.  Dirce has generously offered to teach another class on gnocchi making to Slow Food O’ahu members!   Dirce will teach the traditional method of making gnocchi with potato, eggs and flour. When we’re pau with the hands on lesson (limited to 6 people) we will cook up the gnocchi and have lunch together. The lunch will include gnocchi with sauce(s), a salad of local ingredients, and bread. In case you aren’t aware, Dirce taught the staff at town Restaurant in Kaimuki the fine points of making and serving gnocchi.

To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com by April 10.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 6 PEOPLE AND YOU MUST BE A MEMBER TO ATTEND. The cost of the class will be $30, including the lesson and lunch, and will be held in a private home in the Kailua (Maunawili) area.  Please note:  Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be held responsible for payment.  Payment information and directions will be sent to you following your RSVP with the address. Final details will be sent to all confirmed guests a few days prior to the event.

Making Great Coffee Workshop

Making Great Coffee Workshop
April 13, 2012, 5:00 – 7:00 p.m. Beach Bum Cafe

For all you coffee lovers who want to support our local coffee industry….

Shawn Steiman, a.k.a. Dr. Coffee, will be conducting a class on coffee at Beach Bum Cafe on Friday, April 13, 2012 from 5:00 – 7:00 p.m. Shawn received a Ph.D  from the University of Hawaii College of Tropical Agriculture with a special focus on coffee.  He currently works as a consultant to farmers, coffee roasters, and the industry as a whole. He is also the author of “The Hawai’i Coffee Book: A Gourmet’s Guide from Kona to Kaua’i”.  During the presentation, Shawn will start with the basics about coffee quality so folks have the tools to appreciate the tasting.  He will then discuss brewing in general: what is important to know to make good coffee and how those things are implemented into various coffee makers.  Then he will talk about the specifics of brewing.  Using as many brewing methods  as we can, the group will brew the same coffee on them and see just how the taste changes. The cost is $20 for Slow Food O’ahu members, $25 for non-members. Limited to 12 participants. Please contact Michelle at sfo.reservation@gmail.com.

Slow Food O’ahu Slow Suppers @ Home

Slow Food O’ahu Slow Suppers @ Home
April 15, 21, and 28, 2012 Various locations

Slow Food O’ahu is pleased to announce our Spring Slow Suppers @ Home dinners in the month of April.  The dinners are an opportunity for members to gather over good, local food and enjoy an evening of slow conversation.  Here’s how it works:

– The host(ess) will offer his or home for the dinner, eating utensils, and provide the main dish.
– Guests will contribute $5, upon arrival, to the host(ess) and bring another dish to complement the main dish and the ‘theme’ of the dinner.

We have three host dinners as follows:

*  April 15 (Sunday) – Location:  Alewa.  Time: 6:30 p.m. Capacity: 6 people.  Theme: “From the farmer’s market”. Please make your contribution from items available at the farmer’s market.

*  April 21 (Saturday) – Location: Kahala. Time: 6:00 p.m. Capacity: 15 people. Theme: “Seafood, Veggies, and Sides.”  Please no shellfish.

* April 28 (Saturday) – Location: Ewa Beach.  Time: 6:30 p.m. Capacity: 10 people.  Theme: “Asparagus Party- Welcome to Spring”. Any dish to use or complement asparagus is welcome.  Let’s be creative.

If you are interested in attending one of the dinners, please RSVP to Michelle atsfo.reservation@gmail.com.  You will then be informed of the host(ess), the address, and your name will then be forwarded to the host(ess) for further communication in coordinating the menu items.  Please pay your $5 to the host(ess) at the dinner.

Food for Thought Series featuring the Movie “Ingredients:Hawai’i”

Food for Thought Series featuring the Movie “Ingredients:Hawai’i”
April 4, 2012  5:30 p.m. Samplings from Local Farmers; 6:15 Screening and Discussion
Punahou School Thurston Chapel

Punahou School and Slow Food O’ahu invite you to the next in the film series “Food for Thought”.  Initiated in 2008, the Food for Thought series offers a forum for dialog centered around Punahou’s sustainability initiative. Each event features a movie in combination with speakers, displays or tastings to further thinking about the movie topic. This series represents the school’s efforts to create opportunities to help us shape a more sustainable world together.

Punahou has joined with Slow Food O’ahu in presenting the film “Ingredients:Hawai’i“, a film that inspires us to live Hawai’i and love Hawai’i through food.  A discussion will follow the film and will feature Robert Bates, Director of “Ingredients” (2009) and “Ingredients Hawai’i” (2011).

Admission is free. No RSVP is required but seating is limited. For more information see www.punahou.edu/foodforthought

Frankie’s Nursery Tour and Fruit Tasting

Frankie’s Nursery Tour and Fruit Tasting
Sunday, April 1, 2012  9:30 a.m. – 11:00 a.m.
Optional lunch to follow at Sweet Home Waimanalo (not included in this fee)

Frank of Frankie’s Nursery will conduct a tour for Slow Food O’ahu through the grounds of his extensive fruit tree nursery. He and his wife Lynn, have spend many years establishing these unique collection of tropical fruit trees and plants. They have collected many new varieties on trips to Southeast Asia and Tropical Americas. They are uniquely able to help pick the right fruit tree for your Oahu location, be it a lanai in Waikiki or a rainforest at the back of Manoa.

Please RSVP by March 28 to Michelle at sfo.reservation@gmail.com.  Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring.  THIS EVENT IS LIMITED TO 20 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend.  The cost for members is $10 and nonmembers is $15 (please note: Lunch is not included in the price) and payment must be received by the date of the event.  Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.  You can learn more about Frankie’s Nursery at http://frankiesnursery.com/

Lilikoi Butter-Making Workshop

Liliko’i Butter-Making Workshop
Saturday, March 24, 2012 1:00 – 3:00 p.m. Hawaii Kai Private Home

Would you like to learn to make Liliko’i (Passionfruit) Butter (also called curd)?

Liliko’i (Passion Fruit), Passiflora Edulis, is a vine species of the passion flower, known for it very strong and flavorful taste. Passion fruit is not widely available in stores, so most of the fruit comes from backyard gardens or wild groves. It can be found, however, in farmers’ markets throughout the islands. In Hawaii, the varieties are called yellow liliko’i and purple liliko’i and the fruit is normally eaten raw. We usually crack the rind of the passion fruit either with their hands or teeth and suck out the flavourful pulp and seeds. We often have an abundance of fruit from family, neighbors, and friends. Here is a chance to learn what to do with the liliko’i pulp.

In this workshop, you will learn how to prepare liliko’i butter from scratch using local liliko’i fruit pulp and all organic ingredients. We have already done the hard part for you … picking and storing the fruit. Join us at a private home in Hawaii Kai to learn the rest of the process. Participants will actively help with the butter-making and will receive a jar of liliko’i butter to take home at the end of the session.

Please RSVP by March 21 to Michelle at sfo.reservation@gmail.com. Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring. THIS EVENT IS LIMITED TO 12 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend. The cost for members is $25 and nonmembers is $30 and payment must be received by the date of the event. Payment information, address and final details will be sent to all confirmed guests a few days prior to the event.

Chocolate History, Tasting and Making Class with Madre Chocolate

Chocolate History, Tasting and Making Class with Madre Chocolate
Saturday, March 17, 2011, 1 p.m. – 4 p.m. Honolulu

Would you like to learn about the many varieties of cocoa beans and chocolate, how the Aztec and Maya discovered chocolate, and how to make your own chocolate bars from the bean? There are many flowers, herbs, and spices that the Maya and Olmec who discovered chocolate added to their delicious ritualistic cacao drinks that are hard to find outside of Mexico, but many of these plants happen to grow in Hawaii and are underutilized. You can learn about all of this in a few hours with Madre Chocolate co-founder David Elliott and University of Hawai’i Manoa ethnobotanist and Madre Chocolate co-founder Dr. Nat Bletter. The types of chocolate bars whether milk or dark, raw or roasted, single origin or blended, and fruity or nutty are increasing exponentially. We will learn how to look at the ingredients and sort out the tasty, healthy ones from the rest. In the class everyone will participate in making delicious chocolate bars from scratch after a short talk on the history of chocolate with some tastings. You will go home with recipes and a bar of chocolate. You can learn more about Madre Chocolate at the website: http://madrechocolate.com/

The cost for this event is $45 for members and $50 for nonmembers and guests. Cost includes the demonstration, tastings, recipes and your own bar of handmade chocolate. If you would like to attend, please RSVP to Michelle by March 14 at sfo.reservation@gmail.com.

Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring. RSVPs must be received by March 14. THIS EVENT IS LIMITED TO 20 PEOPLE, so please reply quickly if you would like to attend. Payment MUST be received by the date of the event. Please note: Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be held responsible for payment. Payment information will be sent to you following your RSVP. Final details will be sent to all confirmed guests a few days prior to the event.

Honolulu Fish Auction Tour

Honolulu Fish Auction Tour
Saturday, March 10, 2012 6 a.m. – 7:30 a.m.

We’re offering this popular event once again – if you’ve not done this tour, you’ve been missing out! We’ll meet at 6:00 a.m. to greet the sun and the Honolulu fishing fleet as the boats come rolling in! Dr. John Kaneko, Program Director of the Hawaii Seafood Council, will guide the group on a walking tour of the Honolulu Fish Auction and Pier 38 Fishing Village waterfront. During the visit you’ll see fishing vessels and the variety of Hawaii’s fresh ocean fish. Learn about how they are harvested, handled, inspected, quality graded and sold through the country’s only fresh tuna auction. Find out what is done to manage Hawaii’s fisheries and what makes Hawaii Seafood the “best in class” in terms of quality, safety and sustainability. Come support our local responsible fisheries. After absorbing all that information, you can end the event with a great take-away breakfast on your own (including fish just brought in on the boats) from nearby Nico’s at Pier 38 – one of Honolulu’s little treasures.

Please RSVP by March 7 to Michelle at sfo.reservation@gmail.com Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring. THIS EVENT IS LIMITED TO 12 PEOPLE and tends to fill up fast, so please reply quickly if you know you would like to attend. The cost for members is $5 and nonmembers is $10 (please note: breakfast is not included in the price) and payment must be received by the date of the event. Payment information, directions and final details will be sent to all confirmed guests a few days prior to the event.

Volunteers Need for Chocolate Festival

Volunteers Need for Chocolate Festival on February 25
Dole Cannery Noon – 5:00 p.m.

Now that we have your attention with the words “volunteer” and “chocolate” in the same sentence…  Slow Food O’ahu is seeking 4 members to volunteer staff an information booth at the Hawai’i Chocolate Festival on February 25 at the Dole Cannery from Noon – 5 p.m. We would like to have 2 volunteers each from Noon – 2:30 p.m. and 2:30 – 5:00 p.m. Those of us who volunteered last year had a terrific time, not to mention enjoyed the chocolate.  If we are able to secure volunteers then we will have a booth again.   Please check out the site at http://hawaiichocolatefestival.com/ and if you are interested in volunteering, let us know at slowfoodoahu@yahoo.com.  Look for more information about the festival in our next newsletter.

“Ingredients Hawaii Part One” – Movie World Premiere

“Ingredients Hawaii Part One” – Movie World Premiere 
February 4, 2012
Mamiya Theater on the St. Louis High School campus

5:30/7:00 VIP showing; 9:00 second showing

Grab this rare opportunity to meet people instrumental in creating Oahu’s new local food community, and see the world premiere of the highly anticipated follow up to the acclaimed documentary, “Ingredients”. The film by Bob Bates features Ed Kenney, the interns of Ma’o Farms, Mark Noguchi, Jay Maddock, the Ahupua‘a of Ko‘olaupoko, Sweet Home Waimanalo & Farm Roof, Waikiki School, Aloha Harvest & Foodscapes Hawaii.

“Ingredients Hawaii Part One” illustrates O‘ahu’s emerging local food community as an alternative to imported and processed foods. The film illustrates the ways we are reclaiming our agriculture and local food traditions in light of an uncertain food future.

The event is sponsored by Whole Foods, the Hawaii State Department of Agriculture, Kamehameha Schools, and the Hawaii Council for the Humanities.

* 5:30pm VIP Reception & World Premiere and 7:00 p.m. World Premiere – $45
Includes food, cocktails and after film discussion on the future of sustainable agriculture in Hawaii.

* 9:00pm Second Screening, and after-film discussion.  $10 pre sale, $12 at the door, $5 students (at the door with valid student ID)

FOR TICKETS – Visit the website: ingredientshawaii.com

SHARE the new trailer: http://vimeo.com/34576230

Gnocchi – Making Class

Gnocchi – Making Class: A MEMBERS-ONLY EVENT
Sunday, February 5, 2012  10 a.m. – Noon

Dirce Carmi, our favorite Slow Food member from Torino, Italy is back in town and has generously offered to teach another class on gnocchi making to Slow Food O’ahu members!   Dirce will teach the traditional method of making gnocchi with potato, eggs and flour. When we’re pau with the hands on lesson (limited to 6 people) we will cook up the gnocchi and have lunch together. The lunch will include gnocchi with sauce(s), a salad of local ingredients, and bread. In case you aren’t aware, Dirce taught the staff at town Restaurant in Kaimuki the fine points of making and serving gnocchi.

To register for this event, please RSVP to Michelle at sfo.reservation@gmail.com  by January 31.  Please include in your RSVP your name and phone or email.  THIS CLASS IS LIMITED TO 6 PEOPLE AND YOU MUST BE A MEMBER TO ATTEND. The cost of the class will be $30, including the lesson and lunch, and will be held in a private home in the Waikiki area.  Please note:  Due to the nature of this event and the necessity of purchasing ingredients beforehand, if cancellations are required after the RSVP date and we are unable to fill your spot, you will be held responsible for payment.  Payment information and directions will be sent to you following your RSVP with the address. Final details will be sent to all confirmed guests a few days prior to the event.

Television Special — “The Rain Follows the Forest”

Television Special — “The Rain Follows the Forest”
January 19, 22, 26, and 28 see times below

DLNR has produced a half-hour television special, “The Rain Follows the Forest,” with Jason Scott Lee setting out on a journey to learn about sustainable life in our island home.  Through interesting conversations, he learns about Hawai’i’s fragile fresh water supply and shares ways in which we all can contribute to protecting our watersheds. Why is this important to food?  Because food sustainability is not possible without a protected and well-managed water supply.

Air dates in January are as follows:
KGMB Thursday 1/19/2012 6:30-7pm
KGMB Sunday 1/22/2012 at 4:30-5pm
KHNL Thursday 1/26/2012 at 6:30-7pm
KHNL Saturday 1/28/2012 at 6:00 – 6:30pm

For additional information, you may find “The Rain Follows the Forest: A Plan to Replenish Hawai’i’s Source of Water” which was released by Governor Abercrombie in November 2011 on the DLNR website at www.hawaii.gov/dlnr .

Monsanto in Hawai’i – Panel Discussion

Monsanto in Hawai’i  – Panel Discussion
Wednesday, January 18, 2012,  7:00 – 9:00pm
Hawaiian Studies Halau o Haumea, UH-Manoa, 2645 Dole Street, Honolulu

You are invited to attend a panel discussion that directly affects the quality of our food system in Hawai’i – a discussion of the role of Monsanto in Hawai’i.   The panel will feature Kamuela Enos of MA’O Organic Farms, Trisha Kehaulani Watson of Honua Consulting, and long-time Moloka’i activist, Walter Ritte. Professor Jon Osorio will moderate.

Attendees are encouraged to read the cover story in a recent issue of Honolulu Weekly on GMO Seed in Hawai’i at http://honoluluweekly.com/cover/2012/01/boss-gmo/

Slow Food O’ahu Annual Meeting and Potluck

Slow Food O‘ahu Annual Meeting and Potluck – January 15, 2012
11:00 a.m. – 2:00 p.m.
Waldorf High School Campus, 5257 Kalanianaole Hwy. (Aina Haina)

Please join us for our annual Slow Food O‘ahu Annual Meeting and Potluck on January 15, 2012 to start off the new year.  What will be on the menu for 2012? Your participation is important to us. Share your ideas and talents! While our individual efforts as consumers and advocates are important, only by working together can Slow Food hope to create change in the food system.  Let’s brainstorm together and start the year on a positive note. We can choose from cooking classes taught by the creative cooks among us, legislative advocacy, school garden tours, lectures, films, themed potlucks, cookbook exchanges, farm tours and harvest celebrations…the calendar is yours to invent.

The meeting and the potluck will be at the Waldorf School in Aina Haina. Please note that if you Google Map the address, it will give you the correct map, but it will say ‘Waimanalo’ in the automatic address.  This is not correct.  The school is located in Aina Haina near the Aina Haina Shopping Center on the ocean side of the highway.  Parking is limited but you can park at the Shopping Center or in the neighborhood. Also, please note that the Waldorf School has a lower campus at a different location.

Our business meeting will be held from 11:00 a.m. – Noon. The potluck will follow from Noon – 2:00 p.m.  For reservations please contact Michelle at sfo.reservation@gmail.com

This is a green event.  Please bring your own plate, cup and cutlery.

Forces for Good Symposium

Forces for Good Symposium – January 7
State Capitol 1:00 – 5:00 p.m.

Register now to participate in the second annual Forces for Good Symposium sponsored by the Hawai‘i Chapter of the Sierra Club on January 7, 2012.  Speakers include Bill McKibben, world-renowned environmental activist, author & educator, and numerous environmental and community leaders. Our comprehensive program includes panels focused on clean energy, food self-sufficiency, and smart growth development. A panel discussion will focus on FOOD SUSTAINABILITY.  Slow Food O‘ahu hopes to work more closely with The Sierra Club as the Legislature convenes to discuss key health issues (i.e., sugar sweetened beverages) and agricultural policies (i.e., conversion of farm land for development).  If you are interested in helping Slow Food O‘ahu, please let us know and consider attending the Symposium. For registration information and more details on the agenda contact the Sierra Club Hawaii website at http://www.sierraclubhawaii.com/forgood.php

“Truck Farm” Movie Screening

“Truck Farm” Movie Screening – January 6
Sunset Beach Elementary School 5 – 8 p.m.

The movie “Truck Farm” will be shown at Sunset Beach for ‘Aina Family Night from 5 p.m. – 8 p.m. on Friday, January 6, 2012 at Sunset Beach Elementary School Cafeteria.  There will be family garden activities from 5 p.m. – 6 p.m., screening of the movie from 6 p.m.- 7 p.m., and special musical guest Simon Beins, Truck Farm Composer, from 7 p.m. – 8 p.m. The event is free and open to the public.

The event is sponsored by Kokua Hawai’i Foundation, Rex the Surf Dog, ‘AINA Kine, Hale’iwa Farmers’ Market, Tin Roof Ranch, The O’Shea ‘Ohana, Celestial Natural Foods, Big Wave Tomatoes, Meleana’s Farm CSA, and Hawai’i’s Special, Inc.

Tour of Mari’s Garden and Aquaponic Farm

Tour of Mari’s Garden and Aquaponic Farm
Saturday, November 12, 10:30 a.m. – 12:30 p.m.

Note: This event is re-scheduled from a prior date.

Join us for a tour and a very local lunch at Mari’s Garden in Mililani on Saturday, November 12 from 10:30 a.m. -12:30 p.m. for a tour of Fred Lau’s aquaponic farm. The $30 member/ $35 nonmember fee includes the tour, a three-pound bag of fresh veggies from the farm and a lovely lunch prepared by Chef Ave Lambert consisting of banana-leaf-steamed tilapia,  beet and avocado Manoa lettuce salad, herbal iced tea, and fruit dessert. BYOB. Until just 17 months or so ago, Fred was a local nursery owner, having run his nursery operation for decades. He made the plunge into aquaponic farming and is now raising hundreds of pounds of produce and fish each week. Come and see this remarkably productive operation.

Please RSVP to Michelle by Wednesday, November 9 at sfo.reservation@gmail.com .This event is LIMITED TO 20 PEOPLE and is sure to fill up, so please RSVP quickly if you would like to attend!  Please include in your RSVP your name, member status, phone or email and the name of any nonmember or member guests you would like to bring.  Payment of $30/members and $35/nonmembers MUST be received by Friday, November 11.  Please note, due to the nature of this event and the necessity of purchasing ingredients beforehand, if you need to cancel after the RSVP date has passed, you will be held responsible for payment.  Payment information will be sent to you following your RSVP and address and final details will be sent to all confirmed guests a few days prior to the event.

Koko Crater Coffee Roasters Tour

Koko Crater Coffee Roasters Tour
Tuesday, November 8, 2011   5:00 – 6:30 p.m. 

Join us for a tasting and tour of Koko Crater Coffee Roasters in Kaka’ako.  Koko Crater Coffee Roasters, located at 1020 Auahi Street Building 5 Bay 8, has been in business at this location over 20 years.  They micro roast (less than 50 pounds per roast), hand label and pack each individual order for their customers.  They are primarily a wholesale business with customers such as Mocha Java in Honolulu, and Morning Brew in Kailua.  They also have a booth at the KCC Farmer’s Market on Saturdays, and roast Hawaii-grown beans as well as other coffees from around the world.  Their unique Espresso which has a chocolate, nutty and sweet profile is one of our most popular blends.  They custom roast and private label for businesses, events and individuals.

Master Roaster Kamaka Ho’opai. who has been roasting for over seven years, will be our host.  He says that he “learned everything about coffee roasting from Karen Ertell” who was the owner when he began roasting.  Kamaka welcomes visitors to the shop and loves to share his knowledge and love for coffee with everyone who visits.

The cost is $5 for members; $10 for non-members. There is a maximum of 20 people for this tour.  Please RSVP to Michelle Phillips at sfo.reservation@gmail.com by November 4 (or until the capacity is reached).

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