Slow Food Oʻahu Chinatown Food Tour – March 10, 2024 9:00 a.m. to 11:00 a.m.
- Join us on an exciting Slow Food Chinatown Tour. We’ll explore the history, culture, and food traditions of Honolulu’s Chinatown.
- Shop colorful 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, and tropical fruits.
- Bring your shopping bags so you can buy fresh produce, baked goods, and specialty products to enjoy at home after the tour.
The meeting location and suggestions for parking will be emailed to ticket-holders 48 hours before the tour. Please note: We keep this tour limited to eight participants to ensure an intimate experience and avoid blocking already crowded sidewalks and markets, but we also need to set a minimum of five participants to ensure 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 $30 for members and $40 for non-members, which includes the price of tastings along the tour. All tickets will be sold on Square at the non-member price. The tour leader will rebate members $10 at the beginning of the tour.
Slow Food Oahu 2024 Annual Meeting Wrap-up
Speaker Jhana Young gave an informative presentation on curbing invasives mauka and makai for those attending the Slow Food Oʻahu annual meeting on February 4, 2024, at Native Books in Chinatown. Jhana highlighted how she, as an individual and through her work at Conservation International Hawaiʻi (CI Hawaiʻi), is finding ways to target invasive fish and animals, whether bow hunting deer on Molokaʻi, trapping wild pigs on Oʻahu, or leading CI Hawaiʻi projects to promote wider consumption of taʻape fish.
We learned that taʻape (also known as bluestripe snapper) is an attractive, small, mild-flavored fish that was introduced to the islands over six decades ago to enhance local fish supply. Unfortunately, taʻape have become too numerous and threaten the health of our local reef ecosystem. We can help by eating taʻape! (Extra bonus: Jhana informed us that taʻape is high in vitamin B12, which is a rare attribute for a fish species.) Look for it at local fish markets such as Tamashiro’s, Local Iʻa, Seafood City, and even sometimes Foodland. Taʻape was recently rated by Seafood Watch as “best choice/green.”
Many of us are finding wild pigs in our neighborhoods. They are good to eat, as well! For information and tips, check out our earlier Slow Press article on how to eat wild pig safely. We hope to offer our wild pig butchery class once again in March, provided the pigs show up on schedule. If you’re interested, contact Jhana to get on the list: jhana.malia@gmail.com
Following Jhana’s talk, we enjoyed a bountiful and delicious potluck spread that featured preparations of many local foods, including taʻape, wild pig, hearts of palm, green papaya, and mango.
The event concluded with a brief membership meeting and recap of events held in 2023. A survey was passed out to collect feedback on Slow Food Oʻahu ‘s current activities and solicit ideas and volunteers for future events. Please reach out if you have time or ideas to contribute!