Slow Food Oahu Annual Membership Meeting
Our annual meeting is Sunday, January 29, 2023, at 10 am. The meeting is in Ho‘omaluhia Botanical Garden’s Kahua Nui pavilion, a sheltered picnic area on the mauka side of the road in the Africa section. There will be ample tables for our potluck lunch, a sink for cleaning up, and lots of parking.
At 10 am, Jason Chow, local butcher and former Terra Madre delegate (2018), will speak about his upcoming venture. Jason and his wife, Hardy, will be putting together both a bakery and a butcher shop at the former Kaimuki Superette site this new year. They aspire to create businesses that will utilize local ingredients and flavors.
Chef Kealoha Domingo, who attended Slow Food International’s Terra Made last September, will talk about his experience in Torino.
After these talks, the board will give a short presentation on the regeneration of Slow Food Oahu in 2023. Please bring your ideas and energy so you can contribute to our discussion of how to shape this new year in ono & pono ways.
Our usual delicious potluck will follow. Please bring your own utensils, plates, and cups to minimize waste.
Wild Pig Butchery Workshop
A very successful wild boar butchery class was conducted this month by Jhana and Doug Young. Six participants learned the basics of field dressing. Most of the attendees were folks who are professionally involved in local land resource management, and thus, will have ample opportunity to use these new skills in the field. In addition to the field dressing, Jhana and Doug provided roast pork, bone broth and other tasty samples for the class to try.
We will continue to conduct these workshops if there is sufficient interest. Please sign up with Jhana if you are interested in a future class. Details below.
We have a list of folks who are interested and who can be available to come to a private residence in Maunawili on short notice. Once the pig is caught (i.e., a snare or trap), we will send out an email and text message informing everyone and will host a workshop for the first eight individuals on a first come, first served basis.
The 2-hour workshop includes a demonstration of wild pig butchery and best practices for preparing and cooking wild pigs. The workshop will be $75 and will include a portion of meat for each participant to take home. We will set the minimum of participants at two, and the maximum at eight.
If you are interested, please email Jhana Young at jhana.malia@gmail.com with your name and phone number (for texting). We anticipate the second class to be held sometime in February or March and may take place on any day of the week. We appreciate your flexibility in advance!
Limoncello Class Sunday, February 12th, 2023, 2-4 pm
It’s almost spring and it’s citrus season in Hawaii nei—what better time to get a batch of limoncello started? Patrick Casey, who has been refining his limoncello recipe for many years—not too sweet, not too rancid—will conduct a limoncello class for Slow Food Oahu. In addition to the classic, he will also advise on making Limoncello Crema (which some of us think is even better). Each participant will take a bottle of Limoncello home, along with recipes for both lemon concoctions and for a fennel-inspired cello.
The cost for SF members is $35 and for nonmembers $40. Please send your check, along with your email and phone number, to reserve a place. Mail to SFO ℅ Laurie Carlson 1020 Maunawili Loop Kailua HI 96734, check made out to Slow Food Oahu. Only eight spaces will be available, so reserve now. This class will be held at a private home in Kahala.
Reasons to Join Slow Food
In addition to discounted fees for Slow Food Oahu events, you will also receive member benefits from national. There is also the satisfaction of supporting Good, Clean, and Fair food goals in Hawaii and country-wide.
Check out Slow Food USA’s refreshed list of member benefits for 2023!
- 25% discount using code MEMBER25 Slow Food USA merchandise
- 15% discount using code MEMBER15 Slow Food USA apparel
- 5% discount on all products using code SlowFood5 The Foodocracy
- Three e-updates from the Slow Food USA team each year
- Discount on all virtual conferences hosted by SFUSA
- News and updates from your local chapter
- Discounts on local and regional Slow Food events
- Early access to new programs, projects, and trainings
- A limited-edition gift at the end of the year
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