Slow Press – March 13, 2020

Slow Food O`ahu  – March 2020 Events

Monthly Urban Foraging With Dr. Nat and Slow Food O’ahu

Sunday, March 15, 2020, 1:00 – 4:00 p.m.

Meet in the hiker parking lot at the entrance to the Makiki Forest Recreation Area.
[Please do not enter Hawaii Nature Center’s building or parking lot.]

Introducing monthly foraging with Dr. Nat Bletter! By popular request, Slow Food O’ahu is offering monthly foraging for the really slow foodies out there! Foraging tours will be held at different locations month to month for variety. Even if you’ve done this tour before, join us again for a tour at a different location!

Nature provides seasonal treats to enjoy. Join Slow Food O’ahu once again for monthly foraging adventures led by Dr. Nat Bletter, Flavormeister of Madre Chocolate. Nat earned his Ph.D. in ethnobotany from the 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.

Minimum of 8 people required, maximum of 20. Because of the nature of this event, refunds will only be given up until a week before the date of the foraging tour.

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

Share this event on Facebook and Twitter.

We hope you can make it!


Slow Food O’ahu

Fundraiser for Kokua Market

Sunday, March 22, 2020 – 10 a.m. to 2 p.m.

Culinary Tool Resale

Members of Slow Food Oahu are supporting Kokua Market’s relaunch by organizing this event. In addition to the sale, a number of Kokua s producers will be offering samples of their island made foods. Emma Bello, cheesemaker and goat master of Sweetland Farm, will have cheese and caramel sauce; María Tucker, representing Wailea Ag, will offer hearts of palm; Chef Ignacio Fleishour will serve Big Island lamb and his specialty Molokai venison products.

Slow Food Oahu has been working for several years to expand banana biodiversity in Hawaii. As a result of this work, we will be able to offer a good cross-section of banana keiki for sale, reasonably pricing at $15 per plant. There will be some Polynesian varieties, as well as more common backyard bananas.

Please drop off extra-unused-unwanted pots and pans, utensils, dishes, gadgets, and cookbooks at Kokua. Kokua looking for the following:

  • Cookware pots and pans
  • Kitchen utensils and gadgets
  • Bakeware
  • Dishes, glasses, cups, etc
  • Small kitchen appliances
  • Cookbooks
  • Food books and travel
  • Drop donations off at Kokua by Friday, March 20 .
  • Find kitchen-ware at bargain prices on March 22nd!

Drop donations off at Kokua by Friday, March 20.

Find kitchen-ware at bargain prices on March 22nd!

Olive Oil Workshop at Island Olive Oil

Thank you to Francine, Tom, and Gwen for organizing and supporting February’s Olive Oil Workshop at Island Olive Oil. Attendees so enjoyed themselves that they requested a followup workshop on balsamic vinegar. Mahalo to Angel and Brian of Island Olive Oil.

A date and time will be forthcoming.

Upcoming Events

Slow Food O`ahu and da Shop – May 2020 Cookbook Club

The next Oahu Cookbook Club is scheduled for Saturday, May 2, 2020 from 5:00 – 7:00 p.m. We’ll focus on recipes created by Chef Yotam Ottolenghi. Please bring a prepared recipe from one of Ottolenghi’s cookbooks.  Da Shop will have cookbooks available for purchase.

From Amazon description of Plenty: One of the most exciting talents in the cooking world, Yotam Ottolenghi’s food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients. “My approach can be the opposite to traditional French cooking, where everything is a little bit uniform and you work hard to process a sauce into the most fine and homogenous thing. I go the other way and use spices, herbs and other ingredients to create a sense of surprise.” Not a vegetarian himself, his approach to vegetable dishes is wholly original and innovative, based on freshness and seasonality, and drawn from the diverse food cultures. 

Kristin’s Book Picks 

Feeding the Crisis: Care and Abandonment in America’s Food Safety Net by Maggie Dickinson. The book tells the story of eight families as they navigate the terrain of an expanding network of assistance programs in which care and abandonment work hand in hand to make access to food uncertain for people on the social and economic margins.

An Extravagant Hunger: The Passionate Years of M.F.K Fisher by Anne Zimmerman. In this compelling biography, M.F.K. Fisher’s life is unwrapped and savored. From the RMS Berengaria that ferried her across the sea to France in 1929, to Le Paquis, the Swiss estate that later provided a backdrop for some of the most idyllic moments of her life, the stories of Fisher’s love for food, family, and men are meticulously researched and exquisitely captured in this book. Exploring Fisher’s formative time in Europe with her first husband; her subsequent divorce and remarriage to Dillwyn Parrish, and his tragic suicide; and the child she carried from an unnamed father, the story of M.F.K. Fisher’s life becomes as vibrant and passionate as her prolific words on wine and cuisine.

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