Slow Press – October 31, 2019

Slow Food Oahu
November Upcoming Events

Saturday, November 2, 2019, 8:30 a.m. to 2:00 p.m.
Slow Food Oahu and Hawai`i Seed Exchange

Free. Tickets on Eventbrite.

November 7, 2019 at 6:00 p.m.
See Marion Nestle at Kennedy Theater (UH Mānoa)

Sponsored by the Hawaii Culinary Education Foundation

Nestle’s lecture is on “What to Eat: Dietary Advice Meets Food Politics.” It’s at 6:00 p.m. at the University of Hawaii’s Kennedy Theater, 1770 East-West Road. Registration and other Information on Eventbrite. Information about the Hawaii Culinary Education Foundation is here. Other sponsors are the College of Tropical Agriculture and Human Resources, UH-Manoa and the University of Hawaii-West Oahu Sustainable Community Food Systems Program.

Limu Festival

From November 14 to the 16th 2019 Nā Mamo O Mū`olea is hosting the 10th annual Hāna Limu Festival in Hana, Maui, that honors Dr. Isabella Kauakea Aiona a marine biologist and researcher. For more information, contact Claudia Kalaola,

Saturday, November 23, 2019 4:00 PM 5:30 PM
Join da Shop for a Talk and Tasting by Kusuma Coorey on Accompaniments


Join da Shop for an author talk + tasting followed by book signing with Kusuma Coorey, who will be flying in from Sri Lanka. Her book Accompaniments: Chutneys, Relishes, Pickles, Sambals, and Preserves (UH Press) will be available for sale at da Shop, 3565 Harding Avenue, Honolulu, HI 96816

Luscious mango chutney spiced with Ceylon cinnamon, cloves, and nutmeg; exotic jaggery pickle with fruit and dates; tomato “pachadi” bursting with the fragrance of cumin and black mustard seed fried in olive oil; stunning and versatile carrot marmalade; fiery, pungent, and creamy green chili and coconut sambal, laced with fresh lemon juice. These are only a few of the tantalizing dishes you will find in this cookbook.

The tastes of Asia and the West are brought to life through 175 recipes, along with lavish full-color photographs, in five categories of accompaniments: chutneys, relishes, pickles, sambals, and preserves. Chef Kusuma Cooray is inspired by flavors from her childhood that originate from India, Sri Lanka, Pakistan, Indonesia, and other South Asian countries abundant in exotic spices. At times her tempting creations show the multicultural influences of decades spent living and teaching in Hawai‘i, with its bounty of fruits and farm-fresh produce.Spices—the chef’s specialty—are what make these delicacies unique, lending mystique with their fragrance and, occasionally, additional nutritional value from their medicinal and curative

Written throughout in a clear and engaging style, each recipe includes a brief preface by Chef Cooray, offering tips, serving suggestions, or a charming remembrance. In a similarly warm and personal tone, introductory essays open each of the five main chapters, providing explanatory background and overall preparation methods. Whether a person is a professional chef, culinary student, home cook, or simply enjoys reading cookbooks, Accompaniments is an exciting addition to their bookshelf.

Kusuma Cooray is a Professor Emerita at the Culinary Institute of the Pacific, University of Hawai‘i. She is Dean Emerita for the Democratic Socialist Republic of Sri Lanka in Hawai’i.

Monday, November 25th, 5:30 to 8:00 p.m.
Variety Showcase Oahu!

Culinary Breeding Network: Variety Showcase Oahu!

GoFarm Hawai’i + Culinary Breeding Network are back at it again.

This event is an interactive mixer to build community between plant breeders, researchers, new and established sustainable farmers, ranchers, fishers, food artisans and eaters.

It’s a one-of-a-kind experience where attendees taste new, unique, traditional and in-development vegetables, fruits, grains and animal products with the breeders that created them and the researchers, farmers, ranchers and fishers bringing them to your plate.

Come taste a wide variety of banana, avocado, olena (turmeric), taro, peppers, corn, tomato, sweet potato, breadfruit, sugarcane & more!

Join us at the Ohi’a Cafeteria located at Kapiolani Community College, Honolulu
Stay tuned for breeder and chef line up and details on how to buy your tickets.

For tickets:

Mahalo to Jason Chow, of Local General Store, for organizing a benefit fundraiser for Slow Food Oahu and to Ed Kinney for hosting a delightful and delicious dinner at Mud Hen Water on October 14, 2019. Jason gave a fascinating demonstration on butchering a pig. The menu included Kalua Pig Rillette, Arancini, Abura Miso, and Chicharrones as well as Somen Salad, Tom Yum Soup, Pork Chops and Pork Belly Luau Stew. The desserts were extraordinary in form and flavor: Strawberry Guava Fluff with Christmas Berry oil, basil and guava and Kalo Cotton Cheesecake. Num.

Thank you! Thank you!

Kristin’s Book Recommendations

Anthony Bourdain’s Hungry Ghosts by Anthony Bourdain and Joel Rose.
In this graphic novel by Bourdain “chefs gather to outscare each other with terrifying tales of fee and food from around the world as they play Hyakumonogatari Kaidankai, the game of 100 candles . . . and pray they survive.”

The Good Good Pig: The Extraordinary Life of Christopher Hogwood by Sy Montgomery. This memoir is about a very good pig. The author, Sy Montogomery opens “her heart to a sick piglet, she had no idea that this creature, later named Christopher Hogwood, would provide her with something she had sought all her life: an anchor (eventually weighing 750 pounds) to family, home, and community.”

In Grocery: The Buy and Selling of Food in America, Micheal Ruhlman writes about “ a culture obsessed with food—how it looks, what it tastes like, where it comes from, what is good for us—there are often more questions than answers. Ruhlman proposes that the best practices for consuming wisely could be hiding in plain sight—in the aisles of your local supermarket.”

Slow Food Oahu Looking Forward

Slow Food Oahu Cookbook Club and da Shop

All the following events will be held at da Shop
at 3565 Harding Avenue Honolulu HI 96816

Saturday, December 7, 2019, 4:00 to 6:00 p.m.
Tequila Mockingbird by Tom Federle and Lauren Mortimer

Saturday, February 1, 2020, 5:00 to 7:00 p.m.
Aloha Kitchen: Recipes from Hawai`i by Alana Kysar

Saturday, May 2, 2020, 5:00 – 7:00 p.m.
Nopi: The Cookbook by Yotam Ottolenghi and Ramael Scully

Saturday, July 11th, 5:00 to 7:00 p.m.
Vietnamese Food Any Day by Andrea Nguyen

In Fall 2020
The Slow Food Cookbook Club will be partnering with The Friends of Italy.
More information forthcoming.

In January 2020 
we will have a Slow Food Oahu membership meeting:
date, place and time to be determined.

Permanent link to this article: