Slow Food KCC

New Slow Food @ KCC website!

2011-02-15T10:42:00.002-10:00

We now have an official Slow Food @ KCC website! The aim is to create a beautiful and user-friendly experience and make sure that you can stay up to date with the latest Slow Food @ KCC happenings! Feedback is very welcome.

We look forward to your visit!

www.slowfoodkcc.org

Slow Food @ KCC January Newsletter

2011-01-26T08:46:00.003-10:00

TERRA MADRE RECAP

What a whirlwind!
San and I were chosen as Student Delegates to attend last October’s Terra Madre Conference. A bi-annual Slow Food meeting held in Turin, Italy, Terra Madre is attended by members from around the world who are working to create good, clean and fair food systems in their communities. Terra Madre aims to address the global concerns relating to feeding the world while uniting the international Slow Food Community to network, inspire and create solutions.

Among the many great speakers that attended this year’s conference, Alice Waters, Vandana Shiva, and Slow Food founder Carlo Petrini were there to share their words of wisdom and their excitement to see the diversity and ingenuity of attendees from around the globe.

The event was intense and inspiring. Sharing dialogue and breaking bread with so many people nurturing a common goal fostered in me a great sense of empowerment and connection. It is evident now that the efforts, no matter how small, made by every individual aspiring towards a good, clean and fair food system, are actions that can resound positively on a global scale! Keep up the good work Slow Foodies!!

The next Terra Madre, slated for 2012, is in the process of being planned. As an active Slow Food member you are encouraged to apply and share in the experience. Visit Slow Food USA to stay updated on when and where it will take place and how you can get involved.

Now that San and I have both returned from Europe we are planning a Terra Madre Dinner. A celebration of some of the delicious food we were lucky enough to eat in Italy combined with a slideshow and discussion about our amazing trip. I will update soon with a date for our dinner.

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MEETINGS

*Slow Food Oahu will be hosting their annual member meeting and Potluck on Sunday January 30. As part of the Slow Food community, we (Slow Food KCC members) have been invited. It is a potluck so you will need to provide a dish. Also, please bring your own plate-ware and utensils to eat from. So far San and I will be going. If you would like to come with us please RSVP to me, Gida, (kcc@slowfoodusa.org) before the 27th (Thursday) so we can coordinate our potluck dishes and carpooling to the event. 
*Slow Food KCC will have our first meeting of the semester on
Monday, January 31 at Kapiolani Community College
Ohelo Bldg. Room 124
The meeting time is 12:00 to 1:30.  All are welcome and encouraged to attend.

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SOLAR DECATHLON 2011 ***NEW PROJECT

Slow Food KCC has been asked to represent KCC in this year’s US Dept. of Energy Solar Decathlon. An international competition of student teams who will build fully functional, solar powered homes, Team Hawaii includes UH Manoa, HCC and KCC students. The UH Manoa Schools of Architecture, Engineering, and the Shidler College of Business, succeeded in designing and presenting their entry and were chosen as one of 20 teams from around the world that will build and display their solar powered home, to be constructed by students from HCC, in the fall of this year. As culinary students at KCC with a unique perspective on sustainability and green energy, Slow Food KCC now has the rare and wonderful opportunity to be part of this historic collaborative effort. Our purpose will be to prove the home’s functionality by cooking and entertaining within the structures of the competition. Our work starts now however, as we will be providing our input on kitchen design and helping to plan the house’s aquaponics system so we can prepare food that is as environmentally clean and sustainable as the home itself. We are in the fledging stages of this collaboration and looking for current Slow Food KCC members who would like to get involved. We will discuss this more at our upcoming meeting (above.)
Meanwhile you can look here for more information about the house.

There are a few opportunities this week to find out more:

Friday, Saturday, Sunday January 28,29,30 @ the Honolulu Builder’s Expo at the Blaisdell. Team Hawaii will have a display booth and members of the team will be on hand to answer questions.

To find out more about participating contact me by email kcc@slowfoodusa.org

And last but not least....
-------------------------------------------------------------------------------
SAYONARA ANNA HIRANO
We say a sweet Aloha to the wonderful Ms. Anna Hirano. Anna, a dedicated Slow Food KCC member has graduated and left Hawaii for Napa Valley where she will work for Morimoto Napa and go out and explore the world of food. Although we will miss her fantastic laugh and great energy, we are excited for her new life and opportunities and wish her the very best!!!

Fantastic Fundraisers!!

2010-08-29T13:33:00.004-10:00

Our Farmers Market events were wonderful. Kailua welcomed us with open arms and people were thrilled to taste the perfectly grilled Wailea Ag Heart of Palm, lightly brushed with Naked Cow Dairy clarified butter and sprinkled with Hawaiian Sea Salt. Slo-Ade was a hit too and was the perfect refreshing pairing for the Heart of Palm.. YUM!

Saturday was great! KCC Farmers Market goers really responded well to our Slo-Fro-Yo with herb syrups.. more than a few people suggested we become a permanent fixture at the market..hmm.... All in all a great success we managed to add $700 (!) to our fundraising total bringing us up to $1200 of our $2500 goal!! We have at least 2 more Farmers Market days and are looking forward to keeping up the momentum!. Dates coming soon!

Fundraisers at Kailua and KCC Farmer's Markets!

2010-08-23T22:12:00.003-10:00

BIG Mahalo to HFBF for inviting us to fundraise for Terra Madre at the Kailua and KCC Markets! Come check us out!

Kailua Market, Thursday 5-7:30pm

Grilled Wailea Hearts of Palm:
Fresh Hearts of Palm, Grilled with Clarified Naked Cow Dairy Butter and Hawaiian Sea Salt.
Slow-Ade:
Big Island Meyer Lemons and Limes and Maui Sugar.. a super-refreshing glass of awesome!

KCC Market, Saturday 7:30-11am

Vanilla Bean "Slo-Fro-Yo" with Herb Syrups:
Naked Cow Dairy milk made into tangy yogurt then churned with vanilla and Maui Sugar into cool and creamy frozen yogurt. Comes with a choice of herb syrup topping: Kaffir Lime Leaf, Lemon Verbena, or the surprise hit, Rosemary!

Slow Art Friday Terra Madre Fundraiser!

2010-08-18T18:00:00.006-10:00

So far we have achieved $500 of our $2500 goal to get us to Terra Madre (see last post) thanks to generous donations from a few individuals and the success of last month's Slow Art Friday. Join us this Friday to enjoy a really lovely evening while helping us get closer to our goal!!

This Friday, August 20th join us in downtown Honolulu for a European-style street fair complete with music, art, performances, and food.. as the evening falls the street is closed off to traffic and candles are lit on a long community table. Order food and wine from Du Vin's booth or tasty Cuban food from Soul de Cuba, buy a glass of "Slow-Ade" and a cup of freshly churned Fro-Yo topped with herbal syrup from us at the Slow Food KCC booth and sit down to watch street performers and musicians do their thing.. Slow Art Friday is about community, people watching and taking it SLOW on a beautiful Honolulu evening.

6-9 PM on Pauahi Street at Bethel in Downtown/Chinatown.

check out Slow Art Friday on Facebook p://www.facebook.com/slowartfriday

Slow Food KCC Refreshment Booth Menu for Friday, August 20
( All items are made by us from scratch using local ingredients!)

Slow-Ade:
Big Island Meyer Lemons and Limes and Maui Sugar.. a super-refreshing glass of awesome!

Vanilla Bean Fro-Yo with Herb Syrups:

Naked Cow Dairy milk made into tangy yogurt then churned with vanilla and Maui Sugar into cool and creamy frozen yogurt. Comes with a choice of herb syrup topping: Kaffir Lime Leaf, Lemon Verbena, or the surprise hit, Rosemary!

Slow Food Summer (so far...) and TERRA MADRE here we come!

2010-08-05T13:47:00.006-10:00

It seems like summer came so quickly and is going just as fast! A whirlwind of activity for most of our Slow Food members either taking summer classes or leaving the rock for summer internships and experiences elsewhere. Congratulations to Slow Food KCC members Kumi and Chiharu on tying the knot with the men of their dreams! Congratulations to Anna on getting to Napa for an awesome wine experience and several awesome stages. We've been keeping up with her on her beautiful blog http://annahirano.wordpress.com/

In more big news San and myself (Gida) have been chosen to represent Hawaii as student delegates for Terra Madre, a week long Slow Food Conference in Torino, Italy this October. We are thrilled to see Italy through Slow Food eyes while having the opportunity to learn, grow and network with delegates from 150 countries and bring back what we learn to our community in Hawaii!
http://www.terramadre.info/pagine/incontri/welcome.lasso?id=C2744B880a15e27F8CmVS2DE0085&tp=3
in order to cover travel costs and offset some of the expenses we have begun a campaign to raise money for the trip....Let the FUNDRAISING begin!

So far we have begun the effort by linking up with Slow Art Fridays and hosting a refreshment booth featuring "slow-ade" made with Big-Island meyer lemons and limes and from-scratch frozen yogurt made with local milk and served with artisanal herb syrups.

We will be increasing our fundraising efforts in August with more "lemonade stands" and other events which we'll talk about soon. We appreciate all of the support we've been getting from friends, family and community!!

To donate to our Terra Madre trip please email kcc@slowfoodusa.org. All help is appreciated!!

CEJE ROCK THE BOAT 2!

2010-04-26T09:16:00.005-10:00

We were invited back to UH Manoa to provide refreshments for the 2nd annual CEJE Rock The Boat Concert. The menu was vegetarian tacos made with soft corn tortillas, chipotle beans, locally sourced "calabacitas" (a saute of corn, squash and peppers) as well as delicious condiments including avocado salsa verde, pico de gallo and pickled hearts of palm. Our simple but tasty food was available to the performers and concertgoers participating in Rock the Boat. As always we had an amazing time. Thanks to Eri Oura for coordinating with us!!

See this link for more info about CEJE
http://www2.hawaii.edu/~ceje/Home.html

See Eri's comment for pictures of the event!

Earth Day at KCC

2010-04-23T09:07:00.002-10:00

The club shared slow food possibilities with students on campus at this years Earth Day Celebration, providing food for both the mind, soul and tummy. We raised some awareness and funds with our delicious tasty treats of baked Twin Bridges (North Shore) savory potatoes and Sun Farms (Big Island) Okinawan sweet potatoes, topped with freshly churned flavored butters from our Love Your Local Dairy Workshop

Love Your Local Dairy Workshop Pt. 1

2010-04-19T10:30:00.000-10:00

Monique Van der Stroom and Sabrina St. Martin are two sisters with a mission: to bring local fresh butter and dairy products back to the island of Oahu. Naked Cow Dairy, the sisters’ venture into the world of artisanal dairy products, makes a huge array of flavored butters as well as a smart selection of tasty cheeses and yogurt all from local milk and cream. On a beautiful Sunday in April, Monique and Sabrina helped a group of Slow Foodies from both our KCC campus chapter and the Oahu chapter learn the intricacies, methods and issues with making our own butter from scratch. Although the day started with a few hiccups (missing keys, weird temperatures, overfilling the churn etc..) we accomplished our goal of transforming 12 gallons of local cream into 40 lbs of freshly churned butter. The sisters transported their butter churning machine and equipment for our use and walked us through churning, washing and beating (!) our butter into delicious submission.. Each participant in the workshop took home a pound of butter some with creative flavorings and we prepared several pounds to adorn local baked potatoes for our Earth Day festivities. There is NOTHING like freshly churned butter. YUM!! Naked Cow Dairy is found at many farmer’s markets in Honolulu including Saturdays at the KCC Farmer’s Market and the Hawaii Kai Farmer’s Market and Wednesdays at the Blaisdell Farmer’s Market.

Next time... cheese making.. we’ll keep you posted...

2010-04-17T18:35:00.004-10:00

Phi Theta Kappa Honor Society Induction Ceremony

Saturday, April 17 - KCC CAMPUS

10am- 5pm

KCC Slow Food members made a wonderful pupu selection for PTK Induction Ceremony. Thanks to Anna, Brandee, Ellka, Erin, Gida, Robert and San for volunteering time to prepare finger-foods for the event. WE made bruschettas with tomatoes and handmade mozzarrella, smoked salmon on brioche with dill oil, horseradish devilish local eggs, and leek, blue cheese, house-made sausage tart to name a few items. This was a great opportunity to practice our craft, skills of menu planning and have some fun together.

French Toast demo & Anolon Cookware supports Slow Food KCC!

2010-03-16T11:57:00.006-10:00

Our February, USDA sponsored Healthy Cooking Demonstration was a delicious 100% locally sourced Lavender Infused French Toast with Papaya Compote and Honey Butter. The breakfast favorite became something ethereal with the touch of fragrant lavender and amazing local honey and butter! Turnout was excellent with about 150 market-goers stopping by to watch the demo and sample our product. Thanks to the farms supporting our demo including lavender from Ali'i Kula Lavender, honey from Hawaii Beekeeper's Association, butter from Naked Cow Dairy and eggs from Blue Lotus Farms. Our French Toast cooked perfectly and with minimal butter on our fantastic non-stick skillet provided by Anolon Cookware. Thanks to a very generous donation coordinated by Slow Food USA, Anolon Cookware has partnered with Slow Food KCC to provide pots, pans and utensils for use at our Farmer's Market cooking demonstrations!

RIO CLUB DAY

2010-01-30T20:35:00.003-10:00

Slow Club at Rio Club Day

We had some fun visiting with fellow students and raising awareness. Folks signed up for the mail list, membership information.

See you all at the next club meeting scheduled for 22 Feb 12:30 Ohelo 124.

RIO CLUB DAY

2010-01-26T22:17:00.001-10:00

Slow FOOD Club will host a booth at the campus cafeteria as part of RIO CLUB Day.

Rio CLub day is a great opportunity to promote the club and find out what other campus club have to offer.

See you there

Wednesday 27 JAN 2010

9am- 2pm

drop by for a visit

1st MEETING of the SEMESTER REVIEW Jan 25, 2010

2010-01-26T22:12:00.004-10:00

First, thanks to all that were able to attend the meeting today.

This is a quick review of what we discussed.

We have crew to man the Slow Food Club Booth for RIO Day in the cafeteria this week Wednesday 27 Jan. 9am – 2pm.

Next meeting scheduled for FEB 22, 12:30 – 1:30 Ohelo 124.

Rory has volunteered to help keep the blog updated and to coordinate the possibility of film screening(s).

Jen B and Ellka have volunteered to help research and organize farm tour(s) for this semester. We discussed looking into visiting the loi patch, north shore value wagon farm, and the naked dairy farm, just a few to start.

Josh is now the new garden manager! Josh is organizing a work crew to overhaul the garden and plant anew. Slow Foodies are called to lend a hand. Starting this Saturday (Jan 30) and Sunday (Jan 31) we will hold workdays 7:30AM- noon. Please contact Josh for more information 808.489.8563. We will continue with workdays on Saturdays and Sundays – unless notified otherwise.

We talked about the need to organize and plan for THREE more healthy food demos this semester. We discussed having a team leader or coordinator for each demo to help plan the prep day, recipes and organize volunteers. If you are interested in this great experience please let san know. Gida and San will back you up and help coach you along. We need to decide on three recipes that feature ingredients available for the purchase at the farmer’s market, easy for home cook preparation and of course HEALTHY.

We briefly talked about planning a cheese making demo with the idea that if we planned for the weekend before Earth Day we could have a tasting or even “sale” of product. Josh suggested that we videotape the process so folks to watch it at the booth. We also talked about combining a farm tour/visit before making the cheese to see the full circle.

We voted to be a part of the campus Earth Day celebration. See above. The other idea was to have educational info about composting and garden tours. Earth Day is Thursday, April 22 this year.

We reviewed the commitment to the 350 Cookbook project. We need to get more info from Gida.

What a great start to the new semester.

Be Well

Eat Well

Our Action-Packed November! Pt 1. CEJE Catering

2009-11-24T22:54:00.003-10:00

Well it's almost the end of the month and boy have we kept super busy bringing Slow Food to the community! To start off we catered a fantastic lunch for CEJE, a non-profit organization at UH Manoa. The lunch for 100, facilitated by Slow Food KCC member Monica Onoe, was a delicious success and included a menu of mostly vegan mostly locally grown foods from some of our favorite farmers. Event Organizer Eri Oura wrote a recap of the event for us:

"Healing from the Center: Decolonizing the Self and Our Communities was a conference organized by the Collective for Equality, Justice & Empowerment (CEJE) on Saturday, November 14th. The conference was a gathering of community and student activists, in which discussion of decolonization as part of the healing process was engaged.
SLOW FOOD KCC catered lunch with a menu filled with locally grown and organic products, nourishing freedom fighters from around the world.
Through this partnership with SLOW FOOD KCC, CEJE hopes to encourage more people to eat local and eat fresh by eating SLOW FOOD - locally grown and organic foods."

The menu:
Borlotti Beans and Wilted Kale
Misoyaki Eggplant
Grilled Opah with Citrus Salsa
Hearts of Palm Salad
Sassy Greens Salad
Roasted Vegetable "Un-fried" Rice
Coconut Tapioca
Pumpkin Mousse Tartlets

The Farmers:
Heirloom Borlotti Beans – North Shore Farms, Oahu
Tomatoes & Cucumbers – Ho Farms, Oahu
Kale & Eggplant – North Shore Value Wagon, Oahu
Sassy Salad Greens – Ma’o Farms, Oahu
Heart of Palm & Avocado – Wailea Agriculture, Big Island
Ka’u Oranges – Big Island
Opah – Local wild caught
Eggs- Ka Lei Eggs

Here's a recipe for the Heirloom Bean and Wilted Kale Salad. Feel free to email us with questions! slowfoodkcc@gmail.com

Heirloom Bean and Wilted Kale Salad Yield 6-10 servings

Kale fresh 1 lb
White beans in shell 2 lb
Garlic cloves 3
Tomatoes, baby teardrop ½ pint
Basil, fresh 6-10 leaves
Olive oil 1 tbsp
Sherry vinegar 2 tsp or To Taste
Kosher salt To Taste
Cracked pepper To Taste
(optional)
Parmesan cheese, shaved 1oz
1. Oven dried tomatoes:
Chop tomatoes in half lengthwise. Toss with a little olive oil salt and pepper and place on parchment lined baking sheets in a 250 degree oven for about 2 hours. Check them frequently to make sure they aren’t burning. When they are mostly dry remove from oven. Cover with a thin layer of olive oil and refrigerate if not using right away. Tomatoes will keep for about a week.
2. Bean preparation:
Shell beans (will yield about 1 lb) and bring to a boil in unsalted water. Drain water. Refill with cold water, a bay leaf and a whole peeled onion. Allow to simmer until beans are soft but not mushy about 1 hour. Drain and salt beans. Set aside.
3. Salad Preparation
1.Wash and chop kale into bite size pieces. Dry in salad spinner. Set aside.
2.Chiffonade basil. Set aside.
3.Cut garlic cloves into paper thin slices. Heat olive oil until just below smoking and add garlic, stir constantly until garlic slices just start to brown. Remove garlic from oil. Drain on paper towels.
4. Add chopped kale to hot oil. Toss in oil until kale is bright green and just wilted. Remove from heat. Transfer to large salad bowl.
5. Gently toss in beans and roasted tomatoes.
6. Dress with sherry vinegar, salt and pepper. Toss in basil chiffonade.
7. Finish with a drizzle of fresh olive oil and sprinkle with fried garlic chips.
If desired, garnish each serving with curls of shaved parmesan.

Slow Food Cooking Demo Celebrating Hawaiian Red Veal, Heirloom Shell Beans and the Launch of the Slow Food KCC 350 Cookbook Project!

2009-10-30T23:34:00.008-10:00

Our first cooking demo of the semester on Saturday, Oct. 24, was a delicious success!

In addition to the demo we participated in the 350.org International Day of Climate Action by announcing the launch of our cookbook project featuring 35 versatile and abundant local foods, each to be highlighted in 10 different preparations based on our own recipes and those of our local farmers and people in our community. During the demo we were able to share information about the 350.org mission and generate lots of support and excitement from farmers and shoppers while cooking delicious local grass-fed veal from Hawaiian Cattle Producers Cooperative Association and heirloom shell beans from North Shore Farms. Thanks to all the members who volunteered their time!!

[As mentioned at the demo if you would like to share a recipe to possibly be included in the cookbook please email us at slowfoodkcc@gmail.com.]

Here are the Recipes for the dishes we featured on Saturday.. enjoy!

Rustic Hawaiian Red Veal & Heirloom Bean Stew

A simple and comforting soup to help us pretend that it’s autumn…

Makes 10+ Entree Servings

Stew

Hawaiian Red Veal, Stew Meat 2 lbs

North Shore Farms Fresh Heirloom Shell Beans 1 lb shelled

Fresh Tomatoes 1 lb

Garlic 5 Cloves, peeled

Fresh Leek 1 whole

Onion, Med 1 whole

White Wine 1 Cup

Kosher Salt To Taste

Sachet

Parsley, Flat Leaf 1/3 of a bunch

Bay Leaf 2

Rosemary, Fresh 1 sprig

Thyme, Fresh 1 sprig

Peppercorns, whole black ½ tsp

Cheesecloth, moistened 6” x 6” square

Preparations:

Shuck shell beans. Discard pods. Rinse beans. In medium size pot cover beans with water and bring to a boil. Remove from heat and allow beans to soak for 1 hour. Meanwhile mince garlic and clean leeks thoroughly, chopping whites into ½ inch squares and reserving greens. Chop onion and tomatoes about the same size as the leeks. Set aside. Chop veal into bite size chunks then heat a sauté pan until water sizzles on contact. Brown chopped veal quickly on all sides in two to three batches. When veal is browned, deglaze pan with white wine and continue to cook until wine has almost evaporated. Now add garlic, whites of leeks, onion and tomato stirring frequently. Drain beans and add to veal and vegetables. **Add about 2 Qts of water or enough to cover plus about 2 inches. Prepare cheesecloth; wrap leek greens, herbs and peppercorns. Submerge in simmering stew. Simmer gently for 2 hours or until beans are soft and veal is tender. Add kosher salt to taste

Serve with toasted bread rubbed with olive oil and garlic.

**For a slow-cooker, follow procedure up until this point then transfer ingredients to slow-cooker, add water as directed and cook on low for 4 to 8 hours.

Moroccan Style Veal Kefta (Meatballs) with Spicy Harissa Yogurt Sauce

A spicy and versatile preparation as a party appetizer or an innovative burger.

Makes about 35 – 1 oz Meatballs

Meatballs

Hawaiian Red Veal, ground 2 lbs

Onion 1 small

Garlic Cloves 2

Italian flat leaf parsley 2 sprigs including stems

Chinese parsley (cilantro) 2 sprigs including stems

Cumin, ground 2 teaspoons

Coriander 2 teaspoons

Paprika 2 teaspoons

Black Pepper, Ground 1 teaspoon

Olive Oil 2 Tblspns

Eggs, beaten 2 ea

Salt To Taste (about 2 teaspoons kosher)

Directions: In a food processor pulse onion, garlic, parsley and cilantro and spices until finely chopped. Add mixture to veal, mixing well with a spatula or gloved hands then mix in beaten egg. Finally, add salt, mix well and cook off a test meatball to taste for seasoning adjusting if necessary. Roll into meatball or patty shape and brown in a nonstick pan until desired doneness. Serve with Spicy Harissa Yogurt Sauce on pita, couscous or your preferred accompaniment.

Harissa

Dried red chilies (Japanese or Hawaiian variety) soaked in hot water 10 ea

Sea Salt 1 teaspoon

Garlic cloves 5 ea

Cumin, ground 2 teaspoons

Coriander, ground 2 teaspoons

Olive Oil ¾ Cup

Directions: Drain chilies then blend with other ingredients in food processor until smooth paste adding olive oil at the end in a steady stream.

For Spicy Harissa Yogurt fold 1 Tablespoon (or more depending on spice preference) into 32 oz of plain yogurt. Add 1 tsp cinnamon if desired.

Welcome back and Welcome to Slow Food KCC!

2009-09-28T19:57:00.002-10:00

Great turnout! Our membership drive and first meeting of the semester was a great success. We have 12 new members to add to our renewing membership which brings us to about 30 members and counting... a few more people were unable to attend but will be joining in the next couple of days. At today's meeting we discussed the possibilities for the upcoming semester, recapped the Big Island trip and had a butter taste off between newcomer Naked Cow Dairy, Oahu's only cow dairy, and Costco... as I'm sure you might have guessed, freshly churned, full fat, bright yellow local butter beat the competition by a mile..

Anna, Kevin and I shared a little about the Big Island Culinary Tour which was inspiring to say the least. Next post I will put up pics and stories from each of us about the amazing trip.

The membership meeting also gave us a chance to thank Saeed for his hard work over the summer; pretty much single-handedly running beef cooking demos for Hawaii Beef Industry Council on behalf of Slow Food KCC and all this with a brand new baby girl a.k.a the youngest and cutest Slow Food KCC member! Thanks again Saeed!

Look forward to a schedule of events soon and to lots of Slow Food doings this semester!

-Gida
President, Slow Food KCC

Farmer's Market Tour with Ed Kenney

2009-01-31T22:55:00.005-10:00

We had the great opportunity to tour around the Farmer's Market with Slow Food advocate Ed Kenney, Chef/Owner of Town and Downtown. We visited with the gang at Ma'o Organic Farm, Greg Yee at Blue Lotus Farm, Jenny at Big Wave Tomato and Isaac Gillette with Keopu Coffee. Ed shared his insight about the Slow Food movement and creating a relationship with those that grow our food. - more to come.

First Meeting of the Semester

2009-01-26T21:40:00.000-10:00

Today we thanked our outgoing board members: Sean Congdon - President, Niayana Scott - Secretary and Marcus Asahina - Treasurer for their service last year. We are looking for a volunteer to fill our Treasurer spot on the Board. We reviewed our calendar of proposed events for the semester; starting with this Saturday's Tour of the Farmer's Market Hosted my Ed Kenney chef/owner from the local Slow Food restaurants Town and Downtown. San Shoppell gave an interesting and insightful presentation about her Slow Food summer and Fall. She talked about her summer cooking job on Naushon Island in Massachusetts, attending Slow Food Martha Vineyard's potluck fundraiser that 500 people participated including Michael Pollan, the guest speaker. She also reviewed the events of Slow Food Nation in San Francisco, CA and her internship at Blue Hill at Stone Barns in NY. What an adventure. We shared fresh squeezed citrus-aid and freshly made salsa and corn chips. Yum!

Healthy Food Demonstration at The Farmer's Market

2009-01-24T22:20:00.007-10:00

Fresh Cucumber and Roasted Corn Salsa with FRESH Corn Tortillas! We had a crew of helpful volunteers this Saturday. Thanks to Aloun Farms for generously donating the sweet corn and cilantro used for this demo. Lets not forget the USDA grant that helps to underwrite these demonstration. You can find the recipes below in the comments section.

Slow Food Oahu Pot Luck

2009-01-18T18:55:00.006-10:00

Slow Food KCC members were invited to attend a potluck hosted by Slow Food Oahu last Sunday afternoon. Slow Food members and native Italians, Giampiero and Ezio, were responsible for the focus dish of the potluck, 20 lbs of fresh ahi tuna. The market fresh tuna was slowly braised in olive oil and made into a variety of simple but delicious dishes, including a creamy savory mousse and a bright and comforting tuna pasta with fresh tomato and basil. All the attendees contributed to the feast with tasty, seasonal offerings including Slow Food KCC's contributions of Hearts of Palm Salad, Babaganoush and a Korean steamed chicken and rice dish. We were asked to bring our own plates and utensils, this is a simple way to make a party a little greener and minimize clean up! The Slow Food Oahu group are a great bunch of folks and we look forward to future collaborations!

Letter from the new president - Gida Snyder

2009-01-14T22:15:00.004-10:00

Happy New Year! I want to introduce myself as the new President of the KCC Slow Food Club. Many thanks go out to our former president Sean Congdon who has served our club well. Congrats Sean on graduating! We wish you good luck in your next endeavor.

San Shoppell (Vice Pres) and I have been working on a plan to create an exciting schedule for the upcoming semester. We would love to hear any ideas you may have for helping this club be a standout example of Slow Food in the school and in the community. Please feel free to suggest demo recipes, guest speakers, outings or any other activities you might have in mind that we as a club can experience together. We would like to finish the schedule before the first meeting, so send us your thoughts today.

I look forward to meeting everyone and having a great time with the club!

Aloha,

Gida Snyder
President Slow Food KCC

Another Educational and Inspirational Meeting

2008-12-11T21:58:00.000-10:00

Dec 11, 2008 Meeting
Summer Shimabukuro and Manny Miles, from Ma’o Farms, gave a wonderfully informative presentation about their attendance to Terra Madres 2008 in Torino Italy. Their presentation addressed four lessons learned from their experiences: Shared Humane Experience, Conviviality and the Sacredness of Food, Critical Times and The Power of Youth. But before they began, they asked all in attendances to speak briefly of about their personal development or awareness of their passion for food. I noted that most everyone commented on the food and the connection to family experiences.

Shared Humane Experience: The Food Movement is BIG! There were approximately 6,000 participants from over 153 countries: farmers, seed protectors, cheese makers, mothers, teacher, and activists. Conviviality and the Sacredness of Food: Passion about and around Food. “Life is sacred. We need food to live. Thus food is sacred.” – Satish Kumar. Satish Kumar related the story of Shiva being a farmer and that the every day acts of growing and eating food are seen as divine. Critical Times: “The modern world has had two major revolutions. The first was the invention of the steam engine. The second was the introduction of electricity. The third will be the Green Revolution.” – Carlo Pettrini.
The Power of Youth: Summer shared the story of Sam Levin, the 15 year old keynote speaker, and how he started a garden at his high school and how “Project Sprout” is spreading worldwide.

In closing they encouraged us all to be thoughtful about your passion for food.

We were also extremely fortunate to have Daniel Anthony speak on kalo (taro) and demonstrate traditional poi pounding. Tasting freshly pounded kalo – pa’i ‘ai - was a revelation and first time experience for some attendees. This was a special opportunity. We hope to have Daniel return for another workshop in the future.

Healthy Food Demonstration at The Farmer's Market

2008-12-06T11:57:00.005-10:00

The KCC Slow Food volunteers presented another food demonstration at the Farmer's Market. This week we created our own version of Dolma, a traditional stuffed grape leaves recipe. President Sean Congdon and member Saeed Samad please the crowd with their tasting creation. Mahalo to Ma'o Organic Farms for generously donating the beets. Thanks also to Big Wave Flavor Tomatoes for supplying the Surfing Goat Dairy goat cheese. Let us not forget about the USDA grant that helps to underwrite these demonstrations. You can find the recipe attached in the "comments" section below. Good Eating.

Healthy Food Demonstration at The Farmer's Market

2008-12-04T07:02:00.009-10:00

November 29, 2008

Another successful food demonstration was conducted at the KCC's Farmer's Market. This Saturday the product product was farm fresh Hearts of Palms prepared in a tasty healthy salad. Thanks go out to Wailea Ag. for their generous donation of the Hearts of Palm, Meyers Lemons and Bay Leaf. You can find the Wailea Ag booth at the farmer's market on the 1st and 3rd Saturdays of each month . Again the demonstrations were a huge hit. You can find the recipe in the "comments" below.

Healthy Food Demonstration at The Farmer's Market

2008-11-15T08:58:00.008-10:00

November 8, 2008

The student members of Slow Food KCC conducted a healthy food demonstration at the KCC Farmer's Market. We taught visitors to the market how to make Baba Ganoush. The event was a great success with standing room only for the 9 AM and 10 AM demonstrations. We handed out over 90 recipes information sheets. These demonstration are both a food awareness and fundraiser event. Thank you to our sponsors: Just Add Water, Moloa'a Organic Farm, Ba-le Bakery, Town and the USDA. You can find the recipe in the "comments" below.

Slow FOOD Little Kitchens Fundraiser

2008-06-13T12:26:00.001-10:00

A few of the KCC Slow Foodies attended the Little Kitchen Fundraiser held downtown at HiSAM (The fabulous Hawaii State Art Museum). Pictured here are some of the food "booth" participants - just showing a few of the many tasty options available: Ma'o Organic Farms gang at Downtown. "Licious Dishes, Big Wave Flavor Tomatoes - making pizzas and the Styrophobia alternative for take out containers!

KCC Culinary Department Awards Banquet

2008-05-08T11:40:00.003-10:00

The KCC CUlinary Department held their annual banquet to recognize and honor the students that will be graduating from Department: Congratulation to our President and founder member Adina Guest (pictured here with the KCC Slow Food Story Board). The department scholarships for next semester are presented at the banquet. The KCC Slow Food Convivium board members were also introduced this evening, welcoming new president-elect Sean Congdon.

never enough thyme...

2008-05-05T11:28:00.002-10:00

more of Nalo Farms' produce.

tomato taste test

2008-05-05T11:26:00.000-10:00

Tour of Nalo Farms

2008-05-05T11:02:00.002-10:00

What a great day! Dean Okimoto of Nalo Farms gave us a very informative tour of his farm in Waimanalo. He showed us the various greens and herbs they grow there and even gave us a taste testing of three different varieties of tomato all grown at different elevation and climate here in Hawai'i. Nalo Farms produce can be found at local farmer's markets and soon to be in some local supermarkets! Here is their website: http://www.nalo-farms.com/index-3.php

April Meeting

2008-05-05T10:59:00.003-10:00

We had a wonderful guest speaker from the Ag Council, Kim Coffee Isaak, come and speak to us about the various connections of sustainability in Hawai'i and the possible future it has.

Honolulu's Ag Sustainability Day

2008-04-01T20:17:00.002-10:00

Thanks to San for getting these great pictures of the Ag Sustainability Day held in downtown Honolulu last week. Featured were local farmers and their products. Yum!

Slow Food Dinner at Mai Lan

2008-04-01T20:05:00.004-10:00

On Monday, March 24th, Slow Food KCC met for dinner and a meeting at Mai Lan Restaurant in Honolulu. We had an excellent meal, served family style of course! Pictured here is a dish of curried crab legs. We also enjoyed several other courses consisting of local Kahuku shrimp, sprouts and greens, spiced chicken and beef, and noodles. It was a positive meeting and experience with friends as well as new members. We also discussed upcoming events such as Earth Day, fundraising, and future meetings.

Off to a GREAT Start!

2008-03-16T09:35:00.008-10:00

Our first public meeting on Monday, March 10th, was incredibly successful! Thanks to everyone who helped us make it possible. Sean and Daniel made us some incredible oven fried potatoes and onion rings made from Aloun Farms produce. San also brought some ruby red grapefruit for us to enjoy from Krutistown. The meeting began with all of the officers telling about why they are a part of Slow Food and how they made a personal connection to it. Then we had special guest, Ed Kenney, Chef of Town Restaurant in Honolulu, talk to the group about his personal experience and dedication to the Slow Food movement. Announcements for upcoming events and dues were also made. Stay tuned to our next event! We are planning to have a meeting on April 14th at 12:30 pm. We'll keep you "post"ed!

2008-03-05T22:19:00.004-10:00

We can't wait to see you Monday, March 10th, 2008 at 12:30 for our first meeting!

We will meet in OHIA 118 with a special tasting of some local foods and hear a few words from local Chef Ed Kenney and Wenhao Harold Sun, Ph. D. Dr. Sun of Marine AgriFuture will be offering a tasting of Sea Asparaus which is hydrponically grown in Kahuku.

Contact club President Adina Guest at: guest@hawaii.edu with questions.

Slow Food KCC dinner @ Town Restaurant

2008-03-05T21:57:00.004-10:00

Mahalo to Chef Edward Kenney for hosting a Slow Food KCC meeting at his restaurant Town! At this meeting, we discussed hosting our first official on-campus meeting. Chef Kenney created a personalized menu just for this meeting. We had a selection of Big Island cured meats, fresh olive oil from Italy, hearts-of-palm, fresh local greens from Oahu, handmade mushroom gnocchi, sustainable free range chicken, Big Island ribeye steak, seasoned fries, and a delicious crepe cake with grapefruit. We will post the minutes soon.

2008-03-01T19:34:00.003-10:00

Come and join us Monday, March 10th, 2008 at 12:30 for our first meeting!

We will meet in OHIA 118 with a special tasting of some local foods.

Contact club President Adina Guest at: guest@hawaii.edu with questions.