Hawaii Homegrown Food Newsletter 27 - May 2011
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Mahalo nui loa,
Every Thursday, 5:30 pm – 6:30 pm, Hilo
Every Friday, 5:30 pm – 6:30 pm, Hilo
Tuesday, April 26 & Wed, April 27, 2011, 08:30am - 03:45pm, North Kona
Tuesday, April 26, 2011, 05:00pm - 06:00pm, North Kona
Saturday, April 30, 2011, 10:00am, North Kona
Saturday, April 30, 2011, 10:30am - 12:00pm, South Kohala
Saturday, April 30, 2011, 01:00pm - 06:00pm, Hilo
Wednesday, May 04, 2011, 03:30am - 05:00pm, South Kona
Saturday, May 07, 2011, 09:00am - 12:00pm, South Kona
Sunday, May 08, 2011, 09:00am - 02:00pm, North Kona
Tuesday, May 10, 2011, 06:00pm - 08:00pm, Hilo
Sunday, May 15, 2011, 01:00pm - 03:00pm, Puna
Monday, May 16, 2011, 07:00pm - 09:00pm, North Kona
Saturday, May 28, 2011, 10:00am, North Kona
Wednesday, June 01, 2011, 03:30am - 05:00pm, South Kona
Saturday, July 30, 2011, 10:00am - 05:00pm, North Kona
Monday, September 12 -- Thursday, September 15, 201, South Kohala
Saturday, September 24, 2011, South Kona
Friday, September 30, 2011, South Kohala
Saturday, October 29, 2011, 09:00am - 03:00pm, Hamakua
Written by Tane Datta | 26 April 2011
A talk given by Tane Datta on March 26, 2011, at the first Localvore Dinner at the Keauhou Beach Resort, sponsored by the Kona County Farm Bureau.
There just may be a connection between the thousands of people in almost every Middle Eastern country willing to die for freedom and self-determination, and the localvore movement in Hawai’i and other parts of the country.
The obvious connection is that our demand for oil has greatly contributed to the strength of oil tyrants of all political ideologies. The production and transportation of food create a significant portion of our oil demand. Our food system accounts for over 15% of our total energy use. To put this in perspective, on the mainland each person uses the energy equivalent of 400 gal of gasoline a year for the food they eat. It has got to be much more to get food to Hawai’i.
Written by Colleen Carroll | 27 April 2011
Sylvia Partridge moved to Kaua`i eight years ago, and is best known for her musical talents with two CDs out–Heaven is Waiting and Walking Home. She joined the Kilauea Community Garden to learn the answer to her question, “Where does my food come from?” Sylvia, like many of us, has easily navigated through the food pyramid, creating hundreds of meals, while maintaining a distance from the origins of the food on her plate. Today she has set about changing that. By immersing herself in the soil of Kauai’s north shore she is learning to distinguish between the weeds and the small papaya plants that she hopes will soon be lining her breakfast table with their fruit. One of Sylvia’s greatest pleasures is spending time with the other gardeners. “They are inspirational. They come here with a deep seated passion for the garden, the plants, and the land.”
Written by Sonia Martinez | 26 April 2011
The Mid-Week Market at Anna Ranch opened in mid January of this year and it has already become a destination as well as a landmark. Located on the grounds of Anna Ranch in Waimea, in just a couple of months the market has almost filled to capacity. Vendors are selling locally-grown fresh produce, coffee, fresh baked bread, refreshing fruitsicles; Peruvian tamales and made-on-the-spot French style crepes from Le Magic Crepe Pan with fillings of your choice; Nancy Botticelli is offering beautiful handmade cards, another vendor has colorful homemade aprons in several styles as well as locally produced honey; and ‘The Orchid People’, Jennifer Snyder & Bob Harris, have a beautiful display of their blooming plants.
Written by Virginia Easton Smith, Shawn Steiman, and Craig Elevitch | 27 April 2011
The coffee seed, referred to as “bean,” is processed, roasted and brewed for beverages. The roasted beans and brewed coffee are also used in candies, desserts and savory dishes. Many uses for the fruit, seed, and by-products can be found. The fruit pulp can be dried and used to make tea, which contains caffeine and antioxidants. The fruit pulp is high in nitrogen and potassium and is used, fresh or composted, for fertilizer and to add organic matter to the soil. The parchment skins also add organic matter and are used as mulch in coffee orchards and around other plants.
When chef/owner Edwin Goto opened Village Burger Waimea a year ago, he staked his culinary reputation on a personal belief that the most delicious, wholesome foods are grown close to home. His tiny fresh-from-scratch restaurant boasts a “low mileage” menu and even posts the miles to the farms and ranches that provide fresh hormone-free beef, locally caught fish, lettuces, tomatoes, mushrooms, strawberries, breads, and more.
His newest addition – an April special – is Mala’ai “Simply Herbs” Iced Tea, made from Moroccan mint, Hawaiian Mamaki, lemongrass and Mexican tarragon that were cultivated at Mala’ai: The Culinary Garden of Waimea Middle School. Sixth, seventh and eighth grade WMS students grow the herbs at Mala’ai, a ¾-acre organic garden and outdoor living classroom where core curriculum is integrated with environmental and cultural stewardship, nutrition and healthy lifestyle choices. Mala’ai is, literally, 450 steps away from Village Burger Waimea so it was a natural fit for Chef Goto to support the not-for-profit’s educational program by contributing all proceeds from the sale of “Simply Herbs” Ice Tea to Mala’ai throughout April.
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