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Breadfruit

Breadfruit

SUPERFRUIT OF THE GODS
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Revitalizing Breadfruit

Revitalizing Breadfruit

"The Ho'oulu ka 'Ulu Project.“

Ho'oulu ka 'Ulu is a project to revitalize 'ulu (breadfruit) as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food which addresses Hawai'i's food security issues. It is well known that Hawai'i imports about 90% of its food, making it one of the most food insecure states in the nation. Additionally, since the economic downturn of 2008, many families lack access to affordable and nutritious food. We believe that breadfruit is a key to solving Hawaii's food security problems.

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Breadfruit - From Tree to Table Workshop

Puna workshop

Saturday, May 10, 2014 from 8:30 am – 12:30 pm
Ho‘oulu Lāhui, the site of Kua O Ka Lā Public Charter School at Pū‘āla‘a, adjacent to the ‘Āhalanui County Park warm ponds in Puna.

The half-day Breadfruit—From Tree to Table workshop will assist Hawai‘i’s breadfruit growers in supplying grocery stores, restaurants and farmers markets with high quality breadfruit, and help chefs become more familiar with breadfruit handling and preparation in the kitchen.

Backyard growers and home users of breadfruit will also find the workshop pertinent to home and community use of breadfruit.

Pre-registration required. $12 per person, includes breadfruit inspired lunch by Café Pesto.

Register here. For more information, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 990-4243.


Dietrich Varez 'Ulu

A half-day workshop for growers, sellers, cooks, consumers, and others interested in learning more about how to harvest, store, prepare and market breadfruit. This first-of-its-kind hands-on workshop is intended to help breadfruit become (once again) a common staple in Hawai‘i.

Agenda

8:30 am: Registration

9:00 am: Mele and Welcome

9:15 am: Workshop

12:30 pm: Lunch and ‘Ulu Flour Demonstration


Workshop attendees will rotate between six different presentation stations, every half hour. Presentations are as follows:

  • Cultural Perspective: Breadfruit and the cultural importance in Hawai‘i, presented by mahi‘ai and educator Nick Kala Francisco
  • Tree to Table: Harvesting techniques, tricks and tools, and postharvest handling. Presented by Ian Cole, Collection Manager, Breadfruit Institute of the National Tropical Botanical Garden.
  • Beyond Sticky—Basic Preparation and Handling: How to prepare breadfruit for use in a variety of dishes or for storage. Presented by Shirley Kauhaihao, Ho‘oulu ka ‘Ulu.
  • Some Like It Sweet: Making gourmet dishes from ripe breadfruit. Presented by John Cadman, Pono Pies.
  • Going To Market: Where to sell breadfruit? How much to charge? What kinds of value added products are viable? Presented by Craig Elevitch, Hawai‘i Homegrown Food Network and Ho‘oulu ka ‘Ulu project.
  • Gourmet to Home Cooking—exploring favorite local recipes and new ways to cook with breadfruit, presented by Mariposa Blanco of Kua O Ka Lā Public Charter School.

The workshop will be followed by a lunch (featuring breadfruit, of course) prepared by Chef Casey Halpern from Café Pesto. During lunch, there will be a demonstration of how to make ‘ulu flour from breadfruit dried in the solar dehydrator.

Advance registration is required. The workshop is $12 per person, and includes lunch.

Register here. For more information, email This email address is being protected from spambots. You need JavaScript enabled to view it. or call 990-4243.

Breadfruit—From Tree to Table is presented by Ho‘oulu Lāhui, Kua O Ka Lā Public Charter School, and the Ho‘oulu ka ‘Ulu—Revitalizing Breadfruit project. The workshop is funded through a grant from the County of Hawai‘i, Department of Research and Development and with luncheon support from Café Pesto.

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Farmers markets expand business relationships in the community: Nancy Ginter-Miller

Nancy Ginter-Miller
Marketing and business consultant, Produce to Product, Inc. and former manager Keauhou Farmers Market

Nancy Ginter-Miller at Keauhou Farmers Market.Nancy Ginter-Miller at Keauhou Farmers Market. The Kona County Farm Bureau created the Keauhou Farmers Market in 2006 to provide a venue for farmers to be able to sell their produce direct to consumers. All vendors are required to be farmers selling primarily their own products, although they may also resell goods from other local farmers, but not from imported sources or wholesalers. Vendors are also encouraged to sell their own value-added products such as jams and jellies, flavored macadamia nuts, 100% Kona coffee, chocolate, etc., as long as the main ingredients are grown and produced locally.

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Surinam Cherry—Specialty Crop Profile

Surinam CherrySurinam cherry, a promising specialty crop for Hawaii.Surinam cherry is a juicy, sweet-tart fruit generally considered “kid’s food” for picking and eating out-of-hand. In Hawai‘i tasting trials of unusual fruits several years ago, chefs were attracted to the strong, resinous flavors Surinam cherry and began developing unusual dishes highlighting it. By developing a market among chefs over a few years, Surinam cherry has increased in price from $1.25/lb to $6.50/lb.

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My Wish for the Future

Locally grown vegetables at farmers market.Locally grown vegetables at farmers market. For nearly three years I have had the 'job' of visiting farmers markets and individual farmers for Hawai'i Homegrown Food Network, including some who participate in CSA farming (Community Supported Agriculture by membership or prescription), and visiting stores that sell homegrown foods and products around our island. I call it a job because it is a commitment, but it is also a privilege and the best and most fun job I've ever had.

We have about 30 farmers markets scattered all around the island. Some are large and some are very small, but when you consider that each market hosts at minimum 3-5 farmers, and usually many more, plus the scores who do not participate in farmers market sales, you can begin to appreciate how many dedicated people there are who grow food on this island.

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4th Annual Local vs. Imported Supermarket Produce (2012): A need for commitment

Based on West Hawaii Today Food Ads from Sept. 2011 to Sept. 2012

 IMG 0013CElevitchSupermarkets are increasing the percentage of local produce advertised. From 2009 to 2012 I have tracked the weekly food ads to discern any trends or major changes in the percentages of local produce to imported produce advertised in West Hawaii Today. The Big Island stores monitored include: KTA, Choice Mart, Foodland and Safeway.

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Busy restaurants require produce suppliers with professional business practices

Matt Thoman, Kitchen Manager, and Krista Donaldson, Sustainability Supervisor
Kona Brewing Company, Kailua-Kona, North Kona

Kona Brewing CompanyMatt Thoman and Krista Donaldson at Kona Brewing Company, where supporting locally grown produce is a central part of their business philosophy.Kona Brewing Company was founded in 1993 by father and son team Cameron Healy and Spoon Khalsa with the philosophy of “living aloha.” Their company has grown to become the 13th largest craft brewery in the U.S. and their Kailua-Kona restaurant alone reaches $3.5 million dollars in gross revenue per year. With a policy of providing quality food and supporting the local community, about 65% of their produce comes from local sources. “To reach our sustainability goals, we can’t just rest on our successes. We are constantly looking for new produce sources and ways to innovate,” says Matt Thoman, kitchen manager.

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