Slow Art Friday Terra Madre Fundraiser!

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!

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!

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

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

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...

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!

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!