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!

RIO CLUB DAY

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

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

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