Burger King offers it's best for the Holidays.
Tuesday, December 16, 2008
Friday, November 21, 2008
A Locavore Thanksgiving
Martha Cheng, after spending a month eating only food from our state (read her blog here) in the Eat Local Challenge, does an amazing and inspiring job of creating an entirely Hawaiian Thanksgiving. You can read her menu on Share Your Table.
Wednesday, November 19, 2008
Just in time for the Holidays
Maybe you know someone who likes chocolate. Maybe you like chocolate.Join the people from Garden Island Chocolate for their December 6th workshop, and learn to make your own Kaua'i chocolate for a special holiday treat for someone you love.
Saturday, November 15, 2008
Eat Local! Bumper Stickers
You can purchase your 'Eat Local 'bumper sticker at this address for $2.00 each:1172 Lunahaneli Place
Kailua, HI 96734
"Featuring original artwork by Mayumi Oda, "Haumea's Garden". Haumea is a Hawaiian goddess of childbirth and wild food. Stories told of Haumea center about themes concerned with food supply for the life of man."
Sunday, October 05, 2008
New Groundbreaking EcoGastronomy Program at UNH (so far away....)
by Slow Food USA staffer Julia MiddletonAre you interested in the science behind where your food comes from, how it is grown and the new organic food movement? Do you have a passion for business and food and need a way to connect the two in your academics? Have you considered the cultural significance of food in different societies? These questions and many more can be explored in the new dual major Ecogastronomy Program offered at the University of New Hampshire.
As fall begins and a new school year is underway, the University of New Hampshire has unveiled its new dual major EcoGastronomy Program. Students in the program will take an integrated approach to their education by complementing their primary major with a combination of hands on learning, practical skills training and international study opportunities. The EcoGastronomy Program includes 5 required courses, one elective and 15 credits from the University of Gastronomic Sciences, which will continue to nurture the relationship between the program and Slow Food.
The University of New Hampshire’s EcoGastronomy Program has had a special relationship with Slow Food as the program was inspired by a visit from Carlo Petrini in 2006. After he was presented with an honorary degree at the University, faculty and staff from the College of Life Sciences and Agriculture, the Whittemore Schools of Business and Economics and the University Office of Sustainability came together to develop the core curriculum and plan of study for this new degree. The relationship with Slow Food has continued as students at the University of New Hampshire worked together to start a now thriving Slow Food chapter on Campus.
University students across the country are responding to a heightened awareness of food in society by demanding dual degree programs, study abroad opportunities and seminars with a focus on food issues locally, nationally and internationally. Congratulations to the University of New Hampshire and the other institutions here and abroad that are working to make educational opportunities available to students, and thus informing the next generation about ways to make good, clean and fair food available to everyone.
Tuesday, September 16, 2008
Everything You Ever Wanted to Know About Cheese
From those cheesy girls at Cowgirl Creamery, what an incredible resource. Thank you!
Friday, September 12, 2008
Slow Food Congress/Slow Food Nation '08
What a fantastic week! Slow Food Congress and Slow Food Nation took place in sunny San Francisco August 28th - September 1st.
I was born and raised in San Francisco, and I have always gloatingly considered the Bay Area (specifically Shattuck Ave. in Berkeley) the culinary capitol of North America, and I now know it to be true.
San Francisco was the perfect location for the first Slow Food Nation.
My week began in attendance of the Slow Food Congress; 400 Slow Food USA leaders spent two days in discussion, lectures and workshops; day one with speakers such as Carlos Petrini, founder of the Slow Food movement and President of Slow Food International, Joshua Viertel, Slow Food USA’s new President, Allen Katz, Chairman of the Board of Slow Food USA and Erika Lesser, Executive Director of Slow Food USA.
A lot of issues were discussed and voted on, such as dropping the use of the word ‘convivium’ in preference to ‘chapter’, all in the hopes of making Slow Food USA more approachable and less ‘elitist’.
After lunch on that first day I joined a very edifying workshop on bringing Slow Food to schools, something I would really like to pursue here.
That first night I attended a Slow Food dinner at Prima in Walnut Creek, which was a benefit for the young BALT, the Brentwood Agricultural Land Trust, an organization close to my heart having first hand watched the farm land of my wife’s native Brentwood be converted to housing development over the years.
My friend Peter Chastain, Chef and owner of Prima prepared an unbelievable meal using produce all from Brentwood farms, just on the other side of Mt. Diablo.
This epic evening ended with my first experience with Absinthe, one of which is distilled on the island of Alameda in the San Francisco Bay at St. Georges Sprints.
The next day was spent at Changemakers Day, attending more eye-opening panels, ranging from the definition of ‘Clean’ food to the future of farming (a list of sessions is here).
That same evening was the opening of the Taste Pavilion at Fort Mason. Oh my God! The Pavilion was so much more than I had expected, absolutely packed full of the best our country has to offer and staffed by the very artisans, chefs and farmers who provided it. Everywhere you went was an education. The biggest surprise for me, a father of two young children living on Kaua’i, was the amazing world of the new bar scene. The mixologist there were serving truly innovative cocktails using wonderful, clean products and ingredients.
Charcuterie was another particular favorite, where I was able to chat with Paul Bertolli of Fra'Mani.
The coffee area was a real joy for me too. I met Tony Serrano from Barefoot Coffee Roasters who took us through a tasting of three single origin coffees. Then I was served an unbelievable macchiato from Ritual Coffee Roasters’ own head barista M’lissa Muckerman (you may have seen her on the Feb/March issue of Barista Magazine; I pointed out to her that I had and was rewarded with a blush).
Saturday Morning we went to the Victory Garden and farmers market at Civic Center for an extended visit, talking with farmers and producers in-depth. Again, amazing.
And intermixed within all of this I still managed to dine at A 16, SPQR, Spruce and Sushi Ran and enjoy a macchiato at Café Lo Cubano on its second to last day before it closed its doors for good.
Even though I hold my hometown in such high esteem, I was blown away with the love and knowledge everyone I talked with had for their selected craft.
Slow Food may not be elitist, but it sure can be decadent.
I was born and raised in San Francisco, and I have always gloatingly considered the Bay Area (specifically Shattuck Ave. in Berkeley) the culinary capitol of North America, and I now know it to be true.
San Francisco was the perfect location for the first Slow Food Nation.
My week began in attendance of the Slow Food Congress; 400 Slow Food USA leaders spent two days in discussion, lectures and workshops; day one with speakers such as Carlos Petrini, founder of the Slow Food movement and President of Slow Food International, Joshua Viertel, Slow Food USA’s new President, Allen Katz, Chairman of the Board of Slow Food USA and Erika Lesser, Executive Director of Slow Food USA.
A lot of issues were discussed and voted on, such as dropping the use of the word ‘convivium’ in preference to ‘chapter’, all in the hopes of making Slow Food USA more approachable and less ‘elitist’.
After lunch on that first day I joined a very edifying workshop on bringing Slow Food to schools, something I would really like to pursue here.
That first night I attended a Slow Food dinner at Prima in Walnut Creek, which was a benefit for the young BALT, the Brentwood Agricultural Land Trust, an organization close to my heart having first hand watched the farm land of my wife’s native Brentwood be converted to housing development over the years.
My friend Peter Chastain, Chef and owner of Prima prepared an unbelievable meal using produce all from Brentwood farms, just on the other side of Mt. Diablo.
This epic evening ended with my first experience with Absinthe, one of which is distilled on the island of Alameda in the San Francisco Bay at St. Georges Sprints.
The next day was spent at Changemakers Day, attending more eye-opening panels, ranging from the definition of ‘Clean’ food to the future of farming (a list of sessions is here).
That same evening was the opening of the Taste Pavilion at Fort Mason. Oh my God! The Pavilion was so much more than I had expected, absolutely packed full of the best our country has to offer and staffed by the very artisans, chefs and farmers who provided it. Everywhere you went was an education. The biggest surprise for me, a father of two young children living on Kaua’i, was the amazing world of the new bar scene. The mixologist there were serving truly innovative cocktails using wonderful, clean products and ingredients.
Charcuterie was another particular favorite, where I was able to chat with Paul Bertolli of Fra'Mani.
The coffee area was a real joy for me too. I met Tony Serrano from Barefoot Coffee Roasters who took us through a tasting of three single origin coffees. Then I was served an unbelievable macchiato from Ritual Coffee Roasters’ own head barista M’lissa Muckerman (you may have seen her on the Feb/March issue of Barista Magazine; I pointed out to her that I had and was rewarded with a blush).
Saturday Morning we went to the Victory Garden and farmers market at Civic Center for an extended visit, talking with farmers and producers in-depth. Again, amazing.
And intermixed within all of this I still managed to dine at A 16, SPQR, Spruce and Sushi Ran and enjoy a macchiato at Café Lo Cubano on its second to last day before it closed its doors for good.
Even though I hold my hometown in such high esteem, I was blown away with the love and knowledge everyone I talked with had for their selected craft.
Slow Food may not be elitist, but it sure can be decadent.
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