Kanu Hawaii's Eat Local Challenge - Hawaii News Now - KGMB and KHNL

Kanu Hawaii's Eat Local Challenge

Keoni Chang, Foodland Chef, and James Koshiba, Co-Founder, Kanu Hawaii Keoni Chang, Foodland Chef, and James Koshiba, Co-Founder, Kanu Hawaii
Local Watercress Salad (Recipe courtesy of Foodland) Local Watercress Salad (Recipe courtesy of Foodland)

HONOLULU (HawaiiNewsNow) - Kanu Hawai‘i's "Eat Local Challenge" — a weeklong campaign featuring locally grown and raised ingredients in markets, farms, stores and restaurants across the state—begins Sunday, Sept. 26. Now in its second year, the 2010 Eat Local Challenge theme is "Harvest to Table."

The Eat Local Challenge asks all residents to eat solely locally grown/harvested food for the week. If you can't eat strictly local for a whole week, there are other ways to participate, from eating local for a day, to hosting an all-local potluck, shopping at participating stores and eating at participating restaurants. Joining online gives participants access to updates on market and restaurant offers, and event information. Go to www.kanuhawaii.org to find out more. (Click on the Eat Local Challenge campaign information.)

The campaign includes educational volunteer opportunities, panel discussions, film screenings on food sustainability, workshops, school events, restaurant offerings and instore events. Some partners include Kôkua Hawai‘i Foundation, Hawaii Public Radio, Town and Downtown Restaurants, Native Books/Nâ Mea Hawai‘i, Whole Foods, The United Fishing Agency, Foodland, Zippyʻs and KTA Super Stores.

For more information, please visit www.kanuhawaii.org/eatlocal.

Events:

Thursday, Sept. 16, 2010

"Mâlama Hâloa – Protecting the Taro" features taro grower and Native Hawaiian practitioner Jerry Konanui's efforts to propagate and save the numerous varieties of Hawaiian taro from extinction. The film was produced by Nâ Maka o ka ‘Âina, an independent video production company. The film will be shown at Native Books/Nâ Mea Hawai‘i in Honolulu (Ward Warehouse, 1050 Ala Moana Boulevard). "Mâlama Hâloa" is scheduled from 6 to 8 p.m. Admission is free to the public.

Tuesday, Sept. 21, 2010

"Eating in Place" is a success story of a Western Michigan community buying and eating local. Produced by the Grand Rapids Area Council for the Humanities and Calvin College, the film showcases the positive outcomes of supporting food sustainability. "Eating in Place" will be shown at Punahou School – Thurston Memorial Chapel in Honolulu (1601 Punahou Street). The film is scheduled from 5 to 7:30 p.m. Admission is free to the public.

Wednesday, Sept. 22, 2010

Nine-year-old kid chef Duke Kenney, and his assistant, Chef Ed Kenney, will demonstrate how to prepare a locally sourced meal at Wai‘alae Elementary Public Charter School (1045 19th Avenue). The event is scheduled from 6 to 8 p.m. Kôkua Hawai‘i Foundation presents the "Cooking Local" event, with Whole Foods providing the ingredients.

Thursday, Sept. 23, 2010

"Ingredients," a documentary directed by Bob Bates that features the food movement nationally and advocates for the support of green and farmers' markets, will be screened in Hilo at the University of Hawai‘i-Hilo Room UCB 100 (200 West Kâwili Street). Time is to be determined. Admission is free to the public.

Saturday, Sept. 25, 2010

The Hawai‘i Kai Farmers Market will be at Kaiser High School (511 Lunalilo Home Road) from 9 a.m. to 1 p.m. Featuring only local vendors and produce, the market is an ideal place for residents to support food sustainability in Hawai‘i.

Sunday, Sept. 26, 2010

The Hale‘iwa Farmers Market will be from 9 a.m. to 1 p.m. at the traffic signal on the old Kamehameha Highway at the Bypass Road (Waimea side). Featuring only local vendors and produce, the market is an ideal place for residents to support food sustainability in Hawai‘i.

Brooks Takenaka of The United Fishing Agency will give a presentation on Hawai‘i's fishing industry, with an audience Q&A session to follow at Hawaii Public Radio in the Atherton Studio on O‘ahu at 3 p.m. Seating is limited and will be determined by a signup on Kanu's web site on a first come, first serve basis.

Monday, Sept. 27, 2010

"Ingredients," a documentary by Bob Bates that features the food movement nationally and advocates for the support of green and farmers' markets, will be screened at Bambu Bar 2.0 in downtown Honolulu (1144 Bethel Street). The film is scheduled from 7 to 9 p.m. Director Bob Bates will be present and will give a brief talk. $10 will be collected at the door.

Tuesday, Sept. 28, 2010

A "Do It Yourself Garden" presentation will be given by designer Greg Lee of 1st Look Exteriors at Whole Foods on O‘ahu (Kahala Mall, 4211 Wai‘alae Avenue, Ste. 2000). Lee, an artist who focuses on "green" design products such recycled copper, glass and organic plant material in his work, will be using certified organic seed starters from Whole Foods. The presentation is scheduled from 5 to 7 p.m.

Wednesday, Sept. 29, 2010

A panel discussion on the state of Hawai‘i's food systems will take place in the Atherton Performing Arts Studio at Hawai‘i Public Radio. The discussion is scheduled from 6 to 8 p.m. and will include an audience Q&A session. Panelists include: Ed Teixeira from Hawai‘i Civil Defense, Claire Sullivan from Whole Foods Markets and organic farmer, Charlie Reppun. HPR's Beth-Ann Kozlovich will moderate. Seating is limited and will be determined by a sign-up on Kanu's web site on a first come, first serve basis.

"Ingredients" will be shown at Whole Foods in Kahului, Maui (70 Ka‘ahumanu Avenue, #B) at 6 p.m. The documentary, directed by Bob Bates, features the food movement nationally and advocates for the support of green and farmers' markets. Admission is free to the public.

A sampling of local produce will be offered at all Foodland and Sack ʻN Save locations statewide throughout the day.

Thursday, Sept. 30, 2010

"Ingredients" will be screened at Island School (3-1875 Kaumuali‘i Highway) in Lîhue, Kaua‘i from 6 to 8 p.m. The documentary, directed by Bob Bates, features the food movement nationally and advocates for the support of green and farmers' markets. Admission is free to the public.

Friday, Oct. 1, 2010

On O‘ahu, cooking demonstrations and a contest among award-winning Kapi‘olani Community College Culinary Institute of the Pacific students will take place at Whole Foods (Kahala Mall, 4211 Wai‘alae Avenue, Ste. 2000). The event begins at 5 p.m.

Saturday, Oct. 2, 2010

The Hawai‘i Kai Farmers Market will be at Kaiser High School (511 Lunalilo Home Road) from 9 a.m. to 1 p.m. Featuring only local vendors, products and produce, the market is an ideal place for residents to support food sustainability in Hawai‘i.

An in-store event showcasing local farmers and their produce will take place at Whole Foods on O‘ahu (Kahala Mall, 4211 Wai‘alae Avenue, Ste. 2000) from 11 a.m to 2 p.m.

Kanu Hawai‘i and the ‘Âina In Schools program will host a Garden Party and Eat Local Challenge Potluck at Kainalu Elementary in Kailua (165 Kaiholu Street). A garden project will take place from 9 to 11 a.m., with the potluck to follow from 11:30 a.m. to 12 p.m. Please dress to get dirty and bring plates and utensils to reduce waste. The event is free to the public.

Recipe:

Local Watercress Salad with Grilled Island Grass-fed Beef and Gingered Tomatoes
Foodland recipe by Corporate Chef Keoni Chang

Ingredients

  • 4 Tablespoon extra virgin olive oil
  • 1 Tablespoon fresh lemon juice
  • 1⁄2 Teaspoon worchestershire sauce
  • 1⁄2 Teaspoon dijon mustard
  • Hawaiian salt, fresh ground, as needed
  • 2 Ounce Ho Farms grape tomatoes, halved (about 1/2 cup)
  • 1 Tablespoon ginger, finely minced
  • 1 Pinch freshly ground black pepper
  • 14 Ounce Island grass fed beef striploin (1" thick)
  • 6 Cup small local watercress sprigs (about 2 bunches trimmed of lower stems) save the stems for stir fry or soup
  • 1 sprig fresh sprigs of dill or torn basil leaves
  • 2 oz. log Surfing Goat Dairy goat cheese, thinly sliced or crumbled

Instructions

  1. In a small bowl, whisk 2 Tbsp. of the olive oil, lemon juice, Worcestershire sauce, dijon mustard and a generous pinch of fresh ground Hawaiian salt to make dressing; set aside.
  2. In another bowl, combine tomatoes, ginger, 1 Tbsp. olive oil and a pinch of salt and pepper in a bowl and set aside.
  3. Season both sides of the steak with 1/2 tsp. kosher salt and 1/4 tsp. pepper.
  4. Coat with 1 Tbsp. of olive oil.
  5. Grill the steak, 5 minutes on one side.
  6. Flip and cook until the other side is nicely browned, about 3 minutes more.
  7. Transfer the steak to a cutting board and let it rest 5-7 minutes.
  8. Slice the beef thinly.
  9. Re-whisk the dressing if necessary.
  10. In a large bowl, toss the local watercress, tomato mixture and sliced steak together with just enough of the dressing to coat.
  11. Season with more salt and pepper and arrange the salad in chilled bowls or plates.
  12. Garnish with goat cheese and sprigs of dill or basil, or both.
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