February 2017 Highlights
We've been busy this February! Check out some of our top highlights from this month, including:
Get your taste buds ready! Hawaii Agricultural Foundation (HAF) is kicking off the fourth annual Localicious Hawaii campaign and working with more than 150 chefs throughout the state. During the month of March, participating restaurants will designate one or more menu items that incorporate locally grown, caught or raised products as Localicious dishes. For every dish sold, $1 is donated for the expansion of Hawaii’s Veggie U educational program.
Localicious Hawaii aims to raise public awareness of restaurants that are committed to sourcing farm-fresh ingredients and supporting the state’s local agricultural industry. The culinary campaign helps fund HAF’s Veggie U program, which gives fourth grade teachers the tools they need to engage their students in farming methods, the local agriculture industry and healthy dietary choices. Since the campaign’s launch in 2014, approximately 60 public schools and 170 classrooms have received garden kits and structured, interactive curriculums.
For a full list of participating restaurants, visit www.localicioushawaii.com.
Localicious Hawaii 2017 is presented by ChefZone (a division of Y. Hata), with additional support provided by Honolulu Brewers’ Festival, Hawaii State Department of Agriculture, Paradise Cove, Hawaii Gas, International Market Place and HONOLULU Magazine.
Kids Cooking Local is giving keiki a taste of what it’s like to be a master in the both the field and the kitchen! In partnership with After-School All-Stars (ASAS), HAF launched the program in January 2017 and engages more than 40 students at Jarret Middle School and Waianae Intermediate School each month with interactive garden lessons and hands-on cooking classes. Participating chefs include Roy’s Ko Olina Executive Chef Darryl Shinogi and Hula Grill Waikiki Chef Matt Young.
Prior to each lesson, students are provided with HAF’s ‘Local Inside’ community-supported agriculture bi-weekly bag (retail value of $25) at no cost, giving them access to a variety of fresh, locally-grown fruits and vegetables. The farm-fresh fare is referenced in each garden lesson and made the focus of each cooking class to encourage home cooking, self-sufficiency and healthier eating for the whole family.
For an insider’s scoop on last month’s classes, check out our “Notes from the Field” below!
Kids Cooking Local is sponsored by Atherton Family Foundation, C&S Wholesale Grocers, the Hawaiian Electric Companies, and HMSA Foundation.
Notes from the Field – January 2017:
January’s garden lesson focused on nutrient transfer, highlighting a plant’s stem and two transport vessels: the xylem vessel and the phloem vessel. Throughout the lesson, keiki were tasked with observing changes in two stalks of celery after soaking in two different containers of colored water.
Prior to soaking, we removed an inch from the bottom of one piece of celery but made no changes to the other stalk. The modified plant was soaked in a container with red water and the untouched plant in blue water. Over the course of an hour, we witnessed nutrient transfer in action! Students saw that the red dye had made its way all the way up the cut stalk’s leaves faster than the celery in the blue water, which moved at a much slower rate.
At the end of the class, students performed a taste test of the lesson’s produce, including asparagus, celery and homemade sweet potato chips.
Be a part of the growing movement to support Hawai‘i’s farmers, ranchers and fishermen. Make your commitment to buy local and stay up-to-date on the upcoming series of EAT THINK DRINK!
While you sign up, check out highlights from our series launch, “Dirt to Plate.” EAT THINK DRINK is presented by Hawaiian Airlines and supported by Alexander and Baldwin, Hawaii Crop Improvement Association, Lendlease, State of Hawaiʻi, Southern Glazer’s Wine & Spirits, and the Ulupono Initiative.