FOOD & COOKBOOK PROGRAM
The HBMF Food & Cookbook Program will integrate an essential component of culture and community surrounding food. Organized this year by , the Food & Cookbook Pavilion features a dynamic array of local food demos by influential island chefs, integrated food education activities and panels as well as a farmers market, a food system resource table and a hyperlocal food booth by Chef Mark “Gooch” Noguchi.
SUNDAY May 7, 2016
Keiki Fish Activity
led by Ashley Watts of Local I‘a
11:00AM - 11:45AM
The Faces of Farm Day presented by edible HAWAIIAN ISLANDS Magazine
The Faces of Farm Day presented by edible HAWAIIAN ISLANDS Magazine featuring Melissa Chang, AdStreamz, Indian Clark of Waiheuna Farms, Kellie Gutheil-Lee of Herb Co, Shelly Ronen of edible Hawaiian Islands. Moderated by Dania Katz
Dania Katz was born with a desire to eat delicious food and nothing has changed much in 50+ years except that she now wants you to join her at the table and eat together. Today, she is the publisher/owner of a James Beard award winning publication, edible Hawaiian Islands. The magazine is focused on local food and drink in Hawaii. She has become the voice of local food, where to get it and who is growing it.
12:00PM - 12:45PM
Returning to Our Roots
Kokua Kalihi Valley Moderated by Sharon Ka’iulani Odom, Cooking Demo by Chef Jesse & the Ehuola keiki.
In Hawaiian culture, food nourishes the body, mind and spirit,” says Sharon Ka’iulani Odom, Roots Project Director, Kokua Kalihi Valley Health Clinic. ROOTS goal is to bring community members together as a part of a larger social network. Focusing on food as a source of nourishment, identity, and connection, project activities build bonds between community members as they cultivate food and medicine, cook together, share traditional practices for food preparation, and eat together in common spaces.
1:00PM - 1:45PM
Cooking with Indigenous Foods
featuring Chef Jesse Lipman and the Ehuola Keiki of Kokua Kalihi Valley.
When Chef Jesse Lipman was 6 years old his single mother handed him a cleaver and said "it's time to learn how to cook." Jesse's love of food has intersected with his 25 years of community based work in community health, child development, and the arts. He is the Food Programs Coordinator for Kokua Kalihi Valley's ROOTS Program. You can find him leading communal cooking and dining groups at KKV and at the ROOTS Cafe in Kalihi every Tuesday and Thursday.
Ehuola Junior Chefs
Ehuola is an interdisciplinary, culturally-based, prevention-focused project working to establish a strong foundation of health within the ʻohana and communal structure. The program is designed to guide and assist Hawaiian families with incorporating ʻaipono and a way of living that honors our kūpuna, our ʻāina, and ourselves, and emphasizes Hawaiian cultural practice as primary preventative healthcare.
2:00PM - 2:45PM
The Underbelly of Chef Life featuring Hawaii Chefs & Food Writers with Chef Mark “Gooch” Noguchi of the Pili Group, Lynette Lo Tom, Author of A Chinese Kitchen and food writer Lynn Cook.
Mark Noguchi was born and raised in Manoa Valley and spent his early 20’s dancing with Halau o Kekuhi in Hilo. Noguchi is a graduate of the Culinary Institute Of The Pacific and the Culinary Institute of America. Although he prefers to just be known as a “cook,” Mark’s dedication to empowering his community through food and education has landed him a spot as a leader in Hawai`i’s sustainable food movement.
A Chinese Kitchen, a cookbook that includes recipes of the Chinese food made in Hawaii. She is a freelance food writer for many publications including the CRAVE section of the Honolulu Star-Advertiser. In addition to teaching cooking classes, she owns Bright Light Marketing, a marketing and public relations firm.
In January 2015 Lynette Lo Tom began writing a monthly column in the Honolulu Star-Advertiser: Back in the Day. The column spotlights old-style dishes of various cultures and traditions. This effort represents a change from Lynette’s many years in journalism and public relations, a change towards her love of food, cooking, and the culinary arts.
Lynn Cook has written about Hawaii and its culture for three decades, for various travel publications here and on the Mainland. She also edits Island Air’s in-flight magazine, Holoholo, and researches and records the ancient rock art of the Pacific, selling her fine art prints and photos at Na Mea Hawaii Native Books. Cook dances with Halau Mohala ‘Ilima and has played an award-winning role in the state tourism campaign, “Keep It Hawaii.”
3:00PM - 3:45PM
Chinese Cooking Demo by Lynette Lo Tom author of A Chinese Kitchen: Traditional Recipes with an Island Twist
4:00PM - 4:45PM
The Fight to Save Our Food Supply featuring visiting author and journalist, Mark Schapiro
Mark Schapiro is an investigative journalist specializing in the intersection between science, politics and power. His work is published in Harpers, Newsweek, Pacific Standard, Mother Jones, The Nation, Pacific Standard and elsewhere. He lectures at the UC Berkeley Graduate School of Journalism. Former Senior Correspondent at the Center for Investigative Reporting. His environmental journalism has won awards from the Society of Professional Journalists Sigma Delta Chi, the Society of Environmental Journalists and others.
THE END OF STATIONARITY: Seeking the New Normal in the Era of Carbon Shock, a narrative journey to the hot-spots where an economic and political shake-up is underway as the world contends with global climate disruption.
Publishers Weekly says: "Schapiro‘s tough look at how our current habits of consumption will cost us down the road, combined with his hard-hitting, journalistic style, makes for a dramatic read."