Wild Food Plants of Hawaii
Explore Hawaii’s wild food plants through beautiful images, stories, and recipes in this acclaimed book.
SUNNY SAVAGE is a wild foods advocate, who weaves a web of appreciation for the wild things. Her food truck Savage Kitchen Maui focuses on serving 5 wildcrafted invasive species, and she has developed a dynamic interactive mapping app that assists people around the state of Hawaii to identify, harvest and prepare those 5 species. She is the author of Wild Food Plants of Hawaii, the first book highlighting foraging in Hawaii since Euell Gibbons’s book The Beachcomber’s Handbook in 1967. And, she is the energetic host of Hot on the Trail with Sunny Savage, an adventurous wild food cooking television series that now airs around the globe.
Sunny comes from a long line of adventurers, and is a descendent of Thomas Savage who arrived on the second boat into Jamestown in 1607. Thomas Savage was 13 at the time and he became a favored son of Chief Powhatan and his famous daughter Pocahontas, living with them for several years to learn the language and culture. By 30 years old Sunny had traveled to all 7 continents. These adventures included living in Antarctica for a year, working in the Dalai Lama’s temple in northern India, with Pygmy in the Congo, life aboard a sailboat for 3 years, and many more. She has a Bachelor’s of Science in Dietetics and a Master’s of Science in Nutrition Education.
You can see her work creating a 13-course gourmet wild food meal with some of Maui’s top chef’s highlighted in Maui No Ka Oi Magazine. And, her work has also been featured in Hawaiian Airlines Hana Hou Magazine and Edible Hawaiian Islands.
Hot on the Trail
This adventurous wild food cooking television series, Hot on the Trail with Sunny Savage, currently airs in Africa, the Middle East, Oceania, Europe and North America.
Explore how eating One Wild Food Every Day can make a significant impact on your health and the health of the planet.
Through the Lens
Local Food Challenge : Watch Sunny’s documentary that profiles 7 people, herself included, who ate foods grown within 250 miles of where they lived for one year.