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March 22, 2018

Hawaii Local Food Challenge

March 22, 2018

Pledge to eat as many foods as you can that has been grown in Hawaiʻi for the coming week. Use the hashtag #hiLocalFoodChallenge and join the conversation on Facebook here.

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March 22, 2018
  • Uncategorized
  • eat local
  • hawaii local food challenge
  • healthy food
  • local food
  • local food challenge
  • organic food maui
  • savage kitchen
  • sunny savage
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Happy Spring Equinox
Maui is Full of Locavores!

Sunny Savage is an internationally recognized forager. Her work promoting the use of edible invasive species through innovative technology, delicious recipe development, and high quality education is ground-breaking.

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Having fun amidst something painful, if you haven’t found it yet, you will out of necessity. I am feeling joyful, complete, scared shitless, and loved the fuck up by so many. Thank you. All clear for surgery tomorrow 7:30am EST at Johns Hopkins, prayers for me and my team gratefully accepted (can you believe I got a doctor whose last name is a wild food!!!) Lauren @hawaiiflorafauna gifted me this incredible lei po`o full of native Hawaiian & aromatic plants, which has brought so much delight to me as well as spreading the aloha of Hawai`i nei to those on my path getting to Baltimore. Showing up for brain surgery round 2 like, “yo, I got this” ✌🏽 if you wanna know more about what’s going on with my head, link in bio. Love you fam! 📸 @logicalgirls
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Foraged Java plums, banana, and taro syrup from @m Foraged Java plums, banana, and taro syrup from @mohalaexpressions …just something about it 💜
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Did you know Job’s Tear leaves make a nice tea? Did you know Job’s Tear leaves make a nice tea? As everyone gets out to enjoy this beautiful weekend notice this abundant/invasive plant in our streams around the islands. The plants are flowering in the valley near me now. I pick the last ~6” of stalks without seeds. Boil water, throw a large amount of fresh leaves in the pot and turn off heat to let steep for minimum 10 minutes, covered. Strain and enjoy warm or cold. Second photo shows Job’s tears in lower right of image. Different from the cane/guinea grass growing up top. Job’s tears (Coix lacryma-jobi) really looks like corn from afar. Thick stems with leaves hugging it. And third image, morning cuppa with this wild blessing. #eattheinvasives #watershed #tea #jobstears #coixlacrymajobi
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Java Plum leaves riding in on cosmic winds. Fruits Java Plum leaves riding in on cosmic winds. Fruits are ripening now - my hands stained from the processing. For many people indigenous to India, this tree sits on the center island with five other sacred trees surrounding. It is said fruits the size of elephants rain down forming rivers of purple juice. Honoring indigenous wisdom of this sacred tree on #indigenouspeoplesday - I have to acknowledge what can feel confusing in my line of work… I am on Hawaiian lands where the people have fed this `āina before and after the colonizers came, where their wisdom of living and being here is unmatched. And yet, I honor an invasive species. And I honor kanaka maoli. Sometimes it just is. Complex. Loving.
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Day 7 - 💯 percent local It was an amazing week Day 7 - 💯 percent local It was an amazing week of eating only foods grown/foraged/raised in Hawai`i. My third one here on Maui (last year was 30 days), and one year while living in northern Minnesota. I’m ready to commit to at least one 💯 percent local meal moving forward. This allows the freedom to still go to pot lucks, out to eat, include some food items I LOVE like my haole koa miso where the koji is grown on rice, etc, while keeping this commitment that feels minuscule when compared to what is needed for our climate/cultural crisis…each little step adds up to big steps over time. Read on for Day 7 ingredient highlights. Breakfast Coffee from Kupa`a Farms Foraged strawberry guava juice Foraged cereus flower stuffed with venison/pork sausage (traded for foraged kiawe beans), Maui onion, celery and carrots and thyme from Oko`a Farms, black pepper from Oko`a Farms, foraged ‘pink peppercorns’ of Schinus molle, dipped in egg (gifted) and dredged in cassava flour made from my garden, pan fried in Olinda Orchards olive oil, topped with minced jalapeño from Kumu Farms, foraged haole koa green seeds, and sambal from HI Spice. Pizza Crust made using pa`i`ai from Kahumoku Family Farm and cassava flour from my garden. Sauce made with tomatoes from Oko`a Farms, Maui onion (don’t know who grows these - bought at Down to Earth), garlic powder made from Kupa`a Farms garlic, Olinda Orchards olive oil, and Pure Deep Sea Kona salt. Pesto with gifted basil, macadamia nuts (bought broken pieces from someone in Waihe`e), garlic powder, olive oil, salt. Zucchini from Okamura Farm, onion slices, Haleakalā Creamery goat cheese, and lots of black pepper from Greenwell Farms and foraged ‘pink peppercorns’ of Schinus molle. Drink Kōhana rum (had to buy my first bottle), coconut milk (purchased the nut from old man at Queen K mall), pineapple from Maui Gold. #eatlocalmaui #eatlocalmaui2021 #projectlocavore
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Day 6 of the EAT LOCAL MAUI Challenge 💯 percent Day 6 of the EAT LOCAL MAUI Challenge 💯 percent local food all day every day bebe 😎 Felt like I was snacking all day! First photo is a cocktail from @estersmaui made with Kōhana rum, calamansi and pineapple juice. Second and third photos I made after being inspired by fellow participant @poppyswildkitchen recipe! Foraged `akulikuli (sea purslane), mango from Kupa`a Farms, jalapeño from Kumu Farms. Haleakalā Creamery goat cheese, cassava coconut crackers made from cassava in my garden and leftover coco milk pulp dried and ground into flour. Last photo is a cup of soursop leaf and lemongrass tea (both from my garden). Along with some foraged sea grapes and macadamia nut fudge. It’s the end of sea grape season, my favorite is to freeze them. 4 bowls of moringa soup (leftover from yesterday), figs and starfruit from my garden. #projectlocavore #EatLocalMaui #eatlocalmaui2021

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