Final day of the EAT LOCAL MAUI 2021 Challenge (held from September 12-18) Day 7 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 …
EAT LOCAL MAUI 2021 Challenge was held from September 12-18 Day 5 Lunch Zucchini noodles with pesto (basil, olive oil, macadamia nuts, salt), sliced cherry tomatoes, ali`i mushrooms with thyme, goat cheese, black pepper and pink pepper. Moringa for Dinner Um, new favorite vegetable… moringa pods! Why did I write these off before? Soup made with …
EAT LOCAL MAUI 2021 Challenge was held from September 12-18 Day 4 Breakfast Made poi from the pa`i`ai, topped with gifted banana, gifted pomegranate, fig from garden, kumquat from garden, starfruit from garden, mango from Kupa`a, pineapple from Maui Gold, and the black olive looking things are foraged Java plums* that I cured in a honey/vinegar …
Learn the technique for making fire-roasted stuffed ulu. Cooking over an open fire makes for delicious food, and we still doin’ it in 2020! Too funny, I thought today was my final day of the Eat Local Maui Challenge, but alas there’s one more day to go! This is Day 29 of 100% locally grown, raised, …
Get a peek into identifying wild indigo (Indigofera suffruticosa) and a rudimentary way of dyeing with it. Learn what a ripe Monstera deliciosa fruit looks like, and the trick to crispy cassava chips. It’s Day 28 of the Eat Local Maui Challenge with Project Locavore. I’ve been eating 100% local foods to the Hawaiian Islands …
Dedicated to collective well-being, I share how to turn kiawe (Prosopis pallida) beans into flour. This abundance species, aka invasive species, is powerfully nutritious and definitely the most popular wild food I share with others. Known as mesquite in other English-speaking places, it has a long history of use and relationship with humans around the …
Crispy cassava chips, mango, and corn-on-the-cob were major food highlights of Day 26 eating 100% local… but the wild root beer is such a WINNER!!! (See the fiz in the video below) #eattheinvasives Today’s Menu – tea :: lilikoi*, kumquat*, kefir lime*, ginger from Maui Vintage, honey from UpCountry Apiaries, butter from Naked Cow Dairy. …
Day 25 of eating 100% local to the Hawaiian Islands. Today I wanted chips 😂 just give me some damn chips LOL! But no, I got this, with no cheating or quitting…coming into the home stretch. Today’s menu – breakfast :: wild amaranth***, garlic chives*, avocado*, nasturtium*, sea lettuce***, pumpkin flowers*, zucchini from Okamura Farm, …
The absolutely delicious wild fermentation of false awa (Piper auritum), into a naturally carbonated root beer, gets bottled with the addition of some wild and cultivated ingredients. It’s the 24th Day of eating 100% local foods from the Hawaiian Islands for the Eat Local Maui Challenge with Project Locavore. Breakfast is good, but lunch is …
100% local for Day 22 of the Eat Local Maui Challenge with Project Locavore. Brunch & Dinner :: Achiote oil made with annatto seeds*** and Olinda Orchards olive oil, kalo from Ho’omakua Farms, carrots from Pono Grown Farm Center, chicken from Toohey’s, onion from Okoa Farms, garlic from Kupa’a Farms, tomatoes from Maria at UpCountry …
