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 …
It’s Hawai’i Invasive Species Awareness Month! As we journey through the month I will be sharing stories about my relationships with “abundance species”, a journey of staying informed of their impacts within our ecosystems while never losing sight of respect for their life and the divine intelligence of nature. You can follow along here, and …
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 …
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, …
A montage of wild amaranth helps you see the many sizes and shapes this plant can take. This was Day 23 of eating 100% local foods from the Hawaiian Islands. Part of the Eat Local Maui Challenge with Project Locavore, to strengthen our local community and food supply chains. Wild Amaranth Chimichurri Recipe: 2 cups …
Starting in October we began serving the first ever in Hawaii, wild meat musubi. Wild boar with the first, made using 100% wild trapped hogs from the Big Island. Check out the rest of our menu. This fiery chili had 3 of the 5 invasive edible plants that we focus on. I’m was so proud! …
