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Slow Food Maui is having its second annual general meeting at the Maui Culinary Academy’s Leis Family Class Act Restaurant located in the Pāʻina Building at the UH-Maui Campus on Saturday, September 17, from 11:30 a.m. to 1:30 p.m. where anyone interested can sign up for membership and learn more about the organization.
In addition, we are gathering for a Grown on Maui $5 Challenge Potluck. This free event is open to the general public. Participants are asked to bring an individual slow food meal for five dollars or less, or a potluck dish to serve any number of people at $5 per serving.
Why $5? Slow Food Maui joins Slow Food USA Chapters with a Day of Action where people can attend any one of the hundreds of slow food gatherings nationwide. Participation is easy. To take “The $5 Challenge” simply pledge to cook a slow food meal for five dollars or less, or attend a local event.
What if $5 is too much for me and my family? We recognize that $5 is actually not a small amount of money – but it is the cost of a typical fast food “value meal”, so we figured that was a good starting place for cooing up a meal that reflects your values.
This campaign hopes to find ways to make eating “slow” easier, while also acknowledging what makes it hard. Understanding the hard part and how to fix the hard part… is the hard part. And it’s where we’ve all got out work cut out for us.
Attendees to the Maui potluck are asked to bring their own plate, utensils, napkin and beverage. In addition to the $5 requirement, Slow Food Maui seeks dishes featuring Grown on Maui produce, products and/or proteins. Prizes will be given to fan-favorite dishes, voted on by all attendees. Parking is free. RSVP to charlene[at]SlowFoodMaui[dot]org.
Frequently Asked Questions:
Dania N. Katz, Oahu & Maui
Director of Sales
Edible Hawaiian Islands
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We were treated to a great educational experience last night as veteran fisherman and fishmonger Don Wakamatsu of Whole Foods Market Kahului shared his expertise by taking apart a whole ahi and showing us how every cut could be used so that nothing would be wasted. He then proceeded to show us how to make three kinds of poke, which we all got to taste.
A big mahalo to Don and the folks at Whole Foods for letting us borrow him for the evening.