FEAST – Food *Education * Agriculture * Solutions * Together – is a Community Foods Organizing event that provides a menu of methods to help communities mobilize around improving their local food system. The event includes a local panel of food system representatives, introduction to community food systems organizing and language, the identification of food system priorities and creation of a community foods organizing plan – plus a meal celebrating our local food provided by AJ & Sons Catering!
This event was originally created and facilitated by The Oregon Food Bank and has been used widely in communities all over the US. FEAST founder, Sharon Thornberry of The Oregon Food Bank will share her talents as an experienced facilitator at the September 24th event courtesy of the invitation of the Hawai`i Department of Health and the local Hawai`i Island Food System Stakeholders group. Funding for the event has been generously provided by the Hawai`i Department of Health and Kaiser Permanente Thrive.
Banchan-san presented a fermented beverage that originated in Japan after the 3/11 tsunami. People are finding that the microbes are mitigating the damage caused by radioactive exposure. This Shwa-Saka drink is made from the microbes of over 100 different herbs and cultured together is making it’s way around the world gaining even more potency through diversity.
Lehua blew petroleum farming away with edible natural farming methods. 13 week trial shows NF can outperform expensive (environmental and economical) alternatives. she started as a skeptic, but persisted, and even convinced the teacher of the merits we all know and love.
1 large or several small ripe breadfruit 2 or 3 fresh jalapeno chilies 1/2 to 1 pound fresh crab meat (or steamed fish, flaked) 1 large Kula onion, diced 1/3 cup chopped cilantro 1/3 cup grated Parmesan cheese 3 or 4 teaspoons red pepper flakes or to taste 2 or 3 teaspoons Old Bay seasoning or to taste Hawaiian salt Juice of 2 or 3 limes Splash of beer Peanut or sunflower oil Dipping sauce: 2 or 3 tablespoons ponzu sauce 1 cup plain yogurt 3 or 4 teaspoons wasabi powder or to taste
Steam breadfruit thoroughly.
Roast jalapenos on grill or cook in a pan over medium heat until they begin to “sweat,” then dice.
In a bowl, combine crab, onion, cilantro, cheese, jalapenos, red pepper flakes, Old Bay seasoning, generous amount of Hawaiian salt, lime juice and beer; set aside.
Cool breadfruit enough to handle, but while still warm, cut chunks from skin and add to bowl with crab mixture. Coat hands lightly with oil; then knead mixture thoroughly until a uniform consistency is achieved. Form into cakes, stack them on a plate and cover with a damp towel. In a cast-iron skillet or good pan, heat one-quarter inch of peanut or sunflower oil. Cook crab cakes until golden brown, and place in oven set at 200 degrees to keep warm until serving.
Mix dipping-sauce ingredients. If making ahead, wasabi will become more potent the longer it sits.