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Slow Food Presentation Maui @ Hui Malama School

Yesterday, I was a guest speaker at the Hui Malama School in Kahului. Using a slide show titled "Healthy People Healthy Planet" I got to show the students how our Earth formed and how we live in this beautiful ecosystem that depends on us to keep it healthy. The students learned how their food choices affect ground water pollution, rain forest destruction, desertification and resource utilization. Whoa, what does all that mean? It means that our collective food choices, have a great deal to do with the state of the declining, depleted and toxic resources that we depend on for healthy air, water and soil. In the Hawaiian Islands, 90% of our food comes from off island. We are dependent on large agribusiness for our food supply.

Slow Food Maui, in unison with Slow Food USA, works to inspire a prosperous relationship between local growers, food producers, and chefs. Slow Food Maui's Mission is to help restore our local cultural food growing processes so that we can become dependent on our local food supply for our nourishment while getting to know where their food comes from. There are many economic opportunities for local food production. It is wonderful to spend time with the youth and inspire them to connect to their community through their food choices. Here is a little more info on Hui Malama Learning Center:

Hui Malama Learning Center, a non-profit, Maui United Way member agency, offers middle school, high school, and GED prep classes, as well as tutoring and educational enrichment programs to youth on Maui.

Our programs are designed to inspire, nurture, and empower students to pursue career opportunities that contribute to Maui’s neighborhoods and bolster our islands’ economy, while preparing our students to be responsible leaders within our community.

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Slow Food Maui Receives Donation From Whole Foods Market

Check to Slow Food Maui from Whole Foods Kahului Recycle Your Change Program

Here we are in Whole Foods Market on Maui.

While serving as Chair person for Slow Food Maui, we received a generous donation from Whole Foods Market, Kahului, Maui. Wow!! That gave Slow Food Maui a great start in the community with our Taste Education Series (www.SlowFoodMaui.org)

Check to Slow Food Maui from Whole Foods Kahului Recycle Your Change Program

Left to right: Ray Stockton, Charlene Ka‘uhane, Elyse Ditzel and Susan Teton Campbell. The Whole Foods Market Recycle Your Change Program brought Slow Food Maui over $1,300. Thank you to Whole Foods Market. It is such a pleasure to work with you in the community.

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Maui Retreat - Raw Food Catering

Awesome Opportunity: ! I will be the featured Chef and culinary educator at the upcoming Ageless Spirit, Awakened Body retreat! See brochure full of pictures and descriptions of exciting teachers, shamans and medicine women: Ageless Spirit, Awakened Body Coming up October 6th - 13th. This will be an inspiring retreat for rejuvenation and/or weight loss out in Huelo at the wonderful "off the grid" eco-retreat center, a shamanic place where your mind becomes still, your body can rest and your soul can fly into new adventures for your life.

The retreat program includes a diversity of inspiring experiences and teachers!!

For more information go to Body Mind Morphing

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Maui Agricultural Design Conference

Well, now aren't I ambitious. I know I said I would be blogging from the conference and posting pictures, but that was merely a dream. I can't remember being so busy for so many hours for so many days. It was a blast though. Imagine the first day. Loads of fresh food came in from all the local farmers. Irene Plunkett Mina of Maui Aloha Aina picked it all up, washed and prepped it. She is an angel for sure, saving us hours of work. We had loads of Kale, Swiss Chard, Zucchini, Beets, Taro, Sprouts, Pumpkin Squash, Lemons, Ginger, Onions, Fresh Herbs, Pineapple, Mangos, Strawberries, Tomatoes, Fresh Eggs, Venison, and much more. Each day new arrivals appeared in our kitchen. And, each day was a surprise as to what we were going to make from it all.

Our salad bar was extravagant to say the least. Most of my dressings were made from Barlean's High lignan Flax Oil and Olive Oil. Each meal we featured a hot veggie, a whole grain and one of the protein sources. The food was abundant just the way the conference was - abundant with creative energy, insight, perception and skills. The people attending dedicated themselves to thought provoking sharing and strategic planning. Every one was fed full on many levels as a loyal skilled community formed to help create fresh food security on Maui.

Here is a little more about he food and a Thank You to all!

Thank you all for showing up to help make our precious home, Maui, a healthier place to live! Special thanks to those who traveled a great distance to contribute to our well-being. And, huge thank you to Vince and Irene for your tireless dedication to our present and future generations. You are all great treasures.

It was a pleasure to prepare food for you while everyone networked, brainstormed and designed. Thank you to all the farmers who grew the food and so graciously donated it. Also, thank you to the kitchen angels who generously gave their time in service to keep everyone nourished and fueled while they worked so diligently.

This is the beginning of Local Green Dining that I am taking into the tourist, retreat and local market with an emphasis on health, vitality and local restorative value. Here are some answers to requests about the food:

What is in this food??? Many asked a lot of questions about the food, what the ingredients were, and how it was made. Here are a few facts about the contents and nutritional value.

All the food was organically grown with the exception of a few small items. All the produce, meat and fish were sourced from local producers. Because it it vital to keep fats in their integrity for the greatest nutritional value, very little of the oils were used to cook with, and if so, none were cooked beyond their heat point. Coconut Oil, Olive Oil and Flax Oil were used generously in dressings and/or topically after foods were cooked to give them flavor, texture and nutritional value.The Flax and Coconut Oil were Barlean's Organic Oils, which I use because they are milled and sent fresh to your door. The freshness produces great flavor and high nutritional value.

Raw seeds were used for fresh seed milks and for thickening agents for sauces and dressings. A raw salad bar was served each day along with Cultured Vegetbles, rich in friendly flora and bacteria, great for intestinal health.

These vegetables (like Sauerkraut) were made a week in advance so they had a chance to naturally ferment and provide the valuable probiotic nutrients. They contained cabbage, parsley, kale and carrots. If they are not already, make them a daily part of your diet for enhanced intestinal health.

Very little sugar was used because we did not make lavish sweet desserts. Most of our sugar came from fresh pineapple and papayas. The quantities of sugar used for the entire 6 days - 3 meals a day (approximately 25 people for breakfast and dinner and 35 to 50 for lunch) is listed below.

2 - 8 oz bottles of Maple Syrup 1 container of honey + 1 cup 8 cups of sugar

Most of the sugar was used to sweeten coffee and tea, with a little used for cookies, chocolate mousse and raw pie. You can see that this is not alot of sugar for the number of people and meals.

That's it for now. Please make a comment (www.susantetoncampbell.com) if you have any further questions or want to read about the type of food used in my Essential Cuisine dietary practice. I hope all the food kept you nourished and pleased throughout your conference.

Making every bite count, Chef Teton

Mahalo for the honor and pleasure, Susan Teton Campbell

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