Focus on Food Preservation

April’s Earth Day food preservation workshop was a delicious Success!

Mahalo to the guest presenters Lehua Matsuda, Donna Maltz, and Guy Sasaki!


Community members donated and processed locally grown ingredients, enjoyed presentations, and participated in hands-on demonstrations!

Kim Chee with Aunty Lehua

Mahalo Aunty Lehua Matsuda!



The Kim Chee was so Ono!
Aunty shared her favorite Kim Chee Recipe





Ingredients:
Head of Bok Choy or Chinese Cabbage
Hawaiian Salt
Ginger, Garlic, Chili, and a little sugar

You can make it too!

Fermenting With Donna Maltz!

Donna Maltz shared some of her favorite recipes, and lots of exciting facts on the nutritious and beneficial qualities of fermented vegetables! Mahalo!

Watch these delicious and informative videos to learn more!





Food is Medicine!





How long does it take?

Donna Maltz

Big Mahalo to Donna Maltz for an excellent presentation and demonstration on cultured vegetables!



Biography:

For over 30 years I have strived to be a socially responsible entrepreneur focused on producing and serving food that is good for people and the planet. In 1982 I was one of the first graduates from the Organic Farm Program at Evergreen State College. I then went on to start The Fresh Sourdough Express, the first natural foods bakery & café in Alaska, dedicated to serve local and organic food. In 1992 I brought the message of food responsibility to the national level and created and branded AH!LASKA, the first organic & fair trade cocoa and chocolate syrup company in the nation. The sale of AH!LASKA company, in 2000 sparked a new business, “A Memorable Experience,” an ecofriendly Bed & Breakfast and wedding services, where I performed over 100 wedding ceremonies and accommodated people from around the world.

I am currently a student at the Institute for Integrative Nutrition, where I have been trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on all my experience and this knowledge, I specialize in coaching entrepreneurs and individuals choosing to make a change and help them to create a personalized “roadmap to health” that suits their unique body, lifestyle, preferences, and goals encompassing soil to soul solutions. More information can be found at http://www.yourchoicetochange.com

Here Donna explains how she began her journey culturing and fermenting vegetables.

Namasu

Yum! Cucumber Namasu!

Namasu is a Japanese pickled vegetable.
Ingredients:
5 lbs cucumbers
1 cup Japanese White Vinegar
1 Cup sugar
2 tbs Salt

Watch Aunty Lehua’s demonstration here


Community Harvest Events This Week for Earth Week

Focus on Food Preservation
Wednesday, April 18th
3 -7 pm, Kohala Intergenerational Center

Learn how to make Kim Chee (with Lehua Matsuda) and Fermented Vegetables (with Donna Maltz) and take home jars to enjoy! Learn how to build a dry box for drying fish, fruit and meat with Guy Sasaki. Donations of locally grown cabbage and other vegetables are needed (in exchange for final product). Free (with local vegetable donation!) Sponsored by Community Harvest Hawai‘i.

Tree Planting and Volunteer Day at the Kohala High School Agriculture Program
Saturday, April 21st
9 – 11:30 am, Kohala High School Ag Site

Earth Day in Kohala! Plant a tree and get your hands in the earth while supporting the Kohala High School Agricultural Program.

Community Harvest Hawai‘i
Saturday, April 21st
12 – 4 pm, Kohala Intergenerational Center

Bring Your Bounty—Drop off your excess fruits and vegetables to share with the Food Bank and in a community meal served at 12 noon (drop off at 9 am please).

Local Foods Pot Luck—Bring your favorite local foods dish and the recipe to share.

Learn to Make Fermented Veggies with Donna Maltz

Focus on Food Preservation
Wednesday, April 18th
3 -7 pm, Kohala Intergenerational Center

Learn how to make Kim Chee (with Lehua Matsuda) and Fermented Vegetables (with Donna Maltz) and take home jars to enjoy! Learn how to build a dry box for drying fish, fruit and meat with Guy Sasaki. Donations of locally grown cabbage and other vegetables are needed (in exchange for final product). Free (with local vegetable donation!)

Donna Maltz has been in the food business for over 30 years and is passionate about health and wellness. She is a restaurant owner, personal chef, nutritional coach and teaches culinary arts classes.

Fermented Foods are not only a way to preserve food but they are a powerful probiotic, add beauty to any main course and are delicious!