Kalo - Ho’oulu ‘Āina

Up at Ho’oulu ‘Āina, kalo was grown and harvested from the land in an area known as ʻŌuaua; its rich, creamy subtle flavor accentuated using special ingredients. Aunty Eunice and her hui of kitchen fairies created several dishes combining sweet and savory ingredients for a unique explosion of flavors.

The kalo was symbolically used, spiced and fried, as our foundation for a Kalo Bar served with a variety of toppings and spreads. We made a layered desert: shortbread crust, kalo coconut cream mix in the middle and haupia topping.

Jesse Lipman, Roots Cafe’

Passover, also known as Pesach, is an ancient Jewish tradition that takes place every year around the same time as Easter. One thing that makes Passover special is instead of going to Synagogue, you do the religious service in your home with family and friends. Passover celebrates the story of the Jews escape from slavery under the Pharoah in Egypt and the meal, prayers and service is full of metaphor with everything you eat or drink having a meaning. Since Jews suffered oppression in many historical periods, Passover is an important way for Jewish people to connect to their past and reflect on their responsibility to support the liberation of others as they, as Jewish people, have known slavery and injustice ourselves. This recipe is for Charoset which refers to the Hebrew word for clay and symbolizes both the mortar the Jewish slaves used to build the pharoah's monuments and buildings as well as the resilience of the people to persevere. It is made with sticky and sweet ingredients, but often eaten with horseradish or bitter herbs known as maror which symbolize the bitterness of slavery and suffering. Typically, Jews will first eat the charoset and maror together in matzo to remember that sweetness and bitterness often are connected, but then go back and get more sweet charoset because, well, it tastes better. If you are interested in the Passover story tell a Jewish friend. It is common for Jews to invite gentiles (non-Jews) to their home seder to celebrate passover with them.

Charoset Recipe (the amounts don't need to be exact)

3 apples (fuji works well) peeled and diced

1 or 2 tablespoons honey (can substitute brown sugar)

1 cup walnuts or pecans, toasted, cooled and roughly chopped

pinch a salt

1/2 teaspoon of cinnamon

1/3 cup red wine or grape juice (Manischewitz or sweet red wine is traditional)

mix all ingredients together in a bowl and stir

Van Nakashima, Maternal Child Health

Van shares with us her personal recipe for her healthy Spinach Egg Salad with Rice Wine Vinaigrette

Ingredients:

12 eggs

baby spinach

cherry tomatoes

Vinaigrette: ( add more ingredients based on your taste of liking)

2 Tbsp of sugar

2 Tbsp Rice wine vinegar or white vinegar

2 Tbsp of olive oil

3 Tbsp of water

Mix well

Directions:

Separate egg yolk/ egg white into 2 separate bowl
Seasoned it with salt, white pepper
Whisk it/mix it well
put olive oil in a skillet
Cook egg white first, then cook the egg yolk ( put it aside)
Put baby spinach on a plate, then put the egg white on the spinach, then egg yolk ( assemble like picture)
Put the tomatoes around the plate.
Drizzle the vinaigrette dressing all over.
“Enjoy and I hope everyone likes it!”