By Barbra Pleadwell
My kid is a first grader at Waialae Charter School. It was our pleasure to mix work with school involvement tonight. Most photos featured in this blog post were taken by my daughter, Bella Grace Harper. Weʻll get her video up on You Tube shortly.
Kokua Hawaii Foundation’s Actively Integrating Nutrition & Agriculture (‘AINA) in Schools program held a cooking demonstration by nine-year-old Chef Duke Kenney, along with his father, Chef Ed Kenney, at Waialae Charter School to kickoff Kanu Hawaiiʻs Eat Local Challenge.
Kenney prepared a delicious, nearly completely locally sourced meal the whole family can make at home. Steaks from Maui Cattle Co., pa‘i‘ai from “uncle Dan,” cherry/grape tomatoes from Hoʻs Farm, Maui onion, green onions, Hawaiian sea salt, Frankieʻs Waimanalo Peppercorn, Naked Cow Dairy Butter and Mac Nut oil were used. The fresh ingredients were provided by Whole Foods Market Kahala.
Kids attending the event swarmed the kid chef’s creation when samples were passed out.
Kanu Hawaii’s “Eat Local Challenge” — a week-long campaign featuring locally grown and raised ingredients in markets, farms, stores and restaurants across the state—begins Sunday, Sept. 26. Now in its second year, the 2010 Eat Local Challenge theme is “Harvest to Table.”
If you are interested in making a commitment to Eat Local this week, consider making that commitment on Kanuʻs website: www.kanuhawaii.org
Kanu Hawaii is a tax-exempt, nonprofit corporation overseen by a volunteer board and administered by a small staff. The mission is to protect and promote island living through a connection to the aina, a culture of aloha, and local economic self-reliance. There are more than 12,000 members registered with Kanu Hawaii.
Live stream of Duke Kenney, kid chef, presenting on his locally produced food recipe.