“After considering the plight of honeybees around the world, and the relatively healthy, isolated environment we have in southeast Maui, we started raising bees about three years ago,” said Helen Nielsen, Maui Natural Bee. “We currently have about 35 hives and we are completely energy independent, powering with solar and collecting rainwater.”

Maui Natural Bee provides local artisan honey and Kiawe and Christmas berry honey to the Maui community. The products are available at farmers markets or directly from Maui Natural Bee. To order, contact Helen at bees[at]maui[dot]net.

In addition to Maui Natural Bee, Nielsen is well known for her community work. She is one of the original founders of the Hawaiian Island Land Trust (HILT) and its current board president. As a business owner, Nielsen is active in many of Maui’s community projects, along with her husband Jonathan Starr. She divides her time between Wailuku and her energy-independent home in Kaupo.

Taste Education is a nine-part “food focused” educational series presented by Slow Food Maui in partnership with the Maui Culinary Academy and Whole Foods Market Kahului. Organized to honor people who grow and produce the food we eat, the series brings local food producers in our community to the forefront so others may learn about their work, how their product is made and where to find it.

Date: Wednesday, February 29 (Always Held on the last Wednesday of each month. Mark your calendars!)
Time: 6:00 p.m. – 7:30 p.m.
Place: Maui Culinary Academy, UH Maui College, Pa’ina Building, 310 W. Kaahumanu Ave., Kahului, Maui, Hawai‘i

Cost:
$15 for Slow Food USA members
$20 for non-members

Seating is limited. Advance reservations and payment are required. Please note that we cannot guarantee participation if payment is not received prior to the event date.

Pay using PayPal:

Prices:

Non-members (SFUSA) $20.00 USD Members $15.00 USD

Note: “Members” are those who have paid for their annual membership through Slow Food USA. Membership lists are checked at the door. If you are not a member, but would like to become one, please join Slow Food USA using their membership form.

If you would rather not use PayPal, please use our contact form to reserve your seat instead.

Click here to view the embedded video.

The Grand Taste Education presented in partnership with Slow Food Maui is an ag festival highlight featuring Grown on Maui edibles by farmer and chef teams and a program of presentations from 11 am – 2 pm. Chefs include: Sheldon Simeon, Star Noodle and Leoda’s Kitchen and Pie Shop; Jojo Vasquez, The Banyan Tree at The Ritz-Carlton, Kapalua; Ryan Luckey, Pineapple Grill Kapalua Resort; Ivan Pahk, Cane & Taro at Whalers Village Fine Shops & Restaurants; Scott McGill, TS Restaurants – Hula Grill and Duke’s on the Beach; JoeyMacadangdang, Roy’s Restaurant; Riko Bartolome, Asia Vous; Isaac Bancaco, Humuhumunukunukuapuaʻa at Grand Wailea; Brandon Shim, Tommy Bahamas at The Shops at Wailea; Marc McDowell, Makena Beach & Golf Resort; and Tylun Pang, Kō at The Fairmont Kea Lani, Maui. Grand Taste Education tickets on sale by Slow Food Maui for $30 before April 5. $5 from the sale of each ticket purchased here will be donated to Slow Food Maui and earmarked for its agricultural education programs.

Grand Taste Education is held on Saturday, April 7, 2012 from 11 am – 2 pm.  Admission includes 12 tastings and one bottle of water. Please print your paypal credit card confirmation of payment and bring it the event. Your name will be on the paid list and you will be approved to enter the Grand Taste Education area. No refunds after March 30, 2012. Free admission to the Maui County Ag Festival.

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We’ve had a great year and accomplished a lot. Looking forward to continuing our mission in 2012 and beyond.

Happy Holidays to all! Aloha!

Slow Food Maui's original 2009-2011 Board of Directors. Left to Right: Susan Teton Campbell (Chair), Dania Katz (Secretary), Charlene Ka‘uhane (Treasurer), Jana McMahon (Vice Chair)

Slow Food Maui 2012-2014 Board of Directors. Left to Right: Melanie Boudar (Vice Chair), Charlene Ka‘uhane (Treasurer), Dania Katz (Membership), Melissa McKelvey (Secretary), Roxanne Tiffin (Chair)

Slow Food Maui 2012-2014 Board and Core Members. Left to Right: Elena Rego, Charlene Ka‘uhane (Treasurer), Peter Liu, Dania Katz (Membership), Chris Speere, Melissa McKelvey (Secretary), Jana McMahon, Susan Teton Campbell, Roxanne Tiffin (Chair), Melanie Boudar (Vice Chair)

Here is what is expected from sponsors:

• Bring local, healthy snacks for about 20-25 people. (Fresh fruit, baked goodies, etc.) Nothing too fancy as they are in the garden! There are no kitchen facilities available.
• They’ll supply water, but if we want to bring some other drinks, that’s great. They’ll supply cups, napkins, plates and silverware (as needed.) Finger food usually works the best!
• They love it when their sponsors get dirty with them in the garden. Please bring hat and gloves, and wear close-toed shoes.
• Be prepared to tell people about Slow Food Maui and how they can get involved.
• They usually have a mix of community volunteers, teachers, parents and kids.

Special thanks to Whole Foods Market Maui for providing light refreshments for the session, and to the Maui Culinary Academy for hosting the event.

Slow Food Maui’s next taste education session celebrates food culture and island hospitality with a session devoted entirely to planning the perfect dinner party. Led by Ralph Giles and Daniel Southmayd, co-owners of Catering from Soup to Nuts, these talented event planning and culinary professionals share their expertise by offering practical advice for meal planning and cooking to table setting and hosting etiquette. Held on the last Wednesday of each month, the October 26th session, held from 6:00 p.m. – 7:30 p.m. at the Maui Culinary Academy is purposefully planned to help attendees prepare for the busy holiday season.

Ralph Giles, owner and chef, Catering from Soup to Nuts is a self-taught chef who has a passion for great food and fine dining. His cuisine is a unique blend of classic American, Continental, and Pacific Island flavors. After 18 years of special education teaching, he entered the catering field and managed catering companies in the Greater Boston area. He has owned his own catering companies both in Boston (RG Catering) and currently on Maui. Daniel J. Southmayd, owner and administrator, Catering from Soup to Nuts studied baking and cooking in the Boston area, and has held management and administrative positions with Barnes & Noble, Maui no ka ‘oi Magazine, and RG Catering. He has also studied music and works as a writer.

Whole Foods Market Maui will provide light refreshments for this taste education session.

Date: Wednesday, October 26
Time: 6:00 p.m. – 7:30 p.m.
Place: Maui Culinary Academy, UH Maui College, Pa’ina Building, 310 W. Kaahumanu Ave., Kahului, Maui, Hawai‘i
Cost: $15

Advanced reservations and payment required.

Taste Education Series Events

Oct. 26, 2011 – Dinner Party Planning

Pay with PayPal above or fill out the form below to reserve your spot!

If paying by check, kindly make checks out to Slow Food Maui, P.O. Box 1980, Wailuku, HI 96793.

Please note that we cannot guarantee participation if payment is not received prior to the event date.

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Adults:

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Prices:

Paid Member of Slow Food USA $15
Non-member $20

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