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Earth Month ʻĀINA In Schools Chef & Farmer Visits & Kuʻi ʻAi Demonstrations

May 30, 2018

Mahalo to our partner chefs for sharing their passion for cooking healthy with locally sourced ingredients, and our farmer partners for sharing their passion for growing healthy food, during the month of April with ʻĀINA Chef and Farmer Visits! These talented chefs provided students the experience of seeing ingredients locally sourced and often times from their very own school garden turned into a healthy snack or meal.

  • Blanche Pope: Chef Nina Pullella of Nina Cucina Health, made Coco(nut)-Mac-A-Roons with Grades 2 & 3. These healthy, energy-packed bites included dates, nuts, and shredded coconuts. Students voted “Love it!” on flavor.
  • Haleʻiwa and Sunset Beach: Farmer Dave Burlew of Mālama ʻĀina Organic Farm shared the rewards, work and tools that go into farming with Haleʻiwa kindergarteners. At Sunset Beach Elementary, he shared how farmers are scientists with fifth graders who collected the final data from their Scientific Garden the day of Farmer Dave's visit.
  • Kaʻōhao Public Charter School: Chef Kelly Stern from Goldielocks Grinds made Okinawan Sweet Potato Pie Smoothies with Grades K & 3.
  • Keolu Elementary: Chef Nina Pullella of Nina Cucina Health made kalo hummus with cucumber chips using steamed kalo and ground macadamia nuts from a local farm! Families loved the fast, healthy, and delicious dip.
  • Lāʻie Elementary: Chef Nina Beatty made ʻulu hummus and whole grain crackers with Lāʻie Gr. 4 and talked about how she came to love cooking with local foods.
  • Mililani Uka Elementary: Chef Elisabeth Beagle of TerViva made fresh Garden Pesto Bites with the first graders that highlighted the basil and tomatoes grown in their Good Buddy Garden, and at Haleiwa Elementay’s Family Night, Chef Elisabth had students and their families make Breakfast Yogurt Parfaits to highlight the ʻĀINA Grade 6 ‘“Off to a Great Start” lesson about the importance of breakfast.
  • Nuʻuanu Elementary: Chef Sean Congdon of Cut Cuisine made local kale salad with a ginger miso vinaigrette with Grades 4 & 5.
  • Solomon Elementary: Private Chef Jennifer Mychackavane, a parent of first and fourth graders, set up cooking stations with the students and they made fresh summer rolls with herbs and lettuce from the Grade 1 garden, palula with ʻuala leaves from the school’s Grade 4 Hawaiian Garden, and learned to wrap crab wonton.
  • Sunset Beach Elementary: Chef Steph Loui, ʻĀINA In Schools Program Coordinator, shared the table with kindergarteners and first graders making Garden Fresh Herb Salad Dressing served on lettuce from the Grade K garden, and beans, carrots and other fresh veggies from the first grade garden. Chef Steph also provided Sunset families an opportunity to make their own Garden Fresh Herb Salad Dressing and White Bean Hummus in parent child teams at their ‘ĀINA Family Night.
  • Waikīkī Elementary: Chef Dave Caldiero of Mud Hen Water and TOWN Restaurant and a parent at the school, had each fifth grader make their own tortilla with veggie filling harvested from the school’s garden and Food Farm.