Cattails Workshop

Cattails Workshop

  Wild foods are bursting forth in northern MN! Coined as the supermarket of the wild, cattails provide an astounding 5 different edible parts. Excited to share my love of cattails with workshop attendees next Thursday at Harmony Foods Coop in Bemidji, MN. Delicious and nutritious, we’ll be processing and preparing them into a few different dishes. Come eat, come learn, and feel connected to the...
Wild Drinks Workshop with Sunny Savage & Emily Han

Wild Drinks Workshop with Sunny Savage & Emily Han

                                                    Learn how to craft delicious and healthful drinks with fresh and wild fruit, flowers, and herbs. In this workshop and tasting hosted by Sunny Savage, author of Wild Food Plants of Hawai’i, and Emily Han, author of Wild Drinks and Cocktails, you’ll discover the techniques and confidence to make your own creative cocktails and mocktails. We’ll introduce you to some wild and seasonal ingredients of Maui, teach you how to incorporate them into drinks, and how to make syrups and infusions. Then you’ll roll up your sleeves as we set you loose to mix, muddle, and garnish your own signature mocktail (with tips for adding alcohol later, if you wish). You’ll be the star of every gathering after this class! Sunny and Emily will also have wild foods and books for sale. Get your copy signed! Note: This workshop will take place at a private residence (with the best ocean view in all of Haiku!). Registered participants will receive an email with directions. There will be a live DJ and a party to follow. ~~~~~~~~~~~~ Sunny Savage (http://www.sunnysavage.com/) is a wild foodie and adventurer who has been passionate about incorporating wild food plants into the modern-day diet for nearly two decades. Her internationally televised program Hot on the Trail, TedxMaui talk, and recently published book Wild Food Plants of Hawai’i have provided a platform for local food systems and social justice activism on Maui. Emily Han (http://emilyhan.com/) is a writer, recipe developer, educator,...
Modern Savage: 12-course Wild Food Fine Dining Experience

Modern Savage: 12-course Wild Food Fine Dining Experience

12-course wild food dinner 2/21…tickets are now on sale for this SPECIAL EVENT! I’ll be your storyteller for the evening, guiding you through the unique flavors of Maui’s wild terroir which will be skillfully prepared into edible art by masters Chef Sheldon Simeon, Chef Jeff Scheer, Chef Rob Ramshur and Chef Anton Haines. Illuminated by a full moon, this sparkly night is sure to inspire your thoughts on the future of food and health. 40 tickets available…I will be putting so much love into foraging & distilling hydrosols these next two weeks…would love to see you there. Tickets available here: https://www.eventbrite.com/e/modern-savage-tickets-21105304534?utm-medium=discovery We will be diving into new culinary places in this meal. An alchemists delight with combinations of wild aromatic hydrosols and the wild vegetables and fruits that are in abundance on Maui nei right now. Think of this as an inoculant, you are being seeded so to speak in this communion …because we can’t always eat like this…it’s a feast of special occasion. tickets are $185 and include a signed copy of my...

Hawaiian Plants with David Bruce Leonard

Another great opportunity to document an amazing plant person…David Bruce Leonard. I just moved to Maui after falling in love with Ryan, from the Hale Paliku video, and have been enjoying an amazing life here in Hawaii. So blessed to have met David Bruce Leonard and attend his Hawaiian plant medicine class for the past 2 weeks. Click here to order a copy of David’s book Medicine at your Feet: Healing Plants of the Hawaiian Kingdom. David is working on a book of Hawaiian Edibles at your Feet. I hope to be contributing a few recipes to his new book, so stay tuned for some exciting new recipes. Am learning lots of new foods here in Hawaii, and am excited to start sharing them soon. Much aloha sent your...

Processing Acorns

Processing acorns! Everyone does it a little bit different, and for me it seems like every year I’m somewhere different and do it in a little bit different way. This year I was in north central Texas, and luckily had myself some great help. You’ll follow from picking them up, to shelling them in my handy sheller, to letting them dry so that the papery sheaths can be removed, to grinding them up in my hand crank/hand powered blender, to leaching them with cold water to remove the tannic acid. Click here for a recipe for Puffy Acorn Pretzels. Click here for a recipe for Acorn Black Walnut Bread. Click here for a recipe for Acorn ‘n Sagebrush Chicken. And click here for Acorn...