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PRESS RELEASE :: Wild Food Plants of Hawaii Book Tour

…………. PRESS RELEASE For Immediate Release: October 27th, 2015 Media Contact: Sunny Savage 808.866.8294 sunnysavage@gmail.com Maui Forager Brings Wild Food Plants of Hawaii on Inter-island Book Tour with Message of One Wild Food Every Day. Sunny Savage, author of Wild Food Plants of Hawaii, offers guided wild food hikes, workshops and book signings throughout the month of November. HAIKU, October 27 – Eating one wild food every day is the message of an historic wild food book tour happening around the Hawaiian Islands this November. Not since 1967, when Beachcomber’s Handbook by Euell Gibbons was published, has there been a resource for wild foods of Hawaii. In these long anticipated pages a new vision of health and sustainability are teased into the imagination. Events happening on the tour offer people around the islands the opportunity to learn first hand, with practical tools for successfully foraging in Hawaii. “Wild foods are free, nutritious, and widely available…what’s not to love?” says Sunny Savage, acclaimed forager and author of Wild Food Plants of Hawaii. In her 2014 TedxMaui talk, Savage highlights how personal and planetary health are improved through eating just one wild food every day. You Can Eat That: The Gift of Wild Foods Maui resident Renee Riley says, “Wild Food Plants of Hawaii is a life changing book. If you live in Hawaii or visit, get this book. You’ll look at roadside “weeds” with new appreciation – and knowledge of how to turn them into healthy additions to your meals.” The book can be found at locations around the Hawaiian Islands, and an electronic version was released today on iTunes....

Kiawe Nectar & Gum (Prosopis pallida)

. . . . Kiawe beans are dropping on Maui’s west side, with the majority in the Kihei/Kahului area yet to ripen. It’s so much fun to be able to load up those harvesting bags lickity split, but once you have them what are you going to do with them? Although the majority of my beans will be dried until crispy dry and milled into flour, right now I’m feeling inspired to cook them into a sweet nectar. Kiawe nectar is so delicious, and can be used in a lot of creative ways. Having a sweetness that has nearly everyone asking if sugar was added, it was that plain kiawe nectar that was mixed into the delicious cocktail above and has been added to dessert’s and sauces and oh so many things. Check out the video below to see how it’s done. . . . . . While out harvesting kiawe beans, I’m going to be keeping my eye out for kiawe gum as well. I know I’ve seen it’s clear amber presence before, so will walk with eyes attuned. It has potential use as both food and medicine. The quote below comes from Herbal Constituents: Foundations of Phytochemistry Lisa Ganora – by herbal ally Lisa Ganora. GUMS Gums are water-soluble exudates produced by various algae and plants, usually as a response to trauma, insect attack, or infection. They are mainly composed of branched heteropolysaccharides which may contain uronic acids and/or several different monosaccharides. Gums sometimes occur mixed in with other types of compounds such as resins, latexes, tannins, polyphenols, or terpenoids. Because they are so polar, gums attract...

Mainland Wild Wanderings

I Awoke one day and stepped into a metal bird, who carried me high up above the sea. Then, the clouds parted and we landed. Mainland visit was full of family, and of course wild food. The baby was toted and doted upon, with 7 grandma’s lining up like a flock. But it was the foragers eye, that spyed the whole lot, of wild edible mushrooms that is. A few wild food highlights from the trip. . . . Both the oyster mushroom and chaga can be easily cultivated. Ethical wildcrafting of our remaining wild spaces is absolutely necessary to ensure biodiversity is encouraged. . ....

Day 7: Hawaii Eat Local Challenge

Unbelievable fairytale ending to our Eat Local Challenge here on Maui. In solidarity with people around the planet who were participating in the March Against Monsanto, GMO Free Maui and Alika Atay organized #OutGrow Monsanto. Held at Simpli Fresh Farm, this event uplifted me in a really touching way. We’ve already protested, we’ve already won elections, and it was time for the community to gather for not the revolution but the evolution. It was hard for me to break away and get some video for our last day, as I felt like I was sneaking off when there was work to be done! Tromping through hidden corners of Simpli Fresh Farm to harvest keiki kalo, spread the non-plantable sweet potato pieces into new coconut holes, check water lines, etc. After staying up late into the night to make signs and help setup, I was fueled by love and dedication all morning. Lauryn Rego, our #projectlocavore organizer saved me from some heavy hunger pangs with some coconut, smoked pork and coffee. Neil Young showed up with Willie Nelson’s sons, and Daryl Hannah was also there helping us gain exposure. Come on everyone, it’s time to get your hands in the earth! The air is saturated, the oceans are saturated, but we can we weave our collective magic into the earth to absorb those emissions. Turn your lawns into gardens, and let the wild things grow! Video below gives you a little snapshot into the day, with a very quick peek at Spanish needles. Snacks: banana, mac nut butter. papaya, lime. pumpkin. Lunch: coconut water and meat. smoked pork. coffee. Dinner:...

DAY 6: Hawaii Eat Local Challenge

Traveling with a cooler of road food is a way of life for the locavore. I made a nice lunch, but in preparation for the #OutgrowMonsanto event I found myself far away from home and the challenge became more challenging. Video below highlights a couple fabulous little plants, Jamaican vervain and purslane, which can be found in so many of our backyards here in Hawai’i. Here’s a list of what I ate during this 6th day of 100% local foods. SF = Savage Farms (my place!) Breakfast: avocado, spring onions, lemon juice, salt. papaya (SF), lime juice (SF). Lunch: soup – purslane (SF), popolo berries (SF), cauliflower, tomato (SF), burdock root, coconut milk, mac nut oil, garlic, ginger, turmeric, kaffir lime leaves (SF), curry leaves (SF), coriander seeds (SF), salt. Snack: avocado, tomato (SF), spring onion, lime juice (SF). Tea: spearmint (SF) Dinner: bananas, mac nuts, avocado, cacao nibs, one of my fellow Babes Against Biotech’s and #projectlocavore organizer Lauryn Rego’s meatballs, a whole bunch of snacks I can’t even remember right...

Day 5: HI Eat Local Challenge

I can’t believe we’re already nearing the end of our Eat Local Challenge. Mahalo ke Akua for all this beautiful food and the community of people gathering around it. Video highlights mallow (Malva parviflora), which I harvested and ground up into a powder. This powder makes it into many things in my kitchen, but for tonight’s pot luck dinner at the Hawai’i Farmers Union Mauna Kohalawai Chapter I brought a large pumpkin filled with coconut gravy and topped with Jamaican vervain flowers. To make the gravy I opened a few coconuts and made milk with them. Then, gently simmered the coco milk with diced yellow onion, wild mallow powder, nutmeg and salt. The gravy is so versatile, and lasts for several days in the fridge. Breakfast: smoothie – mac nuts, strawberry, banana (SF). lychee. Brunch: stew – venison, purple potato, carrot, tomato, celery stalk and leaf, onion, garlic, sage (SF), salt. bread & butter – kiawe flour, coconut flour, egg, mac nut oil, salt. butter. Dinner: pumpkin. gravy – coconut milk, onion, wild mallow powder, nutmeg, salt. jamaican vervain flowers (SF). salad mix. peaches. Tea: kiawe...

Day 4: HI Eat Local Challenge

Day 4 of our Eat Local Challenge here in Hawai’i. Video highlights kiawe and turk’s cap hibiscus flowers. . . . . . . . . . . Here’s a list of everything I ate today. All local. SF = Savage Farms (my house!) Brunch: pork leftovers (see Day 3 for more info). cheese. poi. star apple. apple banana and macadamia nut butter. mamaki tea. Snacks: ice cream bananas slow cooked in butter. cheese. carrots (SF). Dinner: salad – oriental hawksbeard (SF), sow thistle greens (SF), kale (SF), mustard greens (SF), arugula, dandelion (SF), beets (SF), radish (SF), spring onion, cranberry hibiscus leaves (SF), chives (SF) -dressing- avocado, garlic, mac nut oil, lemon juice, roasted kukui nut, coriander (SF), cilantro, basil (SF), wild grass seeds (SF), salt Dessert: feral guava, blackberries, lemon peel, honey, coconut milk ice cream. kiawe flour, macadamia nut, sugar, vanilla, nutmeg, cardamom, salt. begonia flower. Tea: kiawe...

Day 3: HI Eat Local Challenge

Day 3 of our Eat Local Challenge. I made this short little video, which shows harvesting some wild grass seeds, thimbleberry greens (Rubus rosifolius), false awa leaves (Piper auritum), and kukui nuts (Aleurites moluccana). I roasted the kukui nuts in the oven at 325 degrees for an hour and a half. Kukui can cause diarrhea and other upsets for people if eaten raw, or in quantity. Everyone’s bodies are different, but I find that adding one roasted kukui nut per day into my diet is delicious and gets me utilizing this fabulous canoe plant that was such a backbone to Hawaiian culture. . . . Here’s what I ate… SF = Savage Farms (my place!) Breakfast: poached egg, garlic, dandelion (SF), katuk (SF), moringa (SF). poi. wild amaranth sauce (check Day 2 blog post for ingredients here). Snacks: arugula, carrot, beet, burdock, tomato, avocado, sunflower sprouts, turk’s cap hibiscus, mac nut oil, lemon juice, salt. cheese. biriba (SF). Dinner: pork, moringa (SF), katuk (SF), onion, tomato, pigeon peas (SF), cacao nibs, dried poha berries. mashed purple potatoes. cheese. roasted kukui nuts, wild grass seeds (SF), coriander seeds (SF), salt. chili water made with elderflowers, ginger, Hawaiian chilis (SF). Dessert: elderflower, sugar, lemon juice, goat milk kefir. Tea: vibrant thimbleberry leaves/stem (SF), false awa leaves (SF)....

Day 2: HI Eat Local Challenge

. . . . . . . . . . . . . . Day 2 of our Eat Local Challenge in Hawai’i. This video highlights wild amaranth (Amaranthus spinosus) greens, which were part of my breakfast and dinner. Here’s what I ate for the day… SF = Savage Farms (where I live!) Breakfast: cacao fruit (SF), mango, banana (SF) Brunch: venison, snap peas, onion, garlic, wild amaranth greens (SF), carrot tops (SF), macadamia nut oil, salt. served with leftover mashed papaya (SF), mashed potato, and sautéed oyster mushrooms. jamaican vervain flowers (SF). Snack: mango, macadamia nuts, coconut, cacao nibs. Tea: tulsi (SF), mamaki (SF), cacao nibs, gotu kola (SF), ginger root, cardamom seeds. Dinner: taro. sauce – eggplant (SF), tomatoes, onion, sow thistle greens (SF), wild amaranth greens (SF), salt. mozzarella, sage (SF), parsley...


Wild foodie, teacher and adventurer.
Sunny Savage, host of the television series ‘Hot on the Trail with Sunny Savage’ and TedxMaui 2014 presenter, helps us untame our lives by incorporating wild foods into our modern-day diets. She holds an MS in Nutrition Education and has traveled to all 7 continents, learning from the plants and the people along the way. She lives on the island of Maui and enjoys exploring mauka to makai.

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