Smithsonian’s Food Facts In Kapolei Style

Carol Chang
Wednesday - August 27, 2008
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A traveling Smithsonian exhibit will land in Kapolei next week, bringing with it dozens of speakers, free programs and stories that add a local flavor to the theme, Key Ingredients: America By Food.

The exhibit will run from Sept. 2 to Oct. 18 at Kapolei Library, exploring the connections between Americans and the foods they produce, prepare, preserve and present at the table.

“The exhibit gives the library an opportunity to partner with various community businesses, museums and colleges in order to provide the public with a unique perspective on how the food we eat impacts Hawaii’s history and culture,“said state Librarian (and former Kapolei branch manager) Richard Burns.

Among the exhibit partners are Kapiolani Community College, which will trace how food has changed over time in Hawaii; the Hawaii United Okinawa Association and Japanese Cultural Center, which will look at some of Oahu’s best-loved Okinawan-owned restaurants; and Hawaii’s Plantation Village, which has a photo display with KCC of food and the plantation worker.

Kapolei High School culinary arts students will kick off the free programs that supplement the exhibit. At 10:30 a.m. Sept. 6 they will share the skills they’re learning in class.

Additional events are listed below. For more information, call 693-7050.

Sept. 9 - 7 p.m. Terry Phillips of Aloun Farms gives tips on how to buy local produce and share recipes using the farm’s ingredients.

Sept. 13 - 10:30 a.m. Playwright and columnist Lee Cataluna reads from her published works.

Sept. 16 - Environmental educator Hunter Heaivilin shares how to grow your own backyard garden.

Sept. 20 - 10:30 a.m. Nyla Fujii-Babb entertains with stories about food.

Sept. 23 - 7 p.m. Food author Joan Namkoong addresses “Key Ingredients to Hawaii’s Cuisine.”

Sept. 27 - 10:30 a.m. Hawaii’s Plantation Village docents Pete Behasa and Espy Garcia share plantation life memories.

Sept. 30 - 7 p.m. Culinary historian and newspaper food editor Wanda Adams speaks on “Why Hawaii Eats the Way It Does.”

Oct. 7 - 7 p.m. MA’O Organic Farms staff and student interns describe large-scale organic farming in Hawaii and how they teach the public about sustainable growing.

Oct. 11 - 10:30 a.m. Newspaper features editor Betty Shimabukuro discusses her weekly quest for Hawaii’s favorite recipes.

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