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ʻĀINA Recipe: Ed Kenney’s Grilled Chicken & Eggplant with Miso Yogurt

January 22, 2019



Ingredients:
  • 1 whole chicken
  • 2 pounds Japanese eggplant
  • 1 gallon water
  • 1/2 cup of sugar
  • 1 head of garlic
  • 3 cups of olive oil
  • 2 Tablespoons Herbes de Provence
  • 2 cups plain yogurt
  • 2 oz. white miso
  • ...

Simplify the Holidays

December 20, 2018


ʻĀINA Schools Hauʻula and Sunset Beach Elementary hosted Simplify the Holidays workshops with Master Food Preserver Terri Langley of Bliss Healthy Foods where families learned how to make their own Herbal Seasoned Salt. Together with the Education Incubator, we hosted another Simplify the...

ʻĀINA In Schools Spring Docent Training Dates

December 20, 2018

 

Mahalo to our parent and community volunteers who teach the ʻĀINA Garden, Compost, and Nutrition lessons. We appreciate Waialua, Ahuimanu, Kahuku and Kahala Elementary schools for providing the training space, and to World Centric for donating the spring ʻĀINA Lesson bio-compostables! Our...

Farm to Keiki – Cooking, Gardening and Nutrition for Children

December 20, 2018

               

Farm to Keiki is a brand new Farm to School lesson and recipe book written for Hawaii’s teachers and families. The 182 beautiful color pages make it easy to teach children healthy cooking, how to eat locally grown foods, how to grow a garden and about Hawaiʻi’s cultures and...

ʻĀINA Recipe: Mark Noguchi’s ʻUlu Hash

December 20, 2018

Ingredients:

  • 1 pound cooked ʻulu, cut into 3/4 inch cubes
  • 1 small onion, finely chopped
  • 3-4 garlic cloves, minced
  • Thyme, basil, or other herbs to taste
  • 1/2 pound ground Niʻihau lamb or other ground meat of choice
  • A handful of greens such as spinach, kale, chard, etc.
  • ...

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