Fall 2019 ʻĀina-to-‘Ōpū workshops to feature chive pancakes, herbal bitters, and Cambodian curry

Participants prepare food using a mortar and pestle for the UH West Oʻahu 'Āina to ’Ōpū workshop.

The UH West Oʻahu ‘Āina to ’Ōpū workshops provide participants a chance to create fresh and tasty meals.

UH West Oʻahu’s ʻĀina-to-‘Ōpū Workshop series is back with a trio of delectable and diverse offerings. UH West Oʻahu students, faculty, and staff are invited to the free workshops. Each of the 2019 Fall Semester’s ʻĀina-to-Ōpū workshop series are scheduled for 12:30 to 1:30 p.m and include:

Sept. 4: Savory Chive Pancakes. Join Chef Jah Kaluhiokalani in making these Korean Chive Pancakes (Buchujeon) with dipping sauce. Held in the Nāulu Center.

Oct. 2: Herbal Bitters. Kat Burke, Public Health Studies doctoral student and founder of Eileithyia (a-LAY-thi-ya) Eyes Apothecary, will lead participants in making herbal bitters and share other ways of ingesting herbs for medicine. Held in Hale Kūahuokalā.

Nov. 6: Cambodian Curry. Moulika Hitchens from Waiʻanae Coast Health Comprehensive will teach participants how to make kreong, a Cambodian curry paste. Most herbs for this kreong are available in the Student Organic Garden during harvest days. Held in the Nāulu Center.

RSVP your attendance to Tasia Yamamura at tasiay@hawaii.edu.

Image courtesy of UHWO Staff