News & Updates
June 14, 2019
Which one is kiawe?
A. kiawe (Prosopis pallida)
B. haole koa (Leucaena leucocephala)
Jumping up and down over here! Yup, me along with all of those in the know. Have you had a kiawe craving? On a magical night in Wailea, 5 days ago to be exact, while preparing wild salad for 70 in an epic outdoor farm to table experience, I found my first ripe kiawe (Prosopis pallida) of 2019. Did I mention jumping up and down? Allelujah! Since this blessing happened I have driven around half of Maui scouting kiawe beans. Lanai tomorrow and Molokai next week. There is food going to waste on the ground out there. It is time to activate on this harvest NOW. Why?
Hot dry sunny days make for great kiawe beans. Although the trees will continue to produce beans, if we have heavy moisture from tropical storms or hurricanes, the beans become moldy. This is the time to store this amazing food, before the hurricanes come! Free food, stored just in time for hurricane season. Get them now!
Want to learn more? Kiawe is the perfect food for a community cooperative...let's get organizing. We need kiawe dryers in Lahaina and Kihei. And remember, Hawaiian harvesting rights are protected under law, so respect the host culture. We have a window of beautiful weather right now, let's activate and bring in this blessing of sweet abundance.
Get involved --->>> contact firstname.lastname@example.org
January 22, 2018
I don’t know if you’ve heard, but recycling isn’t going to cut it. Paradigm shifting new ways of existing in our day to day reality are needed to adapt to the coming changes. Creating culture around invasives is a way to rise up and meet our challenges of climate change and authoritarianism with proactive response. Join Sunny Savage in a Wild Weekend of culture creation, a gathering of the tribes to practice earth-based skills utilizing resources found in abundance in our bioregion.
Register by sending an email to sunnysavage[@]gmail.com
February 10th and 11th from 10-4pm, with special Lauren Shearer of Hawaii Flora & Fauna…check out her work, it’s absolutely outstanding and we are going to create much beauty! https://www.hawaiiflorafauna.com/about/
January 6, 2018
Some people just go zipping by, but we’ll be on the ground at Skyline EcoAdventures foraging for haole koa (Leucaena leucocephala). Because we will be traveling via 4×4 to a remote part of the property, we only have spots for 13 people! Please sign-up by emailing me at sunnysavage[@]gmail.com to confirm your spot. This is such an exciting project, as we will be clearing the haole koa with assistance from Joseph Imhoff, native plant extraordinaire, to release its stranglehold on native plants. Join us for this unique adventure, and Joe has even included a free zipline voucher (to be used at a later date) for all those participating!!!
9:30 – 3:30 (you’ll receive meeting location once you RSVP)
Please bring your own water bottle, wear long pants and sturdy shoes, sunglasses, sunscreen and/or hat, and work gloves if you have them. Anyone under 18 should have a guardian with them, and we will all sign a liability release form.
Come enjoy the sun, good people, and learn about and participate in our dynamic ecosystems.
December 7, 2017
These wild mallow (Malva parviflora) greens in the photo above will be added with spiny amaranth (Amaranthus spinosus) to haole koa (Leucaena leucocephala) miso. This is a vegan option and we’re all excited to have soup back on the menu with all this chilly Maui weather!
We will also be offering our haole koa seed tempeh, which is a specialty line of tempeh made with organic adzuki beans and our wildcrafted haole koa seeds by Maui Tempeh. These are done in a barbecue sauce made with strawberry guava (Psidium cattleianum) and served with kahili ginger (Hedychium gardnerianum) rice and a slaw of red cabbage/fermented beets with wild fennel seeds (Foeniculum vulgare).
Our famous wild musubi’s are also on the menu this week. A 100% wild boar with strawberry guava glaze and kahili ginger rice, as well as a Maui venison musubi (contains Maui venison and some of our wild boar fat) made with Java plum (Syzygium cumini) glaze and kahili ginger rice.
Dessert is banana bread with wild fennel seeds and kahili ginger.
Drinks are wild root beer kombucha, which contains wildcrafted false awa (Piper auritum) and island snakeroot (Polygala paniculata), and a banana poka (Passiflora tarminiana) shrub with fizzy water.
December 4, 2017
The Local Wild Food Challenge came to town and Savage Kitchen Maui was stoked to participate. There was something magical in the air as over 50 participants prepped their dishes for a panel of 4 judges. People had put much love and care into harvesting their own wild and local ingredients and the stories touched many hearts. We vended at the event and sold out of everything we had! I also gave a short talk on haole koa (Leucaena leucocephala)…its identification, location, processing and integration into the diet. The photo above is our entry, which contained 99% foraged ingredients ::
The wild boar was cooked in its own fat, then rolled in bull thistle (Circium vulgare) flowers and powdered mallow greens (Malva parviflora). It’s as if you’ve been transported to the forest floor, and a green truffle surprise awaits. Laying in a bed of nasturtium (Tropaeolum majus), sheep sorrel (Rumex acetosella), sow thistle (Sonchus oleraceus) and oxalis (Oxalis debilis) greens. Dancing in on vibrant vibrations are the petals of spanish needles (Bidens alba), turk’s cap (Malvaviscus penduliflorus), self-heal (Prunella vulgaris) and like sundrops from the mist-filled forest close to Maui’s heavenly home are evening primrose (Oenethera stricta). Bits of slippery jacks (Suillus granulatus) and white wood ear (Tramella fuciformis) adding texture. Then for the broth pour-over…
Dashi depth comes from the land and sea. Cat’s ear roots (Hypochaeris radicata) pulling up deep minerals from their high elevation home, and sea lettuce (Ulva rigida) harvested from the intertidal zone where land and sea meet in a giant pulsing motion. The broth is rounded out with four different mushrooms. Turkey tail (Trametes versicolor), wood ear (Auricularia cornea), and white wood ear (Tramella fuciformis) from the jungles of Huelo played peek-a-boo for an afternoon foray. The slippery jacks (Suillus granulatus) revealed themselves as a change in the lighting of the forest, the sound of birds chirping, and the smell of mycorrhizae in the air. It was that feeling of knowing before you know.
Sea lettuce (Ulva lactuca) limu harvested on Maui’s north shore.
And to that dashi was added haole koa (Leucaena leucocephala) miso…this was the first time we shared our miso!