News & Updates
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.