Permalink: https://photo.greenpeace.org/archive/Farm-to-Table-MYAS-Community-Preparation-and-Dinner-in-Honolulu-27MZIFJWMTMTM.htmlConceptually similarFarm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMW3Completed★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMW6Completed★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMWACompleted★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMW2Completed★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMWHCompleted★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMWJCompleted★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMWKCompleted★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMWOCompleted★★★★Farm to Table MYAS Community Preparation and Dinner in HonoluluGP0STSMWPCompleted★★★★View AllGP0STSMW8Farm to Table MYAS Community Preparation and Dinner in HonoluluDaniel Bravo along with Hannah Strange, Greenpeace US, right, talk with Kaiulani Sharon Odom, second from right, and her granddaughter Heona Ayau-Odom, left, during the evening.Daniel Bravo, chef on the Arctic Sunrise, Hannah Strange from Greenpeace US, Andre Perez from Hull, Ku'ike Kamakea-Ohelo from Kupa 'Aina Project, and Anthony Deluze from Kaonohi Farm prepared a community dinner of plant-based Hawaiian dishes using ingredients harvested from local farms the day prior. Dishes included: Vegetarian Laulau, Eggplant Luau, Ulu (Breadfruit) and Cassava Palusami, Kalo (Taro) fries, Watercress and Tofu salad, Tofu and Laupele (Pacific Spinach) stir fry, Sweet potato and Watermelon with condensed coconut milk.Locations:Hawaii-Honolulu-United States of AmericaDate:17 Oct, 2018Credit:© Tim Aubry / GreenpeaceMaximum size:5287px X 4175pxKeywords:Community gatherings-Day-Eating-Evening-Food-Food for Life (campaign title)-KWCI (GPI)-Local population-MY Arctic Sunrise-Outdoors-ShipsShoot:MY Arctic Sunrise Food for Life Campaign in HawaiiDaniel Bravo, chef on the MY Arctic Sunrise, Hannah Strange from Greenpeace US, and Andre Perez from Hull, Ku'ike Kamakea-Ohelo from Kupa 'Aina Project, and Anthony Deluze from Kaonohi Farm prepare a community dinner of plant-based Hawaiian dishes using ingredients harvested from local farms the day before. Dishes included: Vegetarian Laulau, Eggplant Luau, Ulu (Breadfruit) and Cassava Palusami, Kalo (Taro) fries, Watercress and Tofu salad, Tofu and Laupele (Pacific Spinach) stir fry, Sweet potato and Watermelon with condensed coconut milk.Related Collections:Food for Life Campaign Visits to Farms and Community Dinner in Hawaii (Photos & Video)
