Stitcher for Podcasts
Get the App
Open App
Error
- There was an error with your download request. Try again later.
Close
Get the Stitcher App
Take your podcasts on-the-go!
Download The Free App
Get the Stitcher App
Send a link to your phone to take your podcasts on the go.
We Sent You a Link
Did you get it?
Retry
Close
Bummer! You're not a Stitcher Premium subscriber yet.
Learn More
Start Free Trial
$4.99/Month after free trial
GET THE APP
LEARN MORE
PREMIUM
TOP SHOWS
LISTEN
Shows
See More Shows and Episodes
Sign in
Sign up
HELP
Show Info
Just Forking Around
Save Episode
Share
Episode Info
Episode Info:
Amanda Smith is the Founder and Executive Director of Menehune Chef, a non-profit that offers functional, intuitive, and practical cooking education to children on the Garden Island of Kauai, using all local Hawaiian-sourced ingredients. They work with local chefs and farmers to really infuse the essence of community involvement, sustainable living, and locally-grown ingredients into the lives of these children. Amanda’s vision is to impact future generations – starting with a single poi smoothie – and generate a powerful movement that will be shared through our keiki (or “the little ones”) of Hawaii. “Believe in your own passion... how much energy you put into it is really what’s going to resonate the most!” –Amanda Smith P.S. If you’re not familiar with Menehune – and I sure wasn’t – they are a mythological dwarf people from Hawaiian legend who are hidden and far away from human civilization, said to have built communities in the forests and valleys of Hawaii before the first Polynesian settlers arrived. It connects back to that word keiki, Amanda’s inspiration throughout her journey creating and running this wonderful organization! “What is Menehune Chef? Cooking with sustainable foods on the Hawaiian islands!” –Amanda Smith We also discuss: Creating something bigger in the world through cooking and community Why Kauai is so special to Amanda Amanda’s spiritual awakening The life-changing power of Poi, a Hawaiian dish created from the fermented root of the taro Living in Hawaii is expensive, which makes eating healthy expensive Hawaii as a food truck nation How Menehune Chefs finds the space and ingredients to offer their cooking classes – and what they still need When children develop their taste buds Creating a Menehune Chef children’s show for TV The Bruschetta Basil Blast The Triple B: Bruschetta Basil Blast Ingredients: 8 Roma tomatoes 4 cloves of garlic, diced 3 tbsp balsamic vinegar ½ tbsp olive oil 1 small wedge of local lemon ¼ cup vegan parmesan (or regular if you don’t mind dairy) ¼ tsp ground pepper ¼ tsp Hawaiian sea salt (or something similar) 6 chicken breasts 1 cup rice Directions Heat oven to 375 degrees Combine first 5 ingredients and toss together Cut chicken breasts in half Rub ground pepper and sea salt on top of the chicken Add parmesan onto chicken Drizzle olive oil on the top of chicken Bake for 45 minutes Cook your rice (Amanda uses coconut water instead of regular water) When you chicken is cooled, put it on top of the rice and pour the bruschetta ingredients in your bowl on top of it Resources: Learn more at www.menehunechef.org Instagram: instagram.com/menehunechef/ Facebook: facebook.com/menehunechef/ Check out Chef Benjamin Prichard’s noisyfood.com Amanda Smith’s Bio: Amanda started her journey in health education at the University of Hawaii, where she majored in Early Childhood education. She has over a decade of expertise working for th...
Read more »
Episode Info:
Amanda Smith is the Founder and Executive Director of Menehune Chef, a non-profit that offers functional, intuitive, and practical cooking education to children on the Garden Island of Kauai, using all local Hawaiian-sourced ingredients. They work with local chefs and farmers to really infuse the essence of community involvement, sustainable living, and locally-grown ingredients into the lives of these children. Amanda’s vision is to impact future generations – starting with a single poi smoothie – and generate a powerful movement that will be shared through our keiki (or “the little ones”) of Hawaii. “Believe in your own passion... how much energy you put into it is really what’s going to resonate the most!” –Amanda Smith P.S. If you’re not familiar with Menehune – and I sure wasn’t – they are a mythological dwarf people from Hawaiian legend who are hidden and far away from human civilization, said to have built communities in the forests and valleys of Hawaii before the first Polynesian settlers arrived. It connects back to that word keiki, Amanda’s inspiration throughout her journey creating and running this wonderful organization! “What is Menehune Chef? Cooking with sustainable foods on the Hawaiian islands!” –Amanda Smith We also discuss: Creating something bigger in the world through cooking and community Why Kauai is so special to Amanda Amanda’s spiritual awakening The life-changing power of Poi, a Hawaiian dish created from the fermented root of the taro Living in Hawaii is expensive, which makes eating healthy expensive Hawaii as a food truck nation How Menehune Chefs finds the space and ingredients to offer their cooking classes – and what they still need When children develop their taste buds Creating a Menehune Chef children’s show for TV The Bruschetta Basil Blast The Triple B: Bruschetta Basil Blast Ingredients: 8 Roma tomatoes 4 cloves of garlic, diced 3 tbsp balsamic vinegar ½ tbsp olive oil 1 small wedge of local lemon ¼ cup vegan parmesan (or regular if you don’t mind dairy) ¼ tsp ground pepper ¼ tsp Hawaiian sea salt (or something similar) 6 chicken breasts 1 cup rice Directions Heat oven to 375 degrees Combine first 5 ingredients and toss together Cut chicken breasts in half Rub ground pepper and sea salt on top of the chicken Add parmesan onto chicken Drizzle olive oil on the top of chicken Bake for 45 minutes Cook your rice (Amanda uses coconut water instead of regular water) When you chicken is cooled, put it on top of the rice and pour the bruschetta ingredients in your bowl on top of it Resources: Learn more at www.menehunechef.org Instagram: instagram.com/menehunechef/ Facebook: facebook.com/menehunechef/ Check out Chef Benjamin Prichard’s noisyfood.com Amanda Smith’s Bio: Amanda started her journey in health education at the University of Hawaii, where she majored in Early Childhood education. She has over a decade of expertise working for th...
Read less
Discover more stories like this.
Like Stitcher On Facebook
EMBED
Show Info
Just Forking Around
Episode Options
Save Episode
Embed this Episode
Open In Web App
Shares
Share Via Facebook
Share Via Twitter
Share Via Google+
Share Via Linkedin
Listen Whenever
iOS
Android
Web Player
Similar Episodes
Related Episodes