Our haumāna spent a class period coming up with a menu that is as close to 100% locally sourced as possible. They used resources to find local vendors and producers of ingredients that are grown or made here in Hawaiʻi. 

Upon completing their menu, students voted on recipes from their menu that would then be as locally sourced as possible and made in class.

These sixth graders WOWʻD with their culinary skills and creative abilities with items like poke nachos, mango sorbet, ʻuala ice cream, shrimp Alfredo and more! 

As a connection with their health class, they will continue to look at the nutritional breakdown of their meals and calculate the food miles of ingredients used. This link between culinary and health demonstrates the strong impact that our food choices have on our bodies and our planet. Please enjoy the recipes linked below by class.

A-Day Classes 

Block 1: Shoyu Poke, Creamy Tomato Pasta, Mango Sorbet

Block 3: Mozzarella Sticks, Shrimp Alfredo, Strawberry ʻUlu Flour Crepes

Block 4: Fruit Salad with Lime/Honey drizzle, Beef Patty and Egg Sandwiches, Mango Sorbet

b-day classes

Block 1: Frozen Berry Bowl, Poke Nachos, Banana Lumpia

Block 3: Poke Nachos, Garlic Butter Shrimp, ʻUlu Flour Maiʻa (Banana) Bread

Block 4: Poke, Pesto Pasta, ʻUala Ice Cream