Workday and Green Market

Saturday, May 18th
9-11:30

Please join us in the gardens and visit our Green Market where Waikiki School students will be sharing their 'green' creations.

Seedlings
Potted Plants
Human-powered Smoothies
Solar cars
....and much more

Adopt-A-School Workdays

Oct. 14th, 9-1130am  Honolulu Chinese Jaycees

Oct. 20th, 9-11am  City Councilmember Stanley Chang and friends


Please join us for one of these special Food Farm workdays!

August 18th- Back to School Work Day

Our back to school work day was a huge success. With 50 families, friends, community members and Pearl Harbor Sailors, we got an incredible amount of work done with great camaraderie and fun for all! After the sweat and hard work all were treated to a delicious salad prepped by CHEFS Hawaii.

Next Work Day is September 15, 3-5pm

Zero Waste- Waikiki Fun Run for Technology

Waikiki students raised $12,000 for technology today with the Great Waikiki Fun Run. Students ran 0.5, 1 or 2 miles in 20 minutes to bring in new computers and ipads to their school.

After the long run, students were treated to herb-flavored waters designed by 2nd graders and fresh fruits donated by Rep. Scott Nishimoto.

Punahou gardens

We enjoyed a lovely Saturday afternoon helping out at the Punahou gardens and helping to plant Madre Cacao (or Gliricidia) trees that were started from seeds of our own peace garden trees! While there we noticed the beautiful lady bugs and monarch butterflies making their home!

Garden lesson Jan. 23

Ms. Park's 4th graders enjoyed the tough job of removing more of our clogged weed mat. Soon we will have a new paved walkway just outside our plant nursery. And check out the team work needed to carry a 3/4" heavy piece of plywood to the plant nursery. The plywood is needed to finish our sink and kitchen area.

Ms. Fong's 2nd graders started a new unit on Garden Senses and began by working on the herb garden and investigating some of the smells and 'flavors' of herbs. Students visited 9 herb stations, smelled each herb and wrote a single word description of the smell. They then wrote a type of food they could imagine being flavored by that herb and lastly chose their favorite smelling herb to bring home. Next week we will prepare samples of our favorite herb-flavored foods.

Garden lessons January 13

After a hard-working hour in the garden, Mr. Melton's 4th grade students prepare a delicious garden harvest...

Ms. Caine's 2nd grade class checked on their growing nasturtium plants, weeded the kale garden bed and transplanted lilikoi seedlings. On their way back to class, students harvested edible flowers for a unique tasting!

Ms. Matsuoka's 6th graders continued to develop their safe and effective use of cutting tools, using the loppers and pruning shears to trim our giant banana plants.

Ms. Park's 5th grade class demonstrated effective teamwork with their commitment to remove a worn-out and weed-saturated section of weed mat. Persistence, team work and good ole sweat equity.... oh and having a lot of fun too.

Garden lessons: January 5th

KG- Mr. Ragasa's class toured the edible schoolyard identifying and harvesting examples of edible plant parts. Once a basket of produce was gathered students sorted each item into groups representing different parts of the plant: roots, stems, leaves, flowers, fruits and seeds.

We found peanut butter fruit, starfruit, sunflower seeds, beets, radish, sweet potatoes, tomatoes, kale, eggplant, asparagus, swiss chard and lots more.

4th grade- Ms. Gee's class identified tasks that needed to be done including pruning eggplant, weeding garden beds, trimming grass around peace garden and removing old basil plants. Students chose jobs and stayed on task.

1st grade- Ms. Yamamoto's students also toured our edible schoolyard and harvested plants representing different parts. In addition to the kindergarteners, these students found rice, watercress, beets (did you know you can eat the root, stems and leaves of the beet plant, leaving almost nothing behind?).

World Premiere of local documentary: Ingredients Hawaii

Thanks to Robert Bates, this wonderful documentary about Hawaii's local foods will premiere on February 4th 2012.

Check out the new trailer here

The World Premiere of Ingredients Hawaii, Part One

February 4, 2012

Grab this rare opportunity to meet people instrumental in creating Oahu’s new local food community, and see the world premiere of the highly anticipated follow up to the acclaimed documentary, Ingredients.

5:30pm VIP Reception & World Premiere $45

Includes food and cocktails, 7:00pm World Premiere, and after film discussion on the future of sustainable agriculture in Hawaii.

9:00pm Second Screening, $10 pre sale, $12 at the door,

$5 students (at the door with valid student ID)

9:00 film and after film discussion.

Ingredients Hawaii Part One illustrates Oahu’s emerging local food community as an alternative to imported and processed foods. The film illustrates the ways we are reclaiming our agriculture and local food traditions in light of an uncertain food future.

Starring: Ed Kenney, the interns of Ma’o Farms, Mark Noguchi, Jay Maddock. Featuring: the Ahupua’a of Ko’olaupoko, Sweet Home Waimanalo & Farm Roof, Waikiki School, Aloha Harvest & Foodscapes Hawaii.

Sponsored by: Whole Foods, The Hawaii State Department of Agriculture, Kamehameha Schools, and the Hawaii Council for the Humanities.

FOR TICKETS - Visit the website: ingredientshawaii.com

Thanksgiving Harvest on the Farm

In the spirit of the first Thanksgiving, when the pilgrims celebrated their harvest, Waikiki School students and families gathered for an afternoon of harvesting and enjoying a lovely meal together. On our gathering walk we found ripe mulberries, lemons, limes, tangerines, nasturtiums, chocolate bell peppers, mint, eggplant, kale, basil, and grapefruit. Our families turned the fresh harvest into a meal: green salad with tomatoes, nasturtiums, peppers, mulberries and lime vinagrette, kale smoothies, basil pesto pasta, wok-fried eggplant followed by fresh grapefruit and mulberries for dessert. Mahalo to all for a delicious meal!! Everyone went home with a basket of fresh fruits and veggies too!






Our dishwashing friends:

Make a Difference Day

Thank you to Hope Chapels for making a difference at our school! Over 200 volunteer church-goers and high school students from MidPac's Christian Club came out to our school to spruce up our campus. Volunteers weedwacked, trimmed, weeded, raked and hauled off an incredible amount of green waste, mostly from our fruit tree orchard. It was the hardest working crew seen on campus!

CFL exchange a success!!

Project Green and Waikiki School exchanged 3000 CFL's for inefficient bulbs during the month of October. For our energy consciousness, families not only will save on their electrical bill but our school earned $1200! Thank you to Blue Planet Foundation for providing the CFL's.

Students fight over kale snack

Waikiki students harvested kale and eggplant from the school garden. Then they cooked it using the power of the sun! When it was time to eat, they couldn't get enough.

3rd graders make bokashi

what's bokashi you ask? It's a mix of good bacteria and yeast that can be used in composting all kinds of food waste. this stuff works on meats, dairy, pasta, eggs-you name it! we used it, of course, for dealing with our school lunch waste. which brings up another question- why is their lunch waste at school's? we will have to get back to that.

anyway, the process is as follows:

day 1: prepare bokashi by mixing together mill run, molasses, and effective microorganisms (EM)-store in airtight containers
day 14: spread bokashi to dry in the sun for long term storage
day 15: use your bokashi to mix with food waste....

Hula Grill working in the garden

On May 20 and 21st, volunteers from Hula Grill joined Waikiki students to tend the gardens and fruit trees!

Waikiki Food Farm partners with Hula Grill

Hula Grill restaurant of Waikiki has partnered with Waikiki School to support the Food Farm and lunch salad bar program. For their spring menu special they generously donated $1 from each meal resulting in a $3000 donation! In addition, employees joined Waikiki students for 2 days of gardening and hard work.

thank you Hula Grill for supporting school gardens!

Fourth graders make kim chee using fresh school grown veggies

Fourth grade students wanted to grow a kim chee garden. They planned, planted seeds, and nurtured their won bok plants. When it was time to harvest they researched recipes and decided as a group how they would make theirs. They harvested their produce, washed it, chopped it, added ingredients and recorded the amounts and their observations. The result: delicious! After one week of sitting in a pickling jar, the kim chee was tasted. Students also prepared a batch of brown rice to go with it, using their new kitchen cart.

What's next: pickling cucumbers over the summer!

Zero lunch waste success- April 20, 2011

In celebration of Earth Day this year, Waikiki School students were treated to a special waste-free lunch. Each student was given a cloth napkin (donated by Doubletree hotels) and a metal reusable fork. Students were served lunch on a compostable tray (someday we will have actual plates) and all food waste was treated with bokashi and eventually buried in the school gardens. The lunch trays were soaked, torn into pieces and are currently breaking down in the school's compost piles.

The event was initiated by the school's lunchtime Earth Warriors club. The club collected and monitored waste from lunch and were shocked by what they saw.

In addition, students engaged in fun activities including an exercise station, story time, napkin and herb tying, writing messages on styrofoam trays and building a house of one day's worth of lunch waste.

'AINA IS garden party Wed, April 20th, 1:30-3:30pm

Please join Waikiki students to put the 'AINA garden beds to sleep for the summer!

Salad Bar to launch April 13th!!