STAR-BULLETIN / 2006
Alexis Spillner, 16, photographed her sister Hallie, 6, for the "My Voice" exhibition. The photos, first showcased at Aloha Tower Marketplace in August, move to Honolulu Hale. CLICK FOR LARGE
Photo exhibit gives teens a voice
Photographs by youths in the ProjectFocus Hawaii internship program "My Voice" will be on display at Honolulu Hale today through Feb. 27. ProjectFocus trained youths from families in the Waianae-based Women In Need program in photography, then assigned them to photograph someone important in their lives.
The exhibit will be open from 8 a.m. to 4 p.m. weekdays in the Honolulu Hale courtyard. Admission is free. Call 523-4674.
Lecturer to address education of boys
A public forum tonight at Saint Louis High School will address the topic "Understanding the Minds of Boys."
Kathy Stevens, co-author of "The Minds of Boys: Saving Our Sons from Falling Behind in School and Life," will address the male learning, the role that parents and communities play in schooling and methods, strategies and teaching techniques.
Stevens is an associate of the Gurian Institute in Colorado Springs, Colo., which specializes in gender psychology and teaching methodology.
The free forum takes place at 7 p.m. in the Mamiya Theatre. Registration begins at 6:30 p.m. Seating is limited. Call 739-7819 for reservations or visit www.saintlouishawaii.org.
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Book signing, tasting
Some of the minds behind "The Hawaii Farmers Market Cookbook: Fresh Island Products from A to Z" (Watermark, $15) will attend a book-signing and recipe-sampling session, noon to 1 p.m. Sunday at Native Books/Na Mea Hawaii at Ward Warehouse.
Dean Okimoto of Nalo Farms; Joan Namkoong, Honolulu Star-Bulletin contributor and the cookbook's co-editor; and pastry chef Abigail Langlas will prepare a few dishes from the cookbook -- all made with ingredients from local farmers' markets.
The Hawaii Farm Bureau Federation will receive a portion of book sales.
Ideas for raw foods
Explore the versatility of a raw foods diet at an "uncooking demonstration," 7 p.m. Saturday at McCoy Pavilion, Ala Moana Beach Park.
Chefs Sylvia Thompson and Rebecca Woodland will present "The Vibrant Flavors of Living Cuisine," as part of the Vegetarian Society of Hawaii's January meeting.
Living cuisine means preparing food without heating it above 115 degrees. Dishes to be prepared are Lemony Zucchini Bisque, Broccoli-Pesto-Stuffed Mushrooms and Tatsoi Salad with Marinated Red Onions, Mint and Olives.
The session is free and open to the public. Samples will be served. Call 944-8344.
Gallo food biz awards
Gallo Family Vineyards pays tribute to the nation's artisanal food producers with its second Gold Medal Awards -- including an All Artisanal Award for the top family-owned business.
The awards are meant to recognize those who produce finely crafted food items in limited quantities. Last year's winners included Futility Farms' T-Bone Steak (from Wisconsin) and Cato Corner Farms' Hooligan Cheese (from Connecticut).
Each winner will receive a $5,000 business-development grant and a trip to New York for the awards celebration.
Categories are for outstanding products in bread/baked goods, dairy, meat and charcuterie, fish and seafood, confectionery, condiment, and fruit or vegetable.
Visit the Web site, www.gallofamily.com, for complete rules and the entry form. Deadline is Feb. 28. Judging will be through a blind tasting conducted by a panel of industry judges.
Coming up at Kapiolani Community College (734-9211):
» Macrobiotic chef Leslie Ashburn presents recipes designed to counter the holiday over-indulgence, 8 a.m. to noon, Saturday; $48
» Chef Grant Sato teaches basic knife skills, 8 a.m. to noon Jan. 20 ($50) and 6 to 9 p.m. Jan. 22 ($45)