Location: Learning Kitchen Tent
BBQ Soy Curls
You can find soy curls only at VEDGE Wholesale.
Community Outreach Assistant, Down to Earth Organic & Natural
At Down to Earth, Amber lives her passions every day — helping others to make informed food choices and creating plant-based versions of local favorite dishes. She loves bullet journaling, food illustration, practicing yoga, and being outdoors.
EDGAR EDGE & GORDON AU
As a life-long vegetarian, Edgar Edge began his chef training shortly after graduating from high school in 1980 in his native Toronto, Canada. His passion for excellent plant-based foods took him on a world wide adventure when he accepted a call to serve his Seventh-day Adventist Church in 1990. His adventures included 4 years in England, 4 years in Thailand, 7 years in Hawaii, 4 years in Kenya, 1 year in Colorado, and 6 years in Idaho. In 2011 Edgar moved back to Hawaii – the place he loves to call home. Edgar currently serves as the Director of Nutritional Services at Adventist Health Castle.
Sushi Burgers (Edgar)
Vegan Pho (Gordon)
Registered Dietician, Kaiser Permanente
Kimberly is a Registered Dietitian and Certified Diabetes Educator at Kaiser Permanente, where she enjoys working with people in individual and group settings to improve their health and well-being. She believes that adopting a plant strong diet can help people improve their blood sugars, along with decreasing their risk for other chronic diseases such as heart disease and certain types of cancers. This past year she has been helping pilot a 20 week plant based program at Kaiser Permanente called HALT, adopted from Northern California Kaiser.
A “local style” favorite with a healthier twist
CHEF MAMA T GONSALVES
Executive Chef, Umeke Market
Chef MamaT has moved her Ital Kitchen to Umeke Market in downtown Honolulu and created a full plant-based menu serving breakfast and lunch on weekdays. She is passionate about teaching food as medicine and sharing about the connection between the land, water, food we eat and grow, and our health. Now the Executive Chef at Umeke Market, she has made it a priority to source local, organic produce. Some of the organic farms sourced from weekly from are Mohala Farms, Yogarden, Kahumana, and Keala farms from Kauai, the latter from which Umeke gets 100lbs of kalo for many dishes featured daily. Mama T is surrounded by a dynamic team at Umeke who all share the passion to serve healthy, delicious food to the community.