Location: Learning Kitchen Tent
MADELINE KAMMERER
Community Outreach Assistant, Down to Earth Natural & Organic
As Community Outreach Assistant, Madeline coordinates and teaches cooking classes at Down to Earth stores, local schools, hospitals, businesses, and community organizations on Oahu and Maui. A vegan since 2015, Madeline loves sharing how easy and delicious plant-based cooking can be. The first Saturday of every month, Madeline hosts a Down to Earth cooking class in Honolulu. Details can be found on the Down to Earth website. She especially enjoys creating recipes and food photography. Some of her work can be found in Down to Earth’s 40th anniversary cookbook, which Madeline co-authored.
KIMBERLY OSHITA
Registered Dietician, Kaiser Permanente
Kimberly is an 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 culinary medicine program at Kaiser Permanente where Kaiser Permanente members can enroll in a free cooking class where they learn to prepare a simple and affordable plant based meal.
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.
Vegan Falafel
recipe »
WILLIAM DIGIORGIO
Chef, Vegan Diet Guy
William adopted a plant-based diet in 2006 and left a corporate job to blog about his vegan lifestyle as VeganDietGuy. Eventually, he decided to pursue culinary training to help others go vegan, too. William holds a certificate in Fundamentals of Raw Cuisine from Matthew Kenney Culinary Academy, and in Plant-Based Nutrition from T. Colin Campbell Center for Nutrition Studies and eCornell. He has trained and worked at culinary schools, retreat centers, and restaurants including: Vegan Fusion, Living Light Culinary Institute, Millennium Restaurant, Tree of Life Cafe, and Elizabeth’s Gone Raw. He now works as a personal chef providing cooking instruction, healthy pantry raids and grocery shopping, meal plans and event catering services.
Kelly Stern
Co-founder, Yogarden
As a farmer, Kelly is inspired daily by not just eating food, but growing it too. A new awareness about eating animals awakened in Kelly at the age 9 when she became a vegetarian. For over 25 years, she has continued to educate herself about health, nutrition, eating locally and sustainably, whole foods, organic farming, and factory animal agriculture. She has been preparing wholesome, plant-based food in restaurants, private catering, farmers markets, and her popular farm-to-table dinners with her business Yogarden. in Waimanalo. Her mission as a chef is to encourage the people of Hawaii to eat food that is local and abundant here on the islands, to support local farmers, eat according to whats in season, and to spend money sparingly on foods that are imported. Her work as a chef is to share with people how to create comforting, healthy and nourishing meals predominately with what is here in Hawaii. You can also special order Kelly’s mouthwatering vegan pies through her side food business Goldilocks Grinds.
