Slow Food Maui presents its next Taste Education session featuring breadfruit on Wednesday, April 25, 6:00 pm – 7:30 pm. As the Collection Manager and Curator for the Breadfruit Institute of the National Tropical Botanical Garden at Kahanu Garden in Hāna and McBryde Garden on Kaua‘i, Cole understands the value of breadfruit as a crop. Established in 2003 to promote the conservation and use of breadfruit for food and reforestation, the Institute manages the largest collection of breadfruit in the world, conserving over 120 varieties from throughout the Pacific. Headed by Diane Ragone, PhD, an internationally recognized expert on breadfruit diversity, conservation, and ethnobotany, the Institute seeks to expand the role of breadfruit in alleviating hunger. After serving in commercial horticulture in Florida and California, a horticulturist by profession, Cole joined the Institute in 2005. We are so pleased that Cole is here to talk about breadfruit and its indisputable, growing role in food security and sustainable agriculture for Maui. Polynesian settlers in Hawai‘i, who came to the Islands as early as 300 AD, brought breadfruit tree cuttings in their canoes for future farms, for food, construction materials and medicine: Today, breadfruit is gaining in importance once more as a model crop for Hawai‘i. 

Hosted at Maui Culinary Academy, fee for members is $15, non-members $20.

Cole will provide breadfruit samples and light refreshments provided by Whole Foods Market Kahului.

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Paid Member of Slow Food USA $15
Non-member $20

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