Ka Wai Ola - Office of Hawaiian Affairs, Volume 35, Number 4, 1 April 2018 — Public school students had 'ulu for lunch, and you can, too [ARTICLE+ILLUSTRATION]

Public school students had 'ulu for lunch, and you can, too

Locally grown breadfruit ('ulu) will be served in a tortilla wilh kaluo pork ond spinoch in school cofeterias stotewide. ■ Photos: Department ofEducation

Department of Education News Release Public school lunches in March featured 'ulu, or breadfruit, as part of the 'Āina Pono Harvest of the Month program. "We want to connect our keiki to the 'āina and food grown in Hawai'i," said School Lood Services Branch

'Āina Pono Farm to School Recipe: cULU-LIGIOUS WRAPS Servings: 12 INGREDIENTS • 2 pounds pork butt • 2-1/8 teaspoon Hawaiian salt • 1 teaspoon liquid smoke • 3/4 eup + 3-1/2 tablespoons water • 1 pound frozen spinach • 1 pound breadfruit • 12 pieces (8-ineh) tortilla DIRECTIONS 1. Season pork with Hawaiian salt and liquid smoke. 2. Cover with foil. 3. Steam for 6 hours at 350° F degrees. 4. Shred pork. 5. Save liquid from pork. 6. Drain excess liquid from frozen spinach, and heat. 7. Cut breadfruit into 1/2-ineh cubes and steam till fully cooked. 8. Plaee pork and spinach into tortilla and top with breadfruit. 9. If you are pre-wrapping burrito, heat after wrapping. If serving open faced, heatpriortoassembling.

Administrator Albert Scales, who noted the program helps schools return to their island roots. 'Ulu, an important staple in the ancient Hawaiian's diet, was eombined with shredded kalua pork and spinach to make a loeal style burrito, served with homemade salsa. The meal may have been the first time trying 'ulu for some students. ■

Nutrition information for 'Ulu-licious Wraps, per serving (1 pieee); 366 calories; 20.4 g fat (7.4 g saturated); 28.5 g carbohydrate; 4.4 g fiber; 15.3 g protein; 718 mg sodium. (Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrient levels may vary based on methods ofpreparation, origin, andfreshness of ingredients, etc. Value ofthe menu i item is listed in grams (g) of carbohydrates rounded to the nearest whole number. While we do our best to ensure accuracy, we make no representation orwarranty regarding the information contained in this document. Although we are providing nutritional information for our menus, the information in this document isfor informational purposes only. No information, services or materials ojfered shall be construed as or understood to be medical advice or care.)

The Department of Education provided the recipe from Sinola Hawaiian Tortillas to try at home. Here's the recipe: