A Climber's Cause

Mana's very own Marie DeJournette!
If you want to donate to the Breast Cancer Fund, click here
or visit http://www.prevention.breastcancerfund.org/site/TR?px=1032800&fr_id=1101&pg=personal

Paia woman pairs her love for heights with a passion to prevent breast cancer.

October 17, 2010 - By KEHAULANI CERIZO, Staff Writer

PAIA - It's for her friends in Hawaii and in California. For her friends' mothers who have died. For others she's heard about but never met. And for individuals around the world who have had, have or will have breast cancer.

People propel Paia resident Marie DeJournette to climb mountains.

Although never faced with the disease, DeJournette said, trekking is her way of showing solidarity with friends and strangers in the fight against breast cancer.

"It's a metaphor I guess," DeJournette said. "Climbing a mountain is like climbing the mountain of breast cancer, like having to deal with the struggle. I obviously think climbing a mountain is a lot easier than dealing with the disease. It's just to show solidarity."

In 2007, DeJournette climbed Mount Shasta in California; in 2008, she trekked to the base of Mount Chomolhari in Bhutan; in 2009, she hiked around Mount Blanc in the French Alps and then climbed it; in July, she ventured through the wilds of Peru to Machu Picchu.

DeJournette embarks on these journeys to raise money and attention for the Breast Cancer Fund, a national nonprofit that works to prevent the cancer. To date, she's raised $45,000, according to BCF, 100 percent of which has gone directly to the organization since DeJournette pays all of her own expense for the trips.

And as National Breast Cancer Month continues, DeJournette is beginning the fundraising for her next trip in April - Mount Everest in Nepal.

DeJournette is training to climb to Everest Base Camp, roughly 17,000 feet, and the peak of Kala Pattar, more than 18,000 feet, with a group of 15 people. They will be about 14 days on the trail, facing one of the toughest regions in the world. Elevation issues are vital to training, and she currently spends weekends running 5 to 11 miles through Haleakala to prepare.

The athlete also swims, takes classes at Upcountry Fitness in Haiku and goes on trail runs through Makawao Forest Reserve. Her training will ramp up to five to six days a week once it gets closer to the trip.

DeJournette traces her love of hiking to childhood. She did her first solo long-distance hike through Haleakala when she was 15, she said. Her brother- in-law dropped her off near the top of Halemauu (switchback) trail and said, "I'll see you at Kaupo," she recalls.

"It was kinda scary," she said with a laugh. "That was like 35, 36 years ago so there weren't any people up there."

The experienced climber doesn't flinch, though, when discussing the knee-knocking elevations of her Buhtan ascent, the barreling wind speeds that forced her group to turn around on Mount Blanc, or the rockfall that could have killed members of her team on Mount Shasta.

"There's generally no turning back," she said.

Each year, DeJournette climbs with a group of about 10 to 15 people led by expert trekking guide Cathy Ann Taylor, founder of Cattara, an adventure travel company based in California. The climbs, called Sacred Treks, are also affiliated with BCF and are by invite only due to the experience involved.

DeJournette said the treks are not extremely technical but are always challenging.

"They're pretty much just slogs," she said. "On Shasta you had to do a snow school. You had to learn how to walk properly without stepping on the rope and pulling your teammates off, and how to use an ice ax and do an arrest with the ice ax. It's precarious, which is why you're roped up, but it's not super technical so a beginner can do it if they're fit."

Much of the footwork to be done now, she said, is outside of the actual climbs. DeJournette approaches friends, strangers and business contacts with information about her efforts to raise money for BCF by hiking in remote locales.

"Fundraising is difficult," said DeJournette, who hopes to raise $10,000 for her Everest climb. "I send out to everybody I know either snail mail or e-mails - friends, family business acquaintances everybody. I make up little business cards that have the donation information, and I give them to everybody I meet."

DeJournette, a Mana Foods purchasing director, credits the north shore healthy food store owners and employees for helping support her treks. She said employers allow her extra time off to travel and connect her with vendors who may want to donate.

Colleague Tara Sellars, Mana health and beauty product buyer, said that many who know DeJournette are uplifted by the work she's doing. Sellars said DeJournette never seems to slow down - both in and out of the workplace.

"Marie is such an inspiration," Sellars said. "It's totally amazing. Whether climbing these mountains, raising money for the breast cancer fund or getting us to go to the gym, she does so much."

Connie George, BCF sponsorship and climb coordinator, also hailed DeJournette's energy. "What I find compelling about Marie and her energy around supporting the Breast Cancer Fund, is that she could go on vacation anytime to satiate her love of the outdoors," George said. "However, she has chosen to incorporate giving back to a cause she deeply believes in with her love and respect for the mountains. Year after year she honors those women who have been diagnosed with breast cancer by raising money for an organization that works to prevent breast cancer."

* Kehaulani Cerizo can be reached at kehau@mauinews. com.

Mana gives away a cool folding bike

Congratulations to Mary Swiger, of Makawao, who won a bicycle from Mana Foods. This Citizen folding bike giveaway was sponsored by Nature's Path and Mana Foods.

Super cute tote bag

Just in time for for Halloween! A Dia de los Muertos (Day of the Dead) Day Tripper bag. This durable bag is sized right for daily use and functions equally well as a diaper bag, beach bag, errand tote, small travel bag or even a daily carry purse. The Dia de los Muertos Day Tripper has an 18-inch top opening and measure 11 ½ inches square (bottom) with sturdy handles, durable nylon canvas lining, one outside pocket, three inner sections, and a zippered interior pocket. Machine wash and dry, low.

Other designs are available.

Mana Foods to sponsor Paia/North Shore Clean up

1st Annual Paia Town/North Shore Clean Up "Get the Drift & Bag it"
Saturday October 23rd, Baldwin Park,
Sign up at 10am
Or sign up at http://www.positive-h2o.com/get_involved/events/
We also need team leaders to help guide other volunteers and help set up!

A group of Maui residents who just happen to be some of the world’s most distinguished windsurfers are hosting a coastal cleanup on Maui’s North Shore in collaboration with Community Work Day, Surfrider Maui Chapter, lululemon athletica, and Maui Yoga Shala.

Community Work Day’s “Get the Drift and Bag It” campaign is an island-wide effort of clean-ups on Maui’s beaches during the months of September and October, in collaboration with the Ocean Conservancy’s 25TH ANNUAL International Coastal Cleanup. The +H20 North Shore Clean Up takes place on Saturday, October 23rd at 10am at Baldwin Beach Park. Participants will focus on cleaning several beaches including Baldwin Beach Park, Tavares Bay, Paia Bay and Ho’okipa Beach Park. The event also offers free yoga with Nadia Toraman of Maui Yoga Shala, live music, capoiera, and free refreshments provided by Mana Foods, The Fish Market, Flatbread Pizza and Tropics Water.

In addition, clean up participants, as well as the community, are invited to an evening fundraiser hosted by Elevate and sponsored by Ocean Vodka at Moana Café in Paia at 8pm. Maui artists Pio Marasco (MFC) (CityDeep/Nitelife Music) and Gretchen Rhodes will be performing live. Proceeds will go towards the +H2O Water Charities Fund contributing to future +H20 clean water projects.
http://www.facebook.com/event.php?eid=152381504799404

Fresh & local: fall abundance

Pumpkins, persimmons & pomegranates! Oh my!

Locally grown pumpkins from Kula Country farms, just in time for Halloween carving.
Maru Persimmons from Hashimoto Persimmon Farm in Kula are not as pretty as the better known, Fuyu, but it’s said to be sweeter and more decandant. Persimmons are only availbable in the fall and the genus name, Diospyros, means “food for the gods”. Once you get to know persimmons, you will agree they are indeed food for the gods.

Speaking of the Gods, the pomegranate is mentioned in Homeric Hymns and is associated with Persephone/Kore. Locally grown pomegranates are now available at Mana Foods.

Fresh & Local: Kahulu'u Avocados

Hana grown Kahulu'u avocados are now available exclusively at Mana Foods. These fall season avocados are top ranking among avocado connoisseurs and are so good, you can eat them plain as a main course. These low moisture avos have a thin skin, small seed, with no grit or string. They have a long flavor that really srticks to the roof of your mouth.

Fresh & Local: Tomatoes

Support your Maui tomato farmers!
Flavorful yellow & red tomatoes, and mixed variety cherry tomatoes, locally grown by Hana Fresh.
Maui Grown Tomatoes, in Kula, has produced the perfect slicing tomato. Perfect for sandwiches & burgers!

Marie's Pick: Raspbanero Jelly

Proud Pepper Company: Raspbanero Jelly
One of my favorite snacks is a schmear of creamy Brie on a cracker with a dollop of pepper jelly on top. Pair with a glass of pinot gris for a lovely afternoon snack. Pepper jelly also makes a great glaze for roasting chicken or fish. Add a few tablespoons full to a pot of beans for a touch of sweet spiciness or to vinegar and oil for a vinaigrette with a twist.

Fresh & Local: Blueberries

Locally grown blueberries from Kula Country Farms are now available at Mana Foods!

My favorite blueberry smoothie recipe:

1/2 Cup favorite milk (dairy, almond, hemp etc)

1/2 Cup favorite plain yogurt (dairy, coconut, soy etc)

1 Cup blueberries

1/2 frozen banana

your favorite protein powder (whey, hemp, soy, rice)

your favorite super foods (greens, flax oil, bee pollen)
Depending on the amount of powders added, you may need to add a bit more milk.

You can find more blueberries recipes here.

Fresh & Organic: Quince

Say I love you with quince! These strange fruits, also known as the love apple, are said to be a gift from the Goddess Aphrodite herself. In ancient Greece, whole quince were said to have been placed in the bridal chambers and in Rome, quince were given as a sign of commitment.
Some scholars, think that quince might be the forbidden fruit from the Garden of Eden. It is native to the Caucasus region, is apple shaped, is said to be inedible raw (although our customers would beg to differ) and has a lovely rose aroma. You can use these as a table centerpiece or alternative to flowers in your home. These waxy fruits will keep for a month or two in your fruit bowl and will give off a fruity rose fragrance.

In the UK, quince tends to be used in sweet recipes, like preserves & tarts. In fact, the word marmalade is derived from marmelo, which is Portuguese for quince. In these sweet dishes, quince is usually paired with vanilla, nutmeg, cloves, cinnamon, ginger, and lemon. In the Middle East, quince is often used in savory dishes, like meat stews.

Fresh & Organic: Candy Stripped Figs

Figs are botanically very interesting. They are commonly referred to as a fruit, they are actaully a flower. The flower is not visible, as it blooms inside the fruit.
Every year, I look forward to the arrival of candy stripped figs. The season is super short and we are lucky to have a fresh delivery at Mana Foods after a few week absence from the produce aisle. Candy striped Figs, also tiger or raspberry fig, are a bit more expensive than the other figs, but worth every penny. On the outside, they have gold & green stipes, the namesake and inside, they are the most outrageous raspberry jam color. When I cut into one of these juicy figs, I am always reminded of a passage from Siddhartha, where Kamala thanks Siddhartha by kissing him with lips that are "like a freshly cut fig".

Fresh & Organic: Kiwi Berries

Last week, I heard my co-worker raving about Kiwi Berries, a fruit I had never even heard of. The botanical name is Actinidia arguta and they are also known as Hardy kiwifruit, baby kiwi, dessert kiwi or cocktail kiwi. I love trying new things, so I was super excited to try one for the first time time this morning.
These vine grown fruits are delicious small grape shaped, smooth skinned (no fuzz) and sweeter than a kiwi. They have five times the vitamin C of an orange, per serving! Kiwi berries are high in fiber, vitamin C, vitamin A and calcium.
For recipes, visit this link.

Natural Maraschino Cherries

Tillen Farms Maraschino Cherries

I love old school cocktails. To me a martini is not pink or blue or filled with fruit juices or infusions or rimmed with colored sugar and named after a candy. A martini is gin with a hint of vermouth and maybe a little olive juice splashed in with the olives. And a Manhattan isn’t a Manhattan without a maraschino cherry. Consequently I haven’t had a Manhattan for years simply because it has been impossible to find a maraschino cherry that wouldn’t remain in your gut, undigested for the next 20 years, slowly leeching disgusting chemicals and artificial colors into your system . . . until now!
Mana Foods now carries Tillen Farms Cherries that have no preservatives and use vegetable and fruit concentrates for color. Finally I can have a Manhattan again or maybe an old fashioned ice cream sundae with nuts and whipped cream and a delicious cherry on top. Look for them with the jams and jellies on the bottom shelf.

The Perfect Manhattan

2 oz rye whiskey (or bourbon)
1/2 oz sweet vermouth
2-3 dashes Angostura bitters
Maraschino cherry for garnish
Preparation:
1. Pour the liquid ingredients into a mixing glass with ice cubes.
2. Stir well (do not shake as this will bruise the liquor and cloud the cocktail)
3. Strain into a chilled martini glass.
4. Garnish with the cherry.

October Gluten Freedom

Pumpkin Coconut Bisque
2 Tbsp. coconut oil
1 Cup diced onion
3 minced garlic cloves
3 Cups pumpkin puree
2 Cups low sodium Pacific Natural Foods chicken or vegetable broth
1 tsp. honey
1/2 tsp. allspice
1/2 tsp. crushed red pepper flakes
1 1/2 Cups coconut milk
toasted pumpkin seeds & chopped parsley to garnish

Melt coconut oil in a large stockpot over medium heat. Add onion and sauté until it starts to turn translucent, about 5 minutes. Add garlic, saute for another 3-4 minutes until golden. Add pumpkin puree, broth, honey, allspice and crushed pepper. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.
Puree soup with an immersion blender or on small batches in a standard blender until smooth. Bring soup to a simmer, adding coconut milk until the desired thickness and taste is reached.
Season to taste with salt and pepper. Garnsih with chopped parsley & toasted pumpkin seeds.

Pumpkin Risotto
2 Tbsp olive oil
1 small onion, finely diced
1 bay leaf
1 cooking/pie pumpkin (3/4-1 lb), peeled and chopped into bite-sized pieces
3 Cups low sodium vegetable broth, plus 1 Cup vegetable broth
1 1/2 Cups arborio rice
3 Tbsp freshly grated Parmesan
1 Tbsp butter
Sea salt and freshly ground black pepper

Pumpkin Puree: In a large pot, heat olive oil over medium heat. Add the onions and gently fry until soft and translucent. Add the pumpkin chunks, bay leaf and 1 cup of the vegetable broth. Bring to a simmer and cover. Steam over low heat for 15 to 20 minutes. Add a tablespoon of broth to the pumpkin base and mash it down into a puree using the back of a wooden spoon or potato masher.

Risotto: In a large pan, heat some olive oil and add the Arborio rice. Add the remaining broth (nearly 3 cups) and cook for 12 minutes with the lid on until the broth has been absorbed, the rice is al dente, and has a lovely creamy consistency. Add the pumpkin puree into the risotto pan and stir together. Turn off the heat and let sit, covered for 5- 10 minutes. Finally, add freshly grated Parmesan and butter to the pan and stir well. Season with sea salt and pepper.

Pumpkin Spice Bars with cream cheese topping
Bars: 2 large free-range organic eggs
1/3 Cup coconut oil
1 Cup light brown sugar, packed
1 Cup organic pumpkin puree
1 Tbs vanilla extract
1 3/4 Cups Pamela's Ultimate Baking Mix
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground clove
1/8 tsp ground nutmeg
1/8 tsp ground cardamom
1/3 cup finely chopped walnuts

Frosting: 8 oz. organic cream cheese (1 package)softened
1/4 Cup organic unsalted butter (one stick), softened
1/2 tsp vanilla extract
1 1/4 Cups powdered sugar, sifted

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan , set aside
In a small bowl, combine Pamela’s Baking Mix and spices. Set aside. In a large mixing bowl, beat eggs; add the oil and beat well to combine. Add the brown sugar and beat until smooth.
Add the pumpkin, beat till smooth; add the vanilla, beat to combine.
Now, slowly add the dry ingredients (baking mix and spices) and beat just until the batter is smooth. Add in the nuts and stir to combine.
Pour the batter into the baking pan and spread the evenly. Bake in the center of the 350 degree preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
Cool on a wire rack. Frost when cool.