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Archive: Mar 2013

Pau Hana Friday for March 29

Nori Wrap at Coconut Cup and Juice Bar in Kapaa. Daniel Lane photo

Nori Wrap at Coconut Cup and Juice Bar in Kapaa. Daniel Lane photo


NEWS:

Coconut Cup Juice Bar

Coconut Cup is now selling two kinds of breakfast burritos: Black Forest ham and cheese or roasted red pepper, organic spinach and cheese. “They are made with organic eggs, wrapped in spinach tortillas, and served with Sal’s Salsa!” Says owner Christa Hall. “Please come try!” They are served from 8 a.m. to noon daily.

Kauai Voted Second Best Island in the U.S.

On March 26, MauiNow.com reported that based on reviews of “millions of travelers around the world,” TripAdvisor, one of the largest online travel websites, announced that three Hawaiian islands landed in the top 10 ranking. Maui was recognized as the No. 5 top US island, but was edged out by Kauai which ranked No. 2 on the list. The Big Island was rated No. 8.

Waipa Music Festival

Local musicians at Waipa's Kalo Festival will return this April. Daniel Lane photo

Local musicians at Waipa’s Kalo Festival will return this April. Daniel Lane photo

The Waipa Foundation invites you to their first ever Music Festival on Saturday, April 13th from 10 a.m. to…

Beekeepers and Public Interest Groups Sue EPA Over Bee-Toxic Pesticides

Our bees need protecting. Daniel Lane photo

Our bees need protecting. Daniel Lane photo


 
Last Thursday, four beekeepers and five environmental and consumer groups filed a public interest lawsuit against the U.S. Environmental Protection Agency (EPA) on its failure to protect pollinators from dangerous pesticides. The coalition, represented by attorneys for the Center for Food Safety (CFS), seeks suspension of the registrations of insecticides that have repeatedly been identified as highly toxic to honey bees, clear causes of major bee kills and significant contributors to the devastating ongoing mortality of bees known as colony collapse disorder (CCD). The suit not only challenges EPA’s handling of the pesticides, but also raises concerns over the agency’s practice of “conditional registration” and pesticide labeling deficiencies.

Roy’s Coffee, A Royal Kona Sellout

Roy Yamaguchi tells me how he encouraged farmers to grow for Roy's restaurants. Daniel Lane photo.

Roy Yamaguchi tells me how he encouraged farmers to grow for Roy’s restaurants. Daniel Lane photo.


 
I’m a big fan of Roy Yamaguchi. He makes gorgeous food that tastes delicious, and he’s a nice guy. I had the honor of meeting him, and we talked about the challenges of sourcing from local farms and feeding a lot of hungry people. But this morning, as I drink a disappointing cup of Roy’s coffee, I wonder what’s gone wrong.
You may already know that Yamaguchi is an icon in Hawaii. In the 80s, he and 11 other chefs created Hawaii Regional Cuisine (HRC). Before HRC, mom and pop restaurants served the “peasant” food of Hawaii, which is based on plantation-style food. Thousands of people immigrated to Hawaii from places like China, Japan, Portugal, Korea, and the Philippines to work on plantations, and the best of their cultural dishes are enjoyed in restaurants today.

Pau Hana Friday for March 22

NEWS:

Four stages of noni growth. Daniel Lane photo

Four stages of noni growth. Daniel Lane photo

Hawaiian Health Ohana

If you’ve perused these webpages for awhile, you likely know that I am a huge fan of noni. As a freelance writer, I write. A lot. Awhile back, my right forearm was seriously complaining and I couldn’t type. I had deadlines, so I used my left hand! Lucky for me, I’m pretty ambidextrous. I may have even been left handed before school put me in the right hand box. Anyway, I posted a picture of me writing with my left hand on my personal Facebook page because I thought it was kind of funny. My friend Ryan Wooton of Kauai Kunana Dairy suggested I use Hawaiian Health Ohana’s noni lotion. They squeeze a lot of udders for their yummy goat cheese, and that’s what they use. Now, this is no lie. I spread some on and it took away the pain. Completely. And it hasn’t come back! When I did a story about owner Steve Frailey in MidWeek Kauai, I learned that noni is 75 percent as effective as morphine at removing pain and that noni heals the problem, with no side effects.
Now, you have a chance to learn about noni at Steve’s organic farm. Hawaiian Health Ohana now offers Farm and Wellness Tours at their Kaakaanui Plantation in Moloaa. The centerpiece of the tour is the whole, raw food Steve makes from the noni grown on the plantation. “Let Food Be Thy Medicine,” from Hippocrates certainly is appropriate in this case. Kaakaanui is USDA Certified Organic, and Steve will be showing you the “best farming practices” he and his family have developed over the last 30 years here on Kauai. You will get a behind the scenes look at one of the more interesting examples of food becoming medicine, as well as a taste of wellness on Kauai.
The tours are Monday, Wednesday and Friday at 10 a.m. and advance reservation are required. The normal cost is $40, but for the rest of March it’s $20 per person. Call 888-882-6664. 

Farm Fresh Pineapple And Rambutan

Rambutan sale at Banana Joe's. Jude Huber photo

Rambutan sale at Banana Joe’s. Jude Huber photo

  Right now, Hole in the Mountain Farm has some of the most beautiful, extra large, deliciously ripe rambutan, and have made arrangements with Banana Joe’s Fruit Stand in…

Making Unfermented Noni Juice

Ripe noni is soft and translucent. Daniel Lane photo

Ripe noni is soft and translucent. Daniel Lane photo


 
 
Noni fruit is a medicinal food that Polynesians have been using for centuries. In fact, it was so highly prized by the original settlers about 2,000 years ago, they brought it with them when they homesteaded in Hawaii. Noni is one of 24 plants brought to the islands, and these plants are known as canoe crops.

Pau Hana Friday for March 15

A bride and groom during sunset at The Beach House. Photo courtesy of The Beach House.

A bride and groom during sunset at The Beach House. Photo courtesy of The Beach House.


NEWS:

Kauai Made Food Hub

The former Big Save in Lihue is being converted into a food hub which will include retail space, a commercial kitchen and a meat processing facility. The county developed a plan that will use up to 9,000 square feet. The meat-processing plant will not slaughter animals, but will receive quartered carcasses from Kauai ranchers for further processing. The food hub will also sell local produce as well as Kauai Grown and Kauai Made products. This is not only great news  for shoppers, but Kauai’s food growers and makers. The facility will be a one stop location to buy fresh produce and meat. I hope they offer eggs as well! Right now, the multi-use concept is in its infancy stage, but I’ll share the news as it becomes available.

Hawaii FoodCorps Seeks Applicants For Service Member Positions

Image courtesy of Malama Kauai.

Image courtesy of Malama Kauai.


The national FoodCorps is recruiting service members throughout Hawaii who are passionate about healthy food, farms, and kids to help connect our keiki (children) to real food and help them grow up healthy.
FoodCorps, a national organization addressing childhood obesity and food insecurity in underserved communities, operates in 12 states, and this year will be adding Hawaii, California, and New Jersey. FoodCorps has selected The Kohala Center as its host site in Hawaii. FoodCorps is accepting applications for its third class of service members, and is seeking to hire ten service members in Hawaii.
Colleen Carroll, Director of the Kauai School Garden Network says, “Here on the island of Kauai we are privileged to host two of the ten Food Corps service members. This is a unique opportunity for selected service members to receive training and experience on the leading edge of School Gardens and Farm to School Programs in Hawaii. Service members will work to increase the availability of healthy local food at our schools; teaching in and expanding the outdoor school gardens at the selected school sites; and working with the community to integrate local skills and knowledge and awareness of the school’s healthy food and garden activities.”