At La Hiki, farmers write the menu. To some extent, at least. Chef Simeon Hall, who took the reins at the Four Seasons Resort at Ko Olina restaurant just last November, makes it a point to put farmers and local suppliers first in his creations, even if that means taking a step back and letting […]
David Sumida slices off two bundles of watercress with his sickle. He’s ankle deep in the water of Sumida Farms. His watercress grows in gravel, not soil, in spring water that comes fresh from the aquifer. It must always be running, and it’s clean enough to drink, he says. Not far away, sirens wail down
Five years ago, Rob Barreca was a computer developer in the Bay Area without the slightest idea of how to farm, much less own one. Today, his five-acre, certified-organic farm in Waialua, Counter Culture, is two years old and thriving. Barreca attributes his success to GoFarm Hawaii, a program developed in partnership between the University of Hawaii’s
