Michelle Karr-Ueoka is drinking the moringa Kool-Aid. Or make that moringa iced tea. The chef and co-owner of MW Restaurant in Honolulu sprinkles the vivid green powder like fairy dust in drinks and desserts, mixing it with shiso and fresh pineapple juice and rolling Russian tea cookies in moringa and powdered sugar. “Why don’t more […]
Maui’s Sheldon Simeon grew up cooking local—though back then, in the Hilo of the ‘90s, nobody called it that. It was just cooking. Fern shoots, opae (small Hawaiian shrimp), tripe from a friend’s freshly slaughtered cow—everything that came from backyards, streams and ocean went into the pots Simeon and his brother set on the stove,
Even by farmer standards, the women at Holoholo Farm, Jill Nordby and Jamie Sexton, have a lot going on. First, there’s their subscription service, which aggregates fruits and vegetables from farms around Oahu to deliver 2,000 pounds of produce weekly to 300 subscribers. Plus, they have a six-acre organic farm in Haleiwa, where they grow
For Jacob Tavares, the livestock project manager at Hawaiian Commercial and Sugar (HC&S), it was the perfect time to be in the Agricultural Leadership Program (ALP), a 16 month training program that brings together leaders in the Hawaii agricultural and natural resources management community. HC&S’s closure was announced in January, while Tavares was in the
The nation’s largest heart of palm producer is 14 miles north of Hilo on the Big Island. Wailea Agricultural Group has 50 acres of peach palms under cultivation and produces 30 tons of fresh heart of palm annually. Michael Crowell and Lesley Hill started Wailea Ag in 1994, beginning with tropical fruits and flowers. These
Administrative rules prohibiting the movement of ohia and soil from Hawaii Island became permanent at the end of 2016. The rules impose permanent quarantine restrictions on the intrastate movement on ohia and other material that may spread rapid ohia death (ROD), also known as ohia wilt, which is destroying the native ohia forests on Hawaii
What does a chickpea want? Not much, according to Dr. Amjad Ahmad. That’s why the UN declared 2016 the International Year of Pulses: Legumes, or pulses, are able to grow—and give bountiful nutrition to humans and animals—with relatively few inputs. They’re drought tolerant, and thanks to nitrogen-fixing rhizobia, they need little fertilizer. Dr. Ahmad, in
Soybean Hummus 2 cups cooked and shelled soy beans8 cloves garlic, peeled½ cup olive oil¼ cup mayonnaise1 tablespoon tahini (sesame seed paste)1 tablespoon freshly squeezed lime juiceSalt Place all ingredients in a food processor and blend until smooth. Adjust seasoning with salt. Serve with taro, sweet potato and vegetable chips or crackers.
We see the words “made in Hawaii” often here, printed proudly on restaurant menus, the back of bottle labels and sprawled all over packages. But for many Hawaii manufacturers, using local ingredients is more than just a marketing or branding tactic. Doing things local is their company culture, a way of life. It’s their ethos. And
Of the gloriously hued tomatoes ripening on the vines at Wow Farm, it is the flame-striped Old German and Cherokee Purple heirlooms and the plain-looking romas that make their way to Pueo’s Osteria in Waikoloa in Big Island each week. There’s good reason: The chef there, James Babian, helped develop their flavor. Babian was executive
When it comes to asparagus, Hawaii is lucky. On Oahu, thanks to Twin Bridge Farms in Waialua, delicate and sweet asparagus is available year-round, and often arrives in markets within two to three days of harvest. On the mainland, the asparagus season is short, just three months, and so asparagus the rest of the year
These days, almost everything can be delivered, including fresh, locally-grown produce. On Oahu, a variety of veggie subscription services have modeled their business on Community Supported Agriculture (CSA). In a typical CSA, individuals invest directly in a farm prior to a planting season and then enjoy a portion of the subsequent harvest in the form of
