edible Hawaiian Islands Spring 2013

edible

hawaiian islands ®

Celebrating the Harvest of the Aloha State, Season by Season No. 24 Spring 2013

Wedding Issue I Do – Love To Eat • Passion Fruit • Edible Orchids • Green Weddings

Eat, Drink, T hink, Share Member of Edible Communities

Spring 2013 Contents Departments 4 44 47 51 56 58

LETTER OF ALOHA THEADORA SHARES THE KITCHEN EDIBLE HAWAIIAN ISLANDS LOCAL DINING GUIDE FARMERS MARKETS ADVERTISERS DIRECTORY WHAT IS IT

Features 7 11 16 20 24 31 36 41

LOCAL HEROES WEDDINGS GO GREEN by Tim Ryan I DO – LOVE TO EAT by Jon Letman THE MARRIAGE OF CULINARY SKILLS by Jill Engledow OCEAN VODKA – LOCAL GROWN by Melissa Chang EDIBLE ORCHIDS by Margaret Kearns THE UNBEATABLE BEET by Jade Eckardt A PASSION FOR PASSION by Ken Love

Cover photo © G. Brad Lewis/PhotoResourceHawaii.com Back Cover © Tony Novak Clifford/PhotoResourceHawaii.com WWW.EDIBLEALOHA.COM

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Letter of Aloha S

pring for me is always about new beginings. Although I find that many people are surprised that we have seasons in the Hawaiian Islands, spring brings changes here too: A different group of flowers start to bloom,

the surf starts to calm down, the whales are migrating north.

And, if you listen carefully, you may even hear wedding bells or a conch shell being blown to signal new beginnings for a couple joining in marriage.

The Hawaiian Islands are probably the number one destination for weddings and honeymoons in the world. I’d like to share some information and some aloha with you that I’m sure you will

find interesting even if weddings are the furthest thing from your mind. You may be interested in reading about lilikoi, also known as passion fruit and who knew there were edible orchids. Although these are usually present at a Hawaiian wedding, you don’t need to be getting married to enjoy them.

In this issue also, we honor our new Local Heroes. Be sure to visit them when traveling throughout the islands, and give them a big congratulations from all of us.

With warm aloha, Gloria

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Hawaiian Islands Publisher/Editor in Chief Gloria Cohen Editor at Large Steven Cohen Advertising & Distribution FrontDesk@ediblealoha.com Dania Katz, O`ahu & Maui Terry Sullivan, Kaua`i Lana Grace, Hawai`i Island Contributors Melissa Chang • Jade Eckardt Jill Engledow • Margaret Kearns • Jon Letman Ken Love • G. Natale • Tim Ryan Photography Lauren Brandt • Oliver Cohen Steven Cohen • G. Natale Artists Cindy Conklin • Ed McCabe • Mary Ogle Copy Editor Doug Adrianson Editorial Research Kira Cohen Food Research Editor Ken Love Events Editor Lila Martin Contact Us Edible Aloha PO Box 753, Kilauea, HI 96754 • 808-828-1559 FrontDesk@EdibleAloha.com www.EdibleAloha.com Subscribe * Give A Gift * Advertise Call: 808-828-1559 Or use the above email or web address Letters For the quickest response, email FrontDesk@EdibleAloha.com Edible Hawaiian Islands is published quarterly by Edible Hawaiian Islands LLC. All rights reserved. Spring * Summer * Fall * Winter Subscription is $28 annually. No part of this publication may be used without written permission from the publisher. ©2013. Every effort is made to avoid errors, misspellings and omissions. If, however, an error has escaped our attention, please notify us and accept our sincere apologies. Mahalo!

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edible Communities 2011 James Beard Foundation Publication of the Year

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local

heroes 2013

Farm/Farmer: Pilani Kope Farm Greg & Susy Stille

Food Shop: Island Naturals Markets Russell Ruderman, Owner

We are honored that Piliani Kope Farm was selected as a Local Hero! Our farm is a labor of love, bringing the art of coffee from seed to cup, offering a hands-on opportunity to be a part of each of the 11 steps to produce a great cup of coffee. Working hand in hand with other coffee farmers, and educating the consumer that great coffee just doesn’t happen.

Island Naturals is honored to be selected as a Local Hero! For years we have worked to feature as many local food products as possible. We support local growers and food producers in many ways, including preferential placement of products, lower pricing, signage and demos to support sales. In our kitchens we produce hundreds of items from scratch, using as many local ingredients as we can.

The readership of Edible Hawaiian Islands has been an integral part in supporting growers, processors and roasters including the Maui Coffee Association and the eight coffee districts within the Hawai`i Coffee Association.

Mahalo to our farmers’ market community and to all the guests who have visited the farm, for all of the support they have given to us and to our fellow farmers. We are humbled by this honor.

Aloha and mahalo.

Chef/Restaurant: Ko Chef Tylun Pang and the team at Kō are humbled to receive the Local Hero Award from the community of Maui and the readers of Edible Hawaiian Islands.

We are passionately committed to the ongoing support for Maui’s farmers, fishermen and ranchers, who work tirelessly to provide us with the best food in the world. To utilize these amazing ingredients for food that is representative of the Maui’s history and culture is truly an honor.

Food/Beverage: Adoboloco

We recognize that supporting local producers benefits our community in many ways. It keeps our economy healthier, but also reduces our carbon footprint by lowering imports, keeps ag lands in production, creates jobs here in Hawai`i and results in healthier, fresher food to consumers. Once we better establish our local food industry, it will also lower prices by avoiding shipping costs.

One of the measures of our progress is that over half of our produce is now local, a result of our ongoing commitment to local farmers. We are also proud to be Hawai`i’s largest reseller of local organic produce. In addition we seek out and support local products in every department, including body care, packaged foods, refrigerated and frozen foods and beverages.

We thank our customers for their loyal support as we continue to push for more local foods!

Thank you! We’re humbled by this kind gesture. Adoboloco Jalapeño sauce started by accident from a home school gardening project in Maui. Now it’s a business that involves the whole family and is being used as a teaching platform for our children’s education and future.

Adoboloco partners with the community and local small growers to provide the fresh ingredients needed to make our unique sauces. Without the community’s support we wouldn’t be able to do what we do.

Aloha.

Nonprofit: The Kohala Center The Kohala Center is humbled to be recognized by the Edible Hawaiian Islands community as a Local Hero. We are honored to work with our community, school, university and government partners and hundreds of volunteers to move Hawai`i forward. It is these extraordinarily competent and committed partners and supporters that bring our islands closer to greater food self-reliance, energy self-reliance and ecosystem health.

We are blessed to be given the opportunity to serve island communities and to care for the `āina that provides us with so much.

Mahalo nui.

A sincere thank you.

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the Bride Wore Green Mother Earth gets special attention in modern weddings

BY TIM RYAN

G

reen is the color of an ecofriendly, environmentally safe and healthy planet. And now it’s the “color” for earth-kind weddings.

It used to be that “love, honor and obey” was the wedding mantra. Today, it’s “reduce, reuse and recycle.” Brides, grooms and the multibillion-dollar wedding industry, including those in Hawai`i who cater to them, are paying more attention to the environmental implications of their choices.

And not only do green weddings provide a feel-good atmosphere in the event, they also can be cheaper—by as much as 30-percent in Hawai`i—than traditional weddings in the Aloha state, says Klaus Bandisch, owner of Paradise Maui Weddings, and other Hawai`i wedding planners

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specialty chocolate or locally made cookies to place at each setting.

The majority of A Rainbow in Paradise weddings happen on the beach. So Ortiz uses glassware or paper cups for beverages instead of plastic cups. Apple cider is used in place of champagne, since alcohol is prohibited on Hawai`i beaches.

“I reuse and recycle all of my props, including decorative fabrics, ribbons and bamboo,” Ortiz said. “If I resell them, the charge is just for the labor it cost to make them.”

Like other Hawai`i wedding companies, including Kaua`i Island Weddings (KIW) in Kapa`a, the tropical flowers used for the wedding and reception are all locally grown and mostly organic.

“We encourage brides to use recycled dresses—maybe one their mom or sister wore— and weddings rings. That really cuts down on expenses,” he said.

Remember that weddings are not just expensive, but they’re resource intensive, especially when you’re planning them on an island in the middle of the Pacific. From the food to the flowers to your auntie and your tutu, the most important elements of your wedding must often be flown in from across the world. The flights, the hotels and the rentals cars can amount to a huge carbon footprint, and that’s not counting the entertainment, gifts or decor. An energy-neutral wedding is best accomplished when keeping the Earth’s best interest in mind as well.

So the first step in greening your wedding is assessing its carbon footprint, how you can minimize it and what you’ll need to offset it.

Since nearly all of Bandisch’s wedding clients are visitors, they naturally want the event on the beach—where decorations are few largely because of strict state restrictions.

Wedding companies throughout Hawai`i say they have experienced more interest in green weddings for at least the last three years.

“When couples come to Hawai`i to marry they always embrace the beauty of the `aina and want to help preserve it through being green and environmentally conscientious,” 12

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said Kalona Ortiz, owner of the A Rainbow in Paradise wedding company on O`ahu.

“I haven’t had clients ask specifically about green weddings but I always suggest that option,” Ortiz said. Unanimously, they agree that “going green saves a lot of green.”

Ortiz pointed out different choices couples can make for their green wedding.

“Most of what is used to decorate a wedding to be aesthetically pleasing for the bride and groom comes from the flowers they choose and the different items they select as favors, linens, dinnerware,” she said. “But there is a real growing movement for more Earthfriendly options to leave less of [a carbon footprint] while still having the wedding you want your friends and family to remember and talk about long after it is over.”

Some options (not necessarily allowed for a beach wedding) include water-soluble, biodegradable confetti that’s available in a variety of colors and can be divided into many smaller bags for easy handout and tossing. Invitations, save-the-dates, place cards, menu cards, even a guest book can all be made from handmade, 100% recycled, dye-free paper, made in an eco-friendly facility using recycled water, Bandisch said.

As guest favors, rather than throw-away token gifts, one wedding caterer suggested selecting instead a special desert, like mochi,

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“What’s a wedding without flowers?” said KIW’s Mike Hough.

He said some colorful tropical flowers could be a traditionally carbon-heavy element to every wedding.

Brides often don’t realize that the orchids in their bouquets are flown in from Thailand; the roses from the Netherlands, said a Honolulu wedding planner who did not want to be identified. So make sure your florist knows you want locally grown flowers like monstera leaf, heliconia, bird of paradise and red ginger, which are always in season and have a huge impact in a room.

Hough said the majority of his flower arrangements are grown on Kaua`i unless the wedding couple requests flowers not grown in Hawai`i. Ortiz suggested using potted orchids from local nurseries and giving them to guests as a favor is treat for everyone.

“After the wedding and reception I take our flowers to friends, family or to graveyards for use,” she said.

For her just-started wedding reception business, Ortiz uses caterers that use fresh food and organically grown fruits and vegetables.

“Brides may not be thinking green at first and focusing on booking the event and choosing the right purses, but when they learn how much less a green wedding costs

they’re always on board,” Ortiz said. “Green weddings make my job a lot easier because I can recycle almost everything I use.”

Maui’s Bandisch, who also owns Green Weddings of New York, is so green privately that he doesn’t even own a car but uses the all-electric Segway to get around. One of the company’s favorite wedding locations is the Wailea area of Maui.

“We try to have the wedding where they can walk out the backdoor of their resort to the spot so no autos or limos have to be used,” he said. “We also use very few decorations and of course all organic flowers. When the wedding party travels to the restaurant reception we like to have it close by, again to avoid driving.”

LITTLE CHOICES ADD UP TO A GREENER WEDDING Green weddings, those that make an effort to be more environmentally friendly, are becoming increasing popular—especially in Hawai`i, where the Earth’s natural beauty is particularly easy to appreciate.

After interviewing several Hawaiian wedding companies it turns out that incorporating “green” strategies into your wedding day can be accomplished on several levels.

Here are some ideas and resources for an eco-friendly wedding.

Every minor contribution helps.

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Recycle products like cans, glass bottles, plastic bottles and bags used at your wedding.

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Print notes or wedding invitations on recycled paper.

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Use caterers that cook with organic foods.

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Shuttle your guests or suggest carpools to reduce the amount of cars used.

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Minimize transportation by holding the ceremony and reception in the same location.

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If you have to light the wedding area, try using LED lights.

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Donate leftover food and/or flowers to hospitals, churches, shelters, etc.

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Reuse flowers for the events after your wedding, such as the day-after brunch or in your hostess suite.

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Rent real glasses, dishes and cloth napkins to avoid using disposables.

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Use biodegradable, compostable dishes and flatware made from cornstarch, sugar cane or tropical leaves.

The green wedding trend was barely on the cultural radar screen a couple of years ago, but now there’s dozens of websites, stores and catalogs to assist the couple.

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Use local or organically grown plants and flowers.

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Use online invitations, a wedding website and/or a wedding blog for your savethe-date, to let people know about the bachelor/ette parties, rehearsal dinner, wedding events and gift registry.

Hawai`i wedding planners say it’s a natural undercurrent in Hawai`i, where residents automatically choose to care for the `aina.

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Use biodegradable confetti or wish lanterns, or organic rose petals for the ceremony recessional.

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Provide eco-friendly guest favors.

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Use digital cameras for your candid photos instead of disposable table cameras.

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Hire professionals who are eco-friendly.

As for using recycled wedding dresses, that can have the occasional malfunction.

“One woman used a recycled dress that was a bit too large for her,” Bandisch said.

“When she raised her hand to throw the bouquet the whole top fell down. That was quite a photo!”

Some Hawai`i wedding companies suggested for place cards to use shells, stones or sea-glass, saying they’re much more beautiful than the regular paper place cards.

Invitations, save-the-dates, place cards, menu cards, even a guest book can all be made from handmade, 100% recycled, dye-free paper, made in an eco-friendly facility using recycled water, WWW.EDIBLEALOHA.COM

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Across Hawai`i Couples Vow

I do! (love to eat)

BY JON LETMAN

O

utside of Hawai`i the idea of getting married in the islands is, for many, something of a dream. Visions of swaying palms, a manicured lawn dotted with plumeria trees and smiling guests in colorful Aloha shirts showering the newlyweds in fragrant jasmine blossoms are stock images that make a Hawaiian wedding so desirable.

But anyone who has ever planned a wedding in Hawai`i knows that, like anywhere else, it can be as challenging as it is fun. Venues must be chosen, invitations prepared and food selected. The wedding reception’s menu helps set the tone for the day and, with a dizzying variety of food options representing the many cultures of the islands, a Hawaiian-inspired menu makes for an unforgettable experience.

One important consideration when planning a wedding in the islands is to remember that Hawaiian wedding receptions tend to be large. Really large.

“At a minimum, 400 guests,” says Manuel Cabral, owner of Pupus Etc., a family-run catering business in Hanapēpē on Kaua`i’s west side. “That’s minimum. I’ve done weddings up to 1,200.” Cabral says that when a family member gets married, everyone comes—but knowing the families personally helps him better anticipate how many guests might attend.

Cabral has catered weddings on O`ahu and as far away as Las Vegas.

He says that even among the Hawaiian Islands, ingredients and preparation methods vary considerably.

In August 2009 Cabral catered his own daughter Shantell’s wedding on Kaua`i’s west side. Going all out, he oversaw the preparation of 16

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more than 40 different items served at food stations set up around the Kekaha Neighborhood Center. Rather than serve a traditional Hawaiian plate, Cabral says he tried to incorporate all different ethnic culinary traditions together under one tent. To do that, he prepared three types of poke, wontons, chicken hekka, fried ika, marinated char sui, edamame, shrimp and fish tempura, mac salad, hot seafood salad, ocean salad, noodles, pork and peas, adobo, kalua pig, chicken kelaguen, lomi salmon, shrimp patties, pasteles, chicharrón, fern shoots, Spanish rice, Guamanian red rice, poi, huli huli roast pig, vegetable platters, lumpia, spring rolls, kimchi cucumber and chicken wings.

Relying on local fisherman and divers, Cabral also served deep sea fish like onaga and grey snapper and reef fish like akule, palani, manini and `opihi, raw crab and baked uhu (parrot fish) with Portuguese sausage.

(Ono)Pop goes the wedding On O`ahu last June food writer Catherine Toth took time out from her nonstop blogging (The Cat Dish) to marry her fiancé Derek Taira. They invited some 200 people for the reception, which was held on the grounds of the Honolulu Aquarium. They set up food stations representing half a dozen vendors from around the city, selecting some of her own favorite places—Alicia’s Market (Kalihi), Tanioka’s Seafoods & Catering (Waipahu) and vegetarian chili from Rainbow Drive-in (mauka of Waikīkī).

“It was important for me to use local vendors and family-run businesses that had a good reputation,” says Toth.

Toth’s own hand-picked menu included local favorites like garlic chicken, Spam musubi and huli huli chicken from Hoku BBQ (Kalihi).

They also had made-to-order sushi from Masa’s Sushi in Chinatown.

“I knew my guests were going to be all local and that if we offered local favorites it would be a hit and still within our budget.”

For sweets, Toth ordered blue and white “wavy” frosted cupcakes from Aloha Cakery with white sugar “shells” that reflected the bride and groom’s love of surfing as well as the aquarium venue, which remained open during the reception for guests’ private viewing.

One unorthodox addition to Toth’s reception menu were Hawaiianstyle popsicles from OnoPops, which is known for its original and distinctly Hawaiian flavor combinations like Pineapple Li Hing, Guava Tamarind and Kula Strawberry Maui Goat Cheese.

“I had an assortment brought in and people could grab what they wanted. It was perfect for a really hot day and definitely the highlight for a lot of people,” Toth says. “It was pretty rad.”

Toth points out that “when you go to a venue that doesn’t have any catering on the premises, it opens it up for whatever you want. I had so much more control over the food I wanted to serve and, for me, it 18

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wasn’t any more expensive than if I’d gone to a hotel or venue that had a caterer.”

Some of this, some of that Nathan Kam, a public relations executive at McNeil Wilson Communications, says he is always intrigued by what people serve at wedding receptions.

“You might have something your auntie on the Big Island made special for you. If you have connections you might have `opihi or the marlin your uncle caught.” Kam speaks of a cross-pollination of cultures as people serve favorites like poke, raw tako (octopus), edamame with something typically American like fried chicken or scalloped potatoes alongside Korean bulgogi, Filipino pork blood, Hawaiian taro or breadfruit chips and sushi or roast pig.

One of Hawai`i’s best-known chefs and restaurateurs who caters weddings is Chai Chaowasaree, owner of the popular Chai’s Island Bistro (now closed; his new restaurant Chef Chai at Pacifica opened earlier this year). Chef Chai subscribes to a health-conscious style of cooking that emphasizes fresh, local and organic ingredients. When hired to cater a wedding, however, he says the client is king and he’s prepared to serve whatever they want, be it Asian-Fusion, vegan, local Hawaiian-style or anything else.

Chef Chai, who caters weddings mostly on O`ahu (Kāhala and the North Shore are popular settings), says one thing that makes his catering stand out is the fact that he personally oversees events himself and he and his staff cook everything onsite rather than in a remote kitchen.

It’s important for Chef Chai to know his clients well and understand who their guests will be. Are there a lot of vegans or are they die-hard carnivores? Will they be ravenous poke eaters? Will they be receptive to small plates of fresh ahi katsu with mango salsa and wasabi curry or should he stick with something like his deconstructed beef tenderloin Wellington dish?

Chef Chai’s wedding favorites include chocolate haupia mousse cake and a dramatic signature kataifi and macadamia nut–crusted jumbo black tiger prawns—dishes that reflect the blending of cultures and ingredients typical of Hawai’i`.

And although his job is preparing food, Chef Chai says a wedding reception’s setting and decorations create the overall mood. With so much else to worry about, Chef Chai tells his clients that once the menu is selected “the food is taken care of.”

“We cook everything onsite so the food is hot and fresh. Our veggies are bright and green and that makes us different,” says the Chef Chai. “Everything must be perfect—this is the most important day of your life.”

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The Marriage of Culinary Skills Local Boy’s Love of Ancestors Ingredients.

BY JILL ENGLEDOW

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father belonged to a plantation family from Puukoli`i, on the west side, so they were there “pretty much every weekend, doing whatever a local kid did,” he says. “My dad had a boat, so we did some offshore fishing. I grew up with a spear in my hand and snorkel, mask and fins. When it was calm, we’d dive, and when there was surf, we’d surf. We kind of did it all.”

Young Isaac left behind this idyllic life right after high school when he headed off to Portland to attend the Western Culinary Institute (now Le Cordon Bleu).

“Home will always be here; go and travel,” his family said, launching Bancaco on a career that took him to live in four different cities in 11 years. He began as an intern at Chef Ming Tsai’s Blue Ginger in Boston and earned the sous-chef’s position in four years. He was the sous-chef alongside Tsai on the original “Iron Chef America” and the opening sous-chef at Roy’s—Los Angeles for Chef Roy Yamaguchi, one of the founders of Hawai`i Regional Cuisine.

Since his return to the Islands in 2010, Hawai`i Hospitality has named Bancaco one of Hawai`i’s “Top Young Chefs to Watch,” and he is the only chef recognized among TravelAge West’s “Future Faces of Hawai`i Tourism.”

C

hef Isaac Bancaco is back on home ground and in familiar waters, and he’s making the most of it. A decade in the kitchens of upscale mainland restaurants gave Bancaco a polish that is apparent in his confident manner and in the sophisticated menu he has created at Kapalua’s Pineapple Grill.

In the early days, surviving on a line cook’s wages was a struggle. “If culinary is your passion, there’s a lot of sacrifice that goes into being in this industry,” he says. But Bancaco’s journey allowed him to immerse himself in various regional cuisines while rubbing elbows with

Yet behind those tasty dishes is a local boy’s love for the recipes of his ancestors and the raw ingredients drawn from the land and sea where he spent his childhood.

Bancaco took over as Pineapple Grill’s executive chef in June 2012, following a two-year stint as chef de cuisine at the Grand Wailea’s Humuhumunukunukuapua`a, where he earned a reputation for his innovative locavore menu. He is continuing the tradition at Pineapple Grill with dishes such as Waipoli Farms Baby Romaine Caesar Salad; Pistachio and Wasabi-Pea-Crusted Rare Ahi Steak; and Hawai`i Ranchers All-Natural NY Strip au Poivre. The menu, which he will change three or four times a year as ingredients come into season, incorporates Kula vegetables, Island beef and fish from Hawaiian waters.

Bancaco has firsthand appreciation for those local ingredients. He grew up in Kula, where fertile soil and a multitude of microclimates produce abundant crops. His neighbors and playmates in this tightknit East Maui community included farmers and their families. His WWW.EDIBLEALOHA.COM

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great chefs. “It’s a totally different culture living in a big city like that,” he says. “You’ve got to be at the top of your game.”

her repertoire for St. Paddy’s Day and made fresh apple pies for the holidays with help from her grandson.

Ironically, swimming in these different culinary seas taught Bancaco things about his own heritage and the variations and ethnic backgrounds of familiar childhood foods. For example, “I didn’t know kimchi was Korean before I left,” he says. The spicy dish was just another offering on the table in a family about as multicultural as it’s possible to be in these chop-suey Islands. His Filipino father had married a Hawaiian-Chinese woman; the Hawaiian side is from Napili, so “I have a ton of cousins, uncles and aunties literally a stone’s throw down the street” from Pineapple Grill. On his mother’s side, his Japanese grandmother had married an Irishman.

May and Don Moore owned Kula Ace Hardware, where they established its lush plant nursery.

“I used to cook anything and everything I could get my hands on,” he says, never following a recipe, learning what worked by trying it.

“I started out making saimin with a cracked egg inside,” and later specialized in variations on the classic shoyu-sugar-ginger sauces of local-style food.

Each of these marriages required the learning of new culinary skills, and Isaac eventually was the beneficiary of them all. His ChineseHawaiian grandmother learned Filipino cooking from her sisters-inlaw. His Japanese grandmother added corned beef and cabbage to

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Today, the local boy turned seasoned chef is at home in the heart of toney Kapalua, where golfers and beachgoers stop for a casual lunch during the day and dressed-up gourmets come in for fine dining at night. As he cooks for the customers who fill Pineapple Grill’s 180 seats or caters for a party at the newly remodeled Maui Land & Pineapple Company Cliff House down the hill, Bancaco depends on his knowledge both of local food and of local folks.

Bancaco calls on all his childhood influences as well as professional skills honed in years of hard work on the mainland to support and improve the culinary scene on Maui. He makes a point of encouraging young cooks.

“I try to hire as many local kids as I can, to make our culinary industry sustainable,” he says. “The University of Hawai`i–Maui College does a great job with their culinary program, and I want to make sure the next generation of chefs and culinarians have somewhere to work.”

Bancaco shares his expertise with local farmers as well. “It’s my job as a chef to look into what trends are happening” and to communicate that information to farmers so “six months from now we have those products.” Bancaco’s lifelong relationships with local growers help to create the trust the farmers need if they’re going to put specific crops into the ground with the expectation that the chef will buy those crops when they are ready. He also works with the Maui County Farm Bureau and its Growing Future Farmers initiative, in which a portion of the price of a menu item goes toward supporting local agriculture.

His own fishing expeditions have given Bancaco an understanding of the equipment, techniques and luck fishing requires, making him especially appreciative of the fishermen who bring him their catch.

He himself is likely to be out fishing with a childhood friend on a day off. Sometimes they go after big game in 30 or 50 feet of water. Free diving in a wetsuit, Bancaco consciously relaxes so that his heartbeat slows and he can hold his breath for longer periods. Sometimes the day begins with an early morning shallow-water dive for tako to use as bait, then packing up and heading for a rocky shoreline in Kaupo or Ke`anae. There, beneath the stars, the fishing buddies cast lines into the ocean in search of ulua, sending fresh bits of octopus bait down the line on a slider-bait rig throughout the night.

Beside the sea or submerged in deep water, away from the hustle and bustle, Isaac Bancaco clears his mind for the week ahead. He returns to the kitchen refreshed, inspired to create recipes seasoned by years of immersion in the best of both his worlds.

You can visit Isaac at Pineapple Grill, 200 Kapalua Dr., Maui; 808-669-9600.

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ocean Vodka Local Grown

BY MELISSA CHANG

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e all know about buying local—not just to get the freshest products, but to be able to taste the environment in which they were created.

We buy produce from the farm, eat local meats, drink Hawai`i brews.

When Ocean Vodka hit the market, people were intrigued with the fact that it’s a locally distilled spirit made from deep-sea ocean mineral water from just beyond the Hawaiian Island chain. It’s USDA-certified 100% organic and is the only vodka in the world distilled from organic sugar cane, so it’s naturally gluten free. On top of that, it doesn’t contain any genetically modified organisms (GMOs), herbicides or pesticides. Now, drinkers can marvel at it being the only vodka in the world that’s powered by the ocean, sun and earth.

Ocean Vodka retails for about $33, which is at the higher end of the spectrum for vodkas. But when you look at the ingredients and the man-hours that go into making a bottle (which, by the way, is made with about 60% recycled glass), you might consider it the price of doing local business.

The company was started in 2005 by the Smiths, a kama`aina family with roots in Maui’s north shore, with the intention to have a Maui business that produced an agriculturally based, nonperishable consumer product.

“Why a high-end vodka? Simply, we like to indulge in the finer things in life, and the ingredients were at our fingertips,” said Ocean Vodka president Shay Smith. “We played around with different ag products, but realized that we enjoyed working hard and unwinding

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at the end of the day with a cocktail. So that gave us an idea to start a spirit.”

They use a proprietary column distillation process to produce an ultra-clean spirit that, when blended with deep ocean water, takes on a unique, mineral-rich flavor. I performed a taste test about four years ago with my friend Nathan Kam, as Ocean Vodka was hitting the O`ahu market. We both noticed there was a very subtle finish, like a hint of the ocean, but so clean that we had to concentrate hard to detect it. Was it our imagination? Hard to say, but there was definitely no bite, unlike the other vodkas on the table.

Other vodka drinkers have told me they prefer Ocean Vodka because its ingredients and distillation process minimize the likelihood of hangovers. As we sipped, Kam mentioned there are minerals in the water they use from the Natural Energy Laboratory of Hawai`i Authority (NELHA) that may provide health benefits. A spirit that’s good and good for you? Well, I didn’t find any scientific research that proves it, but we do know that Ocean Vodka is a good steward of the land and ocean.

They’re taking the business to a new (and sustainable) level with their new 80-acre farm in Kula, which is slated to be fully operational in April. It’s been a long time coming, but the end will be a process that is even more unique than the vodka they make.

“The challenge was finding the right piece of property that matched what we are doing,” Smith explained. “We needed a large-scale commercial parcel, but farming over the years has left the land kind of dirty in many places.

Lemon Blossom Martini 1 ½ oz OCEAN Vodka 1 oz fresh lemonade ½ fresh lavender blossom

Photosearch.com

Place all ingredients in a shaker with ice and bruise. Pour into a chilled martini glass.

Garnish with a lemon wheel.

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Strawberry Lemon Drop 1 ½ oz OCEAN Vodka 1 oz fresh lemonade 2oz fresh strawberries

Pour ingredients into a cocktail shaker over ice and shake vigorously.

Strain into a martini glass or tall glass filled with ice.

Liliko’i Cosmo 1 ½ oz OCEAN Vodka 1 oz cranberry splash of passion fruit juice or sweetened puree

Photosearch.com

Combine all ingredients into a shaker with ice and bruise. Pour into a chilled martini glass Garnish with fresh flower or slice of lime.

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“A lot of people have big ag estates, but we didn’t want a 15-acre piece of farm property next to someone’s personal estate. [This property] lent itself to expansion, plus gave us space between our neighbors,” he added. “This place had been used for cattle farming for the last 25 years, so it was automatically eligible to be certified organic. We couldn’t wait 3.5-plus years to get it certifiable.”

According to the National Organic Program (NOP), certified organic crops must come from land that is totally free of prohibited substances for 36 months prior to the first organic harvest. You are required to show documentation about when you last applied prohibited substances and you can’t use GMOs or treated seeds during the transition period.

When you get to the farm, you might think it’s another sugar cane field, since that’s what’s surrounding the distillery building. As it turns out, the Smiths found they could turn sugar cane into vodka, which is how the business got started. And, unlike harvesting cane for pure sugar, their farming is done by taking ripe cane and leaving the babies to mature for the next harvest. This helps in land and soil conservation by not using the practice of cane burning to clear strip the land. (It also means no “black snow,” much to the delight of Maui residents.)

They currently have 12 different varieties of sugar cane growing on property, and are looking to acquire another 15 to 20 more from the local botanical gardens.

“This big facility and the farm will allow us to work our own land and grow different things that we can build into different spirits products,” Smith said. “We’ll bring in organic corn and other ingredients, then might try making gin, play around with whiskey … just unique things we can showcase in limited edition at the distillery that promotes and celebrates Hawai`i.”

Aside from the green growth, the operations will be run as “green” as possible, as well. The building will feature enough solar panels to run the whole facility, plus a backup generator—meaning they can be completely off the grid.

The new property, when finished, will bring all the components of manufacturing their vodka into one place, which means the farm, distiller, sales and marketing will all be together. They expect this consolidation to enable them to increase production tenfold.

Interestingly enough, it’s not just about running a business, but being able to give back to the causes they love. Since parents Kyle and Kiana Smith are surfers and their business starts from 3,000 feet under the sea off Big Island of Hawai`i, they support ocean-related causes like the Ocean Institute, the Ocean Foundation, Reef Check, One World and more. They’re also sponsors of the Maui-based Hawaiian Islands Land Trust.

“It’s in our DNA. It’s important since we are on islands in the middle of the ocean.

Our consciousness of the land that we have is not just because it makes a healthier alcohol. We have a real respect for the land,” Smith explains. “There are other spirits out there. But the difference is that we’re a local family creating a local product. We step out on a limb and actually use our blood, sweat and tears to get it done.

“We started as a project eight years ago and it’s been on the market 6.5 years. We do everything: drive the tractor, build the building … everything. So in addition to manufacturing, now we have the farm element with the same people who were doing everything before,” Smith said. “Bootstrapping local style is challenging in Hawai`i. It’s a testament to how hard we all work to live in paradise.”

Smith added that there’s more greenery planted in their “park” areas every day, and their next project—as you read this—is expanding the Martini Garden, an area designed for martini lovers and highlighting fresh, local ingredients such as Kula lavender, local citrus, passion fruit, pineapple and strawberries. Visitors will feel like they’re in a natural farm environment, with lots of color. Eventually, the open ground area will be available for special events for hundreds of guests.

“It’s an open-air environment that will feel like there’s nothing around but a view of the north and south Maui shores, and a backdrop of the west Maui mountains,” Smith said. The grounds and facility will also be available for tours.

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Ocean Water 2 oz. Ocean Vodka 4 oz. coconut water Muddled mint leaves Dash of agave syrup

Muddle mint leaves at the bottom of a shaker. Pour remaining ingredients into shaker over ice. Shake vigorously and pour in a short glass of ices. Garnish with a sprig of mint and a slice of lime.

Ocean Gimlet 2 oz. Ocean Vodka 3 tsp. fresh lime juice

Photosearch.com

Pour ingredients in a shaker over ice and shake vigorously. Garnish with a slice of lime and/or a sprig of mint.

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edible orchids Feast Your Taste Buds as Well as Your Eyes

BY MARGARET KEARNS

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awai`i Island’s official nickname is the Orchid Isle, and with its cool mauka (mountain) elevations, volcanic soils and abundance of rain on its east side, it more than lives up to the moniker.

Nearly all of the hundreds of species of orchids found worldwide grow here, in the wild and as well as carefully cultivated by professional growers and amateurs alike.

The good news for foodies? Most orchids are edible, ranging in flavor and aroma profiles from slightly peppery and bitter (think arugula greens) to fruity with citrus and melon predominant and, of course, lightly floral tones.

Scallops

“I’ve been growing things since I was a kid”

According to Clayton Arakawa, executive chef at the Mauna Lani Hotel & Bungalows, orchids began their move from decorative garden and indoor florals to the dining table throughout the state in the early 1960s. Even then, he said, the delicate, exotic blooms were primarily used as garnishes on dining plates and in tropical beverages.

It was the Regional Hawaiian Cuisine movement of the late 1980s and ‘90s, however, that began to shift these attractive, colorful florals from décor to integral “herbal” ingredient at chef tables and home kitchens throughout the state. Now, with the sustainable, local, farm-to-table movement in full force, Hawai`i Island growers are producing nearly every vegetable, herb, fruit, mushroom and edible floral imaginable—thanks to the variety of microclimates, soils and elevations found here.

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“Edible orchids used as primary ingredients in dishes ranging from pupu to desserts are huge throughout Asia at the moment,” Arakawa says. “Refreshing composed salads and stir-frys of every combination of vegetables and protein are especially popular at the moment.”

It doesn’t take long for food trends to reach our Hawaiian shores, he adds, and today he and Chef de Cuisine Allen Hess, who heads up the stoves at Mauna Lani Hotel’s lauded CanoeHouse, are experimenting with numerous dishes that incorporate these colorful edibles.

One dish sure to make it to the menu there soon is an aromatic and flavorful Kona Keahole Lobster poached in a Citrus and Vanilla Orchid Broth. Chef Hess was in the process of perfecting the dish early this year—poached to perfection and beautifully presented.

Just next door at the aptly named Fairmont Orchid Hotel at Mauna Lani Resort, Executive Chef Hubert Des Marais not only uses orchids liberally in many of his culinary creations, but he also cultivates numerous species at his home/farm perched at nearly 2,500 feet on the slopes of Mt. Hualalai above Kailua-Kona Village. Currently his collection includes 400 orchid plants, primarily Oncidiums, Dendrobiums, Cymbidiums and vanilla orchids.

“I’ve been growing things since I was a kid on my parents’ and grandparents’ estate gardens in Virginia. I’m fortunate to have traveled and lived in many regions of the world including, most recently, Africa, where my passion for orchids escalated,” he says.

Chef Des Marais accepted the post at Fairmont Orchid sight unseen, having never been to Hawai`i Island, in the spring of 2012, following seven years in Africa where he served as group executive chef for Fairmont East Africa, overseeing kitchen operations at six properties.

It was during his tenure in Africa that he discovered the taffy-like, stick-smooth product that comes from the bulb and stems of the Egyptian Sahlab (also referred to as Saahlep and Salepi) orchid.

“It creates the most delectably textured gelato-like ice cream base. Its neutral flavor naturally invites the addition of any ingredient to please every palate: lilikoi and mango, chocolate and vanilla to Kona coffee and everything in between,” he says, adding that he’s on a mission now to import some cuttings for cultivation here. “We’re constantly looking for new and interesting things to offer our guests.”

Watch for the chef’s house-made ice cream with Sahlab orchid base to debut at one of the hotel’s restaurant sometime later this year.

Chef Bonita

Hawai`i island private caterer Bonita Lao is another chef growing her own edible orchids—especially popular for wedding and special event menus, she says. “When we moved into our current home, I discovered some really beautiful Dendrobium and Cymbidium orchids growing wild in the backyard. It was an even bigger surprise when I chopped some up and tasted them—delicious melon flavors stand out in the yellow and brown speckled Cymbidiums that I typically use in desserts, while the pale green Dendrobiums possess somewhat bitter citrus flavors that work as the perfect counterpoint in many of my seafood dishes,” Lao says.

A native of Hawai`i Island, Lao grew up in the restaurant business (her parents own and operate Don’s Chinese Kitchen in Waimea— the original location—and now Kailua-Kona).

“But that’s not where I learned to cook,” she’s quick to add.

“Growing up in the kitchen I was too busy cleaning broccoli and bussing tables—there was no time to learn to actually cook!”

In the meantime, Chef Des Marais has created a Chocolate Oncidium Kona Lobster Salad (with Ka`u oranges, kaffir limes, Flavio’s greens and Kona cold lobster dressed with a Citrus and Vanilla Vinaigrette), which will be featured at a Hawaiian chocolate-themed dinner at Brown’s Beach House in March. The dinner is part of the annual Big Island Chocolate Festival, which will be held at the Fairmont Orchid on March 23. Chocolate Oncidiums are among the extraordinary orchids Chef Des Marais grows on his KailuaKona Mauka farm.

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Formal training came years later at the California Culinary Academy in San Francisco followed by more than a year “cheffing” at some of Sydney, Australia’s, top restaurants, including that respected temple of haute cuisine, Tetsuya, and the wildly popular Thai restaurant, Longrain.

“In fact, it was while at Longrain that I became exposed to working with various edible flowers—primarily orchids—and other unusual botanicals in savory dishes, including betel leaves,” Lao says.

On her return home in 2009, she did a year stint at one of the luxury resorts along the Kona-Kohala coast before deciding resort restaurants weren’t for her. Now she finds herself cooking in the private residences at those same high-end resorts, while keeping an eye on her long-term goal: her own restaurant on Hawai`i Island.

In the meantime, seasoned hospitality and catering veteran Scott Dodd, president and founder of Paradise Gourmet Catering in Kailua-Kona, says, “We’ve been integrating edible orchids in our tropical drink and culinary specialties—from pupus to desserts and everything in between—since opening in 1998.”

Chef Chris Fagan has been leading the culinary team at Paradise Gourmet Catering for nine years and is always looking to add exotic, tropical twists to his menus, whether for elegant plated dinners or gala banquet buffets, according to Dodd. The orchids and other edible flowers are sourced exclusively from Hawai`i Island growers, he adds.

filled with edible orchids, no worries. Earth Matters in Ocean View, near the southern tip of Hawai`i Island, has you covered! Owners Greg and Gail Smith grow various types of edible orchids on their one-acre farm, providing them to restaurants such as Café Pesto in Hilo and offering them for sale at weekly farmers’ markets in Keauhou.

“We’re at the Keauhou Shopping Center farmers’ market on Saturdays, and on Wednesdays we’re at the market we co-founded— originally held at the Keauhou Outrigger Resort—at the Sheraton Keauhou Bay Resort along with numerous Hawai`i Island growers,” Gail Smith says.

While lettuces and an array of organically grown produce make up most of their business, the bags of assorted miniature orchids are immensely popular when available, she says.

“With rain and light winds the orchids grow like crazy at this higher elevation [nearly 3,000 feet] all year ‘round. During times of heavy winds and little rain the orchids have a hard time—but then it rains again, the winds subside and they’re back again,” she says.

She and Greg—the real farmer in the family, according to Gail—encourage everyone to experiment with edible orchids as a beautiful alternative to more traditional fresh herbs.

For more information, visit EarthMattersTravel.com.

“All sorts of exquisite-looking and interesting-flavored orchids are especially popular for weddings, anniversaries and other romantic special events,” Chef Fagan says.

And for those professional chefs and home gourmets without gardens

Chocolate Oncidium Kona Cold Lobster Salad

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the Unbeatable Beet Beautiful, delicious and healthy, this veggie has it all

Photo by G. Natale

BY JADE ECKARDT

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“The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion.

Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.... The beet is the melancholy vegetable, the one most willing to suffer.

You can’t squeeze blood out of a turnip....

— Tom Robbins, Jitterbug Perfume

I

t’s been a little over two months since River Peifer first planted her beet seeds. Peifer, a Big Island backyard farmer with a half acre dedicated to organic farming, is excited and ready for the big moment. She kneels down by her garden bed full of beets and gets a good grip around the nutritious foliage of bright and dark green leaves with deep red ribs.

She gives a tug, and out come plump, round, deep-red beet roots, still covered in a thin layer of macadamia nut dirt. Peifer is excited.

“My first crop didn’t go so well,” she explains. “With these, I framed a bottomless garden bed right on the ground. With my first crop I did a raised bed without much depth, and that’s no-no for root vegetables.”

She mentions that beets, like most root vegetables, need at least eight inches of soil depth in a container. She proceeds to uproot the rest of the crop, and finds a proud satisfaction with each beet.

“You know you can eat the greens, right? They’re kind of like the ignored step-sibling to the root, but they’re awesome.”

The vermillion beetroot is amazingly versatile. From food to medicine, it holds a cross-cultural significance that would make other vegetables green with envy. In 1975 the beet even traversed space as borscht, a cold beet soup of Ukrainian origin, during the ApolloSoyuz Test Project when cosmonauts from the USSR’s Soyuz 19 welcomed the Apollo 18 astronauts with the soup in zero gravity.

Pennsylvania Dutch eat beet-dyed eggs, and at the other side of the Polynesian Triangle, New Zealanders top their burgers with beet.

But the beet doesn’t stop there.

They’re not just food. According to Healing with Whole Foods, a guide to combining Asian traditions with modern medicine, Chinese medicine acknowledges beets as a heart strengthener and blood builder and purifier. They’re also known to improve blood circulation and to benefit the liver. Hippocrates, the ancient Green physician, advocated using beet leaves to bind wounds, and ancient Romans treated fevers with the root and used it as an aphrodisiac— which, according to science, is still a legitimate use.

Sugar beets, which account for about half the world’s refined sugar production, are the most common type found in grocery stores.

Beets are part of the Goosefoot, or Chenopodiaceae, family along with chard and spinach, the latter greens being the most similar to highly nutritious beet leaves. Although deep red is the most common color for beets, they can also be found in golden, pink, white and bi-colored bull’s eye patterns.

Loving full sun while they grow, they can also tolerate partial sun and fare beautifully in Hawai`i, where they can be planted and harvested all year long. Beets love plenty of water and soil that maintains moisture for juicy beets, but good draining is important. It’s also imperative that beet beds stay weed free.

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Since beet seeds are really beet fruit, there’s several seeds in each and most likely several seedlings will emerge, creating a need for thinning. Try to separate them, or just pinch off the extra sprout so the other’s roots aren’t disturbed. Beets planted individually need to be spaced about five inches apart. Yet beets are also suitable for multi-sowing (like many bulbs crops). This is when several seeds are planted together, and farther than normal from the next ones.

Rather than single big beets, the result is a cluster of smaller bulbs.

According to the Old Farmer’s Almanac, beets are highly sensitive to acidic soil and flourish in a soil pH of 5.5 to 6.

Although beets are at their highest quality at about three inches in diameter, they can be left in the dirt for several weeks after reaching maturation to be eaten as needed. However, they can lose a little quality with this method.

When it comes to nutrition, “Nothing can beat beets,” says Rosey Silverstein, a certified holistic health coach with Living Healthy Hawai`i. According to Silverstein, beets are a great source of vitamins and contain have high levels of vitamins A, B and C as well as magnesium, potassium and fiber. The greens actually have a higher content of iron than their cousin spinach.

Beets are versatile when it comes to preparation, and can be eaten steamed, raw and shredded in salads (with all the vitamins and enzymes intact), and even roasted. “Consuming beets, whether cooked or raw, has been shown to fight and prevent cancer, increase cardiovascular health, prevent coronary artery disease and stroke, lower cholesterol and blood pressure and have anti-aging properties,” says Silverstein.

Silverstein, who offers nutritional healing and preventative care education with a focus on healthy foods, recommends shopping for organic beets—preferably locally grown for optimum nutrition.

Juicing is an ideal way to fully absorb the cleansing benefits of beets, Silverstein says. Some experts say it’s important to begin with small amounts of beet juice, about half a beet with each cup of juice. As such a potent vegetable, beet juice has been known to cause a slight dizziness once its cleansing effects kick in and toxins begin being eliminated. But don’t worry, this is the feeling of the detoxing effect taking place and the main reason to gradually increase the quantity of juice a person drinks.

Back in Peifer’s yard/farm, she’s rinsing off both the roots and greens in a solution of apple cider vinegar and water. “This is one of the most effective natural ways to rid any greens of slugs and anything else that might make a home in them,” she says.

Within hours, Peifer’s prized beets will be steamed and enjoyed with salad and quinoa—a grain Silverstein says to cook with the water from the steamed beets. She quotes nutrition expert Heather Morgan, “Every time you eat or drink you are either feeding disease or fighting it,” and beets are a delicious way to fight it.

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Rosey’s Favorite Beet Juice Blend 1 beet 4 carrots 1 cucumber 2 celery stalks 1 big handful of parsley

Roasted Beets With Feta Prep time: 45 minutes, Cook time: 30 minutes 1 pound of red beets 1 pound of golden beets ¼ cup feta cheese 1 cup microgreens or baby greens ½ cup extra-virgin olive oil Lemon Kosher salt, to taste

Preheat oven to 400° F. Place beets on roasting pan or a flat baking sheet. Drizzle with a bit of extra-virgin olive oil and sprinkle with kosher salt.

Roast for 30 to 45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it’s done.

After cooling for 20 minutes, slip the skins off the beets by hand. You can use a paring knife on any stubborn spots. Just be careful not to cut away too much beet.

Cut the beets into ½-inch dice and toss in a stainless steel mixing bowl with enough olive oil to coat them.

Cut the lemon in half and squeeze the juice of about half of it into the bowl, gently stirring to combine and checking the flavor as you go.

Season to taste with kosher salt and whisk together 3 tablespoons olive oil and 1 tablespoon lemon juice. Toss the greens in this dressing in a separate bowl.

Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 tablespoon of crumbled feta cheese and about ¼ cup of the dressed greens. Serve right away.

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A Passion for Passion The Business That Almost Was

BY KEN LOVE

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one of the three New Testament references to “fruit of the vine” took into account what is arguably Hawai`i’s most popular vine fruit: lilikoi.

Originating in areas around the Amazon, passionfruit, which has been naturalized and found in the wild on all islands in Hawai`i for more than 100 years, has been rated as the most promising crop in Hawai`i many times since the 1930s. The University of Hawai`i tried to promote the crop and industry.

Even with massive plantings of thousands of acres, no one has yet been able to put together this promising crop into a cohesive business.

Instead, thousands of small farmers across the state have a limited number of vines that they grow, use for themselves and sell as fresh fruit or to small producers for value-added products. Sadly, much of the juice served at large resorts comes from French Polynesia or Australia, where passionfruit businesses have developed.

Photo by Oliver Cohen

The first commercial orchards were planted in Hawai`i in the 1930s when five acres enabled a small Kaua`i processor to produce jarred concentrate. From these vines, the best of the yellow variety was selected.

These Flavacarpa-variety fruits have four times the yield of the purple passionfruit. By 1958 there were more than 1,200 planted acres in the state in order to produce frozen concentrate for Minute Made. Labor costs, viruses affecting the vines and land values wiped out what could have been another of the state’s agricultural legacies.

It is still thought that Hawai`i has the highest per capita consumption of lilikoi juice in the world.

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Photo by G. Natale

It is still thought that Hawai`i has the highest per capita consumption of lilikoi juice in the world.

From the Passiflora edulis, the species most commonly found in Hawai`i, there were a number of both purple and yellow varieties tested: Australian Purple, Common Purple, Kapoho Selection, Pratt Hybrid, Sevcik Selection, University Round Selection, University Selection No. B-74, Waimanalo Selection, Yee Selection and what was considered the best in the late 1960s, Noel’s Special. This was a large, yellow, disease-resistant fruit and 88% of the fruit was marketable. It just didn’t produce enough for Minute Made to build the business.

I know of no one today who could identify any of these types of lilikoi. Something else lost to time. Passionfruit plots in Florida, California and Puerto Rico suffered the same fate as the Hawaiian plots. In 1965, Nestle stated that passionfruit nectar was one of three items having the greatest potential for the European market.

Only in developing countries, with low labor costs, could there be revenue-earning opportunities.

There are over 500 species of Passiflora, a good many of which have edible fruit although with great differences in palatability. A few of these that are found in Hawai`i include: Banana Passionfruit (Passiflora mollissima Bailey), known as poka

in Hawai`i, is on the invasive species list. In Boliva, New Zealand and California, the pulp is used in a variety of recipes and sold to processors.

Water Lemon (Passiflora laurifolia) is also on the invasive species list

in Hawai`i. Found in the wild, the juice is made into a beverage.

There are also some tests where the nematode-resistant rootstock might be used to improve the vigor of the more common passionfruit.

Sweet Granadilla (Passiflora ligularis) first came to Hawai`i in the

late 1800s and is a subtropical preferring higher elevations. The seeds and pulp of the large fruits are eaten fresh, although in many areas the juice is strained and used to make sorbet.

Giant Granadilla (Passiflora quadrangularis) is much like its sweeter

cousin the P. ligularis, only more tropical in nature. It was first reported in Hawai`i in 1888 and has since naturalized and been found up to 3,000 feet elevation. The pulp is used much the same way as other passionfruit. The thick unpeeled rind is valued for salads and sometimes cooked down into a jelly.

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Thanks to all who have written in to Theadora (see the letters in her bag). She is off to the farmers’ market.

Theadora’s

Photo by G. Natale

Book Reviews W

e came across the Little Hawaiian Cookbook series, which happen to be just the right size for little hands. So while you are going through your cookbooks, a couple of these are perfect for your little future chef at the same time.

Theadora’s favorites are Little Hawaiian Liliko`i Cookbook by Gail Hercher, which features recipes using passion fruit, known for its sweet-tart taste, intoxicating fragrance and exquisite color. There are recipes for sorbet, shave ice and ice cream, plus how to make juice, jams and syrup, plus tips for freezing.

Another favorite is Little Hawaiian Bento Box Cookbook by Susan Yuen, which features some of Susan’s most popular creations for kids of all ages. Theadora says this is a perfect gift for anyone who wants to spice up their child’s lunch with imagination and fun. Turn food into little ducks, flowers, smiling faces and colorful fish.

There are many more Little Cookbooks, not only great for your own kids but great as gifts.

Available at a bookseller near you $7.95 or www.mutualpublishing.com Published by Mutual Publishing, MutualPublishing.com.

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LOCAL DINING GUIDE Restaurants are chosen for this dining guide because of their emphasis on using local, seasonal ingredients in their menus, creating a distinctly Hawaiian Islands Experience. — Let them know we sent you. Aloha!

Maui Honu When I thought about a new restaurant in Maui I thought what does not exist on Maui, and now It does now. Oysters, Live Dungeness Crab, Lobster Rolls, Fried Clams, Brick Oven Pizzas, Kale Salads, Crab & Shrimp Louis Salads, Crab Mac Cheese, 4 different fresh fish daily. Vegan & Gluten Free Menu. 60 beers from around the world Wine Spectator Awarded Wine list. An Unparalleled Sunset View. 1295 Front Street, Lahaina Hi 96761, (808) 667-9390, www.honumaui.com Lahaina Grill features innovative New American cuisine that uses the freshest ingredients from Maui’s local farms, dairies and surrounding waters.

Voted “Best Maui Restaurant” for eighteen consecutive years by HONOLULU Magazine readers’ poll (1994-2011), Lahaina Grill delivers impeccable service and a delicious meal. Open nightly from 6pm, 127 Lahainaluna Road, Lahaina, www.lahainagrill.com, reservations recommended (808) 667-5117

Leoda’s Kitchen and Pie Shop features casual family style dining in a comfortable plantation era atmosphere. Our glorified comfort food menu includes an assortment of handcrafted sandwiches, pizzas, and salads, daily specials and of course, sweet and savory pies. Located at 820 Olowalu Village Road off of Honoapiilani Hwy, Lahaina.

Open 7 days a week from 10:00 a.m. – 8:00 p.m.

Call us at (808) 662-3600 or visit us online at www.leodas.com.

Mala Ocean Tavern: Fantastic Ocean View. Chef Mark Ellman and his wife Judy, and daughters, Michelle & Ariana make Mala a family business.

Farm fresh organic foods, Mark has been delighting Maui for 25+ years along with his other restaurants, Avalon, Maui Tacos, & Penne Pasta Cafe. Remember to Practice Aloha. 834 Front Street Lahaina (808) 667-9394 M-F 11am-10pm, Sat/Sun 9am-9pm

Pineapple Grill Take inspiration from West Maui’s sunsets, Pacific Island cuisine, and the lush landscape at Kapalua Resort’s Pineapple Grill. Enjoy casual fine dining where being comfortable is as much a priority as delivering the finest service. 200 Kapalua Drive, Kapalua HI 96761; (808) 669-9600; Dinner Nightly at 5:30pm; Lunch 11am – 2:30pm; Brunch 8:00am – 2:30pm; Grille Menu: Daily 2:30pm – 5:30pm; www.pineapplegrill.com

Star Noodle, an intimate restaurant blending many flavors across Asia. Specializing in a variety of house made noodles and inventive Asian share plates served in a contemporary stylish setting.

Open 7 days a week for Lunch and Dinner at the top of Lahaina Business Park at 286 Kupuohi Street in Lahaina. (808)667-5400

Kaua`i Bar Acuda: Kaua`i’s coolest place to relax with friends and share a tapas menu filled with locally sourced ingredients. You know it’s going to be a fun evening as soon as you walk in the door. The atmosphere is welcoming. The bar area is cool, with a large-screen TV showing anything from Blue Planet series to old B&W movies. In Hanalei Town 808-826-7081 The Hanalei Dolphin has greeted visitor and local alike as they enter the town of Hanalei. Both the restaurant and fishmarket are known for the freshest fish caught by local fisherman, produce grown by local farmers and a second-to-none ambiance; one can enjoy a peaceful riverside lunch on umbrella shaded tables, outstanding dinner fare in a nostalgic tropical setting or just hang out in the stylish, world class sushi lounge. 5-5015 Kuhio Hwy, at the entrance of Hanalei 808-826-6113 www.hanaleidolphin.com

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At Hukilau Lanai they love their local farmers & fishermen! The 10 year old business says they can’t imagine life without them. They always strive to use the finest ingredients & products from Kaua`i & the neighbor islands. Dinner Tuesday - Sunday, from 5-9 pm for casual, ocean view dining. 5 course tasting menu from 5-5:45 pm daily. 8220600 www.hukilaukauai.com

Living Foods Market and Café’ — The market’s cafe’-style restaurant offers a simple European-style menu; from poached eggs, grilled panini, pizzettas & crepes to Nicoise salads, and roasted chicken to enjoy on a 1,000+-sq ft open air deck. The cafe’ also roasts their own coffee on-site, with beans from each of the Hawaiian islands, and fresh fruit agua fresca throughout the day. Daily 8am to 8pm.

In Kukui`ula Village 808-742-2323

Postcards Café’ — Casual/ Fine Dining in Hanalei We’re big on buying locally for our seafood and vegetarian restaurant. But we also grow our own organic fruits, vegetables and herbs, like garlic chives and basil. Our fresh, delectable dinners have made us one of Kaua`i’s top restaurants - for 15 years!

Open nightly from 6:00. Entering Hanalei, we’re first on the left. Reservations for 4 or more: 826.1191.

The Garden at Common Ground on Kaua`i’s north shore, provides fresh, healthy and locally acquired organic and natural foods that are prepared daily into delicious meals with all recipes from scratch at a great value. The dining environment is quaint and beautiful providing views of the fields where the daily harvest comes from for your meals.

Open for breakfast and lunch daily. Weekend brunch 4900 Kuawa Rd, Kilauea Hi 96754, 808-8281041 www.commongroundkauai.net Tidepools Open-air bungalows seemingly floating over tropical lagoons at the base of a waterfall provide Kaua`i’s most distinctive dining setting.

With contemporary Hawaiian fare inspired by the rich traditions and natural ingredients of Hawai`i, tantalizing selections pay homage to the classics while creating fresh new taste sensations. The exceptional service, atmosphere and delicacies will wow you. Located at the Grand Hyatt in Poipu. Call 808.240.6456 for reservations.

Hawai`i Island Experience the charm of Old Hawai`i at Cafe Pesto, Hilo Bay or a wonderful alternative to the resorts at Kawaihae. A family restaurant with a reputation for fresh, creative, affordable cuisine featuring local seafood and beef, exotic pizzas, eclectic salads, Asian inspired pastas and risottos. Open daily from 11:00AM to 9:00PM. Ph: (808)882-1071 in Kawaihae or (808) 969-6640 in Hilo. www.cafepesto.com

O`ahu 12th Ave Grill An Award Winning Neighborhood Gem offering the Ripeness of the Season and the Best of Hawai`i’s farms and ranches. Wine list, unique microbrew beers and scratch bar cocktails are the perfect pairings for any palate. Warm service in a Bistro style complement this serious Contemporary American Cooking. Reservations 732.9469. www.12thavegrill.com. Follow us on Twitter @12thavenuegrillnow

EAT Honolulu Chef David Passanisi serves up Hawaiian Regional Cuisine in his own fantastic Rustic Gourmet way. Our unique private dining concept includes EAT-ATE-TAE, a 24 course Seasonal Deconstruction and EATnPrivate, which seats up to 14 people, available by reservations only. We incorporate as much locally made and produced items as possible and work with all styles of cuisines. www.EATHonolulu.com V Lounge keeps the craft of the pizzaiolo alive. We adhere to the principles of any great pizzaiolo; “Never take shortcuts and make the pizza the way that it is supposed to be made.” The final product is the same type of pizza and flavors that you would get in Naples. Open Mon-Sat, 5pm-4am.

808-953-0007 www.vloungehawaii.com

Advertising in this directory is by invitation.

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Edible Hawaiian Islands Marketplace

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Farmers’Markets A local tip: Get there early!

Kaua`i Farmers’ Markets SATURDAY Kaua`i Community Market At Kaua`i Community College • Front Parking Lot (across from Grove Farm) • 9:30 am – 1:pm Kekaha Neighborhood Center (Sunshine Markets) Elepaio Road, Kekaha • 9 a.m.

Hanalei Saturday Market Hanalei • 10 a.m.–12:00 p.m.

Namahana Farmers’ Market 5-2723 Kuhio Highway • Anaina Hou, Next to Kaua`i Mini Golf 9 a.m. – 1 p.m.

MONDAY Koloa Ball Park (Knudsen) (Sunshine Markets) Maluhia Road, Koloa • Noon Kukui Grove Shopping Center Lihue • 3 p.m.

Namahana Farmers’ Market 5-2723 Kuhio Highway • Anaina Hou, Next to Kaua`i Mini Golf 4 p.m. – 6 p.m.

TUESDAY Kalaheo Neighborhood Center (Sunshine Markets) Papalina Road off Kaumualii, Kalaheo 3 p.m Hawaiian Farmers of Hanalei Waipa, Hanalei • 2 p.m.

WEDNESDAY Kapa`a New Town Park (Sunshine Markets) Kahau Road, Kapa`a • 3 p.m.

Kaua`i Culinary Market 4:00pm – 6:00pm • Kukui`ula Village, Po`ipu In Conjunction w/ Kaua`i County Farm Bureau

THURSDAY Coconut Marketplace 4-484 Kuhio Hwy, Kapaa • 9:00 a.m. -12:00 p.m.

Hanapepe Park (Sunshine Markets) Old Hanapepe Town • 3 p.m.

Kilauea Neighborhood Center (Sunshine Markets) Keneke off Lighthouse Road, Kilauea • 4:30 p.m.

FRIDAY Vidinha Stadium (Sunshine Markets) Hoolako Road, Lihue • 3 p.m.

Hawai`i Island Farmers’ Markets SATURDAY Keauhou Farmers’ Market Keauhou Shopping Center, Keauhou • 8a.m. – 12 noon Kino`ole Farmers’ Market Kino`ole Shopping Plaza • 1990 Kino`ole St., Hilo • 7 a.m.-noon Space Farmers’ Market Space Performing Arts Center • 12-247 West Pohakupele Loop Pahoa, HI 96778 • Sat. 8:00a.m. – 11:30 a.m.

Waikoloa Village Farmers’ Market Waikoloa Community Church across from Waikoloa Elementary School 7:30 a.m.–1 p.m.

North Kohala Across from Hawi Post Office, under banyan tree • 7 a.m.–noon Waimea Town Market At Parker School, 65-1224 Lindsey Road, Waimea/Kamuela HI 96743 Sat. 8:00 a.m. - 1:00 pm.

Waimea Hawaiian Homestead Farmers’ Market Mamalahoa Hwy., 2 miles east of Waimea town • 7:00 a.m. – 12:00 noon Honokaa Farmers’ Market Honokaa town near Honokaa Trading Co. • Hilo Farmers’ Market

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SUNDAY Pahoa Farmers’ Market Luquin’s/Akebono Theater parking lot • 8 a.m.–3 p.m.

Makuu Farmers’ Market Keaau-Pahoa bypass road • 8 a.m.–2 p.m.

Volcano Farmers’ Market Cooper Center, Wright Rd., Volcano • 6:30–9 a.m.

South Kona Green Market At the Amy Greenwell, Ethnobotanical Garden Captain Cook • 9 a.m. – I pm

TUESDAYS AND FRIDAYS Kekela Farms Organic Farmers Mkt 64-604 Mana Road, Waimea, HI • 808-887-0023 Tues. & Fri. 2:00-5:00pm • 100% organic

WEDNESDAYS AND SATURDAYS Corner of Mamo and Kamehameha Ave. downtown Hilo • Saturdays, 8 a.m.–noon

WEDNESDAYS Naalehu Farmers’ Market Ace Hardware lawn • 10 a.m.–2 p.m.

Waimea Mid-Week Farmer’s Market Anna Ranch • 12:30 P.M. – 5:30 p.m.

Waimea Mid-Week Farmer’s Market Pukalani Stables • 9 a.m. – 4 p.m.

O`ahu Farmers’ Markets SATURDAYS Banyan Court Mall (People’s Open Market) 800 North King Street, Honolulu • 6:15–7:30 a.m.

Kaumualii Street (People’s Open Market) at Kalihi Street, Honolulu • 8:15–9:30 a.m.

Kalihi Valley District Park (People’s Open Market) 1911 Kam IV Road, Honolulu • 10–10:45 a.m.

Salt Lake Municipal Lot (People’s Open Market) 5337 Likini Street, Honolulu • 11:15a.m. –Noon Hawai`i Kai Park-n-Ride (People’s Open Market) 300 Keahole Street, Honolulu • 1–2 p.m.

North Shore Country Market at Sunset Sunset Beach Elementary School, Haleiwa • 8 a.m. –2 p.m.

The Saturday Farmers’ Market at Kapiolani Community College Campus 4303 Diamond Head Road, Honolulu • 7:30–11 a.m.

Waialua Farmers’ Market Waialua Sugar Mill • 8:30 a.m. –Noon Hawai`i Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m. –3 p.m.

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Waianae Framers’ Market Makaha Resort, 84-626 Makaha Valley Road, Waianae, 808-848-2074 1st and 3rd Sat of the month • 7:30 a.m. – 11 a.m.

Waikiki Farmers’ Market Waikiki Community Center Parking Lot • 7 a.m.–1 p.m.

SUNDAYS

Palolo Valley District Park (People’s Open Market) 2007 Palolo Avenue, Honolulu • 6:30–7:30 a.m. .

Old Stadium Park (People’s Open Market) 2237 South King Street, Honolulu • 8:15–9:15 a.m.

Kapolei Community Park (People’s Open Market) 91-1049 Kamaaha Loop, Kapolei • 7–8:30 a.m.

Royal Kunia Park-n-Ride (People’s Open Market) Kupuna Lp/Kupohi Street, Waipahu • 9:30–11 a.m.

Waikele Community Park (People’s Open Market) Waipahu • 11:30 a.m. –12:30 p.m.

The Mililani Sunday Farmers’ Market at Mililani High School 95-1200 Meheula Parkway, Mililani High School Parking Lot 8 a.m. –Noon Manoa Marketplace Honolulu • 7–11 a.m.

Country Market & Craft Fair Waimanalo Homestead Community Center 1330 Kalanianaole Hwy. • 9 a.m.–4p.m.

Waianae Framers’ Market Waianae High School, 85-251 Farrington Hwy • 8 a.m. – 11:30 a.m.

MONDAYS Manoa Valley District Park (People’s Open Market) 2721 Kaaipu Avenue, Honolulu • 6:45–7:45 a.m.

Makiki District Park (People’s Open Market) 1527 Keeaumoku Street, Honolulu • 8:30–9:30 a.m.

Mother Waldron Park (People’s Open Market) 525 Coral Street, Honolulu • 10:15–11 a.m.

City Hall Parking Lot Deck (People’s Open Market) Alapai & Beretania Street, Honolulu • 11:45 a.m.–12:30 p.m.

Hawai`i Kai Town Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

TUESDAYS

WEDNESDAYS

Queen Kapiolani Park (People’s Open Market) Monsarrat and Paki Street, Honolulu • 10–11 a.m.

Hawai`i Kai Towne Center Kalanianaole Highway at Keahole Street, Honolulu • 7:30 a.m.–3 p.m.

Honolulu Farmers’ Market at Neal Blaisdell Center, Local Bounty • 808-848-2074 • 4:00-7:00 pm Waialua Farmers’ Co-Op At the Sugar Mill • 4:30 p.m. – 7:00 p.m.

THURSDAYS Waimanalo Beach Park (People’s Open Market 41-741 Kalanianaole Highway, Waimanalo • 7:15–8:15 a.m.

Kailua District Park (People’s Open Market) 21 South Kainalu Drive, Kailua • 9–10 a.m.

Kaneohe District Park (People’s Open Market) 45-660 Keaahala Road, Kaneohe • 10:45–11:45 a.m.

Manoa Marketplace Honolulu • 7–11 a.m.

The Kailua Thursday Night Farmers’ Market Kailua town • 5–7:30 p.m. behind Longs on Kailua Road Waiamea Falls Park • 3 p.m. - 7 p.m.

FRIDAYS Halawa District Park (People’s Open Market) 99-795 Iwaiwa Street • 7–8 a.m.

Ewa Beach Community Park (People’s Open Market) 91-955 North Road, Ewa Beach • 9–10 a.m.

Waiau District Park (People’s Open Market) 98-1650 Kaahumanu Street, Pearl City • 6:30–7:30 a.m.

Pokai Bay Beach Park (People’s Open Market) 85-037 Pokai Bay Road, Waianae • 11–11:45 a.m.

Waipahu District Park (People’s Open Market) 94-230 Paiwa Street, Waipahu • 8:15–9:15 a.m.

Fort Street near Wilcox Park Honolulu (In front of Macy’s) • 8 a.m. –2 p.m.

Wahiawa District Park (People’s Open Market) N. Cane & California Avenue, Wahiawa • 10–11 a.m.

Waikiki Farmers’ Market Waikiki Community Center Parking Lot • 7 a.m. –1 p.m.

Mililani District Park (People’s Open Market) 94-1150 Lanikuhana Avenue, Mililani • 11:45 a.m.–12:30 p.m.

Maui Farmers’ Markets

Fort Street near Wilcox Park Honolulu (in front of Macy’s) • 8 a.m.–2 p.m.

Manoa Marketplace Honolulu • 7–11 a.m.

SATURDAY Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 4 pm Kumu Farms Maui Tropical Plantation • 10 am – 4 pm

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Maui Swap Meet University of Hawai`i, Maui College, 310 Ka`aumanu Ave in Kahului 7:00 a.m. – 1:00 p.m.

Upcountry Farmer’s Market Kula Malu Shopping center 55 Kiopaa Street in Pukalani 7 a.m. – 12 Noon Laniupoko Farmer’s Market Honoapiilani Hwy at Launiupoko Beach Park 8:00 am - 12:00 Noon Lipoa Street Farmers Market 95 Lipoa Street in Kihei • 8 a.m. – 12 Noon Hana Fresh Farmer’s Market 4590 Hana Hwy, in Hana • 9 a.m. – 5 p.m.

SUNDAY

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7–11 a.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

THURSDAY Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 5 p.m.

Kumu Farms Maui Tropical Plantation • 11 am – 4 pm

Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 4 p.m.

Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 2p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

MONDAY

FRIDAY

Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m.

Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 5 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7a.m.–11 a.m.

Kumu Farms Maui Tropical Plantation • 11 am – 4 pm

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–5 p.m.

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

Farmers’ Market of Maui-Honokowai 3636 Lower Honoapiilani Road, Kahana (Lahaina) • 7–11 a.m.

TUESDAY

Hana Fresh Farmer’s Market 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 5 p.m.

Kumu Farms Maui Tropical Plantation • 11 am – 4 pm Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m.

Hana Health 4590 Hana Hwy, Hana • 9a.m. - 5p.m.

Ono Organic Farms, Farmer’s Market Across from Hasagawa Store, Hana • 9:30 a.m. - 6 p.m.

Lana`i Farmers’ Market SATURDAY Lana`i Market Place Dole Park • 8 a.m.-1p.m.

Ono Organic Farms Across from Hasagawa Store, Hana • 9:30 a.m. - 6:00 p.m.

Moloka`i Farmers’ Market

WEDNESDAY

Ala Malama Street Kaunakakai • 7a.m.-1p.m.

Kula Country Farms Kula Hwy at Kekaulike Ave, Kula • 11 a.m. – 5 p.m.

Kumu Farms Maui Tropical Plantation • 11 am – 4 pm

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Farmers’ Market of Maui-Kihei 61 Kihei Rd, Suda Store parking lot on South Kihei • 8 a.m.–4 p.m.

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SATURDAY

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Advertiser Directory This Directory is meant to help you quickly find our supporters listed by island, enjoy and let them know we sent you. Aloha

Kaua`i Aloha Spice Company 3857 Hanapepe Road, Hanapepe 808-335-5960 • www.alohaspice.com Anahola Granola www.anaholagranola.com Anaina Hou Community Park 5-2723 Kuhio Hwy, Kilauea 808-828-2118 • www.anainahou.org Aunty Lilikoi 9875 Waimea Rd., Waimea 866-545-4564 • www.auntylilikoi.com Bar Acuda Restaurant Reservations: 808-826-7081 5-5161 Kuhio Hwy Hanalei, Kaua`i www.restaurantbaracuda.com Grand Hyatt Kauai Resort & Spa www.grandhayattkauai.com Hanalei Dolphin 5-5016 Kuhio Hwy., Hanalei, Kaua`i 808-826-6113 Harvest Market Hanalei 5-5161 Kuhio Hwy., Hanalei, Kaua`i 808-826-0089 Healthy Hut On the south entrance to Kilauea Kuhio Highway & Ho`okui Rd 808-828-6626 • www.healthyhutkauai.com Hendrikus Organics 808-828-0099 • www.hendrikusorganics.com Hukilau Lanai Kaua`i Coast Resort Reservations Recommended 808-822-0600 • www.hukilaukauai.com 56

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Java Kai Kapaa 4-1384 Kuhio Hwy 808-823-6887 • www.javakaihawaii.com Kilauea Fish Market 4270 Kilauea Rd., Kilauea, Kaua`i 808-828-6244 Kilauea Town Market 2474 Keneke St., Kilauea, Kaua`i 808-828-1512 Koloa Rum Kilohana Plantation, 3-2087 Kaumualil Highway, Lihue 808-246-8900 • www.koloarum.com Little Fish Coffee 3900 Hanapepe Rd. #D, Hanapepe 808-335-5000 • facebook.com/littlefishcoffee Living Foods Market Kukui`ula Village Po`ipu (on the south side) 808-742-2323 • www.livingfoodskauai.com Papaya’s Natural Foods & Café Kaua`i Village Shopping Center In the courtyard by the waterfall, Kapa`a, Kaua`i 808-823-0190 • www.papayasnaturalfoods.com Postcards Café Hanalei • 808-826-1191 Salty Wahine Gourmet Hawaiian Sea Salts 808-346-2942 • info@saltywahine.com www.saltywahine.com The Garden at Common Ground 4900 Kauwa Road, Kilauea • 808-828-1041 www.commongroundkauai.net/thegarden The Wine Garden 4495 Puhi Road, Lihue 808-245-5766 • www.kauaiwinegarden.com

EDIBLE HAWAIIAN ISLANDS

O`ahu Aloha Air Cargo Shipping fruits & vegetables fresher. www.alohaaircargo.com EATHonolulu Gentry Pacific Design Center (808) 538-0597 • www.EATHonolulu.com Farm Credit Services Of Hawai`i, ACA 2850 Pa`a St. Ste 100, Honolulu 808-836-8009 • www.hawaiifarmcredit.com Kula Fields On O`ahu 808-281-6141 On Maui 808-280-6533 www.kulafields.com Whole Foods Market Kahala Mall in Honolulu, 4211 Wai`alae Ave www.wholefoodsmarket.com Whole Foods Market Kailua Town Center, 629 Kailua Road www.wholefoodsmarket.com

Maui Aloha Mixed Plate 1285 Front Street Lahaina (808) 661-3322 • www.alohamixedplate.com Chef Jana McMahon 808-281-8393 • www.chefjana.com Cilantro Grill Old Lahaina Center 808-667-5444 • www.cilantrogrill.com Hawaii Coconut Protectors 800-417-7435 info@coconutprotectors.com

Hawaiian Islands Land Trust Buy Back The Beach Benefit Luau Jan. 26th 808-244-5263 • www.hilt.org Hawaiian Moons Natural Foods 2411 South Kihei Road 808-875-4356 • www.hawaiianmoons.com Kula Country Farms Kula Highway across from Rice Park, Kula 808-878-8318

Hawai`i Island

Maui County Farm Bureau www.mauicountyfarmbureau.com Maui Coffee Roasters 808-877-2877 • www.mauicoffeeroasters.com Maui Country Farm Tours 808-283-9131 www.mauicountryfarmtours.com Maui Preserved 808-214-8780 • www.mauipreserved.com

Café Pesto Hilo Bay 808-969-6640 Kawaihae 808-882-1071 www.cafepesto.com Farm Credit Services of Hawai`i,ACA 988 Kinoole St., Hilo 808-836-8009 • www.hawaiifarmcredit.com

Kula Fields On Maui 808-280-2099 On O`ahu 808-280-6533 www.kulafields.com

Ocean Vodka Farm & Distillery 4051 Omopio Road, Kula 808-877-0009 • www.oceanvodka.com

Kona Coffee and Tea Toll Free 888-873-2035 In Kona 329-6577 www.konacoffeeandtea.com

Kupa`a Farms Farms & CSA in Kula www.kupaafarms.org

Old Lahaina Luau 1251 Front Street, Lahaina 808-667-1998 • www.oldlahainaluau.com

Original Hawaiian Chocolate 808-322-2626 • 888-447-2626 (toll free) www.ohcf.us

Lahaina Grill 127 Lahainaluna Road, Lahaina 808-667-5117 • www.lahainagrill.com

Ono Gelato Kihei Kihei 808-280-3198 • www.onogelatokilei.com

Leoda’s Kitchen & Pie Shop 820 Olowalu Village Road • 808-662-3600

Piliani Kope Farm 15 Wailau Place, Lahaina 808-661-5479

Malama Farms Berkshire Hog Farm 808-633-3959 • www.malamafarm.com Mala Ocean Tavern & Honu Restaurant 1307 Front Street, Lahaina 808-667-9394 • www.malaoceantavern.com Maui Arts & Cultural Center Between Kahului Airport & `Iao Valley in Wailuku 808-242-SHOW www.mauiarts.org Maui Coffee Association www.mauicoffeeassociation.com

National American Harvest Organic Spirit www.americanharvestspirit.com

Pineapple Grill 200 Kapalua Drive, at the Bay Course 808-669-9600 • www.pineapplekapalua.com

Slow Food Hawai`i Island Clare Bobo • slowfoodhawaii@gmail.com www.slowfoodhawaii.org Slow Food Maui info@slowfoodmaui.org www.slowfoodmaui.org

Star Noodle 808-667-5400 • www.starnoodle.com Surfing Goat Dairy 3651 Omaopio Rd., Kula 808-878-2870 • www.surfinggoatdairy.com

Slow Food O`ahu Laurie Carlson • laurie@honoluluweekly.com Slow Food Nation www.slowfoodUSA.org

Wailea Wine Wailea Town Center • 808-879-0555 Mon- Fri 10 a.m. – 5 p.m.

Whole Foods Market Maui Mall, 70 East Ka’ahumanu Ave 808-872-3310 • www.wholefoodsmarket.com

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What Is It and How Do You Eat It

Luffa

Luffa or loofah, a tropical and subtropical vine classified in the cucumber family. The fruit must be harvested young to use as a vegetable, great in any stir-fry. When allowed to fully mature, the fruit becomes a tough mass of fiber that makes a great exfoliating sponge for your skin.

You can find more about this amazing plant at www.Luffa.info.

We found these plants at the Hilo Farmers’ Market.

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A hui hou!

Follow my adventures www.facebook.com/gloria.natalecohen gloriacohen2@gmail.com