GREEN Volume 5 Number 1 by Green Magazine Hawaii: Hawaii's Sustainable Living Magazine

Modern Ahupua‘a Managing Hawai‘i’s precious resources

greenmagazinehawaii.com OCT/NOV/DEC 2013

Vol. 5#1

CONTENTS

LIFESTYLE DEPARTMENTS 04 EDITOR'S NOTE 06 THREADS AND GEMS Handmade jewelry 07 SUSTAINABLE HOME Home furnishings 08 GREEN RESOURCE Products and service providers

10 IN THE KNOW Nicole LaTorre, Tiare Pinto 12 ENTERTAIN YOUR BRAIN Books. Apps. Film.

13 FOOD AND BEVERAGE Sea salt and organic tequila 14 COMMUNITY STEWARDSHIP Hawai‘i Fashion Month and the Hawaii International Film Festival 16 SAVE THE DATE Cochon Island

SECTIONS

40 24 Rebuilding for the Future A modern and stylish LEED Platinum certified home

32 State of Sustainability

Hawai‘i's 2013 progress report on agriculture, design, conservation, energy, business and culture

18 Q & A Dr. Alan Marc Friedlander talks about marine protected areas 21 DO IT YOURSELF Safe and natural household products and recipes for DIY home cleaning 30 DINING Taste Table 48 PASSION WITH A PURPOSE Organic Certifier Maile Sacarob

COLUMNS

40 Our Modern Ahupua‘a Sustainable solutions for our communities

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17 BUSINESS Michael Kramer on the resilient investor

EDITOR’S NOTE

Flying The Flag White collar conservatives flashing down the street, Pointing their plastic finger at me. They’re hoping soon my kind will drop and die, But I’m gonna wave my freak flag high, high. —James Marshal Hendrix, 1967

We all have a freak flag. I’m the first to admit and wrap myself up in it. It’s comfy and cozy, most of the time, but it’s not always an easy thing to hoist up in the air and wave around. It’s been in my pocket my entire life, even though I’ve only had the courage to bust it out as of late. Sure, some people have no problem trotting around with their flag wrapped around their head like a biker’s doo rag, which is fine. Good on them. Confidence, self-assurance, mastery of relevant facts and dialogue, originality—let’s be honest, those traits are reserved for a select lucky few. Most of us saunter around looking for purpose and shared commonality by digesting the ethics and opinions in the current social sphere, deciding which are applicable to our lives. I have a lot of flags to fly, as we all do, and I’ve been walking this earth wondering what my flag looks like. I’m a husband and a father, a surfer, a writer, a naturalist, a thinker and an underground table tennis fanatic. What else? I think music trumps language and serial commas are annoying to me, both apparent in this magazine if you look closely. Our flags aren’t always outwardly apparent. I didn’t even realize mine was in my back pocket until I saw a young mother of two throw a Styrofoam plate of spent casado (rice and beans) out the window of the laboring bus that my wife and I were traveling on to Mal Pais on the northwestern Costa Rican coast. The forest eats it, that’s what someone said. That was the accepted ethos and that pissed me off because we were passing through the most beautiful tropical landscape I’d ever seen at that point in my life. That fire has never left me and I continue to feel the responsibility to live harmoniously on this floating blue ball, to wave my flag and share with others my mantra, my ethos. Lucky for me, I’ve stumbled upon a rooted community of like-minded people waiving the same flag, which has empowered me to pull mine out of my back pocket, hoist it up on a flag pole and take pride as it stretches out confidently in the trade winds. It's the reason why I started publishing Green in 2009 and why I'm so thankful that I'm able to relaunch the magazine with Element Media to keep the conversation alive and poignant. So, thank you friend, good neighbor, for all you do, anonymous you, for your flag, your colors, for your effort to make these islands and this world a better place for all of us and our progeny. It does not go unnoticed. In fact, it is celebrated. You are Green Magazine Hawai‘i. You are the stories on these pages and the heart of the effort. You are the glue that gives this dialogue traction. Thank you for your freak, your courage to go against the grain, to swim upstream and promote positive change, no matter how strong the current to a sickening sea of fast food, apathy and placid homogenization. —Kevin Whitton

Published by Element Media, Inc. VOLUME 5 :: NUMBER 1 :: OCTOBER/NOVEMBER/DECEMBER 2013 Publishers Jamie & Naomi Giambrone Associate Publisher E. S. Adler Managing Editor Kevin Whitton Staff Writer Alyssa Fukumoto Contributing Writers Tiffany Hervey, Jack Kittinger, Michael Kramer Art Director Kyle Tanaka Contributing Photographers Willi Edwards, Isaac Frazer, Augie Salbosa, Kevin Whitton Advertising Director Brian Lewis Publishers' Assistant Chelsea Tsuchida Advertising Inquiries esadler@elementmediahi.com Editorial Inquiries kevin@elementmediahi.com Advisory Board Stuart H. Coleman, Hawaii Coordinator Surfrider Foundation Mike Fairall, Principal RME Mokulua High Performance Builder Alan Hornstein, President Lenox Metals Subscribe and read online at greenmagazinehawaii.com. Contact Element Media at 1088 Bishop Street, Suite 1130, Honolulu, HI 96813; 808.737.8711. Follow Green at facebook.com/GreenMagazineHawaii and Twitter @greenmaghawaii. Green Magazine Hawai‘i is a quarterly publication available through subscription, direct-mail program and bookstores throughout Hawai‘i. The views expressed within Green Magazine Hawai‘i do not necessarily reflect the opinions of management and ownership. Green Magazine Hawai‘i may not be reproduced without written permission from the publisher.

ON THE COVER A complete deconstruction and rebuild of this Wa‘ahila Ridge home incorporates universal design, passive cooling, energy efficiency and multi-generational living. The end result, a LEED Platinum certified home.

Cover Photo: Augie Salbosa

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pacifichome furnishing your pacific lifestyle

reclaimed wood | organic and sustainable materials | green living

420 ward ave. honolulu, hi 96814 | m -f 10 - 7 sun 10 - 5 www.pacific-home.com | info@pacific-home.com p: 808-596-9338 | f: 808-596-9337 maui - coming soon!

LIFESTYLE THREADS AND GEMS

Natural Beauty

Eclectic handmade jewelry for an organic, beachy vibe Channel your inner beach goddess. Adorn your wrists with handpicked shells and beautiful pearls strung on circlets of cool-to-the-touch sterling silver. Let vintage coral dangle from your ears and necklaces formed from real pieces of seaweed drape around your neck. To the beach or out to dinner, let these local designers transform your personal outlook and appearance with their one-of-a-kind creations. —Chelsea Tsuchida

Tidepool Love 1 3

On the North Shore of O‘ahu, right in front of her family home, Jen Kunishima Sarsuelo finds natural sea glass and beach shells. She combines these natural treasures with golddipped cowry shells, colorful sunrise shells and precious stones and metals. She also uses recycled sterling silver as much as possible. Her jewelry, called Tidepool Love, is the core jewelry line at Cottage by the Sea, a Honolulu boutique focused on handmade jewelry, clothing and vintage or repurposed furniture. ($25–$400, available at Cottage by the Sea, tidepoolhawaii.com)

Drift Boutique 2 Recovered shells, repurposed leather and reused beads from vintage necklaces are staples for boutique owners and jewelry designers Laura Ivy-Jarrett and Ale Klein. Drift jewelry also features materials from local vendors and manufacturers to create eclectic, beach-inspired jewelry, all of which are created in-store at Drift Boutique. ($15–$260, available at Drift Boutique, driftboutique.com)

Salty Girl Jewelry 3 Amber Chesebro fuses fashion with awareness. This savvy designer avoids any unnecessary treatment of her materials, resulting in unique pieces that reflect and preserve the beauty of Hawai‘i’s natural resources. In addition to collaborating with a casting company that uses 100 percent recycled silver, her backyard Coralwood tree supplies shiny, ruby-red seeds, and secret O‘ahu beaches provide Job’s Tears seeds. She also finds naturally harvested urchin spines and buys only vintage coral, preventing any contribution to the depletion of coral reefs. ($52–$295, available at saltygirljewelry.com) 6

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LIFESTYLE SUSTAINABLE HOME

Natural Habitat Home Furnishings that evoke a powerful presence

Creating a sustainable, stylish home interior has never been easier. Furniture stores statewide are making the decision to showcase designs featuring materials from salvaged building materials to naturally fallen hardwoods. These repurposed, one-of-a-kind pieces are the perfect centerpieces to an eco-conscious home that dares to be bold. â&#x20AC;&#x201D;Alyssa Fukumoto

Bar Height Table by Bali Designs 1 Bring a bit of Southeast Asia marine living into your home with this aged bar height table. The wood, weathered and textured with streaks of green and blue, is made of repurposed teak taken from an old Indonesian fishing boat. ($675, michellesbalidesigns.com)

Mirrors by Chai Studio 2 The wooden mirrors adorning this archway are made from 100 percent reclaimed hardwood. Hand carved by artisans before being transformed into mirrors, no two are alike. The minaret-styled mirrors are available in a variety of sizes and colors. ($48â&#x20AC;&#x201C;80, chai-studio.com)

Bed by Pacific Home 3 This Baxton Bed features a reclaimed and recycled frame and can become a piece truly unique to your home design. Available in four finishes, the fabrics and frames can be fully customized with over 100 fabric options. Pricing of the bed is determined by fabric choice. ($2,900, pacific-home.com)

Kitchen Counter by Eco Maui Koa 4 This marble topped kitchen counter sports mango legs collected from naturally fallen hardwood. The double beams under the marble ensure strength and stability, while the addition of the raw wooden leg lends to the counterâ&#x20AC;&#x2122;s rich, organic feel. ($5,500, ecomauikoa.com)

LIFESTYLE GREEN RESOURCE

Free of Charge

Volta electric vehicle charging stations

Photo: Nissan

A sleek sports car and an environmentally friendly vehicle are not mutually exclusive thanks to the Tesla. One ride in this stylish electric vehicle was enough to convince car-enthusiast Scott Mercer that this was the future of transportation. With this in mind, Mercer helped spearhead O‘ahu’s first electric vehicle charging station infrastructure, Volta Industries. Volta began installing charging stations around the island in 2012 and, as of June 2013, around 40 stations have been installed statewide. These stations are complimentary for the public, thanks to the sponsorship of local companies, and located in easily accessible locations like shopping malls and centers. While most electric vehicle owners have charging stations at home, Volta’s outlets serve as a means of providing a little extra energy for a short drive. Drivers can add about 20 miles per hour of charging, enough for a quick drive to the mall or the grocery store. Volta’s success in providing so many free outlets for electric vehicles owners in Hawai‘i, the state with the highest per capita sales of electric vehicles, has encouraged the company to expand to the United State’s west coast. Volta’s unique model will soon make its way to cities in California and Arizona, bringing Volta one step closer to their ultimate goal: 200 charging stations operating nationally by the end of this year. —Alyssa Fukumoto voltacharging.com

LIFESTYLE GREEN RESOURCE

Taxi! Photo: EcoCab

When a local television reporter asked EcoCab CEO David Jung about the novelty of operating a fleet of Hyundai Sonata hybrid taxis, Jung had to break the news that eco-friendly public transport was not a new idea. In Jung’s mind, the local transportation industry is merely playing catch-up to a wave of consciousness in transportation that is currently making its way across the country. EcoCab is currently Hawai‘i’s only fully hybrid taxi service and The Modern, Hilton and Pacific Beach hotels partner with EcoCab as a component of a larger movement toward clean energy. A standout feature for companies and busy travelers is the cab’s exclusive electronic capabilities. Each vehicle is equipped with a mobile hotspot and an iPad to check emails and surf the web, an ideal service for the tech-savvy, on-the-go individual. EcoCab has accomplished much in the way of convenient, conscious transportation. For Jung, however, the next hurtle is getting the state to recognize the taxi industry in its Clean Energy Initiative. “A typical taxi uses six times more carbon than a typical passenger vehicle,” Jung says. “Ironically, they haven’t included the taxi transportation industry in any plans yet. We really should be included.” —Alyssa Fukumoto ecocabhawaii.com

Photo: Kevin Whitton

Hailing the smart ride

Home Health

Make your home a Pono Home

Photovoltaic and solar hot water panels are an eco-conscious, energy-saving choice that save owners a sum when it comes to their monthly utility bill. However, poor maintenance of panels can lead to a 10 to 20 percent loss of energy on a good investment. As a former U.S. Navy engineer, Fred Brooks quickly learned that proper upkeep and maintenance is key to keeping solar electric and solar hot water systems operating at peak performance. After working on various photovoltaic projects as a construction manager, he spearheaded Pacific Panel Cleaners, the first company in Hawai‘i to dedicate itself to solar panel cleaning and maintenance. Pacific Panel Cleaners offers free estimates for their panel inspections and cleanings. This specialized service is a necessity for anyone looking to get the biggest bang for their buck out of their solar panels, as simple water hose cleanings will cause water spots and more dirt accumulation. Since photovoltaic systems can be the cost equivalent of a new car, Brooks looks to save consumers money by keeping their systems in top shape for a panel’s estimated 25-year life expectancy. “Solar is a big investment,” Brooks says. “In a marine environment, why not try to protect it as best as you can?” —Alyssa Fukumoto

Pono Home CEO Scott Cooney recently spearheaded a home health consultation company in order to promote smarter, better living for Hawai‘i renters and homeowners. Pono Home offers several service options to improve home health and save money on utility bills. Cooney’s typical home session includes teaching people how to best utilize appliances to save money, installing technologies to assist with water and energy saving and helping to eliminate unhealthy foods, bacteria and chemicals by choosing healthier alternatives and efficient food storage. Cooney works to keep services affordable by partnering with local companies to provide energy-efficient options for customers and does so to offer help to as many families as possible. “I am trying to keep this service affordable so we can work with the people who need it the most," says Cooney. “As homeowners or renters, learning to save energy and water and remove toxins from their homes is a behavioral change. These are money-saving lessons that families can use for the rest of their lives.” —Alyssa Fukumoto

pacificpanelcleaners.com

ponohome.com

Let There Be Light

Cleaning solar panels is a good investment

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LIFESTYLE IN THE KNOW

Answer Me These Questions Three Knowledge from leaders in sustainability Nicole LaTorre Founder and Chef of Hawaii Sustainable Chef

Photo: Nicole LaTorre

Photo: C.J. Dewolf

1. Where do you usually find your locally sourced and organic ingredients? It starts in my backyard with my amateur, edible garden. Also, the best place to connect with local farmers and vendors is the local farmersâ&#x20AC;&#x2122; market. My personal favorite is the Saturday morning Ala Moana market. For organic products I go to Whole Foods, Down To Earth and Kokua Market. 2. How affordable and available are locally sourced and organic ingredients for the average person? I find some produce is cheaper at the farmersâ&#x20AC;&#x2122; market. You have to take into account that more money is going back to the men and women who are actually growing our food, which results in more local food production. Buying local also reduces perishability. 3. What are some of the benefits of getting your ingredients from local farmers, fishermen and businesses? Buying local not only supports the economy, it really helps foster relationships within our community. Food reminds us that we're all connected, to each other and the earth. I can only imagine all the amazing dishes that haven't even been created yet from utilizing local ingredients.

LIFESTYLE IN THE KNOW

Tiare Noelani Pinto 1. What are some sustainable products you recommend for different rooms in a house? I try to encourage clients to select products with high recycled content. I also use FSC-certified [Forest Stewardship Council] wood products for cabinetry, flooring and trim. Bamboo is a rapidly renewable product and is available for flooring and cabinetry in a wide array of colors and finishes. Also, LED lighting still remains the leader in energy efficiency. 2. How affordable are sustainable home products for the average homeowner? There are many ways to be cost-effective and still be green. Some products have a higher upfront cost, but you can recoup your upfront costs with the energy savings. I would say for the most part, sustainable options are becoming more mainstream and therefore more affordable to the average consumer.

Photos: Augie Salbosa

Co-founder and President of Archipelago Hawai‘i

3. When it comes to finding products for home design, are there many choices for recycled materials? Every day there are new recycled products hitting the market: carpet, countertop materials, flooring materials and accent tiles. I would have to say there is a sustainable option for every finish in your home if you take the time to seek them out.

PHOTOVOLTAIC FINANCING PROGRAM

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~ May qualify for Federal and Hawaii State tax credits** ~ Use the equity in your home— personal loan option also available

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* Initial rate is for Equity FirstLineSM Plus credit line fixed rate advance for purchase price of a photovoltaic system for 6 months from account opening and will not increase during this period and then will adjust monthly at 1.50 percentage points over the index, which is The Wall Street Journal Prime Rate. After the initial fixed rate period the Annual Percentage Rate may vary and will never be lower than 4.50% per year and shall never be higher than 19% per year. Variable Annual Percentage Rate as of 10/01/13 is 4.50% for Priority Banking Level 3, 4.57% for Priority Banking Levels 1 and 2, and 4.82% for customers who do not have Priority Banking. After the introductory period, Priority Banking Level 3 customers receive a discount of 0.35 percentage point lower than the APR, and Priority Banking Levels 1 and 2 customers receive a 0.25 percentage point discount. Priority and Private Banking discounts do not apply to the introductory fixed rates. Unless locked at fixed rate, other advances after account opening are subject to variable rate. Investor rates are 0.50 percentage point higher. You must carry insurance on the property that secures the credit line. No lender closing fees for owner occupants; however you must pay certain account opening fees to third parties to open a line; these fees include title insurance and if the property requires ALTA policy fee, condo review, appraisal, trust review, or other legal document preparation fees. Applicant will pay $100-245 (title insurance) and if required, will also pay these costs, which are estimated at $982 (ALTA policy fee), $136$325 (condo review), $550-$750 (appraisal), $156-$312 (trust review), and $104-$208 (legal document preparation fees). There is an annual fee of $100, which is non-refundable and will be charged to your credit line on each anniversary date of your Credit Line Account beginning with the second anniversary. The Annual Fee is waived for the first year and will be waived thereafter if you have a personal Priority Banking Checking Account Level 3. Offer subject to credit approval and good for new approved Equity FirstLine Plus applications received between 10/01/13 to 11/30/13. Offer also good until 11/30/13 for existing Equity FirstLine Plus accounts in good standing with lock and line availability. Only Hawaii properties are eligible. ** Consult with your tax advisor regarding the application and availability of state and federal tax credits. FHIB-27582_7.375x4.8175v3.indd 1

10/3/13 3:53 PM

LIFESTYLE ENTERTAIN YOUR BRAIN

Books

The World of Bananas in Hawai‘i Winner of the 2012 Ka Palapala Po‘okela Award for Excellence in Natural Science, Angela Kay Kepler and Francis G. Rust’s, The World of Bananas in Hawaii: Then and Now is a unique, comprehensive look into Hawai‘i’s rich banana culture. Each tidbit of knowledge is derived from Kepler’s 30 years of ecology research, along with co-author and husband Rust’s assistance in banana field research. The book craftily blends mythology and practicality, weaving tales of the banana as sustenance for local gods with useful information on the different plants’ origins, proper care and recipes in which the sweet, savory fruit is the star. Encyclopedic in length and depth with pages dedicated to everything from plant pests to English and Hawaiian banana term translations, the book manages to be accessible to the average reader by remaining conversational and interesting while providing engaging visuals alongside its content. Around 1,900 brightly colored, beautiful images accompany the text, as readers are treated to a visual feast of every edible and inedible banana in the islands. This tome serves as a perfect coffee table conversation piece for both botanists and the banana-inclined. —Alyssa Fukumoto ($80, Pali-O-Waipi‘o Press)

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Apps

Film

Find healthy living options with these popular apps. —Alyssa Fukumoto

A celebration of local farmers and traditional food production takes center stage in Seeds of Hope, a documentary created by awardwinning filmmaker Danny Miller. An official selection of the 2012 Hawaii International Film Festival and presented by the Hawaii Rural Development Council (HRDC), this film delves into Hawai‘i’s current dilemma of having 85 percent of the food supply imported from the U.S. mainland and how local farmers and organizations are working toward solutions. More than 50 local farmers, ranchers, scientists and educators provide insight into how Hawai‘i’s agricultural past can create positive changes for its future. “It presents a call to action to preserve our food self-sufficiency, including our dwindling rural lands and the human capital that successful farming requires,” says Alan Murakami, HRDC chair. “This urgency is underscored by the need to nurture a new generation of farmers, the ‘seeds of hope’ that the film's title refers to.” —Alyssa Fukumoto

Healthy applicants welcome

Seafood Watch This app presents ocean-friendly seafood options at restaurants and stores near you. Features include a list of “Super Green” seafood that is healthy for you and the oceans and a FishMap that allows users to add names of recommendable restaurants and stores and find businesses that offer sustainable seafood. Free Hundred PushUps For those serious about building strength, the Hundred PushUps app follows a six-week training program promising to have participants completing 100 consecutive push ups. The program works within the individual’s skill level, from those who can easily manage 50 push ups to those who would start at 10 or fewer. Participation requires only an estimated 30 minutes a week. $1.99 Zipongo Find savings, healthy foods and build grocery lists for the places you shop, including Safeway, Costco, Whole Foods or your favorite local grocer. This app provides information on weekly in-store sale items, digital coupons and healthy GO foods. GO Foods are Zipongo-certified healthy, based on the company’s analysis of nutrients, vitamins and minerals. Free

Seeds of Hope

seedsofhopethemovie.org

LIFESTYLE FOOD AND BEVERAGE

Grand Leyenda A modern spirit steeped in tradition

Jesus Santoyo’s love for Mexico stems from a long family tradition of caring for and cultivating the land, starting with his greatgrandfather Francisco in the mid-1800s. Francisco served as a gardener in Guadalajara, spending his years harvesting and managing properties of wealthy landowners. When Santoyo, founder of Just Tacos, wanted to create his own liquor brand, it was natural that he looked to his grandfather’s homeland and the rich volcanic soils of the state of Jalisco to create his 100-percent organic tequila. Santoyo’s commitment to honoring the land was a driving force in making this spirit, and his dedication was such that he hired independent firm BioAgriCert to

verify and register organic agave plants with Consejo Regulador del Tequila, Mexico’s tequila regulatory council. These companies use the latest technology to examine the soil and agave plants, verifying that the crops and harvest lands have not been exposed to chemicals, pesticides, neighboring chemical overspray or contaminated water runoff. These strict guidelines continue far beyond the Jalisco fields, where Santoyo’s tequila is allowed to go through the natural stages of fermentation and rest over the course of several weeks. According to Santoyo, this makes a difference to a modern, more eco-savvy public. “Consumers are becoming more aware of what they are consuming,” Santoyo says, “and taking an organic route is not only healthier, but also captures the true essence of this wonderful spirit, tequila.” Santoyo’s Grand Leyenda organic tequila can be found at the Grand Leyenda Cantina at Ward Center and Tamura’s Fine Wines & Liquors. —Alyssa Fukumoto

Special Blend

Selecting the proper seasoning for a delicious steak, chicken or seafood meal can make the difference between a monotonous or memorable dining experience. Salty Wahine Gourmet Hawaiian Sea Salts offers a range of savory seasonings, sugars, rubs and Hawaiian sea salts that impart gourmet flavors. Operating from the verdant island of Kaua‘i, owner Laura Cristobal uses local herbs and spices, even local produce, to infuse her seasonings, sugars and rubs with bright tropical flavors. “I’ve always made own blends cooking for all the family parties and holidays,” says Laura. “A blend pops into my head, something I think would be good, then I just go for it. Within one or two tries I can get it just how I want it.” Originally selling her products at local farmers’ markets and craft fairs, Laura has

Photos: Laurie Laroque

Salty Wahine brings food to life

ramped up production during her five years of business to supply mom and pop shops across Hawai‘i and in New York, Florida, Canada, Saipan and Europe. Her blends have also become staple mise en place for top local and world-renowned chefs and are truly a reflection of her island home. Passion Fruit Chili Pepper combines medium heat and a tropical sweet tang that is perfect for chicken and fish. Guava Garlic is a fruit inspired garlic salt that pairs well with chicken and steak. Salty Wahine sea salts are evaporated from the crystal clear water off Hawaiian shores. Laura produces traditional sea salt, or experience the health benefits of Red Alaea

Salt and Black Lava Salt. For sweeteners, Salty Wahine also offers fruit-infused Hawaiian cane sugars. With nine employees and a brand new retail, production and warehouse building in Hanapepe set for completion at the end of July, Laura has been able to add new products to her repertoire, like Salty Wahine Gourmet Hawaiian Pickles. Laura is producing relish, spicy Hawaiian chili pepper dill and bread and butter pickles with a distinct Hawaiian flair. —Kevin Whitton saltywahine.com

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LIFESTYLE COMMUNITY STEWARDSHIP

are you still using ...

rotary phone? typewriter?

rabbit ears?

Hawaii Fashion Month Conscious brands new to Hawai‘i Fashion Incubator’s runway of style

From the Hawai‘i Fashion Incubator (Hifi) comes Hawaii Fashion Month. The inaugural month-long calendar of events in October promotes Hawai‘i as a fashion destination to strengthen the local fashion industry. Within Hifi’s diversity of members are a burgeoning core of conscious designers who are creating smart and stylish clothing and accessories. —Kevin Whitton hawaiifashionmonth.com

Yellow Bird Bohemia Artist Lauren Roth creates unique, hand-painted trucker hats. The one-of-a-kind hats are 100-percent organic and feature her colorful, urban art with motifs from the natural world. mynameislauren.com

outhouse?

Nuinani

fossil fuel? There’s just a better way of doing things

Niunani’s apparel is designed, assembled and printed on O‘ahu utilizing water-based inks, organic and recycled materials. Established in 2011 by brothers Adam and Ben Worrel, the beachy, everyday fashion sources as many materials as possible from the islands. nuinani.com

Like how you get your energy

The BASE Project

CLEAN ENERGY FOR ALL 808-888-5060 HAWAIIECOPROJECT.COM

Founded by entrepreneurial twin brothers Chris and Doug Akin, The BASE Project is a socially motivated fashion brand linking artisans in the developing world to the U.S. fashion market. The brand scours the globe, partnering with local artisans to design and produce locally sourced, eco-friendly fashion at fair trade prices. thebaseproject.com

LIFESTYLE COMMUNITY STEWARDSHIP

Dissecting Documentaries

Hawaii International Film Festival debuts documentary category

The Hawaii International Film Festival (HIFF), now in its 33rd year, is celebrating 100 years of film in Hawaiâ&#x20AC;&#x2DC;i this fall during its run from Thursday, October 10 to Sunday, October 20. For this festival, HIFF is putting documentaries on a pedestal, dedicating an entire film section to the genre. The documentary section highlights the continuing documentary boom and captures the immediate pulse of sociopolitical shifts from different regions around the world. Among the films, a few carry sustainable and environmental themes. The Plastic Paradise: The Great Pacific Garbage Patch (2013), directed by Angela Sun, reveals the mystery behind the Great Pacific Garbage Patch, an undiscovered liquid island littered with garbage and plastics. The documentary explains how the crisis started and solutions to the problem. A River Changes Course (2013) explores the damage that rapid development has wrought in Cambodia on a human and environmental scale. This film won the Grand Jury Prize at Sundance this year. â&#x20AC;&#x201D;Kevin Whitton hiff.org

LIFESTYLE SAVE THE DATE

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Photo: Mauna Kea Beach Hotel

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A pork-centric culinary tour to Mauna Kea Five chefs, five winemakers and five pigs were the main course at the swine-filled festival Cochon Island, Hawai‘i’s first-ever hosting of this touring pork celebration. Held at the Mauna Kea Beach Hotel in late September, the festival made its rounds to over 15 cities before coming to Hawai‘i as part of its fifth anniversary tour. Conceived by entrepreneur Brady Lowe five years ago to raise awareness of sustainable, responsible family farming, Cochon 555 provides a unique array of culinary delights, including pork-infused cooking competitions with local and guest chefs. Participants, including TV personality and celebrity chef Lee Anne Wong, Michael Young of Bistro Molokini at Grand Wailea, chef and owner of Town Ed Kenney and Mark Noguchi of Taste and Pili Hawaii, prepared a menu using the entirety of a 180-pound heritage breed, family-raised pig. Festival attendees tried all manner of pork dishes from the participating chefs, including offerings from Mauna Kea Hotel’s resident chef, Peter Pahk. “I called [Brady] out of the blue and we were brainstorming about an event that we could have here,” says Pahk, who first met Lowe in 2008 and played an integral part in the inaugural Cochon events as the former executive chef at Napa’s Silverado Resort. Pahk has seen Cochon 555 grow from a simple pork event to a culinary festival, with offerings extending well beyond pork options. “It’s not only a pig event, but has grown to attract different purveyors of all manner of foods, including everything from cheeses to chocolate-covered bacon.” Those looking to the liquor portion of this event enjoyed the addition of a new cocktail competition called “Punch Kings,” where six local mixologists created specialty cocktails featuring Breckenridge Bourbon. Guests also enjoyed a visit to the Manhattan Bar, which featured craft bourbons, the Chupito Bar, which had premium mezcals available and a Cheese Bar. Chef Pahk was elated over the warm reception from the community and the exposure Cochon provided for both the Mauna Kea Beach Hotel and for the local culinary scene. “It was amazing to show off the Mauna Kea Beach Hotel as a great venue for events,” Pahk says, “and secondly, being able to compete with these great chefs and cooks.” —Alyssa Fukumoto amusecochon.com

Photo: Kevin Whitton

BUSINESS INVESTING

The Resilient Investor Sustainability, resilience and the new reality of an interconnected world

In permaculture (sustainable design), which I’ve been teaching for over 20 years, one of the principles is to design for catastrophe. Planning for the worst-case scenario isn’t a luxury of thought, it’s a survival necessity, and given the financial consequences, requires thoughtful and intelligent planning. Folks in Hilo know this well; two tsunamis that destroyed its Bayfront neighborhoods decades ago remain intentionally undeveloped open space for a reason. Yet the acknowledgment that nature cannot be ignored still hasn’t seeped into mainstream consciousness. After recent and more extreme fire, flood and hurricane catastrophes, most people just rebuild in the same place again, writing off the disaster as a solitary event rather than a pattern. The same can be said for investment. Financial professionals are well prepared to speak about the cycles of markets as a way to encourage investors to stay the course and not panic in periods of economic downturn. This attitude is based not only on failure to see destructive systemic patterns, but also on looking backwards, for it presupposes that the future will look very much like the present. But what if that’s not true? What if ecological limits revealing themselves as climate change, overpopulation, bee colony collapse and resulting food and water scarcity illustrate that this time it’s different? Whether one believes we’re headed for trouble or that our collective ingenuity and sustainability ethic will help us to break through to a more evolved way of living, who truly knows? The fact is that the volatility and unpredictability of this era in human history, combined with a level of global interconnectedness never before experienced, is an entirely new reality for us all. How we choose to steward our human and natural resources is the essential issue of our time. All of it is a form of investment and our capacity to be resilient in the face of these challenges will determine our rate of return and success by whatever measure one prefers. Hawai‘i’s population centers and economic engine, like most major American cities, are highly vulnerable to sea level changes. Yet we proceed with business as usual, not only failing to invest in ways

to protect these settlements, but failing to invest sufficiently in the survival and economic solutions that might enable future generations to survive and thrive. Investors by definition are driven by need for financial return and people continue to invest in industries and activities that put humanity at risk, such as fossil fuels, toxic chemicals and coastal development that carry such inherent risk that a financial professional cannot legitimately call them prudent investment, as securities law requires. A more comprehensive investment approach is needed to change this, one that takes the ethic of care for people and planet to heart in every decision made. All human business ingenuity and the personal shopping, banking, investing and lifestyle choices in our daily lives should prioritize a fossil fuel free way of life as quickly as possible. This means buying local, living as plastic-free as possible and using as many organic and biodegradable resources as possible. It also means investing our surplus cash, including our retirement accounts, in companies and infrastructure projects that create a more regenerative way of life, here and elsewhere. This is all very possible. We just need to make the commitment. —Michael Kramer

Michael Kramer is Managing Partner of Natural Investments (naturalinvestments.com), Hawai‘i’s only investment advisor exclusively managing sustainable, responsible and impact investment portfolios. Michael serves on the steering committee of the Hawaii Alliance for a Local Economy and the American Sustainable Business Council. michael@naturalinvestments.com

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Photos: Willi

Q & A DR. ALAN MARC FRIEDLANDER

Below the Surface

Dr. Alan Marc Friedlander talks about marine protected areas

When it comes to fish and coral reef ecology, Dr. Alan Friedlander is one of the most sought after experts in his field. Focusing on the conservation of nearshore fisheries and community-based fisheries management, Dr. Friedlander is leading the charge to establish marine reserves throughout Hawai‘i to increase fish populations and preserve the health of entire ecosystems. His vision of sustainability is all encompassing as he works toward protecting marine areas as part of mountain to sea ahupua‘a. Declining sought-after fish stocks are a real problem in the main Hawaiian Islands. You’re a proponent of Marine Protected Areas (MPAs) to bolster fish stocks. Why are MPAs the way to go to accomplish this? Marine protected areas can mean a lot of different things to a lot of different people. There are no take marine protected areas like Hanauma Bay and Honolua Bay. There are a number of other protected areas that allow various types of activities to occur within their boundaries. Then there’s community-managed areas, which also can be considered marine protected areas.

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What I’m advocating is more comprehensive zoning. Start with ocean zoning and eventually have mountain to sea ahupua‘a. Comprehensive ocean zoning allows different uses in appropriate places. As far as no take marine protected areas go, they’ve proven to be highly effective. The amount of fish in Hanauma Bay is about eight times greater than outlying adjacent areas. What these spatial closures do is two things: they allow for fish to get bigger and they allow for more fish within their boundaries. And you’re protecting not only the species, but their habitat as well, which is critical. It’s conserving an ecosystem instead of managing a species on a species by species basis. We’ve got hundreds of species of fish in Hawai‘i and you can’t come up with regulations for every one of them. It’s just too daunting. Which areas are the hardest hit by overfishing and how does it impact marine environments? The places that have been most impacted are, obviously, the island of O‘ahu in general and more specifically, where major human populations are: the south shore,

Q & A DR. ALAN MARC FRIEDLANDER

the Ka-ne‘ohe Bay area and the south shore of Maui. Those are the most egregious examples of human influence. The ecosystem implications are this: once you’ve fished-out the top predators, the ulua and sharks, you typically start to fish down the food chain. The herbivorous fish, the manini, the sturgeons, the uhu, are important grazers on the reef, keeping the reef clean. Once the herbivores are gone, and excessive nutrients in the water around these places, limu tends to proliferate above what they would normally. Without the herbivores keeping them in check, you have the limu overgrowing the corals, the corals eventually die and the limu fills in all the pukas in the reef, that’s important habitat for fishes. You have less fishes because the habitat is not preferable and the system just spirals downward. How much protected area is necessary to get the job done right? Less than one percent of nearshore areas are protected with high conservation areas, marine protected areas or community-managed areas. If you include all the military areas where you don’t have access, even so, you still have over 90 percent of all nearshore areas open access to whatever you want to do. People throw out numbers like 20 percent minimum needs to be conserved in no take areas, but a lot of people get all freaked out by that. It’s a fairly large number. There’s several community around the state that

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Q & A DR. ALAN MARC FRIEDLANDER

have taken charge of their resources: North Shore, Moloka‘i, Ha-‘ena on Kaua‘i, South Kona Coast. These communities have taken a more proactive approach to managing their resources, more typical of how they were managed in the past, limits or no commercial harvesting in some of these locations, no off-island exporting of resources. These protected areas are not meant to penalize people for their actions. They are meant as both conservation and fisheries management tools. What we also need to consider is that Hawai‘i has the highest proportion of endemic marine species, about a quarter of marine species that we see on the reefs, found anywhere else on Earth. We’ve got a global responsibility. We are the stewards of those resources and if they go extinct or become severely depleted, they’re not found anywhere else. The world becomes smaller and the loss of global biodiversity becomes greater everyday, we need to conserve it and we are a global biodiversity hotspot, so we have a responsibility associated with that. Why do unlicensed anglers and commercial fisheries typically disagree that MPAs are the solution? MPAs are viewed as a taking. There are still a lot of people who won’t acknowledge that overfishing is an issue. And in some places it’s not, but in some places it very much is. But there’s still not the realization that we have a fishing problem. And there’s not a lot of good data because of the nature of the fisheries. If you talk to anyone who’s been fishing here their whole life, especially the kupuna, they’ll tell you it’s not like it was when they were young. People first need to get into agreement that there is an issue. Basically, things like bag limit, size limit, seasonal closures, those are quite easy to circumvent and enforcement is negligible at best. Even if it did exist, some of these things are so difficult to enforce that they’re really not regulations at all. One of the benefits of MPAs

as a management tool is that they are effective because it’s much more difficult to circumvent them. Whether it’s a community-managed area or a legislative no take area like Hanauma Bay, poaching is very minimal and fairly difficult to get away with. What can communities do to help protect their local marine areas from overfishing? The community needs to determine what the community consensus is. The community needs to recognize that these are their resources and it’s something that they care about; identifying the resources of importance in the ahupua‘a that are of the most concern. Are they in poorer shape now then they were in the past? What was done in the past? How about banning gill nets and night fishing, and not just night fishing with scuba. Uhu have really taken it on the chin, even though uhu don’t have chins, because they sleep at night. The big animals are males, so typically the big animals are the ones that are harvested and you end up with skewed sex ratios. People need to understand the natural rhythms and processes like the proper sex ratios of a species. Moi are sex changers the other way, the big animals are females. Don’t disrupt the natural spawning sites. People do the opposite. When they ball up and aggregate, they are easier to catch and that’s when we target them. Each ahupua‘a is going to have different resources of concern, different locations that need to be protected. It comes down to localized management, knowing what your resources are, knowing how to manage them more effectively and establishing strategies that are appropriate for your particular community. Like I said, this whole thing is about people. You can have all the best science in the world, but if you’re not having community buy-in then you might as well forget about it.

DO IT YOURSELF CLEANING

So Fresh And So Clean Safe and natural household products and recipes for DIY home cleaning

Walk down the household cleaning supply isle at any big brand grocery store and behold the bright white bottles of chemical detergents with happy smiling soap bubbles on the labels. These products may get your kitchen counter or bathtub clean, but at what cost to your health and the environment. From phosphates in detergents that harm aquatic environments to strong alkali cleaners that can damage skin and fabrics, or acids used in toilet bowl cleaners to other caustic ingredients that are poisonous and potentially fatal if swallowed, storing a cache of these store-bought household cleaners is like having a toxic chemical factory under your kitchen sink. By using non-toxic homemade cleaners with everyday ingredients like baking soda, vinegar or borax, items that can usually be found in bulk, you’ll create a healthy and safe environment at home and save money on your cleaning products. —Kevin Whitton

All-Purpose Cleaner 4 tablespoons baking soda 1 quart warm water Dissolve baking soda in warm water for a general cleaner. The solution cleans and deodorizes all kitchen and bathroom surfaces. If scrubbing is necessary, use less water to make a paste made with the baking soda or mix salt and water with vinegar.

Add a fresh scent to clean surfaces In a spray bottle, add 4 drops of your favorite essential oil—eucalyptus, pine, lavender, lemon, grapefruit, orange—to a pint of water and use as a fragrant, final rinse after cleaning. Store in a cool dark place.

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DO IT YOURSELF CLEANING

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Toilet Bowl Cleaner 1 cup borax ½ cup white vinegar Flush the toilet to wet the sides of the bowl. Sprinkle the borax onto the toilet bowl and then spray with vinegar. Let sit for at least two hours, up to overnight, and then scrub with a toilet brush. Baking soda can be used in place of borax to clean and deodorize as well. When using baking soda, scrub the bowl immediately after spraying on the vinegar.

Glass Cleaner ¼ cup white vinegar 1 tablespoon cornstarch 1 quart warm water Mix ingredients and apply with a sponge or spray bottle. Wipe dry with crumpled newspaper, buff to shine. Do not wash windows that are hot or in direct sunlight, it will cause streaking.

Drain Cleaner ½ cup baking soda 1 cup white vinegar 1 gallon boiling water Pour the baking soda down the drain or disposal, followed by the vinegar. Allow the mixture to foam for several minutes, then flush

DO IT YOURSELF CLEANING

with boiling water. For slow drain, use once a week to keep drain fresh and clog-free.

Disinfecting Wipes 1 cup water ½ tablespoon natural dish soap 2 tablespoons white vinegar 8–10 drops lemon essential oil Combine ingredients in a small bowl. The dish soap gives the naturally disinfecting solution an extra cleaning kick. Next, cut squares of cloth from an old blank T-shirt or dish towels. Find a reusable container with a lid. Layer the pieces of fabric in the container to fit and pour solution over the fabric. You can even wash the rags when you’re done and reuse again with a new batch of solution.

Natural Bleach Alternative 1 cup hydrogen peroxide 2 tablespoons lemon juice 15 cups water Mix together ingredients and store in a large, labeled container or in smaller spray bottles for convenience. Great for bathrooms and kitchens. The solution will lose its strength in about a month.

Furniture Polish ¼ cup olive oil 1 teaspoon white vinegar 2 tablespoons lemon juice Working in a two parts olive oil to one part lemon juice ratio, whisk together ingredients in a small bowl. Using a soft cloth, polish furniture, really rubbing the mixture into the wood to avoid an oily surface.

All-Purpose Cleaner and Disinfectant 2 tablespoons borax ¼ cup lemon juice 2 cups hot water Combine in a spray bottle. Use instead of commercial all-purpose cleaners.

REBUILDING FOR THE FUTURE

Rebuilding for the Future A modern and stylish LEED Platinum certified home Story by Kevin Whitton // Images by Augie Salbosa

Two happy homeowners, married for 26 years, relax in the shade of their covered lanai. From this private perch of their newly rebuilt Wa‘ahila Ridge home, they stare out at the Pacific and chat. The sweeping view is dramatic with Diamond Head standing proud and stately. The gently arching coastline falls away toward Pearl Harbor. Their home is modern, luxurious, smart, affordable and, best of all, a completely sustainable build. They couldn’t be happier. After nearly 60 years nestled at the top of St. Louis Heights, the aging house that had given them plenty of memories since 1988 was falling apart, literally. The electrical needed upgrading, the plumbing had major issues, the roof was in utter disrepair, the exterior needed a fresh coat of painted and the architecture style did not suit the homeowners’ tastes. It wasn’t old enough to be quaint or the classic Hawai‘i plantation style house they dreamed of. They decided it was time to either heavily remodel or rebuild from scratch.

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REBUILDING FOR THE FUTURE

This LEED Platinum certified home, perched up high on Waâ&#x20AC;&#x2DC;ahila Ridge, combines a universal multi-generational design with sustainable building materials and practices.

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REBUILDING FOR THE FUTURE

Securing the help of Tiare Pinto, co-founder and president of Archipelago Hawaii, a luxury home design firm, the homeowners decided on a complete rebuild due to the deteriorated condition of the home. Having heard about deconstruction as an option to demolition, the homeowners took their first step toward a sustainable rebuild, a decision that would not only introduce them to sustainable design and building, but also afford them the chance to embrace and enlighten others about the benefits and affordability of green living. “We wanted to help the environment and be able to reuse materials from the original home,” explain the homeowners. “We kept the retaining walls and slabs in tact. It was easier on the neighbors because it was deconstructed by hand. And with deconstruction, you get to write off the donation. That was a big perk.” With the homeowners excited to create a sustainable home, Mokulua High Performance Builder, known for their quality and focus on sustainable building prac-

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tices, was brought in as the general contractor for the rebuild with Pinto acting as the architect and interior designer. With the slab, retaining walls and stairs in place, building the new home was accomplished with sustainable and recycled content material resources like green labeled framing lumber and Myratec recycled lumber for finishing trim. The new home was designed with a universal, multi-generational design. Since the homeowners knew they would be staying in the home as they aged, the main three-bedroom, two-bath portion of the home was designed completely wheelchair accessible, with all the necessities on a single story. A separate and complete two-bedroom, one-bath dwelling was constructed below the home for family or caretakers to reside. “One advantage was living up here so long, we knew the way the sun moved around the property and where the winds came from,” the homeowners say. “We wanted to be able to take advantage of the natural cool

REBUILDING FOR THE FUTURE

With passive cooling planned into the design and working in conjunction with a whole house fan, the indoor temperature can actually be cooler than outside with all the windows and doors closed, even on a hot afternoon.

breezes of the trades, rather than having air conditioning. That was the start of building green and we thought it would be an expensive venture, but we learned along the way that it wasn’t that way and you can still get what you want and have fantastic results at a reasonable cost.” Indeed, Pinto designed the orientation and layout of the home to take advantage of the prevailing trade winds blowing over the pali to provide natural ventilation and passive cooling. Large eaves and covered lanai provided exterior cooling, while the double wall construction allowed for Ecobatt insulation, a recycled product. Clerestory venting windows upstairs, Techshield roofing insulation and a whole house fan help exhaust and keep hot air out and fresh air moving through the home, even when all the doors and windows are closed. With a passive cooling system in place to alleviate the need for air conditioning, the design team turned their attention to making the home energy efficient to

Major Players Honsador – Building materials Island Cooling – Whole house fan Anderson – Windows Revolusun – Photovoltaic system Servco – Energy Star appliances Benjamin Moore – Low VOC paint Lighting Concepts – Lighting Ferguson – Water sense fixtures The Bathroom Store – Water sense fixtures

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REBUILDING FOR THE FUTURE

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REBUILDING FOR THE FUTURE

A beautiful display of indoor-outdoor living, the home's interior design was done by Archipelago Hawaii, while the deconstruction and rebuild was the work of Mokulua High Performance Builder.

prevent installing an oversized photovoltaic system. LED lighting fixtures were used in 80 percent of the home, with compact fluorescents used for the other fixtures and Energy Star appliances were placed. The home is even EV ready. With the energy saving measures in place, the 3,500-square foot home only required a 3.1 kW photovoltaic system. There were several finishing touches to complete the sustainable rebuild. The interior was painted with low-VOC paint for a healthy interior air quality. Natural stone was used in the kitchen and bathrooms and engineered tiger wood flooring was also laid in the house. For water conservation, water sense plumbing fixtures were used throughout the home and onsite water management was employed on the exterior. Not only is the home set up for water catchment, any rain falling from

the roof is channeled to a rain garden, so no storm water from the roof will leave the property. The U.S. Green Building Council, a third party LEED certification organization, gave the home a LEED Platinum certification, the highest rating possible, a rarity in Hawai‘i. In addition to the certification, the homeowners were absolutely thrilled with their new home when the construction costs came in at less then $250 per square foot, illustrating how affordable green building has become without sacrificing quality or style. “We got to do this one time in our life and we decided to go for it,” share the homeowners. “If people are on the fence about green building, go ahead and go for it, it can be done. People should know there are solutions out there and that you don’t have to be married to an airconditioned home.”

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DINING TASTE TABLE

Photos: Kevin Whitton

Taste Table is a hub for adventurous chefs to experiment with new dishes and perfect fan favorites.

Transient Tastes

Permanent pop-up restaurant Taste Table is a hub for culinary diversity

“The idea for Taste came out of a lunch, a conversation and a few beers,” laughs Mark Noguchi, featured chef at Taste Table in Kaka‘ako. This out-of-the-ordinary restaurant experience on Auahi Street is a “permanent pop-up,” offering guests the chance to sample offerings from a rotating cast of local and guest chefs each day. Taste’s dedication to supporting local chefs and locally sourced ingredients, offering a venue allowing them to test first-time recipes on Taste-goers, makes this unconventional eating experience truly unique. “At first it was a challenge. People weren’t upset, but they were wondering what the hell was going on,” Taste Operation Manager Adam Lock says. “For the first month or two, if I had a penny for every time someone

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asked what was going on, I wouldn’t need to work at Taste anymore.” The dialogue to dissipate public confusion segued into a genuine interest in this innovative new locale and the shop began to receive a warm reception from food industry bloggers and patrons alike. Now, both the curious and culinary-inclined make up the influx of Taste’s semi-regular customers, many of whom frequent Taste when their favorite chefs are in the kitchen. “The cool thing is that each vendor has its different followers,” says Lock. “We see different customers every day. Some come to try something new, others come for their favorite vendors, and some come for Taste’s regular chefs. There’s something for everyone to try.” According to Noguchi, most of the participating

DINING TASTE TABLE

chefs already work at other local venues and use the Taste kitchen to test a new concept. Whether the chefs are established or trying to get their foot in a restaurant door, Manoa-raised Noguchi makes sure that Taste continues to spotlight fresh and local ingredients and talent. “We’re an island. When we talk about sustainability, that doesn’t just reflect on our ingredients, it refers to our community,” he says. “If we stay in our own little communities, we will not get very far. If we help, nurture and support community growth, we perpetuate our own.” For his Taste offerings, Noguchi works with Hanohano He‘eia, a co-op group of three farms on the east side of O‘ahu dedicated to spearheading island restoration projects. Noguchi makes an effort to source from Hanohano He‘eia in his offerings, including foods and wine, and likes to build dishes entirely from their produce. “It’s a growing process,” he says. “When Ed Kenney [of Town Restaurant] first partnered with Ma‘o farms, back when Gary [Maunakea-Forth, Ma‘o’s managing director] only had one pound of beets to give, Ed would use the juices, make pasta, get as much as he could from it. This is the same thing—there are limited resources, but we look forward working and growing with them in the future.” Taste also stresses the basics of sustainable living in their establishment, including recycling, creating awareness about green waste and using products from Styrophobia, Hawai‘i’s main distribution company for 100-percent compostable food service products. Working with local products and companies can become a pricy investment Lock admits, but he echoes Noguchi’s sentiment of putting in the extra effort to support island communities and the local businesses. “It’s hard to educate people about the importance of using local produce. They just want a plate lunch,” Lock says. “It’s expensive, but it supports the local business economy, which in turn helps the consumer too. This is so much more than plate lunch.” —Alyssa Fukumoto tastetable.com

Taste Table Culinary Calendar Local chefs take over the Taste Table kitchen for lunch or dinner service, rotating throughout the month. Follow your favorite chefs or plan ahead to try something new. Check out the Taste calendar of chefs and their signature menus at tastetable.com.

THE STATE OF SUSTAINABILITY

The State of Sustainability Hawai‘i’s 2013 progress report By Tiffany Hervey

As the most isolated landmass on the planet, Hawai‘i has good reason to desire sovereign systems for survival. With year-round sun, rain and trade winds, the Islands are ideal for achieving eco-efficient structures, food security, renewable energy power and production of lifestyle goods. Unfortunately, we are dependent on imported food for sustenance and imported oil for energy. A century’s-old plantation economy has left great tracts of land in the hands of just a few, ultimately determining if eco-minded small farmers will be able to grow food for local consumption, if residents will have affordable housing or if distributed renewable energy can be harnessed for energy independence. As individuals, we must take action to reduce this dependence in an effort for collective security. To accomplish this it’s necessary that we evaluate the progress we’ve made through sustainable ethics and practices in Hawai‘i’s agriculture, business, energy, design and conservation sectors in order to gain insight on where progress is currently being made and identify where change is needed.

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Photo: Kevin Whitton

THE STATE OF SUSTAINABILITY

Kumu Farms on Molokaâ&#x20AC;&#x2DC;i has proven that delicious, non-GMO papayas are possible with their careful eco-farming of Sunrise strawberry papayas, which can be found throughout the islands. Not only is this healthy fruit a staple of island eating, buying Sunrise papayas is also a way to empower eco-farmers to continue to grow.

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Photo: Tin Roof Ranch

THE STATE OF SUSTAINABILITY

Agriculture Farming is Sexy Despite currently importing 90 percent of our food, small farmers are proving that Hawai‘i is ideal for producing a variety of crops yearround. Buying from smaller, local farmers means less transportation, packaging and processing with the security of knowing where the food comes from. Tin Roof Ranch, located in Hale‘iwa on seven acres, produces more than 600 dozen organic free-range eggs, over 400 pounds of pasture-raised free-range chicken, 600 pounds of assorted fruit and 200 pounds of pasture-raised free-range lamb, along with various veggies and herbs monthly. “We don't use chemical fertilizers or pesticides, we compost everything and make our own compost tea to fertilize and help with pest problems,” says Luann Casey, who operates the ranch with her husband, Gary. “We are replenishing the soil versus depleting it, offering variety versus monocropping, and doing what we can to provide food for the community.”

Grow Your Own Free monthly workshops at Geobunga in Salt Lake have been attracting hundreds, which is evidence that people want to take food security and safety into their own hands. “Our goal is to teach our guests how easy and rewarding gardening can be,” explains owner Andrew Dedrick. “A container garden full of vegetables and herbs gives you more control over what you’re feeding your family and can lower your food costs, while teaching your children valuable lessons,” Dedrick continues. “We want people to be comfortable getting their hands dirty and to know the joy of gardening.”

Geobunga’s workshop on October 26 will explore how to make rain gardens. A shallow depression planted with deep-rooted native plants and grasses, positioned near a runoff source like a downspout, driveway or sump pump, rain gardens capture rainwater runoff and stop the water from reaching the sewer system. “Freshwater is becoming increasingly scarce due to pollution, misuse, overuse and climate change,” relates Dedrick. “Rain gardens help keep clean, fresh rainwater out of the sewer system and allows you to do your part in reducing pollution and preserving our water systems. Rain gardens can capture runoff and hold not only thousands of gallons of rainwater that can be used in your own garden and yard, but are free of pollutants that contaminate our waterways.”

Healthy Food in a Box Community Supported Agriculture (CSA) is a way for consumers to buy directly from farmers in their area, supporting local organic agriculture with a regular subscription for a box of fresh produce to be retrieved at convenient delivery locations at an affordable price. It cuts out the stress of making it early to the once-a-week farmer’s market or rifling through the frankenfoods at the grocery store. MA‘O Farms is one of the few 100-percent certified organic CSAs in Hawai‘i. “CSA is more an opportunity for both civic engagement and direct support for local agriculture,” says Gary Maunakea-Forth, MA‘O managing director and co-founder. “CSA members have the joy of knowing where, when and how their food is being produced and become connected with and participate in a growing local food systems.” Each week MA‘O’s young farmers ponder what’s ready in the fields and break box produce down into five segments: salad greens, cooking greens, roots, herbs and fruits. MA‘O currently produces 3,500 to 4,500 pounds of organic produce per week and has 150 members in their CSA ‘ohana. Other CSA programs include Ailani Farms and Waihuena Farm on O‘ahu, as well as Ka Ohi Nani and Ohia Fields Farm on Hawai‘i Island.

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THE STATE OF SUSTAINABILITY

Photo: Frazen Photography

The 40 South School Street building is a model for sustainable architecture by reusing existing structures, incorporating recycled components and reducing overall waste by reducing materials.

Dwelling Design End Goal Net Zero Sustainable architecture in Hawai‘i is currently focusing on storm water management—addressing rainwater in a way that will reduce runoff and recover water for potable use—and saving energy due to “heat island effect” by increasing the amount of green space and planters surrounding buildings in order to reduce the heat produced by concrete, asphalt roads and parking lots, which is reflected into buildings. Laura Ayers, associate architect at Philip White Architects, a leader in sustainable design, says a recent LEED certified renovation of the 40 South School Street building is a key example of sustainable architecture: reusing existing structures and reducing materials that end up in the landfill. An exemplary new structure is Hawaii Preparatory Academy's New Science Building in Kamuela, on Hawai‘i Island. “It’s a net-zero building,” says Ayers. “This means that it produces all of its own energy needs, harvests rainwater for its potable water and provides natural ventilation and views to 100 percent of its occupied spaces. It’s an award-winning project that earned a LEED platinum rating.”

Obtainable Sustainable The latest trend in sustainable new home construction is deconstruction over demolition and the reutilization of materials from the previous structure. “We deconstruct existing homes before we re-build to salvage and prevent demolition waste, but also because the existing materials, such as the redwood tongue and groove, are great additions to any new home,” explains Mike Fairall, Principal of Mokulua High Performance Builder (HPB). Many materials can be reused for various

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aspects of any project: trim, doors, cabinetry, flooring, wallboard and tile. Mokulua HPB has its own in-house recycling effort to manage waste and be more efficient with materials. “This prevents landfill waste and saves clients money,” adds Fairall.

Energy Indigenous Power While Hawai‘i is rich in sunshine, strong trade winds and geothermal activity ideal for renewable energy sources, imported oil currently supplies 90 percent of our energy. The Hawai‘i Clean Energy Initiative is a framework to develop Hawai‘i's renewable energy resources to achieve 70 percent clean energy by 2030. Energy efficiency and renewable energy have been increasing in all counties, according to the State Energy Office. In 2012, 13.7 percent of Hawai‘i’s electricity was generated from renewable sources, primarily from bioenergy, wind and geothermal, with solar increasing rapidly. A Blue Planet Foundation analysis of Honolulu City and County building permits for solar PV and solar hot water from 2002 to 2012 found more applications for solar PV in 2012 than in the previous 10 years combined. The rate of adoption is growing fastest in communities with lower median incomes, which means solar is becoming more accessible to “ordinary folks,” says Blue Planet Foundation’s Richard Wallsgrove. “We know that one of the keys to solving the challenge of intermittent renewable energy is to utilize a broad palette of different resources and strategies,” Wallsgrove continues. “Combining various resources makes renewable energy more cost-effective and allows it to accommodate more of our energy demand.”

THE STATE OF SUSTAINABILITY

VIP Parking Has anyone else noticed how great electric car drivers and low emissions hybrid vehicles have it for parking? The first couple levels of many a parking structure on O‘ahu are reserved for eco-friendly automobiles. By law, Electric Vehicle (EV) drivers get free parking at State and County Government lots, facilities and at parking meters. Hawai‘i actually leads the nation in publicly available charging stations for electric cars, and as of June 2013, there were 1,551 registered taxable electric passenger vehicles in the state. “With 350 charging locations across the islands, EV drivers have the assurance that they won't run out of juice while away from home,” states Hawaii State Energy Office’s Vehicle Specialist Margaret Larson. “The recently announced EV Stations Hawaii smartphone app will also help to enhance the overall EV experience in Hawai‘i by helping to deflate any range anxiety EV drivers may have by conveniently providing them with public charging station location information on-the-go.”

Data speaks louder than words when it comes to beach cleanups. Sustainable Coastlines Hawaii (SCH) has been a powerful educator in helping to pass legislation that will protect coastlines for the future by weighing trash from cleanups and quantifying the types of rubbish collected. Important milestones as a result of SCH’s tallying program include the passing of the plastic bag ban in April 2012 (goes into effect July 2015) and the passing of the smoking ban (passed in July 2013), which in January 2014 will make it illegal to smoke at all city beaches, parks, auditoriums and bus stops. In January, SCH hosted a Waikiki Beach cleanup for 100 St. Louis students and found over 10,000 cigarette butts in just one hour. SCH executive director Kahi Pacarro is excited about the new Sustainable Coastlines iPhone app that will allow them to gather data almost instantaneously rather than tallying for days. “With this data we can institute change by evidencing tangible data versus speculation,” explains Pacarro.

Ka‘ena Point Natural Area Reserve is home to three endangered Hawaiian plants, monk seals, sea turtles and one of the largest seabird colonies in the main Hawaiian Islands. Increased populations of seabirds nesting in the reserve are a direct result of the ecosystem restoration due to conservation efforts.

Photo: DLNR DOFAW Staff

Rubbish Numbers

Photo: DLNR DOFAW Staff

Conservation

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THE STATE OF SUSTAINABILITY

Business Green Eats Aunty’s Little Green Shack in Kahuku uses non-GMO and farm-to-table ingredients and also doubles as a community education center on food integrity. Ola’s Restaurant at Turtle Bay labels their menu with nonGMO ingredients and Ed Kenney’s TOWN continues to be a pioneer in using locally sourced, organic ingredients for their menu. Currently, 43 percent of all produce Whole Foods purchased for their three locations is grown in Hawai‘i. All-vegetarian health food chain Down to Earth typically purchases over $3 million in products from 400 local vendors annually. Down to Earth’s “Love Life” program offers free nutritional seminars at community events, schools and hospitals as well as free monthly vegetarian cooking classes at its five store locations. There are hundreds of recipes and videos on the website for those who can’t make a scheduled free class: downtoearth.org/go-veggie/recipes.

Chef Dave Caldiero of Town Restaurant is a proud leader in the farm-to-table restaurant surge in Hawai‘i.

Photo: Kevin Whitton

Food Sovereignty

Predator Proof Ka‘ena Point is one of the few undeveloped native coastal areas left and home to an innovative technology that will increase native bird populations. A predator proof fence was installed last year as the first of its kind in the nation. The tried and true technology from New Zealand has shown to be successful in excluding predators like mice, rats, pigs and mongoose that eat ground-nesting birds and eggs as well as native plant seeds. “We are seeing a very high increase in seabird nesting success, predator levels are very low and we anticipate that the rates of successful nests will be high as well,” says David Smith, Department of Land and Natural Resources Division of Forest and Wildlife (DLNR/DOFAW) O‘ahu Branch Manager. Some of the endangered plant species are also thriving because predators are no longer eating their seeds. “Now we are seeing natural regeneration rather than needing to do outplanting,” explains Ati Jeffers, DLNR/DOFAW Wetland Coordinator. “The plants have started to develop their own seed bank and sustain themselves.” Jeffers and Smith hypothesize that the success of native plants and birds in this area should inspire more utilization of predator proof fences throughout Hawai‘i.

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The 1,600 acres called Waipa- on the north shore of Kaua‘i is a portrait of an intact, contemporary ahupua‘a, serving as a Native Hawaiian learning center and community center in order to teach modern sustainability along with traditional values. Currently, Waipa- is working on stream restoration to remove invasive plants that have impacted stream flow and habitat for native stream species. They are nearing the end of a capital campaign to raise $1.7 million for a community kitchen and poi mill. These new certified facilities will enable Waipa- to expand their weekly poi distribution by selling poi directly to the public and providing a venue for regional farmers to do value added processing and food caterers and businesses to make their products.

Culture Advanced Aquatics Loko i‘a, Hawaiian fishponds, are unique and advanced forms of aquaculture found nowhere else in the world. Fishponds provided ancient Hawaiians with a regular supply of fish when high surf or bad weather inhibited ocean fishing. Both He‘eia Fishpond on the windward side and Loko Ea fishpond on the North Shore of O‘ahu are on Kamehameha Schools land and are overseen by Hawaiian groups seeking to not only restore the ponds, but also use them as educational tools. As examples of advanced ecosystem knowledge and sustainable food production, both locations welcome volunteers on monthly community workdays.

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OUR MODERN AHUPUA‘A

Our Modern Ahupua‘a

Sustainable solutions for our communities By Jack Kittinger

When James Cook arrived in Hawai‘i in the late 1700s, he and his crew were amazed at the density of native Hawaiians that occupied the archipelago. Upon landing at Kealakekua Bay, Cook and his crew were greeted by 800 canoes carrying some 9,000 Hawaiians. Hundreds of swimming Hawaiians encircled the Endeavor. Many thousands more were looking on from shore, leading Cook to remark, “No where in this Sea have I seen such a number of people assembled at one place.” Historical evidence has corroborated Cook’s observations and now there remains little doubt that native Hawaiian populations reached the highest densities of any island chain in Polynesia. Surprisingly, the same description now applies to Hawai‘i, which still hosts the highest population of any Polynesian island group. Since first contact with European explorers, a host of changes have come to the Hawaiian Islands. From a historical perspective, the switch from traditional native Hawaiian communities to modern day lifestyles has been influenced by a number of factors, starting with Cook’s catastrophic introduction of Western diseases and cascading forward through colonial occupation, the U.S. takeover, statehood and development into an international tourist destination. At the distal end of this historical time line is our modern Hawaiian society, which has resulted in an almost complete reliance on off-island resources including food, energy, and the basic materials that sustain island life. Hawai‘i is now a Pacific hub in the interconnected global economy through which goods, services and people flow in a turbulent and dynamic fashion.

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Photo: Kevin Whitton

OUR MODERN AHUPUA‘A

Restored kalo lo‘i at Limahuli Garden and Preserve on the north shore of Kaua‘i.

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OUR MODERN AHUPUA‘A

Photo: Hawaii State Archives

Waipio Valley on the Hamakua Coast of the Big Island remains a sacred site devoted to agriculture.

exist. While some of the solutions we may find lay in the development of technological fixes, well-intentioned changes in our individual behavior or carefully crafted government regulation, we also have a lot to learn from Hawaiian history. If we are to be students of human history, we may find that many of our critical problems have actually been faced successfully before, that old ways offer new lessons, and that there is much to be learned by heeding the wisdom of prior generations.

Photo: Isaac Frazer

Early Hawai‘i and the Ahupua‘a

Considering that Hawai‘i was once completely isolated from outside influences, it has indeed been a momentous switch in the patterns of existence and way of living in the archipelago. It’s obvious that the change from complete self-reliance to a globally integrated economy has implications for the sustainable use and management of resources in Hawai‘i. Put simply, sustainability means meeting the needs of the present without compromising the needs of the future. More of a process than an outcome, sustainability requires considering both the dynamics of a changing society, as well as the long-term viability of the ecosystems and the environmental goods and service upon which societies rely, like clean water and breathable air. Never before in history have human societies faced problems of the magnitude and scale we currently face, which are the result of complex processes and perturbations that can undermine our capacity, and our ecosystem’s capacity, to support life. The solutions to problems of sustainability are by definition complex. It has not been a simple set of circumstances that have brought us to the current situation, so it is unlikely that silver bullet solutions will

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Contrary to popular belief, Hawai‘i at the time of Cook’s contact was not a virgin tropical paradise, barely touched by the native Hawaiians that inhabited the islands. What Cook and others found instead was a highly developed land and seascape, in which native Hawaiians had altered, manipulated and in some cases wholly transformed to meet the needs of a dynamic and complex society. Societies, like ecosystems, are constantly in change. Of course, population alone doesn’t explain the complexity of pre-contact native Hawaiian society. What Cook found was not only a thickly populated archipelago, but also the makings of a nascent political state. Whereas other Pacific islands were often characterized by various political factions presiding over subdivided lands and waters, early Hawai‘i exhibited a highly developed social stratification with ruling chiefs that had begun to consolidate their power, unifying the governance and political management of districts and individual islands, and eventually, the entire archipelago. Though it was among the last islands to become colonized by intrepid voyagers, Hawai‘i had reached a level of social and political complexity unrivaled in Polynesia. In retrospect, early Hawaiians accomplished an amazing feat. By the time Cook arrived, Hawaiians had ceased the long voyages between other Polynesian isles for at least a few centuries, and were therefore functionally isolated. Compared with other Pacific islands, the Hawaiian Islands are not particularly unique with respect to environment or resources. So what enabled pre-contact Hawaiian populations to reach the apogee of social complexity in Polynesia? The factors that have contributed to this are still debated among scholars, but what is clear is that the resource management systems employed by native Hawaiian societies played a central role in the rise of a complex society.

OUR MODERN AHUPUA‘A

Photo: Hawaii State Archives

Photo: Isaac Frazer

The land stretching from Honolulu's foothills to the south shore has transformed from agriculture, fresh-water springs and fish ponds to a paved metropolis.

One of the most salient self-sustaining features of the native Hawaiian social structure was the ahupua‘a, a traditional land and sea tenure system under which local communities and resource systems were organized. Typically, an ahupua‘a encompassed an entire watershed, from the top of the ridge to the deep sea. Resources were managed in a hierarchal fashion and tasks were stratified socially and by occupation. Each individual ahupua‘a was managed by a local leader, a Konohiki, who was granted management authority by the ruling chiefs. Different uses of land and sea occurred in different areas of the ahupua‘a. The upland forest was reserved for gathering wood and hunting, the fertile valley floor was used to grow taro in irrigated pond-fields called lo‘i, rivermouths were encircled by walls for fishpond aquaculture, and expert fishermen, po‘o lawai‘a, oversaw offshore fishing. The success of the ahupua‘a system was enabled by a high level of sophistication and complexity of knowledge developed by native Hawaiians. Strict rules accompanied resource use and were enforced in a draconian system. Restrictions included rotating closures of local fisheries to prevent overexploitation, restriction of certain food items depending on social status and regulation of water use. Perhaps most importantly, the

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ahupua‘a system was designed to ensure a constant and steady supply of basic materials for subsistence, including food, building materials and ornamentation. Though similar management systems exist elsewhere in Polynesia, the ahupua‘a was developed to sustainably utilize the unique terrestrial and marine resources of Hawai‘i. But the ahupua‘a was as much a social system as it was a natural resource management system. The system was dynamic and changes in Hawaiian societies resulted in alterations to the ahupua‘a system to meet societal needs.

Reviving the Ahupua‘a What can we learn from traditional ahupua‘a management? Over the past several decades significant attention has been given to reviving the ahupua‘a concept to confront the challenges of sustainability in modern Hawai‘i. Obviously, our current challenges are different than those in pre-contact Hawai‘i, but many of the management practices can still work to address modern-day problems. The lessons we can learn are many, but three primary practices figure prominently in moving toward sustainable Hawaiian futures. These include the recognition and implementation of pono practices, building capacity for community-based action and managing our environment holistically. Reviving these strategies requires changes from the level of the individual to the archipelago, a multi-scale approach that early Hawaiian societies also espoused.

Pono Practices In Hawaiian, the word pono means to be good, to be right and to possess rectitude of conduct. With regards to resource use, it means giving deference to the resource, providing the proper care to the place, and

proceeding in an acceptable, lawful and upright manner. The concept of pono reminds us of the importance of individual behaviors in determining environmental outcomes. In ahupua‘a, different practices were allowable in different areas. What was acceptable in the upland forests may or may not have been pono on the coral reef. For example, local fisheries were tightly controlled with respect to the methods of fishing, the time at which different species could be harvested and which species were off-limits. Restrictions were heeded because overexploitation could result in serious shortages that affected the entire community. Local Konohiki were responsible for the welfare of their natural resources and, by extension, their community. The collective reliance on local resource availability must have been a strong motivator for both chief and commoner alike. In our current system, the separation of people from the environment that produces their food, water and supports their basic needs is probably the single biggest barrier to sustainable lifestyles. But this separation is not likely to be resolved quickly and initiating a paradigm shift in people’s behaviors will rely on the same methods used in early Hawaiian societies. These include education, morality and motivating factors. Just as in early Hawai‘i, creating an urge to act in a pono manner at the individual level requires a high level of understanding about environmental life-support systems and the importance of natural places in our culture. Underlying environmental education are the social mores and norms that originate in relationships between individuals, families and communities, and shape individual behaviors. Finally, motivating factors such as penalties for violating rules or incentives that induce positive behaviors are critical in motivating a collective conscience for pono behaviors in our Hawaiian Islands.

Place-based Approaches The importance of community cannot be overstated in finding solutions to our current conundrum of declining environmental quality, resource over-use and reliance on imports from distant shores. As a result of our lifestyles, we have largely become detached from a historical focus on the community as the center of social life and activity. A shift back to the community means leadership from within, with local residents bonding together to confront the challenges that affect their particular neighborhood. The good news is that local, community-based initiatives have long been a feature of Hawai‘i’s communities and continue to proliferate. For example, Kako‘o ‘Oiwi has engaged the local community in restoring important agricultural lands in Kane‘ohe. Koa Schultz, with The Nature Conservancy, has helped coordinate community volunteers and educational programs to help restore the watershed and educate the public. Similarly, Ma-lama Maunalua is working to restore the health and productivity of Maunalua Bay in east

Photo: Courtesy Ma-lama Maunalua

OUR MODERN AHUPUA‘A

Ma- lama Maunalua continues to remove Avrainvillea amadelpha, an invasive algae found in the bays of windward O‘ahu.

O‘ahu. The project involves community-based efforts to eradicate invasive algae, reduce land-based pollution into the bay and strengthen local resource stewardship efforts through education and outreach. Tegan Hammond, the volunteer and events coordinator with Ma-lama Maunalua, has dealt with these issues firsthand. “Building relationships takes time,” says Tegan. “The community knows the bay’s health is diminishing and residents are ready to be involved. Support is strong once residents understand our mission is to restore Maunalua Bay through community stewardship.” According to Tegan, one of the primary challenges has been establishing an information base that can direct their efforts and raise awareness within the communities that surround Maunalua Bay. Many community-based initiatives, like Ma-lama Maunalua, have become highly involved in building community awareness through education and outreach programs, building local leadership capacity and empowering local communities to help determine the fates of their neighborhoods and lifestyles. There is also an increasing recognition that communities are betterequipped to deal with their local issues than are state and federal agencies, which are often over-extended and under-funded.

Managing Holistically It’s hard to envision a more tangled system than that which characterizes our current social and political systems for ecosystem management. Take coastal management for example. A myriad of local, state and federal agencies, with differing mandates, rules and cultures, all regulate some aspect of our coastal zones. Larry Crowder, a marine scientist with Duke University, has likened this to a scenario in which a patient with multiple medical problems is treated by a number of

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Photo: Kevin Whitton

OUR MODERN AHUPUA‘A

specialist physicians who can barely communicate. Unsurprisingly, the outcome has not been beneficial for either the physicians (the regulating agencies) or the patient (our coastal resources). In early Hawai‘i, the scales of the resources and the ecosystems of which they are a part dictated the management scheme. Islands were divided into districts called moku, which corresponded not just with political boundaries, but also with the environmental characteristics of the region. Districts were further subdivided into individual ahupua‘a, which varied in size depending on resource availability and the productivity of the area. Each ahupua‘a was managed specially with regard to the particular social and environmental conditions that prevailed. The management strategies for dryland agricultural systems on the islands of Hawai‘i and Maui were different than those for large irrigated pond-field agriculture that dominated the islands of O‘ahu and Kaua‘i. This contrasts sharply with our current state, where the rules used for the urbanized and highly populated Ma-noa Valley in O‘ahu are often the same as for rural equivalents, such as Waipio Valley on the island of Hawai‘i. Part of the current problem is the need to implement ecosystembased management or management that is tailored to the scales of the local environment and the social characteristics of a particular place. This will eventually require our political leaders to reconfigure the overly complex governance of the current system. But changes in governance are a long-term fix that are unlikely to occur on the time scales necessary, and empowering communities does no good unless communities are ready to accept the significant responsibility of managing their own ecosystem. A more productive path is to build the capacity of individual communities to successfully confront their own local issues and, in turn, linking communities together to face common challenges in their area. This may seem like a pie-in-the-sky proposition, but the reality is that

GRE E NM A G A Z I N E H AWA I I . C O M

it is already happening in some Hawai‘i communities. For example, on O‘ahu’s rural North Shore, the local community engaged with the State Legislature to expand their local marine reserve, resulting in a larger protected area that will ensure the long-term persistence of their local coral reef ecosystems and the prized fish species targeted by local fishers. In the same area, the community has worked to prevent developers from adding new homes and hotel accommodations due to the impacts it would have on the North Shore community and lifestyle. Though the fight to preserve the North Shore lifestyle hasn’t been without tension, the community has worked in a myriad of ways to reach successful outcomes and has demonstrated a capacity to determine the fate of their neighborhood. Whether or not we know it, every last one of us lives in an ahupua‘a. While history has changed the shape character of the land of our Hawaiian ahupua‘a, there still remains an element of history that lives in the landscape. The vestiges of times past surround us, enlivening the social and cultural fabric of our communities and providing the framework upon which our future is built. For some, history defines who we are, the new generation to whom the torch has been passed, along with the responsibility to leave our islands in better shape for our own children. If we listen closely, we may just hear the distant voices drifting upward through the haze of history. Whether we heed this ancient wisdom and the lessons it offers depends on how closely we listen, and how much we believe.

Jack Kittinger is a Social Science Fellow with Stanford University's Center for Ocean Solutions and Science Advisor for Conservation International's Hawaii Fish Trust. He resides with his family in Niu Valley, O‘ahu. jkittinger@gmail.com

PASSION WITH A PURPOSE

Farm Lover

Photo: Funkyhulagurl Photography

Going to work with organic food inspector Maile Sacarob

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Tango, Loma, romaine—growing up on Sun Bear Produce farm, an organic baby lettuce farm in Ho‘okena on the Big Island, Maile Sacarob knows as much about lettuce varieties as she does about organic farming. Maile is the organic inspector and food safety auditor for Organic Certifiers, an accredited organization certifying crops, process handlers, live stock, apiary and wild crops. Maile is an independent contractor and inspector, essentially the eyes and ears of Organic Certifiers in Hawai‘i. She travels throughout the state visiting farms and facilities to verify compliancy for operations that are certified to Good Agriculture Practices Farm Food Safety and USDA National Organic Program Standards, as well

as certification to the International Standards. In addition to performing inspections, Maile also offers consultation services for transitioning and new farmers and educational coaching for school immersion farm programs. This green entrepreneur keeps busy blogging and performing other farm related services. “Visiting farms and verifying paperwork probably isn’t everyone's dream job, but it’s my ideal job and fits my lifestyle,” explains the 28-year-old inspector. “I’m passionate about agriculture and sustainable living.” With more and more people eating local and organic produce, Maile is loving her job security. —Kevin Whitton

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