GREEN Volume 1 Number 4 by Green Magazine Hawaii: Hawaii's Sustainable Living Magazine

Photo: Kevin Whitton

CONTENTS

Photo: Nicole Milne

Photo: Greg McFall/NOAA

Editor’s Note The Art of Eating

Letters Raise Your Voice

The Word Flow Hands-on Conservation Kai Market The Prospering Community Breaking Ground

Do-It-Yourself One-size Reusable Diapers

Green Economics Waste-free Lunches

In The Kitchen Swiss Chard

Profile Chris Reiner’s Obtainium Art

Planet Earth Conservation of Necessity

Green Scene Live Energy Lite

Home: The Scent of Cedar Off-the-grid Windward Retreat

Food: Farmed Fresh The Best Local Produce in Hawai‘i

Outdoor: Konohiki Fishing Rights From Traditional Hawaiian Fishing Practices to Modern Day Coral Reef Conservation

Transportation: Keep On Rolling Bike Recycling in the Kalihi Valley

Marketplace Things We Like

Advertiser’s Directory Support Our Advertisers

Coming Next Issue

44 COVER PHOTO: Nicole Milne

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

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What’s a Solatube? The Solatube Daylighting System utilizes stateof-the-art design and materials to affordably and conveniently bring sunshine into your home, even on cloudy days. Their compact size [10, 14, or 21 inches in diameter] allows them to go almost anywhere, including areas without direct roof access. The entire unit is sealed to lock out dust, bugs and moisture, and can be installed by a professional in under two hours. You can also add accessories like a nighttime illumination kit and a dimmer, allowing you to change the level of lighting to suit your mood.

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The Art of Eating Learning the benefits of locally grown foods

I love cooking. I remember cooking my own breakfasts when I was a kid: French toast, eggs, pancakes and oatmeal. Sure, it was all relatively simple and easy, but I did it because I wanted to, not because I had to. My culinary endeavors narrowed in high school to sandwiches and tacos à la leftover pot roast, but flourished again in college, although my ingredients were processed and ordinary— budget constraints and the ignorance of youth. I made pasta dishes, grilled fish, baked chicken with jack cheese and green chilies and drank cheap beer. I even taught my roommate how to roll the perfect burrito, just like the ones from Tío Alberto’s, two streets over from our meager apartment. Like most 20-year-olds, I didn’t give much thought to where the food I ate came from or how it was grown, just how much it cost and how long it could sustain my energy until hunger returned. But maturity brings discerning tastes and broader perspectives. I started connecting the dots of food quality and health during a hiatus in Costa Rica, working as a volunteer trail guide in a private rainforest preserve. The rainforest was being systematically cleared for cattle pasture, creating a patchwork of dense jungle juxtaposed by open fields, where erosion scarred the earth as the daily heavy rains washed downhill along the path of least resistance. The cattle noshing on the soggy grass were sick, emaciated and riddled with festering, open sores. Those cows, once processed, were the main ingredients for TV dinners and fast food so egregiously devoured in America. I stopped eating fast food and frozen dinners. After Costa Rica, my wife and I stayed with her aunt on an island off Quintana Roo in the Yucatán Peninsula. Her aunt owns and operates a hotel and restaurant on the island. When the hotel next door to hers put in a pizza joint, she decided to one up the competition and took classes to learn the traditional, regional cuisine. She mastered the craft and revamped her own restaurant, specializing in locally caught fish 6

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and seafood. To this day I have never tasted better, fresher ceviche. That seafood soiree was my eye-opener to excellent food crafted from local ingredients and the importance of sustaining local resources. My wife and I also did some hardcore traveling around Australia in a van for half a year, from which I learned that the perfect head on an ice-cold schooner of beer trumps all other culinary concerns. For Hawai‘i, an archipelago once flourishing with completely self-sustaining communities, yet known today for shipping in most of its food from continents far away, locally grown farm-to-table fare is once again finding its place throughout communities conscious of the need for this isolated state to become self-reliant once again. Restaurants are using locally grown produce and tailoring their menus to reflect the daily fluctuation of available ingredients. Farmers’ markets are popping up in parking lots across the state, offering bananas, avocados, lettuce, papayas and an ever-increasing variety of locally-grown food as well as a venue for small, community farmers to sell their bounty. As the paradigm of purchasing produce from Mexico and California sold in mega-chain grocery stores evolves to buying locally grown ingredients from community markets, so will the quality of our food. Fresher fruit, longer-lasting lettuce and produce packed with vital nutrients will become the norm as rising demand calls for local farms to increase production. My mouth starts watering just thinking about my next trip to the farmers’ market to pick up ingredients for my infamous tropical chutney: Hayden mangoes, papaya, cilantro, Hawaiian chili pepper, lime and cumin to taste. I eat it with tortilla chips, as a topping on scrambled eggs, heat it up with leftover chicken meat for tacos and savor every bite because it was all grown right on the island I call home. If only there was a way to cut washing dishes out of the equation, then I would definitely be having my cake and eating it too. —Kevin Whitton

Illustration: www.nicolettedavenport.com

EDITOR’S NOTE

Brett Schenk

Published by Little Tree Publications VOLUME 1 :: NUMBER 4

(Realtor, CRS, GRI)

Editor Kevin Whitton Contributing Writers Dr. Summer Baptist, Amanda Corby, Beau Flemister, Jack Kittinger, Ashley Lukens, Nicole Milne, Dr. Mark Shigeoka, Aubrey Yee Art Director Kyle Tanaka Graphic Designer/Web Assistant Nicolette Davenport Staff Photographers Willi Edwards, Michelle Whitton Contributing Photographers Isaac Frazer, Nicole Milne, Mark Ralph, Kyle Tanaka, Kevin Whitton, Aubrey Yee Intern Jessie Schiewe Sales and Marketing Kyle Tanaka, Kevin Whitton info@greenmagazinehawaii.com Sales :: Oahu Amanda Corby amanda@greenmagazinehawaii.com Daven Ikalani daven@greenmagazinehawaii.com Sales :: Maui Mark Ralph mark@greenmagazinehawaii.com greenmagazinehawaii.com GREEN P.O. Box 894061 Mililani, HI 96789 GREEN is distributed throughout the state of Hawaiâ&#x20AC;&#x2DC;i at hardware and home stores, bookstores, grocery stores and retail stores. In addition, GREEN is also available at select expos and fairs throughout the year with no cover price. To subscribe to GREEN, please contact us at info@greenmagazinehawaii.com Other than letters to the editor, we do not accept unsolicited editorial submissions. GREEN, Little Tree Publications and its associates are not responsible for lost, stolen or damaged submissions or the return of unsolicited material. One-way correspondence can be sent to: P.O. Box 894061, Mililani, HI 96789 Email editorial inquiries to info@greenmagazineawaii.com

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mobile: (808) 222-3366 office: (808) 488-1588 fax: (888) 602-1957 email: brett@brettschenk.com www.brettschenk.com

GREEN is printed in the USA on recycled paper. Please recycle this magazine. Pass it on to a friend and extend the life of this publication.

Photo: Kevin Whitton

LETTERS

Raise Your Voice The eco-conscious community in Hawai‘i is brimming with forwardthinking, passionate people who care deeply about their immediate natural surroundings, this beautiful archipelago and the world at large. There are a lot of people out there with something important to say, and I can attest to that. Do you have insight, input, opinion, praise or criticism on the stories you’ve read in GREEN magazine? What are your feelings on issues of sustainability in general for Hawai‘i and beyond? If you want to raise your voice and possibly have it heard by others on the pages of GREEN, please send your letters to the editor to info@greenmagazinehawaii.com. While I have your attention, would you also like to receive a free subscription to GREEN’s online version, called the ezine? It’s the same quality and content you’ve come to expect from GREEN, merely transcended to a digital medium. Imagine, a new issue of GREEN arrives in your inbox every season, even before the hard copies are in the stores. Email info@greenmagazinehawaii.com to let us know you want to receive the GREEN ezine. Paid subscriptions for the print version are available as well. —Ed

THE WORD

Director Irena Salina’s award-winning documentary investigates an important political and environmental issue of the 21st century—the world water crisis.

As if rampant oil consumption and global warming isn’t enough to give you anxiety, Irena Salina’s impassioned documentary, FLOW, serves as a wakeup call for viewers to check the box next to global water crisis. Through a series of interviews with scientists and activists, the film touches upon two of the biggest water-related problems: privatization of the world’s dwindling water supply and the unsettling truth about the quality of bottled water, which remains largely unregulated by the government. FLOW takes viewers on a tour of some of the world’s most bitter water battles, showing the ill effect that water privatization has on communities in impoverished, rural areas in countries such as Bolivia and South Africa. The second half of the film brings the problem closer to home, exposing the dangerous pathogens and bacteria that are often found in bottled water. While the film itself may be a bit daunting with its pre-apocalyptic tone, the message is clear: cherish and conserve your water supply because it is vanishing at an alarming rate. The award-winning documentary premiered at the Academy of Arts’ Doris Duke Theater in October. Stuart Coleman, activist and regional coordinator for the Surfrider Foundation Hawaii Chapter, introduced the film and led a poignant discussion after the curtain went up on becoming part of the global water crusade, starting with a run down on Article 31—Google it. —Jessie Schiewe

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Photo: Courtesy of www.flowthefilm.com

Knowledge Thirsty

Photo: Vickie Caraway

THE WORD

The Hawai‘i Recovery Youth Conservation Corp Program will help protect extremely remote native forests on O‘ahu.

Hands-on Conservation Imagine graduating from college last summer only to be faced with the harsh reality that unemployment rates in Hawai‘i have skyrocketed to 7.2 percent (and climbing), nearly double since 2008. Currently, about 50,000 people across the state are unemployed—a disheartening fact to say the least. With the help of American Recovery and Reinvestment Act funds awarded to the Department of Land and Natural Resources Division of Forestry and Wildlife, 45 young adults are bucking that trend and have found work in the conservation-focused Hawai‘i Recovery Youth Conservation Corps Program. The entry-level positions include protecting unique biology, geology and cultural sites in Maui Nui, monitoring hawksbill turtles within Hawai‘i Volcanoes National Park, protecting the remaining and extremely remote native forests on O‘ahu and helping coordinate volunteers performing alien plant control, feral animal control and native outplanting on Kaua‘i. The 42-week program teams up participants with environmental and resource professionals, developing job skills in conservation and resource management. In addition to hands-on experience, the participants also receive a living stipend, health care, loan forbearance, an education award for future or current student loans and child care. Sure beats making lattes at Starbucks for eight dollars an hour.

THE WORD

Photo: Kevin Whitton

At Kai Market, every omelet is prepared using fresh ingredients from the living herb wall.

Vertical Freshness A gentleman wearing a light blue aloha shirt smiles at the omelet chef and places his order, “Mushrooms, tomatoes, chives and basil, please.” “Would you like Thai or sweet basil, sir?” replies the chef, the tongs in his right hand already reaching for the mushrooms. “Um, sweet basil, please,” he says. “Thanks.” The chef turns around and picks a few leaves of fresh basil and plucks young shoots of chives growing from the live and growing wall of herbs at his omelet station. There are three verdant and aromatic six-foot-wide, ceiling-to-floor living walls in the restaurant and it’s a tangible example of Kai Market’s commitment of “farm to table” fare. Located inside the Sheraton Waikı-kı-, the new restaurant prides itself on their use of local ingredients, which doesn’t stop at the living 14

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herb walls. Waima- nalo Farms, Nalu Farms and Hamakua Springs Farm supply the bulk of their locally grown produce. They serve goat cheese made on Maui and offer a delectable assortment of sweet breads crafted by Big Island bakery Punalu‘u Bake Shop. The walls contain an assortment of mint, spearmint, thyme, rosemary, Thai and sweet basil, oregano and shiso leaves. The herbs add flavor to omelets during breakfast and are found as garnish and in sauces during the dinner seating. “The living wall is to be used,” exclaims Sous-Chef Pete Paeste. “It’s not for decoration. We encourage our guests to make use of the herbs in any way they want, even if it’s just a sprig of mint for their water.” sheraton-waikiki.com/kaimarket.html

THE WORD

Photo: Courtesy DHHL

Ka- nehili’s LEED-Certified homes.

The Prospering Community The Department of Hawaiian Home Lands (DHHL) has recently widened its scope as an affordable housing developer to include sustainability and energy efficiency as top priorities when building new homes. The shift is played out in the ongoing 92-acre Kapolei subdivision called Ka-nehili. Over 160 homes have already been built and another 81 are under construction. The two-, three-, four- and five-bedroom homes are LEED Certified and come equipped with solar hot water systems, energy-efficient appliances, Low-E double pane windows, fluorescent lighting, insulation, low-flow plumbing fixtures and have the option for photovoltaics. Once those units are complete, the final phase will be constructed, bringing the total to 403 green homes. In addition to Ka-nehili on O‘ahu’s southwest corner, the DHHL is ready to break ground in Wai‘anae on an even more impressive project called Ke Kaiaulu Ho‘owaiwai, The Prospering Community. This innovative project, federally funded through the economic stimulus bill, lays out provisions for 18 single-family LEED Certified homes with the addition of photovoltaics for each residence. Their goal is to be a “net zero” housing development. The planned community is pinwheeled around a community center, offering an educational and cultural component to tie in to the energy efficient dwellings. “Initially, we didn’t see how energy would come into play with our projects,” explains Kaulana Park, Director of Department of Hawaiian Home Lands and Chair of Hawaiian Homes Commission. “Now we see it as a perfect blend. If you look at our ancestors and the ahupua‘a lifestyle, they utilized things like sun, wind, ocean and water. Ke Kaiaulu Ho‘owaiwai is taking those things and bringing in today’s technology to use in a different way—capturing those same elements, but with a different technology. And if our ancestors knew how to live a healthy, thriving lifestyle, then who better to lead that effort than our homesteaders and native Hawaiians?” Cultural practitioners will teach the community to grow their own food through sustainable agriculture-based practices like aquaponic farming. An aboveground umu will be built for the community and the community center will be the cornerstone of learning for both the adults and the children. DHHL is partnering with other native Hawaiian organizations so kupuna can interface with the residence and educate the younger generations. Park is confident in the project’s positive role to model a community, “If done right, the people will have a chance to capitalize on new technology and blend it in with how we used to live before.”

THE WORD

Hawaii’s Eco-Friendly Baby Store

•

Cloth Diapers • Baby Carriers • Classes and Workshops • Lactation Consulting

Manoa Marketplace Phone: (808)988-0010 www.babyawearness.com

Breaking Ground Honolulu’s mass transit plan to construct an elevated rail system, which is projected to alleviate road traffic by 30,000 vehicles, is moving ahead quicker than planned. In October, the City and County of Honolulu awarded the first of several construction contracts to Kiewit Pacific Company. The contractor was awarded the design-build contract for construction of the first phase of the elevated guideway route from Kapolei to Pearl Highlands near Leeward Community College. If all goes as planned and the final Environmental Impact Statement is approved by state and federal authorities, then groundbreaking of The Honolulu Rail Transit Project will commence

Photo: Courtesy Honolulu Rail Transit Project

THE WORD

Open-air, elevated train stations will soon be a reality for Oâ&#x20AC;&#x2DC;ahu commuters.

with construction of the elevated guideway, installation of the train tracks and restoration of the road surface along the first section of the route. Separate contracts are scheduled to be awarded in early 2010 for the train storage and maintenance facility in Waipahu, which will be designed to LEED-Silver Certification standards, and for the manufacturing and shipment of the train vehicles. The City already began seeking proposals for the next phase of the rail route, from Pearl City to Aloha Stadium, two years earlier than expected. So be on the lookout for train service for the first leg to begin in 2012, with full service of the entire 20-mile route from East Kapolei to Ala Moana in 2019.

HOW-TO

Give ’em a wash, hang them out to dry and don’t spend another penny on disposable diapers.

Ditching Disposables

Photo: Ashley Lukens

The one-size reusable pocket diaper

Cloth diapering has come a long way since the days of pins, rubber pants and soaking. In fact, with today’s top-of-the-line reusable diapers, cloth diapering is not only better for baby, it’s better for your budget and the environment. With modern advances in cloth diaper design, they’re easier to use than disposables and provide a sustainable alternative to the excessive waste generated with traditional disposable diapers. No more late night diaper runs, diaper rash, expensive diaper creams or constantly taking out the trash. A quick trip to the washing machine is all you need for three to four days of clean, highly absorbent, non-toxic diapers. On average, one baby goes through 5,000 diapers before being potty-trained. That’s a lot of disposable diapers heading to the landfill (although we’ve all seen the random, wadded up disposable left in the parking lot). Cloth diapering saves about $2000 per baby over the standard two-and-a-half years most babies spend in diapers. With Hawai‘i shipping most of its trash to the mainland for landfill disposal, the positive impact of reusable diapers cannot be understated. —Ashley Lukens 1. This diaper is one-size, so that means that as baby grows, the diaper grows as well. Adjust the diaper to the correct size of your baby. 2. The diaper also has a highly absorbent micro-fiber insert that traps and holds all the moisture and a “doubler” for overnight or long car rides. Stuff inserts in the pocket, which is lined with nylon that wicks moisture away. Put diaper on baby.

Did You Know: All disposable diapers contain super-absorbent gelling materials, or AGM. AGM is linked to an increase in childhood asthma and a decrease in sperm count among boys.

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3. When it’s time to change baby’s diaper, dump solid waste in the toilet. If necessary, you can use a diaper sprayer or flushable diaper liners. Place dirty diaper in a wet bag or waterproof pail liner until you’re ready to wash. 4. Wash diaper in hot water using only ¼ to ½ of the suggested amount of detergent. Make sure the detergent is “free and clear” to lessen the impact on the environment and prevent build up on the diaper inserts. Line dry or dry on low.

Utilizing leftovers, eating correct portion sizes and diverting unnecessary trash from the waste stream are the benefits of packing your own waste-free lunch—bento style.

Smart Lunches Waste-free ideas for meals on the go

If you have ever been to a school cafeteria after lunchtime or glanced over at a Styrofoam filled trashcan in front of your favorite local eatery, you know how waste intensive our midday eating habits can be. With Waima-nalo Gulch and other landfills reaching their capacity, it is time for Hawai‘i to adopt a cleaner, greener way of fueling up. Consider the concept of the waste-free lunch. A waste-free lunch is prepared and served without disposable packaging or food waste. It is successfully achieved through the use of reusable water bottles, cloth napkins, stainless steal cutlery and lunch containers like bento box sets which promote appropriate portioning to lessen food waste while simultaneously scrapping the need for plastic baggies, plastic wrap or tin foil. Buying in bulk— nuts, beans and rice—also reduces the amount of trash entering the waste stream. Bulk items can be purchased and prepared regularly without all the excess packaging. Waste-free lunches can also effectively reduce the net food waste of a household, as they allow families to use leftovers before they go bad. Susan Yuen, local bento box guru and the author of Hawai‘i’s Bento Box Cookbook, has turned waste-free lunches into an art form. “Whenever I make a bento I always consider what I have already in my fridge,” explains Yuen. “I try to uti20

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lize everything, even if it is scraps. For instance, scraps like cheese get put aside for omelets and grilled cheese sandwiches or quesadillas. Things like little bears, flowers or fun pick decorations are also an effective use of food scraps and give my daughter something fun to look forward to at lunch.” Beyond the obvious benefits to the Earth, waste-free lunches are also better for our personal health as they encourage the use of fresh fruits and veggies over the pre-packaged and heavily processed products typically marketed as convenient lunchtime components. Indeed, just as our landfills have expanded, so have our waistlines and the importance of reintroducing our families to healthy foods cannot be understated. All over the U.S., the concept of the waste-free lunch is gaining momentum. Entire schools have adopted waste-free lunch programs, using it as an effective way to educate future generations on leading more sustainable lifestyles. Amy Hammert of Laptop Lunches, an international bento-ware resource, writes, “If every child attending elementary school packed a waste-free lunch, billions of pounds of lunch waste could be diverted from the waste stream. That’s a lot of trash and that translates into potentially huge savings for our families, our schools and our environment.” —Ashley Lukens

Photo: Susan Yuen

GREEN ECONOMICS

Swiss chard tastes just as good as it looks.

Swiss Chard The valedictorian of vegetables

“The secret to vegetables is simply understanding how to prepare them. The less you do, the better they taste. Keeping recipes simple retains the natural delectable flavor of the vegetable and its nutritional benefits.” —Daniel Leung, Educational Specialist, Culinary Institute of the Pacific at Kapi‘olani Community College.

Sautéed Rainbow Swiss Chard 2 pounds of chard, cleaned and coarsely chopped 3 tablespoons olive oil 2 cloves of garlic, minced Salt and freshly ground pepper to taste Fresh lemon juice

If vegetables earned grades, Swiss chard would be the veggie valedictorian. Not only is this leafy green a tasty and colorful addition to any meal, it is a powerful anticancer food thanks to its combination of traditional nutrients, phytochemicals, chlorophyll, vitamins, minerals and soluble fiber. Best of all, Swiss chard can be found fresh and local in our islands 365 days a year. Swiss chard tops the charts for its wealth of vitamins C, E, and K, carotenes, chlorophyll and fiber. It is also an excellent source of several minerals and nutrients including potassium, magnesium, iron, manganese, vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid. The generous amount of vitamin K that is contained in chard is especially beneficial in the maintenance of bone health. You can pick up chard and its leafy green brothers at your local farmers market or for a few dollars and a minimal amount of care, you can harvest your own. An easy plant to grow, chard can handle a range of soils and temperatures and can be planted any time of the year. A single planting can be harvested for 4-6 months by simply picking from the outer leaves. Using this method, the plant will replace your chard stock as quickly as you eat it. —Amanda Corby

Method Instead of using a colander and running water over the leaves, the best way to remove debris from leafy greens is to soak them in plenty of water. Place the leaves in a large bowl or sink filled with cold water. Agitate the leaves one by one, and then remove leaves by hand. After washing, remove the stems (do not throw away) and chop the chard into 1- to 2-inch pieces. Set aside. Heat a skillet over medium-high heat; add the olive oil and chopped stems. Sauté for five minutes. Add the garlic and sauté for an additional 15 seconds. Next, add the wet chard, one handful at a time, stirring after each addition. After all the leaves have been added, cover the pan with a tight-fitting lid. Allow the leaves to cook for about five minutes. Remove the lid and continue cooking over high heat until all the liquid has evaporated, about 2 to 3 minutes. Season with salt and pepper to taste. Serve immediately with a splash of fresh lemon juice. Serves four.

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Try This For an added crunch, add 2 tablespoons of pine nuts at the same time that you add the garlic.

Photo: Kevin Whitton

IN THE KITCHEN

PROFILE

OBTANIUM The art of Chris Reiner By Aubrey Yee

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

What would you create with a stainless steel water bottle and some grainy photographs? Honolulu’s luxury department store, Neiman Marcus, recently asked this question of 20 handpicked local artists. They were given a stainless steel water bottle, a stack of photos from the spring runway fashion shows and the challenge to make art from these two oddly paired vestiges of inspiration. Most entries were fairly straightforward: a painted bottle with a one-word thought provoking messages written on the side. Some went a little farther, putting the bottle inside a decorated mannequin’s leg for example. Chris Reiner’s sculpture left no trace of the bottle at all. Instead, he decided to strip the bottle of its color and deconstruct it completely. Like Mary Shelley’s Frankenstein, he built a creature from the parts and pieces in

Photo: Aubrey Yee

Chris Reiner working on his latest creation “Descention Prevention.”

Photo: Aubrey Yee

PROFILE

Items like this old gas pump fill Chris’ creative space waiting to be reborn.

his workshop and brought her to life. The mechanical goddess saunters down the vintage stove door runway, turning her steel body as she swings her feathered hip to wink at you with her water faucet head. Her name is Hydra and she’s got attitude. This is perfect Chris Reiner Obtanium. Finding the life in discarded pieces of modernity is Reiner’s gift. Like the tinkering scientist in a post-apocalyptic world, Reiner finds inspiration in the wreckage of our disposable culture. He salvages a conglomeration of what most would deem junk and from this panoply of random items creates art. They are pieces that carry a message with playful humor and left-leaning political ideals always present in the work. A sculpture about homelessness, “A drift on a Chinatown junk” was ini-

tially displayed at Mark’s Garage and then found its way to the street where someone quickly moved in and set up house. Made from discarded wood and other objects it resembled a boat; the roof and sail plastered with carefully selected newspaper articles reflecting the chaotic and often ironic state of our world. Another piece called “Tipping Point” uses a discarded gas pump with a moving lever made of bowling balls to illustrate the idea that so much of our current environmental destruction hinges on our use of fossil fuels for energy. Ingenious in his re-use of materials, Obtanium sculpture is made of found and recycled objects; a discarded piece of something, usually found on the side of the road, in a dumpster, left behind because it is no longer considered useful. As Reiner muses in his artists’ GREENM AGAZ INE HAWAII.COM

PROFILE

Photo: Aubrey Yee

Pondering the first step, bringing old forms to life.

Photo: Courtesy Reiner

Art mimics life; “Adrift on a Chinatown Junk.”

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statement, “I hope that preconceived notions of that particular object having one function can be discarded.” I arrive at Chris Reiner’s studio situated in an inconspicuous part of Pearl City, nestled in the middle of bustling commerce. It’s an oasis of creativity in an unexpected, but perfectly suited atmosphere. Stacked bins of Obtanium material line the walls. At first the riot of random items seems just that, random. But as Chris takes me through his workshop the thoughtful organization becomes clear. He has separate bins full of metal bits, scissors, tweezers and pocketknives. There is a bin for electronic equipment, old cell phones, camera parts, and odd bits of larger wholes. And a bin for random parts of things like typewriter keys, small light bulbs that once lived in an old film reel and deconstructed watch parts. On the wall above his head is a salvaged sign that reads simply, “Help.” He tells me that as a kid his family moved around a lot and he was always the new kid at school. Finding diversion from the cruelty of children, he would often keep his head down, finding discarded objects and playing with them. Letting his imagination run, he found the life in these objects and that fascination has never left. After high school on O‘ahu he left for Florida and the Ringling School of Art where he was introduced to the concept of Obtanium, taught in class as a word used to describe found objects. Developing his own definition of the term, he realized that he had found his artistic calling. Returning to Kaua‘i first and then O‘ahu in 2005, he began building a name for himself as a local artist.

Photo: Courtesy Reiner

PROFILE

Reiner’s art is one part re-used objects, two parts social commentary.

Ob-tan-i-um (ob’ tayn ee um) n. found objects, rejected history; objects doomed for bulk pickup, to be ever entombed in human unwant. As I walk around the workshop, I see that he is working on a new piece. It’s made of small wooden eggs held inside a round pan with a propeller on the top that looks like an American flag. The eggs are barely held inside the pot as it careens forward, suspended from the wall in mid-air. As yet unnamed, this piece speaks to all the issues on our plate in America. There’s the idea that we’re flying haphazardly forward just barely managing to keep all the eggs in the basket. It’s a perfect piece of Obtanium. Humorous and ingenious, it is beautiful in its wisdom, a wisdom found in the life lived by all the objects involved. I find myself musing that Chris Reiner is a rare sort of modern day alchemist. His gift is here, found in the transformation of a heap of indistinguishable, discarded industrial life into his very own artistic gold.

Photo: Aubrey Yee

To see more of Chris Reiner’s artwork visit: reinerarts.com

t “Hydra” sashays down the runway.

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PLANET EARTH

Photo: Beau Flemister

Sometimes it requires looking to other cultures to appreciate and understand our own.

The Luxury to Care Conservation of necessity

As a hopelessly addicted traveler, I’ve left my island birthplace and home countless times in search of new and farther fields. From the glaciers of Iceland to the ghats of India, from the pristine solitude of the Solomon Islands to lost cities in Peru, I’ve ventured for prolonged periods, at times nearly a year in duration. And yet, I’ve always inevitably returned to Hawai‘i. I stopped making comparisons a long time ago. It’s useless really. You can’t drive along the coast from Ka‘a‘awa to Kahuku and not think, “It doesn’t get any better than this.” You can’t wake up in the early morning, body surf alone and naked with a rising sun at Makapu‘u and not feel like you arrived at life’s final destination. You could own your own island in the Caribbean, but have you been to Kaua‘i lately? Like I said, I stopped comparing a long time ago. But even though we might live on some of the most climatically optimal, friendliest peopled pieces of land on Earth, I still like to leave—to explore other 28

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cultures and locales and see how they do it. It’s the street smarts way to learn about other ways of life, both from their successes and mistakes. Recently, I spent nearly two months trouncing across various islands in the archipelago nation of Indonesia, once called the Spice Islands (the same a certain Christopher Columbus set out to find in the 15th century, but landed a little short and just off the coast of a place that was later dubbed America). Indonesia is the fourth most populated country in the world and first most populated Muslim country. Aesthetically, it can be paradise: thousands of tropical islands lined with empty golden beaches, seemingly infinite emerald valleys and mountain ridges terraced with lush and fecund stairways of rice patties. The rainforests of Sumatra and Borneo still shelter the last of our distant calabash cousins, the orangutans, which in Indonesian literally translates to “people of the forest.” And to top it off, the archipelago’s southern coasts consistently

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break most of the best surfing waves on the planet. Upon delving deeper into the country beyond the idyllic, verdant façade, it becomes overtly apparent what it means to live in a locale at max capacity. Pockmarked, broken roads are crammed with diesel puffing trucks, public transport vans and the overwhelming exhaust of motorbike traffic. Within two days spent in any given Indonesian town or city, you develop some kind of itch in your throat or wheezing cough from the relentless fumes. Walking on the sidewalks you see fruits and vegetables for sale, coated in dust and black soot from the traffic that perpetually passes. Between the cracks of cement that you walk upon escapes the acrid stench of stagnant, sitting sewage. There are no treatment plants here; if anything, the filth either flows into the river or into the sea. Meanwhile, before any rain propels the gutters to flow, the sewage sits and breeds mosquitoes, many of which carry malaria or dengue fever, both major killers in Indonesia. If one were surfing and looked back towards shore, they would see countless plumes of smoke arising amidst the palms of the jungle. These are all trash fires, for nearly all rubbish, regardless of paper, plastic, rubber or metal, is burned to erase it. One might ask the obvious, “What are they doing? Don’t they care at all about the environment, about their own home, their children, their country?” The answer is simple: Indonesia’s population of impoverished people doesn’t have the luxury to care. It would be easy to deliberate on how this island nation is an example of what not to do as another fellow united group of islands; about how lucky we are to live in a place as progressive as Hawai‘i, where the push for sustainability grows stronger and communities take action. Bali is roughly one-and-a-half times the size of O‘ahu, but with three times the population density. The people are more concerned with nourishing their sons and daughters than purchasing new CFL light bulbs for their shack that probably doesn’t have electricity. And they’re certainly not worried about their carbon footprint. Waste management is a problem and education about the crucial advantages of protecting their natural environment is, well, nonexistent. But can we, as conscious citizens of Hawai’i, learn anything from them? Yes. Unlike many Americans, the majority of the population in Indonesia sadly know what it means to need. Inherently, they operate from a basis of conservation. When you live in a village three miles away from the nearest uninhabitable water source, a spring near the top of a mountain, not a drop of water is spent along your journey back to the village. I’ve seen families wash their clothes and then use the same soapy water to clean the dishes. Throughout most of the country water is not wasted washing excess utensils or dishes, because everyone eats with their hands from just two or three communal bowls and plates. It goes without saying that “lucky we live” Hawai‘i. And we truly do live with the luxury to care about fixing the problems human beings have created with our collective consuming. Along my travels I have witnessed age-old habits and customs that foreign peoples in distant lands have used for centuries, habits many Americans can learn from. While Indonesia might seem like an example to avoid, it teaches us that conservation comes from many levels and to not take for granted our common but vital resources. Think about that next time you rinse off with clean, fresh water at the beach park. For even in Hawai‘i, resources such as fresh water, electricity, fuel and living space—like luck itself—can run out. —Beau Flemister

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HECO’s Live Energy Lite 1. Pauline Sato and Paula Nagao, Ma- lama Hawai‘i and Ma- lama Learning Center 2. Carin Iha and Lily Koo, Hawai‘i Energy 3. Luke Williams and Lauren Kanoelani Chang, 2009 Lei Queen 4. Brandi Namahoe, Annette Ching and Bruddah Wade of Cox Radio 5. Jason Anzai, Remy Fukumoto, Steve Luckett, Jilleina Billow, Hawaiian Electric Company 6. Brian Goldstein of Better Place 7. Penni Lee and Millie Sakamoto, The Gas Company 8. Kathleen Wong, Tandy Tabata and Liane Lum of Hawaiian Electric Company

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CEDAR An off-the-grid niche in an unlikely place By Kevin Whitton

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When you envision a tropical, sustainable retreat in the mountains, Kailua is not the first, or even second, town that comes to mind. Situated 12 miles from Honolulu with a population of over 50,000, it’s probably the last place where you’d expect to find a quiet and secluded off-the-grid home with Ko‘olau Mountain views and a gurgling perennial stream perched above the congested sea-level town. Ryan and Janet Costello, owners of Land of Organica, an organic food and beverage outlet in Chinatown, built their open-air dream home by hand. They brought in reclaimed Pacific Northwest cedar once used for

Photo: Ed Medeiros

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This off-the-grid retreat is constructed entirely out of environmentally sustainable woods, including reclaimed cedar from the Pacific Northwest and redwood beams reclaimed from the Pearl Harbor Navy Shipyard. GREENM AGAZ INE HAWAII.COM

Photo: Kevin Whitton

The open-air abode is situated on the property to take advantage of the prevailing trade winds and melds with the natural surrounding, incorporating the existing mature trees into the overall design instead of cutting them down.

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lumber truck bridging and sustainably farmed Douglas fir, ipe (a Brazilian hardwood), tiger wood and bamboo. The earthy home’s posts and beams came from the Pearl Harbor Navy Shipyard and were once used as siding on the docks. The home was designed roof to floor with sustainable principles in mind and models as an off-the-grid masterpiece. An array of 32 solar panels powers the residence. Two solar hot water systems meet the demands of the two-bedroom, two-bath home and a 500-gallon propane tank fuels the stove, the clothes dryer and serves as a backup for the water heating systems. Inside, the 2,800-square-foot floor plan is open and airy with no hallways to stifle airflow; a bedroom and bathroom is perched at each end of the spacious great room. In fact, the walls that stitch together the bedrooms are more like partitions. They purposefully do not connect with the ceiling to allow air to circulate freely. Weathering the elements, the roof is designed to channel rainwater to four different zones to utilize water catchment. And for the Costello’s, what grows around the home is just as important as the home itself. “If I’m going to plant and water something, I better get food and fragrance,” notes Ryan Costello, quipping about his lush, edible landscaping. Surinam cherry, mango, banana, starfruit, orange, macadamia nut, coffee, herbs, vegetables and lilikoi are all on offer. Above and beyond all the sustainable design elements and materials, the Costello’s are most proud that no trees were harmed in the building of this home.

Photo: Ed Medeiros

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FARMED

Finding the best local produce in Hawai‘i By Kevin Whitton

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Photo: Nicole Milne

FRESH With the recent push in Hawai‘i to move away from our dependence on imported food and return to the smart and self-sufficient model of local food production, farmers’ markets are popping up in parking lots across the state in support of this goal. But not all farmers’ markets operate with local farmers in mind as some vendors buy from bulk-item grocery stores and try to pass off imported produce to island residents at inflated prices. GREEN has sifted through the open-air market hodgepodge and found the real farmers’ markets, the collectives that promote local farmers and the freshest, locally grown produce, bridging the gap between farmer, consumer and table.

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a‘ u a K

Waipa- Farmers’ Market On the mauka side of the road about a half-mile north of Hanalei town Tuesday, 2:00 p.m. – 4:00 p.m. It doesn’t get any more local than the Waipa- Farmers’ Market. Nestled up to verdant mountains in the Halele‘a district on Kaua‘i’s north shore, more than 20 island-based vendors spread out across a grassy field on the Waipa- ahupua‘a, selling locally-grown produce and an assortment of finished products you won’t find at the County-run markets on the island. The market opens at 2:00 p.m. sharp every Tuesday and they have a strict “no early birds, no poachers” policy. You’ll find the usual assortment of both organic and regular produce at a great price. But

Hawai‘i’s subtropical climate is perfect for growing a vast array of fruits and vegetables. Eggplant, lemon, lime, papaya, breadfruit and persimmon are just the tip of the iceberg.

the real score is the hodgepodge of prepared goods: Kaua‘i-grown chocolate, hand-crafted ice cream, salsa, goat cheese from the Kaua‘i Kunana Dairy and other foods that come from certified kitchens. Tropical fresh-cut flowers are available and you can even pick up taro root to slice chips, deep fry or pound your own poi. In addition to managing the weekly farmers’ market, the WaipaFoundation also manages the 1,600-acre ahupua‘a. Stop by the Waipatent and ask about some of their ongoing programs like the fishpond restoration, the native plant nursery and organic garden. There is plenty of parking, but arrive early to nab the choice goods. Anywhere from 400 to 600 people visit the market every Tuesday, so have your list ready and keep your eyes peeled like bananas for the best culinary finds. GREENM AGAZ INE HAWAII.COM

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Kapa‘a Sunshine Market Kapaa New Town Park, corner of Kahau Road and Olohena Road Wednesday, 3:00 p.m.

Photo: Kevin Whitton

The verdant backdrop at the Waipa- Farmers Market is a reason to visit in itself.

Taro root.

Photo: Kevin Whitton

Calling all chocoholics.

Photo: Kevin Whitton

It’s no secret, shopping for produce at farmers’ markets saves money.

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On Kaua‘i, seven Sunshine Markets dot the island. The County-run program was initiated to prop up local farmers and give them an outlet to offer fresh local produce to residents at a reduced cost. The Kapa‘a market is by far the biggest of all the Sunshine Markets, with nearly 40 vendors offering a mind-bending medley of fruits and vegetables. Only produce can be sold at Sunshine Markets. Local knowledge is the key to scoring the pick of the litter at the Kapa‘a market. There is no purchasing of produce until the whistle blows promptly at 3:00 p.m. People in the know shop around just before the whistle and bag up their produce picks, leaving them with the vendors. Once the whistle blows, the monetary exchange can be made. The first 15 to 20 minutes after the whistle can be extremely busy at the market: shoulder to shoulder, people running from vendor to vendor to select the best produce like an extreme sport, money changing hands faster than at a Vegas casino. But don’t let the initial melee deter you. Being the largest market on the island, the selection is incredible. You name it—sweet potato, kale, sprouts, sweet corn, garbanzo beans, green onions, avocado, limes—it’s available. And if one vendor is out, just try another. And make sure to pick up some fresh cut flowers for the house or a potted plant to add a little greenery to the yard.

Check out these markets if you’re in the area:

Kekaha Sunshine Market Kekaha Neighborhood Center, Elepaio Road Saturday, 9:00 a.m.

Hanalei Saturday Market 5-5299 Kuhio Highway, Hanalei Community Center Saturday, 9:00 a.m. – 1:30 p.m.

Hanapepe Sunshine Market Hanapepe Park, Old Hanapepe Town Thursday, 3:00 p.m.

Kalaheo Sunshine Market Kalaheo Neighborhood Center, Papalina Road off Kaumualii Tuesday, 3:00 p.m.

Kaua‘i Community Market Kaua‘i Community College Saturday, 10:00 a.m. – 1:00 p.m.

Kilauea Sunshine Market Kilauea Neighborhood Center, Keneke off Lighthouse Road Thursday, 4:30 p.m.

Koloa Sunshine Market Koloa Ball Park, Maluhia Road Monday, Noon

Lihue Sunshine Market Vidinha Stadium, Hoolako Road Friday, 3:00 p.m.

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Photos: Mark Ralph

Handpicked pineapple at the Farmers’ Market of Maui.

Mau

Farmers’ Market of Maui, Kihei 61 South Kihei Road, across from Kihei Canoe Club Monday – Friday, 8:00 a.m. – 4:00 p.m. Just like apple bananas, papayas and Japanese cucumbers are a staple at almost every farmers’ market, the Farmers’ Market of Maui in Kihei has been a staple of the south shore community for 35 years, making it the longest running farmers’ market still operating on Maui. But instead of finding individual vendors selling their produce under makeshift pop-up tents, this market is an open-air outlet where farmers drop off their fruits, vegetables and homemade goods and the Farmers’ Market of Maui takes care of the rest. Because the market operates as a sole entity, they also offer non-Maui grown items like russet potatoes in addition to the majority of the local, farm-fresh produce. What really has people talking about the market are all the delicious and fresh prepared items. The market features local dressings, salsas, cream cheese and baked goods. If you’re into banana bread, check out all three flavors including the sought-after banana pineapple pumpkin loaf. Their guacamole is a top seller and the shelves are stocked with an assortment of dips and prepared salads, including their famous mach-chicken tofu salad. And don’t forget to pick up some Kula sweet corn, touted as the best corn ever. Maui Swap Meet Maui Community College on Kaahumanu Avenue Saturday, 7:00 a.m. – 1:00 p.m. The Maui Swap Meet is one of the best venues on Maui to stock up on all types of locally grown and crafted goodies for the kitchen, but also a great place to support the local community and who knows, maybe even pick up a garage sale item while you’re at it. The swap meet brings together 50 to 60 vendors selling produce, plants, cut flowers and prepared items. The farmers’ market portion of the swap meet is grouped together for the most part, so if you’re coming strictly for produce, you can skip the souvenirs.

Maui doesn’t have a lot of farmers’ markets to choose from and the vast gathering of local farmers is otherwise unheard of. In addition to fruits and veggies, the market is a great place to pick up cut flowers, including the myriad of colorful and unique proteas. Woody Goble, owner of Goble’s Protea Farm in Kula is the go-to guy for proteas, famous for his varieties and hybrids. One of Maui Community College’s graduates started up his own business creating a sweet assortment of jams and jellies, and now Jeff’s Jams & Jellies is one of the most talked about vendors at the market, selling all sorts of jams, jellies, chutneys and butters. The Maui Swap Meet also prides itself on its commitment to supporting the local community and offers free vendor booths to Maui Community College clubs and organizations and non-profit groups. Wandering the swap meet, you’ll find these organizations selling baked goods and other items to raise money for their particular campaigns. There’s nothing like a bake sale to keep the donations coming.

Check out these markets if you’re in the area:

Farmers’ Market of Maui, Honokowai 3636 Lower Honoapiilani Road, across from Honokowai Park Monday, Wednesday and Friday, 7:00 – 11:00 a.m.

Maui’s Fresh Produce Farmers’ Market Queen Kaahumanu Shopping Center, center stage area Kaahumanu Avenue, Kahului Tuesday, Wednesday and Friday, 7:00 a.m. – 4:00 p.m.

Maui Mall Farmers’ Market & Craft Fair Maui Mall, Kahului Tuesday, Wednesday and Friday, 7:00 a.m. – 4:00 p.m.

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Hungry for local produce, the North Shore community has widely embraced the Hale‘iwa Farmers’ Market.

u h a ‘ O Hale‘iwa Farmers’ Market On the corner of Highway 83 and Highway 99 on the Waimea side of Hale‘iwa town Sunday, 9:00 a.m. – 1:00 p.m. While the North Shore is most notable for its world-class waves and the non-conventional community that has evolved around the sport of surfing, Country farmers are also becoming more sought after and popular, thanks to the Hale‘iwa Farmers’ Market. With the beautiful and verdant Wai‘anae Mountains in the distance, the market has become a gathering place where local farmers, artists and craftsmen interact with people hungry for fresh produce and all sorts of locally produced goods. The Waialua Sugar Mill welcomes all patrons at the entrance to the market with locally grown coffee and shave ice. Purchase fresh meats from the North Shore Cattle Company and stop by the Naked Cow Dairy booth to sample a wide array of butters and cream cheese made fresh on Mt. Ka‘ala on the leeward coast. The dairy is one of three remaining in the entire state. From on-site boiled Cajun peanuts from Taste Deez Nutz to the infamous Big Wave Tomato pesto pizza made fresh from the portable North Shore Farms’ oven, there is plenty 40

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Photos: Annie Suite

Pitaya, more commonly known as dragon fruit.

Produce isn’t the only thing available at the Sunday market.

to eat as you stroll. A handful of organic and traditional local farms display fresh produce and you can even pick up a bag of local poi, pounded on a long, dug out swath of koa at the market. But the assortment of local goods doesn’t stop there: all-natural candles made by the Aloha Soy Candle Company, gourmet salts, photographs and paintings from local artists, even pottery and jewelry. The Hale‘iwa Farmers Market has done more than provide an outlet for residents to find local produce at great prices, they’ve created a community of their own, where fresh, delicious, hand-made and local are the talk of the town. KCC Farmers’ Market Kapiolani Community College Campus, Parking Lot C Saturday, 7:30 a.m. – 11:00 a.m. The KCC Farmers’ Market is more than just a farmers’ market, it’s an event. With roughly 5,000 people visiting 65 vendors over three-and-ahalf hours, you can rightly assume that the parking lot is crazy and the ready-to-eat food and locally grown produce is worth the leg work of waiting for a spot on campus or walking up the hill from lower Monsarrat Avenue. One of eight farmers’ markets run by the Hawaii Farm Bureau

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Photo: Kevin Whitton

The KCC Farmers’ Market bustles during its weekly three-and-a-half-hour run.

Federation in Hawai‘i, the KCC Farmers’ Market holds true to the group’s mission: economic viability of Hawai‘i’s farmers and ranchers. All produce available at the market must be farmed in Hawai‘i. At KCC, the primary importance is placed on farmers and their produce. The featured prepared foods are merely an added bonus, stimulating local business and salivary glands. As apparent by the throngs of residents and visitors flocking to the market, it has everything the people want. Nalo Farms, Kahuku Farms, North Shore Farms, Maunawili Greens, MA‘O Organic Farm, you name it, they are selling the best produce in Hawai‘i. In addition, Blue Lotus Farms sells free-range chicken eggs and Gourmet Island has several varieties of Hamakua mushrooms. From the ocean you’ll find Big Island farm-raised abalone and Marine AgriFuture’s Kahuku sea asparagus. Cut flowers, tropical plants, orchids and hibiscus are available throughout the market and the array of jam, jellies, spreads, snack foods, plate lunches and baked goods is staggering. For shoppers on a mission, the Farm Bureau has an updated list of the scheduled vendors for the week posted on their website. You can also pick up a map of the market and list of vendors when you arrive at the Farm Bureau’s tent at the entrance of the market.

Check out these markets if you’re in the area:

Honolulu Farmers’ Market Neal S. Blaisdell Center, Ward Avenue and Kapiolani Blvd. Wednesday, 4:00 – 7:00 p.m.

The Kailua Thursday Night Farmers’ Market Kailua Road, Kailua Parking Garage behind Longs Thursday, 5:00 – 7:30 p.m.

The Mililani Sunday Farmers’ Market 95-1200 Meheula Parkway, Mililani High School parking lot Sunday, 8:00 a.m. – Noon

The Waianae Farmers’ Market 86-260 Farrington Highway, Waianae Coast Comprehensive Center Saturday: 8:30 a.m. – Noon

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Photos: Nicole Milne

Lettuce is a staple at just about every farmers’ market: Ma- noa, butter, red leaf, green leaf, take your pick.

Waimea Town Market 65-1224 Lindsey Road, Parker School Campus Saturday, 8:00 a.m. – Noon Waimea Town Market, located on the Parker School Campus in the heart of Waimea, is new on the block. It opened in 2008 with a handful of vendors and has quickly grown to a total of 28 vendors selling items ranging from Laupahoehoe honey to artesian breads and Mexican tamales. The volunteer-run market requires that produce sold must be grown in Hawai‘i and value-added products should contain local ingredients. The market is unique in that vendor rents are donated to Parker School. How’s that for bolstering the community? The small gathering place at the market’s center provides a family-friendly atmosphere where children run barefoot in the grass while their parents relax at the picnic tables to sample their delectable acquisitions. Purchase a loaf of the rustic pugliese or olive herb bread made in a portable oven at the market by Kevin and Kay Cabrera of the Sandwich Isle Bread Company, but get there early because they typically sell out by 11:00 a.m. Another market favorite is Kekela Farms, a 20-acre farm in Waimea. Kekela provides fresh, locally grown fruits and vegetables, including crisp baby romaine lettuce. If you’re a coffee connoisseur, don’t pass up a cup of Javaloha coffee, grown 42

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Kino‘ole Farmers Market is a member of the Hawai‘i Farm Bureau Federation and they guarantee that all their produce is Hawai‘i grown.

by David Steiner along the Hamakua Coast. Shade grown under koa and o-hi‘a lehua trees at a 2000-foot elevation, this joe has a smooth, rich and less bitter taste than other Big Island coffees. Hawaiian B Natural Farms sells beefsteak tomatoes, round eggplant and sweet peppers, all hydroponically grown in greenhouses in the Kalopa Mauka area and if your sweet tooth aches, check out Nicole Tergeoglou’s “Let it Bee” honey from Manowaiopae Homestead Farm in Laupahoehoe. Island Thyme Gourmet corners the market offering several types of hand-packed sausage including chorizo, bratwurst and a spicy Italian sausage. The spicy Italian and bratwurst sausages contain humanely raised Hawaiian red veal, a local product made available through the Hawaii Cattle Producers Cooperative. —Nicole Milne Kino‘ole Farmers’ Market 1990 Kinoole Street, Hilo, two blocks mauka of Puainako Town Center on Kinoole Street 7:00 a.m. – Noon This market’s friendly, local atmosphere and convenient location make Kino‘ole Street Market a popular choice for many Hilo residents. As a Hawaii Farm Bureau market, all vendors at Kino‘ole Street Market must sell locally grown products and ingredients in value-added items

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should be sourced locally. The first stop at the Kino‘ole Market should be at Lynette and Frank Valdez’s Andagi booth while the doughnuts are still warm. This popular Okinawan doughnut is made with local eggs and sells for $4.75 a half dozen. Jerome Sasaki of Honomu Aquatics and Plant Nursery is a local artist, ornamental plant grower, and catfish breeder. Jerome offers a unique product: with the purchase of $100 in ornamental plants, you can have one of Jerome’s plein air oil paintings of Hawai‘i Island locales. Yoshiyama Farms is very popular for one item in particular, araimo root. It is difficult to find fresh, locally grown araimo, also known as Japanese taro, a common ingredient in the Japanese stew nishime. Hearts of palm, longan, lilikoi, citrus and coffee are all on offer at OK Farms from Wainaku and taro chips abound with different vendors offering a wealth of varieties. Other popular value-added items include Hawaiian chili pepper croutons and the lilikoi and lemon tarts sold by Miriam’s cookies. If you are in the market for native plants and trees, stop by Ho‘oluana Ranch’s booth where you can find dwarf and yellow o-hi‘a trees. On your way back to the car make sure to pick up some anthuriums from Green Point Nursery or bouquets from Aguinalvo Farm. Green Point Nursery is well known for their wide variety of anthuriums, developed through work with the University of Hawai‘i; popular choices include Leilani Reds, Tropic Fire and a new all white variety. —Nicole Milne

Check out these markets if you’re in the area:

Keauhou Farmers’ Market Keauhou Shopping Center, fronting Ace Hardware 8:00 a.m. – Noon

The South Kona Green Market Amy Greenwell Ethnobotanical Garden, Captain Cook 9:00 a.m. – 2:00 p.m.

Volcano Farmers’ Market 1000 Wright Road, Cooper Center Sunday, 7:00 a.m. – 9:00 a.m.

Waikoloa Village Farmers Market 68-3625 Paniolo Avenue, Waikoloa Community Church Parking Lot Saturday, 7:15 a.m. – 10:00 a.m.

Akebono Farmers’ Market Akebono Parking Lot, Pahoa Sunday, 7:00 a.m. – 2:00 p.m.

Fern Forest Town Market Second Saturday, 9:00 a.m. – 1:00 p.m.

Honoka‘a Farmers’ Market Old Botelho Building, Downtown Honokaa Saturday, 7:30 a.m. – 2:00 p.m.

Ka‘u Farmers’ Market In Front of Ace Hardware, Kau Wednesday and Saturday, 7:00 a.m. – Noon

Laupahoehoe Farmers’ Market Laupahoehoe, next to the Minit Stop on Highway 19 Sunday, 9:00 a.m. – 1:00 p.m.

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Konohiki FISHING RIGHTS Solutions for conservation of Hawai‘i’s most precious natural resource By Jack Kittinger

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We live in a world of mare liberum, or freedom of the seas. For many of us, the ocean is a refuge, a place of complete freedom where our culture and island environment co-mingle. On the reefs in Hawai‘i we can partake in the myriad aqueous joys our ocean provides. We can surf, dive, swim, paddle canoes, sail boats and, of course, we can fish. Unlike many ocean activities, however, the freedom to fish hasn’t always existed. What is now noa, or open and free to all, was once subject to the sanctions of fierce warriors, erudite elders

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Photo: Willi

With rampant overfishing of the main Hawaiian Islands’ nearshore waters due, in large part, to the current assumption that fishing is a right, could it be time to reassess the environmental impacts of our actions and consider fishing as a privilege.

and compassionate tenders of the land and sea—the konohiki of Hawai‘i. In old Hawai‘i, konohiki were masterful managers who possessed a deep knowledge of the natural resources of their ahupua‘a. The konohiki functioned as the stewards of their resources and communities, which in the holistic native Hawaiian worldview are inseparable and intertwined. They were appointed by the ali‘i and charged with safeguarding the production and perpetuation of land and sea resources in their ahupua‘a. These

resource rights were viewed as belonging not to the current residents, but to their children, and thus the management of these resources carried with them a burden of protecting the lives and futures of the next generation. The ahupua‘a and konohiki enabled the Hawaiian population to expand throughout the archipelago. As observed by James Cook, Hawai‘i’s population was denser than any he encountered throughout the Pacific. The native Hawaiian management systems evolved to GREENM AGAZ INE HAWAII.COM

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Photo: Hawaii State Archives

Photo: Photographer Unknown/Bishop Museum

In ancient and historic times, expert fishermen, or po‘o lawai‘a, were extremely adept and knowledgeable, but they also followed a strict set of rules governing harvesting.

An early 1900s map delineating the boundaries of the Kawa‘aohe fishery near Mokapu Peninsula, Ka- ne‘ohe, Oahu, where cultivation of pearl oysters was a focus. Private fisheries in reef areas were condemned by the government shortly after Hawai‘i became a U.S. territory.

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be highly adapted for the sustainable use of the islands’ ecosystems. At the helm was a cadre of konohiki that spearheaded the transformation of arable land into vast plantations, engineered fishponds to produce copious returns and oversaw a large population, the entirety of which was engaged in some form of fishing. But with the arrival of Westerners the customary ownership of land and sea was confronted with the foreign notion of private property rights, which began to steadily erode customary norms of land and sea tenure. The konohiki experienced its first major challenge in 1819, when the indigenous kapu system was abolished and customary restrictions on consumption were removed. Having already weathered massive epidemics of diseases resulting in catastrophic losses of their native people, the Hawaiian monarchs increasingly sought new ways to protect their people and culture while simultaneously ushering their islands into the capitalist economies of the Pacific. It was a difficult task. Depopulation was coupled with increasingly aggressive mercantile interests, religious proselytizing by missionaries and the constant threat of overthrow by foreign powers seeking resources across the Pacific. In 1839, Kamehameha III formally defined the ancient fishing rights and practices of the Hawaiian people in the Kingdom of Hawai‘i Constitution. According to ethnographer Kepa- Maly, the King “distributed the fishing grounds and resources between himself, the chiefs and the people of the land. The law granted fisheries from nearshore, to those of the deep ocean, beyond the sight of land, to the common people in general. He also specifically noted that fisheries on coral reefs fronting various lands were for the konohiki and the people who lived on their given lands…” In doing so, Kamehameha III secured native Hawaiian fishing rights in the evolving western legal system of the Hawaiian Kingdom. Nearly a decade later, under intense pressure from American business interests, the Hawaiian monarchy initiated the Great Ma-hele, converting land ownership to the fee-simple standard of Western nations. Large business interests took control of huge swaths of territory. The Ma-hele ‘Aina dictated a process by which claims were required to be filed in order to secure ancestral lands and native Hawaiians filed claims for over 1,200 fisheries rights. Based on the records in the register and testimony volumes of the Land Commission, it is clear there was a strong belief on the part of Hawai‘i’s indigenous population that fisheries belonged to the residents of ahupua‘a. Drawing on their extensive knowledge, the konohiki that filed claims provided rich descriptions of the resources they managed and detailed understanding of the boundaries of their fisheries rights. After the Ma-hele, konohiki were required to issue public notice identifying the i‘a ho‘omalu (protected or kapu fish) of their choice and taboos were indicated by the traditional placement of hau branches along the shoreline. Unfortunately, a great number of Hawaiians did not participate in the Ma-hele process and were disposed of their ancestral lands and fisheries.

Photo: Hawai‘i State Archives

OUTDOOR

Seven years after the Hawaiian monarchy was illegally overthrown, the Organic Act enshrined Hawai‘i as a Territory of the U.S. Writing in 1903, U.S. Bureau of Fisheries statistician John Nathan Cobb remarked on the “unusual” fishery rights he found in Hawai‘i: “Probably the most peculiar feature of the Hawaiian fisheries is the well-developed principle of the private ownership of the fishes found in the open sea and bays to within a certain prescribed distance from shore.” At the turn of the century, fishing rights covered the entirety of the reef fronting the land of a coastal owner and if no reef existed, the owner held rights to sea resources one mile offshore. While some owners made profits renting their reef areas for commercial fishing, many still practiced traditional practices of subsistence fishing at the community level, particularly in areas that were far from the commercial fish markets in ports. Cobb further remarked, “In accordance with law [Organic Act of 1900], the fishery rights will cease on June 14, 1903.” Despite the stipulations of the Organic Act, many owners successfully retained their fishery rights throughout the first half of the 20th century, even though the territorial government serially condemned these rights. A final blow was dealt to the konohiki with the induction of Hawai‘i as the 50th state in 1959. The konohiki system carried with it not only the responsibility of resource stewardship from land to sea, but also the capability to exclude outsiders and thus limit pressures on reef resources. As konohiki fishing rights succumbed, so did the ability of communities to protect their marine ecosystems from rampant overuse and irresponsible overharvest. In most areas, Hawai‘i

reefs became a free-for-all, a bonanza buffet where little or no regard was given to the customs or ownership rights that developed over centuries of stewardship. Fast-forward to today and the dire state of Hawai‘i’s coral reefs has increasingly invaded the public media. The synergistic threats of land-based pollution, development of coastal zones, overfishing, climate change and disease portend a difficult future not just for Hawaiian reefs, but reefs worldwide. But the recent media blitz often ignores a long history of coral reef decline that has manifested over decades to centuries in reef ecosystems, coincident with many of the changes in customary practices and traditional ownership rights in the islands’ nearshore marine areas. With the demise of the konohiki and the customary marine rights of native Hawaiians came a vast and unprecedented loss of cultural knowledge about coral reef ecosystems and the species they harbor. The traditional ecological knowledge of indigenous resource managers, developed and passed down for centuries, in many respects far outweighs the knowledge amassed over just a few short decades by Western scientists. Native Hawaiian chronology holds that the past is in front rather than behind, providing a powerful reminder for contemporary residents to constantly look to the past in order to meet the challenges of today. Within this reflective renaissance, new conservation efforts are seeking to build place-based knowledge and the local capacity to steward marine resources using konohiki principles. A common thread in these modern endeavors is the integration of traditional native Hawaiian management systems with Western science. The Nature Conservancy’s Emily Fielding has

above left: In the late 1800s, fishery boundary disputes were resolved by the courts. In this letter, dated Jan. 13, 1890, a judge requests the presence of parties to resolve a boundary dispute for a reef fishery at Kalihi, O‘ahu. above right: Land and fishery rights established by island residents during the Great Ma- hele were recorded in the testimony and records volumes of the Land Commission. This list shows the names of lands and fisheries (left) and the owners (right) in the Kohala District, Hawai‘i Island.

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OUTDOOR

Photo: Greg McFall/NOAA

A day in the office for Randy Kosaki, managing an aquatic national monument.

helped organize a coalition of partners to help conserve ‘opihi, a species of intertidal shellfish prized as a delicacy in the archipelago. The partnership includes state and federal resource managers, local communities, native Hawaiian cultural practitioners and scientists from the Hawai‘i Institute of Marine Biology. In Ha-na, Maui the traditional role of konohiki has a modern equivalent in an ahupua‘a-based community board that is working to ensure there is ‘opihi for both current and future generations. One of the tools the ‘opihi partnership has developed is a survey method, which is now being implemented in Ha-na and other select Maui locations to help determine the status of ‘opihi populations. According to Fielding, “Community-based information gathering on ‘opihi and the reinvigoration of traditional knowledge about ‘opihi may lead to more enlightened management of the species to maintain their abundance. Around the state, it is the groups of people that work together that make change.” Efforts are also underway to integrate traditional practices into marine protected areas in the Hawaiian archipelago. In the mid-1950s, Richard Kosaki submitted a report to the Territorial Legislature discussing the complex issues surrounding existing fishery rights in Hawai‘i’s coastal reef areas. Over five decades later, his son, Randy Kosaki, has become a modern-day konohiki in his position as Deputy Director of the Papaha-naumokua-kea Marine National Monument in the Northwestern Hawaiian Islands. His major task is coordinating scientific research in Papaha-naumokua-kea. Together with the other co-trustee agencies managing this protected area, Kosaki is taking a leadership role integrating traditional native Hawaiian practices into modern management. “Seamless ecosystem-based management is a relatively new concept for Western natural resource managers, yet it formed the basis for traditional ahupua‘a management for two millennia here in Hawai‘i,” explains Kosaki. “The Northwest Hawaiian Islands represent a great opportunity to combine cutting edge 21st-century science with the best of this traditional knowledge and wisdom.” It has not been a simple set of circumstances that has brought us to the current situation, so it is unlikely that simple solutions exist to confront the complex problems facing Hawaiian coral reefs. Instead we must draw on a diversity of approaches to protect and preserve our reef environment. Centuries of practice in the native Hawaiian management system bear testament to the balance that can be achieved between society and nature. There is much to be learned from our predecessors in shaping the future of our cultural seascape and from modernday konohiki equivalents who are pioneering new ways of integrating knowledge forms and building the local capacity and tenure to confront today’s conservation challenges. These communities, partnerships and keystone individuals are lighting the path to a brighter future for Hawai‘i’s coral reefs.

TRANSPORTATION

GOOD TIMES KEEP ON

ROLLING Kalihi youth recycle bikes for a free ride By Kevin Whitton

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Bicycles offer more than an alternative mode of transportation, they are a source of entertainment, sport and technical skill. The Kalihi Valley Instructional Bike Exchange (KVIBE) in Honolulu is taking this message to the â&#x20AC;&#x153;at riskâ&#x20AC;? youth of Kalihi, through an earn-a-bike community program designed to promote health, active living and teach vocational skills through some good old hands-on sweat equity. The Hub, as the bike shop is called, has an opendoor policy where anyone can come down and work on a bike to call their own. Participants can fix up the ride they already have or grab a donated bike, spend some time working on it and when they are done the bike is

Photos: Kevin Whitton

Jennifer Chii fixes up a bike for her father.

TRANSPORTATION

The colorful hodgepodge of retired bicycle frames enlivens the small but functional workshop.

Words to live by.

theirs to keep. Kids can also come down and volunteer a few hours of their time helping out in the shop— cleaning, working in the shop, helping others fix their bikes—and earn a bicycle for their time. “I’d like to see more of the kids in the community being responsible for their own product, not just throwing a bike out when it’s broken,” explains KVIBE Department Coordinator and Founder Chris Blumenstetter. “Fix what you have, upgrade it and make it nicer—a lot of kids have a disposable mentality and we teach them to take care of their own equipment.” The non-profit has been a fixture in the Kalihi community for six years promoting bike safety and keeping

kids tuned in to healthy activities, helping them reap the rewards of working toward a goal, one set of wheels at a time. —Kevin Whitton Grab a wrench, The Hub is open: Tuesday – Friday: 10:30 a.m. – 4:00 p.m. Saturday: 10:00 a.m. – 3:00 p.m. Donate a bike at: The Hub — KVIBE 1638 Kamehameha IV Road Honolulu, HI 96819 bikeexchange.blogspot.com GREENM AGAZ INE HAWAII.COM

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The Bike Shop Hawaii

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For riders who want an option: the LIVE promises classic urban style plus functionality, the HAUL is designed for heavy-duty cargo and the ROLL is so sleek with an unmistakably clean, cool and collected attitude. Available at our Honolulu, Aiea and Kailua locations. Price: Starting at $579.99 plus tax and license.

50 booths offering a wide variety of the freshest local produce, artisan foods, children’s activities and live music. Hale‘iwa Farmers’ Market encourages everyone to buy locally, bring your own shopping bag and help to green O‘ahu… one Sunday at a time.

Biodegradable, FSC certified, chlorine free, soy based inks and 100% recycled post-industrial recycled paper pulp packaging from Paddywax. Soy wax candle with natural fragrance and hand poured in the USA. Price: $24.75

Hale‘iwa Farmers’ Market North Shore, O‘ahu Sundays 9am-1pm 808.388.9696 haleiwafarmersmarket.com

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Mitchell Gold & Bob Williams Sofas

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The Bike Shop 1149 South King St Honolulu, Hawaii 96814 808.596.0588 bikeshophawaii.com

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Mitchell Gold and Bob Williams Sofas feature eco-friendly high-density, highresiliency cushioning and sustainably harvested hardwood frames. Comfort and style with over 200 fabrics to choose from. Made in the USA. Pacific Home 420 Ward Avenue Honolulu, Hawaii 96814 808.596.9338 pacific-home.com

Features quality hand crafted constuction from demolition hardwoods with durable sturdy hardware. The ultimate in eco-friendly furniture for any home or office.

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Nourish Naturally

STAY ACTIVE. THE FIGHT TO SAVE TURTLE BAY IS NOT OVER.

Located in the heart of Ma- noa in the Manoa Marketplace, the Red Ginger Cafe and gift shop features eco-friendly products for everyone to enjoy. Organic candies, handbags made of recycled materials and other made-in-Hawai‘i items are just a few things to name.

You’ll love Hawaiian Bath & Body’s allnatural skin care line of luscious lotions, moisturizing lip balms, lathering bar soaps, and rejuvenating sugar scrubs. Featuring Hawaiian ingredients to gently soothe and nourish skin. Handmade in Hawaii with earth-friendly practices.

Keep the Country COUNTRY! defendoahucoalition.org

Red Ginger Cafe 2752 Woodlawn Drive 2nd Floor Honolulu, Hawaii 96822 808.988.0588 redgingercafemanoa.com

Available at: Whole Foods- Kahala Key of Life Blue Hawaii Lifestyle North Shore Soap Factory 808.637.8400 hawaiianbathbody.com

Megagarden System

Flip-Flops by Organik

MiNei Designs Hawaii

Get the convenience of an Ebb & Flow System in a 22˝ x 22˝ x 10˝ size garden by Hydrofarm. Ebb & Flow Systems work by pumping nutrient solution up from a reservoir to a controlled water level tray. All plants are watered uniformly on a timed cycle.

Your feet deserve some style and comfort with these biodegradable, limited edition flip-flops made from natural rubber. The swallowtail design is available on black or in a gray/blue combination at Whole Foods Kahala or at www. OrganikClothing.com. Price: $28

These one-of-a-kind pieces of art by Katye Killebrew are reconstructed from vintage charms and beads recycled from all over the world. Available exclusively at Mu’umu’u Heaven. Custom orders and designs by appointment.

Defend Oahu Coalition is a group of like -minded individuals protecting communities on O‘ahu from the effects of large-scale development.

Hawaiian Hydroponics 4224 Waialae Avenue Honolulu, Hawaii 96816 808.735.8665

The Green Room Organik Showroom & Gallery 73-5580 Maiau Street., G Unit Kailua-Kona, Hawaii 96740 theorganik.com

MiNei Designs Hawaii 2140 Aha Niu Place Honolulu, Hawaii 96821 808.734.3499 mineijewelry.com

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