“The Life” Ce l e b ra t i n g t h e a r t s, c u lt u re, a n d sust a in a bilit y o f t h e H a wa iia n Isla nds H O‘O I L O ( W I N T E R ) 2 0 1 5
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MAUI • MOLOKA‘I • LANA‘I
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Find yourself here.
E Mālama I Ka `Āina, E Ola Pono
Cherish the Land, Live in Health and Harmony
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‘Ohai
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Description: Shrubs With Sprawling Branches Up to 14m long Woody Stem Leaves Appear White or Silver Red, Orange, or Yellow Flowers Brown Fruit Pods Photo Courtesy of Forest & Kim Starr (USGS) Growing Info: Lower Elevation Dry Habitats, 0 - 830m Usually Grows in Coastal Areas Can Be Grown from Cuttings or Manually Moving Seeds
Traditional Use: Used to Make Lei
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C O N T E N T S
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Winter 2015 5 SPIRIT Humuhumunukunuku‘äpua‘a - Kumu Keli‘i Tau‘ä
7 HOME
It’s Not Easy Being Green - Katherine Kama‘ema‘e Smith
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Annointing Soil - Cindy Schumacher
Aloha Maui Nui friends,
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We couldn’t have done it without the many, many people who have supported this effort from the beginning. The Valley Isle’s terrain has proved challenging; and if this little magazine had a mantra, it’d be “I think I can, I think I can,” a la the famous keiki book, The Little Engine That Could. By the faith of our wonderful advertisers, and by the work from our writers, editors, and sales reps—all who have contributed significantly—this edition has had life. After all, it’s little wonder that something named Ke Ola—which in Hawaiian means “the life”—would sustain such vitality. For those who aren’t aware, Hawai‘i Island is my home— and for two years I had been traveling to Maui on average of one week each month. That is, until earlier this year, when it became clear that I’d spread myself too thin and could no longer put as much effort into the Maui County edition.
Farm To Table - Liz O'Garvey & Jay Greathouse
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Fall In Love With Seasonal Sensibility - Anu Yagi
That being the case, I regrettably must announce that this is the last issue of Ke Ola’s Maui County edition. (The robust Hawai‘i Island edition is continuing strong.) If anyone would like to carry on the Maui County legacy, you’re welcome to contact me. Regardless of the outcome, we’ll always have wonderful memories of the stories we’ve shared (which will remain available, indefinitely, in our website archives). Mahalo nui loa to each and every reader and advertiser who has expressed their love and support for Ke Ola. Mahalo to every person who has represented Ke Ola, both on the editorial and sales sides. You are the best! I look forward to staying in touch with many of you via social media, as well as when I visit the beautiful Valley Isle (now for fun instead of business). Please also come visit me on your ‘big’ neighbor island. As for our subscribers, you have the choice of transferring your subscription to the Hawai‘i Island edition or having your money refunded. Mälama—pono and may 2016 be your best year yet!
A hui hou, me ke aloha pumehana, Barbara Garcia Publisher/Owner
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As we approach the winter holidays, having just passed Thanksgiving, it's a good time to reflect on what we're grateful for. Personally, I'm thankful for the nearly three years we've been publishing Ke Ola Magazine's Maui County edition, alongside seven successful years (and counting!) on Hawai‘i Island.
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“The Life” Ce le b rating the a r ts, c u ltu re, a nd s u s ta inab ilit y of the Hawa iia n Isla n ds
Maui County Edition Ho‘oilo 2015 • Publisher | Barbara Garcia Bowman barb@keolamagazine.com Associate Publisher | Aimee Paradise aimee@keolamagazine.com Interim Editor | Anu Yagi mceditor@keolamagazine.com Subscriptions | Sharon Bowling subscribe@keolamagazine.com Graphic Design | Daryl Fujiwara Marketing Director | Noelle Aviles 808.442.3244 maui@keolamagazine.com Follow us online
© 2015, Ke Ola Publishing, Inc. All Rights Reserved.
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Mele Kalikimaka and happy holidays from Hawaii Water Service Company Proudly providing high-quality water and wastewater utility services to Hawaii since 2003 Hawaii Water Service Company 68-1845 Waikoloa Road, Unit #216 Waikoloa , HI 96738 (808) 883-2046 • (877) 886-7784 toll-free www.hawaiiwaterservice.com
SPIRIT Does the little humuhumunukunuku‘äpua‘a really snort like a pig, as its name suggests? The next time you’re snorkeling nearshore—and see our state fish strutting its bold hues—listen closely to hear its song, “Ha‘uha‘u, ha‘uha‘u, ha‘uha‘u E!—Snort-snort, snort-snort!”
Aia au ka i‘a o Hawai‘i I am the state fish e ‘au‘au kai ma nä wahi äpau I swim everywhere He kinolau no Kamapua‘a au, I am the embodiment of Kamapua‘a, he kupua o Hawai‘i Nei a demi-god of Hawai‘i Nei ha‘uha‘u e, ha‘uha‘u e, ha‘uha‘u e Snort-snort! Snort-snort! Snort-snort! He waiho‘olu‘u like ‘ole au I am of various colors he ‘o‘ole‘a a pakalua ili ko‘u I have hard thick skin Aloha wau e ‘au‘au i ka moana o Maui I love to swim in Maui waters, me ka honu, nai‘ä a me ke koholä with the turtle, porpoise and whale ha‘uha‘u e, ha‘uha‘u e, ha‘uha‘u e Snort-snort! Snort-snort! Snort-snort! Ha‘uha‘u, Ha‘uha‘u, Ha‘uha‘u, Ha‘uha‘u, Ha‘uha‘u, Ha‘uha‘u, E
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That is my name Snort-snort! Snort-snort! Snort-snort! That is my name Snort-snort! Snort-snort! Snort-snort!
Humuhumunukunuku‘äpua‘a N A K U M U K E L I ‘ I TA U ‘ Ä
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Humu, humu-humu humu-humu nuku-nuku Humu, humu-humu humu-humu nuku-nuku ‘äpua‘a ‘aia nö ko‘u inoa Ha‘uha‘u, ha‘uha‘u ‘aia nö ko‘u inoa Ha‘uha‘u, ha‘uha‘u
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A N N A K I M P H O T O G R A P H Y. C O M
Happy Holidays
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HOME
It's Not Easy Being GREEN
(But It Could Be)
hat eco-cause can bring together Maui farmers, Big Ag, builders, conservationists and entrepreneurs? Look no further than industrial hemp—a crop with hundreds of green benefits for our island (and planet). First, however, hemp needs to be pardoned and released from jail. Here’s how state legislators, a retired UH professor, a Maui architect, and a handful of visionary citizens are hard-atwork to raise awareness about industrial hemp.
HEMP IS NOT POT
Hemp is amazing! Stalks yield fiber. Seeds make oil and nutritious food. Therefore, hemp products run the gamut — everything from clothing to earth-friendly packaging, building materials, cosmetics, even insulation for luxury homes. In 2013, the U.S. spent more than $580 million on hemp products—all made from hemp grown in other countries. Industrial hemp has less than 0.3 percent THC (the psychoactive constituent of cannabis), whereas marijuana has around 7 to 20 percent. Unfortunately, industrial hemp was mistakenly lumped in with marijuana following the Harrison Narcotics Tax Act of 1914; and in 1970, legislators banned all cannabis plants with the Controlled Substances Act. A century later, the Agricultural Act of 2014 finally allowed experimental hemp farming under the supervision of university agricultural programs. Some states now allow hemp farming, but farmers fear federal intervention. Small university
programs are the only legal source of hemp seed—and importation is still prohibited and enforced by the DEA.
MAUI’S URGENT NEED FOR A CASH CROP
Here on Maui, there’s a movement to bring about industrial hemp production. Organizations like iHempHI.com, Hawaiʻi Farmers Union United, and Maui County Farm Bureau are working with State Senator Mike Gabbard and Representative Cynthia Thielen, among others, to allow Maui farmers to grow industrial hemp— and create jobs. They believe hemp will add green to our landscape and economy. In centuries past, sustainable agriculture underpinned Maui’s economy through the boom and bust of sandalwood, whaling, sugar and pineapple. Without much fanfare, Maui slipped into an economy dependent on tourism and realty—and local agricultural jobs dwindled. With sugar’s waning—and when recession and environmental pushback hampered plans to turn old sugar fields into
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B Y K AT H E R I N E K A M A ‘ E M A ‘ E S M I T H
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housing tracts—Big Ag looked for a new cash crop. Ethanol from cane, beets and other crops proved far from profitable. Today, the last 800 sugar jobs at HC&S (all Maui-based) are threatened by market pressures and cane smoke protests. In foodie modernity, boutique farms now find niche appeal with hotels, at events and specialty stores. While nice, is it enough to sustain a nation? Hemp proponents point to the plant’s market viability. Hemp requires little fertilizer, uses less water than a lot of crops (especially sugar cane), and— because the whole plant is useful—it can be efficiently harvested with a combine (i.e. no burning, as with cane).
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To explore how industrial hemp seeds grow in the tropics, in 2014, the Hawaiʻi State Legislature approved a small research project at University of Hawaiʻi. Dr. Harry Ako—a retired UH Professor and Ph.D. biochemist—volunteered to run the experiments. His hemp matured in 12 weeks, and by 10 weeks had already produced seed-heads. “We know that hemp will grow here,” says Dr. Ako, describing the scope of his work. “In the coming months, I have to determine growth requirements—like water, density-per-square-yard, soil and nutrient needs, plus vulnerability to pests.” How is this data helpful? With that information, Dr. Ako says, “Our Hawaiʻi
IF YOU BUILD WITH HEMP, THEY WILL COME
The market is ready. Architect George Rixey, of Rixey Company Inc., designed Joy and Don Nelson’s Kihei home using hemp insulation. His son, structural engineer Adam Rixey, built the Nelson’s guesthouse as a pilot, and recently began construction of the 4,800-square-foot main-residence. “When we heard about Hempcrete insulation and all the great advantages, we wanted to have our new home built with it,” says Joy.
Hempcrete meets and exceeds the specs of other insulation materials. Made from ground-up hemp stalks mixed with water and lime, Hempcrete is poured into wood-framed walls. When it hardens, the semi-structural insulation material is waterproof, mold-proof, fire-and termiteresistant, and “breathable.” A house with breathable walls doesn’t hold moisture, mold or pests. Don says, “People are worried about mold in their walls. Well, build your house with something that won’t grow mold.” The Nelson’s daughter and son-inlaw, Chefs Lee and Carl Anderson own Sugar Beach Events, right next door. The culinary couple just moved into the guesthouse—and say they love their new hemp home. How did Big Ag, environmentalists, developers, legislators and farmers come together on hemp? Ask Denise Key, volunteer Education Director of ihempHI.com. She successfully lobbied stakeholders from all quarters, many who were at odds over GMO. Her work paid off, and now being green on Maui can be very easy—with that “not pot” crop called industrial hemp. For further information, visit ihempHI. com, www.haihc.org, or www.forbes.com, “Industrial Hemp: A Win-Win for the Economy and the Environment.” ■
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HEMP RESEARCH AT UNIVERSITY OF HAWAI‘I
markets will decide what to do with hemp.” Soil remediation is a big concern on the Valley Isle. Big Ag’s petrochemicals can remain in the soil for decades, and reconditioning acres of land for new crops is expensive. After years doused in oily pesticides and chemical fertilizers, “spent” soil forms large clods that don’t break up easily—and take a long time to absorb water. As a rotation crop, hemp’s taproot helps break up hardened soil. The plant may even remove some toxins from the soil. Dr. Ako laughs when asked to compare hemp to alfalfa, as a rotational crop. “Have you ever stood in a field of alfalfa?” he asks. “It doesn’t even reach your knee. Rotation is about how much plant material and nitrogen you put back into the soil. Take a look: a 12-foot hemp wins that contest, hands down!”
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COVER: “The Gathering”, oil on canvas, by Guy Junker Maui artist Guy Junker (June 7, 1972 – October 18, 2015) was a force to be reckoned with—a multi-medium fine artist, philanthropist, entrepreneur, and world-class samurai swordsman. Guy cast a permanent imprint upon the hearts and lives of all who knew and loved him. Born in Kansas and raised in California, in 1994, Guy chose Lāhainā, Maui as his permanent home. Although best known for his innovative panel paintings and stone carvings, Guy’s brilliant mind and disciplined resolve made him a crackerjack at his every undertaking—from woodcraft to technology to world languages (among much more). He gave liberally of his time, talent, and self-made funds, and was also a beloved Sensei for the Maui Komei Juku Beikoku Honbu
(USA headquarters for the study of Iaijutsu). Even after his tragic, recent passing (following an accident on his electric bicycle), Guy continued to give. Guy’s healthy heart, kidneys, liver, corneas and veins have saved numerous lives, contributed to science, and given sight to the blind. Though his legacy lives on, Guy will forever be deeply missed. “The Gathering” was reproduced with permission from Guy’s surviving ʻohana. This oil on canvas piece (along with "Hula Passion", above), was created with a unique technique—instead of using brushes—Guy painted with a simple metal spoon. For more information, visit guyjunker.com
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‘ÄINA
ANOINTING SOIL BY CINDY SCHUMACHER
Amazing communities of people are creating sustainable, spiritually sensitive farms on Maui. Let’s meet a few of our isle’s soil savants—and explore how holistic harvest refreshes our profound connection with Earth. Biodynamic farmers seek to bring society to a sacred and conscious connection with the art of farming, often describing the method as “the real thing.” By recreating an intentional commitment and relationship with the land, proponents of Biodynamics recognize the subtle influences of the wider cosmos upon soil—and therefore the health of plants and animals. Patrick’s farm is a shining example of what love and care can produce. The rich nutrients made from farm ingredients aid the quality of the food and animals being raised. A holistic farming system, Biodynamics is a potent movement of forward-thinking practices that involves all aspects of life connected to food. “My principals on the farm are based on ethics,” Patrick said, “and our motivation is humanitarian.” Whole-minded farming initiatives often involve communities, working in creative partnerships with schools, medical-and wellness-facilities, restaurants, social therapy homes, and more. Other islanders are also working to improve soil productivity and wellness. For example, take Vincent Mina, an organic farmer who started the non-profit Maui Aloha ʻĀina Association, with a mis-
sion to “promote life-nurturing practices for good health through education and outreach.” “Our vision is to bring the latest scientific research and practices for wellness and soil cultivation to the Maui farming community,” said Vincent. Along with his wife Irene and two children, Vincent owns and operates Maui Kahanu ʻĀina Greens, producing baby greens in plant-based compost since 1994. “I need to work the land,” said Vincent. “I love organic farming. It’s good for my body, mind and soil!” In 2001, Vincent and Irene produced their first Maui Body and Soil Conference, inviting world-class experts on natural agriculture. Now, 11 events and counting, the conference is an internationally attended event. Vincent often speaks about the art and alchemy of composting as the crux of self-sufficient community farms. “We should grow and eat the rainbow,” Vincent said. Vincent is president of the State Board and Maui Board of Directors of the Hawai‘i Farmers Union United. Since taking office he has focused on building chapter strength by advocating for programs that serve the interest of small ecological farmers.
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oil is the foundation upon which the success of agriculture rests,” said Patrick Moser, owner of Patrick’s Haʻiku Biodynamic Farm. How is successful soil achieved? “For me,” Patrick said, “Biodynamics is the best method.” A system of organic farming, Biodynamic agriculture was developed in the early 1920s by Austrian scientist and esotericist, Dr. Rudolph Steiner. Though best known for his founding of the Waldorf pedagogy, Steiner’s farming philosophies offer a “spiritual, ethical and ecological approach” to agriculture. Biodynamic practitioners, like Patrick, work to create healthy, diverse farm ecosystems with maximum fertility—generated from within the farm itself. Preparations of fermented manure, minerals and herbs are used to help restore and harmonize the vital life forces of the farm. Doing so enhances the nutrition, quality and flavor of the food being raised. “Food grown with a spiritual purpose in mind will stimulate the spiritual development of those who partake in it,” said Patrick, a graduate of Biodynamic Horticulture and Natural Ecology from Emerson College in England.
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“We need a shift in the perception on the island to raise people’s awareness of the importance of the relationship between our bodies and the soil from which our food is grown,” said Vincent. Asserting that our islands are on the threshold of producing a majority of our food, fiber and fuel, Vincent advocates using whole-systems approaches of regenerative and restorative agriculture. Whole-systems approaches include us. The success of organic farming is rooted in the soil, microorganisms, plants, animals and people; all working together in a unified ecosystem. Christina Chang, director of Lokelani ʻOhana Waiheʻe Farm, explained, “The importance of a holistic approach to agriculture is that it allows farmers and workers think of themselves as stewards of the land—not just as producers.” A holistic practitioner and homeopath for 35 years, Christina is an environmentally conscious leader in our community. “Lokelani ʻOhana was inspired by the desire to grow vital food for our ʻohana and the Maui community,” said Christina. Christina’s Waiheʻe farm is on old, sacred Hawaiian farmland that is fed by kuleana water (public trust water) from the Waiheʻe River. She’s hence taken inspiration from techniques of indigenous Hawaiians by working with the stars and lunar calendar for planting, harvesting and caring for the land. “We support therapeutic and educational gardening opportunities for all people, including those with developmental disabilities,” said Christina. “The farm is open to agencies for vocational and educational day programs, and we offer tours for school children and teenagers.” Besides sharing crops with family and friends, Christina sells produce at Mana Foods and Down to Earth, as well as donates to various island service organizations that provide food for those in need. “Spiritual development and values such as truthfulness, purity and gratitude are among the main concerns of biodynamic farming,” said Christina. Holistic agricultural practices remind us of our profound connection with the earth. As a visionary and healer, Leiʻohu Ryder said, “We are the Earth and the Earth is us. Every breath we take is because of her precious aloha… continue to remember that what we do to her, we do to ourselves. It is our kuleana (responsibility) to mälama (care for) all life in a healthy, nurturing environment!” ■
Top: Patrick Moser, owner of Patrick's Ha‘iku Biodynamic Farm, and his wife, Elizabeth. (Photo by Cindy Schumacher) Bottom: Christina Chang, president and director of Lokelani ‘Ohana Waihe‘e Farm. (Photo courtesy of Christina Chang) Previous: A land blessing performed at Lokelani ‘Ohana Waihe‘e Farm, by Kimokeo Kapahulehua and Reverend Tasha Kama. “We completed the clearing of the ‘äina, which took five years—by hand—restoring and rebuilding rock walls, and setting-up the blessed kuleana water for irrigation,” said Christina.
Discover local artists At the Banyan Tree And Old Jail Galleries Open Daily 9-5 in the Old Lahaina Courthouse 648 Wharf Street, Lahaina Weekend Fine Art Fairs under the Banyan Tree
www.lahaina-arts.com
808.661.0111
info@lahaina-arts.com
original fine art | paintings, photography, ceramics, sculpture, woodwork, jewelry
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We need a shift in the perception on the island to raise people’s awareness of the importance of the relationship between our bodies and the soil from which our food is grown...
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Ke Ola Magazine would like to mahalo the Maui Native Hawaiian Chamber of Commerce for their support.
mnhcoc.org
Board of Directors for the Maui Native Hawaiian Chamber of Commerce with a group photo. L-R: Randy Piltz, Chubby Vicens, Sharon Joseph, Doreen Napua Canto, Judge Boyd Mossman, Teri Freitas Gorman, Shirley L. Blackburn, Kai Pelayo, Paul Mancini, Chancellor Lui Hokoana.
FOOD
THE PLAN IN PLANTING he farm-to-fork movement is alive and well on the Valley Isle. Illuminating the farmer-chef relationship, Jay Greathouse and Liz OʻGarvey talk story with eight of Maui's most progressive agronomists and culinary artists. CHEF MIKE LOFARO Chef De Cuisine,
CHEF MARC MCDOWELL
Executive Chef, Kula Bistro “Farm-to-table is far more than a simple concept. It’s a way to sustainability—that both protects the local environment and generates local business. Shipped-in products do have more variety—and are sometimes cheaper. But from the rich soil of the Hawaiian Islands, our wonderful farmers present us with so many native treasures. The freshness of farm ingredients—especially those that are truly Hawaiian—inspires me to pick, smell, cook and plate them as nature intended. With regional cuisine, the real heroes aren’t the chefs. The real heroes are the farmers, ranchers and fishers—without whom, we chefs wouldn’t be able to practice our craft. We rely on our local farms and business partners to pick the freshest in the morning and get the best catch of the day—to which we apply our culinary art and present our customers a fantastic, true Hawaiʻi experience.”
GERRY ROSS Owner, Kupaʻa Farms
“We mostly grow what we know will grow at our location, and in the particular season. We have over 40 different types of fruits and vegetables—and believe it’s essential to use crop rotation to avoid serious disease or insect pests. The equation for food sustainability also has to include where the farm derives its fertility. Does it come in a bag from the Mainland? Or is it grown onsite, using local mineral resources and compost? When we started farming a decade ago, someone mentioned that you should always experiment. So, we’ve tried lots of different things—experimenting with many different crops based on performance, flavor, robustness. Then, we see what the market is like. While we look at crops and ask ourselves if it’s worth it to farm, from an economic perspective—the bottom-line is not the driver of our crop selection. The driver is whole-farm health. Chefs are responsive to new items—at least initially. They will try anything once, and if their customers like it, they will reorder it—so we’ll continue to grow it. However, some things might grow well but are a bust because they aren’t a big hit with the chefs; radicchio, for example. [For the at-home chef,] the community supported agriculture program we run exposes people to many new foods. People who have a taste for adventure like this
KeOlaMagazine.com - Ho‘oilo 2015 |
Humuhumunukunukuäpuaʻa Restaurant, Grand Wailea + co-star of KHON2's new hit TV show, "SEARCH Hawaiʻi, Where Food Meets Culture" “The questions we should be asking are, 'Should I grow this here? Am I growing this the right way, for the right reasons?' The culinary masses have moved toward knowing your food again—and every respected chef, everywhere, cooks regionally. The core principal [of Hawaiʻi regional cuisine] is to minimize our dependence on products that are shipped-in versus grownin Hawaiʻi. Now more than ever, we need to look back to our ancestors and learn from their thousands of years of symbiotic living. We need to look into our area’s indigenous crops—because they’re much more symbiotic with the earth. We have to learn to give back all over again. Personally, I always like to have a pulse
on what is available locally—[both] at the present time, as well as upcoming in the future. I try to integrate these ingredients into dishes, plus plan ahead to use what will become available. I have a couple farmers who we can plan on planting certain things at certain times. The farmer knows I will buy the product when the time comes, so it’s money in the bank for them. On the flip side, I always do my best to take what is readily available and utilize it.”
Photo: James Simpliciano, natural farmer, beekeeper and consulting chef.
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because they’re exposed to new produce they might not voluntarily try—like fennel or purple daikon, both delicious and diverse in their uses. Of course, some chefs want a case or two of romaine a week—steady—something that’s hard to do here in the summertime. Other chefs will take what grows here, so long as the quality is there. They are the ones who are truly farm-to-table, because instead of saying ‘This is what I want,’ they ask, ʻWhat do you have?’”
DAN RUDOY Farm Manager, Hāna Ranch
“We think that this farm-to-table movement is just the beginning of many great things to come. Historically, Hawaiʻi has been capable of growing diverse crops regionally and being self-sufficient. The first year on our farm was a lot of experimentation between what we knew would grow well and what our community wanted to eat! We are constantly adjusting to grow what our neighbors, chefs and stores ask for. Meanwhile we make sure that we’re taking care of the land and replenishing the soil.”
CHEF LINH PHU Retail Manger,
Hāna Ranch Provisions “There is tremendous opportunity for chefs in Hawaiʻi to change the way we
source our food and how we create our menus. We believe that thoughtful sourcing and ingredient-driven menu development will be the cornerstone of Hawaiʻi regional cuisine today. Fresh local ingredients determine our cuisine! We think that it is important to cook food that is true to the products that go into it. The restaurant is an extension of Hāna Ranch, so the majority of our ingredients are sourced from our organic farm in Hāna. Our ever-changing menu is inspired by what is looking and tasting great in the fields. We want to grow fruits and vegetables that naturally thrive on Maui but also like to experiment and challenge ourselves. What is truly special about the relationship between the farm and the restaurant is that our operations are intrinsically tied and we share a common goal of growing and featuring the best produce possible.”
JAMES SIMPLICIANO Natural farmer,
beekeeper and consulting chef “[Food sustainability on Maui] is already happening—and more so through mainstream restaurants, local farmers’ markets and farm stands. We choose what we grow seasonally, and plant what works for the micro-climate of Lāhainā. We grow what chefs want and
educate them on what availability we have through the season. My farming apprentices grow what I advise them, and what’s best for quarterly planting. To share in our market inventory to family restaurants, our cooperative farmers from different farms share with us what they have in-season.”
CHEF JUSTIN PARDO & OLIVIA COLETTI
Co-owners, Market Fresh Bistro “When we opened Market Fresh Bistro seven years ago, our main focus was to make sure that we supported the community around us. We use what the farmers grow. Local people are the essential element of Maui farm-to-table—because it’s based on a mixture of cultural foods. No local people equates to no culture. Maui can be sustainable if chefs encourage our farmers, fishers and ranchers to continue supplying us with ingredients. We also need the large agro-businesses to create co-ops with their land and stop the mono-cropping. Organic farming creates more jobs. The largest cost in conventional farming are the pesticides and herbicides, In organic farming, the largest cost are the employees needed to take care of the land.” ■
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KeOlaMagazine.com - Ho‘oilo 2015 |
| KeOlaMagazine.com - Ho‘oilo 2015
Valley Isle Marine Center-Wailuku-244-2000
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WEDDING
FALL IN LOVE WITH SEASONAL SENSIBILITY B Y A N U YA G I n love, as in life, timing + location is everything. Tropic, toes-in-sand vows are beautiful—but oft misunderstood. Being mindful of winds, tides, sun and so on ensures that couples (and their guests) put their best bare foot forward.
| KeOlaMagazine.com - Ho‘oilo 2015
SOMETHING OLD, NEW, BORROWED & BLUE
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With basic beach wedding tips, there’s the nitty-gritty normal stuff: Flowing locks might be in your mind’s eye of balmy bliss—but a slick up-do during “I do’s” will prevent lip-stuck hair from flossing your teeth in the breeze… As for the dress: do you really want to sweat in trains of taffeta? Probably not… And think of ol’ Uncle Larry and Great Grandma Olive. Can they comfortably stand in the sandy ceremony area? That’s all the easy stuff. See, tides ebb and flow. Seasons shift migratory sands. Prismatic pools in one moment might be raging with foam in another. A long stretch of soft beach in summertime might in winter be basically gone. Seasonal perspective can also change whether you view the sun sink behind a golden island, or into the ancient blue deep.
STAR-CROSSED LOVE
Each Hawaiian day is different. From rise to set, the sun paints with its atmospheric palette, a watercolor unique unto the day. With destination weddings, it behooves brides/grooms who hail from abroad to get hip to Hawaiian skies. Many who flock to island shores seek reprieve from continents’ seasonal sludge. But be it known: even fair Hawaiʻi—a seemingly eternal summerland—indeed has its seasons. Though no onslaughts of ice, our isles have a definite winter stark from its summer. Withal, many moon cycles within!
HERE COMES THE TIDE
Think about it: our moon’s gravity moves all water on Earth—including the water within us. Everything from ocean tides to our animal emotions are under the sky’s sway. Our kūpuna (beloved ancestors) lived strictly by sidereal awareness—whereby every life-event was governed by the natural pana (rhythm) of Earth’s quiddity in the cosmos. Kūpuna therefore knew exactly when to plant, when to rest and when to harvest. Accordingly, they knew when to make love and when to war. Upon that procreative wealth, Hawaiians built a complex civilization multi-millennia-old and one million-strong.
How do beach betrothed tap-into this today? Well, the simplest hack is to invest 99¢ in a tide/moon calendar from Longs. (Better yet, buy from your friendly neighborhood fishing supply store.) A paper calendar is by no means the end-all, be-all education—but it’s at least a small start. That way, you’ll avoid being ankle-deep come time for “I do’s”.
MAUI VOWIE
Sunset beach weddings have their obvious allure (in spite of scant twilight). But what about sunrise? Or moonset? Or both? The start of day has a shock of pleasant colors, and could symbolize the start of a couple’s life together. Imagine: there are certain blushing mornings, from Maui’s Western shores, where an opaline moon sets over Länaʻi Island, just after daybreak. Or, consider an Upcountry wedding, where bicoastal views bolster a stunning sky-scape? Or rugged vistas, where precipice passionately meets sea? Or verdant valleys blooming with rainbows? Therein, also, is an opportunity to shift your perception of values. Whereas rain on your wedding day is bad luck in an Alanis Morissette song, in Hawaiian culture, it’s a blessed sign of fertility. For where there is rain, there is life. Hawaiʻi has a bevy of beautiful backgrounds—and the better you connect with its cosmic undercurrent, the better off you’ll be.
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Remember ye olde playground rhyme? “First comes permit, then comes marriage…” If you’ve made the decision to tie-theknot on Hawaiian shores, you’re probably already aware that the DLNR (Department of Land & Natural Resources) requires that you have a permit. Though a nominal fee, it’s a very big deal. By law, every inch of coast—seaward form the highest tideline—is a public place. Commercial activities (including events like beach weddings, baby christenings and scattering-of-ashes) are regulated. Law like this is a great thing for the sanctity of our seashores—however will assuredly shape your ceremony. For example, event attendants are limited to a total of 20 people (including the couple, officiant, all vendors, in-laws—i.e. everyone). No tables. No chairs. No arches. No stanchions or ropes “demarcat[ing] right-of-entry”. The list goes on. And if you’re wondering: Yes, because every beach is always public, you run-therisk of having strangers in your vicinity. Beware of barely clad photo bombs. Many families avoid all this by renting private event grounds just-beyond the tideline. If you’re smart, you’ll get professional help—lots of professional help. Maui is replete with planners and agencies suited
for every aesthetic and budget. Find your match and heed their wedding wisdom. Also, be sure to visit dlnr.eHawai‘i. gov/permits to learn all about the literal laws of island love.
FOR BETTER OR WORSE
If and when you ‘ask the locals’ for help—be gracious and generous. In a tourist town, residents are bombarded for advice. So if you give aloha, you get aloha. Listen well to the answers you get— but don’t just take any one person’s word for it. Recognize that there are complex levels of local-ness, each yielding different types wisdom (not to mention willingness). There are people who’ve recently moved here; people who’ve moved here, but lived here a long time; and people whose families reach back hundreds— sometimes thousands—of years. What manaʻo (insight) might a surfer share that’s different from the ABC Store clerk? A grom (young surfer) might illuminate you to the tricks of the tides. Whereas your hotel’s groundskeeper might remind you that sweet pīkake (jasmine) slows its growth come Fall—so you’d better get your heart set on a different lei.
KARMA’S A BEACH
Why do you want to get married on a beach in Hawaiʻi? Why at that beach? Does it mean something to you? Is it where you’ve swam since your youth? Is it where you were engaged? Is this the sunset stroll
where you first talked about children? The shore where he saved you from a rogue wave and— notwithstanding an accidental black eye—from that.gasping.moment, gazing, you both just knew… If that place means something to you, learn about it. If that place doesn’t mean something to you—yet—learn about it. Know its moods like a lover. Respect it, and it will respect you. There’s a reason why people traditionally hold weddings in churches—it’s where we bring-out our sacred selves to make our peace and promises. The ocean is the primordial same. So, at your beach wedding, pick up trash (especially your own). Reduce your impact. Behave with kindness. Thank the cosmos. Feel love deeply—and hold onto that feeling for a lifetime, until death do you part. (You may now kiss your spouse!) ■ Photography by: Anna Kim
annakimphotography.com
KeOlaMagazine.com - Ho‘oilo 2015 |
| KeOlaMagazine.com - Ho‘oilo 2015
LAWS OF LOVE
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Locally Owned and Operated! Quality Products at Competitive Prices, and Product Expertise since 1979!
WAILUKU
250-N Waiehu Beach Rd. Wailuku, HI 96793
(808) 244-7988
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(808)879-7900
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1035 Makawao Ave. Makawao, HI 96768
(808) 572-7988
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(808) 661-9020
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E P S T E I N FA M I LY F O U N D AT I O N
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proudly presents
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Sat., Feb. 20, 2016 • Four Seasons Wailea VIP 6pm-9pm General 9pm-1am
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1979
1979