Not unlike the deep respect for nature ingrained in Native American cultures, Hawaiians saw themselves as simply caretakers. ‘He ali’I no ka ‘aina, he hauva wale he kanaka’ – the land is chief; the human is but a servant.
The Kamehameha Schools have committed their vast resources to maintaining this statement as a 21st century reality.
High above what passes for tourist glitz on the Kona coast of the island of Hawai’i, the town of Hohualoa sits in early 20th century calm.
Holuakoa Gardens and Café is set within lush gardens complete with a meandering koi pond, yet their story of is more than a small café morphing into a successful restaurant; it’s an integral component in the revival of the Hawaiian ahupua’a system.
With the active encouragement of the Hawaii Regional Cuisine movement and the considerable resources of the Kamehameha School agricultural land use initiative, the future for serious small farmers has rarely been brighter in the islands. With over 300 independent farms growing Kona Coffee and several dozen growing cocoa beans, the future for these Hawaii agricultural products is robust.
The Kona Coffee Belt, panoramic Hawaii Route 180, hugs the Kona coast. Several dozen farms, including UCC-Hawaii Kona Coffee Estate and Original Hawaiian Chocolate offer tours and tastings. It’s no surprise that coffee and chocolate pair well together, but their Hawaiian story is just as interesting.
Ikaika Bishop beams with pride as he tells of his commitment to the sustainable revival of Hawaiian agricultural. He has a right to be proud as he shows off his taro fields, the heart of Keanuenue Farms and Hawaii’s agricultural future.
The vast resources of Princess Bernice’s legacy are focused on reviving sustainable Hawaiian agriculture, and the answers may be in taro, continued …
Poke at Hilton Hawaiian Village opening reception. Poke is raw marinated fish with herbs.
Pool at The Modern Hotel, Waikiki, next door to the Hilton. The Modern sponsored a dessert reception.
Celebrating its 112 year of operation, the historic Moana Surfrider hotel sponsored a breakfast including Maui Surfing goat cheese & Ho Farm Tomato Quiche.
Fine art at the Honolulu Museum of Art with imaginative groupings and vibrant wall colors
Equally fine at the Honolulu Museum of Art was the menu at the cafe. Pictured above is the mahi-mahi udon salad
Pool with view of Diamond Head at Shangri La the Islamic art filled home of the late Doris Duke
Hula and music from ancient to new social media sensation
IFWTWA president & 4th generation Hawaiian born Michelle Winner
Weekly Friday evening fireworks at the Hilton Hawaiian Village, Waikiki
IFWTWA 2013 Conference, Honolulu, HI – Sunday education sessions:
Clockwise: IFWTWA Board member and book publisher, Sherrie Wilkolaski and IFWTWA president Michelle Winner, Grame Kemlo, president IFWTWA Australasia, Native Hawaiian Hospitality Association respresentatives, Loni Rich, president Visitor Aloha Society, Manly Kanoa, Hawaiian cultural trainer, Kim Chapman (left) Alabama’s Orange Beach/Gulf Shores CVB and Jo Duncan (right) Benders Walker Group PR both associate members IFWTWA, Joe Recca, Hawaiian cultural trainer.
Poke on edible spoon, Duke’s Waikiki, Honolulu
Dinner at the Canoe Club Waikiki was sponsored by Shay Smith, (bottom center) CEO of the family owned Ocean Vodka, Maui. Robert Larsen of Sonoma County, CA, Rodney Strong Vineyards provided the wines.
Taro has been life sustaining since the beginning of Hawaiian time.
The Pacific coast at Punalu’u, Oahu, Hi, a Kamehameha Schools land asset.
Nearing the Hilo Farmers Market, the scents and sights are a kaleidoscope of sensations. Food stalls, produce vendors, flower sellers, clothing, crafts, jewelry and a even a seamstress radiate out onto the surrounding sidewalks.