Eco-Farming in Hawaii
http://www.hawaiianstylemagazine.com/article/articles/192/1/Eco-Farming-in-Hawaii/Page1.html
By Olelo pa’a Faith Ogawa
Published on 04/1/2008
The sustainability movement has become a worldwide cause célèbre in recent years, but care for the environment and for the “soul” of the ‘äina – the land -- has always been a prime value in the culture of the Islands. Much effort, commitment and love is put into farming the land. An effort to raise awareness towards a sustainable future is gaining momentum throughout the Aloha State, where nearly 85 percent of the produce is imported from beyond our shores.
The sustainability movement has become a worldwide cause célèbre in recent years, but care for the environment and for the “soul” of the ‘äina – the land -- has always been a prime value in the culture of the Islands. Much effort, commitment and love is put into farming the land. An effort to raise awareness towards a sustainable future is gaining momentum throughout the Aloha State, where nearly 85 percent of the produce is imported from beyond our shores.
Farmers like Richard Ha on the Big Island’s Hämäkua Coast, are finding creative ways to become more sustainable. Ha is renowned for his array of gourmet tomatoes, watercress, apple bananas and other products. Using the spring water and streams at his hydroponic Hämäkua Springs Country Farms, Ha is developing a hydroelectric plant. He plans to generate his own electricity and decrease his reliance on oil fuel, oil-based supplies and fertilizers.
“We are also moving toward a ‘village’ concept of farming, and starting to include farmers from the area, who grow things we don’t, to farm with us. We will help them with food safety, pest control issues and distribution,” Ha said.
Another local producer with a family history of sustainability is Jill Mattos. Mattos grew up on a cattle ranch on the Hämäkua Coast, and is now general manager of Hawai‘i Beef Producers, which produces naturally grown grass-fed beef on the Big Island. The beef is sold in local grocery stores and to public schools. Mattos supports an experimental rendering plant in Pa‘auilo that will render the inedible leftovers from slaughterhouses, grocery stores and food manufacturing plants to create biodiesel fuel.
A fourth-generation Portuguese, Mattos remembers her great grandparents being self-sustainable. “They had a mill that ground corn and coffee. They raised cattle and they had a garden in the backyard. They knew how important it was to be self sustainable,” she recalls.
To Kurt Hirabara, whose greens and baby romaine lettuce are revered by Hawai‘i chefs, nurturing the soil is just as important as nurturing the product. “Take care of the soil so that the soil takes care of the crops,” says the Waimea farmer.
Hawai‘i’s Big Island is the center of diversified agriculture in Hawai‘i. Having 11 of the world’s 13 main climate zones results in a vast assortment of crops. Ecotourism and diverse products such as vanilla, chocolate, honey, wasabi, cinnamon, nutmeg, lavender, mushrooms and more, offer ways for creative farmers to become more varied and sustainable. Honopua Farm, which specializes in lavender, organic vegetables and flowers in Waimea, provides agricultural tours by appointment.
Chef Neil Murphy of Merriman’s Restaurant in Waimea has earned rave reviews for his local product-driven menu. “I take time to get to know the farmers and I accept all that they bring into our kitchen,” he explains. “I am originally from the East Coast and I have so much respect for the farmers of Hawai‘i. They have taught me so much about respecting the land and the people. The exchange of the aloha spirit has made me a better person today.”
If you are on Hawai‘i’s Big Island and want to sample and take home some of the incredible, diverse products being grown here, one of my favorite farmers’ markets is the Waimea Hawaiian Homestead Farmers Market in Waimea, held Saturdays from 7 AM to Noon.
In Hawai‘i’s version of the contemporary sustainability movement, Island farmers are finding new ways to express the ancient values of the ‘äina, and to preserve the best of the past in a way that ensures a truly Hawaiian future.
Olelo pa’a Faith Ogawa
The sustainability movement has become a worldwide cause célèbre in recent years, but care for the environment and for the “soul” of the ‘äina – the land -- has always been a prime value in the culture of the Islands. Much effort, commitment and love is put into farming the land. An effort to raise awareness towards a sustainable future is gaining momentum throughout the Aloha State, where nearly 85 percent of the produce is imported from beyond our shores. Ho‘ohanohano i nä mahi‘ai o Hawai‘i - Honoring the Farmers of Hawai‘i
The sustainability movement has become a worldwide cause célèbre in recent years, but care for the environment and for the “soul” of the ‘äina – the land -- has always been a prime value in the culture of the Islands. Much effort, commitment and love is put into farming the land. An effort to raise awareness towards a sustainable future is gaining momentum throughout the Aloha State, where nearly 85 percent of the produce is imported from beyond our shores.
Farmers like Richard Ha on the Big Island’s Hämäkua Coast, are finding creative ways to become more sustainable. Ha is renowned for his array of gourmet tomatoes, watercress, apple bananas and other products. Using the spring water and streams at his hydroponic Hämäkua Springs Country Farms, Ha is developing a hydroelectric plant. He plans to generate his own electricity and decrease his reliance on oil fuel, oil-based supplies and fertilizers.
“We are also moving toward a ‘village’ concept of farming, and starting to include farmers from the area, who grow things we don’t, to farm with us. We will help them with food safety, pest control issues and distribution,” Ha said.
Another local producer with a family history of sustainability is Jill Mattos. Mattos grew up on a cattle ranch on the Hämäkua Coast, and is now general manager of Hawai‘i Beef Producers, which produces naturally grown grass-fed beef on the Big Island. The beef is sold in local grocery stores and to public schools. Mattos supports an experimental rendering plant in Pa‘auilo that will render the inedible leftovers from slaughterhouses, grocery stores and food manufacturing plants to create biodiesel fuel.
A fourth-generation Portuguese, Mattos remembers her great grandparents being self-sustainable. “They had a mill that ground corn and coffee. They raised cattle and they had a garden in the backyard. They knew how important it was to be self sustainable,” she recalls.
To Kurt Hirabara, whose greens and baby romaine lettuce are revered by Hawai‘i chefs, nurturing the soil is just as important as nurturing the product. “Take care of the soil so that the soil takes care of the crops,” says the Waimea farmer.
Hawai‘i’s Big Island is the center of diversified agriculture in Hawai‘i. Having 11 of the world’s 13 main climate zones results in a vast assortment of crops. Ecotourism and diverse products such as vanilla, chocolate, honey, wasabi, cinnamon, nutmeg, lavender, mushrooms and more, offer ways for creative farmers to become more varied and sustainable. Honopua Farm, which specializes in lavender, organic vegetables and flowers in Waimea, provides agricultural tours by appointment.
Chef Neil Murphy of Merriman’s Restaurant in Waimea has earned rave reviews for his local product-driven menu. “I take time to get to know the farmers and I accept all that they bring into our kitchen,” he explains. “I am originally from the East Coast and I have so much respect for the farmers of Hawai‘i. They have taught me so much about respecting the land and the people. The exchange of the aloha spirit has made me a better person today.”
If you are on Hawai‘i’s Big Island and want to sample and take home some of the incredible, diverse products being grown here, one of my favorite farmers’ markets is the Waimea Hawaiian Homestead Farmers Market in Waimea, held Saturdays from 7 AM to Noon.
In Hawai‘i’s version of the contemporary sustainability movement, Island farmers are finding new ways to express the ancient values of the ‘äina, and to preserve the best of the past in a way that ensures a truly Hawaiian future.