Written by Yan Diczbalis | 26 April 2010

Mangosteen is primarily consumed as a fresh fruit. The fruit is common delicacy and often referred to as the “Queen of Fruit” in Southeast Asia. The volume of production is increasing in Thailand and fruit is now being processed into value-added products such as jam, candy, and wine. In traditional communities, the fruit pericarp (rind) was used as an antibacterial agent and for curing diarrhea. The use of the fruit rind and or whole fruit as a medicinal/nutri­ceutical beverage has been a recent trend in western societ­ies. Mangosteen extracts and processed products have now entered the worldwide health food and nutritional supplement market. The timber, dark red in colour, is used when available in cabinet making and where a heavy durable wood is required.

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Written by Chris McCullough | 26 April 2010

On April 10th, 2010, the Hawai'i Island Landscape Association (HILA) hosted a meeting at the Kona Outdoor Circle Education Center featuring guest speaker Dr. Diane Ragone, Director of The Breadfruit Institute at the National Tropical Botanical Garden (NTBG) on Kaua‘i.

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Written by Sonia Martinez | 26 April 2010

The Kino’ole Farmers Market in southern Hilo has a big advantage over other similar markets on the windward side of Hawai’i Island. It is situated in the parking lot of the State Employment Office off Kino'ole St. with ample parking space all around, and plenty of space for shoppers to stroll between the booths without feeling crowded. This is a big consideration when you live on the rainy side of the island and umbrellas are a necessary accessory!

At the Kino’ole market you can buy a wide variety of farm-fresh produce, baked goods, and horticulture products. There is a colorful selection of fresh vegetables and fruits; hot homemade soups; fresh baked breads and pastries; locally made taro chips and cookies; veggie and herb starts; and flowers and plants. A center tent is always set up for well attended weekly presentations of Chi Gong, a Chinese exercise meditation that is similar to Tai Chi. The tent is also used from time to time for workshops, lectures and cooking demonstrations.

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Written by Sonia Martinez | 08 May 2010

On Saturday, May 1, 2010, the Mala'ai Culinary Garden at the Waimea Middle School hosted a workshop entitled, “Cooking from the Garden.” The workshop promised that participants would learn some tasty, healthy recipes and eat delicious food right out of the garden—and did we ever!

The director and mainstay of the garden is Amanda Rieux who at one time worked with Alice Waters' Edible School Yard in Berkeley, California for four years. The workshop was the fifth in a series presented by the garden this spring and was skillfully facilitated by Amanda, Matilda Tompson and Cerila Balberde with the assistance of Alethea Lai.

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