Kua o ka La students celebrate their cooking contest win at the September 2012 Breadfruit Festival with their teacher Mariposa Blanco (2nd from right) and Chef Sam Choy (right). Three years ago, Kua o ka La New Century Public Charter School, (KOKL NCPCS) began the formation of an agriculture and culinary class for its middle school students. The idea was an outgrowth of our regular Friday, project-based class for middle and high school students. The class applied the students’ science and social studies learning to projects of daily life relevance and practical skills, with the added benefit of being outdoors and hands-on.

"All About 'Uala (Sweetpotato)" workshop participants at Puanui.On January 19 the first workshop in the North Kohala Eat Locally Grown & Sustainable Kohala's co-sponsored Sustainable Saturdays Series took place at Puanui, one of the many narrow, leeward ahu'pua'a that make up the Kohala Dryland Field System. A group of more than 50 participants came from all parts of Kohala (and from as far as Hilo and Puna) to learn "All About 'Uala (Sweetpotato)" from Kehaulani Marshall and Ala Lindsey of Ulu Mau Puanui.

Freshly harvested sprouts at Sun's Microgreens.Sunserene Quevedo is a very enterprising young woman with a mission to teach everyone she meets about the benefits of microgreens in our diets. The project started in a small way with Sunserene's love for gardening and her desire to start eating a bit healthier: she began in her bedroom with a growing tray sitting in a tin pan for drainage, a bit of soil, sunflower seeds and a spray bottle. After a few days the seeds started sprouting and before she knew it, she was clipping tender shoots and adding them to salads, wraps, and sandwiches.

Chef Babian shows the local produce stored in the chill room at Four Seasons Resort Hualalai.James Babian
Executive Chef, Four Seasons Resort, Hualālai at Ka‘ūpūlehu, Kailua-Kona

When Chef Babian came to Hawai‘i Island 14 years ago, he informed hotel management that his style is centered on supporting the local agricultural community through sourcing food “from the region, buying things that are in season, and using products from small artisan farmers, such as Kona coffee, goat cheese, and honey.” The concept of supporting local producers Babian feels is an ancient concept that chefs are rediscovering around the world, bringing the restaurant industry “back to the ground roots” and developing strong farm to table programs.