A few weeks ago, Lauryn Rego of Maui realized she was spending all her time focusing on things she didn't like. Her off-work hours were spent protesting pesticide spraying and fighting against genetically modified crops. She wanted to focus on something positive, and do something to support the "people doing it right" in Hawai'i - the farmers growing and selling organic food locally.
So Lauryn decided to start an eat local food week and challenged her friends (and anyone else) to join her. I saw it on Facebook and decided to jump on board.
In 2008, the residents of North Kohala stated a strong desire in its Community Development Plan to "Keep Kohala, Kohala." As a historically agricultural community, part of "Keep Kohala, Kohala," is to develop a community life rooted in sharing and bartering from individual homesteads that grow food and animals, as well as gathering from the communal mountains, gulches and ocean.
Most of the land in Kohala is agriculturally zoned. The sentiment of Kohala residents is generally that they would like to see agricultural land used for agriculture, not luxury subdivisions and/or "gentlemen estates."
In service of this sentiment, the community has a strategy to promote and support a community of diversified agriculture and the goal to "produce 50% of the food it consumes."
We are feeling extra productive and on top of our chores these days and the reason is that we have HELP! For the last month we have had our first real experience with WWOOF, that is, Worldwide Opportunities on Organic Farms (also known as Willing Workers on Organic Farms).
Wedged between the road from Honoka'a to Waipio Valley in front, and the Hamakua Ditch in back, Taro Patch Farm is one busy little farm.
Edith (Edie) Bikle started her first garden when she was 15 years old and has been farming one way or another ever since. She bought the present 1,000 foot elevation 1½ acre property 7 years ago and immediately started adding an edible garden and fruit trees to the already established macadamia tree orchard.
Jimmy Chan went into business after graduating from college in 2000. After two important learning experiences with businesses that did not take off, Chan found success in his chip company, which is now 20 employees strong with distribution throughout Hawai‘i. As his business grew, he found that focusing on product quality was the key to success in selling to bigger and better accounts. Every new account challenged him to continue maintaining quality, while a track record of high quality led to additional accounts.
- GMO's: Have you done your homework?
- Large-scale aquaponic lettuce by Kunia Country Farms
- Learning from Scratch: Take Small Steps
- Honopua Farm
- Hubbell's Hog Heaven & Liz's Happy Hens: A Farm Tour -- Book Review
- Healthy taro products by Voyaging Foods
- Learning to Eat from the Land
- Farmer Feature – Ohana Farm Orchards