Live-culture veggies by Donna Maltz at Hawi Farmers Market.

Fermented foods are those that have been transformed by microbial action. Many very common foods are products of fermentation, including bread, cheese, yogurt, sauerkraut, kimchi, chocolate, coffee, almost all condiments, and much more. In Hawai’i, poi is a traditional staple that many people prefer after it has fermented for several days. By some estimates, as much as one-third of all food consumed by humans has been subjected to fermentation.

One of Island Naturals' many displays in support of locally grown produce and products.

—and interview with owner Russell Ruderman

With four organic food store locations around the island, Island Naturals owner Russell Ruderman says the stores support more local farmers and value-added food providers than any other store, supermarket or farmers market on Hawai’i Island.

Each of the four stores has a unique character and some unique products. Each store buys from many local farmers, some of whom do not distribute island-wide. All stores have customers interested in special diets, (Gluten-Free, vegetarian, or dairy-free) to which the stores try to cater. In all stores, the Deli and in-store prepared foods are very popular. Each store also reflects the customer base in its particular area.

Kawa ('awa in Hawaiian) is a traditional ceremonial beverage in many parts of the Pacific, with commercial potential.

A traditional beverage made from the roots and stump of the kava plant is the most important kava product. This medicinal, psychoactive, and ceremonial drink is an aqueous suspension of phytochemicals called kavalactones and other components. Aerial portions of the plant should never be used in beverage preparations; consumption of photosynthetic tissues may pose a human health hazard.

Figure 1: In this picture you can see a varroa mite, a small, dark pink, oval shape on the upper left bee's back.

In its pure form, beekeeping is a joyful activity that can be peaceful and rewarding for beekeepers. Unfortunately, it is not quite as simple as it used to be because of the confluence of diseases now threatening bee populations worldwide.

Hawai‘i's geographic remoteness kept it isolated from the spread of new diseases for a long time. But in just the past few years, several new pathogens have arrived, with serious consequences for bees and beekeepers around the State. 

The three main pests affecting Hawai‘i Island include: 1) Varroa mite, 2) Small Hive Beetle, and 3) Nosema cerenae, a parasitic fungus. These pathogens are not related by cause and effect, but their impact does seem to 'pile up' — such that their combined effect is more serious (and complicated) than each one individually.

In October, I was fortunate to attend Bioneers, a conference in San Rafael, California. The word "conference" is an understatement; I am not sure how to exactly describe the gathering of over 10,000 people. The many speakers—from Amory Lovins to Gloria Steinem to Paul Stamets—were top quality. The topics were fascinating: indigenous activism, food sovereignty, energy transformation. The mix was eclectic, including music, speakers, performance, and, active participation. I found that I was moved in both my mind and my heart. Thoughts about how to bring ideas home had my neurons firing on all cylinders.