Aloha,

This issue marks the fifth anniversary of Hawaiʻi Homegrown Food Network Newsletter. We thank you, our subscribers, web site community members, friends, and ʻohana, for your interest and engagement in local and sustainable food in Hawaiʻi.

Through the years, particularly through our work to support the revitalization of ʻulu (breadfruit), we have come to realize that local and sustainable food is much more than crops, horticulture, and markets. Itʻs about culture, community, and deep relationship to the natural world where we live.

For nearly five years we at the Hawai’i Homegrown Food Network have written about, photographed, given workshops on, sponsored festivals about, and generally promoted and advocated the growing, selling, buying and eating of local, sustainably grown food.

In presenting “sustainable farming” to our readers and viewers, we’ve featured organic farmers, biodynamic gardens, permaculture trainings, and when appropriate, traditional Hawaiian agriculture and the value of integrating ancient Polynesian farming methods with contemporary, scientific sustainable agriculture.