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Take your time to develop new products: Desmond Twigg-Smith

 MG 9544Desmond Twigg-Smith rakes coffee parchment at his processing facility, which is open to the public.Desmond Twigg-Smith of Holualoa Kona Coffee Company grows certified organic coffee and processes from ripe beans through to roasted coffee for sale at his on-farm retail outlet. “We have control of all stages of production, which means we can maintain quality. It is very fulfilling to take our coffee all the way to a final product,” explains Twigg-Smith when reflecting on the wet and dry milling and roasting facilities he has developed over the years. For him, producing products that he can take pride in is much more than earning a living, it’s a lifestyle that gives satisfaction beyond what money can provide.

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Newsletter 51 - May 2013

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Aloha,

KawikaM200pxDavid 'Kawika' MarquezOver the weekend, the Hawai'i Island sustainability community unexpectedly lost one of its strongest supporters, David 'Kawika' Marquez, President of Big Island Resource Conservation & Development. While we on the Hawai'i Homegrown Food Network team emphasize community, Kawika's loss reminds us that we are also distinct individuals, each of whom contributes uniquely.

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All About Niu: Coconuts Forever

DSCN0044Tim Head presents information about how to grow and harvest coconut trees at All About Coconut Day, April 13 at the Intergenerational Center."Grow your own future" was the theme of a coconut day program attended by sixty people at the Intergenerational Center in North Kohala on April 13th. The three-hour event offered information, demonstrations, a slide show, exhibits, coconut snacks, coco water, songs, dances, drumming and plenty of community networking about how to plant and use coconuts. Tim Head and Carolyn Mondress, co-chairs of "Coconuts for Kohala" led the event and Forrest Arnold served as group facilitator.

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Farm to Fork Tour at 'Iole

IMG 3382Peter Risley uses French Intensive methods on his farm and was named Farmer of the Year this year by the Mauna Kea Soil and Water Conservation District.On Saturday, April 6, the North Kohala Eat Locally Grown Campaign partnered with 'Iole Hawai'i to bring the Farm to Fork Tour series to the historic Bond district of North Kohala. The Hawai'i Institute of Pacific Agriculture (HIP Ag), Risley Farms and ʻŌhua O Nā Kiaʻi No Nā Keiki O Ka ʻĀina invited the Kohala community, Hawai'i Island residents and visitors to tour -- and taste -- what's growing at 'Iole.

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Orchard Growers Field Day, Kona

Are you looking to diversify and reduce your farming risks? Come and learn about Fruit Flies, Banana Moth and Korean Natural Farming (KNF). Hawaii has 4 major types of fruit flies that attack various fruit and vegetable crops. Each requires different treatment methods. Dr. Roger Vargas, research entomologist from USDA-ARS PBARC-Hilo, will demonstrate fruit fly identification and the various methods of control including the use of SPLAT. Banana moth caterpillars are a pest of many tropical plants including coffee, banana, dragonfruit, palms and dracaenas. Banana moth damage appears to be increasing. Dr. Mark Wright of UHM-CTAHR will talk about how to identify banana moth, their host plants, and methods of control. KNF incorporates the use of indigenous micro-organisms (IMO) and has been used to help control odors of pig farming wastes as well as improve plant growth of vegetables and tree crops. Drake Weinert will present on KNF and demonstrate the creation of two key components of KNF – fermented plant juice and lactic acid bacteria. Saturday, April 27, 2013. 8:45 am – 4:30 pm (registration starts at 8:15 am)UHM-CTAHR, Kona Research Station, 79-7381 Mamalahoa Highway, Kealakekua. Call Gina at 322-4892 to RSVP or by email at This email address is being protected from spambots. You need JavaScript enabled to view it.

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Newsletter 50 - April 2013

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Aloha mai!

This edition marks the beginning of the fifth year of publication of the Hawai'i Homegrown Food Network Newsletter. We sincerely thank all of our contributors and subscribers (currently over 1600!) for four fulfilling and productive years.

Over the past four years, we have seen a steady rise in interest in sustainably grown, local food in the number of events, farmers markets, and resources for growers, sellers and consumers. We are all hungry for fresh, nutritious, locally grown food. Even more so, we are hungry for connection to the source of our food: the land, sea, and community we live in.

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