Hosts
Sustainable You Hawaii – Saenz ʻOhana Breakfast
Nestled in Princeville, Kauai, Hawaii, Saenz Ohana Breakfast & Catering Trailer has garnered attention not only as a breakfast locale but also as a symbol of community and culinary authenticity. Operated by Chef Juan Saenz and his wife Noelle, this mobile culinary venture prioritizes both community welfare and genuine, fresh, culinary creations.
Chef Juan Saenz, whose background involves “a rich culinary history in various notable Kauai restaurants,” embarked on a journey from being employed in kitchens to spearheading his own venture. Saenz confided that “every day is busy, but we love it.” Within the framework of his trailer, there exists a dedicated approach to crafting breakfast items where every component, from the basic ingredients to the final presentation, is manipulated with meticulous precision and attention to detail.
One dish that stands out from Saenz Ohana’s menu is the Eggs Benedict with Kalua Pig. Chef Saenz articulates, “We do everything from scratch on that – the muffin, the sauce.” Moreover, patrons and visitors have complimented the dish, reaffirming that it is “one of the best-tasting Benedicts around” and vocalizing the joy it brings them, something that Saenz noted was “so awesome” to hear. Such acknowledgments align with the deliberate and careful methodology inherent in the preparation of each menu item, illustrating an adherence to culinary excellence.
Another distinct offering is their French Toast, crafted with purple taro bread and seasoned with a special blend of spices. Saenz expounded on the bread used, remarking that it is made by Deli & Bread and combines a sweet bread with taro, resulting in its unique purple hue. Additionally, the seasoning involves “cinnamon and five Chinese [spices]” along with vanilla, producing a nuanced flavor profile that’s been deemed “explosive” by those who’ve indulged in it.
Beyond the culinary aspect, Saenz Ohana has instilled a unique initiative that allows patrons to interweave their dining experience with community support. Named the “Pay It Forward” board, this initiative, as Saenz detailed, provides customers with the ability to “leave a ticket not just for a specific person but for anybody and anyone.” The ticket, which can be redeemed for any item on their menu, embodies a tangential gesture of kindness and community support, allowing individuals in need to access a meal with “no questions asked.”
Reactions from those who have dined at Saenz Ohana reflect an appreciation that extends beyond monetary gratuity. Saenz conveyed that receiving messages from people post-visit “means so much to me more than any tip would do,” indicating an emotional and communal connection established through their culinary offerings and communal initiatives.
Thankfulness was a recurrent theme in Saenz’s dialogue, from appreciating his wife to expressing gratitude towards visitors and locals alike. His parting words in the provided transcript were no exception: “Thank you to my wife, thank you Littles for joining us, thank you guys for coming, yeah, and we hope to see everybody out here. Saenz ʻOhana, thank you guys. Aloha, have a great day.”
Despite its physical transience as a mobile catering trailer, Saenz Ohana asserts a firm presence in Princeville, curating not only a menu of meticulously crafted breakfast items but also fostering a spirit of community and shared experience among its patrons, local residents, and visitors alike. This dual embodiment of culinary and communal dedication propels Saenz Ohana into a unique realm where dining transcends a mere transaction and instead, coalesces into an act that nurtures both physical and communal well-being.
Sustainable You Hawaii – Tiny Isles
Situated on the lush landscape of Kaua‘i, Hawaii, Tiny Isle has carved a space for itself in the market of sweet products, with a particular emphasis on fudges, truffles, and macadamia nut butters. Originating with a focus on fudge, Roland from Tiny Isle shared, “It all started with the fudge that spun off to what we call truffles. It’s a chocolate confection,” going on to explain that local ingredients are utilized to flavor these creations.
A notable example of their product is the vanilla mochaccino, which melds coffee-infused chocolate with white chocolate, underpinned by their in-house vanilla. Roland provides a succinct overview: “It’s called vanilla mochaccino, and it’s coffee-flavored chocolate and white chocolate vanilla on the top, using our own vanilla, of course.” The host of the video, Amanda Smith, responds positively to the taste, noting the evident layers of flavors: “Ooh, definitely tastes like chocolate and coffee, and at the end, I get a little hint of that vanilla.”
The business also takes particular pride in their macadamia nut butter. Detailing the production process, Roland explains, “We take locally grown macadamia nuts, grind that into a paste.” Delving further into the manufacturing details, he introduces viewers to the “steel plate grinding” technique which distinguishes Tiny Isle’s macadamia nut butter. Roland outlines the approach as one in which “two steel plates [are] right next to each other, and one of them is spinning,” identifying it as an optimal method to ensure “a low-temperature, high-speed grind.”
A variety of iterations of the nut butter are available, including raw, raw with Kaua‘i honey, toasted, chocolate, and honey vanilla. Describing the honey vanilla variant, Roland elucidates it has “a lot less honey in it, so it’s really nutty. So you got a little bit of honey and then the vanilla which smooths it all out.” Similarly, the chocolate version is described as “toasted mac nut butter with chocolate and agave nectar,” providing a “sweet” tasting profile, according to Amanda.
Moreover, the business demonstrates a notable commitment to utilizing local ingredients in their products, bolstering the community and indigenous agricultural pursuits. This adherence to locally-sourced ingredients not only underscores a commitment to quality but also weaves a narrative of community support and sustainability.
In sum, Tiny Isle emerges not merely as a confectionary business but as an entity that intertwines local agriculture, specific and careful crafting processes, and the innovative use of indigenous ingredients to forge its products. Roland encapsulates this ethos toward the end of the conversation with Amanda, affirming the distinctive and high-quality nature of their offerings: “It’s just really beautiful products, right?”
It’s evident that Tiny Isle, through the mindful melding of local resources and a meticulous crafting process, is not merely curating a range of sweet products but also embedding within them a taste of Kaua‘i’s unique landscape and community spirit.
Down to Earth – The Vanillery
Vanillery of Kauai, rooted in the verdant landscapes of Hawaii, opens its gates to not only cultivate the enigmatic vanilla orchid but also to unveil the meticulous processes of vanilla production to the wider public. With no explicit mission statement presented, the operational and ethical underpinnings of the organization reflect a commitment to sustainable and organic farming practices, shedding light on a multifaceted journey from the delicate orchid blooms to the aromatic beans that enchant the global culinary scene. Engaging in each stage of production, the organization ensures each vanilla bean is nurtured with profound care, reflecting the high-quality, flavorful profile that distinguishes Kauai vanilla. Their offerings extend beyond the physical product, presenting an immersive educational experience through farm tours that delve into each phase of vanilla’s growth, hand-pollination, and the meticulous curing and drying processes. A range of products, including beans, extract, and vanilla caviar, are accessible both on-site and online, with each item encapsulating the rich, authentic experience of Kauai vanilla.
Vanillery of Kauai intertwines with a community that prioritizes sustainable and organic farming, likely collaborating with entities within the culinary and agricultural sectors. Through their blog and various educational resources available on the website, they share more than a product; they share knowledge, understanding, and a passion for the enigmatic world of vanilla cultivation and production. In this nexus between product and educational experience, Vanillery of Kauai emerges not merely as a producer but as a curator of the vanilla experience, intertwining the sensory allure of this beloved flavor with an unwavering commitment to environmental stewardship.
In the video, Lyndsey Haraguchi-Nakayama, one of the hosts, guides viewers through the lush, verdant landscape of Vanillery of Kauai. The content unveils a comprehensive tour, highlighting both the physical beauty of the environment and the complex, nuanced processes behind vanilla cultivation. The narratives of individuals dedicating their lives to vanilla cultivation, punctuated by their trials and triumphs, imbue the content with a rich, authentic depth. Viewers gain insights into the delicate art of hand-pollination and the detailed, careful process of curing and fermenting the beans, with the serene backdrop of Kauai amplifying the allure of these processes. Beyond mere cultivation, the video explores the various vanilla-infused products offered by the plantation, with a subtle spotlight on their adherence to sustainable practices. It becomes not merely a window into a physical location but a lens through which the dedication, art, and precision of vanilla cultivation are celebrated and shared.
Ruffin’ It – Playground 808
Playground 808, situated in Kapaa, Hawaii, coalesces around the joint venture of Ashley Parducci and Rebecca McMahon, both with varied expertise in the fitness realm. The entity, conceived in 2019, operates beyond the conventional parameters of a fitness studio, with an embedded ideology to “empower a healthier you” through a confluence of daily movement, healthy practices, and community engagement.
Through a spectrum of fitness classes – Sculpt, Bounce, Barre, and Slide Board – the establishment endeavors to meet disparate fitness goals while integrating a palpable vitality and collective ethos into its offerings. Sculpt, for instance, navigates through low-impact strength training, while Bounce ventures into a cardio session that merges elements of “strength, stability, endurance, and coordination,” each catering to the multifaceted fitness objectives of their clientele.
In a transparent window into the establishment via a video, host Olivia Ruff, alongside founders Rebecca and Ashley, peruses the physical and immaterial domains of The Playground. The tangibles, as noted by Rebecca and Ashley, are the varied equipment: “Bosu balls, which we’ll use usually with strength training or our sculpt classes,” “slide boards, which are really great for lateral training,” and “rebounders, which are mini trampolines, so lots of cardio.” Meanwhile, the intangibles emerge through a distinctive ethos that underpins the space, one that mimics the unfettered and collective spirit of a childhood playground. This is clarified in their slogan and ensuing explanation: “Meet us at the playground. That’s our biggest one because being a kid, that was the best part, was having the time at the playground with your friends. So we wanted the community to come together here and have that fun energy.”
The inclusivity and accessibility of the classes, which are formulated to accommodate a broad spectrum of fitness levels while prioritizing “safety and individual pacing,” are also underscored. They facilitate various participation modes, including “members,” “drop-ins,” and options for visitors such as a week’s attendance, with additional pragmaticities like pre-registration through Mindbody being recommended due to the limited capacity of the studio. “We always recommend signing up through Mindbody because we are a small studio, we do fill up, so we do recommend signing up to save your spot,” emphasizes the pragmatic operation of the space.
In an understated reflection following her workout, Ruff appends a personal note of ease and enjoyment, “I did great, and some of you may think it might be really tough, but I didn’t even sweat at all. So, yeah, good times. It’s refreshing, right?” subtly nodding towards the unimposing yet engaging nature of the workout experience at The Playground.
Through this blend of structured fitness programs and an affable, community-centric spirit, The Playground positions itself not just as a locus for physical transformation but equally as a space where community and enjoyment are integral to its functional and philosophical framework.