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Down to Earth – Candice B.

Candice B, a versatile musician with roots in Kaua’i, has sculpted a distinctive path within the realms of rock, soul, and various other genres through her ensemble, Candice & Co. Her expansive musical journey, which she elaborated on in a conversation with Lyndsey Haraguchi-Nakayama, commenced at a tender age and has seen her oscillate between genres, geographic locales, and even the manner in which her music is produced and distributed.

“I first started in a children’s choir at the age of seven,” she shared, noting a familial influence on her early musical inclinations, as her mother held roles as both her first choir conductor and a music teacher. Pivotal, too, was her mother’s involvement in their church’s musical activities, which frequently saw a young Candice perform before its congregation: “My mother was also our church organ player and pianist, so naturally, I was in front of the congregation almost every Sunday.”

Her trajectory in the musical sphere continued to be as vibrant as it was varied. As Candice articulated, “At 18, I started to dabble in some classic rock with my uncle’s band. Then I moved here to Kauai and got into reggae music. I released the reggae album with my friend Jason Flegel.”

After a stint in Seattle, where she joined a Motown band, and subsequent R&B explorations which saw her album nominated for a Na Hoku Hanohano Award — considered to be Hawaii’s equivalent to the Grammys — in 2015, she made a pivotal decision. “But after that, I decided to just do my own thing, so I started my own band, Candice and Company. Since 2014, I’ve been performing as Candice B, the frontman, and songwriter for Candice and Company.”

A recent solo venture saw her release a single titled “Sweet Hawaii,” a product of her exploration into independent artistry, absent the traditional label oversight. She describes this process as somewhat of an experiment, stating, “This was kind of like my testing the waters to see if I could do it on my own, without a label, without somebody backing me, without somebody telling me how to do it and what to do.” Her independent endeavors don’t stop at production; she’s also involved in the upcoming release of a music video for the single, in which she’s worked with others such as Tyus of Stunna Media, slated for a late fall release.

Her work, particularly “Sweet Hawaii,” comes from a place of deep respect and love for her home, wanting to convey a broader, deeper understanding of its value beyond the typical perception of a vacation haven. She expressed a desire to “change the perception of how people look at Hawaii,” emphasizing its importance as a sacred place for locals, one that symbolizes a model of sustainable living among a diverse population.

Amidst the struggles brought on by the pandemic, which impacted various sectors, including musicians, Candice remains dedicated to her artistry, performing live and continuing to create. “So every penny helps,” she remarks, noting the importance of support, whether through purchasing her single or contributing at live performances, to her continued ability to produce and share her music.

Navigating through diverse musical landscapes, from classic rock to contemporary Hawaiian music, Candice B continues to perform, create, and produce, merging nostalgic melodies with a freshness rooted in her personal and musical journey — a journey that weaves through not just varied musical genres, but also through the intricate tapestry of experiences and locales that have shaped her as an artist.

Candice B.

Ruffin’ It – Pali Climbing Wall

Kauai Team Challenge Inc., situated in Kapaa, Hawaii, stands as a distinct entity in outdoor adventure-oriented therapy programs, with a pronounced focus on rock climbing activities. The Pali Rock Climbing Wall, a 30-foot portable structure with capabilities to host climbers of varying expertise across different age brackets, plays a pivotal role in the operation. The five climbing bays it features cater to a gamut of climbing competencies, from novice to expert, and its usage spans assorted community events and fundraising activities.

Mason, the owner, shared that the wall was acquired “in response to the pandemic so that our kids on Kauai could have something fun to do that was outdoors.” It demands merely a “flat surface and about 20 feet in diameter” for setup, ensuring a degree of mobility that permits it to operate variably across Kauai. This mobility isn’t only physical but extends into the varied experiences and purposes it serves within the community, oscillating between recreational, therapeutic, and skill-building domains.

The services extend beyond mere recreation, providing a “safe way for our youth to challenge themselves, take risks, and even make mistakes but then get back up and climb again,” as Mason elucidates. Although oriented notably towards children’s activities, it isn’t age-restrictive, offering a supportive environment where adults can similarly engage in confidence-building exercises. An underlying message appears to permeate the offering: “If you’re scared of heights, just push yourself as far as you can go because it’s really, really rewarding, and it feels really good when you get to the top.”

The wall has amalgamated itself into the community, not merely as a recreational facility but as a conduit for gatherings and events. Mason shared that the climbing wall is “available to anyone who is interested in having a party, gathering, event,” and specified that on free climb days, it can be found at varied locations across the island, presenting itself as an accessible activity to diverse community segments.

Furthermore, the absence of an age limit enhances its inclusivity, ensuring that the emotional and physical rewards, as well as the challenges it presents, are accessible to a wide demographic: “And if I’m an adult that needs to build my confidence, I can absolutely do it. There’s no age limit, right?” Olivia Ruff, the video host, affirms through her experience that irrespective of potential fear, the achievement of reaching the top is “really, really rewarding.”

This component, in particular, amplifies the therapeutic aspect of the climbing wall, where the physically challenging activity intersects with psychological and emotional development and resilience. Through these frameworks, the Pali Climbing Wall navigates beyond a mere recreational entity, weaving itself into the fabric of the community as a space where physical activity, mental fortitude, and social interactions seamlessly converge, notably against a backdrop of pandemic-induced restrictions and challenges. Thus, the mobile wall does not only offer an alternative outdoor activity but serves as a multifaceted platform for personal development and social interaction amid the complexities of contemporary societal challenges.

Pali Climbing Wall Website |

Sustainable You Hawaii – Kaua‘i Humane Society Field-Trip Program

The Kauai Humane Society (KHS), located in Lihue, Hawaii, undertakes a multitude of initiatives aimed at fostering ethical treatment and well-being of animals. Not confined solely to advocacy, the society extends its reach through services and programs such as sheltering, adoption, educational endeavors, and advocating for policies conducive to animal welfare. Their field services involve rescuing animals in distress, conducting cruelty investigations, and enforcing animal-related laws, among other activities.

In a segment featured on Kaua‘i TV, Amanda Smith, engages with Nicole Schaefer Crane, the Executive Director of KHS, providing a lens into the day-to-day operations and several pivotal programs of the society. Schaefer Crane conveys, “We promote adoptions and transfers and foster programs, but beyond that, we also offer quite a few community services.” One such community service that has garnered attention is the Field Trip Program.

Elaborating on the Field Trip Program, Schaefer Crane explains, “You can call or go onto our website and arrange to have an animal for the day. So you’ll pick up between probably 10 and noon, and as long as you return them by five, you can have them for that whole time frame.” The program allows individuals to spend a day with a shelter dog, offering both canine and human a respite and a day of varied activities. Winchester, an eight-year-old dog available for adoption at the time of filming, is showcased during a hiking trip with Smith, illustrating a tangible depiction of the program in action.

In the realm of exploring safe locations for these field trips with the dogs, several options are presented: “There’s hiking in Sleeping Giant, there’s doing the bike pathway which goes all along the coast, which is absolutely beautiful. There’s Shipwrecks, which is really nice,” informs Schaefer Crane. Importantly, while engaging in these activities, the dogs wear a distinct vest, signaling to the public that they are available for adoption, as Schaefer Crane outlines: “…they have a great little vest that they wear that lets people know that they are available for adoption while they’re out roaming the island with you.”

The sustenance of such programs and the overall functioning of KHS is significantly tethered to community and external support. Various avenues for support and donation are available, one of which Schaefer Crane explicates as follows: “There’s lots of ways that you can give, and a big one that I really like is the sponsor kennel. So that dog that you just spent the whole day with, you can sponsor his kennel while it’s here until the point where he gets adopted, and we’ll send you updates to let you know how they’re doing and let you know about their happy ending when they find their forever home.”

This snapshot into the operational and engagement aspects of KHS, through the lens of a television segment, illuminates the society’s multifaceted approach towards animal welfare and community involvement. Integrating programs such as the Field Trip Program with avenues for tangible support, KHS situates itself as a pivotal entity in navigating the intersection of animal welfare, community engagement, and advocacy within its locale.

Kaua‘i Humane Society Website | Facebook | Instagram

Sustainable You Hawaii – Kaua‘i Gourmet Nuts

Kauai Gourmet Nuts, nestled in Kauai, Hawaii, articulates a commitment to the nuanced and careful creation of diverse nut products. The business emphasizes the incorporation of local ingredients to forge a distinct snacking option for both residents and visitors alike. Originating from a series of flavored macadamia nuts, mixed nuts, and nut butters, the company intertwines traditional and innovative culinary methodologies, with locally-sourced ingredients such as Kauai honey marking a pronounced presence in their offerings.

Billy Carter, the founder and nut roaster at Kauai Gourmet Nuts, conveyed a fragment of his journey and process in nut roasting during a conversation with Amanda Smith from Sustainable You Hawaii, stating, “I’ve been doing nut roasting for about seven years, and three years ago, I decided it was time to start my own company.” Carter’s approach involves a conscientious relationship with local farms, as he mentioned, “I try as hard as I can to get all Kauai-grown macadamias,” revealing a dedication to local produce and businesses. In a notable example of the company’s product, the Salted Toffee Macadamias were described as “really delicious” by Carter, who perceives them as the brand’s flagship nut product.

An element of technical specificity emerges in the nut preparation process, considering the macadamia’s distinctive characteristic as the hardest shell in the world, requiring “400 pounds of pressure per square inch to crack,” as Carter explained. The intricacies of the roasting process involve utilizing a Bavarian nut glazer, colloquially referred to by Carter as “Mandelprofi,” which not only glazes the nuts but also serves as an olfactory signal to the locality. Carter shares, “When I cook the nuts and put the steam in at the end, that smoke will go out into the neighborhood, and we’ll just draw customers in.” The machine and its aromas become an inadvertent marketing tool, coaxing potential patrons with the wafting scents of the roasting process.

In dialogue about their butterscotch usage, Carter shared a preference for a known brand, saying, “There’s a name brand one I love using, Werther’s Originals. It just has a great flavor.” Such a choice outlines an inclination towards utilizing recognized brands, potentially speaking to an adherence to quality and a known flavor profile within their products. Furthermore, the experience at Kauai Gourmet Nuts is not merely transactional. Carter described an inviting environment where customers can sample products, stating, “We have a display table with all of our nuts, and if something looks good, you just come ask us for a sample, and we’ll give it to you for free.”

Moreover, the company explores innovations within their product range. For instance, the confectionary nut butters are described by Smith as having a “gingery” taste, and they are seen to be like “a peanut butter but sweetened.” The diversification of products and flavors, from the Salted Toffee Macadamias to a pecan and macadamia blend labeled “coconut coffee,” illustrates an explorative approach to culinary creation.

In this way, Kauai Gourmet Nuts establishes itself as a business that, while rooted in traditional and localized ingredient sourcing, ventures into innovative culinary realms, weaving a narrative that melds the local Kauai flavors with Carter’s seven-year exploration into the art and science of nut roasting.

Kaua‘i Gourmet Nuts Website | Facebook | Instagram

Sustainable You Hawaii – Taco Libre

Taco Libre, nestled in Old Koloa Town, Hawaii, endeavors to create a culinary amalgamation by infusing Mexican and Hawaiian flavors, offering items that resonate with the appetites of both locals and tourists. Owners Alea and Christian introduce not only meals but also an exploration of a synergized cultural culinary experience, aiming to transcend the conventional and create something genuinely innovative.

An episode on the Sustainable You Hawaii YouTube channel, hosted by Amanda Smith, explores the fusion cuisine provided by Taco Libre. The owners, through their culinary creations, showcase how two distinct culinary cultures, Hawaiian and Mexican, can be melded into unique dishes.

In a notable dish called the Mexi Moco, Alea described the integration of cultures as such: “If you’re growing up here in Hawaii, you know about a traditional loco moco, and I was like, what a great way to combine both of our cultures into one.” This dish intertwines crispy tortillas with beans, cheese, rice, and specially prepared meats – al pastor and carne asada, offering a layered experience that represents not just a meal, but a harmonious marriage of two culinary worlds.

A noteworthy point of their cooking method involves the way the meat is cooked. Alea highlighted, “So over there in Mexico, they do serve the meat on a rotisserie spit. They use a ceramic tile; that’s what ignites and keeps the meat cooking. We wanted to bring everything together with me and Christian. So we got this Mexican ceramic towel on the bottom and then the lava rock up top to keep the heat going.” This symbiotic relationship of the Mexican ceramic and the Hawaiian lava rock, according to Alea, serves as a representation of their fusion concept.

In another experiment of flavors, Taco Libre ventures into the slow-cooking method for preparing beef. The surprising elements of cinnamon and ginger are blended with chocolate to create a meat dish that was begun at 3:30 in the morning, indicating a dedication to a slow and meticulous cooking process. “This started cooking at 3:30 in the morning today. One of the key ingredients that might surprise you is cinnamon. Cinnamon, cinnamon, and ginger, chocolate, cinnamon, and ginger,” Alea notes during the preparation of the dish.

Taco Libre also offers a quesadilla, described as akin to a taco, but differentiated by the soft slow-cooked beef and the incorporation of cheese. A sampling of this during the Sustainable You Hawaii episode rendered Amanda Smith praising the dish, albeit in a casual, conversational manner quite distinct from the neutral tone sought for this description.

An important element of this establishment is not merely the production of food but also a commitment to offering a divergent, innovative culinary experience that seeks to intertwine two cultures harmoniously. Through Taco Libre’s gastronomic endeavors, one can witness an attempt to create a symbiotic relationship between Hawaiian and Mexican culinary practices, offering patrons not just a meal, but a tangible representation of culinary fusion. And it is here, in Old Kōloa Town, that these culinary adventures unfold, under the auspices of Alea and Christian, who continue to explore and experiment within their vibrant, mobile kitchen.

Taco Libre Facebook

Down to Earth – The Farm at Hōkūala

Nestled in Hawai’i, a once-abandoned golf course has evolved over the past three years into a 16.5-acre expanse known as The Farm at Hōkūala, flourishing under the cultivation of crops that carry profound cultural and practical significance. The transformation, as recounted by Farmer Cody to Lyndsey Haraguchi-Nakayama in a segment of “Down to Earth Kauai TV,” was initiated in 2018. “It used to be a golf course about 10 years ago, and since then, it was conservation land,” he explained, describing the space as previously “wild, full of weeds, full of feral pigs, and chickens.” His vision: to “revitalize the landscape into a food forest.”

The nascent farm, now a vibrant food forest, is notable for its meticulous nurturing of 12 species of “canoe plants,” those species brought over by ancient Polynesians. Farmer Cody emphasized the importance of one such plant, the coconut, as a “tree of life.” He highlighted, “Hawaiians allowed them to make hats, the papale. You can make fibers with it, different kinds of clothing.” The rationale behind the meticulous choice of plants is interwoven with a fervent dedication to preserve and perpetuate traditional Hawaiian practices and legacies through agriculture.

Engaging not just in cultivation but also in the conservation of indigenous crops, The Farm at Hōkūala seeks to perpetuate a living history and has entwined itself with the local community. About the canoe crops, Farmer Cody elaborated, “We grow all the canoe crops, from the olonā to the mai‘a, and we also conserve them to maintain their legacy here.” The farm’s intertwining with the culinary tapestry of the region is palpable; it sends approximately “40 different ingredients, fresh crops, to the kitchen at Hualani’s Kitchen at Timbers Resorts,” according to Farmer Cody.

Moreover, the cultivated crops venture beyond mere sustenance, weaving their way into various aspects of daily and cultural life, providing materials for clothing and other practical uses. Particularly, the farm boasts an impressive variety of avocados — over a dozen of the 200 types found in Hawai’i — each bringing a unique taste and texture to the table. The goal is for guests to “try the different tastes,” exploring a multitude of flavors that range from buttery to starchy, Cody said.

This agricultural endeavor does more than simply serve the immediate community and visitors. An integral part of its mission entails fostering a sustainable, local food network, which is crucial in a state where, as Farmer Cody noted, “90 percent of food in Hawaii is imported.” His stated goal as a farmer is “to decrease that by one, two, three percent,” a task he believes is achievable, in part, by “educating our children, our keiki, on how to grow food on this beautiful island because it tastes better, it’s even more nutritious for you too if you grow it yourself.”

One remarkable aspect of the farm’s operations is the rapid journey from harvest to table at Hualani’s Kitchen. Farmer Cody detailed this swift transition, stating that after a dishwashing process, they “go out with our wagons and our kids, and we harvest the following morning for him [the chef].” Within mere hours, the freshly-harvested produce is served, embodying the essence of freshness and local consumption.

Furthermore, The Farm at Hōkūala also assumes a philanthropic role in its operations. “Over 10 percent of all the produce growing at the farm goes to schools, it goes to the food bank, it goes to many non-profits, the 4-H clubs,” Cody shared. By involving itself actively in community outreach and seeking to educate the younger generation on the vitality of local farming, the farm sows seeds for a future where the island might be less dependent on imported food, thereby becoming more self-sustaining and environmentally responsible. This initiative provides not merely physical nourishment but also nurtures a sense of connectedness and continuity among the islanders, forging a path towards a future that honors the rich, agrarian history of Hawai’i.

Thus, The Farm at Hōkūala extends beyond an agricultural endeavor, intertwining historical preservation, community service, and environmental sustainability within its operational philosophy, thereby embedding itself as a vital entity within the intricate socio-cultural and economic fabric of Hawai’i.

The Farm at Hōkūala Website | Facebook | Instagram