Down to Earth

Hanalei Taro's Lyndsey Haraguchi-Nakayama cuts across the island from farm to farm, talking story with Kauai's food producers.

Down to Earth

Down to Earth – Chocolat Hanalei

In Wainiha, Hawaii, situated on a lush plot of nearly six acres, lies Chocolat Hanalei, a chocolate business with its roots deeply embedded in family and meticulous craftsmanship. Guided by the hands and expertise of Irmgard Mitchell, the entity, notable for its handcrafted gourmet chocolate, intertwines the complexity of chocolate-making with the simplicity and authenticity of familial ties and traditional flavors.

As a child in Germany, Irmgard fostered an appreciation for quality chocolate. She recounted, “As kids, when we got sweets or candies, it was mostly chocolate because it’s healthier for you than all sugar candies. So, I grew up with good chocolate.” This early exposure has, undeniably, cast a lasting influence on her professional journey, with the tangible fruits of such influences being seen and tasted in the wide array of products available at Chocolat Hanalei.

One might assume that such an intricate and labor-intensive process of transforming cacao from tree to treat would require an arsenal of specialized machinery. However, Irmgard and her family’s approach leans into manual methods. Through a lens provided by Lyndsey Haraguchi-Nakayama on an episode of “Down to Earth Kauai TV”, it was revealed that the creation of these chocolates is, impressively, “all by hand.”

Notably, the chocolate’s richness and intensity are not only resultant from the cacao but are also profoundly impacted by the inclusion of local Hawaiian flavors, providing a unique sensory experience. Irmgard stated, “We try to have a lot of tropicals in it because we’re in Hawaii. So we have the lilikoi, the coconut, or the coffee. It all grows here.” This reflects a conscious and intentional effort to infuse the products not just with generic flavors, but with a taste that authentically represents the region and its abundant resources.

Moreover, the chocolate-making process and the resultant products at Chocolat Hanalei are perhaps equally as intricate as wine production, where the percentage of cacao plays a pivotal role in flavor, sweetness, and consumer preference. Irmgard explained the dynamic, saying, “If it is an eighty percent chocolate, there is eighty percent cacao ingredients and twenty percent sugar. If it’s a sixty, there is sixty percent cacao and forty percent sugar.” In essence, this variation allows for a wide spectrum of flavors and intensities, providing options that can cater to varying customer preferences, much akin to acquiring a palate for varied intensities and flavors in wine.

It’s also worth noting that this family operation not only crafts chocolates but cultivates and transforms the cacao beans into the final product. From nurturing the cacao trees to methodically crafting the chocolate by hand, each step is diligently overseen and executed by Irmgard and her family members, embodying a full-circle process that is as laborious as it is passion-filled.

This close-knit collaboration among family members—each person wielding distinct, invaluable roles—has allowed for a seamless intertwining of traditional and artisan chocolate-making methods. For visitors and consumers, this ensures that each product not only stands as a testament to meticulous craftsmanship but also as a personal creation from the Mitchells, fostering a deeper connection between the creator, the product, and the consumer.

In summary, Chocolat Hanalei emerges as a testament to meticulous craftsmanship, tradition, and the intertwining of professional and personal worlds, curated through the lens of family and authentic Hawaiian flavors.

Chocolat Hanalei Website | Facebook | Instagram

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.

The Vanillery Website | Facebook | Instagram

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.

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

Down to Earth – Hawaii Peeps

Nestled amidst the vibrant and diverse ecology of Hawaii, Hawaii Peeps has woven a unique narrative in the skincare industry, innovatively blending expertise in various disciplines including herbalism and nutrition. The journey, as illuminated through a detailed exchange between Wilkie, the founder of Hawaii Peeps, and Lyndsey Haraguchi-Nakayama in a “Down to Earth” segment, reveals a brand that emerged from both necessity and expertise. Wilkie articulately recounted, “Not being able to find products, even in a health food store, that didn’t irritate my skin,” unveiling the personal struggles that germinated the seeds of the brand.

A highlight from their offerings is the “Bug Off” spray, a product designed amidst the mosquito-dense jungles of Puna over two decades ago. Wilkie shared a serendipitous incident, recounting, “I accidentally spilled a bottle of cedarwood oil on myself and watched the mosquitoes bounce off an invisible force field.” This unexpected event led to the birth of a product, formulated with a blend of essential oils, including the pivotal cedarwood, to provide a pleasantly aromatic yet efficient barrier against mosquitoes.

An underlying philosophy driving the brand places an intertwined relationship between body care and healthcare at its core, highlighting the notion that what is applied to the skin ought to be inherently pure and harmonious with human physiology and the environment. Notably, this perspective is clearly reflected in their products, which eschew irritating compounds even from health food store offerings. The brand claims a unique stance in the market, aiming to curate products that neither irritate the skin nor compromise on efficacy, while concurrently embracing a symbiotic relationship with the Hawaiian environment and local botanicals.

Sun protection is presented as another pivotal concern for the brand, especially in the harsh Hawaiian sun. A narrative concerning sunscreen—its efficiency, usability, and comfort—is uncovered in the dialogue between Lyndsey and Wilkie, elucidating the creation of a product that could “[handle] three hours midday summer surfing, picnics,” and more, without causing discomfort or clogging pores. Wilkie emphasized a product that you can “put it on your eyelids; it’s not gonna move a millimeter on your skin.”

In an effort to extend skincare beyond mere protection, products such as their After Sun lotion play a pivotal role in skin hydration post sun exposure. Wilkie provided a thorough guideline on maintaining healthy skin cells, suggesting, “Hydrate them internally, hydrate them with like a hydrosol or something, or just out of the shower, you know when you’re wet and plump, then you apply an emollient.”

Their hydrosols range, a collection formulated from locally foraged ingredients spanning from “plumerias, puakenikeni, tulsi, [to] olena,” further embeds Hawaii Peeps into the local ecological and botanical context, revealing a steadfast dedication to utilizing native resources. Wilkie, while discussing the sourcing, mentioned, “We’re always reaching out to all of our friends who grow; otherwise, I just grab my chicken, Sleepyhead, and we go run around and collect whatever we can find.”

The brand, which exudes an intimate blend of professional formulation and familial, locally-rooted operation, transcends mere commerce, acting as a conduit through which the Hawaiian environment and mana (spiritual energy) are distilled into every bottle. Wilkie also shared the variety in their product range, stating, “We use dragon fruit, lilikoi, pomegranate, coconut, vanilla, cacao, coffee, and mango ginger,” portraying a vibrant palette of ingredients in their lip balm offerings.

With availability “in a lot of surf shops, boutiques” and through their online portal, Hawaii Peeps quietly weaves a story of skincare that is as rich and diverse as the Hawaiian ecology from which it draws its inspiration. While the brand continues to expand, “adding stores every single week,” it retains a strong bond with the locale, preserving a balance between growth and adherence to foundational philosophies of pure, effective, and environmentally consonant skincare.

This narrative paints a vivid picture of a brand that, through expert blending of local botanicals, personal experiences, and innovative formulations, has crafted a line of skincare products deeply rooted in the environmental and cultural tapestry of Hawaii, bridging the archipelago’s abundant natural resources with holistic skincare.

Hawaii Peeps Website | Facebook | Instagram

Down to Earth – Kūpaoa

The musical duo Kūpaoa, consisting of Līhau and Kellen Paik, maintains a vibrant presence in the sphere of Hawaiian music, as characterized by their 18-year collaboration and supported by their discography of 8 albums. The pair focuses on creating a musical experience that is rooted deeply in traditional Hawaiian music, as Līhau stated, “we play primarily traditional Hawaiian music.” Through the lens of their journey, an insight into the musical realm that envelopes the cultural and environmental nuances of Hawaii becomes discernible.

Kūpaoa’s commitment to the Hawaiian language and culture is embedded not only in their music but also in their pursuit of capturing and conserving the beauty and depth of Hawaii’s linguistic and cultural heritage. Their music often involves original compositions, as well as new compositions from friends, all with a deliberate inclination toward acoustic arrangements. Kellen elaborates on their efforts to craft a full sound despite their small ensemble size, stating, “We try to make the arrangements sound nice and full, even though it’s just the two of us.”

Kūpaoa’s inception was somewhat serendipitous; what began as a simple invitation by Līhau to Kellen to perform at a wedding evolved unexpectedly into a professional journey. Līhau shared, “After that wedding, we got booked for another gig a couple of weeks later, and it just rolled into 17 years later. Here we are, and it’s become our profession.” Their path was unanticipated, yet, as they recall, resulted in a professional trajectory that integrated them firmly into the industry, receiving 7 Nā Hōkū Hanohano awards, one of which notably was the “Most Promising Artists of the Year” for their first album. The duo recognizes their journey as one of blessing and support, acknowledging those that paved the way: “We’ve had the support of so many people who’ve come before us and really paved the way for us in the industry.”

Their music, much of it centered on Kauai, is a testament to their deep-rooted connection with their home and surroundings, “We do a lot of music about Kauai, of course, because we’re inspired by our beautiful surroundings,” shares Kellen. Furthermore, Kūpaoa’s work transcends mere musical creation. It envelops narratives, often chronicling personal and community experiences, intertwining them with the rich tapestry of Hawaiian tradition. This affinity to their environment is apparent in their music and methodologies, as they negotiate their roles not just as musicians but as members of the community.

In a realm where music is intricately intertwined with cultural expression, the duo’s adherence to traditional Hawaiian music and their sustained commitment to community well-being propels their narrative forward. Their journey, demarcated by unexpected opportunities, community involvement, and the overarching ebb and flow of the music industry, casts a subtle yet persistent imprint on the Hawaiian music landscape, crafting a story that seemingly merges personal narrative, community heritage, and a genuine love for the musical art form.

Kūpaoa Website | Facebook | Instagram

Down to Earth – Princeville Botanical Gardens

The Princeville Botanical Gardens, situated within the lush confines of Princeville on Kauai’s North Shore, originally sprouted from the personal hobby of Bill and Lucinda Robertson, burgeoning into a notable point of interest following their full-time move to Kauai in 2004. Transitioning land, previously designated for cattle and overrun by invasive species, into a botanical spectacle, the Robertsons, alongside a team of enthusiastic gardeners and collaborators, utilized organic fertilizers, self-made compost, and sustainable practices to cultivate this garden sanctuary. With a botanical repertoire that includes native and “canoe” plants, potent medicinals, and globally-sourced useful economic plants, the garden doesn’t merely stand as a testament to botanical beauty but doubles as a protective enclave for a diverse range of plant species. Inaugurated to the public in August of 2010, the garden extends its arms to visitors through intimate, guided tours, offering a rare lens into a family-operated botanical enterprise, replete with a mosaic of exotic flowers, delectable fruit trees, and authentic, homegrown chocolate. Moreover, the garden produces and shares its organic chocolate and honey, which visitors can savor during the tours, highlighting their commitment not only to botanical preservation but also to sustainable food production practices. The team, including the Robertsons, Jason Robertson, Michael Wise, and an assortment of tour guides, manage and maintain the garden’s flourishing expanse, while also spearheading educational efforts through their guided tours and experiences.

In a serene escapade through Princeville Botanical Gardens, the visitors are afforded a detailed guided tour, unraveling the intricate tapestry of the garden’s diverse botanical collection and the underlying stories of various plant species. Here, the rich diverseness of tropical plants and exotic flora is not merely exhibited but intricately detailed by knowledgeable guides, who delve into the unique history, cultural connotations, and medicinal applications of the foliage that envelopes visitors on their journey through the garden. Engaging in a multisensory experience, visitors bask in the fragrant blooms and ambient natural sounds, while also having opportunities to engage in experiential learning through activities such as lei making and sampling of exotic fruits and homegrown chocolate. This is not merely a journey through lush greenery but a deep dive into the heart of Hawaiian culture, environmental preservation, and sustainable practices, encapsulated within the verdant expanses of Princeville Botanical Gardens. The gardens stand not just as a beacon of serene natural beauty but as an embodiment of conservation and sustainable practices, intertwining visitor experiences with a deeper understanding and connection to the environmental and cultural tapestry of Hawaii.

Princeville Botanical Gardens Website | Facebook | Instagram

Down to Earth – Kaua‘i Nectar

Nestled in Kauai, Hawaii, Kauai Nectar Co. champions an ethically grounded and environmentally conscious approach to beekeeping and honey production. The organization stands out for allowing honeybees to forage naturally on indigenous wildflowers, sidestepping the stresses typical to commercial beekeeping, such as translocation for monocrop pollination and artificial feeding practices. The bees, thriving in a varroa mite-free environment, access a smorgasbord of tropical flowers, yielding nectar not only sufficient for their sustenance but also producing a surplus, harvested for human consumption. Moreover, the absence of varroa mites eradicates the necessity for chemical interventions. 

The operation comprises seven apiaries, spanning from Kalihiwai in the North to Kalaheo in the South, utilizing hives robust enough to generate their own queens. These queens, mating in the wild, safeguard a rich, diverse gene pool, starkly contrasting the narrowed genetic focus on Italian queen bees prevalent in mainstream commercial beekeeping. The resilient bees of Kauai are celebrated for their robust genetics, vigorous vitality, and the pristine environment in which they thrive.

Kauai Nectar Co. underscores the significance of not merely preserving the bees but safeguarding the beekeepers too, custodians of generations of vital knowledge essential for future bee adaptation and survival in an evolving world. The diminishing global beekeeper population is a point of concern. Employing a diversely skilled team, the company extends opportunities to individuals from varied backgrounds and life stories. Products developed, such as “Honey Infused Garlic & Ginger” and “Pure Raw Honey,” are pivotal, serving as the primary financial backbone, facilitating the ongoing integrity-rich beekeeping and ensuring the sustenance and propagation of healthy, wild bee populations into the future.

In a visit to Kauai Nectar Co., host Lyndsey Haraguchi-Nakayama navigates through the meticulous and nuanced world of sustainable beekeeping. Viewers are offered an insightful look into the day-to-day operations, witnessing first-hand the careful and considered approach taken by the beekeepers to ensure both the welfare of the bees and the purity of the honey produced. The video serves as both an educational and experiential journey through the lush, flower-laden landscapes of Kauai, highlighting the symbiotic relationship between the bees and their environment. Beekeepers, embracing their roles as stewards of these vital pollinators, guide viewers through processes from hive management to honey extraction, revealing the delicate balance maintained to protect the bees, preserve their environment, and produce high-quality honey products, all while underscoring the pivotal role bees play in our ecosystems and our responsibility towards their conservation.

Kaua‘i Nectar   Website  |  Facebook  |  Instagram

Down to Earth – Wooten Farm

Wootens Produce of Kauai, tucked within the verdant landscape of Anahola, Hawaii, operates under a distinct philosophy that mingles organic farming and a distinct way of living, supplying both locals and tourists with a varied selection of fresh produce. John and Nandi Wooten, active participants in its functioning, do not merely cultivate their crops but also perpetuate a spirit of unity and the “aloha spirit.”

As highlighted by the conversation between John, Nandi, and Lindsay Haraguchi-Nakayama from the episode of Down-to-Earth Kauai TV, the crops are plentiful and diverse. “Lemons, bananas, oranges, avocados, soursop, jackfruit,” John and Nandi Wooten enumerate as part of their regular offerings. They also spotlight “some nice eggplant, lettuce, Thai bok choy, celery, green onions, and real yellow cilantro.” And the abundance extends beyond, reaching into the realms of cabbage, dandelion, parsley, lettuce, cauliflower, kale, and varied dandelions utilized by Akamai Juice for some of their cleansing juice blends. The informative dialogue further extends to highlight Thai basil, which John points out is “good for cooking, but it’s a little bit strong for people to eat raw or in pesto.” Moreover, a version with the “milder taste of the Italian basil but the disease resistance of the Thai basil” is offered as an alternative.

A pivotal part of the Wootens’ farming practices revolves around sustainability, as observed through their use of “Crotalaria Sunhemp.” John Wooten elaborates on its functionality: “Look at those little white balls on there. That’s just like pure nitrogen gathered from the atmosphere. It’s supplying that nitrogen to the root systems and the soil without any chemical fertilizer.”

A commitment to providing fresh produce extends to Wooten’s Produce’s operational methodology, which is succinctly described by Nandi Wooten: “We have Monday and Thursday home orders. Give us a call before 9:00 a.m., we’ll take your order over the phone, and it’ll be ready for you in the late afternoon.” This personalized service deviates from a conventional CSA (Community Supported Agriculture) model. As Nandi underscores, it’s not a matter of customers receiving what’s available; instead, “you get things because you want it.”

The offerings at Wootens are not confined to commonplace vegetables and fruits. A notable moment within the video showcased “ulu” or breadfruit, which is traditionally considered a valuable food source during famines. Its culinary adaptability is notable, being comparable to a potato in that you can “steam it, boil it, make hash browns, potato patties, or potato salad.”

A distinct fruit highlighted in the tour was the eggfruit, described to have “a thick peanut butter” like texture but with a sweet flavor profile and with a ripe fruit that visually resembles “a hard-boiled egg yolk.”

John and Nandi Wooten extended their gratitude to Lindsay at the close of the tour, expressing, “Mahalo. Thank you so much for having us here. It’s such a wonderful experience.”

Engaging with Wootens Produce provides a lens through which one can observe an agricultural endeavor that not only champions the availability of standard and exotic produce but also embeds sustainable practices into its operational ethos, all while fostering a spirit of community, delivered through their produce and into the daily lives of those who partake.

Wooten Farm Facebook