DTE16-20

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

Down to Earth – Waiti Botanicals

Embedded within the lush expanse of Kauai, Hawaii’s North Shore, Wai’iti Botanicals operates on a modest three-acre plot, functioning as an aroma farm while also offering an array of visitor experiences. The farm, taking its name “Wai’iti” – translated to “little water” in Hawaiian, symbolizes collective unity and action, where individual contributions, much like small droplets, collectively cause significant impact. Carmencita Durney, who initiated the project and has been involved with handmade soap production since the 1990s and luffa cultivation since 2010, oversees the operations.

Engaging in the art of handmade soap creation and luffa cultivation, Wai’iti Botanicals highlights the benefits of handmade soap for both the individual and the environment. It underscores a relationship between personal care and environmentally conscious products. As visitors delve into the offerings of the farm, they engage in hands-on activities, crafting botanical skin treats alongside the Wai’iti Botanicals team, allowing the farm to emerge as a tangible, immersive learning experience in the art of handmade soap creation and related products.

An episode of Down-to-Earth Kaua’i TV, hosted by Lyndsey Haraguchi-Nakayama, provided insights into Carmen’s realm where her passion for luffas and the varied uses she finds for them, became palpable. Carmen herself detailed her initial foray into working with loofahs: “I was really into loofahs…I got some seeds, I planted loofahs, and here I am now. These are edible varietals, the big loofahs, and they grow sometimes to eight feet.” Her innovative utilizations of loofahs extend from incorporating them into soaps to using them in footwear as a form of arch support.

Moreover, the farm isn’t only home to luffas. A tour through Wai’iti Botanicals reveals a spectrum of aromatic plants. Carmen expressed her fascination with “the palmarosa grass, which is a type of lemongrass…very strange, but it has a rosy scent.” She also elaborated on her distillation process, saying, “The perfume distillation is amazing because it makes hydrosols, distilled water, or anything that we boil and it comes to steam. This cools it down, and then out comes the essence of the plant.” A diversity, including ginger, turmeric, and patchouli, lends itself to her process, further enhancing the aromatic offerings available.

The establishment, while presenting an enchanting collection of scents, also unveils products with pronounced utility, like the aforementioned salt soap. Carmen highlighted its peculiar but effective functionality: “This is trippy; this is salt soap… if you have oily skin or have acne, a little bit of salt will help balance your skin by sloughing. By doing this, you’re actually allowing your skin to shed a little bit, and you can absorb things better.” It’s created with coffee and cacao, tying into a broader, tactile and olfactory experience that Wai’iti Botanicals promises.

As noted by Carmen, Wai’iti Botanicals also crafts eco-friendly lip balm and offers a unique experience to visitors to “distill your own scent of adventure.” This seems to align with the underlying theme of the botanical endeavor which provides not just a product but an experience, a sentiment that Carmen seems to resonate with: “Our products are made with intention, an alternative to just buying and throwing away plastic.”

Wai’iti Botanicals thus stands not merely as a provider of handcrafted soap and luffa products but also as a repository of experiences, where the line between product and experience is elegantly blurred. This is facilitated by a sense of rootedness in sustainability and a tangible, appreciable relationship with the products that the farm curates and crafts. This relationship is not simply transactional but is interwoven with learnings, experiences, and a gentle nudging towards more mindful consumption.

Waiti Botanicals Website | Facebook | Instagram

Down to Earth – Wailuā River Noni

Amidst the verdant expanses of a 312-acre agricultural plot south of the Wailua River, a contemplative and detailed process unfolds under the observant eyes of the monks of Kauai’s Hindu Monastery. Wailua River Noni Juice, a product borne out of meticulous fermenting and processing of noni fruit, symbolizes a connection between natural healing and the serene lifestyle led by the monks who manage its production.

The certified organic noni field, an expanse of eight acres hosting 1,400 trees, stands as a testimony to the monastery’s dedication to purity and unadulterated production methods. As Yogi Jayanatha explained during a special episode of Down-to-Earth Kauai TV hosted by Lyndsey Haraguchi-Nakayama, the noni fruit, recognized for its numerous purported health benefits, is “all hand-picked because you don’t want to damage any of the fruit.” Further emphasizing the care and precision exerted during the harvesting process, he elucidates, “you also have to use discrimination in what fruit you pick.”

In the monastery’s approach to noni production, the monks oversee each stage, ensuring the implementation of a principle that vehemently opposes the use of concentrates or additional flavors in their product. The noni fruit, when deemed “perfectly ripe,” undergoes a natural fermentation process spanning over 60 days after being harvested, washed, and subsequently pressed, filtered, and bottled.

During her visit, Haraguchi-Nakayama actively engaged in discussions about the holistic noni production, offering viewers of Down-to-Earth Kaua‘i TV insights into not only the thorough, methodical processes underpinning its creation but also the intrinsic linkage between the monks’ spiritual and agricultural endeavors. Yogi Jayanatha shared, “Noni was actually one of the original canoe plants of the Hawaiians brought over here. They used it for many medicinal reasons. According to the University of Hawaii, it has a lot of natural health benefits, such as helping with pain, headaches, insomnia, diabetes, and high blood pressure.”

While touring the Noni processing building, the fermenting noni exhibited a “very pungent” aroma, signaling the fermentation’s progression, as Yogi Jayanatha noted. Once the fermentation concludes, the resulting juice bears a clarity and a “mulled wine” like flavor profile, which Yogi Jayanatha identifies as “kind of warming,” later stating it makes “your insides feel comfortable and warm.”

Additionally, the monks utilize the ripe, white noni fruit not just for its juice but acknowledge the plant’s diverse uses, which extend to the edibility of its leaves and the provision of an intense orange dye from its roots. An alignment of the spiritual and agricultural pursuits emerges not just in the product but in the wholehearted engagement in each step, from “hand-picking” to judicious fermentation and bottling.

Wailua River Noni Juice, once bottled, becomes available to a wider audience, as mentioned by Yogi Jayanatha, it is “available online, first of all. You can find it on Amazon; you can find it on eBay. Most local health food stores carry it on the island.” The monks’ focused and methodical approach, seemingly interwoven with their spiritual practices, positions Wailua River Noni Juice as a product emanating from a place where precision, care, and natural processes are held paramount.

Wailuā River Noni Website | Facebook | Instagram

Down to Earth – Kauai Animal Education Center

Kaua’i Animal Education Center (KAEC), located in Kapa’a, Kaua’i, operates as a sanctuary for over 150 animals across more than 15 species, and it also acts as a community resource that merges animal rescue, public education, and community service under one roof. The center, which runs under the guiding principle of Ho’opono – an ethos centered on maintaining a balanced and symbiotic relationship between humans, animals, and nature – opens its doors to various segments of the population, providing educational programs for groups ranging from children to elders.

In a visit documented by Lyndsey Haraguchi-Nakayama, Christy Wong, a representative of KAEC, guides viewers through an environment teeming with various species, from goats and sheep to pigeons and chickens. Wong emphasizes the role of the KAEC as a “farm animal rescue providing services for our community to interact, engage, and learn from these wonderful animals.” Visitors are encouraged to engage with the animals, but with a foundational respect, understanding that “this is the animals’ home, and everyone should feel safe in their own home.”

Wong explains that alongside the core principle of providing a safe home for animals, the center also underscores the importance of establishing trust between humans and animals, stating, “they know that they can trust us” especially when the animals might be injured or in distress. The list of residents includes goats, sheep, pigeons, chickens, ducks, geese, a peacock named Romeo, tortoises, rabbits, guinea pigs, turkeys, pheasants, and pigs. Additionally, some animals, like Bob and Jen (a pair of birds whose individual identities are playfully undetermined), embody a certain communal familiarity, becoming familiar faces to the returning visitors and staff.

Amidst the visits and tours, the animals not only provide interactive experiences for the guests but also become part of an educational framework that extends into practical learning for children. Wong speaks about children taking initiative beyond their experiences at the center: “They even go home and do their own research, which is incredible because they’re taking it upon themselves to find out more, and they’re going above and beyond.” The youngsters participate in diverse activities, learning about responsibilities like feeding the animals, collecting eggs, and shearing sheep, especially during the center’s camp programs.

Tours at KAEC, which must be booked online, offer a moment for visitors to “relax, disconnect to reconnect,” providing a space away from the usual traffic and hustle of daily life. Wong encourages visits during the morning or early evening when the environment is cooler and notes that the animals have “lots of love to give.”

Haraguchi-Nakayama’s exploration of the center does more than just expose the day-to-day interactions between humans and animals at KAEC. It spotlights a model where care, education, and community service converge, as illustrated by Wong’s insight and experiences. The center stands not merely as a shelter but as a vibrant hub where humane education and animal care intertwine, demonstrating a comprehensive and compassionate approach toward fostering mutual relationships between living beings and contributing towards community wellness.

Kaua‘i Animal Education Center Website | Facebook | Instagram

Down to Earth – M.Y.Kauai Honey

Situated among the lush landscapes of Kauai, **MY Kauai Honey**, under the leadership of Michael Yulo, endeavors to explore the multifaceted applications of beekeeping and its by-products across several island locations, offering not only a sweet indulgence but also a foray into skincare and sustainable living.

In a transparent presentation of beekeeping, Mike, who conducts the operation, navigates through not only the production but also various innovative applications of his products. According to the host of a local series, Lyndsey Haraguchi-Nakayama, MY Kauai Honey produces “a lot of wonderful products,” with particular attention paid to beeswax, which has the added benefit of cleaning the air, emitting “the light spectrum the same as the sun.” This is utilized by collaborating with Kilohana’s Clay Works to craft candles from their beeswax.

Their work does not halt at illumination, diving into culinary creations, as illustrated by a “raw jam” made from a simple blend of “mango and honey.” Additionally, Mike reveals a delightful spread reminiscent of a popular hazelnut confectionery, informally termed “Kauai Nutella,” which blends chocolate, macadamia nut, and honey. He claims, “It is delicious,” indicating the casual simplicity behind these honey-infused creations.

While honey can surely be labeled a staple of the company, beeswax and propolis emerge as unsung heroes of MY Kauai Honey’s lineup. In an interview, Mike details, “I make a balm with the beeswax…excellent for sunburn, it’s excellent for minor infections.” Propolis, an amalgamation of bee saliva and sap, possessing “antibacterial and antifungal” properties, is an essential component in the beeswax balm, offering relief from both infections and the mundane annoyance of mosquito bites. The story of this remedy is personal, crafted initially for Mike’s daughter, to mitigate the swelling and irritation resulting from insect bites.

In a testament to the adaptability and timelessness of these bee products, the younger generation of MY Kauai Honey represents sustainability through the production of beeswax wraps. His daughter partakes in the creation of these wraps, which in the 1800s were used to “wrap bread with it to keep it fresh.” These products embody a continuity from past to present, binding historical methods to modern sustainability endeavors.

However, at its core, MY Kauai Honey extends beyond business and production, touching on aspects of devotion and community. Mike considers his endeavor in farming and beekeeping as “a labor of love” and attributes the fruition of MY Kauai Honey to a higher power, noting, “All of this is because of God.”

The serene island of Kauai serves as a backdrop to MY Kauai Honey, where products, derived from the delicate work of bees, amalgamate into a product line that stretches from palate to skin and beyond, threading the practicality of bee derivatives into everyday life. Such endeavors, bridging the sweet and the sustainable, play out under the Hawaiian sun, where honey, beeswax, and propolis intertwine to create not only a product but also a community tethered by the humble bee.

MY Kaua‘i Honey Website | Facebook | Instagram