Shows

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

Ruffin’ It – Pedal N Paddle

Pedal ‘N Paddle, a long-standing establishment situated in Hanalei, Hawaii, amidst the locale of Ching Young Village, has since 1981 operated as a focal point for those inclined toward adventure and those seeking leisurely pursuits alike. Offering a comprehensive selection of rental options and merchandise, the store provides equipment and gear conducive to navigating the multifaceted natural landscapes of the island, from the crystalline waters of the Pacific to the trails interspersed throughout the land. Customers have at their disposal an extensive array of items, including snorkel gear, soft-top surfboards, bicycles, and kayaks, along with a notably vast selection of hats—over 150 styles and designs, in fact—through Hanalei Hat Co.

A customer-oriented approach becomes evident in the context of a video featuring Olivia Ruff. Olivia, embarking on an adventure in Hanalei, turned to Pedal ‘N Paddle, stating, “I want to go on an adventure, I need to rent some stuff,” thereby highlighting an array of available items, “so you can rent bikes, kayaks, paddleboards, snorkel gear, boogie boards, chairs, camping gear…” This establishment, ensuring accessibility of equipment and protective gear for a diverse range of individuals and activities, provides not only the materials but also guidance on their usage and transportation. Olivia reveals an interaction wherein logistical support is provided for kayak transportation: “We have them, so we show you how to load it on your car, we’ve got the pads that we put down to protect the car, straps to hold it down…” This pragmatic support extends to other rental items as well, facilitating the enhancement of experiences within the natural settings of Hanalei.

Furthermore, the available gear seemingly caters to a myriad of sizes and preferences, with the staff assuring, “Definitely okay,” in response to a query regarding the fitting of snorkel fins for larger feet. However, while snorkel gear is available without a reservation, the recommendation for securing bicycles—both cruiser bikes for local Hanalei excursions and hybrid road bikes for extended adventures—is a reservation, which can be initiated through a simple phone call, according to an employee who clarified the reservation process to Olivia: “You can give us a call at 808-826-9069.”

Despite its broad offerings and proactive approach towards customer service, the operation of Pedal ‘N Paddle veers from the explicitness of a manifest mission statement, instead silently embodying a dedication to enhancing exploratory and recreational experiences across Hanalei. This implicit commitment materializes through an array of products and services tailored to facilitate and amplify interactions with the island’s abundant natural bounties. Olivia Ruff succinctly encapsulated her interaction and experiences with the establishment, expressing her gratitude and hinting at the satisfaction derived from their offerings: “Thank you so much. You’re welcome. Have a great day.”

Thus, Pedal ‘N Paddle stands as a notable entity within Hanalei, steadfast in its provision of gear, rentals, and guidance to those desiring to weave themselves into the tapestry of experiences offered by the island’s diverse terrains and seascapes, underlined by a subtle, yet palpable, ethos of facilitating memorable, uncomplicated adventures.

Pedal N Paddle 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

Ruffin’ It – Silver Falls Ranch

Situated in Kilauea, Kauai, Hawaii, Silver Falls Ranch offers visitors a venture through the island’s lush landscapes atop well-trained horses, weaving a distinctive experience that transcends a conventional ride. The ranch, noted for its scenic waterfall tours that envelop a waterfall swim and a picnic lunch, steers a commitment towards not merely furnishing a ride, but a traverse through Kauai’s serene environment.

In a visual exploration facilitated by Olivia Ruff, the 300-acre breadth of Silver Falls Ranch is delineated, with its panoramic vistas and Mount Namahana forming a tranquil backdrop. Three divergent tours are proffered by the ranch, each formulated to adhere to varying preferences and simultaneously display the endemic flora and serene waterfalls of the locale. “We do three different tours,” outlines a guide during the video exploration, elucidating further, “We do an hour and a half of straight trail riding; they will ride past the waterfall to check it out. But our other two tours, we actually dismount and give you time to hang out at the waterfall, go swim, have some snacks.”

Silver Falls Ranch, operational for 25 years, is positioned as the nearest property within the old volcano, Mount Namahana, a formidable entity that sculpted the north shore. According to a guide, once visitors reach deeper into the backcountry, they are introduced to a more profound experience of native flora, including “all three species of koa; you’ll see ohia, all of our native ferns and wild orchids, and all that.”

A distinguishing factor elucidated by the ranch is their inclusivity in accommodating riders up to 300 pounds and welcoming children as young as five years on the trail rides. “One thing that really sets us apart is we’ll take riders up to 300 pounds,” states a representative of the ranch. The horses, exemplified by Akamai and Alika, are celebrated for their patience and propensity for seeking sustenance, all while handling riders adeptly through the trails.

A commendable practice employed by the ranch to maintain the welfare of the horses involves interspersing their work periods with substantial breaks. “For these horses, they do work really hard for us, and we do like to reward them to give them some time off, so we actually send them out on vacation. They’ll work for a month or two, and we’ll give them a couple of weeks off,” shares an employee during the video, illustrating a humane approach towards the creatures that significantly contribute to the experiences curated by the ranch.

While a sense of serenity and immersion in nature is provided by Silver Falls Ranch, the facilitators insist that their offerings are embedded in the primal joy of being amidst nature. “I think the best thing we have to offer here at the ranch is just being out in nature, being close to the mountain, being surrounded by a bunch of fresh water,” one states, subtly underlining the tranquil encounters the ranch offers without overshadowing the intrinsic value of the landscapes themselves.

Positioned on the north shore just outside of Kilauea town up Kalihiwai Ridge, Silver Falls Ranch extends beyond an equestrian venture, offering an intersection with nature, nestled amidst freshwater and the enveloping proximity of a mountain, presenting a method through which the interior of Kauai can be explored and appreciated.

Silver Falls Ranch Facebook | Instagram