Bruce Smalling – Page 10 – RyanPointer.com

Arigato, Mrs. Roboto – Poʻipū Dolphin

Within the coastal embrace of Poipu, a discreet culinary adventure unfurls at The Dolphin Poipu, characterized by a duality of immersive seafood retail and gastronomic expertise. The establishment extends its acumen in seafood offerings beyond its recognized dinner and sushi menus, carving out a distinct presence in the realms of daytime dining and retail with its Fish Market and midday menu options.

In a casual conversation with Brook Sugahara, the owner of The Dolphin Poipu, the unseen depth of the establishment’s offerings and culinary proficiency is pulled into the limelight. Sugahara shared that although well-regarded for its dinner and nighttime sushi, the establishment maintains an understated facet: its fish market and lunch offerings from “11:00 until 3:00.” The diversity and depth in the selection span from the fish market’s range of poke and sushi to varied lunch dishes, most notably, their fish tacos which employ ahi – preferably kept “on the medium-medium rare side” and tucked into corn tortillas, enlivened by guacamole salsa and a specialty “avocado cream.”

Sugahara also provided insights into the thought and composition behind the poke bowls, particularly a favorite that harmoniously brings together sea asparagus, spicy chili oil, Kukui nuts, and avocados. Similarly, the Dolphin Roll, devoid of any dolphin content and aptly named after the establishment, orchestrates an assembly of sushi rice, tobiko, green onions, avocados, cucumbers, spicy tuna, and “100% real snow crab.” The artful combination serves not just as a testament to culinary ingenuity but also underscores the expertise woven into the offerings.

A visit to the Fish Market – active from 10:00 AM to 7:00 PM – transcends mere commerce, as Sugahara points out the pristine freshness of their offerings, explaining the swift transition of fish “from the water right in the back of the truck into our walk-in.” Patrons can opt for either pre-sliced fish or a whole slab, while also accessing guidance from the experienced staff on preparation and pairing – all underscored by an emphasis on preserving the innate quality of the seafood.

Sugahara casually conveyed, “The fish market opens up at 10 o’clock to 7:00, and then our lunch starts from 11:00 till 3:00. Great people, great environment, ocean view.” This establishment, subtly nestled within The Shops at Kukui’ula, cultivates an environment where culinary craftsmanship, guided by an unswerving dedication to quality and fresh sourcing, unobtrusively melds with the tranquil seascape of Poipu, offering patrons not merely meals but nuanced, seafood-driven experiences.

Poʻipū Dolphin Facebook

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

Tin Tin Teaches – Authenticity

The intersection of surfing culture and business resides notably in Kauai, Hawaii, where Tamba Surf Company has established its operations. The company encompasses a spectrum of offerings, encapsulating items that span apparel, surfing equipment, and accessories, reflecting the diverse needs of various demographic groups including men, women, and children. Tamba doesn’t only focus on the retail aspect but also provides services integral to the surfing community, such as surfing lessons and a surfboard rental service.

In the video narrated by Tin Tin Puulei, the concept of authenticity emerges as a central theme, connecting a variety of seemingly disparate elements – the specificity of Champagne production in France, the precise rearing practices behind Kobe beef in Japan, and the meticulous craftsmanship emblematic of Maserati. Puulei reflects, “Champagne, sparkling wine made exclusively in the Champagne region of France. Kobe beef, Wagyu beef from the Tajima strain of Japanese black cattle.”

Shifting focus to Kauai, the narrative arcs toward Tamba, with a localized lens honing in on its significance within the local surf community. Tamba Surf Company isn’t merely a commercial entity; it inhabits a space within the local community, acting as both a resource and a hub. Puulei asserts, “On Kauai, there’s only one truly authentic local surf shop, and that’s Tamba Surf Company.” While products and services are notably rendered, the direct correlation between Tamba and its locale emerges with a significant clarity, amplifying a sentiment further elaborated by Puulei: “Us locals celebrate Tamba, and so should you.”

While children’s attire needs are addressed through a dedicated ‘Keiki’ section, further interactions with Kauai’s visitors are facilitated through its Kauai Beach Guide, providing knowledge pertaining to local beaches. Free stickers are offered through certain interactions, although the specific modality and intent behind this are not explored further. The business also provides an online shopping experience, aligning itself with prevalent consumer behaviors.

Tamba’s presence extends into a digital sphere, with engagements across various platforms, however, detailed insights into its mission or collaborative ventures were not available through existing accessible information, therefore, for an exhaustive exploration of Tamba’s foundations or ongoing pursuits, a direct interaction with their available resources is encouraged. Consequently, the balance between service provision, product offerings, and cultural significance within its locality creates a multifaceted identity for Tamba Surf Company in Kauai.

Tamba Website | Facebook | Instagram

Arigato, Mrs. Roboto – Kaua‘i Gourmet Nuts

Kauai Gourmet Nuts, located in Kauai, Hawaii, is recognized for its meticulously curated assortment of nut-based products, which blend both traditional and innovative flavors with a strong emphasis on utilizing local ingredients. The company navigates through a nuanced spectrum of flavors, offering an array of nut products, such as macadamia and mixed nuts, with certain highlighted flavors like Coconut Bliss and Salted Toffee.

Billy, who has been involved with the company and showcased in an associated video, has spent a lifetime in the kitchen. His culinary journey is deeply tied with an intrinsic understanding of flavor pairings, stating that he is well-versed in “knowing what flavors taste good together, and knowing how to pair something sweet with something salty.”

In a detailed exposé into the making of the company’s products, Billy explains the kettle roasting process as essentially “making candy on top of the nuts.” The inclusion of Hawaiian ingredients like coconut and li hing mui is purposeful and finishes the nuts right at the moment when “the sugar turns into candy,” a process Billy describes as ‘cracking the sugar.’ In terms of diversity, Kauai Gourmet Nuts navigates through “eight flavors of mixed nuts and seven flavors of macadamia nuts,” maintaining a production approach that values freshness and quality, encapsulated in Billy’s observation: “I try to use local ingredients like honey, coconut, chili peppers. We just put a lot of love into small batches, and they’re as fresh as you can get. Most of the nuts sell within two or three days of coming out of the roaster.”

A snapshot into the company’s offerings indicates an embracing of a variety of taste experiences. The Salted Toffee, described as the “#1 seller,” stands alongside a plethora of flavors including the Toasted Coconut and Pele’s Heat — the latter introducing consumers to a “zing at first, about medium heat” that eventually transitions to a “medium-high” intensity, owing to the nuanced incorporation of “chipotle and cayenne under the sugar.”

The retailing strategy of Kauai Gourmet Nuts spans both digital and physical realms, while their tangible products can be explored at “6 markets, 5 days a week” and at their retail store, as well as directly in their kitchen. One experiential element which they’ve embedded into their physical sales points is the provision of “free samples to all of our customers,” a tactic that blends customer experience with subtle encouragement towards purchase. A customer visiting the store can “try what you like, and when you find a favorite, hopefully you’ve eaten enough nuts that the guilt sets in to buy a bag,” according to Billy’s lighthearted commentary.

Kauai Gourmet Nuts, thus, manifests as a company that threads the intricate balance between maintaining traditional, localized production and navigating a spectrum of flavors and products, all while embedding a tangible, experiential component into their sales strategy. This all culminates to provide a product that is not only deeply rooted in the local culinary culture of Hawaii but also offers a wide spectrum of experiences for the consumer to explore and enjoy.

Kaua‘i Gourmet Nuts Website | Facebook | Instagram

Down to Earth – Ho‘opulapula Haraguchi Rice Mill Tour

Ho`opulapula Haraguchi Rice Mill, nestled in Kauaʻi, Hawaiʻi’s Hanalei Valley, bears the tale of agricultural resilience and preservation, enduring through the folds of time and nature’s whims. As an agrarian museum, it stands alone as Hawaiʻi’s only extant rice mill, recognized on the National Historic Register of Historic Places and is testament to a robust history dating back to the 1800s. Despite multiple restorations after damage from a fire and hurricanes, it has steadfastly maintained a bridge to the past under the stewardship of the Haraguchi family, now in their sixth generation of managing the neighboring taro farm.

In a related venture, the family farm, set against the lush backdrop of a US Fish & Wildlife Refuge, is acknowledged as home to approximately five endangered Native Hawaiian water bird species. Lyndsey Haraguchi-Nakayama, part of the Haraguchi lineage, navigates through this intricate landscape, introducing visitors to a multifaceted experience that marries nature, agriculture, and historical resonance through the Taro Farm Flood Recovery Eco Tour. Lyndsey narrates, “This right here is our over a hundred-year-old, sixth-generation family farm,” emphasizing the longevity and heritage deeply rooted in the enterprise.

The mill, albeit no longer active since the decline of Kauaʻi’s rice industry in 1960, has transmuted its essence into a non-profit entity, bent on safeguarding and interpreting the mill’s story for thousands over its 45-year tenure. Conversely, the educational arm of the organization does not merely rest upon legacy but ventures into interactive educational experiences, offering public programs and experiences, though current tours are in abeyance due to pandemic and flood-related setbacks. Lyndsey illuminates the current situation, “Unfortunately, we got hit really hard by the April floods, so we do have a taro farm flood recovery eco-tour while we’re still doing flood recovery efforts and salvaging artifacts.”

In a tangible bridge between past and present, the eco-tour doesn’t merely skim through the historical layers but immerses participants into the tactile and tangible aspects of traditional farming. It accommodates demonstrations of harvesting techniques, seedling creation, and also opens a window to the indigenous culinary world, offering a taste of taro-based family dishes like taro hummus and taro mochi. All of this is underscored by an authentic engagement with the land and history: “We’re going to be able to take you folks into exclusive areas of the farm and the fields, and I’ll be demonstrating to you folks how to harvest, how to create seedlings, [and share] the agricultural history of the valley,” shares Lyndsey.

The Taro Farm Flood Recovery Eco Tour not only opens a lens to the aesthetic and natural bounty of the farm but serves as a conduit to support the non-profit’s ongoing initiatives. Meticulously woven through the experiences offered are layers of commitment to sustainability, environmental stewardship, and educational expansion, particularly relevant amidst recovery from flood impacts. “All proceeds from the tour go towards restoration efforts, as the museum is on the National Historic Register, and also recovery efforts from all the floods and education programs for children across the state of Hawaii,” Lyndsey asserts.

Thus, while the Haraguchi Rice Mill is emblematic of a bygone era, it, along with the taro farm, perpetuates a legacy that traverses through agricultural history, environmental conservation, and a seamless blend into the educational and cultural tapestry of Hawaiʻi, stitching together generations of knowledge, resilience, and commitment to sustainable practice and educational enrichment. The narrative of the Ho`opulapula Haraguchi Rice Mill and the adjacent taro farm is, thus, not merely historical recounting but an ongoing story of preservation, recovery, and tenacious adherence to cultural and environmental stewardship.

Haraguchi Rice Mill Tour Website |

Down to Earth – Ho‘opulapula Haraguchi Rice Mill Tour

Haraguchi Rice Mill Tour Website |

Down to Earth – Pineapple Retreats

Pineapple Retreats, situated in Kauai, endeavors to offer a wellness experience, intertwining yoga and holistic health practices amidst a pineapple plantation. Shannon, an integral part of the retreat, orchestrates a half-day wellness experience, describing it as a “boutique experience” which she makes a point to keep “quite intimate,” generally accommodating “between four and six guests.” Shannon’s methodology in wellness combines various movements from her background in skiing, freestyle aerobics, and ballet, infusing them into her yoga practices to introduce an element of playful interaction, because, in her perspective, “if it’s not fun, why do it, right?”

The wellness experience, as presented through a visual tour by Lyndsey Haraguchi-Nakayama, commences with “shots of detox brew,” proceeding with an interactive tour where participants engage with the land, harvesting fruits and interacting with the “red Hawaiian earth.” Notable fruits like the “beautiful sugarloaf pineapples” are highlighted, renowned for their bromelain content, an enzyme noted for its role in aiding protein digestion. Moreover, other natural produce like kumquats and avocados are introduced to participants, providing a tactile and gustatory connection to the land.

During the retreat, Shannon orchestrates a variety of activities over the span of four hours, including a “raw food lunch, and a nutrition consult,” paired with a “farm scrub” to encapsulate a myriad of wellness touchpoints. This approach is aimed to impart a deeply personal and attentive care to each participant, contributing to an experience that is “completely rejuvenating,” according to Shannon, who emphasizes her commitment to aiding participants in their health journey. Moreover, the experience is intended to have a tangible, positive impact on participants’ lives, infusing elements that could potentially guide them towards a sustained, healthy lifestyle beyond their time at the retreat.

In the guided experience of Pineapple Retreats, the intertwining of wellness and environment goes beyond mere physical activity and nutritional intake. It aims to embody a space where participants can delve into a holistic health experience. While this includes the physical—direct engagement with the land and participation in yoga sessions—it also encapsulates the nutritional, through the consumption and interaction with fresh, locally harvested produce, and the educational, through insights provided during nutrition consultations.

Pineapple Retreats hence navigates through the realms of physical well-being and nutritional vitality, orchestrating experiences that aspire to resonate on a deeper, more integrative level with participants by connecting them with the vibrant and nourishing Hawaiian environment.

Pineapple Retreats Facebook | Instagram

Down to Earth – Elmer’s Farm

Elmer Viernes, accompanied by his wife Ailyn, tends to the expansive, verdant acreage of Elmer’s Farm, nestled in the lush environment of Kaua’i, Hawaii. An embodiment of agricultural commitment and a wealth of knowledge passed down from his familial roots in the Philippines, Viernes delves into sustainable practices and meticulous organization on his 70 to 85 acres of land, nourishing a wide array of crops.

Asian vegetables, notably those which cater to the distinct palate preferences of the locale, dominate the produce array in Elmer’s agricultural expanse. Such produce encompasses ginger, papaya, long beans, and eggplant, all cultivated with an astute awareness of the ecosystem and reverence for traditional farming methodologies.

Sustainable, intentional farming practices are notably evidenced through Elmer’s innovative “papaya plunger technique.” A methodology that allows for the cautious extraction of ripe papayas, it safeguards the tree from harm during the picking process, mirroring his holistic approach toward agricultural stewardship.

Furthermore, the farm renders itself a hub for myriad unique produce types, not conventionally found in the region. With Viernes himself elaborating on the specialty of certain crops, he illustrates: “You can put it [swordspins] in the grill, you can fry, you can eat it along with fish.”

While the farm’s crops are disseminated to various outlets on the island, ensuring that the freshness and quality are accessible to a broad demographic, Elmer and Ailyn make personal deliveries to certain vendors, “Our vegetables and produce we deliver [to] Big Save,” states Elmer, highlighting a direct-to-retailer approach in certain instances. Furthermore, the intrinsic familial essence of the farm is accentuated not merely in its operational and logistics aspects, but also in its core philosophy, permeating through every meticulously cultivated crop and harvested yield.

Beyond the tangible aspects of agriculture, Viernes encapsulates a philosophy tethered to resilience, perseverance, and a deep-seated respect for the land, reflecting a nuanced blend of practical and ethical considerations in his agricultural practice. Despite this, the presentation of the farm and its practices remains squarely factual, avoiding a romanticized portrayal and adhering to a stark and accurate depiction of the agricultural life and the produce it yields.

In the discerning lens of neutral observation, Viernes’ farming practices and dedicated ethos stand devoid of embellishment, presenting a factual tableau of an agricultural entity contributing meaningfully to the local food supply chain in Kaua’i. Through meticulous care, innovative techniques, and a deeply rooted respect for traditional agricultural practices, remain a testament to sustainable farming in the modern age. This narrative intertwines quotes from the video hosted by Lyndsey Haraguchi-Nakayama, embedding direct commentary and specifics from the farmers themselves.

Elmer’s Farm

Arigato, Mrs. Roboto – Avalon Gastropub

Avalon Gastropub, nested in Kapaa, Hawaii, steers through the culinary realm with an attentive focus on comfort dishes that resonate with a carefully construed innovative spark. Its plates, which range from smoked wings to heartier courses like duck breast and short rib burgers, emanate a combination of familiarity and exploration within the gastronomical sphere. The space, marrying rustic and countryside aesthetics, subtly curates a backdrop that harmonizes with its menu’s offerings, while maintaining a conscious emphasis on the guest experience.

In a video featuring Chef Gabe, the discussions delve into a meticulous approach towards constructing dishes. When discussing their poutine, Chef Gabe shares, “We do our gravy a little differently. We have our house-smoked brisket, an 18-hour cook. We save all the drippings from that, and that’s what we make our gravy from.” This unveils a dedication to a rich, homemade approach towards their offerings. Furthermore, their fried mac and cheese, inclusive of smoked Gouda, cheddar, mozzarella, and cream cheese, not only foregrounds a blend of flavors but reveals a careful curation of ingredients, as demonstrated by the paired tomato jam which, as put by Chef Gabe, “tastes like Christmas.”

Their Scotch egg, described as “a soft-boiled egg wrapped in house-made pork belly sausage, breaded and fried,” is an illustrative example of Avalon’s innovative approach to classic comfort food dishes. Though, as Chef Gabe notes, they present as “conversation pieces,” it’s pivotal to note that they stand firmly on a foundation of culinary precision and an intimate understanding of how flavors collaborate within a dish. The gastropub notably extends this innovative spirit to their beverage offerings. Highlighting an example, the Exodus Manhattan is described as a fusion that incorporates “the Exodus red wine, which is barrel-aged in bourbon casks and a little bit of Pendleton rye, a tiny bit of simple syrup.” This particular concoction emerges as a classic with a personalized twist, yet again channeling the spirit of familiarity injected with novelty.

While the establishment is recognized for its enticing main courses and innovative cocktails, it is also acknowledged for its dessert offerings, meticulously crafted by Chef Gabe’s wife, that range from crème brulees to house-made ice creams. Sweets, thereby, don’t merely play the role of a culinary epilogue but stand as an integral part of the gastropub’s narrative, consistent with the rest of the menu in both quality and imaginative spirit.

As the curated plates and beverages of Avalon Gastropub tread between traditional and contemporary, Chef Gabe articulates the significance of witnessing guests’ initial reactions and subsequent satisfaction, stating, “One of the most rewarding things as a chef and having an open kitchen is being able to watch guests light up and just that excitement off the first bite.” This mirrors an interplay where the diners’ responses, captured in real-time within the open kitchen, weave into the establishment’s continual evolution, impacting the direction and refinement of the menu.

Moreover, the ethos of the establishment encompasses a community spirit. Chef Gabe notes, “You want this restaurant to feel like kind of like a community when people come. They feel comfortable; they don’t feel intimidated.” It reflects an atmosphere wherein the culinary creations are not merely about the innovative play of ingredients but also about forging a space where familiarity and innovation coalesce to fabricate a distinctive dining environment.

Avalon Gastropub doesn’t simply cater to the culinary curiosity of its patrons but crafts a space where innovative twists on familiar comfort foods, engaging beverages, and meticulously crafted desserts converge, offering a unique, community-oriented gastronomic journey.

Avalon Gastropub Website | Facebook | Instagram

Down to Earth – Kaua‘i Glory Farms

Kauai Glory Farm, located in Lihue, Hawaii, stands as a consistent source of fresh, local produce, under the care of Zong Ping and Shui Ping. As the COVID-19 pandemic presented challenges and increased demand for local food resources, the farm’s significance in the community has been underscored, distributing their harvests island-wide and partaking in community initiatives such as Malama Kauai CSA bags and the County’s Kupuna Kare Program. Ensuring that their produce reaches their clientele consistently, the farm has maintained operations amidst global disruptions.

An exploration of the farm, facilitated by Lyndsey Haraguchi-Nakayama and featured on a video segment, sheds light on the day-to-day operations and specialities of the farm’s produce. In a conversation with Hannah Huang, viewers gain insight into the farm’s offerings and practices.

Huang shares, “You don’t have to add anything, right? Yes, I just blanch it a little, or you can have it raw,” highlighting the versatility and sustained sweetness of the beans that are grown year-round on the farm. A glance at other crops includes an encounter with notably large okra, which Lyndsey comments are “so delicious you don’t even need salad dressing,” emphasizing the natural flavor quality of the vegetables harvested at Kauai Glory Farms.

Despite the evidently rewarding nature of the farm’s yield, the tasks that encapsulate daily life are not without their challenges, as Hannah admits that she is not naturally a morning person, yet morning tasks are indispensable: “Not really, I guess everybody feels the same tired every day. Yeah, we have to get up early, right?” After sundown, the day’s labor transitions into preparatory work for the subsequent day: “Yeah, and then nighttime, like you said, after you finish everything, you’ve got to cook on the schedule for tomorrow. That’s all we’re doing.” The produce, once harvested, finds its way to consumers primarily through farmer’s markets, as Hannah affirms, “everything that you harvest here you’ll take over to the market if it’s the afternoon market. We’re harvesting in the morning.”

The video, while capturing a slice of life on Kauai Glory Farms, subtly reflects the ongoing dedication and underlying philosophy of simplicity and connection to nature, resonating not just in the work of Zong and Shui, but also in the practices of their fellow farmers like Hannah. In retaining a straightforward connection to the land and a transparent relationship with consumers, Kauai Glory Farm embodies a narrative that intertwines simplicity and tenacity amidst the complexities of farming during a pandemic.

Kaua‘i Glory Farms Facebook