Bruce Smalling

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

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

Ruffin’ It – Hanalei Surf School

The serene waves of Hanalei Bay, Kaua’i provide a dynamic canvas for Hanalei Surf School, an entity ingrained in the local surfing culture and familiar to many who seek to learn the art and sport of surfing. Rooted in the community and the larger surfing world, the school, known for its association with pro surfer Evan Valiere, navigates through the challenges and joys of instructing novices and experienced surfers alike, amidst the bay’s picturesque backdrop.

In a conversation with the owner, Evan Valiere, Olivia Ruff inquires about the school’s framework and functioning. Valiere’s narrative reveals a personal and generational connection to the surf and the locale: “I grew up surfing right here next to the pier. This is where I first learned how to surf when I was a kid. I’ve been teaching surfing here in Hanalei for almost 20 years now.” The surf school demonstrates a notable commitment to safety and expertise, underscored by Valiere’s assertion that the institution is “totally certified, and all our instructors are lifeguard-approved.”

A core philosophy of inclusivity permeates through Hanalei Surf School, offering lessons that cater to a spectrum of proficiency. Valiere explains, “We see students who are very beginner surfers who have never set foot on a surfboard or even in the ocean sometimes, and we can get them up and going pretty much in their first session.” The school’s capacity to facilitate various skill levels extends to providing “beginner surfboards, intermediate surfboards, and advanced boards,” ensuring adaptability to individual student needs and progression levels.

The 90-minute surfing lessons are meticulously structured, inclusive of requisite equipment such as a soft surfboard, rash guard, and leash, and balance safety with a tangible learning experience. Valiere elucidates on a few salient surfing tips during the session, including maintaining an adequate distance between surfers to avoid collisions and the importance of vision while riding a wave: “When you’re surfing, keep an eye on where you want to go. If you look down, you’re going to fall.”

In an era where ecological consciousness is pivotal, the school also places emphasis on the use of reef-friendly sunscreen, advocating for a symbiotic relationship with the environment whilst engaging in aquatic activities.

The school, conspicuously nestled in the heart of Hanalei town, not only assumes the role of an instructional entity but also emerges as a platform that potentially bridges the vibrant, often challenging, world of surfing with those intrigued and enchanted by its allure. Through a myriad of offerings that span from initial instruction to independent skill honing via post-lesson rentals, Hanalei Surf School endeavors to be a comprehensive portal into the surfing world for individuals across various skill strata.

It’s worth noting that while the surfing journey commences amidst the enveloping waves, the essence of surfing at Hanalei encapsulates more than merely riding the waves – it pivots around immersion, learning, and a quiet camaraderie with both the ocean and the community that holds it dear, subtly echoed in Ruff’s appreciative farewell: “Thank you so much for pushing me into those waves and teaching me way more about surfing.”

The narrative does not simply document a transaction of services but quietly invites a gaze into the pulsating heart of a community where surfing isn’t merely a sport but is seamlessly woven into the tapestry of local culture and individual lives, revealing itself to be, in Ruff’s succinct terms, “the bomb.”

Hanalei Surf School 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

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