Robin Bonaccorsi

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

Ruffin’ It – Kayak Kauai

Kayak Kaua‘i, positioned amid the varied terrains of Kaua‘i, offers a selection of outdoor experiences with safety, environmental, and cultural respect woven into its operational fabric. Their services span the quiet of river kayaking to the more daring sea kayaking tours, accommodating assorted preferences and skill levels. A notable expedition, which can be opted for, involves a trip through the Wailua River, culminating in an encounter with Uluwehi, or Sacred Falls, a location of both visual and cultural significance in Hawaiian context.

In the words of the host, Olivia Ruff, during a five-hour tour approximately, “An hour and a half, two hours to the waterfall,” the Wailua River adventure with Kayak Kaua‘i incorporates “roughly two miles” of kayaking and slightly over a mile of hiking to reach the Uluwehi Falls. Olivia provides practical advice for potential adventurers: “pace yourself because it’s a pretty long paddle.” Additionally, she lists essentials for the journey: “Hat, sunglasses, sun protection, quick-drying bathing suit or shorts.”

The journey, segmented into kayaking and hiking, traverses varied landscapes. An initial hike “through the tall grass” precedes the transition onto a boardwalk. The boardwalk, as per the guide, is introduced not just for the safety of the travelers, but also as a conservation measure for the trail itself: “There’s a beautiful boardwalk on it now, it’s good for you guys hiking on it for safety reasons, and it’s good for the trail. We’re not eroding the hillside.”

Upon arrival at Uluwehi Falls, described by a guide as “roughly about 120 feet or so,” and known for its sacredness for Hawaiians, participants can immerse themselves in waters that reach “about five feet deep.” Olivia, the video host, affirms, “You can swim in there,” while also indicating that despite the “cold” waters, the beauty of the locale is sufficiently distracting.

The sojourn at the falls, during which adventurers can engage in “lunch, swim, [and] play in the waterfall,” spans approximately an hour, after which the return journey mirrors the initial course of travel. This particular experience, recommended by Olivia as “One of the best ways to spend your day on this island,” commences at the Wailua River Marina. The marina facilitates logistical needs by providing amenities such as parking, bathrooms, and showers, ensuring that transitions to and from the adventure are accommodated for. Notably, her endorsement of the guide, Tyler, was palpable: “Tyler was our guide, and he was very, very amazing, very knowledgeable.”

In summary, Kayak Kaua‘i crafts its experiences to expose participants to the lush and culturally rich landscapes of Kaua‘i, endeavoring to do so with a mindfulness toward safety, conservation, and cultural reverence, whether it be through the implementation of boardwalks or the conveyance of the cultural significance of locations like the Uluwehi Falls.

Kayak Kaua‘i 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

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 – 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

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 |