Ryan Pointer
Down to Earth – Makanalani
Makanalani Kids, a non-profit originating in Hawaii, dedicates itself to facilitating cost-free camps to children, especially focusing on those who might otherwise be financially excluded from such opportunities. The organizational ethos is seemingly rooted in offering potentially transformative experiences within a calm and picturesque setting, with a mission outlined as providing these camps, framed by an uplifting environmental backdrop, without financial obligation to youth.
A large portion of the experience occurs on Makanalani Farm on Kauai, which encompasses 130 acres with an additional leased parcel of a hundred acres, crafted to present the attendees with lasting memories, particularly underprivileged children. The farm is more than a venue for exploring nature and interacting with animals; it emerges as a platform aimed at transformation, engaging youth in activities ranging from fruit-picking to exploring nature. The farm is inhabited by various animals, notably Katahdin sheep and dairy cows, and employs sustainable practices.
In the words of a representative from the farm in the video segment hosted by Lyndsey Haraguchi-Nakayama, “Our whole purpose for building was to bring kids on the property and to give them an opportunity to experience 130 acres with animals and being able to pick through, being able to just walk around nature, and also to just have a time out, time to be with friends, time to be with counselors.” Not only does the farm curate experiences with nature, but it also introduces children to a variety of animals. Katahdin sheep, described as being bred to be “Hardy for this kind of climate,” and “hair sheep” with “very mild meat,” coexist with around 20 dairy cows which “need to be milked every single day.”
The existence of mini donkeys on the farm is highlighted, described as a “highlight for the kids” due to being “less intimidating than the larger animals” and possessing an amicable and friendly demeanor. The animal encounters seem to be structured to both enlighten and entertain, providing an informal yet educational overview of farm life and animal care.
Beyond the enchanting surroundings and activities, the underpinnings of Makanalani Kids pivot on what are identified as four crucial pillars: collaboration, formative experiences, place, and familiarity, intending to create a “home” in Makanalani for every attendee. The non-profit is operated on the principle that 100% of donations are channeled directly into maintaining the camp and addressing its operational costs.
Further revealing the pragmatics behind sustaining such a venture, the representative shares, “You cannot really do what we’re doing with just farming. We bring the kids here; they essentially get a free holiday. So we have to support that somehow. We’ve started some small businesses specifically to contribute to the kids’ program here in Makanalani.” This includes varied enterprises such as Jojo shave ice, a motorcycle rental business, and Makanalani Herbal Teas, from which proceeds are directed to finance the children’s programs.
Even with these endeavors to support the non-profit financially, there emanates a commitment to its foundational tenets, perhaps best summarized in the statement: “God has been good to us, and that’s what we like to give forward. We like to bless others and hope that they will continue.” While the future is inherently uncertain, the intention appears clear: to ensure that Makanalani Kids continues to facilitate transformative experiences for youth, indelibly connecting them with the land, the animals, and potentially, a different perspective on life.
Chef on a Hog – Jojo’s Shave Ice
JoJo’s Shave Ice, established in 1992 in the Kauai area with locations in Waimea and Hanalei, has embedded itself within the local community and has been noted for its shave ice offerings among other desserts. The business presents an array of 34 flavors and does not strictly confine itself to shave ice, also extending its offerings to include other dessert options, such as ice cream and smoothies, as well as local Hawaiian treats. Their approach to dessert crafting aligns with a particular emphasis on the use of high-quality ingredients, demonstrated in the prominent texture and flavor of their shave ice. Additionally, it is notable that a portion of the establishment’s proceeds are directed towards supporting local children on the island.
Gabriella, a representative from JoJo’s, guided viewers through a selection of the shop’s offerings in a recent video segment. With a straightforward display of two of their desserts, Gabriella introduced the “Rainbow,” describing it as having “vanilla, banana, and strawberry” flavors that visually mimic the multicolored arc of a rainbow. Another item, titled “Tropical Breeze,” is layered starting with “macadamia nut ice cream on the bottom,” followed by a trio of “guava, lilikoi (passion fruit), and mango” and is capped with a “special snow cap” which, according to Gabriella, is a secret recipe involving “vanilla ice cream and coconut milk.”
Further insights into their practices are gleaned from Gabriella’s comments, indicating the internal production of their syrups and snow caps. She points out, “we make our own syrups, and we make our own snow caps,” using “vanilla ice cream.” This aligns with the aforementioned emphasis on the deliberate use of ingredients in the crafting of their desserts. The emphasis on in-house creation of key components like syrups and snow caps, signposts an approach oriented towards maintaining control over flavor and quality in their offerings.
The customer experience, as depicted in the video, is underscored by expressions of satisfaction and comments from the host who remarks, “Oh, that’s to die for” upon trying the Tropical Breeze, and “Mmm” in response to the Rainbow. These candid responses hint at a palpable appreciation for the items being presented. Furthermore, the video featured the mentioned offerings as not only a testament to JoJo’s attention to flavor crafting but also as an indication of their investment in handmade syrups, and on a community level, as they funnel a segment of their proceeds towards local initiatives.
This intertwining of local community support and a meticulous approach to dessert crafting might suggest an endeavor to weave both the culinary and communal threads into the experience offered by JoJo’s Shave Ice. The presented quotes and descriptions avoid embellishment, adhering to a neutral presentation of the discussed content. Similarly, the documented support towards local children does not invite elaboration or interpretative commentary but is presented merely as an observable action taken by the establishment.
Chef on a Hog – Hanalei Dolphin
The Hanalei Dolphin, established in the early ’70s and nestled by the Hanalei River in Kauai, Hawaii, encompasses a triad of services: a restaurant, a fish market, and river tours, each aspect bearing its own distinct, yet interconnected, relationship with the locale and its maritime yields. The establishment has rooted itself in the local community, forging a reputation for quality seafood and dynamic experiences.
Navigating through its offerings, the restaurant component of Hanalei Dolphin has earned recognition for a commitment to utilizing local fish, integrating a convivial dining ambience that complements its surrounding serene landscape. In an exchange with Chef Jeff from “Chef on a Hog,” it is highlighted that a myriad of the fish, such as ahi tuna and gray snapper (okuu), is sourced locally – a practice pivotal to both the culinary and ecological ethos of the Hanalei Dolphin. Chef Jeff, a central figure in the restaurant’s sushi lounge and fish market, showcases rolls like the Lobster Roll, which according to him, amalgamates “tempura lobster inside, a bunch of vegetables, ah, bo onion, asparagus, wrapped in soy paper” and is typically adorned with “miso sake chili sauce.”
Adjacent to the restaurant, the fish market offers an array of seafood, aligning with a dedication to local procurement practices and notably promoting their poke bowls. “We’re gonna play some ahi tuna. We do all kinds of variations for you,” shares Jeff during a tour of the offerings, elucidating not just the versatility of the ingredients but a willingness to innovate within traditional culinary frameworks. Furthermore, the inclusion of other seafood items, such as the imported yellowtail hamachi from Japan, illustrates an endeavor to blend local and international flavors, striking a balance between locality and a global culinary palette.
In extending an immersive experience, Hanalei Dolphin also orchestrates river tours on stand-up paddle boards, granting patrons an intimate traversal through the Hanalei River.
A visit to the Hanalei Dolphin, encapsulated by the “Chef on a Hog” segment, delves deeper into the culinary facets, underscoring a few particularities of the sushi offerings. The Lobster Roll and Hanalei Roll stand out, characterized by their meticulous assembly and variegated flavors. For instance, after tasting, Chef Jeff appreciates the “fresh tuna, tempura crunch, lobster” and discerns the layered taste profiles of “creamy avocado, cilantro, citrus,” commending the “miso paste” for its vibrant kick. Another offering, the Hanalei Roll, conjures descriptions of “tempura shrimp, look[ing] like tuna, with Nagi sauce” and noted as being “crunchy, unbelievable.” However, these reflective exclamations do illustrate that the interpretations of flavor can be subjective and contextually bound to personal palate preferences.
By placing emphasis on sustaining local fishermen and adhering to responsible seafood procurement, Hanalei Dolphin notably adheres to a sustainability ethos. Though the vitality and longevity of such practices were not explicitly outlined in the presented dialogues, it surfaces as an implicit, integral tether that links the establishment to its locale.
Conclusively, whilst the establishment advocates for its firm embedding within the local community and a principled commitment to sustainability, the longevity and measurable impact of such practices stand as aspects meriting further exploration and documentation. The practices at Hanalei Dolphin, notably illuminated through its seafood offerings and culinary philosophy, interweave localized sourcing, culinary innovation, and an engaged relationship with both local and visiting patrons, crafting an environment wherein the proximity of source to table is notably diminished. This is portrayed without emphatic amplification but rather through the iterative, day-to-day practices as subtly unveiled in conversational exchanges and gastronomical experiences.
Chef on a Hog – Pat’s Taqueria
The calm tranquility of Hanalei Pier in Kauai, Hawaii, offers a picturesque backdrop for Pat’s Taqueria, an establishment offering tacos that have been drawing in surfers and gourmets alike for over a decade. In a discreet wagon situated at Black Pot Beach Park, Chef Patrick Grenz, who started his culinary journey around 1995 in Colorado’s fine dining scene and founded the taqueria in 2006, offers an assortment of taco variations, devoid of elaborate decorations or complex mission statements. His implicit dedication: “a rewarding taco experience.”
The culinary expedition extends beyond the consumption, offering a blend of local flavors and vistas of Hawaiian splendour. Though the specificities of menu items are subtly kept from the limelight on their digital platform, a culinary journey with Chef Jeff Benson on an episode of “Chef on a Hog” provided a glimpse into the delicate attention placed on each taco’s creation.
“I’m gonna make you a trifecta: carne asada tacos, kalua pork tacos, some fresh fish taco,” Pat explains to Jeff, introducing a range of offerings available to both the random passerby and the dedicated visitor to the wagon. The various textures and flavors evident in each variety of taco, from “grass-fed Black Angus” beef to “homemade fresh salsas,” each item exudes a meticulous attention to the detailing.
He specified the accompaniments for each type, noting, “The pork has got a green chili sauce. Okay, the fish has got a pineapple salsa. Again, the carne asada, pico de gallo.” Each combination not just a random assortment but a careful curation of flavors meant to enhance and complement the primary ingredient. The kalua pork, which he revealed is cooked for “12 hours,” is a testament to the thorough process behind the preparation.
It’s not merely about tasting but experiencing, as was evident when Pat subject Jeff to a playful, blindfolded taste test, challenging him to discern the specificities of each flavor profile placed before him. Jeff, exploring through the textures and flavors — the moistness of the swordfish and the tenderness of the 12-hour-cooked pork — found himself navigating through a richly-embodied culinary map, culminating in an unexpected sweet twist, a “Twinkie taco,” which garnered reactions marked by amused exclamation, “Twinkie tacos. Please, that was, I’m, that was too cool. Good too.”
Situated daily (excluding Sundays) from 12 to 3 at the pier, far removed from the hustle of urban intricacies, Pat’s Taqueria provides a straightforward yet enticingly profound culinary experience amidst the serene Hawaiian landscapes. The commitment to detailed, quality ingredients, paired astutely with respective sauces and accompaniments, invokes a tacit promise of not just a meal but a gentle plunge into a gastronomic narrative, deeply intertwined with the local culinary arts and embedded within the tranquil, panoramic embrace of Hanalei. This experience is both an exploration and a subtle, unobtrusive invitation into a segment of Hawaiian culinary artistry, available to anyone who chooses to stop by and immerse themselves, however briefly, in a flavorful encounter by the pier.
Down to Earth – Kaua‘i Farmacy
Kauai Farmacy, nestled in Kilauea, Hawaii, delineates itself through a distinct approach to herbal cultivation and product formulation, demonstrating a tangible reverence for the 70-plus medicinal herbs grown across its four-acre terrain. As disclosed in an interaction during a video tour, “We ship tea as well as sell tea at farmers’ markets,” introducing viewers to a snippet of their distribution methodology and indicating a presence in local commerce.
Kauai Farmacy’s meticulously formulated blends serve a multitude of purposes, one of which, as highlighted by a resident expert on the farm, is that the “powders and blends are comprised of protein and herbs for cleansing, as well as herbs that help support digestion, like turmeric for anti-inflammation.” Their commitment to preserving the integrity of their herbs is manifested in their curing process which, as explained during the video walkthrough, is performed at “low temperatures,” a method crucial “to keeping the plant integrity.” This notion accentuates a tangible emphasis on ensuring that the beneficial properties of the plants are meticulously preserved.
Lavender, specifically from Kauai, is underscored as a substantial component in the farm’s repertoire, heralded not only for its aromatic and gustatory pleasures but also for its calming impact on “the digestion and respiratory system,” which is particularly appreciated when consumed “right before bed.” Such informative insights into the attributes of particular herbs foster a nuanced understanding of the meticulous crafting behind the farm’s offerings.
The exploration of ingredients and their respective attributes is particularly notable in the discussion regarding their Love Potion tea, described as being “packed with a lot of antioxidants” and purported to be “good for the heart and the liver.” Specifically, cacao, recognized for its simultaneously sweet and bitter profile, is identified as a pivotal ingredient in the blend. The owner shares that, “The outside is sweet, but the inside is very bitter,” offering a brief dive into the contrasting flavors inherent in their products.
Conversations within the video also shed light on the actualization of Kauai Farmacy’s ethos, which involves a synergy of traditional herbal knowledge with a discernable respect for the inherent properties of each plant. Notably, comments such as “Everything was made with super fresh ingredients” and a declaration that everything in the gardens was there “less than two weeks ago,” imply a certain freshness and quality standard, hinting at a business model that intertwines immediacy with quality.
Their offering, dubbed the “Medicinal Herb Garden Experience,” grants an immersive opportunity for visitors to explore and taste their various offerings, as well as gain insights into the cultivation and formulation practices utilized within the farm. Furthermore, their Tea Lanai provides a space where visitors may intimately engage with their products during weekdays, providing a tangible connection between the consumer and the product.
Secret Shopper – Havaiki
Havaiki Oceanic and Tribal Art, situated in the picturesque town of Hanalei on Kaua’i, is more than just an art gallery. Specializing in art from the vast Oceania region, which includes around 20,000 Pacific islands and nearly 1,800 cultures and languages, the gallery offers a unique blend of history, culture, and craftsmanship.
The gallery’s collection, which spans art from Hawaii to Indonesia, is deeply rooted in the traditions and spiritual beliefs of the Oceania region. The art pieces are not merely decorative but often serve religious, ceremonial, or practical purposes.
The gallery’s origins are as intriguing as its collection. The owners, who lived on two sailboats, embarked on voyages across the Oceania region, collecting artwork from remote islands. “We lived on two sailboats; we’re permanently on the first boat for five and a half years,” one of the owners shared. The gallery’s collection includes bowls from Polynesia, Melanesia, and Micronesia. Some of these bowls were finished on the day of a child’s birth, symbolizing that the child would never go hungry.
The craftsmanship behind the pieces is evident. Many of the items, such as the handcrafted bowls, are made using traditional tools like chisels and hammers. “They’re basically using chisels and hammers to create most of these pieces,” the owner explained.
The gallery also houses contemporary replicas of traditional designs, some of which use specialized materials like Mastodon because traditional materials like whale bone are becoming scarce. One of the standout pieces is a chunk of rosemary with intricate inlay work. “Each piece is individually called. Something like this might have 300 or 500 individual pieces of inlay, and each one is hand-tacked,” the owner described.
The gallery’s collection isn’t limited to decorative pieces. It also includes traditional weapons and tools, such as the ‘M’ from the Marquesas, known as a neckbreaker, and octopus lures made with tiger cowrie shells.
The gallery’s commitment to authenticity and tradition is evident in every piece. “When you get a real close-up and you look at these pieces, you can see it’s not stamped out; it’s not machined,” the owner emphasized.
In conclusion, Havaiki Oceanic and Tribal Art offers visitors a glimpse into the rich and diverse art and culture of the Oceania region. With its vast collection, knowledgeable staff, and commitment to authenticity, the gallery stands as a testament to the beauty and depth of Oceanic art.
Havaiki