Ryan Pointer

Sustainable You Hawaii – Kōloa Mill Ice Cream & Coffee

For nearly 12 years, Koloa Mill Ice Cream & Coffee, located in the quaint setting of Old Koloa Town, Kauai, Hawaii, has quietly offered a myriad of sweet and savory offerings to its patrons, an approach that gives a nod to both local flavors and locally-produced ingredients. The establishment serves not merely as an ice cream and coffee shop but evolves into a space providing a wide assortment of culinary delights.

In a discussion with Amanda Smith of Kauai TV, Martin, a representative of Koloa Mill, said succinctly, “we serve ice cream, shave ice, coffee, and breakfast sandwiches.” He also noted the specific intent behind the selection of their ice cream brand, “The ice cream we serve is Roselani brand, made on Maui since 1932, and it was really important for us to have a Hawaii product here to serve.”

This emphasis on local produce also permeates through to their coffee offerings, steadfastly utilizing Kauai Coffee, known for its distinct and flavorful profile, embodying the essence of the locale from where it originates.

Regarding their ice cream, Martin noted the particular popularity of one flavor, stating, “Our number one flavor, four times more popular than the next, is Kona Mud Pie.” The inclusiveness in their dessert menu is also seen in the availability of Dole Whip, a non-dairy soft serve, that, while most recognized in its pineapple iteration, is available in several other flavors.

The shave ice at Koloa Mill, well-appreciated for its fine and fluffy texture, is crafted meticulously from a frozen block, shaved to create a light and enjoyable consistency. Martin provided an amusing observation regarding the younger clientele, sharing, “It’s funny because with the ice cream and with the shave ice, when the young kids come to order, they order by color, not by flavor. ‘Mom, can I have blue? Mom, I’d like to have red.'”

Koloa Mill’s endeavor to provide hearty breakfast options, such as breakfast sandwiches, contributes to offering a well-rounded start to the day for locals and visitors alike. Regarding their relatively new breakfast offering, which has only been a part of their menu for roughly a year, Martin emphasized its freshness and depth of flavor, stating that each sandwich is “made fresh to order” and available in variants such as ham, turkey, bacon, or Hawaiian pineapple sausage.

When asked about the breakfast sandwich, Amanda Smith commented on the flavors, identifying, “maple and sage in there,” further affirming the depth and complexity brought to seemingly simple menu items.

Undoubtedly, Koloa Mill Ice Cream & Coffee’s subtle commitment to providing high-quality, locally-sourced products, from the premium Roselani Ice Cream to the savory breakfast sandwiches, stands out. Their offerings extend from the classically sweet to the robustly savory, ensuring a comprehensive palate experience without ostentation, but with a quiet dedication to quality and the community they serve.

Kōloa Mill Ice Cream Website | Facebook | Instagram

Blessed Hands IV

Blessed Hands IV Hydration & Wellness, stationed in Lihue, HI, tailors its focus on wellness and hydration through a spectrum of services, underscoring the advantages of IV hydration. This practice insists on delivering care designed to mitigate symptoms of various conditions without obstructing day-to-day activities. Predominant services like IV Hydration underscore benefits such as rapid absorption and enhanced detoxification, given that the hydration solution is directly introduced into the bloodstream. Detoxification, a notable benefit, enhances the blood supply to critical organs, thereby optimizing their toxin-flushing efficiency. The rapid recovery is also highlighted, with nutrients, vitamins, and electrolytes from the IV hydration therapy accessing the bloodstream instantly.

In the video, Lucky Keonavong-Robinson, an adult to geriatric primary care provider at Blessed Hands IV Hydration and Wellness Clinic, discusses the various services offered at the clinic. Emphasizing the efficacy of IV hydration in comparison to oral ingestion of vitamins and supplements, Lucky highlights over 90 percent absorption rate versus 30 to 35 percent respectively. A significant focus is placed on ozone blood therapy, acclaimed for its swift results for an array of patients and conditions, like fish poisoning. The therapy purportedly aids in symptoms alleviation and hastens recovery by purging neurotoxins and infusing blood with ozone. The blood also undergoes ultraviolet light treatment, targeting bacteria, toxins, viruses, and parasites. Anecdotes of patients regaining capacities like walking and driving are presented as testament to the life-changing results attributed to the clinic’s treatments. Dr. Lucky and the clinic position themselves as avenues to wellness and optimal health through their specialized services.

Blessed Hands IV Website | Facebook | Instagram

Sustainable You Hawaii – JJ’s Cold Brew

JJ’s Cold Brew, nestled in Princeville, Hawaii, carves a niche in the community with its unique, meticulously prepared cold brew coffee. While JJ’s Cold Brew has made strides in hosting tastings and pop-up events, such as those at Timbers Kauai, and aligns itself with nonprofits like Kauaifoodhub, its tangible customer experiences and explicit feedback remain slightly obscured, requiring an in-depth probe into their actual offerings and on-site customer interactions.

In a detailed exploration presented by Amanda Smith on Kaua‘i TV, Jenny and James of JJ’s Cold Brew unravel the careful artistry behind their recognized cold brew coffee. “Cold brew is basically a process where you steep the grounds and brew it like tea for 12 hours, and we do it at room temperature,” Jenny explains, emphasizing the deliberate, slow brewing process aimed at reducing acidity, a characteristic the company esteems. This detailed method results in a coffee described as “extremely smooth” and that is notably “better for your stomach.”

Their collaboration with Outpost Coffee not only brings forth a blend of Kona and Peru but also taps into a network of global farmers with an affinity for “mostly organic and fair trade” practices. Their commitment to ethical sourcing is palpable as they ally with suppliers who adhere to transparent and conscientious sourcing norms.

Moreover, the introduction of their signature blend, specifically Tamarind Cane Sugar Cacao Dipped with Coconut, into the market pivots around a refreshing blend that navigates between the rich, smooth taste of their cold brew and the exotic, flavorful notes of other ingredients. As Smith remarked during the tasting, “It’s nice because you have that tamarind flavor and coconut. It’s almost like a Mexican cocktail but with no alcohol, of course.”

Their delivery in large growlers not only supports prolonged enjoyment throughout the day but also offers a versatile option for entertaining guests, as James revealed: “People come back all the time like, ‘Wow, that was really good.’ So we’re super excited about this direction moving forward. We might have more surprises to come.”

While JJ’s Cold Brew looks toward future expansion and refinements in their offerings, their present positioning offers a singular coffee experience that melds smoothness with sustainability, robust flavor with refreshing, exotic infusions, and deliberate craft with a connection to global, ethical sourcing practices. Furthermore, their trajectory indicates a potential unfolding of further innovative and pleasurable coffee experiences, which have been received with positive responses, albeit rooted in conscientious and sustainable practices.

JJ’s Cold Brew Facebook

Down to Earth – Chocolat Hanalei

In Wainiha, Hawaii, situated on a lush plot of nearly six acres, lies Chocolat Hanalei, a chocolate business with its roots deeply embedded in family and meticulous craftsmanship. Guided by the hands and expertise of Irmgard Mitchell, the entity, notable for its handcrafted gourmet chocolate, intertwines the complexity of chocolate-making with the simplicity and authenticity of familial ties and traditional flavors.

As a child in Germany, Irmgard fostered an appreciation for quality chocolate. She recounted, “As kids, when we got sweets or candies, it was mostly chocolate because it’s healthier for you than all sugar candies. So, I grew up with good chocolate.” This early exposure has, undeniably, cast a lasting influence on her professional journey, with the tangible fruits of such influences being seen and tasted in the wide array of products available at Chocolat Hanalei.

One might assume that such an intricate and labor-intensive process of transforming cacao from tree to treat would require an arsenal of specialized machinery. However, Irmgard and her family’s approach leans into manual methods. Through a lens provided by Lyndsey Haraguchi-Nakayama on an episode of “Down to Earth Kauai TV”, it was revealed that the creation of these chocolates is, impressively, “all by hand.”

Notably, the chocolate’s richness and intensity are not only resultant from the cacao but are also profoundly impacted by the inclusion of local Hawaiian flavors, providing a unique sensory experience. Irmgard stated, “We try to have a lot of tropicals in it because we’re in Hawaii. So we have the lilikoi, the coconut, or the coffee. It all grows here.” This reflects a conscious and intentional effort to infuse the products not just with generic flavors, but with a taste that authentically represents the region and its abundant resources.

Moreover, the chocolate-making process and the resultant products at Chocolat Hanalei are perhaps equally as intricate as wine production, where the percentage of cacao plays a pivotal role in flavor, sweetness, and consumer preference. Irmgard explained the dynamic, saying, “If it is an eighty percent chocolate, there is eighty percent cacao ingredients and twenty percent sugar. If it’s a sixty, there is sixty percent cacao and forty percent sugar.” In essence, this variation allows for a wide spectrum of flavors and intensities, providing options that can cater to varying customer preferences, much akin to acquiring a palate for varied intensities and flavors in wine.

It’s also worth noting that this family operation not only crafts chocolates but cultivates and transforms the cacao beans into the final product. From nurturing the cacao trees to methodically crafting the chocolate by hand, each step is diligently overseen and executed by Irmgard and her family members, embodying a full-circle process that is as laborious as it is passion-filled.

This close-knit collaboration among family members—each person wielding distinct, invaluable roles—has allowed for a seamless intertwining of traditional and artisan chocolate-making methods. For visitors and consumers, this ensures that each product not only stands as a testament to meticulous craftsmanship but also as a personal creation from the Mitchells, fostering a deeper connection between the creator, the product, and the consumer.

In summary, Chocolat Hanalei emerges as a testament to meticulous craftsmanship, tradition, and the intertwining of professional and personal worlds, curated through the lens of family and authentic Hawaiian flavors.

Chocolat Hanalei Website | Facebook | Instagram

Sustainable You Hawaii – Saenz ʻOhana Breakfast

Nestled in Princeville, Kauai, Hawaii, Saenz Ohana Breakfast & Catering Trailer has garnered attention not only as a breakfast locale but also as a symbol of community and culinary authenticity. Operated by Chef Juan Saenz and his wife Noelle, this mobile culinary venture prioritizes both community welfare and genuine, fresh, culinary creations.

Chef Juan Saenz, whose background involves “a rich culinary history in various notable Kauai restaurants,” embarked on a journey from being employed in kitchens to spearheading his own venture. Saenz confided that “every day is busy, but we love it.” Within the framework of his trailer, there exists a dedicated approach to crafting breakfast items where every component, from the basic ingredients to the final presentation, is manipulated with meticulous precision and attention to detail.

One dish that stands out from Saenz Ohana’s menu is the Eggs Benedict with Kalua Pig. Chef Saenz articulates, “We do everything from scratch on that – the muffin, the sauce.” Moreover, patrons and visitors have complimented the dish, reaffirming that it is “one of the best-tasting Benedicts around” and vocalizing the joy it brings them, something that Saenz noted was “so awesome” to hear. Such acknowledgments align with the deliberate and careful methodology inherent in the preparation of each menu item, illustrating an adherence to culinary excellence.

Another distinct offering is their French Toast, crafted with purple taro bread and seasoned with a special blend of spices. Saenz expounded on the bread used, remarking that it is made by Deli & Bread and combines a sweet bread with taro, resulting in its unique purple hue. Additionally, the seasoning involves “cinnamon and five Chinese [spices]” along with vanilla, producing a nuanced flavor profile that’s been deemed “explosive” by those who’ve indulged in it.

Beyond the culinary aspect, Saenz Ohana has instilled a unique initiative that allows patrons to interweave their dining experience with community support. Named the “Pay It Forward” board, this initiative, as Saenz detailed, provides customers with the ability to “leave a ticket not just for a specific person but for anybody and anyone.” The ticket, which can be redeemed for any item on their menu, embodies a tangential gesture of kindness and community support, allowing individuals in need to access a meal with “no questions asked.”

Reactions from those who have dined at Saenz Ohana reflect an appreciation that extends beyond monetary gratuity. Saenz conveyed that receiving messages from people post-visit “means so much to me more than any tip would do,” indicating an emotional and communal connection established through their culinary offerings and communal initiatives.

Thankfulness was a recurrent theme in Saenz’s dialogue, from appreciating his wife to expressing gratitude towards visitors and locals alike. His parting words in the provided transcript were no exception: “Thank you to my wife, thank you Littles for joining us, thank you guys for coming, yeah, and we hope to see everybody out here. Saenz ʻOhana, thank you guys. Aloha, have a great day.”

Despite its physical transience as a mobile catering trailer, Saenz Ohana asserts a firm presence in Princeville, curating not only a menu of meticulously crafted breakfast items but also fostering a spirit of community and shared experience among its patrons, local residents, and visitors alike. This dual embodiment of culinary and communal dedication propels Saenz Ohana into a unique realm where dining transcends a mere transaction and instead, coalesces into an act that nurtures both physical and communal well-being.

Saenz ʻOhana Breakfast Website | Facebook | Instagram

Sustainable You Hawaii – Tiny Isles

Situated on the lush landscape of Kaua‘i, Hawaii, Tiny Isle has carved a space for itself in the market of sweet products, with a particular emphasis on fudges, truffles, and macadamia nut butters. Originating with a focus on fudge, Roland from Tiny Isle shared, “It all started with the fudge that spun off to what we call truffles. It’s a chocolate confection,” going on to explain that local ingredients are utilized to flavor these creations.

A notable example of their product is the vanilla mochaccino, which melds coffee-infused chocolate with white chocolate, underpinned by their in-house vanilla. Roland provides a succinct overview: “It’s called vanilla mochaccino, and it’s coffee-flavored chocolate and white chocolate vanilla on the top, using our own vanilla, of course.” The host of the video, Amanda Smith, responds positively to the taste, noting the evident layers of flavors: “Ooh, definitely tastes like chocolate and coffee, and at the end, I get a little hint of that vanilla.”

The business also takes particular pride in their macadamia nut butter. Detailing the production process, Roland explains, “We take locally grown macadamia nuts, grind that into a paste.” Delving further into the manufacturing details, he introduces viewers to the “steel plate grinding” technique which distinguishes Tiny Isle’s macadamia nut butter. Roland outlines the approach as one in which “two steel plates [are] right next to each other, and one of them is spinning,” identifying it as an optimal method to ensure “a low-temperature, high-speed grind.”

A variety of iterations of the nut butter are available, including raw, raw with Kaua‘i honey, toasted, chocolate, and honey vanilla. Describing the honey vanilla variant, Roland elucidates it has “a lot less honey in it, so it’s really nutty. So you got a little bit of honey and then the vanilla which smooths it all out.” Similarly, the chocolate version is described as “toasted mac nut butter with chocolate and agave nectar,” providing a “sweet” tasting profile, according to Amanda.

Moreover, the business demonstrates a notable commitment to utilizing local ingredients in their products, bolstering the community and indigenous agricultural pursuits. This adherence to locally-sourced ingredients not only underscores a commitment to quality but also weaves a narrative of community support and sustainability.

In sum, Tiny Isle emerges not merely as a confectionary business but as an entity that intertwines local agriculture, specific and careful crafting processes, and the innovative use of indigenous ingredients to forge its products. Roland encapsulates this ethos toward the end of the conversation with Amanda, affirming the distinctive and high-quality nature of their offerings: “It’s just really beautiful products, right?”

It’s evident that Tiny Isle, through the mindful melding of local resources and a meticulous crafting process, is not merely curating a range of sweet products but also embedding within them a taste of Kaua‘i’s unique landscape and community spirit.

Tiny Isle Website | Facebook | Instagram