Bruce Smalling
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
Down to Earth – M.Y.Kauai Honey
Situated among the lush landscapes of Kauai, **MY Kauai Honey**, under the leadership of Michael Yulo, endeavors to explore the multifaceted applications of beekeeping and its by-products across several island locations, offering not only a sweet indulgence but also a foray into skincare and sustainable living.
In a transparent presentation of beekeeping, Mike, who conducts the operation, navigates through not only the production but also various innovative applications of his products. According to the host of a local series, Lyndsey Haraguchi-Nakayama, MY Kauai Honey produces “a lot of wonderful products,” with particular attention paid to beeswax, which has the added benefit of cleaning the air, emitting “the light spectrum the same as the sun.” This is utilized by collaborating with Kilohana’s Clay Works to craft candles from their beeswax.
Their work does not halt at illumination, diving into culinary creations, as illustrated by a “raw jam” made from a simple blend of “mango and honey.” Additionally, Mike reveals a delightful spread reminiscent of a popular hazelnut confectionery, informally termed “Kauai Nutella,” which blends chocolate, macadamia nut, and honey. He claims, “It is delicious,” indicating the casual simplicity behind these honey-infused creations.
While honey can surely be labeled a staple of the company, beeswax and propolis emerge as unsung heroes of MY Kauai Honey’s lineup. In an interview, Mike details, “I make a balm with the beeswax…excellent for sunburn, it’s excellent for minor infections.” Propolis, an amalgamation of bee saliva and sap, possessing “antibacterial and antifungal” properties, is an essential component in the beeswax balm, offering relief from both infections and the mundane annoyance of mosquito bites. The story of this remedy is personal, crafted initially for Mike’s daughter, to mitigate the swelling and irritation resulting from insect bites.
In a testament to the adaptability and timelessness of these bee products, the younger generation of MY Kauai Honey represents sustainability through the production of beeswax wraps. His daughter partakes in the creation of these wraps, which in the 1800s were used to “wrap bread with it to keep it fresh.” These products embody a continuity from past to present, binding historical methods to modern sustainability endeavors.
However, at its core, MY Kauai Honey extends beyond business and production, touching on aspects of devotion and community. Mike considers his endeavor in farming and beekeeping as “a labor of love” and attributes the fruition of MY Kauai Honey to a higher power, noting, “All of this is because of God.”
The serene island of Kauai serves as a backdrop to MY Kauai Honey, where products, derived from the delicate work of bees, amalgamate into a product line that stretches from palate to skin and beyond, threading the practicality of bee derivatives into everyday life. Such endeavors, bridging the sweet and the sustainable, play out under the Hawaiian sun, where honey, beeswax, and propolis intertwine to create not only a product but also a community tethered by the humble bee.
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 – 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.
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
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
Down to Earth – Kukui Grove Street Fair
The street fair, hosted every Thursday from 3 to 6 p.m. at Kukui Grove Shopping Center, emerges as a venue that amalgamates over 20 vendors from the Kaua’i Made program, each contributing a diverse array of products and services. Lyndsey Haraguchi-Nakayama, introduces the fair, and converses with multiple vendors, presenting a varied tableau of offerings available to visitors. According to a vendor named Melissa, “Every Thursday, we’re here with 20-plus vendors from the Kaua’i Made program.”
The products presented, as per the transcript, span a range from culinary spices, some of which have been heralded as “Best Rub in America” and “Best Steak Rub in the world,” to affordable jewelry, which the creator conceptualized to be accessible, stating, “The concept of my business was to have affordable jewelry, so it starts from $5, only $10.” These offerings intermingle with other diverse products like “honey salt and maple coconut” and items from notable brands like “Billabong” and “Volcom.” The street fair also extends its stage to vendors who are rooted in the ‘Kaua’i Grown’ initiative, presenting a dual showcase of both local and global products.
In addition, some of the items, like the turmeric ginger and green papaya powder, are characterized by their palatable vibrancy, as one vendor illustrates, “Our turmeric ginger and green papaya powder are very good; you can taste the ginger, the turmeric, passion, wasabi, mustard.” Moreover, the products offered are not confined to mere consumables but stretch into functional and aesthetic realms, such as edible cucumbers utilized for a skin food line.
There’s a conscientious thread that seems to weave through the vendors at the street fair, embodied by entities like the Kaua’i Forest Bird Recovery Project which funnels its proceedings back into charitable endeavors: “everything we do just goes back to our teachers’ favorite charity.” This element of community and cause is expressed through varied vendors, not merely in their products but also in their operational ethics.
Melissa underscores the distinctiveness of the event, saying, “There is nothing like this on the island. We’re all local vendors.” Furthermore, this endeavor appears to stem from a foundational intent to furnish the Kaua’i Made members with a “consistent weekly venue”, which in its operation, not only provides a platform for vendors to showcase and sell their products but also, in a broader context, invites an interaction with and exploration of Kaua’i’s local production landscape.
Thus, the street fair at Kukui Grove Shopping Center, with its amalgam of diverse vendors, products, and underlying ethical currents, aims to weave a weekly tapestry that is representative of both the commercial and cultural threads of Kaua’i. A kind invitation is extended by Lyndsey: “Thank you so much for joining us here, and we hope to see you folks on Thursdays at the street fair from 3 to 6 p.m. every week at Kukui Grove Center.”
Down to Earth – Kauai Kunana Dairy
In the verdant sprawl of Kauai’s North Shore lies Kauai Kunana Dairy, a family-run enterprise, originating in 1979, recognized for its artisan goat cheese and an assortment of goat milk products. Founders Bob and Louisa Wooton, together with their sons Ryan and Troy, expanded their venture from a modest initial herd of 12 to a thriving group of over 80 goats, developing a dairy facility which, by 1999, supported a milking herd of 30 does. The dairy curates not only cheese and milk items but also a variety of organic fruits, vegetables, and several specialty products such as Macadamia Nut Pesto and Lemongrass Vinaigrette, while ensuring adherence to USDA/HOFA certifications.
For a closer look at daily operations at Kaua‘i Kunana Dairy, a video features a tour with Louisa Wooten. In it, Louisa’s sentiment towards the goats is clear as she articulates, “I’ve been bottle feeding baby goats since I was about 3 years old,” further describing them as “very unique” and “an interesting, intelligent animal.” The goats, named diversely from Bora to Spot, are not only identified by their names but also respond to them. “They know their names, they come to their names,” she noted, illuminating a certain depth in the farm’s animal husbandry practices. Furthermore, she shares, “We’re really proud of that label because it does show how we actually feel about our animals,” in reference to their animal welfare certification.
Their dairy products, especially the cheese, become the focal point in part of the journey, with varieties extending from traditional types to those infused with exotic local flavors. The cheeses, described by Louisa as both “smooth, silky” and possessing a character that is “not sharp,” are crafted with keen attention to detail, encompassing varieties like marinated herb, sun-dried tomato, and a pepper jack that exudes a spicy demeanor. A particular standout is the cheese made with lilikoi puree, which intermingles the sweetness of the passion fruit with the savory, mild taste of creamy chèvre, rendering it a delightful fusion, in her words: “It melts in my mouth; I love it.”
Louisa took a moment to delve into the nuanced technique of milking, explaining, “With these two top fingers, you want to kind of pull them where you’re getting pressure into here, okay, and then you just want to slowly work your hand down.” This meticulously guided process emphasizes the precision and care embedded in every step of their production.
The diversification of Kauai Kunana Dairy extends to a 6.25-acre parcel in Moloa’a, converting a former rambutan orchard into a diversified fruit farm, imbuing the land with a range from Mangoes to Soursop, and prioritizing regenerative agricultural practices. Louisa shares, “We do a large amount of value-added products, everything from juices, sauces, pestos, honey, cookies, and breads, granolas.” Ryan, serving as the family beekeeper, introduces a series of beeswax products, spanning from soaps to candles, into the farm’s extensive offering.
Elegantly wrapped up, the tour offers a tangible insight into the dairy’s operations, its passion for sustainable practices, and its commitment to creating products of remarkable quality and distinctive flavor profiles, all while meticulously nurturing its herds and crops in a manner that intertwines ethical considerations with refined craftsmanship.