farming

Food shortages in communities statewide because of the COVID-19 pandemic helped higlight the vulnerability of Hawaiʻi’s food supply. We currently import nearly 90 percent of the food we eat. The issue has sparked discussions on strengthening food security in the islands.

The U.S. Department of Agriculture has announced new rules that help clear the way for commercial cultivation of hemp in the country, Hawaii  included.

After a big weekend on Maui, the Hawaii Food and Wine Festival is wrapping up in Honolulu this week. The annual event raises money for agriculture and culinary projects across the state, and organizers say they’ve raised nearly two and a half million dollars since they started eight years ago. It’s a lot of work, and much of it is volunteer, but workers include students who see their future in the field.

Gov. David Ige announced vetoes of 18 bills passed in 2019, including one that would have loosened the restrictions on growing hemp in Hawaii. Farmers are frustrated, but the governor says patience is required to stay in line with federal rules.

If you shop for fruits and veggies at Whole Foods, Foodland, or the KCC Farmers’ Market, chances are you’ve come across produce from MAʻO Organic Farms. The Waiʻanae farm is about to undertake its largest expansion yet – one that could grow its food production tenfold.

Taro, or kalo as native Hawaiians call it, is making a comeback across the island chain – and not only in rural areas. One taro farmer is trying to break through the concrete in urban O’ahu.  

The recent hurricanes in Texas, the Caribbean and Florida are a reminder of just how vulnerable Hawaii is to disaster. That includes the islands’ food supply. Last year Governor David Ige called for a doubling of food production in the Islands by 2020. But is that a realistic goal? We get more from Pacific Business News Managing Editor Janis Magin.

  Hawai‘i’s culinary moment with Pacific Rim Cuisine may have peaked, and it’s fair to ask what impact it leaves for everyday diners.  Traditional local foods like chop steak and stew have made way for chicken katsu and poke bowls, but are we actually eating any better?  And who is doing the cooking?  HPR’s Noe Tanigawa reports.

Talking with Frank Gonzales and Chef Grant Sato was so informative, it really made me feel my position in the local food chain.   You'll find inspiration to cook and to eat better in this extended version.

Bee Health in Hawaii; Amazing Hawai‘i Comic-Con; Tax Breaks for Organic Farmers; Ka’u Coffee Festival

Outlook for Bees in Hawaii: Michael Kliks

Effect of Global Economic Factors in Hawaii; Erhu Virtuoso Tsun-Hui Hung; New Law Enforcement Legislation; Encouraging Young Farmers on Kauai 

Tourism Impact on Hawaii’s Markets/Economy: Russell Price