Taste of the Hawaiian Range promotes a sustainable food future

The KS Community Engagement & Resources staff of West Hawai‘i Region shared info on KS' sustainable agricultural initiatives at the Taste of the Hawaiian Range. They are (l-r) : Asset Manager Jeri Hall, Senior Asset Manager Perry Kealoha, Land Operations Administrator Billy Lee, Support Services Manager Deeann Haberly, Director of Education Initiatives, and Interim Senior Director of the West Hawai‘i Region Jamee Miller.

Oct. 23, 2015

Contributed by Kau'i Burgess

West Hawai‘i staff of the Kamehameha Schools Community Engagement and Resources Group greeted foodies with aloha as they shared information about agricultural initiatives and local and sustainable food production taking place on KS lands at the recent Taste of the Hawaiian Range.

More than 2,000 locals and visitors showed up to engage their taste buds at the range-grown food event held at the Hilton Waikoloa Village Hotel.

“The purpose of the event is to foster more communication between food producers and chefs,” says event chair, Jeri Moniz.

Sixty culinary stations and vendor booths were set up showcasing local products from ranchers and farmers of the island.

Participating chefs from Oʻahu, Maui and Hawai‘i island cooked up lamb confit, grilled adobo, mac nut inamona steamship tacos, smoked beef tongue, barbecued mountain oysters, and more!

“It’s great to see farmers and ranchers who tend to and mālama Pauahi’s lands at the event,” says Perry Kealoha, senior asset manager in the KS’ West Hawai‘i region. “They’re the reason we continue to support Taste of the Hawaiian Range.”

West Hawai‘i staffers distributed chips made of sweet potato grown on Kamehameha Schools’ East Hawai‘i lands by agricultural lessee Atebara Chip Company. The chips were a hit, and complimented the Sugai Farms and Buddha’s Cup coffee being served on both sides of the KS booth.

“Many of the vendors at the event have some connection with Kamehameha Schools. They either farm on KS lands or partner somehow to ensure individuals within the industry and on the island are supported,” says Kealoha.

“Ranchers, farmers, chefs, restaurant owners, grocery store owners, farmers’ market coordinators – they have an impact on the food industry throughout Hawai‘i. Without people growing food and the support of the community, it will be difficult for Hawai‘i to be sustainable.”

For more information on Kamehameha Schools support of farmers and ranchers, visit www.ksbe.edu/land.

Ippy’s Hawaiian Barbeque serves up lamb confit to the more than 2,000 foodies at the event.