Event Itinerary for Media - Taste of the Hawaiian Range

Event Itinerary for Media
Admittance into each event is free with your assigned press badge.
Noon Seminar: “It’s All About Taste”
Location: Kohala Ballroom
Mealani: A Taste of the
Hawaiian Range provides a
venue for sustainable agricultural education, encourage-
New! Presented by the American Culinary Federation (ACF) Kona Kohala Chefs Association and
local ranchers, this activity delves into the different kinds of locally raised beef, plus explores meat
and island-grown fruit pairings. Geared for restaurant personnel, culinary students, wholesale
buyers and the media, attendees will learn about Hawai‘i’s grass-fed beef. ACF Kona Kohala
Chefs President William Kaluakini Trask will lead participants through an informed tasting of
some of Hawai‘i’s finest food products while discussing simple, effective ways to highlight their taste
attributes. Ranchers and meat processors will be on hand to answer questions. The Hawaii Tropical
Fruit Growers Association will suggest tropical fruit salsas and sauces to complement meat.
ment and support of locally
produced ag products. The
premiere ag tourism event
is a partnership between
CTAHR, Big Island Farm
Bureau, Hawaii Cattlemen’s
Association, Hawaii Cattlemen’s Council, Kulana Foods
and community volunteers.
Sponsorship also includes the
Hawaii Tourism Authority,
1-3 PM: Agriculture Festival Trade Show
Grand Ballroom and Lagoon Lanai
Debuting last year to hook up food producers with isle chefs, wholesale buyers and media, the
expo is a great opportunity to meet the people growing and producing Hawai‘i’s food. Vendors
represent a wide range of products and agricultural enterprise such as coffee, tea, honey,
goat cheese, meat, fish, ocean crops, produce, herbs, fungi and water. Also at the expo are
representatives of various agriculture-related associations and projects. As the trade show is not
open to the public, expo vendors are invited to continue their exhibits at the 6 p.m. Taste.
the Hawaii County Research
and Development, Big Island
Resource Conservation &
Development, the Hawaii
Tropical Fruit Growers Association and KTA SuperStores.
The quality and growth of this
4 PM Seminar: “How to Cook Grass-Fed Beef 101”
Location: Kohala Ballroom
Chefs Jackie Lau and Ronnie Nasuti of Roy’s Restaurants—Hawaii present tips for preparing and
using forage-fed beef during a staged cooking demonstration. Open to the public, ticketed
attendees receive a take-away recipe.
event are rooted in small business participation, sponsorship
and in-kind donations. For
more information, visit http://
www.ctahr.hawaii.edu/taste
or http://www.TasteOfTheHawaiianRange.com.
6-8 PM: Mealani: A Taste of the Hawaiian Range
Grand Ballroom and Lagoon Lanai
Over 30 of the state’s premier chefs dazzle ticketed diners during the Taste “grazing”
extravaganza. Taste features heavy sampling of delectable dishes using local grass-fed beef, pork,
wild boar, mutton, goat and lamb—plus a bounty of fresh, island-grown fruit and veggies. In
addition, attendees talk story with Hawai‘i’s food producers at gaily-decorated vendor booths.
Contact Information
Day of the event - Contact on-site media team: Fern Gavelek, 640-2155 or
Cristine Hafner, 987-0939.
All other times - Contact Fern at 329-0833 or at [email protected].
Celebrate Big Island Agriculture at Mealani —
A Taste Of The Hawaiian Range
KOHALA COAST— USDA-inspected Hawaiian wild boar with be sizzling on the rotisserie, its
tempting aroma wafting from an open fire. Also dazzling diners will be tantalizing cuisine
prepared at numerous chef stations using locally raised lamb, mutton, goat, pork and beef—plus a
cornucopia of fresh, island-grown veggies.
FOR IMMEDIATE
RELEASE
From:
Fern Gavelek Communications
808-329-0833
High res digital photos
available from
[email protected]
Contact:
Leomi Bergknut
808-987-3432
[email protected]
The onolicious fun is part of the 14th Mealani: A Taste of the Hawaiian Range and Agriculture
Festival at the Hilton Waikoloa Village. The day-long ag showcase features Hawai‘i Island
products on Friday, Sept. 18 and culminates with the 6-8 p.m. Taste extravaganza. Over 30 of the
state’s premiere chefs rely on their culinary expertise to prepare delectable dishes using a variety of
meat cuts—everything from beef tongue to oxtail.
While “grazing the range,” eager eaters can get acquainted with Hawai‘i’s food producers at
gaily-decorated vendor booths and talk story with the farmers and ranchers who make a living
growing our food. Tickets are $40 presale and $80 at the door.
Prior to the evening Taste, learn how to prepare local, pasture-raised beef at a 4 p.m. culinary
demonstration: “How to Cook Grass-Fed Beef 101” by Chefs Jackie Lau and Ronnie Nasuti of Roy’s
Restaurants-Hawaii. Participants receive a takeaway recipe and cooking tips. Tickets are $10 for
the informative, hour-long cooking demo.
“We support Mealani’s A Taste of the Hawaiian Range and it’s efforts to educate people on the
goodness of quality, Hawai‘i Island-grown beef,” says Tom Asano, sales manager of Kulana Foods.
The Hilo slaughterhouse and meat fabricator processes all the meat for Taste, approximately 3,200
pounds in 2009.
In addition, this year’s Taste expands to offer a noon seminar geared to members of the food
service industry. Presented by the American Culinary Federation (ACF) Kona Kohala Chefs
Association, “It’s All About Taste” delves into the attributes of local grass-finished beef.
According to Chef William Kaluakini Trask, local ACF president, the seminar’s goal is to demystify
grass-fed beef. Chef Trask, who is a long-time proponent of food sustainability, says the seminar is
important to help ranchers sell their beef “because we will connect the product with the potential
user.”
Following “It’s All About Taste” is the 1-3 p.m. Agriculture Festival, a trade show to hook up chefs
and wholesale buyers with farmers and ranchers. While the event is closed to the public, vendors
will continue their displays at Taste. Many of the vendors are Taste volunteers who make the event
possible through their generous donation of time and products.
While Mealani: A Taste of the Hawaiian Range has evolved through the years to feature a wide
range of ag products, the event was founded in 1995 to jump start the Big Isle’s grass-finished beef
industry.
According to Milton Yamasaki, manager of the University of Hawai‘i’s Mealani Research Station
in Waimea, the event began as a three-phase educational program with two parts: an on-site
Forage Field Day, followed by A Taste of the Hawaiian Range at the then Kahilu Town Hall.
“First, the goal was to educate and promote grass-finished beef to ranchers so they would
produce a consistent, quality product,” explains Yamasaki. “Second, the evening Taste event was
designed to educate the food service industry that grass-finished beef can be good and of high
(over)
quality. In addition, we also wanted to promote the value of the product by using the entire
animal.”
Yamasaki adds the third educational goal of the event was, and continues to be, to show
consumers that grass-fed beef is a good, healthy product that supports our Big Isle economy.
“Many chefs and restaurant in Hawai‘i have expressed interest in sourcing locally produced
meats, including cattle born and raised to maturity on the island,” details Asano. “The Mealani
Research Station has been very instrumental in making this happen by documenting research
for raising quality, grass-fed beef and making the results available to our ranchers. This includes
important info on intensive grazing methods and the use of legumes in pasturage.”
Tickets for Taste can be purchased islandwide at UH CTAHR locations: Komohana Ag Complex in
Hilo, 808-981-5199; the Kamuela Extension Office in Waimea, 808-887-6183 and the Kona Extension
Office in Kainaliu, 808-322-4892. Tickets are also on sale at Parker Ranch Store and Kamuela
Liquors in Waimea, Kuhio Grille in Hilo, JJ’s Country Market in Honoka‘a, the Pahala Plantation
Store in Ka‘u, the Kona Wine Market in Kailua-Kona and the Hilton Waikoloa Village Kohala
Essence Shop.
The Hilton Waikoloa Village has a room package starting at $229 for one night that includes two
tickets to the 6-8 p.m. Taste; package code is THR.
To register for the Cooking 101 demonstration and get info on the expo, contact University
of Hawai‘i College of Tropical Agriculture and Human Resources (CTAHR) Agronomist Susan
Miyasaka at 808-981-5199 ext. 201 or [email protected]. To register for “It’s All About Taste,”
contact Michelle Galimba at 808-430-4927 or [email protected].
Mealani: A Taste of the Hawaiian Range provides a venue for sustainable agricultural
education, encouragement and support of locally produced ag products. The premiere ag tourism
event is a partnership between CTAHR, Big Island Farm Bureau, Hawaii Cattlemen’s Association,
Hawaii Cattlemen’s Council, Kulana Foods and community volunteers. Sponsorship also includes
the Hawaii Tourism Authority, the Hawaii County Research and Development, Big Island Resource
Conservation & Development, the Hawaii Tropical Fruit Growers Association and KTA SuperStores.
The quality and growth of this event are rooted in small business participation, sponsorship and inkind donations. For more information, visit http://www.TasteOfTheHawaiianRange.com.
###
What’s Up at the CTAHR Mealani Research Station?
Open since the 1960’s, the Mealani Research Station is part of the University of Hawai‘i at Manoa
College of Tropical Agriculture and Human Resources (CTAHR). It’s located on the east side of
Waimea on Hwy. 19 and investigates and demonstrates products for Hawai‘i County farmers and
ranchers to use.
It’s where Mealani: A Taste of the Hawaiian Range began!
Today’s ag showcase started in 1995 as the Mealani Forage Field Day and A Taste of the Hawaiian
Range. During the day, Mealani hosted an on-site Forage Field Day with tours of the forage gardens, educational seminars for ranchers and food producers, plus presentations by top, ag-related
speakers, such as Jo Robinson, best-selling author of “Pasture Perfect” and eatwild.com. In the
evening, Taste sampling was enjoyed by the public in the Kahilu Town Hall.
MEALANI FAST FACTS
Contact: Milton Yamasaki, 887-6185.
Size: 165 acres utilized for livestock, 15 acres for horticulture, agronomy
Elevation: 2,800 feet
Annual Rainfall: 55-65 inches
Temperatures: 55° minimum and 69° maximum
Current Research Projects:
• Sheltered crops including hydroponic ginger and watercress
• Healthy food system products: green tea; blueberries; grass-fed beef
• Forage and pasture grasses for grass-finished livestock
• Protea; Corn disease resistance in sweet and grain corn
Milton Yamasaki explains the
plantings of green tea.
GREEN TEA: Started 1999. Evaluation trials of one acre of tea containing 10 cultivars, plus 320
different seedlings for possible cultivar development. Research includes ag production techniques,
yield studies, quality control and product processing to remove plant bitterness and astringencies.
Mealani provides local tea society growers with cuttings, educational workshops, tours of station
planting. Goal: to develop unique Hawai‘i-grown teas.
(over)
BLUEBERRIES: Started 2005. Evaluation trials in and out of hot house of 34 warm-clime varieties that don’t require a frost. Research includes ag production, acclimatization to environment,
resistances to disease (rust), pruning methods and timing for production in high-value market
windows. Goal: to develop blueberries as an alternative crop for farmers.
Warm-weather blueberries
are under cultivation at
Mealani, where Milton
Yamasaki says trials involve
plants in the field and under
covering.
GRASS-FED BEEF: Started 1995. Evaluate on-site herd to analyze genetics of various breeds of
cattle for selective breeding through artificial insemination, utilize ultrasound to examine animals
for desired meat cut characteristics (rib-eye), utilize low-stress animal handling techniques, work
with meat processors to refine processing and tenderizing techniques. Goal: to produce quality grade, forage-finished beef to market within 18 to 24 months that is raised entirely on grass.
Develop grass-fed beef as a niche, high-value product that’s free from hormones and antibiotics for
the discriminating consumer.
PASTURE ROTATION: Started 2005. Evaluation trials of intensive grazing techniques using approximately 250 head of cattle to best utilize nutritive values of forage while sustaining paddocks.
Research involves daily rotation of separate groups of steers (market animals), heifers (young
females) and cow/calves among paddocks so each group of animal is always digesting the same
(continued)
part of the grass stalk. Steers consume the top of the grass, which has the highest protein content,
followed by heifers who eat the middle of the stalk and cow/calves, which eat the bottom and get
the most fiber. Goal: To utilize forage effectively and to demonstrate the production of healthy,
vigorous grass-finished beef on less acreage for efficient land utilization.
FORAGE SYSTEMS: Started 1987. Mealani has one of the Pacific basin’s largest collections of tropical forage grasses in investigation and demonstration gardens. They include pangola and kikuyu
grasses and legume covers. Legumes, such as the perennial peanut and leucaena, fix nitrogen in
the soil and help other forages grow. Goal: To make different efficient tropical forages available for
ranchers to plant in their pastures.
OTHER STATIONS: Mealani is one of CTAHR’s five Big Isle research stations managed by Milton
Yamasaki, ag research technician. The others are in Hamakua, the Lalamilo section of Waimea,
Kainaliu and Capt. Cook. Each location has its own micro-climate and projects, such as evaluation
of tropical orchard crops in Kona and koa forestry trials on the Hamakua Coast. Future alternative crop trials planned for Lalamilo include low-chill cherries and olives. Located on the dry side of
Waimea, the 17-acre Lalamilo Station works closely with area farmers to address pest and disease
problems and help with varietal development. The Big Island also has CTAHR research stations in
Waiakea, Volcano and Malama-Ki.
CTAHR: Established in 1907 as the College of Agriculture and Mechanic Arts, the College of Tropical
Agriculture and Human Resources is the founding college of the University of Hawai‘i. CTAHR is an
integral part of UH’s Carnegie I Research Institution designation and is federally mandated to fulfill
UH’s threefold land grant mission of instruction, scientific research and outreach. CTHAR’S many
programs cover a wide range of services and offerings: 4-H Youth; ag diagnostic service; aquaculture; alternative crops; disease management; floriculture; forestry; Hawaiian Homelands; insect
pests and invasive species management; healthy families; livestock; pasture and animal waste
management; ornamentals and urban horticulture; tropical fruits, nuts and coffee; vegetables and
water quality. For more info, visit www.ctahr.hawaii.edu.
Meet the Seminar Chefs
for Mealani: Taste of the Hawaiian Range
NOON SEMINAR: “It’s All About Taste”
WILLIAM KALUAKINI TRASK
Chef-Owner, Hawaiian Culinary Consultants
Bill has been in the business of food for nearly 40 years, working in the kitchens of numerous hotels
and restaurants throughout Hawai‘i and California.
Chef Trask describes himself “as a local boy from Maui.” While a college art student, he started in
the kitchen as a “hibachi cook” at Waikiki’s Ilikai Hotel and soon enrolled in the Hawai‘i Hotel and
Restaurant Industry Employment and Training Trust (HARIETT). As a certified executive chef since
1987, Chef Trask has a flair for artistry and enjoys the art of garde manger.
Active in the community, Bill is president of the American Culinary Federation Kona Kohala
Chefs Association and last fall co-chaired the conference, “Partnerships for Sustainable Local Food
Production.”
4 PM SEMINAR: “How to Cook Grass-Fed Beef 101”
JACQUELINE LAU
Corporate Executive Chef, Roy’s Restaurants – Hawaii
Jacqueline attributes much of her culinary influence to her Hispanic upbringing in California’s San
Joaquin Valley and later to her elbow-to-elbow working relationship with Roy Yamaguchi and her
locally born husband, Cleighton Lau.
She began working for Yamaguchi soon after he opened his original Roy’s Restaurant in Honolulu in late 1988. By 1992, she rose to the position of Yamaguchi’s first Chef de Cuisine —responsible
for creating up to 25 new dishes a night. Since then, Chef Lau has worked at Roy’s restaurants in
Tokyo, Hawai‘i Kai, Guam and Maui, before coming to Roy’s in Waikoloa.
Jacqueline has participated in many outstanding culinary events across the country and abroad,
working with some of the world’s most notable chefs. Hawaii Business News tapped her as one of
the leading women chefs in the state.
RONNIE NASUTI
Executive Chef, Roy’s Restaurant Hawaii Kai
Since the age of 14, Executive Chef Ronnie Nasuti has been working in restaurants where he started
his humble beginnings as a dishwasher. He finished four years of culinary arts at the high school level and further developed his culinary skills at the Les Dames Escoffier Society where he completed
a culinary apprenticeship at the Coply Plaza Hotel.
When he first came to Hawai‘i, Ronnie worked at Horatios (now Kincaid’s), in a very regimented
and high volume kitchen. With Roy’s, he started at the Park Bistro location and served at Roy’s
in Hawai‘i Kai and Poipu before fulfilling an opportunity as the executive chef at Chez Michel in
Honolulu. Chef Nasuti returned to Roy’s Hawai‘i Kai as the executive chef and leads a team of 30plus kitchen staff and is responsible for executing the menu.
Meat Cuts Pairings with Participating Chefs
Each chef station is issued 100 pounds of meat
Meat Cut
Chef/Restaurant
Contact
Ground Beef
Darcy Ambrosio/Kawaihae Harbor Grill
882-1368
Beef Tri-Tip
Jason Verdun/Roy’s Waikoloa Bar & Grill
886-4321
Beef Chuckroll
Paul Heerlein/HawCC-West Hawai‘i*
322-4850
Beef Eye of Round
Mike Thiemann/Merriman’s Market Café
886-1700
Beef Top Round
Chef Konrad Arroyo/Huggo’s
329-1493
Beef Top Round
Eric Garrett/Hualalai Beach House
640-8759
Beef Top Sirloin
Miles Saito/Earl’s Paauilo Store
776-1361
Beef Boneless Brisket
George Gomes Jr./Mauna Kea Beach Hotel
882-5866
Beef Sirloin Tip
Sam Araki/Kuhio Grille
959-2336
Beef Cross Rib
Ted Fulmer/Pau Pizza
885-6325
Beef Flank
Kapo Kealoha/Tiki’s Grill & Bar (O‘ahu)
923-8454
Beef Skirt
Scott Lutey/Tommy Bahama’s Restaurant & Bar
748-4830
Beef Tongue
Sansei Seafood Restaurant
886-6286
Beef Cheek
Kevin Hanney/12th Avenue Grill (O‘ahu)
732-9469
Beef Heart
Jason Takemura/Hukilau-Honolulu (O‘ahu)
523-3460
Beef Tripe
Daniel Thiebaut/Daniel Thiebaut Restaurant
887-2200
Beef Mt. Oysters
Charles Charbennau/Hilton Waikoloa Village
886-2809
Beef Oxtail
Ed Kenney/Town Restaurant (O‘ahu)
735-5900
Lamb
Jayson Kanekoa/Waikoloa Beach Marriott
886-8154
Lamb
Hapuna Beach Prince Hotel
880-1111
Mutton
Charles Charbennau/Hilton Waikoloa Village
886-2809
Pork
Alan Okuda/HawCC-East Hawai‘i*
974-7492
Kalua Pork
Mark Segobiano/CTAHR-HNFAS*
956-8691
Kalua Pork
Cora Buno/N HI Community Hospital
881-4855
Wild Boar
Joshua Ketner/Hilo Bay Café
895-2318
Pork/Beef Sausage
Casey Halpern/Café Pesto-Hilo
969-6640
Goat
Moke Tavares/Café Pesto-Kawaihae
882-1071
* Student stations: Hawai‘i Community College (HawCC) in both Kona and Hilo, plus UH Manoa’s College of Tropical Agriculture and Human Resources (CTAHR) through the Department of Human Nutrition, Food and Animal Sciences (HNFAS).
Note: Chef and meat pairings may change up to the event day.
Story Ideas/More Taste Facts
1. Great photo op—USDA-inspected local Wild Boar debuted at last year’s Taste as sausages.
This year it will be sizzling hulhuli-style on a rotisserie spit over an open fire on the Lagoon Lanai.
Executive Chef Joshua Ketner of the Hilo Bay Café is preparing the wild boar for Taste sampling.
Contact Chef Ketner for the delicious details on his work cell at 895-2318 or hilobaycafeemail@
hawaiiantel.net.
2. New to Taste—Restaurants and chefs debuting at Taste include Tiki’s Grill & Bar on O‘ahu,
Merriman’s Market Cafe at the Waikoloa Kings’ Shops, Chef Ted Fulmer with Pau in Waimea and
Jay’s Island Bistro in Hilo. Returning to Taste is the Mauna Kea Beach Hotel on the Kohala Coast
with Chef George Gomes.
3. Students in action—Three Taste culinary stations are staffed by college students. Preparing kalua pork under the direction of instructor Chef Mark Segobiano are dietetic students attending UH
Manoa’s College of Tropical Agriculture and Human Resources (CTAHR) through the Department
of Human Nutrition, Food and Animal Sciences (HNFAS). These students hope to become Registered Dietitians with the goal to educate the public about sound nutrition and healthy eating.
Aspiring to be chefs, culinary students attending Hawai‘i Community Colleges on the Big Isle will
prepare beef chuckroll (Kona campus) and pork (Hilo campus). To discuss the benefits of student
participation, contact Mark on O‘ahu at 956-8691 or at [email protected]; Chef Paul Heerlein
at HawCC-West Hawai‘i at 322-4853 or [email protected]; or Chef Alan Okuda at HawCC-East
Hawai‘i at 974-7492 or [email protected].
4. Plenty pounds—Meat for Taste is donated by and purchased from local ranchers. For the past
five years, Kulana Foods in Hilo has donated slaughterhouse services for all the meat served at
Taste. According to Sales Manager Tom Asano, beef for Taste is dry aged for 21 days before custom
cut for Taste chefs. With each culinary station receiving 100 pounds of meat, Kulana is handling
about 3,200 pounds of product in 2009. A custom meat fabricator, Kulana Foods also offers
value-added cooked meat products. A third-generation family company that opened in 1939,
Kulana employs 25. Contact Tom at 959-9144 or [email protected].
5. It’s good for you—Grass-finished or forage-fed beef is meat from cattle that spend their entire
life eating grass after being weaned. It is free of antibiotics and hormones. Animal science research
shows grass-fed beef is low in fat and calories. It contains beneficial Omega-3 fatty acids and one of
the richest known sources of conjugated linoleic acid (CIA), which has anti-cancer properties.
6. AG science—Organizing the Agriculture Festival Trade Show is UH agronomist Susan Miyasaka.
What’s an agronomist? Susan says it’s a researcher who investigates the best ways to grow largescale crops. With a PhD from Cornell University in Agronomy, Susan is currently working on projects
involving sweet potato and dryland taro varieties and koa. To ask Susan about how she works
with farmers and chefs, contact her at 981-5199 X 201 or [email protected].
7. Fruitopia—The 19th Annual Hawaii International Tropical Fruit Conference, “A Taste of Hawaii,” is held at the Hilton Waikoloa Village in conjunction with Mealani: A Taste of the Hawaiian
Range. Geared for farmers, orchard managers and proponents of sustainable ag, the event offers
presentations and activities Sept 19-20. Contact Ken Love at 323-2417 or [email protected].
Participants of Agriculture Festival Trade Show
Registered Vendors
Contact
1. Adaptations & Hamakua Mushrooms
Maureen Data
2. Atebara Chips/ Hamakua Gold Farms
Nimr Tamimi
3. Berger’s Kamaaina Farm
Charles & Marlene Berger
4. Big Island Bees
Whendi Grad
5. Hawaii Beef Producers
Jill Mattos and Huli Sue’s
6. Hawaii Cattle Producers Cooperative Assoc.
Betty Spence
7. Hawaii Coffee Company.
Gloria Biven
8. Hawaii Sheep & Goat Assoc.
Jan Dean
9. Hawaii Tea Society
Eva Lee
10. Hawaii Tropical Fruit Growers Association
Ken Love
11. Hawaiian Springs Natural Water
Clarence Sakamoto
12. Innovative Horticulture
Chris Robb
13. Ka’u Coffee Growers Association
Lorie Obra
14. Kawamata Farms
Raymond Kawamata
15. Kona Coffee Council
Jean & George Fike
16. Kona Sea Salt
MeraPharm; Theresa Fernandez
17. Kuahiwi Ranch
Guy Galimba
18. Kulana Foods
Tom Asano
19. Lyman Kona Coffee Farm
Hans Eckert
20.Mr. Bean Kona Coffee Farm
Kathy Gedeon
21. Pepsi Bottling Company
Martin Ciez
22. Pu’uwai Ranch
Jill & Doug Beaton
23. Roselani Ice-cream
Catherine Nobriga Kim
24. Wailea Ag. Group
Lesley Hill
25. WOW Farm
Patricia Hodson
Registered Buyers
Contact
1. Adaptations
Maureen Data
2. Ala Moana Produce Randy Okabe
3. UH Agribusiness
Steven Chiang
4. Daniel Thiebaut Restaurant
Daniel Thiebaut
5. DCL Inc.
Dennis and Connie Goto
6. Don Quijote
Antony Aki
7. Fairmont Orchid
Exec. Chefs Thornton & Rouelle
8. Honolulu Shippers @ Hawaii
Dennis & Connie Goto
9. Kawaihae Harbor Grill & Seafood Bar
Exec. Chef Darcy Ambrosio
(over)
10. Kona Village Resort
Chef Mark Tsuchiyama; Junior Ordonis
11. Monette’s
Chef Matthew Zubrod
12. Pohakuloa
Lt. Col. Warline Richardson
13. Town Restaurant
Chef Edward Kenney
14. Tropical Dreams
Nancy & John Edney
15. Tropic Fish
Todd Oshiro
16. United Natural Foods
Franz & Joanna Weber
17. UH-Hilo Sodexo
Bridget Awong
18. Volcano Store
Ardis Onouye
Educational Displays
Contact
1. Hawaiian Home Lands Farmers Markets
Glenn Sako
981-5199
2. Simple Hydroponics
Glenn Sako
981-5199
3. Fireweed and Honokaia
Michael DuPonte
981-5199
4. Tea and Blueberries
Randy Hamasaki 887-6183
Stuart Nakamoto
887-6183
5. Mealani Research Station
Milton Yamasaki
887-6185
6. Mala‘ai Waimea Mid. School Garden
Patti Cook
885-9202
7. Sheep Producers Assn. of Hawai‘i
Jan Dean
775-0404
8. Natural Resources Conservation Service Stephen Skipper
933-6996
9. Hydroponic Watercress
Bernie Kratky
981-5199
10. Slow Foods in Hawai‘i
Shelby Floyd
351-0723
11. Paniola Hall of Fame
Chris English
936-7551
12. Hydroponics Water Table Dr. Tetsuzan Ron
956-2196
13. Hawai‘i Organic Farmers Assn.
Debbie Ward
969-7789
14. HI County 4-H Livestock Assn.
Becky Settlage
981-5199
15. Sustainable Island Products
Jesse Law
1-888-SIP-2YOU
16. ACF Kona Kohala Chefs Assn.
Chef William Trask 372-0692
17. Kamuela Grown Vegetables & Flowers
Randy Hamasaki
887-6183