Jun 25, 2014 | Community, Environment, Sustainability
A new brewery is nearing completion in Kihei. Owned and operated by husband and wife, Garrett and Melanie Marrero, Maui Brewing Co.’s newest venture represents a response to their business’ growing demand. The Marreros founded their company almost 10 years ago and today operate a seven-barrel brewpub in Kahana and a 25-barrel production brewery and canning facility in Lahaina. Come this fall, Maui Brewing Co. will close its Lahaina brewery and open a new 42,000-square-foot facility in Kihei on 5.3 acres in the Maui Research & Technology Park, right next to Maui Economic Development Board’s offices.
“Our business is very multi-faceted,” Garrett Marrero said. “What we have shown and demonstrated is that you can be a successful manufacturing business in Hawaii,” Marrero said. The company’s BrewPub in Lahaina will remain open and together with the new brewery in Kihei, Maui Brewing Co.’s staff will grow from 59 employees today to approximately 140 when the brewery and a new Kihei brewpub opens. “When you manufacture a product truly local, our entire community succeeds,” he said. Aside from the brewery, the Kihei location will also house a distillery, a tasting room and eventually a BrewPub. “People want to support local. They want to support something that’s authentic to the islands,” Morrero said as he explained Maui Brewing Co.’s success. Maui Brewing Co. beers are sold in 11 states and four countries.
Maui Brewing Co. describes itself as a “truly Hawaiian brewery.” The company has been recognized as Hawaii’s No. 1 craft beer producer since 2005. Beers are packaged in eco-friendly materials with cans manufactured on Oahu and designed by local Maui artists. The cans, according to Maui Brewing Co., have the added bonus of better protecting the beer from both light and oxygen damage which can compromise the taste. A unique, recyclable plastic carrying device is used to hold the cans. The spent grain from beer production is donated to local ranchers for cattle feed and composting.
Jun 18, 2014 | Environment, Sustainability
Baldwin High School student Chelsea Kau got up close and personal with marine life on a recent Maui Youth Alliance excursion to visit the Waihee Beach Park with Department of Land and Natural Resources staff and learn about ocean safety. The best part of the visit “was when I got to cut a hole in a fish to feel for the cavity in its belly, and then suture the fish,” the 15-year-old Wailuku resident said.
Kau said she gained an appreciation of the impact humans are having on the ocean and its sea life. Overfishing may be one of the biggest problems contributing to fewer fish in the ocean, she said. “But, it’s also because of these other land factors such as sewage pumps and humans stepping on the coral reefs, etcetera. But the only thing that can be controlled right now, is the overfishing.” Kau, who has participated in the Youth Alliance for two years, advocated for diving and fishing for subsistence only. “That’s the way it should be, because you don’t need 10 or 15 fish for a family of three or four,” she said. “Take what you need.” After visiting marine resource officials, Kau said she believes shark attacks are “more than likely” caused by debris that has floated to the Hawaiian Islands from the earthquake and tsunami that devastated Japan on March 11, 2011.
Kau said she believes ocean safety is a challenge: “It’s ‘something you can’t control’ as ‘Mother Nature is unpredictable.’ But because we have lifeguards and all of the land emergency services, they’re saving the lives of people who don’t know our currents and tides,” she said. Youth Alliance members attend monthly events during the school year to explore and gain a greater understanding of key components in the Maui community. The Maui Economic Development Board coordinates the group’s gatherings.
Apr 16, 2014 | Community, Sustainability
Haiku resident John Cadman’s career as a hotel sous chef, a school cafeteria manager and now the owner of a locally sourced food business has always focused on healthy alternatives. “I just felt like it was my destiny,” Cadman said, referring to his newest venture as the owner and sole operator of the Maui Breadfruit Company and Pono Pies. Cadman earned first place at the 2014 Hawaii Food Products Recipe Contest for his Maui ‘Ulu Hummus during the Maui County Ag Festival.
After working for 18 years in cafeterias at Haiku Elementary, King Kekaulike High School and Kamehameha Schools Maui, Cadman found himself studying, cooking and eventually promoting the use of breadfruit in daily living. “There was like this huge hole, vacuum, with breadfruit. I was so inspired, I decided to go with it,” he said. He launched Pono Pies, gluten-free, dairy-free desserts served up at local restaurants and sold at retail outlets. The pies made their debut at Whole Foods Market in Kahului just this month. The Maui ‘Ulu Hummus features breadfruit, macadamia nuts and lemon juice as its primary ingredients. Cadman says 90 percent of the hummus comes from local island sources. “Localized food sources make a lot of sense, and it allows us to be healthy,” he said.
“I think people are eating with a conscience,” Cadman said, noting a national shift away from processed foods and items with high sugar and high fat content. “We’re all more conscious now of the leading causes of obesity, diabetes and cancer and most of them are causes by lifestyle choices, especially diet,” he said. As the winner of the Hawaii Food Products Recipe Contest, Cadman will receive assistance from Maui Food Technology Center consultants with nutritional labels or food science services. “I’ll take all the help I can get,” Cadman said.
The Maui Food Technology Center is an organization dedicated to growing Hawaii’s food industry and connecting students, food producers and farmers through the practice of food science. The Maui Economic Development Board is a founding member of the Maui Food Technology Center, and MEDB President and CEO Jeanne Skog serves on its board of directors.
“Eating consciously entails eating food that’s healthier for the body, the environment and for the planet.” — John Cadman, Owner and operator of the Maui Breadfruit Company, Winner of the 2014 Hawaii Food Products Recipe Contest
Feb 19, 2014 | Small Business, Sustainability
On Wednesday, February 26, 2014, Maui Food Technology Center will hold their 1st Annual Supply and Service Expo at the Hannibal Tavares Community Center in Pukalani from 10 am to 3 pm.
This is the perfect opportunity for new or existing food producers wanting assistance with the many challenges of developing a product and getting it into the marketplace, entrepreneurs planning to expand their network opportunities and resources, and consumers interested in attending the tradeshow and hearing the latest from experts in the food manufacturing, distribution and hospitality industries.
A tradeshow comprised of national, state and local service providers will feature manufacturers and distributors of food, ingredients, equipment and packaging supplies; dealers, brokers and traders; business services and educational groups that work with the food and hospitality industries. Entrepreneurs and existing businesses will also have an opportunity to network with brand identity and marketing industry professionals.
Specialized presentations will be held throughout the event. Featured speakers include
- Dr. Aurora Saulo, Professor and Extension Specialist in Food Technology with the University of Hawaii Maui College on “Food Safety Certified: What Does That Mean?”
- Marc McDowell, Executive Chef of Makena Resort on “Developing Local Products From Start To Finish”
- Marty Parisien, Co-Owner/CEO at Singing Dog Vanilla on “Social Media Zen”
- Mike Abrams, President of Flavor Waves, on “Get Out There, Make Friends, and Help People.”
Door prizes will be drawn throughout the event, must be present to win. Attendees are also eligible to win a 32 GB i-Pad Mini, need not be present to win. The first 100 people will receive a free Expo tote. Public admission is free.
Major event sponsors include: County of Maui Office of Economic Development, Fred Baldwin Memorial Fund, and Tri-Isle Resource Conservation and Development.
For more information on becoming an exhibitor and/or attending the Supply and Service Expo, visit MauiFoodTechnology.org or call 888-948-6382.
Dec 18, 2013 | Education, Environment, Sustainability
Ka Honua Momona means “abundant Earth,” and a Molokai nonprofit of that name is reawakening the fertile Friendly Isle through the restoration of ancient Hawaiian fishponds on the island’s south shore. “Molokai was once known as the breadbasket of the islands due to the momona (abundance) of the land and sea,” said Kauwila Hanchett, the nonprofit’s executive director. “We believe Molokai can return to momona and become a model of sustainability for others.”
In fact, “sustainability is at the heart of all we do,” Hanchett said. “We are driven by our passion to ensure that the natural and cultural beauty of Molokai remains vibrant and strong for future generations.” Rooted in sustainability, the group is also actively engaged with nurturing young people, she said. “Training young people to become leaders through year-round and summer internships, as well as working with youth of all ages through our environmental education programs is an important part of our strategy to ensure that the resources we care for today continue to be protected in perpetuity,” Hanchett explained.
The nonprofit has 14 staff members and volunteers forming its “core team,” Hanchett said. Local school and community groups also donate more than 10,000 hours of service annually to fishpond restoration. “Together, we are removing invasive species, rebuilding the ancient rock walls surrounding the pond, and restoring the momona of Alii and Kalokoeli fishponds,” she said. The group carries out its work with five core principles: hoewe, or cultural rootedness; kahu hoilina, environmental stewardship; kuka’I ka ha, deep sharing; ka ‘imi ‘ike, lifelong learning; and mahuaola, health and well-being, Hanchett said.
Ka Honua Momona hosts Community Work Days on the third Saturday of each month. For more information, call (808) 553-8353 or visit the nonprofit’s website at www.kahonuamomona.org.
Sidebar quote
“Sustainability is at the heart of all we do.”
Kauwila Hanchett, Ka Honua Momona Executive Director
Nov 27, 2013 | Environment, Sustainability
With the goal of exploring Maui’s infrastructure needs, the Youth Alliance launched this school year by focusing their time and talk on energy and electricity. “I would like to spark creativity in the students to come up with innovative solutions to current and future infrastructure challenges,” said Willow Krause, Maui Economic Development Board’s Youth Alliance Coordinator. High schoolers in the Youth Alliance took tours through Maui Electric Co., the University of Hawaii Maui College campus and were oriented to how solar panels work.
Presentations and discussions covered general sustainability issues from energy efficiency to recycling to carbon footprints. Youth Alliance members Chelsea Kau and Kaitlyn Yamada were intrigued by what they learned about a carbon footprint – the amount of greenhouse emissions a person’s lifestyle choices produce and contribute to overall climate change. It is usually expressed in equivalent tons of carbon dioxide. “I learned a lot about people’s carbon footprint and how a lot of what you do adds to your carbon footprint,” Yamada said. “This has taught me to be very mindful of what I do, like driving around and even simply just drinking from a water bottle,” she added. Kau said she’s become more aware of the effects of energy consumption. “I definitely believe that the world needs to be more intuitive about the energy decisions we make as a whole. We are slowing running out of fossil fuel, which has been running the world for ages,” she said.
Youth Alliance members attend monthly events during the school year to explore and gain a greater understanding of key components in the Maui community. Their gatherings are coordinated by the MEDB, and often include a community service project. “I think that on Maui we are all very aware of the energy issues and are doing our best to adapt to a new way that is more sustainable for us,” Yamada said.
Nov 14, 2012 | Environment, Sustainability
Members of the Focus Maui Nui Youth Alliance visited Monsanto Co.’s Maui operations recently, getting a close-up look at the company’s high-tech operations to grow seed corn to make a dent in world hunger. Both Racieli Andrada, 16, a junior at Maui High School, and Kaile Stockham, 15, a sophomore at Lahainaluna High School, had heard the negative publicity about Monsanto, such as its work with genetically engineered food. While Andrada came away from the experience impressed, Stockham remained skeptical, but said she was open-minded.
“I learned that Monsanto uses a lot of advanced technology to help keep track of the seeds and to help them grow to their full potential,” Andrada said. She said Monsanto changes the genes within corn seeds “to allow the crop to grow to its full potential without being harmed or disturbed by the environment,” such as pests. Stockham said she “really enjoyed going in the greenhouse, where we got to watch things in action.” “I was baffled by the fact that they are able to electronically track every seed that ever enters their state-of-the-art facilities,” she said. Stockham also said she was intrigued to learn that Monsanto’s technicians shave off a piece of each seed to send to a lab on the Mainland “where they run it through a DNA machine that determines whether or not the seed has the qualities they are looking for.”
Youth Alliance members attend monthly events during the school year to explore and gain a greater understanding of key components in the Maui community. Their gatherings are coordinated by the Maui Economic Development Board, which is celebrating its 30th anniversary in 2012. Stockham said she believes that all citizens have a “duty to be well-informed” on all current topics and the tour at Monsanto was an experience toward fulfilling her duty. “I believe the only way for us to make the best decisions for Maui’s future is if everyone on Maui is actively informed and participating in local decisions.”
Dec 21, 2011 | Community, Sustainability
Hunger and the holidays were on the minds of Focus Maui Nui Youth Alliance members as they sorted hundreds of donated canned goods at the Maui Food Bank. With Christmas only a few days away, about 15 high school students volunteered their time to learn about hunger in the community and how to help those who have very little to eat during the holiday. “When I think of hunger, I think of a big city like New York. It’s hard to picture hunger on Maui – but the reality is, it’s here too,” said Kristen Gilchrist, a 15-year-old sophomore at Lahainaluna High School. Kristen shared her thoughts about hunger as she scanned through cans of nonperishable items such as fruit cocktail, soups and pork and beans. “It’s hard for me to imagine what it’s like to be wondering where your next meal will come from because I’ve never had that. I’m fortunate, I’ve always had food,” Kristen said.
At Maui Food Bank, approximately 10,000 pounds of food is distributed weekly to families in Maui County. Volunteer Coordinator Tasha Mohline accommodated the Youth Alliance at a time the warehouse would normally be closed. “I’d take any opportunity to teach and educate the youth about hunger and what we do for the community,” Mohline said.
The teenagers spent about three hours sorting out approximately 20 packed shopping carts of canned goods. The items will eventually be picked up by the 100-plus agencies that rely on the Food Bank to provide them with supplies to serve needy families. Sharmaine Pasalo, a 17-year-old Maui High School student, said she was surprised at the sight of heaping cans of food. “It shouldn’t be this way, people starving in our community, that’s really not good,” she said. Tyler DiGiulio, also 17 and a student at Maui High, said his first visit to the Maui Food Bank left him feeling grateful that he doesn’t have to worry about hunger in his own life. “I think it’s great that we’re helping people in need.”
Sep 15, 2011 | Community, Sustainability
Every day of the year, volunteers dish out food at Hale Kau Kau, the island’s only daily soup kitchen. The volunteer force is an integral part of the nonprofit’s mission to feed the hungry and the homeless, according to its Executive Director, Monsignor Terry Watanabe. He also serves as the pastor of St. Theresa Church where the kitchen operates 365 days of the year. “I think there’s a real sense of caring in South Maui, people really want to reach out and do something tangible.” Watanabe said. The soup kitchen off Lipoa Street marks its 20th anniversary this year. Watanabe noted that dozens of people — residents and visitors to the island — have contributed their time and talent to be sure that the kitchen never closes, not even for Thanksgiving or Christmas.
One of these volunteers is Gail Mitchell, who began donating time to the program 18 years ago while making family trips to Maui. When she retired here 8 years ago, she became even more involved in working in the kitchen and making deliveries to the homebound — the elderly, the sick and disabled — people who might not otherwise get a hot dinner. “My faith in the mission of the church is all the motivation I need,” says Mitchell. “Feeding the hungry fulfills such a basic human need. The bonus, for me, is working alongside other volunteers who really have a heart, and working with great kids doing community service, whether for school requirements, legal obligation, or to earn food stamps or housing assistance.”
Coordinators estimate they’ve served more than a million meals since Hale Kau Kau’s opening. In its outreach work, Hale Kau Kau collaborates with churches in South Maui to regularly collect and distribute nonperishable canned food and other items. The Hale Kau Kau program has only one paid full-time staff member, a lead cook and two part-time paid employees. “The rest is done by volunteers. People are generous,” Watanabe said. “Our hearts go out to the people we serve and to those who make Hale Kau Kau successful.” Food donations, monetary contributions and volunteer manpower are accepted at Hale Kau Kau year round. For more information, call 875-8754.
