food photography

Four Reasons Not To Miss Feast Portland

It's no secret that Portland is a big foodie town. But did you know it's home to one of the nation's hottest food festivals? Since its debut in 2011, Feast Portland has grown at a staggering rate, most recently attracting almost 18,000 attendees. What makes this such a popular festival? After years of watching the festival happen from afar, we finally ventured down to Oregon to check it out. And now we have to agree: Feast Portland is one of the best food events that we've ever been to. Here are 4 reasons why we'll be attending as often as we can. Feast Portland Food Photography-2

1. It's 4 days long.

There's no shortage of one-day food festivals or those that have the same line-up for several days in a row. In the case of Feast Portland, the event goes on for 4 days in a row. Each day has its own full schedule of events, both official and unofficial, and there are even after parties. Think South by Southwest, but for food. In short, it's a food lover's paradise.

2. There are 40+ events spread throughout the city.

Rough estimates say there are at least 40 events related to Feast Portland that go down in the city in a 4-day time span. All events take place in a series of venues across the city of Portland, which helps spread out the crowds. For out-of-town attendees, this also means ample reasons to explore new parts of town.

If the thought of 40+ events sounds overwhelming, not to fear. The events are categorized and you can attend the ones that pique your interest. There's everything from intimate Hands-On Classes and Drink Tanks to Fun-Size Events and small Dinner Series. Or you can opt for these 5 main events that you should definitely attend.

Feast Portland Food Photography-2

The Sandwich Invitational

Held at the RoseQuarter, this showdown invites 19 all-star chefs to whip up their very best sandwich. They can go for a classic interpretation, or completely bend the rules of what comprises a sandwich. As an attendee, you get to try as many of the sandwiches as you can fit in your stomach. On-site judges determine the winners.

Grand Tasting (Friday and Saturday)

For two days, Pioneer Courthouse Square in the heart of downtown Portland is filled with more than 80 vendors for the Grand Tasting. There's everything from food and drinks to artisan bakeries, ice cream, and more. Come hungry, as you can easily have multiple meals here.

Feast Portland Food Photography-2

Night Market

Located at Zidell Yards, the Night Market is a bit outside of the other main events. But it lends to fabulous views of the downtown Portland skyline and Tilikum Crossing. This delicious outdoor event is Latin-themed and features the culinary creations of over 20 chefs.


One of the most popular Feast Portland events, Smoked! invites 22 world class chefs to the Pearl District to cook up their very best BBQ. Each tasting station is decked out with its own outdoor grill and you can often witness chefs and their culinary teams hard at work. It's a tasty and visual spectacle that's a meat lover's dream.

Feast Portland Food Photography-2

Brunch Village

Here in the Pacific Northwest, there's no better tradition than weekend brunch. Feast Portland's Sunday Brunch Village tops off the 4-days of gluttony with some of the nation's best brunch makers. You'll often get everything from traditional American brunch staples to ethnic dishes you wouldn't normally try.

3. There's local and national culinary talent.

Feast Portland certainly highlights many local chefs and food brands. But they also do an excellent job of curating events with a good mix of notable national talent. At many of the events mentioned above, you'll find some of the hottest chefs and restaurants from other culinary cities including New York, San Francisco, Chicago, and more.

Feast Portland Food Photography-2

4. It's all for a good cause.

Perhaps the best part about Feast Portland is that it's all for a good cause. Net proceeds are donated to Partners For a Hunger-Free Oregon, which works toward ending childhood hunger in the community. As of 2017, Feast Portland has raised over $300,000 for the organization.

In Conclusion

If you're a foodie, attending Feast Portland is an absolute must. Many people travel from out of town for the annual event and hotel specials can often be secured. One of the festival's sponsors, Alaska Airlines, also offers many nonstop flights from cities around the USA. If you're thinking about attending, be sure to buy tickets in advance as they often sell out. See you next year!

To see Feast Portland in photos, click here.

Feast Portland Food Photography-2

Taste Washington 2015

The 18th annual Taste Washington event was held at Century Link Event Center during the weekend of March 26-28, and it drew its highest overall attendance over the course of 4 days. Featuring an impressive line up of 225 wineries, 70 restaurants and 60 culinary exhibitors, it is the the nation’s largest single-region wine and food event. As the numbers indicate, Taste of Washington is first and foremost a wine event put on by Visit Seattle and the Washington State Wine Commission. Indeed while a somewhat recent arrival from a global perspective, with its over 700 wineries, Washington’s wine industry is established and its reputation as a wine growing region is well known. With its similar to Mediterranean climate on the East side of the cascades, it’s a fertile land for growing grapes, the wine-making industry is thriving and so is the tourism around it. Taste Washington 2015

Taste Washington 2015 By the Numbers

  • 6,307 Overall attendance
  • 4,991 Grand Tasting attendance
  • 234 Wineries at Grand Tasting
  • 800 Wines poured
  • 200,000 Number of pours

The food at Taste Washington featured all the representatives of the local favorites and the latest trends along with some rarities. Just to name a few, our standout favorites were:

  • rabbit terrine with fennel
  • foie gras
  • german style cured meats from Leavenworth
  • more types of cheese than wise to consume including one with coconut
  • top grade ahi served skewered on a straw full of lemon juice
  • clam chowder and oysters (due to popularity had to be rationed)
  • pannacotta with sweet peas and cod
  • marinated octopus
  • buckwheat blini filled with ricotta served with pickled rhubarb and pea shoots

Taste 08

The displays by the vendors were also artistic and attractive. The VIP room was fully decorated to feel like a rustic winery with barrels lining the back and a large table abundantly covered with bread, cheese, and flowers to go with the wine being served. There were also live demonstrations on stage including one of how to skillfully prepare morels which the audience got to enjoy as well. Ice-cream was being made live with liquid nitrogen by Sub Zero Ice Cream and Yogurt, which was quite the spectacle due to rapid evaporation caused steam. There were crafts and artists present too like the custom wine bottle and accessory maker Fresh Northwest Design.

Taste Washington 2015 event photography

The Rising Popularity of Cider

All this accurately reflects the abundance of Washington’s food and wine, however, there was one category featured which may be the most uniquely Washingtonian - the cider. While it may seem that cider is a recent trend, it is in fact, a very historical beverage that has been enjoyed for nearly 250 years. Even some of our Founding Fathers like George Washington and Thomas Jefferson were cider drinkers! If you haven't already noticed, we are BIG fans of cider here at Gemini Connect, as indicated by our frequent visits to Capitol Cider, and we were delighted to see the relative abundance of cider at Taste Washington.

This year, there were over 20 top quality cider makers present, representing a growing and thriving cider industry in the Pacific Northwest. In addition to the traditional orchard growing areas of Wenatchee and Yakima, it turns out that cider producing apple grow very well in Western Washington’s cooler marine climate which resembles that of Northwestern France, Germany and England - historically the areas where cider has been popular.

Taste Washington 2015 event photography

Favorite Ciders at This Year's Event

  • Alpenfire Calypso
  • Aspall English Dry (England)
  • Dragon’s Head Pippin
  • Finnriver Dry-Hopped
  • Sarasola Sidra (Basque Region of Spain)
  • Seattle Cider Co. Dry
  • Snowdrift Seckel Perry
  • Tieton Frost
  • Whitewood South Sounder

The Northwest Cider Association is the biggest of cider association, and it features producers from Oregon, Montana and British Columbia. They estimate that local cider production has gone from 250 gallons a year to as much as 45,000 gallons annually. That is a staggering 17,900 percent increase in the past few years. For the US as a whole in 2014 cider was a nearly $1.32 billion industry, up 46 percent from the previous year. As as the undisputed leader - 70% - of the USA’s $225 billion apple industry, Washington state is positioned perfectly to lead the booming new cider industry too. Many of these cideries are outfitted with showrooms and an increasing number of accommodations for the sake of tourism. This is very good news for the state’s agriculture and economy. Overall, Taste Washington was a success that showcased our state’s amazing offerings and make us appreciate living here.

Taste Washington 2015 Photos

Apples Get Paired Dinner #4 at Capitol Cider

[tw-column width="one-half"]

Capitol Cider Seattle restaurant dinner


[tw-column width="one-half" position="last"]

Capitol Cider Pairing Dinner

Apples Get Paired is a monthly dinner held at Capitol Cider. Hosted by 6 chefs, each prepares one of six dishes and pairs it with a glass of cider. This was the fourth iteration of the dinner. The featured local cider maker was Alpenfire Cider, and the six featured chefs included Aaron Wilcenski (of Zig Zag Cafe), Autumn Swenson (of Capitol Cider), Jason Scherer (of Rock Creek), Erik Jackson (of Chop Shop), Josh Nebe (of Radiator Whiskey) and Matthew Woolen (of The Old Sage). The dinner courses, all gluten-free, included a couple of unique items including oyster leaf, a green with the flavorful essence of oyster, and duck nuts (as in the testicles of ducks).

Check out select photos from the evening below!


Apples Get Paired Dinner @ Capitol Cider Restaurant in Seattle,

[tw-column width="one-fifth"]


The year Aplenfire hard ciders became certified organic [/tw-column] [tw-column width="one-fifth"]


Amount of duck "nuts" served to each guest [/tw-column] [tw-column width="one-fifth"]


Production years for Alpenfire Cider [/tw-column] [tw-column width="one-fifth"]


Varieties of apples grown by Alpenfire Cider [/tw-column] [tw-column width="one-fifth" position="last"]


Chefs and courses at dinner. [/tw-column]

Apples Get Paired Dinner @ Capitol Cider Restaurant in Seattle,

Curious items on the menu: oyster leaf and duck nuts. The first, oyster leaf, is a smooth, green leaf small in size that has the distinct, natural flavor of tasting exactly like oyster. For a long time, this curious, foraged plant was highly sought after as it only grew wild on the coast of Scotland. However, oyster leaves are now cultivated and are beginning to find their ways onto restaurant menus from time to time. The second oddity were what the menu called duck nuts, which ended up being duck testicles. Unlike the testicles of mammals, duck nuts are internal organs and they are commonly referred to as white kidneys. They're rather small in size and to me had the texture of liver, with a more delicate flavor.

Sustainability Profile: Hirabara Farms

Sustainability Profile: Hirabara Farms

Our week-long Big Island trip for the  Hawaii sustainability documentary continues with a stop at Hirabara Farms. This 3-acre parcel sits at 2,900 feet above sea level in Waimea. It is owned by farmers Kurt and Pam Hirabara, and together they produce 13 varieties of baby lettuce and about 2,400 pounds each week exclusively for island chefs.

Sustainability Profile: Wailea Agriculture

Those in search of the Garden of Eden need look no further than Wailea Agricultural Group (Wailea Ag). Located in Honomu on the Big Island's Hamakua Coast, Wailea Ag consists of 110 acres of what used to be sugar cane fields for as far as the eye could see. In 1994, partners Michael Crowell and Lesley Hill began working on the land with the idea of establishing a sustainable food forest of sorts. Today, the land is home to lush green land where tons of tropical flowers, plants, fruits, and spices grow in abundance. The cream of the crop is Hawaiian heart of palm, a nutritious and highly prized vegetable harvested from the inner core of palm trees. Wailea Ag supplies many fine dining restaurants and hotels with their abundant hearts of palm and they are currently the largest growers of fresh Hawaiian heart of palm in America averaging an annual harvest of over 15 tons (harvested by hand!).

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here


Wailea Agricultural Group

Wailea Agriculture began in 1994 as a 110-acre food forest. It is currently America’s largest grower of fresh Hawaiian hearts of palm. Owners Michael Crawford and Leslie Hill spent many years clearing the former sugar cane land in order to make room for their food forest. They practice a variety of sustainable farming techniques. One involves leaving trimmings and fallen leaves and fruits around the original plants to help fertilize them over time. They also use plant cuttings for composting, keep an on-site reservoir of water catchment, and allow local hunting of feral pigs on the property so that hunters can eat or sell the animals.


Wailea Ag By the Numbers

  • 1994 - Year when Wailea Agriculture began.

  • 110 Acres -  encompassing Wailea Ag.

  • 15 Tons of heart of palm are harvested annually. 

  • 20+ Varieties of edible plants grown.

  • 35+ Years of collective farming experience. 


Wailea Ag was among our first farm stops during the Big Island culinary tour, and while we were expecting to see tons of palm trees on their property, nothing could prepare us for the extensive tour that Michael took us on. He loaded us up in a motorized golf cart and proceeded to drive us around his 110 acres, stopping every few minutes to get out and show us some of the many other tropical fruits and plants they had growing on the property.

In no particular order (and undoubtedly forgetting many things), here is what we saw growing in full force at Wailea Ag: Fresh peach palm, lychee, rambutans, pulasans, longans, Meyer lemons, keffir limes, durian, dragon fruit, avocado, passion fruit, mangosteen, starfruit, jackfruit, soursop, açai, citron, nutmeg, cloves, allspice, bay leaves, and cinnamon, to name a few.


Next time you visit Wailea Ag, it's almost guaranteed they'll have another fruit or spice to add to the list. That's pretty darn impressive, especially considering that all 110 acres of land started out as sugar cane fields. By the time we were done with the extensive tour, we also had a box to take home that was full of pretty much every fruit we could get our hands on...and of course a freshly harvest heart of palm!

How does Wailea Ag factor in sustainability? Lucky for them, their cash crop is largely sustainable by nature. Heart of palm is a renewable crop in that new shoots constantly replace the ones that have been harvested, meaning no harm is done to the main crop. There are of course many more sustainability measures in place, but you'll have to wait and see the final video when it's ready! In the meantime, get a mini video tour over at She Grows Food. Also, check out the full photo gallery of the visit here.

Wailea Agricultural Group, Inc. P.O. Box 69 Honomu, Hawaii 96728 (808) 963-6360

Sustainability Profile: Hawaii Island Goat Dairy

When you think of the Big Island of Hawaii, I bet that goat cheese is the last thing you'd expect to buy fresh from the islands. However, thanks to Dick Threlfall and his late wife Heather, a small farmstead of goats churns out over 12 kinds of goat milk cheeses including feta, mozzarella, gouda, Colby and much more. As part of a weeklong tour of Hawaii farms, our next stop was Hawaii Island Goat Dairy to learn about dairy goat farming.

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here


Hawaii Island Goat Dairy by the Numbers

  • 2001 - The year Hawaii Island Goat Dairy was established.
  • 10 - The farm encompasses 10-acres of land.
  • 60 female goats are milked daily.
  • 12 Types of goat cheese produced.
  • 20 male goats on the farm.

The goat farm herd consists of several dairy goat breeds including Saanens, Toggenburgs, and Nubians. Many goats are bred as half Saanen and half Nubian, or "snubian." Pasture lands on the farm include not only grass but also tropical trees such as bamboo, tea leaf, ginger leaf, and macadamia nut trees. The herd of goats graze here frequently.

Hawaii Island Goat Dairy only has four bucks on the premises. But for the sake of increasing production without increasing the adult goats they have to care for, the farm staff uses artificial insemination to produce baby goats. Liquid nitrogen is used to freeze the sperm of mating bucks to facilitate goat reproduction. After they're born, baby goats are raised indoors and fed by hand by staff and volunteers.

Dick Threfall (second from the right) and his family.

Dick Threfall (second from the right) and his family.

Goat Cheese Production

The goat dairy has a fully automated pipeline milking system on site. Made to exclusively cater to goats, the system can milk as many as 60 goats twice a day. The pipeline feeds the goat milk to the cheese room where it is pasteurized and made into two kinds of cheese: natural feta cheese and flavored cheeses. Some of the latter variety include goat cheese flavored with dill, garlic, macadamia basil pesto, or chipotle pepper. After the cheeses are produced, they are stored in a refrigerated cheese room where they are aged. Altogether, the farm produces 200-300 pounds of cheese a week. The products are sent to Hawaii’s top chefs and a few selected local supermarkets. Hawaii Island Goat Dairy cheese products are only sold in local Hawaii markets; no sales are available on the farm or online.


Hawaii Island Goat Dairy and Sustainability

To do its part and involve the community, the goat dairy offers an on-site volunteer internship program that offers room and board in exchange for work on the dairy. Dick Treyfall also shares his thoughts on Hawaii becoming a more agriculturally sustainable state: “It’s a lot of work, but in the long run it’s worth it because there may come a time where we have to be sustainable. We’ll run out of food, but we have the ability to produce all of the food we ever need here. The sustainability move is tremendous now; it’s picking up and getting better all of the time. Happy healthy goats give good milk which makes great cheese.”

Sustainability Profile: Wow Farm

Tricia Hodson first inherited the plot of homestead land from her father back in 1989. She had a background in education and her husband Mike had spent 27 years working with the Hawaii Police Department. Neither of them knew anything about farming, but they had the vision of building a family business by growing and selling organic tomatoes. Initially, the Hodsons were growing tomatoes in greenhouses for personal consumption. Then they entered the local farmer’s market scene where their tomatoes earned their well-deserved “wow” name and fame. Their first greenhouse appeared on the property in 2006; today, their 10-acre property a holds over 40 greenhouses that produce between 5,000-10,000 pounds of organic tomatoes a week.

Why grow tomatoes? Mike says they are among the hardest crops to grow, and he wanted a challenge. A challenge did he receive, and it took lots of trial and error to come up with an effective way to cultivate an agricultural program that could be sustainable.

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here

Mike and Tricia Hodson of Wow tomato farms on the Big Island of Hawaii.

Mike and Tricia Hodson of Wow tomato farms on the Big Island of Hawaii.

Wow Hodson Family Farms

Six years ago, Mike and Tricia Hodson were sitting on a 10-acre lot of Hawaii homestead agriculture land in Waimea with nothing more than a house and a dream board of ideas. Today, that land is now home to Wow Hodson Family Farms, one of the most successful organic tomato farms on Hawaii's Big Island. The story of how Mike and Tricia got to where they are today is an inspiring example of entrepreneurial and educational pursuits.

Address: 64-793 Ainahua Alanui Kamuela, Hawai'i, Hawaii 96743 (808) 887-0969

By the Numbers

  • 10 Acres - Wow Hudson Family Farm consists of 10 acres of land. 

  • 40 - The number of greenhouses on the farmlands.

  • 2006 - The year the first greenhouse appeared on the farm. 

  • Thousands of pounds of tomatoes produced by the farm weekly. 

  • 14 Other families benefiting from the Hodson's farming education. [/tw-column]


Today, Mike's method of growing tomatoes requires a minimal amount of output, and it reaps a ton of benefits. Among his inventive growing techniques includes the use of plastic flooring in his greenhouses that eliminates the need to weed his plants, an act which he says can take up 75% of a farmer's labor. The plastic flooring also makes it easy to swiftly sweep up the dead tomato leaves when they fall.

Mike's neat row of tomato plants in his greenhouse are also part of his efficiency plan. When it comes time to pollinate his plants, all he has to do is go to one end of the row and give his plants a few hard shakes. The tomatoes take care of the rest of the work, as they are self-pollinating plants.

What is the importance of sustainability in his farming practices? Well Mike is quick to point out that sustainability can have multiple meanings. It can mean financial freedom from the burden of debts, which he has practiced by paying for all of his farming equipment, supplies, and land without the need to borrow credit.


Malama 'aina means to care for and nurture the land so it can give back all we need to sustain life for ourselves and our future generations.

An ahupua'a is an ancient concept of resource use and management based on families living in a division of land that connects the mountains to the reefs and the sea." - Puanani Rogers, Team Leader for the Ho`okipa Network


Sustainability can also mean malama 'aina (take care of the land) by using organic farming techniques that will keep the land healthy, which is what Wow Farms does in their practices. Although they aren't certified organic (they don't see the need to pay for a stamp of certification), Wow Farms is a fully organic farm that chooses to sell itself as an "all natural" farm.

Most importantly, however, is the definition of sustainability that applies to keeping a community of people happy and fed with healthy, wholesome food. Wow Farm fulfills this mission by helping 14 other nearby homestead families learn to grow their own food using the Hudson's greenhouses and growing techniques. Mike points out that the entire state of Hawaii only produces about 7% of the food that we consume; if the ships and suppliers were to stop bringing in food from outside sources, the islands will starve after a week. An isolated island can't eternally rely on outside providers, especially with the population booming the way it is.

Wow Farm tomatoes varieties include heirlooms, red and orange beefsteaks, and Romas. The tomatoes are of such pristine quality that they are in high demand by the chefs at many high end Hawaii resorts including the Hilton Waikoloa, Four Seasons Hualālai, and Mauna Lani Bay Resort. Consumers can also find Wow Farm tomatoes in select grocery stores. Yes, they're priced higher than the average tomato, but they are organic, locally grown, and supremely tasty--not to mention, they have a very long shelf life.

Sustainability Profile: Hamakua Springs Country Farms

Richard Ha and his family own a 600 acre farm on the Big Island in Hamakua Springs. Here, they along with 70 full-time employees practice biodiversity by producing a variety of bananas, tomatoes, lettuce, cucumbers, watercress, avocado, and citrus. All of the fruits and vegetables are produced using sustainably viable practices. For example, instead of spraying banana plants with pesticides, predatory wasps are allowed to nest inside of the banana groves to cut down on the amount of caterpillars that try to eat the fruit. Grass is allowed to grow around the roots of the banana trees to create a sponge-like effect that helps the plant absorb more water and fertilizer. When banana fruits begin to ripen, they are wrapped in pesticide-free plastic to protect them against pests.

421 Lama Street Hilo, Hawaii (808) 981-0805


By the Numbers

  • 600 Acres of Hamakua Springs Farmland.
  • 70 Full-time workers on the farm.
  • 150 Acres of land leased to other farmers.
  • 2004 - Year when Hamakua Springs expanded its crop offerings.
  • 2 Types of bananas are grown in Hamakua Springs Farms.

Even the way the farm stays powered is sustainable by way of a flume system that supplies water to a newly built on-site generator for electricity. Rain water is captured on a rooftop and is stored in a reservoir for cooling and washing produce as well as powering a hydroponic system. Hydroponic farming is preferred since it ensures protection against pests and fungal growth while also reducing reliance on labor, land, and heavy machinery. Using hydroelectricity and solar power, the farm strives to soon be completely off the grid.


Hamakua Springs further encourages sustainability in leading by example and helping the rest of their community have access to farming. Currently they lease 150 acres to local farmers so that they too are able to grow their own crops for consumption and commerce. The farm is also open to new technology for farming including the possible use of drones to detect agricultural problems.

But at the end of the day, Richard Ha knows that the best form of sustainable farming comes in the awareness and activity from his customers. He encourages all Hawaii residents to buy local not only to support local farmers, but to ensure everyone the freshest, most natural products.

Produce from Hamakua Springs is available at most Hawaii-based supermarkets including Safeway, Costco, KTA Superstores, and Star Market; select produce is also exported internationally and to the mainland USA.

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here


Sustainability Profile: Aikane Plantation Coffee Company

Kona coffee reigns supreme as Hawaii's most popular coffee. But (arguably) superior to Kona coffee is that which comes from the neighboring area of Ka'u. Valued for its smooth and delicate flavor and low acidity, Ka'u coffee is considered on the top coffees of the world and is even available as a Starbucks Reserve brew. One talented Hawaii coffee farm known for its Ka'u coffee is Aikane Coffee Plantation. You'll know their brand once you see their iconic purple packaging.

Located in the Ka'u region of Hawaii (bordering Kona), Aikane Coffee Plantation's first coffee trees were planted by owner Meryl Becker's great-grandfather in 1894 when he settled in the area to work in the sugar industry. In fact, many of the plantation’s current coffee trees are descendants of those first trees. Located far away from other coffee farms, there is little chance of cross-pollination. As a result, Aikane coffee remains a truly authentic old Hawaiian coffee.

Aikane Coffee Plantation Hawaii
Aikane Coffee Plantation Hawaii

By the Numbers

  • 1894 - Year when Aikane's first coffee tree was planted. 

  • 2 How many seeds are in one coffee berry. 

  • 8% Amount of coffee berries that have only 1 seed (peaberries). 

  • 70+ How many countries produce coffee. 

  • 15th Century - when coffee was first introduced. 


The coffee cherries are handpicked, washed, and dried on site. They are roasted and packaged in eye-catching royal purple bags as whole beans or as ground coffee. A brewed cup of Aikane coffee is smooth and rich, lacking a strong acidic aftertaste. The coffee production process is truly green. No pesticides or chemicals are ever used, macadamia nut shells and coffee pulp are used as mulch, grazing sheep are used to keep the grass growth down, a catchment system catches rainwater, and electric solar panels supply all of the energy. The farm is also home to horses and donkeys and it is a visitation destination for tour groups. Aikane Plantation coffee is a premium product in the Japanese market, but it can be found in high-end restaurants in Hawaii as well as Shirokiya, Bishop Museum, Blue Hawaii Lifestyles, military commissaries, and select farmer’s markets.

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here

Sustainability Profile: Abalone and Natural Energy

The state of Hawaii operates NELHA, an innovative science and technology park located in Kona. It consists of 87-acres of land and 3,200-acres of water. Parcels of the land are leased to national and international businesses that cultivate abalone, ocean fish, lobsters, shrimp, sea horses, algae, alternative energy sources, and bottled water. NELHA was the site of the first successful Ocean Thermal Energy Conversion (OTEC) plant in the world. This remarkable technique uses the difference between deep ocean water and warm surface water to create electrical power. One of the many uses of OTEC is to stimulate growing conditions for ocean plants and animals so that they may be cultivated on land.

NELHA By the Numbers

  • 87 Acres of land encompassing NELHA. 
  • 40 Enterprises located on NELHA property. 
  • 3,000 Feet deep: how far deep ocean water is extracted from. 
  • 1974 The year when NELHA's HOST Park was created. 
  • 3,200 Acres of water on NELHA property. 
Natural Energy Laboratory of Hawaii
Natural Energy Laboratory of Hawaii


Big Island Abalone Corporation

One of the businesses leasing 10-acres of land from NELHA is the Big Island Abalone Company. They produce over 100,000 pounds of abalone each year for consumption in Hawaii, on the mainland, and in Asia. The objective of the farm is to stimulate the positive elements of the natural ocean environment in which abalone can flourish by harnessing a constant flow of cool, pure, nutrient rich seawater pumped from 3,000 feet deep in the ocean. The farm also cultivates a blend of seaweed on site to serve as food for the abalone; the seaweed heavily influences the taste, color, texture, and appearance of the abalone.

The abalone business is thriving in Kona because science and technology are able to utilize a natural, clean and renewable resource: the Pacific Ocean. 

Kona Hawaii Abalone

Kona Hawaii Abalone

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here

Sustainability Profile: Hamakua Heritage Mushrooms

Located on 33-acres in Laupahoehoe on the northwest side of the Big Island of Hawaii, Hamakua Heritage Farm consists of an indoor warehouse stretching 16,000 square feet. Owned by Bob and Janice Stanga, this farm grows gourmet mushrooms that are sold to Hawaii restaurants and supermarkets. Each week, the farm grows 4,000 pounds of grey oyster, pioppini, abalone, and alii mushrooms in thousands of jars in a sterile, climate-controlled environment.

Address: 36-221 Manowaiopae Homestead Road Laupahoehoe, Hawaii

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here


By the Numbers

  • 16,000 - Square footage of the Hamakua Heritage warehouse.

  • 4,000 Pounds of mushrooms grown.

  • 33 Acres of land Hamakua Heritage sits on.

  • 4 Types of mushrooms grown. 

  • 85% - How much of mushrooms are water. 


Hamakua Heritage is one of only two farms in the USA that grows mushrooms in jars. The growing medium or substrate for the mushrooms consists of locally sourced eucalyptus wood, corn cobs, wheat grain, and water. No manure, gluten, pesticides, fertilizers or growth hormones are used. After the mushrooms are harvested, the natural growing medium is then recycled to local farmers and the jars are cleaned and reused; nothing is wasted.

In addition to fresh mushrooms, Hamakua Heritage also makes and sells mushroom-infused foods including mushroom cookies, crackers and tea, to name a few. They also have a section of the warehouse dedicated to hosting tours to teach visitors about the mushroom growing process as well as demonstrate some quick and easy ways to prepare mushroom dishes. There are also plans to further increase sustainability by adding solar panels and introducing shiitake mushroom growing logs, bokashi (fermented organic matter for composting) kits and mushroom growing kits for purchase by those looking to start their own home gardens.

Hamakua mushrooms are available in many local supermarkets including Foodland, Safeway, Times, Don Quijote, Costco, and Whole Foods.

Hamakua Heritage Farms mushrooms Hawaii
Hamakua Heritage Farms mushrooms Hawaii

Beekeeping in Hawaii at UH Hilo on the Big Island

As part of a week-long road trip touring farms on the Big Island of Hawaii, we made a stop in Pana'ewa to learn about beekeeping. The University of Hawaii College of Agriculture at Hilo maintains an 110-acre agricultural farm where students put theory into practice with hands-on learning. They conduct educational projects in an area dubbed the Farm Laboratory where they study vegetables, fruits, greenhouse learning, hydroponics, aquaculture, forestry, raising livestock, equine science, and beekeeping. Our particular interest was in their latter program.

UH Hilo Beekeeping Program

  • 110-acres at the University of Hawaii at Hilo for agricultural use.
  • 2011 is the year of the inaugural Adopt-a-Beehive with Alan Wong program.
  • $300 is the minimum cost to participate in the Adopt-a-Beehive program.
  • 40 beehives (about 500,000 bees) at UH Hilo.
  • 66 Pounds of pollen per year collected in one beehive.
beekeeping in Hawaii honey
beekeeping in Hawaii honey

UH Hilo is instrumental in bringing greater awareness to the plight of the honey bee on the Big Island. Recently, two major predators, the varroa mite and hive beetle, have been threatening the local bee population. As nature’s primary pollinators of plants and producers of one of the best natural sweeteners, honey bee protection is the main goal of the program. As a result, the Farm Laboratory is home to about 40 beehives making there around 500,000 bees in total. Students maintain the apiary as a way to apply what they learn in class.

Upon our arrival, we were greeted by student intern Leslie Sugawa who would be our guide for the day. Afer learning about some beekeeping safety basics, we donned bee suits and went to closely observe the active beehives on campus. We watched her carefully interact with the beehives with a natural sage herb smoking gun to calm the bees. This is important to do before cracking open a beehive. She even pulled out an oozing chunk of fresh honeycomb for us to sample.

beekeeping in Hawaii honey
beekeeping in Hawaii honey

What does Hawaii honey taste like?

Similar to wine, the flavor of honey is impacted by the tastes of the land surrounding it. At UH Hilo, honey bees collect nectar from flowers and plants nearby, and the resulting flavor tends to be floral. Some Hawaii honey like that of UH Hilo is kept pure and traditional. However, some farmers like those of Rare Hawaiian Honey infuse theirs with natural fruits for unique flavors.

Where to find Hawaii honey

The Adopt A Beehive program only distributes honey to its sponsors and doesn't sell it to the public. Other forms of Hawaii such as the above-mentioned Rare Hawaiian Honey can be bought online.

There are several ways to learn about beekeeping at UH Hilo. The first is an option mainly for college students who can earn a Beekeeping Certificate. Non-university students can get involved by enrolling in a Continuing Education course on the Benefits of Beekeeping.  Another way to get involved is via the Adopt A Beehive project, which is sponsored by local Hawaii chef Alan Wong. This program is important to increase local awareness of the beekeeping process, understand the huge role that honeybees play in the agricultural process, and encourage sales of local Hawaiian honey.

*This is a multi-part installment as part of the Hawaii Sustainable Agriculture Project. Learn more about the project and the 12 participants here

UH Hilo Beekeeping Photos


Dining with Caprial and John Pence at The VUDE


This past weekend, The Velvet Underground Dining Experience (VUDE) featured a rare dinner by chefs Caprial and John Pence. The cooking duo has ties with Washington, with Caprial once working at Fullers and even winning a James Beard Award for Best Chef, Pacific Northwest during her time there. Over the years, the Pences have made their mark on the Portland dining scene with restaurants such as Caprial's and Basa Basa. They have also written a number of cookbooks and have made television appearances. Currently, the pair run Caprial and John's Kitchen in Portland where they host cooking classes and supper club events. Porklandia at The Vude with Chef Caprial Pence and John Pence

Caprial and John's dinner at The VUDE was a pork-themed ensemble dubbed "Porklandia." The multi-course meal featured some form of pork in every dish. We were particularly enticed by the roasted tomato soup with pork belly confit and arugula oil--so delicious!

Porklandia Dinner Menu


Porklandia at The Vude with Chef Caprial Pence and John Pence

Ricotta prosciutto cakes served with herb pate au choux filled with braised mushrooms and garlic.


John's smoked salmon on fried corn and pancetta pancakes with house-made mascarpone cheese and basil syrup. salmon_vude


Roasted tomato soup with pork belly confit and arugula oil.



Seared radicchio with bagna cauda dressing and crispy copa.

Porklandia at The Vude with Chef Caprial Pence and John Pence


Pork brisket cooked Pastrami Style with cream braised leeks, slow roasted peppers, and jus. porpastrami_vude


Cinnamon encrusted bacon cakes with seared Apples in caramel sauce topped with house-made Greek yogurt and candied hazelnuts. Vude-7044

This was not only our first time dining on tasty meals prepared by Caprial and John, but it was also our first visit to The VUDE. It's easy to say that we may have experienced among our best dining experiences here! First, The VUDE's convenient location in South Lake Union is relatively close to downtown and has ample parking spaces. Second, the venue's spacious yet intimate interior consists of two long communal dining tables with assigned seats, making it very easy to meet and greet with other fellow diners.

Porklandia at The Vude with Chef Caprial Pence and John Pence

Now on to our favorite part: the huge open kitchen at The VUDE! The open kitchen faces the dining room, making it viewable from every seat. Guests are encouraged to venture into the kitchen and snap some photos or chat with the chefs. It's this unique ability to watch your meal get prepared that really makes The VUDE a particularly special place.