For decades being a part of a series of islands meant we would import the majority of our food from the mainland. However, with the local growth of the farm to fork movement we’ve seen an increase in consumption of locally grown products.
More and more people are realizing that Hawaii needs to be self-sufficient when it comes to food. Chefs are opting to only use ingredients found on the islands in their cuisine. Some farmers are producing staple crops instead of cash crops only for export. And locals are buying locally grown sweet potatoes instead of potatoes from Idaho when they want to cook up some fries.
Still, we have a long way to go before we achieve full food self-sufficiency. We need to create awareness of the availability of island grown foods to local businesses and the rest of the community. Lots of people head down to the nearest supermarket and pickup supplies for the week not realizing that over 85% of the items they have purchased were imported. Many of those same people would buy locally grown products if they just had more information on how and where to get them.
“Mealani’s Taste of the Hawaiian Range” is trying hard to educate people about local foods during a tantalizing tasting event. On September 26th, from 5:00 to 8:00 pm, thirty top chefs will prepare delectable dishes with local foods at the Hilton Waikoloa Village. They will showcase local pasture-raised, beef, pork, lamb, goat, mutton, and wild boar. A variety of fresh island fruit veggies, honey, and spices will also be used in the preparation.
While grazing from one amazing dish to the next attendees will be able to meet local farmers and ranchers. There will also be exhibits on agriculture and healthy foods. One of the highlights this year will be “Pasture-raised Beef Cooking 101” presented by executive chef, Peter Abarcar Jr (Hapuna Beach Prince Hotel).
If you’d like more information about farm to fork events on the Big Island or one of our property listings, please get in touch with us at, MacArthur Sotheby’s International Realty.