It's hard to stay positive when it seems that local ag faces an uphill battle on so many fronts. But being pessimistic is no use to anyone. So I have to end on a delicious note: poi-battered kajiki with limu and lomi tomatoes from lunch at Downtown at the HiSAM about a week ago. town and Downtown are always cooking local, challenge or no.
2 comments:
I just found your blog - I love that you are promoting Slow Food in Hawai'i because the positive impact to our island community is so incredible. Thank you for your writing and I look forward to reading more of your updates. We can all learn from our forefathers here in the islands - they were the ultimate practitioners of sustainable permaculture.
First time on the blog too. Love the quality and style. It's what the image of locally grown food should be: Fresh and appealing, healthy and better tasting, connected to a unique story. With that strategy we can justify higher prices and support our local agriculture.
Keep up the good work!
Post a Comment