PBS Hawaii – INSIGHTS: Do You Know What You’re Eating?

PBS Hawaii – INSIGHTS: Do You Know What You’re Eating?


>>Mahealani: FOOD BRINGS US
TOGETHER AND SUSTAINS OUR BODIES AND SOULS. AT
RESTAURANT IT’S AND AROUND OUR TABLES, WE DEMAND THAT OUR FOOD
WITH FRESH AND HEALTHY. BUT DO WE REALLY KNOW WHAT WE’RE
EATING? HOW CAN WE WE BECOME MORE SAVVY EATERS? COMING UP
ON INSIGHTS ON PBS HAWAII, DO YOU KNOW WHAT YOU’RE EATING?
>>Mahealani: COMING UP NEXT ON INSIGHTS ON PBS HAWAI’I, DO YOU
KNOW WHAT YOU’RE EATING?>>Mahealani: ALOHA AND WELCOME
TO INSIGHTS ON PBS HAWAI’I. I’M MAHEALANI RICHARDSON. AS
AN ISLAND STATE, HAWAI’I RELIES HEAVILY ON IMPORTED
FOODS. BUT LOCAVO ARE. ES AND SLOW FOOD ADVOCATES WANT TO
MAKE SURE WE HAVE MORE LOCAL OPTIONS EVERYWHERE FROM
FARMER’S MARKETS TO FINE RESTAURANTS. HOW DO WE KNOW
WHICH FOODS ARE NOT ONLY BEST FOR OUR BODIES BUT ALSO BEST
FOR THE SUSTAINABILITY OF OUR ISLANDS? WHAT SHOULD WE BE
DOING HERE AT HOME TO HELP INCREASE THE AVAILABILITY OF
FRESH HAWAI’I-GROWN EDIBLES? AND WHAT CAN WE DO TO MAKE SURE
OUR FOOD IS SAFE, WHETHER IT’S FRESH FROM A GARDEN OR STRAIGHT
OUT OF A KITCHEN? TONIGHT ON INSIGHTS, DO YOU KNOW WHAT
YOU’RE EATING? WE INVITE TO YOU JOIN OUR CONVERSATION BY
CALLING, E-MAILING OR TWEETING YOUR QUESTIONS AN COMMENTS.
NOW TO OUR GOESTS. PETER OSHIRO IS THE ENVIRONMENTAL
HEALTH PROGRAM MANAGER FOR THE DEPARTMENT OF HEALTH. PETER
IS HELPING LAUNCH HAWAI’I’S NEW RESTAURANT RATING SYSTEM
WHICH WILL HELP DINERS DECIDE WHERE IT’S SAFE TO EAT. KALEO
TEN IS A COMMUNITY ORGANIZER FOR KANU HAWAI’I. KALEO’S
ROLE INCLUDES LEADING KANU’S GROW LOCAL CAMPAIGN. FOR
2014, KANU IS CHALLENGING PEOPLE AROUND THE STATE TO EAT
LOCAL FOR THE ENTIRE YEAR. KASHA HO IS HAWAI’I’S
COMMUNITY AND OUTREACH COORDINATOR AT THE CENTER FOR
FOOD SAFETY. WORKING WITH A VARIETY OF HAWAI’I
ORGANIZATIONS, KASHA HELPS PUT FRESH LOCAL PRODUCE INTO THE
HANDS OF LOW INCOME AND ELDERLY RESIDENTS. AND DANIEL
ANTHONY IS A POI POUNDER FOR MANA AI, FAMILY RUN BUSINESS
THAT OFFERS HAND POUNDED POI AND PAIAI. DANIEL DOESN’T
JUST MAKE AND SELL POI. HE TEACHES COMMUNITY MEMBERS TO
POUND TARO THEMSELVES. WHAT A GREAT TOPIC. FOOD. WHAT IS
THE CENTER FOR FOOD SAFETY?>>CENTER FOR FOOD SAFETY IS
ACTUALLY A NATIONAL NONPROFIT ETHICACY GROUP. WE WORK ON
ISSUES ON PUBLIC HEALTH, HUMAN HEALTH AND ENVIRONMENTAL
HEALTH. ESPECIALLY FOCUSED ON LOOKING AT THE DESTRUCTIVE
AGRICULTURAL TECHNOLOGIES INCLUDING GENETIC
MODIFICATION AND OVERUSE OF PESTICIDES. THAT’S WHAT
WE’VE BEEN INVOLVED WITH HERE IN P HAWAI’I FOR THE PAST 10
YEARS. WE’RE ACTUALLY JUST ABOUT TO LAUNCH OR LOCAL
OFFICE. I’M ONE OF TWO OF OUR FIRST LOCAL HAWAI’I STAFF.
>>Mahealani: KALEO, KANU HAS SIMILAR PHILOSOPHY AS THE
CENTER FOR FOOD SAFETY. HOW DO YOU DIFFER AND WHERE DO YOU
STAND ON THINGS LIKE ORGANIC FOODS AND LOCAL FOOD.
>>LOCAL RIGHT NOW IS KIND OF THE FOCUS TO GET PEOPLE TO GROW
THEIR OWN FOOD AND EAT LOCALLY GROWN FOOD. I LIKE TO THINK
THAT IT’S ABOUT LOCAL FIRST AN ORGANIC WHEN NECESSARY. INTO
THAT’S RIGHT. SO WHEN YOU’RE IN THE STORE, THERE’S SO MANY
CHOICES THESE DAYS AND NOW, YOU FEEL THAT IT’S ACTUALLY BETTER
TO EAT LOCAL AS OPPOSED TO ORGANIC?
>>I WOULD.SAY IT’S BETTER TO EAT LOCAL THAN ORGANIC.
ORGANIC IS ALWAYS GOING TO BE, TYPICALLY A HEALTHIER CHOICE.
BUT FOR THE ECONOMY, FOR THE COMMUNITY, EATING LOCAL IS
GOING TO BE MY OPTION VERSUS IMPORTED ORGANIC.
>>Mahealani: DANIEL, WHY DON’T YOU TALK ABOUT YOUR QUEST TO
SPREAD AWARENESS ABOUT POI AND PAIAI.
>>POI. TRADITIONAL PRODUCT, DOESN’T REQUIRE REFRIGERATION
PRESSURE. CAN LAST FOR WEEK, MONTHS OR EVEN YEARS
UNREFRIGERATED.>>Mahealani: WHAT’S
INTERESTING ABOUT THAT IS THERE WAS AN ISSUE WITH YOU
ACTUALLY BEING ABLE TO SELL IT IT IN RETAIL. HOW DO YOU GET
OVER THERE AND WHAT WAS THE ISSUE WITH THE DEPARTMENT OF
HEALTH.>>WE BOTH HAD THE SAME
INTENTIONS. IT’S ABOUT COMMUNITIES HEALTH AND
WELL-BEING. WE HAD TWO DIFFERENT PERSPECTIVES THAT WE
WERE COMING FROM AND SO WE WERE ABLE, MY PERSONAL SELF AND OUR
FAMILY, WERE ABLE TO LEARN TREMENDOUS ABOUT FOOD SAFETY.
GOT JUST THE REGULATIONS, WITH YOU HOW IMPORTANT IT IS IN ANY
TYPE OF EATING, WHETHER IT’S ESTABLISHMENT OR YOUR HOME.
SO WE CAME TO UNDERSTANDING THAT WE BOTH HAD THE SAME
MISSION AND WE JUST WERE USING DIFFERENT TERMINOLOGIES.
TOGETHER, WE WERE ABLE TO COME UP WITH A SOLUTION THAT ALLOWED
FOR BOTH OF OUR VALUES TO REMAIN. THEIR VALUE OF THE
COMMUNITY, RECOGNIZING THAT GUESS WHAT? FRESH HAND
POUNDED TARO DOES NOT COME OUT OF A CERTIFIED KITCHEN AND THAT
YOU NEED TO HAVE SOME RISKS BEING WHICH MEANS BEING A
CONSUMER PAYING ATTENTION. FOR US, FREEDOM TO BE ABLE TO
SHARE OUR ARTISAN CRAFT IN SUCH A WAY THAT DIDN’T IMPOSE UPON
OUR CULTURE. SO WE’VE BEEN MAKING IT LIKE THIS FOR
THOUSANDS OF YEARS. WE HAVE NO SHAME IN TELLING PEOPLE,
IT’S NOT MADE IF A CERTIFIED KITCHEN. BUT YES, EAT AT YOUR
RISK.>>Mahealani: PETER, WHAT DO
YOU MAKE OF THAT?>>NO. IT’S GREAT WORKING
WITH DANIEL. EDUCATED ME SO MUCH IN THE ANCIENT CULTURAL
PRACTICES. A LOT OF IT DOES MAKE SENSE. YOU THINK IT
WOULD BE COUNTER INTUITIVE, WHAT HE JUST SAID ABOUT LEAVING
POI OUT FOREVER AND IT’S NOT GOING BAD, BUT IT DOES HAVE A
VERY DEFINITE SCIENTIFIC BASIS. POI IS A STARCH THAT AS
IT GETS OLDER, THE ACIDITY LEVEL RISES WHICH PRESREUPBTS
BACTERIAL GROWTH. ONCE THE PH FALLS BELOW A CERTAIN LEVEL,
THE PRODUCT IS ESSENTIALLY NONPOTENTIALLY HAZARDOUS AND
SHELF STABLE. VERY INTERESTING TALKING WITH
DANIEL ABOUT THE ANCIENT PRACTICES AND WHAT THEY DID AND
A LOT OF IT DIDN’T EXTEND TO US. SO WE DIDN’T ADVOCATE FOR THE
RULE. DANIEL ADVOCATED THE LEGISLATURE TO CHANGE THE LAWS
WHICH WAS COMPELLED THE DEPARTMENT TO MAKE RULES TO
ALLOW FOR THE SALE OF PAIAI, HAND POUNDED POI DIRECTLY TO
THE CONSUMERS. WE’RE VERY SUCCESSFUL WORKING WITH
DANIEL. I THINK WE’VE SET UP SOME KIND OF GUIDELINES AND
RULES WHERE WE’RE ALSO PROTECTING PUBLIC HEALTH.
DANIEL IS ONE OF THE MOST EDUCATED OR IN HIS INDUSTRY,
HE’S GONE OVER AND ABOVE WHAT THE REGULAR INDUSTRY IS
REQUIRED AS FAR AS EDUCATION WHERE HE IS FOOD SAFETY
CERTIFIED. HE DID TAKE IT VERY SERIOUSLY WHAT WE WERE
TELLING HIM ABOUT PERSONAL HYGIENE, HOW TO INTRODUCE
BACTERIA INTO FOODS AND PREVENT THAT. WE’RE VERY
HAPPY WITH HOW HE’S TURNED OUT AND HIS BUSINESS AND THE WAY
HE’S OPERATING RIGHT NO.>>Mahealani: DEPARTMENT OF
HEALTH IS ON THE VERGE OF A NEW RESTAURANT RATING SYSTEM.
YOU BROUGHT YOUR PLACARDS. CAN YOU EXPLAIN WHAT THAT IS.
>>BIG IMPETUS FOR THE RULES IS 3 FOLD.
WE’RE GOING TO INCREASE FEES ONTO INDUSTRY TO PAY FOR ALL OF
OUR PROGRAM ENHANCEMENTS AND STAFFING. ADOPT NATIONWIDE
STANDARD FOR FOOD, CURRENT SCIENTIFIC THOUGHT. THIRD
THING WAS RESTAURANT GRADING SYSTEM. STARTING OFF WITH
THIS PAST PLACARD, DURING OUR ROUTINE INSPECTION, IF YOU
HAVE ONE MAJOR VIOLATION OR LESS, INSPECTOR WILL GIVE YOU
A PASS PLACARD. WHAT MAJOR VIOLATIONS ARE ARE VIOLATIONS
THAT ARE DIRECTLY RELATED TO FOOD BORNE ILLNESSES. THESE
ARE NOT THINGS LIKE DIRTY FLOORS WALLS AN CEILINGS.
THESE ARE THINGS LIKE ATTENTION TO PERSONAL HYGIENE,
MAKING SURE FOODS ARE AT THE PROPER TEMPERATURES, WHETHER
YOU’RE COOLING THINGS ENOUGH, AND WHETHER YOU’RE SANITIZING
YOUR DISHING, DISHWASHING PRACTICES ARE PROPER. ONE
MAJOR VIOLATION OR LESS, IF IT CAN BE CORRECTED PRIOR TO THE
INSPECTOR LEAVING THE ESTABLISHMENT. HE WILL ISSUE
A PASS PLACARD. HUNG IN THE MOST VISIBLE PLACE POSSIBLE
PROBABLY WITHIN 5 FEET FROM THE ENTRANCE WHERE EVERYONE
CAN SEE IT.>>Mahealani: YOU’VE GOT YELLOW
AND RED PLACARDS. RED IS A MAJOR VIOLATION. WHAT ABOUT
YELLOW?>>WHAT THE YELLOW PLACARD IS,
THIS IS A CONDITIONAL PASS. DURING THE ROUTINE INSPECTION,
THE RESTAURANT GETS TWO MAJOR VIOLATIONS OR MORE, EVEN IF
THEY CAN BE CORRECTED ON THE SPOT, TWO MAJOR VIOLATIONS TO
US INDICATES THAT THE FIRM IS GOING SLIGHTLY OUT OF KILTER.
SO THEY DO NEED A REINSPECTION. SO THIS CONDITIONAL PASS
PLACARD WILL BE PLACED UP AND IT’S A PUBLIC NOTIFICATION.
THERE’S 6 CATEGORIES THAT WE BASICALLY LOOK AT. FOOD
PROTECTION, EMPLOYEE HYGIENE AND PERSONAL HEALTH,
PROTECTION FROM CONTAMINATION, FOOD
TEMPERATURES, FACILITY AND EQUIPMENT SANITATION, INSECT
RODENT CONTROL, AND UNAPPROVED FOOD SOURCES. THESE ARE THE
SIX THINGS AND VARIOUS PERMUTATIONS IN
ESTABLISHMENTS THAT ARE DIRECTLY RELATED TO FOOD BORNE
ILLNESSES.>>Mahealani: KASHA, WHEN YOU
LOOK AT RESTAURANTS, A LOT OF THEM ARE TOUTING WE HAVE LOCAL
PRODUCE IN OUR MENU ITEMS. IS IT ANY HEALTHIER THAT THEY’RE
FOCUSING ON LOCAL FOODS NOW.>>I THINK LOCAL FOODS HAVE
HEALTH IMPACTS NOT ONLY FOR THE INDIVIDUAL BUT ALSO FOR THE
COMMUNITY. I THINK WE CAN DEFINITELY SAY THAT LOCAL FOOD
DOESN’T TRAVEL AS FAR, RIGHT? WE’RE IN THE MIDDLE OF THE
PACIFIC OWING. IF 85% OF OUR FOOD IS IMPORTED, IT’S
TRAVELING AT LEAST 3,000-MILES TO GET THERE AND THOSE FOODS
WILL NOT NEED TO BE PICKED AT THE PEEK OF RIPENESS BECAUSE
THEY WON’T MAKE THAT TRIP OVER HERE. LOCAL FOOD IS TREASURE,
TASTES BETTER MAY BE HEALTHIER FOR US. AS WE TALKED ABOUT, HE
HEALTHIER FOR THE COMMUNITY. START TO BUILD RELATIONSHIPS
WITH LOCAL FARMING FAMILIES SO YOU KNOW EXACTLY WHERE YOUR
FOOD CAME FROM AND WHAT KINDS OF PRACTICES WERE USED DURING
ITS GROWING CYCLE AND HARVESTING AND HOW IT GOT TO
YOUR PLATE. I THINK THAT IT’S REALLY LOOKING AT HEALTH IN A
MORE HOLISTIC WAY OF KIND OF HOW DOES IT AFFECT OUR
COMMUNITIES, HOW DOES IT AFFECT OUR ECOSYSTEM.
>>Mahealani: KALEO, YOU’RE TRYING TO EDUCATE PEOPLE ABOUT
GROWING THEIR OWN FOOD. HOW REALISTIC IS IT ESPECIALLY
PEOPLE WHO LIVE IN SMALL ONE BEDROOM CONDOS AND DON’T HAVE
THE SPACE TO GROW FOOD?>>I LIVE IN AN APARTMENT
BIDDING MYSELF. I’M GROWING FOOD IN POTS. IT’S AN EASY AS
GETTING A TOMATO AND SQUEEZING IT INTO FROM DIRT AND LEAVE IT
THERE, IT’S PROBABLY GOING TO GROW. IF YOU START SOMEWHERE,
YOU’RE DOING SOMETHING.>>Mahealani: WHAT ABOUT YOU
DANIEL, DO YOU ACTUALLY GROW TARO IN YOUR BACKYARD OR WHERE
DO YOU FIND THE TARO TO MAKE YOUR POI AND PAIAI.
>>WE SOURCE TARO FROM A VARIETY OF FARMERS FROM
DIFFERENT ISLANDS. WE ARE FARMING ON OAHU. ONE OF OUR
PHILOSOPHIES IS THAT IF YOU’RE NOT FARMING TARO, YOU’RE NOT
REALLY IN THE TARO GAME OR THE TARO BUSINESS. SO WHAT WE’VE
BEEN SEARCHING FOR FOR THE 7 YEARS ON OAHU ARE PRIME LANDS
TO FARM TARO IN A SERIOUS MANNER. WE’RE IN THE BACK OF
KAHALUU WHERE WE’RE STORING ANCIENT TERRACES. DUE TO
WHERE WATER SYSTEM IS AT. WE DON’T RUN AN AWAI SYSTEM. WE
RELY ON RAINFALL.>>Mahealani: YOU CALL TARO A
SUPER FOOD. WHY IS THAT.>>YOU KNOW, IF YOU WERE
ALLERGIC TO YOUR MOTHER’S BREAST MILK, IF YOU HAD SEVERE
ALLERGY TO WHEAT, GLUTEN, THIS IS A FOOD THAT IS A SOURCE OF
LIFE. IT HAS THE SMALLEST STARCH GRANULE, SO IT MAKES FOR
OF FOR EASY DIGESTION. THE BENEFICIAL BACTERIAS THAT
ARE CULTIVATE THE WHEN YOU HAVE A TRADITIONAL POI EATING
REGIMENT, WHICH IS REALLY HAVING A BOWL OF POI ON YOUR
TABLE, YOU KEEP THE PH AT A CERTAIN LEVEL AND THAT’S SOUR,
BUT IT’S SAFE AND VERY FLAVORFUL. SO IN THAT
CONSISTENCY, FOR PEOPLE THAT HAVE CANCER, THAT ARE GOING
THROUGH CHEMOTHERAPY, NOT ONLY ARE THEY ABLE TO BE SUSTAINED
FROM IT, BUT THOSE BENEFICIAL BACTERIA HELP TO REGENERATE
THE BACTERIA IN THEIR GUT SYSTEM. SO WE’RE FINDING THAT
FOOD IS MEDICINE. WHEN YOU’RE MEDICINAL FOOD IS THE STAPLE OF
YOUR FAMILY, IT’S REALLY HAS THE EFFECTS JUST KEEP GOING
OUTWARD.>>Mahealani: THE DEPARTMENT OF
HEALTH HAS MORE RESTAURANT INSPECTORS NOW, PETER. WHAT
ARE THEY FINDING OUT THERE? I MEAN, SOMETIMES YOU READ THOSE
REPORTS. THEY MIGHT BE PRETTY GROSS.
>>WELL, AGAIN, WHEN I FIRST STARTED IN THE PROGRAM MANAGER
A FEW YEARS AGO, NINE PEOPLE IN THE FIELD THAT WERE IN CHARGE
OF OVER 6,000 ESTABLISHMENTS HERE ON OAHU. THAT MEANT
INSPECTIONS EVERY 2 YEARS, TO 2 AND A HALF YEARS. SO WE
CANNOT EXPECT CONSISTENT COMPLIANCE WITH FOOD SAFETY
REGULATIONS IF YOU’RE IN THE FACILITY ONCE EVERY 2 YEARS.
FDA RECOMMENDS THAT WE NEED A STAFFING LEVEL WHERE WE
INSPECT THE MOST HIGH RISK ESTABLISHMENTS AT LEAST 3
TIMES A YEAR. MEDIUM RISK TWICE A YEAR SMALLER
FACILITIES ONCE A YEAR. IN ORDER TO DO THAT, WE HAD
INCREASE OUR STAFFING LEVELS. WE PAY FOR RESTAURANT PERMIT
FEES. NOW AT 25 PEOPLE IN THE FIELD. WE WILL HIRE FIVE MORE
PEOPLE THIS YEAR. WE’LL HAVE A TOTAL OF 30 PEOPLE PEOPLE.
IN CHARGE OF 6,000 ESTABLISHMENTS. VERY MUCH IN
LINE WITH THEY’LLABLE ABLE TO KEEP UP WITH THAT RESTAURANT.
>>Mahealani: WHAT KIND OF VIOLATIONS HAVE YOU SEEN?
>>AGAIN, MOST TYPICAL FOR ANY FOOD SAFETY PROGRAM THROUGHOUT
THE UNITED STATES, NUMBER ONE THING EVERYONE SEES IS
PERSONAL HYGIENE. NOT WASHING HANDS FREQUENTLY
ENOUGH AND ESPECIALLY NOT WASHING HANDS WHEN YOU’RE MOVE
BETWEEN RAW AND COOKED FOOD. THAT’S A REAL BIG HAZARD THAT’S
COMMON FOR MUCH. ALSO TEMPERATURE CONTROLS.
REFRIGERATORS THAT ARE NOT PROPERLY COLD ENOUGH AND HOT
NOT HOT ENOUGH. VERY COMMON THINGS.
>>Mahealani: KASHA, KALIA FROM WAIKIKI HAS THIS QUESTION.
SHE THINKS FARMERS MARKETS ARE GREAT BUT HO HOW CAN WE
CONSUMERS OF PRODUCE FROM FARMER MARKETS KNOWS WHAT KIND
OF PESTICIDES OR FUNGICIDES ARE BEING USED ON THE PRODUCE
WE BUY? THERE’S USUALLY NO LABELING.
IT’S JUST ALL THE PRODUCE THERE.
>>DEFINITELY. ONE OF THE REALLY WONDERFUL THINGS ABOUT
HAVING A FACE-TO-FACE RELATIONSHIP WITH WHERE YOUR
FOOD COMES IT FROM. I WORK AT SOME OF THE FARMER MARKETS.
IF YOU HAVE QUESTIONS ABOUT HOW THE FOOD IS GROWN, TALK TO THE
FARMER ABOUT IT. THEY’RE VERY FORTH COME WILLINGING IT TOLD
YOU WHAT KIND OF SPRAYS THEY USE WHAT CROPS THAT
INFORMATION IS AVAILABLE AND GIVES YOU AN OPPORTUNITY TO
BUILD THAT RELATIONSHIP. KIND OF LIKE A COMMUNITY
BUILDING ACTIVITY AS WELL.>>Mahealani: KAYE KALEO FOR
FOOD AT THE FARMER MARKET, ALL OF THE PRODUCE, DO YOU THINK IT
ALWAYS COMES FROM A SMALL LOCAL FARM OR DO YOU THINK SOMETIMES
LIKE THE BIG PRODUCERS SOMEHOW GET IN THERE?
>>WELL, I DON’T KNOW FOR SURE. I WOULDN’T TALK ABOUT TOO MANY
PEOPLE. YOU CAN LOOK AT SOME OF THE BOXES THAT ARE STACKED
UP WITH THE FOOD THERE. BUT LIKE KASHA SAID, TALK TO THE
FARMER AND TALK TO PEOPLE SELLING IT AND FIND OUT WHAT’S
GOING ON. ALSO DEPENDS ON WHICH FARMERS’ MARKET YOU
YOU’RE GOING TO. SOME ARE MORE KNOWN FOR PEOPLE IN THE
AREA GROWING THEIR FOOD AND BRINGING IT TO THE MARKET.
>>Mahealani: DANIEL, HOW HAVE YOU SEEN POI GROW
COMMERCIALLY, NOT ONLY CULTURALLY, BUT COMMERCIALLY.
THERE’S SO MANY POI PRODUCTS OUT THERE.
>>WE’RE GOING TO CONTINUE TO SEE THIS AS A TREND BECAUSE WE
NEED TO FIND A STARCH THAT’S SUITABLE TO GROW IN HAWAI’I.
TARO IS A PROVEN STARCH, SUPER STARCH THAT WAS ESTABLISHED
WELL OVER 20,000 ACRES. SO IF WE WANT TO LIVE IN 2014, WE’RE
GOING TO HAVE TO EAT PAIAI PIZZA OR CRACKERS OR YOU KNOW
WHAT I MEAN? THE REALITY IS THE WORLD IS WHERE WE DRAW
INGREDIENTS AND INSPIRATION FROM. SO IF WE CAN LOOK AT OUR
INGREDIENTS AND SEE HOW THEY FIT INTO THE WORLD, THEN I
THINK WE’RE GOING TO FIND THAT MORE PEOPLE WANT TO EAT HERE.
>>Mahealani: YOU’VE CREATED RECIPES FROM PAIAI THAT LOOK
LIKE JUST EVERY DAY THINGS THAT WE MIGHT SEE AT A RESTAURANT,
PIZZA, PASTA, THAT SORT OF THING.
>>PIZZA, PASTA, CINNA BONDS. WE EVEN DO A VEGAN SASHIMI.
>>Mahealani: DOES IT TASTE ANY GOOD.
>>I SHARED IT WITH HAWAI’I TOURISM JAPAN.
THE LADIES WERE SPEECHLESS. WE AGED IT AND THE MOLD AROUND
IT WHEN YOU CUT IT AND PLATE IT MADE IT LOOKED SEARED. WHEN
IT SOURS, IT LOOKS PINK. LOOKS LIKE SASHIMI PUT ON A
PLATTER WITH DICED CABBAGE AND WASABI. THE FLAVOR AND
CRUNCH. YUM.>>Mahealani: MAKING US HUNGRY.
KALEO, YOU HAVE A GOAL OF HAVING PEOPLE EAT LOCAL FOR AN
ENTIRE YEAR. IS THAT REALISTIC?
>>WELL, THE GOAL IS 10% INCREASE IN LOCAL FOOD
CONSUMPTION FOR THE YEAR. I THINK IT’S REALISTIC. GOING
TO THE FARMER’S MARKETS AND GOING OUT THERE AND JUST KIND
OF OPENING UP YOUR PALLET IS GOING TO BE KIND OF PART OF THE
SOLUTION. I’M NOT SURE IF EVERYONE IS EATING PAIAI RIGHT
NOW, BUT GO OUT THERE AND TRY IT. AND GROWING SOME THINGS
AT HOME DEFINITELY GOING TO HELP. GETTING GREEN ONIONS
CUTTING IT UP AND PUTTING IT INSIDE THERE AND EATING THAT.
>>Mahealani: KASHA, DO YOU THINK THAT WE HAVE ENOUGH LAND
TO TOTALLY SUPPORT LOCAL FOOD CONSUMPTION?
>>YOU KNOW, THAT’S A REALLY GOOD QUESTION. I THINK THAT
IT’S ONE THAT A LOT OF FOLKS ARE TRYING TO ANSWER HERE IN
HAWAI’I. WHAT WE DO KNOW IS THAT WE WON’T HAVE ENOUGH LAND
UNLESS WE REALLY PRIORITIZE IT FOR FOOD USE AND FOR
AGRICULTURAL USE. IT’S CHALLENGING FOR LOCAL
FARMERS TO FIND ACCESSIBLE AFFORDABLE LAND IN HAWAI’I.
ONE OF THE ISSUES IS THAT SOME OF OUR LARGEST AGRICULTURAL
INVESTIGATORS ARE BEING USED NOT TO PRODUCE FOOD FOR LOCAL
CONSUMPTION BUT BEING USED TO PRODUCE GENETICALLY MODIFIED
SEEDS FOR EXPORT TO THE MAINLAND AND OTHER PLACES
AROUND THE WORLD. PRIME AGRICULTURAL LAND ARE NOT
BEING USED FOR FOOD PRODUCTION. SOME OF THOSE
ISSUES NEED TO COME TO LIGHT TO ANSWER THAT QUESTION. CAN WE
FEED OURSELVES.>>Mahealani: PETER, THOMAS
FROM WAIKELE HAS AN INTERESTING QUESTION ABOUT
FOOD TRUCKS. THEY’RE REALLY POPULAR RIGHT NOW. HE WANTS
TO KNOW, WILL THE HEALTH DEPARTMENT RATING SYSTEM BE
APPLIED TO FOOD TRUCKS?>>YES. THEY WILL. APPLIED
TO ANYONE THAT CURRENTLY HAS A PERMIT WITH US. SO THE OF
THOUSAND PERMITS WE HAVE OAHU, 10,000 STATEWIDE, HAS
EVERYTHING FROM CONVENIENCE STORES, FIVE STAR RESTAURANTS,
LUNCH WAGONS, INSTITUTIONAL KITCHENS, SCHOOLS. ANYBODY
THAT SELLS FOOD IN ANY SHAPE OR FORM HAS A PERMIT WITH US WILL
BE PART OF THIS GRADING SYSTEM.>>Mahealani: WHAT ARE YOU
FINDING RIGHT NOW IN TERMS OF FOOD TRUCKS IS THESE ARE
USUALLY SMALL OWNERS. MOBILE. THEY’RE NOT REALLY
LARGE OPERATIONS. DO THEY HAVE MORE VIOLATIONS THAN YOUR
TYPICAL RESTAURANT IN.>>
>>. TYPICALLY NOT. PRETTY MUCH THE SAME AS ANY OTHER FOOD
ESTABLISHMENT THAT SERVE IT’S SIMILAR TYPE OF MENU. NOTHING
MORE TO FIRE OR BE WARY OF IF IT IS A TRUCK. MAIN THING IS
TO TALK TO THEM, ASK IF THEY HAVE PERMITS FROM THE HEALTH
DEPARTMENT AND ASK TO SEE THEM. MAKE SURE THEY HAVE THEM ON
BOARD. THEY ARE REQUIRED TO HAVE THE PERMITS WITH THEM AND
THE PERMIT NUMBERS ON THE SIDE OF THE TRUCKS ALSO.
>>Mahealani: KASHA, THE SENATOR FOR FOOD SAFETY HAS AN
INTERESTING PERSPECTIVE ON GENETICALLY MODIFIED FOOD.
VERY CONTROVERSIAL ON BOTH SIDES OF THE ISSUE. WHERE DO
YOU FOLKS STAND ON THAT.>>WELL, WHAT WE’RE REALLY
FOCUSING ON RIGHT NOW IS OUR RIGHT IT NOW. AS CONSUMERS
AND AS COMMUNITY MEMBERS IN HAWAI’I, WE’RE REALLY TRY
WILLINGING SUPPORT THE EFFORTS OF LOCAL COMMUNITY GROUPS ANT
INDIVIDUALS WOULD WANT TO KNOW A, AS A CONSUMER, IS THE FOOD
THAT I’M EATING GENETICALLY MODIFIED. THAT COMES TO THE
ISSUE OF LABELING. SINCE WE DON’T HAVE LABELING RIGHT NOW.
FEDERAL LEVEL, IT’S BEEN SOMETHING THAT’S BEEN COMING
UP AT A STATE LEVEL HERE IN HAWAI’I, ACTUALLY HALF OF THE
STATE, 26 STATES IN THE UNITED STATES LAST YEAR, INTRODUCED
LEGISLATION THAT ARE REALLY WAS LOOKING AT LABELING
GENERALLY ETHICALLY MODIFIED ORGANISMS. AS A CONSUMER,
THAT’S ONE ISSUE. AS A COMMUNITY MEMBER, FOR THE
FIELD TRIALS THAT ARE HAPPENING, IN AGRICULTURAL
LANDS NEAR OUR HOMES AND NEAR OUR SCHOOLS, WHAT IS IT THAT
THEY’RE GROWING THERE AND HOW MUCH AND WHAT KINDS OF
PESTICIDES ARE THEY USING? SO THOSE ARE SOME OF THE ISSUES
THAT HAVE BEEN COMING UP HERE LOCALLY THAT WE’VE BEEN
FOCUSING ON.>>Mahealani: DANIEL, WERE YOU
PART OF THIS MOVEMENT. YOU WERE ATTENDING RALLIES AGAINST
GMOS AT ONE POINT. NOW YOU BACKED OFF. WHY IS THAT?
>>YOU KNOW, REALLY, IT’S FOCUSING ON SOLUTIONS. IT’S
ALSO SEEING THAT THE MOVEMENT HERE IS GROWN AND SOLIDIFIED.
WE DON’T NEED EVERY SINGLE VOICE TO SHOUT AT THE SAME
PROBLEMS. WE NEED TO EACH INDIVIDUALLY LOOK AT WHAT ARE
THOSE SOLUTIONS. FOR ME, I BELIEVE THAT I HAVE A CLEAR
VISION THAT TARO IS A SOLUTION THAT TARO WATER TAKES WATER
FROM FUTURE GMO USE. FROM FUTURE AGRICULTURAL
INDUSTRIES THAT ARE GOING TO BE USING HEAVY CHEMICALS AND
PESTICIDES. WE’RE GOING TO PROMOTE A TIE OF AGRICULTURE
THAT IS IMPORTANT FOR OUR FUTURE, ONE THAT DOESN’T
REQUIRE INPUT FROM OUT SIDE OF HAWAI’I. WHEN ALL OF OUR
INPUTS ARE MADE LOCALLY. WE NEED TO TALK ABOUT THE FUTURE.
I’M REALLY HAPPY THAT KASHA HAS YOUR OFFICE HAS COME HERE
BECAUSE WE NEED A MUCH CLEARER PICTURE. HAWAI’I FOR THIS GMO
ISSUE, IS SUCH A FOCAL POINT WORLDWIDE. AND IF EVERYONE IN
THE WORLD THAT WANTED TO FIGHT GMOS SENT US ONE DOLLAR, WE
WOULD WIN THIS YEAR. THAT’S ALL IT COMES DOWN TO IS MONEY.
SO INSTEAD OF FIGHTING AGAINST MONEY, WHICH I’M MORE THAN
HAPPY TO DO, BUT I HAVE TO PUT MY SWORD DOWN AND PICK UP MY O
‘O BECAUSE PLANTING TARO IS GOING TO SUSTAIN THOSE THAT ARE
FIGHTING. WE ARE FEEDING THEM. OUR COMMITMENT IS TO
PLANT TARO WHILE THEY’RE BATTLING THIS BECAUSE THOSE
PEOPLE THAT ARE FIGHTING FOR US, THEY NEED FOOD AND THEY
NEED SUPPORT.>>Mahealani: LET’S TALK ABOUT
MONEY BECAUSE KALEO, A LOT OF PEOPLE THEY WANT TO EAT LOCAL.
THEY WANT TO EAT ORGANIC BUT IT’S JUST REALLY EXPENSIVE.
YOU GO TO A HEALTH FOOD STORE AND YOU’RE GOING TO PAY A BIG
PAYCHECK FOR GOOD HEALTHY FOOD. IT’S A LOT CHEAPER TO
EAT STUFF THAT’S PROCESSED AND NOT. HOW DO YOU HELP PEOPLE
EAT HEALTHY FOODS WHEN IT’S MORE EXPENSIVE?
>>YEAH, THAT’S THE QUESTION ABOUT HEALTH IN GENERAL TOO.
I MEAN, HOW MUCH DO WE PAY FOR HEALTH CARE? MAYBE THE FOOD
THAT WE EAT CAN CORRELATE TO THE PRICE OF YOUR HEALTH CARE.
IF YOU EAT HEALTHIER FOOD, MAYBE YOU’LL BE HEALTHIER.
I’M ALSO NOT SO SURE THAT ALL FOOD REALLY NEEDS TO BE CHEAP.
MAYBE YOU PAY MORE WITH YOUR POCKETBOOK, OR MAYBE YOU PAY
MORE WITH YOUR LABOR WORK IN THE COMMUNITY GARDEN,
VOLUNTEER. MEET ONE OF YOUR NEIGHBORS.
>>THEY MIGHT HAVE AN EXPERIENCE GROWING FOOD AND
HELP THEM OUT. AND SO I’M NOT SO SURE THAT IT REALLY NEEDS TO
BE CHEAP. LET’S KEEP A HEALTHY THAT GOING.
>>Mahealani: PETER, THERE’S A LOT OF QUESTIONS ABOUT THE
RESTAURANT RATING SYSTEM. PEOPLE ARE STILL TRYING TO FIND
OUT ABOUT IT. ONE PERSON WANTED TO KNOW, WELL, FOOD
HANDLERS AND SUPER MARKET– DELIS BE RATED.
>>YES. THAT’S GOING TO DEPEND ON THE SUPER MARKET
ITSELF. IT’S GOING TO BE THEIR CHOICE WHETHER TO
SEGREGATE EACH OF THEIR DEPARTMENTS OR UNDER ONE
PERMIT. LEAVE IT TO INDUSTRY HOW DO
THAT. WE’VE HAD INDICATIONS FROM THE LARGER MARKETS
THEY’RE WILLING TO PULL OUT A SEPARATE PERMIT FOR THE
BAKERY, SEPARATE FOR THE DELHI, SEAFOOD SECTION AND ONE
PERMIT FOR EVERYTHING ON THE FLOOR. WHETHER THEY DO THAT
OR NOT, THE DELI HANDLERS ARE ALL PART OF THE INSPECTION
PROGRAM.>>Mahealani: IF YOU FIND
SOMETHING YOU’RE GOING TO PUT ONE OF THOSE PLACARDS ON.
>>EXACTLY RIGHT. IF THE IS TO STORE IS WORRIED ABOUT MAYBE
THE SEAFOOD SECTION CAUSE CAUSING PROBLEMS WITH THE REST
WAS STORE, IF IT’S ALL UNDER ONE PERMIT, THEN THAT JUST ONE
SECTION COULD I GUESS RESULT IN A CAN PASS ON THE FACILITY. IF
THEY HAVE ALL SEGREGATED OUT, MAYBE ONLY THAT SEAFOOD
SECTION WILL HAVE A CONDITIONAL PASS AND THE REST
OF THE STORE WILL HAVE PASS PLACARDS.
IT’S UP TO THEM HOW THEY WANT TO DO IT.
>>Mahealani: WHAT’S INTERESTING IS IT SEEMS AS
THOUGH THE INDUSTRY IS SUPPORTIVE OF THIS BECAUSE YOU
WOULD THINK THAT THEY WOULD SAY, THERE WOULD BE A NEGATIVE
ECONOMIC IMPACT IF THERE’S A YELLOW OR RED. BUT YOUR
EXPERIENCE WAS THEY ACTUALLY SUPPORTED IT?.
YEAH. WHEN WE WENT TO THE PUBLIC HEARING, VERY
SURPRISING. WE HAD VERY LITTLE BLOW BACK FROM
INDUSTRY. THE ONE CONCERN THAT INDUSTRY DID HAVE
HONESTLY WAS THE CONDITIONAL PASS PLACARD AND HOW LONG THE
DEPARTMENT OF HEALTH WOULD LEAVE THAT UP. WE COMMITTED
TO INDUSTRY THAT ONCE THEY TELL US THEY FIXED ALL VIOLATIONS,
WE WOULD RETURN WITHIN ONE BUSINESS DAY TO DO A
REINSPECTION TO FOLLOW UP. IF EVERYTHING HAS BEEN CORRECTED,
WE’LL TAKE DOWN THE YELLOW PLACARD AND PUT UP THE GREEN
PASS PLACARD.>>Mahealani: KASHA, HOW DO YOU
THINK PEOPLE CAN REALLY CHOOSE HEALTHY FOODS WHEN THEY’RE
EATING OUT?>>WHEN THEY’RE EATING OUT,.
>>Mahealani: THERE’S SO MUCH TEMPTING STUFF OUT THERE.
>>THERE IS. I THINK THAT ONE THING THAT YOU CAN DO AS WE’VE
BEEN TALKING ABOUT IS EAT LOCALLY GROWN. I THINK THAT
THAT’S A GREAT OPTION. OFTEN RESULTS IN A HEALTHIER MEAL.
I THINK THAT ONE THING TO CONSIDER TOO IS NOT JUST THE
HEALTH OF OUR BODIES, BUT ALSO I THINK ABOUT WHO ARE THE
WORKER IT’S THAT BROUGHT THE FOOD TO YOU AND WHAT KIND OF
CONDITIONS WERE THEY WORKING UNDER. THAT’S SOMETHING THAT
I TRY TO KEEP IN MIND WHEN I GO OUT TO EAT AND AS WE’VE BEEN
TALKING ABOUT, I TRIED TO KNOW AS MUCH AS I CAN ABOUT THE
RESTAURANT, LOCALLY OWNED BUSINESS, DO I KNOW THE FAMILY
THAT OWNS THAT RESTAURANT OR FOOD TRUCK? SO IT’S AN
OPPORTUNITY TO BUILD RELATIONSHIPS WHILE EATING OUT
AS WELL.>>Mahealani: DANIEL TALK ABOUT
THE PRICE OF PAIAI. THERE’S A PRETTY BIG SIGNIFICANT PRICE
DIFFERENCE BETWEEN WHAT YOU’RE PRODUCING AND JUST THE BAG OF
POI IN THE SUPER MARKET.>>IN OUR MOVEMENT, THERE IS A
LOT OF LESSONS LEARNED. IF WE WANTED TO SEE A HEALTHY TARO
INDUSTRY, WE HAD PAY IT FORWARD. START PAYING FOR THE
KIND OF QUALITY OF TARO THAT WE WANTED AND NEEDED. OVER THE
LAST FEW YEARS, FARMERS HAVE REALLY RISEN UP TO THAT. SO
WHEN YOU PURCHASE TARO AT 3 TO 4 TIMES THE COMMERCIAL FARM
PRICE, THAT INCREASES YOUR COST. WHEN YOU HAND POUND IT,
THE LABOR INCREASES YOUR COST. HERE’S WHAT MOST PEOPLE DON’T
REALIZE. IF YOU USE DEPARTMENT OF HEALTH STANDARDS
FOR POI, ONE POUND OF PAIAI BEING 99% TARO WILL MAKE 3 TO
5 POUNDS OF READY TO EAT POI. SO READY TO EAT POI IS
CLASSIFIED AS POI CONTAINING NO LESS THAN 15% SOLIDS. 85%
WATER. AND SO THAT’S 3 TO 5 POUNDS OF HANALEI OR TARO
BRAND REFRIGERATED POI FOR ONE POUND OF PAIAI. IF YOU’RE
GOING TO GO TO REGULAR POI, WHICH IS 27%, I BELIEVE, THAT
WOULD PAIAI WOULD MAKE 2 TO 3 POUNDS OF THAT. IF YOU JUST
TAKE A LOOK AT PRICE OF PAIAI AND FACTOR IT IN THAT FORMULA,
IT’S ACTUALLY VERY REASONABLE. WHICH MAKES YOU CONSIDER HOW
COULD THE COMMERCIAL INDUSTRY BUY IT AT FOUR TIMES LESS THAN
US, HAVE A HUGE MACHINE THAT DOES IT, YET WHEN YOU ACTUALLY
MEASURE APPLES TO APPLES, WE’RE PRETTY MUCH IN THERE.
>>Mahealani: THIS COUPLE QUESTIONS FOR PETER OSHIRO.
6,000 RESTAURANTS, 30 INSPECTORS, HOW MANY VISITS
DOES THIS BREAK DOWN IN A YEAR FOR THE INDIVIDUAL RESTAURANT
OR FOOD TRUCK?>>TARGET FOR THAT STAFFING
LEVEL WAS TO HAVE THE HIGH RISK FACILITIES INSPECTED THREE
TIMES A YEAR. SO MANY FOOD TRUCKS WILL FALL INTO THAT
CATEGORY. FAST FOOD OUTLETS TYPICALLY WILL BE INSPECTED
TWICE A YEAR. SMALLER SINGLE ITEM OUTLETS LIKE THE COOKIE
PLACES, ICE CREAM SHOPS WILL BE INSPECTED ANNUALLY. WE HAVE
THE STAFFING LEVEL TO INSPECT AT THAT PROPER FREQUENCY.
>>Mahealani: THERE WAS A BIG UNROAR OVER THOSE RATS IN
CHINATOWN A WHILE BACK. HOW ARE THINGS NOW AND IS IT SAFE
TO EAT FOOD FROM CHINE TOWN?>>ABSOLUTELY SAFE TO EAT FOOD
IN CHINATOWN. I’M NOT GOING TO SAY THAT’S RATS HAVE PROBLEM
HAS DISAPPEARED. BUT WHAT HAPPENS IS THE FOOD HANDLING
PRACTICES OF THE MERCHANTS HAS CHANGED QUITE A BIT. SO THE
IDEA IF YOU CANNOT GET RID OF THE RATS IN THE COMMUNITY, YOU
HAVE TO PROTECT YOUR FOOD SUPPLY. EACH. MARKETS AND
FACILITY REALIZE WHEN THEY CLOSE UP SHOP, EVERYTHING HAS
TO BE ROLLED IN CONTAINERS. NOTHING LEFT OUT IN THE OPEN.
THAT’S THE KEY. WHEN THEY OPEN UP IN THE MORNING, WASH,
SANITIZE, WIPE DOWN ALL THE SURFACES THAT WERE WERE WERE
EXPOSED TO KEEP PEOPLE SAFE. WE HAVE MANY FOOD BORN
ILLNESSES AND OUTBREAKS COMING OUT OF CHINATOWN T IS SAFE TO
EAT THERE.>>Mahealani: TALK ABOUT FOOD
SECURITY AND WHY KANU DECIDED TO MAKE THAT A PRIORITY.
>>KANU WORKS TOWARDS SUSTAINABLE IN GENERAL. FOOD
IS ONE ASPECT. THEN THERE’S ENERGY AND WASTE. WHAT GROW
LOCAL CAMPAIGN IS ABOUT IS GETTING PEOPLE TO GROW THEIR
OWN FOOD. THAT IS A CHEAPER WAY FOR PEOPLE TO DID THAT
VERSUS GOING OUT TO A RESTAURANT OR TRYING TO FIND
FOOD IN LIKE A NATURAL FOOD STORE, A LOT OF THINGS ARE MORE
EXPENSIVE. WHEN IT COMES TO SUSTAINABILITY AND THAT AS A
WHOLE, IT KIND OF STARTS WITH FOOD.
>>Mahealani: IF HAWAI’I WAS CUT OF OFF FROM THE REST OF THE
WORLD, HOW LONG WILL WE HAVE WITH OUR CURRENT FOOD SUPPLY?
>>I THINK THERE WAS SB937, A BILL THAT WENT OUT THERE. IN
THAT, IT AT THAT TALKED ABOUT 10 DAYS. WHAT IT WOULD BE.
10 DAYS OF FOOD ON SHELVES. AFTER THAT, I’M NOT SO SURE. I
THINK PEOPLE IN HAWAI’I ARE KIND OF RESILIENT IN GENERAL.
DEFINITELY, ON OTHER ISLANDS, MOLOKAI AND BIG ISLAND, WHERE
THEY’RE GROWING A LOT, AND PEOPLE ARE FISHING.
SO EVEN ON THE FISH INDUSTRY IN HAWAI’I, I MEAN, THERE’S A LOT
OUT THERE. WE COLLECT LIKE THE MOST FISH THAT GOES OUT TO
THE REST OF AMERICA. SO BUT THE REST OF THE STUFF, RICE
IMPORTED. BEEF IS IMPORTED. THAT’S PROBABLY NOT GOING TO BE
AROUND.>>Mahealani: PETER, IS THIS AN
ISSUE THAT YOUR DEPARTMENT ACTUALLY LOOKS AT IN TERMS OF
FOOD SECURITY?>>NO. THAT IS NOT PART OF OUR
MISSION. OUR MISSION IS FOOD SAFETY. SO THE FOOD SECURITY
SIDE I GUESS BELONGS WITH THE ADMINISTRATION. THEY NEED TO
LOOK AT THOSE ISSUES.>>Mahealani: WHAT ABOUT YOU,
KASHA? WHERE DO YOU STAND IN TOMORROWS OF FOOD SECURITY AND
MAKING SURE THAT WE CAN SUSTAIN OURSELVES?
>>WELL, I THINK THAT FOOD SECURITY IS A REALLY IMPORTANT
ISSUE FOR HAWAI’I. WE’VE BEEN TALKING ABOUT. REALLY
ISOLATED. MOST ISOLATED LAND MASS IN THE WORLD AND WE’RE SO
DEPENDENT ON OUTSIDE IMPORTS. IF ANYTHING WERE TO HAPPEN,
NATURAL DISASTER, LABOR STRIKE, WE WERE CUT OFF FROM
THOSE IMPORT IT’S, WE WOULD BE IN REALLY DIRE STRAITS PRETTY
QUICKLY. I THINK THAT AS CONSUMERS, IT’S A REALLY
IMPORTANT ISSUE TO LOOK AT AND I PARTICIPATED IN KAHU’S EAT
LOCAL CHALLENGE FOR QUITE A FEW YEARS AND IT REALLY, I
ENCOURAGE EVERYONE TO TRY IT. I TRIED TO EAT EXCLUSIVELY
LOCAL FOR AN ENTIRE MONTH. IT WAS HARD.
>>Mahealani: THAT MEANS NO RICE.
>>NO RICE. NO PASTA. ONLY STARCHES WERE TARO AND BREAD
FRUIT. CHALLENGING BUT HOME TO ME PERSONALLY HOW DEPENDENT
WE ARE ON OUTSIDE IMPORTS AND HOW MANY FOOD WE WOULDN’T EAT
LOCALLY IN OUR CURRENT SITUATION. SO I THINK THAT
IT’S REALLY IMPORTANT FOR US TO LOOK AT THAT AND WE HAVE AN
IMPORTANT ROLE AS CONSUMERS TO FOCUS ON LOCALLY GROWN AND WE
CAN REALLY USE OUR CONSUMER POWER AND OUR CONSUMER DOLLARS
TO HAVE THAT FOCUS ON LOCAL AND SUSTAINABLE AND START TO BUILD
UP INDUSTRIES.>>Mahealani: TONIGHT ON
INSIGHTS, WE’RE ASKING DO YOU KNOW WHAT YOU’RE EATING. JOIN
OUR CONVERSATION BY CALLING E-MAILING OR TWEETING YOUR
QUESTIONS AND COMMENTS. CALL 973-1000 ON OAHU. AND
1-800-283-4847 FROM THE NEIGHBOR ISLANDS. LET’S GO
BACK TO PETER OSHIRO FROM THE DEPARTMENT OF HEALTH. SANDRA
FROM WAIKIKI WANTS TO KNOW, IS THERE ANY WAY TO ENSURE THAT
PRODUCE IS REALLY LOCALLY GROWN? IN THE FARMER’S
MARKET? HOW CAN YOU ENSHE’S THAT IT’S SAFE?
>>AGAIN, THAT ALSO MORE DEPARTMENT OF AGRICULTURE
WHERE THEY PROMOTE LOCAL PRODUCE. VERY HARD TO
REGULATE THAT KIND OF THING. I THINK A LOT OF IT IS IT
VOLUNTARY. URGING PEOPLE TO PROPERLY LABEL THEIR PRO
PRODUCTS ESPECIALLY THE COUNTRY OF ORIGIN. WE DON’T
REALLY GET INTO THE ECONOMICS OF WHO CAN SELL WHAT PRODUCTS
AND WHAT THEY CALL IT.>>Mahealani: DANIEL WERE YOU
SURPRISED THAT DEPARTMENT OF HEALTH STARTED WORKING WITH
YOU IN TRYING TO HELP YOU SELL YOUR PAIAI IN THE MARKET.
>>THE REALITY WAS THAT THE DEPARTMENT OF HEALTH WAS
RESPONDING TO THE COMMUNITY. AND THE COMMUNITY BECAME AWARE
THAT THERE WAS THIS RICH FOOD PRODUCT THAT WE HAD BEEN
MISSING FOR ALMOST 100 YEARS. AND YOU KNOW, REALLY,
INDIVIDUALS, I DID MY PART, BUT IT WAS ALL THE AUNTY IT’S ANT
UNCLES AND KUPUNA THAT SAID, OH, I REMEMBER THAT. IT WAS
PUTTING THOSE THINGS TOGETHER THAT REALLY BROUGHT TOGETHER
THE COMMUNITY. KALO ALO, POI IS VERY STICKY. BRINGS THINGS
TOGETHER. THE A WHICH WE ACT WHEN WE EAT POI, ALL THINGS
THAT ARE IMPORTANT TO THE HEALTH DEPARTMENT AND TO US.
SO IT WAS FRIGHTENING WHEN THE HEALTH DEPARTMENT INITIALLY
CAME AND SAID THAT WE NEEDED TO STOP. AND WE ACTUALLY CHANGED
OUR PRACTICES AND FOCUSED ON EDUCATION. BUT IN THE COURSE
REALLY REALIZED THAT IT WASN’T REALLY AN ISSUE, BUT IT WAS
SOMETHING THAT WE NEEDED TO MOVE FORWARD ON. THE
DEPARTMENT OF HEALTH WILLINGNESS.
>>, I MEAN, THEY SAID, LOOK WE’RE GOING TO CHANGE THE RULES
REGARDLESS IF YOU GUYS DO THE LEGISLATION. WE FELT THOUGH
THAT GETTING THE COMMUNITY TO THAT POINT, FOR EVERYONE TO BUY
IN AND SUPPORT IT, THAT WE WANTED TO FINISH. SO WE
ACTUALLY DID THE LEGISLATION. BUT THE DEPARTMENT OF HEALTH
WAS VERY CLEAR TO US THAT IT WAS KIND OF OVERKILL. SO WE WERE
VERY THANKFUL. YES.>>Mahealani: KALEO, HOW
REALISTIC IS TO COMPLETELY CUT OFF OUR DEPENDENCE ON IMPORTED
FOODS?>>WELL, PEOPLE DIET AND PALLET
HAVE CHANGED OVER THE YEARS. SO I WOULDN’T ADVOCATE FOR
THAT. I THINK PEOPLE WANT TO EAT DIFFERENT FOODS AND I THINK
THAT’S FINE. INCREASING IT BY 10%, LOCAL FOOD CONSUMPTION BY
10% IS MORE THE KEY. THAT’S GOING TO CREATE A LOT MORE
JOBS. AND IT’S GOING TO KEEP A LOT OF MONEY CIRCULATING IN
THE STATE. SO I THINK THAT’S A MORE REALISTIC THING TO BE
THINKING ABOUT.>>Mahealani: KASHA, SOME OF
THE POPULATIONS THAT YOU’VE BEEN WORKING WITH ARE LOW
INCOME AND ELDERLY RESIDENTS. WHY ARE THOSE POPULATIONS MORE
AT RISK THAN NOT EATING HEALTHY FOOD.
>>THAT’S A GOOD QUESTION. I SHOULD JUST CLARIFY. THAT
WORK IS ACTUALLY THROUGH ANOTHER PROJECT THAT I’M DOING
THAT’S CALLED GREEN WHEEL FOOD HUB. WE’VE BEEN WORKING
DIRECTLY WITH LOW INCOME COMMUNITIES AND FOLKS WHO HAVE
DIFFERENT CHALLENGES TO GETTING OUT AND BUYING LOCALLY
GROWN FOOD. THAT MIGHT BE A MOBILITY CHALLENGES. WE’RE
WORKING WITH AFFORDABLE HOUSING, KUPUNA CENTER OUT IN
EWA BEACH. SO WE ACTUALLY BUY LOCAL PRODUCE FROM LOCAL FARM,
AND BRING IT DIRECTLY INTO THE KUPUNA HOUSING FACILITY THERE.
AND THEN THE ELDERLY CAN COME RIGHT DOWN FROM THEIR ROOMS AND
PURCHASE THE LOCALLY GROWN FOOD AND WE PROVIDE THE EBT,
PROGRAM FORMERLY KNOWN AS FOOD STAMPS. WE PROVIDE EBT
ACCESS, FOLKS CAN SWIPE THEIR CARDS AND BUY LOCALLY GROWN
PRODUCE IN THEIR FACILITY. IT’S NICE BECAUSE IT’S HARD FOR
US TO GET OUT TO FARMERS MARKETS SOMETIMES. THERE’S
VERY FEW OPPORTUNITIES TO USE EBT CARDS TO BUY LOCALLY GROWN
PRODUCE. THAT’S WHAT WE’RE FOCUSING ON.
>>Mahealani: I KNOW THAT KALO IS YOUR FOCUS. SOMEONE WANTS
TO KNOW ABOUT BREAD FRUIT AND WHERE DO YOU SEE THAT INDUSTRY,
IF AT ALL, WHERE DO YOU SEE THAT GOING IN THE FUTURE.
>>LOOK AT AHUPUAA. SEGREGATED INTO DIFFERENT FOOD
SOURCES SO THAT YOU COULD EAT WELL, HAVE A GREAT LIFESTYLE
ALL YEAR LONG. SO ULU IS A PART OF THAT COMPONENT. TAKES
MORE TIME. LONGER INVESTMENT THAN TARO. SOMETHING THAT IS
EQUALLY AS REWARDING. THE ONE THING I LOVE ABOUT ULU IS YOU
PLANT IT ONCE AND IT SHOWERS FOOD. SO YES, I THINK ULU IS
VERY IMPORTANT. AND SOME OF THE CHALLENGE IT’S ARE GOING TO
COME DOWN TO THE DOES THE COMMUNITY TODAY KNOW HOW TO EAT
IT. I THINK AS WE ALL LEARN AND GROW, ULU, KALO, SWEET
POTATO, ALL THE STARCHES OF OUR ANCESTORS ARE GOING TO BE THE
OBVIOUS ONCE. YOU’RE GOING TO SEE THAT AS WE BEGIN TO EAT MORE
OF THEM, WE BEGIN TO FEEL BETTER. I MEAN, ONE OF THE
THINGS THAT WE HAVEN’T ALL TALKED ABOUT IS HOW EATING GOOD
FOOD MAKES YOU FEEL — FOR SOMEONE THAT HAS REALLY MADE A
COMMITMENT, WE EAT POI 3 MEALS A DAY, 7 DAYS A WEEK FOR THE
LAST 3 YEARS. 4 YEARS. AND OUR CAL BASH HAS BEEN FULL. WE
HAVEN’T WASHD IT OR EMPTIED IT. IT CAN HAPPEN. IT CHANGES
YOUR LIFESTYLE. A LITTLE BIT. BUT SO MUCH FOR THE BETTER.
WHEN I MAKE POI WITH OUR FAMILY, WE ALL GET TOGETHER.
FAMILY TIME. WE SPEND 4 HOURS TOGETHER, PUTTING OUR LOVE
INTO OUR FOOD. THAT 4 HOURS FEEDS US FOR 3, 4, 5 DAYS WE
EACH HAVE A LITTLE CALABASH THAT’S TUPPERWARE BECAUSE
GETTING WOOD IS HARD TODAY. AND WE WRAP IT UP. WE TAKE OUR
LITTLE CALABASH TO LUNCH AND SOMETIMES WE’LL GO TO A
RESTAURANT. I’LL PULL MY CALABASH OUT OF
THE CHINESE RESTAURANT. AND MY CHINESE FOOD AND EAT MY POI.
YOU THINK ISN’T THAT HARD? WITH PEOPLE SAY WHAT IS THE
BEST THING ABOUT EATING POI FOR EVERY MEAL? I CAN TELL YOU
WITHOUT A DOUBT, IT’S BEING SATISFIED AT THE END OF EVERY
MEAL.>>Mahealani: KALEO, HAVE I
THIS QUESTION FOR YOU. THIS IS ANONYMOUS. COMMENT TO THE
PANEL. SO FEEL FREE TO JUMP IN ANY OF YOU. IT GOES TO SORT OF
LIKE A RUMOR THAT PEOPLE HAVE TALKED ABOUT FOR A LONG TIME.
THIS PERSON SAYS, I WANT THE PANEL TO REALIZE THAT MOST
FARMER CLAIM TO GROW THEIR PRODUCE, BUT ARE ACTUALLY
BUYING PRODUCE FROM COSTCO AND SAM’S AND JUST REPACKAGING IT
IN THE FARMERS MARKETS. DO YOU HAVE ANY PROOF THAT THAT’S
HAPPENING OR IS IT JUST A RUMOR THAT PEOPLE ARE TALKING ABOUT.
>>WELL, I DON’T KNOW IF IT’S A RUMOR OR NO. I’VE SEEN SOME
OF THAT MYSELF. I MEAN, THAT COMES BACK TO THE KEY WHICH IS
RELATIONSHIPS WERE THE PEOPLE THAT YOU’RE BUYING FROM. FROM
THE FARMERS AND I KNOW THE GUYS THAT KALEO FARMS, I TALK TO
THEM. I KNOW THE GUYS THAT ARE AT OSIGI. I KNOW A LOT OF
DIFFERENT PEOPLE AND I TALK TO THEM. I BUY THE PRO HE
PRODUCE, WE HAVE A CONVERSATION. WE’RE FRIENDS.
A BIT OF A TRUST.>>Mahealani: I’VE BEEN
SHOPPING BEFORE. SO WHERE IS THIS? THEY SEEM HESITANT.
SOME OF THEM. WITHOUT THE BIG LABELS. THEY’RE NOT THE MAO
FARMS. THEY’RE NOT SOME OF THE LARGER FARMS OUT THERE.
IT’S SORT OF YOU KIND OF HAVE A GUT FEELING SOMETIMES.
>>YEAH. THAT’S THERE. VISIT THE FARMS SOMETIMES TOO
AND SEE WHAT’S GOING ON.>>Mahealani: PETER, DO YOU
HAVE ANY ADVICE FOR SOMEONE WHO IS QUESTIONING WHETHER FOOD IS
REALLY COMING FROM.>>FARMERS MARKETS ARE ALL RUN
BY DIFFERENT FACTIONS. ASK THE PEOPLE OPERATING WHAT IS
THEIR GOAL, ACHIEVE. THEY CONTROL THE VENDORS. THEY
KNOW WHETHER THESE PEOPLE ARE FARMERS, PEOPLE THAT ARE JUST
WHOLESALING FOOD FROM SOMEWHERE ELSE. EVERYTHING
IS GOOD AS FAR AS EATING FRESH FRUITS AND FRESH VEGETABLES.
THAT’S THE MAIN GOAL, CHANGE PEOPLES DIETS IN THAT FASHION.
IF YOU WANT TO KNOW WHETHER IT’S LOCALLY GROWN OR NOT, TALK
TO THE PEOPLE AND ASK THEM. THEY’RE PRETTY MUCH VERY
FORTHRIGHT ABOUT IT. IF YOU ASK EVERYONE DOWN THE LINE, THE
ONES THAT ARE THE FARMERS WILL TELL YOU, OH, I DON’T THINK
THAT ONE IS A FARMER. SO THEY KIND OF ALL KNOW WHO IS THE REAL
FARMERS OR NOT.>>I WOULD SECOND THAT. SOME
OF THE FARMERS MARKETS ON OAHU EXCLUSIVELY REQUIRE ALL OF
THEIR VENDORS TO BE LOCAL FARMERS. YOU COULD SHOP AT
THOSE FARMERS MARKETS AND REST ASSURED THAT THEY SPEND A LOT
OF TIME WITH THEIR VENDORSES MAKING SURE THAT EVERYTHING
THEY’RE SELLING LOCALLY GROWN.>>WHEN YOU GO A RESTAURANT,
SOME RESTAURANTS HAVE FISH ON THERE THAT MIGHT SOUND LIKE
IT’S LOCAL, WHEN I ASK, THEY’RE LIKE, IT’S ACTUALLY MORE SOUTH
OF THIS ISLAND. EVEN IN THAT PLACE, WANT TO CHECK TO SEE
WHAT’S GOING ON.>>Mahealani: THIS IS A
QUESTION FOR YOU FROM TY. TY IS A STUDENT AT WINDWARD
COMMUNITY COLLEGE GOLD FARM PROGRAM WHERE THEY EDUCATE
FUTURE FARMERS. WHAT ARE THE POST IMPORTANT THING
GOVERNMENT NEEDS TO TO HELP FARMERS SUCCEED IN WHAT IS A
VERY CHALLENGING PROFESSION?>>I CAN TELL YOU, POLICY IS A
BIG HURDLE FOR A LOT OF SMALL FARMERS. WE’VE BEEN SO
REACTIONARY TO OUR NEEDS, AND HAVEN’T REALLY SET FORTH A
PLAN, I SPENT THIS LAST FEW DAYS ON KALAUPAPA. ONE OF THE
KUPUNA SHARED A STORY ABOUT HOW IMPORTANT THE FARMERS ARE.
THEY’RE THE MOST VALUABLE PEOPLE IN OUR WHOLE SYSTEM.
THEY FEED THE POLITICIANS, LAWYERS, DOCTORS, NEWS PEOPLE,
DEPARTMENT OF HEALTH PEOPLE, CENTER FOR FOOD SAFETY, KANU,
EVEN MYSELF. AFTER THEY FED ALL OF US, THEN THEY EAT. SO
IN THAT SYSTEM, THEY ALREADY VALUE US MORE. AND WE NEED TO
CHANGE THAT FOCUS AND SAY, LOOK, IF YOU’RE GOING TO FARM
FOR ME, I’M GOING TO GO OUT OF MY WAY TO MAKE YOUR LIFE
EASIER. OUR PROGRAM, WE RUN ABOUT 70,000 POUNDS OF TARO
LAST YEAR AND SUPPLIED IT TO FAMILIES ON OAHU. WE’RE
SHOOTING IN 2015 FOR 200,000 POUNDS OF TARO FOR
FAMILIES ON OAHU. IT’S REALLY CONNECTING THOSE LINKS AND
HELPING THE FARMER, TALKING TO THE FARMER. GOING TO THE
FARMER MARKET AND ASK YOUR FARMER, WHAT’S YOUR BIGGEST
PROBLEM? BECAUSE MAYBE CATERPILLARS IS THE BIGGEST
PROBLEM AND YOU’RE LOOK TO MAKE BUTTERFLIES N OUR COMMUNITY,
WE DON’T TALK ENOUGH. THERE ISN’T A DATABASE THAT CONNECTS
SMALL FARMERS. THERE’S THE FARMER’S UNION AND THE FARM
BUREAU. BUT THEIR REALITY IS OUR BEST FARMERS ARE FARMING.
HOW CAN WE KEEP THEM DOING THAT. I THINK EDUCATIONAL
PROGRAMS MAKING LAND AFFORDABLE. MAKING THE RED
TAPE TO GET ON THE LAND. MAKING THE LAND COMPETITIVE
WHERE IF YOU GET THE LEASE AND YOU’RE NOT FARMING IT IN THE
WAY THAT YOU SAID, GUESS WHAT? YOU’RE OUT BECAUSE GET HUNDRED
FARMERS THAT ARE TRAINING RIGHT NOW TO TAKE YOUR PLACE.
GUESS WHAT? FOR THOSE HUNDRED FARMER, WE GET 101 LOTS. SO WE
NEED ONE MORE FARMER TO JOIN. IT’S REALLY TAKING A DIFFERENT
APPROACH. RIGHT NOW, FROM. THAT I HEAR, IT’S ABOUT
LIABILITY. ALL LANDOWNERS REFUSE TO LET FARMERS LIVE ON
YOUR LAND. LOOK, IF YOU’RE NOT LIVING ON THE LAND, YOU’RE
NOT FARMING. THE WHOLE CONCEPT OF A MAKA AINANA IS THE
PERSON THAT’S THERE, WATCHES THE FOOD GROW SO THAT I DON’T
NEED TO SPRAY BECAUSE I SEE THIS HAPPENING IN MY
ENVIRONMENT. INTUITIVELY, I COUNTERACT IT BEFORE IT
OCCURS.>>Mahealani: THAT’S GOING TO
BE A CONFLICT THAT WILL BE AROUND FOR A LONG TIME.
KALEO, WHEN YOU LOOK AT JUST FOOD IN GENERAL, IS THERE
ANYTHING THAT YOU REFUSE TO EAT KNOWING WHAT YOU KNOW NOW?
>>WOW. YOU KNOW, THOSE KIND OF QUESTIONS ARE ALWAYS
SOMETHING TO ANSWER WHEN IT’S IN FRONT OF ME BECAUSE IF I WAS
A VEGETARIAN AND YOU PUT ME IN MONGOLIA WHERE THERE’S VERY
LITTLE VEGETATION, IT WOULD BE MEAN TO SAY I DON’T EAT MEAT.
SO I DON’T THINK THERE’S ANYTHING I WOULDN’T REALLY EAT
IN PARTICULAR, IN GENERAL. I’M FAIRLY OPEN. THERE’S A
LOT I PREFER TO EAT LOCALLY GROWN. I PREFER TO EAT THINGS
THAT ARE IN SEASON. I DON’T WANT TO EAT THINGS OUT
OF SEASON BECAUSE THAT USUALLY MEANS THEY’RE MOVING IT
AROUND. USING MORE RESOURCES TO GROW IT. AND.
>>Mahealani: KASHA, IS THERE ANYTHING THAT YOU WILL NOT EAT?
>>I THINK THAT I WOULD SAY SIMILAR TO KALEO. I DON’T
HAVE ANYTHING THAT I EXPRESSLY DON’T EAT. BUT I DO LIKE TO
KNOW AS MUCH AS I CAN ABOUT MY FOOD. AND THAT REMINDED ME
THAT I WANTED TO SHOW THE VIEWERS THAT SINCE WE DON’T
HAVE GMO LABELS ON THE FOODINGS THAT WE HAVE, WE DID PRODUCE
THIS SHOPPER’S GUIDE THAT YOU CAN TAKE TO THE GROCERY STORE
WITH YOU AND IT HELPS TO PROVIDE SOME INFORMATION ABOUT
WHAT FOODS ARE MOST LIKELY TO BE GENETICALLY ENGINEERED.
SO WE KNOW THAT ABOUT 75% OF PROCESSED FOODS ANYTHING IN A
BOX OR PACKAGE WILL PROBABLY CONTAIN GENETICALLY MODIFIED
INGREDIENTS. YOU CAN DOWNLOAD THIS FROM OUR
WEBSITE. CENTER FOR FOOD SAFETY.ORG. IT’S ALSO ON
I-PHONE AND ANDROID APP. YOU CAN BRING IT ON YOUR PHONE TO
THE GROCERY STORE WITH YOU.>>Mahealani: IT’S
INTERESTING. YEAR NOT AGAINST GMOS BUT YOU’RE NOT ON
THE INDUSTRY SIDE EITHER. YOU’RE JUST TRYING TO EDUCATE
PEOPLE?>>WE’RE TRYING TO EDUCATE
PEOPLE. WE REALLY FEEL LIKE IT’S A RIGHT TO KNOW ISSUE.
AND THAT PEOPLE CANNOT MAKE EDUCATED DECISIONS WITHOUT
HAVING THE INFORMATION AVAILABLE TO THEM.
>>Mahealani: DANIEL, SOMEONE WANTS TO KNOW, WHAT ARE THE
OTHER TYPES OF CROPS THAT CAN REALLY HELP CREATE A
SUSTAINABLE HAWAI’I FOOD SYSTEM?
>>FOR HAWAI’I. CAN GROW ANYTHING. OUR ABILITY TO PUT
SOMETHING IN THE SOIL AND SEE IT PRODUCE WAY BETTER THAN IT
PRODUCES ANYWHERE IN THE WORLD, WE HAVE SEEDS FROM THE
WHOLE WORLD. WHAT DO PEOPLE WANT TO EAT? I MEAN, WE’RE
TALKING ABOUT A LOCAL ARTISAN MARKET WHERE PEOPLE ARE
PRODUCING THINGS THAT OTHER PEOPLE WANT TO EAT. RIGHT
NOW, YOU CAN BREAK THE MARKET INTO A BUNCH OF DIFFERENT
SECTORS. IF YOU NEED TO MAKE MONEY IN THE SHORT TERM, PLANT
LETTUCE. IF IT’S THE MID TERM, HAVE
SWEET POTATO, TARO, LONG TERM, ULU, AWA. THERE IS THINGS
THAT WHOLE PANTHEON FOR FARMER, IT’S REALLY WHERE ARE
YOU? IF YOU’RE ON THE EWA PLAINS, YOU’RE NOT GOING TO
MAKE ONE LOI. SO IT’S LOOKING AT WHERE YOU ARE AND IT’S
EVERYTHING IS PLACE BASED WHAT RESOURCES DO YOU HAVE? WHAT
IS YOUR SOIL? IF YOU DON’T DO A SOIL TEST, YOU NEVER KNOW
WHAT’S IN YOUR SOIL AND NEVER TAKING FULL ADVANTAGE. TYPE
OF PLANTS THAT ARE BEST SUITED FOR THAT PLATES.
>>Mahealani: KALEO, SOMEONE WANTS TO KNOW, HOW CAN WE
ENCOURAGE OUR YOUNGER GENERATION TO FARM? I KNOW
THAT IT’S ALREADY HAPPENING AT CERTAIN SCHOOLS. PLANTER
BOXES. SOME CLASSES HAVE DESIGNATED FARMS SYSTEMS.
HOW CAN YOU ENCOURAGE MORE PEOPLE TO TAKE THAT ON?
>>GETTING PEOPLE THAT ALREADY IN THE COMMUNITY AROUND THE
KIDS THAT ARE FARMING, GET THEM SHOWING THAT IT’S NORMAL.
THIS IS WHAT’S NORMAL. THIS PROBABLY PEOPLE IN THE CANOE
CLUB, PEOPLE OUT SURFING, THAT ACTUALLY HAPPENED TO GROW
FOOD. MAYBE THEY GO VISIT SOME SURFERS OR VISIT SOMEONE.
AFTER THEY’RE DONE WITH THAT, SHOW THEM SOME PLANTS AND
THINGS.>>Mahealani: HAVE YOU EVER MET
A CHILD OR SOMEONE WHO WAS YOUNG WHO GOES, I DIDN’T KNOW
WHAT THAT LOOKED LIKE?>>YES.
>>Mahealani: WHAT WAS THE PARTICULAR TINGE THAT THEY
WERE TALKING ABOUT?>>WELL,? GENERAL, ACTUALLY,
ONE OF MY FAVORITE QUESTIONS I ASK MY FRIEND, HIS SON, WHO IS
PROBABLY LIKE AROUND 15, WHERE DOES YOUR FOOD COME FROM. AND
HIS FIRST ANSWER WAS, SMALL STYROFOAM CONTAINERS. SO
YEAH, THERE’S A LOT OF UNDERSTANDING WHERE FOOD COMES
FROM. ANOTHER TIME, I TOOK COCONUT TO THE OUR DANCE CLASS.
CHOPPING IT OPEN AND GIVING IT TO THE GIRLS.
THEY START TAKING PICTURES WITH THEM AND DIDN’T
UNDERSTAND THAT IT DOESN’T COME FROM A BOX.
>>Mahealani: THERE’S A LOT OF EDUCATION OUT THERE.
>>LOOKING AT THE WHOLE PICTURE. ONE OF THE PROUDEST
ACHIEVEMENTS I THINK WITH OUR DEPARTMENT OF HEALTH WAS WE
LAUNCHED THE FIRST SHELLFISH OYSTERS OUT OF THE STATE IN
OVER 17 YEARS. THAT WAS A VERY COLLABORATIVE PROJECT WITH THE
PEOPLE THAT WANTED TO GET THIS OYSTER AND SHELLFISH FARM OFF
GROUND. KAUAI HAS A FARM OUT THERE. PRODUCING FRESH
CLAMS. THEY’RE GOING TO DELVE INTO OYSTERS. GOT THE FIRST
OYSTERS OUT OF KUALOA RANCH RECENTLY. WE HAVEN’T SEEN IN
17 YEARS. SHELF FISH COMING OUT OF HAWAI’I. WHAT A BIG
THING. FOR ME, THAT HAS SUCH GREAT POTENTIAL TO SEE
INDUSTRY OUT THERE. MY RULE WAS TO ENABLE PEOPLE LIKE
DANIEL, HELP INDUSTRY. EVEN THOUGH WE’RE NOT LOOKING AT THE
ECNOMIC SIDE, BUT REALIZE THE IMPORTANCE OF HELPING INDUSTRY
THAT IS PRODUCING FOOD ALSO AND TO PRODUCE IT SAFELY IS OUR
MAIN GOAL.>>Mahealani: HOW EDUCATE
PEOPLE TO HANDLE FOOD SAFELY? IS IT JUST THROUGH THE
RESTAURANT INSPECTION PROCESS OR IS THERE SOMETHING ELSE A
RESTAURANT OWNER CAN LEARN HOW TO HANDLE FOOD.
>>WE NEED TO TAKE OUR PROGRAM AND EXPAND IT ALSO. AFTER WE
GET THE RESTAURANT INDUSTRY, WE PLAN TO ALSO PUSH THIS
PROGRAM OUT INTO HOUSEHOLDS. THE SAME BASIC RULES THAT WE
HAVE FOR THE RESTAURANT OR FOOD SERVICE INDUSTRY OUT THERE,
PRACTICE THAT AT HOME ALSO, YOU ALSO KEEP YOURSELF HEALTHY AND
SAVE YOURSELF A LOT OF MEDICAL BILLS BECAUSE A LOT OF OUR FOOD
BORNE ILLNESSES THAT ARE REPORTED IN THE STATE ARE NOT
FROM OUR LICENSED FOOD VENDORS. A LOT OF IT ARE
COMING FROM HOUSEHOLDS. VERY IMPORTANT THAT PEOPLE KNOW HOW
TO HANDLE FOOD PROPERLY AND SAFELY.
>>Mahealani: PEOPLE ARE GETTING SICK FROM THEIR OWN.
>>NO QUESTION.>>Mahealani: USUALLY
SOMETHING SIMPLE LIKE HAND WASHING?
>>TYPICALLY, NOT KNOWING ABOUT CROSS CONTAMINATION.
WHEN THEY HANDLE RAW CHICKEN, RAW POULTRY, RAW BEACH, NOT
USING THE SAME CUTTING BOARD TO START CUTTING FRESH TOMATO
IT’S FOR A SALAD. COMMON SENSE THING. PEOPLE DON’T
REALIZE WHAT THEY’RE DOING.>>Mahealani: DANIEL,
INTERESTING QUESTION FROM GEORGE K. HE WANTS TO KNOW,
CAN YOU GROW TARO IN AQUAPONICS?
>>WE JUST HAD THIS CONVERSATION TODAY.
AQUAPONIC TECHNOLOGY IS GETTING BETTER AND BETTER. I
WILL TELL YOU AS A TARO CONNOISSEUR, WHAT I’VE SEEN IS
AQUAPONICS DOESN’T GET ENOUGH PRESSURE TO THE ROOT OF THE
CORN FOR THE CORN TO MATURE PROPERLY. WHAT I’VE TASTED IN
CORN DID GROW IN AQUAPONICS THEY KIND OF TASTED LIKE
TALAPIA POOP. IN THE MITIGATION OF THIS, YOU COULD
ACTUALLY CLEAN YOUR WATER FROM THE TALAPIA THROUGH DIFFERENT
TYPES OF PLANT TO GET. YOU COULD HAVE A SYSTEM THAT
PRODUCES GOOD TARO. WHAT I’VE REALLY BEEN AQUAPONICS IN TARO
IS LUAU LEAF. IF YOU LOVE AEAT LUAU LEAF. TRADITIONALLY
WOMEN, WHERE THEY GOT THEIR PROTEINS, GOOD COME FLEXES
COME FROM LAULAU.>>Mahealani: WHAT IS
THE
BENEFIT OF PEOPLE EATING MORE LOCAL? BESIDES THE COMMUNITY
BENEFIT. ARE THERE ANY OTHER BENEFITS?
>>KEEPING, WELL, YEAH, THE NUTRIENTS AND THE VITAMINS
THAT YOU GET FROM FRESH FOOD P. FOOD THAT’S IMPORT THE TAKES A
LOT OF LONGER TO GET HERE. A LOT OF TIME THEY’RE SPRAYING
IT. WITH ORGANIC FOOD OUTSIDE OF HAWAI’I, WHEN IT
GETS HERE, IT’S OFTEN SPRAYED WITH CHEMICALS AND PESTICIDES
FOR THE TRIP. SO IT CAN STAY SAFE FROM BUGS, BUT THEN YOU’RE
GOING TO EAT THAT. SO THAT’S A QUESTIONABLE THING. IF
YOU’RE EATING LEAK LOCALLY GROWN FOOD, YOU’RE GOING TO
KNOW WHAT’S ON IT AND WHAT’S IN IT. A LOT MORE NUTRIENTS AND
VITAMINS.>>Mahealani: KASHA, EVEN SOME
FOODS THAT ARE SOLD IN THE HEALTH FOOD STORE, THEY HAVE
CERTAIN CHEMICALS OR INGREDIENTS PUT ON THEM. FOR
EXAMPLE, APPLES, SOME OF THEM HAVE WAX. DO YOU THINK THAT’S
SAFE TO EAT?>>HUM, YOU KNOW, THAT’S A
QUESTION I DON’T REALLY KNOW THE ANSWER TO.
>>Mahealani: DOES ANYONE ON THIS PANEL KNOW?
>>WE HAD DISCUSSION ABOUT THAT.
>>THE BASE YOU CAN RULE OF THUMB, FOR ANYTHING THAT CAME
OUT OF THE GROUND, COMING FROM TREE WASH IT PRIOR TO EATING.
TAKE CARE OF 99% OF YOUR PROBLEMS. WASH ANY PRODUCE,
VEGETABLES, FRUITS, PRIOR TO EATING. THAT’S THE BEST WAY
TO KEEP YOURSELF SAFE. YES, IT IS APPROVED.
>>Mahealani: THERE’S A WHOLE ARRAY OF SPECIAL WASHING SOAPS
AND THESE KINDS OF THINGS.>>THOSE ARE VERY UNNECESSARY.
WITH ALL THE BACTERIA, MEDICAL COMMUNITY FEELS THAT IT IS
GROUNDED AND OVERUSE OF ANTI-BACTERIAL SOAPS. YOU
DON’T NEED THAT KIND OF STUFF. BASIC SOAP, WASHING YOUR HANDS
WITH THE PRESSURE FROM THE WASHING, REMOVES 99% OF YOUR
GERMS FROM YOUR HANDS. FDA, CDC HAS NEVER RECOMMEND USING
ANTIMICROBIAL SOAPS IN FOOD SERVICE OR ANY OTHER TYPE OF
FACILITIES.>>Mahealani: EVEN THOSE SPRAYS
FOR THE FRUITS AND EVERYTHING, JUST USE SIMPLE SOAP FOR YOUR
FRUITS AND VEGETABLES?>>CAN YOU JUST WASH IT IN
WATER. THAT’S THE MAIN THING. PHYSICALLY SCRUB THE FRUIT,
MAKE SURE YOU WASH EVERYTHING OFF.
>>Mahealani: WHAT DO YOU HAVE TO SAY ABOUT THAT KASHA IN
TERMS OF ACTUAL FOOD SAFETY, SIMPLE TIPS TO HELP MAKE MAKE
SURE WHAT THEY’RE EAT SOMETHING SAFE.
>>SURE. YOUR QUESTION, I DON’T KNOW THE ANSWER ABOUT WAX
BUT TI REMIND ME I READ SOMETHING RECENTLY FROM THE
EPA THAT SAYS YOUR AVERAGE PIETSCH CAN CONTAIN UP TO 57
DIFFERENT TOXIC CHEMICALS 14 OF WHICH ARE KNOWN
CARCINOGENS. IT’S ONE THING TO KEEP IN MIND WHEN YOU’RE
WEIGHING THE ISSUE OF ORGANIC VERSUS CONVENTIONAL TO KNOW
THAT SOME OF THOSE CHEMICALS MIGHT BE PRESENT ON AND IN YOUR
FOOD. SO IF IT’S GENETICALLY MODIFIED, IT MIGHT BE
PHYSICALLY IN THE GENES OF YOUR FOOD. IF IT’S SPRAYED WITH
CHEMICALS IT MIGHT BE ON YOUR FOOD. IT’S SOMETHING TO
CONSIDER WHEN YOU’RE MAKING DECISIONS AT THE GROCERY
STORE. FARMER’S MARKET.>>Mahealani: LOCAL FOOD COULD
HAVE IT’S NOT ORGANIC. HOW DO YOU MAKE THAT CHOICE WHEN
YOU’RE AT THE GROCERY STORE?>>I THINK THAT ESPECIALLY
THESE DAYS, WITH LIMITED INCOMES.
>>YOU HAVE TO MAKE THOSE DECISIONS ON A PERSONAL BASIS.
AS YOU CAN. THE MORE THAT YOU KNOW ABOUT WHO IS GROWING IN
AND HOW THEY’RE GROWING IT, BETTER EDUCATED YOU CAN BE.
>>Mahealani: KALEO, SOMEONE FROM UP COUNTRY ON THE THE BIG
ISLAND WANTS TO KNOW. WHAT ARE THE PROGRAMS OR RESOURCES
OUT THERE TO HELP AND GIVE ADVICE ABOUT GROWING THEIR OWN
FOOD.>>WELL, KANU, WE HAVE OUR
FACEBOOK PAGE AND YOU CAN ALWAYS CHECK THERE FOR
DIFFERENT RECIPES AND DIFFERENT HOW TO’S. THEY’RE
ON THERE. THIS IS LOCAL GARDENS COMMUNITY GARDENS
EVERYWHERE. YOU CAN GO OUT THERE AND SEE WHAT’S GOING ON
AND CHECK INTO THOSE THINGS.>>Mahealani: COLLEGE SAYS, SHE
LOST ALL OF HER LETTUCE TO DEAR. I’M NOT SURE YOU HAVE
ANY ADVICE ON THAT.>>GET A FENCE. UNGULATES IN
THOSE AREAS IS A BIG THING. ON LANAI TOO. THAT’S BEEN A BIG
CHALLENGE. NOT JUST GROWING FOR LOCALLY BUT JUST FOR
REMEDIATION OF THE SOIL SO YOU KIND OF HAVE TO FIND SOME
HUNTERS.>>Mahealani: DANIEL
OBVIOUSLY, YOU’RE NOT SPRAYING YOUR TARO. HOW DO YOU KEEP
BUGS OUT THERE TO KEEP THE FARM AS LIVE?
>>IT’S A LOT OF OBSERVATION. IT’S ABOUT CREATING THE RIGHT
CONDITIONS. IT’S ABOUT LOOKING AT THE
RESOURCES THAT I HAVE. AND NOT BRINGING NEW PATHOGENS.
WHAT I’VE SEEN WITH MY PREVIOUS USE OF CHEMICALS IS THAT THEY
DO ONE THING GOOD, BUT THEY INVITE OTHER THINGS. SO BY
MAKING IT A MORE PACT TO STAY AWAY TO WEED, JUST PULL WEEDS.
WEED-EAT. BY DOING THESE THINGS, THE HEALTH OF MY
ENVIRONMENT HAS GROWN WHICH IS REALLY MITIGATED THE NEED FOR
PESTICIDES, FOR HERBICIDES. SO YOU KNOW WHAT? SOMETIMES
IT HAPPENS. I LOSE SOME CROPS. IT DOES
HAPPEN. I GOT PHYTOFURA LEAF OVER THIS PAST WINTER.
IT’S LEAF BLIGHT. I NEED TO PLANT MY PLANTS FURTHER APART
SO THE LEAVES AREN’T TOUCHING DURING THE VERY STILL, KIND OF
HUMID MORNINGS. MAYBE I NOT GOING TO GET THE YIELD THAT I
MAY WANT OUT OF IT, BUT ONE OF THE THINGS ABOUT FARMING,
FARMING IS LIKE FISHINGING. IT’S NOT CATCHING. FARMING IS
YOU HAVE TO PUT EFFORT INTO IT. YOU’RE CULTIVATING SOMETHING.
YOU’RE CREATING SOMETHING. SO IN ALL OF YEARS OF FARMING,
YOU GET BETTER AT IT.>>Mahealani: DANIEL, I WANTED
TO THANK YOU FOR BEING ON OUR PANEL. KALEO, KASHA AND
PETER, THANK YOU SO MUCH TONIGHT. I THINK OUR VIEWERS
MIGHT BE A LITTLE HUNGRY AFTER THIS CONVERSATION. THE
MASTER PLAN FOR KAKA’AKO CALLS FOR BUILDING MORE HIGH-RISES
AND WORKPLACE HOUSING FOR RESIDENTS WHO WANT TO LIVE IN
HONOLULU’S URBAN CORE. MANY RESIDENTS ARE EXCITED ABOUT
PLANS FOR PLACING KAKA’AKO’S INDUSTRIAL STRUCTURES WITH NEW
HIMS, SHOPS AND RESTAURANTS, OTHERS ARE WORRIED ABOUT HOW A
LARGE INFLUX OF NEW RESIDENTS WILL TAX THE EXISTING
INFRASTRUCTURE. IS KAKA’AKO MOVING IN THE RIGHT DIRECTION?
NEXT TIME ON INSIGHTS ON PBS HAWAII. I’M MAHEALANI
RICHARDSON. A HUI HO.

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