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>>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.