Hawaiian Conservation Alliance...

Traveling to Hilo so far has been an incredible journey so far. I got the opportunity to work with some incredible chefs from local restaurants. Our goal this week was to create a plate lunch that emulates the locality and sustainability of Hawaiian cuisine. Half of the products that we used for our meal were gathered either by our own hands, such as oh'i'o (baby fern), kalamansi or ulu (bread fruit). From start to finish, we knew inside and out, the life of those fruits and vegetables. 

Being able to work with chefs Mark Pumaski, Sheldon Simeon, Mark Noguchi and Cacey Halpern was wonderful. The amount of fun and hard work that was put into this event is mind blowing, and together they did it with ease. The entire Hawaiian food culture behind the scenes and open to the world  is in my opinion, the epitome of local and sustainable. Perhaps the rest of us can learn something from these islands and most other islands in the world.