Monthly Archives: July 2013

HAAS looks to expand to Ka‘u

Hawaii Academy of Arts & Science is looking to expand its online learning program to a facility in Pahala.

The state Public Charter School Commission’s Performance & Accountability Committee on Thursday will discuss a request by the Pahoa-based HAAS to pursue adding a satellite location at Pahala Hongwanji.

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Kohala Center seeking organic input

Organic produce is seen in these undated photos provided by The Kohala Center. The center is conducting a survey through Aug. 2 about the organic industry on Hawaii Island.

A few recurring issues pop up when Hawaii Island farmers talk about the challenges of going organic.

“The first thing that always comes up for the farmers is access to affordable, local fertilizer and feed that are certified organic,” Melanie Bondera said. “These are so expensive to import.”

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Posh homes, public access – New Kohala Kai Subdivision

By Nancy Cook Lauer – West Hawaii Today

Hawaii County will get a new public shoreline access easement as part of a 1999 special management area permit, as a luxury development begins to take root on one of the few remaining large private holdings on Kohala’s Gold Coast.

The project, by Kohala Kai LLC, contains seven oceanfront lots ranging in size from five to 28 acres on a 63-acre tract north of Kawaihae Harbor and just south of Keawewai Gulch. The lots are expected to be sold for $4 million and up, said Charles A. Anderson, Kohala Kai representative and owner and principal broker of Hawaii Pacific Brokers LLC.

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Waimea’s Kahilu Theatre returning after yearlong hiatus

Stephens Media Hawaii
After a yearlong hiatus brought about by a $225,000 debt, a decline in ticket sales and erosion in grant support, Waimea’s Kahilu Theatre will have a 2013-14 season.

Kahilu Theatre, located in Waimea, holds a wide range of productions and events throughout the year. (Anna Pacheco/Special to West Hawaii Today)

There is a new focus, said Tim Bostock, Kahilu’s artistic director, “to re-imagine it as more of a community hub, to be more inviting to community organizations that want to use it, for big events or small.”

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Hawaiian Cuisine Part 4 – Farm to table movement

Organic produce for the movement. Picture: LANCE SEETO

Organic produce for the movement. Picture: LANCE SEETO

In today’s final part of our series on Hawai’i, we look at how the tropical island state has reconnected with its ancient Polynesian heritage and its ancestor’s sustainable farming practices to create the perfect environment for Hawai’i to become a leading centre of nutritionally rich, gourmet cuisine in the region. Of the four biggest islands, it is on the Big Island of Hawai’i that some of the most exciting farm to table initiatives are taking place. The farm to table, or farm to fork movement is about producing food locally and delivering that produce straight to local customers at their table or on their fork. Unlike the many foods we eat that come packaged and processed, farm to table produce is fresh, mostly organic and supports sustainable agriculture. This is the produce found at nearly all Fijian markets but the movement goes further to include landowners, government, restaurants and the chefs, something which Fiji can learn from.

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