Hali'imaile Pineapple Company

The final stop of our journey was the Hali'imaile Pineapple Company. Newly formed at the beginning of this year after the closure of Maui Land and Pine's pineapple operations, this company is making sure that we still have fresh pineapple in Hawai'i.  They are awaiting their first harvest next year, which will be a joyous occasion!

NTBG's Kahanu Gardens

ALP alumnus Kamaui Aiona spent his Sunday morning taking us on a private tour of the impressive Kahanu Gardens, which is part of the National Tropical Botanical Gardens, a non-profit organization. The gardens feature a repository of more than a hundred varieties of 'ulu (breadfruit) and significant cultural sites, such as Pi'ilani heiau, the largest heiau in Hawai'i. Kahanu Gardens' latest feature is a community vegetable garden.

Hana Fresh/Hana Health

While in Hana, we had the pleasure of visiting Hana Fresh and Hana Health, two programs that work symbiotically. Hana Fresh provides healthy, locally grown produce for kupuna and the community, and generates income for the health center. We were hosted to a waffle breakfast at their farmers' market and food stand that while small, generates impressive income. Sam Kalalau took us on a tour of their 6 acre farm where they grow practically everything. The organic tomatoes in the hot house were more than 10 feet tall! Hana Fresh is now selling their produce to businesses such as Whole Foods Maui and even some stores in Honolulu, which is no small feat considering their location. Maika'i, Hana Fresh!

Kipahulu 'Ohana

We embarked on the long drive to Kipahulu from Ulupalakua via our two vans. The scenery changed dramatically from dry to wet as we drove around the mountain. Meeting John and Tweetie Lind was certainly a highlight of the trip. They shared their history and showed us how important it is to have commitment to their cause. Living and working within the National Park has its benefits and disadvantages but they are finding a way to make it work. We enjoyed getting out of our city clothes and getting our hands and feet wet at Kapahu lo'i. It was a spiritual experience for many. The evening ended with a most delicious home-grown Hawaiian dinner made by their family. This was a day we will not soon forget.

Ulupalakua Ranch

ALP Alumnus Sumner Erdman, President of Ulupalakua Ranch, hosted us for lunch. Burgers made from locally grown beef (Maui Cattle Co.) were on the menu. Sumner helped us understand that "green" decisions such as reducing use of pesticides and hormones were business decisions; they made sense for the bottom line. He also talked about the importance of knowing your business and not straying from your core. The last stop was the winery, a popular spot for visitors and locals alike.

Ali'i Kula Lavendar

We finally got to see Pomai's place, Ali'i Kula Lavendar (AKL)!  We got the 5 star tour from Pomai and her mother, Lani. We also met Ali'i, Lani's business partner who started the farm. The bustling business is based at Ali'i's home. We learned all about the various types of lavendar grown and what you can make from them. We even got to eat and drink lavendar!  The last stop of the visit was at the fabulous gift store featuring dozens of things made with lavendar. To ensure that the community of Maui benefits from AKL, Lani arranges for many of their products to be made locally.

Going Upcountry

The weather cleared beautifully, allowing us to enjoy a leisurely walk through Hugo and Shirley Buetler's farm in Kula. Their business, Upcountry Specialties, features a wide variety of agricultural crops, including persimmons, protea and Monterey pines (Christmas trees). Shirley makes delicious preserves, butters and breads out of the many fruits harvested on their farm and sells them in her outdoor store.

Ye Olde Wailuku Inn

"Agriculture and the Visitor Economy" was the theme for our field trips. Staying at the Old Wailuku Inn was a great first step into this theme. We were impressed with the home town care shown to make each room special, including the dining room where we shared breakfast together.

Maui Alumni Dinner

Due to inclement weather, the alumni dinner was moved from Avery's ranch to the Ag Extension Office at Maui College in Wailuku. The turn-out was great and the food was 'ono and plentiful. Everyone had a great time reminiscing and enjoying the slack key guitar music by alumnus George Kahumoku. Mahalo to Irene and Luisa from Class XII for doing so much of the behind-the-scenes work!

Seminar Two - Facilitation Class on Maui

Donna Ching led our group on a great two-day facilitation class for collaborative leaders on November 4 and 5. Everyone had a chance to be a facilitator and recorder, sometimes in some tough (and light-hearted) situations.