The reformatted 2018 Taste of the Hawaiian Range provided attendees with numerous activities to experience the science, art and practice of producing our local food. There was something to pique the curiosity of attendees of all ages under blue skies in Waimea.
Family Fun at Outdoor Agriculture Festival
The daytime Ag Fest at the YMCA Minuke Ole Park behind Parker Ranch Center offered youth the opportunity to get up-close-and-personal with livestock
animals under the watchful eye of 4-H members. In the Keiki Farm Hands Tent, keiki could milk the replica of a Holstein cow, ride pint-sized tractors, see baby chicks, plant a seed to take home and get acquainted with
fruit and veggies and the plants they come from. Members of the Hawaii High School Rodeo Association offered horseback rides.
Under the big top, 31 exhibitors provided a wide range of information: how to make a bee hotel, diagnosis of what’s “bugging” your garden, how to get a farm loan or get rid of fire ants.
Displays represented a range of commodity associations— Hawaii Sheep and Goat, Hawaii Macadamia Nut and Hawaii Pork Industry—to name a few. In addition, the Hawaii Tart Company, Hawai‘i ‘Ulu Producers Co-op, the Mamaki Association and the Hawai‘i Institute of Pacific Agriculture sampled and sold their local products. Food trucks offered tasty lunch offerings.
Seminars Cover Ag and Culinary Topics
Indoor classroom presentations at the adjacent Mana Christian ‘Ohana facility covered a wide range of agriculture and culinary topics: invasive species, the Food Safety Modernization Act, beef carcass butchering and product valuation, innovative agricultural technology, Hawai‘i’s tea industry and local ag research by UH-College of Tropical Agriculture and Human Resources. Chef Edwin Goto of Village Burger and the Noodle Club did the annual Cooking 101 Pasture-Raised Meats demo.
Evening Culinary Gala Dazzles Diners
It was a full house inside and out at Mana Christian ‘Ohana hall for the culinary gala, which featured 18 food and three beverage stations. Restaurants were assigned cuts of pasture-raised beef—plus lamb, goat, pork and veggies—to dazzle diners. Food service participants also included 46 culinary students from Hawai‘i Community College in Hilo and Palamanui in Kona. Students also staffed extra stations to offer a variety of desserts.
Mahalo to the 2018 Taste participants, attendees, volunteers and supporters who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and support of locally produced ag products, Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2018 supporters and participants, details on the Mealani Research Station—where Taste began—plus where to get pasture-raised beef on the Big Isle AND recipes, at www.TasteoftheHawaiianRange.com.