Articles from October 2014



Taste Zero Waste Effort Diverts 97% of Discards from Landfill, Cooking 101 Recipes Posted

Kanu O Ka ‘Aina students staffed discard stations. Photos by Fern Gavelek.

Kanu O Ka ‘Aina students staffed discard stations. Photos by Fern Gavelek.

The results are in and recycling efforts at the 2014 Mealani’s Taste of the Hawaiian Range diverted 1,642.6 pounds of waste from the landfill. A total of 1700.4 pounds of waste was generated during the event with 96.6 percent of it recovered as compostables, mixed recyclables, HI-5 redemption or food waste that was given to local piggeries.

The County of Hawai’i spearheaded the massive Zero Waste effort, which was assisted by students at Kanu o Ka ‘Aina School. Dr. Norman Arancon of the University of Hawai‘i compiled the waste report.

Hilton Waikoloa Village dished out tasty Beef Tongue Pho.

Hilton Waikoloa Village dished out tasty Beef Tongue Pho.

The 19th annual event at Hilton Waikoloa Village proved to over 2000 attendees that pasture-raised beef tastes good and can be used to make satisfying dishes. A wide variety of beef cuts —everything from tongue to tail—were featured at 30 culinary stations, plus pork, lamb, mutton and goat.

In addition, there were 28 product/educational displays. Some booths shared tastes of goodies, like PAVA sherbet, while others offered compelling agricultural displays.

Nearly 90 Hawaii Community College culinary students participated.

Nearly 90 Hawaii Community College culinary students participated.

Hawai‘i Community College culinary students from both East and West Hawai‘i helped chefs and product booths dish out hundreds of tastes. They included 25 students and two instructors from West Hawai‘i and 63 students and four instructors from East Hawai‘i. The students also were assigned meat cuts to prepare for their own culinary stations.

The pre-gala activities included a public Cooking Pasture-Raised Beef 101 demonstration by Chef Peter Abarcar Jr. and a discussion geared to culinary students and food service professionals on Hawai‘i’s beef industry by local UH livestock expert Glen Fukumoto.

Attendees to Fukumoto’s “A Primer for Local Beef” learned about the history of the beef industry in Hawaii and looked at grass-fed beef’s current challenges regarding competitive pricing, supply and demand, Big Island slaughterhouse capacity and recent years of drought. In addition, Fukumoto delved into local meat quality through the years, based on his 30 years of research.

Chef Peter Abarcar Jr. led the Cooking 101 demonstration.

Chef Peter Abarcar Jr. led the Cooking 101 demonstration.

Chef Peter Abarcar Jr. of the Hapuna Prince Beach Hotel shares his recipes from Pasture-Raised Beef Cooking 101: Pipikaula Brine, Kona Coffee and Sundried Tomato Vinaigrette, Cowboy Salad and Chinese Style Oxtail and Radish Stew.

Mahalo to the many others who helped make Taste a success! With a mission to provide a venue for sustainable agricultural education and

The Mauna Lani Bay Hotel and Ponoholo Ranch teamed up out on the Lagoon Lanai to serve beef tri tip.

The Mauna Lani Bay Hotel and Ponoholo Ranch teamed up out on the Lagoon Lanai to serve beef tri tip.

support of locally produced ag products, Mealani’s Taste of the Hawaiian Range is rooted in small business participation, sponsorship and in-kind donations. Find a list of the 2014 supporters and participants, details on the Mealani Research Station—where Taste began—plus where to get grass-fed beef on the Big Isle AND recipes, at www.TasteoftheHawaiianRange.com. See you next year for our 20th annual event!

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