There’s more to what meets the eye when you look out over billowy pasture land.

That’s what the Hawai’i Grazing Lands Conservation Initiative Committee (GLCI) says in its effort to promote the sound management and skillful use of Hawai’i's grazing lands.

What’s a Grazier?

Founded in 2006, the statewide organization is a partnership of graziers-the word collectively defines people who manage grazing animals and utilize grazing lands to produce animal products, by-products and ecosystem services. They farm grass.

Since its founding, GLCI works in coordination with the USDA-Natural Resources Conservation Service (NRCS)-Pacific Islands Area, the Hawai’i Cattlemen’s Council, the Hawai`i Sheep and Goat Association and other partners to further the grazing industry’s contribution to natural resource and ecosystem conservation while continuing to promote economically viable ranch operations.

Since its inception GLCI has been busy educating the public on the importance of well-managed grazing lands.

Need for Good Grazing Lands

Hawai'i GLCI Desmond Auweloa (photo credit)

Grazing lands comprise nearly a quarter of the state’s 4.11 million-acre land mass. The most noticeable benefit of well-managed grazing lands is beauty-everyone appreciates open space and vistas. It’s also easy to understand that healthy pastureland is food security as a properly grazed ranch translates to high quality meat, especially when processed locally.

However, well-managed grazing lands also offer other benefits: they reduce the risk of wildfires, modulate sedimentation (slow erosion), recharge groundwater, sequester carbon and control the introduction and spread of invasive species. A pasture of healthy forage conserves soil, habitat and wildlife resources.

Hawai'i GLCI Loretta J. Metz (photo credit)

“Well-managed grazing lands are associated with healthy watersheds, which are vital to Hawai’i's future,” says Lori Metz, GLCI technical advisor and the state’s grazing land management specialist for NRCS-Pacific Islands.

She explains that properly managed land helps with catching rain. Healthy forage, with a thriving root system, keeps water in the soil longer, making precious precipitation easier for growing pasture grass to absorb.

“Land covered with a crop of forage also checks soil erosion during hard rains,” Lori continues.

While carbon sequestration (the absorption of CO2 from the atmosphere) is most often associated with trees, it’s also done by grass. Lori says grass captures carbon and stores it in its roots. “Carbon translates into healthier plant structure and high quality forage,” she adds.  That means healthy pastures help fight global warming.

HI-GLCI offers periodic workshops and field trips on its website that are geared for graziers and food producers. However, the organization will be offering info soon for the public on its ecosystem services. Visit www.grazinglandshawaii.org or phone 885-5599 (Hawai’i Island). Find more info on how grass-fed beef benefits our environment on past Taste It blogs:

Graze Anatomy: ‘Plant’ a Cow to Reduce Global Warming and Americans name ranching a top ‘green’ profession

Mealani A Taste of the Hawaiian Range & Agricultural Festival is a yearly event which takes many months to plan.  The people behind the event are dedicated volunteers from different organizations, community members and supporters of sustainable agriculture.  We welcome you to meet them!

CTAHR and Kulana Foods
The volunteers on the Planning Committee who began the “Taste” 16-years ago and continue to support this event are from the College of Tropical Agriculture & Human Resources (CTAHR) and Kulana Foods.

Representing CTAHR which began the Mealani’s A Taste of the Hawaiian Range are:

• Hawaii County Administrator, Russell Nagata, who advises the Board and Planning Committee members with overall goals.
• Marla Fergerstrom, Interim Manager of Mealani’s Research Station in Kamuela.  Marla has been with the event since it’s beginning under the guidance of Milton Yamasaki with the logistics of the event.
• Susan Miyasaka, Researcher and Treasurer who is also an amateur photographer can be seen taking many of our photos!
• Department of Hawaiian Home Lands Extension Agent, Glenn Sako, can be seen busily setting up educational displays and booth vendors.
• Retirees from CTAHR are former County Administrator, Wayne Nishijima, and recently retired from Mealani, Milton Yamasaki.  Both men are seen with volunteers, culinary students and helping in anyway they can to make sure you are enjoying the “Taste.”
• Mary Kaheiki of CTAHR can be seen at our registration table for vendors, chefs, and volunteers.
• Tom Asano of Kulana Foods continues to coordinate the Chefs who cook, grill and simmer all those tasty treats.  Once again, Sandy Barr Rivera, of Hawaii Community College’s Food Service & Culinary Program is assisting Tom and Chefs with culinary students who can gain experience at the event.

Cattle Industry Representatives
The emphasis on locally raised grass-fed beef has representatives from the cattle industry who are in support of the mission and vision of the organization.

• Chairperson, Jeri Moniz of KK Ranch is a member of the Hawaii Cattlemen’s Association and from the Kalopa and Honokaa community.
• Chris English of Ponoholo Ranch organizes many of our donations from ranchers, farmers and specialty foods such as honey.  Volunteering with him is Alice Fujii who does the beautiful Kamuela Grown display at the Taste.

Community Members
Community members affiliated with the University of Hawaii Hilo are Talaite Petrowski and Leomi L. Bergknut.

• Talaite volunteers her time with the coordination of ticket sales and making sure info on the event is current.
• Leomi is the Event Coordinator and Co-Chairs the Trade Show this year.  She is also the organization’s grantwriter and keeps the planning of the event “on-task.” Leomi shares, “Let’s not forget to say Mahalo to Nina Tanabe who chaired last year’s Trade Show which continues to improve every year.”

Intern Students from UH-Hilo
This year we welcome 3-Intern students from the University of Hawaii Hilo’s College of Business Education (UHH-CoBE) and they are:

• Ashley De Mattos is Co-Chair of the Trade Show with Leomi and contacting vendors for the event.
• Gaylyn Respecio is developing a brochure for the event and the organization and a member of the Trade Show Committee.
• Casey Rabago has a background in accounting and is assisting the Ticket Sales committee with projections and marketing of tickets.

The marketing of our event with our website and the press has been coordinated with Cristine Hafner of Hafner Creative Communications.  A member of her team, Fern Gavelek, has also promoted our event and contributes as part of the Trade Show Committee.

From the Hilton Waikoloa Village Assistant Director of Catering, Kristine Gancinia, continues to collaborate and finalize details for the Taste of the Hawaiian Range.

The Taste Planning Committee Members Front Row: Milton Yamasaki, Mary Kaheiki, Marla Fergerstrom 2nd Row : Fern Gavelek, Jeri Moniz, Tom Asano 3rd Row: Cristine Hafner, Leomi L. Bergknut, Chris English Back Row: Kristine Gancinia, Nina Tanabe, Susan Miyasaki Missing: Russell Nagata, Wayne Nishijima, Sandy Barr Rivera, Talaite Petrowski

The dedication and volunteerism of all of the Planning Committee members make the Taste of the Hawaiian Range an event to remember as you mingle with other event goers, smell the aroma of meat being grilled, and taste the textures of food being consumed.  Say “Mahalo” or give them a simple “smile” as you see them!

Tickets go on sale locally on August 1st.  Check the website for our ticket venues and the Hilton Waikoloa Village Ticket & Room deal! See you on Friday, September 30th from 6-8 p.m. this year!

This week’s blog introduces you to one of our chefs who owns a catering business and believes in supporting Hawaii Island farmers and ranchers.  His creative dishes have continued to reach and enlighten his customers to new flavors and remembering old time favorites.

Chef Kanoa Miura of alohaMondays

Meet Chef Kanoa Miura of alohAMondays
alohAMondays premiered at our event last year — the 15th Taste of the Hawaiian Range with owner chef Kanoa Miura of Hilo.  His entrée was a beef stuffed palm heart slider that melted in your mouth…onolicious.

A Sustainable Lifestyle of Using Fresh Island Products
Chef Miura or “Noa” to his customers and family members created a catering business, alohAMondays that is sought after for his use of locally grown and raised fresh island products.  Locally grown ulu (breadfruit), mangoes, banana blossoms, heart of palms, freshly caught Uku, and Grass-fed Beef are prepared with aloha to make a fantastic meal!

Island Fresh Pineapple Salsa and Dip

Last year at an engagement party, I was able to take part in enjoying his creative menu of Kulana Grass-fed Braised Beef with Chinese Cabbage in a Truffle-Yaki Glaze, Heart of Palm Namasu, Kalua Pork with Steamed Sticky Buns and a Poha Berry Marmalade, Baked Heart of Palm Grautin topped with Melted Mozzarella, Baked Tofu on Sugarcane Sticks over a bed of Soba Noodles in a Tahini Dressing, and Handmade Chicken Ravioli topped off with a Fresh Garden Herb Tomato Sauce.  The Poha Berry Marmalade brought back memories of my Grandmother making it over a hot gas stove!  Miura’s skill and experience created options for vegans and carnivores that were wholesome, sustainable and satisfying!  The knowledge with cooking grass-fed beef and the quality plus presentation of the food at this party was one of award winning cuisine!

Celebrate Your Mondays!
alohAMondays was an idea created in Hilo where Miura had only Mondays off from work.  He wanted to celebrate his Monday and not look “down” on it.  With over 15-years of experience, he has and can create the experience you may want!  Contact Chef Miura of alohAMondays at 808-640-2093 or via email at kanoa@alohamondays.com.

Look for alohAMondays at our 16th Mealani’s Taste of the Hawaiian Range and Agricultural Festival on Friday, September 30, 2011 at the Hilton Waikoloa Village.  Make sure you visit him at his chef station as it will be one to remember!

The Hawaii Island Master Gardener Program is based at the CTAHR Komohana Extension Complex and its primary purpose is to assist with gardening questions by homeowners. But many of you have also met these dedicated Master Gardener’s at workshops, the CTAHR annual open house and at plant sales. They provide the public with gardening information to improve and enjoy the caring of our plants. It is another aspect to improving the quality of life on our island and as a part of sustainable agriculture.

Becoming a Master Gardener – Volunteer Requirements

The Worm Bin Project

The Master Gardener Program (MGP) is a volunteer program that first began in 1972 in Washington State. Currently, it has spread throughout our nation and Canada with more than 1,000 programs and volunteers. The overall MGP focuses on learning about being a responsible gardener that includes scientific knowledge based information. An interested person must attend a series of Master Gardener classes and pass a written exam. Once this is accomplished – the “new” Master Gardener trainee is required to volunteer at least 40-hrs within the year at Extension Service office in their community.

Those who continue beyond the year receive additional training and dedicate their time to further volunteer more hours – providing the community a valuable asset for those seeking gardening information. The MGP also provides a time to malama aina, having fun with other fellow gardeners and providing a service for community members. It is truly a grassroots effort with practicing sustainable agriculture at home.

The Helpline

Circle of Mother Plants Garden Plot

Does your plant look wilted and you can’t figure out what it needs or infested with a bug you are not familiar with? Contact the Hawaii Island Master Gardener Helpline at 808-981-5199 on Monday, Tuesday or Friday from 9 a.m. to 12 p.m. You may also call and leave a message and a friendly Master Gardener will return your call with reliable gardening advice. They may also refer you to a CTAHR Extension Agent or an upcoming workshop that can help with your garden to sustain itself.

For further info on the Master Gardener Program in East Hawaii, contact CTAHR Extension Agent Andrew Kawabata at 808-981-5199 or via email at kawabataa@ctahr.hawaii.edu. In West Hawaii, contact Ty McDonald at 808-322-4884 or via email at tym@hawaii.edu. Additional information on the Master Gardener’s Program can also be viewed at www.ctahr.hawaii.edu.

Photos by Nancy Hosticka

Local Beef Short Ribs with potato-apple puree

Local Beef Short Ribs. Big Island Beef Cheek Terrine. Oyster-Marinated Tri Tip with Crispy Oysters.

These new menu items at Pahu i‘a—just selected by Zagat as the number one restaurant on the Big Isle—are sourced from local, grass-fed beef. In fact, they are the result of the Four Seasons Resort Hualalai’s new sustainable grass-fed beef program that utilizes the entire animal—basically from head-to-tail.

This approach, of cooking the whole animal, has more value to our local ranchers. In fact, one of the goals of Mealani’s Taste of the Hawaiian Range has been to educate chefs and attendees about the benefits of using all the different cuts of meat, including the unfamiliar ones–like the rich beefiness of flap.

Chef James Babian, Executive Chef, Four Seasons Resort Hualalai

Executive Chef Jim Babian, who was recognized in 2010 for his use of local products by the statewide Hawaii Tropical Fruit Growers, says using the whole animal fits into the resort’s theme of sustainability. “We want to support our local beef industry while adhering to our culinary direction of regional and artisanal.”

Babian says it also makes financial sense as the award-winning Four Seasons Hualalai uses a lot of meat for its on-site restaurants and staff cafeteria.

“Using the whole animal requires more work, more labor, but gives us an opportunity to do more in the kitchen,” details Babian, who lights up when sharing how he’s in the process of concocting Big Island hot dogs. “We’ll definitely benefit from getting all the bones as well.”

The Four Seasons Hualalai is purchasing 21-day aged, whole beef carcasses from Kulana Foods in Hilo. According to Kulana’s Tom Asano, it’s the first time a resort has committed to a beef carcass purchase program in the company’s 72-year history.

Big Island Beef Cheek Terrine with Hamakua Coast hon shimeji mushrooms and kiawe smoked potato

“This is very exciting,” says Asano. “Chef Babian’s standards are very high and we are happy to meet his expectations with our island grass-fed beef.”

At a recent Pahu i‘a menu tasting for resort staff, Chef Babian detailed the new grass-fed menu items, as well as a host of others featuring fresh foods sourced from around the island.

They include savory Kona Abalone with coconut and kaffir lime or Roasted Beet Salad with Hamakua goat cheese, kukui nut brittle and Ka’u orange vinaigrette. Wild Boar Two Ways is on the menu—a grilled loin chop and a guava-braised shoulder, served with three types of Waimea beans—a sort-of “pork and beans.” Chef says he’s cooking nose-to-tail with the pork too.

“Of the 41 items on the menu, only a handful of ingredients are imported in from elsewhere,” details Babian, who relies on over 160 local farmers and fishermen to provide the resort’s food.

Oyster-Marinated Tri Tip with Crispy Oysters, choi sum, kabocha pumpkin and tsukemomo remoulade

Chef is especially proud of one of Pahu i’a’s specialties, the Tri Tip with Crispy Oysters. “This is my favorite item; all the main ingredients are from the Big Island,” chef proclaims. That includes the meat, seafood, choi sum and kabocha pumpkin.

“Tri tip can be chewy, but it’s good and we are one of the first restaurants preparing it,” he notes. To make it fork tender, the cut is marinated 24 hours and then cooked in a sous vide at 137 degrees to break down the connective tissue. “Then we grill it to order,” he says. (A sous vide cooks food sealed in a plastic bag in a controlled water bath.)

At the resort’s Beach Tree restaurant, diners can also find grass-fed menu items. “We grind the shoulder and brisket to make our burgers,” says Chef Jim. Beach Tree’s Chef de Cuisine Nick Mastrascusa uses braised oxtail for ragout to go with his homemade gnocchi. The scrumptious dumplings are his grandmother’s recipe.

“We salute Chef Babian and the Four Seasons Hualalai for stepping up to support our hard-working ranchers by buying the entire animal carcass,” says Marla Fergerstrom, interim farm manager and herdsman of the Mealani Research Station. “Using the whole animal is a key component to ensure the sustainability of our ranching industry.”

Fergerstrom adds, “It is extremely nice to see the efforts of Taste are being demonstrated through Chef Babian. He could definitely be starting a trend for our local, grass-fed meats.”

Information on dining at the Four Seasons Resort Hualalai, phone 325-8000 or visit the website.

Food shots by Fern Gavelek