Student at Taste of the Hawaiian Range

2014 Taste of the Hawaiian Range

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2014 Taste of the Hawaiian Range

Paniolo Lingo


braided rawhide rigging of the "Hawaiian tree" cowboy saddle

2014 Mealani's Taste of the Hawaiian Range and Agriculture Festival

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

Zero WasteThe 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.

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.

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.

Chef Peter Abarcar Jr

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 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!