Our Hale Pawaa kiosk will be closing at 2pm and on Saturdays until further notice. Mahalo for your support and patience, and nab those noms early! Visit us at our Kaimuki cafe on the weekends for brunch!
Salad sampler! White bean salad with local cucumber, dried cranberries, cumin pumpkin seeds, and creamy zaatar dressing paired with a roasted Moloka’i sweet potato salad with roasted @kahumanaorganicfarms Hakurei turnips, carrots, local dill vinaigrette. #vegan#glutenfree#cleaneats#veganmealplan#kaimukieats
Here’s a really old photo of two things we miss—Zoë, who’s still doing that whole GRAD SCHOOL thing, and `ulu, which we need desperately. If you have `ulu, or know people who know people who have `ulu, please direct message us. Mahalo! #uluwhereartthou
I didn’t choose the wafflewich life, the wafflewich life chose HEE. @mohala__farms kale, chickpea egg with @kahumanaorganicfarms leeks, avocado aioli, sunflower seed cheez, bell pepper, smoky maple sausage, @twinbridgefarms sweet potato waffle. #vegan#juicebrewchew#brunchyourfaceoff
#Repost @travisdwoo with @get_repost
Spent the day harvesting, washing and bagging 25 lbs of luau leaves for @juicybrew delicious stew, which you can also find at @wholefoodshawaii
To be honest the work can be repetitive and under stimulating at times but I don't care because it's fulfilling and at the end of the task I always feel great about what I was doing. A fine tradeoff. My career in competitive Magic was the opposite- never boring, very stimulating, but felt irrelevant and at times left me empty. I did whatever I could to use it as a vehicle to share something greater, but its easier with something that is tangibly important, like organic agriculture. Thankful for all the experiences I had (and more to come) but feels right switching industries. Never too late to turn a new leaf 😂🌱 ***
Wanted to repost this because most people don’t realize how effortful our food is—starting at the harvest level. Kahumana Organic Farm sends us impeccably clean, folded luau that we can immediately begin cooking for the 300# pounds of VEGAN luau stew we produce for Whole Foods each week. We also use luau leaf from @kakoooiwi, @hanale_m_bishop, and @hookuaaina. It is tedious, time consuming work on both ends. Rapidly chilling the stew without a blast chiller and vacuum sealing it is a multi hour process on its own. Cooking and dicing kalo, peeling and steaming the butternut squash, making a flavorful, meat free broth using `olena and chili pepper—considering the crazy hours we put into cooking the food, and the equally crazy hours farmers put into growing and harvesting these ingredients—the stew should be significantly more expensive—but it’s not, because people are only willing and able to pay so much for food. But farmers and chefs know the true cost of feeding people nourishing, `āina-inspired dishes. I am actually thankful I don’t get to see the waste logs at Whole Foods, because it’s hard for me to emotionally process even one wasted pound of stew at our cafe. That all said- our labors and the labors of our growers are primarily mission and meaning driven, but I have to wonder why we do so much for the wellness of others, and so little for ourselves.