Community
Lauren Shanahan
Rock
The Edible Bike Path Project By Lauren Shanahan
magine a day on the north shore: clean waves and warm sun on your shoulders, you’ve just finished a great session in the water. You head to your car parked alongside the bike path and on the way, pluck a ripe banana from a tree. You grab a papaya for later too. No purchase necessary, just the reward of nature’s bounty. This is the vision that started the concept for the Edible Bike Path Project.
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“S#it grows, it wants to grow,” laughs Drew Wilkinson. “If everyone planted a couple different things and shared the abundance, it would be the start to a huge evolution.” This guy doesn’t just talk about these ideas
he actually implements them. And he’s been implementing them on the north shore of Oahu. Part of a few different organizations, this humble humanitarian works to better the community’s lifestyle, overall health, and mindset. Through planting and growing food, and teaching others how to do the same, Drew sees his efforts beginning to take root. His contributions have recently been carried out along the north shore’s most beloved footpath. Using “The Edible Bike Path Project” name as a catalyst for sharing thoughts and information, this mission is taking place right in the Freesurf office neighborhood, and will hopefully extend out to yours too. Heavily influenced by his passion for surfing and natural desire to give and to teach, Drew recognizes this connection. “Being a surfer you’re in touch with the ocean. And you’re also connected to the land… “You want to ensure that they are getting the respect they need from everybody.” Drew explains that negative effects on the land equal negative effects to our ocean, marine life, and biodiversity; which in turn effect the ultimate reason why Drew wants to be in the water. This past October under a full moon, Drew and other volunteers planted about 6 banana trees, 8 papaya trees, plus chaya, lilikoi, sweet potato, wing bean, and Malabar spinach along the stretch of bike path just past Sunset Beach. (In the Backyards neighborhood along the
white fence). Using a permaculture framework, Drew began by mapping out the location, growing starters, and gathering local resources. Mushroom compost and manure were used to enrich the soil. Natural debris from the ditch was used to build support banks for the plants. Mulch was added last to help retain moisture and prevent erosion. One afternoon of planting followed by a weekly water routine (thanks to a kind neighbor who lets the volunteers use his garden hose) and the Edible Bike Path Project is heavily underway! So where does Drew’s motivation come from? Well when the waves are good, some days he just wants to spend surfing, but he is able to find a balance and believes he’s living his purpose in life. Originally from Florida, Drew grew up surfing and traveled to Hawaii to push his limits. Not wanting to be just another sightseer profiting from Hawaii’s natural resources, Drew decided to give back. And in return, the land has been providing plentifully for him as well. “The more I’ve learned about where our food comes from, how mass production impacts the environment and quality of nutrition, the more I want to be a catalyst for local sustainable change. We have one of the greatest examples to follow right here, the ahupua’a system. It is a perfect example of resilient sustainable practices for water and land management for the indigenous Hawaiian culture. A shift back to this system would have a huge impact on securing Hawaii’s food security and greatly reduce our need for imported foods.” The Edible Bike Path Project is a way to counteract the trend of dependency that our society is following. “I want to be able to sustain myself without having to go to a grocery store, without having to rely on food transported thousands of miles across an ocean and a continent,” explains Drew. His ideas promote a more simplistic lifestyle that is based on local food and a local community, without the exchange of money. Contribute whatever resource you have and build relationships toward a more sustainable lifestyle. “When you share a delicious energizing meal straight from your garden, knowing you’re providing friends and family healthy food... that is fulfilling.” Eventually, funding will be necessary to take the project to greater heights. Drew is applying