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GREEN Volume 3 Number 1
GREEN: Hawaii's Sustainable Living Magazine
Photo: Jeff Divine CONTENTS Photo: Martha Cheng 28 Photo: Ian Gillespie 34 42 6 GRE E N M A G A Z I N E H AWA I I.C O M 08 Editor’s Note Island Getaway 12 Contributors 14 The Word Feed-in Tariff Legacy Land Natural Talent Kailua Bike Share Program Ma- kua Valley 2.0 20 Green Science Eradicating Invasive Algae From Maunalua Bay 22 Do It Yourself Tote Bag Makeover 24 Outdoor Landscaping With Native Hawaiian Plants 26 Green Economics Learned Behavior 28 Culture: Heart Of The Sea Rell Sunn’s Legacy Of Outreach, Education and Marine Conservation 34 Food: Real Food Sustainable Food Is A Real Pleasure 40 Design: Smart Education Incorporating Sustainability In Curriculum 42 Conservation: Moku O Lo‘e Coconut Island Is At The Forefront of Marine Science And Conservation 52 Marketplace Things We Like 56 Advertiser’s Directory Support Our Advertisers 58 Coming Next Issue COVER PHOTO: Ian Gillespie * 100% Electric. Zero Emissons Deliveries start this Spring! Reserve yours today at kingwindwardnissan.com King Windward Nissan 45-568 Kamehameha Highway Kaneohe, HI 96744 1-888-385-3203 *for tailpipe emissions www.kingwindwardnissan.com * EDITOR’S NOTE Island Getaway I used to live in Ka- ne‘ohe, right at the end of Waikalua Road, on the bay. There was an overgrown, graded and abandoned lot separating our aging duplex from the black tea back-bay waters. Head-high fountain grass covered the lot down to the muddy highwater mark. At low tide a hodge podge of plastic trash, fishing debris and rotting coconuts littered the narrow beach. While the Marine Corps Base dominated our view across the bay, I was always aware that Coconut Island was right around the corner, even though I couldn’t see it, like a light in the fog. My baby daughter has an aversion to taking naps, so I used to do a lot of driving around the back roads in the neighborhoods to lull her to sleep. I’d make it a point to take Lilipuna Road, which skirts the bluff and offers some spectacular views of Coconut Island, slowing significantly as I rolled around the horseshoe bend. The islet has such an interesting relationship with its larger island counterpart. Somehow, even though it’s just a stone’s throw from a major population center, it has managed to remain a remote destination, a clandestine time capsule, the bulk of the research facilities concealed by foliage and the science incognito to outsiders. I have to admit, part of my motive for featuring Moku O Lo‘e in this issue was self-serving, so I might be able to indulge it on the sneak. I wanted to learn more about the mysterious island that I drove past almost every day and witness it first hand, step off the boat and onto its calcified foundation. There’s a mesmerizing turquoise glean to its surrounding waters that I just had to see up close. Sometimes a camera can be a backstage pass. Perks of the job you could say. From the steep walk down to the dock and the short boat ride 8 GRE E N M A G A Z I N E H AWA I I.C O M across the channel to the reef-encircled island, my stomach was butterflies all the way. As the shuttle pulled up to a finger landing, Mark Heckman, the Hawai‘i Institute of Marine Biology’s Community Education Program coordinator, was ushering a group of students onto their larger ferry and waved for me to join him. Strangely, once on the island, it seemed immensely larger than it looks from Ka- ne‘ohe. One of the island’s previous owners, Christian Holmes, made some seriously alterations to the islet, drastically changing the geography by expanding the island with the fill garnered by dredging small bays. He also planted a lush tropical landscape of trees and foliage. Saltwater swimming pools, Chinese banyan trees, hammerhead shark research lagoons, avocados and coconuts, dilapidated buildings beset by state-of-the-art research facilities, Mark illuminated the rich history and scientific necessity from north to south and east to west across Coconut Island’s 29 acres. Standing on a grassy rise near the old hotel and saltwater swimming hole, the sandbars and Ko‘olau Mountains visible to the north, the sound of traffic long gone and the smell of the ocean on the fresh trades, it was easy to loose myself in the nostalgia, the what-once-was and what-will-be. The island has a deep mana that speaks louder than words. Mark and his colleagues in the education program have been expanding their outreach and in addition to hosting school groups, now offer docent-led family tours one Sunday a month. The park, the beach, the mall, it can all wait. The next chance I get, I’m taking my family to Coconut Island for the day. —Kevin Whitton Published by Little Tree Publications VOLUME 3 :: NUMBER 1 Editor Kevin Whitton Contributing Writers Dr. Summer Baptist, Stuart Coleman, Amanda Corby, Beau Flemister, Margaret Haapoja, Jack Kittinger, Lani Lee, Ashley Lukens, Nicole Milne, Noa Myers, Sarah Ruppenthal, Dr. Mark Shigeoka, Orion Stanbro, Aubrey Yee Art Director Kyle Tanaka Contributing Photographers Willi Edwards, Beau Flemister, Isaac Frazer, Ian Gillespie, Nicole Milne, Kevin Whitton, Michelle Whitton, Aubrey Yee Contributing Illustrators Orthreb Arios, Abi Braceros, Nicolette Davenport Intern Jessie Schiewe General Inquries email@example.com Marketing Director Amanda Corby firstname.lastname@example.org Sales Representative Ashly Thomson email@example.com Jessica Goto firstname.lastname@example.org GREEN P.O. Box 894061 Mililani, HI 96789 To subscribe to GREEN, please contact us at email@example.com Other than letters to the editor, we do not accept unsolicited editorial submissions. GREEN, Little Tree Publications and its associates are not responsible for lost, stolen or damaged submissions or the return of unsolicited material. One-way correspondence can be sent to: P.O. Box 894061, Mililani, HI 96789 Email editorial inquiries to firstname.lastname@example.org GREEN is trademarked and tradename registered in the state of Hawaiâ€˜i. All contents of this issue of GREEN are copyrighted by Little Tree Publications, 2010. All rights reserved. GREEN is printed in the USA on recycled paper. Please recycle this magazine. Pass it on to a friend and extend the life of this publication. Whatâ€™s a Solatube? The Solatube Daylighting System utilizes stateof-the-art design and materials to affordably and conveniently bring sunshine into your home, even on cloudy days. 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Hawaii Skylights & Solar Fans phone: 808-84-SOLAR (808)847-6527 email: email@example.com www.hawaiiskylights.com SOLATUBE to win a free ce an ch ur yo CW93 Tune in for KHON2 and TV airing on CT FE h. EF O ry EC on g Februa 5t 30 pm startin 2: at â€™s ay rd Satu CONTRIBUTORS Jack Kittinger Martha Cheng Stuart Coleman Jack Kittinger Jack grew up in North Carolina’s barrier islands and spends most of his time trying to tie his working (and non-working) life to the ocean environment. He received his Ph.D. from the University of Hawai‘i at Ma- noa in 2010, where he studied the cultural and ecological history of Hawaiian coral reefs. He currently lives in Pauoa Valley with his wife and young son and when he’s not busy with his day job as a social scientist and environmental consultant, you can find him surfing somewhere in Maunalua Bay. Martha Cheng Martha Cheng is a food writer, editor and lover of all projects that move the culinary conversation in Honolulu forward. Formerly a Peace Corps volunteer, computer science techie and line cook, she now tries to find the energy and means to make her latest endeavor, Melt, a gourmet grilled cheese truck, at least as delicious and sustainable as the restaurants she writes about. A selection of her recent published work can be found at marthacheng.com. Stuart Coleman You’ve probably met Stuart Coleman at a Surfrider beach cleanup. He’s the Hawaii Coordinator for the Surfrider Foundation and more than passionate about protecting our oceans and beaches. He is the author of Eddie Would Go and Fierce Heart: The Story of Makaha and the Soul of Hawaiian Surfing (St. Martin’s Press, 2009). Originally from Charleston, South Carolina, Stuart taught English at Punahou and creative writing and literature at ‘Iolani School and his articles have been published in national newspapers, magazines and literary journals. Photo Credits L to R: Sandra Kittinger, Benjamin Trevino, Minako Kent THE WORD Hawaiian Electric’s new feed-in tariff program will afford energy investors the opportunity to create clean energy and sell it back to the utility for profit. Option To Sell In Hawai‘i, small-scale solar energy producers—private residences and small businesses—tie into the grid through an agreement with Hawaiian Electric called net metering. It allows these clean energy producers to offset their overall energy demand by feeding the excess energy they produce back into the grid for credit at the current retail rate towards their monthly utility bill, but never for a profit or cash in hand. Now, thanks to a policy shift set by the Public Utilities Commission (PUC), independent renewable energy producers have the chance to actually sell clean energy to Hawaiian Electric through a feed-in tariff. While residential renewable energy produces (systems less than 50KW) will find it monetarily advantageous to continue with net metering, the feed-in tariff opens the door in Hawai‘i for energy investors: businesses with a low energy demand and a lot of roof space or property owners with open land, like ranchers or farmers. “Typically, for the smaller energy producer, the feed-in tariff will probably pan out to be less attractive 14 GRE E N M A G A Z I N E H AWAII.C O M because net metering benefits the user as rates continue to increase over time,” explains Myron Thompson, vice president of the Hawaii Solar Energy Association. Investors utilizing onshore wind power, solar photovoltaic power, concentrated solar power and inline hydro power can contract with the utility to sell the clean energy at a fixed rate for 20 years. The rate is determined by the type of renewable energy generator and the size of the system, which must be less than 500 kilowatts. Hawaiian Electric is allocating 60 megawatts of alternative energy to the grid from feed-in tariff subscribers on O‘ahu (about the amount of energy required to power 20,000 houses), 10MW on the Big Island and 10MW on Maui, La- na‘i and Moloka‘i. The PUC states the feed-in tariff provides standardized pricing and guidelines that will accelerate the completion of renewable energy projects and further Hawai‘i’s independence from imported oil. hecofitio.com THE WORD Photo: DLNR DOFAW Conservation efforts in Kainalu, East Moloka‘i will protect critical watershed and prevent erosion damage to nearshore coral reef ecosystem and historic Hawaiian fishponds. Legacy Land Leaving an endearing legacy for future generations is paramount to sustainability in Hawai‘i, a sentiment shared by the Legacy Land Conservation Program (LLCP). The program provides funding for the acquisition of land having unique and rare cultural and natural resources. Recently, seven state, county and nonprofit applicants were awarded grants for the permanent protection of sensitive land on Moloka‘i, Hawai‘i Island, O‘ahu and Kaua‘i. Over $3 million from the State Land Conservation Fund, of which every dollar has been matched with approximately three dollars in federal, county and private funds, will be used to acquire over 750 acres of threatened and unique natural resources, preserving scenic open spaces and archeological sites as well as protecting watersheds and agricultural production. The land will have the added benefit of preserving entire ecosystems, like native o-hi‘a forest and all the creatures that call the forest home, or maintaining and enhancing heavily used coastal recreation areas. “Each of the recommended projects protects an important resource,” says Legacy Land Conservation Commission Chair Dale Bonar. “Clean drinking water, our natural and cultural heritage, our agricultural lands, these are the resources that Hawai‘i needs to maintain a connection to its past and build a sustainable future.” The most costly acquisition protects over 27 cultural sites on the Pao‘o ‘ahupua‘a, in the North Kohala District, from development. The largest acquisition, over 614 acres on Moloka‘i, protects critical watershed to prevent erosion damage to near-shore coral reef ecosystems and historic Hawaiian fishponds. For a complete list of the seven Legacy Land grant recipients and acquisitions visit: greenmagazinehawaii.com/the_word.html THE WORD This model New Orleans home, developed by students at U.H. at Ma- noa, is a finalist in the U.S. Green Building Council’s Natural Talent Design Competition and a model of sustainability. Natural Talent The U.S. Green Building Council (USGBC) promotes sustainable design and building practices across the country and has developed the LEED certification system for rating sustainability in homes and buildings—the national standard. They are also educating the next generation of college students on sustainable building practices, part of their Natural Talent Design Competition. The 2010 competition, in partnership with Salvation Army’s EnviRenew Initiative, is focused on the rebuilding effort in New Orleans, Louisiana. The USGBC Hawaii Chapter’s team “Greenboy Productions,” from U.H. at Ma- noa, is one of four team finalists from 360 applicants. For the final phase of the competition, their LEED design will be erected in New Orleans’ Broadmoor neighborhood. THE WORD USGBC Hawaii Chapter team Greenboy Productions. Photos: Greenboy Productions The elevated home resembles residences found throughout Hawaiâ€˜i. Once the home is built, it will be subjected to a rigorous verification process and graded on energy and water efficiency and indoor air quality among other categories. The winner will be announced in October, at Greenbuild 2011. Team Greenboy created an affordable, adaptable and accessible home elevated to eight feet above ground level, allowing the space below the home to serve as a carport. A ramp and stair system quickly brings the owner and visitors to the side entry where the structure splits, creating an inviting side patio with integrated local fauna at an elevated level, allowing passive ventilation to draw in the cool air from below the structure. Satisfying a cultural aspect of the design, the home aims to bring a contemporary and sustainable solution to the historic neighborhood. The narrow rectangular residence calls back directly to the shotgun layouts of New Orleansâ€™ past with aspects both eclectic in look and affordable in today's construction market. openarchitecturenetwork.org/projects/broadmoor_greenboy THE WORD The Kailua bike sharing program is designed to give island residents a gas-free and healthy option to get around the town center, cutting down on congestion and pollution. Take It And Leave It Nguyen Le, principal of Momentum Multisport, has long been a cycling enthusiast and competitor. So when he moved to O‘ahu in 2001, adding triathlete to his repertoire was the obvious next step. After opening the retail sports store in August 2007, he has been working closely with the Hawai‘i Department of Transportation and the City and County of Honolulu’s Department of Transportation Services to improve conditions for bicyclers on the road—improving bike lanes and bike routes— but it wasn’t until Le spent some time in Paris, France in 2008 and saw a successful bike sharing program in action that he decided he would also bring bike sharing in Hawai‘i to fruition. “The environmental and health benefits of cycling are significant,” says Le, explaining the benefits of bike share programs across O‘ahu. “Cars pollute and consume the most fuel during the initial minutes of their use, particularly for short trips. If we can eliminate the need for most of these short trips in cars, then the impact on the environment and traffic congestion in the town centers would be significant.” After writing a feasibility study for a bike share program on O‘ahu, getting bike and kiosk manufacturer B-cycle on board, applying and receiving grants to fund the pilot project and holding community meetings to get public input, the decision was made to launch the bike sharing program in Kailua. The windward community was chosen for its level and relatively bike-friendly roads, small town center with a high population density and short commute distances. In addition, property owners in Kailua were the first to volunteer sites for the modular, solar powered B-cycle bike stations. The first two bike sharing stations will be at 151 Hekili Street and 417 Kailua Road, with 12 bikes available for rent between the 18 GRE E N M A G A Z I N E H AWAII.C O M two kiosks. The sleek and sturdy cruisers are slated to be road ready in March 2011. If people catch on to the benefits of biking and the one-year pilot program gains traction, then the number of bicycles would increase and up to eight bike stations could serve Kailua. In addition, bike share stations could concurrently open in Waikı- kı- , U.H. at Ma- noa, and U.H. West O‘ahu and Ho‘opili, with the overall goal to alleviate traffic and bring a healthy alternative to short-distance commuting across the island. “We expect that residents will use the bikes to make short trips around town instead of using their cars,” explains Le. “Once we have a network of bike stations, then commuters may use them in conjunction with other public transport such as The Bus or the future rail system to go the last miles of their commute.” The high-tech, multi-speed bikes are unlocked from the kiosk using a credit card for one-time users or a personal access card for program subscribers. For members, each B-cycle will automatically calculate and upload information to their personal user profile, like distance traveled, calories burned and carbon offset. The rugged bikes have a basket, wide tires for comfort and safety, an onboard lock and are completely adjustable to suit the rider. And they can be returned to any B-cycle kiosk. Le is confident the program will take hold, “As more people rediscover the joy and utility of getting around on a bicycle, they will hopefully leave their cars idle and pursue a healthier, happier way to get around and enjoy life.” mmhawaii.com/events.aspx THE WORD Photo: Jan Becket The tug-of-war literally continues over the use of Ma- kua Valley. Ma- kua Valley 2.0 Ma- kua Valley has been stuck in a tug-of-war between the Wai‘anae community and the U.S. Army since 1943. GREEN recently featured the plight of the valley and community [Ma- kua Valley: Challenges of a Sacred Space, volume 2 number 2] as it was locked in a legal battle with the Army over its use of the valley as a weapons training area and the impact on the natural and social environment. Headway was made by the community group Ma- lama Ma- kua as the Hawaii District Court ruled that the Army failed to give the community crucial information on how military training at Ma- kua Military Reservation could damage native Hawaiian cultural sites and contaminate marine resources on which area residents rely for subsistence. Ma- lama Ma- kua, represented by Earthjustice, filed suit in August 2009 to set aside the Army’s environmental impact statement for proposed military training at Ma- kua until it completes key marine contamination studies and archaeological surveys to identify cultural sites that could be damaged or destroyed by military training, which the Army was required to complete due to earlier lawsuits. The court ordered that the Army “failed to conduct any subsurface survey” in several areas within Ma- kua Military Reservation, which “violated its agreement to survey ‘all areas,’” and also “did not comply with its contractual obligation to conduct a meaningful survey…that evaluates the potential that the Army’s activities at Ma- kua Military Reservation were contributing to contamination or posting a human health risk to area residents who rely on marine resources for subsistence.” Ma- lama Ma- kua’s claim that the Army violated its duty to identify and study the fish, shellfish, limu and other marine resources on which area residents rely for subsistence will need to be resolved at trial, which is scheduled for February 23, 2011. GREEN SCIENCE Photos: Doug Stolz Volunteers perform the arduous task of removing invasive algae from Maunalua Bay by hand, one bag at a time. Curing Maunalua Bay A community unites to eradicate invasive algae Anyone that’s familiar with the shoreline and tranquil waters of Maunalua Bay has bared witness to the brown muck that has covered its seafloor and reefs, discoloring the once azure waters of the bay. The culprit is an invasive algae commonly known as leather mudweed (Avrainvillea amadelpha). Taking root in the bay around 30 years ago, coinciding with the heavy residential development of the area’s valleys and ridges, this thick and leafy algae spread quickly. It traps sediment and collects mud and waste, which blocks sunlight and smothers sensitive corals. It also out-competes native sea grasses, which provide critical habitat for young herbivorous fish. Leather mudweed has played a lead role in destroying the bay’s native marine ecosystem. Almost a decade ago, Michelle Kapana-Baird, a teacher at Kaiser High School, took it upon herself to educate her students about the invasive algae and its destruction of the bay’s natural habitats. She would take her students to the boat ramp in Hawai‘i Kai and pull out handfuls of leather mudweed. As their efforts grew, they would use canoes to carry it out. A few years later, other community members decided to take action. At 20 GRE E N M A G A Z I N E H AWAII.C O M low tide, half a dozen people would trudge into the shallow waters of the inshore bay and pull the invasive algae out by hand, working in small, designated squares. As awareness grew, volunteers began showing up to help, as did schools and other environmental organizations. The small-scale community effort soon evolved into The Great Huki, also known as the Maunalua Bay Reef Restoration Project, which takes its name from the Hawaiian word huki—to pull. Leather mudweed is literally pulled by hand off the reef and seafloor. The Great Huki started to accelerate in 2006 when Ma- lama Maunalua, a community-based stewardship organization became involved with the removal campaign, in collaboration with The Nature Conservancy of Hawai‘i. The two organizations then latched onto the proper scientists from the University of Hawai‘i to guide them in the removal process. “We didn’t want to just shoot in the dark. We didn’t want to somehow negatively impact the soil or cause more problems when we thought we were just helping,” says Kimo Franklin, Ma- lama Maunalua Community Coordinator. Researchers quickly discovered three GREEN SCIENCE Leather mudweed actually traps mud and silt in its thick foliage. main threats to the bay: invasive alien algae, land-based sediments and pollutants, and unsustainable fishing practices. Removing the invasive algae became the first and most critical step in restoring the waters and marine life to Maunalua Bay. In 2009, the project received a $3.4 million grant from the National Oceanic and Atmospheric Administration (NOAA) under the American Recovery and Reinvestment Act of 2009. Pono Pacific, a locally contracted ecosystem restoration company, was chosen to conduct the large-scale removal of the leather mudweed, putting 20 to 30 workers in the water, full-time, as of March 15, 2010. The project runs until February 2011, predicting to clear 23 acres of invasive alien algae from Maunalua Bay. As of August 2010, 615 tons have been removed, covering over nine acres. The Great Huki has also created and supported 75 full and part time jobs. In the newly cleared areas, the bay’s natural currents are expected to carry accumulated mud off the inshore seafloor, improving overall water quality in the bay and giving native plants and animals a chance to regenerate and colonize. Pono Pacific has played a crucial and very publicly visible role in the removal campaign. These days, more so than the brown muck, one has a good chance of seeing the red and yellow jerseys of Pono Pacific workers, rain or shine, hunched and hauling out the mudweed. Five days a week algae is removed by hand (sparing native plants) and loaded into burlap onion bags and floated to shore on kayaks. The bags are weighed, loaded on trucks and taken to a drop site for composting at Aloha ‘Aina ‘O Kamilo Nui, a local nonprofit, deep in the Kamilo Nui Valley. The most extraordinary aspect of the The Great Huki is what’s happening to the algae after its pulled and brought to the valley. Farmers from Kokua Kalihi Valley farmlands and Ed Otsuji Farms, among others, take the composted algae and till their land with mudweed to grow vegetables. The participating farmers are thrilled with the results and have already cultivated and sold crops grown with the mudweed to local farmers markets in Hawai‘i Kai. “We just want to keep our carbon footprint as low as possible and be sustainable with the resources in order to demonstrate this mauka-makai connection,” says Kimo Franklin, touching on the project’s cyclic nature. “Really, it’s a model of traditional Hawaiian ahupua‘a management. You learn from the old ways, and if needed, tweak them a little to fit this day and age.” The inshore bay has a new algae-free look: a patchwork of a dozen large yellowish squares, a striking contrast to the murky brown swaths beside them. The clean water over the cleared area shows natural sand and reef, even native nenue sea grass is poking up through the sand. It seems only a matter of time before the bay resembles its old self, from a half-century past. —Beau Flemister DO IT YOURSELF Decorating your reusable tote bag adds a little personality and style to your tote-worthy endeavors. Tote Bag Makeover Painting with a stencil to add style and color to a reusable shopping bag Tote bags are everywhere and for goodness sake. They’re at the grocery store checkout counter; they’re in the clothing stores; and you can’t leave an expo or conference without a reusable tote bag filled with goodies. Only thing is, most reusable totes are either plastered with corporate logos or devoid of any artwork after a couple washings. Next time you’re feeling artsy or need a simple project to keep the kids occupied on a rainy day, grab a couple of your reusable tote bags, cut out a stencil and create your own unique designs and patterns to adorn your reusable bags. Local artist Sierra Dew created a few stencils to get you started and shows how it’s done. —Kevin Whitton 22 GRE E N M A G A Z I N E H AWAII.C O M 1. Glue the paper with the design to a manila folder and cut out the black area of the stencil with an X-ACTO knife. If you’re not comfortable with a razor blade, purchase a pre-cut stencil at your local craft store. If you’re working with letters, its best to purchase pre-cut stencils anyway. 2. Slide a piece of tile, thin piece of wood or other hard surface inside the tote bag. Put a couple pieces of scrap paper in between the tile and the inside of the bag on the side to be pained to soak up any excess ink. 3. Apply double-stick tape or spray adhesive to the back of the stencil, especially around the outside edges of the stencil. Press the stencil onto to the bag, smoothing the stencil outward to the edges to create a nice flat surface. DO IT YOURSELF 4 1 2 5 3 4. Pour the paint into a container and add a few drops of textile medium, which allows the paint to adhere to the fabric so the bag can be washed without fading the artwork. Dampen a small piece of sponge in a cup of water, making sure to squeeze out all of the excess water. Dip the sponge into the paint so that there’s a thin coat of paint on the sponge, then wipe off excess paint on the edge of container. Dab through the stencil onto the fabric, making sure to get all outside edges for a clean image. Stenciling brushes can be used in lieu of the sponge. 5. Peel away stencil and dry with a hair drier till the paint is dry to the touch, a minute or so is fine. You can also let the bag air dry and iron it later, but the paint needs to be heat set to adhere properly to the fabric. Materials Reusable tote bay, Manila folder, scrap paper, fabric paints, repositionable adhesive, X-ACTO knife, large piece of tile or other hard surface, sponge or stenciling brush, hair dryer or iron. Stencils Galore A quick and easy way to find a wealth of stencils is simply to Google images you’d like to stencil, i.e. “turtle stencil.” Print out the stencil, and follow the steps above. To create the artwork featured in this DIY, go to greenmagazinehawaii.com/DIY_v3-1.html, print out the stencils provided and get painting. You can also find more stencil inspiration at sierradew.com. GREENM AGAZ INE HAWAII.COM 23 From native hibiscus to ground covers, shrubs and native palms, native plant nursery Hui Ku- Maoli Ola is the main native plant supplier for residential and commercial landscaping. Photo: Kevin Whitton OUTDOOR Natural Balance Landscaping with native Hawaiian plants Anna Palomino has been growing native Hawaiian plants at Ho‘oiawa Farms on Maui for nearly 20 years, when not many people knew the difference between native Hawaiian and non-native plants. “Over the years, with people interested in culture and conservation, the interest has definitely grown,” she says. “It’s become pretty much an ‘in’ thing now.” Plant experts agree the first step in adding native Hawaiian plants to your home landscape is to do some homework. All plants need the proper balance of sunlight, fresh air, water and nutrients. The trick is choosing the right plant for the site. “Don’t put a square peg in a round hole,” says Mike De Motta, assistant director of horticulture at the National Tropical Botanical Garden (NTBG). “If you like a plant that needs some shade and moist, rich soil, don’t plant it in full sun in sandy soil. Learn a little bit first about the plant you want to use so you have a better chance of success.” Plants need a healthy place to put their roots down, so start by tilling the soil and composting the areas to be planted in advance. This creates proper drainage and adds nutrients to the soil. Once you’ve selected the 24 GRE E N M A G A Z I N E H AWAII.C O M proper plant for the site, former NTBC plant propagator Kevin Lilleeng-Rosenberger advises starting small. “Plant a koa tree and surround it with ground covers,” she suggests. “Then you can expand it and connect the circles. Instead of watering a huge area, start a small native section and care for that.” Hawai‘i has many different microclimates on each islands, and depending on where native plant species naturally reside, their need for water will reflect the natural habitat. In turn, overwatering is one of most common pitfalls people find caring for native plants, causing roots to suffocate and rot and the plant to perish. For example, Pritchardia Hillebrandii, also known as lo‘ulu lelo, occurs naturally in drier, coastal areas on Moloka‘i. Once it’s in the ground around your home, thrifty watering practices should be the norm. Kaua‘i plant conservationist Keith Robinson believes that native Hawaiian plants have a better chance for success when separated from faster growing non-native plants. “The non-natives are going to reach over and take the water and nutrients away from the natives,” he says. “I have learned to my cost and sorrow that native plants OUTDOOR ‘Ihi is a wonderful accent plant and small shrub that grows about a foot tall with bright yellow flowers perched curiously at the end of a straight stem. should not be grown within sixty feet of guava or java plum trees because these non-natives send out roots forever.” Invasive trees like java plum and guava are especially harmful as they quickly out-compete natives for sunlight, water and nutrients. With Hawai‘i known as the nation’s endangered species capital with 320 plants on the list, the importance for planting native Hawaiian plants has never before been so imperative. “Where people live now, most of the native plants have been displaced by introduced material,” says Palomino, referring to the popularity of imported tropical plants like ginger and heliconia. “People need to take advantage of the natural vegetation, native Hawaiian plants, instead of planting a lot of non-native thirsty plants that require constant irrigation. When you think of the conservation aspect, native plants are a natural fit. I wish more people could experience the real Hawai‘i.” —Margaret A. Haapoja An excellent resource that describes all native Hawaiian plants and includes specific cultural advice for each one is Growing Hawaii’s Native Plants: A Simple Step by Step Approach for Every Species by Kerin Lilleeng-Rosenberger. Rick Barboza, Co-owner of Hui Ku- Maoli Ola, a native plant nursery in Ka- ne‘ohe, offers care instructions on the nursery’s website: hawaiiannativeplants.com/our-plants.html. GREEN ECONOMICS Diffuse organic fragrances in your home for your health, body and mind. Our TRUessence® line of essential oils brings the energy and life force of the plant kingdom through aromatic, therapeutic or topical use. with pure Lavender, benefit from the oldest medicine known to mankind. Single Essential Oils • Essential Blends • Diffusers • Hydressence • Apothecary Healthy Air Systems Hawaii 808.298.8167 www.hashawaii.com Learned Behavior Doing away with diapers When my son was three months old a friend gave me a booklet about a diaper-free baby raising method called Elimination Communication (EC). The eco-friendly option is making a comeback both nation and state wide, but is still uncommon compared to cloth diapering. An estimated 96 percent of Americans choose disposable diapering and, on average, one baby uses 3,000 disposable diapers from infancy through potty training, resulting in 20 million diapers ending up in landfills each year. Even the most part-time EC families reduce their diaper waste and lessen their carbon footprint. Like other parent’s I’ve talked to, after learning about elimination communication I was intrigued, slightly intimidated and excited to try it out. The first time I walked my son outside and casually said, “You can pee if you need to,” he did. I was shocked. A year later, we’ve been EC successful, using cloth diapers only at bedtime. Based on communication between parent and baby, EC isn’t “potty training” and is practiced widely throughout the non-Western world. It’s been estimated that only six percent of infants in China, and two percent in India, are raised wearing disposable diapers. Using EC, parents learn to read their child’s signals, including body language, facial expressions, noises and fussing, and respond by bringing the child to a baby potty, toilet or another appropriate place to relieve themselves. In turn, babies recognize parent’s cue sounds and become aware of their elimination sensations. GREEN ECONOMICS Elimination communication isn’t just earth friendly, it’s also gentler on baby than disposable diapering. Diaper-free time reduces diaper rash as well as baby’s exposure to the plastics and petroleum used in disposables. Exposure to dioxin, a carcinogenic and non-biodegradable byproduct of the bleaching process used in most disposable diapers, can also be reduced by any amount of diaper-free time. The beauty with EC is that there is no single right way to do it. It’s an option allowing families to adjust the method to fit their needs. Diaper-free time can be occasional, frequent or only when it’s convenient. It can begin at birth or during late infancy or toddlerhood. For most families, diaper-free time gradually increases as both parent and baby become familiar with the technique. It’s important for each family to find what works for them. To give EC a try, observe baby diaper free and watch for signs before and during elimination. You can try to catch it or not, either is okay at this point. The foundation is learning your infant’s signals and baby becoming aware of his/her bodily functions. Try to bring what’s happening to baby’s attention saying, “Look you’re peeing,” or “Need to use the potty?” Once you’ve recognized baby’s signals such as certain facial expressions, fussing or fidgeting, you can try using the potty. When it’s time to go, make a vocal cue sound you will stick with, such as “Ssssss,” and find a comfortable position for baby, like sitting on the potty or being held over it. Established positions and cue sounds form an association with potty time. Catch the urine or solid waste with a bowl, baby potty, or by taking baby to the toilet. Elimination communication advocates say it can make the transition easier to have various places to go around the house, baby potties in several rooms, or a bowl here and there. Intuition can be key in EC, too. If you have the feeling your child needs to eliminate, you may be right. —Jade Eckardt CULTURE Words by Stuart Coleman // Photos by Jeff Divine Growing up in the small beach town of Ma- kaha on the Westside of O‘ahu, Rell Sunn went on to become the first female lifeguard in Hawai‘i and a pioneer on the international women’s professional surfing tour. She was a single mother, yet she managed to go back to school for a degree in cultural anthropology while raising her daughter Jan, working as a lifeguard, studying hula, taking judo and competing on the professional circuit. Her godmother called her Rella Propella because she was such a whirlwind of energy. When she was born, her grandparents gave her the Hawaiian middle name of Kapolioka‘ehukai, which means “heart of the sea.” That name would capture the essence of her life and inspire her to become a passionate protector of the ocean. As a professional surfer, Rell made trips around the world, competing in international contests and bringing home trophies and exotic stories. In 1976, she started a surf competition as a birthday activity for her daughter and friends. She handed out her old trophies as awards. The kids had so much fun that it became an annual event known as the Menehune Contest. The contest would help launch the careers of aspiring professional surfers like Ma- kaha’s Duane DeSoto, who began competing in Rell’s contest when he was four years old. Now with his own kids competing in the contest, he still remembers how Aunty Rell always encouraged the kids to clean up the beach and has incorporated her lessons into his own life. 28 GRE E N M A G A Z I N E H AWAII.C O M CULTURE Rell Sunn enjoyed the ocean, no matter where she traveled across the globe, but Ma- kaha would always remain her home turf. “At her contests, Rell used to get us to pick up the rubbish and make sure the beach was clean,” Duane says. “She just led by example primarily. I remember her walking up and down the beach, cleaning up on her own. She was just someone who cared about everything. It was the ocean, the beach and the people. She was a passionate person.” Duane credits her with helping him become a pro surfer by teaching him about competition and sportsmanship. By the time they were in their late teens, Duane and local surfers like Sunny Garcia and Rusty Keaulana picked up sponsorships from the top international surf companies, thanks to Aunty Rell’s guidance. But she also taught them about the importance of taking care of the ocean. During the peak of her career, Rell was competing in Huntington Beach, California when she felt a lump in her breast. She went to the hospital to get it checked out and the doctors told her it was malignant cancer and that she probably had less than a year to live. But Rell was determined to fight her cancer and try to find out what had caused it. While going through radiation, chemotherapy and later, a radical mastectomy, she began doing research on water quality. Rell suspected that ocean pollutants might have been the cause of the cancer that had stricken her and her best friend, fellow lifeguard Pua Moku‘au. Rell’s daughter Jan says that her mother had always been intrigued by the ocean and even used to hold Easter GREENM AGAZ INE HAWAII.COM 29 CULTURE For Rell, education was the key to sustainability and her Menehune Contest was a way to educate the youth about the ocean through surfing. egg hunts on the reefs and teach kids about the marine ecosystem. “Early in the mornings at low tide we’d go to the tide pools at Ma- kaha and flip over rocks to see what was under, feed the baby lobsters and pick limu,” Jan says. Rell would often tell the kids ma- lama i ke kai— take care of the ocean, because she knew that the ocean reflected the health of the people and the land. “She really focused on the children. She knew that if she could reach the younger generation and educate them about the environment, her work would continue long after she was gone,” Jan recalls. “I remember her teaching them about the water cycle: how the ocean water evaporates and forms clouds, how clouds gather by mountain peaks and then fall as rain. She said that the water would be cleaned by the land as it works its way back to the ocean. I can hear my mom tell them that we must not only clean the beaches but the land also. If not, then the water that is going back to the ocean will be contaminated and affect the fish that we eat and the ocean that we love.” After a really rainy night, she would always keep Jan away from the ocean the next day because the storm water runoff would flush all of the pollutants on land into the ocean. As a child, Rell used to run behind the trucks spraying DDT in the area. After the onset of her cancer she began to wonder if these types of toxic agricultural chemicals explained the high rates of breast cancer in 30 GRE E N M A G A Z I N E H AWAII.C O M While her first love was surfing, her grace and beauty was only accentuated through hula. CULTURE Famous for her graceful style of surfing, Rell should also be recognized as the deciding factor that propelled The Surfrider Foundation to its prominence as a national environmental organization. to her. And she voted for the big coastal environmental group. That’s how I remember Rell Sunn—she was the woman who helped save the Surfrider Foundation.” Although Rell seemed to have beaten her disease, she decided to leave the board when her cancer came out of remission. She always looked so vibrant, healthy and happy that her friends didn’t think of her as being sick. Rell had to go back into heavy treatment, and at one point, she slipped into a coma. She would later talk about a dream where she was surfing in Waikı- kı- , unable to catch any waves for the longest time. But she finally caught one and was able to ride it to the shore, and that’s when she woke up. “That kept me occupied while I was in a coma,” Rell said, “I’ve always said that surfing saved my life.” She continued surfing, diving and running the Menehune Contest for a few more years, but the cancer kept coming back. During Rell’s last month, her closest friends began making pilgrimages to her cottage to say their final goodbyes. After making it through Christmas, Rell vowed to hang on till New Year’s Eve. Coming in and out of consciousness, she could hear the fireworks in the distance, and she lived to see the dawn of a new year. But on the evening of Jan. 2, 1998 at the age of 47, Rell Kapolioka‘ehukai Sunn finally took her last breath and passed from this world to the next. Two weeks later, on January 17, Rell’s memorial service was held at Ma- kaha. That morning, thousands of 32 GRE E N M A G A Z I N E H AWAII.C O M people from the Westside, across the islands and all over the world began arriving for the service, coming to pay their last respects. Friends and family had set up a big tent on the beach and had been working hard all week to decorate it with pictures of Rell from different times in her life. There were photos of her surfing, diving, fishing, hula, paddling canoe and posing with the menehunes. Her surfboard, fishing spear, throw nets and mementos were placed all around the tent. In the center, her ashes lay in a glass fishing ball, which had been carved with images of fish, waves and an octopus, along with the words, “Aloha, Queen of Ma- kaha.” When Rell was just a girl, she had found a glass ball washed up on the beach at Ma- kaha and asked her father what it was. He had explained that it used to be tied to a fishing net, probably from Japan, and had floated all the way across the ocean. Years later, Rell would remember his words and wonder if he was telling her what her life would be like. During the service, they took the glass fishing ball with her ashes and poured them into the ocean. The Heart of the Sea had returned home, the place she served to protect throughout her life, where she always wanted to be. Stuart H. Coleman's most recent book, Fierce Heart explores the lives of Hawaiian icons like Rell Sunn, the Keaulana ‘ohana and Israel Kamakawiwo‘ole. SAVE $50 off your purchase on a complete set of glasses. Frame and lense purchase required. FOOD By Martha Cheng and Amanda Corby Food is political. Food is environmental. Food is community. These days, we don’t just use delicious to describe food choices, but also catch phrases like: “vote with your fork,” “farm to table” and “good, clean, fair.” The food movement, if it could be considered a single movement, encompasses so many interests—from personal and environmental to economic health. So that’s why, in our search for sustainable restaurants, places that make a conscious effort to source locally-grown and/or organic food, we’ve found inspiration in eateries as varied as vegan cafés to local chains. In this collection, the restaurants move toward sustainability via different paths, but ultimately, in all of them, food is pleasure. —AC 34 GRE E N M A G A Z I N E H AWAII.C O M FOOD This one-woman Korean diner captures you from the moment you walk in the door. Whether it’s chef-owner Won Nam shouting at you or the tantalizing aromas coming from the kitchen, Ah-Lang will demand your attention and steal your heart before you can say kimchi. What makes Ah-Lang more captivating is the unadvertised amount of local produce incorporated in Won’s repertoire. It’s no doubt this woman can cook, but one may suspect the fresh ingredients straight from her garden play a role in the nostalgic flavors of her namu (Korean prepared vegetables). Chef Won prides herself on the amount of ingredients that come from her garden, but her real self-respect shines when she speaks of the beauty and health of her well-groomed community garden slot. From the green onions in her seafood pa-jeon (green onion pancake), to her hot peppers that define a 10 on the heat scale, Won incorporates fresh local produce from her garden and from local farmers whenever possible, and it shows. Take a stroll through Ma- noa Community Garden, write down what garden slot you think is most beautiful and report back to Won the next time you’re in (and she’s not busy). There is a good chance you’ll write down the slot number of this “Angry Korean Lady,” who really isn’t so angry. —AC Ah-Lang aka The Angry Korean Lady Imperial Plaza (on the 1st Floor fronting Cooke St.) 725 Kapiolani Boulevard, C-119B Honolulu, Hawaii 96813 Monday–Saturday: 11:00 am to 9:00 pm 808.596.0600 angrykoreanlady.com 12th Avenue Grill Chef Kevin Hanney has worked at farm-to-table restaurants since 1978 and as he puts it, he’s been hooked from the beginning—mostly for the flavors. “I never gave up on it,” he says, whether cooking in New York, Santa Cruz or O‘ahu, where’s he’s been since 1992, when “farmto-table” wasn’t the trend it is now. After a trip to Big Island, Hanney discovered a bounty of produce that hadn’t yet made it to O‘ahu because farmers were unwilling to ship without a guaranteed market. He promised to buy and convinced farmers to send him ingredients. These days, while produce is easier to obtain, using local still isn’t the easiest route; sometimes it means breaking down a whole wild boar—which requires butchering skills that are lost on many chefs these days—and knowing what to do with less-common cuts (Hanney ends up making a lot of his own sausage). And when he can get his hands on it, he brings in local rabbit. “It’s plump, juicy and full of flavor without being real gamey,” he says, meat cleaver in hand. —MC 12th Avenue Grill 1145C 12th Avenue Honolulu, Hawaii 96816 Monday–Thursday: 5:30 to 9:00 pm Friday–Sat: 5:30 to 10:00 pm 808.732.9469 12thavegrill.com Photo: Martha Cheng Ah-Lang aka The Angry Korean Lady Beets, cranberries, tomatoes and greens; everything at Hale is organic. Eat Café Don’t let the industrial and gridlocked Nimitz Highway trick you into thinking there’s no place cozy to eat in the Iwilei district. EAT Café, located in the Gentry Pacific Design Center across from Dole Cannery, is the place you wished you knew about when you found yourself hungry and stuck in this bustling urban pocket of Honolulu. Hop off Nimitz, pick a parking spot (there are plenty) and wander through the quirky design center on your way to this charming café. It's small, out of the way and perfect for that quick meeting, grab-and-go breakfast or lunch. The simple menu offers sandwich and salad specials, burgers and other seasonal dishes featuring regional produce. Pastries are made fresh daily and on Saturdays breakfast is served all day. Several times a month, Chef David Passanisi provides those “in the know” with course after course of what he feels should be featured that evening. These special dinners highlight an assortment of local produce and fresh caught seafood Chef Passanisi hand selects at the markets that day. EAT passionately caters to their clientele both in the restaurant and offsite. For special occasions, EAT offers a private dining room and reasonably priced catering menus specifically created to fit your taste and budget. —AC EAT Café 560 North Nimitz Hwy #102 (within the Gentry Pacific Design Center) Honolulu, Hawaii 96817 Monday–Friday: Breakfast 8:00 to 10:30 am, Lunch 11:00 am to 3:00 pm Saturday: Breakfast all day 8:00 to 3:00 pm Sunday: Reserved caterings only 808.538.0597 eathonolulu.com GREENM AGAZ INE HAWAII.COM 35 Photo: Martha Cheng FOOD For a pizzaiolo, the wood fire makes all the difference, especially when V-Lounge can boast gourmet pizzas baked in Moloka‘i kiawe fed ovens. Kale’s Natural Foods Kahumana Farms Café Kale’s isn’t named after the poster child of dark, leafy greens, but rather the owner, Kale Gibb. But you can find kale—the vegetable— throughout the menu of Kale’s Deli, from a Greek skillet frittata to the Green Earth smoothie, in which kale imparts a fresh, green taste. Kale’s Deli opened within this health food store in February 2010. It’s the project of three friends, Carolyn Gali, Christina Hee and Jennifer Hee, who approached Gibb about installing a kitchen and deli counter in the back of the store. The menu accommodates a range of philosophies and diet restrictions, from gluten-free baked goods to macrobiotic plates to vegan, using local and organic as much as possible. For meat eaters, the deli sources Kulana beef, free-range chicken and wild salmon. “Food + Love, from scratch” is the motto here and what differentiates the food from other eateries that sprinkle all the same buzzwords of “local” and “organic” is the care with which ingredients are selected and prepared. It’s as if these women have invited you into their homes to share what they’ve long been cooking for friends and family. Not because they’re exhorting you to eat healthier, but simply because it’s delicious. —MC Organic farm-to-table eating is simply a way of life at Kahumana Farms, but that’s nothing new—this farm has been practicing organic and biodynamic agricultural for over 30 years. Kahumana is owned and operated by Alternative Structures International (ASI), a non-profit that additionally manages two transitional housing programs for 125 families in Wai‘anae. It has been said Lualualei Valley has the best soil in the world for farming and after transitioning their mental health treatment center into a café, the public can now enjoy the fruit, and veggies, of this valley’s mana. From this richly nourished ‘a- ina, Kahumana produces salad greens, beets, carrots, tomatoes, seasonal fruits and more. The mission of Kahumana is to deliver farm fresh produce, direct to the people, at a wholesale price. With the newest addition of a biodynamic farming expert, the crops and visitors are destined to flourish in both diversity and quantity. Ringleader Robert Zuckerman has been manning this kitchen for over 18 years where his role includes everything from server to chef to dishwasher. But he will gladly share the unique philosophy and history of this farm he calls home. “Our goal is to train farmers how to farm smarter and residents how to eat smarter. We’re a model for healthy eating,” Zuckerman explains, as he prepares his newest recipe of Surinam cherry and herb tea. There is something bigger than food happening in Lualualei Valley, and it’s dynamic. —AC Kale’s Natural Foods (within the Hawaii Kai Shopping Center) 377 Keahole Street #A-1 Honolulu, Hawaii 96825 Monday–Friday: 8:00 am to 8:00 pm Saturday–Sunday: 8:00 am to 5:00 pm 808.396.6993 kalesnaturalfoods.com Kahumana Farms Café 86-660 Lualualei Homestead Road Waianae, Hawaii 96792 Tuesday–Saturday: Lunch 11:30 am to 2:00 pm, Dinner 6:00 pm to 7:30 pm 808.696.8844 kahumana.org GREENM AGAZ INE HAWAII.COM 37 FOOD Uahi Island Grill Hale Nick “Bear” Yamada, the chef-owner of Uahi Island Grill in Kailua, and his partner Nani Nikcevich, have created a recipe for the perfect fusion of fresh local produce, Hawaiian comfort food and a humble, yet sustainable, business model. The menu is ever-changing, based on what is in season, but you will always find a few staple favorites including local style garlic ahi and specialty salads featuring ingredients that were possibly hand-picked from a family member’s garden hours earlier that day. Their aloha for Hawai‘i products continues on their beverage menu with hibiscus agave tea, fresh-brewed Mount Ka‘ala Coffee and a variety of Waialua Sodas. But don’t leave without giving in to the magnetism of their dessert case. It’s worth the splurge. Filled with sweet goodness like grandma used to make—just say homemade banana cream pie and the sun will shine a little brighter. Bear and Nani have made it a priority to provide customers with quality fresh local meals and friendly service, while supporting other Hawai‘i businesses by incorporating their products into the Uahi Island Grill Ohana. —AC In Hawaiian, hale means “home.” In Japanese it means “sunny.” In Old English it means “healthy.” From Kombucha Tea and Organic Nama Sake to Kuruma-Fu Cutlet and Kale & Kula Strawberry Salad, Hale delivers all of these feelings and tops them with “organic.” As education on the dangers of produce farmed with pesticides continues to grow, Hale focuses on incorporating organic into their modern macrobiotic cuisine whenever possible. The Macrobiotic Lunch Plate— featuring an assortment of local root vegetables, miso soup and organic brown rice—may be the rage, but we love their island fish burger and the Maui onion mochi soup finished with homemade acai cheesecake (containing no dairy, refined sugar or eggs). With their sudden relocation in November, Hale had a lot of people worried, but rest assured, you will get the same beautiful food, charming smile and gentle reminder, “We are what we eat,” from Chef Yuka Akahane at their new sunny and healthy home on King Street. —AC Uahi Island Grill 131 Hekili Street Kailua, Hawaii 96734 Monday, Wednesday–Friday: 10:30 am to 8:00 pm Tuesday: 10:30 am to 2:30 pm Saturday: 11:30 am to 7:00 pm 808.266.4646 uahiislandgrill.com 38 Photo: Amanda Corby At Uahi Grill the local-style garlic ahi salad is a favorite that is always in season. GRE E N M A G A Z I N E H AWAII.C O M Hale 1240 South King Street Honolulu, Hawaii 96814 Tuesday–Sunday: Lunch 11:00 am to 3:30 pm, Dinner 5:00 pm to 9:30 pm 808.944.1555 halemacro.com FOOD V-Lounge Two of the pizzaiolos here wear their hearts on their sleeves—in the form of pizza peels tattooed on their arms. If that’s not a sign of love (or obsession) for the craft, then the pizzas are all the proof you need. Co-owner and pizzaiolo Alejandro Briceno creates Neapolitan-style pizzas with San Marzano tomatoes, fresh mozzarella, and dough made from “00” Caputo flour from Italy. Briceno insists on these imported ingredients to capture the flavors of authentic Neopolitan pizza, but the toppings showcase Hawai‘i-grown and raised fare: Hamakua Ali‘i mushrooms, sweet onions, macadamia nuts, arugula, WOW Farm tomatoes and local eggs. Sandy, V-Lounge’s affectionately-named oven, is fed Moloka‘i kiawe wood, for temperatures of 800 degrees Fahrenheit. As a break from the pizza grind, Sandy sometimes fires up other dishes—opelu, Big Island whole rib roast, salt-roasted shrimp—for special events and on certain Tuesdays, but the philosophy is the same no matter what V-Lounge serves: clean, simple, good. —MC V-Lounge 1344 Kona Street Honolulu, Hawaii 96814 Monday–Saturday 5:00 pm to 4:00 am, or whenever the dough runs out; No pizza on Sundays 808.953.0007 vloungehawaii.com Wahoo's Fish Taco Wahoo’s Fish Taco may be a California-based franchise, but as the young local owners grow their business they continue to break the “franchise mold” and always have Hawai‘i in mind. The whole lot of ingredients in Wahoo’s dishes (excluding the base for their enchilada sauce) is prepared here and nothing comes out a can. The vegetables and produce are purchased locally and washed, chopped and cooked in their kitchen. You won’t find imported shredded lettuce or premade guacamole at Wahoo’s—it’s all made from scratch. With the opening of their second location in Kahala, Wahoo’s takes sustainable business practices and the use of fresh produce one step further. The Kahala Wahoo’s features Chalkboard Lunch Specials that highlight seasonal farm-fresh island produce. In the revamping of the space, Co-owner Noel Pietsch hired a local creative design team to assist in a green rebuild. “I want our customers to see how attractive and unique reclaimed items—such as the wood paneling on our walls taken from old homes and the painted glass louver tiles used for our bar—can make a place look,” says Pietsch. Wahoo’s Kahala hopes to encourage neighbors to pull up on two wheels through the instillation of a curbside bike-rack. One can only hope this method of localizing a franchise with catch on for others in Hawai‘i. —AC Wahoo's Fish Taco (Kahala Korner) 4614 Kilauea Avenue Honolulu, Hawaii 96816 Sunday–Thursday: 11:00 am to 11:00 pm Friday–Saturday: 11:00 am to Midnight 808.732.9229 wahoos.com DESIGN Photos: Dave Rezendes The Energy Lab incorporates a vast array of sustainable design elements, which earned it the distinction as the first school building to be awarded the LEED platinum-level certification in Hawaiâ€˜i. Smart Education The Hawaii Preparatory Academy incorporates sustainability into its curriculum Sustainability begins with an understanding of the natural resources in a particular area and how to best steward those resources for the health of the community and future generations. For the past 60 years, the Hawaii Preparatory Academy has taken advantage of Waimeaâ€™s geographical setting and abundant natural resources to offer an enhanced curriculum and continues to do so with the addition of their new Energy Lab, a Platinum-level LEED certified building designed to actively incorporate sustainable living into education and culture. While the collaborative teaching facility was built to encourage student research and development of 40 GRE E N M A G A Z I N E H AWAII.C O M renewable energy technologies, they struck gold during construction by discovering an ancient Hawaiian agricultural terrace system adjacent to the Energy Lab. The terraces were restored and now the students are cultivating their own produce, including taro and sweet potato. In addition, they are also growing local plants and trees to learn the biodiversity of the island and conducting fieldwork on sugar cane and Jatropha for biofuel production. Through the combined disciplines of technology, design, energy and agriculture, the Energy Lab is redefining a well-rounded education. â€”Kevin Whitton DESIGN Located on the leeward slopes of the Kohala Mountains, the structure has an innovative radiant cooling system, which uses colder nighttime air to chill the water used for conditioning warm spaces during the day. Completely powered by a 24-kilowatt solar array, the facility is also an active weather station. GREENM AGAZ INE HAWAII.COM 41 CONSERVATION Words by Jack Kittinger // Photos by Ian Gillespie It’s 9:00 p.m., the sky is black and dozens of people are bobbing in the clear waters of Ka-ne‘ohe Bay on O‘ahu’s windward side. They’ve donned snorkel masks and wetsuits to watch a sex show that is unfolding on the coral reefs below. Jackie Padilla-Gamino, a graduate student at the University of Hawai‘i at Ma-noa, amassed the diverse group of community members as they help her sample coral spawning events on the reefs around the Hawai‘i Institute of Marine Biology. Jackie’s job is a tough one because the Montipora corals that she wants to sample are pretty meticulous about when they decide to reproduce. She’s studied these events intensely and knew from her advisors that corals generally spawn during the summer, about three to four times per month, and that each event usually starts around 8:00 p.m., in sync with lunar and seasonal cycles. No one knows exactly when the corals will start to get their groove on, but when they do it’s a synchronized event where all the corals release their sperm and eggs at the same exact moment. It’s an incredible site as the water above the reef swirls pink with the progeny of Hawai‘i’s future reefs. “It’s a very narrow window and we don’t know how corals can be so synchronized,” Jackie explains, crediting her advisors for setting the standard for sampling these rare events. “If we’re lucky, we can witness the event, because we don’t know exactly what cues they use to release the gametes at exactly the same time.” 42 GRE E N M A G A Z I N E H AWAII.C O M Photo: Courtesy Earthjustice CONSERVATION Coconut Island experienced its 15 seconds of fame having its silhouette broadcasted across America as part of the opening reel for the 1960s TV sitcom Gilliganâ€™s Island, but its real legacy is found in the history and science that takes place across the unique islet. GREENM AGAZ INE HAWAII.COM 43 CONSERVATION Coconut Island’s fishponds and sheltered bays were created by owner Christian Holmes in the early 20th century by dredging parts of the reef and using the fill, along with material from the sandbars in Ka- ne‘ohe Bay, to expand the dry land. At the core of her research is a quest to understand whether there are differences between younger, smaller corals and larger, older coral colonies. Essentially, she’s trying to answer the question of whether coral keiki look like their parents, and if some keiki have advantages based on the age of the parent coral or the site where they live. To find the answers, she knew she needed to sample a range of different corals at exactly the same time when they spawned and to do this she needed a lot of help. With the assistance of the U.H. Sea Grant college program, she sought help from the community and was pleasantly surprised at the great response she got. A medley of people showed up to help her, including a diverse cast of fishermen, farmers, grandmothers and graduate students. The local media got wind of the project and two different Honolulu-based news teams filmed the event and interviewed Jackie. Projects like Jackie’s are common around the waters of Moku O Lo‘e, or Coconut Island, as it’s colloquially known. Moku O Lo‘e is home to the Hawai‘i Institute of Marine Biology (HIMB), where a cadre of marine scientists are breaking new ground in applying innovative marine science to current conservation challenges. The marine laboratories, however, are a relatively recent addition to Moku O Lo‘e. The island has a rich 44 GRE E N M A G A Z I N E H AWAII.C O M history, which has been chronicled by P. Christiaan Klieger in a fantastic book, Moku O Lo‘e: A History of Coconut Island, published by the Bishop Museum Press in 2007. Moku O Lo‘e is a small remnant of O‘ahu’s distant volcanic past and was traditionally part of the extensive Ko‘olau district that encompassed most of O‘ahu’s windward side. Traditional legends tie the island’s name to a story of banished siblings, one of which was named Lo‘e, but the literal translation of lo‘e as a the “curve of a fishhook” also refers the island’s historical association with fishing. Moku O Lo‘e originally belonged to Hawaiian royalty, including Kamehameha I and Bernice Pauahi Bishop. In early times, the abundant fishing grounds surrounding Moku O Lo‘e provided a significant resource that was integrated into the diversified subsistence base that encompassed the expansive kalo lo‘i and fishponds (loko i‘a) of the Ko‘olau district. Tales abound of hundred pound octopus and large sharks, which haunted the reefs around the island. As land tenure in Hawai‘i changed, so did the fate of little Moku O Lo‘e. In the 1930s the Bishop Estate sold the island to Christian Holmes II, the heir to the substantial fortune of the Fleischmann yeast company. Holmes’s vision for the island differed significantly from CONSERVATION Princess Pauahi planted palms on Moku O Lo‘e beginning is the 1850s, but it wasn’t until Christian Holmes took ownership of the islet in the 1930s and planted Chinese banyan, palms, fruit trees and other exotic plants that Coconut Island took on more of the appearance that we see today. Remnants of the past; Holmes’ eel and shrimp enclosures. High powered search lights were used to illuminate the saltwater pool for parties and nighttime swims. GREENM AGAZ INE HAWAII.COM 45 CONSERVATION 46 GRE E N M A G A Z I N E H AWAII.C O M CONSERVATION The defunct Bridge To Nowhere was a built by Holmes to access bait pens from the shore, part of his tuna packing operation. GREENM AGAZ INE HAWAII.COM 47 CONSERVATION Rice coral and finger coral, the predominant corals in Ka- ne‘ohe Bay, thrive on Coconut Island’s protected reefs. that of the island’s Hawaiian caretakers of old. Holmes transformed the island into his own tropical paradise, an eccentric resort that exhibited a one-acre saltwater swimming pool, a zoo and aquarium, servants’ quarters and an elaborate private estate. Charles and Bernice Bishop planted the first coconut trees in the 1880s, but Holmes would add hundreds more. He more than doubled the size of the island by dredging sand and coral from Ka-ne‘ohe Bay and extensively landscaped the island with tropical plants. Other amenities Holmes added included a shooting gallery and a bowling alley. Moku O Lo‘e morphed into a celebrity hangout visited by Hollywood starlets, millionaires and other luminaries, including Amelia Earhart and Shirley Temple. Holmes also used the island for commercial purposes. He bought and expanded the Hawaiian Tuna Packers business and raised sharks in pens around Moku O Lo‘e for their fins and liver oil, which he exported. He was intensely interested in zoology, and his collection of exotic animals and aquarium facilities on the island would eventually constitute the nucleus for the Honolulu Zoo and the Hawai‘i Institute of Marine Biology. 48 GRE E N M A G A Z I N E H AWAII.C O M Mushroom coral is studied to help researchers understand coral spawning. CONSERVATION The death of Christian Holmes and World War II would again alter the fate of tiny Moku O Lo‘e. Holmes’ heirs sold the island to a group of investors who wanted to transform the island into an exclusive country club. One of the original investors was a wealthy California oilman named Edwin W. Pauley. The country club didn’t materialize, but a hotel and restaurant were opened on the island in the 1950s. Pauley, however, had different plans for the island and worked tirelessly to keep ill-conceived commercial interests at bay while simultaneously promoting the island as a natural laboratory for marine biology. Pauley’s enthusiasm for education was matched by his high-level involvement in the Democratic political party, one of the island’s more famous visitors being President Harry S. Truman. For most of the year, Edwin Pauley advised U.S. presidents and met with foreign dignitaries. Then the Pauley family would retreat to Moku O Lo‘e for a summer respite. By the 1950s, kings, presidents, movie stars, and millionaires became regular guests of the Pauley family at Coconut Island. Holmes created the ideal facilities for the beginnings of a marine laboratory, but it was Edwin Pauley who provided the necessary resources and support that would eventually form the Hawai‘i Institute of Marine Biology. He invited Bob Hiatt, a professor at the University of Hawai‘i, to develop a marine laboratory on the island after they initially met in 1947. Hiatt and Pauley’s initial development of the laboratories at Coconut Island started a tradition that was carried on by a host of directors, who supervised a growing number of faculty, students and researchers that used the island’s facilities. The island would remain in the Pauley family into the 1980s, at which they sold it to a wealthy Japanese developer named Katsuhiro Kawaguchi. Kawaguchi was a colorful character and, like the Pauley family, he took a special interest in the island’s marine laboratories, providing financial support for the facilities and research. As with many Japanese investors, Hawai‘i’s real estate boom of the 1980s succumbed to an economic recession in Japan in the 1990s. Kawaguchi eventually sold the island to the University of Hawai‘i Foundation in 1995 for $2 million, which was made possible by a generous donation by the Edwin W. Pauley Foundation. With this transfer, the natural laboratory of Moku O Lo‘e would become Hawai‘i’s center for marine science research and education. Over the past six decades, the laboratories and facilities on the small island have become home to some of the best scientists in the world. Dr. Jo-Ann Leong, the institute’s current director, has facilitated the ascendancy of HIMB as a renowned research center. Dr. Leong, a fifth-generation descendant of Chinese immigrants to Hawai‘i, was formerly a professor at Oregon State University where she studied viruses, disease and their impact on aquatic species. She returned home with the vision of HIMB as an institution that would lead the way in meeting Hawai‘i’s research, training and education challenges of the 21st century. “It’s the only site in the world with this incredible technology within thirty feet of a coral reef,” says Dr. Leong, highlighting the institute’s unique research advantages and its emerging role in the island community. “Having that carries a responsibility to use these technologies wisely and to help properly care for these resources.” One of these technologies is the high-tech Evolutionary Genetics Core Facility, a state-of-the-art facility funded through a National Science Foundation grant program called the Experimental Programs to Stimulate Competitiveness in Research, or EPSCoR. The lab boasts some of the most up-to-date and advanced technology for genetics research available worldwide. In this facility, faculty and student researchers are discovering incredible information about the marine species that inhabit Hawaiian coral reef ecosystems. Part of this research is funded through a strategic partnership Biological technician Ann Farrell is part of HIMB’s support staff and is responsible for the husbandry of the mushroom corals. Built by Christian Holmes to raise bait fish and keep sharks for his own amusement, the fishponds on the leeward side of the islet are now the home of black tip, white tip and hammerhead shark research. GREENM AGAZ INE HAWAII.COM 49 CONSERVATION Genetic research at HIMB has led to a greater understanding of Hawai‘i’s marine species and more efficient marine management. Graduate student Christie Wilcox prepares yellow tang DNA samples. Just another day at the office for HIMB researchers. 50 GRE E N M A G A Z I N E H AWAII.C O M with the Papaha-naumokua-kea Marine National Monument, a marine protected area that encompasses a vast and abundant aquatic environment in the northwestern Hawaiian Islands. The monument management consortium and institute scientists collaborate to help determine a research agenda that benefits the management of Papaha-naumokua- kea and simultaneously seeks to address cutting-edge issues in ecology, population dynamics and evolutionary ecology. The research that occurs under the auspices of the partnership is aimed at learning more about the northwestern Hawaiian Islands, which provides a unique natural laboratory for understanding how an intact coral reef ecosystem functions. Unlike the reefs that surround the main Hawaiian Islands, these reefs teem with large predators including large, aggressive reef jacks (ulua), sea turtles (honu), reef sharks (mano-) and the critically endangered Hawaiian monk seal (‘ı-lioholoikauaua). In addition to its ecological bounty, these islands are of tremendous cultural significance. Native Hawaiians recognize these kupuna islands as a sacred ancestral homeland from which life arises and to which spirits return after death. This remote part of the Hawaiian archipelago was recently inscribed on the UNESCO World Heritage list as a site of both cultural and biological significance. Researchers at the Hawai‘i Institute of Marine Biology have been studying the linkage between reef ecosystems in Papaha-naumokua-kea and the main Hawaiian Islands. Dr. Stephen Karl, an evolutionary biologist at the institute, has been comparing reefs in Ka-ne‘ohe Bay with reefs at French Frigate Shoals and Pearl and Hermes Atolls in Papahanaumokua-kea. He and his students are interested in understanding the factors that contribute to reef health. “As you swim over a reef, you’ll see variation, with healthy colonies right next to bleached or dying ones,” explains Dr. Karl. “We hypothesized that this was due to one of three reasons. It could be simply chance or bad luck. It could be due to genetic differences between these colonies, for example, one coral might be genetically predisposed to be healthy or sick. And finally, it could be fine-scale differences in habitat.” Dr. Karl and his students sampled thousands of corals in both areas and found an amazing amount of genetic variability in Pocillipora corals. Even more incredibly, they found that these corals were exposed to a wide range of temperatures, with some reefs exhibiting hot spots while others nearby were much colder on average. Dr. Karl continues, “What this tells us is that there is incredible heterogeneity in temperature patterns at a very fine-scale, at the level of a few meters. This is good for managers to know—if reefs are bleaching due to high temperatures, then this research can help tell us why we’re seeing a particular pattern. This also might help us to predict how corals will react to temperature changes that are expected to rise under climate change. We could use this information, for example, to prioritize reefs with more heterogeneity for protection to hedge our bets under warming seas.” Another research group at the Hawai‘i Institute of Marine Biology, led by Dr. Robert J. Toonen and Dr. Brian W. Bowen, is examining the flow of genes in marine species in the archipelago. One of their principle findings is that genes seem to flow predominantly from the main Hawaiian Islands northwest to the kupuna islands. Perhaps even more incredible is their finding that there seem to be barriers to gene flow within the main Hawaiian Islands, where species that inhabit reefs on one island don’t interact much with their counterparts on other islands. Dr. Rob Toonen, a faculty member at the institute and member of the research partnership, describes their work, “For the species that we have estimates of gene flow, the dispersal from the main Hawaiian Islands to the northwest is higher. It varies by species, but gene flow CONSERVATION While the boat ride from the mainland to the islet is less than a minute, Moku O Lo‘e is worlds apart. is up to 30 times higher to the northwest rather than back to the main Hawaiian Islands.” Researchers at the institute have quantified genetic patterns for a myriad of reef species, including sea cucumbers (loli), limpets (‘opihi) and Hawaiian groupers (hapu‘upu‘u), and have published their results in leading scientific journals. According to Dr. Toonen, “with multi-species connectivity, we can determine the minimum bounds for ecosystem-based management within the Hawaiian archipelago. The barriers to gene flow within the main Hawaiian Islands tell us that we need to sustainably manage the species that inhabit reefs in each of these systems.” What this means for conservation is that for many species, the abundant reefs in Papaha-naumokua-kea don’t appear to act as a reservoir that can replenish reefs around the main Hawaiian Islands. Within the main Hawaiian Islands, the message is also undeniably clear: we have to sustainably manage species at each of the islands. Places where species are abundant, like around the protected reefs of Kaho‘olawe, won’t necessarily benefit reefs elsewhere, such as the overexploited reefs that surround the island of O‘ahu. Director Leong and the faculty and researchers at HIMB continue to break new ground, not only in pure research, but also in applying their findings to current challenges in marine conservation through strategic partnerships and community programs. With the help of the Castle Foundation, the institute recently opened a new education facility on Moku O Lo‘e and has three full-time positions devoted to education and research. The outreach program has established programs that involve all levels of education from elementary and high school programs to higher education within the University of Hawai‘i system. Current research, like Jackie Padilla-Gamino’s investigation of coral reproduction on Ka-ne‘ohe’s reefs, is also bridging the community and marine scientists. These projects and others like them are making marine science and conservation come alive in new ways. Jackie noticed the difference that involving the community made first-hand, “I saw that people—even those that were far removed from marine science—had come to recognize corals as animals. People view coral differently when they look at it as a mother.” Coral spawning, like many natural events, is a beautiful, but mysterious phenomenon. With help from the researchers on Moku O Lo‘e, we are beginning to understand more about our incredible marine environment and how to become better stewards of our unique and beautiful archipelago. GREENM AGAZ INE HAWAII.COM 51 MARKETPLACE Green Event Solutions Soap Free Cleaning MiNei Designs Hawaii TR3EES (pronounced trees) is Hawai‘i’s only Green Event Solutions company incorporating environmental and social responsibility into events, weddings, luaus, concerts, parties and festivals. TR3EES provides recycling services, waste reduction, green merchandising, bio-compostable service wares, and much more. Contact firstname.lastname@example.org. Green Clean 808 introduces Soap Free Procyon cleaning products. Procyon cleaning products are environmentally safe, leave no residue and are safe to use around both keiki and pets. Procyon cleaning products provide an affordable green alternative to cleaning your home or business. Available at Young’s Distribution in the Harbor Center in Aiea. Let us customize your next celebration, wedding, birthday, new baby, Christmas... 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The Baby Awearness Team is excited to introduce Baby A Exchange, an eco-friendly and affordable approach to parenting featuring re-used, re-cyled, and up-cycled merchandise. Baby A Exchange is a buy-sell-trade section offering eco and pocket friendly products, including natural toys, cloth diapers, maternity clothes, and other reusable lifestyle products. Recycle with earthworms! Worms convert household garbage to a nutrientrich organic soil amendment quickly, safely, with no odor. Waikiki Worm Company now offers a mini version of its commercial Pipeline worm system – the 5´ x 3´ POP (Piece O’ Pipeline) worm bin is ideal for processing food, paper, and pet waste at home. Go With The Flo Pads P.O. Box 854 Makawao, Hawaii 96768 888.870.6417 gowiththeflopads.com 52 GRE E N M A G A Z I N E H AWAII.C O M Baby Awearness Manoa Marketplace, Second Floor 2752 Woodlawn Dr., Suite 5-209 Honolulu, Hawaii 96822 Waikiki Worm Company 1917 South King Street Honolulu, Hawaii 96826 808.945.WORM (9676) waikikiworm.com MARKETPLACE ERGObaby Baby Carriers The ultimate, ergonomically-designed HandsFree baby carrier for all babies— newborn to toddler—can be worn in the front, back, or hip positions. With a range of carriers and lifestyle products, ERGObaby is the best way to support your baby and your lifestyle. ERGObaby 3390 Old Haleakala Highway Pukalani, Hawaii 96768 1.888.416.4888 ergobaby.com Solatube Daylighting System Solatube Daylighting System affordably and conveniently bring sunshine into your home. Their compact sizes allow them to go almost anywhere, including areas without direct roof access. These units are sealed to lock out dust, bugs and moisture. 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Doi & D’Angelo Artworks 808.247.4413 email@example.com doidangeloartworks.com Sierra Dew P.O. Box 5142 Kaneohe, Hawaii 96744 sierradew.com SmartWax Car Care Aquaponics & Beyond SmartWax is a new generation of ecofriendly, professional grade car care products that are easy to use, highly effective, and packaged with respect for both you and the environment. No harsh chemicals, offensive odors, or hard work. Visit www.smartwax.com and click on the ‘Where to Buy’ link to find local retailers. AquaPono offers three aquaponic systems for Hawai‘i residents. We come to your residence and take care of the set up and you grow the vegetables and fish. It’s simple, efficient and designed to grow delicious food in a minimal space with a limited budget. We also offer backyard drip-irrigated bucket gardening and worm composting systems. SmartWax 808.554.3347 firstname.lastname@example.org smartwax.com AquaPono 423 Puamamane Street Honolulu, Hawaii 96821 808.342.7443 aquapono.com GREENM AGAZ INE HAWAII.COM 53 MARKETPLACE Hawaiian Legacy Reforestation Initiative Plant a Legacy! For only $60, you can sponsor the planting of a Koa Legacy Tree today and contribute to the reforestation of Hawaii. Designate which nonprofit you support and we’ll donate $20 on your behalf—plus, we donate $1 per tree to The Nature Conservancy of Hawaii! Ni‘ihau a Kahelelani Snuggle, carry, and nurse your baby hands free! Uniquely practical and fashionable ring slings. Newborn to toddler stretch fit. Multiple carrying positions. Easily adjustable for mama, papa or any caregiver. Pick your color, your semi-precious stone or wooden rings, and your embroidery design. The shell lei of the now-private island of Ni‘ihau has maintained its tradition of Hawaiian elegance since ancient times. Today, these lei are worn by men and women in perpetuation of that heritage. Authentic Ni‘ihau shell lei can be purchased at our Ward location. Hawaiian Legacy Hardwoods LLC 877.707.TREE email@example.com legacytrees.org Kaja Gibbs-Davidson 419 Kawailoa Road Kailua, Hawaii 96734 808.722.7412 borntwobirth.com Nourish Naturally Drift Boutique Welcome to Hawaiian Bath & Body’s spa-quality, natural skincare line made on Oahu’s North Shore. Hawaiian Kukui and Macadamia nut oils are carefully blended with Pure Essential oils to create a unique collection which gently cleanses, moisturizes, and retains your skin’s natural beauty. Visit us online at: www.hawaiianbathbody.com Drift Boutique, the eco-conscious beach girl’s adorable, affordable urban hot spot. Featuring dozens of local designers, and creative, thoughtful, hand made jewelry, clothing, accessories, and gifts. Many exclusive local labels, encouraging and promoting up-andcoming businesses and artistic talent. 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Luibueno’s Mexican Seafood & Fish Market 66-165 Kamehameha Highway Haleiwa, Hawaii 96712 808.637.7717 luibueno.com ADVERTISER’S DIRECTORY Oahu 21st Century Technologies Hawaii 5823 Kalanianaole Highway Honolulu, Hawaii 96821 808.373.4559 greensolutionshawaii.com Aloha Air Cargo 808.836.4191 alohaaircargo.com AquaPono 423 Puamamane Street Honolulu, Hawaii 96821 808.342.7443 aquapono.com Baby aWEARness 2752 Woodlawn Dr., 2nd Floor Honolulu, Hawaii 96821 808.988.0010 babyawearness.com Bess Press 3565 Harding Avenue Honolulu, Hawaii 96816 808.734.7159 besspress.com 98-129 Kaonohi Street Aiea, Hawaii 96701 808.488.1375 downtoearth.org Drift Boutique 3434 Waialae Avenue #4 Honolulu, Hawaii 96816 808.284.1177 driftboutique.com Ecohashi P.O. 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Box 5142 Kaneohe, Hawaii 96744 sierradew.com Simplicity Imports 808.306.2382 simplicityimportsdesign.com SmartWax 808.554.3347 smartwax.com ADVERTISER’S DIRECTORY Summer Baptist, ND 1188 Bishop Street, Suite 1509 Honolulu, Hawaii 96813 808.783.0361 sacredhealingarts.info Sun Energy Solutions 1124 Fort Street Mall, Suite 204 Honolulu, Hawaii 96813 808.587.8312 sunenergyhi.com Surfrider Foundation surfrider.org/oahu surfrider.org/maui surfriderkauai.ning.com Sustainable Marketplace of the Pacific 925 Bethel Street, Suite 100 Honolulu, Hawaii 96813 sustainablemarketplacepacific.com The Bike Shop 1149 South King Street Honolulu, Hawaii 96814 808.591.9162 98-019 Kamehameha Highway Aiea, Hawaii 96701 808.487.3615 270 Kuulei Road Kailua, Hawaii 96734 808.261.1553 bikeshophawaii.com The Green House 224 Pakohana Street Honolulu, Hawaii 96813 808.524.8427 thegreenhousehawaii.com The Wiki Garden 808.396.9454 thewikigarden.com Tr3ees P.O. Box 671 Haleiwa, Hawaii 96712 808.888.0605 tr3ees.com Waikiki Worm Company 1917 South King Street Honolulu, Hawaii 96826 808.945.9676 waikikiworm.com Maui Ace Hardware Lahaina Square 840 Wainee Street, Unit A Lahaina, Hawaii 96761 808.667.5883 1280 South Kihei Road Kihei, Hawaii 96753 808.879.7060 Bamboo Living Homes P.O. Box 792168 Paia, Hawaii 96779 877.857.0057 bambooliving.com Down to Earth 305 Dairy Road Kahului, Hawaii 96732 808.877.2661 downtoearth.org SUSTAINABLE EFFICIENT ADVERTISING. Go With The Flow Pads P.O. Box 854 Makawao, Hawaii 96768 808.870.6417 gowiththeflowpads.com Hawaiian Moons Natural Foods 2411 South Kihei Road Kihei, Hawaii 96753 808.875.4356 hawaiianmoons.com Healthy Air Systems Hawaii 6A Kapuahi Street Makawao, Hawaii 96768 808.298.8167 hashawaii.com Mana Foods 49 Baldwin Avenue Paia, Hawaii 96779 808.579.8078 manafoodsmaui.com Rising Sun Solar 810 Kokomo Road, Suite 160 Haiku, Hawaii 96708 808.579.8287 risingsunsolar.com State Farm Insurance Agent Carey Tanaka 335 Hoohana Street Kahului, Hawaii 96732 808.877.4450 Advertise your business with GREEN: Hawai‘i’s Sustainable Living Magazine and tap into an emerging market of eco-conscious consumers that proudly support local Hawai‘i businesses offering sustainable products and services. For more information about advertising opportunities with GREEN, email us at: firstname.lastname@example.org Please included the word “advertising” in the subject line with your email inquiry, or call 808-927-8880. Mahalo! greenmagazinehawaii.com/advertise Photo: Kevin Whitton COMING NEXT ISSUE As Hawai‘i’s hospitality industry embraces sustainability, residents and visitors alike will share the rewards. Staycation Eco-friendly alternatives in Hawai‘i’s hospitality industry With the high cost and longer travel times associated with traveling just about anywhere outside the state, the staycation has been part of most residents’ travel plans long before the word was coined just a couple years ago. With kama ‘a- ina discounts and friends and relatives spread across the state, most of us find a way to jump over to another island every now and then, even if it’s for just a day. Next time you take that 30-minute flight to a neighbor island, it’s nice to know that select hotels, aware of their large footprint, are making changes to operate more efficiently and sustainably. In the next issue, GREEN checks out which hotels are sourcing their food locally, providing organic alternatives, creating their own clean energy and offering a healthier retreat to stimulate mind and body. 58 GRE E N M A G A Z I N E H AWAII.C O M Also featured in the next issue, GREEN will take you inside a home that embodies a new wave of building in Hawai‘i, constructed with sustainable principles as well as reclaimed materials. GREEN heads into the wind, introducing you to the benefits and technology behind the Kahuku wind farm. Engage your artistic left brain by learning how make wood block prints with reclaimed wood and find out how roof coatings can cool your living spaces. Pickup Volume 3 Number 2, available March 2011. Check greenmagazinehawaii.com for a distributor near you. Email email@example.com and request our free Ezine, the complete online version of GREEN, delivered bimonthly to your inbox.