Images of Old Hawaiʻi

by Peter T Young Leave a Comment

Kodak Hula Show

The earliest photographs of Hawaiʻi residents were the daguerreotypes made of Timoteo Haʻalilio and William Richards when the two men were in Paris on a diplomatic mission in 1843.    (Schmitt)

Later, on the US continent, George Eastman formed a photography company.  In naming his company, he wanted his trademark short and “incapable of being misspelled to an extent that will destroy its identity.”  And, “it must mean nothing.”

Eastman liked the letter ‘K;’ “it seemed a strong, incisive sort of letter.  Therefore, the word I wanted had to start with ‘K.’ Then it became a question of trying out a great number of combinations of letters that made words starting and ending with ‘K.’ The word ‘Kodak’ is the result”.  (Eastman; Kiplinger)

In 1888, the Eastman Kodak camera was placed on the market, with the slogan, “You press the button – we do the rest.” This was the birth of snapshot photography, as millions of amateur picture-takers know it today.  (Kodak)

In Hawaiʻi, amateur photography began to flourish in the late-1880s. The first retail establishments with camera counters were two Fort Street drug stores, Hollister & Co. and Benson, Smith & Co., both in 1887.

The first business establishment to advertise “printing done for amateurs” was the studio of Theo P Severin, on December 17, 1888. The first camera club was the Hawaiian Camera Club, organized January 10, 1889, with C Hedemann as its president.  (Schmitt)

All of this set the stage for a long-time (although now gone) iconic outdoor stage at Waikīkī, that also ended up with a travelling road show on Dillingham’s OR&L.

Intent on selling film, in 1937, Fritz Herman, then-vice president and manager of Kodak Hawaiʻi, founded the Kodak Hula Show. This allowed visitors to take pictures of hula shows outdoors in the daylight (rather than at the too-dark venues of the nighttime lūʻau.)

In addition, Herman wanted dancers to wear ti-leaf skirts and pose in natural settings, rather than the typical nighttime indoor wardrobe of cellophane skirts and paper lei.  (Desmond)

The first show, on the lawn behind the beach at San Souci, featured five dancers, four musicians and an audience of 100. The popular shows later expanded to 20 female and six male performers, 15 musicians, two chanters and audiences of 3,000 each week.

For many tourists, their only exposure to Hawaiian dance was the Kodak Hula Show.  And, it was free.

The Kodak Hula Show began with the introduction of the fictionalized character “King Kali,” and through the course of a performance a moderator would explain to the visitors the history of various dances, costumes, gestures, and at predetermined moments, dancers would form a display giving the audience ample opportunity to take pictures.  (sfsu-edu)

The classic “Kodak moment” happened when visitors were invited to aim their cameras at the cast as the performers held the huge H-A-W-A-I-I red and yellow letters.  The P-A-U sign closed each performance.

According to Kodak officials, only Disneyland and Disney World sold more film than the Kodak Hula Show.  (sun-sentinel)

Seeking to expand passenger travel, Oʻahu Railway and Land Company expanded railway cut across the island, serving several sugar and pineapple plantations, and the popular Haleiwa Hotel.

They even included a “Kodak Camera Train” (associated with the Hula Show) for Sunday trips to Haleiwa for picture-taking.

During WW II, there were no tourists, but hundreds of thousands of military personnel passed through the islands. The show worked with the military.  However, “You couldn’t even take photos of the beaches in those days.”  (Bartlett)

In 1969, the Kodak Company moved the Hula Show from the beach area to an amphitheater adjacent to the Waikīkī Shell in Kapiʻolani Park.

The show grew from once a week in the summer to four times a week year-round.  The hula show regularly drew capacity crowds from nearby Waikīkī hotels for its 10 am shows.

It was so popular that audiences were advised to arrive at least 30-minutes early to find a seat.  (sun-sentinel)

In July 1999, the Hogan Family Foundation took over operation of the Hawaiian tradition and renamed it the Pleasant Hawaiian Hula Show (Kodak film was still for sale in a kiosk beside the bleachers.)

The Foundation sponsored the Hula Show for three years at a cost of over $500,000 annually.

In 2002, the Foundation’s Board of Directors felt that it would be better to use these funds towards educational programs in the islands.

After months of looking for a suitable sponsor to assume the operation of the Hula Show, the show was officially closed on September 26, 2002.  (HoganFoundation)

An estimated 20-million people had seen the show from 1937-2002.  (Harada)

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by Peter T Young Leave a Comment

Early Sugar Use … Rum

The early Polynesian settlers to Hawaiʻi brought sugar cane with them and demonstrated that it could be grown successfully.  In 1802, sugar was first made in the islands on the island of Lānai by a native of China.

He came here in one of the vessels trading for sandalwood, and brought a stone mill and boilers and, after grinding off one small crop and making it into sugar, went back the next year with his fixtures, to China.

But it wasn’t development of a sweetener that was one of the first popular uses of the canoe crop (that later ended up changing the landscape and social make-up of the Islands.)

“In short it might be well worth the attention of Government to make the experiment and settle these islands by planters from the West Indies, men of humanity, industry and experienced abilities in the exercise of their art would here in a short time be enabled to manufacture sugar and rum from luxuriant fields of cane equal if not superior to the produce of our West India plantations.”  (Menzies, 1793)

Rum is a beverage that seems to have had its origins on the 17th century Caribbean sugarcane plantations and by the 18th century its popularity had spread throughout world.  Rum is a distilled alcoholic beverage made from sugarcane byproducts by a process of fermentation and distillation.

The origin of the word ‘rum’ is generally unclear. In an 1824 essay about the word’s origin, Samuel Morewood suggested the word ‘rum’ might be from the British slang term for ‘the best,’ as in “having a rum time.  … it would be called rum, to denote its excellence or superior quality.” (Samuel Morewood, 1824)

According to Kamakau, “The first taste that Kamehameha and his people had of rum was at Kailua in 1791 or perhaps a little earlier, brought in by Captain Maxwell. Kamehameha went out to the ship with (John) Young and (Isaac) Davis when it was sighted off Keāhole Point and there they all drank rum.”

“Then nothing would do but Kalanimōku must get some of this sparkling water, and he was the first chief to buy rum.”

Shortly thereafter, while in Waikīkī, after having tasted the “dancing water,” Kamehameha I gained the apparent honor of having spread the making of rum from Oʻahu to Hawaiʻi island. (Kanahele)

After he saw a foreigner make rum in Honolulu, he set up his own still. Spurred by his own appetite for rum, he soon made rum drinking common among chiefs and chiefesses as well as commoners. (Kanahele)  Many of the subsequent royalty and chiefs also drank alcoholic beverages (several overindulged.)

Within a decade or so, Island residents were producing liquor on a commercial basis. “It was while Kamehameha was on Oʻahu that rum was first distilled in the Hawaiian group,” wrote Kamakau.

“In 1809 rum was being distilled by the well-known foreigner, Oliver Holmes, at Kewalo, and later he and David Laho-loa distilled rum at Makaho.”  Several small distilleries were in operation by the 1820s.

By November 1822, Honolulu had seventeen grog shops operated by foreigners.  Drinking places were one of the earliest types of retail business established in the Islands.

“For some years after the arrival of missionaries at the islands it was not uncommon in going to the enclosure of the king, or some other place of resort, to find after a previous night’s revelry, exhausted cases of ardent spirits standing exposed and the emptied bottles strewn about in confusion.” (Dibble)

In 1825 an English agriculturist named John Wilkinson, who in his younger years had been a planter in the West Indies, arrived at Honolulu on the frigate Blonde. He had made some arrangement with Governor Boki, while the latter was in England, to go out and engage in cultivating sugar cane and coffee and in making sugar and, probably, rum.  (Kuykendall)

A plantation was established in the upper part of Mānoa valley. Six months after beginning operations Wilkinson had about seven acres of cane growing, Untimely rains raised the stream and destroyed a dam under construction at the mill site. (Kuykendall)  His partners constructed a still and began to make rum from molasses.  (Daws)

Boki’s trade in entertaining the visiting ships and distilling liquor ran him afoul of the missionaries and Kaʻahumanu.   Kaʻahumanu had him fined in 1827 for misconduct, intemperance, fornication and adultery, apparently in connection with his brothels and grog-shops.  (Nogelmeier)

Kaʻahumanu ordered the sugar cane on his Mānoa plantation to be torn up when she found it was to be used for rum.  When Boki could no longer provide the cane for distilling and Kaʻahumanu had the sugar crop destroyed, Boki turned to distilling ti-root.    (Nogelmeier)

In March 1838, the first liquor license law was enacted, which prohibited all selling of liquors without a license under a fine of fifty dollars for the first offense, to be increased by the addition of fifty dollars for every repetition of the offense.  (The Friend, December 1887)

All houses for the sale of liquor were to be closed at ten o’clock at night, and from Saturday night until Monday morning.  Drunkenness was prohibited in the licensed houses under a heavy fine to the drinker, and the loss of his license to the seller.  (The Friend, December 1887)

In 1843, the seamen’s chaplain, Samuel C. Damon, started ‘The Temperance Advocate and Seamen’s Friend;’ he soon changed its name to simply “The Friend.”   Through it, he offered ‘Six Hints to seamen visiting Honolulu’ (the Friend, October 8, 1852,) his first ‘Hint,’ “Keep away from the grog shops.”

However, that was pretty wishful thinking, given the number and distribution of establishments in the early-years of the fledgling city and port on Honolulu.

In 1874, a legislative act was passed that allowed distillation of rum on sugar plantations.  According to a report in ‘The Friend,’ “the only planter in the Legislature voted three times against the passage of the Act.”  The first export of Hawaiian rum was made on May 15, 1875 – the product of Heʻeia Plantation.  (Today, others are making a comeback.)

The sweetener production focus of sugar caught hold. The first commercially-viable sugar plantation, Ladd and Co., was started at Kōloa on Kaua‘i.  On July 29, 1835 (187 years ago, today,) Ladd & Company obtained a 50-year lease on nearly 1,000-acres of land and established a plantation and mill site in Kōloa.

Hawai‘i’s economy turned toward sugar in the decades between 1860 and 1880; these twenty years were pivotal in building the plantation system.  A century after Captain Cook’s arrival in Hawaiʻi, sugar plantations started to dominate the landscape.

At the industry’s peak in the 1930s, Hawaii’s sugar plantations employed more than 50,000 workers and produced more than 1-million tons of sugar a year; over 254,500-acres were planted in sugar.  That plummeted to 492,000 tons in 1995.

With statehood in 1959 and the almost simultaneous introduction of passenger jet airplanes, the tourist industry began to grow rapidly.  A majority of the plantations closed in the 1990s.  As sugar declined, tourism took its place – and far surpassed it.  Like many other societies, Hawaii underwent a profound transformation from an agrarian to a service economy.

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by Peter T Young Leave a Comment

Orteric

A century after Captain James Cook’s arrival in Hawaiʻi, sugar plantations started to dominate the landscape.  What encouraged the development of plantations in Hawaiʻi?

For one, the gold rush and settlement of California opened a lucrative market.  Likewise, the Civil War virtually shut down Louisiana sugar production during the 1860s, enabling Hawai‘i to compete with elevated prices for sugar.

In addition, the Treaty of Reciprocity-1875 between the US and the Kingdom of Hawai‘i eliminated the major trade barrier to Hawai‘i’s closest and major market.  Through the treaty, the US gained Pearl Harbor and Hawai‘i’s sugar planters received duty-free entry into US markets.

However, a shortage of laborers to work in the growing (in size and number) sugar plantations became a challenge.  The only answer was imported labor.

Starting in the 1850s, when the Hawaiian Legislature passed “An Act for the Governance of Masters and Servants,” a section of which provided the legal basis for contract-labor system, labor shortages were eased by bringing in contract workers from Asia, Europe and North America.

There were three big waves of workforce immigration: Chinese – 1852; Japanese – 1885 and Filipinos – 1905.  Several smaller, but substantial, migrations also occurred: Portuguese – 1877; Norwegians – 1880; Germans – 1881; Puerto Ricans – 1900; Koreans – 1902 and Spanish – 1907.

Reasons why people left their homeland to come work in the Hawai‘i sugar plantations varied: some were looking for opportunity and a better life; some were looking for work (there was economic turmoil in their homeland); some left because of political strife … some thought they could make/save some money and return.

An often-overlooked issue with the emigration of these foreign workers to the Islands was the means of getting there.  Many sugar workers came in groups.  One such (and not necessarily the norm) was the sailing of the Orteric.

Of British registry, “The Orteric is a large vessel, fitted with accommodations for about twenty cabin passengers. And is a large cargo carrier, being able to accommodate 10,000 tons dead weight. She can steam twelve to thirteen knots an hour and has 3000 indicated horsepower.”

“She belongs to the Weir line and is on her maiden voyage, having been launched at Greenock, England, on January 28, 1911.  She will probably join other Weir liners, which operate between Seattle and Orient ports.”

“She has a length of 460 feet and is fifty seven feet breadth. … The Orteric sailed from London on February 16 [1911] and at Oporto picked up a batch of immigrants, taking on 305 there. At Lisbon 260 people were taken on, and at Gibraltar 960 Spaniards were sent on the vessel.”

“‘They appear to be a fine lot of people,’ said Secretary of the Territory Mott-Smith, when he went among them.  Dr Victor Clark head of the territorial immigration board agreed with him. The doctor stated that the Portuguese came from agricultural districts back of Lisbon, while the Spanish came from the districts of Seville land mountain districts.” (Hawaiian Gazette, April 14, 1911)

“The immigrants are decidedly glad that their journey has ended.  ‘Vive la Republique’ shouted one husky looking Spaniard, as he fairly leaped from the gangway of the steamer to the wharf.”

“He shouted so that the shed resounded with his exultation.  He leaped as he sped through the shed and when he reached the open air and felt the soil of Hawaii under his feet he waved his hat.” (Hawaiian Gazette, April 14, 1911)

But the arrival was about the only good news about their voyage to Hawai‘i.

“Death stalked among the fifteen hundred Spanish and Portuguese Immigrants aboard the British immigrant steamer Orteric, which arrived yesterday after its long voyage from Spain and Portugal. Fifty eight deaths were recorded among the children during the voyage.”

“Measles was the cause as entered on the ships log and in all but one instance the bodies were consigned to the sea for burial but the federal quarantine officers detected evidences of scarlet fever …”

“… and the territorial board of health, which looked after the body of the child who died just as the steamer was about to enter the harbor announced last evening that death was due to scarlet fever and the immigrants were ordered sent to quarantine Island.” (Hawaiian Gazette, April 14, 1911)

“[A] Portuguese middle aged and carrying heavy bundles ran down the gangway his eyes almost glittering as he ran through the shed knocking his countrymen right and left shouting: ‘Away from that jail away from that jail!’”

“He turned a look of disgust upon the ship and it is little wonder he wished to leave it for death and filth had full sway upon the vessel for nearly fifty days.”  (Hawaiian Gazette, April 14, 1911)

“Upon the arrival of the vessel at Honolulu an inspection thereof was made by the customs officers under the direction of the Collector of the Port, who thereafter rendered a report to the Collector of the Port, wherein they found that the master of the vessel, James F. Findlay, had violated the … Passenger Act of Aug. 2, 1882”. (US Court of Appeals, Ninth Circuit, July 12, 1915))

The Passenger Act was implemented to address reforms to passenger conditions on board ships and set minimum standards for berths, light and ventilation, food, hospitals, discipline and cleanliness and reporting requirements upon entering US ports.

“Owing to the great number of deaths, the grand jury, which was in session at the time, went on board and made an exhaustive examination of the vessel.”

“On the lower deck on which passengers were berthed neither latrines nor conveniences were provided for the passengers, in many instances empty meat cans being used; all of the latrines were on the upper deck and could be used only by passengers able or willing to climb there, and they were flushed but twice a day.”

“No proper method was adopted to protect the vessel against the filthy conditions which were thus necessarily created; the decks were not washed and the filth apparently was permitted to remain, in alternate layers of filth, sawdust and disinfectants …”

“… the result was an almost intolerable stench which filled the dark and poorly ventilated compartments and existed even up to the day when the vessel was examined by the grand jury. No conveniences were originally provided for the use of children and such as were provided were improvised after the vessel commenced her voyage, and were wholly unfit from all standpoints.”

“Although the vessel crossed the equator twice on the voyage, no bathrooms were provided, and up to within a few weeks of the completion of the voyage the only way in which a bath of any kind could be taken was in the public washroom.”

“No attempt appears to have been made to muster the passengers on deck when weather permitted as required by law; or to air or clean the bedding during the entire voyage, and when the vessel arrived at Honolulu it became necessary to burn all the mattresses.”

“The grand jury stated that no opportunities were afforded the passengers for keeping clean and that it is to be wondered no more deaths occurred than actually took place.” (American Marine Engineer, Jan 1912)

“Charged with the worst case of neglect of steerage passengers on record under the Passenger Act of 1882, the owners of the British steamer Orteric have been fined $7,960 by Acting Secretary Cable of the Department of Commerce and Labor.”

“Among her 1,242 passengers there were in the eight weeks of her voyage fifty-eight deaths, being children; the births numbered fourteen; the sexes were not properly segregated during the larger part of the time …”

“… the ventilation of the ship was inadequate and greately increased the mortality rate; the hospital facilities were and without proper equipment, while the sanitary conditions of the vessel were almost beyond belief.”

“Acting Secretary Cable, after giving ample opportunity for the ship’s agent to make a defense, directed today that the full penalties be imposed.” (New Mexico Review, Dec 14, 1911)

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by Peter T Young Leave a Comment

Kiawe

‘Kiawe’ means to sway in the breeze. ‘Kia’ means a pillar, post, prop, mast of ship.  Ka ua kiawe i luna o ka lāʻau, the rain streaming down on the tree.  (Ulukau)  The English Hawaiian Dictionary defines kiawe as:  a tree with wood used to smoke meat. 2. to stream, as rain, to sway.  (Logan)

Humans have used the kiawe family of trees since at least 6500 BC for food, fuel and basic raw materials.  Wood has been found in tombs in many archaeological sites in Peru dating as far back as 2500 BC.  In Arizona, bedrock mortars have been found and it is now believed that these are special implements designed to grind the pods into flour.

In Hawaiʻi (in 1916,) it was believed that “no introduced tree has been of greater benefit to the islands than the kiawe (algarroba) – one of the mesquites.” (Judd, Hawaiian Forester and Agriculturist, 1916)

It is also known as the honey locust, honey pod, cashew, and July flower (the algaroba name comes from “Al-kharrubah,” the Spanish name of the carob tree, or St. John’s bread, the pods of which it resembles in flavor.)  (We call it kiawe.)

The native home of kiawe is from California to Texas and through parts of Mexico, Central and South America, as far south as Buenos Aires.

While the history of its introduction to Hawaiʻi is not definite, the conclusion seems to be that the first tree planted in the islands was raised from seed brought by Father Bachelot when he started out from Bordeaux in the early part of 1827.  The seed reportedly came from the Jardin du Roi de Paris and not from Mexico or Chile.  (Judd, Hawaiian Forester and Agriculturist, 1916)

The tree was planted in December, 1828, in the north corner of the Fort Street Catholic church yard in Honolulu near Beretania Street. “By 1837 there were already several algarroba trees from the seed of the first one”.

“As the worn down missionary left his mission house never again to return to it, he looked upon the plant with moistened eyes and said as though prophetically: ‘Even as this young tree by Divine Providence will thrive and cover the whole of the island with its shade,’ etc.”

To make room for the expanding development of downtown, the original tree was severely topped in 1906. The 92-year-old tree had a diameter at breast height of 3 feet 3 inches when it was cut down in 1919.  (Logan)

Sandalwood, Curley Koa, Naio, Willi Willi, Hala Pepe and others at one time, covered much of the leeward coast. The unsustainable harvesting of Sandalwood lead to nearly complete deforestation and major changes to the hydrology.

“Perhaps because of a history of human disturbance, the vegetation of the dry leeward zone is more fragmented and difficult to characterize than that of wet windward zones.”  (Logan)

The leeward coasts of all islands in the state of Hawaiʻi tend to be arid to semi-arid, subtropical/tropical climates; there, the kiawe thrives.

Certainly, no man could have left a greater or more abiding monument, for the kiawe now covers vast areas on the different islands of mostly stony, arid, and precipitous land, which formerly was utterly worthless for other purposes.     (Judd, Hawaiian Forester and Agriculturist, 1916)

More than 150,000-acres of dry kiawe forests in Hawaiʻi are descended from the single tree planted in 1828 in downtown Honolulu.

In August 1832, the tree was found to be hearing fruit. By 1840, progeny of the tree had become the principal shade trees of Honolulu and were already spreading to dry, leeward plains on all of the islands.

The following are some of the main products of the Kiawe and the chief uses considered in Hawaiʻi (as thought in 1916:)

  • Wood for fuel, charcoal, timbers, and posts. 
  • Pods for fodder in their natural state and crushed into meal. 
  • Blossoms for bee pasturage. 
  • Trees for reclamation of waste land, ornament, and shade. 
  • Young trees for hedges. 

The historic value of the kiawe in Hawaiʻi has been enhanced by the ease with which it can be propagated and its ability to grow in arid regions. The tree belongs to the leguminous family, and begins to bear pods when six years old and even younger.

These are eaten by stock, but the small seeds are not crushed while passing through the alimentary system but rather are prepared for quick germination by the action of the digestive fluids.  The spread of the tree in these islands has, therefore, been due solely to stock and by this means the kiawe has become a wild forest tree.

It is estimated that it would have cost at least one-million-dollars to plant by human agency the 80,000-odd acres in these islands which have been covered with more or less density by kiawe forests.   And this wonderful and comparatively rapid spread of the tree has been accomplished without the expenditure of one cent for planting.

The kiawe, moreover, has been spread mainly on the barren lowlands, although it has gradually been working up the valleys and slopes until it is now found well established at elevations 1,800-feet above the sea.

Although the tree will grow “with its toes in the sea,” its foliage is somewhat sensitive to the salt air when blow in by the strong trades.    (Judd, Hawaiian Forester and Agriculturist, 1916)

Although most kiawe trees have thorns with strong spines, often 1-inch long, an estimated 25-percent of the mature trees produce only small, hard stipules rather than long, spike-like spines.  (Long-thorn varieties can get to up to 4-inches long.)

The thornless characteristic has been noted for years, and as early as 1937, Hawaiʻi shipped seed from thornless kiawe trees to Cuba, Arabia, Australia, Fiji and South Africa.  (Forest Service)

Irrespective of how folks felt about it 100-years ago, kiawe is considered an invasive pest and a noxious weed, because of the aggressive and expansive nature.

It produces a large number of easily-dispersed seeds and also establishes itself by suckering, producing thick stands that shade out nearby plants.  It requires less than 4-inches of annual rainfall to propagate and grow.  It is efficient in drawing water from the soil that it deprives other plants of water.

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by Peter T Young Leave a Comment

How Much Land Do We Need To Be Food Self-Sufficient?

Given the on-going conversations on food “self-sufficiency” and “sustainability,” in trying to answer the above question, I first looked to existing State plans to see the estimates and computations noted there.
 
To my surprise, there is no detail in the Hawaii 2050 Plan (the State’s long-range planning document) that quantifies how much land is needed for food self-sufficiency.
 
While it does use “happy words” (as I describe its text) generalizing that we need to do this or that; however, no roadmap to get there or measures of success are included.
 
I then did an internet investigation into the matter to see if ‘rules of thumb’ or other standards could apply.  The evidence is variable.
 
As noted by the graphic used here, some suggest, at a self-subsistence level, a family of four can live off of approximately 2-acres of land.
 
Extend that to the Hawai‘i’s existing defacto population of about 1.5-million people, we need about 750,000-acres of land to feed everyone.  (Of course, there are economies of scale when moving from individual family subsistence production to commercial scale production, so this number is inflated.)
 
(By the way, de facto population is defined as the number of persons physically present in an area, regardless of military status or usual place of residence.  It includes visitors present but excludes residents temporarily absent, both calculated as an average daily census.)
 
The 750K acres for 1.5M people conflicts with a prior report on feeding the people in the city of Detroit.  In that report, Detroit’s 5.4-million people would require only 164,250-acres to feed everyone there, per year.
 
Extrapolating that to Hawai‘i’s 1.5-million de facto population that means, under the Detroit analysis, Hawai‘i only needs about 45,625-acres of farmland to feed the State.  Hmmm.
 
Another study on Costa Rica “Quantifying Sustainable Development: The Future of Tropical Economies” suggests that it takes about 495,000-acres of land to feed 1.2- to 1.6-million people.
 
Of course, all of these estimates do not include the significant dietary supplement we are able to use in Hawai‘i by harvesting seafood from the surrounding ocean.
 
Nor does it include opportunities that concentrated farming offer, like aquaponics, hydroponics, intensive grazing, etc.
 
So, while we talk about food “self-sufficiency” and “sustainability” what are we doing about it?
 
Lately, I think the only ‘action’ has been talk – folks go to a meeting, talk, then they prepare a plan.  They meet again, and talk some more.  Then everyone goes away satisfied that they are ‘doing’ something (until the next happy words meeting.)
 
Presently, the State designates about 1.9-million acres as “Agriculture.” The USDA reports Hawai‘i’s total farm acreage is 1.1-million acres of land.
 
And, of course, you can farm lands that are not designated ‘agriculture;’ meaning, a lot more land is available for food production from lands under other land use classifications (including everyone’s own backyard.)
 
Given that, should we all feel comfortable there will be food for us in the future?
 
Not quite.
 
I think it is about time we have a frank discussion about what our needs are and start to take the necessary steps to ultimately realize our goal of food self-sufficiency and sustainability.
 
The world is changing in lots of ways – we cannot blindly go along with business as usual (with just happy words) in addressing this important and critical need.