Hawaii Natural Farming

Hawaii Natural Farming Hawaii Natural Farming provides education, consultation, contract-growing & nutrient services for site-specific home gardens, farms, livestock enterprises.

IT HAPPENS.No one died.  We are still alive.Ever see EVERYTHING you worked for - poured your heart and soul into - ALL y...
02/02/2025

IT HAPPENS.

No one died. We are still alive.

Ever see EVERYTHING you worked for - poured your heart and soul into - ALL your money, time - even sacrificing certain relationships to commit EVERYTING to your passion, your calling, your mission AND see ALL of it come to LIFE?

Then in a moment - after only a few hours, not even a full day - from being glorious, SEEing it ALL standing tall and fulfilling all of your hopes & dreams - to then SEE all of it completely knocked down, on the ground - ALL OF IT.

Do you know what that FEELS like?

It hurt. I felt lonely. I felt like I was being punished. Guilt, shame, self-blame - I f’% #’d this up, again - I felt like giving up - I felt dead inside.

Then I caught myself -

You have 7 seconds to do this or the HURT & PAIN is stored in the body - and will require way MORE time, energy, commitment and healing to FREE….

I asked myself:

AIA I HEA I KA WAI A KĀNE?

Where is the Sacred, Live-Giving Wealthy WATER of Kāne?

WHAT IS THE GIFT?

What is the present LESSON that I am being given to learn, grow and benefit from this!?

I needed to remind myself -

This didn’t happen “to” me

This happened FOR me
Over the past 12+ years I have developed a really close, loving relationship with MAI’A (banana)

I learned how to GROW, COOK, EAT, DRINK and utilize EVERY part for wrapping, packaging, lashings (kaula), serving, livestock feed, underground cooking (IMU) even going as far as to experience my own personal life improvements with weight loss, natural parasite removal, liver & kidney detoxification and even business success.

My biggest lesson is I can’t do this alone.

I had to ask for help -

I also learned that those who want to help also need to learn -

So we don’t keep making the same mistakes over and over again….

I did it the hard way -

So I could find the easy way - Like LEARN how TOGETHER!?

This groundbreaking workforce and professional development program aims to elevate the skills of professional chefs and ...
09/06/2024

This groundbreaking workforce and professional development program aims to elevate the skills of professional chefs and cooks through five-day culinary intensives, with a special focus on using Hawaiʻi-sourced ingredients.

The first two intensives, ʻĀina-based Mediterranean Cooking and Pacific Rim Plant-Forward Cooking, will be taught by CIA Consulting Director Chef David Kamen.

The chefs represent a diverse cross-section of Hawaiʻi‘s culinary industry. In addition to UH, participants are from the military, hotels, restaurants, farms, healthcare and the Hawaiʻi Department of Education.

“We are thrilled to welcome our first 32 participants to this inaugural CIP x CIA workforce development program, which is deeply rooted in our local cuisine and culture,” said Chef Roy Yamaguchi, Director of the Culinary Institute of the Pacific.

“Beyond the training, this program offers these cooks and chefs the opportunity to join a global network of CIA and CIP students, graduates, and faculty who uphold a tradition of culinary excellence.”

The members of the first two cohorts, selected from more than 50 applicants, are: Bricyn Afong (Hawaii’s Only), Miravic Beloy (Sheraton Waikiki), Michelle Ching (Farm to Barn), Kealoha Domingo (Nui Kealoha), Cecilio Domingo (Monkeypod Kitchen), Alan Fujimoto (Hawaiʻi CC culinary alumni), Jonathan Fukui (Monkeypod Kitchen – Kapolei), Diana Gault (U.S. Army), Don Gusman (Grand Hyatt Kauai), Trevor Luke (FCH Enterprises / Zippy’s Restaurants), Lisa Masami (FCH Enterprises), Giovanni Mazzarella, Mari McClenney (BiteLogic, Kaiser High School – Culinary), Joe McGinn (Hawaii Natural Farming), Lars Mitsuda (Moanalua High School – Culinary), Chris Robinson (Dukes Waikiki), Leah Julianni Rodriguez (Fairmont Kea Lani), Yuya Sai (Monkeypod Kitchen – Waikiki), Roark Stallsmith (Mayas Tapas and Wine), Daniel Swift (Windward CC workforce development coordinator), Eduardo Terrazas (U.S. Coast Guard), Philton Velasco (Hawaiʻi CC culinary faculty), Jeffrey Vigilla (Chef Point of View), Alex Yalap (Dukes – Waikiki), and Michael Yamauchi-Yamate (Luau Bombs).

The Culinary Institute of the Pacific and the Culinary Institute of America selected 32 local professionals for their first cohorts.

09/03/2024

WHAT DO YOU NEED MOST RIGHT NOW?

08/12/2024

What are you LEARNING!? What do you SEE now that you couldn’t even TALK about last week? 🤔

07/18/2024

HOW do you ONLY FOCUS on what is within your CONTROL -

And TUNE out EVERYTHING that is NOT in your CONTROL!?

05/12/2024

What do YOU call The ABILITY to recover quickly from illness, change, misfortune?

05/11/2024

What do YOU do with ONE who is hostile, destructive, intends injury or opposes an idea or cause?

05/03/2024

What Does "HOME"
MEAN to YOU?

05/02/2024

What is it called when You are Taking Care of YOURSELF to be in a better position to SERVE others?

04/29/2024

What is TRAINING that corrects, molds, perfects the mental faculties & moral character?

04/25/2024

What is it called when you grow your own food, raise livestock, earn an income & cultivate community?
(it is NOT "farming")

COMPARE & CONTRAST:  same?  different?
04/23/2024

COMPARE & CONTRAST: same? different?

Address

53-081 Halai St
Hauula, HI
96717

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