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Getting Back to the Roots – Locavore

 

Getting back to the roots as a locavore in Hawaii is also an innovative way to help community.

Oahu Publications produces a magazine for one of the island’s top hotels, The Kahala Hotel & Resort. Kahala Life, explores local happenings, sights and ideas on how visitors should spend their visit to the islands.

Voyaging Foods is grateful to be included in this narrative as we aim to highlight canoe plants and the important ways they support our community. click the link here for the digital story.

I started making taro flour as a transition food when my baby began eating solid foods. I wanted to bake with ingredients and flours from Hawaii and there wasn’t any, so I made my own.

A portion of the farm will serve as a showcase and educational platform for the canoe plant crops used to supply Voyaging Foods.


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