KeauhouFarmers Market





Yesterdaymy daughter Jennifer emailed me another of those internet jokes that as beencirculating as long as I can remember. It's the one about the guy who had anearly day scheduled and set his (MADE IN JAPAN) alarm clock  for 6am.  While his (MADE IN CHINA) coffeepot was perking, heshaved with his (MADE IN HONG KONG) electric razor He put on a dress shirt   (MADE IN SRILANKA),designerjeans  (MADE IN SINGAPORE) tennis shoes (MADE INKOREA)Then cooked breakfast with his  (MADE IN INDIA) electric skillet finally got into his(MADEIN GERMANY) car filled it with GAS (from Saudi Arabia) and continued hissearch for a JOB in the US.

Thejoke was actually much longer with about 10 other countries making items we takefor granted everyday.


Istarted to realize that we know where all of these items came from but don'treally know where our food comes from -- kind of warped priorities. (unless youbuy food  here at the Keauhoufarmers market which is the only farmers market on the Big Island that canguarantee that it sells only locally grown produce.)


Ifwe walk into any of the area groceries we donŐt know where the garlic comesfrom or where the taro or corn was grown. We can't even say for sure now if thebananas are from here as the largest Hawaii grower now brings them in fromEcuador, and, it still ticks me off to walk into the local markets, right now,and find avocados from Chile or Mexico.


Wealso need to remember that farmers markets are for buying fresh and buyinglocal, they are not flea markets and not a place for cheap stuff. They are theplace for the best stuff!


Ihave this idea for a program called Qc3 (QC Cubed)

TheQ for quality is what all the growers here and chefs are dedicated too. We haveto be if we want to be sustainable.


TheC cubed or 3 c's are for Community, Communications and Commitment


Yourbuying local here and supporting chefs who are using local produce shows yourdedication to building and sustaining our community. You as consumers, thechefs and us growers are all part of OUR community.


Communications helps to carry thisthough. When you talk to the growers here, your part of the cycle ofcommunications. You can express your thoughts on what we produce, what youwould like to have grown and so on. When you talk to the chefs, it's nodifferent. Farmers and chefs need your communication. We need to know how to bebetter, for you and for our community.


FinallyitŐs a matter of commitment, the hard part of the equation.  Buying Local -- all the time, is noteasy. We need to put aside some of the things we might normally do and focus onthe commitment to community and communicate our concerns.


Hardto find local mangos in March -- so what do we do. The commitment is not to buythem from Peru and Brazil. Not to buy avocados from Chile and Mexico or thebananas from Ecuador. Make the commitment to Eat Local-- rethink your recipesto buy fresh and buy local. The chefs do --


Speakingof chefs, I know you must be anxious to hear from and taste what Chef Devin hasprepared this morning.  Fruit isnot just for eating out of hand -- It can be used in a wide variety of creativerecipes that you are about to experience.   DevinÉ.