Honolulu Weekly: Eating Local

The Honolulu Weekly's 3rd annual Guide to Sustainable Living" is on newstands now, headlined by a Sue Kibayu article, No Shoyu. No Milk. No Bread. No Rice. The gas-saving, all-organic 100-mile Hawaiian diet.

The conclusions from the article are what you might expect. All-local, all-organic in Hawaii is really hard. Many staples aren't available locally because the economics of land use make it far cheaper to ship foods from 2400+ miles than to grow them right in our own valleys. Ms. Kibayu trial period for eating locally lasted one week, but during that time she discovered that there are options available when we're willing to hunt for them, and that there is value in the hunt.

By the end of the week, I knew I could incorporate more sustainable, locally grown items into my eating regimen... It took some work, it was not convenient, but it did expand my sense of community." - Sue Kiyabu

Make sure you grab a copy and read about the particular challenges of eating locally in the Islands.