Written and Photographed by Dania Novack Katz for edible Hawaiian Islands
It had recently rained when I invited local forager and wild foods expert, Sunny Savage, to take a walk in my neighborhood. I was interested in learning more about the plants growing on my street, and Sunny’s breadth of knowledge surpasses that of anyone I have ever met in Hawai‘i.
We headed out armed with a camera, a notepad and a pen. I was intent on satisfying my curiosity and expanding my awareness of which local plants were safe to eat and which to stay away from. In the event of a natural disaster, being able to identify wild edible plants could come in very handy!”
What seemed like irritating weeds, sprung up in the wake of the recent rain, turned out to be a treasure trove of edible plant life. The plants pictured here were all identified within twenty feet of my driveway. Sunny educated me on how to eat them and how to distinguish them from imposters.
What’s extraordinary about Sunny is not just her knowledge, but the fact that she shares it so freely, advocating for a world in which we all recognize and utilize the diversity of wild foods growing right beneath our noses. We want to support her in this endeavor at every turn.
Visit www.sunnysavage.com for her new app and social media handles.
We love the coffee from Big Island Coffee Roasters, in fact we drink it often at the office, but when we’re on the go and we need a little boost, we nibble on their new creamy coffee bar, ESPRESSO BITES. Espresso Bites looks like a chocolate bar, but is actually made with 100% Hawaiian coffee beans instead of cacao. Nibble away, or break off a square and melt in hot water, and don’t forget to share! Each bar contains 3 espresso shots.
Beef or venison? We say both! Thanks to products like the Kunoa Hawaiian Grown Beef Bar and Maui Nui Venison Sticks, we don’t all have to be hunters or ranchers in order to enjoy a dose of local protein.
Locally sourced, natural, and shelf stable, add these jerkies to your supply of canned goods and you’ll always be prepared. We also pack a few bars and sticks when we travel so we’ve always got a healthy snack at hand, whether we’re at 30,000 feet or at sea level.