Category: Maui

2018 Maui Ag Fest Moves Toward Zero Waste

Written by Rebecca Pang
Images courtesy of Maui County Farm Bureau

What’s the hottest agriculture event on Maui? For many, it’s the Maui Ag Fest, a community-focused showcase of farmers, food booths, local chefs and family-friendly activities. The upcoming festival takes place on Saturday, April 7 at the Maui Tropical Plantation in Waikapu, Maui.

Now in its 11th year, organizers at the Maui Ag Fest are trying something new — to move the event toward greater sustainability and zero waste.

It only seems natural for an event that highlights local agriculture and Maui-grown products to also consider diverting its waste in overall operations.

What is Zero Waste?

Simply put, it’s a goal of reducing the amount of material we put into landfills by reusing, composting or recycling items. This is a process doesn’t happen overnight, especially for an event as large as the Maui Ag Fest with over 8,000 people expected to attend to enjoy local food, shop for value added items educate themselves on the local agriculture for the one-day event in Central Maui.

To that end, edible Hawaiian Islands, Maui Huliau Green Events and Sustainable Island Products have signed on to support Maui Ag Fest’s Zero Waste efforts. They will all help with staffing, management and implementation of steps toward the Zero Waste program.

Maui Huliau’s two objectives at a Zero Waste event include:

  1. Divert 75% or more of the event’s waste away from the landfill
  2. Encourage lifestyle changes for people to emulate sustainable natural cycles, where all discarded materials become reusable

“The diversion of waste for compost is intrinsically tied to agriculture,” said Ashley O’Colmain, program assistant for Maui Huliau Green Events. “Fifty percent of the waste collected at each event is turned into healthy compost which is necessary for sustainable agriculture.”

In the past year, Maui Huliau has helped events like the La Ulu at Maui Nui Botanical Gardens, The Taste of School Gardens, Waldorf Holiday Craft Faire, Kula Festival and Ho’omau move to a Zero Waste Program.

Even the Super Bowl, massive as that is, went Zero Waste.

How can you help? 

Maui Ag Fest has confirmed its Grand Taste and the Maui Legacy Pancake Breakfast will be Zero Waste, and they are working on educating food vendors on the benefits of using compostable and biodegradable food containers and utensils. Some, like Maui Fresh Streatery, Three’s Bar and Grill, and Fork & Salad, have already moved to using compostables from companies like Sustainable Island Products.

Look for the Zero Waste stations at the Grand Taste and Maui Legacy Pancake Breakfast, and help volunteers by sorting your trash, recyclables, and compost into the correct bins.

You can also bring your own shopping bags and reusable utensils to the festival. Finally, as you’re enjoying Maui Ag Fest, if you see trash on the ground, pick it up and put it into the trash bin.

Being a community based event, organizers are still seeking volunteers to help support efforts. Here is a link to sign up

Maui County Farmers’ Markets & Farm Tours


61 S. Kihei Rd, Kihei
Mon-Thurs 8:00 am – 4:00 pm
Friday 8:00 am – 5:00 pm
Manager: Danny Lynch

4590 Hana Hwy, Hana
Monday-Friday 11:00 am – 3:00 pm
Executive Director: Cheryl Vasconcellos

6240 Kula Hwy, Kula, across from Rice Park
Monday – Friday 9:00 am – 5:00 pm
Saturday – Sunday 9:00 am – 4:00 pm
Farm Owners/Manager: Monden ‘Ohana

1670 Honoapiilani Hwy, Wailuku
Monday-Saturday 10:00 am – 4:00 pm kumufarms
Manager: Manu Emanuela

95 E. Lipoa St, Kihei
Saturday 8:30 am – 10:30 am
Facebook: Lipoa Street Farmers Market
Manager: Jordan Longman

4900 Honoapiilani Hwy, Lahaina
Wednesdays and Saturdays 8:00 am – 12:00 pm
Facebook: Napili Farmers Market
Manager: Steve Philips

Hana Town next to the gas station
Every Day 10:00 am – 6:00 pm
Manager: Chuck Boerner

17 Omaopio Road, Kula
Wednesday 8:00 am – 1:00 pm
Manager: Deborah May

Kula Malu Town Center, next to Longs Drugs
55 Kiopaa St, Pukalani
Saturday 7:00 am – 11:00 am
Manager: Neil Coshever


551 Huaai Rd, Kualapuu
Tuesday – Friday 9:00 am – 4:00 pm
Manager: Manu Emanuela

40 Ala Malama Ave
Kaunakakai, HI 96748
Saturday 9:00 am – 5:00 pm


Dole Park
Saturday’s 8:00 am – 1:00 pm


Serving all of Maui
(808) 633-1801

Sharing Maui’s Agricultural Beauty

2998 Hana Hwy
Hana, HI 96713

Maui’s only Pineapple Tour

1670 Honoapi’ilani Hwy
Wailuku, Hawaii 96793

4051 Omaopio Rd.
Kula, HI 96790

Maui’s Only Coconut Tour
225 Punakea Loop
Lahaina, HI 96761

Goat Cheese Tasting & Tour
3651 Omaopio Rd.
Kula, HI 96790


Bio-dynamic Organic Ranch & Farm
Mi. 25 Kamehameha V Hwy
Kaunakakai, HI 96748

4 Lihi Pali Ave
Ho’olehua, HI 96729

Taste of Upcountry: Bringing the Farm to the Table in Support of Kids’ Education on Maui

img_4281The board of directors, staff, faculty and parents of Montessori School of Maui have announced a brand-new culinary event, “Taste of Upcountry”, scheduled for Saturday, October 8th, 2016, 6:00-10:00 PM on the beautifully manicured grounds of their campus at 2933 Baldwin Avenue in Makawao. Individual tickets and sponsor tables are now on sale. Proceeds support this nonprofit school that was founded in 1978 and has since grown to make major impacts on the lives of Maui’s keiki.

Taste of Upcountry is designed to highlight Maui’s many talented chefs and diversity of local farmers and purveyors, who provide an abundance of food and produce on the island. The launch of this event will create a tradition of sharing and enjoying farm to table cuisine with the community.

While great food is the centerpiece of the evening, the festivities (hosted by well-known Maui emcee Kainoa Horcajo) also include a silent and live auction, and live acoustic music by Benny Uyetake and ManaBrasil. Cocktails, wine and beer will be available for purchase. The event open to the members of the public that are 21 years of age and older.
As the Montessori School of Maui’s primary fundraising event for the 2016-17 school year, Taste of Upcountry event will generate proceeds to support the school’s operating budget.  Each year, the school raises funds for student programs, teachers’ professional development, campus maintenance costs and tuition assistance for students.

As of press time, the following chefs, and restaurants are participating, (subject to change):
Farm to Table Dinner Tastes By:

Sean Christensen, Maui Country Club
Ben Diamond, The Wooden Crate at Lumeria
Gary King, Oceanside Maui
Cameron Lewark, Spago at Four Seasons Resort Maui at Wailea
Jennifer Nguyen, Saigon Cafe
Sheldon Simeon, Tin Roof Maui
Roger Stettler, Taverna
Kevin Bell, Ulupalakua Ranch Store Grill
Uma Dugied, Star Anise Catering
Desserts by:
Emily King, Oceanside Restaurant

Cocktails & Bar Service By:

Ross Steidel, Perfect Pour Maui

Hali’imaile Distilling/Pau Vodka

Taste of Upcountry’s corporate sponsors include: 

Hawaii Petroleum
Pacific Rimland/Goodfellow Brothers Inc.

Hope Builders
The Rice Partnership

General Admission tickets start at: $100. Seated General Admission Tickets are $125 and VIP Tables of 10 start at $2500. To purchase tickets, or to find more information and a description of VIP perks, please visit: or call: (808) 573-0374

Hana Ranch & Hana Ranch Provisions supports edible Hawaiian Islands Farm Day

After working up an appetite visiting your favorite farm this Saturday May 21st, swing by Hana Ranch Provisions in Paia for their special Farm Day offering– half off all burgers! These burgers are a locavore’s dream come true with their locally-raised, grass-fed beef, island grown produce, and house made buns and condiments. Hana Ranch Provisions will also have a stand set up outside the restaurant promoting their new CSA (Community Supported Agriculture) program. Stop by to see sample CSA boxes, talk story about the Ranch’s sustainable growing practices, and sign up for a box of your own. Don’t forget to share pictures and stories at #EHIFarmDay16!


And the next time you’re cruising East Maui, make sure to stop by Hana Ranch’s newest culinary installment, the Hana Burger food truck! Liberated from the typical asphalt and gravel parking lots we’re accustomed to finding food trucks in, Hana Burger sits on a grassy slope near the Ranch itself just south of Hana Town. The truck’s sparkling silver exterior will catch your eye amidst the pastoral green landscape, and reel you in for delicious, locally sourced burgers, fish sandwiches, salads and more. Open Monday – Friday, 11:00am to 3:00pm.


edible Hawaiian Islands will be hosting their 3rd annual Farm Day on Saturday May 21, 2016!  Simply, we encourage you to SHOP at a farmers’ market, VISIT a farm and THANK a farmer then share your experience through social media by using our hashtag #eHIFarmDay16.


Summer’s Smok’in Hot BBQ

Story by Sara Smith
Photos by Jana Morgan
Styling by Melissa Padilla of Opihi Love
Florals by Christina Hartman of Wildheart

Chef Jana McMahon makes a living cooking in other people’s homes, so we grilled her on how best to cook in ours. Here are her tips for summer entertaining.

When it’s too hot to cook indoors, take the party outside. For advice on cooking an effortless and downright delicious summer barbecue, we couldn’t think of anyone better to turn to for help than a private chef. Jana McMahon, owner of Chef Jana McMahon has spent the last 10 years cooking for world leaders, movie stars, tech stars and many others. With her quick wit and vivacious humor, it’s possible she’s never met a stranger. Her approach to food, however, is decidedly more austere. She insists: simple, seasonal, approachable.

A private chef brings in raw ingredients and cooks in a home, providing an interaction that is unique (not to mention a valuable tie to the local food scene for the client.). Here at a private home, Jana prepares a fiery summer feast for friends. Her menu is shopped from local farm stands and largely inspired by what she finds, a process she calls “riffing the market.” From there, the ingredients just need to be “dressed with a light hand.”

“Start with quality, fresh local ingredients and don’t set a menu until you see what’s available,” Jana says. “I had asparagus in mind, but found gorgeous purple peas at the farmers market instead. They inspired my entire crudités platter.”

Cooking around a fire provides a main event, Jana says, because it’s “primal and molecular, it just resonates with us.” Jana fearlessly slaps her steaks directly on hot coals, a method called clinching that she tells us more about in the recipe. She serves it up with homemade mustard, of all things. Sound complicated? It’s not.

Smok'in Summer 2014

“Whipping up sauces and condiments is my forte. They define a dish, elevate it, brighten and compliment,” she tells us. It’s this extra effort with the details that sets her food apart.

Another thing that sets Jana apart is the heart she pours into her work. In addition to her business on Maui, she serves as the culinary and ag consultant for TERI (Training, Education, Research and Innovation), a North County San Diego nonprofit agency that advocates, teaches and houses people touched by autism and developmental disabilities. Jana got the job through cooking for a client on Maui, the agency’s CEO. “I was bringing down organic veggies I’d grown on the farm and I’d just happened to make cheese that day, so I looked like a real freak,” she recalls. She was a keeper, the CEO decided.

Jana spends three to four months a year in California, and in five years she’s helped blossom a seed-to-table program, install organic kitchen gardens at group homes, and turn lawns into urban farms. Under her guidance and insistence upon clean, fresh food, the client obesity rate has dropped from 85% to 15%. The TERI gardens just received USDA organic certification, no easy feat and an amazing commitment to quality for their clients.

A can-do attitude and unfussy approach to cooking infuse Jana’s entertaining style both as a chef and hostess. She shares her secrets with us in the Summer 2014 issue of the magazine.

Find some here.

Menu: Maui Summer Barbecue
“This menu defines everything I am as a chef: fresh, easy, simple, delicious.”

  • Farm stand crudités with compound herb butter and tahini dipping sauce
  • Clinched steaks with homemade mustard
  • Fresh corn polenta
  • Grilled sweet potatoes tossed in honeyed hot sauce
  • Fresh green salad
  • Coconut sticky rice with mango and Kaffir lime

Ten Tips For Home Entertaining:

  • Know your audience and any food allergies that need to be accommodated.
  • Create a vision for the evening (casual vs. formal)
  • Think about color; you don’t want three yellow things on the table.
  • Keep flavor profiles in the same family.
  • Keep it simple: quality ingredients do not need to be fussed with.
  • Don’t do too many things in the oven.
  • Visualize the timing of how things will be prepared. Cooking should be fun; failing to plan ahead takes the fun away.
  • Make sauces ahead of time, and always cook extra.
  • If you offer dessert, make sure it can be pre-made so you don’t have to leave the party to prepare something.
  • For groups larger than 12, do a potluck!