For one of our classes we had the chance to visit Sweet Home Waimanalo Cafe in Waimanalo. The location is right next to a McDonalds which is often used as a landmark for directions in the area. There is a sense of irony and imagery with this location. It shows a sense of the battle for two competing notions of food production and business models. Sweet Home Waimanalo is dedicated to sustainability oriented business which supports the local community, by keeping as many levels of production as possible within the "modern 'ahupua'a" or community (traditionally based along Hawaii's natural topography of valleys).
We had the opportunity to visit the cafe's sister site up the road in Waimanalo. This site used to be an ornamental plant farm as well as an area for horse boarding, but there is a grand plan for the location. The plan is to create a sustainable organic farm which will be complimentary to the cafe. So far, there isn't much in the way of the farm realized on the plot, but the project is only a few months into its realization. The main feature of the property currently is the house which Kevin Vacarello lives in. The home was made at a relatively low cost, and is a model for what a green house could be. Many of the materials came from Reuse Hawaii from deconstructed homes, and the building is designed to waste as little energy as possible. However, one problem I had with this model was that it seemed like much of the building's low cost was possible due to the use of volunteer work and donated materials and services.
The tour of the property was very enjoyable and informative, and I was lucky enough to be able to take home a large 'ulu (breadfruit) as well as an avocado from the trees on the property. Once we got back to the cafe we got to eat the food we pre-ordered (I ordered the fish tacos which I loved) and we had a chance to talk story with our classmates over some 'awa that was prepared by the staff.
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