By Jon Letman
Photos Jon Letman
There you are, standing in line at the register waiting to have your chicken Caesar salad scanned. You look down and ask yourself, “Where did this come from?” Romaine lettuce from California, tomatoes from Texas, croutons from Ohio, and the chicken? Who knows?
The uncomfortable reality is, without a steady supply of cheap oil, around 90 percent of the store-bought food consumed in Hawaii wouldn’t get here. If the ships stop coming, we no mo food.
Glenn Hontz, an instructor working under a USDA grant at Kaua`i
Community College (KCC) wants to change that.
Two years ago Hontz and KCC faculty started a community gardens training program to teach people how to garden organically at home or as part of a community garden. The program was founded on the simple premise that people in Hawaii are best served when they eat food from plants grown in Hawaii.… Read More