Lantern Floating for North Hawaii Hospice

Supporters of North Hawaii Hospice gather at the Fairmont Orchid resort on the Kohala Coast to participate in the second annual lantern floating ceremony.

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State Historic Preservation Plan (Draft) Now Available for Review

The latest draft of the State Historic Preservation Plan is now available for your review.   To read the draft click here State Historic Preservation Plan.  Please note that formatting, addition of Hawaiian grammatical marks, pictures and several of the appendices will be completed with the next iteration of the plan.

Pu’ukohola Heiau National Historic Site

Please send any comments about the draft to  raubrey@smshawaii.com by September 17, 2012.

What we are doing and why?

The development and implementation of a comprehensive statewide historic preservation plan is one of the responsibilities of each State Historic Preservation Office, as outlined in the National Historic Preservation Act.

South Point Burial Site

The key features of this approach to historic preservation planning are:

  • The plan has a statewide focus. The statewide preservation plan pays attention to preservation issues and players all across the state.
  • There is active public involvement, not only in developing the vision, issues, and goals of the plan, but also in helping achieve these goals.
  • A wide variety of preservation-relevant information on social, economic, political, legal, and environmental conditions and trends is brought to bear in the identification and assessment of issues affecting resource preservation.
  • The plan addresses the full range of historic and cultural resources throughout the state. This means that within a single plan document, all resources representing the breadth and depth of a state’s history, prehistory, and culture are considered. This includes buildings, structures, objects, prehistoric and historic archaeological sites, designed and vernacular landscapes, traditional cultural properties, and underwater historic resources.
  • There is coordination with other planning efforts in the state, such as federally mandated transportation planning, the statewide comprehensive outdoor recreation plan, and local land-use plans.
  • Plan implementation is linked directly to SHPO expenditures of their federal Historic Preservation Fund grant.

The last National Park Service approved plan for Hawai’i was in 2001, a report draft was completed in 2009, but not approved, and the 2012 planning process is currently underway. This site describes the process that is being undertaken and we welcome your involvement.

More information here: Hawaii Historic Preservation Plan

 

Free Elder Abuse Prosecution and Prevention Workshop Offered in Hilo

Hawai‘i County is pleased to invite seniors age 55 and older to enroll in the Elder Abuse Prosecution and Prevention Workshop that will be held Tuesday, Sept. 18, in Hilo.

Co-sponsored by the Department of Parks and Recreation’s Elderly Activities Division, Prosecuting Attorney’s Office and State Department of Human Services, the free workshop will be held from 10 a.m. to 11:30 a.m. at the Kamanā Senior Center, Room RR. The center is located at 127 Kamanā St.

Presenting valuable information for protecting seniors from fraud, neglect and other forms of abuse will be:

  • Lexi N. McKay, a legal assistant in the Elder Abuse Prosecution and Prevention Unit of the Prosecuting Attorney’s Office
  • Tim Kitagawa, Section Administrator of the State Department of Human Services Adult Protective and Community Care Services

Workshop enrollment is limited and will be done on a first-come, first-served basis.  To sign up, please call the Elderly Activities Division at 961-8710.  For more information, please contact Jason Armstrong, Public Information Officer, at 345-9105, or jarmstrong@co.hawaii.hi.us.

Three-Dozen Hawai’i Restaurants to Participate in 17th Mealani’s Taste of the Hawaiian Range and Agriculture Festival

Three-dozen Hawai‘i restaurants and their chefs are serving up a culinary adventure at the 17th Mealani’s Taste of the Hawaiian Range and Agriculture Festival on Friday, Sept. 21 at the Hilton Waikoloa Village.

Attendees will enjoy innovative cuisine using healthy, forage-fed meats and a cornucopia of locally grown fruits, vegetables, herbs, mushrooms, honeys and beverages. Meats on the menu include 22 cuts of dry-aged, grass-fed beef—everything from tongue to tail—plus lamb, mutton, goat, pork and wild and domestic boar. Each culinary station receives a whopping 100 pounds of meat to create the dish of their choice.

Seven of the culinary participants are first timers, including The Fairmont Orchid, Hawai‘i and new Executive Chef Hubert Des Marias, who recently came to the Kohala Coast from Kenya. Using grass-fed beef is nothing new for the award-winning chef as The Fairmont Orchid serves grass-fed beef throughout the resort.

Executive Chef Hubert Des Marias

“I like grass-fed beef for its flavor profile and healthful benefits,” says Des Marias, who was named one of “America’s Ten Best New Chefs” by Food and Wine Magazine. He prefers “simple preparation” to let grass-fed beef “speak for itself.”  For Taste, chef will prepare a tasty “Tongue and Cheek” dish: tamarind-glazed beef cheek and sweet potato laulau with pickled lomilomi beef tongue and mustard greens salad served with Waimea tomatoes and a golden pineapple turmeric salsa.

Another 2012 Taste newbie is the Hyatt Regency Waikiki Beach Resort and Spa and Executive Chef Sven Ullrich. Assigned beef flap—a bottom sirloin cut also called beef loin tip—Chef Ullrich is serving extra virgin olive oil-poached beef with jackfruit slaw and micro chives.

Executive Chef Sven Ullrich

Commenting on grass-fed beef, the Hyatt chef shares, “Grass-fed beef has a distinctive flavor profile that is hard to find in today’s meat markets. It’s a natural product and the cattle are raised the old fashioned way, which makes it special for me and I just love working with it.”

Kelsi Ikeda of Sandy’s Drive In debuts at Taste to make kalbi-braised clod (cross-rib) quesadillas with a pineapple kim chee relish and kochujung sour cream. After jobs at Alan Wong’s, Nobu Waikiki and Trump’s Waikiki Beachwalk, Chef Ikeda is back on the Big Island working alongside her Grandma (Sandy) and dad (Aaron) as part of three generations at the Kainaliu restaurant. The mauka landmark specializes in “island favorites,” including loco mocos, which employ grass-fed beef.

“Food Network Star,” Chef Philip “Ippy” Aiona of Solimene’s Restaurant

Fresh from competition on cable TV’s “Food Network Star,” Chef Philip “Ippy” Aiona of Solimene’s Restaurant in Waimea makes his first Taste appearance using a favorite butcher’s cut known for its great flavor—hanger steak. As he is still securing his other ingredients, Chef Ippy says his culinary offering “will be a surprise.”

Other restaurants and their chefs debuting at Taste include the newly opened Lava Lava Beach Club in Waikoloa with Chef Colin Stevens preparing beef top round, Blue Dragon Restaurant in Kawaihae with Chef Noah Hester cooking beef bottom round and Sodexo/UH-Hilo Dining Services with Chef Timothy Choo using beef chuckroll.

Chef Noah Hester

Taste’s format of assigning chefs a variety of meat cuts fulfills its goal of educating both chefs and attendees that all the cuts of grass-finished beef can be enjoyed. In addition, with more of the animal being used, there is less waste and the value of the product goes up—a plus for the local livestock industry.

In addition to “grazing” at a host of culinary stations, festival goers can enjoy samples from a variety of Hawai‘i’s local food producers offering tastes of a bevy of products: savory red veal, tempting chocolate, vine-ripened tomatoes and more.  Also on display will be ag-related educational exhibits. It’s all part of the focus on food sustainability at the annual event that showcases the isle’s grass-fed beef industry while bringing together local ranchers, farmers, restaurateurs and eager eaters to celebrate a bounty of locally produced food.

Mealani’s Taste of the Hawaiian Range is 6-8 p.m. and sprawls from the Hilton’s Grand Ballroom to the Lagoon Lanai. Pre-Taste activities include a culinary demo, with sampling, on how to use and prepare 100 percent pasture-raised beef. Time is 3 p.m. for the 2012 installment of Grass-Fed Beef Cooking 101. This year’s guest presenter is Four Seasons Resort Hualalai Executive Chef James Babian who will be preparing Grilled Tri-Tip with Kiawe-Smoked Kabocha Pumpkin and Braciole de Manzo or Italian beef roll.

Tickets for the evening Taste and Cooking 101 demo are conveniently sold online at http://www.TasteOfTheHawaiianRange.com. Taste tickets remain priced at $40 presale and $60 at the door, while the fee for the cooking demo is $10. Watch for ticket giveaways and event updates on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI. For general event information, phone (808) 969-8228.

Anyone who requires an auxiliary aid or service for effective communication or a modification of policies and procedures to participate in this event should contact Jeri Moniz at 808-960-8411 no later than Sept. 14.

The Hilton Waikoloa Village offers Taste of the Hawaiian Range Kama‘aina Room and Ticket Packages (code TSH) starting at $229 plus tax for one night stay on Sept. 21 and two event tickets. Room-only accommodations are available starting from $149 per night (code MTH). Visit http://bit.ly/GJsNyk or phone 808-886-1234 and ask for the “Taste of the Hawaiian Range Ticket Package.”

MENU AND RESTAURANTS PARTICIPATING:

2012 Participating Restaurants

Meat Cut Restaurant
Beef Tongue 12th Avenue Grill
Beef Heart Aloha Mondays
Beef Bottom Round Blue Dragon Restaurant
Commercial Pork Café Pesto – Hilo
Beef Skirt Café Pesto – Kawaihae
Beef Tripe Earl’s
Beef Cheek Meat Fairmont Orchid
Beef Tri-Tip Four Seasons-Hualalai
Beef Sirloin Tip Hawaii Community College – East Hawaii*
Feral Pork Hapuna Beach Prince Hotel
Mutton Hilo Bay Café
Beef Brisket Hilton Waikoloa
Beef Mt. Oysters Honolulu Burger Co.
Beef Flapmeat Hyatt Regency Waikiki
Steamship Round Kamehameha Schools – Hawaii
Kalua Pork Kuhio Grille
Beef Top Round Lava Lava Beach Club
Goat Mauna Lani Bay Hotel
Beef Skirt Mauna Kea Beach Hotel & Bungalows
Beef Top Sirloin Merriman’s Market Cafe
Lamb Merriman’s Waimea
Ground Beef North Hawaii Community Hospital
Beef Eye Of Round Pagoda Restaurant
Beef Top Round Red Water Cafe
Feral Portk Roy’s Waikoloa
Lamb Sam Choy’s Kai Lanai
Beef Clod/ Cross-Rib Sandi’s Drive In
Beef Chuckroll Sodexo/University Dining Services
Beef Hanging Tenders Solimine’s Restaurant
Beef Bottom Round Tommy Bahama
Mutton Town Restaurant
Beef Chuckroll Umeke Market
Beef Flank Village Burger
Beef Shank Waikoloa Beach Marriott Hotel
Beef Clod / Cross-Rib Hawaii Community College – West Hawaii*

Mealani’s Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership between CTAHR, Hawaii Cattlemen’s Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program and KTA SuperStores. The quality and growth of this event are rooted in small business participation, sponsorship and in-kind donations. For more information, visit http://www.TasteOfTheHawaiianRange.com.

Environmental Protection Agency Initiates Enforcement Actions Against Kauai Restaurant

EPA issues complaint to Tahiti Nui for failing to close cesspools – Kauai restaurant failed to respond to demands to comply with requirements

The U.S. Environmental Protection Agency initiated an enforcement action under the Safe Drinking Water Act against Christian Marston and Tahiti Nui Enterprises, Inc. LLC for failing to close three large capacity cesspools in Hanalei, Kauai.

Christian Marston

“EPA is committed to protecting Hawaii’s vital water resources by closing these illegal large capacity cesspools,” said Jared Blumenfeld, EPA’s Regional Administrator for the Pacific Southwest. “Although almost 3,000 cesspools have been closed, an alarming number are still in use.”

EPA has inspected Marston’s property, including the Tahiti Nui Restaurant and Cocktail Bar, multiple times and notified Marston that his establishment was in violation of the federal regulations. In 2006, the owner acknowledged the operation of large capacity cesspools and retained the services of a professional engineer to design a state-approved individual wastewater system to replace the cesspools.

However, in 2010 EPA determined that Marston had failed to comply with the requirements to close and convert the three cesspools serving his property. As a result of the continued noncompliance, EPA is now seeking penalties of up to $177,500, the amount authorized under the Safe Drinking Water Act, in addition to prompt closure and replacement of the cesspools with an approved wastewater system.

The facility is located in a “priority watershed,” as designated by the State of Hawaii and EPA, where use of the large capacity cesspools poses a significant risk to underground sources of drinking water and nearby surface waters.

A large capacity cesspool discharges untreated sewage from multiple dwellings, or a non-residential location that serves 20 or more people per day. EPA regulations prohibited new large capacity cesspool construction after April 2000 and required closure of existing large cesspools as of April 2005. The regulations do not apply to single-family homes connected to their own individual cesspools or to non-residential cesspools that do not have the capacity to serve 20 or more people.

Cesspools, which are used more widely in Hawaii than any other state, discharge raw sewage into the ground, where disease-causing pathogens and other contaminants can pollute groundwater, streams and the ocean.  Large capacity cesspools are used by restaurants, hotels, office complexes, and multiple dwellings, such as duplexes, apartments and condominiums, to dispose their sanitary waste.

For more information on this particular complaint visit: http://www.epa.gov/region9/enforcement/pubnotices/pubnotice-tahiti-nui.html

For more information on the large capacity cesspool ban, please visit: http://www.epa.gov/region09/water/groundwater/uic-hicesspools.html

Largest Women’s Rights Movement in Decades is Coming to Honolulu

A monumental uprising is on the horizon. Thousands of men, women and children will gather on September 3rd, as part of a national movement at Kapiolani Park – corner of Paki Ave and Monsarrat Ave. The rallies are being hosted in over 100 major cities, coast to coast, for Improving Birth’s “National Rally for Change on Labor Day”. Thanks to the intricate nature of social media, ImprovingBirth.org has been able to organize a massive movement to bring awareness to the lack of evidence-based maternity care in the US. With supporters like talk show host Ricki Lake and sponsors such as “InternationalCesareanAwarenessNetwork” and the “AmericanAssociationofBirthCenters,” this is sure to be an impactful event.

Much of scientific evidence takes an average of 20 to 30 years to become standard practice in our maternity care system; this is an unacceptable time table especially when talking about the wellbeing of mothers and babies. Until we get it right, we are needlessly subjecting mothers and babies to major abdominal surgery, the long term side effects that go along with that and the unnecessary risk of death for both.

“Despite the dire situation, this is not a protest,” says Dawn Thompson, founder of ImprovingBirth. “It is a public awareness campaign to bring attention to the outdated practices that have been proven time and again to not be what is best for mothers and babies.”

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Ina May Gaskin, Midwife and Right Livelihood Award winner, says “We need medical practice standards at both the federal and the state level that would address C-sections performed without medical justification and assure more mother-friendly births and fewer medical interventions during labor.” This is just one of the six steps Gaskin believes to be essential in obtaining better maternal healthcare.

Improving Birth was founded with the vision of encouraging hospital administrators to review their birth-specific policies and procedures. We ask that they implement incentive programs for doctors and nurses to get up-to-date information and education about the most current care practices.  The U.S. outspends every country in the world for maternity care, and yet we rank #49 for maternal mortality rates.  In fact, Amnesty International reports that “women in the US face a greater risk of maternal death than nearly all European countries, as well as Canada and several countries in Asia and the Middle East.”

We Can Do Better.

For more information about the National Rally for change, visit www.ImprovingBirth.org .