MCFB’s board of directors will continue to serve our members and work hard in support of a viable agricultural industry. Leading the way is Kyle Caires (20-22) who was re-elected board president; Joshua Shyloh Stafford-Jones (21-23) re-elected as vice president; Jayson Watts (21-23), one of two new directors who was elected secretary; and returning director and re-elected treasurer Tim Stevens (21-23).
Rounding out the board is the second new director Bobbie Patnode (21-23). She joins returning board members – Rodrigo “Rudy” Balala (20-22), Brendan Balthazar (20-22), James “Kimo” Falconer (20-22), Teena Rasmussen (20-22), and Heidi Watanabe (21-23) . Our sincerest aloha to outgoing board members Carver Wilson and Mario Gaggero. A big mahalo goes to Carver for more than a decade on MCFB’s board as the representative for Maui’s flower, plant and nursery industry.
Mahi Pono Plants 1 Million Trees
On Nov. 9, Mahi Pono celebrated the 1 millionth tree planted on its land. The milestone caps off a long list of important goals met by the farming company since its establishment in 2018.
The Central Maui property now supports 626,574 different types of citrus trees; 334,150 coffee trees; 1,009 avocado trees; 21,780 papaya trees; and 17,896 trees used as windbreaks (including panax, hau and milo trees); along with 300 each of ‘ulu, coconut and macadamia nut trees.
| Mahi Pono’s 300 employees, along with community members, took part in a ceremonial planting event to mark the milestone. The event was held in the company’s ‘ulu field off the Pa‘ia-bound side of Hana Highway, and ‘ulu was the 1 millionth tree planted. As a staple Polynesian food crop, the tree symbolizes the sustainability that Mahi Pono is striving to bring to Maui County food production, by diversifying agriculture and reducing reliance on imported food. The massive tree planting is aimed at fighting climate change, conserving water resources and increasing soil productivity. Mahi Pono also plants potatoes and onions as well as other crops, and maintains a “Chefs’ Corner Project” with the Hawai‘i Food & Wine Festival and popular chefs to grow food for their restaurants. Mahi Pono is a joint venture between Pomona Farming LLC, a California-based agricultural group, and the Public Sector Pension Investment Board, one of Canada’s largest pension investment managers. The company took over stewardship of 41,000 acres of former sugar cane land previously owned by Alexander & Baldwin, two years after Hawaiian Commercial & Sugar Co. closed its sugar operations. |
| 4-H Livestock Show to Air on Akaku Shining the spotlight on Maui 4-H, Akaku is set to air footage of the 2021 Maui 4-H Youth Livestock Show, which took place in July 2021 at Oskie Rice Arena in Makawao. This year marked the 102nd year of 4-H livestock on Maui. Due to Covid-19 restrictions, the show was limited to 4-H members, their families and livestock industry leaders, and did not include the traditional auction. Fortunately, the excitement of the 4-H show was captured in a 30-minute video about the event, which will now reach a wide audience of viewers on Akaku. “Maui County is the place where 4-H in Hawai‘i began,” says Dr. Kyle Caires, University of Hawai‘i Livestock Agent and MCFB president. “We hope folks are able to view the video on Akaku and see how important 4-H is to our young people and to our island community.” The show airs on Akakū Channel 55 on: Dec. 26, 1 p.m. Dec. 28, 3:30 p.m. Dec. 30, 11:30 a.m. Jan. 1, 3:30 p.m. Jan. 3, 11:30 a.m. |
In Memory of Paul Otani
February 26, 1938 – October 24, 2021
Maui lost one of our true Legacy Farmers this fall. Paul Takeshi Otani passed away at the age of 83, after a lifetime of Maui vegetable farming which he continued right up to his last years.
| Born into a Kula farming family in 1938, Paul moved away to go to high school in Honolulu and later serve in the Air National Guard, where he trained in electronics. When he returned home to Maui in 1970, he realized that he was ready and willing to embrace the challenge of farming. Over the years, Otani Farms has evolved and expanded as a valuable part of Maui’s agricultural landscape. The farm has transitioned from growing potatoes and cabbage, to flowers, to Maui Kula sweet onions. Paul retired in 2003, but he still showed up to help out his son Bryan on the farm whenever he could. In 2020, Paul Otani was honored as one of Maui County Farm Bureau’s Legacy Farmers. |
| “Paul Otani was one of the generation of Kula farmers that built a strong vegetable industry in the Kula region. We should never forget the commitment by him and that generation of farmers for their vision of a strong, viable industry.” Warren Watanabe |
Aloha Members,
As 2021 winds down, all of us here at the Maui County Farm Bureau wish you a safe and Merry Christmas and a better Happy New Year. We look forward to improved conditions for business in 2022 as (hopefully) the pandemic continues to wind down.
As always, MCFB will be out ahead of the curve, lobbying for your long-term success as members of the agricultural industry.
Thank you for being a member of MCFB, and we ask for your continued support in the exciting and challenging months ahead.
Mele Kalikimaka to you and yours!
Warren K. Watanabe
Executive Director
Aloha Members,
For the New Year, let’s resolve to shine an even brighter spotlight on agriculture in our community!
To start with, we are grateful to Akakū for broadcasting the 30-minute video from our 2021 Maui 4-H Youth Livestock Show (which took place in July 2021 at Oskie Rice Arena in Makawao).
The 4-H program does so many good things for youth and for the agriculture industry to build the skills needed to carry on animal husbandry and to support a farming way of life.
Going forward, let’s all think of ways we can increase the presence and understanding of agriculture in the public eye. After all, seeing is believing!
Thank you for being a member of Maui County Farm Bureau, and we hope to meet all our members again in person in 2022.
Merry Christmas to all, be safe and enjoy time with family and friends this holiday season!
Kyle Caires
President
Pastrami Sandwich with Quick Buttermilk Pickles, Mustard and Fresh Dill
by Noel Cleary of UH Maui College Culinary School. To see this recipe being presented for Cooking Hawaiian Style, visit here.
Ingredients:
Italian Baguette
2 Bunches fresh dill
Pickles
Mustard spread
Hot pastrami, carved thick
Quick Buttermilk Pickles:
Yield: 6 servings
Ingredients:
2 Cucumber, seeded and sliced (English or hot house)
1 Cup Buttermilk
2 Cloves Garlic, minced
2 Tbsp Fresh dill, chopped
½ tsp Caraway seeds
Salt and Pepper to taste
Instructions:
Seed and slice the cucumbers, rinse well and allow to dry. In a mixing bowl add buttermilk, minced garlic, dill, caraway seeds and season to taste. Add cucumbers and mix to combine.
Mustard:
Yield: 6 servings
Ingredients:
½ Cup Dijon mustard
½ Cup Maile coarse mustard
Puree:
1/3 Cup Harissa
2 Anchovy
2 Tbsp Meyer lemon juice
1 Tbsp Mint, chopped
Instructions:
Add all ingredients to the bowl and mix to combine.
Pastrami:
Yield: 8 to 9 lbs cooked pastrami
Ingredients:
2 Briskets 10 to 12 lbs
Brine:
1.5 Gal Cold water
1lb Kosher salt
5 oz Corn syrup
4 oz Fish sauce
3.5 oz Curing Salt
3 Cloves Garlic, minced to fine paste
¼ oz Pickling spices
2 each Cinnamon sticks
2 each Star Anise
6 each Clove
Pastrami Rub:
2 oz Cracked Pepper Corns
2 oz Cracked Coriander
Instructions:
Crush pepper corn in a spice grinder until coarse. Crush coriander until coarse. Then combine.
Instructions:
1. Trim the fat cover on briskets to a ¼ inch
2. Combine salt, corn syrup, fish sauce, and curing salt. Mix well to dissolve completely.
3. Combine 16oz of brine mixture with the garlic and the spices in a blender. Process to until evenly blended. Add to remaining brine.
4. Place briskets in a deep container and add enough brine to submerge them. Refrigerate for 5 days to cure.
5. Remove briskets and rinse. Refrigerate for 24 hours.
6. Rub briskets with peppercorn, coriander mix and cold smoke at 100 degrees F for 2 hours. Then hot smoke the pastrami at 185 degrees for 8 hours or place in a steamer until tender. Briskets can be held up to 2 weeks.
Build Sandwich:
Hot Pastrami
Fresh Dill
Mustard
On a toasted baguette
Enjoy!