Category Archives: Articles

‘HELCO & Your Bill: What’s Wrong With This Picture?’

August 27, 2012 Richard Ha 1 Comment

Richard Ha writes:

This Op-Ed piece just ran at Civil Beat, the Honolulu Star-Advertiser, the Hawaii Tribune-Herald and West Hawaii Today.

HELCO & YOUR BILL: WHAT’S WRONG WITH THIS PICTURE?

By Noelani Kalipi

Hawaii Electric Light Co. is applying to raise Big Island electricity rates by 4.2 percent — shortly after its parent company announced impressive profits that were 70 percent higher than last year.

What’s wrong with this picture?

We — John E.K. Dill, Rockne Freitas, Richard Ha, Wallace Ishibashi, Ku‘ulei Kealoha Cooper, Noelani Kalipi, Ka‘iu Kimura, Robert Lindsey, H.M. “Monty” Richards, Marcia Sakai, Bill Walter — invite you to join our newly formed group, the Big Island Community Coalition. Our mission is “to work together as an island community for the greater good of Hawai‘i Island and its people.”

Our first priority: To make Big Island electricity rates the lowest in the state by emphasizing the use of our ample local resources.

The proposed HELCO rate increase, coming at a time of record profits, does not sit right with us.

We understand the regulatory system, which is rate-based. Our concern is that we continue to see requests for rate increases at the same time that we read about record profits for the utility.

While we understand the fiduciary duty to maximize profits for the shareholders, we believe the utility’s responsibility to the rate payer is just as important. As part of good corporate business, it should benefit both by investing its profits into a sustainable grid.

The Big Island is one of the few places on the planet where we have robust, renewable energy resources that can be harnessed effectively to provide firm, reliable, low cost electricity for our residents.

One example is geothermal, which costs about half the price of oil. We also have solar, wind and hydroelectric. We have resources right here that can both lower our electricity costs and get us off of imported oils.

Lower rates would mean that when the grid needs repairs, or the cost of oil goes up again, it will not be such a punch-in-the-gut to our electric bills.

If HELCO is allowed to raise its rates by the requested 4.2 percent, plus raise rates again via the Aina Koa Pono project, and then the oil price goes up, that would be a triple whammy price hike on your electric bill.

Big Island Mayor Billy Kenoi has sent a strong message that the county will not support new renewable energy projects — such as Aina Koa Pono, which would add surcharges to every electric customer’s bill — unless they result in cheaper energy. “Unless it has lower rates, we will not support it,” he said recently.

UH-Hilo just had a $5.5 million electric bill — almost $500,000 more than last year — and HELCO’s proposed 4.2 percent rate increase would add another $230,000 to their bill. The same thing is happening at hospitals, hotels and businesses. Farmers’ expenses are going way up, which threatens our food security. Electricity rate increases ripple through every part of our economy. They are already rippling.

People are already struggling with their monthly HELCO bill. Some are having their lights turned off.

As rates continue to increase, more people will leave the grid and fewer will remain to pay for the infrastructure, meaning that those households and businesses that remain (because they cannot afford to get off the grid) will pay even more.

You may think the electric utility is a big powerful entity that you cannot affect, but you can. Pay attention! Show up! Write a letter! Do something! If you leave your name and contact information at www.bigislandcommunitycoalition.com, we will send an occasional email to keep you informed of what’s happening, and how you can help.

‘Nuff already!!

Let’s be clear. This is not about how green the energy is. This is about how much the energy costs. This is not about saving the world. It’s about saving ourselves first, so we are in good condition to help save the world.

We had hoped that HECO would have a balanced approach to solving the problems. There are books written on how corporations can take care of people and the environment as well as their investment. The term is called “triple bottom line.”

From The Triple Bottom Line: How Today’s Best-Run Companies Are Achieving Economic, Social and Environmental Success – and How You Can Too:

Increasingly, businesses are expected to find ways to be part of the solution to the world’s environmental and social problems. The best companies are finding ways to turn this responsibility into opportunity. We believe that when business and societal interests overlap, everyone wins.

Rising electricity costs are like a regressive tax, where the poor pay a disproportionate amount of their income. Only it’s worse. As the price of oil rises, people who are able to, leave the grid. This leaves a diminishing number of people – those who cannot afford to leave – to pay for the grid.

What’s wrong with this picture?!

Articles, Geothermal, Where We Live

Hawaiian Airlines Article about Puna, Geothermal & Richard

August 21, 2012 Richard Ha 1 Comment

By Leslie Lang

The August/September 2012 issue of Hana Hou! (the Hawaiian
Airlines in-flight magazine) has a good article about Puna and its geothermal energy.

Steam Dreams, by Paul Wood

It’s really an interesting article. Informative and easy to understand. I learned some things about how geothermal works:

To generate electricity, all you need to do is spin a coil of metallic threads inside a magnetic field (or, conversely, spin magnets inside a nest of metallic threads). The real question is: What force is going to do that spinning? The movement of water (cascades and tides) can turn a hydroelectric device. Wind will spin propellers. But most electricity is generated by steam, and to make steam you have to boil water. Oil, gas, coal and nuclear fuel are today’s favored methods for boiling water in power plants, and each comes with risks. But if you find natural steam in the ground, you don’t have to burn a thing because the earth has done it for you….

The article includes this quote by Wally Ishibashi (co-chair of the Geothermal Working Group with Richard), which I find thought-provoking:

What PGV doesn’t have is a huge smokestack—and that absence
is historic because Hawai‘i, though it contains zero natural deposits of fossil fuel, currently depends on oil for a whopping 90 percent of its energy. Last year the Big Island alone spent a billion dollars on oil. Wallace Ishibashi, head of the ILWU Hawai‘i chapter and a longtime proponent of geothermal, asks: “What do you think is our biggest export from Hawai‘i? Bananas? No way. Our biggest export is our own money. That billion dollars we spend on oil, we can keep that here.” Can we?…

And as a reward for reading to the end of the article, you will get to read about Richard:

In a democracy, every thorny problem needs at least one levelheaded farmer to think things through. Richard Ha served on the same Geothermal Working Group as Pat, and he too is a believer in geothermal. His thinking on it is Island-based and practical, and in fact Pat and many others regard Ha as the voice and conscience of geothermal, a citizen who has punched through the boundary between today’s energy crisis and tomorrow’s potential….

Click here to read the whole article

Articles, Food Security, Games, Renewable Energy Sources

Richard Ha at Civil Beat

September 28, 2011 Richard Ha

Civil Beat asked Richard to write some opinion pieces for them, and his 3-part series on energy and food security in Hawai‘i is running right now. You can click the titles to read the whole article.

Part 1:

Trying to be Safe by Doing Nothing is No Longer Safe

I am Richard Ha, chairman of the board of Ku‘oko‘a. Ku‘oko‘a is trying to align the needs of Hawai‘i’s people with the needs of the electrical utility.

I want to start by telling you who I am and what my values are. My mom is Okinawan, Higa from Moloka‘i, and my Pop was half Korean and half Hawaiian. His mother was Leihulu Kamahele. Our family land was down the beach at Maku‘u in Puna. We were very poor but didn’t know it….

Read the rest

Part 2:

Expensive Electricity Threatens Hawaii’s Food Security

At the 2010 Peak Oil conference, held in Washington, D.C., a speaker pointed to a graph showing that oil is used for a very small portion of the U.S. mainland’s production of electricity.

He pointed out that Hawai‘i is responsible for a huge portion of the nation’s oil use. The U.S. mainland uses oil for less than 10 percent of its electrical generation, while Hawai‘i depends on oil for 76 percent of its electrical generation. So when oil prices rise, Hawai‘i’s electricity ratepayers are significantly more affected than mainland electricity ratepayers.

And as oil prices rise, any imported mainland product that has electricity usage imbedded in its production has a cost advantage over the same product produced in Hawai‘i. This is true for ice cream, bakery products and even jams and jellies….

Read the rest

Part 3:

What Works, Works

Farmers cut straight to the chase. We farmers are concerned about survival, the bottom line, people and the environment.

Although we do support maximizing other technologies available to us in Hawai‘i, here I am talking about “base power” electricity – stable, steady power. Eighty percent of our electricity needs to be stable, steady base power. Base power has the biggest impact on our electricity bills….

Read the rest

Alan Wong, Articles

Richard in Islands Magazine

December 1, 2008 Leslie Lang

I was sitting at my breakfast nook table, looking at Islands magazine, when I came across this article about Chef Alan Wong.

As I read, I saw that its writer interviewed Richard as well.

…Wong speaks about him with so much enthusiasm that I immediately book a flight to see him. Ha’s Hamakua Springs Country Farms is a 600-acre slice of land in the rather unassuming Pepe’ekeo. When I arrive to the town, no signposts guide my way to the farm where that miraculous tomato was harvested. Only a few wild chickens on lush green hillsides (parts of this island receive nearly 300 inches of rain per year) alert me that there’s taste-bud-blowing agriculture brewing nearby…

Good writing. Good article. Have a look.

Articles, Bananas

Richard Featured in Inc. magazine

August 1, 2008 Leslie Lang

Feel free to click on over to the national business magazine Inc.com if you’d like, which is featuring Richard in an article called He Thought it Was Time to Shut Down, Until His Workers Cooked Up a Scheme. Subtitled: “Has this farmer gone bananas?”

Here’s how Alex Salkever’s article starts:

Richard Ha tends not to take himself too seriously. The founder of Hamakua Springs Country Farms, a 600-acre banana and vegetable farm on Hawaii’s Big Island, once showed up wearing shorts to receive an award from the state’s governor. He calls his eco-farming blog Ha Ha Ha! But earlier this year, Ha was not smiling. He had decided to shut down his banana-growing operation, a move that would leave 400 acres fallow. His costs — for fertilizer, energy, and health care coverage for his workers — had been soaring. And because banana prices were flat, there seemed to be no end in sight.

On the first Friday in April, Ha delivered the bad news to his nine full-time banana pickers. But when Monday morning rolled around, Ha was surprised to find that seven of the workers had shown up to plead their case for keeping the farm going…. (Click for more)

Articles

The Kohala Center Newsletter

November 9, 2007 Leslie Lang

Linda Copman interviewed Richard recently and then wrote Moving Forward by Looking Backward for The Kohala Center’s newsletter.

The Kohala Center is a non-profit organization that “identifies, welcomes, and supports high quality teaching and research programs in the following academic areas: global medicine, ocean sciences, environmental studies, and alternative energy. From the Island point of view, these programs should contribute to the healing of the human community, the human spirit, and the natural environment.”

They do some really interesting work, including sponsoring the Food Summit that Richard spoke at recently.

Have a look at the article about Hamakua Springs Country Farms. It’s really quite a good overview, encompassing:

• the farm’s start
• food security
• rising fuel prices and how that affects farming
• making the switch to alternate energy sources
• Hawai’i Island residents’ nutritional needs and how we can meet them here
• the importance of buying locally produced foods
• legislation to help farmers with farm loans for alternative energy projects, and more.

I got tired just reading about all that Richard is thinking and doing! She did a great job of capturing the big picture.

Articles

Going Round the Bend

June 6, 2007 Richard Ha

Richard Ha writes:

I read a fascinating article in the New York Times recently. It was about Ray Anderson, CEO of the carpet tile company Interface, based in Georgia.

Back in 1994, he had what he calls his “conversion experience.” He was asked to speak to his sales force on the company’s approach to the environment. He says he thought, “That’s simple. We comply with the law.” But that wasn’t enough to speak about.

From the article:

So he started reading about environmental issues, and thinking about them, until pretty soon it hit him: “I was running a company that was plundering the earth,” he realized. “I thought, ‘Damn, some day people like me will be put in jail!’ ”

…He challenged his colleagues to set a deadline for Interface to become a “restorative enterprise,” a sustainable operation that takes nothing out of the earth that cannot be recycled or quickly regenerated, and that does no harm to the biosphere.

Our experiences are similar to Anderson’s. Sustainability pays; it doesn’t only cost. We had people ask us, “What does it mean when you are first in the world and no one pays you more for what you do?” Well, it’s turned out that now we have higher margins and the added benefit that our people are happy to work for a company that stands for something.

We’re doing the same sort of thing as Ray Anderson, and for the same reasons. I liked the end of his article where he gave a talk and heard whispers, “Has he gone round the bend?”

He says he confessed immediately: “That’s my job. To see around the bend.”

Articles, Books, Design, Photography, Web/Tech

Blah, Blah, Blah

June 30, 2006 Richard Ha 3 Comments

Leslie Lang writes:

Richard and June are back from two weeks in New York City and have hit the ground running. Richard will check in here on Monday, but in the meantime he asked me to tell you a little bit about myself and about my husband Macario.

I am a freelance writer, and met Richard when the editor of Hawaiian Airlines’ in-flight magazine Hana Hou! asked me to do an article about Hamakua Springs. Macario, a professional photographer, was assigned to photograph the article. We both hit it off with Richard right away.

When the farm needed a website, Richard remembered mine and knew that I’d done it myself. He asked if I’d work on a website for the farm. So that was the second time we worked together.

Macario did all the photography for the website and helped some with the graphic stuff. I planned and wrote and put it all together. And along the way we confirmed that Richard is really a terrific person to work with. Smart, positive, enthusiastic. It’s a dream partnership.

As Hamakua Springs keeps growing and evolving, we have both continued to work with the Has. Macario does the farm’s photography. I maintain the website, write articles and press releases, keep a press kit current, and do other writing and projects as needed.

And then we came up with the idea of this blog, which I started and maintain. I got to make up my own title—“Chief Blogger”—and am really enjoying it.

Macario_4

In our other lives, Macario shoots for most of Hawai‘i’s magazines and some mainland publications. He does some commercial work for corporate clients (specializing in architecture and interiors) and often shoots art work for artists. He also specializes in, and really enjoys, photographing people. He has a design and graphics background and is himself an artist.

As for me, I write a lot of different things: For corporate clients (newsletters, slogans, press releases, manuals, more); articles for magazines, both here in Hawai‘i and on the mainland; copy for websites (I also do website design), and books. My first (co-written) book, Mauna Kea, published by Watermark Publishing, came out last fall. If it has to do with words, I’m there.

Leslie_4

Right now I’m just finishing up another book, which is about historic Hilo and has been a really neat project. I see Hilo completely differently now. When I drive into town from Hamakua over the singing bridge, I “see” the pre-1946 railroad station sitting there, roughly where the “Welcome to Hilo” sign stands. And when I drive down Kamehameha Avenue past Wailoa State Park, I picture it lined on both sides with businesses and homes as it used to be, even though that was before my time and I never saw it that way.

When the book, “Exploring Historic Hilo,” comes out this fall I’ll remind you here and try to badger you into buying a copy.

Okay, enough about us! Richard will be back here on Monday to tell you how his weight-loss program held up in New York, and more. Stay tuned.

Articles, Recipes, Tomatoes

Meet Richard Ha

May 26, 2006 Richard Ha

Our friend Sonia Martinez writes wonderful articles about food for the Hamakua Times, and last year she wrote this nice article about Richard and the farm. She generously offered to allow us to post this article on the website, and as it makes its way to the website we thought we’d share it here with you, too.

We were pleased but not surprised to learn that Sonia’s cookbook “Tropical Taste” was recently selected as one of the “Best of the Best of Hawaii” cookbooks, by the way. We highly recommend it! It makes a great, local-flavor gift, too. It’s available in Hilo at Basically Books, the Book Gallery and the Most Irresistible Shop, and coming soon to amazon.com.

Here’s the article:

TROPICAL TASTE

By Sonia Martinez
May 2005 – The Hamakua Times of Honoka’a

Meet Richard Ha, tomato farmer

If you have forgotten what tomatoes really are supposed to taste like, you have to taste one of Richard’s tomatoes to bring the memory back. There is nothing of the odorless, light pink, thick fleshed, hardly any juice, cardboard taste and feel we have grown accustomed to seeing in the markets and restaurants to any of these tomatoes, regardless of the variety you try.

Long known for his bananas, papayas and oranges, Richard Ha and his family have embraced tomato growing in just the last two years. The Pepeekeo farm started out with a couple of experimental hydroponics greenhouses and now they number over a hundred.

Just a few weeks ago I was invited to a visual as well as a tasting treat.
The impressive display of tomatoes being grown and packed on premises is already mind-boggling.

Walking through the rows of vines laden with beautiful fruit and smelling the aroma of real vine-ripened tomatoes is a treat to the senses. Cocktail tomatoes, beef tomatoes, grape tomatoes, mini-Romas, tomatoes-on-the-vine, Green Zebras and other heirloom varieties such as Brandywine and in colors ranging from red to yellow to even green with green stripes are just some of the varieties now being grown.

Now operating under the name Hamakua Springs Country Farms, the Ha family has been dedicating their lives to farming for over 50 years and hope to continue for at least a 100 years more. Working as a family unit, Richard, wife June, mother Florence, daughter Tracy and son-in-law Kimo Pa will ensure that the next generations will continue in the tradition of the earlier Ha family.

Look for the Ha family’s tomatoes at your favorite grocers in clear clamshell containers with the attractive label and logo designed by Nelson Makua of Hilo.

Chef Alan Wong of Alan Wong’s Restaurant and The Pineapple Room in Honolulu has chosen the Ha Family tomatoes to feature in his restaurants. I was recently surprised and pleased to read an interview with Chef Alan that appeared in my copy of the March-April 2005 issue of Produce Concepts, a mainland publication where Chef Wong extols the taste of the Hamakua Springs Country Farms tomatoes.

During a recent visit to the Ha farm in Pepeekeo, Chef Alan and his crew of chefs delighted everyone with a presentation of several dishes using the farm’s tomatoes and cucumbers.

Given a box with an assortment of tomatoes, the first thing I did on returning home was to make a simple sandwich with bread, mayo, a thick slice of ripe Brandywine, a chiffonade of basil leaves and a light sprinkle of freshly ground pepper. The tasty juices literally ran down my hand as I ate it. It really doesn’t get any better than that!

Tomato Quiche
Serves 8

Crust of your choice
Rough Country Style Mustard
1 teaspoon olive oil
1 cup coarsely chopped fresh mushrooms (about 4 ounces)
3/4 cup chopped green onions (5-7 medium)
2 medium cloves garlic, minced
12 mini-Roma tomatoes or other ripe fresh tomatoes, thickly sliced
2 Tablespoons freshly grated Parmesan cheese
3 eggs or equivalent in egg substitute
2/3 cup or 5-ounce can fat-free evaporated milk
1 Tablespoon fresh chopped dill or 1 teaspoon dried, crumbled
1/4 teaspoon pepper

Preheat oven to 400o F.

Prepare crust by brushing lightly with a coating of the mustard.
Set aside until ready to fill.

For filling, heat oil in a medium nonstick skillet over medium-high heat, swirling to coat bottom. Sauté mushrooms, green onions, and garlic for 2 to 3 minutes, or until tender.

Arrange tomato slices on crust, cover with mushroom mixture, and sprinkle with Parmesan.

In a medium bowl, whisk together remaining ingredients. Pour over vegetables.
Bake for 40 to 45 minutes, or until a knife inserted in center comes out clean.

Rustic Herbed Tomato Tart with Parmesan Crust
Source: Intimate Gatherings by Ellen Rose

Pastry:
1 1/2 cups all purpose flour
1/2 cup (1 stick) unsalted cold butter, cut into 5 pieces
1/2 teaspoon salt
1/2 cup freshly grated Parmesan
Zest from 1/2 lemon
1/4 cup ice cold water

Filling:
1 1/2 – 2 Tablespoons Dijon mustard
2 Tablespoons freshly grated Parmesan cheese
2 Tablespoons finely chopped fresh basil
1 Tablespoon finely chopped fresh thyme
1 Tablespoon freshly chopped fresh Italian Parsley
2 cloves garlic minced
Salt and pepper to taste
6-8 ripe tomatoes (about 1 -1/4 pounds) cut into 1/4 inch thick slices
1 Tablespoon olive oil
1 egg yolk beaten with 1 teaspoon water

To prepare pastry:
In food processor fitted with metal blade, combine flour, butter, salt, and Parmesan. Pulse until it resembles coarse meal, about 5-10 seconds with motor running, add lemon zest and pour water through feeder tube in steady stream.
Process 5-10 seconds until dough begins to bind. Remove dough and shape it into a 12-inch circle.

If mixing by hand or with pastry blender cut butter into the flour and salt until it reaches size of small peas. Add zest and Parmesan cheese and combine.
Slowly add ice water stirring with fork until dough starts holding together.

If not used right away, dough can be wrapped in plastic and refrigerated.
When ready to use remove and let soften to room temperature, about 30 minutes, then shape into a 12-inch circle.

Preheat oven to 425o F.

Transfer the dough to a baking sheet. Using pastry brush paint pastry with mustard leaving 1 to 1-1/2 inch border all around. Sprinkle Parmesan cheese evenly over mustard.

In small bowl combine basil, thyme, parsley, garlic, salt and pepper.
Arrange 1/2 tomato slices over must coated portion of pastry and sprinkle with herbs. Cover herbs with remaining tomatoes overlapping slices if necessary. Drizzle olive oil over tomatoes.

Fold the rim of pastry over the tomatoes to enclose sides of tart, gently draping pastry over and folding it into soft pleats every few inches. Pinch cracks to seal and prevent juices from running out during baking. Paint dough with egg wash. Bake 20-25 minutes. Let cool about 10 minutes. Slice and serve warm.

Almost Instant Heirloom Tomato Relish
A recipe recently shared by my friend Evie in California. Original source:
Chef Warren Schwartz of Saddle Peak Lodge in Calabasas, CA. Food & Wine August
2004. Yields 1-12 cups

2 pounds heirloom tomatoes, peeled, seeded and cut into small dice.
2 Tablespoons Champagne vinegar or white wine vinegar
2 Tablespoons sugar
Salt and freshly ground pepper
2 Tablespoons extra-virgin olive oil
1/4 cup finely shredded basil leaves

Heat a large skillet. Add the tomatoes and cook over high heat until sizzling, about 1 minute. Add the vinegar and sugar and a pinch each of salt and pepper and bring to a boil; transfer the tomatoes to a bowl, leaving the juices in the skillet. Boil the juices over high heat until reduced to 1/4 cup, about 5 minutes. Stir the juices, olive oil and basil into the tomatoes and season with salt and pepper. Serve warm or at room temperature.

Make ahead: The relish can be refrigerated for up to 3 days. Let return to room temp before serving.

Aloha nui!
Sonia