Category Archives: Sustainability

Big Island, Community, Food Security, Sustainability, Where We Live

Guest Post: Our Adventures at Kawanui Farm

July 3, 2013 Richard Ha

Richard Ha writes:

Nancy Redfeather is an organic farmer and good friend of mine. She heads the School Garden Network and is a perfect example of someone who walks the talk.

We know ancient Hawaiians grew their food primarily around the valley/plains where nutrients were funneled down from the uplands. Some examples are Waipi‘o Valley, lots of places on Kaua‘i and Waikiki. Then they did field systems like upslope ones in Kona and Kohala.

As a farmer myself, I know this took a lot of planning and effort. Upslope farming is not easy at all.

I think the ancient Hawaiians would understand and greatly admire what Nancy folks have done!

By Nancy Redfeather

I have been a home gardener for 40 years, and my husband Gerry, too. We love growing food, herbs, flowers and medicines, and working with the soil. It has always been an interest and passion of mine, and my husband feels the same way. I think that is one of the reason we fell in love.

It’s hard to explain why we feel that way we do. We love the land and enjoy forming a partnership with it. When I started growing gardens, as a young teacher in 1973, I really didn’t know what I was doing, so I read books, took classes and learned from the excellent gardeners around me. I continue to do all those things 40 years later!

We live at Kawanui Farm in the ahupua‘a of Kawanui, nestled between Honalo and Kainaliu in mauka Kona. My neighbors’ families have all lived here for as long as anyone can remember

Kawanui, according to the Hawaiian Dictionary, means “the great jumping off place.” And so it has been that for Gerry and me. The 1.2 acres of land have afforded us the experience of a lifetime – to work with a raw piece of land, create a relationship with it and build soil fertility by recycling nutrients into the soil

When we arrived, most of the piece was in Guinea Grass. We carefully removed the clumps with a small tractor and built an enormous compost pile, returning the finished compost back to the land. So began the great horticultural adventure at Kawanui Farm.

Now it is 15 years later. The quarter-acre kitchen garden, half-acre production garden and half acre of orchard and coffee continues to grow and change with the seasons and the year.

All organic matter is recycled back into the land, the wood becomes firewood for our morning fires and the ash is cycled back into the garden beds. Everything else is composted or used as mulch. We always try to keep the ground covered, as uncovered soil will want to germinate something to cover it, moisture is lost and organic matter is burned up. Besides applying compost, bones are burned and crushed, basalt rock dust is spread, seaweed is composted, but above everything is the compost. Gerry calls it, “The heart and soul of the garden.”

I’m fortunate that now I can work with schools, children, youth and teachers all around Hawai‘i Island and reintroduce children to the garden, as over the past 30 years fewer and fewer people have been growing food for their families. In the 1970s and earlier in Hawai‘i, it was common to have a backyard garden to help feed the family, along with hunting, fishing and trading the foods and fruits of the land with your friends and neighbors. Most schools had large gardens and the food grown was incorporated into the lunch meal for the children. Today that is illegal.

Renewing our connection with the garden, our food and the land will help to also reconnect us to the values of Aloha ‘Aina, Malama ‘Aina and ‘Aina Momona: Love for the land, caring for the land, and the abundance that comes from the land.

On May 4, 2011, after an entire year of rain in the mauka area, there was a “weather event” of biblical proportions. A cold system from the north collided with a warm system from the south right over the area between Honalo to Kealakekua.

Lightning bolts were hitting the ground and setting electrical poles on fire. The thunder was deafening. The rain was torrential, and as I sat, working at my desk and looking out the window, I began to see streams of water shooting through the stone wall pukas behind our house. And then the water broke down the wall and came toward the house in a river. For four hours it continued to flow, about a foot deep or so, over the entire land.

It never entered my home, but carried 12 years of compost from the gardens down the hill. The water broke down the wall at the bottom of the land and went straight for the ocean, carrying a great deal of fertility with it. There was nothing to do but watch and pray.

We had eight inches of rain that day, and later NRCS told me they estimate that 340 million gallons of water came down the hill that
afternoon. I have no doubt this was a global warming event. More rain and more drought. As you can imagine the place was a mess. Floods bring more than water. Glass, plastic, weed seeds and diseases we had never seen in our plants before.

For one year following, we rebuilt walls, hauled soil back up to the gardens and continued composting and giving special teas to heal the land. One year later, everything was back to where it was. The land had recovered and we had also. I think the underlying humus, organic matter, and years of composting and mulching helped the land to heal itself. Now, two years later, there is not a trace of disease. Flood? What flood?

We feel very blessed to live at Kawanui and be able to grow our food and form a deep partnership with nature. We are fortunate to live in a place where food can be grown year round – and such biodiversity! Whether it is a small pot of herbs on your windowsill or a 10×10 garden in your backyard, growing something you eat reconnects you with the cycles of life and puts a smile on your face.

Try it. Experiment-experiment-experiment. Garden with a friend, a loved one, or a garden pal; you will enjoy it so much more.

Biofuel, Food Security, Peak Oil, Sustainability

Nothing Is More Important Than Being Able to Afford Food

June 28, 2013 Richard Ha 1 Comment

Richard Ha writes:

How are these two things related: The Aina Koa Pono biofuel project, which is subsidized by the rate payer at $200 per barrel, and Bill 79, the anti-GMO bill submitted by Councilwoman Margaret Wille?

There is a very good chance that we will soon start down the backside of the world oil supply curve. If there is even the remotest chance this will happen, we need to be focusing sharply on the things that are crucial to us, living out here in the middle of the Pacific Ocean.

Nothing is more important than being able to afford food.

We cannot waste time subsidizing $200 per barrel oil; what is the objective there? And we cannot waste time pitting farmer against farmer. We need to focus on helping all farmers make money. Because food security involves farmers farming. And if the farmer makes money, the farmer will farm.

Here in Hawai‘i, nearly 90 percent of our food is imported. We are going to need the help of all farmers to achieve food security. Bill 79 is a distraction that takes our focus away from helping farmers become economically viable. Worse, and most distressing, is that it pits organic farmers against conventional farmers.

We need the help of all the farmers to make Hawai‘i food secure.

The problem is that farmers’ customers are being squeezed by rising energy costs. The rubbah slippah folks can only go so far in supporting locally grown products. Oil costs have quadrupled in the last 10 years and electricity rates have continuously risen. It’s as if we had a massive tax hike. We’re in the middle of a crisis and we don’t even recognize it.

The small farmers on the Big Island know it, though. That’s why they are taking valuable time off from work to show support for each other.

An Interview with Steven Kopits

ASPO-USA | May 1, 2013

By Steve Andrews – The following is taken from an interview with Steven Kopits, managing director of the New York office of Douglas-Westwood, an international energy analysis firm. The views expressed are atttributable to Mr. Kopits and do not necessarily represent those of Douglas Westwood.

…Peak oil does not occur when we run out of oil. Peak oil occurs when the marginal consumer is no longer willing to pay the cost of extracting and processing the marginal barrel of oil. And we can actually calculate what the related numbers are.

Q: How do we do that?

Kopits: To begin with, we refer to the price a nation’s oil consumers are willing to pay as its “carrying capacity.” For the US, carrying capacity is about $95-100 Brent [per-barrel oil price in London]. If the oil price is above this level, oil consumption will decline—which is exactly what we see and what we predicted four years ago. But carrying capacity is not a static number. It changes over time, specifically, with three things: GDP growth, efficiency gains in the use of oil, and dollar inflation. So if GDP goes up, efficiency goes up and the CPI goes up, then the amount that consumers are willing to pay for oil will increase. For China, by the way, we estimate the carrying capacity at around $115-120 / barrel Brent. So oil consumption will increase in China at $115 Brent, but fall in the advanced economies—exactly the pattern we’ve seen in the last few years.

Q: So the story line getting a ton of ink of late—peak oil is dead….it isn’t actually quite dead yet, is it?

Kopits: No. But importantly, we’re going to peak out production not because we’re “running out of oil,” but because the marginal consumer is not willing to pay for the marginal barrel. We seem to be pretty much at that level today.

We need to understand these dynamics better. What are the combined effects of flat oil prices and rising production costs, that’s where I think the challenge is and where our professional work is focusing on the macro side…to better understand what these trends are, what they mean, and how companies in the industry should respond to it.

I’ll give you an example. Normally, if you look at an oil production system, it tends to be symmetrical around the peak. The rate at which you approach the peak is the rate at which you depart from the peak. We haven’t done that. What we’ve done is that we’ve approached the peak and we’ve leveled out production, the so-called “undulating plateau”. But we’ve maintained that plateau by turning to non-oil liquids, by dramatic increases in upstream spend, and also by technological innovation related to hydrofracking. All of these, as of today, look to be running their course. Even shale oil. Yes, it will grow for the next few years from the three majors plays in the US, but the peak of production growth is already behind us in the Bakken, for example. On current trends, Bakken production will be increasing by single digits within two years. Not a tragedy by any means, but not enough to move the global oil supply at that time, either.

Food Security, Peak Oil, Sustainability

How Hawaii Farmers Can Be Competitive & Make Money

June 19, 2013 Richard Ha 2 Comments

Richard Ha writes:

Nitrogen is the basis of protein production. But here in Hawai‘i, farmers have no control over nitrogen fertilizer costs.

What if Hawai‘i farmers had stable and affordable nitrogen costs, and therefore our products had a competitive advantage over imported foods? Then farmers would make money, and farmers would farm.

There is a lot going on in the area of ammonia production. Iowa State University has committed to doing research in this area.

Hawaii can build on the knowledge gained as we find a way to make ammonia fertilizer from electricity that is now being “curtailed” (thrown away).

If we can get to urea, it is a short step to blending so that it is available for most uses.

From Wikipedia:

Urea or carbamide is an organic compound with the chemical formula C O(N H₂)₂.
The molecule has two —NH₂ groups joined by a carbonyl (C=O) functional group.

Urea serves an important role in
the metabolism of
nitrogen-containing compounds by animals and is the main nitrogen-containing
substance in the urine
of mammals. It is a
colorless, odorless solid, highly soluble in water and practically non-toxic (LD₅₀ is 15 g/kg
for rat). Dissolved in water, it is neither acidic nor alkaline. The body uses it
in many processes, the most notable one being nitrogen excretion. Urea is
widely used in fertilizers
as a convenient source of nitrogen. Urea is also an important raw material for the chemical industry.

Not no can. CAN!!

Science, Sustainability

Fertilizer from Local Resources

June 16, 2013 Richard Ha

Richard Ha writes:

It’s Father’s Day, and I’m thinking about my Pop and what he always told me: “Find three solutions for every problem, and then find one more just in case.”

I’m thinking, on this Father’s Day, that it’s appropriate to talk about the “one more solution.”

Excess or “curtailed” electricity is thrown away. What if we used curtailed electricity to make fertilizer?

Three years ago, my farmer friend Steve Gruhne in Iowa was talking about the ammonia and nitrogen cycle.

Nitrogen is a building block of protein. We can take the throw-away electricity and run it through water. Hydrogen and oxygen will bubble up. Take the hydrogen and combine it with nitrogen in the air and you get ammonia fertilizer. Just think – nitrogen fertilizer made from local resources!

Pop said there are a thousand reasons why no can. We are looking for the one reason why CAN!

Happy Fathers Day, Guys.

Aquaponics, Bananas, Big Island, Eating Locally, Family of Farms, Food Security, Geothermal, Hamakua Coast, How It All Started, Hydroelectric, Hydroponics, Lowering Electric Rates, Our Employees, Renewable Energy Sources, Sustainability, Taro/Poi, Tomatoes, Water, Where We Live

The Wheres & Whyfors of Hamakua Springs

June 9, 2013 Leslie Lang

By Leslie Lang

The other day Richard gave some of us a tour of Hamakua Springs Country Farms in Pepe‘ekeo, and its new hydroelectric plant, and wow. I hadn’t been out to the farm for awhile, and it was so interesting to ride around the 600 acres with Richard and see all that’s going on there these days.

Most of what I realized (again) that afternoon fell into two
broad categories: That Richard really is a master of seeing the big picture, and that everything he does is related to that big picture.

Hamakua Springs, which started out growing bananas and then expanded into growing the deliciously sweet hydroponic tomatoes we all know the farm for, has other crops as well.

These days there are farmers leasing small plots where they are growing taro, corn, ginger and sweet potato. These farmers’ products go to the Hamakua Springs packing house and Hamakua Springs distributes them, which speaks to Richard’s goal of providing a place for local farmers to farm, wherethere is water and packing and distribution already in place.

As we drove, we saw a lot of the water that passes through his farm. There are three streams and three springs. It’s an enormous amount of water, and it’s because of all this water that he was able to develop his brand new hydroelectric system, where they are getting ready to throw the switch.

The water wasn’t running through there the day we were there because they’d had to temporarily “turn it off” – divert the water – in order to fix something, but we could see how the water from an old plantation flume now runs through the headworks and through a pipe and into the turbine, which is housed in a blue shipping container.

This is where the electricity is generated, and I was interested to see a lone electric pole standing there next to the system. End of the line! Or start of the line, really, as that’s where the electricity from the turbine is carried to. And from there, it works its way across the electric lines stretched between new poles reaching across the land.

He asked the children who were along with us for their ideas
about how to landscape around the hydroelectric area, and also where the water leaves the turbine to run out and rejoin the stream.

“We could do anything here,” he said, asking for thoughts, and
we all came up with numerous ideas, some fanciful. Trees and grass? A taro lo‘i? Maybe a picnic area, or a water flume ride or a demonstration garden or fishponds?

There are interesting plans for once the hydro system is operating, including a certified kitchen where local area producers can bring their products and create value-added goods.

Other plans include having some sort of demo of sustainable
farming, and perhaps ag-tourism ativities like walking trails going through the farm, and maybe even a B&B. “The basis of all tourism,” he said, “is sustainability.”

Hamakua Springs is also experimenting with growing mushrooms
now, and looking into several other possibilities for using its free
electricity.

As we stopped and looked at the streams we kept coming
across, which ran under the old plantation roads we drove upon, Richard made an observation that I found interesting. In the Hawaiian way, the land is thought of as following the streams down from mountain to sea. In traditional ways, paths generally ran up-and-down the hill, following the shape of the ahupua‘a.

“But look at the plantation roads,” he said, and he pointed
out how they run across the land, from stream to stream. The plantation way was the opposite. Not “wrong” – just different.

Richard has plans to plant bamboo on the south sides of the
streams, which will keep the water cool and keep out invasive species.

At the farm, they continue to experiment with raising
tilapia, which are in four blue pools next to the reservoir.

June with a full net

The pools are at different heights because they are using gravity to flow the water from one pool to the next, rather than a pump. Besides it being free, this oxygenates the water as it falls into the next pool. They are not raising the fish commercially at present, but give them to their workers.

Everything that Richard does is geared toward achieving the same goal, and that is to keep his farm economically viable and sustainable.

If farmers make money, farmers will farm.

Continuing to farm means continuing to provide food for the local community, employing people locally and making it possible for local people to stay in Hawai‘i: This as opposed to people having to leave the islands, or their children having to leave the islands, in order to make a decent life for themselves.

The hydroelectric system means saving thousands per month in
electric bills, and being able to expand into other products and activities. It means the farm stays in business and provides for the surrounding community. It means people have jobs.

This is the same reason why, on a bigger scale, Richard is working to bring more geothermal into the mix on the Big Island: to decrease the stranglehold that high electricity costs have over us, so the rubbah slippah folk have breathing room, so that we all have more disposable income – which will, in turn, drive our local economy and make our islands more competitive with the rest of the world, and our standard of living higher, comparably.

When he says “rubbah slippah folk,” Richard told me, he’s always thinking first about the farm’s workers.

This, by the way, is really a great overview of how Richard describes the “big picture.” It’s a TEDx talk he did awhile back (17 minutes). Really worth a look.

It was so interesting to see firsthand what is going on at the farm right now, and hear about the plans and the wheres and whyfors. Thank you, Richard, for a really interesting and insightful afternoon.

Hydroelectric, Lowering Electric Rates, Sustainability, Water

Visitors To The Farm

June 3, 2013 Richard Ha 3 Comments

Richard Ha writes:

We had a lot of visitors one day last week. All, like us, were very excited about the possibilities surrounding ag and energy at the farm. Agriculture and energy are inextricably intertwined.

The visit was arranged by Matt Hamabata, Chief Executive Officer of the Kohala Center, of which I am a board member. He brought researchers from Cornell University, as well as representatives from UH Hilo and Kamehameha Schools.

From UH Hilo, Cam Muir and consultant Greg Chun. From Cornell, Max Zhang and Robert J. Thomas. Matt Hamabata from Kohala Center. From Kamehameha Schools, Mahealani Matsuzaki, Neil Hannahs, Giorgio Caldarone, Sydney Keliipuleole, Llewelyn Yee and Marissa Harman.

This reservoir supplies all the irrigation water for our vegetables. The water comes down from an intermittent stream. Soon, the water pumps that move the water and pressurize the lines will be electrified from the old plantation flume.

See the blue tanks in the distance? That’s a tilapia experiment, where we oxygenate the water by using falling water rather than electricity. This is another way to leverage the abundant water that falls on the farm: We get 2.3 billion gallons annually on our 600-acre farm.

Construction of the head works: connecting up the old part of the flume with the new part. (Left) James Channels, produce buyer for Foodland Supermarkets and (right) Kimo Pa, farm manager at Hamakua Springs.

We took them up to the head works, where the old part of the flume system joins up with the new. As we looked downslope, someone mentioned how amazing it is to think that the sugar people moved the sugar cane to the mill by portable wooden
flume structures that they moved from field to field. We were standing about three miles upstream of the sugar mill.

Next we went to the hydro turbine shack to see where the water we borrowed 150 feet upslope is returned to the flume after energy is extracted. From there, overhead lines take the electricity to our packing house.

The turbine before

The turbine after

We have a vision of lining the south side of the flume with native trees. Their shadows would fall across the flume and suppress invasive species at the same time.

Back at the packing house, I told them about diversifying our produce mix. A papaya farmer wants to work with us, producing and labeling non-GMO papayas. Also, I visited an organic farmer in Opihikao yesterday. He is interested in getting heat-sterilized coconut coir to use as media for his certified clean ginger seed business. I told him I will keep him in the loop.

Later, Laverne Omori, the new Research and Development Director, came by with County Energy Coordinator Will Rolston. Vincent Kimura, of the INNOVI group, was at the farm helping us install an ozone food sanitation system. The beauty of this system is that we won’t have to use chemicals for sanitation treatment.
The only thing left over will be plain water.

Here’s a “before” picture with some previous visitors, Claire Sullivan and Steve Carey from Whole Foods.

And this short video shows “after.”

We want to use the electricity we get from the river to help area farmers produce more food. The bottom-line, inescapable fact is that if the farmers make money, the farmers will farm.

History, Maku‘u Stories, Science, Sustainability

Grass Roots Farming

May 29, 2013 Richard Ha 1 Comment

Richard Ha writes:

Science is great, but there are kids now that go to the
supermarket and think that’s where food comes from.

For me, it all goes back to Uncle Sonny and all the layers of technology that have cropped up since then.

When I first thought about farming, I spent hours and hours
talking to Uncle Sonny Kamahele down the beach at Maku‘u.

I’ve written about Uncle Sonny here and here. He was my Pop’s
cousin, and I learned the basic principles of farming from him.

I had just graduated from UH Manoa with an accounting degree.
I had cost benefit volume analysis and market share on my mind.

Uncle Sonny drove to town once a week. He did not have
electricity or running water, but he always had a stack of U.S. News & World Reports with the current copy on top. He made his living farming watermelon by himself.

One day he told me that he needed to open up a new plot of land because he could not stay at the same place for too long; he didn’t want to get a virus or a wilt of some sort.

Over the days and weeks, I watched him cut grass in the new plot with a sickle and pull it into a roll, and then cart the grass out of his plot in a wheelbarrow. When he wasn’t doing that, he would take a hoe and remove the roots of the grass, because he knew that otherwise it would regrow.

The other types of weed were dormant seeds of broad-leaved weeds that would germinate and pop up. Uncle Sonny would remove these with a hoe, only on dry days, without disturbing too much of the soil. After awhile the seeds would stop germinating.

Uncle Sonny knew that certain weeds could continuously regrow if the roots were not removed, and that others only grew from seed. I noticed that, after awhile, hardly any weeds grew in the new plot, and I thought about how amazing that was.

The lessons I learned from Uncle Sonny? Know what your problem is. Also: no waste time.

My grandma Leihulu lived with us for several years as I was growing up in Waiakea Uka. She grew taro and made poi, and she did the same things as Uncle Sonny. She always had a stack of California grass smoldering, even when it was raining – they were weeds she’d removed the same way he did. It was second nature to her. It was just her lifestyle.

Whenever I see a plot of ground that’s clean like that, it’s pretty obvious to me that they did that with a hoe, and that that is somebody that knows what they’re doing.

As Uncle Sonny got older, he started using pesticides, but because they cost money he was very very careful with them. It saves that part where you have to go and hoe the weeds out and go and pull the seeds out. It saved him a lot of time. It wasn’t very many years later that he started to use Roundup.

When I started farming, we were using skull & crossbones types of poisons like Paraquat. When we switched to Roundup, we didn’t have to use that anymore. It made spraying herbicides so much safer for the farmer.

When you use a chemical like Roundup in conjunction with a 100-hp tractor, you can do 1000 times more than one human can do. That means you can produce that much more food. But now that herbicides kill everything, you start losing that knowledge; you don’t have to know what the old guys knew.

When Uncle Sonny used herbicides, he always stuck the leaf into it and saw if it worked. If not, he’d add a little more.

He followed the instructions, but he never relied on the instructions for the final result. He knew the formula, but he checked to make sure the result was what he wanted. It showed me that he knew what he was doing. He knew why that particular spreader was in there, and checked the proportions for sure. Not that he doubted, but if he wanted it to work very well, he’d check it himself.

I haven’t seen anybody, not anybody, do that. But I think it was common knowledge with the old folks.

We are so far removed from our food now that we don’t really have a connection with why we’re doing what we’re doing. But we need the basic knowledge. You’ve got to know why you’re doing what you are doing.

Big Island, Geothermal, History, Mauna Kea, Peak Oil, Renewable Energy Sources, Sustainability

Guest Post: We Underestimate The Old Hawaiians

March 10, 2013 Richard Ha 2 Comments

By guest blogger Rodrigo Romo:

With every question that seems to stir up controversy (geothermal, the Thirty Meter Telescope [TMT], etc.), the way I see it is to ask: "What would Kamehameha (or the old Hawaiians) do?"

The old Hawaiians lived in harmony with what the land/sea provided them, making sure they took care of their resources and making sure they were not depleted.

Would the old Hawaiians bring oil from distant lands to meet their energy needs? Or would they take advantage of what the land and the gods provided them (geothermal, solar, wind, hydroelectric)?

The old Hawaiians were famous for their star-based navigational skills. If they had the chance to further understand the universe from the top of Mauna Kea, would they pass on that opportunity? Or would they take advantage of the privileged location they were given by the land/gods to learn more about the universe?

I think part of the problem is that people underestimate what the old Hawaiians would do in today's technologically advanced world, and many think that they would still live like they did prior to the arrival of Cook.

I don't think that is the case. They were incredible wise people from an environmental point of view. They understood that by living on an island their resources were extremely limited and that their environment was very delicate.

Because of modern-day technology, we tend to forget that. It's easy for us to go to the grocery store and buy tomatoes from California, peaches from Chile and Atlantic salmon. We turn on the switch and expect the light to come on, because we know that there will be a ship/plane coming over to deliver our goods; goods that were not produced here from the land.

People see geothermal or wind as an intrusion to the environment, but have no problem with burning fossil fuels that are brought in from thousands of miles away.

They worry about the impact that a geothermal well may have on the air quality, but never think about the consequences that an oil spill from a tanker would have on our corals and the life around them.

People see the TMT as an intrusion into sacred land (regardless of the telescopes already present) but fail to see the wonderful opportunities it will provide to local young future Hawaiian scientists to be in the lead of space exploration.

We can learn a lot from the ways of the past: An understanding of the real value of our local resources, and how delicate our environment is. Combining that understanding with advances in technology will lead the path to achieving, or at least to moving closer to becoming a sustainable community/culture.

Aloha.

Rodrigo Romo was a member of the second Biosphere 2 crew. He is currently VP of Engineering for Zeta Corporation, where he is involved in water conservation projects. He lives in Hilo with his family.

Biofuel, Geothermal, Peak Oil, Renewable Energy Sources, Sustainability

Very Simple Explanation of ‘Energy Return on Investment’

March 4, 2013 Richard Ha 1 Comment

Richard Ha writes:

Every organism, organization and even civilization needs surplus energy or it goes extinct.

When a mama cheetah catches an antelope, for instance, she needs to get enough energy from consuming that antelope to take care of her kids.

Let’s say all the antelopes are very skinny, and the energy she gets from eating a skinny antelope only gives her enough energy to make one more sprint, and that’s all.

That would be described as an "energy return on investment," an EROI, ratio of 1-1. She has no excess energy available to do anything but catch her next meal. That would be a very scary existence: She would have to catch an antelope on every single sprint, or her species would go extinct.

But if the antelopes got fatter, and the cheetah could make two sprints from eating one antelopes, we would call this an EROI of 2-1.

When the cheetah could make five runs from eating one antelope, things would be starting to look better (EROI 5-1). She would have energy left over to do more than just survive. She could spend time washing and playing with the kids.

At an EROI of 10 to 1, she could send the kids to grad school; things would be wonderful.

At an EROI of 30 to 1, the cheetah population would start to grow. The cheetahs would move into condominiums and take vacations in Hawai‘i.

So what does this mean in real life? Here’s some history.

In the 1930s, we could extract 100 barrels of oil from the ground by using the energy we got from one barrel of oil. That’s an EROI of 100-1.

By 1970, we were only getting 30 barrels of oil from the use of one barrel (an EROI of 30-1).

And in 2013, it’s around 10 barrels of oil (EROI 10-1).

Tar sands is around 5-1.

And biofuels are less than 3-1. Some biofuels (for example, alcohol from corn) are barely more than 1-1. You can see why putting our money and efforts into biofuels hardly makes sense.

Especially when you realize that geothermal, as we have in Hawai‘i, appears to have an EROI ratio of 11-1. It’s also significant to note that this rate won’t change anytime soon. The Big Island will be over the “hot spot,” which creates our geothermal conditions, for 500,000 to 1 million years.

Here is an article about the minimum EROI a sustainable society must have, by Charles A.S. Hall, Stephen Balogh and David J. R. Murphy.

What don’t we understand about this?

Adopt-a-Class, Alan Wong, Food Security, Schools, Sustainability, Tomatoes

What Is That Circle Around Us?

February 27, 2013 Richard Ha

Richard Ha writes:

A bunch of things are happening right now. They look very different, but see if you notice what they all have in common.

We are just seeing the tomatoes start to produce more in spite of the dark, wet weather. It’s the third week of February; and last year, too, our tomatoes’ rate of production started climbing in the third week of February. That gives me a good feeling, because I’d been looking around and anticipating this.

All around I see growth. Avocado trees everywhere are choke with flowers right now. The ‘ulu are starting to develop on the tree; the ones I’m watching are about baseball size right now. Everything’s growing and producing around us.

We spent Saturday in Kona at a get-together for Armstrong Produce and its farmers. We stayed there for several hours, talking story with everybody.

I was sitting next to Timothy Choo, a chef from Sodexho, which does food service for UH Hilo. Sodexho is a huge supporter of local products, they go out of their way to buy locally, and we had a big conversation about it. Sodexho is supplied by Suisan, also a big supporter of local products.

I was also talking to Troy Keolanui, manager of OK Farms. Ed Olson owns that farm, 200 acres of many kinds of fruit and other trees, and we help distribute their produce under our Hilo Coast brand.

They are located behind Rainbow Falls, and they have a tent, with chairs in it, where they can sit and look at the falls. They purposely set it up behind some bushes so it doesn’t disrupt the more common view of Rainbow Falls, the one that tourists look at every day.

Then we drove back to this side of the island and went straight
to Puna. Chef Alan Wong was there, and he was throwing a small dinner for the farmers he buys from here.

Alan Wong and I started talking about the Adopt-A-Class project. I
said, “Why don’t we do a broader Adopt-A-Class project this time, in Puna. We’ll take the whole district and go to each of the schools there, including the charter schools. Everywhere there are elementary school kids.”

He’s into it. When we did this in the past, Alan Wong gave a class at Keaukaha Elementary School where he showed the kids how
to use tomatoes, and passed tomatoes around and had some of those kids eating, and loving, tomatoes.

Then yesterday, the folks from Zippy’s came by the farm. They’re going to open up a restaurant at Prince Kuhio Plaza soon and we’ll be supplying some of their products. Zippy’s has a strong “support local” program. When you go into any Zippy’s restaurant, you always see signs about which farms they get some of their products from. Zippy’s also uses local beef. It’s a corporate decision to support local growers.

Do you see the common link among all these things? Everybody’s coming at it from a different point-of-view, but the common
denominator is that we are so lucky to live here in Hawai‘i!

It’s all about local food and making ourselves food-secure. Our tomatoes are thriving and plentiful; where else in the country can you grow tomatoes throughout the winter? Other food is growing all around us.

Armstrong Produce distributes the products of many local farmers and producers. So does Suisan. Sodexo buy that local food.

And Alan Wong, too, is very interested in supporting local farmers and teaching local school kids. He’s very aware of the movement to be self-sustaining and is always reaching out to teach kids about where they come from, how their parents used to live and how we can live now. He’s all about helping people be grounded, and he comes at it with the training of a very high-level chef.

People are really helping each other out. Everybody has to make money, but they’re looking after the next person in the chain. If you’re the farmer, you’re hoping that your wholesaler is caring about you and not just the retailers. Everybody is look after everybody else.

It’s the only way I can figure out that we can help our own workers. Because, of everyone, who’s going to protect the workers? I’ve got to do everything I can to protect them.

There’s a big circle of sustainability around us, and it’s one that’s getting bigger and bigger. It’s really incredible, though it’s easy to get caught up in our busy lives and forget to notice.