It is in Hawaii that perhaps the last and best vestige—example of the small, sustainable family farm that is owner operated, actually supports its surrounding community while itself is supported in return. A MICROCOSM immediate and readily seen.

The reasons are varied—substantial, fascinating for those who are sincere in the understanding of how a culture and its food intertwine—maintain ethnic.

To further illustrate:

It should be remembered that out of all 50 states it is only Hawaii that mentions THE LAND itself within its STATE MOTTO.

“THE LIFE OF THE LAND IS PERPETUATED IN RIGHTEOUSNESS” (Ua mau ke ea oka aina i ka pono) are the words surrounding the State seal itself.

Since the earliest beginnings-- Island culture—by necessity—dictated all land holding be divided into long strips of land—beginning at the “limu line” (limu is seaweed found anywhere from 10 feet to 50 yards from shore land and a highly prized food even today) and then extending to the top of that mountain. Regions were then designated mostly by elevations (Kai I Mauka).

This then allowed each community/region/family structure full access to the wide varieties of food—plant life--animal husbandry, living at various elevations for trade/barter—BALANCE.

This essential practice remains intact even today for those “born of the AINA” or adopting Island ways.

For the astute visitor it will be noted that within each family will reside a fisherman—grower—hunter with land passed on accordingly—MAINTAINING THAT BALANCE.

(As an aside—Bill Mollison—the man who first coined the phrase “PERMACULTURE” defines it this way: “Permaculture is built upon community development and the ethic of caring for the earth and interacting with the environment in mutually beneficial ways”).

--Hawaii in a nutshell--

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