Cannabis medications work so efficiently because of the endocannabinoid (EC) system, present in all humans and many animals as well.
The 10th Annual Avocado Festival promises to be really special!
Please plan to join us for this Celebration of Nature’s Bounty and the Healing Power of the Avocado!
Don’t delay – reserve your favorite Vendor Booth:
Researchers at the University of Michigan have discovered that black pepper and turmeric combined together could play an important role in preventing and even treating breast cancer.
Recently a team of researchers from Johns Hopkins University and the Hebrew University in Jerusalem did a study to see what the effects were of this age-old practice.
Hawaii goes nuts after nuts
When the first humans arrived in Hawaii, edible nutritional kernels or nuts were hard to find. About the only native nut was the mahoe, or Alectron macrococculus. They brought with them the coconut and the kukui nut. Technically, the coconut is not a true nut and although kukui nut is edible, it can create serious stomach issues when eaten. So in the arena of foods and nutrition, true nuts were lacking.
In the mid 20th century, University of Hawaii College of Tropical Agriculture and Human Resources researchers literally scoured the tropical world for nut crops that might adapt to some of Hawaii’s diverse climates. Many nut-bearing species like almonds and cashews were introduced but none really found popularity like the Australian macadamia nut. Researchers developed many superior varieties and it wasn’t long before farmers began growing them commercially. Today, when folks think macadamia, they think Hawaii since the best varieties were promoted as Hawaiian macadamias even though they are now grown in parts of Africa, tropical America and Australia as well.
According to Randyl Rupar with Sanctuary of Mauna Kea Gardens, Hawaii Island is celebrating the success of macadamias Nov. 1 at the Sheraton Kona Resort &Spa at Keauhou Bay convention center. The event is open and free to the public from 10 a.m. to 4 p.m. with live music and entertainment. From 5 to 8 p.m., there will be a benefit concert for the Voice of Kona Community Radio, Kona 100.5.
The Going Nuts For The Holidays Festival is an opportunity for the community to network with local artists, wood craftsmen, farmers and artisan nutty food folks while enjoying live Hawaiian cultural entertainment. For other details, contact the organizers at 936-5233 or kona1005.org.
In the meantime, let’s visit some of the other nuts with potential here.
When was the last time you had pili nut pie, brittle or cookies? Unless you have lived in the Philippine Islands it is probably never. How about tropical almond cookies? Again, we don’t see them here but tropical almond confections are popular in Haiti and other parts of the Caribbean. The tropical almond, false kamani orTerminalia catappa, is originally from the East Indies but now found all over coastal regions of the tropical Pacific.
The Philippine Islands are a fascinating and beautiful part of the world. They are rich in plant and animal life and are populated by many interesting indigenous people with diverse cultures.
We are fortunate in Hawaii to have a large Filipino population that has brought a lot of flavor to our multicultural mix. It is surprising that more of the fruits and nuts that are popular there are not main stream here. For example, one of the tastiest nuts found in Manila is the pili. The pili nut, Canarium ovatum, is native to the Philippines and is the most important of about 10 nut-bearing species. The tree reaches an ultimate height of about 60 feet. Leaves are compound like the African tulip. Flowers are yellow, fragrant and form in terminal clusters. Male and female flowers are born on separate trees, so two trees of opposite sexes are required to produce nuts on the female tree. The oblong greenish fruits are black when ripe and are almost 2.5 to 3 inches long. The nut can be eaten raw or roasted and some consider it superior to the almond. My favorite recipe is the same as making peanut brittle, substituting pili nuts for peanuts.
In the Philippines, the kernel is made into several products, including plain roasted nuts, sugar-coated nuts, pudding and pili nut butter. They are great in nut chocolates and are a source of good cooking oil. The shell is an excellent source of fuel and is also used as a planting medium. In Indonesia, the shells are also made into ornaments. Resin may be tapped from the tree as with the rubber tree. It is used in perfumes, adhesives, plastics, printing inks, paint, varnish and many other products.
The University of Hawaii Waiakea Experiment Station has been studying pili production for years and found it to grow well in the Hilo region. It is a tropical tree. At this time, it appears the best growing areas would be below 1,300 feet, protected from strong winds and given irrigation where rainfall is below 50 well-distributed inches of rain per year.
The limiting factor in growing pili trees is availability of plants. Most trees in Hawaii and the Philippines are grown from seed. Grafting and budding are difficult. Air layering has limited success. Since the university does have a number of trees, it would be possible to obtain seed by contacting the UH CTAHR Agricultural Extension office. Seeds are not always available, but may be obtained when ready. The university also has information on orchard establishment. Although pili nut could be grown in a standard orchard layout, it also lends itself to growing under natural forest conditions as is done in the Philippines. Since significant yields do not occur until the 10th year, intercropping is desirable. This can fit in well with multicrop, sustainable agriculture systems.
Some nurseries are beginning to carry pili nut plants, especially on the Hilo side of the island, so you might check with your favorite nurseries and garden supply stores.
FREE TO THE PUBLIC COMMUNITY EVENT
Recent studies have proven that Turmeric helps dissolve Brain Plaques and prevent memory loss:
By Tracey Leigh Yager Special to West Hawaii Today
When you ask Randyl Rupar what he loves about mangoes, he answers with an enthusiastic, “Everything.”
“When God or Goddess created mangoes, it was to put smiles on people’s faces,” said Rupar, a member of the Sanctuary of Mana Kea Gardens and the original founder of the Big Island Mango Festival, now in its seventh year.
As a champion of Big Island tropical fruit, Rupar seeks to spread that smile across thousands of faces again at this year’s festival on Saturday at the Sheraton Kona Resort &Spa at Keauhou Bay.
“The roots of this really began 10 years ago on a small farm in Honaunau,” Rupar explained. “Out of nowhere, 300 people showed up. It was really crazy. Then I knew we were on to something.”
From there, the festival moved to Amy B.H. Greenwell’s Ethnobotanical Garden in Captain Cook, but the 2,000 visitors overwhelmed the parking. This was followed by a stint at the Keauhou Beach Resort. And then finally, the celebration moved to the Sheraton, which is now its official home.
With 40 booths, 10 which are given away to community service organizations, the festival features the most unique and varied mango dishes the island has to offer.
“This festival is so much fun,” said Rupar. “Kamaaina and tourists alike can get samples of delicious local foods they‘ve never tasted. That is coupled with a strong Hawaiian cultural element, along with local arts and crafts. And it’s a free event. There is a real sense of freedom at the festival.”
Rupar feels the true purpose of the event is to strengthen the community, which is why keeping the event free is an important component. A fundraiser dinner was held on July 18 at Under The Bodhi Tree to help with the cost of this year’s festival.
“We have had to come up with some pretty creative ideas on how to raise the funds to indeed keep it at no charge,” he said.
Ken Love, executive director of the Hawaii Tropical Fruit Growers Association, has been instrumental in assisting Rupar in his efforts. For Love, the festival is a chance to raise the consciousness of our community of what local produce really means and why it is important.
“Why we are bringing in lychees and mangoes from different tropical markets from around the world when we are at the height of our season is beyond me,” Love said. “The variety of our own mangoes and their level of food quality and nutrition just can’t be beat.”
For example, Love compared the flavor and nutrient-rich mangoes grown in West Hawaii soils to containers of unripe mangoes shipped here from Asian growing areas that are artificially ripened.
In flavor and food value, he said, these imports can’t compare.
In addition to showcasing this year’s bumper crop of the island’s 200 varieties of mangoes, the festival is a zero-waste event. Last year’s festival generated ten 33-gallon bags of recycling, and only one small kitchen bag that went to a landfill.
“Things can be devastating today, making you not want to leave your house or read the news,” Rupar said. “But we are adamant about showing people that you can have an event with literally thousands of people and it can be done. We can compost. We can recycle. We do not have to trash our island.”
This year’s festival master of ceremonies will be Big Island’s Kahikini Tommy Ching. The Mayoral Proclamation will be delivered by Guinevere Davenport, who was Miss Kona Coffee 2013 and Miss Mokihana 2015. At 10 a.m., Lily Dudoit will conduct the opening pule. This will be followed by Bolo Slack Key guitar and Ukulele Hula Joy Ka Lea Galagate Rothe.
From there, the sky is the limit for mango tasting and entertainment — from artisan foods and beverages, demonstrations and lectures about local agriculture and keiki activities until 5 p.m.
For more information visit mangofest.org.