Page 7 - MidWeek - Aug 4 2021

AUGUST 4, 2021 MIDWEEK 7
A mbrosia. My mother loved ambrosia. To her, the marsh- mallow-infused fruit salad was the perfect symphony of ingre- dients. Colorful for the eyes, and like a mouthful of Skittles for the taste buds. I wasn’t enthusiastic about the fla- vor, but I was excited each time she prepared it because that meant we were getting ready for another week- end potluck with family and friends. This also meant my grandmother was making her delicious potato salad, and my dad was busy deep-frying his fa-
is the potluck party. We start with “the guests.” These are the farmers, ranchers and value-added producers (i.e. one aunty who makes super ‘ono banana bread), who are instrumental in creating the different ingredients in the dishes. Next are the “party plan- ners,” or distributors such as Hawai- ian Kine Trading Co., who transport and coordinate the quantity of food, where it goes and to whom. Then, “the hosts” are the retailers and cor- porate buyers committed to uplifting and marketing local products over imported goods.
mous Korean chicken.
So what does mom’s ambrosia,
Local-style potlucks can teach the community a lot about how to achieve a sustainable food system in Hawai‘i. LAWRENCE TABUDLO PHOTOS
assistant general manager and senior operations manager for Longs Drugs, inspired me to adopt a multidisci- plinary and collaborative cross-sec- tor approach at the beginning of my journey.
And, a potluck isn’t complete without the rest of the neighborhood, so we invite social enterprises, non- profits and community-serving orga- nizations — such as Kamehameha Schools, the Council for Native Ha- waiian Advancement, Habilitat and Chaminade University — which are committed to ensuring no one forgets the paper goods.
grandma’s potato salad, dad’s famous Korean chicken and a weekend pot- luck have to do with the overall food system in Hawai‘i? In my opinion, quite a bit.
efficiency and minimizes waste. So much so that our company, Hawaiian Kine Trading Co., owes much of its business model to this logic.
Potlucks are the epitome of an ef- ficient food system that maximizes
This business model, combined with years of guidance and early support from my mentor, Jon Higa,
The “food system” in our story
This is our action plan for a more
Feast Today, Make A Plate For Tomorrow
sustainable Hawai‘i food system. It will take all of us coming together and doing what we do best to build a more resilient food system in Hawai‘i, “potluck style,” so we can feast today, make a plate for tomorrow, and leave little waste for the party host — ex- cept for, maybe, some ambrosia.
Dallas Stewart and her husband, Sean, own Hawaiian Kine Trading Co., a boutique distribution company that places Hawai‘i-inspired snacks and goods on retail shelves world- wide. The company won Kamehame- ha Schools’ 2021 Mahi‘ai Scale-up, a business plan competition designed to help companies grow. Dallas is also a 2004 KS Kapālama graduate.
“Nā Leo Alaka‘i” is presented by Kamehameha Schools to amplify the wisdom of ‘ōiwi leaders from across the pae ‘āina and recognize the im- measurable ways they strengthen our communities, inspire the lāhui and el- evate Hawaiʻi nei.
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