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Pau Hana Friday for January 10

 

Kauai Kombucha by Kauai Juice Co. Daniel Lane photo

Kauai Kombucha by Kauai Juice Co. Daniel Lane photo

NEWS:

Kauai Juice Co.

Kauai Juice Co. opened their store on Jan. 7. You may be aware of their Kauai Kombucha or Kale Chips, but now you can get single servings of cold-pressed juice, or juice packs for a cleanse. You can also buy glass straws or a kombucha starter kit. If you’re not familiar with juice cleanses, they cover that extensively on the Kauai Juice Co. website. There’s also a lengthy explanation on what kombucha tea is. Visit them at their kitchen shop, in the Dragon Building in Kapaa to get any of their delicious and potent, cold pressed juices, medicinal shots, cold brewed coffee, nut milks, and all flavors of Kombucha. Open Tuesday through Saturday 8 a.m. to 2 p.m. Continue Reading →

Making Unfermented Noni Juice

Ripe noni is soft and translucent. Daniel Lane photo

Ripe noni is soft and translucent. Daniel Lane photo

 

 

Noni fruit is a medicinal food that Polynesians have been using for centuries. In fact, it was so highly prized by the original settlers about 2,000 years ago, they brought it with them when they homesteaded in Hawaii. Noni is one of 24 plants brought to the islands, and these plants are known as canoe crops. Continue Reading →

An Abundance of Lilikoi at Kauai Glory Farms

Hanna and James Huang of Kauai Glory Farms. Daniel Lane photo

Hanna and James Huang of Kauai Glory Farms. Daniel Lane photo

Recently, Dan and I went to Kauai Glory Farms to interview James and Hannah Huang about broccoli. The couple lease the land, and farm two properties. Both are on the east side of Kauai. One is in Kealia, not far from the beach, and the other is in Kapahi.

“We can’t really farm at the Kealia gardens anymore,” Hannah says mournfully. Her Chinese accent has a sweet, little girl lilt. Her husband is quiet, his English isn’t as strong as Hannah’s. “The nene (Hawaii’s endangered State bird) eat everything. The only thing they don’t eat is leeks and green onions, so that’s all we can plant there.” Continue Reading →

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