Kaneshiro Farms on Kauai's westside. Daniel Lane photos
Have you ever had fresh pork before? I mean pork so fresh, that it was living just two days ago. Unless you know the farmer, it’s hard to know how fresh it is. Until eight months ago, I’d never had pork that was grown and harvested within a 25-mile radius of where I lived. One of the main benefits of eating local food is superior quality, because it’s super-fresh. After I speaking with Val Kaneshiro, herd manager for Kaneshiro Farms, I learned about a trick that major pork producers use. Continue Reading →
