Sustainability Guide 2011

Family Education and Training Center of Hawaii
The house that saves money.

Energy House

Quoted

For a limited time, Hawaii residents on Oahu, Maui County and Hawaii Island can earn rebates up to $1,750 when they replace their old electric water heaters with solar water heaters.

Family Education and Training Center of Hawaii / Earth Day is a time to reflect on the future and sustainability of the planet and all that entails: carbon footprints, waste streams, water usage. Some people might switch their lighbulbs, others might make a commitment to recycling. Mary Martini wants to revolutionize your family. Visit the Energy House, and she’ll tell you how.

Originally built in 1976, the Energy House, which is home to the Family Education and Training Center of Hawaii (FETCH), is a model of energy conservation, perhaps one of the most comprehensive and under-recognized sustainability projects in Honolulu.

It wasn’t always that way. Although its original incarnation included solar panels and a wind turbine, when the ’80s rolled in and gas got cheap again, the Energy House lost its funding and fell into disrepair.

Then Martini, the director of FETCH, showed up.

When she found out, in January 2010, that the FETCH office was being moved to an abandoned house mauka of the Biomedical Sciences Building on the outskirts of the UH Manoa campus, she was intrigued. When she discovered the house was barely inhabitable and filled with rats, rot and discarded junk–she was horrified.

But ever interested in turning lemons into lemonade, Martini called friend and licensed contractor James Estrella, hoping he could see what she couldn’t.

He did.

“He told me that underneath the mess and the decay, was a beautiful home and a sound structure,” recollects Martini, as we sit sipping coffee in the newly renovated kitchen.

From the clutter and decay, the Energy House re-emerged to fulfill its orignial purpose. Today, powered by the passion of Martini and her colleagues, Adam Baker, James Deutch, Gary Huesel, as well as others professors and students across the UH Manoa campus, the Energy House fuses experiential learning with susainable living, focusing on the family as the medium through which these practices are best cultivated.

Think family therapy meets gardening/cooking meets summer camp, all rolled into a 12-week program.

Martini’s training as a child psychologist and her decades of work at the UH College of Tropical Agriculture and Human Resources prepared her to design what has become a magnum opus for the dying discipline of home economics. But it was the Energy House that provided her with a place from which to revolutionize FETCH, and perhaps the idea of home economics itself.

“When home economics originated, it was a propaganda machine to propagate middle-class values,” she says. “Now the tide is turning and people are demanding knowledge from us.”

Participants of FETCH come for a variety of reasons. Some are just interested in homemaking skills. Others are court-ordered to take a parenting class. Some come for the team and social building projects geared towards young children. Others need support as parents.

“People are coming to us demanding knowledge,” says Martini, as she takes a break from fielding requests from kids. “How can we get our kids to work with us? How can we grow our own vegetables? How do we eat the fruits we already grow in our yard?”

These families are not just interested in the savings of growing and cooking their own food, they are looking to build a stronger family by doing it.

When Martini moved into the Energy House last spring and thought about what she might do with her new space, she kept returning to the value of practical knowledge and the role it played in her childhood.

“What I liked as a child was working with adults and children outside–building canoes, making home repairs,” she says. “So as a child psychologist, I didn’t want to bother with all this talk stuff. When we moved into the Energy House, it just felt absolutely right.”

While many sustainable education programs focus on skills, youth education, and experiential learning, Energy House concentrates on the family. This has allowed Martini to reach a diverse cross-section of Hawaii and suggest that sustainable living might do a lot more than save our environment.

“Through hands on, practical skill building, we train the kids to make their families work, ” explains Martini.

She may be right. For when our families work, our communities work, and it is our communities who will end up solving the problems we face environmentally.

If the Energy House is a house of the future, it’s a future our families should work for.

Mahiaiihi: To establish a self-sustaining community-based farm.

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This week

Honolulu Confidential

For this year’s Food + Drink issue, we compiled 100-plus memories of the fantastic bites we’ve taken, the culinary experiences we’ve undergone and other tasteful moments of absolutely loving what Hawaii’s food scene has to offer. The result is a mixed plate of the Weekly ‘ohana’s favorite dishes, libations, produce, places and some lesser-known joys.

Favorite Dishes

Respect Your Veg At long last, vegetables are being recognized as culinary stars. The following dishes have two things in common: They’re veggie-centric, if not strictly vegetarian, and best eaten on the spot.

Noodles

Paitan Broth: Kyoto Ramen Yotekko-Ya If you’re a ramen lover, you know the most important element of the bowl is the broth. At Kyoto Ramen Yotekko-Ya, the paitan broth ($9.95 for paitan chashu ramen) is deeply savory.

Baked Goods

Naan: Cafe Maharani “The dough is just special,” says owner Chris Rahman of Cafe Maharani. The naan ($2.99) is made to order and handled very delicately.

Mean But Worth It

Asian: Green Door Cafe Enter into Green Door Cafe to find a whole ‘nother world. Owner Betty Peng is a one-woman show (don’t start with her, or else) and cooks all of her Singaporean dishes to order.

RIP

Byron’s Drive-in The vacant, former Byron’s Drive-in building still stands near the airport since closing its doors in February. “We’d always go [to Byron’s] late at night,” says Sabrina Thompson, a Tripler Hospital nurse.

Meat

Shinsato Pork: Guava Smoked Scott Shibuya of Guava Smoked made a splash in the farmers’ market scene with his finger-licking good, guava wood-smoked Shinsato Pork. “I really wanted to be my own boss,” he says.

Dairy

Cheese: Surfing Goat Dairy Owners Thomas and Eva Kafsack moved from Germany to Maui and found that they missed receiving fresh goat cheese from their neighbors’ backyards. A few goats from the Big Island (and a huge investment) later, Surfing Goat Dairy was born.

Snacks & Desserts

Decadent Fries: Home Bar and Grill These aren’t ordinary fried potatoes. Chef Neil Nakasone’s Parmesan truffle fries ($8) are an elite class of spuds.

Pop-Ups

Rotations: Taste Some might say Chef Mark “Gooch” Noguchi and partner Amanda Corby, with the help of another power couple, Poni and Brandon Askew of StreetGrindz, fleshed out the pop-up trend with Taste. But: “Actually, Adam is Taste,” Gooch explains, referring to Taste’s general manager, Adam Lock.

Healthy

Healthy Food Truck: Beet Box Cafe The Beet Box Cafe is a sit-down eatery located in Haleiwa Town, but their bright yellow lunch wagon is also worth following. The lunchtruck serves organic, vegetarian burritos ($7-10), a special of the day made with farm-to-table ingredients ($10-12), smoothies ($7.50), kombucha ($5) and snacks such as baked goods and dried fruits ($3).

Seafood

A Cook’s Catch When it comes to fish, freshness really matters, so eating local from our Hawaiian waters is always in the best of taste. Health and sustainability also count.

To-Go

Whole Foods & Down To Earth Down to Earth offers strictly vegetarian delights such as Bombay spinach, eggplant parmesan, stuffed shells, Thai curry and vegetable korma ($9.59/pound). The tofu and eggplant are always sourced from local producers.

‘Aina

Edible Land: Permablitz Fruit trees flourish in Hawaii but sadly, much goes to waste. Permablitz aims to change that.

Fruits

Foraging: Strawberry Guava at Waahila Ridge Strawberry guava is invasive to Hawaii, which is why I don’t feel an ounce of guilt picking the small, red fruits in (free!) handfuls whenever I hike up Waahila Ridge. When they’re a light red color, just pull them off the trees, check for bug-made holes and bite in.

Spices

Nutmeg and Cloves: Frankie’s Nursery Want to spice up your kitchen? Lynn Tsuruda of Frankie’s Nursery says they sell spices grown in Hawaii, by the plant or the fruit.

Specialty Markets

Filipino: Pacific Drive out to Central Oahu and find Pacific Supermarket, a haven for all things Southeast Asian. With the Leeward community’s large Filipino population, access to local favorites at Pacific is a big deal.

Lesser Known

Korean Chew: Taegu Taegu, more properly pronounced as dae-goo, is either a variety of cod, sliced into strips and seasoned, or a seasoned side dish. There is some confusion, as I came to realize while asking my born-and-raised-in-Korea mom, because those side dishes are made with different fish.

Coffee & Tea

Matcha Latte: Peace Cafe Peace Cafe, a second home for vegans, carries a matcha (green tea) latte with a secret. “The first sip is always the most important,” explains an employee.

Healthy

Good For You: Kombucha A SCOBY is a symbiotic colony of bacteria and yeast integral to making kombucha. Kombucha, a fizzy tea, is full of promises to boost detoxification, immunity and digestion and joint health.

Cooking Classes

Free: Whole Foods Whole Foods Market Kahala offers free cooking classes at CookSpace in Ward Warehouse. “We just did a Health Starts Here cooking class,” says Whole Foods marketing supervisor Natalie Aczon.

Alcohol

Wine Tasting: Kalapawai Cafe Every second Sunday of the month at 3:30 p.m., Kalapawai Cafe holds a free wine tasting. “We [have] five wines.

Aloha ‘ino

Dear Friends, Readers, and Advertisers, I am sorry to say that this will be the last issue of the Weekly that we will print. I am sad about closing but I see no way that we can maintain our revenue stream and our fiscal health.

Phasing

Native Hawaiians and preservationists have pledged to fight a law, signed by Gov. Neil Abercrombie on May 28, that will allow some construction projects to begin before the site has been fully inspected for ancient burials.

A Food Forest

Imagine you’re walking through downtown Honolulu and, rather than bypassing an empty, blighted park, you’re drawn into an urban oasis–a forest of fruit-bearing trees and shrubs. You could spend your lunch break chatting with friends in the shade of an ‘ulu tree–and, if you’re hungry, pick whatever’s in season.

CIVIX

Road Rule On May 20, Gov. Abercrombie signed Act 73, requiring all vehicle passengers to buckle up regardless of age or seating arrangement.

Hell No, GMO

Tourists enjoying the Waikiki waterfront were treated to Hawaiian phrases such as “Aole, aole, aole GMO!” chanted by protesters in the March Against Monsanto on Sat., May 25. Translation: No GMOs, ever.

Done Deals?

The Hawaii Community Development Authority (HCDA) made its proposed plan to redevelop the Kakaako district available to the community during an open house on Thu., May 23. HCDA Executive Director Tony Ching began with a presentation of the new Transit-Oriented Development (TOD) plan before letting residents ask questions.

TheBus

In 2011 the city Department of Transportation Services (DTS) was tasked by then-Mayor Peter Carlisle’s administration to shave $10 million from its budget. Over the course of a year, several bus routes were cut and many more were shortened or reconfigured and the frequency of service decreased.

No one for GMO

You mentioned in your May 29 GMO article (“Big Pharm Fallout”) that GMO bans were placed on taro and coffee in 2008 in Kohala County. However it was an islandwide ban in Hawaii County.

Sovereignty issues

What a great quote: “I understand that it’s frustrating that we can’t get past the issue of homelessness . .

Not pono

I know space is limited and you couldn’t put everything in one small article (“Art with HART,” May 29). Here is the rest of what I wanted to have said.

Git ‘er done

Have five or more contractors “compete” by tackling sections of roadway (“Road Repaving,” May 29). Criteria for competing are expenses, timeliness and a level of quality assurance standards.

A memoir’s reach

Thanks for this article (“The Naked Truth,” May 22), I’m Mykel Hicks, grandson of Sharon Hicks, and I am so proud of my grandma for all she has done for herself, this family and specifically me. She is an amazing grandma who comes with a moving story I hope can help people around the world.

Fix Kakaako

Please remind readers that the HCDA is not interested in providing housing for minimum wage individuals or families, but in providing property developers with profitable opportunities; that our ancient water and sewage lines were not designed to support the needs of thousands of condo and apartment dwellers, but no one is interested in replacing them because no one wants to pay the price (“Civix,” May 22). As a result, Kakaako’s streets are regularly flooded with no sidewalk retreat for pedestrians, wheelchairs, bicyclists, skateboarders, etc., and constantly excavated/repaired to accommodate one project after the other.