♪
Kristine: WELCOME BACK TO
"LIVING 808."
HANALEI TARO FARM WHERE THE RICE
MILL IS LOCATED IS A SIX
GENERATION WORKING TARO FARM ON
I GOT A CHANCE TO CHECK OUT THE
FARM AND LEARN A LITTLE BIT
ABOUT HASH -- HARVESTING.
♪
Trini: WE'RE HERE IN
BEAUTIFUL HANALEI VALLEY AT THE
SCENIC LOOKOUT.
WE'RE CHATTING WITH LYNDSEY
HARAGUCHI, CO-OWNER OF HANALEI
TARO AND A FIFTH GENERATION
FARMER.
LYNDSEY, WE'RE LOOKING AT YOUR
FAMILY'S FARM.
TELL US ABOUT THE FARM.
SO WHAT YOU FOLKS ARE LOOKING
AT IN HANALEI VALLEY IS OUR SIX
GENERATION, OVER
HUNDRED-YEAR-OLD FAMILY FARM.
WE'VE BEEN FARMING FOR
GENERATIONS.
IT'S LOCATED ON U.S. FISH AND
WILDLIFE REFUGE.
WHAT WE DO IS OFFER A VERY
ECO-FRIENDLY TOUR ABOUT THE
FARM.
AS FARMERS WORKING EVERY DAY ON
THE FARM, WE LOVE TO EAT.
WE SHARE A LOT OF THE DISHES
WITH GUESTS ON TOUR.
AND THAT'S DONE EXCLUSIVE BY
RESERVATIONS.
Trini: GREAT.
THE RICE MILL, I HEAR THAT IS
THE LAST RICE MILL IN THE STATE.
IS THAT RIGHT?
YES.
THIS IS THE LAST AND HISTORIC
RICE MILL IN THE STATE OF
AND I WOULD LOVE TO LEARN MORE
ABOUT IT.
CAN YOU SHOW ME HOW YOU HARVEST
THE TARO?
SURE.
I'LL TAKE DOWNRIGHT DOWN TO THE
FARM.
LET'S GO.
♪
WE'RE IN THE TARO PATCH.
TARO IS A 16 MONTH CROP.
VERY SPINNIVE.
IT'S STILL DONE BY HAND TODAY
HARVESTING THE TARO ALL DONE BY
HAND.
CLEAN THE MUD, ROOT, DEBRIS.
WE TRY TO HULLTY TASK.
WE'RE CHECKING FOR AREAS OF ROT
AND WE'LL BE MAKING SEEDLINGS AT
AT SAME TIME.
WE'RE GOING TO DEMONSTRATE THAT
HERE.
SO THIS RIGHT HERE, WHAT WE'RE
DOING IS WE'RE CREATING
SEEDLINGS AT THE SAME TIME.
SO THIS HERE, SAME THING.
CHECKING FOR AREAS OF ROT.
HARVESTING, CUTTING THE ROOTS
OFF.
Trini: I'M SAD I DON'T HAVE
THE PROPER FOOTWEAR.
I WOULD HAVE LOVED TO JUMP IN
WITH YOU AND HANDLE ONE OF THOSE
CUTE KNIVES.
ON THE TOUR, WHAT'S THE NEXT
THING YOU DO?
WE COOK THIS FRESH: WE
DEMONSTRATE HOW TO DO IT.
WE'RE GOING TO DO SOME POI
POUNDING ALL FARM FRESH.
Trini: I'M READY TO EAT.
LET'S GO.
♪
TRINI, AFTER HARVESTING FRESH,
WE SHOWEST DIDS HOW TO COOK IT
AND MAKE IT INTO PAIIAI.
DISHES AT LUNCH, EVEN IN
YOU'VE GOT BIG MUSCLES HERE.
THIS IS EDIBLE?
SURE.
Trini: I CAN EAT IT.
MM.
SO GOOD.
WHERE CAN PEOPLE BEHIND HANALEI
TARO?
WE'RE IN HANALEI EVERY DAY.
AND AT CERTAIN FARMERS MARKET
THROUGHOUT KAUAI AND OAHU AND
STORES AND RESTAURANTS.
Trini: DELICIOUS.
THANK YOU SO, SO MUCH.
WE'RE GOING TO HAVE ALL THE
INFORMATION ON HOW PEOPLE CAN
SIGN UP FOR THE TOURS ON OUR
WEBSITE.
THANK YOU.
THIS IS GREAT.
AM I DOING THIS RIGHT?
YES.
GOOD JOB.
[LAUGHTER]
Trini: LYNDSEY IS WAY TOO
HUMBLE TO HAVE TALKED TO ME
ABOUT THIS ON CAMERA.
WHILE I WAS TALKING HER ONLINE I
FOUND A GREAT ARTICLE ON HER AND
HANALEI TARO IN FORBES AMAZING.
THE TITLE OF THE ARTICLE IS FIVE
WOMEN ROCKING THE FOOD SCENE IN
HAWAI'I.
THEY FEATURE DENISE YAMAGUKHI.
LIANNE WONG.
I HAVE A CRUSH ON LYNDSEY.
SHE IS AMAZING.
WORKS SO HARD.
THE FARM IS LOCATED WITHIN A
NATIONAL WILDLIFE RE REFUGE WHERE
ENDANGERED BIRDS NEST.
THEY ASK THAT YOU RESPECT THE
AREA.
THEY WELCOME SCHOOL GROUPS AND
EVERYONE.
Kristine: SO TOUR.
YOU FEEL RELAXED LOOKING AT IT.
Trini: IT'S GREAT.