With Kimi Werner as her guide, Danielle travels to Maui to explore the diversity of ingredients, both on land and in the sea. Food is deeply rooted in Hawaiian culture and traditions, and the key to its success lies in the stewardship of the land and ocean. Together they forage for fruit to cook with, showcase sustainable fishing opportunities, and plant the sacred Kalo plant on a historical, regenerative farm.
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This post was posted in Food Of Hawaii