“Rise of Agricultural Social Enterprise”

When: May 29th

Time: 5:30 PM - 8:30 PM 

Where: Ka Waiwai Mōʻiliʻili

Moderator:

Kukui Maunakea-Forth,  MA`O

Speakers:

Claire Sullivan, FarmLink
Peter Merriman, Merriman's Hawaii 
Liko Hoe, Waiahole Poi Factory
Ed Kenney, Mud Hen Water
Alicia Higa, Elepaio (Wai`anae Comprehensive Heath Center)
Alexandra Kazlausky, MA`O
 

Alicia Higa

Chief Health Equity Officer,
Wai`anae Coast Comprehensive Health Center (WCCHC) 
 Executive Director, Elepaio Social Services

Alicia Higa is a passionate advocate for community health and well-being. Alicia is born and raised on the westside of O‘ahu, joining the Waiʻanae Coast Community Health Center (WCCHC) in 2005. Alicia quickly rose to leadership roles at WCCHC, championing programs to address the pressing needs of Wai‘anae residents. Recognizing the importance of local food access, Alicia established a new department within WCCHC dedicated to promoting healthier lifestyles and improving food security. Through her department’s innovative food access and food as medicine programs, Alicia and her team are driving transformative change, ensuring a brighter, healthier future for the Waiʻanae community.

 Photo Credits: Josiah Patterson

Claire Sullivan


Chief Executive Officer at Farm Link Hawaiʻi

Claire Sullivan, the CEO of Farm Link Hawai‘i, is a pragmatic thought leader committed to elevating and empowering a resilient local food system in Hawai‘i. With over two decades of experience in the state's agricultural sector, Claire brings a wealth of expertise in supplier partnerships, operations, and capital raising to her role. Under her leadership, Farm Link Hawai‘i has revolutionized the local food landscape by offering daily delivery of local groceries through an innovative online marketplace and supply-chain infrastructure.  Driven by a core purpose of fostering prosperity, health, and resilience in Hawai‘i, Farm Link Hawai‘i connects local growers and buyers, making it effortless for Oʻahu families to access and purchase locally sourced food. Claire's commitment to inclusivity is evident in Farm Link Hawai‘i's initiatives, such as introducing free home delivery for SNAP/EBT customers and continuously expanding their marketplace with over 90 new products in the last six months. As an Omidyar Fellow, Claire Sullivan's upbringing instilled in her a deep appreciation for the resources involved in bringing food from farms to tables, fueling her dedication to creating a more sustainable and equitable food system for Hawai‘i's communities.
 

 Photo Credits: Click Here

Liko Hoe

 Founder of Waiāhole Poi Factory

Liko Hoe's upbringing in Hakipuʻu during Hawaiʻi's cultural renaissance instilled in him a profound commitment to preserving indigenous traditions. With a background in Hawaiian language and religion, Liko has spent over two decades teaching at the University of Hawaiʻi, inspiring students to embrace their heritage. In 2009, Liko merged his cultural roots with culinary passion, revitalizing the Waiāhole Poi Factory into a culinary sanctuary dedicated to Hawaiian cuisine. Specializing in Poi, he meticulously handcrafts each batch, honoring ancestral methods. The factory's motto, "Hanai i ka ai, Hanai i ke aloha" ("Nourished by the food and the spirit of our ancestors"), encapsulates Liko's mission to nourish both body and soul through the rich traditions of Hawaiʻi.


 Photo Credits: Click Here

Peter Merriman

Peter Merriman, Chef/Owner, Merriman's Hawaii and Monkeypod Kitchen by Merriman

Peter Merriman has been as a culinary pioneer in Hawaii for 35 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene. 

At his 1985 interview for the chef position at The Gallery Restaurant, Peter was asked what type of food he wanted to feature. Without thinking, he said “regional cuisine” and went on to explain how no other restaurants were serving the local fish and produce. Peter believed that to be able to offer fish that was caught the same morning and to use vegetables harvested the day that they were served was essential to providing the best gourmet Hawaii cuisine.

 

When Peter got the job, he had to deliver on the concept, but quickly discovered there were almost no local products available. 

Peter advertised in the newspapers and went out to the farms, ranches and docks to let local producers know he wanted whatever they had. 

 

“We’re in this together,” he told them, “If you grow it or catch it, I’ll buy it, and we all succeed.” Pretty soon he had built solid partnerships 

and local producers would try to get or grow whatever he needed. 

 

As he began recruiting other chefs to focus on local foods, “Hawaii Regional Cuisine” was born with Peter as founding president. Peter says it was just the right thing to do. “We were able to serve the freshest, most flavorful food at the restaurant. The bonus is that it benefits the local economy while helping to preserve the land and the agrarian way of life.”

In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. Peter now has 11 restaurants across all four Hawaii Islands. 

Merriman's Waimea

Merriman's Kapalua

Merriman's Kauai

Merriman's Honolulu 

Monkeypod Kitchen by Merriman Wailea

Monkeypod Kitchen by Merriman KoOlina

Monkeypod Kitchen by Merriman Kaanapali

Monkeypod Kitchen by Merriman Waikiki

Moku Kitchen Kakaako

The Beach House Restaurant Poipu 

Ulu Kitchen in Kaanapali 

Ed Kenney

Chef/Owner Mud Hen Water

Ed Kenney's culinary journey began with a business degree from the University of Colorado Boulder and a transformative backpacking trip across the globe. A pivotal moment in Hanoi led him to realize the unifying power of food, sparking a decade-long exploration of culinary arts in Honolulu's top restaurants and formal training at the Culinary Institute of the Pacific.

 

In 2005, Ed opened his first restaurant, TOWN, in Honolulu, followed by Kaimuki Superette, Mud Hen Water, and Mahina & Sun’s. Guided by the mantra "local first, organic whenever possible, with aloha always," his establishments celebrate Hawaii's diverse flavors while promoting sustainable practices.

 

Beyond the kitchen, Ed is dedicated to community engagement and environmental stewardship. He founded FoodShed Community Kitchen to support local food-centric businesses and serves on the Board of Directors for the Kokua Hawaii Foundation. Additionally, Ed shares his passion for food and culture as the host of PBS Food's series, Family Ingredients. With accolades from local and national press, Ed Kenney's culinary legacy embodies Hawaii's rich culinary heritage and commitment to sustainable living.

 Photo Credits: Click Here
 

Alexandra Kazlausky

CFO of MA'O Organic Farms

Alexandra "Alex" Kazlausky comes from Alexandria, Virginia, but has called ʻOahu her home for the past decade. After ascending to the role of Director of Finance in the hospitality industry and realizing the lack of purpose in her work despite the paycheck, she embraced a new challenge as the Chief Financial Officer at Waiʻanae Community Re-Development Corporation, MA'O Organic Farms, in 2021. During her three years at MA'O, Alex has played a pivotal role in the organization's growth and its social enterprise endeavors. Alongside her professional commitments, she serves on the Board of Directors for the Hawaiʻi Good Food Alliance and holds a Master of Accounting degree from the University of Hawaiʻi at Mānoa. 

This Program is supported through the United States Department of Agriculture (USDA) Transition to Organic Partnership Program (TOPP). TOPP is a program of the USDA Organic Transition Initiative and is administered by the USDA Agricultural Marketing Service (AMS) National Organic Program (NOP).