Autumn Happenings

Yes, we do have seasons here on the islands... they're just a lot more subtle.  The days are a little shorter, the nights a few degrees cooler.  The tradewind direction shifts a bit more northward.  The beaches lose or gain sand, depending on just what angle the waves hit.  Best of all, the humpback whales return!  They arrived early this year, but I have yet to see any myself.

We had a class from the University of Hawaii-Hilo spend an afternoon with us. It was our first official class and the largest number of people all at one time.  One of the pens was half-filled which turned out to be perfect to demonstrate and explain the various layers that go into creating the Korean Natural Farm bedding.  The students asked insightful questions and were interested in everything else on the farm, too.  Fun day!

A couple weeks ago we managed to go beach camping!  A big special thanks to Hugh who fed the pigs for us while we were frolicking on the sand at Ho'okena Beach Park, on the Kona-side of the island.  This is one of the few places where one can camp right on the sand, the way I remember as a kid.  We really needed this 2-night getaway, and made the most of it too: swimming, reading, exploring, and just generally lolling about.  Some of our friends had arrived before us, but they saved us a primo spot under one of the few trees that line this little cove, right behind the row of hand-built fishing boats.  We enjoyed many rousing games of dice by lanternlight in the evenings, then fell asleep under starry skies to the sound of waves.  Just a very relaxing time.  Oh, and a large pod of spinner dolphins joined us the last morning, having just as much fun as all of us, splashing and playing in the water!

Our big Mahalo Pig Roast was a roaring success!  It was our way of saying thank you to all those who helped us, one way or another, with getting our little farm off to a good start.  Some helped build the perimeter fence, others brought us palm fronds, logs & limbs for filling the pens.  There were those who helped fill the first pen, brought us starts for the food crops, shared their coconuts, papaya & bananas for the piggies.  Unfortunately, two of the people we most wanted to acknowledge were unable to attend.  They missed out on the most succulent, luscious, tender, tasty pork, and the chance to be embarrassed by the little speech I had prepared to give.  The pig was spit-roasted to perfection by a local guy who had bought several of our piglets earlier.  It took 8 hours but it was so worth it!  Thanks, Chris Hara!  So many wonderful dishes were shared by the guests, ranging from seafood-pasta salad to boiled jackfruit seeds to mango-papaya topped cheesecake.  I think I can safely say that a good time was had by all!  This may very possibly become an annual event, and we'd like to invite even more of our friends next time... now that we know how much meat a 101 pound pig produces!  (About 87 lbs, in case you wondered.)