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Speaker 1: Hello, and welcome to save her prediction of I Heart

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Speaker 1: Radio and Stuff Media. I'm Annies and I'm Lauren Vogelbaum.

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Speaker 1: And today we're talking about sustainability and chocolate. Yes, to

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Speaker 1: make it more digestible, we have arrived at our penultimate

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Speaker 1: Hawaii episode, which means, yes, it is time to talk

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Speaker 1: about something that we've touched on in a lot of

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Speaker 1: these episodes, sustainability, particularly when it comes to food, since

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Speaker 1: again we are a food show hypothetically hypothetically paper and Yeah.

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Speaker 1: To do that, we want to look at a case

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Speaker 1: study of chocolate. And if you remember, we've already done

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Speaker 1: an episode on chocolate a while back, that would be

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Speaker 1: chock full of chocolate from December. But during our time

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Speaker 1: Ottawa who we got to interview at Dylan butter Ball,

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Speaker 1: one of the founders of Manoa Chocolate Hawaiti. Yeah, and

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Speaker 1: he was delightful. Manoa is a bean to bar chocolate

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Speaker 1: make here, which means that they source whole cacao beans,

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Speaker 1: which are actually seeds from farmers, then roast them, shell them,

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Speaker 1: crush the nibs which are the kind of operative part,

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Speaker 1: into liquid, maybe mixing other things, and then form the

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Speaker 1: resulting liquid chocolate into bars or whatever. And note that

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Speaker 1: this is more involved than what a chocolate tear does,

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Speaker 1: which is by that resulting chocolate and reform it into whatever.

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Speaker 1: There are a growing number of being to bar chocolate

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Speaker 1: makers out there as a consumers and creators have realized

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Speaker 1: that a lot of the chocolate we've been eating, um,

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Speaker 1: the cow farmers who make it possible haven't been paid

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Speaker 1: fairly for it. They aren't living well. They've been backed

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Speaker 1: into corners where they've had to use practices that have

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Speaker 1: damaged their land and their other resources. In some places,

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Speaker 1: that's turned into desperation, which is turned into forced labor

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Speaker 1: and child labor. Um. But being to bar means that

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Speaker 1: you can much better support farmers and help them protect

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Speaker 1: their lands and their livelihoods. And I guess that brings

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Speaker 1: us to our question sustainability. What is it? Well, Uh,

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Speaker 1: Sustainability is getting a product or an outcome in a

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Speaker 1: way that ensures that you're not totally screwing up the

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Speaker 1: system that created that product or outcome, like to the

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Speaker 1: point that you're not going to be able to get

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Speaker 1: it again in the future. And it applies to like

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Speaker 1: all kinds of things, probably all things that we humans do.

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Speaker 1: Now they think about it. Um, But when it comes

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Speaker 1: to food, what you're talking about is is not screwing

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Speaker 1: up the physical part of the earth where the food

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Speaker 1: is grown, and not screwing over all the people who

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Speaker 1: work to create it and get it to you. And

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Speaker 1: so much goes into that. Oh yeah, again with with

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Speaker 1: chocolate as an example. Um, Okay, to make chocolate, you

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Speaker 1: need fertile land to grow the cocao, access to clean water,

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Speaker 1: ways of mitigating pests, and and getting the cocaw to

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Speaker 1: grow just just the best that that little CaCO plant

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Speaker 1: that could could. Um, you need appropriate whether you need

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Speaker 1: materials and resources to process the row route, you need

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Speaker 1: education on how to best do all of that, and

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Speaker 1: then access to someone who can pay you for it

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Speaker 1: so that you can you know, like have a home

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Speaker 1: and eat food and all those other important things. But

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Speaker 1: and then you need infrastructure to transport the beans, and

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Speaker 1: the chocolate maker needs resources and equipment to process them

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Speaker 1: and access to people who will pay them for it

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Speaker 1: so that they can have a home and eat food. Um.

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Speaker 1: But then you've got to consider the people who make

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Speaker 1: those machines and the paper that the chocolate is wrapped in.

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Speaker 1: And the energy costs and carbon footprint of all of

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Speaker 1: this transport and processing. And it is dazzlingly complicated. And

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Speaker 1: here we are, little little podcast saver doing our best

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Speaker 1: because it only gets more complicated has the population of

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Speaker 1: the world grows and changes. Various diets have directly impacted

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Speaker 1: environmental health. For example, as the world has grown more affluent,

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Speaker 1: the conception of meat has risen. We've talked before about

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Speaker 1: how much more energy it takes to raise animals than plants,

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Speaker 1: and certain kinds of animals more than others, among other things.

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Speaker 1: Live stock plays a significant role in changing the environment,

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Speaker 1: and not for the better. It can destroy soil, deplete

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Speaker 1: and plute water supplies, reduced biodiversity, and increase greenhouse gases. Yeah,

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Speaker 1: because animals burpen fire like a lot um and uh

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Speaker 1: and stuff like carbon dioxide and methane and and also

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Speaker 1: ammonia from urine is not the friendliest stuff. Um. Yeah.

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Speaker 1: Livestock can can have effects that you might not think about,

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Speaker 1: like um, Like herds of animals compact the soil where

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Speaker 1: they graze, which means less rainwater can sink in, which

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Speaker 1: means more runoff, which erodes the soil and the nutrients

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Speaker 1: in the soil needed to grow the grass that the

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Speaker 1: animals were grazing on in the first place. There's also

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Speaker 1: the discussion of transported food versus local food. Food miles

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Speaker 1: refers to the distance between production and consumption. While generally

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Speaker 1: a local death us have a lesser environmental impact, it

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Speaker 1: depends on the food and type of transportation. Seasonality is

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Speaker 1: a contributor, as well as is food waste, which we

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Speaker 1: talked about in our food Waste food episode. They're all

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Speaker 1: food episodes, aren't they really? And our expiration Dates episode

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Speaker 1: Food access and insecurity or other pieces of this massive

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Speaker 1: puzzle that we've also talked about before in our interview

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Speaker 1: with Pepper Bowen, the food and water attorney from New Orleans.

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Speaker 1: Uh yeah, so okay. UM To try to wrangle all

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Speaker 1: of this in, the United Nations put together seventeen Sustainable

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Speaker 1: Development Goals UM with the ultimate aim to buy quote

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Speaker 1: and all forms of poverty, fight inequalities, and tackle climate

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Speaker 1: change while ensuring that no one is left behind, which

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Speaker 1: is a lot, but the goals get really granular and

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Speaker 1: they've done a lot of research. UM Goal twelve of

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Speaker 1: the seventeen is responsible consumption and product Shin and Yeah,

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Speaker 1: they determined that the way we're going, like with our

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Speaker 1: current lifestyles, we would need the equivalent of nearly three

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Speaker 1: earth's worth of natural resources by um, assuming that the

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Speaker 1: global population reaches nine points six billion, as it is

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Speaker 1: estimated to do. They also reported over a billion people

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Speaker 1: currently do not have access to clean water, and that

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Speaker 1: one third of our food supply is wasted, and that

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Speaker 1: the food industry accounts for thirty per cent of our

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Speaker 1: energy consumption of greenhouse gas emissions. Yeah, and this has

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Speaker 1: called a lot of people's attention. Look at the two

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Speaker 1: thousand eight Google and Graham revealed that that year, sustainability

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Speaker 1: showed up seven times more often than Star Wars and

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Speaker 1: twelve times more often than Steve Jobs. And I'll remind you,

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Speaker 1: like the I the iPhone was like a new thing then,

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Speaker 1: so those that was a you know, yeah, and Star Wars.

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Speaker 1: Oh the memories. Anyway, corporate interests have broadened and muddied

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Speaker 1: the waters when it comes to the actual definition of sustainability,

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Speaker 1: meaning that search results can have a whole range of

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Speaker 1: definitions for that word. Yeah. So like consumers and creators

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Speaker 1: aren't unaware that these things are problems, but Yeah, it

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Speaker 1: is so huge that it's confusing, especially when you take

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Speaker 1: into consideration that um that whenever there's money to be made, uh,

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Speaker 1: you're gonna have some people acting in bad faith. Um.

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Speaker 1: And it is a big business. Advertising Age estimated that

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Speaker 1: back in environmentally friendly products raked in over forty billion

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Speaker 1: dollars in sales in the United States, UM, including organic food,

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Speaker 1: electric and hybrid cars, green cleaning products, stuff like that.

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Speaker 1: UM and the UK government estimated that globally that number

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Speaker 1: might have been five point to trillion dollars trillion. We

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Speaker 1: don't get to talk about trillions that much. I'm glad

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Speaker 1: we don't. Yeah, just a blank, it's yea in my brain, okay,

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Speaker 1: uh yeah, and and and you and like to make

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Speaker 1: it better, you would have to look at every single

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Speaker 1: one of those products and their creation if you were

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Speaker 1: going to say whether and exactly how much better they

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Speaker 1: were for the environment than conventional products, how much of

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Speaker 1: a difference they made, right, And we do have some

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Speaker 1: Hawaii specific numbers for you, as we said in our

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Speaker 1: Welcome to wah Who injure episode. Being an island and

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Speaker 1: a pretty isolated island at that impacts the conversation around

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Speaker 1: sustainability there during the infamous poke A battle, if I'm

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Speaker 1: still as at least we caught up with Denise Hayashi Amaguchi,

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Speaker 1: co founder and CEO of the Hawaii Food and Wine

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Speaker 1: Festival and executive director of the Hawaii Agricultural Foundation, so

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Speaker 1: she is Steeves in these conversations. Here's so you know

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Speaker 1: of what we consume here on our islands, not just

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Speaker 1: on o wah Who but throughout the state is important

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Speaker 1: and is but we've we've been able to grow ourselves

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Speaker 1: or to feed ourselves. And at one time Hawaii was

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Speaker 1: a sustainable The Hawaiian, the Native Hooians were amazing people.

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Speaker 1: They had a system, a watership system called the Ahua

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Speaker 1: where everything that grew at the top affected everything at

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Speaker 1: the bottom, and they were able to live off the land.

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Speaker 1: And so we're trying to bring some of that back

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Speaker 1: because you know, with sugar and pineapple, we're here, um

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Speaker 1: we are two crops. And when they decided to move out,

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Speaker 1: or when you know, things got so expensive here in

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Speaker 1: Hawaii and it got cheaper to grow them elsewhere, we

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Speaker 1: had to start a diversified the agricultural industry here and

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Speaker 1: it's been it's it's been tough. So that's what that's

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Speaker 1: what everyone is trying to work on, is moving the

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Speaker 1: needle so that we can better sustain food, more food sustainable.

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Speaker 1: We heard about that needle from a number of people, um,

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Speaker 1: such as Taylor Kellerman, who's the director of agriculture and

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Speaker 1: land Stewardship at Kola A Ranch, which is this gorgeous

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Speaker 1: area that hosts movie productions and tourism and cattle and

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Speaker 1: crops and aquaculture. Um, if you're familiar with that scene

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Speaker 1: in the first Jurassic Park where where there running over

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Speaker 1: the hill and the dinosaurs are chasing them and then

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Speaker 1: there's t Rex and I like for her, Yeah, we

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Speaker 1: need to share that picture. Oh gosh, we do. Oh

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Speaker 1: there's so many pictures I haven't shared yet. Okay, anyway, Um, yes,

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Speaker 1: here's Taylor. Sustainability of the state of Hawaii. It's a

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Speaker 1: very relative term, and I try to get that all right,

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Speaker 1: I'm going all in you. You hear it spoken about

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Speaker 1: within people outside of the industry as a very definitive,

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Speaker 1: black and white thing. We will never be able to

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Speaker 1: sustain the population of this island. We will always need imports.

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Speaker 1: The closer we can move that needle. Excuse me. The

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Speaker 1: more we can move that needle, we're succeeding. There will

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Speaker 1: never be an endgame. There will never be a point

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Speaker 1: where we are sustaining ourselves. And our imports are just

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Speaker 1: the things that you know can't be produced. And I

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Speaker 1: think the thought process behind that is um feudal. And

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Speaker 1: the thing that worries me once in a while is

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Speaker 1: is I think politically they they it makes such a

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Speaker 1: good story that the drive is on this way end

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Speaker 1: of the spectrum, and I just really wish it was

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Speaker 1: a little more of a realistic term because even the

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Speaker 1: governor put for something that you know, increasing yeah, I mean,

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Speaker 1: it's it's not it's not going to happen, you know.

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Speaker 1: But but the kind of thing that I think comes

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Speaker 1: down to is um is you've got to have goals.

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Speaker 1: If you don't have goals, you can't you move forward. Um.

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Speaker 1: I think that that's kind of where we come into play,

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Speaker 1: that we are essentially in what could be considered a

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Speaker 1: food desert. I know that's ironic, but when you think

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Speaker 1: of the closest grocery store that way is twenty minutes.

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Speaker 1: Same for this way in Hawaii, that's a long drive.

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Speaker 1: Right long drive. So we do have a small retail

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Speaker 1: outlet here that we sell things out of that you know,

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Speaker 1: seems kind of rinky dink, but the amount of stuff

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Speaker 1: we run through there is huge, and I think it's

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Speaker 1: just people in the neighborhood. So the more we can

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Speaker 1: do that type of thing where we're supplementing and we're

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Speaker 1: um giving people options, that's the real goal, I think.

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Speaker 1: So that's where everyone living in Hawaii. But something else

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Speaker 1: we spoke about in our intro episode for this Hawaiian

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Speaker 1: mini series was how sustainability is more than just a

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Speaker 1: marketing stick or even a problem to solve among Native Hawaiians.

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Speaker 1: It's a way of life. Here's Kioloa Domingo. He's a

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Speaker 1: Hawaiian cultural practitioner who teaches partially through food and cooking.

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Speaker 1: You know, I have family and that have been growing

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Speaker 1: their own food for forever, you know until today. You know,

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Speaker 1: my father in law, they grew up on a plantation

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Speaker 1: and um, you know the only way they know is

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Speaker 1: to grow their own veggies, you know, their own vegetables

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Speaker 1: and they always had something, you know, and it's not

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Speaker 1: really it's not really uh daunting task if you understand

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Speaker 1: the importance of it, you know on a wah who

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Speaker 1: you know, it's a buzzword. People are becoming more and

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Speaker 1: more aware of it. Local produce has been local first

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Speaker 1: has been a strong model for you know, I want

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Speaker 1: to say, going fifteen years now. Although there are so

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Speaker 1: many times when it's so much easier to use to

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Speaker 1: go step into costco, you know, and it's right there

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Speaker 1: at the fingertips. But when you understand and you appreciate

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Speaker 1: and you get to know that farmer that grew that produce,

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Speaker 1: when you get to know that farmer that you know

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Speaker 1: that he put his his good energy, his money into

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Speaker 1: the soil, into the implements, into everything from from seed,

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Speaker 1: from from uli, which is the planting media for our

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Speaker 1: tarot plant. Um. You know, when you put that Julie

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Speaker 1: in the ground, it's you know, it's a part of you.

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Speaker 1: And that that sustainability, it just flows, it comes naturally.

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Speaker 1: And I think the more the more people understand that,

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Speaker 1: the less likely we are to go to costco. I mean,

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Speaker 1: you're still gonna see me there, um, you know, buying

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Speaker 1: two words of stuff when I just needed a loaf

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Speaker 1: of bread. But um, Hawaii in general, things are a

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Speaker 1: little different these days, because you know, we don't have

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Speaker 1: the same access to land, same access to water. We

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Speaker 1: have jobs and careers and bills, and you know, it's

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Speaker 1: not as easy to dedicate your life to it. But

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Speaker 1: there are there are many more people who are really

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Speaker 1: stepping up to the plate and figuring it out. And

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Speaker 1: as we regain our respect for the food, you know,

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Speaker 1: it becomes less about how much it costs and more

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Speaker 1: about how it came, about how it arrived at your

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Speaker 1: thirst step, how it arrived in your refrigerator, your kitchen,

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Speaker 1: you know, all the things we love delving into. Another

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Speaker 1: thing we love delving into is history. And we do

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Speaker 1: have some history for you, and some chocolate, not actually,

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Speaker 1: but some information about chocolate, which is almost as exciting.

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Speaker 1: But wouldn't it be great if one division were real

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Speaker 1: and worked via streaming podcasts In some instances I can

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Speaker 1: see others where it was oh gosh, I yep, that's accurate.

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Speaker 1: I'm just I'm just thinking of our shows that we

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Speaker 1: produce here in this office anyway. Any way, But first

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Speaker 1: we need to take a quick break for a word

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Speaker 1: from our sponsor. And we're back. Thank you, sponsor, Yes,

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Speaker 1: thank you, And we're back with sustainability history. Ah, we

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Speaker 1: humans don't always have a good track record when it

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Speaker 1: comes to taking care of our resources for our own

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Speaker 1: use and for the use of future generations. But at

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Speaker 1: its most basic definition, a concern for future resources. Sustainability

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Speaker 1: has been around about as long as humanity has just

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Speaker 1: makes sense. Um. It has been the driver behind so

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Speaker 1: much technology and innovation throughout our history. However, we aren't

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Speaker 1: always the best at planning ahead and or understanding or

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Speaker 1: caring that resources are finites. This is how animals have

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Speaker 1: gone and continue to go extinct. Some people have had

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Speaker 1: no trouble living in harmony with their environment, while others

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Speaker 1: not so much. Not so much. There's a lake in

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Speaker 1: South America supposedly name in translation, we fish on our side,

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Speaker 1: you fish on your side, and nobody fishes in the middle. Oh.

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Speaker 1: I hope that's true. I hope it's true true. I

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Speaker 1: love it so much. I couldn't I couldn't confirm, but

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Speaker 1: I yeah, beautiful? Um and okay, so yes. Of course,

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Speaker 1: locals have always noticed when ex animal stops thriving in

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Speaker 1: an area, or why plant stops yielding as well. Um yeah,

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Speaker 1: like whether they've cared or been able to figure out

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Speaker 1: the cause and change it varies, um, But a paradigm

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Speaker 1: shift of humanity's understanding of the breadth and depth of

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Speaker 1: the issue took place during the Industrial Revolution when coal

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Speaker 1: powered mass production and transportation started ramping up using this

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Speaker 1: oil hungry machinery, and people could see the impact of

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Speaker 1: of that work. Dead fish, dirty water, and air. Yeah, um.

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Speaker 1: And the American desk Bowl during the nineteen thirties is

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Speaker 1: an excellent or terrible example of people and the government

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Speaker 1: not acting sustainably. In a nutshell, the from recommended wheat

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Speaker 1: farmers in Texas and Oklahoma plow large high plain areas

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Speaker 1: during a relatively rainy time. However, when the dry season

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Speaker 1: came back around, bringing with it these enormous dust storms

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Speaker 1: through these now unprotected plane areas, farming became essentially impossible,

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Speaker 1: and living in these areas wasn't easy either. In fact,

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Speaker 1: it was often dangerous because of things like dust pneumonia.

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Speaker 1: It was only three years of practices like crop rotation

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Speaker 1: that the situation was remedied. The original word for sustainability

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Speaker 1: came out of Germany in sevent I'm going to attempt

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Speaker 1: to say it nut hall tich kite. Yeah, that was

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Speaker 1: after like seven minutes of me trying and failing and

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Speaker 1: custing a lot. Um. But at any rate, Yes, this

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Speaker 1: this word um. This was the word for UM for

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Speaker 1: sustained yield, applied specifically to sustained forest yield, meaning that

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Speaker 1: you should never harvest trees faster than the forest can

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Speaker 1: regenerate them. Smart idea. UH. It wasn't until the mid

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Speaker 1: nineteenth century, though, that the um with this general meaning

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Speaker 1: appeared translated into English. From there it evolved to encompass

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Speaker 1: not just forces, but but all biological systems and how

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Speaker 1: humans and the earth co exist. In nine seven we

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Speaker 1: see the Bruntland Commission of the United Nations definition UH.

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Speaker 1: Sustainable development is development that meets the needs of the

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Speaker 1: present without compromising the ability of the future generations to

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Speaker 1: meet their own needs. In eleven, the Committee on Incorporating

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Speaker 1: Sustainability in the US Environmental Protection Agency and a few

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Speaker 1: other organizations got together and they wrote a long report

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Speaker 1: on the subject. They explained that the history of sustainability

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Speaker 1: in the US has three main threads. The first is

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Speaker 1: the many ways of conservation and preservation movements starting during

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Speaker 1: the Industrial Revolution in the eighteen hundreds and developing through today.

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Speaker 1: These movements all originated with societal concerns that we were

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Speaker 1: destroying many things that we culturally agreed made America great.

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Speaker 1: From these concerns came a number of conservation laws beginning

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Speaker 1: in the late eighteen hundreds. This intertwined with growing anxieties

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Speaker 1: around not knowing precisely what was going into our increasingly

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Speaker 1: prepackaged and mass produced foods. We've talked about nineteenth century

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Speaker 1: concerns about what was going into package bread and previous

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Speaker 1: episodes Graham Graggers, I think, um and and yeah, and

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Speaker 1: and like Heine's catch up is near directly responsible for

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Speaker 1: the creation of what would become the Food and Drug

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Speaker 1: Administration because they were like, well, are bottling practices are

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Speaker 1: clean and safe? All y'all step it up? Yeah, we

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Speaker 1: don't want to be punish for your bad deeds. Yeah. Um.

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Speaker 1: Other waves of these movements developed as other technologies developed. Yeah,

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Speaker 1: that the canning and freezing of food, all of this

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Speaker 1: mass processing, microwaves, government cheese, massive livestock operations, spam, spam, spam,

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Speaker 1: and by the nineteen seventies, um there was also starting

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Speaker 1: to be a widespread push back from both environmentalists and

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Speaker 1: cooks against this mass produced as better, fancier concept that

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Speaker 1: had really reigned during the earlier which brings us to

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Speaker 1: our second thread, the mounting science and reporting throughout the

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Speaker 1: twentieth century around pollution caused by industrial development and how

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Speaker 1: those pollutants may be harmful to humans and the environment

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Speaker 1: as well. A watershed moment, if you'll forgive the pen,

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Speaker 1: was the nineteen sixty two publication of Rachel Carson's book

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Speaker 1: Silent Spring, which laid out the effects of pesticides on

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Speaker 1: animals and the environment and potentially humans. The Safe Water

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Speaker 1: Drinking Act would be passed kind of kind of again,

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Speaker 1: like this was a direct direct response two years later

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Speaker 1: in nineteen sixty four, and DDT pesticides were banned in

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Speaker 1: response to growing public pressure. The US Environmental Protection Agency,

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Speaker 1: the PA was formed in nineteen seventy and we got

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Speaker 1: the first old school Earth Day. Yeah. Back in nineteen

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Speaker 1: sixty nine, Congress had passed the National Environmental Policy Act,

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Speaker 1: which was the first major federal environmental law. Its purpose

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Speaker 1: read in part quote, to create and maintain conditions under

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Speaker 1: which man and nature can exist in productive harmony and

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Speaker 1: fulfill the social, economic, and other requirements of present and

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Speaker 1: future generations of Americans. The seventies is also when permaculture

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Speaker 1: or a way to farm sustainably without the need for

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Speaker 1: pesticides are synthetic fertilizers was floated as an option. And

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Speaker 1: then there's the third thread, which was the growing realization

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Speaker 1: that when we pollute and don't conserve our resources, we're

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Speaker 1: not just hurting ourselves, were compounding the problems that we

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Speaker 1: experienced for future generations to come UM and a worldwide

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Speaker 1: problem like this requires a worldwide solution, and that's where

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Speaker 1: we see the institutionalizing of sustainability efforts through things like

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Speaker 1: international conferences and agreements. The Earth Summit or the United

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Speaker 1: Nations Conference on Environment and Development was the first modern

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Speaker 1: example of an agreement around sustainable development UM. And now,

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Speaker 1: of course, there are so many issues wrapped up in

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Speaker 1: these agreements, like the benefits and penalties and costs and

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Speaker 1: needs for developed versus developing countries. Nothing about this is simple, Nope, Nope.

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Speaker 1: In the U s Congress passed a bill around sustainable

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Speaker 1: farming that read, in part, sustainable agriculture means an integrated

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Speaker 1: system of plant and animal production practices, having a site

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Speaker 1: specific application that will over the long term provide human

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Speaker 1: food and fiber needs. Enhance environmental quality and the natural

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Speaker 1: resource base upon which the agricultural economy depends. Make the

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Speaker 1: most efficient use of non renewable resources and on farm resources,

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Speaker 1: and integrate where appropriate natural biological cycles and controls. Sustain

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Speaker 1: the economic viability of farm operations, and enhance the quality

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Speaker 1: of life for farmers and society as a whole. Sounds good.

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Speaker 1: Um one John Elkinton proposed the phrase triple bottom line,

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Speaker 1: rolling up economic and social and environmental value into sustainability.

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Speaker 1: The two thou eight U S economic recession recast sustainability

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Speaker 1: as green, green jobs, green energy, and the like. Although

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Speaker 1: companies have started pivoting to green marketing as early as

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Speaker 1: advertising Age placed sustainability on its Jargon Eest Jargon list

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Speaker 1: in two thousand ten uh. Nevertheless, the popularity of sustainability

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Speaker 1: and and it's proven profitability did inspire innovations in the

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Speaker 1: farming space, like hydroponics and vertical farming. Individuals are also

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Speaker 1: making more green choices thanks to this marketing, like like

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Speaker 1: vegetarianism or veganism, growing their own food stuff like that,

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Speaker 1: and all of this brings us more or less to today,

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Speaker 1: and it brings us to chocolate. Okay. As we discussed

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Speaker 1: in our Chocolate episode, much of our current mass produced

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Speaker 1: chocolate is not sustainable from a variety of perspectives, from

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Speaker 1: environmental to human rites Ethical producers are searching for sustainable

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Speaker 1: sourcing and production methods. One company that's part of this

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Speaker 1: movement is the aforementioned Manoa Chocolate Hawaii founded by Dylan

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Speaker 1: and Tomorrow butter Ball and Manoa Chocolate sources cacao from

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Speaker 1: Hawaii where possible. Hawaii is the only US state able

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Speaker 1: to commercially grow cocao um. The butter Balls started right

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Speaker 1: out of college, meaning that funds are scarce and they

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Speaker 1: had to come up with some creative Willy Wonka esque solutions.

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Speaker 1: Here's Dylan, when we first got started by watching YouTube videos.

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Speaker 1: Is how we figured out how to build our own equipment,

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Speaker 1: just because in two thousand ten they didn't make small

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Speaker 1: scale chocolate equipment because there weren't that many small chocolate makers.

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Speaker 1: But the concepts easy. That shell is light and that

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Speaker 1: nib is heavy, and so by hooking up that little

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Speaker 1: door of the Explorer bicycle, we're able to peddle it.

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Speaker 1: And the front wheel was hooked up to a cracking

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Speaker 1: device that we made out of PVC pipe in plywood

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Speaker 1: so it would be spinning away. They've expanded since then,

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Speaker 1: moving into a bigger's space and updating their equipment. The

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Speaker 1: Willy Wonka vibe is still there though. Yeah. Yeah, to

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Speaker 1: get into the chocolate making space, you have to pass

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Speaker 1: through heavy wooden castle doors. It's beautiful, it really is.

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Speaker 1: And Okay, now that we have an interview with a

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Speaker 1: real deal chocolate maker, let's do a brief refresher on chocolate. Yeah,

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Speaker 1: we have previously interviewed the excellent folks at French Broad Chocolates,

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Speaker 1: which is another chocolate maker. Um, but we didn't get

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Speaker 1: into this kind of detail with them. And also that

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Speaker 1: was after our original chocolate episode came out. By the way,

429
00:26:33,000 --> 00:26:35,920
Speaker 1: Dylan and Tomorrow know the founders of French Broad, Dan

430
00:26:36,000 --> 00:26:38,480
Speaker 1: and J. L. Ratigan. Um. We we like mentioned to

431
00:26:38,520 --> 00:26:40,160
Speaker 1: Dylan that we visited and he was like, oh, yeah,

432
00:26:40,160 --> 00:26:42,040
Speaker 1: they're so great, and I don't know it was it

433
00:26:42,080 --> 00:26:47,320
Speaker 1: was a very sweet moment. Was anyway, here's Dylan. Okay,

434
00:26:47,400 --> 00:26:52,600
Speaker 1: So chocolate starts as a fruit. Inside are all these seeds?

435
00:26:53,720 --> 00:26:57,080
Speaker 1: This is a chocolates how it starts. It's the pulp

436
00:26:57,480 --> 00:27:00,439
Speaker 1: is the actual fruit. There's a lot of figger in that.

437
00:27:00,480 --> 00:27:02,320
Speaker 1: In fact, I want you to grab one of them,

438
00:27:02,359 --> 00:27:05,440
Speaker 1: and I want you to eat the pulp. So this

439
00:27:05,520 --> 00:27:07,560
Speaker 1: is when people say chocolates of fruit. You're about to

440
00:27:07,560 --> 00:27:10,120
Speaker 1: eat the pulp. Now, don't bite it yet. I want

441
00:27:10,160 --> 00:27:12,639
Speaker 1: you to do that later. But the pulp should be sweet.

442
00:27:14,400 --> 00:27:25,160
Speaker 1: Just put in your mouth. You can suck on it.

443
00:27:25,160 --> 00:27:30,600
Speaker 1: It takes like a trapical fruit. So what happens now

444
00:27:31,000 --> 00:27:32,560
Speaker 1: is you harvest a whole bunch of ripe fruit. You

445
00:27:32,600 --> 00:27:35,560
Speaker 1: can see some of them get really big. You harvest

446
00:27:35,600 --> 00:27:37,240
Speaker 1: a whole bunch of them. They grow off the trunks

447
00:27:37,240 --> 00:27:40,360
Speaker 1: of the trees. The orchards are beautiful. You go through

448
00:27:40,400 --> 00:27:44,400
Speaker 1: the orchards and there's just all these different colorful sunrise

449
00:27:44,440 --> 00:27:47,639
Speaker 1: e looking fruit pods hanging in the shade of the trees.

450
00:27:47,880 --> 00:27:50,600
Speaker 1: As you clip them all off and you collect hopefully thousands,

451
00:27:51,280 --> 00:27:52,960
Speaker 1: and you sit there and you crack all these pods

452
00:27:52,960 --> 00:27:56,800
Speaker 1: open and then they look like this. Now that's what

453
00:27:56,880 --> 00:28:00,840
Speaker 1: you just ate. Same thing. All the group that's around

454
00:28:00,920 --> 00:28:03,720
Speaker 1: that starts to get fermented because it goes into a

455
00:28:03,720 --> 00:28:06,119
Speaker 1: wooden box. You see the wooden box there with banana leaves,

456
00:28:07,800 --> 00:28:11,439
Speaker 1: all of the sugars get eaten by wild yeasts and

457
00:28:11,480 --> 00:28:14,160
Speaker 1: you get a whole bunch of alcohol that's created. Over

458
00:28:14,200 --> 00:28:17,240
Speaker 1: the next few days. Then there's a whole bunch of bacteria,

459
00:28:17,320 --> 00:28:20,600
Speaker 1: wild bacteria that eat those the alcohol and make a

460
00:28:20,640 --> 00:28:23,280
Speaker 1: seedic acid. So when you walk over to a ferment

461
00:28:23,359 --> 00:28:25,440
Speaker 1: that's going well toward the end, it smells like someone

462
00:28:25,520 --> 00:28:27,960
Speaker 1: dumped a bunch of vinegar everywhere, because there's a bunch

463
00:28:27,960 --> 00:28:30,520
Speaker 1: of the seedic gases that was created. And the reason

464
00:28:30,560 --> 00:28:32,439
Speaker 1: I want to explain all this so well is because

465
00:28:32,680 --> 00:28:37,479
Speaker 1: this is of quality. Happens on the farm. The quality

466
00:28:37,480 --> 00:28:39,640
Speaker 1: of the chocolate that we can make is what shows up.

467
00:28:39,960 --> 00:28:41,880
Speaker 1: So if the farmer didn't do a good job, we

468
00:28:41,920 --> 00:28:44,360
Speaker 1: can't do a good job. Now the last step is

469
00:28:44,400 --> 00:28:46,840
Speaker 1: actually drying, which is an extension of the fermentation. This

470
00:28:46,960 --> 00:28:50,200
Speaker 1: happens in hoop houses and outside in the sun, so

471
00:28:50,240 --> 00:28:52,840
Speaker 1: that can be tricky in the tropics. Why don't we

472
00:28:52,840 --> 00:28:56,520
Speaker 1: head over toward the roaster so you can see here

473
00:28:56,520 --> 00:29:01,480
Speaker 1: the equator line. Chocolate grows rough fleet ten degrees north

474
00:29:01,480 --> 00:29:03,280
Speaker 1: and south of the equator. That's where the majority of

475
00:29:03,320 --> 00:29:04,800
Speaker 1: it is, but it will grow up to about twenty

476
00:29:04,840 --> 00:29:06,680
Speaker 1: degrees north and south of the equator, and so in

477
00:29:06,840 --> 00:29:09,480
Speaker 1: what you were about twenty one degrees latitude, we're surrounded

478
00:29:09,520 --> 00:29:13,640
Speaker 1: by oceans, so we're still quite tropical and unaffected by

479
00:29:13,960 --> 00:29:17,800
Speaker 1: crazy weather. Um, most of it is coming out of

480
00:29:17,840 --> 00:29:20,400
Speaker 1: these two countries, the Ivory Coast and Ghana. That's where

481
00:29:20,400 --> 00:29:24,760
Speaker 1: sevent of the world's chocolate comes out. Of everything people

482
00:29:24,800 --> 00:29:27,800
Speaker 1: in Siberia and people in Indonesia and any of they're

483
00:29:27,840 --> 00:29:31,000
Speaker 1: all eating, mostly chocolate came out of Ivory Coast and Ghana.

484
00:29:31,240 --> 00:29:33,520
Speaker 1: So I just find that amazing all the time. But

485
00:29:33,680 --> 00:29:37,440
Speaker 1: everything that you see that's highlighted we have bought from

486
00:29:37,480 --> 00:29:40,520
Speaker 1: and made into chocolate. So every single one of those

487
00:29:40,560 --> 00:29:43,680
Speaker 1: countries had a different flavor. And that's the fun part

488
00:29:43,680 --> 00:29:45,800
Speaker 1: of what we do as a craft chocolate maker. We

489
00:29:45,840 --> 00:29:47,880
Speaker 1: are trying to make the best chocolate in the world

490
00:29:47,880 --> 00:29:50,959
Speaker 1: instead of the most and usually it works the other

491
00:29:51,000 --> 00:29:53,480
Speaker 1: way around. You're just trying These big companies will be

492
00:29:53,560 --> 00:29:56,120
Speaker 1: trying to crank out the most chocolate they possibly can

493
00:29:56,160 --> 00:29:58,160
Speaker 1: and add a lot of milk and sugar, and so

494
00:29:58,200 --> 00:29:59,840
Speaker 1: we're on the other side of that. We're like craft

495
00:30:00,040 --> 00:30:03,640
Speaker 1: year for beer. It's so the flavor is so dependent

496
00:30:03,680 --> 00:30:06,560
Speaker 1: on the yeast that's added in chocolate. We know it

497
00:30:06,600 --> 00:30:08,600
Speaker 1: affects it, but we just don't know how much. We're

498
00:30:08,680 --> 00:30:11,880
Speaker 1: kind of at the very beginning of tasting really really

499
00:30:11,920 --> 00:30:15,880
Speaker 1: interesting chocolates, just because the greater industry focused just on

500
00:30:16,000 --> 00:30:19,479
Speaker 1: quantity and on the tree. On the growing side, they

501
00:30:19,520 --> 00:30:22,880
Speaker 1: all focused on disease tolerance and yields, so they didn't

502
00:30:22,880 --> 00:30:26,840
Speaker 1: care about flavor, whereas we're focused on flavor as the primary.

503
00:30:27,800 --> 00:30:30,440
Speaker 1: We got to do a tasting after the tour, and

504
00:30:30,600 --> 00:30:33,880
Speaker 1: the flavors were pretty spectacular. Oh yeah, yeah, and there

505
00:30:33,920 --> 00:30:36,959
Speaker 1: was some wine involved. It was lovely and not a sponsor,

506
00:30:37,040 --> 00:30:40,600
Speaker 1: we're just fans um but but right. Yeah. So so

507
00:30:40,720 --> 00:30:43,800
Speaker 1: this is something that we noticed throughout o Waho, this

508
00:30:43,880 --> 00:30:47,040
Speaker 1: this desire to use local products, and we saw it

509
00:30:47,080 --> 00:30:49,920
Speaker 1: on menus everywhere we went. One of those manus was

510
00:30:50,200 --> 00:30:54,160
Speaker 1: m W and we were fortunate enough to talk with

511
00:30:54,240 --> 00:30:57,680
Speaker 1: one of the chefs there, Michelle Uyoka. Yeah, we ate

512
00:30:57,720 --> 00:31:00,520
Speaker 1: an MW twice and it was delicious. The second time

513
00:31:00,520 --> 00:31:02,480
Speaker 1: was unexpected. They were like, oh, we just you didn't

514
00:31:02,480 --> 00:31:04,120
Speaker 1: get to eat everything that we think you should have

515
00:31:04,480 --> 00:31:06,120
Speaker 1: when you were here for dinner a few days ago,

516
00:31:06,280 --> 00:31:09,360
Speaker 1: so please try all over this try all the desserts

517
00:31:09,440 --> 00:31:11,959
Speaker 1: and all the things. If we had a dinner reservation

518
00:31:12,640 --> 00:31:18,520
Speaker 1: and we were will make it excellent, it was excellent. Um. Anyway, yes,

519
00:31:18,720 --> 00:31:21,520
Speaker 1: here's here's Michelle. There's a lot of what we do

520
00:31:21,640 --> 00:31:24,400
Speaker 1: is we wanted to work our local farmers. We normal

521
00:31:24,400 --> 00:31:28,960
Speaker 1: it's a lot more expensive, but we think it's about

522
00:31:28,960 --> 00:31:31,680
Speaker 1: sharing it. And that's what makes her way so special

523
00:31:31,760 --> 00:31:34,360
Speaker 1: because if we don'tso got a local farmers and they

524
00:31:34,360 --> 00:31:40,040
Speaker 1: go out of business, then we're not sustaining boys in islands.

525
00:31:40,440 --> 00:31:43,240
Speaker 1: We're still relying on food commun in what happens to

526
00:31:43,920 --> 00:31:47,720
Speaker 1: a hurricane hits or something happens in natural disaster, and

527
00:31:47,760 --> 00:31:51,959
Speaker 1: we're not we can't get chips commune in or please

528
00:31:52,040 --> 00:31:56,480
Speaker 1: coming in, you know. So we have to help increase that.

529
00:31:56,680 --> 00:32:00,760
Speaker 1: And it's I think as more for more people farm

530
00:32:01,160 --> 00:32:06,240
Speaker 1: you know, pursued from that, and the government is very

531
00:32:06,320 --> 00:32:09,480
Speaker 1: aware of these issues. Um. We spoke with Hawaii State

532
00:32:09,560 --> 00:32:12,120
Speaker 1: Senator Donovan Dela Cruz, who devotes a lot of his

533
00:32:12,160 --> 00:32:15,760
Speaker 1: policy work to agriculture and education, and he was kind enough,

534
00:32:15,760 --> 00:32:17,520
Speaker 1: he was kind enough to meet us in the aftermath

535
00:32:17,840 --> 00:32:20,600
Speaker 1: of that poke a battle, which again was like hundreds

536
00:32:20,640 --> 00:32:23,280
Speaker 1: of people clamoring for free examples of poke and like

537
00:32:23,320 --> 00:32:26,880
Speaker 1: all kinds of noise and confusion. Uh, like he was

538
00:32:26,920 --> 00:32:31,000
Speaker 1: coming from an hour away on a Saturday. But yes, uh,

539
00:32:31,480 --> 00:32:36,720
Speaker 1: here's here's the senator. So we should be able to

540
00:32:36,720 --> 00:32:39,600
Speaker 1: replace a lot more imports, there's no doubt. But we

541
00:32:39,680 --> 00:32:41,800
Speaker 1: just have to scale things up and we have to

542
00:32:42,000 --> 00:32:45,920
Speaker 1: match the demand for production. And so if we even

543
00:32:45,960 --> 00:32:49,320
Speaker 1: just our own schools hospitals, looked at that the state

544
00:32:49,320 --> 00:32:53,240
Speaker 1: owns Brazils airports, if the state made a community to

545
00:32:53,240 --> 00:32:55,840
Speaker 1: say we're only gonna buy local, and then local farmers

546
00:32:55,880 --> 00:33:00,160
Speaker 1: know that they'll have a consistent customer, which was helped

547
00:33:00,240 --> 00:33:02,800
Speaker 1: in plan and which which will help other people say, well,

548
00:33:02,800 --> 00:33:05,120
Speaker 1: I'm all going to business now because it's more predictable.

549
00:33:05,480 --> 00:33:06,920
Speaker 1: So we got to figure out a way to being

550
00:33:06,960 --> 00:33:10,720
Speaker 1: agriculture more predictable with all these different systems. And then

551
00:33:10,760 --> 00:33:14,160
Speaker 1: that that base, once it's revenue generating, helps us to

552
00:33:14,200 --> 00:33:17,280
Speaker 1: go into other things and take more risks. But Hawaiian

553
00:33:17,320 --> 00:33:20,200
Speaker 1: besides that, Hawaii is such a strong brand that we

554
00:33:20,200 --> 00:33:22,960
Speaker 1: could do a lot more value added, you know, and

555
00:33:22,960 --> 00:33:26,280
Speaker 1: we we get in ten million visitors a year, so

556
00:33:26,440 --> 00:33:28,280
Speaker 1: a lot of it doesn't even have to be shipped.

557
00:33:29,680 --> 00:33:32,720
Speaker 1: I mean, we're ten people coming through a year. We

558
00:33:32,760 --> 00:33:37,240
Speaker 1: could sell a lot of value added products. But what

559
00:33:37,400 --> 00:33:40,320
Speaker 1: are some other ways we can all be more sustainable

560
00:33:40,440 --> 00:33:43,600
Speaker 1: in our food choices. We have some tips for you,

561
00:33:43,760 --> 00:33:45,840
Speaker 1: but first we have one more quick break for word

562
00:33:45,840 --> 00:33:57,880
Speaker 1: from our sponsor and we're back. Thank you sponsor, Yes,

563
00:33:57,960 --> 00:34:01,680
Speaker 1: thank you. And yeah, So we wanted to wrap up

564
00:34:01,720 --> 00:34:05,760
Speaker 1: with a with a pointer about groceries and food choices

565
00:34:05,800 --> 00:34:08,440
Speaker 1: for you, and also a little bit of soapbox um,

566
00:34:08,680 --> 00:34:11,160
Speaker 1: both from Taylor of coolo a Ranch here. He is,

567
00:34:12,200 --> 00:34:16,520
Speaker 1: don't come with a list. I think that's the best thing.

568
00:34:16,719 --> 00:34:20,640
Speaker 1: And I think that's even true for restauranteurs. Is and

569
00:34:20,640 --> 00:34:22,919
Speaker 1: and you know, as a restaurantier, I can see why

570
00:34:22,960 --> 00:34:25,879
Speaker 1: this is a difficult ask. So I completely appreciate how

571
00:34:27,000 --> 00:34:30,000
Speaker 1: it's a difficult to ask. But a producer, even one

572
00:34:30,080 --> 00:34:32,920
Speaker 1: is diverses us is never going to have everything you

573
00:34:32,960 --> 00:34:35,440
Speaker 1: want if you've already made your menu before you contact us.

574
00:34:35,840 --> 00:34:38,759
Speaker 1: So the ideas worked the other way around. Um, I

575
00:34:38,800 --> 00:34:41,280
Speaker 1: think it's the same with consumers. Don't come with a list,

576
00:34:41,960 --> 00:34:44,520
Speaker 1: see what you have. You know, I know I've heard

577
00:34:44,560 --> 00:34:46,760
Speaker 1: stories of c s A is being difficult for people

578
00:34:46,840 --> 00:34:48,640
Speaker 1: because they just don't know what to do with the stuff.

579
00:34:49,360 --> 00:34:52,719
Speaker 1: So it's up to us as producers to help with that. Also,

580
00:34:52,760 --> 00:34:54,640
Speaker 1: you know, some people put their Rescipe cards in and

581
00:34:54,680 --> 00:34:59,960
Speaker 1: things like that. So, um, I feel like the initiative,

582
00:35:00,040 --> 00:35:03,759
Speaker 1: then the desire is already there to work with local producers.

583
00:35:04,480 --> 00:35:08,440
Speaker 1: UM I feel like when it is more difficult and

584
00:35:08,560 --> 00:35:12,759
Speaker 1: sometimes the challenges, people just kind of go and screw it.

585
00:35:13,120 --> 00:35:15,120
Speaker 1: You know, I'll go because it's so much easier to

586
00:35:15,200 --> 00:35:18,040
Speaker 1: just go to wholesaler because you just say, I want

587
00:35:18,120 --> 00:35:19,840
Speaker 1: ten points of this five minutes. Is that it boom,

588
00:35:19,920 --> 00:35:23,560
Speaker 1: comes to your door. Everything you know, but local producers,

589
00:35:23,600 --> 00:35:26,080
Speaker 1: you gotta go to this guy and then you gotta

590
00:35:26,080 --> 00:35:27,799
Speaker 1: go this guy. This guy doesn't have it, so you

591
00:35:27,800 --> 00:35:30,319
Speaker 1: gotta go this guy. Recipes gotta change. You know, it's

592
00:35:30,360 --> 00:35:33,680
Speaker 1: more difficult, but if you can find value in it

593
00:35:33,719 --> 00:35:36,920
Speaker 1: in your restaurant, economically will work out. But as far

594
00:35:36,960 --> 00:35:39,279
Speaker 1: as the home consumer goes, I think, just like I said,

595
00:35:39,320 --> 00:35:43,959
Speaker 1: be be open and here's the outbox. Remember we talked

596
00:35:43,960 --> 00:35:48,320
Speaker 1: about small batch craft production, which is what I consider myself,

597
00:35:48,440 --> 00:35:50,760
Speaker 1: and then you talk about commercial agriculture, you talk about

598
00:35:50,760 --> 00:35:52,680
Speaker 1: the outside of the aisle. Inside of the aisle you

599
00:35:52,719 --> 00:35:58,799
Speaker 1: talk about corporate egg versus small farmer um. We are

600
00:35:59,400 --> 00:36:06,200
Speaker 1: fed by a commercial corporate ag system that is now

601
00:36:06,440 --> 00:36:09,880
Speaker 1: basically a requirement in the United States because we're a

602
00:36:10,120 --> 00:36:13,479
Speaker 1: two percent or less of actual food producers versus non

603
00:36:13,480 --> 00:36:19,040
Speaker 1: food producers. That was driven by a consumerism mentality that

604
00:36:19,239 --> 00:36:23,400
Speaker 1: was nobody's fault. That was over seventy years, you know

605
00:36:23,440 --> 00:36:25,200
Speaker 1: what I mean. So it's it's not like somebody to

606
00:36:25,239 --> 00:36:27,040
Speaker 1: decide this is the way it should be. It was

607
00:36:27,080 --> 00:36:29,759
Speaker 1: something that was very you know. So it's a very

608
00:36:29,880 --> 00:36:32,920
Speaker 1: large ship. It's a very big, big ship. And you

609
00:36:32,960 --> 00:36:35,840
Speaker 1: can't make a ship just go and turn all the

610
00:36:35,840 --> 00:36:41,000
Speaker 1: way around. And I really find sometimes it upsetting when

611
00:36:41,840 --> 00:36:46,640
Speaker 1: certain things are villainized. Yeah, they probably could be no

612
00:36:46,719 --> 00:36:49,840
Speaker 1: doubt they could be improved upon, no doubt there's things

613
00:36:49,880 --> 00:36:52,160
Speaker 1: that should be changed, no doubt that we should be

614
00:36:52,200 --> 00:36:56,880
Speaker 1: collectively voicing our opinions to help that change. But I

615
00:36:57,040 --> 00:37:00,680
Speaker 1: really really think that if you don't work in food production,

616
00:37:02,600 --> 00:37:05,960
Speaker 1: be a part of the positive change. Don't villainize and

617
00:37:06,000 --> 00:37:10,960
Speaker 1: tear people down because it doesn't help anything. I think

618
00:37:11,000 --> 00:37:14,279
Speaker 1: that's my soapbox because it's just really odd I've never

619
00:37:14,320 --> 00:37:16,640
Speaker 1: figured that out, because I'll be the first one to

620
00:37:16,680 --> 00:37:21,360
Speaker 1: say that we do need to change how we produce, allocate,

621
00:37:21,440 --> 00:37:23,960
Speaker 1: and distribute food in this country, no question about it.

622
00:37:25,080 --> 00:37:28,879
Speaker 1: But let's do it through positive change, collective movement identifying

623
00:37:28,960 --> 00:37:32,200
Speaker 1: these things and then helping, whether it be with your dollar,

624
00:37:32,320 --> 00:37:34,880
Speaker 1: your business, if you're a banker, if your landowner, or whatever.

625
00:37:35,560 --> 00:37:39,200
Speaker 1: But I really like to avoid that that's wrong and

626
00:37:39,239 --> 00:37:43,399
Speaker 1: this is right, particularly when it's very niche and very um,

627
00:37:43,400 --> 00:37:46,640
Speaker 1: black and white. You know, I think that's kind of

628
00:37:46,880 --> 00:37:48,600
Speaker 1: kind of my thing we have to saying over here

629
00:37:48,640 --> 00:37:52,000
Speaker 1: because if you're if you're maybe it's a saying other

630
00:37:52,000 --> 00:37:54,560
Speaker 1: places too, but um, if you grew up here, a

631
00:37:54,600 --> 00:37:57,839
Speaker 1: lot of people you go at night on the beach

632
00:37:57,880 --> 00:38:01,000
Speaker 1: with flashlights and you catch sand crabs and it's really fun, right,

633
00:38:01,000 --> 00:38:04,120
Speaker 1: and we did it last night. Actually, we call it

634
00:38:04,160 --> 00:38:06,680
Speaker 1: crowds in the bucket because you'll see, as you'll see

635
00:38:06,680 --> 00:38:08,239
Speaker 1: a crowd that will kind of get to the edge

636
00:38:08,280 --> 00:38:10,240
Speaker 1: and you'll see all the other crowds trying to drag

637
00:38:10,320 --> 00:38:12,520
Speaker 1: him down. And we call it crowds in the bucket

638
00:38:12,520 --> 00:38:16,200
Speaker 1: because it's just it seems like there's you know, you know, don't.

639
00:38:16,280 --> 00:38:17,800
Speaker 1: We don't want to be crowds in the bucket. We

640
00:38:17,840 --> 00:38:19,680
Speaker 1: want people to rise to the surface that are doing

641
00:38:19,680 --> 00:38:22,440
Speaker 1: the right thing. We want to let people change happen

642
00:38:22,440 --> 00:38:26,200
Speaker 1: in a positive way. But you don't need to put

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Speaker 1: yourself in a more positive light or an improved situation

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00:38:31,080 --> 00:38:33,359
Speaker 1: at the expense of someone else. I think that's kind

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00:38:33,360 --> 00:38:35,319
Speaker 1: of my thing. I never could figure that out. Just

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00:38:35,360 --> 00:38:40,799
Speaker 1: doesn't seem cool. This is some seemed like it's one

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Speaker 1: thing to do. So, yeah, that's my only soapbox. We

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00:38:45,360 --> 00:38:49,320
Speaker 1: do love a good soapbox. Yeah, and he's right. We're

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Speaker 1: all together on this huge ship and it's going to

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00:38:52,040 --> 00:38:54,760
Speaker 1: take time for us to implement systemic change. But together

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00:38:55,080 --> 00:38:58,800
Speaker 1: with determination and patients, we can make changes for a

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00:38:58,880 --> 00:39:01,839
Speaker 1: more sustainable and help the planet for all of us.

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Speaker 1: Oh this is reminded me give spaceship Earth. Oh yeah. Anyway, anyway,

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Speaker 1: the choices we make today from consumers to producers impact

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Speaker 1: not just does but future generations too. So we can't

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Speaker 1: afford to not have these discussions. Yeah, So if you

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Speaker 1: want to be a part of the discussion, you can.

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Speaker 1: You can email us at Hello at savor pod dot com.

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00:39:25,560 --> 00:39:27,359
Speaker 1: You can also find us on social media. We are

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Speaker 1: on Twitter and Facebook and Instagram at saver pod and

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Speaker 1: we do hope to hear from you. Thank you so

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00:39:32,840 --> 00:39:35,719
Speaker 1: much to our superproducers Dylan Fagan and Andrew Howard, our

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Speaker 1: executive producer Chris for Hessiotas and all of our interviewees,

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Speaker 1: and furthermore to Michelle McGowan, Rice of the Hawaii Food

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00:39:41,719 --> 00:39:44,760
Speaker 1: and Wine Festival, Don Socomotivepiva of Put It on My Plate,

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00:39:45,080 --> 00:39:48,000
Speaker 1: Enjoy Goto, and Maria Hartfield of the Hawaii Visitors and

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00:39:48,080 --> 00:39:50,840
Speaker 1: Convention Bureau for putting us in touch with all of

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Speaker 1: those interviewees. Savor is a production of iHeart Radio and

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Speaker 1: Stuff Media from More podcasts from my Heart Radio, you

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00:39:56,320 --> 00:39:59,279
Speaker 1: can visit the iHeart Radio app, you can visit Apple Podcasts,

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00:39:59,400 --> 00:40:01,520
Speaker 1: or you know wherever you listen to your favorite shows.

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Speaker 1: Thanks to you for listening, and we hope to lots

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Speaker 1: more good things are coming your way. H