The Urban Garden Center is more than a green oasis that calls to commuters as they drive through Pearl City. It’s a living classroom where community growers and gardeners can learn how to keep plants — and the environment — healthy and beautiful. 

Garlic is one of the most widely used spices for cooking across many different ethnic groups, yet it is one of Hawaiʻi’s most rarely produced spices. One of the challenges, explains Jensen Uyeda of the Dept. of Tropical Plant and Soil Sciences, is that garlic requires a cold winter to overcome dormancy.

What’s the appetite for hot peppers among local growers in the community? On one hand, Hawaiian chili types are well known and one of the more widely produced peppers in the state. And of course, chili peppers are commonly used, both fresh and dried, in many different culinary dishes. 

Non-native, fire-prone vegetation covers more than one million acres of the Hawaiian islands. But Clay Trauernicht of the Dept. of Natural Resources and Environmental Management believes that threat could be somewhat alleviated by restoring ecosystems with non-invasive and native plants.

Pravin Mishra, a graduate student in the Dept. of Human Nutrition, Food and Animal Sciences, has been elected Junior Student Director for the Poultry Science Association. This significant achievement was announced following a competitive election, where Pravin shined, showcasing his commitment to fulfilling the organization’s objective of providing educational, social, and academic/industrial support to all student members.