News and Events


«September 2021»
MonTueWedThuFriSatSun
303112345
6789101112
13141516171819
20212223242526
27282930123
45678910

4-H for Hawai‘i

4-H for Hawai‘i 8 June 2017

4-H for Hawai‘i

It's not just livestock

Beyond livestock, 4-H promotes youth well-being, leadership skills, community engagement, and STEM activities, says state coordinator Jeff Goodwin.

The Bee’s Knees

The Bee’s Knees 7 June 2017

The Bee’s Knees

Plant and Environmental Protection Sciences’s Scott Nikaido explains the importance of pollinators to Hawai‘i crops and how people can support pollinator health by using fewer insecticides and more pollinator-friendly plants.

Prepared Youth

Prepared Youth 17 May 2017

Prepared Youth

Hawai‘i is the second state that trained adults to instruct kids in a youth preparedness national pilot project. 3 4-H agents were certified through the Hawai‘i Youth Preparedness Initiative.

A Web Winner

A Web Winner 11 May 2017

A Web Winner

Hawai‘i Association of County Agricultural Agents nominated Andrea Kawabata for their national organization’s Communications Award for her coffee berry borer beetle website.

GoFarm Grows

4 May 2017

GoFarm Grows

The GoFarm Hawai‘i beginning farmer training program received new grants from the Hawai‘i Department of Agriculture, Hawai‘i Department of Labor and Industrial Relations, and Kamehameha Schools.

Prevent the Parasite

4 May 2017

Prevent the Parasite

With new cases of rat lungworm reported in the Islands, Extension Agent Jari Sugano was featured on Hawaii News Now offering some tips on reducing the risk of the disease.

Gut Feeling

Gut Feeling 4 May 2017

Gut Feeling

GoFarm and Ag Incubator alumnus and entrepreneur Rob Barreca and graduate student Surely Wallace promoted fermented foods in a recent Honolulu Star-Advertiser article.

RSS
First101112131415161719
23 October 2017

Ruminating on Peas

Ruminating on Peas

Junior Extension Agent Jensen Uyeda (Tropical Plant and Soil Sciences) hosted a cowpea field day at the Poamoho Research Station in October, giving about 15–20 participants food for thought and for the ‘opu.

The legumes have low water requirements and are nitrogen fixing, so they can be used as a cover crops or as part of crop rotations, and they may have commercial potential.

While Hawai‘i cannot compete on the commodity scale, Uyeda is examining the potential of cowpeas for the local niche market, including high-end restaurants.

Cowpeas come in various flavors and colors besides the commonly known black-eyed peas. They can be eaten green, like edamame, or in the pod like green beans. To show how good they can be, guest chef Lauren Tamamoto from the Kapi‘olani Community College Culinary Innovation Center prepared cowpea salsa, salad, and other dishes for the participants. In her Asian Cowpea Rice, green cowpeas are combined with white rice, nametake, and furikake for a locally inflected taste sensation.