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Maui’s ag past and future honored with revamped festival

By Catherine Kenar 6 min read

Change is in the air at this year's venerable Maui County AgFest.

Renamed to reflect its new partnership with Maui's 4-H Livestock Program, the 12th annual Maui AgFest & 4-H Livestock Fair runs from 8 a.m. to 5 p.m. Saturday in its new location at the Special Events Lawn and Baseball Fields 4 & 5 at War Memorial Complex in Wailuku. Admission to the event is free. Parking is $5.

"We're excited to relaunch AgFest with a new name, new venue and new partner," enthused Warren Watanabe, executive director, Maui County Farm Bureau. "We had a successful time at Maui Tropical Plantation, and we're grateful for our 10 years there. This year, we return to the place where AgFest started in 2007."

The festival hopes to raise awareness about Maui's agriculture and livestock future. Hosted by Maui County Farm Bureau in partnership with County of Maui's Office of Economic Development, this festival offers the perfect opportunity for residents and visitors alike to learn about ag issues and the impact on day-to-day lives.

In keeping with tradition, the festival opens at 8 a.m. with the Maui Legacy Farmers Pancake Breakfast, which will pay tribute this year to George "Keoki" Freeland, Arthur DePonte and the late Masaru Uradomo -- three champions of Maui agriculture.

Served in an open-air tent, the breakfast offers a scrumptious, island-style buffet full of bacon, sausage, eggs, pancakes, juice and fresh local coffee from Maui Oma Coffee Roasting. Cost for breakfast is $10 for adults, $8 for seniors age 65 and older and keiki age 5 to 12. Keiki 5 and younger are admitted free.

"Honoring our Legacy Farmers is an important part of AgFest and now an important part of the 4-H Livestock Fair as well," explained Watanabe. "Our agricultural industry on Maui would not exist as we know it without the lasting contributions these folks have made."

Freeland, who grew up in Lahaina during the Plantation Era, graduated from Lahaina-luna High School and the University of Notre Dame with a degree in mechanical engineering. He worked for O'ahu Sugar Co. for 21 years and Pioneer Mill Sugar Co. for 10 years where his proudest career moment came when he was promoted to vice president and general manager of Pioneer Mill.

After the mill's closing in 1995, Freeland moved on to be executive director of Lahaina Restoration Foundation, as well as worked with Friends of Moku'ula in its efforts to restore the royal Hawaiian pond.

DePonte was born in Kula, and from the age of 9 helped his family with their cows.

After learning the ranching business and saddlemaking from family members, he entered into a partnership with his brother, Ted, acquired land and stock and opened Hale Haku Ranch with the goal of introducing and improving the Brangus breed of cattle.

Covering 200 leased acres in Keokea, 600 acres at Hale Haku and 80 acres in Kaheka, the ranch, at its peak, ran over 600 head of cattle, including 150 brood cows -- each of which DePonte knew by name.

Now semi-retired, DePonte raises goats and flowers in Kula, where he is well-known for his deer jerky.

Uradomo, with his wife Celestine, began Maui Pickled Products from a Kula onion farm nearly 50 years ago.

This second-generation Maui farmer was crowned "King of Maui Onions" and rose to national fame for his pickled products, which came about as a result of finding a way to create value-added products using less-than-perfect onions.

After Uradomo's death in 2012, his two sons took over operations and ran them successfully until ending production in January.

After fueling up with food, stroll around the grounds and check out more festival highlights including Grown on Maui Farmers Market and localicious food booths and trucks -- when you're ready for another bite. This year the kids can partake in the expanded keiki zone complete with bouncers, farm games, magic shows, face painters and more food.

The big new attraction this year centers on the role and importance of livestock. Throughout the day, Maui 4-H Livestock Association invites attendees into its tent, which features Maui-born and -raised livestock including pigs, sheep and cattle. A livestock show and auction will take place. Check the festival schedule for exact times.

Ag experts from University of Hawaii Maui College's College of Tropical Ag & Human Resources, Hawaii Department of Agriculture, U.S. Department of Agriculture Farm Services and more will be present to answer all ag questions. The Master Gardener Program booth will have UH seeds and Maui Master Gardener apiary honey for sale.

Health and wellness demonstrations will be ongoing with information on fixing nutritious meals with fresh foods.

AgFest is going zero waste with help this year from Maui Huliau Foundation. The foundation has been seen around island at various events with manned trash stations helping festival goers separate their trash. For more information about zero waste and MHF, visit www.mauihuliaufoundation.org.

Finally, Grand Taste, a festival highlight, showcases a line-up of six female and seven male locavore chefs cooking their interpretations of Maui's famed regional cuisine from 3 to 5 p.m. Attendees have an opportunity to interact with the chefs while getting to taste dishes from acclaimed chefs with a focus on vegetables as a main dish.

Chefs participating in this year's Grand Taste include Abby Ferrer, executive chef at Star Noodle; Adam Rzeczkowski, executive chef of Merriman's Kapalua; Alvin Savella, executive chef at Humuhumunuku-nukuapua'a at The Grand Wailea, A Waldorf Astoria Resort; Amber Ching, pastry chef at Fairmont Kea Lani, Maui; Gevin Utrillo from Japengo in Hyatt Regency Maui Resort & Spa; Jacob Arakawa, sous chef at The Ka'anapali Ocean Resort Villas; Jennifer Evetushick, executive chef at Westin Maui Resort & Spa, Ka'anapali; Jo Soeung, chef de cuisine of Bistro Molokini at Grand Wailea; Joey Macadangdang, executive chef of Joey's Kitchen; Kris Kersmarki, sous chef of Hula Grill Ka'anapali; Matt Dela Cruz, executive chef of Humble Market Kitchin; Marc McDowell, executive chef of Maca Dang Dang Bar & Grill; and Isabelle "Bella" Toland, chef for The Banyan Tree at The Ritz-Carlton, Kapalua.

Tickets for Grand Taste are $30 per person and are available in advance until midnight Friday from www.mauiagfest.org or $40 at the gate.

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