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| doyle moeller / KA LAMAKUA Dave Wikinson, UH alumni, ponders a purchase at Bale's baked goods tent Friday. The tent is open from 7 A.M. to 1 P.M. Tuesdays and Fridays. |
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| doyle moeller / KA LAMAKUA Bale hosts a baked goods tent sale Tuesday and Friday from 7 A.M. to 1 P.M. in front of Ka Leo's office in Hemingway Hall. They offer a variety of baked goods for a decent price. |
The food typically inflicted on students is either tasteless or slathered in cheese and grease, but fortunately for those of us who actually like our taste buds and our bodies, we have Ba-Le’s bread stand and the Farmer’s Market.
Ba-Le hosts a baked goods stand on Tuesdays and Fridays on the makai side of Hemenway Hall that offers a variety of baked goods and treats, including six different kinds of locally baked baguettes and bagels, to a dozen varieties of sweeter treats like cinnamon rolls and trail mix, and at least eight different kinds of loaves.
Most of their prices are below five dollars, with their baguettes going for two dollars – leaving you with plenty of dough in your wallet.
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doyle moeller / KA LAMAKUA In addition to bread, Bale’s tent sale offers a variety of sweeter treats, such as granola and trail mix. |
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| doyle moeller / KA LAMAKUA The Farmer's Market tries to keep its food as local as possible; only shipping in products that cannot be grown in Hawaii. The farmers market is at the base of the Campus Center stairs (by Jamba Juice) Tuesdays and Fridays from 7:30 A.M. to 2:30 P.M. |
The market, run by Souane Farms, is a family-owned and operated business that has several locations across the state in places like Kapiolani Community College and Manoa Marketplace.
Walking around the Farmer’s Market, you are bound to notice an abundance of organic and locally grown produce. Keo Oulayrack, manager of the farmer’s market, wants to keep it that way.
“We try to grow (our products) as organic as possible,” says Oulayrack. That means bugs, fungus and rot are some of the things that can be obstacles to growing good produce, she says. “It’s hard. If there’s too much rain, or too little, our crops die.”
Oulayrack also says that their stand is a true Farmer’s Market, where the people who grow the food are also the ones selling it. The business is not only a traditional family business, she says, but it’s also as local as possible.
“We don’t hire outsiders, but we’re always looking for volunteers,” says Oulayrack.
Keo says that her father, Mr. Oulayrack, founded Souan Farms 25 or 30 years ago. She says the business has been in her family “since I was a little girl.”
Mr. Oulayrack is now retired, but still helps out around the farm when he can.
“It’s a family business, everyone helps each other out,” says the younger Oulayrack.
Souan Farms, their family farm, is located in the Kahuku Valley, behind Kahuku Hospital. The farm supplies fruit and vegetables for several family stands. When the family is unable to provide enough produce for the markets, or sell more product than they expected, they try to buy from neighboring farms instead of importing from the mainland.
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| doyle moeller / KA LAMAKUA Manager Keo Oulayrack says that their stand is a real Farmer's Market. "As much as we can, we try to grow the food we sell ourselves, or buy from our neighbors." Their 13-acre farm, located in the Kahuku valley, provides fruit for several Farmer's Market stands across the island. |
“We try to keep it as local as we can,” she says. “People are more aware of what they eat now, so we try to provide the best food we can.”
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| doyle moeller / KA LAMAKUA In addition to the standard fare, the Farmer’s Market offers alternative fruits and vegetables including three varieties of mushrooms. The stand offers fresh fruit and vegetables twice a week. |
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