Fellows mentioned in this story: Erika Lacro

From Honolulu Star-Advertiser:

Born and raised in Wahiawā, Poni Askew has always been passionate about agricultural systems in Hawai‘i.

When she learned that farmers throw away between 30% and 40% of everything they grow and that 90% of the food consumed in the state is imported, she and her husband decided to create a product that utilizes off-grade, or imperfect, produce — limiting food waste and contributing to the local economy.

“What we do is we actually rescue farmers’ off-grade fruits, roots and herbs, and (my husband) turns it into a wine and then ferments it into a vinegar,” said Askew, who co-owns Hawaiian Vinegar & Spice Co. The company creates both raw vinegars and sweet drinking vinegars called shrubs.

Hawaiian Vinegar & Spice Co.’s mission to support local farmers as a small business aligns well with that of the new Wahiawā Value-Added Product Development Center, which held its grand opening Friday afternoon.

A partnership between Leeward Community College and the state, the 33,000-square-foot educational facility features state-of-the-art equipment, including wet and dry kitchens, a high pressure processing chamber, an allergen kitchen, and storage and packaging areas.

Continue reading at staradvertiser.com.