Hawa Food

[Alix Stocking]

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The Supplemental Nutrition Assistance Program (SNAP) is a federal program funded through the U.S. Department of Agriculture (USDA) and administered at the federal level through its Food and Nutrition Service (FNS). State agencies administer the program at the state and local levels, including determination of eligibility and monthly allotments. In Hawaii, this service is provided by the Department of Human Services (DHS) Benefit, Employment & Support Services Division (BESSD).

The SNAP program provides crucial food and nutritional support to qualifying low-income and needy households, and those making the transition from welfare to self-sufficiency. In FY 2014, SNAP helped put food on the table for an estimated 193,565 Hawaii residents (98,440 families).

Households must meet specific eligibility requirements and provide proof of their statements about household circumstances. U.S. citizens and some aliens who are admitted for permanent residency may qualify. Federal poverty guidelines are established by the Office of Management and Budget, and are updated annually by the Department of Health and Human Services.

During normal circumstances, the form is also available for pick up from all State benefits offices. After you have filled out your application and gathered all the required paperwork to verify your information, visit the benefits office closest to your residence.

In 1995, State Representative David Morihara envisioned an event that would provide a venue to showcase all products made in Hawaii and create an opportunity for companies to market themselves to retail buyers and consumers and test-market new products. Over the years the event has become a vital business incubator helping Hawaii businesses get their start, grow, and thrive.

Now, twenty-eight years later the Made in Hawaii Festival is a celebration of contemporary Hawaii culture. It is the premier showcase for locally made crafts, food, art, jewelry, clothing, and more. It is also, now more than ever, an important local economic driver. Requirements that products be authentically made in Hawaii, and low barriers for participation create a unique opportunity for local companies. At the Festival, Hawaii businesses of all sizes can get their start, showcase new products, launch new lines, test new ideas and flavors, and connect face to face with local shoppers, and local retail buyers.

This requirement has led to the Festival becoming an important component in creating a strong resilient local economy. When products are made using locally sourced materials, manufactured locally, supplied to local retail channels, and sold to local customers, a truly local economy emerges. Supporting the Made in Hawaii Festival is a great way to support individual local makers and businesses, and build up our local economy as a whole.

When the idea for the Festival was first imagined HFIA leadership recognized the potential and importance of the event. HFIA is honored to continue to produce this amazing event and looks forward to improving and evolving the Made in Hawaii Festival for our State.

In 2020, we reopened our new 13,000 sq foot facility in Kalihi on April 1, 2020. In the 9 months since reopening, we distributed over 1.5 Million pounds of food to over 77,000 Hawaii Residents. We continue to seek partnerships to work with local farmers, distributors, and restaurants to help ensure that no one goes hungry.

GF - Gluten Free (Please keep in mind that these items prepared without gluten products are made in a facility that handles many other wheat/gluten products. During normal kitchen operations, food items can come in contact with wheat/gluten proteins. However unlikely, we are unable to guarantee that any menu item is completely gluten-free.) * -This item is cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Hawa Lassanah, founder and managing director at DECA City Farms, explains her vision for the project during a tour by Pa. Agriculture Secretary Russell Redding, in background, at the community gardens in Lancaster County Central Park on Monday, July 19, 2021. (Source: Pa. Dept. of Agriculture)

Hawa is the founder of DECA City Farms, a urban agriculture venture. "DECA" stands for "Discerning Eye Community Agriculture"; it's adapted from an earlier project, "Discerning Eye Center for the Arts." She is also the founder of Yoga for All.

Created by Assets, a Lancaster-based nonprofit that nurtures small-scale entrepreneurs in underserved communities, the Great Social Enterprise Pitch offers business training to people interested in launching organizations that combine a for-profit component with a focus on solving social and environmental problems.

Pitch winners receive cash prizes and in-kind donations to help them launch their ideas.

Besides the support from the Pitch, DECA City Farms has raised more than $7,700 through a Go Fund Me campaign, and has secured partnerships and support with AmeriCorps, the Lancaster City Police Department's Community Engagement Team, The Lancaster City Health Department and The Emerald Foundation, among others.

It is currently raising produce at the community gardens in Lancaster County Central Park. Meanwhile, it has launched a "Community Supported Agriculture" program or CSA, an initiative in which households sign up to receive a selection of produce during the growing season.

It also is selling produce every Sunday from 9 a.m. to 2 p.m. at the former Huber's West End Market. The market operation closed in early May; it is vacant and temporarily available until this fall, when its new owners plan to begin renovations for its next use.

The DECA City Farms initiative encompasses the Backyard Farming Cooperative, which aims "to build resilient communities by empowering gardeners and connecting neighbors"; and DECA City Provisions, a branded food line.

Russell told One United Lancaster that he found Hawa's story fascinating, and said he hopes she seeks an Urban Ag grant to assist with future development. It could help with such things as fencing, hoop houses, and protective structures to extend the growing season.

Hawa has already learned a lot about the issues that come with urban farming: the many factors affecting produce quality and quantity; pest control; space used versus production output, as with cabbage and broccoli that take up a lot of space but yield little return; nutritional deficiencies in the soil and knowing what the right fertilizer is.

There have been many successes, including the discovery that some vegetables, such as lettuce, will thrive when planted in a space-efficient A-frame structure; and that deadheading the first buds on pepper plants results in greater growth for the next blossoms and produces more peppers; and that using a planter irrigated from below increases yields.

Other knowledge she obtained from friends who were already into farming, and from those living in rural areas. It is something that most drives Hawa's passion in this journey, the "melding of tradition and innovation," which she says has freed up time that might have been spent reinventing the wheel, instead of putting efforts toward moving forward and increasing production.

One more crucial lesson that Hawa has taken from her work so far is the importance of communication and the power of asking for help. By telling friends in the restaurant, yoga, and co-op worlds what she was considering, she has discovered a wealth of information, plus support from those already in the game.

One of our experienced Catering Sales Managers will contact you up to nine months prior to your program to serve as your single point of contact, working with you and your budget to plan and service all of your food and beverage needs.

Dana Cowin, longtime former Editor in Chief of Food & Wine magazine, is a curator, advisor and cheerleader for women-owned food brands. After tasting hundreds of products throughout the past year, here is a group of her holiday favorites.

Hawa Hassan has got a TV show on Food Network, "Spice of Life," and it's about time (via Food Network). You can go ahead and enter Hassan's story into evidence as proof of the fact that the United States can't limit itself to celebrating meatloaf meals made in white-picketed houses. Perhaps you recognize the chef from her digital series "Hawa At Home," in which Hassan brings traditional recipes from the continent of Africa. "I'm not generalizing African food," Hassan explained on Instagram. "I personalize my recipes and tailor them for what's fitting to my life and appetite."

Hassan probably picked up her grilled cheese recipe while living in Cape Town (via Instagram). But Hassan's origin story will take you more than a plane ride away from South Africa. The Food Network personality has been a New Yorker since 2005, and it was only then that Hassan rediscovered her roots through the textures, flavors, colors, and smells of food. "By then, I was missing the idea of home and it being a place and the people that are my bloodline ... as a way to reconnect with that I started cooking it for myself," Hassan told Cond Nast Traveler. New York became Hassan's home by way of Seattle, where she moved when she was seven after a childhood lived in Somalia and a refugee camp in Kenya (via Vanity Fair).

As a young child in the United States, Hassan always thought her family would join her. By fifth grade, she understood that neither her parents nor her nine siblings (via The Kitchn) would ever be able to do so (via Instagram). In retaliation, she stopped wanting to remember her home through its cuisine. "There was a rebellious stage where I was, like, 'I reject all things Somali because these people who were supposed to take care of me never came,'" the entrepreneur and cookbook writer told Vanity Fair. It would take 15 years after settling into Seattle's South End to reunite with her family (in Norway). When she did, her days with them were filled with the kitchen.

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