A Red 40th Birthday
One of the first things I learned going through the Go Farm agricultural program was that I would not have control over my time. Not a single weekend. Ever again. After completing the eight-month AgXcel program, I packed up my home and my feelings and went on an eight-month trip around the world to hug my loved ones and get the quality time I so desperately needed before committing to farming full time.
When I returned to the island, I went straight to work. Head down, energy high, with the quiet mental reminder that a significant milestone was approaching. I was stepping into a new life plan and a new stage of life. The hard middle-age stage.
I am a firm believer that a fundamental responsibility of middle-aged people is to usher in the next generation. As a single woman with no kids, that work radiates beyond an immediate family and stretches to everyone who needs to see a pathway through the thick. One of my greatest inspirations is renowned theatre creator and activist Ellen Stewart. She let her passion for the stage lead her to fight cabaret laws, take theatre worldwide, and launch the careers of some of the greatest entertainers of our generation. She used her space to provide space for others. That will always be the current behind our wave.
For my 40th, I wanted to introduce this mission in the most unique and on-brand way possible. A farm-to-table dinner with some of my closest friends, family, and loved ones. Twenty-plus people flew in for a weekend with a firm schedule of doing absolutely nothing except parlay on the beach, eat from a curated menu of local businesses, and spend a full workday and dinner on the farm.
Pulling it off required a level of production skill that has slowly become a second limb after learning how to build a farm in the middle of the ocean. We worked with the Romer Hotel to secure a promotional rate so everyone could stay together. Car service brought the group out to Waimānalo. Participants spent the first half of the workday weeding and the second half harvesting food for their meal. For protein, we ordered an array of beef and prawns from Kualoa Ranch. Chef Kimmy Oi prepped a selection of Hawaiian staples including ulu and kalo to pair with the farm harvest. All hands were on deck. Everyone helped set up seating, dress the table, arrange fresh flowers, wash and prep food, and keep the energy right. We gathered within the blades of sorghum for a dinner that could only be described as "I don't know what I ate, but everything was delicious, and I know it was healthy."
My birthday has always been a moment to celebrate the people in my life. I love living. My energy is divinely dialed, and all I truly want is to share nature's simple peace with the ones I love. My goal is to keep sharing these experiences with as many people as possible.
