The idea to use Hawaii’s invasive species for food was championed by innovators like Hawaiian cultural practitioner Vince Dodge, who lives on Oahu and uses kiawe for his Wai’anae Gold flour, and wild food educator Sunny Savage of Maui. "For any indigenous culture, you look to the land to provide," Savage told me. "These [invasive species] are things found in most abundance, with a double bonus; being good for the earth to harvest, and beneficial for our human bodies as nutrient-packed food."
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