Algae Noodles? Foodlab Gives Slurpy Grinds a Twist
Have you had noodles made with seaweed or watercress before? A new food lab in Kāneʻohe is cooking up a bold and innovative future for Hawaiʻi’s agriculture and sustainability. Led by Millie Chan, a University of Hawaiʻi at Mānoa alumna, Aunty Hapa’s Hawaiian Foodlab is the latest collaboration between College of Tropical Agriculture and Human Resilience (CTAHR), local farmers and food entrepreneurs.
“Our partnership with UH is an innovative bridge to create new products with local food producers,” said Chan who is a graduate of CTAHR. “The research and development venture uses research from CTAHR and healthy, locally grown foods from Sumida Farm and Olakai Farm in the pursuit of a more sustainable food future for Hawaiʻi.”