Culinary journey awaits locavores on Maui

By Cheryl Chee Tsutsumi

POSTED: 01:30 a.m. HST, Aug 12, 2012

~~<p>Sunday through Friday, Geoff Haines, manager of Waipoli Hydroponic Greens, wakes up at 4:30 a.m. and goes through his morning routine, which includes a breakfast of buttered toast, a boiled egg and coffee. At 5:45 a.m. he heads out to make deliveries to customers in Kahului. Four hours later he's at the farm in Kula, fixing equipment, handling sales and overseeing operations. He winds up his 16-hour workday in his home office in Makawao, taking care of invoices, emails, payroll, tax documents and other tasks on the computer — his least favorite part of the business.</p>
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<h4>KAANAPALI FRESH</h4>
<strong>» Place:</strong> Kaanapali Beach Resort, Kaanapali, Maui
<p><strong>» Dates:</strong> Aug. 31 to Sept. 2</p>
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Sunday through Friday, Geoff Haines, manager of Waipoli Hydroponic Greens, wakes up at 4:30 a.m. and goes through his morning routine, which includes a breakfast of buttered toast, a boiled egg and coffee. At 5:45 a.m. he heads out to make deliveries to customers in Kahului. Four hours later he's at the farm in Kula, fixing equipment, handling sales and overseeing operations. He winds up his 16-hour workday in his home office in Makawao, taking care of invoices, emails, payroll, tax documents and other tasks on the computer — his least favorite part of the business. KAANAPALI FRESH » Place: Kaanapali Beach Resort, Kaanapali, Maui