In this “Back to School” episode of Empowered Hawaii, hosts Jeff Mikulina and Kelly Simek focus on how Hawaii’s youth and educators are shaping a resilient and sustainable future. Jeff starts by meeting with Georgina Casey from the Office of Climate Change Sustainability and Resiliency. They discuss the Climate Champions program, a collaboration between community-based […]
In this “Back to School” episode of Empowered Hawaii, hosts Jeff Mikulina and Kelly Simek focus on how Hawaii’s youth and educators are shaping a resilient and sustainable future. Jeff starts by meeting with Georgina Casey from the Office of Climate Change Sustainability and Resiliency. They discuss the Climate Champions program, a collaboration between community-based organizations and individuals to learn about and implement climate adaptation projects. The program is part of the City & County of Honolulu’s Climate Ready Oahu strategy, which aims to prepare for and adapt to the effects of climate change.
Next, Jeff speaks with Honuʻāina Nicols from the Mālama Loko Ea Foundation. Honuʻāina shares how she applies the lessons of Climate Champions to support the foundation’s mission of preserving Hawaii’s natural resources.
Kelly then heads to SEEQS in Nuʻuanu, where she speaks with Executive Director Buffy Cushman-Patz. Buffy explains how SEEQS, a school centered around sustainability, encourages students to be critical thinkers and environmental stewards. Rylee, a SEEQS student, offers insight into what it’s like to attend a school where sustainability is woven into the daily curriculum.
The episode wraps up with a visit to Punahou School, where Jeff and Kelly meet Chef Mark Noguchi, the school’s Food and Sustainability Curriculum Specialist. Chef Noguchi introduces the concept of “cook what get,” a philosophy rooted in using locally available ingredients to create meals that are not only delicious but also sustainable. He emphasizes the importance of food sovereignty and the need to reconnect with traditional Hawaiian agricultural practices, ensuring that students understand the value of what they consume and where it comes from. Through hands-on cooking lessons, Chef Noguchi teaches students to appreciate local produce and reduce food waste, fostering a deeper respect for the environment and the island’s limited resources. His approach goes beyond just cooking; it’s about cultivating a mindset that prioritizes sustainability in everyday decisions.