Scientists are racingto perfect greener sources of energy to improve the environment and reduce dependence on oil and other fossil fuels. Some predict a hydrogen economy. Others say solar is the way to go. Liquefied Natural Gas? Home owners are eager to install PV systems. Government regulations need to catch up with evolving technology and public demands. We tend to take electricity for granted while grumbling about the bill.
We will hear about HECO’s strategies for providing cheaper, reliable and environmentally sound energy to our homes and businesses, and about the future of Hawaiian Electric as a company from two HECO executives who are on the front line.
Colton Ching, Vice President of Energy Delivery, leads a team of 600 employees responsible for the design, construction and maintenance of Hawaiian Electric’s transmission and distribution infrastructure. He was previously HECO’s vice president for operations and planning, and HECO’s manager for corporate planning. He holds a Bachelor of Science degree in mechanical engineering from the University of Hawaii at Manoa.
Scott Seu, Vice President of Energy Resources and Operations, is responsible for the operation of HECO’s system on a daily basis and the acquisition of renewable energy. He has both a Bachelor and Master of
Science degrees in mechanical engineering from Stanford University.
Farm to Table V
HSBP’s annual “Farm to Table” has raised the profile of farmers and Chefs throughout the State. Here is your chance to learn about areas of food production not usually covered – namely how women in the Farm to Table movement draw from their unique strengths to create a place and community of their own. With this session we hear from one of the original 14 Hawaii Regional Chefs, learn about how to create an organic farm that supports and nurtures its employees by sending them to college and learn about the grocery industry from a leader in the field.
Amy Ferguson is one of the original 14 Chefs that founded the Hawaii Regional Cuisine movement. She was the first woman executive chef for Ritz Carlton Mauna Lani. Early in her career Julia Child named Amy Ferguson as the first woman master chef and she is featured in the Julia Child master chef series. Amy was also a James Beard award nominee. Amy founded restaurants in Hawaii and created restaurants all around the world, including initiating the start of the Farm to Table movement in Panama at the outstanding Bristol Buenaventura Resort. These days Amy is a consultant in demand world-wide and has cooked for the Sultan of Brunei and the Rolling Stones.
Kukui Maunakea Forth started MA’O Farms in 2001. MA’O Farms has become one of the most innovative and successful organic farms in Hawaii. The Farm grows over 40 different varieties of organic-certified fruits and vegetables on 24 acres in Lualualei Valley, Waianae and nurtures the students and workers, sending many of their managers and students to college and paying their
tuition. MA’O Farms provides organic produce to more than 20 restaurants, farmer’s markets and
supermarkets. MA’O Farms plans for a new venture include an outstanding partnership with one of
Hawaii’s largest landowners.
Claire Sullivan started with Whole Foods in Hawaii seven months before the opening of the first store. Claire calls herself the “forager” for Whole Foods, meaning that she seeks out tasty food in their immediate environs. Claire seeks out delicious flavors wrought through thoughtful farming and production practices with her favorite foraging being cage free eggs from a farm that was on the brink of shutting down, but was brought back to life with Claire’s assistance.
Jeanne Schultz Afuvai will moderate the panel. Jeanne served as marketing manager at the James Campbell Estate. She worked for the Chamber of Commerce of Hawaii where she established the military affairs council, Alexander and Baldwin Agribusiness as senior vice president of marketing and Xerox Corporation as branch sales manager. Currently, Jeanne is the Executive Vice President of Hawaii Institute for Public Affairs (HIPA).