On the North Shore of Kauai, the Waipa Foundation continues to prove that the best recipes don’t change.
For centuries, their time-honored methods — vibrant taro patches, freshwater streams, and foraging native herbs — have fed both the body and the community. Visitors are welcome to sit at the ancestral table and experience the living traditions through its Food and Farm Tour.
The tours reflect the concept of ahupua’a, an aina and division system, where resources continue to flow from the mountain to the sea. With a variety of events and stellar vegetables this summer, they’re putting a fresh, colorful twist this season.
“This summer, our youth and intern programs are serving more participants than ever,” said Stacy Sproat, Executive Director at Waipa Foundation. “Locals driving by Waipa will recognize the big tents which house our youth programs every summer and watch for them crossing the highway, headed to the beach most afternoons.
“Folks will also likely be surprised to be able to see Halulu Fishpond and Hanalei Bay from the highway. We are so fortunate to have received a grant to clear the hau, restore a cultural landscape, and create a beautiful gathering space on that kuleana property that we were able to acquire along the highway, with the support of the County, State and Trust for Public Land,” Sproat continued.
Upon arrival, guests are greeted with freshly brewed mamaki tea and a selection of sweet banana bread, accompanied by a vibrant array of fresh fruit. This assortment includes seasonal summer Hawaiian favorites such as lychee and bananas.
Beyond the table, the Garden Isles— where visitors can explore the gardens and medicinal herbs, enjoy fresh coconut water, and have a chance to harvest ‘uala (sweet potato) or pound poi with their own hands.
California visitors Rebecca and Bill Weeks articulated that after participating in the Backwoods Tour at the G&R Plantation three years ago, they were eager to experience Waipa this season.
“It was a new activity for us,” said Bill Weeks, “We are interested in Hawaiian history of all kinds. The farming and water usage was unique, and seeing how it was with modern culture and methods was educational,” he said.
For lunch, the ancestral table featured a vibrant assortment of dishes meticulously prepared by cook Seneca Sproat, highlighting the various ingredients he skillfully sourced to design the menu for the tour.
“Today’s menu features a colorful tossed Waipa salad, which includes a mix of kale, uala, and cucumber. For an appetizer, there’s Kalo spring rolls filled with mint, basil, lettuce, and served with oyster sauce. Additionally, you can enjoy Kalo patties made with carrot, cabbage, turmeric, and garlic, accompanied by a lilikoi dipping sauce. The main dish consists of a blend of purple sweet potatoes and regular potatoes, complemented by sustainably sourced Kauai shrimp from the West Side, seasoned with turmeric, and served with a chimichurri pesto made from kale and green onions.
“Cooking here is amazing,” said Lathrop. “On Monday, I started harvesting for today’s produce, and it’s so special to go out on the land and enjoy the connection with nature and how it can heal you and regenerate you, and then I get to come cook the food and help other people regenerate.”
“I like that I can mess around and change and like, test out anything new. So think about where your food comes from, and I think everyone should come check us out cause you’re missing out,” Lathrop said
Sproat emphasized that the preservation and reverence for ancestral methods lie at the core of their mission. They aspire for the traditional practices and principles of ahupaa to flourish for future generations.
“Every step is intentional,” added Sproat, “Honoring and preserving the wisdom is how we pass it down through generations.
“At the end of our tours, it honestly feels like we’ve just made new friends whom we look forward to seeing again. It is also so gratifying to know that folks tried some healthy local food, had a great time, gained knowledge and appreciation for our culture and values, and to go home inspired by our reciprocal relationship with aina.
“That we have to malama the earth and her resources so that they continue to feed and sustain us. We love to welcome locals on our food tour and farm tours, as many folks haven’t seen Waipa beyond the view from the highway,” Sproat said.
“This beloved community that we have at Waipa-from keiki to kupuna — who work hard, eat, share, and laugh together — is the true essence of aloha. It is such a beautiful thing that I am grateful to be a part of.”
Waipa Foundation’s Food &Farm Tours are available on Tuesday and Wednesday mornings from 9:30 a.m. to 12:30 p.m. for kamaaina rates. Alternatively, you can sign up for a community workday every fourth Saturday of the month. For further information, visit tours@waipafoundation.org.
