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Kiawe Bean Pod Flour
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With 25+% kiawe flour in your recipe, digestion will be noticeably slowed down.
15- 17% protein
High in calcium, potassium, iron, magnesium and zinc
30+% insoluble fiber
A community-based economic endeavor founded by Vince Kana'i Dodge, a papa (grandfather), educator, cultural practitioner and longtime resident of Wai‘anae where kiawe trees are plentiful. ‘Ai Pohaku – The Stone Eaters are on a mission to nurture and grow our ‘aina connection through the cultivation, gathering and production of real food. Well on the path to creating “livelihood” for our community and our island nation, they have spent a good part of the last 10 years learning about kiawe as a food for our people. Even though kiawe has been in the islands for almost 200 years, this ancient food is brand new for almost all of Hawai‘i’s people.
One day in early 2006 on MA‘O Organic Farms a couple from Arizona shared that “mesquite” – the cousin of kiawe – was a staple of all the Southwest native peoples. They said it was a sweet, nutritious and diabetic-friendly food. At that time the Wai‘anae community was in the throes of a diabetic epidemic. Imagine: a sweet, nutritious diabetic-friendly food growing in our backyards… Vince was called. We believe it is no accident that the concentration of kiawe and diabetes are in the same place.
Although it is not widely known as a food source in Hawai‘i, in its native lands the kiawe tree's bean pods are revered as an ancient staple that is naturally sweet, gluten-free and diabetic friendly. By restoring our relationship with this gift of the land, the Stone Eaters believe we can regain our community health – our true waiwai (wealth).