“When you compare a person to a huge corporation, it seems like there are a lot of things that are just completely out of our hands,” says Joshua Bopp of Aloha Fresh Macadamias. “We practice activism by putting our energy and money into things that matter to us.”
Joshua Bopp and Luna Kennedy, who are partners in life as well as business, hand-roast five varieties of macadamia nuts and sell them in 5-ounce bags for $9. There are no preservatives or artificial flavorings, just wholesome ingredients coating macadamia nuts that were grown without pesticides or herbicides at a farm on Hawaii Island.
“I believe that good food is the foundation of good health,” says Luna, who is also a yoga instructor and health coach. “I also believe that buying organic and locally sourced ingredients can really make a positive difference for our planet and our island’s economy.”
To ensure they don’t use honey from bees that feed on genetically modified plants, the couple only buys from North Shore and Eastside beekeepers. Coconut flakes, agave nectar, garlic powder and maple syrup are certified organic. Pink Himalayan sea salt is used exclusively, as well as rosemary from the 100 plants Joshua is growing.
“I was surprised to find preservatives and artificial flavorings on some of the big mac nut companies’ ingredients lists,” says Luna. “I don’t know why, but some companies also list oil. When they’re fresh, they taste amazing. I can’t imagine why anyone would put all that stuff on them.”
“Another thing that’s interesting is that these companies process about 50,000 pounds of macadamia nuts a day, which are imported from South Africa and Australia, and labeled as ‘Hawaii Made,’” says Joshua, who roasts about 100 pounds a week.
For the purist, lightly roasted macadamia nuts may be the way to go. Unsalted nuts, which are gently roasted in their shell, taste rich and sweet and have a satisfying crunch. For deep-roasted flavor and a hint of salt, salted macadamia nuts are a good choice.
Honey salt is lightly coated in honey and tossed with a touch of salt. I had to take care not to eat the whole bag because they are an addictive blend of sweet and salty.
Maple coconut is extra crunchy because flakes of toasted coconut cling to a light coating of maple syrup. There’s a touch of salt, which is there to balance out the flavors instead of make itself known.
On the savory side, rosemary garlic salt macadamia nuts are lightly coated with agave nectar, fine bits of fresh rosemary and a sprinkling of salt and roasted garlic powder. The robust flavors may keep you going back for more, but be careful if you’ll be cheek to cheek with someone later in the day. Unless you share your bag with them!
“We are very picky about our ingredients and you can taste the difference,” says Luna. “I think that’s why people are so enthusiastic about our product.”
If you have the strength to stop yourself from eating a whole bag, Luna says the nuts make great additions to pancakes, brownies and chocolate chip cookies. She likes to top chocolate ice cream with salted or maple coconut nuts and says any flavor makes a great addition to salads. Salted or rosemary garlic salt can be crushed and used to coat chicken or fish and maple coconut makes a fine coating for shrimp.
Sample all Aloha Fresh Macadamias’ varieties and meet Joshua and Luna every Tuesday at the Waipa farmers market (2 to 4 p.m.) Aloha Fresh Macadamias can also be purchased at North Shore General Store, Kilauea Bakery & Pau Hana Pizza, Healthy Hut, Banana Joe’s, Papaya’s Natural Foods & Cafe, Java Kai and Vim ‘n Vigor.
Marta Lane has been a food writer on Kauai since 2010 and is the author of Tasting Kauai: Restaurants – From Food Trucks to Fine Dining, A Guide to Eating Well on the Garden Island. For more information, visit TastingKauai.com.
