This once-fading island industry is coming to life again thanks to local tastes and strong cultural demand.
By Natanya Friedheim
David Wong is vegan, but he admits to occasionally tasting pork from the roughly 1,000 hogs he raises on his piggery in Waianae.
A bout with cancer transformed the way Wong thinks about the industrial farming that supplies most of the meat found in Hawaii’s grocery stores.
“The bottom line from what I learned is you are what you eat and what it eats,” he said. “The point is commercial pork is loaded with antibiotics, vaccines, hormones, growth promoters. That’s how you can get the pig to grow so fast and so lean.”
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