STORYLINE

City Council Votes to Halt Construction of Algae Farm

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Known for delicious pineapples and their one-of-a-kind drone workforce, Ananas Farms is a popular destination for tourists and fruit lovers alike. The hi-tech farm has revitalized pineapple farming on the island almost single-handedly, but their next innovation has run into trouble from the Lahaina City Council. The farm has been building a state-of-the-art algae growing facility for the past six months, with the hopes of beginning production before summer. That goal seems unlikely now, as the city council has voted to halt construction pending a zoning investigation, and an environmental impact study. The farm says they have already filed all relevant paperwork, including a study with the state.

Roy Ananas says, “Algae is not just the food of the future, it has the potential to power homes, clean the environment, and help everyone become self-sustainable.” Ananas says he became interested in farming algae after attending The Hawaiian AG Expo in 2045, but hadn’t been able to seriously explore the field until last year. “The success of the pineapple business has allowed us to really expand the farm and explore other opportunities,” he says.

Roy points out that algae contains twice as much protein as most meat, and is packed with vitamins and minerals.

“It has more beta carotene than carrots and more iron than spinach. It really is a superfood. On top of that, microalgae takes up very little space, can grow in non-potable water or on non-arable soil in a way that reduces greenhouse gases, and without putting pressure on the environment. In addition, as a photosynthetic organism: algae uses sunlight to convert carbon dioxide and water into usable energy, expelling oxygen as a byproduct. I can envision a time when everyone has a big algae tank for food and energy in their backyard.”

Ananas says the algae project was greenlighted months ago, and the county has numerous environmental impact studies concerning the expansion already on file. He says the council’s shift in attitude is due to last month’s shake-up over the trash scandal, and one person, in particular, Bob Abramo.

Despite Roys accusations, Maui District Health Office official Betsy Kaukau says she respects the council’s decision saying, “Where there’s smoke there’s fire, and there’s plenty of smoke regarding the safety of the tanks used by Ananas Farms.” Kaukau says, “I don’t think Roy and his family divulged that they were using some of the same contractors responsible for building the Pilua Shrimp Farm and we all know how that turned out. It was so bad that the FDA got involved, calling it, ‘the most dangerous aquaculture operation the agency has ever seen.’ Thousands got sick from eating their tainted shrimp, and over 500,000 cans of SSHAM, SSHAM Less, and SSHAM Extra Spicy, had to be recalled for public safety. As far as I’m concerned those contractors, and anyone who’d use them, are just as responsible for all those sick people, as the owner who used the toxic shrimp feed.”

Ananas calls Kaukau statements ridiculous, pointing out that the contractors in question specialize in building aquaculture pools, ponds, and tanks. He claims they had nothing to do with the mismanagement responsible for the public health disaster at Pilua. “It’s like saying a tire company is responsible for drunk driving,” he says.

However, newly appointed member of the Lahaina City Council and Chairman of The Solid Waste Resource Advisory Committee Bob Abramo says that too many unanswered questions remain about the proposed algae farm, and the council needs to take a better look.

“If I’m not mistaken, Veilcorp dumped millions of urchins into the water surrounding Lahaina to eat the algae that was killing the coral. Now we’re going to grow more algae, on purpose so WE can eat it? I just have to ask why we didn’t send out a bunch of people who want to make salads out of this gunk, and cut out the urchins in the first place? We’re not talking about Nori wraps or Kombu and a nice dashi broth, we’re talking about pond scum. Our waters are too important to allow what is in essence, a scum factory to operate in Lahaina. Look, if you want to live your life taking supplements, drinking fermented tea, and licking the slime of off rocks to survive, that’s your right. Just don’t ask me to advocate it, or use public funds to support it. Make no mistake, the algae farm is a slippery slope. It’s just a matter of time before they’re pushing “Slimy Sundays” along with “Meatless Mondays”. People did not climb to the top of the food chain to not eat meat two days in a row. Worse yet, is when they try making burgers, and fake-chicken out of it. Thinking of all the children forced to eat green hot dogs at a picnic, breaks my meat-loving heart.”

STORYLINE

Iron SSHAM Recalled After Dozens Injured by Bits of Metal

SSHAM lovers across Hawaii are checking their pantries today, after the company announced a massive recall. Wednesday night SSHAM recalled over 100,000 pounds of their new Iron SSHAM product over concerns of contamination. Dozens have been injured by metal bits found inside the new canned meat product. This is not the first time that the company has faced a massive recall. Last Summer, the company was forced to recall over 500,000 cans of SSHAM, SSHAM Less, and SSHAM Extra Spicy, after it was discovered that the Pilua Shrimp Farm, a local supplier, had numerous health and safety violations.

Company officials say that the recall is limited to Iron SSHAM found across the islands only, and all other SSHAM products are completely safe. The USDA’s Food Safety and Inspection Services (FSIS) says that anyone with a 12-oz. can containing “Iron SSHAM” with a “Best By” June 2076 date and production codes: SS90981, SS90982, SS90983, SS90984, SS90985, SS90986, SS90987, SS90988 and SS90989, should throw them away, return them to the place of purchase, or take them to one of the many inspection stations SSHAM has set up in metropolitan areas.

With many worrying that soil depletion and Veilcorp’s solar 127 production is leading to massive nutritional deficits in crops, the supplement business is booming. Many food companies are riding that wave by fortifying their products with vitamins and minerals, including SSHAM. A company spokesperson says, “That was the idea behind Iron SSHAM. With the Hawaiian population aging, we found many islanders were worried about getting enough iron in their diet. Obviously mistakes were made. We’re working hard to prevent any further harm to our customers, and following up with everyone who was injured so far.”

A FSIS interview with one Lahaina resident unlucky enough to eat from a contaminated can reads in part, “I eat at least a couple of cans of SSHAM every week and was very excited that the company was offering a version fortified with iron as I suffer from anemia. Everyone has their favorite method of cooking it, but I prefer the creamy texture boiling a can provides. I knew something was different almost right away. Instead of melting smoothly in my mouth, the texture of Iron SSHAM was extra crunchy and a bit sharp. I bit down on something hard as I was chewing, and spit out a bunch of blood and a tiny piece of metal. I immediately took the can out of the garbage and read the label, but I didn’t see anything about chunks of metal in the ingredients, so I knew something was wrong.”

Dozens of others have had a similar experience, with hospitals and medical centers reporting numerous mouth injuries from those eating the product. SSHAM CEO and inventor Art Pua’a says that he is doing everything he can to ensure the safety of the public, and has started a unique safety campaign to reassure SSHAM customers.

In a statement released this morning he says,

“We take pride in being a Maui based company. We like to think of ourselves as a trusted neighbor, and we care deeply about every one of our customers. Up until this point, we have always made and packaged our product in our Lahaina facility ourselves, but in the rush to get this particular item on the shelves, we turned to a third party manufacturer. We trusted them to follow our strict quality and safety guidelines while we retrofitted our production line to accommodate the iron fortifying process. Unfortunately, it turns out enriching a product with iron was much harder than we expected, and our manufacturing partner had a fundamental misunderstanding of what it means to fortify something with iron… Working with the FSIS, we are doing everything we can to remove the cans contaminated with pieces of iron, have set up inspection stations in several areas, and are providing anyone who calls our 800 number a magnetic wand to pass over their SSHAM. By running the magnet over every slice, our customers can feel secure in knowing that their SSHAM is just as safe and delicious as it always is. If you find a slice that sticks to the magnet please do not eat it, and call us right away…By initiating this recall, and providing these numerous safety precautions, we hope to reassure our loyal customers so they can continue to make SSHAM the most loved canned meat product in the world.”

Lahaina residents wishing to have their SSHAM screened for safety can do so at Ano Lee’s maker commune, the area’s official inspection station. Mr. Lee says that the screening process is quick, and the station is open daily until 8 pm. Ano has found over 30 contaminated cans in less than 24 hours, but says that he doesn’t think people need to be overly concerned. “Look, I know better than most that mistakes happen. We haven’t found any metal bits in other types of SSHAM, just the iron formula. If you’re worried about it, just come down and we’ll scan your cans and run the big electromagnet over it. Believe me, if there’s any bits of metal stuck in there, they’ll come flying out. It’s actually kind of cool to watch, but if you have had any broken bones that required screws or plates, you should probably stand at least 50 feet away from the screening station. While you’re waiting to see if your food is riddled with iron shards, feel free to check out our Tchotchke Hut. If it’s made of plastic or glows in the dark, chances are you’ll find it inside. Best of all, if your SSHAM turns out to be contaminated with sharp bits of metal, we’ll dispose of it for you and give you 10% off anything in the store. I guarantee nothing in there will cut your mouth.”

STORYLINE

Massive SSHAM recall over concerns of contaminated shrimp

SSHAM ordered a massive recall of over 500,000 cans of SSHAM, SSHAM Less, and SSHAM Extra Spicy today after a major shrimp supplier was forced to shut down. An FDA investigation found a number of serious violations at the Pilua Shrimp Farm, including the use of prohibited feed and illegal antibiotics. This is the first major recall of SSHAM and the company says it is, “acting quickly to ensure the quality and safety of their products.”

Investigators say they were acting on a tip when they began their surprise inspection of the local fish farm. They are calling what they found, “The single most dangerous aquaculture operation the agency has ever seen.” Normally, shrimp are considered one of the safest shellfish options available to consumers when it comes to heavy metals and other contaminants. However, officials have called the shrimp at Pilua potentially deadly.

In addition to a number of violations regarding waste disposal and water filtration systems, the farm had been giving the shrimp dangerous antibiotics, namely nitrofuranzone and chloramphenical. Both have been restricted in the U.S. because of serious side effects including cancers and aplastic anemia. However, It was what workers had been feeding the shrimp that most concerned investigators.

“They had purchased tons of contaminated Iron Curtain era fishmeal really cheap and had decided to use it. We tried to test it with our field equipment but the toxin levels were so high that our machines errored out. We decided to test some of the shrimp and found mercury levels that went through the roof and substantial levels of lead, polychlorinated biphenyl (PCBs), and other potentially dangerous chemicals. They were basically feeding the shrimp poison mixed with binding agents,” says an FDA investigator.

While there is no evidence that any of the tainted shrimp made it into a can of SSHAM, the company and the FDA agreed to the voluntary recall as a safety precaution. But food safety advocate Betsy Kaukau says that SSHAM is dangerous enough on its own, without toxic shrimp, that consumers should be cautious.

“A single serving of SSHAM has about 85% the recommended daily amount of sodium, 80% of your daily saturated fat, and whopping 95% of the recommended cholesterol. It has virtually no nutrients or vitamins and a list of chemical preservatives to prevent bacteria growth and extend shelf life as long as your arm. Research suggests that these chemicals can increase your risk of getting cancer and developing heart disease. It can even hurt the ability to transport oxygen throughout the body, promote type 1 diabetes in children, damage the blood vessels, and lead to hair loss or impotence. It may be the most dangerous food ever put in a can, regardless of whether or not a batch was made with tainted shrimp.”

“You don’t get to be Hawaii’s favorite processed canned meat by making a bad product,” counters SSHAM founder and CEO Art Pua’a. He says that the company follows strict guidelines to ensure consumer safety and has been working with the FDA to guarantee that none of the Pilua shrimp make it out to the public. Pua’a says that the vast majority of their suppliers follow the rules and run their businesses in an ethical and safe manner. “We will be reviewing how we work with our partners to make sure something like this doesn’t happen again. I am extremely disappointed and concerned about the way things were run at the Pilua farm, especially since they were a local operation. That’s not how you treat a business partner or a neighbor,” he added.

As far as the future of SSHAM or the issues raised by Kaukau, Pua’a says he’s not concerned.

“We took quick and decisive action in this case and I think consumers trust us. Our meat product is delicious, quick to make and affordable. Moms, chefs, and kids alike love us. While we wouldn’t stop you from eating a can of SSHAM for every meal, we’re not advocating it either. Everything in excess can be problematic. While I’m a huge fan of the locally grown coffee, I’m sure my doctor would have something to say if I drank multiple pots every day. The truth of the matter is that SSHAM allows people with a busy schedule to enjoy surf and turf in a can. Its spicy-shrimped-hammy goodness is beloved by millions and enjoyed grilled, fried, baked, and diced, safely every night. We plan on doing everything we can to keep it that way.”

STORYLINE

Burgeoning Hawaiian Lobster Industry Blames Veilcorp For Weaker Shells

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A record number of people across the globe enjoyed cracking open a Hawaiian lobster last year, but that experience depends on one thing – the lobster surviving the journey alive. A growing number of lobster with extremely soft shells have been harvested in Maui waters, and it has the budding industry scrambling for answers. Many are blaming Veilcorp’s controversial Icarus project, and increased levels of 127 in the environment for the deformed crustaceans, but scientists say the cause remains unclear.

Nicknamed “Blobsters” for their soft translucent, in extreme cases almost jelly-like shells. These diseased lobsters are a major concern for fishermen. While Hawaii doesn’t have a long tradition of lobster fishing, changing ocean currents, and fluctuating water temperatures have created a budding industry across the islands. $45 million of Hawaiian lobster left the islands last year for dinner tables across the world, but it is the very conditions that boosted the industry in the first place, that may be its undoing, according to marine biologist Alanai Kalipalani.

“We know that increases in water temperature leads to ocean acidification, and a number of other problems involving mineral imbalances that may be the cause of the extreme changes we are seeing in the lobster,” says Kalipalani. “We’ve been studying the issue of shell softening in crustaceans for decades now, and while the case of these so called blobsters is extreme, we just don’t know enough to place the blame on any one thing. I think since the Icarus project was announced in February, it has become a convenient boogeyman that gets used as a scapegoat for any problem, or unusual natural event we don’t understand. The truth of the matter is epizootic shell disease, and other problems have been on the rise long before the Icarus program. There’s no doubt we should be concerned. I just want the concern pointed in a direction that will lead to results, not just accusations.”

Despite Kalipalani’s doubts about Veilcorp’s involvement, not everyone is as ready to agree with her findings, and take the spotlight off the company. Jake Pilua, one of the biggest seafood distributors on the island, says Veilcorp’s culpability is obvious, and points out Alanai’s ties to the corporation. “Mrs. Kalipalani has been one of the lead researchers in the urchin restoration project for over three years. So I can understand her desire to keep her job, but I’m trying to save an entire industry. Unless people get real honest about the problem, real quick, I’m not sure there will be a commercial lobster fishery in 5 years. The problem is that bad. I’ll concede that shell softening has been a concern for a long time, but there are only a few places in the world where we have seen the blobster phenomena. Those places all have one thing in common; they are near a large veil station. It couldn’t be any clearer that the higher concentrations of 127 in these areas is having an effect on the lobster, and who knows what else. We need answers and solutions, and we need them fast.”

Kalipalani says there are some things distributors like Pilua can do to safeguard their catch, and help get answers to the problem. “We recommend manipulating ion concentrations in the tanks where the lobsters are stored before shipping, and adding mineral supplements to the water. We urge fishermen to document when and where they caught these extremely soft lobsters, and make note of the water temperature, and anything else unusual. If we’re going to solve this problem, we’re going to need to work together.”

The blobster problem may have many fishermen wondering about their futures, but not everyone sees the condition as a concern. In fact, SSHAM founder Art Pua’a says that he’s working on a way to use the shellfish unsuitable for transport in SSHAM’s Lahaina factory. “The test kitchen created a number of blobster infused loaves with some interesting flavor profiles, but one in particular stood out for its texture. We’re calling in Shlobster, and it’s by far the creamiest SSHAM yet. We hope to have cans available in limited markets within a month.”

Restaurateur Bob Abramo is also cashing in on the unusual shellfish, saying blobsters are the most exciting new food he’s seen in years. “They’re cheap, they’re tasty, and you can eat them whole,” says Abramo. “What’s not to love?” The meat mogul is not only offering the soft lobster on his menu, but says he hopes the condition expands to other species.

“One of the worst things about shellfish is that you can’t eat the shells. Clams and mussels are tasty, but the amount of meat you get out in proportion to the shell makes it hardly worth the effort, but if you could pop the whole thing in your mouth….then you’re talking a whole different story. Do you have any idea how much I’d pay to figure out how to jellify pig bones while they’re still in the pig. We’re talking about true snout to tail eating. While all these fishermen are running around like chickens with their heads cut off, they’re missing the big picture. Maybe these animals are just naturally developing to become more delicious. Humans have domesticated many different types of animals for food in our history. It’s possible this is just the beginning of a delectable domestic lobster. If it is, I’m marching into the future with my mind and mouth wide open.”