In May 2019 Gretta & Jessica Hutchings travelled to Ma’o Farms in Hawai'i to better understand Indigenous Food Systems and Hua Parakore. 

Founded and led by Kukui and Gary Maunakea-Forth, Ma’o Farms have taken up the responsibility of putting land and water in relationship with young people which thereby contributes to healing. They are not in the business of running a traditional farm, Ma’o is focused on youth leadership and healing. 

The Ma'o Farm mission: "We are building a future of māʻona, of plenty, by connecting youth and land through the daily practice of aloha ʻāina, empowering youth to succeed in college and secure sustaining careers, and growing organic produce that yields individual and communal vitality."

“Ma’o” can be understood as a Youth Food Garden. The core program is for 17-24 year olds where they have a 2 year internship program that requires 16 hours of labour on the farm for a weekly stipend/wages as well as their college fees being paid. The program facilitates young people to continue their education. Barriers such as tertiary fees, the need to contribute to their family economy and the need for study support/encouragement are addressed by the programme.  Interns conduct studies of their choice but also complete 4 papers towards a certificate in community food security whic Ma’o helped to create. Subjects covered are organic agriculture, sociology of food, business and Hawaiian culture.  The farm manager reflected on the  “delayed gratification” she sees in many graduates of the programme - they return to tell her how much they learnt from Ma’o that they did not realise at the time and how much they are using what they learnt in their life. The aim is not necessarily to grow organic farmers but to grow youth who can be leaders in their own life who have choices. 

In 2019 Ma’o supported about 120 interns per year. The packhouse was a standout operation, full of interns washing and preparing the days harvest markets and CSA boxes. It was a demonstration of teamwork in action with everyone playing their part. Vegetables are picked, packed and sent out on Mondays, Wednesday and Fridays to 7 supermarkets & organic shops and 8 restaurants. The CSA is one part of the economic model, the drop off points are at supplies they already deliver to.  There is a token scheme in place for those on welfare where they can purchase their box for half the price. The price of the boxes was $32US. Produce is sold at the local community farmers market 2 days a week – one in the local community and one in the city. The interns run the stall and the team work to  ensure this is a positive experience by ensuring the quality of the produce.