Millennials have been described as “the new lost generation” and “a young, rudderless community that’s still trying to define itself.”
Millennials have been described as “the new lost generation” and “a young, rudderless community that’s still trying to define itself.”
Despite countless reports about their failure to launch into adulthood, Naalehu resident Sharman O’Shea believes in these young people born after 1980, saying they will “blaze new trails of peace, prosperity and well-being.”
O’Shea, a healing arts practitioner, used to run the Hawaii Green Living and Total Wellbeing Expo, which was held annually for more than a decade at the former Keauhou Beach Hotel. She understands the traditional path of high school, college and career is not for everyone. She believes success and a sense of meaning are achievable, even without the typical college education or fast entry into the corporate world. O’Shea has launched an effort to “provide outside-of-the box opportunities and ongoing mentoring for Hawaii’s young adults.”
The Hawaii Food Forest Project, along with its Innovation Center and Thrival Gardens, will “provide a place where they can create a new sustainable economy and self-sufficiency by expressing their unique creativity through innovation, ingenuity, entrepreneurial endeavors, community building, interconnectedness and living in harmony with the land and all beings.”
As the project’s chief visionary officer, O’Shea hopes to create a food forest, a gardening and land management technique that’s grounded in the concept of permaculture, meaning it will be perennial and self-sustaining like the ecosystem it is mimicking. She envisions at least a 5-acre plot of land planted with hundreds of varieties of edibles, including fruit and nut trees, shrubs, herbs, vines and vegetables — all of which will be available for the taking so long that those wandering through make a donation. There will also be native plants and plants known for their medicinal properties, such as mamaki trees. Everything will be organically grown, she added.
The food forest will also incorporate fish ponds, water harvesting, off-the-grid technologies, positive waste management, new models of commerce, food security and animal systems. O’Shea also envisions having eco-friendly cottages for participants to stay in and an innovation center for education and skills training.
O’Shea thinks this forest can serve as a portal for people to connect with nature, learn to be self-sufficient, grow food for the benefit of all species, as well as build community through the sharing of food and knowledge. Workshops, tours and volunteer opportunities will be offered to the public, she added.
O’Shea said the project, that will primarily target 18- to 28-year-olds, will provide a setting for creative pursuits, such as the arts, while also embracing entrepreneurship. Interns will pay tuition to participate and be required to work three hours per day in the food forest and spend another three hours exploring their passions. They’ll also be able to sell their wares on-site.
O’Shea said mentors will guide the participants on their alternative career path and lifestyle, which will be of “heart, spirit and essence.”
“With the right support and direction, anything is possible,” she added.
Once the project is fully functioning, O’Shea said it “will be self-sustaining, generating livelihoods and giving back to the community, as well as becoming a training and learning center for other similar projects worldwide.”
Since starting this effort roughly a year ago, O’Shea has gone on several property searches, which didn’t take root because of various reasons, including the lay of the land wasn’t ideal or their visions didn’t quite coincide. She recently discovered 17 acres in Ka‘u, deemed perfect for the project, but needs to still talk with the owner. Meanwhile, she is still looking for land donations or for a landowner who would like to lease 5 to 40 acres for 20 to 30 years to the project. Once the land has been secured, O’Shea plans to pursue grant funding.
Phase one of the project will require approximately $60,000, intended to fund a down payment for leasing the land; create a formal design plan; and acquire seeds, plants, building materials and equipment. While O’Shea has received much encouragement, fundraising has been a challenge. She said less than $1,000 has been raised for the project to date.
Last month, the project became affiliated with Ka Leo O Na Kahuna Lapaau O Hawaii, a 501(c)3 nonprofit, and donations are now tax deductible.
To get involved or for more information, call O’Shea at 256-3193 or email sharman@turquoise.net. Also visit gofundme.com/40mjfc or the Hawaii Food Forest Project Facebook page.