We hope you enjoy Always In Season products. We are committed to nurturing human and ecological wellbeing by offering our delicious, nourishing food and by working cooperatively with others toward a regional, sustainable food system.

We aim to offer you the highest quality products and food. We purchase our vegetables, meats and eggs from Kohala and Big Island farms. We aim to produce the most nutritionally dence deliciouse food using only local and organic products.

We believe that by supporting a local food system, from the soil to the table we can bring quality to our community.

Benefits of a sustainable local food system...
    High quality fresher food – nutritional dense, delicious and nutritious 

    Enhance our local economies,- more money circulating within our communities and regions, also more meaningful work and opportunity created

    Preserve rural agricultural community lifestyle-  more small bio-diversified farmers in a community provides a healthy way of life

    A more democratic food system, in which people have more power to decide what food is available and how it is produced, resulting in a cleaner, safer, more diverse food supply

    Reduce our carbon foot print - Huge reductions in fossil fuel use for unnecessary long-distance transport, resulting in less pollution and a more stable global climate; 
     
Why Raw Cultured Vegetables?

Raw Cultured Vegetables are unheated, cultured (which refers to the fermentation process) vegetables that have been either cut, ground, or shredded and left in a sanitary container for a about a 7 day period at a temperature maintained in the range of 59º to 71º. This process allows for the proliferation of lactobacilli (healthful micro-flora that are naturally present in vegetables and also in our digestive tract), which break down the sugars and starches found in the vegetables, aiding the pancreas and intestines in proper digestion. The difference between Raw Cultured Vegetables and commercially available heated sauerkrauts is that the in a heated sauerkraut the lactobacilli and healthful enzymes have been destroyed.

As long as they are refrigerated and eaten within six months of being created, Raw Cultured Vegetables are a flavorful self-sustaining culture of these essential enzymes and lactobacillus cultures that do not dissipate with shelf life, like some probiotics and acidophilus powders. 

Overall Balance

The human digestive tract, including the colon, intestines, saliva, and pancreas, is in it's proper and healthful balance when there is a preponderance of healthful micro-organisms including lactobacilli. An important aspect of keeping this proper balance is to keep lots of fresh, live enzymes in the digestive tract. The concept of macrobiotics means an overall balance. When related with the human digestive tract it includes an enzyme balance and the proper balance of living micro-organisms.

Raw Cultured Vegetables will balance the strong, warming winter foods with light and lively enzymes and in the summer, will supply you with the light food requirements macrobiotics indicate are appropriate. Cooked vegetables are macrobiotic because the cells get broken down from the cooking and nutrients are more easily assimilated. Raw Cultured Vegetables are macrobiotic as cooked vegetables are macrobiotic because the fermentation process breaks down the cells of the vegetables, just as cooking does. But since no heat is used, Raw Cultured Vegetables can still supply our bodies with a healthful balance of enzymes and micro-organisms.