How Hawaiʻi Farms Are Bringing Local Food to Diners’ Plates | Eater

"Perched about 2,500 feet up Haleakalā, this Upcountry Maui farm grows tender oyster mushrooms in a non–air-conditioned greenhouse where shelves are misted daily; since 2018 the farm has been inoculating bags of straw to produce pearly oysters that chefs prize for their freshness and tenderness. Though straw must be sourced from the mainland, the farm has become indispensable to notable local restaurants, supplying roughly 40 pounds a week to one pizzeria where the oysters are roasted to caramelize and then used atop a popular Neapolitan-style white pie with confit garlic and fontina. The operation emphasizes close farm-to-chef relationships and community connection as central to its mission." - Viola Gaskell