In pre-contact time, Native Hawaiians developed self-sufficient and sustainable practices related to growing and harvesting. Via intricate systems of resource management, they were able to ensure there was enough food grown for people and animals while not overtaxing the natural environment. At Four Seasons Resort Hualālai, Director of Natural Resources David Chai and his team are working towards turning back their dial of reliance on the continental United States. In 2003, they designed a pond on their property designed for aquaculture with special precautions to avoid run-off from the golf course ending up within its pristine waters. These pristine waters became home to shrimp, fish, and oysters that they use to supply the property’s restaurants and eventually brought about the attention of the Environmental Protection Agency (EPA). In 2005, the agency honored the group with an EPA award for their Living Machine—an ecologically engineered technology designed to replicate and boost the natural purification of streams, ponds and marshes. While their fishing program was phased out, the lake is still home to nutritious phytoplankton which serve as food for the shrimp and oysters. In the coming months, Chai plans to work with property chefs to reinstate tours where resort chefs escort guests to Pūnāwai Pond to learn about the processes to grow and harvest oysters—while offering guests an opportunity to taste freshly harvested oysters.