Tamara is a kalo farmer with a passion for natural resource conservation, sustainable business, and Hawaiian language. She graduated from Kalaheo High School in Kailua, Oʻahu and now lives in Waimānalo where she maintains a 1-acre diversified farm with loʻi kalo, maiʻa, ʻulu, niu, and cacao. After receiving her B.A. from the University of Hawaiʻi at Mānoa in Environmental Studies: Sustainability, she became a LEED accredited professional and went on to launch a sustainability consulting practice within KYA Design Group – a local architecture firm. She later pivoted to the intersection of agroforestry and consumer packaged goods when she co-founded Mānoa Chocolate Hawaiʻi with her husband in 2010. With over a decade of experience working in sustainable business and food manufacturing in Hawaiʻi, she is honored to serve the Hawaiʻi ʻUlu Cooperative and its member farms.