Hawaiian Bed Spread

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Hawaii Cruises Travel Cruises

Hawaiian Cruises and Ports of Call  You are here: About > Travel > Cruises > Cruise Destinations > Hawaii Cruises Travel Cruises Essentials Planning Your First Cruise Cruise Travel Packing List Choosing a Caribbean Cruise Destination How To Get a Passport How to Choose a Cabin on a Cruise Ship Topics Cruise Lines Cruise Destinations Cruise Photo Album Cruise Planning Cruise Reviews Cruise Cams Cruise Glossary Cruise News Getting There Lifestyle - Theme Cruises Cruise Activities Travel Gear and Gadgets Cruise Jobs More Cruise Resources Buyer's Guide Before You Buy Top Picks European Cruise Guidebooks Cruise Guidebooks - General Information Alaska Travel Guide Books Product Reviews Forums Help FREE Newsletter Sign Up Now for the Cruises newsletter! See Online Courses   Search Cruises > Cruise Destinations > Hawaii Cruises Hawaiian Cruises and Ports of Call Information on Hawaiian cruises and ports of call. Usefull in planning your cruise tour to Oahu, Maui, Kauai, Molokai, Lanai, or the big island of Hawaii. Articles & Resources Sort By : Guide Picks | Alphabetical | Recent Haleakala Volcano National Park - Hawaiian Island of Maui Pictures of Haleakala Volcano National Park on the Hawaiian Island of Maui Haleakala Volcano Crater on the Island of Maui - Hawaii Cruise Shore Excursion Driving (or riding) to the top the the dormant Haleakala Volcano in Haleakala National Park on the Hawaiian island of Maui is a great way to spend the day. Shore Excursion - Hawaii - Kauai Zodiac Boat Ride If you're on Kauai, the seas are calm, and you're looking for an adventure, a Zodiac boat ride is a great shore excursion. In addition to the spectacular views of the Na Pali coast, Ronnie and I loved the sea caves and the snorkeling. Kauai Zodiac Shore Excursion Along the Na Pali Coast Hawaii cruise pictures of a Zodiac shore excursion along the Na Pali coast of Kauai Maui Beaches and Sunsets Pictures of Maui beaches and sunsets taken on a Hawaii cruise About Hawaii and the South Pacific John Fischer, the About Guide to Hawaii and the South Pacific, has lots of useful information for those planning a trip to this island paradise. Pride Of Aloha Becomes First Modern Oceangoing U.S. Flag Cruise Ship In Nearly 50 Years NCL raised the U.S. flag on the refurbished cruise ship the Pride of Aloha on June 7, making it the first U.S.-flagged mainstream cruise ship in many years. Pride Of Aloha's Kumu Cultural Center Celebrates Hawaiian Artists, Artisans NCL Pride of Aloha cruise ship to feature onboard Kumu Cultural center that will highlight three themes--everyday life in ancient Hawaii, the Hawaiian Kingdom and contemporary Hawaii.   Topic Index | Email to a Friend Our Story | Be a Guide | Advertising Info | Work at About | Site Map | Icons | Help User Agreement | Ethics Policy | Patent Info. | Privacy Policy | Kids' Privacy Policy ©2006 About, Inc., A part of The New York Times Company . All rights reserved. Around About Tips to Losing Weight Guide to Distance Learning How to Travel for Less PHOTOS: Italy PHOTOS: Hybrid Cars What's Hot Cruise News - Three Passengers Hurt As 40 Foot Wave Hits Lin... Explorer of the Seas Review QM2 Cruises South America Queen Mary 2 (QM2) Overview QM2 Gangway Accident Headlines Virgin Gorda, British Virgin Islands Virgin Gorda is not nearly as developed as many of... Dawn Princess to Offer Extended 2006-07 Mexican Riviera Season Passengers interested in Northern California departures can now take advantage... Cruising the Eastern Caribbean on the SeaDream I Join the About Cruises Guide on an (almost) All Saints... Helsinki, Finland - Photo Gallery Helsinki is a fascinating northern European city that is included...

Maui fishing, sportfishing, and

Fishing off Maui, Hawaii: info on maui fishing, sportfishing and shore casting Fishing on Maui Hawaii Information about Maui fishing, sportfishing, and shore fishing in Hawaii. If you don't want to view with frames, visit our alternate site: http://www.mauifishing.com . Here's my site map for your convenience: WELCOME PAGE Frequently asked questions about Maui fishing A partial list of Maui fishing charter companies NOTE: I recommend only Maui's best sportfishing operators. These are the boats which fish every day, keep their equipment in good shape, and employ skilled and experienced crew. DESPERADO SPORTFISHING Lahaina Maui HINATEA SPORTFISHING Lahaina Maui (highly recommended) LUCKEY STRIKE II Lahaina Maui PIPER CHARTERS Maalaea Maui RASCAL CHARTERS Maalaea Maui (highly recommended) START ME UP SPORTFISHING Lahaina Maui (highly recommended) STRIKEZONE SPORT FISHING Maalaea, Maui (bottom fishing too) KANOA Lahaina Maui (light tackle, great with kids) About the author of this site: Aloha! My name is Mike Crawford. I've been fishing in Maui waters since the late 60's -- professionally for over 25 years. I don't operate my own sportfishing charter business anymore. Instead I rely on my experience to personally direct Maui visitors to the fishing operator which best fits their needs. At Fish Maui.com you'll find thorough, honest information about the Maui sport fishing industry. When you arrive on Maui, you're gonna find yourself BOMBARDED by activities agents -- 90% of whom know abolutely NOTHING about fishing. Most are profit driven, and will do their damndest to book you on a charter boat which pays the highest commission, regardless of the quality of the trip. I run FishMaui.com because I REALLY LOVE fishing. If you email me, you WILL receive a personal response in return, typically within a few hours. No canned, impersonal messages, no hype. Simply answers to your questions about fishing on Maui. So for now, surf the site, and if you have any questions or comments, please feel free to email or call me at home at 877-889-7035. SEE ALSO: Bottom and fly fishing on maui A look at the Hawaii fishing seasons Email me with questions!

Hawaiian Food

Hawaiian Ethnic Food Glossary Ethnic Food Glossary A PARTIAL GLOSSARY OF ETHNIC FOODS THAT CAN BE FOUND IN RESTAURANTS, LOCAL GROCERY STORES, AND/OR AT ETHNIC FESTIVALS THROUGHOUT THE ISLANDS CHINESE | PHILIPPINE | HAWAIIAN | JAPANESE | KOREAN PORTUGUESE | PUERTO RICAN | SAMOAN | THAI | VIETNAMESE "Food is our common ground, a universal experience." James Beard Beard on Food (1974) CHINESE "A good breakfast is no substitute for a large dinner." Chinese Proverb Bao Ji: stuffed steamed or baked buns (manapua) Bird's Nest Soup: congealed bird saliva, cooked in chicken broth Black Bean Sauce: fermented black beans with ginger, garlic, rice wine and other ingredients Bok Choy: a mild-flavored vegetable similar to celery Char Siu: thick Chinese barbecue sauce of soybeans, honey, vinegar, tomato paste, chilis, garlic and other spices - used with grilled meats Chop Suey: literally means odds and ends - served with rice or soy sauce Chow Fun: wide, stir-fried noodle Chow Mein: stir fried meat or vegetables served over crispy noodles Chung Choy: preserved turnip Congee: rice soup or porridge Crack Seed: dried fruits mixed with salt, sugar and seasonings Dim Sum: dumplings that are steamed, baked, or fried (many varieties) Egg Rolls: deep fried mixtures of bits of pork, shrimp, and chopped vegetables in noodle wrapper Five Spice: a variable combination of Star anise, cinnamon, and other spices Fu Young: scrambled dishes Gai Kew: baked or stir-fried chicken breast Gau: sticky sweet rice cakes Har Kew: fried jumbo shrimp with mushrooms and mixed vegetables Hoisin Sauce: a thick sweet and pungent condiment of soybeans, peppers, garlic, vinegar and chilis Hong Choi: Chinese parsley (coriander/cilantro) Hor Fun: fried broad, thick rice noodles Hot & Sour Soup: made with thin pieces of vegetables or meats, hot pepper, and vinegar Hot Pot: foods cooked in a vessel of boiling broth at the table Jai: monks food - a vegetarian dish Jook: very bland rice soup (congee) Kew: large size chunks of chicken, shrimp, or steak Kung Pao: meat or tofu stir-fried with peanuts, mixed vegetables & chili peppers Li Hing Mui: preserved plum Lo Mein: wheat noodles similar to spaghetti Lung Har: lobster Lup Cheong: sweet, oily sausage Lychee: fruit with sweet, smooth flesh Mein: thin wheat noodle Mantu: plain steamed buns Mei Fun: thin rice noodles similar to vermicelli Mein: thin wheat noodles Mongolian Beef: sliced beef stir-fried with garlic, soy sauce, and scallions Moo Goo Gai Pan: fresh mushrooms cooked with sliced chicken Moo Shu: shredded vegetable mixture stir-fried with egg or meat in a rice pancake Orange Sauce: made from cooked orange rind Oyster Sauce: made from soy sauce, wine, starch and sometimes oysters Peking Duck: roasted duck breast in a pancake with scallions and hoisin sauce Plum Sauce: made from plums, bell peppers, sugar, vinegar, ginger & spices Pot Stickers: meat or vegetable-filled noodle dumplings Sa Cha: Taiwan sauce of shrimp, fish, peanuts, onion, garlic, chili peppers & spices San Shien: a dish with 3 major ingredients, such as chicken, shrimp, and beef Shrimp Toast: deep fried toast with shrimp, scallions and egg yolk Siu Mai: steamed dumplings filled with ground pork Soy Sauce: made from soybeans, wheat, salt and fermenting organisms Spring Rolls: deep fried mixture of pork, shrimp, vegetables, bean thread, wrapped in rice noodle Tofu: soft, moist soybean curd Tow Goo: straw mushrooms Water Chestnuts: crisp, bland edible tuber of an aquatic plant Won Ton: deep fried stuffed dough Won Ton Soup: pork dumplings floating in a salty clear broth flavored with herbs Wor Ba: indicates an item served over "sizzling" rice Yat Gaw Mein: thick, light-colored wheat noodles served in hot broth or a sauce Yu Hsiang: a sweet, hot, spicy garlic sauce Regional Cuisines: Cantonese: Southern Chinese cooking of Canton Province characterized by subtle seasonings Hunan: Northern regional cooking of Hunan Province - dishes are steamed, simmered, stewed or fried Mongolian: characterized by boiled meats, milk products, limited vegetables, absence of fish Peking: prevalence of wheat noodles, steamed dumplings, food wrapped in pancakes Szechwan: West-Central Chinese cooking characterized by dishes seasoned with hot chili peppers Chinese Restaurants on: Big Island | Oahu | Maui | Kauai Top PHILIPPINE "Eat until the lips protrude." Philippine Proverb Achara: pickled papaya Adobo: pork or chicken in a vinegar and garlic sauce Apritada: pork with pimento and garbanzo beans Bangus: grilled milkfish stuffed with vegetables Bagoong: pungent, salty shrimp or fish paste Balatong: mungo beans and pork Bibinka: coconut candy bars Bitter Melon: spiny gourd - definitely bitter Bunuelos: fried dumplings rolled in sugar Caldereta: goat stew made in a spicy tomato base Dinorado: reddish-colored mountain-grown rice having a nutty flavor Dinuguan: stew of park, pork blood, tuba, vinegar, and sometimes intestine Ginataan: salty vegetable soup made with mung beans, onions, coconut milk, fish, and fish paste Gisantes: pork, tomatoes and peas Halo Halo: dessert of coconut milk, ice, and fruits Kaong: seeds from palms, pounded into butter or boiled Kinilaw: raw tuna or other seafood prepared with tuba, vinegar, garlic, ginger and hot peppers Kare Kare: beef stew in a peanut broth Leche Flan: custard Lechon: roast pig prepared in the Filipino style Lumpia: appetizer similar to spring roll Menudo: a stew made with pork, tomato sauce, and vegetables Morcon: beef roll with sausage, eggs, carrots, and pickles Pancit: egg or rice noodles 'n stuff Patis: liquid fish sauce Pinacbet: vegetables with shrimp or pork Pinakbet: okra, string beans, tomatoes, shrimp paste simmered with fish or pork Pochero: chicken and banana stew Puto: steamed cup cakes made with sticky rice flour and coconut milk Sarciado: meat or seafood in tomato sauce Sinigang: white fish, shrimp or meat soup seasoned with horseradish Tuba: The fermented juice of the coconut palm flower Tupig: dessert of mochi rice flour and coconut milk Philippine Restaurants on: Big Island | Oahu | Maui | Kauai | Molokai Top HAWAIIAN "What you have, eat." Hawaiian Proverb Ahi: yellowfin tuna Aku: skipjack or bonito tuna Alaea: a type of sea salt containing reddish clay, rich in trace minerals Butterfish: black cod Chicken Luau: chicken cooked with taro leaf and coconut milk Chili Water: mild all-purpose condiment Haupia: coconut pudding Kalua Pig: barbecued pork, cooked whole in an imu (underground oven) Kaukau: a Pidgin Hawaiian word meaning food Kiawe: wood of the algaroba tree used in cooking Kulolo: taro pudding Laulau: pork, butterfish, beef or chicken wrapped in taro leaf and steamed in an imu (underground oven) Lilikoi: passion fruit Limu: seaweed Loco Moco: a fried egg on top of a hamburger on top of a pile of rice - all smothered in brown gravy! Lomi Lomi Salmon: cold diced salmon, tomatoes and onion Long Rice: cellophane noodles made from mungbean flour Luau: a Hawaiian feast, named for the taro tops served Mahimahi: dolphin fish (unrelated to the mammal) Manapua: Chinese-style filled steam buns Maui Onion: mild white onion, with sweetness similar to a Vidalia onion Moi: threadfish Naau: stewed beef intestines Ohelo Berry: bright red, similar to a huckleberry Ohelo: plant with edible berries Onaga: red snapper Ono: similar to mackerel or tuna Opakapaka: pink snapper Opihi: island limpets Paina: the ancient name for a Hawaiian feast also referred to as a luau Pipi Kaula: Hawaiian beef jerky Plate Lunch: a meal consisting of an entree and lots of starch Poha Berry: very tart, similar to a gooseberry Poi: staple starch of the Hawaiian diet, made from boiled taro root Poke: raw fish with seaweed and sesame oil Puaa: pig or pork Pupu: appetizer, hors d'oeuvre Saimin: ramen-like noodle soup of local invention Shave Ice: freshly shaved ice drenched in a sweet syrup - lighter and flakier than a snow cone Spam: Hawaii's favorite canned meat - the less said, the better Taro: a tuberous vegetable used to make poi Uhi: yam Uku: grey snapper Hawaiian Restaurants on: Big Island | Lanai | Oahu | Molokai | Maui | Kauai Our Luaus Index Top JAPANESE "He whose belly is full believes not him who is fasting." Japanese Proverb Ahi: yellow fin tuna used for sushi Amazu Shoga: pickled ginger, sliced thin Arare: crisp rice crackers seasoned with soy sauce Azuki: sweetened red or black beans Bento: a take-out picnic meal Daikon: a member of the turnip family (similar to radish) Edamame: whole boiled soybeans Fugu: raw blowfish with poisonous parts Furikake: a flavoring accent of seaweed, salt, sesame Harusame: cellophane noodles made from mung beans Hijike: seaweed leaves used in soups and salads Kamaboko: fish cake made from white fish Kanten: gelatin dessert made out of seaweed Katsudon: fried pork cutlet Kombu: seaweed processed as a cooked noodle Kuromame: black beans Maki-sushi: sushi items rolled up in seaweed Manju: sweet bean paste buns Mirin: sweetened rice wine Miso: thick fermented soybean paste Mochi: also called sweet or sticky rice (made into cakes) Musubi: rice ball wrapped in seaweed Nabeyaki Udon: wheat noodles in hot broth topped with vegetables & seafood Namasu: salad of vegetables in a vinegar sauce Nigiri Sushi: molded rice balls topped with raw fish Nishime: vegetables with pork or chicken Nori: dried, compressed seaweed Okazu-ya: "Okazu" means side dish - "Ya" means shop. Casual storefront restaurants serving carry-out foods that reflect the ethnic mix of the Islands Okonomi Yaki: an omelet or pancake with highly variable toppings Onaga: ruby snapper Panko: flour meal used for breading Ramen: slender wheat noodles in broth topped with meat, vegetable, or seafood flavorings Saimin: noodle soup Sake: rice wine Sansho: a ground spice from a type of prickly ash shrub Sashimi: thin slices of very fresh salt water fish Sekihan: rice and red beans Senbei: sweet rice crackers Shabu Shabu: meat and vegetables in a simmering broth Shiitake: large mushrooms with dark caps Shira Ae: vegetable and tofu salad Shoyu: a salty liquid flavoring made from soybeans (soy sauce) Shumai: small steamed dumplings Soba: slender buckwheat noodle Somen: thin and delicate rice noodles Suimono: clear fish stock soup Sukiyaki: meat, bean curd, vegetables cooked in soy sauce and sugar Sushi: cold vinegar rice garnished with raw fish Tako: octopus Takuwan: pickled daikon or turnip Tamari: an aged, fermented soy sauce Tempura: vegetables, meat, or seafood quick-fried in light egg batter Teppanyaki: style of dining where chefs cook food at your table Teriyaki: soy based, sweet and salty flavoring used on beef, chicken and other foods Tobiko: orange-reddish roe of the flying fish Tofu: white soybean curd Tonkatsu: breaded, deep-fried pork cutlet Tsukemono: pickled vegetables Udon: thick wheat noodles Umeboshi: very salty, sun-dried, long-aged, pickled sour plums Unagi: eel Wakame: dried seaweed reconstituted and used in salads or soups Wasabi: similar to horseradish but green and hotter Yaki Tori Kushi: chicken on a stick Japanese Restaurants on: Big Island | Oahu | Maui | Kauai Top KOREAN "Eating is Heaven." Korean Proverb Bulgogi: gingery barbecued beef Bap: steamed rice Bibimbap: rice and vegetables topped with grilled meat, chili paste, & fried eggs Chap Chae: stir-fried vegetables, meat, and noodles Chigae: hot soup or stew of various mixed ingredients Chop Chae: stir-fried noodles and vegetables with soy sauce, garlic, sesame oil, sugar and meat Chun: vegetables, meat, or fish quick-fried in a light egg batter Daegu: codfish Dak: chicken Doenjang: fermented soy bean paste Gook: a broth-like soup with rice Kal Bi: barbecued short ribs marinated in a shoyu and sesame blend Kang Jang: flavored soy sauce Kim Chee: heavily seasoned pickled vegetables Kochu Jang: chili pepper sauce Kogi Guk: beef soup Kook Soo: noodles in broth with meat and vegetables Maeuntang: very spicy soup Mandu: stuffed dumplings, similar to won ton Naengmyon: cold buckwheat noodles Namul: salad of lightly cooked vegetables Nurm Juk: meat, kim chee, and vegetables on skewers Pul Goki: Korean-style barbecued beef Saengsun Chun: fried fish Sangchu Sam: rice ball with hot sauce Sinsollo: meats and vegetables in a broth Songphyun: pastry filled with bean paste Taegu: seasoned dried codfish Won Bok: pale cabbage Yak Kwa: deep fried dessert rolled in honey Yak Phab: dessert of sweet rice, nuts, seeds and dried fruit Yakiniku: style of dining where you cook food at your table Yook: beef Korean Restaurants on: Big Island | Oahu | Maui | Kauai Top PORTUGUESE "Food is an important part of a balanced diet." Portuguese Proverb Acorda: bread soup Arroz Doce: sweet rice Bacalhau: codfish cakes Braoas: round sugar cakes Broa: cornbread Bulo Do Mel: honey cakes Caldeirada: seafood stew Caldo Verde: kale and potato soup Feijao: beans Linguica: spicy pork and red pepper sausage Malassadas: sweet doughnuts - sans hole Morcela: blood sausage Pao Doce: sweet bread made with eggs and butter Peri Peri: a hot and sour sauce made of hot chili peppers, garlic, onions, tomatoes, horseradish, and lemon juice Pudim Flan: custard Sabula de Vinha: pickled onions Soupa de Feijao: bean soup Vinha D' Alhos: fish or pork in vinegar and garlic Top PUERTO RICAN "Food is the most primitive form of comfort." Puerto Rican Proverb Arroz Con Pollo: rice with chicken Adobo: simmered chicken or pork in a marinade sauce of vinegar, garlic, pepper, and chilis Bacalao: salted codfish Chicharrones: deep-fried pork skin Gandules: pigeon peas Lechon Asado: roast suckling pig Mofongo: mashed fried plantain with pork rind Paella: casserole of saffron-flavored rice, meat, seafood and vegetables Pasteles: banana paste and pork or beef wrapped in corn husk or ti leaf and boiled Pastelillos: fried ground beef turnovers Pescado en Escabeche: pickled fish Polvorones: a cookie Ponque: pound cake Recaito: mild green seasoning mixture made from peppers, cilantro, and garlic Sancocho: vegetable stew Serenata: codfish salad Sofrito: a thick sauce produced by sautéing a variety of vegetables, herbs, spices, then adding tomato sauce Sopa Borracha: sponge cake with rum sauce Puerto Rican Restaurants on: Oahu | Maui Top SAMOAN "Eat standing, eat walking." Samoan Proverb Esi Fafao: baked papaya stuffed with beef Palu Sami: taro leaves baked in coconut cream Pee Pee : coconut cream Poi Olu: breadfruit poi Povi Masima: salted beef brisket Taufolo: mashed breadfruit and coconut milk Top THAI "To eat is human, to digest - divine." Thai Proverb Bahmi: egg noodle made with wehat flower Banh: ribbon-shaped rice noodles Bhet: duck Blah: fish Bu: crab Gaeng: curry Gai: chicken Galangal: aromatic vegetable in the ginger family Geow: won ton Goong: shrimp Grapao: sweet basil leaf Gratiam: garlic Guay Tiew: fried flat rice noodles Gwaytio: wide, flat noodles Hoi Oab: steamed mussels Hom Pah: shrimp wrapped in fried wonton Kai Yat Sai: pork stuffed omelets Kana: the leafy greens of Chinese broccoli Kao: rice Karee: yellow curry Kati: coconut Keaw Nam: spicy wonton soup with pork and vegetables Kee Mao: noodles with fresh basil leaf Khai: egg Khiao Wan: green curry Khing: ginger Krung Gaeng Ped: pork and vegetable curry Lad Na: stir-fried rice noodles with meat and broccoli Larb: chicken salad with onion and lemon juice Ma-Muang: mango Med Ma-Muang: cashew nuts in a sir-fry Mee Krob: salad with fried noodles Moo: pork Muk: squid Nam Pla: fish sauce Nam Prik: hot sauce Neau: beef Phak: vegetables Phed: hot, spicy curry Satay: beef, pork, or chicken on skewers with peanut sauce Saparod: pineapple Sticky Rice: a dessert of rice and syrup with mango Takrai: lemongrass Talay: mixed seafood Tom Yum: spicy lemongrass soup with shrimp and meat Takaw: tapioca - coconut cream dessert Woon Sen: beanb thread Yum Nua: grilled beef salad with onions and lemon Thai Restaurants on: Big Island | Oahu | Maui | Kauai Top VIETNAMESE "Eating and mating are human instincts." Vietnamese Proverb Banh Pho: ribbon-shaped rice noodles Bo: beef Bun: thin rice vermicelli Cha Gio: deep fried spring rolls Ga: chicken Goi Cudan: summer rolls Goi-Ga: chicken salad Mien: bean thread Nam: water, broth, sauce, or juice Nuoc Mam: fermented salted fish sauce Pho: beef noodle soup served with sprouts, herbs, chilis, and lime Vietnamese Restaurants on: Big Island | Oahu | Maui | Kauai Top Then all around from far away across the world he smelled good things to eat so he gave up being king of where the wild things are Maurice Sendak Where the Wild Things Are (1963) Restaurants Cyberguide | Home Page Contact Us | Sponsor Join Us Form ©Ala Mua Hawaii 1997

Molokai. Kamakou in the

Molokai, Hawaii - History and Culture on The Most Hawaiian Island. One and a half million years ago (give or take a week) two large volcanoes pushed through the surface of the Pacific Ocean and created the island of Molokai. Kamakou in the east, and Maunaloa in the west. A couple days later a third and much smaller caldera, Kauhako, popped up to form the Makanalua peninsula on the north side. Over eons, the north side of the island eroded and fell into the sea, leaving behind the vertical sea cliffs which today make up most of Molokai's spectacular North Shore. It's the fifth largest island in the Hawaiian archipelago; 260 square miles (420 sq km) in area, 38 miles (61km) long, and ten miles (16km) wide at its widest point. Anchored in the center of the 8 major islands, Molokai is 25 miles (40km) southeast of Oahu, and a 25-minute flight from Maui. From the eastern end of the island, it's only 8 miles (13km) across the Pailolo Channel to Maui. The population is estimated at 8,000 residents, half of whom live in or near the principal town of Kaunakakai. Nearly 40% are of Hawaiian descent, thus the nick name, "The Most Hawaiian Island." According to the experts, Hawaiians first came to live on Molokai about 650 A.D. Those first settlers most likely originated from the Marquesas, with later migrations, in double hulled canoes, from Tahiti and other areas in the South Pacific. As the Hawaiians had no written language, most of their pre-contact history has come from chants, passed down from generation to generation, which have kept a chronology of events, battles and genealogy. In November, 1778, Captain James Cook sighted Molokai on his first visit to the Sandwich Islands, as he named these islands, but it wasn't until 1786 when Captain George Dixon anchored off Molokai's coast, that Europeans first visited this island. In 1832 a Protestant mission was established at Kalua'aha on the East End by Reverend Harvey Hitchcock, to serve an estimated population of 5,000. His church has not been maintained, but the walls and part of the roof stand today at the 14.5 mile marker. A white marble headstone marks his grave on the hill east of what remains of the church. The oldest known Hawaiian settlement on Molokai occurred in Halawa Valley, at the eastern end of the main highway that crosses the length of the island. The eastern side of the island was heavily populated in pre-contact Hawaii, a result of ample water from the mountains, fertile and level land for farming, and a rich and abundant ocean. More than 60 fish ponds were built along the south shore of Molokai. Most have nearly disappeared, but a few have been reconstructed and are used daily by residents for aquiculture. A drive along the southshore of the island bears testimony to the reliance on the ocean by early Hawaiians. Molokai was renowned for the wisdom and power of its religious leaders, greatly respected and often feared by others in the archipelago. In the 1500s, the famous prophet, Lanikaula, was so revered that pilgrims came from all the Islands to seek his wisdom and advice. Molokai became a place of retreat, protected from war by its religious prestige and the marital alliances of its chiefs. Others were reputed for sorcery. Legend tells of the Kalaipahoa, or poisonwood gods, entering trees on Maunaloa. The grove is said to have been so poisonous that birds fell dead as they flew over it. Legend also tells us that Laka, goddess of the hula, gave birth to the dance on Molokai, at a very sacred place in Ka'ana. This is recognized on Molokai every May, at a celebration of the birth of hula, called Ka Hula Piko. When Laka died, her remains were secretly hidden somewhere beneath the hill, Pu'u Nana. The hula was finally established, the work of Laka was complete, and the dance flourishedthroughout Hawaii. Molokai was praised as "Molokai Ka Hula Piko," Molokai, the center of the dance. This design, by John Kaimikaua and Wainwright Piena, uses traditional Hawaiian motifs to depict the essence of the saying, "Molokai Ka Hula Piko." To the early Hawaiians the mo'o (lizards) were a symbol of spirituality and good fortune. The central design depicts this spiritual continuity with the mo'o arranged in a circle. The triangle depicts a Hawaiian value called "Lokahi," which is symbolic of a balance between man, nature, and God. Petroglyphs within the triangle portray a man and woman in dance. In the uppermost part of the triangle is a rising sun with a dot in the center symbolizing the piko of the hula. Beneath the circle is a motif depicting water, while at the top, the triangles represent fire. In the real world, water and fire are the two elements that cannot be mixed, but the spiritual essence of these elements mix in the hula. The ancient kumu hula of Molokai stressed to their students that they should dance with the fluidity of water and with the spark of fire. The middle row of diamonds, is a design called by the Hawaiians "na maka ke akua," or "eyes ofthe gods." Eyes are symbolic of the past, because our ancestors look upon us and guide us in thislife. Eyes also represent the living, as we look back upon the paths of our ancestors for inspirationand guidance. The hula provides a means for us to look back to the works of our ancestors through its movements, motions and chants. Above the "na maka ke akua" design are ferns representing the greenery worn by the dancers and below is the half-circle-point motif representing the rays of the sun rising in the east. To the early Hawaiians, the rising sun was symbolic of constant renewal and rebirth in the hula. 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