Hawaiian Music Message Board

Sources of Hawaiian Sheet Music If you can't find the sheet music that you are looking for in the list of resources below, Stevosuggests that you post a message in either our Hawaiian Music Message Board and Classifieds or the alt.music.hawaiian newsgroup. Someone out thereis bound to have the music you are looking for. Sources for Ordering Sheet Music Hawaiian Music Island (Click on the 'Book Catalog' icon) The Keali'i Reichel Songbook Roy Sakuma's Treasury of Ukulele Chords Sheet Music Plus (Source of Hawaiian and other Sheet Music) Sun Hawk Sheet Music Store (Source of Hawaiian Slack Key and other Sheet Music) Online Lyrics and Chords Listings Cade's Hawaiian Lyrics & Chords Ducky's Hawaiian Sheet Music Page John Ely's Steel Guitar Web (includes lesson) Hawaiian Anthem Lyrics Hawaiian Independence Music Hawaiian Song Database by Amy K. Stillman Huapala - Hawaiian Music and Hula Archives IZ - The Man and His Music (Lyrics to Some of Brudah Iz's Best Songs) Keola Beamers Online Slack Key Lessons Lyrics from Iz songs Local Jams Sheet Music Site Only Solid Hawaiian Music Jumping Flea - Ukulele Sheet Music Polaka's Hawaiian Music Archive Robyn's Page of Hawaiian Lyrics and Chords songfile.com's Lyrics Database (Database with all types of music) Song Lyrics listing Travis's Island Music Travis' Island Vibrations Tropical Storm Hawaiian Lyrics and Chords Uke Muzik Wink's Hawaiian Lyrics & Chords Wongie's Music Page of Hawaiian Lyrics and Chords Return to Main Page Report broken links or send questions and comments to stevo@hawaii-music.com .

Hawaiian cruise, two nights

One-of-a-kind Hawaii Cruise Deals BudgetTravelOnline.com One-of-a-kind Hawaii Cruise Deals A week-long Hawaiian cruise, two nights in Honolulu, and roundtrip airfare all together costs just $1,399 from dozens of cities Reid Bramblett Wednesday, July 30, 2003; Perhaps you'd love to take a cruise--a week at sea with nothing to do but have fun. Then again, it might be nice for a few days just to veg on the beach--not just any beach, but Waikiki, sipping a mai tai under the palm trees. OK, do you'd like to do both--but not pay too much for either...oh, and get some cheap airfare thrown in to cover it all. Would you believe it actually can be done? United Airlines has a branch of the frequent flier program called Cruise4Miles (888-666-8120, cruise4miles.com/ )--you can earn miles by buying cruises, or redeem airlines miles earned for a cruise. Anyone who signs up for the frequent flyer program (which is free) can get in on these deals. The logistical (and economic) problem with most cruises is that airfare is rarely included in the base price, and can often be pretty expensive. Same goes for the land portion of your trip, by which I mean landlubbing lodgings. Most folks arrive in the port of embarkation a day or two before the ship sets sail, and/or sometimes choose not to return home until the day after the cruise puts into port, which means you're stuck finding a night's hotel accommodations on either end of your cruise. Well, with a cruise shop run by an airline, one that is also adept at putting together air/hotel packages, that problem is niftily solved. Everything but the kitchen sink And boy, how niftily. Rather than charge everyone from each gateway a different rate, the base price--which covers roundtrip airfare, the seven-day cruise, and two nights lodging in Honolulu before or after the trip--is $1,399 from dozens of cities on the East Coast, Midwest, and Southwest. (That in of itself is a bit unusual--a cheap Hawaii deal not from the West Coast). The list of possible departure cities includes Atlanta, Albuquerque, Boston, Baltimore, Chicago, Colorado Springs, Dallas/Ft. Worth, Grand Rapids, Houston, Kansas City, Las Vegas, Memphis, Miami, Milwaukee, Orlando, Minneapolis/St. Paul, New Orleans, Newark, New York (LaGuardia), Omaha, Philadelphia, Tampa, and Washington, DC. The ship sails pretty much weekly from Sept 14 through Jan 4, but the cheapest rate--that $1,399--is available on the following sail dates: Oct 26, Nov 16, Dec 7, Dec 14, and Jan 4. You pick which end of the cruise you want to spend your two free nights in Honolulu at the Sheraton Princess Kaiulani ( princess-kaiulani.com/ ) or a similar property. (Sadly, you cannot split them up for one before and one after. Ah, well.) The cruise itself aboard the Norwegian Star ( ncl.com/ ) has restaurants, 14 bars and lounges, swimming pool and gym, etc.--lasts seven days. You leave Honolulu at 8pm to arrive at Hilo by 6am. You have seven hours to enjoy the Big Island before steaming off again at 1pm to spend a day and a half at sea en route to a 9am docking just across the International Date Line on Fanning Island in the Republic of Kiribati (one island up from Christmas Island; a silly US law forces foreign-flagged ships to hit at least one foreign port before returning to US soil). At 3pm it's time to head back Hawaii-way, arriving 46 hours later at Kahului on Maui, where you hang for the entire afternoon. At 10pm you set of again to steam overnight toward Nawiliwili, where you arrive at 8am for an eight-hour day on Kauai. Then at 4pm it's back on the boat for the final leg back to Honolulu, where you get in at 7am. Once again, go to Cruise4Miles (888-666-8120, cruise4miles.com/ ) to learn more about this offer.

Maui Realty Company, Inc.,

-- The Maui Historical Society and Bailey House Museum ~ Keeping Maui's History and the Natural History of Ancient Hawaii Alive MAHALO TO OUR EVENT SPONSORS! ...... Koa Level - Aloha Glass Recycling, Tri-Isle Realty & Development Co., Inc., Pacific Radio Group, Starbucks Coffee & Jamba Juice Hawaii 'Ulu Level - A & B Foundation, HI% Recycling Efforts, Maui Realty Company, Inc., Rotary Club of Wailuku, Kent & Paula Smith `A`ali`i Level - Bailey Cousins, Chuck Hazama, ECM Inc., Ing, Horikawa, Jorgensen & Stewart, Goodfellow Brothers Inc., Honua`ula /Wailea 670, Dave & Terri Jorgensen 2375-A Main Street Wailuku, Hawaii 96793 Office Ph# 808.244.3326 Fax# 808.244.3920 eMail - info@mauimuseum.org Mission Statement The Maui Historical Society shall collect, preserve, study, interpret, and share the history and heritage of Maui. E Ho'oulu Aloha - "To Grow In Love" will be held on Saturday, November 26, 2005 Join us as we celebrate our 5th Annual Concert Fundraiser featuring Uluwehi Guerrero & friends. Tickets are available now! To be an event sponsor, donate auction items, or to volunteer, please contact Roz at the Bailey House. MAHALO!! The Bailey House Museum Built in 1833, the Bailey House is now a museum showcasing Hawaiian culture, artifacts, paintings, and furnishings from nineteenth-century Maui. Located in historic Wailuku Maui, Hawaii, built on the site of the Royal compound of Kahekili, last ruling chief of Maui, the house served as the Mission station for the Wailuku Female Seminary for Girls until 1847, then occupied by Edward Bailey and his family until 1888. On the grounds are gardens with native Hawaiian and missionary-era plants, Hawaiian artifacts, missionary furnishings, and paintings by Edward Bailey. Visit the Museum Shop for good books about things Hawaiian, recordings of Hawaiian music, small treasures, and gifts - all made in Hawaii These are ways of "Keeping Maui's History Alive"! Museum and Gift Shop Hours: Monday - Saturday 10:00 a.m. - 4:00 p.m.; Closed Sunday, Fourth of July, Thanksgiving, Christmas and New Year's Day Office Hours: Monday - Friday 10:00 a.m. - 4:00 p.m. Research Hours: Monday - Thursday 10:00 a.m. - 3:00 p.m. Space is limited for researchers. It is best to call for an appointment. Research Assistant Available: Tuesdays and Thursdays 1:00 p.m. to 3:30 p.m. Admission: Adult $5, Senior $4, Child 7-12 years $1; Members and children 6 years and under free Mahalo For Your Help In Keeping Maui's History Alive The Maui Historical Society Board of Trustees and staff are dedicated to the mission to collect, preserve, study, interpret and share the history and heritage of Maui. As caretakers of the land, artifacts, photographs, and documents that have been entrusted to our care, it is our responsibility to ensure that the cultural roots and history that define our community will continue to be there for future generations. Roslyn Lightfoot, Executive Director This web site is hosted by Meyer Computer, Inc. 2141 Vineyard Street Wailuku, Hawaii Mahalo! |E Komo Mai| | Events | | Membership | | Paintings | | Water of Kama | | Historic Wailuku | | Let's Talk Story | | Land Snails | | Hats | | Links | | Archives |

Tropic Hawaiian

Hawaiian Tropic model search, Flirt Model search, promotions, events, models Model of the Month Model Services Refer to a Friend Join Our Mail List Link Partners Link To Us About Us Contact Us Free Downloads! HOME | MODEL PORTFOLIOS | EVENTS SCHEDULE | EVENT PHOTOS | BECOME A MODEL | GO SHOPPING | MUCH, MUCH MORE... About Home | About Ron Rice | About Amy Raley Ron Rice (owner/founder of Hawaiian Tropic ) is the perfect example of the "American Dream". Born near Asheville, NC, Rice grew up in a "two-story log cabin" on his family owned mountain. An entrepreneur from the age of five, he sold everything from homemade Christmas wreaths to honey, grapes, apples and apple cider at his roadside stand. Rice remembers coming home from football practice each day and spending every spare minute with his family carrying rocks and mortar to the peak of their mountain to build their father's dream house. Sadly, his parents only lived in the home for one year before the State Transportation Dept. ordered the house torn down to make room for Highway 26. Uprooted, Clyde Rice died a year later at the age of 73. "How hard he worked at his job on that house - had a lasting impression on me," quotes Rice. After graduating from college, Rice moved first to Myrtle Beach, SC and then to Florida following the sun, working as a teacher and a lifeguard. When Rice created Hawaiian Tropic in a garbage can (right), in his garage, he was earning $4300 per year as a chemistry teacher/football coach at a local high school and a summertime lifeguard. He mixed batches of coconut oil, bananas, aloe avocados and other exotic ingredients and hired a crew of three pre-teens to fill bottles and keep track of the secret recipe. By sampling on the beach and utilizing lifeguard friends and fellow teachers to distribute the product, demand for the product grew throughout the United States. To increase notoriety and sales, Rice turned to something else he knew well - sports! We sponsored everything you could think of. We were in NASCAR racing for ten years and Paul Newman drove the winning "Hawaiian Tropic Porsche at the 24 Hours of LeMans, France. We were involved in hang-gliding, surfing, skydiving, water-skiing, snow skiing, tennis tournaments and on and on," says Rice. The name Hawaiian Tropic grew to worldwide renown. Next was the development of the Miss Hawaiian Tropic International Pageant . This annual search for the most beautiful woman in the world is now the second largest pageant in the world. Over 1,500 pageants are run in the US alone and pageants are held in 45 other countries to select the finalists. Miss Hawaiian Tropic International , along with other selected finalists and contestants, travel the globe participating in major media promotions. The team makes appearances at such events as charity functions, sportscar races, concerts, the Cannes Film Festival , music videos, MTV and in major film productions. They meet stars like Burt Reynolds on location for filming, Clint Eastwood at celebrity charity ski tournaments, and Julio Iglesias at concerts an on music video productions. The models also travel to exotic beach locations for the annual Hawaiian Tropic photo shoot. These photos are used for television, major fashion magazines worldwide, billboards and calendars. Today, Hawaiian Tropic is the second largest suncare manufacturer in the world, with twelve manufacturing plants on five continents, grossing over $200 million per year. The garbage can ( right) used to mix that first batch is silverplated and stands in Rice's living room as a reminder of the "early" days and Rice's tireless effort. Rice is single with daughter Sterling (left) . The Rice's enjoy the "good life," with an 80-foot sailing yacht lovingly named the Princess Sterling , and a $250,000 Lamborghini that was loaned to Ron's buddies, Burt and Hal for the movie "Cannonball Run." Rice's main residence in Daytona Beach is a $5.5 million palatial estate with four pools, a recording studio and a disco. In memory of his Dad, Ron had truck loads of granite brought down from North Carolina to provide the exterior for his home. Clyde Rice would have liked that. Shop at Flirt Catalog Online Poker & Gambling Real Estate Financing Support Tropicbeauty... :. BECOME A SPONSOR | Sitemap | About Us | Contact Us | Link to us | Link Partners Model Services | Model of the Month | Join Our Mail List | Refer to a Friend | Event Photos Tropicbeauty.com proudly accepts Visa and Mastercard. © 2002-2006 , Tropicbeauty.com . Privacy Statement | Model Release Website Design, Development & Hosting: www.14east.com .:

Hawaiian Food

Traditional Foods The Settlement of Polynesia Part I The Settlement of Polynesia Part II The Spirit of `Ohana and the Polynesian Voyagers Provisions for Micronesian Voyage Provisions for Polynesian Voyages Traditional Foods and Preparation Plants Introduced to Hawaii Hawaii Proverbs Sin at Awarua Story History & Culture Traditional Foods and Their Preparation by Chad Baybayan The land and sea provided the Hawaiian with everything he needed to sustain himself. His diet helped him maintain a healthy, disease-free body. Today, it is our modern diet that produces many of the problems that ails Hawaiians. A dietary reform back to a traditional diet is the cure to some of the Native Hawaiian's health problems. Preserving food was essential to providing nourishment during a voyage. Drying and fermenting were the two techniques used in food preservation. Fresh foods were eaten at the start of the trip. Fishing along the way also supplemented food the voyagers brought with them. The Polynesians had to be excellent horticulturist also if they expected to survive once they got to land. Plants were transported as slips, cuttings, tubers and seedlings. The traditional diet is everything the doctor ordered for a long trip--compact, light, and nutritious. Here is what they brought: Plant Food--'ulu (breadfruit); niu (coconut, meat and drink); uhi (yam); 'uala (sweet potato); mai'a (banana); kalo (taro); kukui (candlenut); ko (sugar cane); hala (pandanus flour, paste) Animal Food--i'a (fish, dried and fresh); pua'a (pig); moa (chicken); 'ilio (dog) Preparing Foods for Voyaging by Paige Kawelo Barber, Moku Froiseth, and June Gutmanis Pepeie'e 'Ulu (Breadfruit and Coconut Cream)--Use the commercial variety of coconut cream or make your own by grating ripe coconut meat. Cover with warm water, let set, then squeeze through fine sieve. Liquid is coconut cream. Thoroughly mash very ripe 'ulu, mix in a great deal of coconut cream, wrap in ti leaves and cook thoroughly. Set oven at 350 degrees, bake until firm. Cool, slice and dry in sun so that a hard oily film forms on the surface. Kukui (Candlenut)--Remove outer husk and roast in barbecue pit over medium coals or in oven at 350 degrees for about one hour. Crack shell, remove nut, mash, add rock salt. Use as a flavoring in raw fish dishes. Oil of the nut serves as light fuel and body oil to prevent sunburn. Ki or Ti--Cut stalk two to four feet long. About the time the stalk starts to sprout new leaf buds, which will take about three months, cut the top of the stalk off. Wrap in green ti leaves and cook. Use the lowest temperature setting on your oven. Cook 24 hours. Dry. Limu (Seaweed)--Clean and wash well, set out to dry. Takes one to two days for drying. Reconstitute with water when ready to eat. Sea water is acceptable. Mai'a (Banana)--Select firm-ripe mai'a with slight green tinge remaining on skin. Peel and slice lengthwise into three or four strips. Arrange on drying rack; turn once a day. Dries between four and fourteen days depending on area; faster drying occurs in Makaha and slower drying in Manoa. Do not be concerned with the change of color of the mai'a during the process of drying. Mai'a is ready when consistency resembles dried apples. Ko (Sugar Cane)--Select mature cane which has not begun to 'sprout;' cut at base and bottom of leafy top. Wrap exposed ends to prevent cane from drying out. Store in cool, dry place. Cut off bark and cut again in stick-like pieces for eating. Niu (Coconut)--Life expectancy of fresh niu is quite good; the entire nut is useful as food, drink, and fuel. The a a niu (coconut cloth) is not used to wrap things. It substitutes for toilet paper; is not as rough when wet. 'Ulu (Breadfruit)--Select 'ulu which has reached the o o (mature) stage of ripeness, picking those still on the tree. 'ulu has reached the o'o stage when white sap appears on skin of fruit, and 'browning' of the skin can be seen. Bake for one-and-a-half hours, or steam for one hour. Let cool. Remove skin and seeds; mash into pulp. Spread on sheet of wax paper; place similar length of wax paper over 'ulu pulp. Using rolling pin or bottle, spread 'ulu out as you would when preparing dough for pie. Remove top wax paper. Place 'ulu on lower wax paper on drying rack; save the other piece of wax paper for later. When surface of 'ulu dries, turn entire sheet of 'ulu onto the first wax paper. Repeat until drying process is complete, turning once a day. 'Ulu assumes a deep reddish brown color when dried; takes four days in hot area to dry completely. Tuck in one end of dried 'ulu, and roll as you would a jelly roll. Wrap in plastic wrap. Hapu'u or ama'uma'u (Ferns)--Cook the butt ends of the fern stalk. Store when cool. The Hawaiians considered ki and hapu'u to be famine foods. When food was scarce, due to drought, these plants were eaten. I'a (Fish)--Immediately after catching, keep the fish cool and under cover. As soon as possible after catching, cut and salt fish for drying. Cut fish on one side of dorsal line through the head, leaving the belly line intact. If fish are large, cut through bones parallel to spinal column, and cut flesh to allow salt to penetrate. Spread open the cut fish, remove gills, viscera, and the coagulated blood along the spinal column and wash the cavity clean. Hawaiians in the past rubbed the exposed flesh on both cut sections with the blood. Slap the cut portion onto the salt which should be evenly distributed over the exposed flesh. The skin section need not be treated in this manner, as it will receive an adequate amount of salt when the fish is stacked in the container. Place the fish in a wide container with the salted portion down and stack in layers as evenly as possible. The fish in each layer should be laid vertically to those on the bottom layer. After all the fish have been salted, place container under cover and allow to stand overnight. The next morning wash salted fish thoroughly and soak in water for one or two hours. During this period the water should be changed two or three times. When salt can barely be tasted, fish is ready for drying. 'Uala (Sweet Potato) and Uhi (Yam)--Rinse and cook, preferably by steaming. Test for readiness by piercing with fork; do not overcook. Let stand to cool, then slice into l / 2 inch pieces; arrange on drying rack, turning once a day. Dries within three to four days. He'e (Octopus)--Keep freshly caught he'e cool and damp. Before drying, remove the ala ala (ink bags) and salt them for drying (usually to be used for other purposes although it is used as a flavoring ingredient when prepared for raw consumption). Pound the he'e thoroughly with approximately two handfuls of salt. Add more salt as it dissolves. Pound in an up-and-down motion, grasping the central or head portion and pounding it on the rest of the body and tentacles. After as much as seven hundred strokes and intermittent washing, the whole he'e becomes tender enough so that the flesh tears easily with a minimum of effort. The process of pounding in salt serves two purposes: (1) removing mucus and (2) tenderizing. After pounding and rinsing off the extraneous matter, hang up the he'e to dry for three or more days. Kalo (Taro)--Wash and cook thoroughly, preferably by boiling. Best to leave skin on while cooking, removing skin as soon as kalo is cooked and cool enough to handle. When dried after pounding, kalo is similar to hard-tack, especially if rolled out into thin layers or sliced. To prepare pa'i'ai, follow the above cooking instructions, wet board and pounder lightly with water. With even strokes, begin mashing kalo while still warm from cooking, producing a doughy mass. Lightly wet board and pounder to prevent sticking. Be careful not to use too much water; the less water the better. Be sure to mash thoroughly so you have a smooth, heavy poi. Fermentation of pa'i'ai acts as a preservative, as it does in regular poi. The process of fermentation is much slower in pa'i'ai.