Molokai? Click Into Our

Molokai Fish and Dive - Molokai activities, kayaking, fishing, diving, camping and snorkeling Home Activities Store History Books Contact Us Island Tour Need a place to stay on Molokai? Click Into Our Condo Well known by residents throughout Hawaii, Molokai Fish & Dive in Kaunakakai is packed to the rafters with everything that a person could need to have fun in the tropical sun. Over the years our Tours & Rentals Department has become the one-stop location for booking Molokai activities and tours. Whether it's ocean kayaking, horseback riding, mountain biking, whale watching, cultural hikes or fishing, we can make the arrangements for your adventure of a lifetime . In addition to being the Islands complete sporting goods store, within its walls can be found the largest selection of authentic Molokai designed T-shirts and souvenirs on the entire island. -------------------------------- -- Created by our staff members, the artwork is earthy and involved with the Hawaiian culture of Moloka'i. These exclusive designs have always been highly prized by residents and visitors alike and have never been available anywhere other than the store in Kaunakakai. As a result, they have always been one of the must things that folks bring home after a visit to the island. Now, a select few of these items are available to web surfers the world over. Over the years, the owner Jim Brocker, has taken thousands of superb photographs of Molokai and her people. Combing these photos with creative writing abilities he has authored Molokais two best selling books. The Lands of Father Damien , released August 1998, immediately hit Hawaii's Best Seller list. The book deals with Molokais Kalaupapa Peninsula, the people who were banished there and the dedicated priest, Father Damien. Containing 108 sepia-tone archival photos and 277 color prints, it is the largest pictorial publication in existence dealing with the events that took place in this desolate place. Jims previous book, A Portrait of Molokai. , is a must for anyone who has, or is planning to, visit the island. This 160 page book contains 375 color photographs that capture the spirit and beauty of this special place. Written in true local style, it portrays Molokai as can only be done by someone who lives here. So, come on in. We're glad you're here! Home | Activities | Store History | Books | Contact Us Island Tour

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.

Hawaiian music KPOA -

Hawaiian Independence Music Page Return to the Hawaiian Independence Home Page HAWAIIAN INDEPENDENCE MUSIC LYRICS Hawai`i Ponoi , Hawai`i's National Anthem Hawaii Aloha , by the Reverend Lorenzo Lyons (Makua Laiana) Kaulana Na Pua (Famous are the Children), by Ellen Wright Pendergast in 1893 Hawaii '78 , by the late great Braddah Iz, Israel Kamakawiwo`ole Living in a Sovereign Land , by Israel Kamakawiwo`ole E Ala E , by Israel Kamakawiwo`ole I Ka La `Apopo (Tomorrow), by K. Haugen ARTICLES Thousands mourn as legendary Hawaiian (music entertainer) passes away! Eye On Hawaii, June 1997 Sudden Rush makes mark with 'Ku`e' Chant, English lyrics, topical issues combine in Hawaiian rap The Maui News, June 26, 1997 LINKS If you have RealAudio , jump over to Internet Radio Hawaii and cue up some Hawaiian Kine tunes, then come BACK and listen while you browse... Sudden Rush Website (new) - with lyrics Sudden Rush Website (old) - with RealAudio samples Breeze of Hawaii - Live streaming Hawaiian music KPOA - Hawaiian music via RealAudio KKCR - Community based non-commercial radio station on Kaua`i island Hawaiian Jamz - More Hawaiian Music on RealAudio Nahenahe Net , "The sweet sound of Hawaiian music" - featuring pages for many artists Susan's Hawaiian Music Report - the latest listings of concerts and releases Stevo's Hawaiian Music Guide - lots of good Hawaiian music links Tropical Disc - "Maui's Finest Music Store" - purchase Hawaiian music CDs online BuyHawaiianMusic.com - Hilo-based online retailer of Hawaiian music with a huge catalog of Hawaiian music titles on CD. Hawaiian Music Island - another place to purchase CDs online In Loving Memory - Israel Kamakawiwo`ole Hawaiian Sheet Music Newsgroup: alt.music.hawaiian If you would like to suggest Hawaiian music links, or have lyrics to other Hawaiian sovereignty songs, old or new, please email to: exec@hawaii-nation.org Return to the Hawaiian Independence Home Page

Maui Haleki'i-Pihana Heiau State

Hawai`i Department of Land and Natural Resources: Division of State Parks: Maui Parks Text version DLNR Home | State Parks Home | State of Hawaii Home | Search State Parks on the island of Maui Haleki'i-Pihana Heiau State Monument In Wailuku at end of Hea Place off Kuhio Place from Waiehu Beach Road (Highway 340). Remains of two important heiau (places of worship) that were rededicated as war temples by Kahekili, Maui's last ruling chief. Viewpoint of Central Maui. Park gate open 7 a.m. to 7 p.m. 10.2 acres 'Iao Valley State Monument End of 'Iao Valley Road (Highway 32), 'Iao Valley. Scenic viewpoint of 'Iao Needle, an erosional feature which abruptly rises 1200 feet from the valley floor. Park gate open 7 a.m. to 7 p.m. 6.2 acres Kaumahina State Wayside On Hana Highway (Highway 360), approximately 28 miles east of Kahului Airport--2 hours drive. Forested rest stop with picnicking and scenic viewpoint of northeast Maui coastline. Showy exotic plants. No drinking water. 7.8 acres Makena State Park South of Wailea at Pu'u Ola'i volcanic cone just beyond the end of Wailea Alanui Road. Scenic wildland beach park characterized by prominent cinder cone and large white sand beach. Swimming during calm seas, bodysurfing, board surfing, shore fishing, and beach- related activities. No drinking water. 164.4 acres Polipoli Spring State Recreation Area At 6200 feet elevation in Kula Forest Reserve, 9.7 miles upland from Kula on Waipoli Road off Kekaulike Avenue (Highway 377); 4-wheel drive vehicle recommended. Camping and lodging (one cabin) within the fog belt of Kula forest. Extensive trail system in the forest reserve, including through a forest reminiscent of the conifer forests of the Pacific Northwest coast. Sweeping views of Central and West Maui, Kaho'olawe, Moloka'i and Lana'i in clear weather. Pig and seasonal bird hunting. Nights are generally cold; winter nights frequently have below freezing temperatures. No campground showers. 10.0 acres Pua'a Ka'a State Wayside On Hana Highway (Highway 360), approximately 38 miles east of Kahului Airport--2 1/2 hours drive. Rest stop and picnicking in the rain forest. An idyllic area with small scenic waterfalls and pools. No drinking water. 5.0 acres Wai'anapanapa State Park In Hana at end of Wai'anapanapa Road off Hana Highway (Highway 360), 52.8 miles east of Kahului Airport--3 hours drive. Remote, wild, low-cliffed volcanic coastline offering solitude and respite from urban life. Lodging, camping, picnicking, shore fishing and hardy family hiking along an ancient Hawaiian coastal trail which leads to Hana. Excellent opportunity to study a seabird colony and anticline pools. Other features include native hala forest, legendary cave, heiau (place of worship), natural stone arch, sea stacks, blow holes and small black sand beach. 122.1 acres Wailua Valley State Wayside On Hana Highway (Highway 360), approximately 32 miles east of Kahului Airport--2 1/4 hours drive. Viewpoint of Ke'anae Valley and Ko'olau Gap in Haleakala's rim, and of Wailua Village and taro patches in opposite direction. State Parks Home DLNR Home | State of Hawaii Home | Text Only | Boards and Commissions | Divisions and Offices | Quarterly Exhibit Contact Info | Administrative Rules | Exhibits | Credits | Privacy Policy | Accessibilty | FAQ's | Search State of Hawaii, Department of Land and Natural Resources Kalanimoku Bldg., 1151 Punchbowl St., Honolulu, HI 96813 Phone : (808)587-0400 Fax : (808)587-0390 Email : dlnr@exec.state.hi.us

Hawaiian Cruise

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