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.

Maui Windsurfing Vans: 800-870-4084

Spot Guide MAUI / Hawaii MAUI / Hawaii Much has been said and written about Maui, but there remain manyuntold stories and emotions associated with this windsurfing mecca. Look down and thewater is the deepest of blues. Look to your left and you see people taking lessons. Lookfar to your right and you see pros throwing loops off nothing. Everyone who has had thegood luck to sail at Maui long enough (including myself) has a great story to tell, infact, many great stories . . . breaking or losing half of their sailing equipment on theinfamous and dreaded Hookipa "rocks" and the feeling of absolute terror in theimpact zone with not a breath of wind in your sail.On a given day, Maui has a greatervariety of sailing conditions for all levels of boardsailors than anywhere in the world.Maui's motto says it all :"MAUI NO KA OI". Translated it's :Maui is thebest.This is truly a place designed for Windsurfing. Hookipa Sailing Conditions: For those looking for high winds: visit Maui in thesummer. From May to August, the northeast trade winds average 15 to 25 miles/hr, with manydays in the 20 to 30 mile/hr range. The summer is also when the wave swell is at itssmallest. For those who are looking for Maui's famous surf: visit it when there are bothtrades and waves - spring (March to May) and fall (September to November). From Decemberto February, the northeasterlies are less consistent, but there are still great sailingdays during this time - big wave days especially! During the winter, Kona storms willbring in 10-to 20-knot southwesterlies to the south shore. The sailing is side-onshore,port tack, with conditions similar to lake sailing. Another typical winter occurrence is5-to 15-knot northerlies. These winds funnel between the West Maui Mountains and theHaleakala Crater creating great side-offshore, slalom sailing on the south shore. Sailing Spots: KANAHA BEACH PARK - Kanaha is abeautiful beach park with long, sandy beaches, grassy area for rigging, fresh watershowers, shading trees, and picnic tables, all located in Kahului on the northshore.Sideshore northeast tradewinds blow consistently during June - August, with typically flatwater sailing on the inside, and good bump and jump conditions on the outside. BetweenOctober and May you can find waves on the outside reefs, ranging from small wind swell toexpert wave riding conditions. Most windsurf schools operate at Kanaha because of theconsistent wind and warm water. All year round it is a perfect place for any level sailor. SPRECKELSVILLE / CAMP ONE - Up the coast fromKanaha there is a residential area called Spreckelsville which has many beautiful sandybeaches. The main area to sail is affectionately known as "Sprecks", whichprovides pristine blue-green water and white sandy beach. Parking is limited, so arriveearly. There are no facilities or showers. The sailing level is typically intermediate toadvanced, with the reef making for more chop and breaking waves. Camp One is a no frillsbeach at the end of the Kahului Airport runway. The place has no showers, no grass riggingareas, no toilet, and barely a trash can. It does have a beautiful beach and the onlybreaking waves for most of the summer. The place is frequented by German's, Australians,Italians, French and mean local windsurfers. It's a place where you want to be polite andfollow the local traditions and laws to the letter. Rude and unlawfull windsurfers havebeen known to get worked (on the shore too). HOOKIPA - Hookipa is the windsurfingmecca of the world. Host to World Cup sailing and surfing contests, Hookipa rips. Jaggedlava rock, exposed reefs, a gnarly shorebreak, light inside winds and powerful ripcurrents make this north shore difficult to launch off limits for most sailors. Expertslaunch from the Beach Park, just downwind from the pavillion. Expect crowds, with manysailors lulling around the outside and looking for a good wave to rip on the inside. Whenthe water flattens in the summer months, slalom sailors launch here at Hookipa and blastdownwind along the north shore. KIHEI - Kihei is the south shore's mostpopular windsurfing spot. When the tradewinds blow north/northeast the pavillion locatedat the intersection of Ohukai Street and South Kihei Road is a great place to sail. Thereef can be shallow on the inside, especially near the Maui Sunset, so consult the localsbefore venturing out. Kihei is good for all level sailors and has a variety ofaccommodations nearby! Who to call: Al West's Maui Windsurfing Vans: 800-870-4084 Alan Cadiz's HST Windsurf School: 800-YOU-JIBE Coconuts Boy: 808-871-5084 Excursions Extraordinaires: 800-678-2252 Hawaiian Island Surf and Sport: 800-231-6958 Hi-Tech Hawaii: 808-877-2111 Hookipa Haven Vacation: 800-398-6284 Hot Sails Maui: 808-877-4433 Kanaha Beach Windsurfing: 808-876-0157 Maui Windsurfari: 800-736-MAUI Maui Windsurf Company/Cort Larned School: 808-877-4816 Maui Windsurfing Vans: 800358-2377 Sailboards Maui: 800-328-8877 Sailboard Vacations/Club Mistral: 800-252-1070 Second Wind Sail & Surf: 808-877-7467 Second Wind Travel Connection: 800-936-RSVP Surf Rents Trucks & Cargo Vans: 808-244-5544 Vela Windsurf Resorts: 800-223-5443 Windrigger Maui/Club Mistral: 800-345-MAUI Windsurfing West: 8003-580-2377 Windsurfing West Vacations: 800-782-6105 Windsurfing Vacations: 800-635-1155

Hawaii & Am. Samoa

Bank of Hawaii e-BANKOH SIGN ON User ID Password Password Help Hawaii/Am. Samoa Guam/Saipan/Palau Help? Security Learn More | Demo | Enroll Other Online Services Sign On Learn More Select one ----------------------- E-BANKOH - Hawaii & Am. Samoa - Guam/Palau/Saipan ----------------------- CREDIT CARD MGMT. ----------------------- INVESTING/WEALTH - Online Investments - Online Trust - Online 401(K) ----------------------- REG. SHAREHOLDER Have a Question? 1-888-643-3888 Toll-free • 24-hours Inquire Online Visit a Branch Contact Us Locations Economics Security About BOH Community -- News Room Checking | Savings & Time Deposits | Loans | Cards | Investments & Wealth Management | IRAs | Other Checking Smart Checking 55+ Checking Personal Checking Bankohana More Savings & Time Deposits Bonus Rate Savings Regular Savings Personal Money Market Savings More Cards Bank of Hawaii Visa® Check Card Bank of Hawaii Gold Credit Card from American Express Bank of Hawaii Continental OnePass® Credit Card from American Express More Loans Bankoh Home EquityLine Personal FlexLine Mortgages Mortgage Rates More Investments & Wealth Management Bankoh Investment Services, Inc. Private Banking Financial & Estate Planning Investment Management More IRAs Deposit IRAs Investment IRAs More Other e-Bankoh Online Banking Bankoh by Phone Direct Deposit More Customer Service Center 1-888-643-3888 Toll Free (TTY 1-888-643-9888) Re-order Checks Download the Bankoh by Phone Quick Reference (PDF) Open an Account (existing customers) Apply for a Loan More Financial Planning Tools Budgeting Buying a Home Planning for Retirement Borrowing More Careers Site Index Privacy Policy Terms of Use

Hawaii Volcano Observatory (

Hawaii Center for Volcanology [ home ][ about HCV ][ outside links ][ membership ][ site credits ][ photo gallery ] Hawaiian volcano info: [ General Geography ] [ Islands' Formation ] [ Active Volcanoes summary ] Hawaiian Volcano Pages: [ loihi ] [ kilauea ] [ mauna loa ] [ hualalai ] [ Waianae ] [ Mauna Kea ] The Hawaii Center for Volcanology is a cooperative effort of research and teaching scientists within Hawaii. HCV is located in Honolulu at the University of Hawaii at Manoa (which is ~200 miles from Hawaii Island, where the active Hawaiian volcanoes are situated). HCV member Institutions on the island of Hawaii are the University of Hawaii at Hilo and the USGS Hawaii Volcano Observatory ( HVO ).At the present time, HCV does not directly offer internships or take volunteers for research experience atthe active volcanoes. However, the USGS/HVO does have a volunteer program. The Pu`u `O`o eruption of Kilauea volcano celebrated it's 23rd Birthday on 3 Jan 2006. This site launched on on 11 June 1995 and had its 1,000,000th visitor in 2000 What's in a name? For those of you who were wondering, "Volcanology" involves the study of volcanoes and volcanic activity, such as at Kilauea volcano in Hawaii, which is depicted above. It does not involve the study of rubber (i.e., to "vulcanize" is to strengthen natural rubber by heating with sulfur) orthe study of aliens from the planet Vulcan (i.e., Mr. Spock) FOR    THE    HISTORY    BUFF An on line versionof the book "Life in Hawaii" , by Titus Coan. This book, first published in1882, describes the author's observations of active volcanism on the Big Island during the 19th century. It is being made available to users of this site by Edward Coan, Titus' great-great-grandson LEARN    MORE    ABOUT    HAWAIIAN    VOLCANOES This on-line National Geographic article is a good starting point for obtaining general info about the Hawaiian Islands in and it's volcanoes. An Ed HelperHonor Roll site. A Launch Point (LA Times Educational Websites)Awardee A Library Management journal Editor's Choice A BONUS.com Supersite for Kids Editor's Choice Recipient A PARADISE SELECT SITE award recipient A TOP TEN HOT SITE for the month of October 1996 SOEST Home Page This page is P1 Bobby Approved This page created and maintained by Ken Rubin ©, krubin@soest.hawaii.edu Other credits for this web site. Last page update on 7 Jan 2006

Hawaiian Clothes

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