Hawaii Volcanoes National Park

Hawaii Volcano, Mauna Loa Volcano, Kilauea Volcano, Volcano House Hotel, Home > Destinations > North America > United States > Hawaii > Big Island > Halema Uma U Crater Halema Uma U Crater Hawaii Volcanoes National Park is the state's premier natural attraction, containing tow of the most active volcanoes in the world, Kilauea and Mauna Loa. The park extends for 377 miles from the 13,777-foot summit of Mauna Loa down to the Pacific, where Kilaluea, the youngest of the volcanic mountains, has since 1983 been pushing into the ocean from a vent, creating new land. Compared to more active volcanoes around the Pacific Rim and in other areas, Hawaii's volcanoes are fairly benign, so you can pass eruptions and lava flows in relative safety. No matter where you look, you'll see volcano views from a range of perspectives. Much of the park is preserved as wilderness, but it does provide 150 miles of trails, two visitor centers, and two scenic drives with a wealth of volcano views An 11-mile drive, called Crater Rim, passes by many rising steam vents. The Chain of Craters Road, a 46-mile round trip journey, goes by historic pit craters and heads down toward the ocean. Along the way you can see lava flowing like molasses. Three days has been suggested as a good time frame for exploring the park if you're not taking extensive hikes that eat up more time. Among the top hikes is the trail to Halemaumau Crater, emitting steam and sulfur. It's a moderate 3 1/2-mile hike and goes down 500 feet to the floor of Halemaumau Crater. You can also get a view and walk into a lava flow on a 10-minute walk from Crater Rim Drive. The Volcano House Hotel and Restaurant and the Kilauea Visitors Center and Park Headquarters are where you'll learn a great deal about the park and where you can get permits for overnight camping. They're all just inside the park's gate. There's no way to predict exactly what you'll see at the park. With luck, you'll view streaming rivers of red lava and you might see fountains of lava shooting hundreds of feet into the air. Or, the volcanoes could be completely still and silent. Bulletins sometimes keep you up-to-date on the volcano's activities. contact us | advertising with us | content licensing | privacy policy | terms of use | help (C) 2004 Destination360 All Rights Reserved Hawaii Map Select a region North America Central America South America Caribbean Hawaii Overview When to Go Events and Holidays Top 10 things to do Hawaiian History Interisland Flight Flights to Hawaii Hawaiian Islands Oahu Maui The Big Island Kauai Destinations Akaka Falls Anaehoomalu Bay Beaches Hawaii Volcano Park Kona Liliuokalani Gardens Hawaii Petroglyphs Puuhonua Rainbow Falls Hawaii Hotels Oahu Hotels Maui Hotels Big Island Hotels Kauai Hotels Travel Resources ATV Tours in Hawaii Hawaii Cruises Hawaiian Dinner Cruise Hawaiian Car Rental Hawaii Diving Golfing Helicopter Tour Luau Sailing Snorkeling Snuba Surfing Big Island Weather Weddings Wedding Photographer

Hawaiian Barbecue Not logged

-- L&L Hawaiian Barbecue - NYC Restaurant & Menu Guide. Menus, Ratings, Reviews. New York City, NY HOME MY MENUPAGES RESTAURATEURS SUBMIT A MENU BROWSE CHANGE CITY LOGIN -- -- Restaurant Name Search Find-a-Food Search Advanced Search How to Use This Site Now Serving: 4540 New York City (NYC) Restaurant Menus Home >> West 30's >> Hawaiian >> L&L Hawaiian Barbecue Not logged in Go To >> My MenuPages Cuisine American (New) (3) American (Traditional) (13) Argentinean (1) Bagels (3) Bar Food (8) Barbecue (6) Burgers (5) Cajun & Creole (1) Caribbean (4) Chicken (3) Chinese (20) Cuban (2) Delis (61) Desserts & Bakeries (2) Diners & Coffee Shops (15) Eastern European (1) French (1) Hawaiian (1) Health Food (1) Indian (5) Irish (6) Italian (20) Japanese (2) Korean (15) Kosher (10) Latin American (4) Mediterranean (2) Mexican (9) Middle Eastern (7) Moroccan (1) Noodle Shops (4) Other (2) Pizza (31) Sandwiches (69) Seafood (3) Soups (5) South American (1) Southern & Soul (1) Southwestern (1) Spanish (3) Steakhouses (7) Sushi (13) Tapas (1) Thai (3) Vegetarian (2) Vietnamese (1) Wild Game (1) Wings (2) L&L Hawaiian Barbecue ($) Hawaiian, Barbecue 535 8th Ave, New York 10018 Btwn 36th & 37th St Phone: 212-629-9708 Fax: Menus On Screen Menu Printable Menu(pdf) Add to My MenuPages Email this page Report menu problems -- Report menu problems Menus Not Displaying? More Restaurant Info... User Ratings and Reviews Food Click here to Rate and Review Service Value Atmosphere Posted by Anonymous on 12/21/2005 Perfect Plate Lunch Hawaiian Plate Lunch at its finest. If you have ever been then you would know EXACTLY what to expect - inexpensive, tasty and plentiful portions of Asian inspired dishes. YUM! Posted by Anonymous on 08/17/2005 Ordered Delivery The food was good and the price was great... Posted by ed on 07/06/2005 Just fair Ate at this location july 3. Mediocre at best. This is just a fast food restaurant. Posted by Boy Bunny on 07/05/2005 Paradise Pig Out Don't let the fast food decor fool you--the food is delicious AND cheap! I had the kahlua and lau lau combo--any restaurant that allows you to double up on pork is all right in my book. It was served with rice AND macaroni salad--two carbs instead of just one! Along with the usual ketchup, mustard, and relish, there was a very good Vietnamese hot sauce on the condiment stand. Lest you think I'm totally unhealth conscious, the taro leafs and cabbage that came with the kahlua and lau lau were tender and flavorful. The staff was friendly, helpful, and genuinely concerned about my dining experience. Posted by islander on 06/18/2005 Gotta love it Finally, authentic tasting island style bbq...cheap and does the trick. Having been away from the islands for a while, it's nice to know that I can still get a taste of home here in NYC. BBQ chicken, kalbi and mac salad just as I remember it. I was surprised they even had spam musubi! Read More ... Other Restaurant Info -- www.hawaiianbarbecue.com Map Cross Street Btwn 36th & 37th St General Comments DeliveryTake OutCatering About Us | Contact Us | Advertise with us | Restaurateurs | FAQ's | -- Privacy Policy | Legal Notices 2002-2005 Slick City Media, Inc. All Rights Reserved. MenuPages is a trademark of Slick City Media, Inc. Disclaimer

Hawaii Genealogy and History

Hawaii State USGenWeb Genealogy and History CLICK HERE to break out, if you are trapped in a frame. Welcometo Hawaii Genealogy and History A State in the USGenWeb Project . Hawaii County List About the Hawaii USGenWeb Project Hawaii Mailing List Hawaii Databases Hawaii Queries Hawaii Genealogy Links and Resources Large County Map County List Hawaii County , 1905, Hilo Available for Adoption Hawaii County consists of the "big island" of Hawaii, with over half the state's total land area. It is the site of Mauna Kea, the tallest unbroken base-to-peak mountain in the World, and the famous active volcanos Mauna Loa and Kilauea. Honolulu County , 1905, Honolulu County Coordinator: Jeannette Harper Honolulu County consists of the island of Oahu, and the entire Hawaiian Archipelago northwest of Kauai County except the Midway Islands, which are not part of the State of Hawaii. Honolulu County includes the overwhelming majority of the state's population. It is also the nation's longest county, extending over 1300 miles from Kure to the southeastern tip of Oahu. Kalawao County , 1905, Kalaupapa County Coordinator: Maggie Stewart Kalawao County consisted of Father Damian's famous Molokai Leper Colony which, due to the nature of the disease, allowed no contact with the outside world and required a separate, independent county administration, which was mostly merged into Maui County in the 1970's and 1980's. Now that Hansen's Disease (Leprosy) is treatable, the Colony is closing and becoming Kalaupapa National Historic Park. This county does still officially exist, however, and is the nation's smallest in area, at 13 square miles, and in population, currently around 60. Kauai County , 1905, Lihue County Coordinator: Sandra Belshaw Kauai County consists of the islands of Kauai and Niihau. Maui County , 1905, Wailuku Available for Adoption Maui County consists of the islands of Kahoolawe, Lanai, Maui, and Molokai. About the Hawaii USGenWeb Project In June 1996, a group of genealogists created the US GenWeb Project, based on the Kentucky GenWeb Project organized earlier that spring. In the same month, the US GenWeb Archives were created as the centralized online data library of the project. Volunteers were found to coordinate and maintain state and county GenWeb webpages, containing queries, lookup resources, surname registries, and other tools. Other volunteers worked on obtaining and managing the online data files submitted to the project. The Hawaii USGenWeb Project and the Hawaii GenWeb Archives are the Hawaii branches of these national efforts. The person responsible for the Hawaii USGenWeb Project is Hawaii State GenWeb Coordinator Maggie Stewart . The person responsible for online data related to Hawaii is Hawaii USGenWeb Archives State Manager Maggie Stewart . Some Hawaii counties are still available. If you are interested in volunteering and hosting a county or in some other volunteer work for this project please view the details on the Guidelines for Volunteers and Coordinators page,then contact Hawaii State Coordinator Maggie Stewart for details. Hawaii Mailing List The new Hawaii Mailing List is now operational. This list is for any topic of interest involving the Hawaiian Islands, and especially Genealogy and History of the Kingdom, Republic, Territory, and State of Hawaii. To subscribe, send an e-mail message to: {HAWAII-L-request@rootsweb.com} with no subject and only the single word "subscribe" (no quotes) in the message (with nothing else). Do not use a signature. To unsubscribe, send the single word "unsubscribe" (no quotes) to the same address in the same manner. To post to HAWAII-L, you should send a message to{HAWAII-L@rootsweb.com} and your message will automatically go out to all subscribers. Please do not EVER send attachments to the list. You may contact the listowner at: {hi@usgenweb.com} if you have technical difficulties with the mailing list. Subscribe to HAWAII-L Mailing List Post a Message to HAWAII-L Mailing List Hawaii Databases Hawaii USGenWeb Online Data Table of Contents Pearl Harbor Official Casualty List, 1941 Portuguese Immigration to Hawaii 1878-1913 First Visit to Hawaii by the US Navy, 1826 Where to Locate some Genealogical Records in Hawaii and Hawaiian Resources History of Hawaii 1923 "Keepers of the Culture" A study in time of the Hawaiian Islands More databases coming soon. Please contribute your data to the project. How to include your data in the Archives! The US GenWeb Archives were established to provide a permanent, centralized repository for all genealogical and historical data collected by the US Genweb Project, including its county subsidiaries. All data collected is available to the public free of charge in perpetuity. Please Click Here for information and instructions on how to submit data for inclusion in the Archives. Hawaii State GenWeb Archives US GenWeb Archives US GenWeb Archives Search Engine US GenWeb Census Project US GenWeb Tombstone Transcription Project US GenWeb Maps Project Hawaii USGenWeb Cemetery Project Hawaii GenWeb Maps Project Go to US GenWeb World GenWeb This page was last updated Monday, 08-Aug-2005 12:22:43 MDT You are our 118590th visitor since the page was moved on 11/3/2003 with 74907 since 20 Nov 1996. Please give us your comments about this page. Maggie Stewart , Hawaii USGenWeb Project State Coordinator Visit GenRing! GenRing Linking the World of Amateur Genealogists This GenRing site is owned by the Webmaster of Hawaii State GenWeb Project . [ Prev | Skip It | Next 5 | Random | Next ] Want to join GenRing? Click here for information. Next GenRing Page Maggie Stewart , Hawaii USGenWeb Project State Coordinator 2000, 2001, 2002 © 2000, 2001, 2002 Kevin Fraley & Maggie Stewart © 2003- 2005 Maggie Stewart Many Thanks to the former SC Kevin Fraley . Hawaii USGenWeb Logo courtesy of Pam Reid

Molokai. Shaped somewhat like

Kalaupapa, Molokai, Hawaii - Father Damien. Some 2,200 miles (3540km) southwest of California, in the heart of the Hawaiian islands, is the island of Molokai. Shaped somewhat like a fish (the locals say a shark) with its head facing east, its tail in the west and a dorsal fin rising from its back on the north shore. That dorsal fin is the nearly flat, ten-square-mile (25.9 sq km) Makanalua Peninsula which juts into the Pacific below the world's highest sea cliffs. A place of stunning beauty, it's been blessed by nature's grandeur, and cursed by humanity's ignorance and fear. While this area is generally referred to as Kalaupapa, in fact, Makanalua Peninsula is divided into three districts: The Kalawao district on the eastern edge; Kalaupapa and the settlement of Kalaupapa to the west; with Makanalua in the center. Inhabited from about 650 AD, the Hawaiians fished the rough surrounding ocean by outrigger canoe with nets and spears for over 1200 years . They also farmed the land, coaxing sweet potatoes, onions and taro from the harsh volcanic soil. With the vines of the sweet potato, their main vegetable, they fed their pigs, which in turn they used to barter with other villagers in the eastern valleys. While the peninsula was not largely settled, it was traveled much and used extensively. The entire area is divided and subdivided by low rock walls that continue for mile after mile, creating thousands of small lots of every imaginable shape. There is no written history of the people who built them; historians theorize that they were constructed as pens for raising pigs, as windbreaks for growing crops and possibly as property boundaries and land divisions. The early Hawaiians built fishing shrines called heiau as places to make offerings for their safety while fishing in the rough waters that surrounded the peninsula. These heiau were platforms built of stone in circular and square shapes. Some of their surfaces are filled with coral, while others have elaborate enclosures lined with flat rocks on which offerings of fish or shells were placed. Today, the trail from Topside Molokai to Kalaupapa is traveled by mule, by hikers, and on foot by some of the workers at the settlement. Hugging the nearly perpendicular cliffs, the trail is over three miles (5km) long and descends 1,600 feet (488m) to the peninsula. Along its course are 26 switchbacks that corkscrew in and out of canyons and ravines. There is also a small airstrip at the northern edge of the peninsula, used daily to bring in food, supplies and visitors. Once a year in the summer, when the seas are calm, a barge from Honolulu anchors at Kalaupapa, delivering thousands of pounds of rice, cases of beer, drums of gasoline and supplies to stock the grocery store and hospital. More Kalaupapa photos . Kalaupapa's reputation as a leprosy colony is well-known. Hansen's disease, the proper term for leprosy, is believed to have spread to Hawaii from China. The first documented case of leprosy occurred in 1848. Its rapid spread and unknown cure precipitated the urgent need for complete and total isolation. Surrounded on three sides by the Pacific ocean and cut off from the rest of Molokai by 1600-foot (488m) sea cliffs, Kalaupapa provided the environment. In early 1866, the first leprosy victims were shipped to Kalaupapa and existed for 7 years before Father Damien arrived. The area was void of all amenities. No buildings, shelters nor potable water were available. These first arrivals dwelled in rock enclosures, caves, and in the most rudimentary shacks, built of sticks and dried leaves. Taken after Damien had constructed most of the houses seen here, this photo shows the stark, barren peninsula and settlement at Kalawao in the 1880s. Folklore and oral histories recall some of the horrors: the leprosy victims, arriving by ship, were sometimes told to jump overboard and swim for their lives. Occasionally a strong rope was run from the anchored ship to the shore, and they pulled themselves painfully through the high, salty waves, with legs and feet dangling below like bait on a fishing line. The ship's crew would then throw into the water whatever supplies had been sent, relying on currents to carry them ashore or the exiles swimming to retrieve them. In 1873, Father Damien deVeuster, aged 33, arrived at Kalaupapa. A Catholic missionary priest from Belgium, he served the leprosy patients at Kalaupapa until his death. A most dedicated and driven man, Father Damien did more than simply administer the faith: he built homes, churches and coffins; arranged for medical services and funding from Honolulu, and became a parent to his diseased wards. Shown here in a rare pencil sketch from December, 1888, Damien contracted the disease, and after 16 years of selfless service, died in 1889. In 1886, Brother Joseph Dutton arrived at Kalaupapa to assist Father Damien. Dutton, an energetic and dedicated missionary priest, assumed many of the duties Damien was unable to perform as his leprosy progressed. Mother Marianne, another revered servant, devoted 29 years on the peninsula as an administrator, nurse and educator. She spent her life on the go, even as her age climbed well into the seventies. She died in 1918. In 1977, Pope Paul VI declared Father Damien to be venerable, the first of three steps that lead to sainthood. Pope John Paul II declared Damien blessed in 1995, the second step before canonization as a saint. With the advent of sulfone drugs in the 1940s, the disease was put in remission and the sufferers are no longer contagious. The fewer than 100 former patients remaining on the peninsula are free to travel or relocate elsewhere, but most have chosen to remain where they have lived for so long. The few cars on the peninsula travel at a top speed of five miles per hour, as there is nowhere to go and no reason to hurry. A broad smile and a friendly wave of the hand are commonplace and integral to the lifestyle. At Kalaupapa are the administration building, post office, book store, fire station, never-used jail and of course the hospital which, considering the size of the population, is one of the best staffed and equipped in Hawaii. In the center of the village stands the large town meeting hall, with a big blackboard nailed on its front and some chalk hanging nearby, just in case a message for someone needs to be written. While Kalaupapa is now a National Historic Site, it is also the home of the few former patients who chose to remain there. So access, is by law, strictly regulated. Unless you are invited by one of the residents, you must take the tour offered by Damien Tours of Kalaupapa (about $40.00). The peninsula can be reached by air or by way of the trail from upper Molokai. Visitors can hike in and out or ride one of the Molokai mules. Visitors must be at least 16 years old. Home | Photo Tour | Maps | Kalaupapa | FAQ | History | Activities Events | Molokai Ranch | Climate | Feedback Visitor Center

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.