Oahu | Molokai |

Airports Division Home Page Hawaii State Home | DOT Home | Public Affairs | Airports | Harbors | Highways Kauai | Oahu | Molokai | Lanai | Maui | Hawaii Contents Honolulu International Airport (HNL) TRAVEL ADVISORY Airlines Business Related Information Flight Information Ground Transportation Passenger Services Useful Telephone Numbers Statistics Terminal Map Access Guide for Disabled Passengers Honolulu International Airport is the major aviation gateway for the State of Hawaii. It is the primary hub for domestic overseas and interisland flights and is currently one of three State airports accommodating international flights. Honolulu International also functions as a joint military-civilian airport sharing airfield facilities with Hickam Air Force Base. The Airport occupies 2,216 acres of land and 2,210 acres of water about three miles west of Downtown Honolulu, and seven miles from Waikiki. The airfield consists of two parallel east-west runways, two parallel crosswind runways, associated taxiways and navigational aids. Facilities include a complex of general aviation, air cargo, and airport support facilities at the south Ramp near Ke'ehi Lagoon and the passenger terminal complex at the North Ramp. A complex of maintenance and air cargo facilities, principally for the interisland airlines, is located west of the terminal complex. In ancient times, Oahu was called the 'gathering place'. Voyaging canoes from all other islands would meet on Oahu's shores. Today Oahu is again the 'gathering place' that includes visitors from around the world. The voyaging concept, therefore, is particularly appropriate as a metaphor for travel in the Honolulu International Airport, the major airport of entry and departure for the Hawaiian Islands. It provides a link between the travel of the early Hawaiians and the visitor today. Hawaii State Home | DOT Home | Public Affairs | Airports | Harbors | Highways Kauai | Oahu | Molokai | Lanai | Maui | Hawaii For Visitor & Travel Information, e-mail airvisitorinfo@hawaii.gov For Web Related Information, e-mail airinfosystems@hawaii.gov

Hawaii

Freedom, Democide, War: Home Page Click Joy's face to go to the Joy Phim Democratic Peace Institute. Click me if you are interested in an alternative history series of six novels based on the democratic peace, all free pdf downloads Click AIRS to promoting a free world through the American International Relations Society Click the above cover to read the synopsis of the nonfiction book, Never Again: Ending War, Democide, & Famine Through Democratic Freedom Available from Llumina Press or Amazon.com , or as a FREE pdf download . SEARCH Search the web, or the over 1,100 documents and 5,000 pages of text on this site. If needed, see help page. Match ANY Match ALL SITE INFORMATION Site map What books, articles, papers, and data are on this site? How is this site organized? A note on theme page notes . What's new? Why is this site credible? ABOUT RUMMEL Short Bio Curriculm Vitae DEMOCRATIC PEACE CLOCK The Democratic Peace has kicked in, global violence is decreasing, and it is thus the dawning of a new world. Click the clock to see more detail and the empirical evidence. Saving Lives, Enriching Life: Freedom as a Right, and a Moral Good was published in January 2001 only on this web site.It is the keystone of the ideas and findings hereregarding national poverty, famine, genocide and mass murder,and war. It should be the first stop for those who wish to study or survey this site's documents. Click above image. VISUALIZING DEMOCIDE TOLL See Investigations into Visualizing Democide , such as the: Rings of Tears DOCUDRAMAS For dramatic attempts to give human feeling to democide statistics and to characterize democidal events, such as China's Cultural Revolution, and Pol Pot's Cambodian Communist Revolution, click here . Dedicated to those who are not yet living in freedom, who suffer repression, regime-made famine, torture, gulags, and fear for their lives and those of their loved ones; and thanks to the internet, have reached this home page. Freedom, Democracy, Peace; Power, Democide, and War DEMOCRATIC PEACE BLOG Click the above image for Rummel's Democratic Peace blog to see current events in the glare of the struggle between freedom and power--between the democratic peace and a power that corrupts and kills. Includes 20 headlines selected continuously by keywords related to this website. Blogs posted daily, except for Sunday. For the archive of all the previous week's blogs, arranged topically, click here OCCASIONAL COMMENTARY ARCHIVE For an archive of website related commentary, click the above image. Current commentary is now posted on the above blog Power tends to corrupt, and absolute power corrupts absolutely. ----Lord Acton Power kills; absolute power kills absolutely. ----This Web Site Introduction It is true that democratic freedom is an engine of national and individual wealth and prosperity. Hardly known, however, is that freedom also saves millions of lives from famine, disease, war, collective violence, and democide (genocide and mass murder). That is, the more freedom, the greater the human security and the less the violence. Conversely, the more power governments have, the more human insecurity and violence. In short: to our realization that power impoverishes we must also add that power kills. Through theoretical analysis, historical case studies, empirical data, and quantitative analyses, this web site shows that: uote Freedom is a basic human right recognized by the United Nations and international treaties, and is the heart of social justice. Freedom is an engine of economic and human development, and scientific and technological advancement. Freedom ameliorates the problem of mass poverty. Free people do not suffer from and never have had famines, and by theory, should not. Freedom is therefore a solution to hunger and famine. Free people have the least internal violence, turmoil, and political instability. Free people have virtually no government genocide and mass murder, and for good theoretical reasons. Freedom is therefore a solution to genocide and mass murder; the only practical means of making sure that "Never again!" Free people do not make war on each other, and the greater the freedom within two nations, the less violence between them. Freedom is a method of nonviolence--the most peaceful nations are those whose people are free. The purpose of this web site, then, is to make as widely available as possible the theories, work, results, and data that empirically and historically, quantitatively and qualitatively, support these conclusions about freedom. This is to invite their use, replication, and critical evaluation, and thereby to advance our knowledge of and confidence in freedom--in liberal democracy. It is to foster freedom. Pray tell, my brother, Why do dictators kill and make war? Is it for glory; for things, for beliefs, for hatred, for power? Yes, but more, because they can. IMPORTANT NOTE: Among all the democide estimates appearing on this website,some have been revised upward. I have changed that for Mao's famine, 1958-1962, from zero to 38,000,000. And thus I have had to change the overall democide for the PRC (1928-1987) from 38,702,000 to 76,702,000. Details here. I have changed my estimate for colonial democide from 870,000 to an additional 50,000,000. Details here . Thus, the new world total: old total 1900-1999 = 174,000,000.New World total = 174,000,000 + 38,000,000 (new for China) + 50,000 (new for Colonies) = 262,000,000. Just to give perspective on this incredible murder by government, if all these bodies were laid head to toe, with the average height being 5', then they would circle the earth ten times. Also, this democide murdered 6 times more people than died in combat in all the foreign and internal wars of the century. Finally, given popular estimates of the dead in a major nuclear war, this total democide is as though such a war did occur, but with its dead spread over a century. Contact E-mail: click Tell your friends (separate addresses with a comma): You are the visitor. For visitor statistics since March 13, 2000, click the logo-link below. Last document addition: July 2005. See latest additions . Last site revision: December 2005 Return to top of page. Independence Institute Website

Hawaii Cruises Cruises Hawaii

Cruisegal specializes in Hawaii Cruise Packages. Things to Do Cruises Tours Packages Resorts The World North America United States Hawaii Cruises Cruises Hawaii Cruise Packages Register | Profile I want more information Email page to a friend Call Cruisegal toll free at 1-888-255-3148. There are many Hawaii Cruise Packages to choose from. Cruisegal will help you choose the one that fits your needs. Search Cruises Cruise Line Any Above and Beyond American Rivers American Safari Cruises Atlantis Events Carnival Cruise Line Celebrity Cruises Christian Travel Finder Clear Channel Entertainment, SFX Touring Inc. Costa Cruises Cruceros Australis Cruise West Crystal Cruises Cunard Line Discovery World Cruises Disney Cruise Line Gayribbean Cruises GNL Cruises Gto Travel Holland America Line Imperial River Cruises In The Wild Adventures Maharaja Cruise MSC Cruises Norwegian Cruise Line Oceania Cruises, Inc. 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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 Shirt

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