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

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.

Oahu Molokai Lanai Maui

Hawaii's Official Tourism Site - Travel info for your Oahu vacation Choose a Category Calendar of Events Accommodations Activities & Attractions Dining Golf Services & Information Shopping Transportation Travel Professionals Weddings & Honeymoons Free Visitors Guide Hawaii Travel Tips Sharing Aloha Choose an Island All Islands Kauai Oahu Molokai Lanai Maui Hawaii's Big Island Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 04 05 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 04 05 Help me find... Calendar of Events Accommodations Activities & Attractions Dining Golf Services & Information Shopping Transportation Travel Professionals Weddings & Honeymoons Free Visitors Guide Hawaii Travel Tips Sharing Aloha Alternate Search Oahu is the most popular of the Hawaiian Islands and it’s easy to understand why – there’s so much to do on Oahu! With Waikiki as a central hub, you can explore the legendary North Shore of Oahu one day, and spend the next day on the east side snorkeling at Hanauma Bay, a protected marine sanctuary with tons of colorful fish. It’s clear that Oahu offers just the right amount of diversity for the adventurous as well as the cautious visitor. Thrill seekers can skydive at Mokuleia while daydreamers can relax peacefully on the beach. Exquisite dining and exciting nightlife also entice people to Oahu again and again. > learn more about Oahu M EETINGS & C ONVENTIONS | T RAVEL T RADE R ESOURCES | M EDIA C OMMUNICATIONS Corporate Information | Contact Us | Privacy Policy | Terms & Conditions | ©2005 Hawaii Visitors and Convention Bureau

Hawaiian island is made

Hawaiian Volcanoes [ TEXT ONLY ] Hualalai Haleakala Lo`ihi Hawaiian Volcanoes The Hawaiian Islands are at the southeastern end of a chain of volcanoes that began to form more than 70 million years ago. Many of these volcanoes formed islands that have subsided and eroded beneath sea level, and some of the old volcanoes probably never reached sea level. Each Hawaiian island is made of one or more volcanoes, which first erupted on the sea floor and only emerged above the ocean's surface after countless eruptions. The largest and most southeastern island of the chain, Hawai`i, consists of five volcanoes. Kilauea, Mauna Loa, and Hualalai have erupted in the past 200 years. Lo`ihi, the youngest volcano of the Hawaiian Volcanic Chain, is still about 1,000 meters beneath the ocean's surface. East Maui Volcano, commonly known as Haleakala, on the island of Maui, is the only other Hawaiian volcano to have erupted since the late 1700's. Origin of the Hawaiian Island Volcanic Chain An overview of "hot spots" and thermal plumes in the Earth's mantle is provided in this online USGS booklet about Plate Tectonics. Map of the southeastern or "windward" Hawaiian Islands. The islands owe their existence to a "hot spot" in the Earth's mantle that has changed location only slightly over the past 70 million years. This hot spot is located beneath the southeastern part of Hawai`i. Countless eruptions of lava fed by the hot spot built volcanoes that eventually grew above sea level to form islands. But the volcanoes didn't continue to erupt, because the seafloor on which they were built was continually moving northwestward across the hot spot at a rate of 7-9 cm per year. Eventually each volcano was torn away from the hot spot and carried northwestward, just as a conveyor belt moves material from one location to another. Such is the fate for the active volcanoes on the Big Island, though they will be replaced by new volcanoes, of which Lo`ihi is the first born. Hawai`i | Lo`ihi | Kilauea | Mauna Loa | Hualalai | Mauna Kea | Kohala | Maui | West Maui Volcano | East Maui Volcano (Haleakala) | Kaho`olawe Lana`i Moloka`i | West Moloka`i Volcano | East Moloka`i Volcano | O`ahu | Koolau Volcano | Waianae Volcano | Kaua`i Ni`ihau Map of the Hawaiian Islands, a chain of volcanoes that stretches about 2,700 km in a northwesterly direction from the Island of Hawai`i. The age of the volcanoes that form the islands increases progressively from Hawai`i, where the volcanoes are still active, to the northwest end, where the volcanoes are about 30 million years old. The chain of volcanoes continues as seamounts for another 3,000 km; the chain bends sharply to the northward about 700 km beyond this map and becomes the Emperor Seamounts. The URL of this page is http://hvo.wr.usgs.gov/volcanoes/ Contact: hvowebmaster@usgs.gov Updated:18 June, 2001 (pnf)

Hawaiian Food in the

Hawaiian Food - Patrick's Hawaiian Cafe - Hawaiian Restaurant - Vancouver Washington, Portland Oregon - Home . Home Menu Catering Location Specials Live Music Photos Patrick's Hawaiian Cafe ... Best Hawaiian Food in the NW! Is open for Lunch and Dinner. Delicious "home-cooked" Hawaiian food. Live music Thursday, Friday, Saturday and Sunday nights starting at 6pm! Hula dancers and polynesian revue on Sundays! We also do catering for weddings, parties and events. Print out our coupon for your next visit! Great Prices and Specials everyday! In the Vancouver, Washington and Portland, Oregon area Aloha, Several years ago, I moved from Honolulu to Vancouver, WA (near Portland OR). I found myself craving for the "local Hawaiian food" I left behind. Every chance I have, I return home and the first thing I do is eat at my favorite local Hawaiian restaurants. The cultural mix in Hawaii is amazing. The Hawaiians, Chinese, Japanese, Portuguese, Filipinos, Thai and the Koreans all have made valuable contributions to Hawaii's multicultural society. And because we have this Asian and Polynesian blend, Hawaii has become a "gathering place" for chefs to practice their craft. The festive culinary possibilities are endless. But, nobody can argue, home-cooked meals are the best. Most people would have to agree that their favorite foods are the ones that mom and dad would make for them at home. They bring happy memories back to us when we eat them. We would like to share not only our "home-cooked" meals, but more important, the "Spirit of Aloha" with you, your friends, your family and the world. Mahalo, Patrick Need to email me? No problem! hawaiiancafe@aol.com Kalani Falcons, Where Are They Now? (this is a really nice article about Patrick! Read it!) Hawaiian Gatherings Hawaiian Collectibles, Antiques and Hawaiian themed event planning Patrick's Hawaiian Cafe 316 SE 123rd Ave. #D1 Vancouver, WA 98683 (360) 885-0881 Open 11am - 9pm 7 Days a week Home | Menu | Catering | Location | Specials | Live Music | Photos Web pages by Sparklepages Web Design