In early Hawai‘i, older children learned to care for younger ones. Adolescents carried toddlers around and supervised hours of group play. Children’s groups wandered about the village, playing in open areas or along shorelines. Little ones enjoyed playing in tidepools under supervision of adolescents, while other teenagers fished and harvested shellfish and limu (seaweed) for food. No one worried when children walked to neighboring kauhale (villages) to visit relatives. Visiting children were always included whenever relatives or neighbors fed their children. And, neighbors oversaw comfort and safety of naps for tired little ones. Elder kupuna, today, can tell tales of spending youthful, fun-filled, accident-free, summer days at the beach without adult supervision.

Hawaiian keiki (children) learned kuleana (responsibilities) early. Keiki learned to sit still and listen quietly to adult instruction, holding questions until a convenient moment…never interrupting the lesson. Keiki were taught not to ask where a person was going, as it was thought to be rude and to bring bad fortune. A fisherman’s child learned this lesson, very early. Keiki were taught never to spit at other children or to beg for anything, as these were rude and embarrassing behaviors. Keiki learned very early to be disciplined about many things. Then, in early adolescence, children began to assist family-adults in performance of adult kuleana. A long-established system existed among elders for teaching grandchildren. And, elders were respected for having the greatest knowledge and wisdom.

In 2019, behaviors of children are still considered direct reflections of families. Misbehaving children bring embarrassment, while courteous children bring honor to families. Hawaiian traditions taught keiki to anticipate needs of others and to relate dutifully to their elders, these behaviors seem to have paled in the process of acculturation in mainstream America. Today, noisy, demanding, rude adolescents are noticeable in public places. Of course, cultural changes in our lives have brought discipline difficulties. Our children are highly influenced by social systems outside of the family, like, social media, rock stars, video games and unruly, misbehaving peers. Today, television, music and movies depict disruptive, disrespectful, rude, even abhorrently violent behaviors, thus, children may be confused about appropriateness of such behaviors. Many new behaviors are absolute opposites of traditional ways within the kauhale(s) of old Hawai‘i.

Until recently, Hawaiian elders and families shared kuleana that made the ʻohana existence productive, pleasant and safe. Children did daily chores and respected all ʻohana and community adults. Grandparents molded the behaviors of their children and taught them family history, chants and family kuleana, while parents did the labor-intensive work of farming, fishing, and kapa-making. Great pride was reflected in family customs and names, as surnames often referred to family achievements and kuleana. Behaviors of children and adults demonstrated their grandparent’s successes in perpetuating cultural norms.

Our children continue to be our kuleana (responsibility), our hope and the future of the lāhui (community). Looking forward, we have kuleana to persist with teaching our children, grandchildren, even, great-grandchildren, Hawaiian traditions. Our kuleana includes helping our keiki to make the best, healthiest, and most productive life choices. Our children and grandchildren continue to be reflections of the family. We want our children to succeed and to produce generations of productive families and communities. Since January 2019, we have repeatedly acknowledged the circle of life as a community, on days celebrating our mothers, fathers, our ancestors, as well as our community heroes and leaders. Let’s use these days of acknowledgement and awareness as inspiration to improve life in Hawaiʻi…striving for high achievement in all that we do…to elevate and improve lives for our families and community.

The post “I maika‘i ke kalo i ka ‘ohā” appeared first on Ka Wai Ola.

Pumpkin Stomach – Said in ridicule of one with a large protruding abdomen. –‘Ōlelo No‘eau #2537

Keeping fit and strong was very important in old Hawai‘i. All work was physically-demanding, without farm machinery, mules, or carts to help. All travel was by foot or canoe. In addition, there was little chance of over-eating, even among ali‘i (chiefs). Further, an assistant of the ali‘i, the kanaka kalaimoku, had kuleana (responsibility) to keep the people and ali‘i fit. According to Davida Malo, “If the kalaimoku should see “that the kings’ people were becoming so stout as be clumsy, he would urge the king to have the men run races, roll the maika, practice the pahe‘e game…or, to go where food was scarce, in order to reduce (their) flesh”. And if, “the king was eating too much soft poi, the kalaimoku advised against it, because hard poi is better and taro best of all to keep one, fleet-of-foot…”. The chiefs and men needed to maintain “fighting fitness” to protect their homes, lands and rulers. The ‘Ōlelo Noeau”, “‘Opū pala ‘ai”, ridicules or teases, a person with fat stomach.

A visiting anthropologist, Dr. Charles Snow, and other anthropologists and scientists from the Bishop Museum, Universities of Hawai‘i, Chicago, Michigan, Tennessee, Kentucky and the U.S. Armed Forces Institute of Pathology, studied Hawaiian skeletal remains from the Mōkapu excavations for Bishop Museum between 1951 and 1974.

He summarized, “Comparisons of the different bones give accurate concepts of body proportions and build. Muscular bodies with very harrow hips were characteristic of these island people. The limb and hip bones showed an extraordinary muscular development in women as well as men. Indeed, all of their bones bespeak the vigorous and strenuous outdoor existence of these people and confirm what we have already learned thru other sources.” Today, Native Hawaiians and non-Hawaiians alike, find it hard to believe that our ancestors were not fat. Our title’s ‘Ōlelo Noeau”, “‘Opū pala ‘ai”, ridicules a person with fat stomach.

Today, few Hawaiians exhibit the height or stature of our ancestors; fewer still have the fine muscular limbs and, even fewer, have hips as narrow as our kupuna. Today, little attention is given to nutrition, sleep and physical activity in the pre-teen years through mid-twenties…or, the rapid growing period…can result in less than potential or expected height. Childhood illnesses, if prolonged, can also interfere with potential growth in height. Our ancestors breast-fed all infants, ensuring a strengthened immune system, growth potential and a good start in life.

Clearly, deterioration in Hawaiian health is the result of far-poorer diets, less sleep and less physical-fitness. Sitting and using electronic devices for long periods dramatically reduces physical exertion and calorie use. Consuming French fries, candies and chips and drinking soda, beer or wine…all choices that are devoid of growth and health-promoting nutrients work against health Fortunately, with exercise, we can exchange fat for muscle and become more muscular like our ancestors. And, by eating more like the traditional Hawaiian diet, that is high in complex carbohydrates from vegetables, a few fruits, and low in fats and animal products, with no sweetened drinks… we can regain health.

In addition, a daily exercise regimen is necessary. For those of us who are older, a long daily walk is one of the best overall exercises. To achieve maximum health, we are also encouraged to develop upper body strength. This means some weight bearing exercises, which requires that we learn how to do them properly without hurting ourselves. Drinking adequate amounts of water, eight glasses a day is particularly important when exercising.

The remedies to return to the vibrant state of health of our ancestors are simple, although not necessarily easy. Making some small dietary changes and gradually adding physical activity will be rewarding and life-sustaining.

Of all questions asked about health, WEIGHT…mostly, overweight, is the most frequent one posed to me. Overweight and obesity is problem; it is an American problem. Concern about the diagnosis of obesity is well-founded. And, yes, we should handle it, right away. Overweight, extreme overweight and all related to problems that challenge health and life. Back a few decades, children were rarely overweight, and none reached the extremely high weights until late childhood. Extreme overweight challenges health and life of children, as well.

Obesity plagues even more Hawaiians today than ever before. Survey data from the Department of Health in 2002 showed that about half (52.5 percent) of Hawaiians were overweight. According to a small 2002 study of those fifty-two percent, half are very much overweight, which means that about 1/4 of us are obese. Recent studies indicate that the propensity towards obesity has actually increased since the early 2000s.

Obesity is linked to all the illnesses that lead to higher death rates among Hawaiians. When we look around at friends and family, if everyone is heavy, we think that is the norm for us, and we accept it. Sadly, many of our children are affected very early in life.

In 1921, in the newspaper Ka Hoku o Hawai‘i, the Reverend Stephen L. Desha wrote about human leg bones found near Hale o Keawe at Honaunau. He wrote, “…it was seen that (the bone) from the foot to the knee, when set alongside the leg of a certain man of Honaunau, the length of this bone reached almost halfway up the thigh of the living man. In adding the bone from the knee to the thigh, these two bones reached to the chest of the living man, so that we are able to realize that this was a very large man, perhaps seven or eight feet in height.”

The post ‘Opū pala‘ai appeared first on Ka Wai Ola.

There is great concern for Native Hawaiians who face serious health risks associated with overweight. The concern is that more Native Hawaiians die from these health conditions…every year. Overweight is the first step toward the greater health harms listed above. And, if alcohol consumption is involved, the list of risks grows longer. Excessive alcohol intake can cause overweight and, alcohol is closely linked to cirrhosis of the liver, several cancers, suicides and accidents. Importantly, overweight and obesity are signals to us that, change is needed, to avoid greater internal harm.

Seeking solutions leads, quickly, to a focus on daily exercise, food choices and eating practices as primary concerns for overweight individuals. As Hawaiians, we can look to our kūpuna as sources of wisdom…and solutions. Granted, our kūpuna had different problems…than ours in 2019. However, they dealt with a lot, as well. Mary Kawena Pukui, tells us, our ancestors were thoughtfully concerned, daily, with maintaining sound bodies. Their lives depended on staying uninjured, mobile, strong and healthy. They focused on keeping healthy strong bodies throughout life. Clear and vivid descriptions of our ancestors, left by the first foreign visitors to Hawai‘i, describe our kūpuna as tall, strong, muscular, with upright postures and the ability for a lot of hard work. Adopting…or, at least, serious considering our kūpuna’s standards today, can help us deal with overweight and other health challenges.

U.S. health experts point to American food choices as the cause of many chronic illnesses, and they note the increased cost of caring for individuals with food-related illnesses in the U.S., every year. Health experts agree that making appropriate lifestyle choices can have powerful impacts on regaining health. Cancer of the lungs and colon (intestinal tract) cause the greatest health damage to Hawaiians, today. Thus, stopping cigarette-smoking, adding daily exercise and eating green and orange-colored vegetables are keys to restoring health, and staying illness-free. Our ancestral diet was almost 80 percent vegetables, including, taro, lū‘au, palula, poi, sweet potato, ‘ulu, greens and limu. Today, we eat too much meat…and far too much processed meats (Spam, hotdogs, sausages, etc.), totaling, two times the protein that our ancestors ate, and far less food from the garden and the sea. Fish is far superior to canned meats, sausage, excesses of beef, pork or egg protein. Eating more like our ancestors will bring positive change to your health.

We need to heed the wisdom of our kūpuna and return to sources of Hawaiian health.

The post Turn to traditional Hawaiian foods to improve health appeared first on Ka Wai Ola.

“Ka i‘a lauoho loloa ka ‘āina”
(The long-haired fish of the land) ‘Ōlelo No‘eau, #1361

The saying above is from Mary Kawena Pukui’s “‘Ōlelo No‘eau,” a collection of sage wisdom of our Hawaiian elders. This ‘ōlelo compares the importance of vegetable greens eaten with poi, such as lū‘au, hō‘i‘o (fern), kikawaiō (fern) or sweet potato leaves (palulā), to the importance of fish in our ancestor’s daily diet. Poetically speaking, the leaves are the hair, the oho or lauoho of plants.

Many are surprised to learn that our ancestors’ daily diet was almost vegetarian, especially compared to the diet that Hawaiians consume today. In kahiko Hawai‘i, kalo (taro) and poi were staple foods. Lū‘au (kalo leaves) and other greens with limu (seaweed), sweet potatoes, yams and breadfruit comprised nearly 80 percent of our ancestor’s daily food. Back then, reef fish were the choice for daily protein, as small limu-fed fish were tasty and easily available. Hawaiians ate kalo or poi with other vegetables and limu (seaweed), along with an ounce or two of fresh fish. These foods, rich in numerous vitamins, minerals, protein and fuel, protected the health of hearts, digestive tracts and all body tissues of our Hawaiian ancestors – and can still help us today. Current health literature speaks of the protective nature of folic acid and vitamin B6 against heart disease. The traditional Hawaiian foods described above provide these protective nutrients and more.

Health professionals agree, if modern Hawaiians ate as their ancestors did – and did not smoke cigarettes – Native Hawaiians could improve overall health. Thus, by adopting the ancestor’s foods and cooking methods, Hawaiians would be markedly healthy again, and could create a great model for all Hawaiian children and grandchildren.

In an article on poi-making, Kawena Pukui mentioned how cooked lū‘au was occasionally substituted for pua‘a (pig) in offerings to the gods. These lū‘au offerings were called pua‘a hulu ‘ole, or “hairless pig.” This practice indicates the deep reverence our ancestors had for lū‘au. It was considered an appropriate offering because of its importance in the ancient cultural mo‘olelo (story) of Häloa. lū‘au was appropriate as offerings to the gods, and as medicine and food for man and animals. Today, kalo leaves are no longer plentiful in supermarkets, however, they can be found at community open markets or farmer’s markets.

The Hawaiian riddle, “He ‘ai ko lalo, he i‘a ko luna,” translates to, “The food is below, the meat is above.” You see, on occasion, Hawaiians made a meal of cooked lū‘au and poi. Kupuna Elizabeth Ellis told us how her family made pūlehu lū‘au, by turning a t#299; leaf wrapped packet of lū‘au over hot embers until it was cooked. That became their fish-substitute for dinner. Obviously, real fish was usually eaten but the practice of eating just pulehu lū‘au and poi was frequent enough to occasion to this riddle.

Among my childhood memories is sitting with my sister in the kitchen at Aunty Molly’s house in Waiala‘e, O‘ahu. We watched Aunty’s mother, Tutu, make “keko palai” for us. These were pancakes made of a chopped hāhā (lū‘au stems) and kalo mixture, fried in butter in a cast-iron skillet over a kerosene burner. Tutu smiled, sang and spoke to us in Hawaiian the entire time. We sat, smiled, watched and listened. Of course, we didn’t understand every word, but the aloha that she shared was clear. Then, she served us our first-ever “keko palai” pancakes. We sat and ate together, Tutu and the kids, while the “adults” talked on the porch. What an absolute treat!!

Our ancestor’s nutrition options were far healthier those we have today. Improving our health by changing our food choices would take significant effort, especially due to the scarcity of our cultural food. We can start by choosing to eat vegetables and fruits that are seasonally plentiful and affordable. Then, we need to advocate for improved access to traditional food in Hawaiian communities, perhaps through farming subsidies, farmers markets and food pantries. Let’s work on this with our community leaders.

The post “Ka iʻa lauoho loloa ka ʻāina” appeared first on Ka Wai Ola.

Thanksgiving, Christmas and the New Year are exciting, with lots of fellowship and eating. Planning for holiday festivities brings joy! Where are we going? Who will we see? What will I wear for this and that event? Wait…will those slacks fit? Oh! Oh! Thoughts go directly to the struggles, just this morning, with the buttons of your jeans. Hmmm, is there enough time? Yes, a month is adequate to trim that waistline down. A few changes to routines will do the trick.

Experts agree on suggestions that make a difference at the waistline. The sound advice is: 1) Do not skip meals. Eat lean protein at each of three daily meals; 2) Eat lots of dark green, leafy vegetables and vitamin C-rich foods; 3) Drink plenty of water – eight to 10 eight-ounce glasses of water a day. Start with a glass of water before breakfast; and, 4) Add planned exercise to your day’s routines.

Let’s elaborate. First, skipping meals will sabotage your best efforts. Hunger makes us less effective at work, as well as less able to resist snacking and overeating at the very sight or smell of food. If you are employed, hunger will interfere with your accuracy and pleasantness, as well as reduce enjoyment and satisfaction from your work. Assuring three meals a day, spaced five or more hours apart, will provide regular refueling to the body and reduce discomforts of hunger. Secondly, eating lean protein at each meal makes sense. Protein foods require chewing, an action that enhances feelings of satiety. Also, proteins digest more slowly than carbohydrates, and that engenders longer feelings of satiety. Thirdly, the leafy green vegetables and vitamin C-rich foods are packed with high levels of many protective nutrients and micronutrients needed to renew your body’s cells and to fight off infections and illnesses. Fourthly, water is needed daily to control many bodily functions that assist with digestion, controlling temperature and enhancing feelings of satiety.

To achieve this pre-holiday plan, use weekends to plan and prepare. This will insure success. 1) Plan to assure protein foods are ready for the week. Roast chicken or turkey, let the bird(s) cool, then strip the meat from the bones. Slice the meat into thin slices, and package in 2- and 3-ounce portions. You can put waxed paper between the portions and package the portions in air-tight, plastic baggies or refrigerator containers. Keep only a week’s supply of meat in the fridge; date and freeze the rest. Also, purchase a variety of fish steaks for broiling, like mahimahi, salmon or ahi. Use fresh garlic, ginger and other herbs for flavoring. 2) Assure availability of mixed greens for salads. For ease, purchase the large, pre-washed, leafy vegetables; or make-up your own mix. Sweet potatoes, white potatoes, pumpkin or taro for the week can be cooked, cooled completely, then refrigerated. Other vegetables, such as broccoli, brussel sprouts and greens can be washed, drained thoroughly and be ready for the week. This pre-preparation is essential for quick-readiness of meals, along with success! This pre-planning will soon become a habit and will assure smooth-sailing for the month, and beyond. Thirdly, carry your own chilled-water to work in a hydro-flask (or use at home). Hawai‘i’s water tastes better than most bottled water and is easier on the food budget. Eat meaty salads and simple meat and vegetable combinations. There are many low-calorie salad dressings that taste like the regular ones. Eat brown rice, whole grain-breads and cereals.

Another part of slimming the body is exercise. Don’t groan, just plan! Put more exercise into your day. Walk the stairs between floors at work (be mindful of using excellent posture). Take a brisk, 10-minute walk during your mid-morning and mid-afternoon breaks. If you sit at a desk for most of the day, then stand once an hour (set an alarm) and do some isometric exercises in place for a minute (you can read while standing). No one can see that you are tensing and relaxing your legs, back, seat, arms and toes. The isometric exercises will improve all muscles and your posture significantly. Then, walk around the office. Work on your posture during these moments. When you return home after work, plan a 15- or 20-minute walk in your community after dinner.

A final suggestion for office workers: totally eliminate all candy and food from desks (and view). Create a place, out of sight, where snacks and food for the office are kept and consumed. Avoid this office space. Rest assured, the inches that you lose will bring great benefits to your health, as well as your looks and comfort in holiday garments. If you are curious about health benefits, read my column in the June 2018 Ka Wai Ola. You are going to be and look fabulous…promise.

The post Prepare Ahead appeared first on Ka Wai Ola.

A recent study by the Centers for Disease Control shows a steep increase in suicides in states across the nation.

The study, which looked at the period from 1999 to 2016, revealed that suicide rates had increased by more than 30 percent in half of the states; in Hawai‘i the rate increased 18 percent. Researchers at the Office of Hawaiian Affairs found the suicide rate is considerably higher for Native Hawaiians.

According to OHA’s 2017 Kānehō‘ālani report, Hawaiians and other Pacific Islander men are twice as likely to commit suicide than their female counterparts. Their suicide rate is nearly double that of the second highest ethnic group. The authors noted “Kāne susceptibility to suicide and the factors that influence such negative outcomes need to be better understood, and promptly addressed from a prevention lens.”

The Centers for Disease Control and Prevention’s website has a number of resources and recommendations related to rising suicide rates. Below are the CDC’s recommendations on how communities can help prevent suicide:

• Provide financial support to individuals in need.
  States can help ease unemployment and housing stress by providing temporary support.
• Strengthen access to and delivery of care.
  Healthcare systems can offer treatment options by phone or online where services are not widely available.
• Create protective environments.
  Employers can apply policies that create a healthy environment and reduce stigma about seeking help.
• Connect people within their communities.
  Communities can offer programs and events to increase a sense of belonging among residents.
• Teach coping and problem-solving skills.
  Schools can teach students skills to manage challenges like relationship and school problems.
• Prevent future risk.
  Media can describe helping resources and avoid headlines or details that increase risk.
• Identify and support people at risk.
  Everyone can learn the signs of suicide, how to respond, and where to access help.

Source: Centers for Disease Control and Prevention, “Preventing Suicide: A Technical Package of Policy, Programs, and Practices”

The post September is Suicide Prevention and Awareness Month appeared first on Ka Wai Ola.

When she asked why, I explained my concerns. First, weight gain increases cancer risks. Some doctors, like Harvard epidemiologist Walt Willett, say cancer is a 99 percent certainty with overweight, involving a dozen different cancers. Breast cancer is one of the most likely cancers, due to increases in estrogens in older women. In addition, overweight increases the likelihood of pancreatic, kidney and colorectal cancers that are associated with increases in insulin levels with obesity. Older women with increases in both estrogen and insulin have 2.5 times the risk of cancer compared to those with lower estrogen levels. Another important concern is that excess weight can lead to chronic, low-level inflammation that increases cancer risk, such as adenocarcinoma of the esophagus (throat).

My second concern is that once new fat cells are formed, they are difficult to lose and some resist loss. Researchers found that rapid weight gain creates new fat cells. These new fat cells are added mostly in the abdomen, while some are added in the leg. When weight loss occurred by reducing calories and adding exercise, abdominal fat was lost, but leg fat remained. And, additional weight loss did not assure that leg fat was lost. Some fat cells are reduced in size with weight loss, however they remain in the body. This makes regaining weight much easier.

Thirdly, an oversized waist, even with a “healthy weight” can be a problem, especially among men. Most problematic are waists that increase by about two inches, even in people who are not overweight. An oversized waist is a sign of visceral fat storage (fat buried deep in the belly) that is more harmful than fat deposited just under the skin. Visceral fat is closely linked to developing Type 2 diabetes and coronary heart disease. There are other risks associated with severe overweight, but these are three important ones.

My concerns for overweight occurring in adolescence includes emotional entanglements that are hard to overcome. Overweight during the teen years is associated with self-image difficulties, adding unnecessary stresses to teenagers. Then, if dieting is too severe during the adolescent period of active growth, it can detract from the final growth in height. I worry that most youngsters have no idea of these serious risks of becoming overweight. And, sadly, they are frequent targets of fatty and sugary food sales that cause unhealthy and rapid weight gain. Eating saturated fat causes a gain of more visceral and liver fat. A high sugar consumption seems to increase liver and deep belly fat in teens. This can lead to non-alcoholic fatty liver disease and inflammation, over time. These risks are related to adolescent weight gain and obesity.

A reasonable goal is to stay close to your weight at about 20 years of age…provided you had an optimum body weight. Slight weight gains show how easy it is to gain weight. Unfortunately, the subject of personal weight gain and severe overweight are always sensitive subjects to discuss. By early adulthood, everyone should know reasons that overweight and severe overweight are to be avoided. Then, we can expect it to be our kuleana (responsibility) to maintain our health and control our weight. Kawena Pukui notes several fundamental points of importance related to life and one is, “rigorous concern for soundness of body is a primary consideration throughout physical life.” As parents, teachers and health care professionals, we must do our best to discuss maintaining a healthy weight throughout life with our children and young people within our personal reach, and for whom we have kuleana.

The post Concerns about overweight appeared first on Ka Wai Ola.

Taking its name from the word meaning spewing or much spreading (of lava), Kīlauea volcano continues to actively increase the island’s size as its lava flows down to Hawai‘i’s southeastern coastline, forming new land there. And Hualālai volcano, which created the North-Kona district, last erupted in 1801 and is expected to erupt again within the next century.

Not all Hawai‘i Island’s volcanos are active. Its oldest volcano, Kohala, is more than 1 million years old. Mauna Loa volcano has been quiet since 1950, when it rapidly spread lava across the Kona district’s southeastern coast. Mauna Kea, the highest mountain peak in the state, last erupted thousands of years ago and is considered extinct.

The peaks of all these majestic mauna (mountains) are considered sacred, wao akua, areas inhabited only by the spirits. Thus, access to these tallest of peaks has traditionally been restricted to man and is reserved for the spirits and gods. Over thousands of years, the eight volcanos have given Hawai‘i Island and the Kona-side unique and absolutely breathtaking oceanviews and landscapes.

Numerous, well-known mele (songs, chants) express great pride, honor and adoration for these five volcanic mauna (mountains). Honorific mele often include Haleakalā (house used by the sun), of neighboring Maui, when demonstrating great aloha for these extraordinary mauna even in modern times.

Ancient mo‘olelo – lore and history – are connected to Kona. A heiau (place of worship) dedicated to food is in Kailua-Kona, and its mo‘olelo credits the god Lono with expanding nutrition options for island natives. Mele also tell of beautiful landscapes and ocean views along the Kona coast. Years ago, while driving along Kona highway, my mother pointed out the unique ocean conditions, “Kona kai ‘ōpua,” “ke kai mālino a‘o Kona” and “ke kai mā‘oki‘oki.” My mother learned of these phenomenon in songs about her mother’s home island that her kahu hānai (guardian) taught to her.

Kona district’s environmental contrasts are numerous and in many areas its beauty is primal. Its cultural history is unmatched among our islands, as it was the home and seat of government to many of Hawai‘i’s powerful ancient chiefs.

Today, few structures surround the Kona airport, until you near Kailua Kona, where modern hotels and shopping malls are growing in number. A few modern subdivisions have been introduced in the last few decades. The older homes and towns cling to the mountainside, huddling around the old road, far mauka of (above) the newer coastline hotels and shopping developments. Between both Kona roadways remain acres of undeveloped land.

Lava flows still cover much of the Kona district’s landscape. Lava flows that reached the shoreline decades ago have cooled and hardened, creating cliffs that drop many feet down into the ocean. There are vast areas of lava fields that remain untouched or hardly touched. The modern, multilane highway above the Kona airport was built across vast lava fields. In some areas, time and cooling of lava has been sufficient enough to support growth of scruffy vegetation. In the North Kona and South Kohala districts, grass-covered oceanfront parks and grassy tracks of land surround the highway. Pasture lands formerly dedicated to cattle ranching remain green, and homes and small towns cluster on approach to South Kohala and Kohala.

For years, a close friend has told stories about her home, South Kona, and these tales have always peaked my curiosity and interest. She is involved in restoration projects in Kona that are core to Hawaiian history. Listening to her expressions of love for Kona, I wonder about the places that my ancestors knew, as my forebearers were from Hawai‘i Island. Later, the heiau of Kona.

The post Moku o Keawe appeared first on Ka Wai Ola.

Hawai‘i families have an increased kuleana (responsibility) for food safety awareness. Food safety is critical to protect friends and family from foodborne illnesses. In 2018, Hawai‘i families must be aware that several island “essentials” on party menus are problematic. These include raw foods like fi sh and shellfish, smoked and preserved meats, as well as salads and dressings made with mayonnaise and hardboiled eggs. Most of us know that undercooked meat and “cross-contamination” (chopping fresh produce on cutting boards used to prepare raw meats or using a meat knife to chop vegetables) can cause lots of pilikia (trouble). Using vegetables and herbs from a home garden is also problematic. Current recommendations require carefully washing each leaf separately, and drying thoroughly. Buy meats and vegetables only if the store
displays are clean and employees show awareness of appropriate food handling measures. If conditions are doubtful, go to another store.

Heightened awareness and caution is required during party food preparation. At home, use meat thermometers to assure thorough cooking. In addition, assure refrigerator temperatures of 40 degrees or lower, with a fridge thermometer. Guard against stacking fruits and vegetables on, or around, meatsin shopping carts, bags, or in the refrigerator. Wash all produce (vegetables and fruit) separately, dry completely, and refrigerate in clean and covered containers. Later, use only clean surfaces when preparing the pre-washed produce. Utensils must be thoroughly washed and dried completely. Chop or cut on a clean, “vegetables only” chopping board – one reserved for raw vegetable and fruit preparation.

In Hawai‘i, we have kuleana to provide take-out containers for guests to take food home from our parties. Disposable chopsticks and containers should be provided. Importantly, all foods need to be held at appropriate temperatures prior to packing up takeout containers. This requires covering and refrigerating perishables. Any food left on the buffet table should be tossed out.

Recent incidents in Honolulu restaurants have given us new awareness and firsthand experience with food borne illnesses. A recent CDC study reported that, in the U.S., salmonella and toxoplasma gondii together were responsible for more than half of lost-years-of-healthy-life due to food poisonings. Salmonella can be found in any food, but the toxoplasma parasite lives in muscles of animals. Salmonella has a larger number of victims and can cause long-term health complications. Recent multi-state outbreaks of salmonella food poisoning resulted from eating contaminated papaya, sprouts and cucumbers. CDC reports that the toxoplasma parasite “infects more than 60 million Americans” who have eaten undercooked, infected (contaminated) meat. Most individuals don’t get sick because they have healthy immune systems. However, anyone with a weakened immune system can suffer severe infections that can cause brain damage, blindness or worse. The effects of food poisoning may not end with the vomiting and diarrhea; for some, it’s the beginning of years of suffering.

We always have kuleana to control the foods that we allow into our bodies. Though nutritional aspects of food and eating are usual topics, it is critical to avoid food-borne illnesses with proper food-handling methods. Hawai‘i’s food traditions bring much happiness and joy to families and friends. Let’s work smart to keep it that way.

The post No uninvited guests permitted appeared first on Ka Wai Ola.

Recently, I lifted a book from my bookshelves and read a most delightful account of a tour through Kaupō and Haleakalā crater. The book, Huakai Makaikai a Kaupō, was published by Bishop Museum in 1998. However, the original work, written by Thomas K. Maunupau, was published as a serial feature in the Hawaiian language newspaper, Nupepa Kuokoa (“The Independent Newspaper”) in 1922. Thomas Maunupau detailed the exploratory tour of Maui’s Kaupō district by Dr. Kenneth Emory, who was a new anthropologist with the museum. Maunupau shows, clearly, how well-informed community kānaka were about their homeland. Mary Kawena Pukui and Malcolm Chun translated Maunupau’s account from the original Nupepa Kuokoa publications.

A moʻolelo of Haleakalā crater that kanaka told Dr. Emory and Maunupau follows:

“On the western side of Halāliʻi is the pig pen built by Pele. There are many stone mounds here, about fifty in number, outside the pigpen.  These mounds are very small, two or three stones high each. Fifty feet away on the cinder bed is a big heap of stones, 9 feet long and 3 feet wide. This cinder bed is called Ke-one-kapu (the consecrated/forbidden sand). The natives of Kaupō shared that “this rock pile marked the graves of the people who died there.”

This is the story of how they met with death: “Two men and women came here on a visit. This was a strange cinder bed, in that it was kapu to scratch on it or dig there. When they arrived there, they scratched on the cinder and as a result they were surrounded by thick fogs and covered up by cinder. Their bones were left there in the cinders of Ke-one-kapu.

“A little way farther up is another cinder bed called Ke-one-hili. Between Pele’s pig pen and Ka Moa a Pele (Pele’s fowl), [there] is a small cone. “This was where the nights began,” said the natives, “That was why the ancients name it Ka-ulu-pō.”

“Kawilinau is a bottomless pit just on the upper side of Halāliʻi. This pit directly faces the Koʻolau Gap. And, on the northwestern side of Halāliʻi is a pit called Dante’s Inferno by whites because of the intense heat of the pit.”

Several decades ago, kanaka maoli knew the history of their communities. They took pride in it. They knew their ancestors’ and communities’ accomplishments and moʻolelo (stories). Kānaka knew the location of cultural and historical sites, like heiau, battlegrounds and other important structures. They knew the fishing and limu grounds, the important events that had occurred, and important visitors who came to their community.

How much do you know about your community?  I am fortunate that much is written about the area where I currently live, however, my knowledge is still very limited.  Soon, a great deal more will be known about the histories of our communities…when more of the Hawaiian newspapers translations are available. Knowing the history of the area surrounding our homes makes life far more interesting and meaningful, even when your family didn’t originate there. We can embrace and enjoy knowledge, history and moʻolelo of the place where we live.

The post Kaupō appeared first on Ka Wai Ola.