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“The Life” Cel eb rating th e a r t s, cu l t u re, a nd s u s t a i n ab i l i t y o f t h e Hawa i i a n Is la nds For those who love life on Hawai‘i Island Sixth Anniversary Edition

January–February 2015 ‘Ianuali–Pepeluali 2015


WINTER WOOD SHOW 2015 January 10 through February 14

Craig Nichols Sculpture David Weaver Open

Correy Smith Best in Show Michael Patrick Smith Turning


Marcus Castaing Joinery

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Mahalo 11:30 for - 8:30 your t h o e proceeds 808.882.1510 A por tion votes! Next to Cafe Pesto and Kohala Divers in Kawaihae aterareshwinners ed Pfromarthetn2014 ersSummer hip Wood ShowGunner & Elli go to Kohala WPictured


January–February 2015 ‘Ianuali–Pepeluali 2015

Art 31 Master Hawaiian Quilter Aunty Stella Akana By Catherine Tarleton

Business 71 Managing with Aloha: Ha‘aha‘a By Rosa Say 79 Celebrating a Long Time Advertiser with Ke Ola Douglas H. Dierenfield DDS Culture 19 Stories of the ‘Āina (Land) Hawaiian Cultural Tour at Sheraton Kona Resort & Spa at Keauhou Bay By Gayle ‘Kaleilehua’ Greco 25 Kaukulaelae, We Honor You By Gayle ‘Kaleilehua’ Greco

Health 53 Healing Plants: Pia How pia makes haupia By Barbara Fahs

Home 47 A Grand Dame in Hilo By Denise Laitinen 59 Where Time Stands Still The Manago Hotel By Fern Gavelek

Land | January/February 2015

37 Cleanup at Kamilo Point By Alan D. McNarie


83 The Mighty Guava By Sonia R. Martinez

this new year, take some time to grow Here on the Healing Island of Hawai‘i, Kalani welcomes the world to explore, rejuvenate, and transform.

Music 75 Music Legend in the Making: Sean Robbins By Le‘a Gleason

Ocean 66 Worldwide Voyage Update Time for a cool change By Pomai Bertelmann

People 13 “Mama” Lily Kong, Keauhou Kupuna By Kate Winter

55 The Triple Bottom Line: Michael Kramer redefines the green movement By Karen Valentine

Spirit 11 Kaulana Ka Pua ‘A‘ala By Kumu Keala Ching

Ka Puana -- Refrain 90 Suzanne’s Edible Art Cookbook By Suzanne Bearth


Crossword Puzzle Featured Cover Photographer: Michael F. O’Brien Island Treasures Farmersʻ Markets Hawai‘i Island Happenings Community Kōkua–Volunteer Opportunities Talk Story with an Advertiser

65 73 80 82 84 86 88


Find yourself here. Back issues of Ke Ola available for purchase.


Advertiser Index

Mahalo to our advertisers! By recognizing the value of Ke Ola for their marketing, they enable us to perpetuate and immortalize these important stories that deserve to be shared. Please visit them (in person, online, or by phone) and thank them for providing you this copy. Without them, Ke Ola magazine would not exist.

ACCOMODATIONS Holualoa Hostel 62 Kalani 5 Kīlauea Lodge 86 Shipman House B & B 48 | January/February 2015

ACTIVITIES, CULTURE, EVENTS Aloha Theatre 84 Amy B.H. Greenwell Ethnobotanical Garden 26 Big Island Qulit Shop Hop 35 Botanical World Adventures 41 Building with Bamboo in Hawai‘i workshops 56 Dolphin Journeys 67 FairWind Big Island Ocean Guides 64 Local Food & Local Farms in North Kohala 22 Hawaii Museum of Contemporary Art (EHCC) 48 Hawaii Wood Guild Annual Show 81 Home Tours Hawaii - Culinary Tours 12 Hawai‘i Volcanoes National Park Tours 40 Kahilu Theatre 12 Kalani 5 Kohala Grown Farm Tours 60 Kohala Zipline 36 Kona Boys 66 Martin Luther King Day Celebration 87 Palace Theatre 48 Panaewa Stampede Rodeo 43


ART, CRAFTS, JEWELRY Akamai Art Supply Blue Sea Artisans Gallery, LLC Charms of Aloha at Harbor Gallery Cindy Coats Gallery Cliff Johns Gallery DonkeyMill ArtCenter Dovetail Gallery & Design Glass Rose Stained Glass Classes and Gifts Harbor Gallery Hawi Gallery Art & Ukuleles High Fire Hawaii Gallery & Ceramics Studio Holualoa Gallery Holualoa Ukulele Gallery Ipu Kane Gallery Ironwood Custom Framing & Design Isaacs Art Center (at Hawaii Preparatory Academy) Jason Wright, Artist Kailua Village Artists Gallery Lavender Moon Gallery Lucinda Moran Jewelry Mary Ellen Clagett, Artist Mountain Gold Jewelers Pat Pearlman Designs Pura Vida O’Kohala Quilt Passions Rumley Art & Frame Sassafras Jewelry & Interiors Showcase Gallery & Beads Simple Elegance Gems Susun Gallery Treasure Island Gallery of the Exotic Wright Gallery

Send us your comments, letters, and photos! We take email, snail mail, submissions through our website, or posts on Facebook, LinkedIn, and Twitter!

86 35 77 87 33 72 74 32 2 36 49 74 74 36 29 32 46 35 33 52 78 27 74 36 86 72 72 33 78 72 28 46

AUTOMOTIVE Big Island Honda BMW of Hawaii Precision Auto Repair

21 4 61

BEAUTY, HEALTH, NUTRITION Aloha Aina Wellness Center Bailey Vein Institute Douglas Dierenfield, DDS Frank Snow Yoga Grace’s Braces (Orthodontist) Hawaiian Healing Yoga I Hear Angels Island Spirit Healing Center & Day Spa Joan Greco, DDS, Oral & Maxillofacial Surgery Kai Moku Holistics Kalona Salon & Spa Kohana ili Natural Skincare & Waxing Luana Naturals Primordial Sound Meditation Progressive Medical Randy Ressler, DDS Vog Relief Herbal Capsules

76 18 40 41 63 50 87 77 58 74 45 34 63 60 89 70 38

BUILDING, CONSTRUCTION, HOME FURNISHINGS Aloha Kona Kids - Baby Equipment Rentals 42 Aloha Metal Roofing 20 Closets & Things 50 Concrete Technologies 20 dlb & Associates 20 Fireplace & Home Center 62 Hamakua Canvas Co. (Upholstery) 67 Hawaii Water Service Co. 68 Hawaii Electric Light Co. 85 HomeWorld 7 Indich Collection Hawaiian Rugs 14 Island Style Enterprises Window Coverings 23 Mason Termite & Pest Control 40 Pacific Gunite 69 Plantation Interiors, Teak Garden & Lanai 84 Statements 46 Tai Lake Custom Furniture 51 Trans-Pacific Design 57 Water Works 38 Yurts of Hawai‘i 89 BUSINESS AND PROFESSIONAL SERVICES Action Business Services 88 Ano’ano Care Home 12 Budar Insurance Agency (Allstate) 88 Hawaii Trust & Estate Counsel 70 Home Group—Hawai‘i 57 Kona MacNet 88 Law Office of Lee Mattingly 85 LKS Services (Bookkeeping & Payroll) 68 UPS Store 69 What To Do Media 3

PETS Captain’s Paw Pantry Pet Treats Keauhou Veterinary Hospital Maika‘i Veterinary Clinic, LLC REAL ESTATE Kelly Shaw, RS, Koa Realty Kimi White, RB, Rainbow Properties, Koa Realty Lava Rock Realty Phyllis Sellens & Co. Real Estate Opportunities Ralph Harrison, RS, World Class Properties Hawaii Rebecca Keliihoomalu, RB, MacArthur | Sotheby’s The Real Estate Book

39 10 43 92 70 74 24 85 7 15 69

RESTAURANTS AND FOOD Ahualoa Farms Mac Nuts and Coffee Blue Dragon Restaurant Cakes by Korie at Mahina Café Flyin’ Hawaiian Ka‘u Coffee Glow Hawaii Inspired Foods, Products & Services Holukoa Gardens & Café K’s Drive In Keauhou Farmers Market Kenichi Pacific Kona Coffee & Tea Lucy’s Taqueria Peaberry & Galette Rumley Edible Art Café (Acai & Crepes) South Kona Green Market Sushi Rock & Trio Sweet & Savory Treats

52 91 80 58 60 74 49 68 45 89 48 45 72 76 36 52

RETAIL AND GIFTS Aloha Crystals & Gems Hawaii Marine Center Hawaii’s Gift Basket Boutique High Country Farm Protea Flowers Kadota’s Liquor Kealakekua Ranch Center Keauhou Shopping Center Keauhou Store Kick Ass Bags Kiernan Music Kings’ Shops and Queens’ MarketPlace Kona Commons Shopping Center Magic Garden Paradise Found Boutique Parker Ranch Store South Kona Macadamia Nut Co. Spoon Shop Vera’s Treasures & Mall

27 67 70 52 49 17 44 74 52 33 54 30 52 45 42 60 51 52

TRAVEL Jet Vacation Travel Agency Mokulele Airlines

12 39

Ke Ola recognizes the use of the ‘okina [‘] or glottal stop, as one of the eight consonants of (modern) Hawaiian language; and the kahakō [ā] or macron (e.g., in place names of Hawai‘i such as Pāhoa). Ke Ola respects the individual use of these markings for names of organizations and businesses.


The life of the land is perpetuated in righteousness. [Its sustainability depends on doing what is right.] Proclamation by Kona-born King Kamehameha III in 1843. Later adopted as the Hawai‘i state motto.

Publisher, Marketing, Operations Barbara Garcia Bowman, 808.329.1711 x1,

Editor, Art Director

Renée Robinson, 808.329.1711 x2,

Advertising Sales, Business Development

Barbara Garcia, 808.345.2017,

Customer Service, Subscriptions

Sharon Bowling, 808.557.8703,

West Hawai‘i Advertising, Distribution

Kathleen Akaka, 808.331.1457,

Creative Design

Michael Mark P., Creative Director, Mana Brand Marketing 808.345.0734,

Advertising Production Manager

Dianne Curtis, 808.854.5868,

Advertising Design

Mary Strong, 808.747.2829, Stephanie Schreiber, 808.315.7182,

Copy Editor

Lindsay Brown


Sharon Bowling

Production Manager Richard Price


Eric Bowman • Mars Cavers • Keala Ching • WavenDean Fernandes Fern Gavelek • Ed Gibson

Ke Ola is printed on recycled paper with soy-based inks. Ke Ola is a member of Hawai‘i Alliance for a Local Economy (HALE), supporting the “Think Local, Buy Local” initiative. Submit online at (go to Contact menu) Community Kōkua volunteer opportunities Editorial inquiries or story ideas Request advertising rates Worldwide Delivery 808.329.1711 x4, order online at, Subscribe@KeOlaMagazine, or mail name, address, and payment of $30 US/$48 to Canada for one year to: PO Box 492400, Kea‘au, HI 96749. Contact us for international rates. Subscriptions and back-issues available online © 2015, Ke Ola Publishing, Inc. All rights reserved


Mahalo to Ke Ola’s 2014 Contributors Barbara Garcia publisher/owner advertising operations social media

Renée Robinson editor photographer writer

Lindsay Brown copy editor writer

Sharon Bowling distribution proofreader social media subscriptions

Mike Portillo story graphics

Richard Price prepress production

Eric Bowman bookkeeper

Dianne Curtis advertising production manager

Ed Gibson West Hawai‘i advertising distribution

Kathleen Akaka West Hawai‘i advertising distribution

Mars Cavers South Hawai‘i advertising distribution

Mary Strong ad designer

Stephanie Schreiber ad designer

Waven Dean Fernandes ambassador

Alan D. McNarie writer

Aja Hannah writer

Anais Gude writer

Barbara Fahs writer

Catherine Tarleton writer | January/February 2015

David Bruce Leonard writer


Denise Laitinen writer

Fannie Narte writer

Fern Gavelek social media writer

Gayle Greco writer

John (Jack) Boyle writer

Kate Winter writer

Keith Nealy writer

Kumu Keala Ching writer

Ku‘ulei Keakealani writer

Le‘a Gleason writer

Leilehua Yuen writer

Margaret Kearns writer

Paula Thomas writer

Peter McCormick writer

Peter T Young writer

Rosa Say writer

Russell Paio writer

Sonia Martinez writer

Stig Lindholm writer

Aloha from the Publisher As we prepare to send this January/February 2015 issue to the printer on 12/13/14, our neighbors in Pāhoa are once again threatened by the lava after a reprieve for the past month. The direction has shifted away from the older, more residential areas, as it finds its path to the sea. This time it looks like it’s heading towards the newer commercial areas, where Hwy 130 and Pāhoa Village Road intersect. We can only hope and pray it will follow the open area between the residential subdivisions of Hawaiian Paradise Park and Hawaiian Shores/Beaches with little property loss. No one can second-guess its path or timing—all anyone can do is be prepared. Thankfully this relatively short reprieve has given Lower Puna folks more time to decide what they’ll do. Some have already moved away. Others have chosen to stay, trusting that they are either selfsustaining enough, or that it won’t be too difficult to find their way to whatever they need. Speaking of moving towards self-sustainability, this issue features both stories and advertisements about sustainability of the land, ocean, and culture. Learn how to build with bamboo at county sponsored workshops or take an agricultural tour in North Kohala. Read about sustainable investments from a pioneer in the field, take a cultural tour in Keauhou, and catch-up with the crew of the Hōkūle‘a in our ongoing series about the Worldwide Voyage, which we’re committed to featuring in each issue until the two wa‘a (canoe) return home. Then read the kupuna wisdom of Aunty Stella Akana, who created the king size quilt pictured on this cover, as well as beloved “Mama” Lily Kong of Keauhou. These are just a few of the rich stories in this issue. I’ve been saying this about each issue for the past six years—this one has outperformed all the rest!

From Our Readers ✿ Dear Editor, I have been meaning to tell you how much I have been enjoying your magazine. You and your staff do an excellent job!  Betty Mullette Billings, Montana ✿ Aloha Editor, People do read the great articles in Ke Ola Magazine! On a recent inter-island flight, our Artistic Director,  Susan McCreary Duprey, was talking with another of the frequent travelers between islands. He had read your article about the Kona Choral  Society.  He was so impressed, he gifted us with 10 tickets to our upcoming concert, for Seniors who otherwise would not be able to attend. What a surprising and wonderful result! Mahalo nui loa, Julia Lester, KSC Board President Kailua-Kona, Hawai‘i

We are happy to acknowledge our contributors in 2014 on the facing page. We have several new freelance writers who have joined us this year, some not long out of UH Hilo classes. This is an exciting step forward for us, as we encourage our island’s young adults to pursue their passions. We also have some contributors who have been with us for the entire six years we’ve been publishing, and to them, I’d like to express my gratitude for sticking with us through “thick and thin.” As Ke Ola enters its seventh year, it is steadily finding its way. We couldn’t have come this far without all these contributors and many more who have preceded them. We are also grateful to the many business people who have recognized the value of aligning their businesses with Ke Ola. Mahalo to our readers, who support our advertisers and understand that it’s a great big circle of reciprocity—if you give business to them after seeing their ad in Ke Ola, they’ll bring business to us, and we can keep providing complimentary copies to you! One last note: If you tried visiting our website in parts of November and December, you noticed something was wrong. Our site had been hacked and it was fatally wounded. Thankfully, we had a back-up copy from our old site, which served as a temporary fix until this issue went to press. Please visit our updated website to read and share the flipbook version of the magazine online, and to order subscriptions. More features will be added during the first part of 2015. Also, join our interactive conversation on Facebook at anytime. We look forward to seeing you there! Wishing you a Hau‘oli Makahiki Hou, Happy New Year in 2015. May all your New Year wishes come true! Aloha pumehana, Barbara Garcia, Publisher

Quilt on Cover Created by Aunty Stella Akana See her story, page 31 Cover Photogapher Michael F. O’Brien See his story, page 73


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Kaulana Ka Pua ‘A‘ala | Na Kumu Keala Ching

Ae, Kaulana Ka Pua ‘A‘ala

Famous fragrant flower

Kaulana ka pua ‘a‘ala, He kupa o ka ‘āina la eā He ‘āina kupaianaha kō Hawai‘i, Ahe leo o ka lani la eā

Famous fragrant flower Native of the land An amazing land of Hawai‘i Voices of the heaven

‘A, ‘E, ‘I, ‘O, ‘U, He, Ke, La, Mu, Nu, Pi, We

E Mau Ana Ka ‘Ōlelo Makuahine

Ha‘aheo nō ka Honua Mauli Ola, Ho‘olina nā kūpuna la eā He ‘i‘ini kūpa‘a kō Hawai‘i Ahe leo o ka lani la eā

Proud indeed resourceful native Ancestral legacy A steadfast desire of Hawai‘i Voices of the heaven

‘A, ‘E, ‘I, ‘O, ‘U, He, Ke, La, Mu, Nu, Pi, We

E Mau Ana Ka ‘Ōlelo Makuahine

I uka a‘ela, (‘O) Ka‘ōnohiokalā Maka ‘ālohilohi o ka ‘āina la eā He pili ‘uhane kō Hawai‘i Ahe leo o ka lani la eā

Arise the sun (Ka‘ōnohiokalā) Radiant eyes upon the land Spiritual connection of Hawai‘i Voices of the heaven

‘A, ‘E, ‘I, ‘O, ‘U, He, Ke, La, Mu, Nu, Pi, We

E Mau Ana Ka ‘Ōlelo Makuahine

Pūana ‘ia mai i lohe ‘ia He ‘ōiwi kū i ka ‘āina la eā He ‘āina kupainaha kō Hawai‘i Ahe leo o ka lani la eā

It is told from what is heard Native upon the land An amazing land of Hawai‘i Voices of the heaven


ke ho‘i au i ka waiwai o ka Hawai‘i, ‘o ia ka ‘Ōlelo Makuahine ‘oe, ‘o ka hana lomilomi ‘oe, ‘o ka hula ‘oe, ‘o ka ‘oli ‘oe, ‘o ka lā‘aulapa‘au ‘oe, ‘o ka lawai‘a ‘oe, ‘o ka hoewa‘a ‘oe a pēlā wale aku. He wahi kūpono ka ‘Ōlelo Makuahine, he kahua nō ia. Mana‘olana, aia ka waiwai o kō kākou kūpuna i laila. Akā nō na‘e, ‘o kō kākou Mauli Ola ka mea pono i ola ai. Eia iho nō ke mele i hiki ke ho‘omana‘o iho nō kō kākou pilina i kō kākou Mauli Ola. Inspired to encourage the Hawaiian(ness) or the Honua Mauli Ola of the Hawaiian people and allow a holistic Hawaiian to prevail. With the Hawaiian language, the Hawaiian people can find a foundation of their Hawaiian(ness) enhanced by all of the knowledge left by their elders or ancestral legacy. Hawai‘i is an amazing place, filled with stories and relationship to the Higher Spirit. As a people, Hawaiians have always stood fast to all knowledge of their elders, which is found in the voices of heaven. Contact writer Kumu Keala Ching:




1/31Makana 2/12 Harlem 3/13 The Brave Quartet 6 7 - 1 1 8 6 L i n d s e y R d , K a m u e l a , H a w a i `i I s l a n d | January/February 2015

w w w.k • 808-885-68688


“Mama” Lily Kong: Keauhou Kupuna


ama Lily’s two pairs of boots sit near the door of the family house in Keauhou mauka. Up before dawn as usual, daughter Lily can’t find “Mama” in the house and sees that one pair of boots is gone. She knows her mother is out on the farm somewhere so she goes searching. The younger Lily finally finds the elder standing in the dark under the mango tree holding her machete. Mama simply says, “I’m waiting for the sun to come up.” This is the “Mama” of Mama’s Kona Coffee, the deceptively petite matriarch of a fourth generation of coffee farmers. Mama Lily began farming as a child of six or so when she learned that coffee berries must be picked when red and ripe or the rain will knock them to the ground. She had the job of picking up the coffee that had fallen, helping to dry the coffee and planting taro and pumpkin in the family garden. There was no running water then, only buckets to carry the sweet water of the uplands. There were no motors—only donkey and mule.

| By Kate Kealani H. Winter

The ‘ohana (family) grew most of their own food, fished, and kept pigs, chickens, ducks and milk cows. Lily was the seventh of 11 siblings, and everyone had responsibilities up on the coffee farm and down at the bay. After a day of working up mauka (inland), everyone had to help carry firewood and fresh-picked fruit back down the old Keauhou trail the mile or so to the house on the north side of Keauhou Bay. In those days, Kona district schools kept a “coffee schedule” so that school vacations came during the months when ripe coffee demanded every family member’s help with the harvest August through October. As a girl, Lily picked and carried burlap bags of coffee, each about 100 lbs, for 50 cents apiece, and she is still thankful to have had the donkeys Charley and Nancy and Johnny the mule to help haul those bags to the coffee mill. All the children traveled the rural district on foot or donkey and walked barefoot to school up the mauka-makai (inland-ocean) trail about three miles because there was no school bus for elementary children. If someone needed a ride somewhere, they


Three Lilyʻs—Lily Jr, Lily Dudoit, Mama Lily

waited at the side of the road for an hour or two before a vehicle would come by and give them a lift. The hard days were relieved by time down at the shore at Keauhou Bay or spent suspended in the darkness of the Aloha Theatre in Kainaliu, where a Saturday matinee only cost 10 cents. In those days, it was the Tanimoto Theatre, named for its owner who was good friends with Lily’s father. Sometimes he gave the ‘ohana free passes for Saturday night movies. There were few cars in Kona then—only doctors, ranchers, delivery services and cab drivers could afford them—so most people walked everywhere. On movie Saturdays, though, her father would send Lily to the neighbor’s house to call Mr. Oshima’s taxi for 5 o’clock pickup. They had to get to the theater early to get seats for the 6pm show, which was always full house because movies were the only entertainment in mauka Kona unless you went down to the beach. Far from being diminished by the brutally hard work of farm life, Lily grew to be strong and deeply spiritual. Her lively eyes, straight back, and thoughtful manner reveal a kupuna of Keauhou who shares the importance of living in harmony with the land. “Take care of the land and the land will give back. Be greedy with the land and the land will eat you up,” Lily warns. As a cultural advisor for the resort at Keauhou Bay, she has assisted with identifying and preserving historical features on the property. She tells the stories that keep the land alive for generations to come, even when the markers are gone. She has often been asked to consult on development matters in the area, sometimes needing to “give ‘em good scolding” when they lack proper respect for the land and the water. Once, when she was invited to talk story about problems at a hotel on the beach, Lily took three kī (ti) lei with her and hung them, not on the men who had asked her for her knowledge, but on the railing that separated them all from a dying pond. She insisted on a chant and an apology to the ‘āina for the damage and disrespect done to it by building the hotel there. While working with landscapers during construction of the old Kona Surf Hotel (now Sheraton at Keauhou), she walked the property explaining the significance of the trees and plants. At one spot, she Harry Haanio Mama Lilyʻs father told them that none of the ‘opiuma

(Manila tamarind) trees could be removed because they marked where fishermen had been buried. The trees still remain. Lily’s response to the turmoil of development and the need for protection of the environment is direct: people need to learn “why things are how they are.” If we understand that sunshine heats up one side of a plant in the morning and a different side later in the day, we understand why we pick a particular plant at a particular time of day. It is knowing how to interact with living elements in ways that honor them, not just some quaint tradition. Like the knowledge of herbal medicine that she shares with students, this way of deep observation and right action extends to issues of child abuse, homelessness, and—of course— development. Acknowledging that development will continue in the Kona district, she tells us we need to go slowly and carefully toward it so we do not lose what is sacred and valuable in the process.

At Keauhou Bay to honor King Kamehameha III birthday with Casey Ballao, Daughers of Hawai‘i, and Calabash Cousins photo by Renée Robinson

Lily took many life lessons from her father and shares them in wise anecdotes that punctuate her stories. One defines her way with people: “Everybody is special because they know something you don’t know, and you know something they don’t know.” When she was a child, Lily’s father took her to Sunday school even though he would not attend church himself. He believed that churches historically had mistreated Hawaiians, and he wisely told Lily to “learn all you can. I will teach you the rest.” Only 14 years old when he died, she feels his presence and guidance always. “Wherever I walk, I feel someone following me. It is him,” Lily says. She learned from her father that heart and mouth speak directly to Akua (God), so there is no need for someone to do it for you. Lily herself communes with the spirits of places and people by pule (prayer) and interpreting signs and omens. In her presence, we feel the spiritual power of her connection to everything around her. Mama Lily seems to move in two realms at once: the mystical and the ordinary. She reminds us that the old trails are as important as roads. Her house is built on an old donkey trail, and she tells her daughters to keep certain doors open so the spirits that walk the trail can pass through.

15 | January/February 2015

She says matter-of-factly that menehune had a village on the north side of Keauhou Bay. The legendary race of magical little people who only work at night are responsible for building stone structures, walls, temples, and fish ponds wherever needed. They miraculously finish herculean projects before dawn breaks, so they are rarely seen. Once, when Lily was down at the shore, she made Keauhou Bay the mistake of putting the circa 1900s chicken she was lunching on down beside her. When she reached to take a bite, it was gone— taken by a menehune who was equally hungry. Since then, whenever she returns to that spot at the bay, she takes enough food for herself and the menehune. Today, the menehune are fanciful figures used in advertising, however Lily has proof that they exist. In the 1970s there was a family wedding down at the shore. As the day waned, sunset formed a lovely background for the wedding photos. Only later did Lily and the ‘ohana discover that


someone besides the bride and groom had been captured on film. A dark, childlike face can be seen peeking out from behind a tree—perhaps the only time menehune have been caught on camera. Mama Lily’s advice to those who want to see is simple. “If you open your heart, and your mind is clear, when the sun starts to go down and the winds are calm, you can hear the fishermen coming into shore with their catch . . . and if you are quiet enough, the menehune might just let you see them.” Mama Lily’s stories come in a mix of Hawaiian and English translating Hawaiian, sharing a precious lesson with her audience. Her fluency is a gift to children studying the native language, and has helped many historians as she translates old documents to facilitate better understanding of the history and culture. She recalls in detail the day in her childhood when a man on horseback approached her as she was picking in her mother’s garden near the house. In Hawaiian he asked her where her mother was, and in “haole English” she answered him. He grabbed his bullwhip and cracked the air with it, then told her in Hawaiian to speak Hawaiian and go get her mother. After that, she says it was the rule that if you were spoken to in Hawaiian, you must respond in Hawaiian, respecting the language of the maka‘āinana. After living for a time in Honolulu and marrying there, Lily came home to mauka Kona with a young family of her own.

Henry E.P. Kekahuna, Bishop Museum used with permission

Mary Alo Haanio Mama Lilyʻs mother

When she inherited her farm, she returned to coffee farming and living the mauka-makai life again. As a wife and mother, Lily and her ‘ohana would often spend weekends at the beach at Kahalu‘u camping with other families, continuing the traditions of her childhood. During the day, she and her friend, Josephine Kamoku, would fish with cross net. After laying the net between them across the path where the fish were swimming, they would signal the rest of the ‘ohana to herd the fish toward the net as the two women closed it around them. A pleasant day would wind down with Hawaiian music by the group that continued to gather. Sometimes guests from the hotel would drift over and be invited to join in the real spirit of aloha. At night, everyone slept on mats on sand that was still warm so no blankets were needed. Times and tides have changed Kahalu‘u beach since those nostalgic days. The beach became crowded, the sand was carried out to sea, and the government made rules and regulations for Kahalu‘u that include no lay net fishing. Politicians wanted plenty of fish left there for tourists to see, so parents like Mama Lily, who wanted to teach their keiki (children) the culture, had to find other places. “We lost the music and the happy times at Kahalu‘u. Too much has been given over for the tourists and not enough left for the Hawaiians. But I still have my memories. And every once in awhile, when we have our Hawaiian culture meetings there, I look over at the beach, and I can hear the singing in my heart.” ❖ Contact Mama Lily Kong: Contact writer Kate Kealani H. Winter:

Keauhou Bay circa 1900s

Heiau Kaukulaelae and Keauhou Bay photo by Renée Robinson

Stories of the ‘Āina (Land)


Hawaiian Cultural Tour at Sheraton Kona Resort & Spa at Keauhou Bay |

o hear, ‘the answer is in the land,’ was the biggest blessing of my life,” says Lily Dudoit, Director of Culture at the Sheraton Kona Resort & Spa at Keauhou Bay. Lily tells tales of royalty and deities; of lively games and fierce battles; of the Hawaiians’ language, arts, music, and dance. She feels it is her kuleana (responsibility) to document the kūpuna’s (elder’s) stories of the land. Lily also describes with vivid delivery how a fishing village once thrived in Keauhou, a community six miles south of Kailua-Kona. Salt was made from seawater, carving bowls from coconut shells, and strings of oily nuts from the kukui (candlenut tree) were burned for light in those days. Home to several heiau (places of worship) and culture preserve areas, she describes the beauty and power of nature, which gave na po‘e kahiko (the people of old) sustenance and was their compass, pharmacy, and the foundation of their religion. “The ‘āina (land) is the ancestor that is the storyteller. Our kuleana is to listen, feel, pule (pray), connect and allow the ‘āina to tell the story,” Lily recites as if the words were given to her from a source of long ago.

By Gayle ‘Kaleilehua’ Greco

Lily Kong and Lily Dudoit photo courtesy Toby Hoogs


Menehune tree photo by Gayle Greco

Made On The Big Island



"We Manufacture Metal Roofing" | January/February 2015

Keaau, Shipman Park


Corrugated • Hi-Rib • 8 Colors • Custom Flashing

It is with this respect and knowledge that the cultural and historical tours at the Sheraton Kona came to life. Lily received a call one day in 2008 from a woman on O‘ahu who was planning to attend the Kūpuna Hula Festival at the hotel. “The woman said she was supposed to bring a ho‘okupu (ceremonial gift) to the menehune heiau on property, but she didn’t know what would be appropriate,” Lily says, continuing, “I told her I didn’t know about that heiau, but I would find out.” Lily placed a call to Aunty Lily Ha‘anio Kong, a respected cultural resource and kupuna of Keauhou. Aunty Lily came to the hotel to meet with Lily and began to guide her through stories about the land. Aunty Lily shared the story of Kanikanika‘ula, a fishing heiau, where there is also a tree known as the “menehune tree’. Lily says, “I found out the menehune heiau the woman had asked about was actually the fishing heiau. That was the beginning of everything.” Lily’s passion was ignited and she expressed her desire to study and share Keauhou’s history. Aunty Lily replied, “We trust you. I know you’ll do what’s right for the place. You have our blessing.” Another instruction was given to Lily: “The answer is in the land; everything you need to bring out the culture of this place is right around you. Listen, feel, look: it’s all right here.” Lily knew without a doubt she needed to bring the cultural responsibility to the hotel management, and when she did, they agreed and embraced the kuleana to honor the land where the hotel resides. For the next year and a half, Lily did her research, both in books and through the stories of the kūpuna. Aunty Lily Kong

became Lily’s mentor, reassuring her when she was in doubt, suggesting new paths when she seemed to reach a dead end, and pointing out that some of the most important discoveries would be life lessons. Spending many hours reviewing old maps, documents, and photographs at the Kona Historical Society and the Bishop Museum’s archives, Lily discovered records by Henry Kekahuna, a longtime assistant to the museum’s renowned archaeologist, Dr. Kenneth Emory. “Mr. Kekahuna was known for his maps of numerous archaeological sites on Hawai‘i Island,” Lily recounts. “They include detailed notes and illustrations. In one of his notebooks, he describes Keauhou as a ‘supremely sacred’ village and ‘proudest of Royal lands.’” At the Bishop Museum’s archives, Lily found John Reinecke’s accounts of Kaukulaelae from the 1930s. Reinecke was one of Hawai‘i’s leading sociolinguists in the 1930s and 1940s. Additionally, Lily found five books in storage at the hotel, which were written by Cultural Surveys of Hawai‘i in 2003. When Lily opened the books, she found all the sketches and documentation of the land’s history. Here it was: the ‘āina was weaving a story to share through historical logs and generational stories. In 2009, Lily created a cultural walk as a self-guided tour that highlighted several historical sites on Sheraton Kona’s grounds. Before the tour was offered to hotel guests, all of the hotel’s employees were escorted on the tour in small groups, as well as all new hires as part of their orientation. “The thought is ‘hānai mua ia loko’— feed within before you give out,” Lily says. She expands, “Give knowledge to those in your house before you give it to anyone else. It is important for our employees to Kū‘ula Stone photo by Gayle Greco





The Coastal Oven The Art of Fermentation Rio Polynesian Supper Club – ina Harvest Festival Kohala ‘A





Lo–kahi Garden Sanctuary Kohala Grown Farm Tours & Market Kohala Institute At ‘Iole Palili ‘O Kohala



The community of North Kohala is revitalizing the local food system and agricultural traditions. Come meet the farmers who are growing food and perpetuating culture in our community today. North Kohala has farm tours and farm to fork culinary events for the whole family!




Growing Agricultural Tourism in North Kohala is a project of the North Kohala Eat Locally Grown Campaign and is sponsored by the Hawai‘i Tourism Authority, County of Hawai‘i, Department of Research and Development, Dorrance Family Foundation and the USDA Agricultural Marketing Service’s Farmers Market Promotion Program.


T R O P I C A L F R U I T S • G O AT S • S H E E P

• P I G S • C H I C K E N S • K O H A L A G R O W N G O U R M E T M E A L S • B E S T C H E F S • U N I Q U E L O C A L F L AV O R S • | January/February 2015







honor the land, culture, and history of Keauhou and those who lived where we walk every day. We are now the caretakers of Keauhou, and our kuleana is to provide authentic experiences that help guests develop a strong connection with the Hawaiian culture, the people of Hawai‘i, and this special place.” The cultural walk became available as a guided option in 2011, with a recent addition of a canoe ride, now known as the Historic Keauhou Bay by Land & Sea Experience. Seven months later, the Sheraton Kona introduced a second guided walk, Holoholo Keauhou, which goes to the Lekeleke Burial Grounds. Keauhou’s historic land truly represents the foundation of a Hawaiian legacy. From remnants of long-ago dwellings to landscaping that celebrates the flora of Hawai‘i, there is much to see on the grounds of the Sheraton Kona. You can experience over a dozen well-marked ancient sites, including a heiau. As you walk the grounds, you can feel the essence of what the early lifestyle was like for the Hawaiian ancestors here. A reconstructed map shows a large platform, most likely a Hawaiian fishing shrine, with the Kū‘ula stone for offerings. Indented stones found in the area were used for collection of sea salt called pa‘akai, a much sought after commodity of Keauhou in ancient times. Stacked stones found along the shoreline are remnants of a cattle pen, a canoe shed, and a platform where a home stood long ago. These remnants help develop a picture of what village life could have been like at Keauhou Bay. A few of the historic sites at and near the Sheraton Kona are: . Heiau Kaukulaelae: It is thought that the promontory may Kahua Hale have been one of photo by Gayle Greco the highest elevation points in Keauhou. Today, only a few features associated with Heiau Kaukulaelae remain, including a cattle pen, canoe shed, and terrace. . Kanikanika‘ula Heiau: This platform site was most likely a Hawaiian fishing shrine used as a place of worship for fisherman. Offerings were probably placed on the fishing shrine to help attract marine resources into Keauhou Bay. . Kū‘ula Stone: A stone God used to attract fish: the stone could be carved or natural, enormous or tiny; it is named for the god of fishermen. . Pa‘akai (Salt) Pans: Sea water would gather in the indentation of the rock. Once dried, the salt was gathered and used. Salt is used for healing and cleansing and in Hawaiian blessings. . Kahua Hale: A modern house platform built on a probable prehistoric habitation terrace. . Bell Stone: When hit in just the right spot with a sort of baton, the bell stone would send off a sound that could be heard throughout the village. . He‘eia Bay: Was a favorite surfing spot by the Ali‘i (Royalty).

. Hōlua Slide: A National Historic Landmark, located mauka or upland of Ali‘i Drive above the resort. Contestants of chiefly rank would participate in sled races that would end near Keauhou Bay. The portion that remains is possibly over 1,000 feet long; originally the slide may have been up to 4,000 feet or longer. Kamehameha the Great had this slide built for his son Kauikeaouli, King Kamehameha III. In June 2011, Lily was appointed as the Director of Culture which enabled her to focus on the cultural programs full time. It is a calling she takes very seriously. Each tour ends with Lily giving an ‘oli (chant) explaining that “we give back to nature because of all that it provides for us; we cannot take these gifts for granted.” In the chant, a gift for the ‘āina, she expresses thanks on behalf of the group for the privilege of being there and for the knowledge she has been blessed to receive and pass on to others. She affirms the desire of everyone present to live aloha: to be kind, modest, gentle, humble, patient, and to be in harmony and have pleasant thoughts. “I ask guests to take a moment to say mahalo (thank you) before swimming in the ocean, going on a hike in the mountains, and enjoying their other vacation activities,” Lily says. “On the tour, I’m not just sharing historical facts with them, I’m trying to help them understand and experience the Hawaiian way of thinking.” Lily continues, “Our hope is that we can make our guests be better visitors, to be more respectful wherever they go in the world, even in their own community.” Lily hopes to add more cultural activities and programs, envisioning Sheraton Kona as an educational resource for the community as well as guests.

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Lily Dudoit says, “Let me share this ‘āina with you.” photo by Gayle Greco

“Above all, in whatever I do, I want to be sure that the ancestors’ mo‘olelo (stories) are told,” she says. Lily says her journey has been guided by this statement from Mary Kawena Pukui’s book, ‘Ōlelo No‘eau, “I ulu no ka lala i ke kumu,” meaning, the branches grow because of the trunk; without our ancestors we would not be here. To Lily, connecting to the ‘āina and kūpuna and sharing their stories keeps the Hawaiian culture alive. “Walk with me,” Lily says. “Lend me your ear. Give me a little time, and the cliffs, the ocean, the trees, and even seemingly random piles of rocks will come alive for you.” The Sheraton Kona Resort and Spa at Keauhou Bay offers tours available to the general public as well as hotel guests. ❖ Contact Lily Dudoit: 808.930.4894, Contact writer Gayle ‘Kaleilehua’ Greco:





Painting of ancient Keauhou Bay courtesy Bryan DaSilva

Kaukulaelae, We Honor You | By Gayle ‘Kaleilehua’ Greco


he sun shines, glistening on the waters of Keauhou Bay. The palm trees give notice to the wind as it moves across the land. The paddlers glide their canoe across the sea, propelled in rhythmic stroke. This image is one that we can see today and also be transported back in time, for an ageless picture of Hawaiian living. The Sheraton Kona Resort & Spa at Keauhou Bay gives honor to the ‘āina (land) that holds the 22-acre oceanfront property. Lily Dudoit, the resort’s Director of Culture, says, “Historic sites are a makana (gift) from the ancestors of this land. They help us to step back in time for a moment and imagine what life was like for our Hawaiian ancestors. These ancient sites tell us the story of the past that can help create our future.” A native of Kailua-Kona, Lily offers a reverent way of storytelling as she recounts each of the historic sites. In Hawaiian, Keauhou means new current and has been in the center of many changes in Hawaiian history. The eruption of Hualālai in 1801 created Keauhou Bay and a new current in the Pacific Ocean.

Bell Stone and Keauhou Bay photo by Gayle Greco


“That is significant as we, in Keauhou, are in the middle of one of the most pivotal places in Hawaiian history. The last battle of Hawai‘i was fought within a mile of here—the battle of Kuamo‘o at Lekeleke—this war ended the kapu system and changed history,” Lily says, adding poetically, “We are here connecting the currents of time as we reconnect with the land and its stories, remembering Keauhou as a place of new currents.”

The Birthplace of King Kamehameha III

The birth of Kauikeaouli, King Kamehameha III, on (or about) August 11, 1813, was believed to be at Keauhou Bay. The accounts of his birth say that the future king was delivered stillborn and was laid on a rock, fanned, prayed over, and sprinkled with water until he breathed, moved, and finally cried. The rock is preserved as a monument at Keauhou Bay, adjacent to the Sheraton Kona. After Kauikeaouli became King Kamehameha III, he ruled Hawai‘i from 1825 until his death in 1854. King Kamehameha III was ruler of the entire island chain and was known for the careful balancing of modernization by adopting western ways while keeping his nation intact. King Kamehameha III was reportedly a great athlete and especially enjoyed hōlua (sled) sliding at Keauhou.

Heiau | January/February 2015

Heiau are temples made of stone platforms or wall enclosures, each built for a specific purpose. The use would differ depending on traditions. Heiau were built for agriculture, healing, fishing, navigation, and more. The elements surrounding the area would all have been taken into account when choosing a location, style, size, etc. Elements such as the wind, ocean currents, birds, marine life, the sun, the moon, and annual seasonal occurrences relating to both the ocean and the land would all be considered. Today, heiau help us to understand the lifestyle of those who lived in the area and the traditions that they followed. Spiritual ceremonies would have taken place at the heiau; therefore, we pay special attention to these vestiges. We honor them by acknowledging their place in Hawai‘i’s history and the place they hold in our lives today.


Kaukulaelae Point photo by Gayle Greco

Heiau Kaukulaelae

Very little is known about this heiau, which dates back to the 1700s. When Liholiho (King Kamehameha II) abolished the kapu system in 1819, many heiau—considered to be symbols of the old ways—were destroyed, and it is likely Kaukulaelae was among them. All that remains of this heiau are scattered rocks. In the early 1930s, John Reinecke, an employee of the Bishop Museum at the time, visited Keauhou and recorded his findings. He drew what he found and wrote explanations of what he saw stating in his study, “The whole platform of the heiau is so rough and dilapidated that it is hard to trace its original form and limits carefully. Apparently it was oriented roughly E and W, with dimensions overall about 110x40 feet. There apparently have been later additions.” Stories from kūpuna (elders) of Keauhou, tell us that this heiau was large and very tall and stood where Pa‘akai Point is today.

Heiau Kanikanika‘ula (Fishing Shrine)

This fishing temple indicates that life in Keauhou revolved around the ocean. Fishermen made offerings here to ensure a good catch and to ask for protection while they were at sea. The first fish they caught was presented to the gods in gratitude for their safe return. Although this heiau hasn’t been restored, it is intact and in fair condition. Kūpuna who have lived in this area tell the story of how men would give offerings, upon returning from holoholo—a word with several known meanings, in this instance, going fishing (instead of saying ‘fishing,’ which could bring bad luck). This ho‘okupu,

Heiau Kanikanika‘ula photo by Gayle Greco

(ceremonial gift), was a gesture of gratitude for the provisions the families received from the bay. The offering would consist of fish as well as other items deemed suitable by the gentleman who was responsible for giving the ho‘okupu. The offering was placed on the heiau or taken to the ocean. John Reinecke’s 1930 study records, “platform on knoll, about 43 x 30 x 4, this site pointed out by a fisherman as a fishing heiau, by the name of Pōhakukanika‘ula or Mokukanika‘ula, which is also the name of the rock off shore. It signifies ‘resounding or echoing rock.’” Walker and Haun’s 1989 study discovered “marine fish shell midden, bone (fish, mammal, and bird), coral, water worn pebbles, charcoal flecks…a carbon date extending into the modern period was recovered from this feature. Pre-contact habitation, food processing and fishing related activities are indicated.”


Heaiu Kaukulaelae photo courtesy Fletch Photography

Kahua Hale (House Foundation)

The historic reference of the Kahua Hale shows a likely house foundation was present in the village. There could have been a thatched house or structure of some type that provided shelter for the people. Research done by John Reineke in 1930 says, “platform in good condition 26x18x2, with foundations and wall behind and makai. Probably a modern house platform.” Walker and Haun’s studies reveal, “a dark brown soil cultural deposit consisted of marine shell midden, bone (fish, mammal, and bird), charcoal flakes, and adze fragment, and several fragments of volcanic glass. A carbon date extending into the modern period was recovered from this feature which was interpreted as a probable modern house platform built on a prehistoric habitation terrace.” Hālau Wa‘a photo by Gayle Greco


Hālau Wa‘a (Canoe Shed)

This is where the canoe would have been stored when not in use or possibly where they would have built the canoe. The entrance and exit to the ocean are in line with the opening of the canoe shed. Stories from residents that grew up in Keauhou, fishing from this area, recall a rock pathway that went out to the ocean, this was most likely the canoe landing. The canoe was a means of survival for the families that lived here. Walker and Haun used hydration-rind dating to determine the age of the canoe shed, estimating it was built somewhere between 1562 and 1736.


Kū‘ula, named after a fish God, is an altar or stone used to worship or attract fish. They represent the fishing heritage of Keauhou—an integral part of the lifestyle and means of survival. The fisherman would honor the kū‘ula as the reason for prosperous fishing from this bay, therefore, caring for and acknowledging its mana (power) would have been part of their traditions. Offerings were given as a gesture of gratitude for the fish that they had gathered. Although the use of kū‘ula is not apparent today in this area, they are here to remind us of the connection to the kai (ocean). The more we care for the kai, the kai will care for us and continue to provide what we need. Take the time to say mahalo when your gathering from the ocean is done and never take those gifts for granted.

Pōhaku Pele (Bell Stone)

This pōhaku was identified Bell Stone* as a bell stone, when hit in a particular spot with a type of baton, it would send off a loud, clear sound that could be heard throughout the village. This could have been used to alert the village of the arrival of ali‘i (royalty) or to gather villagers to hear news. Across the bay, there is a canoe landing known to have been for King Kamehameha the Great. The village must have waited in much anticipation when he was expected to arrive. This pōhaku could have also served as a prayer stone. One account says they would dig into the stone making the indentations on the side and pray. Possibly in preparation for the great Makahiki, the annual games where surfing and riding of the hōlua, the slide up on the mountain, would take place. Another interpretation is when a child is born, its umbilical cord, or in Hawaiian referred to as the ‘piko,’ to center, is considered sacred. This is where life began and sustained the baby. Some stories say that families would bury the piko and plant a tree over it, some would take it to the ocean and bury it, or others could have placed it in an indentation in the pōhaku and covered it with a cement-like compound. The proper position of a pōhaku is laying down flat, propped up by other stones. The original location is unknown, however, it was placed in its current position at the advice of the kūpuna.

Nohona a Pāpipi (Cattle Pen)

John Reineke describes this site as a, “modern appearing pen 21 x 35, with walls 4’ high and 4’ thick.” Walker and Haun’s studies revealed presence of coral abraders, modified bone, volcanic glass flakes, and midden (bone, charcoal, kukui, and marine shell), therefore assigning this site as a habitation. The kūpuna of Keauhou share that this could have originally been the hale kuke (cook house). This is closely related to what Walker and Haun have found.

Other accounts say that this could have later been used as a cattle pen. Shipping cattle from Keauhou Bay was done in the early 1900s. Cattle were sent interisland and to the west coast of the mainland. This could have been used to hold some cattle getting them ready for the day of the ship’s arrival or maybe a personal pen used by the local cowboys. The prickly pear cactus could be evidence that the cattle were here at some point as the cattle like to eat the leaves of the cactus plant.

Lekeleke Burial Grounds

After the death of King Kamehameha the Great in May 1819, his son, Liholiho, became ruler of the islands as King Kamehameha II, and Ka‘ahumanu was appointed as Queen Regent. One of Ka‘ahumanu’s first acts was to break the ancient kapu (prohibited) system, whereby men and women didn’t eat together, among other things. Many chiefs, including Kekuaokalani, Liholiho’s cousin, wanted to preserve the old ways. In December 1819, the King’s army defeated Kekuaokalani’s forces on a lava field at the end of what is now Ali‘i Drive. Rectangular mounds on nearby hillsides mark the graves of more than 300 warriors who died there.

He‘eia Bay

This bay is known for its big waves, which both chiefs and commoners surfed. He‘eia is at the end of Kaneaka, a hōlua course, which runs one mile down a steep mountain slope. Daring chiefs would ride down the grass-covered course on


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Pa‘akai Pan photo by Gayle Greco

a sled that looked like a narrow ladder with runners. Thrilling contests pitted wave rider against hōlua rider. The race started when a flag was raised and whoever reached the shoreline first was the winner. Kaneaka, the Keauhou hōlua course, is the largest and best preserved course and is a National Historic Landmark.

Pa‘akai (salt) Pans

Pa‘akai (sea salt) was collected in indented stones along the coast. The surf collides against black lava outcroppings where pockets of water collect, evaporate, and leave salt drying in the sun. The salt was used to preserve fish and for healing and cleansing in blessings and religious rituals.

Enjoy | January/February 2015

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Located at 74-5450 Makala Blvd Gateway to Historic Kailua Village

Menehune Tree

The ‘opiuma (opium) tree is nicknamed the “Menehune Tree” because of its large lumps, which parallel the muscular physique of the Menehune. This mythical race of little people is said to build roads, heiau, ditches, walls, and fishponds only at night. If they don’t complete the work, it is left unfinished. Legend says two such trees on these grounds mark what was once a Menehune village.

Kaukulaelae Point

On the point beyond the Heiau Kaukulaelae, it is said that there used to be a lighthouse. On the concrete deck, the words “Kaukulaelae Point” have been recently etched, telling the place “we honor you and we know what your name is; where there is light, there is life.” On each of the plaques that describe the historic sites at Keauhou Bay, there is an overriding message. Lily explains, “As the times change, so do the people. As the land changes, so do the people. As people change, so do the stories. This reminds us of the importance of passing down the history to our families so the stories can live on for generations. When sharing the stories of these sites in Keauhou, we have relied on the kūpuna to guide our steps and our stories, to ensure what we are doing is pono (righteous), what is right for the land.” ❖ Contact Lily Dudoit: 808.930.4894, Contact writer Gayle ‘Kaleilehua’ Greco:

photo courtesy Michael F. O’Brian

Master Hawaiian Quilter Aunty Stella Akana


ined with echoing ripples that mark her journey’s years, her face tells the story of smiles and joys and meticulous craftwork. With needle and thread, Aunty Stella Akana (“Granny” to her extended ‘ohana) creates master works in fabric and time, stitch by tiny, perfect stitch. At age 96, Stella has completed 25 quilts, all by hand. Most recent is a vivid floral, red-on-white pattern of her mother’s done in the old-fashioned “wāwae moa” (chicken feet) style—distinctive for its little crosshatched embroidery on appliqué fastened to

| By Catherine Tarleton

the quilt backing. The quilt, now resting on her parents’ koa four-poster bed, has a story of its own. “All my motherʻs quilts were stolen from our home,” says Stella. “We rented our house for about two years, and I guess someone saw my cousin go and air out the kapa...[and then] broke into the one room we had locked.” Years later, so the story goes, a Japanese housekeeper on the mainland saw the quilt, made a copy of the pattern, and sent it to Ka Hui Kapa Apana O Waimea Quilting Club—who recognized it as one of the family’s designs and brought it to Granny.

31 | January/February 2015

“I did it in colors I figure Mother would have used,” she says. “The pattern is a flower that Sam Parker’s wife had in her garden, and she shared her flowers, she brought this particular lily, the red pānānā, from the mainland and grew at Mana [the Parker home]. It looked like a red slipper orchid.” In the traditional style, the kaleidoscopic floral pattern is cut from one piece of cloth, folded, and folded again—like an old-fashioned paper snowflake. Stella said this is the first one she’d ever cut herself, usually relying on a quilting partner to take care of that part for her. “I don’t know why I was afraid to cut,” says Stella. “I called my friend and said ‘I did it!’” Today Stella wears a maile lei, sitting by the window with a book, Moloka‘i by Alan Brennert. She loves to read. On the walls beside and behind her are paintings—her own—landscapes from the island, flowers from her yard. “Artists won’t show you everything,” says Stella with a smile. “They only show you so much, and then after that, it’s up to you.” She fondles the maile, lifts it to her nose. The lei is a gift from Daniel “Kaniela” Akaka and his father, Retired US Senator Daniel Akaka. “Kaniela and his father always bring a maile lei,” says Stella, pointing to the sliding glass. “Last night, I looked up and they were standing outside the door. His father didn’t look much taller than me. I thanked him for all the years he gave as a Senator.”


The Isaacs Art Center features some of the finest Hawaiian and Asian art from the nineteenth and twentieth centuries. All proceeds benefit the HPA Scholarship Fund, which assists promising young people from Hawai‘i in realizing their educational goals. The Hawaiʻi Wood Guild and Isaacs Art Center are pleased to announce the 29th Annual Wood Show 2015. The free exhibit will open January 17 with an artist reception, 5-8 p.m., and run through February 21. Talk story with guild members every Saturday. All items in the show are available for purchase. For more information, visit www. or contact Isaacs Art Center. THE ISAACS ART CENTER at Hawai‘i Preparatory Academy, 65-1268 Kawaihae Road, Kamuela, Hawaii. Adjacent to the HPA Village Campus. HOURS: 10 a.m. - 5 p.m., Tue. - Sat. Admission is free. Closed during Thanksgiving weekend and between Christmas and New Year’s Day. For information, or to arrange group visits: 808-885-5884 or WEB: &

Stella Servia Ha‘ilaua‘ala Spencer’s father passed away two months before she was born. He had wanted a daughter very much, and requested if the baby was a girl she could be named Stella after his second wife. Stella’s middle name, Servia, was the name of the ship that brought her grandparents to Hawai‘i. Her Hawaiian name, Ha‘ilaua‘ala, means “the fragrance of a crushed leaf.” And that is why Senator Akaka always brings her the maile lei. Her mother died when she was three years old, and Stella was raised by her Aunt Hannah and Uncle Robbie Hind. Theirs was a ranching life, and Stella remembers long days in the saddle with the paniolo. “We used to drive cattle over the lava from Pu‘uwa‘awa‘a to Kīholo and Kawaihae,” says Stella. “The [ship] Humu‘ula came and picked up the cattle. It took more than one week. We had to hunt the stray cattle, pick the ones to sell, then get up at 4am and ride to Kīholo, rest one night, and take them over in the morning to be shipped. Then half the boys would go pick ‘opihi and half work.” She graduated from Kamehameha School, class of 1936, in Honolulu, where she met future husband Albert “Sonny” Akana. “I had to carry a big stick to scare off the girls—he was so handsome,” she boasts. Returning to the family home in Waimea, Stella worked many years in the human resources department of Mauna Kea Beach Hotel, where she admired “Mr. Rockefeller’s Collection” of Hawaiian quilts made by Meali‘i Kalama and the ladies of Kawaiahao Church in Honolulu. Stella, however did not learn to quilt until years later. “I had a friend who worked for Parks and Recreation, and at the time [1972] there were lots of programs for boys to keep them happy. So I asked her ‘what do they have for women, especially for us women?’ She said, ‘What do you think we ought to ask for?’ So I told her ‘Quilting is a dying art. We should have quilting classes.’ She told me, ‘Go get 14 people together for the class, and we’ll get the resource person.’” That was the beginning of Hui Apana O Waimea Quilting Club, the state of Hawai‘i’s first. At that time in the 1970s, the Hawaiian Renaissance was gaining rapid momentum—a time of revitalized interest in and energy devoted to the Hawaiian culture. The renaissance created a surge of demand for education, Hawaiian language and hula to be taught in schools, support of the first voyages of Hōkūle‘a, and more.

The hands of a quilter photo by Cathey Tarleton

Historic Kainaliu, Kona’s original shopping village. Located 5 miles south of Kailua-Kona.

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808 322-3203 | January/February 2015

Stella and Albert “Sonny” Akana


Looking back only 40 years, it is hard to imagine that so much of the culture was being forgotten, that the cry for cultural education had to come from students. “Now we have 40 members,” says Stella. “I am so pleased to see the interest to retain things Hawaiians did. I think it’s going to last.” For Stella, as she has learned quilting, quilting has taught her as well. “You have to be patient, otherwise it’s going to show,” says Stella, who does all of her quilting by hand, never with a machine. She has made quilts for all of her children and grandchildren. “How long it takes—all depends on the pattern and time you spend on it. A half-hour per day can get it done in one year.” The art of Hawaiian quilting grew from the existing work of kapa-making. Women, generally, would make cloth from the bark of wauke (paper

mulberry) plant in a painstaking process of pounding and drying its fibers into soft mats. Working in teams, they beat the fibers into fabric with specifically crafted handheld beaters made of dense wood. When finished, the mats would be decorated with patterns and natural plant dyes applied with carved bamboo stamps. Missionary wives taught wahine (women) to sew in the 19th Century. Isabella Bird in her 1870 book, Six Months in the Sandwich Islands, describes a quilt with a “floral center with surrounding arabesque design.” One story suggests patterns were inspired by the leafy shadows on cloth, as the women sewed in the shade. Creating the pattern is a method similar to scherenschnitte, the cut-paper “snowflake” technique, brought to the islands by German-American missionaries. Other than Hawaiian flag quilts, often made to show unity after the overthrow of the monarchy, most Hawaiian quilt patterns feature one solid color, a repeating design of plants or flowers, appliquéd onto a white or solid color background. Each quilt will be given a name by its maker, and each quilt will have a “kaona,” or secret underlying story. Quilts are made to honor the birth of a child, to remember a loved one, or to commemorate a special time or historic event. “What the Hawaiians came up with was amazing,” says Stella. “Kapas are so funny,” she says. “Hawaiians made kapas and put so much religion to it. The kapas show lots of inner feelings, patterns, colors. But they never used black. Black meant death— many of the patterns are people’s dreams.” Stella leans over her sewing table, checking progress on what she says is her final quilt, ‘Lokelani,’ a beautiful pattern of



Kona international market

A Tropical Gallery Featuring the Works of 15 Hawaii Island Artists & Fine Crafters

Collie Will roses in pink and green. On her thumb, she wears the 14K gold thimble that was her mother’s, and she hums a little tune while her fingers do their quiet work, stitch by stitch. ❖ Aunty Stella will be showing three quilts in the Hawaiian Quilt Show, in conjunction with the 22nd Annual Waimea Cherry Blossom Heritage Festival, Saturday, February 7, 2015 from 9am–3pm at Mana Christian Ohana’s Kahilu Town Hall (across from Kahilu Theatre). Numerous quilting clubs from across the island will be represented, including Stella’s Ka Hui Kapa Apana O Waimea. For more information on quilting clubs: 808.961.8706 Contact writer and photographer Catherine Tarleton: Li‘i Jeffrey Aunty Stella Akana Aulani Jeffrey

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Cleanup at Kamilo Point

| By Alan D. McNarie

Volunteers for the Nov. 15, 2014 cleanup


amilo Point isn’t what it used to be. And that’s a good thing. It used to be a lot worse. This remote stretch of Ka‘ū coastline near South Point gained infamy in the 1990s as the dirtiest beach in Hawai‘i—though little if any of the trash here was from local residents. It can only be reached by a spine-twisting, half-hour ride over eroded, unpaved roads—a ride I’m experiencing today, in order to see the notorious “Plastic Sand Beach” for myself. I’m riding shotgun in a decrepit Suburban that was donated to the Hawai‘i Wildlife Fund: part of a motley caravan of four-wheeldrive vehicles hauling 39 volunteers and their gear for yet another cleanup of the marine debris that constantly drifts ashore in this area. “Look at that cave!” exclaims Catherine Spina, referring to an enormous washout that she’s swerving around at the moment. A wiry five-foot-four bundle of enthusiasm and information, Catherine is the Wildlife Fund’s research and outreach specialist. She knows this road intimately—she nearly wore out a University

of Hawai‘i vehicle on it while doing her master’s degree research on the beach debris. And recent rains in Ka‘ū have resculpted the road with brand new hazards. As we reach the coast, the weed-choked pastureland through which we’ve been traveling suddenly transforms into a whole different ecosystem, dominated by native plants: naupaka with its little white half-flowers; hau, a native yellow-flowering hibiscus; heliotrope, with its clusters of tiny silver-green buds; several species of ground-hugging Kamilo Point, circa 1984-7 vines, all with thick flat leaves photo courtesy HWF volunteer and spreading roots, designed Noni Sanford to survive on a rocky coastline where freshwater is scarce. Everything is blooming at once, taking advantage of the rains. Even the little creeping vines are erupting in purple or yellow blooms, startling against black lava rock.

37 | January/February 2015

Plastic sand


Then, ahead of me, I see the first sign of trouble in paradise: a dip in the stony jeep trail is filled with broken bits of plastic instead of sand. Kamilo isn’t the only beach affected by the marine debris plague; this whole ten-mile stretch of coast seems like a magnet for nets, fishing line, and plastic, born by a convergence of winds and currents. “A lot of the plastics that come ashore—they’re essentially little plastic sailboats,” Catherine explains. Kamilo is only the most notorious, partly because, despite the bone-jarring road, it’s more accessible than some of the other spots. Ever since 1993, when Hawai‘i Wildlife Fund co-founder Bill Gilmartin organized the first beach cleanup at Kamilo, lurid pictures have been circulating of huge piles of nets and sand laced with bits of weathered, broken plastic. We drop off one cleanup crew by a beautiful little rocky cove and then continue on toward Kamilo itself. Finally, the vehicles pull out and park. Bill, now in his seventies, doesn’t seem to have slowed down; he’s is in the lead truck, a pickup specially modified with a winch for dragging heavy netting into its bed and with a trailer that holds a small all-terrain vehicle. While he’s backing out the ATV, Catherine gathers the volunteers for a final briefing: go for cordage and plastic; broken glass is too hazardous. Go for the big stuff first because it will weather into small stuff and be much harder to get later. Save unusual items—fishing floats, toys, anything with foreign writing on it—Catherine will use those in her classroom presentations at 40 local schools. Volunteers are issued protective gloves, burlap bags, and five-gallon buckets. Two decades of cleanups have made a difference—although more stuff washes in all the time. Despite its trashy reputation, this is an achingly beautiful coast, dotted with azure shallows and tide pools of crystalline water. The tide’s out, and a band of sable lava rock lies between the water and the tawny sand—most of it coral sand, contrary to the beach’s nickname—though if you look closely you can find bits of blue and white and pink plastic mixed in with it. There are small shoals of plastic bits further inland, stranded among the naupaka and heliotrope. Chemicals can leach from plastic—it never biodegrades—it just breaks up into smaller and smaller pieces. Most of the larger plastic is also up in the strands of driftwood or lodged in the bushes. Tropical Storm Iselle swept much of it further inland, although one post-storm cleanup had already removed 1,858 pounds of it. Still, there’s plenty left to pick up. Within minutes, I’ve gathered my first five-gallon bucket of debris.

One of my first finds is a black object about the diameter of a coffee strainer, shaped sort of like a basket, with an open bottom ringed with long thin plastic spikes. I show it to Catherine. “That’s a hagfish trap,” she says. “We know it’s from elsewhere, because Hawai‘i doesn’t have a hagfish fishery.” In fact, the majority of the debris that I find turns out to be from fishing debris from elsewhere. I find floats and pieces of crates with Korean or Japanese lettering on them. By far the most common objects are black plastic tubes about six-inches long. Catherine believes they’re oyster spacers. Apparently, oyster farms grow their oysters spaced along long lines, with these tubes between each oyster. Again, Hawai‘i has no domestic oyster fishery; all these tubes had to float thousands of miles to get here. Those miles aren’t just horizontal. As plastic pieces drift, various types of marine life often begin growing on them. Net pile cleaned off the beach

July 2014 cleanup


The Ziemelis family help cleanup from Awawaloa to Lalahala (south of Ka‘alu‘alu Bay, Ka‘ū)

Stacey Breining and her son, Nico

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Eventually, the plastic may sink under the weight of those hitchhikers, taking them down until they die, and then bob back to the surface to start the whole cycle over again. And that’s not the only way marine debris can kill. Drifting nets continue to kill fish long after they’ve torn free of their fishing boats. Researchers at Midway Island often find dead seabirds, their crops stuffed full of plastic. My second bucketful takes longer. There are now people ahead of me on the beach, efficiently picking up all the larger pieces from the beach itself. I still find plenty of stuff among the driftwood strands: toothbrush handles, foam rubber shoe insoles, a couple of basket-ball sized black rubber fishing floats, and four or five smaller lozenge-shaped ones, plastic bottles, a myriad of jar lids and bottle caps, and a piece of a plastic toy lady bug. I reach the top of a pile of driftwood and peer down through the branches of the heliotrope thicket beyond. Scattered under the bushes, as far as the eye can see, are more pieces of plastic. The thicket is nearly impenetrable from this spot. Straining to reach one more detergent bottle, I scrape my forearm against a broken branch. I hardly notice it, and by the time I get back to the collection station, I notice blood dripping off my hand. That alarms Catherine even more than the lady bug pleases her. A little alcohol and a band-aid are all that are needed. As it turns out, I’m the only casualty of the day. It’s November, and the midday heat is stifling, especially for someone who lives in cool Volcano. So instead of clambering over the debris piles, I settle down atop one stack, in the partial shade of the heliotropes, and begin excavating, tossing aside driftwood to get at the plastic between. Sitting there, I fill another five gallon bucket with plastic and a quarter of a burlap bag with net

Summer 2014

fragments—most of which had been out of sight when I began excavating. When I get back to the rendezvous with my final load, the crew had just finished winching a huge bundle of netting into the truck. Dozens of bags of miscellaneous plastic debris have been gathered. We break for lunch and get acquainted with some of our fellow volunteers, who’ve come from all over the island—some starting out as early as 2am. After lunch, we all pose for a group picture with our bags of debris, as proud as any trophy hunter, and then load them up to take to the Wai‘ōhinu transfer station. On the long ride home, I think about an interview I’d done recently with Gary Eoff, a Kailua-Kona artist who’s remastered the craft of making native Hawaiian fishing gear, which he’d noted was often passed down from father to son. He showed me a gourd container in which fishing line was stowed.




(808) 936-9076





Nov. 15, 2014 cleanup

“All these things had their own gourds to keep them in, because they didn’t want to lose things,” he said. “If there’s an accident, the gourd floats. The precious line is not lost.” Compare that to our own disposable mentality, in which tons of net are written off and plastic forks are used once. We think of plastic goods as cheap and disposable. While they may break easily, the plastic itself can linger for centuries. Catherine has done some research about that. “Do you really have to use that plastic fork once that will last 450 years?” she asks. As part of the Wildlife Federation’s education effort, it’s going to be distributing thousands of stainless steel “sporks” to island children to use in place of those fast food forks and spoons. The Federation is also reaching out to the fishing industry; there’s now a container at a Honolulu dock, for instance, where fishermen can put damaged nets and any debris they bring in. Megan Lamson, the Federation’s Marine Debris Project Coordinator, missed the cleanup this time so she could forge links at a marine debris conference in Japan. And of course, they’ll keep having beach cleanups. Kamilo and other beaches are the better for it. “The fact that we’re bringing a lot of people to that beach is definitely making a difference,” believes Catherine. ❖ To get involved in Hawai‘i Island marine debris program contact Megan Lamson: 808.769.7629, | January/February 2015

Contact Hawai‘i Wildlife Fund: Contact writer Alan D. McNarie:


Kamilo Beach in 2000 photo courtesy Daniel McDaniel

Cleanup Statistics from Nov. 15, 2014

Participants: 35 Distance covered: 1.2 mile (from Pa‘akea, south of Ka‘alu‘alu Bay, to Kamilo Point) Bags removed: 57 (included 2 bags full of microplastics and several bags of hard plastics for recycling) Miscellaneous debris collected: 1,158 lbs. Derelict fishing nets collected: 2,000 lbs. (one ton!) Count 393 594 731 549 366 0 46 1006 91 6857 18 78 137 10,866

Item oyster spacers plastic bottles bottle caps net pieces footwear medical waste batteries styrofoam toothbrushes pieces lighters kitchen materials buoys TOTAL count

Interesting finds for this cleanup event included: • two intact lightbulbs—one was a 1m-long fluorescent bulb • an old-school glass 7 Up bottle with soda still in it Kamilo Beach in 2014

Panaewa Equestrian Center • Hilo Featuring Rodeo Clown JJ Harrison

Tickets $8 • kids under 12 Free!

For tickets, call 808-937-1004

Mahalo Hawai’i Tourism Authority, County of Hawai’i


Keauhou Shopping Center

46 | January/February 2015


A Grand Dame in Hilo

hen Lorraine Shin first set eyes on the sprawling Victorian perched atop the hill at the end of Puueo Street in Hilo, she knew the house was an absolute treasure. “You could see the beauty and charm of the house, the old style kama‘āina home,” recalls Lorraine about first seeing the large house with commanding views of Hilo Bay and downtown Hilo. To be sure, the house didn’t look like a treasure at the time. Built in 1912, by the time Lorraine saw it in the late 1970s the two-story home had fallen into ruin. “The house resembled a huge, run down haunted house. Almost every window was broken, there was graffiti on the walls, and the house was full of rats,” says Lorraine. It was a far cry from when Harold Patten and his wife, Carolyn Macy Patten first built what would become one of the finest homes in Hilo. Originally from Nova Scotia, Canada, Harold fell in love with Hawai‘i, and shortly after arriving in Hilo became a manager for the First Bank of Hilo, which later merged with Bank of Hawaii. In 1892, Harold married Carolyn Macy of Hāmākua and the couple had three children. Harold and Carolyn built a large home on a 3.8-acre property they purchased just north of the Wailuku River. Carolyn is quoted

| By Denise Laitinen

in a 1964 Tribune Herald newspaper interview stating that she and Harold selected the property at the intersection of Puueo and Kauila Streets because at the time it was surrounded by pineapple fields and was on high ground. Harold built the house to reflect the style of homes found in his native Canada. Noting that the interior walls of the house were reinforced with solid redwood planks, Lorraine says, “the house is built very strong. The walls are just solid.” Harold rose to prominence as one of the most influential businessmen in East Hawai‘i, and the home reflects the Patten’s standing and stature in the community. It includes a 1,500-square foot basement, two floors of living area encompassing more than 4,000-square feet, a 900-square foot gazebo, an expansive veranda that wraps around two sides of the house, and a separate guesthouse that was once the maids’ quarters. Lorraine points out unique design features of the home. Some of the doors slide up into the ceiling instead of to the side. The kitchen includes back stairs originally used by servants to travel between the first and second floors. Carolyn continued living in the house for decades after Harold passed away in 1931, and their daughter, Eleanor, sold the house after Carolyn died in 1967 at the age of 92. Over time, the property fell into disrepair and Carolyn’s beloved manicured


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grounds, upon which she used to let the neighborhood children play, became overgrown and wild. The house was so dilapidated when Lorraine and her husband Jay Dee Penn bought it in 1983, that the adjacent guesthouse, which had previously served as the maids’ quarters, had rotted away, and a second caretaker’s cottage had collapsed altogether. When Lorraine first set eyes on the house, she and her husband were living on O‘ahu and looking to invest in property on Hawai‘i Island. Born and raised on O‘ahu, Lorraine studied business and real estate at UH Mānoa. Jay Dee is a master carpenter, and the couple have bought, renovated, and managed dozens of properties through their Polynesian Management Corporation. Although Lorraine fell in love with the house when she first saw it, it still took five years of negotiations with the then-owner in order to buy the house. “When I purchased the home it was owned by a corporation in Utah. They had designs drawn to tear down the home and build condos because the property is zoned hotel/resort. The only reason the condos were not built was because one of the major investors passed away and they put it on the market to sell the property,” says Lorraine. The family moved from O‘ahu to Hawai‘i Island and set about restoring the home. “We thought it would be a great place to raise our kids as we had three small boys at the time,” Lorraine says. Returning the house to its former grandeur was no easy feat, though. They did most of the work themselves. Lorraine notes that one relative from O‘ahu came over to help with the renovations and wound up moving to Hilo because he fell in love with the area. “We probably kept 80 percent of the home in its original state. The only places Lorraine Shin

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we did change were the bathrooms and the kitchen; everything else we kept the same.” The first rooms they tackled were the bathrooms and the kitchen. The bathroom upstairs had been leaking over the years, and there was water damage. They were able to keep some of the original charm by restoring the original claw-foot bathtubs. The bathtubs served multiple purposes in those early days. “The kitchen was so bad I had to do the dishes in one of the bath tubs,” remembers Lorraine. The original butler station in the kitchen was enclosed to create a pantry. Small kitchen windows were replaced with larger ones to better take advantage of the beautiful views of the ocean and grounds. Every aspect of the house from the roof gutters to the floorboards needed to be repaired or replaced. More than half the basement needed to be jacked up and leveled. A large

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portion of one of the 10-inch-thick basement cement walls needed to be replaced. New supporting beams had to be added to the basement and attic. For bigger projects, they hired professionals. “The whole house had to be rewired and the plumbing had to be brought up to code,” adds Lorraine. The solid ‘ōhia wood floors needed to be refinished and a solid koa double door entry was added. In addition to taking care of their growing family, Lorraine did a considerable amount of work on the house herself including sanding, staining, and varnishing all the interior woodwork. From the wood railings of the main staircase to the wainscoting found in the main living rooms there is a lot of woodwork in the house. They even preserved the original electrical fuse box, which is now on display in a wooden glass window box at the base of the main staircase. The guesthouse was another massive project. Originally a garage with the Original electrical box maids’ quarters in the loft above, the structure had fallen over, leaving behind only the building’s footprint when Lorraine’s family bought the property. They built the current 1,500 square-foot, two-story guest cottage to match the design of the main house.

If the house and guesthouse were in bad shape, the yard was even worse. “The grass was six to eight feet tall all the way around the property,” says Lorraine. “I didn’t even know there was a little cul-de-sac on the side until I was out clearing one day cutting with a scythe and hit a short wall.” The family took their time with the landscaping, preserving the natural rolling hills of the property, which extends down a side hill to the center of Pi‘ihonua Stream. An ancient monkeypod tree graces the side yard, while a massive mango tree reaches taller than the two-story guesthouse it stands watch over. A circular driveway was added, as was a 130-foot-long rock wall. Lorraine had 100-year-old wrought iron gates from Australia installed after she found them while vacationing in Sydney. When it came to decorating the home, Lorraine says she relied on estate sales and auctions to find furnishings that fit the house. And while the Penn’s went to great lengths to restore several original aspects of the home, Lorraine makes it clear the house is for living, not for show. Indeed, the dining room is lined with family pictures. Mother of professional mixed martial artist and Jiu-Jitsu practitioner B.J. Penn, her office is filled with posters and trophies from B.J.’s fights. Lorraine takes special delight in decorating the home for the Christmas holidays and says that even though her five children are grown, they all gather at the family home when it comes to holidays and birthdays. When it comes to special occasions like Christmas, Lorraine says she takes the time to really enjoy and appreciate the house.

“This is a grand lady—a grand home. When you move into a home, you feel the spirit of the home. I feel very protective of the house because in many ways I brought the house back to life.” It also reminds her of how far she has come from the humble beginnings of her youth as a lei seller’s daughter. “We did not have much money when I was young. When I was growing up, we would visit rich people’s properties to ask if we could pick the plumeria [to make lei],” she says. While picking the fragrant flowers she would marvel at the large houses and wonder what it was like to live in such a home. “The night that we moved into this house I remember going outside and thanking the Lord for this house. Now I was peeking into a large home that was mine because now I was the lady of the house.” ❖ Contact Lorraine Shin: Contact writer Denise Laitinen:

Dining room


Hono ka`a Historic Plantation Town

Take the lush scenic northern route, and you’ll find Honoka`a only 15 minutes east of Waimea, 30 minutes northwest of Laupahoehoe, and 1 hour northwest from Hilo. It’s the gateway to Waipi`o Valley, so come over and spend some time at our restaurants and shops.


aupia, the ever-popular coconut pudding dessert, has been a staple in Hawai‘i since World War II. If you have ever attended a lū‘au or a local style wedding, chances are you have eaten this gelatinous culinary confection. Haupia is a simple combination of coconut milk, sugar, salt, and a thickening agent. Today, haupia is usually made with cornstarch. Traditionally, the dried and ground root of a pia plant was used.

Healing Plants: Pia How pia makes haupia |

By Barbara Fahs

Pia (Tacca leontopetaloides) is also known as Polynesian arrowroot. The early Polynesian voyagers brought pia tubers with them in their canoes, so pia is considered a “canoe plant,” or early Polynesian introduction. It’s uncommon in landscaping today, yet it is easy to grow.

Native Land

Botanists believe pia originated in Southeast Asia and spread to Polynesia via early eastern migrations. In addition to Hawai‘i, pia is found on Samoa, Tonga, Futuna, Niue, Tahiti, the Marquesas, the Cook Islands, and Tokelau. Other species in the Tacca genus are found in tropical Asia, Australia, and Africa, where they are also used for thickening foods and as medicine for high blood pressure and hepatitis.

Traditional Uses

Residents of early Hawai‘i often grew pia next to streams or lo‘i kalo (taro ponds) because it thrives in moist environments. After harvesting the root, they grated and pounded it and added it to a calabash with water. The starchy material sank to the bottom, and the water was replaced each day for several days to reduce bitterness. The pulp was then spread on a flat rock in the sun. When dry, it was ground using a mortar and pestle until a powder was formed.

Medicinal Uses

In addition to its culinary function, pia was also an important remedy for intestinal ailments. Combined with ‘alaea (red Hawaiian clay), pia supplied iron to patients suffering from diarrhea and dysentery. It proved so successful that medical practitioners found it necessary to closely monitor their dosages in order to prevent constipation. Pia was also mixed with clay and given to patients suffering from bleeding in the stomach or colon. Topical application was another use of pia. From umbilical cords of babies to sores, burns, and insect stings—pia was ground, made into a paste, and then placed on the problem area.

How to Grow Pia

Warmer windward gardens at elevations below 830 feet are ideal for growing pia as it seems to prefer warm, wet conditions.

Dig a hole about four-inches deep, insert a tuber, and then cover with soil. The rest is easy: it will sprout in the spring or summer, live for several months, form an unusual flower, and then turn yellow and die back. No fertilizer is required, and irrigation is only needed during prolonged dry spells. Harvest the tubers in winter, after the plant has died back. Check with the Amy B. H. Greenwell Ethnobotanical Garden in Captain Cook for pia tubers.


1 quart coconut milk 1/2 C sugar 1/4 tsp. salt 1/3 C shredded coconut 1/4 C water 1/4 C powdered pia root or cornstarch

Combine the coconut milk, sugar, and salt in a saucepan. Stir constantly over medium heat until the sugar and salt dissolve. Reduce the heat to low, then add the shredded coconut and cook for about five minutes. In a separate bowl, whisk 1/4 C water into the powdered pia root or cornstarch. Pour the pia or cornstarch into the hot coconut milk mixture and cook until it thickens, blending constantly with a whisk. When the mixture is smooth and thick—similar to the consistency of yogurt—pour it into a clean baking tray. Cool to room temperature and then refrigerate until it’s cold. Cut into 1-inch squares and serve on ti leaf-lined trays. Photos courtesy Forest and Kim Starr. Contact writer Barbara Fahs: Sources: Amy Greenwell Garden: 808.323.3318 Dr. W. Arthur Whistler, Polynesian Herbal Medicine, 1992. dessert-recipe.html


The Big Island’s Premier Shopping, Dining, & Live Entertainment Destination KINGS’ ■

From high style to family style, Kings’ Shops and Queens’ MarketPlace are the ultimate shopping and dining destinations along the Kohala Coast. Adjacent to each other, the two centers offer over 100 stores and 18 restaurants, ranging from exclusive luxury brands to popular boutiques and eateries. Stroll along the koi ponds and enjoy free music, entertainment and cultural events in a warm and friendly atmosphere. It’s a pairing made in paradise, with more variety than any other resort or shopping center on Hawai‘i Island. Just 20 minutes north of Kona International Airport. Open Daily from 9:30am to 9:30pm.




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Located at Waikoloa Beach Resort along Hawaii Island’s Kohala Coast

Lifelong activist for sustainability and the environment, Michael Kramer advocates for investing in companies with a socially conscious mission.

The Triple Bottom Line:

Michael was featured in TEDx Kamuela in October. His talk was titled, “Resilience is the New Sustainability.”

Michael Kramer redefines the green movement | By Karen Valentine


f you noticed Michael Kramer marching in the 2009 Kailua-Kona Christmas Parade as the Green FlashTM along with other Green Power HeroesTM, you’d never guess he makes his living as an investment advisor. The truth is, he’s not your ordinary investment advisor. He is actually a crusader for a more perfect society. Sometimes, in fact, it seems like Michael, a managing partner in Natural Investments, LLC, is Don Quixote tilting at windmills, advising his clients to put their money into natural, socially conscious investments. A concept not so popular with financiers (whose primary focus is return on investment), Michael has dedicated his career to convincing his clients to put money into initiatives and companies that are aligned with what he calls “a triple bottom line”—those that count social and environmental performance along with financial performance. Michael, a former student activist, has lived these principles all his life. As a child growing up on the outskirts of Los Angeles, he says his life’s passion began with a displaced family of owls when he was eight years old. “It was fairly rural where I lived on the edge of the city, and I felt very connected to nature there. There was a family of owls living in a couple of huge trees. I listened to them every day,” Michael remembers.

He continues, “I came home from school one day and the trees had been cut down. I was just distraught. My mother noticed how upset I was and she pulled out a cassette recorder and said, ‘Why don’t you say how you feel?’ I gave my first speech. It was like a little campaign speech around the importance of saving the trees.” Activism was a school-sanctioned activity at the private school he attended during the early ‘80s. “Long before it was popular, the students and teachers there were instilled with community citizenship, and we participated in an anti-nuke demo,” says Michael. Later, as a freshman at Tufts University where he completed his undergraduate studies, Michael joined a group of students in an anti-apartheid protest against the university’s involvement with certain companies doing business in South Africa. After earning his graduate degree in education from Harvard, Michael moved to Santa Fe, New Mexico and began teaching the science of permaculture. Permaculture, the design and application of practices that create a sustainable ecological system, encompasses agricultural and natural resources, as well as cultural and societal systems— all of which result in a society that lives in harmony with nature. In Santa Fe, Michael also founded a nonprofit called Youth Ecology Corps. It was the first grant he ever wrote, right out of graduate school.


The Green FlashTM, aka Michael Kramer, is one of the “Green Power HeroesTM” who marched in the 2009 Kailua-Kona Christmas Parade. Their mission is to educate the public about “green” principles | January/February 2015

“I got lucky,” says Michael, “when Kellogg Foundation agreed to fund the project.” After working in the education and nonprofit arenas, Michael realized there was a missing piece of the solution. “To really have more leverage on creating systemic change, you had to get involved with capital. Policy alone doesn’t create all of it. It matters, but the financial system has an awful lot of influence,” he explains. It became apparent to him that people could directly change corporate behavior. “Companies don’t like it when shareholders make noise. Left to


their own devices, they’re not exactly responsible. There’s a lot of short-term profit taking. Our whole point is you have to think long-term.” Michael’s first investment in 1990 at age 23 went right into the firm he currently works for. “I was one of their first clients, investing the first $1,000 I ever saved. It was 10 years later that they asked me to join their firm, and I changed my profession.” Since coming to Hawai‘i in 1999, Michael has become very active in applying his principles toward inspiring both local and statewide initiatives.

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He founded the Kuleana Green Business Program of the Kona-Kohala Chamber of Commerce; created the Hawai‘i Alliance for a Local Economy, the local chapter of the Business Alliance for Local Living Economies; and serves on the board of the Sustainability Association of Hawai‘i, the voice of green business in Hawai‘i. Michael also helped pass legislation to establish a new corporate structure in Hawai‘i, the Sustainable Business Corporation. At present, he’s working with a sustainable business incubator project in Honolulu. Today, he continues teaching through professional advocacy, community initiatives and talks such as his recent appearances at TEDx talks in Hilo in 2012 and October 2014 in Kamuela. There’s a real opportunity right now, Michael feels, to apply the concepts of resilience here on Hawai‘i island. As lava creeps toward the town of Pāhoa with the very real prospect of bisecting the district of Puna, thus leaving lower Puna to exist in isolation from the rest of the island, Michael sees the opportunity for community members. “I know people who would like the chance to show leadership and turn the crisis into an opportunity to show just how sustainable they can become. It’s so interesting, because as a species, we really do respond best when our backs are against the wall. People are amazing how they band together.” Michael, along with two other managing partners in Natural Investments, LLC, Hal Bill and Christopher Peck, have a new book coming out that addresses challenges such as this, focusing on how to thrive in turbulent times: The Resilient Investor: A Plan for Your Life, Not Just Your Money. Resilience may be the new buzzword, says Michael, even stronger than the word sustainability, which has taken a front seat in our minds. “Times have changed a lot in the 30 years since the word sustainability became popular. With the volatility of everything right now, and the fear that people have around the volatility— not just economic volatility, but geopolitical, ecological, the whole climate change volatility—resilience seems to be the skill-set we’re going to need to cultivate as a species to adapt to everchanging circumstances.” Michael also works within his trade association, US SIF: The Forum for Sustainable and Responsible Investing as a lobbyist in Washington and an investor advocate with corporations to become more socially conscious. This category of sustainable investments, which includes mutual funds, represents 12 percent of all the professionally managed money in the market, or nearly $4 trillion, Michael says. “Research now shows you’re not sacrificing return by incorporating values with your investment. It’s not charitable— there’s real return,” he assures. Here in Hawai‘i, too, he feels there is the potential to match projects with investors. “I have a lot of investors who would like to invest locally, and so the question becomes, how do we identify those projects that have potential?” There are a couple of investment funds starting to emerge statewide, he says. The Kaka‘ako incubator project, HUB Honolulu, is one of 50 Impact HUBs worldwide, combining a community of socially conscious entrepreneurs in one setting, where they are trained to become investment-ready while maintaining conscientious business practices. They are startups, sharing overhead, infrastructure, and ideas.

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57 | January/February 2015

Michael Kramer and sustainability consultant Andrea Dean organized the “Think Local Buy Local” campaign with island businesses


Another option is the creation of funding opportunities. “I feel there is a puka (hole) in the financial system. If you’re a startup and you tap out friends, family, and all your collateral with the banks, there’s no place to go.” So Michael and his colleagues have formulated a business plan for the new Hawai‘i Community Loan Fund, a pool of debt capital with a hui (organization) of Hawai‘i people interested in socially conscious investment. To qualify, you have to be a triplebottom-line type of business with a mission for social purpose or environmental standards. “For years I’d been running the Kuleana Green Business Conferences through the Chamber here and I was really quite lonely. Now it’s caught on, and I feel there’s real momentum in this state.” Michael writes extensively on natural investing and sustainability issues in state and national publications, including columns in Green Magazine Hawai‘i and Another campaign in which Michael has participated is the “Think Local Buy Local” initiative with sustainability consultant Andrea Dean. “When we started the campaign, we did a market analysis and found that price is not as important to shoppers as having a relationship, and people are willing to pay a slight premium to have that relationship. We’re seeing a resurgence of this type of thinking in people who want to own a portion of local businesses close to home.” Take the food business here on the Hawai‘i Island. Unfortunately, most of what’s produced here is being exported, which is a risky practice on an island as remote as ours. “We’re vulnerable, and I don’t think people are taking this seriously. It would be a rude awakening to have serious disruptions and not have done anything to prepare.” The solution will take community members working in harmony to create self-sufficiency. “We all have to be paddling the canoe in the same direction if we’re going to be able to do this.” ❖ Contact Michael Kramer: Contact writer Karen Valentine:

Where Time Stands Still The Manago Hotel

| By Fern Gavelek


amed after the family who founded it, the Manago Hotel endures as a piece of old Hawai‘i attracting visitors from around the world. With spotlessly clean, no-frills rooms that are accessed by a simple key, the Manago Hotel offers a step back in time. Located in the heart of Captain Cook, the hotel sprawls along the makai (ocean) side of Highway 11 across from Arthur L. Greenwell Park. Opened in 1917 in a two-room building by the late Kinzo and Osame Manago, the hotel expanded over the years to serve the needs of the community. Large portraits of the late founders greet guests who enter the high-ceilinged lobby, along with dark wooden counters and cabinetry. At the helm of the Manago today is the couple’s

Osame and Kinzo Manago

grandson, Dwight, 62, who is often seen manning the front desk. Woven into the Manago Hotel’s history are the captivating stories of two immigrants who came to Hawai‘i from Japan. Kinzo arrived when en route to Canada to study English. However, one of his travelling companions lost Kinzo’s money gambling in Honolulu. Broke, Kinzo came to Hawai‘i Island to look up a relative and find work. He became a cook for the Wallace family in Captain Cook and saved money to send away for a picture bride. Osame was one of 14,000-plus picture brides who immigrated to Hawai‘i between 1907–1923. She arrived in Honolulu in 1913 where the couple married at a Shinto shrine. A farmer’s daughter, Osame was a hard worker. She got jobs sorting coffee beans for the Captain Cook Coffee Mill and embroidering linens. The Wallaces encouraged the couple to open a coffee shop, loaning them $100. The Managos bought a small building and divided it into two rooms: one for their personal use and the other for a sink, stove,

59 | January/February 2015

Current owner Dwight Manago


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and table for making udon (noodles). In addition to the udon, they baked bread to serve with jam and coffee. The couple also did laundry and made a profit of about $10 a day. After their second child was born, Kinzo added another room, and soon taxi drivers travelling between Hilo and Kona inquired if they could spend the night. With that, the Manago Hotel was in business—charging 50 cents to $1 a night for a single bed or a futon on the floor. In the book, Hanahana: An Oral History Anthology of Hawaii’s Working People, Osame is quoted, “I told my husband that this is a good business and that we should add a second floor to have more rooms. And we divided one room into two, with six tatami, or straw mats, in the front room. We advertised that we had a Japanese room. It became popular and everybody came.” With more rooms for overnighters, the hotel also provided meeting space for local companies, acquired restaurant help in exchange for room and board, and expanded to offer “sake, beer, and other things.” With money the enterprising couple saved, the Managos traveled to Japan in 1929 as Osame’s father asked to see his grandchildren. They hired help to operate the hotel and planned a three-month stay, towing their six children—aged 14 to seven months. When gone a month, the couple received a letter saying a new hotel was being built next door and that it would take all their business away. To the dismay of Osame’s parents, the visit was shortened—and at the bidding of her only sibling—Osame left her baby to be reared by her mother. In the book, again, Osame shared: “My sister said my mother would feel so sad when we left that Mother would go crazy or

The oldest restaurant in the state of Hawai‘i

become sick. And she took my baby and carried her away into a nearby shrine...But, I realized how sad my mother was, and understood how she felt about my children. After all, I had many children; I thought I could leave one child with her. I told myself it would be okay…I was very sad, but I also thought of the time I left my mother many years ago to come to Hawai‘i. I owed her for that, and I had to pay her back.” The Managos returned to find the competing hotel up and running, and so they got to work expanding their own. Money was borrowed from the bank and a contractor chosen. Built in 1929, the addition enlarged the hotel’s capacity to 22 rooms with shared

baths and includes today’s hotel lobby and restaurant areas. Unfortunately, the wholesale price of coffee soon dropped from 19 cents to a dime and the hotel’s business suffered. Kinzo took a day job in Nāpo‘opo‘o and did laundry at nights to make ends meet. The older children helped with the family chores and earned money picking coffee while Osame ran the hotel. Business eventually improved and then everything changed with the 1941 attack on Pearl Harbor. “At that time, my father [Harold] was a student studying accounting and real estate at UH,” says Dwight. “The school was closed, and when my father came home, my grandfather met

61 | January/February 2015

Best selling entree: Pork Chops


him outside on the sidewalk and told him he was going to run the business starting tomorrow.” Fearing possible property confiscation and internment, Kinzo put the hotel in American-born Harold’s name. Harold and two other Manago siblings went off to war and the remaining family ran the hotel. “Grandma [Osame] always said, ‘I’m boss until I die,’” recalls Dwight. During the war, the Manago Hotel was closed to the public to feed the military occupying Konawaena School and accommodate troops on furlough from Honolulu. Post-war, Harold oversaw the hotel’s operation while teaching accounting at Konawaena High School. In 1959, Dwight says the hotel added eight units with private baths to create a back wing. “There was no county water then so we had catchment tanks under the hotel,” he details. Starting in 1965, 34 more rooms with private baths and balconies were constructed in two additions to complete the three-story wing. When in ninth grade, Dwight was asked by his grandmother if he would be willing to take over the hotel. “Not knowing yet what I wanted to do, I told her I would try,” he remembers. “She was worried no one would want the job.” Dwight earned a business management degree at UH and learned the ropes of the hotel food and beverage business at the then Kahala Hilton and Hawaiian Regent hotels in Waikīkī. In the early 1980s, he returned to Hawai‘i Island to serve as food and beverage director of the Mauna Lani Bay Hotel and Bungalows. Dwight didn’t hold the post long, as Harold wanted to retire. “I told Dad I would come home if he would give up the reigns of the operation,” notes Dwight. “ I knew I wanted to change things and I didn’t want any type of confrontation.” Harold assured his son he was ready to retire, and true to his word, never interfered. “Right away I wanted to put TVs in every room and add all these amenities,” shares Dwight. “But the customers told me, ‘If you change anything, we’re not coming back.’” Dwight says he soon learned that he wasn’t the boss, and “the true boss is the customer.” He found the Manago would be successful by keeping the old Hawaiiana feel. “It is our niche,” he adds.

And so today, there are still no TVs or phones in the hotel’s 64 rooms—though there’s Wi-Fi access for guests and a TV room by the lobby. The first 22 rooms still have shared Manago Hotel, circa 1920 baths. Starting at $33 a night for a single, these rooms are especially popular with long-term guests and European travelers who are accustomed to sharing baths and sleeping quarters. At a 1,350-foot elevation, tropical breezes replace air conditioning and there’s free parking on both sides of the hotel. A novelty is the private Japanese room with a traditional futon on tatami mats and furo tub in the bathroom. “It is charming, romantic and enjoyable,” reviews Andrew of Los Angeles, California on The grounds also boast a Japanese garden and paths wandering among potted bromeliads, orchids, and anthuriums. The on-site restaurant is an attraction in itself, and according to, the oldest continuously operating restaurant in the state. Popular for huge breakfast pancakes and the tradition of serving several mini side dishes with each lunch or dinner entrée, the family-style eatery has many repeat customers. Displayed on a chalk blackboard, the menu includes melt-in-yourmouth butterfish, ‘ōpelu, liver, teriyaki chicken, shrimp sauté and New York steak. The #1 dish is the pork chops that are prepared in a cast iron pan specifically designed years ago for the restaurant. “We go through about 2,200 pounds of pork chops a month,” smiles Dwight. Numerous entries on the hotel’s register best express the success of the Manago’s niche. “Phenomenal!” writes a guest from Nome, Alaska. “Reminds me of my childhood,” scribbles a man from New York state. Another entry claims, “We’ll definitely be back!” ❖ For more information: Contact writer and photographer Fern Gavelek:

Manago Hotel, 1940s photo courtesy Melissa Lee


Crossword Puzzle | By Myles Mellor

This page is for Ke Ola readers to have FUN while learning about the Hawaiian culture and this wonderful island we call home. Some answers are in English, some are in Hawaiian. Some answers will be found when you read the stories and ads in this issue. Feel free to use the online Hawaiian electronic Oh yes, you can find the answers on page 85. Your feedback is always welcome.

ACROSS 1 Parent in Hawaiian 4 Aotearoa word for pule (prayer) 8 Famous in Hawaiian 9 Light blue jewel 12 Go fast 13 Cane ____ are insects found on many Hawaiian islands 17 Hawaiian slack string guitar player, ____ Robbins 18 Sweltering 20 Hawaiian word for period of time 22 Wet or soggy, in Hawaiian 24 Slack key guiter, in Hawaiian (2 words) 25 It means ‘ole in Hawaiian 26 At or beside in Hawaiian 27 Hawaiian value of humility 29 Resounding sound 32 To grow, in Hawaiian 34 Rope material 36 Hawaiian king in 1825 (2 words) 39 Type of canoe 40 Priest in Hawaiian

DOWN 1 Creates or builds 2 Waipoua forest tree (Aotearoa) 3 Open-eyed 4 Mast of a ship, in Hawaiian 5 Decompose 6 The flower, in Hawaiian (2 words) 7 Wood-shaping tool 10 Valuable rock 11 First name of a Tolstoy heroine 14 Double in Hawaiian 15 Carry out 16 Quiet! 17 Express 19 Hawaiian honeyeater 21 Shell of a turtle in Hawaiian 23 Hawaiian for mite 24 Birthplace of Kamehameha III 26 Hawaiian for pearl 27 Walked a trail 28 Hawaiian for path 30 Tea in China 31 Hawaiian temple, made of stone 33 Baseball arbiter, for short 35 Kind of bean, in Hawaiian 37 Cup 38 Fruit, in Hawaiian


Worldwide Voyage Update

Time for a cool change

| By Pomai Bertelmann | January/February 2015

Hōkūle‘a Image ® Polynesian Voyaging Society Photo © ‘Ōiwi TV . Photographer: Kaipo Kī‘aha



n one breath, we are reminded that we are kanaka honua, men of the land, and that there is a point after our time on the ocean when we must return home. These reminders—the anchor of Kupe, the dunes that shroud his waka, the mighty Kauri and her understory—help us to rejoin our pili to the ‘āina once again. With each mile of blue ocean that has passed under her hulls, we consciously create a repository in our DNA of the stories, places and people who have touched and changed our lives. Stepping off the deck and onto shore is sobering and quite exhilarating. Aotearoa, our destination has been in the grand design since voyaging canoes started to traverse the oceans eons ago. Twenty-nine years ago our makua sailed Hōkūle‘a to these shores becoming the lashing that would bind cultures and people. This bridge would empower future generations to work in a spiritual and physically conscious way, reenergizing the mauli in the Pacific and creating a generation of warriors and leaders whose course of life would be led by traditional values, wisdom and knowing. Warm hands interlock as we gather for our last karakia (pule) as the crew who has accompanied Hōkūle‘a and Hikianalia to Aotearoa. We grace her into the loving hands of “the uncles,” the men who knew Hōkūle‘a before, during, and after her birth. It is their feats of courage, sacrifice and belief in a better life for their

© 2014 Polynesian Voyaging Society Photo: ‘Ōiwi TV . Photographer: Justyn Ah Chong

descendants that make us ‘Ohana Wa‘a, the canoe family. They are the cornerstone of our essence and the reason why this voyage, Mālama Honua is so vital. The words of one of our family anthems fill my head: Time for, a cool change, I know that its time for a cool change. And now that my life is so prearranged I know that its time for a cool change. Each of them represent the men, women, and families who birthed, carried out, and sustained the wa‘a movement. Their legacy precedes them—their stories reveal them—but the gold are the skills that they possess that are breathed into a new generation. It will take time for us to morph into their knowing. We are humbled that we all can learn from them.

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The karakia (pule) is offered and goodbyes are said. How do we say goodbye to those who have been our life line for the past six weeks? How do you leave the island home that has sustained you over a thousand plus miles effortlessly? The answer lies in our Koumatua, ‘anakala Joe Everette. Uncle takes us on a huaka‘i (journey) to Hokianga where we stand within two feet of the anchor of the great navigator Kupe. We are introduced to the nature and the feats of this great man by oral recitation from a descendant of Hokianga. He knows this land like the back of his hand and Kupe’s experiences like they were his own. He shares that the heights of the massive sand dunes that almost block out the horizon encases Kupe’s wa‘a who till this day is buried under years of the magic dust that has preserved it. After this mind blowing experience Uncle Joe then takes us to the Waipoua Forest reserve. This is home for the 3,000 year old Te Matua Nahere and the 2,000 year old Tane Mahuta and the Four Sisters. These kauri giants bring us back to the reality of

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why we do wa‘a. These trees, like the mighty koa and the canopy that he is protector of at home, are the cores of our being. They are the cloud makers. They are the rain catchers. They are the water cycle. Kupe traversed this forest looking for abundant supplies of food, medicine, fire and shelter that would sustain his ‘Ohana Wa‘a. Even today, every wa‘a navigator and captain seeks out these same supports for his canoe family upon landfall. Our necks fall back and become pained as we strain to hold it in place to take in the full view of this giant. This is a sacrifice worthy of the sacredness of this visit. We harmonize our energies with that of Tane Mahuta as we offer him the Wai a Ke Akua from the portal of Waiau on our majestic Maunakea. In one breath we are reminded that we are kanaka honua, men of the land and that there is a point after our time on the ocean when we must return home. These reminders, the anchor of Kupe, the dunes that shroud his waka, the mighty Kauri and her understory—help us to rejoin our pili to the ‘āina once again. How great the wisdom of our kūpuna to create a process of navigation and way finding on land, our means of entering back into the world that is truly ours. Our family anthem rings true once more: Now I was born in the sign of water, And it’s there that I feel my best, the Albatross and the whales they are my brothers. It’s kind of a special feeling, when you’re out on the sea alone, staring at the full moon like a lover.

These words will continue to ring true each time we sing them. They are a magnet calling us back into the life that we lead on the ocean for a specific moment in time. For now we return to our families and loved one’s fully conscious of our transformation back from the sea. Hōkūle‘a, wa‘a aloha e, holo i ka Moananuiakea e. Hōkūle‘a wa‘a aloha, mālama honua i ka ‘oli. ❖ Used with permission by Pomai Bertlemann.

Learn more and connect with the World Wide Voyage

Hōkūle‘a Image ® Polynesian Voyaging Society Photo © ‘Ōiwi TV . Photographer: Kaipo Kī‘aha © 2014 Polynesian Voyaging Society Photo: ‘Ōiwi TV . Photographer: Justyn Ah Chong 110379392890701432261 Lyrics to “Cool Change” copyright Little River Band, ©1979

69 | January/February 2015

Hilo Kamuela Kona Honolulu


(From L-R: Randy Roth, Kumu Belcher, John Roth.)

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The value of humility. Be humble, be modest, and open your thoughts. Thirteenth in an ongoing series.

Managing with Aloha: Ha‘aha‘a

| By Rosa Say


et’s talk story about initiative, humility, and ‘the local way.’ Having initiative is a very good thing. With initiative you use the ability to assess situations; you have insight. You can begin things independently, and you do. You’re a self starter, and you’re koa, courageous. Those who act on their initiative have the freshest opportunity to use their imagination, their intuition, and their common sense. They enjoy the results of the first testing. They’ll be the ones to see where improvements begin, and ‘Ike loa is likely to follow suit: They’ll learn the quickest. When you go first, you arrive first. You’ll often be the one to dictate the next move as well, for you now know more. You’ve done more, and you’ve experienced more. Others rely on you to speak up and share what you know, because they recognize that you have experience-based knowledge influencing your decisions. You’re interesting. You’re trusted. As a parent, I pray that my children will seize initiative often, for I know it will serve them well. As a manager, I want those benefits for my people too, for I know that they become so much stronger and self-confident: Initiative plants strong seeds of healthy self-esteem. So why then, do we squash initiative so much, thinking it the humbler, local thing to do? Why do we hold back in the “local way” which claims there’s no problem, no hesitation, no fear, and says we’re just being humble, allowing others to be the ones who get to go first? We say we don’t need prompting, and we’d go for it if we needed to. Is that really what’s happening? You’re the only one who knows for sure about your own choices. And maybe you really are being gracious, and allowing others to reap the goodness from what acted-upon initiative delivers. All I can say about it, is this: Tell yourself the truth. Start with those times you’re alone, and there is no one else around to let go first. It’s all on you. You or nobody. Do you hesitate? Now what’s your truth? I suspect that we local people can go first and lead the way in a wide range of different circumstances, but we hold ourselves back, and we don’t get started. Why not? Just imagine what could happen if we did. Just imagine if we thought of initiative as perishable, as fleeting as inspiration can be, and as something we never let escape us, or go to waste.

Not only is it perishable, it’s precious, for initiative is about leadership. More accurately, it’s where self-leadership begins so that servant leadership can then pitch in and take over. We readily think of Ha‘aha‘a, humility, in servant leadership, when it’s actually in all leadership. We’re thought wise invoking humility at the ending of our challenges, yet we can also have it at the beginning, and all through our good works. We need to stop hiding behind these claims of humility and start. We all need to go for it more than we do—I know I do. We need to lead the way with fresh ideas and novel approaches, and then we can extend invitations to others to come with us so that going first isn’t such a solitary, lonely prospect. Leadership is very much about imagination willing to come out and get the playing started and inviting others to join in on the party. To practice our Hawaiian value of humility, invite Ha‘aha‘a in when striving for achievement—make room for others to come with you. Take notice of those standing on the sidelines waiting for your invitation to join you, and share your Aloha. Ha‘aha‘a will also wrap things up wonderfully at the end, when it is time to say Mahalo, and share credit for all the good which just happened. You won’t just be saying humble-sounding words, you will have experienced humility’s pleasurable partnerships. Those things are “the local way” too. Sharing Aloha, sharing the Mahalo of thankfulness and appreciation, and sharing the credit of ‘Ohana is as local as it gets! The next time you can go first, grab hold of your initiative and go for it, knowing that Ha‘aha‘a will be your complement and companion, and not some feigned conflict. Start the party. Ha‘aha‘a, and the true value of humility in our culture, is actually waiting in the wings way too much, wondering when in the world we’ll get started with all sorts of different things, for what Ha‘aha‘a humbly shares is the human capacity for all our cultural values: Think of Ha‘aha‘a as an invited abundance. Ha‘aha‘a doesn’t hold us back in any way whatsoever. Ha‘aha‘a needs us to start, so it can intercept in our middles, and help us celebrate at the finish line. ~ Rosa Say Next issue: Ho‘ohanohano, the value of dignity and respect. Contact writer Rosa Say:,



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unty Stella Akana’s king-size quilt was photographed by Michael F. O’Brien, who has an extensive list of credits. To start, he’s got 19 books available for viewing and purchase from full of stunning photos from around the world. He grew up on a dairy farm in the beautiful wooded hills of northeast Iowa. At age 24, he left the cornfields of Iowa for the rice paddies of Korea. There, he worked as an art and photography teacher at Seoul American High School and was the cover photographer for Arirang magazine for nine years. During summers and school holidays, he traveled with his wife and son to many spots around the world photographing in such exotic spots as Tibet, Afghanistan, Bali, China’s Silk Road, East Africa, Paris, and Saint Petersburg. His framed photographs are found in many homes, corporate office suites in Seoul, and in private collections all over the world. Michael is now retired and living in Waikoloa Village where he has continued his camera work in new but not unfamiliar surroundings, having received his master’s degree from the University of Hawai‘i Mānoa in 1972. During the 70s, his batik work was shown at the Royal Hawaiian Gallery in the Royal Hawaiian Hotel in Honolulu. In October 1999, he was awarded first place in the “Other” Category at the Waimea Arts Council’s 15th Annual Helen M. Cassidy Memorial Juried Art Show. The prize-winning piece was a computer-manipulated image of a Buddha photographed in Thailand. He has been a member of the Waimea Art Council and the Volcano Art Center as well. He describes the moment he knew he was a photographer “perhaps soon after my parents gave me my original Kodak Brownie Hawkeye when I was in sixth grade.”

He also says he does not call himself a professional photographer, and says he was born with an eye that has been evolving over the years. As his eye evolves, so too does his work. Recently, he’s been influenced by Georgia O’Keefe’s paintings. He is also inspired by Hawai‘i Island’s wide-open space and its culture. Other themes he likes to explore include Buddhist imagery, portraits, flowers, and found objects such as interesting tree branches and fallen leaves, trees, markets, landscapes, etc. Michael is happiest either out with his camera or in front of his computer working on images. He says what keeps him going is his “most curious and inquiring mind,” and that he is “always exploring for the next best image.” Contact Michael F. O’Brien: 808.883.8002,

Visit Historic Holualoa Village

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Music Legend in the Making: Sean Robbins | By Le‘a Gleason


he article, The Secrets of Generations: How slack key guitar grew community and culture, in the March-April 2014 Ke Ola, referenced slack key guitar as “the secrets of generations.” In days past, celebrated music legend Gabby Pahinui would have protected his unique style of music by slacking all of the strings of his guitar after playing and hiding it in the closet. That didn’t stop his son, the great Cyril Pahinui from picking it up anyway. Cyril was quoted in the article, “In those days, we didn’t get music lessons, and most of the musicians I knew didn’t read music. . . . That was the style in the old days; if you really wanted to learn, you had to listen.” Such is still the style today—students watch and learn, rather than being told how exactly to play the music. What has changed is the penchant for preserving the art of slack key guitar, where what was once a secret is now openly shared so that the culture of song and story will remain alive. This was the case with the young Sean Robbins, a 14-year-old lanky kid with a mop of curly blonde hair who first picked up the guitar at his uncle’s house near Honoli‘i Beach in Hilo on a whim. “The summer [before] I was going into Pāhoa High School—I have an uncle [who’s] musical and plays guitar—I would go over there and decided I wanted to learn to play guitar, not thinking anything of it,” he says.

The following year, he auditioned for Pāhoa High School’s Na Pua Mae‘ole o Pahoa Hawaiian Music Ensemble and it just so happened they needed a guitar player. So, he played the little bit of slack key guitar he knew. Slack key guitar, or kī hō‘alu, means “loosen the key.” Traditionally, it refers to slacking or loosening the strings of a guitar to change the tuning to create a different sound. Listening to Sean Robbins, just a few years later, it doesn’t matter what slack key is or is not. It only matters that his music is soothing on a soul level—so perfectly melodic that his music somehow weaves its way inside you in a graceful dance between storyteller and audience. Sean’s love for slack key deepened through a connection to the Keli‘iho‘omalu family of Kaimū shortly after joining the music ensemble. “From that introduction I ended up down in Kaimū six out of seven days of the week. Every day after school I’d be down there, every weekend, all throughout the summer. The whole family is very musical—it would be nonstop Hawaiian music all night. It was very inspirational,” Sean says. Soon after, he met Cyril. “I met him at a workshop, and maybe he was impressed by something about me, but every time he would come back to Hawai‘i Island, we would play together, and eventually, he started flying me up to O‘ahu,” Sean says.

75 | January/February 2015

Sean with Uncle Cyril Pahinui


Cyril is Sean’s connection to the era of Hawaiian music so treasured by those who play slack key. He’s the one who sat around the backyard fire every night with dad Gabby and friends. He’s the one who actually remembers what it was like. And in his teaching, Cyril is traditional. “Uncle Cyril is somewhat old-school; when you take a class from him, basically that consists of sitting down and watching him play guitar, and he’s just gonna sing his songs like he always does. It’s a very Hawaiian way of learning anything. You sit down and you watch and try to do it,” Sean says. As his skills grew, so did his love for Hawaiian music. Sean began studying the language in high school and eventually set out to become fluent so he could write songs in Hawaiian. At 16, he was selected to perform on National Public Radio’s “From the Top” and received the Jack Kent Cooke Young Artist Award. The money from his award bought him the guitar he currently plays and became the seed money for his album, just released digitally November 1. In the beginning, though, this was not the plan. “It just never occurred to me how big this opportunity was that was sitting right in front of me. It was just, oh, that’s awesome guitar playing, and I want to do that. At 14, I wasn’t seeing this as a career. It was nothing more than, this is what I like to do” he says. When high school graduation came around, Sean says something shifted. There was something about the music that spoke to him. “I just love the sound and the feeling of it. To me it’s very raw. I love finding slack key artists [where] it’s just the guitar and the voice and that’s it. There’s so much coming out of

that one guitar or one person. I’ve found that’s what people who are just being introduced to slack key guitar trip out about—all that is coming from one guitar player,” he says. At 20 now, Sean has worked hard to transform into the working musician he is today. He’s taller, more mature, wears his hair short, and speaks fluent Hawaiian, something he picked up in the Hawaiian Studies program at the University of Hawai‘i at Hilo. “There’s a big jump between a musician and someone who makes money at being a musician. I decided this is what I was going to do, and said, ‘okay I’m going to make this happen.’ I started learning anything I could about the music business and tried to book myself around Hilo,” he says. Of the 12 songs on his album, 11 are originals. The album is inspired by the ‘āina, or land, as Sean feels a strong connection to the places that reared his love of music. “One of my favorite songs on the album is Kaimū I Ka ‘Olu. I’d been wanting to write a Kaimū song for a long time because it’s one of my favorite places; I have so many good memories there and so much learning happened for me there. It talks about my love for Kaimū and the appreciation I have for everyone down there who has given me this love for Hawaiian music,” he says. For Sean, performing his original songs brings back the love of the place or thing the song is about.

2010 From the Top Public Radio Show at age 16

“It was a huge thing to be able to put out my own original music. My musical life started with guitar but as much as I love guitar I equally love kākau mele or Hawaiian songwriting,” he says. It’s the joy of performing, and sharing that experience with others. “I love performing for people and seeing the music bring joy to people. I love where it’s taken me. Through music alone I’ve gotten to go to all these incredible places, meet awesome people, and do awesome things. More specifically for my own song writing, I love that I can capture whatever feeling I was having at that moment….and go and record it or get it on the radio… it’s a cool feeling to have something personal like that, that you created, and put it out there for people to enjoy,” he says.

call 769-5212

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Walking down the beach with a friend recently, Sean heard one of his songs on KAPA Radio. “It’s getting a little bit more normal, but it’s still very strange,” he says, “I walked past and caught it and the guitar sounded familiar, and my friend looked at me like, oh it’s my song.” Today, Sean is part storyteller, part musician, and part historian. He preserves language and culture through an art that’s no longer secret, and widely shared. “At a certain point it definitely becomes a responsibility whether you realize it or not. I did not realize it for a long time, and I’m just starting to understand that you have this responsibility to perpetuate it, and to pass it on to the next generation. You hear the stories about Gabbysʻ guys not wanting to show anyone their tuning—that was the kind of mindset back then. Somewhere around Uncle Cyril’s time it had to switch, otherwise it was going to be lost,” he says. While most kids anticipate turning 21 for other reasons, for Sean it’s so he can arrive at gigs and have no trouble entering the bar. He’s never really acted like a kid, though. His parents, although supportive, have taken a backseat to their goal-oriented son who says he just “saw what he wanted and went for it.” He never really needed anyone else to do it for him. “There’s definitely a lot of sacrifices that go into it, so when you do have these small or big successes, they all add up. I never really stop to fully appreciate it because I’m always moving on to the next thing, but I’m super grateful for where music has taken me,” he says. It’s the sweet and simple melodies of his falsetto voice and his beautifully precise guitar picking that make Sean Robbins, prodigy of the great Cyril Pahinui, way more than just a kid. ❖ Contact Sean Robbins: Contact writer Le‘a Gleason: | January/February 2015

Sean at Hui Kāko‘o photo by Renée Robinson


Douglas H.Dierenfield, dds

Celebrating a Long Time Advertiser with Ke Ola

| Le‘a Gleason


ouglas Dierenfield has been a dentist for almost 44 years. It all started when his brother, also a dentist, started talking about the pros and cons of what to do with his life. “The pros seemed to appeal to me too, and I followed his program. There was a business experience program in high school where students could shadow professions or businesses to see what they were like. I participated in that program and went with the momentum. It has been pretty good to me, no regrets,” Douglas says. He went on to graduate from the UCLA School of Dentistry in 1971. Today, his practice includes all kinds of dental services (general dental practice), and patients can be referred to specialists if they have additional needs. “In 1978, it became evident with a house and beginning a family that I needed to bite the bullet and open an office of my own. The Casa de Emdeko office space was near my house. The initial space was small. I was worried about being successful, so I shoehorned myself into 530 square-feet. It’s nearly double that now, small by some standards, but adequate. I still walk to work,” Douglas says. The office opened in April of 1979. Douglas remembers that it was on the second floor because there wasn’t a first floor, only dirt underneath. The first floor was added later. There was only a stairway with no elevator. “It was before the ADA (Americans with Disabilities Act) came to be in 1990. I was young and strong then and thought everyone else was too. I used to joke that if people could manage to survive the stair climb, they could survive my treatment,” he says. One thing that makes the office unique is that it does not participate (non-par) contractually with any insurance companies. The office assists people in using their insurance benefits, but clients pay directly and are later reimbursed by the insurance company. Douglas says that was a conscious choice because it allows the clinic to design a specific treatment plan for each individual, unlike preplanned treatment regimens some insurance companies use. “Insurance doesn’t cover some treatments that are optimal, have better longevity, or better esthetics. Periodontal services, for example, often need to be more frequent for some people than insurance will cover. Implants to replace lost teeth are superior often times to fixed or removable appliances,” he says. Another thing non-par status allows is time. The office is not as swamped and time pressured with the higher demands of increased traffic. Fees can be adjusted according to complexity of procedures, not locked into marginal reimbursements that insurance companies use. Over the years, technology has improved and provided innovative new dental techniques and options. Douglas says that the technological environment has definitely improved the ease and safety of delivering care.

Dr. Douglas Dierenfield, Lee Messenger, Lisa Inouye, Anna Akaka

“Technology is so rapid it makes me anxious that I won’t be able to keep up. Most of these fantastic tools and materials are expensive, unfortunately, and that leads to increased costs for dental care. I still cling to old school methods and introduce new technology where I can see a clear benefit,” he says. Douglas says that dentistry is fortunate to have a structure that encourages continuing education. License renewal requires an ongoing commitment to learning, so almost every program he’s attended over the years has taught him something that he can use and improve treatment. So there are many mentors and influential people. When it comes to the competition he says, “I think we are all doing okay. Each of us has something to offer, and I like to think of all of us as colleagues that we can learn something from. None of us are universally appealing. It is lucky that people have a choice.” When it comes to management, Douglas hires good, conscientious, honest people and lets them manage themselves. As for clients, he says that 99 percent are great people, and even the remaining one percent contributes by making him count his blessings. Douglas and his friendly staff are still helping people up and down those old stairs, and he encourages people to come and experience the great service at his practice. His advertising practices are modest, and he relies mostly on word of mouth. There’s something there for everyone. When asked who his clients are, he smartly replies “people with teeth (or without) [who] want them and want to maintain them.” Douglas H. Dierenfield DDS Casa de Emdeko Suite D 75-6082 Ali‘i Drive, Kailua-Kona 808.329.5251


Ahualoa Farms —Honoka‘a

| Le‘a Gleason


hualoa Farms is located on the Hāmākua Coast above Honoka‘a. The name of the farm means “long cloud,” which adequately describes the afternoon weather pattern at the farm—normally covered by a long cloud. When Mike and Linda Watson purchased the farm in 2005, there were already macadamia nut trees planted on the property. They have since planted coffee, liliko‘i, bananas, citrus, and more, all of which are grown pesticide free, using green farming methods whenever possible. In addition, they now roast and season macadamia nuts and process other local treats. The newest addition to the farm has been the opening of a retail location at the north end of Honoka‘a with a 1200 squarefoot kitchen, which was built to handle the production needs of the business. The retail area has large windows looking into the kitchen where you can see the products being made. Guests can sit on the covered lanai, sip hot or iced coffee, and enjoy unbeatable ocean views and free Wi-Fi. Years ago, Mike and Linda began experimenting with seasoning macadamia nuts in their own kitchen. Today, they produce 14 flavors of macadamia nuts, macadamia nut butter, salad dressings, banana chips, chocolate-covered coffee beans, fresh-pressed macadamia nut oil, and 100 percent Hāmākua coffee. “Part of the fun of our business is developing new products. We are always looking for new things to make,” says Linda. “One of the biggest advantages of having the new kitchen,” she says, “is having unlimited hours with which to make our products.” Already, the kitchen allows them to make larger quantities they could previously sell only at a smaller scale at local farmers markets.


In addition to their own products, they have also partnered with other local vendors and farmers throughout Hawai‘i, offering honey, herbal teas, saltwater taffy, koa products, and an assortment of other food and gift items. At just seven years old, the business has been a rapid success. “The opening of this new kitchen is a testament to the success of our business, and [to the partnership of] so many great individuals and businesses that have helped our business grow,” Linda says. Ahualoa Farms 45-3279 Mamane Street, Honoka‘a Weekdays, 8am–4pm, Saturdays 9am–4pm 808.775.1821

Treasure Island—Kailua-Kona


| Le‘a Gleason

ne of the gems of the Kona Inn Shopping Village is Treasure Island, a “Gallery of the Exotic” full of local, handmade, and cultural products. It’s located in iconic old Kailua Village with tradewinds blasting through an open window and a breathtaking view of the ocean framed in palm trees. Owner Zan Myers began selling local products at markets 11 years ago. Her motivation was “creating a space for the artists to show their work that would really support and honor the locally made things.” Zan says, “We focus on a deeper cultural relevance with the merchandise. It’s a place to keep the culture alive. People love the legends and stories—we make sure when they buy something they know what it means; why it’s special, why it’s sacred, what the historical value is.” Treasure Island carries everything from shell jewelry to handmade soap, koa wood items to aloha shirts, pareos, island food, and everything in between. To name a few favorites, there’s Images of Paradise, a line of koa wood products including hair sticks and beautiful wood boxes. There are also products from Tai Shan Farm, a unique Dragon Fruit farm in Ka‘ū that produces delicious Dragon Fruit honey and other goodies.

Some people say Treasure Island is their favorite store on the island because it has a lot of color in it. When they walk in they see an eclectic composition of many treasures that are one-of-a-kind. Of their inventory, 80 percent is made in Hawai‘i, representing 40 local artists and over 20 Hawaiian companies. The goal behind that is to support the local economy, the culture, and the artists so they can continue to do their art. Zan believes customer service is the key to any successful business and works to keep making guests feel special. “We want to make sure when they come here they experience the exotic, the friendliness, the aloha, the whimsical, the culture. People come to Hawai‘i for something much deeper; the mana (life energy) draws them. We want to make sure when they come into our shop they feel all of that,” she says. Treasure Island Kona Inn Shopping Village, Suite #51 9am–9pm daily 808.327.5500


Hawai‘i Island Farmers Markets

Sunday and Thursday 2pm–dusk, Thursdays Dawn–2pm, Sundays Pepe‘ekeo Farmers Market. Off Hwy. 19 on Ka‘akepa St. Produce and foods.


Saturday and Tuesday 2–6pm, Tuesdays 8am–6pm, Saturdays * Hawi Farmers Market, North Kohala, across from Post Office and Nakahara Store under the banyans. Saturday 8am–1pm Waimea Town Market at Parker School, 65-1224 Lindsey Rd., Waimea/Kamuela. | January/February 2015

Saturday 7am–noon Waimea Hawaiian Homestead Farmers Market, 64-759 Kahilu Rd., located at Kuhio Hale Bldg. (off of Mamalahoa Hwy., two miles east of Waimea town). Saturday 7:30am–2pm Honoka‘a Farmers Market, Mamane St., Honoka‘a, Honoka‘a Trading Co., Old Botelho Bldg. Tuesday and Friday 2–5pm Kekela Farms Organic Farmers Market, 64-604 Mana Rd., Waimea. 100% organic. Wednesday 9am–4pm Waimea Mid-Week Farmer’s Market at Pukalani Stables, site of the Paniolo Museum. Pukalani Road in Waimea.



Sunday 9am–1pm Laupāhoehoe Farmers Market. Next to the Minit Stop on Hwy. 19. Local products. Daily 8am–5pm Pana‘ewa Hawaiian Home Lands Farmers Market, Puainako and Ohuohu Streets by Walmart, Hilo. Sunday, Monday, Tuesday and Thursday 7am–4pm Hilo Farmers Market, corner of Mamo and Kamehameha Ave., downtown Hilo. 30 vendors. Wednesday and Saturday 6am–4pm * Hilo Farmers Market, corner of Mamo and Kamehameha Ave., downtown Hilo. 200 vendors. Saturday 7am–noon * Kino‘ole Farmers Market. Kino‘ole Shopping Plaza, 1990 Kino‘ole St., Hilo, Sunday 7am–2pm Pāhoa Village Farmers Market, Luquin’s/Akebono Theater parking lot in Pāhoa. Sunday 6am–2pm * Maku‘u Farmers Market, Kea‘au-Pāhoa bypass road.

Daily 7am–5pm Kea‘au Village Market, 16-6550 Old Volcano Rd., Kea‘au Wednesday Evenings 5–9pm Farmers Market Kalapana end of Kalapana-Kopoho Rd, (Rte 137), next to Kalapana Village Cafe. Local grown produce, ono grinds and live music. Saturday 7:30am–4pm Keaukaha Pana‘ewa Farmers Market. Railroad Avenue, across from Home Depot, Hilo. Homegrown produce offered by Hawaiian Homelands lessees. Saturday 8am–noon * Outer SPACE Ho‘olaulea at Uncle Roberts Awa Club, Kalapana Saturday 8am–1pm * Hilo Coffee Mill, 17-995 Volcano Rd., Mountain View (on Hwy. 11 between mile markers 12 and 13).


Sunday 6:30am–10am * Volcano Farmers Market, Cooper Center, 1000 Wright Rd., Volcano Village. Saturday and Wednesday 8am–2pm Na‘ālehu Farmers Market, Ace Hardware lawn.


Saturday 8am–noon * Keauhou Farmers Market, Keauhou Shopping Center, Keauhou. Saturday 7:30am–10am Waikoloa Village Farmers Market, 68-3625 Paniolo Ave., Waikoloa Community Church parking lot across from Waikoloa Elementary School. Saturday 9am–noon Holualoa Gardens Farmers Market 76-5901 Mamalahoa Hwy, Holualoa Sunday 9am–2pm South Kona Green Market Captain Cook, Amy Greenwell Ethnobotanical Garden Wednesday 8:30am–1pm Kings’ Shops Farmers Market Waikoloa Beach Resort Kohala Coast Wednesday 9am–2pm Ho‘oulu Community Farmers Market, Sheraton Kona Resort at Keauhou Bay Wednesday 2pm-Dark Kona Sunset Farmers Market In front of K-Mart, Makalapua Center Wednesday–Sunday 7am–4pm Kona Village Farmers Market, corner of Ali‘i Drive and Hualālai Rd.

* EBT accepted: Please send info on new markets or changes to

The Mighty Guava | By Sonia R. Martinez


uavas (Psidium guajava) are one of those fruits that everyone living in Hawai‘i knows and loves, and yet sort of takes for granted. Loaded with more vitamin C than any citrus, one medium guava can provide three times the recommended daily intake of vitamin C, only 69 calories, scant traces of fat, and about 5.6 grams of fiber. ( Most of the vitamin C is concentrated in the skin, reaching a maximum potency when fully mature, yet still green, and declining as fruit ripens. Guavas also contain a small portion of vitamins B1 and B2. There are many varieties, and they come in different shapes and sizes—from a small, round ovoid—to pear-shaped, they can weigh from a few ounces up to one pound. Some are grown commercially and some can be found growing wild. The skin is usually yellow when ripe, and the flesh may be white, yellow, pink, or red. Fruit ranges from thin to thick-skinned and from few to lots of seeds. The best varieties have few seeds and generous firm pulp. Flavors vary from sweet to acid, while the distinctive aroma may be mild and pleasant or strong and penetrating. Depending on the variety and the area grown, guavas can be found almost year round on this island. Several growers grow them commercially and some sell at farmers markets. There are always some growing in backyards and back roads. Even with all this abundance of fruit, guavas are not used much except for juice, ice cream, jellies, and jams. In my native Cuba and wherever there is a concentration of Cubans, you can find canned guava marmalade, guava shells in syrup, and guava paste that can be sliced and served with cream cheese and crackers, which is the favored way, or also used as fillings for pastries. The following can be made with any variety of guavas, including the ones growing wild along the sides of the roads. Just be sure to not pick them off the ground, as they might already have bugs.

Guava Shells in Syrup

This is a very typical dessert in Cuba and usually found already canned. Since I could not find it here I decided to experiment and see if I could make it the way I remembered them. Gather nice, ripe unblemished guavas. Wash and carefully trim the ends; peel thinly, since you want as much of the shell as possible. Cut in halves and, with a spoon, scoop out the seedy center. Reserve these centers, the trimmings and the peelings for later use. For the Syrup For every cup of water, use one cup of sugar. Bring to boil in a large saucepan or pot. When syrupy, drop a few guava shells in to boil, (not too many at one time, as you don’t want to crowd them while they are cooking) for about five minutes on each side, or until they kind of fold into themselves. Scoop out with a slotted spoon, place in a container, and cook another batch of shells until all shells are cooked. To preserve: place the shells in clean, hot sterilized jars, cover with the remaining hot syrup, and seal. Syrup will have turned a beautiful ruby color. Process as you would any canning jar. Serve as is, or better yet, with a spread of cream cheese, a scoop of Crème Fraîche, Queso Fresco or fresh chèvre (soft goat cheese) on the side.

Guava Marmalade

Take the reserved trimmings, peelings, and the scooped-out centers of the guavas you prepared for shells, seeds, and all. Place them in a large saucepan or pot with an equal amount of sugar. Do not add water. Cook down at medium temperature until the mixture forms its own syrup. When it boils down to a nice syrupy consistency, place through a food mill or medium mesh colander. Discard the seeds and whatever chunky debris remains. If the marmalade is still too thin, you can cook down some more until it reaches your desired consistency. Uses for Thin Marmalade –Use as thick syrup, over pancakes, waffles, pound cake, or ice cream. –Blend it with minced garlic and brush over chicken or pork to be grilled or broiled. –Add vinegar and turn into vinaigrette. Contact writer Sonia R. Martinez:


Hawai‘i Island Happenings

Wondering what’s happening around Hawai‘i Island? Visit these businesses and organizations websites for the most up-to-date event calendars.

Konaweb Shirley Stoffer, 808.345.2627

Hawai‘i The Big Island Sherry Bracken, 808.334.1521

Quick Eventz

Akebono Theater–Pāhoa 808.965.9990

Aloha Theatre–Kainaliu

Aloha Performing Arts Company 808.322.9924

Amy B.H. Greenwell Ethnobotanical Garden Peter Van Dyke, 808.323.3318

Basically Books 808.961.0144

Donkey Mill Art Center 808.322.3362

Downtown Hilo Improvement Association 808.935.8850

Food Hub Kohala Karla Heath, 808.224.1404

Hawai‘i Homegrown Food Network

‘Imiloa Astronomy Center of Hawai‘i

Hawaii Museum of Contemporary Art/ EHCC

Kahilu Theatre–Waimea

Hawai‘i Volcanoes National Park

Kailua Village Business Improvement District 808.961.5711

Volcano Art Center Julie Callahan, 808.967.8222

Holualoa Village Association | January/February 2015 808.885.6868 808.326.7820

Kalani Oceanside Retreat 808.965.0468

Honoka‘a People’s Theatre

Kona Historical Society

Hulihe‘e Palace

Kona Choral Society 808.775.0000 808.329.1877

84 808.969.9703 808.323.3222 808.334.9880

Hawai‘i Island Happenings

Wondering what’s happening around Hawai‘i Island? Visit these businesses and organizations websites for the most up-to-date event calendars.

Kona Stories Bookstore 808.324.0350

Lyman Museum Emily Benton, 808.935.5021

Nā Wai Iwi Ola (NWIO) Foundation Kumu Keala Ching

North Kohala Community Resource Center 808.889.5523

One Island Sustainable Living Center 808.328.2452

Palace Theatre–Hilo 808.934.7010

Society for Kona’s Education & Art (SKEA) 808.328.9392

UH Hilo Performing Arts Center 808.974.7310

Waimea Community Theatre 808.885.5818

West Hawaii Dance Theatre and Academy Virginia Holte, 808.329.8876

Resort and Shopping Center Cultural Events Log onto websites for event calendars

Keauhou Shopping Center 808.322.3000

Kingsʻ Shops–Waikoloa 808.886.8811


Kona International Marketplace 808.329.6262

Prince Kuhio Plaza 808.959.3555

Queens’ MarketPlace–Waikoloa 808.886.8822

The Shops at Mauna Lani 808.885.9501


To submit volunteer information for your nonprofit,

AdvoCATS Methodist Church Palani, Kailua-Kona

3rd Saturday, 10am Trap, neuter, spay, community education, colony feeding, management. Contact Cathy or Nancy 808.327.3724

Boys & Girls Club of the Big Island Hilo, Kea‘au, Pāhoa, Pāhala Oceanview, Hāmākua

Monday–Friday, 2:30–5pm Volunteers needed for after-school youth programs Contact Gail 808.961.5536

Calabash Cousins Hulihe‘e Palace Grounds, Kailua-Kona

2nd Tuesday of the month 1–2:30pm Men and women who support the mission of Daughters of Hawai‘i. Contact Sabine Andresen 808.329.9555

CommUNITY cares Kailua-Kona | January/February 2015

Monday–Friday, 9am–5pm Saturday, 9am–2pm


Community Kōkua Volunteer Opportunities

Community suffering from cancer, medical hair loss, domestic abuse. Contact Tiana Steinberg 808.326.2866

Donkey Mill Art Center Holualoa Holualoa Foundation for Arts and Culture

Tuesday–Saturday, 10am–4pm Volunteers help in arts education program. Contact Anne Catlin 808.322.3362

Hawaii Museum of Contemporary Art (aka East Hawaii Cultural Council) Hilo

Monday–Friday, 8am–3pm Volunteer in the art galleries, performing arts, classes, workshops, festivals. 808.961.5711

Friends of NELHA Natural Energy Laboratory of Hawai‘i Keahole Kona

Monday–Friday, 9am–noon Share Ocean Science/Technology using deep ocean water. 808.329.8073

Hamakua Youth Foundation, Inc. Hamakua Youth Center, Honoka‘a

Daily, Mon. Tue. Fri. 2–5:30pm Wed. 1–5:30pm, Thu. 2–8pm Serving Hamakuaʻs school-age kids. Contact T. Mahealani Maiku‘i 808.775.0976

Hawai‘i Island Humane Society Kona Shelter, Kailua-Kona

Monday–Saturday, 9am–5pm Need volunteers 16 or older, parent/child team 6 or older. Contact Bebe Ackerman 808.217.0154

Hawai‘i Wildlife Fund Wai‘ōhinu Coastline, Ka‘ū

SE Hawai‘i Island beach cleanups. Ongoing 7:45am Contact Megan Lamson 808.769-7629

Hospice Care North Hawai‘i Hospice, Waimea

Monday–Friday, 8am–4:30pm Care for families facing serious illness.

Use provided contacts for information (Listings provided on a space available basis)

Contact Catrinka Holland 808.885.7547

‘Imiloa Astronomy Center of Hawai‘i Hilo

Tuesday-Sunday 9am–5pm Assist with tours, shows, education programs and membership. Contact Roxanne Ching 808.969.9704

Kahalu‘u Bay Education Center Kahalu‘u Beach, Kailua-Kona

Daily 9:30am–4:30pm ReefTeach Volunteers educate visitors on reef etiquette and protection. Contact Jean BevanMarquez 808.987.6249

Kalani Retreat Center Kalapana

Varied Schedules Seeking volunteers: skilled trades/ maintenance, housekeeping, kitchen, horticulture. Contact Volunteer Office 808.965.7828

To submit volunteer information for your nonprofit,

Kohala Animal Relocation & Education Service (KARES) Kamuela/Kona Shopping Area

Community Kōkua Volunteer Opportunities

Contact Lani 808.325.1973

Saturdays and/or Sundays, 11am–4pm Volunteers needed to assist with pet adoption events. Contact: Deborah Cravatta 808.333.6299

Make-A-Wish Hawaii

Kona Choral Society Kailua-Kona

North Kohala Community Resource Center Kohala Welcome Center, Hawi

Seeking volunteers for help with box office and ushering at our concerts. Contact John Week 808.334.9880

Kona Toastmasters Kailua-Kona

1st and 3rd Tuesdays, 6pm Lynn Bell 808.989.7494

Lions Clubs International Various Locations, Kailua-Kona

2nd Tuesday, 5:30pm “We Serve” is the motto of Lions Clubs International.

Ongoing Granting wishes for children with life-threatening medical conditions. 808.537.3118

Daily 9am–noon or noon–3pm Greet people to North Kohala with aloha. Contact Juanita Rivera 808.889.5523

Paradise Ponies, Carousel of Aloha Hilo Coffee Mill, Mountain View

Ongoing Seeking volunteers to create the Carousel of Aloha Pavilion. Contact Katherine Patton 808.315.1093

Use provided contacts for information (Listings provided on a space available basis)

Parrots in Paradise Sanctuary Kealakekua

Sundayʻs Child Foundation Kamuela

Rainbow Friends Animal Sanctuary Kurtistown

The Pregnancy Center Kailua-Kona (serves the entire island)

Snorkel Day for People with Disabilities Kahalu‘u Beach Park, Kailua-Kona

Therapeutic Horsemanship of Hawaii Kailua-Kona

Flexible hours Monday–Friday Sanctuary for displaced parrots. Contact Dorothy Walsh 808.322.3006

Ongoing Volunteers needed to help care for the animals, repairs and maintenance to the Sanctuary, and help with the office paperwork. Contact Mary Rose 808.982.5110

3rd Friday, 10am–2pm Volunteers needed. Contact Stephanie Kovatch 808.326.4400 x 4017

Serving at-risk youth aged 6 to 17 Volunteers needed islandwide. Contact Lauren Rainier 877.375.9191

Monday–Friday Volunteers needed and appreciated! Free pregnancy testing, ultra sound, and client support. Contact Matthew Schaetzle, Director 808.326.2060

Volunteers are the heart and soul of this program. All levels of expertise needed. Contact Nancy Bloomfield 808.937.7903

Soroptimist International Kona Kailua-Kona

Monthly Meetings Enriching the lives of women and girls in our community for more than 40 years.

34th annual

Martin Luther King, Jr. Community Birthday Celebration Sunday 1/18/15 Noon, Social hour 12:30, Free Program followed by potluck lunch Makae‘o Pavilion at Old Airport Park, Kona


Kings’ Shops and Queens’ MarketPlace

Tax planning is a year round event!

Talk Story with an Advertiser


estled within the largest resort cluster on the Kohala Coast is the Waikoloa Beach Resort Shopping Center, an impressive shopping experience comprised of the Kings’ Shops— filled with upscale merchants and fine dining—and the Queens’ MarketPlace, with koi ponds, family restaurants, and shopping for the whole family. Margo Mau Bunnell, Sales and Operations Manager, explains that the MarketPlace isn’t just for the resort community; it’s Kings’ Shops for the surrounding community members who live and work there, too. The Waikoloa Beach Resorts accommodate 60 percent of lodging along the Kohala coast (that’s 3350 rooms). Service workers attend to the rooms, work around the resorts, and manage two golf courses and a beach. “Our primary market—because we are within a resort [area]— is the tourist, but we also cater to the community. We wanted to create a shopping center where [resort workers] could feel comfortable coming Queens’ MarketPlace after work or for their families to enjoy,” she says. Margo says the shopping center is unique because of the two different markets it caters to. On one end you have The Kings’ Shops, offering high-end, boutique-style options such as Louis Vuitton, Michael Kors, Coach, and The Three Fat Pigs Restaurant & Gastropub. Closer to the highway, you have the Queens’ MarketPlace, with fountains, koi ponds, and familyoriented dining options like Romano’s Macaroni Grill and a food court says Margo. Plus, there’s the beautiful Waikoloa Bowl, a 5000-seat venue used for conventions and outdoor community events. Last year, they hosted one of the largest Fourth of July fireworks displays on the island along with a free concert. They also celebrate the Chinese New Year with Asian Fest in February and will host the ‘Ukulele Festival in March, as well as show monthly “Movies Under The Stars,” to name just a few of the free events. Although the two centers are very different places that make up one shopping destination, Margo says, “it is a nice blend; almost a hand-in-hand situation that really offers something for everyone.”

Paula Wilson, EA • Action Business Services


Protect your world


Call us today to discuss your options. Some people think Allstate only protects your car. Truth is, Allstate can also protect your home or apartment, your boat, motorcycle - even your retirement and your life. And the more of your world you put in Good Hands®, the more you can save.

Budar Insurance Agency LLC 808-326-1125 75-5722 Kuakini Hwy. Ste. 101 Kailua-Kona, HI

103090 | January/February 2015

Auto • Home • Life • Retirement

Insurance subject to terms, qualifications and availability. Allstate Insurance Co. Life insurance and annuities issued by Lincoln Benefit Life Company, Lincoln, NE, Allstate Life Insurance Company, Northbrook, IL. In New York, Allstate Life Insurance Company of New York, Hauppauge, NY. Northbrook, IL. © 2010 Allstate Insurance Co.

| Le‘a Gleason

Waikoloa Beach Resort Shopping Center Kings’ Shops and Queens’ MarketPlace Waikoloa Beach Drive

Akamai Art Supply

Talk Story with an Advertiser

| Le‘a Gleason


f there’s anything doubtless about the people of Hawai‘i Island, it’s that we’re akamai (smart), so it’s only natural that a store filled with tons of goodies for the creative minded would be called Shirley Spencer and Johanna Wiseman Akamai Art Supply. Owners Shirley Spencer and Johanna Wiseman have been longtime business partners and say that running the store is a collaborative effort. They each excel at different parts of owning and running a business, so they take different roles. What they both have a hand in, however, is an extensive knowledge of the numerous art supplies they carry. Together they enjoy going to trade shows, ordering new products, and then trying them out. When people come in, they know just what to recommend. There’s something for everyone at Akamai Art Supply, whether it’s a mother looking for a way to entertain the kids with coloring books, or an experienced artist looking for tools for a project. Johanna says it’s fulfilling helping customers find exactly what they need. A store full of technical tools and specific supplies might be intimidating to new customers, but there really is something there for people of all budgets and experience levels. Two common types of customers are those looking to either get back into art or start creating for the first time. Johanna says it’s amazing watching those people grow into accomplished artists in a short time. Akamai Art Supply also has the distinction of being the only art supply store on the island to carry glassworking supplies. In addition, they carry supplies for urban artists, ceramic artists, and much more. The two made the choice to locate their store in Kona’s Kaloko Light Industrial Area because it services those who commute from Hilo to shop at other stores as well. Sometimes, people even carpool over just to go to the art store. For a store that’s packed full of potential for fun projects, it’s worth the drive. Akamai Art Supply Hale Kui Plaza 73-4976 Kamanu Street #108, Kailua-Kona Monday–Saturday 9:30am–5pm 808.334.0292


Ka Puana–The Refrain These excerpts and art are from Kailua-Kona resident Suzanne Bearth’s book, Suzanne’s Edible Art Cookbook. Used with permission.

Whale’s Tail Seafoam Candy Ingredients 1 pound white sugar 1 C water 4 T white vinegar 3 T light corn syrup 1/2 tsp baking soda 12 ounces chocolate chips 2 T shortening 1 square unsweetened chocolate Butter an 8 inch baking pan, set aside. Method Put sugar, vinegar, corn syrup, and water into a heavy 4-quart saucepan. Gently heat the mixture, stirring with a wooden spoon until sugar has dissolved completely. Bring to a boil, cover, and boil for 3 minutes, then remove lid and continue to boil until temperature reaches 285 degrees F on a candy thermometer. Remove from heat and stir in baking soda, mix well, and allow bubbles to subside a little. Pour mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces. You can stop at this point or dip in chocolate. Combine chocolate chips, shortening, and unsweetened chocolate into a 2-quart glass bowl. Microwave on high for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely and let cool on wax paper. Wrap individually in waxed paper, twist ends together and store in an airtight container. Artist’s Note: Also known as sponge candy this mouth-watering treat has an inside that tastes like molasses and caramelized sugar. Its texture is very unusual, in that it is crisp at first and then melts away, just like the foam from an ocean wave.

Magic Sandies Ingredients 1 1/3 C brown sugar 1 C butter 2 egg yolks 2 C (sifted) all-purpose flour 1/2 C ground macadamia nuts 1/4 C chopped macadamia nuts (for garnish) 3 squares (one ounce each) white chocolate Method Beat together the brown sugar, butter, and egg yolks in a large bowl with an electric mixer until fluffy. Gradually beat in the flour and crushed macadamia nuts until smooth. Chill for several hours or over night until firm. Preheat the oven to moderate 375 degrees. Grease or spray cookie sheets with nonstick spray. Roll out the dough on a floured surface to 1/8-inch thickness. Cut out with a floured 2-inch round cookie cutter. Arrange cookies 1 1/2 inches apart on prepared cookie sheets. Bake in the preheated oven at 375 degrees for 8–10 minutes. Transfer from the cookie sheets to wire racks to cool. When completely cool, drizzle the cookies with melted white chocolate. Sprinkle with chopped macadamia nuts to decorate. Artist’s Note: So many amazing beaches in Hawai‘i, each with their own distinct character. I named these cookies after a local beach on Ali‘i Drive in Kailua-Kona, because when rough surf hits, all the sand is swept out to sea, and then all of a sudden one day it returns—just like magic. So beautiful!


Contact author and artist Suzanne Bearth: 808.329.9672, Suzanne‘s Edible Art Cookbook is available from the author and local bookstores.

Sourcing the iSland’S

Diversity from the land & Sea to the open Sky. Our care for your experience begins before you enter our unique open-air space. Our award-winning chef uses local ingredients from farms we know and trust. We bring you the freshest original cuisine paired with live local entertainment of every genre. Each evening becomes a new story and a unique memory, but one thing remains the same…you’ll find aloha in every taste! Kawaihae harbor, hwy. 270


open ThursDay Through sunDay aT 5:30 p.m.

January–February 2015