ARCH 696 On Behalf of Plants - Stanich

ARCH 696

SPR 2020

- Field Investigations of and Speculations on Hawai'i's Botanical Future-

On Behalf of Plants:

01 Collect C01

Plant Chronicles

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Mapping Migration

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Plant Portraiture

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Plant Morphology

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Plant Practices

02 Document

MAHALO IA KAHANA CULTURAL CENTER BRADDA KAUE DANIEL ANTHONY

D01

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Experiments in Plant Media Modeling Morphology

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Dimensions of Production + Performance

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Experiments in Performance Outputs

03 Speculate

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Dimensions of Plant Potentials

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Scales of Plant Potentials + Alternative Narratives

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Exhibits in Speculation

NOWEO KAI ROXANNE ADAMS KAMAULIOLA KAHO'OHANOHANO KA'ULU LU'UWAI KALAMAEHU TAKAHASHI

C01

Plant Chronicles

Stanich

HALOA-NAKA-LAU-KAPA-LILI “The first born son of Wakea was of premature birth (keiki alualu) and was given the name Haloa-naka. The little thing died, however, and its body was buried in the ground at one end of the house. After a while from the child’s body shot up a taro plant, the leaf of which was named lau-kapa-lili, quivering leaf; but the stem was given the name Haloa. After that another child was born to them, whom they called Haloa, from the stalk of the taro. He is the progenitor of all the peoples of earth.”

“The first Haloa, born to Wakea and Ho‘ohokukalani, became the taro plant.

His younger brother, also named Haloa, became the ancestor of the people.

In this way, taro was the elder brother and man the younger--both being children of the same parents.” (Malo) Hawaiian traditions describe the birth of the islands and the life that exists on them in terms of genealogical accounts. All natural forms of the environment are believed to be embodiments of gods and deities.

From godly forces the Hawaiian Islands are born of Wakea (the expanse of the sky‐father) and Papahanaumoku (Papa who gave birth to the islands). It is from this genealogical line that Hawaiians address the environment and it forms the basis of the Hawaiian system of land use and the familial relation to kalo.

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C02 Mapping Migration

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Kalo (Colocasia esculenta), has a very long history and is grown in many wet tropical and subtropical parts of the world. Its origins are thought to be in India. From there, its cultivation spread westward to Egypt, where Pliny noted its cultivation as far back as 500 B.C., and also the eastern Mediterranean.

Cultivation continued spreading south to Africa and west to the Caribbean and the Americas.

Its eastward journey took it into Burma, and also to China, where records indicate cultivation as far back as 100 B.C. In the Pacific, taro has been grown as far south as New Zealand and was spread across the ocean, being carried

by Polynesian, Micronesian and Melanesian wayfarers.

As is typical of ancient food crops, and particularly vegetatively propagated food crops, the taxonomy of Colocasia is confused. Linnaeus first described taro in 1753 as belonging to two species, Arum colocasia and Arum esculentum (Hill, 1939). Schott in 1832 established the genus Colocasia (which is thought to take its name from the Egyptian word for taro, colcas or kulkas) and renamed Linnaeus' species C. antiquorum and C. esculenta.

Later, in 1856, Schott apparently reconsidered his position and used only one name, C. antiquorum, to apply to a single polymorphic species.

To summarize, there are different botanists who consider the Colocasia situation to be one of the following: I. there are two species, C. esculenta and C. antiquorum; 2. there is one polymorphic species, C. esculenta, with several botanical varieties; or 3. there is one polymorphic species, C. antiquorum, with several botanical varieties (Haudricourt 1941).

01 Collect

Aro d'Egitto in Mattioli 1580 ca. Commentarii

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In an investigation on the genetic diversity of 19 Asian, Pacific, African and American countries. The genetic parameters revealed that the diversity was greater in Asia than in the Pacific, Africa and America. Asia had the highest number of private alleles, Shannon index and diversity. This is in accordance with the hypothesis that taro originated from the Indo-Malayan area. Moreover, within the Asian pool, India had the highest genetic diversity.

Diversity in the Pacific region was lower than in Asia, as reported in previous studies. It was also suggested, using isozymes and AFLPs, that taro was probably domesticated in New Guinea and then carried by Austronesians as they spread to Polynesian and Micronesian islands. As a result, all cultivars in the Pacific share a common and narrow genetic base.

In America, genetic diversity was very low and only two private alleles were found the samples. A gradual diffusion process is more likely, with a single clonal genotype spreading from one country to another in multiple directions from its point of origin as a seedling. During this dissemination process, it probably accumulated mutations leading to different MLGs. Our data suggest that both MLLs are most likely ancient introductions from Asia and/or India.

After settlement, they were exchanged between Africa and America

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C03 Plant Portraiture

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Taxonomic Tree Domain: Eukaryota Kingdom: Plantae Phylum: Spermatophyta Subphylum: Angiospermae Class: Monocotyledonae Order: Arales Family: Araceae Genus: Colocasia Species: Colocasia esculenta

Reproductive Biology Under natural conditions, reproductive activity in C. esculenta occurs only occasionally. However, flowering can be artificially promoted by application of gibberellic acid. The inflorescence arises from the leaf axils, or from the centre of the cluster of unexpanded leaves. Each plant may bear more than one inflorescence. The spadix is 6-14 cm long, with female flowers at the base, male flowers towards the tip, and sterile flowers in between, in the region compressed by the neck of the spathe. Pollination in this species is probably performed by flies (Onwueme, 1999).

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Establishment Phase

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Vegitative Phase

Maturity Phase

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C04 Plant Morphology

lau, lu'au (leaf)

Thought to be native to India, widely cultivated throughout the tropics for its edible rootstock; in Hawai‘i an important crop, found persisting outside of cultivation on all of the main islands except Kaho‘olawe (taken from Wagner et al., 1999).

Synonyms Arum esulentum L.; A. colocasia L.; Caladium esulentum (L.) Venten.; Colocasia antiquorum Schott; C. a. var. esculentum (L.) Schott ex Seem.; C. esculenta var. antiquorum (Schott) Hubb. & Rehd.

01 Collect

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mahae (leaf sinus)

Taxonomic description of taro Acaulesent herbs up to 1 m tall. Leaf blades glaucesent on lower surface, ovate-cordate to saggittate-cordate, peltate, 25-45 cm long, 12-32 cm wide, anterior lobe 3-4 times longer than posterior lobes, posterior lobes connate 1/3-3/4 their length, venation dark purple to yellow on lower surface, primary lateral veins 3-8 per side, petioles terete, sheathed in basal half , 40-180 cm long, green, green splotched with purple, or purple, fading to pink near the base. Inflorescences 2-7 together, peduncles 15-50 cm long; spathe linearlanceolate, (10-)15-40 cm long, constricted 4-6 cm from base to form a greenish, oblong tube, the limb deflexed, yellowish; spadix exserte, 1/4- 1/3 as long as spathe, 6-14 cm long, pistallate portion up to 2.5 cm long, sterile staminate portion constricted, 1.5-5 cm long, fertile staminate portion 2-4 cm long, with a shorter and narrower sterile appendage. Berries ellipsoid, 3-5 mm in diameter. Seeds ovoid, 1.2-1.5 mm long, 0.7-1 mm wide. [2n=14, 22, 26, 28, 30, 36,38,42, 48.]

'ao lu'au, mahola (unexpanded, rolled leaf blade)

piko (pediole junction)

a'a lau (midrib & veins)

ka'e lau (leaf edge)

ha (petiole or leaf stalk) lihi mawae (sheath edge)

'ili kalo (skin of corm) 'i'o kalo (flesh of corm) 'a'a'a (fibers)

mawae (petiole sheath) 'oha (bud of corm) kohina (top of corm) huluhulu (roots)

kalo (corm)

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I use at least 33 reference points to verify kalo varieties.

- Mana Aloha KALO CULTIVARS (Aloha Grown) 1.

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Tsurunoko Akado Miyako ‘iliuaua Bun long ‘aweu Kakakura ‘ula Mana ‘ulu Mana ‘Opelu Mana weo Mana uliuli Mana ‘ula’ula Mana lauloa Mana ke’oke’o Mana kukuluhema Piko lehua apei Piko ‘ula’ula Piko kea Piko ke’oke’o Piko uaua Piko uliuli Piko ‘ele’ele ‘elepaio ha kea Uahiapele Manapiko Tahitian Ka uliuli Kai ‘ala Kai kea ‘apuwai

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‘apu Pi’iali’i Pa’akai Moana Akuugawai Lauloa ‘ele’ele ‘oma’o Lauloa ‘ele’ele ‘ula Lauloa palakea ‘ele’ele Lauloa palakea ‘ula Lauloa palakea papamu Lauloa palakea ke’oke’o Lauloa ke’oke’o ‘ele’ele makoko ‘ele’ele naioea Manini ‘owali Kumu ‘ele’ele Nawao ‘ula’ula Kumu ‘ula’ula poni ‘ula’ula moano Niue ‘ula’ula O’opukai Manini uliuli Manini kea Manini toretore Papakolea koa’e ‘ula Nihopu’u Manini ‘opelu Hinupua’a

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Niue uliuli ‘ohe Lehua maoli Lehua ke’oke’o Lehua ‘ele’ele Lehua pala’I’i ‘apowale Wehiwa Papapueo Ku’oho Le’o Maea Haokea Kalalau Hapu’u La’aloa Lauloa uliuli Lihilihimolina Mana ‘ele’ele Mana ‘oko’a Moi ‘oene Pikoele Pololu Maui lehua Moi ‘ula’ula Pilialoha ‘elepaio ha uliuli Lehua poni Black magic 021 : 0103

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C05 Plant Practices

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Taro can be pollinated naturally in the wild as seeded taro plantlets have been found and are been grown out..... but more importantly taro can also kahuli or have somatic mutations ... we have many documented cases of those mutations. Taro varieties can mutate and morphologically change how they physically look.

Historically kahuli have been recorded and farm practices have been adapted to encourage or discourage depending on intention, but really nature does what she wants to do. Taro is a dynamic organism that can and has moved and changed, it is how we got the salt tolerant kalo pa'akai.

Kalo paua the only kalo that grew in the Kau desert. Kalo Laaloa a variety that could last over two years in the ground without rotting.

- Uncle Jerry Konanui

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D01

Experiments in Plant Media

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Ka Waiho'olu'u ‘o Ka Poi The Color of Poi The color of the poi made from a taro variety is dependent on the coloration of the corm. Traditionally, taro was prepared by first steaming or boiling the corms, then by breaking and mashing the corms with a stone pounder on a heavy board hollowed on the top surface. Modern methods involve the use of a mechanical grinder.

There are two types of corms: soft and hard. Hard varieties are believed to be better for pa'i'ai. The two different types should not be mixed because of their different consistencies. The flavour of poi is dependent on the preparation and variety of taro used.

Grey-blue White corms typically produce a grey-blue poi.

Purplish-pink-red Pink-red poi was the favourite of, and reserved for, the alii.

Poi sold commercially is a mixture of grey and red corms, resulting in the blue-purple color.

Yellow Yellow-fleshed corms, such as those of the Mana varieties, produce yellow poi.

02

Document

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Modeling Morphology

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Refers to Mana, Kaua‘i. In ancient days there were five patches at Kolo, Mana, in which deep water mound-planting was done for taro. As the plants grew, the rootlets were allowed to spread undisturbed because they helped to hold the soil together. When the rainy season came, the whole area was flooded as far as Kalamaihiki, and it took weeks for the water to subside.

The farmers built rafts of sticks and rushes, then dived into the water. They worked the bases of the taro mounds free and lifted them carefully, so as not to disturb the soil, to the rafts where they were secured. The weight of the mounds submerged the rafts but permitted the taro stalks to grow above water just as they did before the flood came. The rafts were tied together to form a large, floating field of taro.

02

Document

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Industrial Upland Cultivation

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Pu'epu'e Style Planting in Wetland

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Dimensions of Production + Performance

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In its heyday, taro was grown on roughly 35,000 acres across the Hawaiian Islands. Today, however, taro production covers less than 350 acres.

Residents and visitors of Hawaii consume about 6.5 million pounds of Hawaiigrown taro per year. As a result, the state needs to import an additional 2 million pounds a year to cover consumption. Local farmers are being encouraged to grow more taro to reduce imports of the popular staple.

• Commercial Bottlenecks • Scarcity of Planting Material • Post Harvest Handling and Marketing The planting material for taro is bulky, making it expensive to transport over long distances. It is also perishable, and cannot be stored over a long time.

The net effect of these two factors is that the availability of planting material is frequently a limiting factor in taro production.

The bulk of taro produced is handled and marketed as the fresh corm. The corm itself has a high water content, and cannot be stored for more than a few days at ambient temperatures. Post harvest losses are therefore heavy, and transportation costs are high.

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Document

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Mangaia (Cook Island) Pa'i Technique

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Tuamotu : Kalo Growing on an Atoll

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Tuamotu : Kalo Growing on an Atoll

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auwai (irrigation channel)

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makawai (interior inlets & outlets)

Stanich

'au'au (bathtub)

lo'i kalo (terraced taro patch)

ho'i (return channel)

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'au'au (bathtub)

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D04

Experiments in Performance Outputs

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Within the last fifty years, several investigators have confirmed the superiority of taro over other starchy staples. The digestibility of taro starch has been estimated to be 98.8 percent (Langworthy and Deuel 1922; Potgieter 1940).

The size of the taro starch grain is one-tenth that of potato (Payne, Ley, and Akau 1941). Because of its ease of assimilation, taro can be used by persons with digestive problems (Derstine and Rada 1952; Potgieter 1940).

Taro flour and other products have been used extensively for infant formulae in the United States and have formed an important constituent of proprietary canned baby foods. taro is especially useful to persons allergic to cereals and can be consumed by children who are sensitive to mil§j\Rada 1952; Roth, Worth, and Lichton 1967). Poi can be used as a caibohydrate base to formulate milk substitutes (Standal 1970; Standal and Kian 1968).

In many ways taro is a unique crop. Its starch granules vary in size from I to 3 microns (Coursey 1968). More recently GriHin (see chap. 12) has determined taro starch to be between 1 and 6.5 micrometers in size and showed that it can be useful as an additive to render plastics biodegradable (Griffin 1978)

02

Document

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• Starch is a polymer (long chain) of glucose molecules.

• Heat breaks the intermolecular bonds of starch molecules, exposing sites that hydrogen bond with water, which dissolves the starch granules. Starch then assumes a more fluid (gelatin) form.

Glucose

• Glycerol (aka glycerin) acts as a plasticizer by interspersing itself between starch polymers, therefore increasing the end product's flexibility.

Amylose

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Making thermoplastic starch Directions: 1. Add 15 grams (1.5 tbsp.) starch to beaker 2. Add 100 mL water to beaker 3. Add 10 mL glycerin to beaker 4. Put beaker on hot plate and heat to medium-hot temperatures (~100 degrees Celsius) 5. Stir until solution becomes thick and transparent 6. Pour solution onto aluminum foil or onto a metal pan 7. Let dry for a couple of days

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02 - Add water to shredded kalo.

01 - Shred Kalo to release starch from cell walls.

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03 - Agitate the mixture to suspend starch within water.

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05 - Allow starch to precipitate and dry until powdered.

04 - Sift shredded kalo from starch water.

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06 - Add 15 grams of starch, 100mL of water and 10 mL of glycerin to pan.

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07 -. Heat and stir until solution becomes thick and transparent. Let dry for couple of days.

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GLOSSARY OF KALO TERMS

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‘a‘a‘a: Vascular bundles, or fibers in the taro corm (kalo). a‘a lau: Midrib and veins of the taro leaf. ‘ala: Fragrant, sweet-smelling, perfumed. ‘ao lū‘au: Unexpanded leaf blade of taro. ‘api‘i: ruffled, curly; kalo variety with crinkles under the leaf. ‘apo wale: To grasp needlessly. ‘apu: Coconut shell cup; to drink; a general name for medical potions made from taro; a taro variety. blade: Broad part of a leaf. corm: Bulb-like underground modified stem with rings of leaf scars on the surface. ‘eka‘eka: Dirty; red color of soil. ‘ele‘ele: Dark-colored; black. ‘elepaio: A Hawaiian species of flycatcher (bird); a variety of taro with mottled leaves. hā: Petiole; leaf stalk. hāloa: long petiole; name for Lauloa taro; name of a son of Wākea, the mythical ancestor of all Hawaiians. hinu: Oily, greasy, smooth & polished. huli: Taro top or shoot; planting material consisting of a large central bud cut from the apex of the corm; 30-60 mm of corm attached to 15-30 cm of the basal portion of the petiole. huluhulu: Adventitious roots arising from the corm; lit. hair, hairy. ‘ili kalo : Skin, rind, outer surface of the taro corm. ‘i‘o kalo : Flesh of the taro corm. ka‘e lau: Margin or edge of the taro leaf. kahuna: Priest. kāī: The name of a group of taro varieties, possibly tolerant of saline conditions? (kai - salt water) kalalau: Wanderer; name of a valley on Kaua‘i. kalo: Taro (Colocasia esculenta), whole taro plant; parent corm (kalo-makua). kalo malo‘o: Dry or upland taro. kalo wai: Wetland taro. kea: Light-colored, white. ke‘oke‘o: White or whitish, very light colored. kōhina: Part of the taro where the corm is cut away from the top. kūlolo: Hawaiian pudding prepared from baked or steamed grated taro and coconut milk or cream. kūmū: A red-colored goatfish (Parupeneus porphyreus); a variety of taro.

‘lau: Leaf, leaves. lauloa: Long leaf. laulau: Wrapping, packages of taro leaves containingpork, beef, salted fish or taro tops, baked in the ground oven (imu), steamed or broiled. leaf: An expanded, photosynthetic (green) organ of a plant (lau, lū‘au). lehua: A group of taro varieties making red poi. le‘o: Lofty, tall, high; influence arising from station; a taro variety. lihi māwae: Edge, rim, margin (lihi) of the petiole groove (māwae). liko: Leaf bud; newly opened leaf; the first leaf of a taro plant. loa: Long, tall. lo‘i: An irrigated terrace for growing taro. lola: Drooping leaf. lū‘au: Young taro tops; young, delicate inner leaves baked with cocnut cream and chicken or octopus; Hawaiian feast. maea: Strong or bad smelling. mahae: To tear or split; leaf sinus or indentation. mahola: To spread out; unexpanded leaf blade. mākoko: Reddish. makua: Parent; mature; main stalk of a taro plant. mana: To branch; group of taro varieties characterised by branching of parent corm at apex. mane‘o: Itch, itchy; smarting of the throat after eating raw taro or greens. manini: A common striped reef surgeonfish (Acanthurus triostegus), commonly called 'convict tang'; a variety of taro with striped petioles. maoli: Native; indigenous; genuine. maturity: Time at which corm reaches full size and ready for harvest; can be indicated by yellow color of senescent leaves, shortness of petioles, and decrease in size of leaves. ref māwae: Crack, crevice; petiole groove. moana: Broad, wide. moano: Pale red; the color of the moano fish, a goatfish (Parupeneus multifasciatus). moi: A threadfish (Polydactylus sexfilis); a taro variety. nāwao: A domesticated taro that has gone wild in the forest (wao). ‘oene: Small sized taro; last taro taken from a crop; a taro variety.

Stanich ‘ohā: Corms (cormlets), suckers or shoots produced from the parent corm. ‘ohe: Hawaiian bamboo. ‘oko‘a: Different, urelated, another. ‘ōma‘o: Green. ‘o‘opukai: A taro variety having petioles with a color similar to the salt water (kai) ‘o‘opu. ‘ōpelu: A fish (mackeral). ‘owali: Weak, sickly. ‘owene: Small sized taro; last taro taken from a crop. pa‘i ‘ai: Hard pounded but undiluted taro. pākē: China, Chinese. pala: Soft, ripe, mellow, soft, rotten, to yellow. papa: Native born; a stratum, layer, or foundation.. pele: Lava flow, volcano, eruption; the volcano goddess, Pele. petiole: Leaf stalk or stem (hā). piko: Navel; upper surface of a leaf blade at the point of junction with the petiole; group of taro varieties characterised by the blade cut to the sinus. poi: Pasty mass made by pounding or grinding cooked taro corms, with sufficient water added to obtain proper consistency. pololū: Long spear; valley on Hawai‘i. poni: Royal; purple. pua: Flower or blossum. pu‘u: Secondary cormlets, too small to cook and not yet producing leaves (lit. a protuberance). saggitate: Arrow-head shaped. sinus: Cleft, depression or recess between the two lobes of the taro leaf. uaua: Tough, elastic, viscid, glutinous, leathery, not easily broken. ‘ula‘ula: Red, rosy, scarlet (‘ula). uliuli: Dark or dusky color (uli). ‘ulu: Breadfruit (Artocarpus altilis). wai: Water, liquid.

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HALOA

Stanich

AT-HOME

A GUIDE TO GROWING KALO IN AN URBAN ENVIRONMENT

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DESIGN BY J. MALU STANICH

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01 ke aha SPR 2020

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Who is Haloa?

Tools for Construction

Na Hoa : Plant Friends

Kit of Parts : Hydroponics

Kit of Parts : Wicking Basket

02 ka hana How-to : Hydroponics

How-to : Wicking Basket

How-to : IMO Soil Creation

03 imua

Urban Farmers Coalitions : Apartment Scale

The Kalo Commons Urban, Sub-Urban, Country

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ha.loa

1. vs. Far-reaching, long. Haloa ka hale o ke aloha, the house with love reaches far.

2. n. Poetic name for lauloa taro.

3. n. A variety of sweet potato.

4. n. A type of prayer. (For. 6:37) Lit., long breath.

5. n. A son of Wakea.

6. n. Star name.

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“The first born son of Wakea was of premature birth (keiki alualu) and was given the name Haloa-naka.

The little thing died, however, and its body was buried in the ground at one end of the house.

After a while from the child’s body shot up a taro plant, the leaf of which was named lau-kapa-lili, quivering leaf; but the stem was given the name Haloa.

After that another child was born to them, whom they called Haloa, from the stalk of the taro.

He is the progenitor of all the peoples of earth.”

-David Malo

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x1 kalo/week x36 kalo in rotation

NA HOA

AINA MOMONA

Through traditional agricultural practices, kalo serves in a symbiotic relationship with many different species, including aquatic species, organisms within the micro-biome, and humans for sustenance, both physically and mentally.

In order for you to have constant production while eating one kalo per week (3-5lbs), you would need at least 36 plants, at a spacing of 3ft (1m), this means you will need at least 324sqft (6x6).

The function of how many kalo you will need depends on growth time, harvest per plant, and demand per week.

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SITE PARAMETERS The lanai is a unique urban space that has untapped potential for food production. Lanais are typically south facing, making them ideal for growing full-sun plants. Lanais don't have much square footage, making any system applied to this space vertical.

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ELEMENTS OF A SOIL-LESS AQUAPONIC SYSTEM Reservoir

Hydroponic Bed

Flow Bed

SOIL-LESS AQUAPONIC SYSTEMS are good for producing many offspring and should

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Containers

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25gal Water Pump

primarily be used for propagation or lau production. Constant nitrogen, coupled with lack of ability to provide proper nutrients for corm production produces corm that is loliloli (gummy, soft).

This method can be used in tandem with tissue-culture to massively increase the number of kalo at your disposal.

Pipes x1 x1

x1 Clay Medium

x4

x1

x1

x1 x8

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Feed the soil feed the plant not a fan of this kine farming with kalo not enough room to grow limits the plants full potential our kupuna new best.

- Stevensdrake Hookano Hydroponic Bed

Flow Bed

Reservoir Water Pump

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ELEMENTS OF A WICKING AQUAPONIC SYSTEM Reservoir

Wicking Bed

x1

Containers

WICKING AQUAPONIC SYSTEMS are an approximation of the traditional lo'i system

Flow Bed

within a vertical, urban context. This system combines the symbiotic relationship between freshwater organisms with the needs of leafy herbs. The introduction of soil into a aquaponic system allows for later stage corm growth and establishment of small scale soil micro-biome when coupled with natural farming techniques. The most popular is KNF (Korean Natural Farming) which uses fermentation to grow micro-organisms to inoculate soil around the kalo.

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25gal Water Pump

Air Space Lactic Acid Brown Sugar

Pipes x1

Permeable Fabric

Washed Rice / Corn

x1

x1 x4

x1 x8

x1

x1 KNF (Korean Natural Farming)

ARCH 696

097 : 0103

SPR 2020

Stanich

Wicking Bed Fabric

Containers

Flow Bed

Reservoir Water Pump

ARCH 696

099 : 0103

SPR 2020

Stanich

Future Speculation Further exploration in the relationships between individual players in the same apartment or space. The formation of coalitions that produce food on an apartment scale and can be scaled in an urban context.

ARCH 696

0101 : 0103

SPR 2020

Stanich

MAHALO

ARCH 696

0103 : 0103