Kaholoku‘i “ free poi! U pound um”
Kaholoku‘i is the root of our community activation
Kaholoku‘i’s vision is to return Hāloanakalaukapalili (our ancestor, the kalo (taro) plant and foods made from kalo) into the home through inspiration, information and practice. Complete 12 workshops and you will be able to make your own poi for free, forever! Kaholoku’i is customized to your community or organizations schedule and is dedicated to creating opportunities for youth ages 8 and up to make poi on a regular basis.
Since the inception of Kaholoku’i in September of 2009 over 2000 people have had the opportunity to fine tune their ku’i’ai skills in a fun, ohana based workshop.
In 2010 we are working on a monthly “ku’i no na Kupuna” event at local Kupuna homes on Oahu. Our first one was a great success at Lunalilo Home in August. Let us know if you have connections or are interested in attending or sponsoring a kupuna night.
Kaholoku’i would like to start a ku’i club in your High School! Link up with other high schools’ ku’i clubs, attend kalo workshops and festivals throughout the islands, make your own boards and stones and much more…
What is Kaholoku‘i?
During the full 12 part workshop, participants will be actively engaged in lessons that will cover the life cycle of Hāloa from his origin, to farming, harvest, preparation for ku‘i ‘ai (mashing of cooked taro), current issues threatening taro, and protocols related to consumption and storage.
This project is great for individuals ages 8 and up, families (less than age 8), community and private organizations that are committed to serve as a resource for their own community (residential, business, educational, etc) on Hāloa and ku‘i ‘ai, as well as perpetuating the consumption of pa‘i ‘ai and taro products within their home.
Objective 1: Participants will be able to explain the story of Hāloa including genealogy, physical features and the growth cycle of kalo.
Objective 2: Participants will be able to cook and clean kalo.
Objective 3: Participants will be able to ku‘i (pound) kalo and mix into poi.
Optional 15-20 minute presentation on:
1: E Ola Hāloa (Hāloa lives!)
2: Hāloa ke kalo (Hāloa the taro plant)
3: Ma‘ema‘e ka hana (The work is clean)
4: Ka mo‘olelo o Poi – The story of poi
5: Beneficial Bacteria! Lactobaccillus is good for me and you.
6: Na lau O Hāloa – Taro varieties.
7: Ke ku’i o ka ‘āina – different styles of pounding kalo.
8: Ho‘omo‘a ke kalo – The Kalo Cooking Process
9: Ke kānāwai nui o ke ahupua‘a – The laws of the land that feeds.
10: Ka ‘ai me ka i‘a – Fish and poi
Benefits of Kaholoku’i
- Create the “ono,” the taste and appreciation for pa‘i‘ai – most people have not eaten this ancestral starch made traditionally for over 100 years. Through the participation of Kaholoku‘i, you will be able to see, taste and experience the difference between machine made and hand pounded taro made into poi/pa’i ‘ai.
- Ma ka hana ka ‘ike – in the work is the knowledge. Each session will have 2 hours solely dedicated to ku’i (pounding time). The only way to get better is to keep doing it!
- Waiwai versus value – by understanding that making your own, you can make it healthier, last longer, for less money than purchasing commercially made poi.
- Ulu ka po’e, ulu ka ‘āina – the people grow so does the land. We need new farmers in every community.
- With over 100 Hawaiian varieties, kalo can grow in every community. Educated poi consumers, will raise the expectations of what is being farmed. Growing the value to the farmer for the raw taro, thus creating more revenue for farmers. If farmers can make money growing taro, more taro will be grown.
- We need to show that farming sustainably the way our ancestors did is not only more profitable, but truly sustainable.
If you, your family, community, organization or business is interested in the workshop, please contact us for more detailed information.
- Phone: (808) 542-1326
- Email: firstname.lastname@example.org