National Endowment for the Arts award for Aunty Gladys Kukana Grace

July 18th, 2010

The National Endowment for the Arts has recognized Aunty Gladys Kukana Grace for her lau hala weaving and her contributions to continuing the art.  The news of her award was announced in the Honolulu’s Star-Advertiser on June 25th and those of us who know Aunty Gladys are very proud of her.  This author does not know how many people she has shared her knowledge with but surely those hundreds (to be modest), including my mother are very grateful of her unconditional gift that she generously shares with everyone she meets.  See the link below to the NEA national heritage fellowship awardees.

http://www.arts.gov/honors/heritage.

Aunty Gladys teaches using all the Hawaiian terms so simply getting started asks the student to learn the appropriate vocabulary. She keeps in her head a wealth of information for anoni hats, the patterned hats that create dual colored patterns of lau hala-( pandanus leaves)  into motifs of  nene (goose),

an anoni papale lauhala with the ulu (breadfruit) pattern

ulu (breadfruit), maka pueo (owl eyes), makani huila (windmill), and nihoniho (toothed) – to name a few.

To see some of these hats has to make one wonder, how so beautiful a thing could be made.   It is because of what Aunty keeps in her memory banks, that she generously shares with others, that we all get to see what we could easily call designer hats.

She founded Ulana me ka lokomaika’i, a hui (group) that gathers to weave and share fellowship, laughter, and, of course; food.  This lauhala weavers guild share their skills that were passed from its co- founders, Aunty Gladys Grace  and Uncle Frank Masagatani.  They have fostered annual workshops and exhibits throughout the state of Hawaii and even shared their expertise on the lawn of the Smithsonian’s Museum of the Native American Indian in Washington D.C.

Aunty Gladys is a regular kumu (teacher) at Kalaekilohana Bed and Breakfast  along with Lehua Domingo, Margaret Lovett, and Suzi Swartman quarterly.  These are opportunities to work with Aunty on a one-on-one basis.

an anoni papale lauhala with a nihoniho (shark-toothed) edge

Congratulations Aunty Gladys on your award from the NEA.

How Community Support Brought Me Fish

June 8th, 2010

A few months ago, we hosted a Vegas Night fundraiser to raise money for the local Ka’u Hospital.  We organized a system where  guests could donate cash for chips in order to play black jack, roulette, and craps.  All donations went to the hospital and by the end of the evening, they made a generous donation of a $1000 to the hospital.  In doing so, they in turn, learned how to to play the games, as many of them were typically slot machine and one-armed bandit casino game players. They were able to use the chips they won to bid on door prizes that were donated that included gift certificates to restaurants, coffee, lodging at the inn, honey, etc.

We make the effort to support our community however we can.  We buy our local produce from our farmer’s market, we serve 100% Ka’u coffee from our coffee farmers, we get honey from our neighborhood bee apiarist, and mango in season from South Kona.  We send our guests to the areas restaurants, we ask our guests to hike in to areas to minimize erosion, and we make contributions to support events and organizations in our area.

Mapulehu mangos from Na'alehu

What entails is a network of support that builds on relationships.  If you have oranges this week, “great!, let’s have some of them; and if it’s red potatoes next week, terrific!, how about saving me some for then.

Back to the fish.

A couple months later, one of the gentlemen who helped support the Vegas Night at the inn wants to borrow the felt cloths, playing cards, roulette, and the 5-deck shoe,  He and a few friends and family want to duplicate what we did just for fun.  They are regular visitors to Las Vegas and this will be a play for chips only affair.

Their weekend is a lot of fun – as expected,  and after a few days he calls to say he’d like to return the items he borrowed.

Upon leaving he says, “Would you like some menpachi?”   For those who may not know,  menpachi is a Japanese name for what is referred to as a soldierfish or a squirrel fish.  The Hawaiian name is ‘U’u and it is usually caught at night.  They are not a very big fish but they are very delicious.   Menpachi - delicious when pan fried

One is expected to use your hands to eat this fish, as it can be bony, yet very tasty.

So this is how being a part of the community brought us some very ‘ono fish.  We may have had to brush up on our fish cleaning skills to cook these, but playing black jack or shooting craps will continue to remind me of fish for quite some time.  And there you have it, that is how giving to your community can bring unexpected returns like fish.

Gourmet Smormet! What actually IS gourmet?

May 16th, 2010

Gourmet Smormet!

What actually IS gourmet? Ask a top of the charts innkeeper and someone from a hotel’s marketing department and you’ll get two very different answers. It’s the difference between someone who will personally shop, cook, and serve food for an individual versus someone who has a job to do. Yet, somehow they both end of using the same word. So I thought it was fair to take a moment to mention that gourmet Thai food we had in Volcano and then talk about that “GOURMET” pizza we had at our O`ahu hotel.

A few months ago, we enjoyed a wonderful stay at the Moana Hotel. We had a couple of beautiful rooms with a great view onto the beach, light trade-winds, and the gentle strains of live music rising up to entertain us. It was so nice we decided to try room service. Great service, on-time, set us up outside, served up some tasty hot food that really hit the spot. Liked it so much, we came back from the Halekulani House Without a Key and had dinner in our room again. Once again, great service, good food, super atmosphere. This is the way to stay in Waikiki.

Fast forward a month and we are at another hotel down by the harbor. We had to change rooms upon arrival and when we finally got settled, we threw open the window and had the brilliant idea that we could have room service again. On the menu was something called a, “GOURMET” pizza. We figured you can’t go too far off with pizza and if it was, “GOURMET” pizza, well then it must be especially good. The other item we ordered was as interesting but gets a pass in my blog because, thankfully, they did not call it a, “GOURMET” hamburger.

Now if I think about a gourmet pizza, I think of a homemade hand tossed crust crisped with virgin olive oil and cracked polenta and covered with fresh goat cheese, aged Parmesan, fresh Italian Sausage, freshly crushed herbs, and maybe imported olives. That is a gourmet pizza! So what is a, “GOURMET”, pizza? It’s one of those no need to refrigerate perforated partially baked pizza crusts that you pull out of the trunk of your car and cover with canned meat and cheese food. It’s great for when the camp fire won’t start and you figure whatever you don’t eat can go right to the dogs. In our case, I have to be honest that they did upgrade us to an aged meat that did appear to have been cooked on the premises in the distant past. The debate about whether it was cheese food mozzarella or the real stuff  continues. If the hotel had dogs in the kitchen, that part would be true.

The truth is that gourmet is more than the food. It’s where it came from, who grew it, how it is presented, and how much love went into seeing from the farmer to the table. Even simple foods, like our locally grown beets in balsamic vinegar and Hawaiian salt, can rise to the level of gourmet when accompanied by thinly sliced goat cheese and served as part of greater continental. We strive to serve at least 50% local for every breakfast. Sometimes we approach 90%, but 60% is about average. It matters to me that we are part of our local agricultural economy and I think that helps define gourmet as well, and if  I miss the mark – you can tell me in person.

Aloha from the kitchen at Kalaekilohana

Kenny

Hawaii Bed and Breakfast gets a new grand piano!

April 30th, 2010

We’re excited to announce the newest baby at Kalaekilohana. A beautiful Yamaha grand made in Japan. Even more exciting is that he has already seen some action and has been christened Ho`onanea, who will help you pass the time in  pleasant repose, contented to wile away your day to the sweet strains of music. Ahhh!

Kalaekilohana Hawaii Bed and Breakfast

We're pleased to introduce a new member of the Kalaekilohana Bed and Breakfast

Hawai’i Tropical Botanical Garden

February 6th, 2010

Many of the things we recommend that our guests do are places that we have been to.  Having driven by the Hawai’i Tropical Botanical Garden on many visits to the Hilo side of Hawai’i Island, I finally had the opportunity to go there.  The garden is 17 acres of lush tropical forest valley down a steep cliff side entry at stunning Onomea Bay.  Located in Papa’ikou just north of Hilo, along the scenic route,  it is a paradise found of exotic flora painstakingly nurtured by hand to what we experience today.

We arrived to the garden from the Hilo side onto the Old Mamalahoa Hwy.  The drive itself meanders through lush vegetation of towering trees along side the scenic coast.  Along the way, we stopped at a Hawaiian art and crafts gallery that sold handcrafted jewelry as well as Hawaiian weapons.  As we neared the HTBG an opening through the ironwoods and banyans revealed the Onomea arch and the ocean below, it’s picturesque vista slowing down visitors to take photos.

Just around the next bend we arrived at  the gift shop and main office for the Hawai’i Tropical Botanical Garden.  We paid our $15 admission and an extra $5 for a ride down the steep boardwalk path.  As the three of us shared the ride on the golf cart, we quickly appreciated saving some energy walking down to get into the heart of the garden paths.HTBGsign We were dropped off at the bottom of the walkway and started on our way.

Plants are grouped  by variety as you move through the gardens.  The first section we were in were filled with heliconias.  Small orange ones, showy yellows, huge trellis-like red ones, some grew upwards and others dangled.

We moved on to the tiered waterfall with a bridge over it and took photos there.  Our visit today brought clear and sunny weather and it was easy to  imagine the amount of water and moisture the garden could have on a typical windward side rainy day.  Our visit today was bright and clear skies, with offshore breezes.        As we continued on our way we went through a section with lilies, an area with orchids, (some of which were in pots), past an aviary with macaws, through enormous, bamboos, monkeypods, mangoes, hala, exotic trees from far away lands all in an incredible jungle setting.

HTBGheliconia01

Plants are labeled throughout.  As you come across jack-fruit, or a sausage tree, baobab, lilies of the Nile..etc  It can be quite impressive to think that the family who started the garden, the Lutkenhouses’ did this as a labor of love working hard to hand clear and remove unwanted invasive species and hand plant  these by laboring in to and out of the valley regularly, often working from morning to sunset.

As you get towards the coastline, you will see a small bay with a tiny rocky beach.  We stood at a lookout and watched as a couple of seabirds flew in and out of a cave at the water line just above the break of the waves.  HTBGOnomeaBay The plants at the coastline were a lot more native than those inland.  At the coast, we found niu (coconut), hala (pandanus), and naupaka. There was also a gravesite along shore belonging to a family from a long time ago.

Our visit to the Hawai’i Tropical Botanical Garden came to an end after a good couple of hours. We appreciate that all the plants are labeled clearly and that they are not obstructed.  The gardens continue to be cared for by an attentive staff.  When it was time, we were very grateful to have been met by our trusty golf cart who happily gave us a ride UP the hill.   That was certainly $5 well spent.HTBGpaths01 It was a beautiful way to spend time outdoors.

Punalu’u Bake Shop

January 7th, 2010

Kona Winds bring beautiful clear vistas to Hawai’i Island as it blows from the south.    While the trades keeps vog away from Hilo, the Kona winds, act in the reverse – they clear the air on the Kona side of the island and sends the vog towards Hilo.

I awoke this morning to still another Kona weather day.  It was brilliantly clear, and the tradewinds were nowhere to be felt.  You could see for miles with not a cloud in the sky.  After an appointment with Dr. Frederick Kennedy, a chiropractor;  to loosen up some tightness in my neck and spine;  as I sat to tie my shoelaces, the  scent of the Punalu’u Bake Shop wafted from across the street.   “Well, doesn’t that smell good!  And so,  I succumbed, decided it was a day for myself and that I should go across the street and pull into the banyan tree-shaded parking lot and go right in and get a glazed liliko’i malasada.  For some, it is chocolate, and for others, it is ice cream.  Bakeries fall into the same category.

So I bought four. I know  one would be insufficient and three a little too indulgent.  Two for me, and two for my partner.  Great choice, fresh, sweet with that tartness from the passion fruit so difficult to resist.

As I started to leave Dr. Kennedy’s office, which fronts Na’alehu town,  I thought how nice it was to live in a small a town as Na’alehu, where the speed limit is 25mph and business as usual moves at it’s own rhythm – albeit a relaxed one.  But better yet, how nice to have a bakery to tempt you with such delightful taste sensations.

The Punalu’u Bake Shop is open every day from 9-5 pm except New Year’s and Christmas.  866-366-3501 or 808-929-7343 Located on Rte 11 in Na’alehu.

Malasadas from the Punalu'u Bake Shop (Taro, liliko'i, and guava)

Malasadas from the Punalu'u Bake Shop (Taro, liliko'i, and guava)

Kahili Gifted to Pu’uhonua o Honaunau

November 13th, 2009

A crew of  22 created and assembled two feather kahili during the weekend of October 29th to November 2 with  Paulette Kahalepuna at a  workshop held at  Kalaekilohana B&B.  The team included residents from O’ahu, Maui, and Hawai’i Island.  Participants were couples whose partners did woodwork for the stands and poles that the kahili were attached and lashed to.  Other team members included National Park Service personnel from Pu’uhonua o Honaunau National Historical Park and Kaloko-Honokohau National Historical.

the crew poses with the finished kahili

the crew poses with the finished kahili

Kahili are standards of the ali’i.  They accompanied the chief and reminded his people of his presence.  They would be seen at gatherings, processions, ceremonies, funerals and while he was at state functions.  They would be made a variety of sizes, with their heights anywhere from 12 to 20 plus  feet.  The poles were made as simple or   ornate according to ones tastes,  and the feathers  for their hulumanu or cylindrical feathered tops often included the tail feathers of sea birds, like the koa’e ‘ula (red-tailed tropic bird), the ‘iwa (frigate bird), and the ka’upu (laysan albatross).

The pair of kahili made at this workshop were made using Canadian geese feathers.  Groups gathered to bundle goose feathers in fives using floral picks in preparation for them to be joined into ‘au (branches).  These branches were then inserted by rows onto the prepared posts and lashed onto it.

The goal of the kahili workshop was to learn the process from start to finish.  It was also the intention of Paulette Kahalepuna, the kumu (teacher), to donate the pair of kahili to Pu’uhonua o Honaunau National Historical Park.  Paulette has family in the Honaunau area where the part is located and having the kahili hanau (born) in Ka’u and then hanai (adopted, fed, raised) by the National Park Service was an honor for her and  respectfully and graciously accepted by Pu’uhonua o Honaunau. These kahili were given names by the Park Service personnel after a brief and emotional ceremony of chant and words of gratitude, honor, and pride.

Aunty Paulette Kahalepuna

Aunty Paulette Kahalepuna

November 1, 2009 these two kahili joined family at Pu’uhonua o Honaunau National Historical Park.  It coincidentally happened to be the 20th anniversary of Na Lima Hulu No’eau, the feather shop in Honolulu that Aunty Mary Lou and Uncle Paul Kekuewa started.

The 'twins" arrival at Pu'uhonua o Honaunau

The 'twins" arrival at Pu'uhonua o Honaunau

These “twins” arrived  and their umbilical cords were severed on arrival.  They were offered, honored, and received and then named.    Please meet Kaleonahenahe and Kalakoho.

Na’alehu Farmer’s Market Revisited

November 6th, 2009

Na’alehu is likely the southernmost community in the US.  It is a former sugar plantation town where the small  Island Market is the supermarket, a few Realtors, a chiropractor, two restaurants ;  Shaka’s and Hana Hou- one who names itself as the ’southernmost bar and restaurant’ and one who simply is the ’southernmost restaurant’,  the Punalu’u bakery where sweet bread, pastries and sandwiches are a regular treat for tourists and locals and it too is the “southernmost bakery..  The now closed Na’alehu Theater with its’  need for repair is probably the most prominent structure as you arrive into Na’alehu.  It hard to say, however what this buildings future will be.

On Wednesday and Saturday’s, across the street from the Na’alehu theater on the lawn fronting the Ace Hardware store in this little town, the Na’alehu Farmer’s Market is a delight for its small-town friendliness, with varied offerings like; the resident artists’ own jewelry, art, crafts, local fruit, exceptional vegetables, cookies, clothing, plants, glass, carvings, 100% Ka’u coffee, pastries, medicinal concoctions, Puna goat cheese, locally finished  grass-fed  100% Ka’u beef and more for a relatively small market.

Sokha and Eliis Hestor's produce - delicious, diverse, divine..

Sokha and Eliis Hestor's produce - delicious, diverse, divine..

The Na’alehu Farmer’s Market as is typical of any market is a community event.  People do business, socialize, linger, make connections, and shop for gifts, produce, and look for upcoming events.  It is the place to go to support local products and see what’s happening.

Alison Yahna the "Bee Lady", it's not just about the honey..

Alison Yahna the "Bee Lady", it's not just about the honey..

Hestor Farms' produce has the best tomatoes and seasonal variety.

Hestor Farms' produce has the best tomatoes and seasonal variety.

The Saturday venue brings a select group of other vendors.  Created at home cards;  second-hand  books, unusual produce like fern shoots, pipinola squash, yacon, longan, starfruit, liliko’i, dragonfruit, and fresh flowers like  heliconias, orchids, and anthuriums.  Saturday also brings Paul the bread guy whose english muffins, three seed, macadamia cinnamon, herb, rye, and chapati breads sell out quickly.  Look for Alison Yahna’s honey as well as Scott Bannister’s etchings on slate.        The Na’alehu Farmer’s Market is only on Wednesday and Saturday and it is typically open from 8:00 am to Noon.

Jamie Gilmore's Jewelry and Prints

Jamie Gilmore's Jewelry and Prints

Kahili Workshop w/ Paulette Kahalepuna

September 29th, 2009

October 29 to November 2, 2009 -  Our second Kahili workshop starts Thursday Oct. 29.  We are expecting a full house – very good news, that  people are excited to work with Paulette Kahalepuna to build two new kahili.  Some of the preliminary steps have been made to expedite the process so we can complete both of them in a weekend -  task that involves many hands and lots of time.

For those of you who may not know – kahili or feather standards were the markers of ali’i (Hawaiian royalty).  These feather standards in large and smaller hand-held versions, led processions, held court,  and reminded the commoners that these were indeed ali’i that needed to be respected.  They were exclusive of the ali’i’s  place in Hawai’i’s society and are symbols that deserve  honor and respect.

Auntie Paulette will be making two standard size kahili – as they are usually made in pairs.  They will be on 8′ custom made poles with mallard duck feathers. The workshop will cover the entire process and the hope is that we will be able to photograph, document, and review – how to make a kahili from start to finish.

Auntie Paulette and her late mother Auntie Mary Lou Kekuewa are premiere artists in the art of Hawaiian featherwork and their book on that is a unique resource on feather lei.   This kahili workshop will take that one step further and eventually produce a small book on building feather kahili.

The two kahili that this weekend will produce will be gifted to Pu’uhonua o Honaunau National Historic Park.  Paulette’s  ‘ohana is from the Honaunau area and it will be an appropriate gift for the park.

A beautiful kahili in the red 'ohi'a blossom color.

A beautiful kahili in the red 'ohi'a blossom color.

A close view of a small kahili lele of rooster hackles

A close view of a small kahili lele of rooster hackles

They will  be showcased during festivals and special events there often.   Look forward to follow-up photos of the new kahili in November along with pictures of them being made.

Kapa Workshop – After the Weekend

August 28th, 2009
Absolutely beautiful!  Awesome!  For a couple of days, the odor of fermenting wauke (paper mulberry) and the tap tapping of hohoa (tapa beaters) combined with the sound of a Dremel carving into bamboo to make  ‘ohe kapala (bamboo stamps) filled Kalaekilohana.  About a dozen people came to spend the weekend with Joni-Mae Makuakane-Jarrell and Micah Kamohoali’i to make kapa (barkcloth).
They worked diligently for three days to make their own piece of kapa from scraping the bark, to stripping the fiber off the wauke, and then soaking, and beating repeatedly to make fine pieces of  cloth.  Most haumana (students) made their own tools and came with a kua, hohoa, and i’e kuku (anvil, primary beater, and finish beater).
Watching the process, it was amzing to watch as the basts of fiber began to breakdown and little by little,  felt together and finely spread longer and wider.  Sometimes, a troublesome spot would need a little extra care as multiple layers would meld as their loving creator would nudge and tap the fiber to a consistent even beautiful piece of kapa.
As they neared something they were happy with, they used their i’e kuku to leave a watermark signature  on their kapa.  After allowing their kapa to dry in the sun, the addition of color using dyes from native plants mixed with a little pa’akai (salt) and alae (clay) from a variety of sources, each chose dye colors they liked and colored their piece.  Some got warm lavendar from ‘olapa, others a subtle green from the endemic ma’o hau hele, and some even tried some of the beet juice from the mornings’ breakfast for a rosy red.

Making kapa using an i'e kuku and a kua

Making kapa using an i'e kuku and a kua

An i'e kuku (left) and a hohoa (right)

An i'e kuku (left) and a hohoa (right)