E kanu I ka huli ‘oi ha‘ule ka ua Plant the taro stalks where there is rain Do your work when opportunity affords. KALO

Parts of the Kalo

All parts of the Kalo had a function and use

Kalo is cultivated in two ways Dryland Kalo  Also called upland kalo because it grows in the kula or uplands of the ahupua‘a.  Forest land is cleared and dirt beds are built to grow dryland kalo.  Grows in moist and shady spots.  Banana trees, ti-leaf, and other shady plants growing near kalo provides protection during sunny days and droughts.  Steady rainfall provides water for growth. Wetland Kalo oGrows in freshwater lo‘i and along stream banks. oAn ‘auwai or man made irrigation system channels freshwater from the mountain, through the marshy lo‘i, and out to ocean. oWater is constantly flowing through wetland lo‘i. Dryland Kalo is grown in Puna

Drylan d Kalo

Wetland Kalo

Members of the ‘Ohana, like taro shoots, are all from the same roots” Mary Kawena Pūku‘i The word ‘ohana comes directly from the word "oha" or young shoots of the taro and "na” the Hawaiian word denoting plurality, or many young shoots. The huli or "keiki" refer to the children in the family. The taro that is mature and ready to harvest is called makua, the Hawaiian word for parent. The taro that has long been harvested and eaten is called kupuna, the Hawaiian word for grandparent. (George Kahumoku Jr.)

In the creation story of Papahānaumoku (mother earth) and Wākea (father sky) the islands of Hawai‘i are born. In addition to the islands, Wākea’s daughter Ho‘ohōkūkalani gives birth to a stillborn son named Hāloanakalaukapalili. From the place where he is buried, sprouts the first kalo plant and Ho‘ohōkūkalani gives birth to a second child. His name is Hāloa or Everlasting Breath, after his elder brother Hāloanaka. It is from Hāloa that the Hawaiian people are descendents of today. This mo‘olelo establishes ‘āina and kalo as the elder brother of the Hawaiian people and therefore deserve much honor and respect. (Kame‘eleihiwa, 1992)

When Kalo is harvested, cooked or steamed, then it is ready for pounding. Vocabulary Pounding stone- Pōhaku ku‘i ‘ai Poi board- Papa ku‘i ‘ai Pounded taro with little or no water added- Pa‘i‘ai

HARVESTED When the leaves are three to four feet in height or between six to twelve months old, depending on the variety, taro is harvested. COOKED Taro was then taken home where it was steamed in the imu or cooked on an open fire in a fifty five gallon drum. KALO IS….. POUNDED Taro was then pounded into pa'i'ai with a stone poi pounder by two folks sitting across from each other straddling one long poi board. MADE INTO PA‘I‘AI/POI Pa'i'ai was placed in storage containers and poi was then made by putting it into smaller bowls and adding water. (George Kahumoku Jr)

THE END MAHALO!!