WEBVTT 00:09.933 --> 00:15.166 align:start position:15% line:79.33% size:72.5% [Capri] In the land of aloha,  a new generation of farmers 00:15.300 --> 00:17.800 align:start position:35% line:79.33% size:32.5% is returning  to an ancestral food. 00:17.933 --> 00:19.166 align:start position:35% line:79.33% size:30% Just keeping that tradition going 00:19.300 --> 00:22.133 align:start position:25% line:79.33% size:50% and bringing it back to people's plates. 00:23.866 --> 00:25.966 align:start position:20% line:79.33% size:62.5% [Capri] They're supplying  the community of Ouaho... 00:27.033 --> 00:27.933 align:start position:25% line:84.67% size:50% These are the tools. 00:28.066 --> 00:31.333 align:start position:30% line:79.33% size:40% This is the food that our ancestors ate 00:31.466 --> 00:33.433 align:start position:22.5% line:84.67% size:57.5% for thousands of years. 00:36.133 --> 00:37.800 align:start position:20% line:79.33% size:62.5% [Capri] ...with the means  to reconnect 00:37.933 --> 00:39.433 align:start position:12.5% line:84.67% size:75% with their Hawaiian heritage. 00:41.633 --> 00:45.400 align:start position:20% line:79.33% size:60% And to welcome everyone  to the island table. 00:45.533 --> 00:47.700 align:start position:25% line:79.33% size:52.5% To family, everybody. To family. 00:52.233 --> 00:54.400 align:start position:30% line:79.33% size:42.5% I'm Capri Cafaro  and I'm on a mission 00:54.533 --> 00:56.533 align:start position:37.5% line:79.33% size:27.5% to uncover  the incredible stories 00:56.666 --> 00:57.900 align:start position:20% line:84.67% size:60% of the foods we grow... 00:59.466 --> 01:01.866 align:start position:22.5% line:84.67% size:55% ...harvest, create... 01:03.000 --> 01:04.033 align:start position:27.5% line:84.67% size:45% ...and celebrate. 01:04.833 --> 01:06.533 align:start position:20% line:84.67% size:60% Beautiful, amazing meal. 01:07.266 --> 01:09.066 align:start position:27.5% line:79.33% size:45% So, I'm traveling  America's backroads 01:09.200 --> 01:10.733 align:start position:22.5% line:79.33% size:57.5% to learn our cherished  food traditions... 01:10.866 --> 01:11.800 align:start position:45% line:84.67% size:12.5% Whoa. 01:11.933 --> 01:13.366 align:start position:32.5% line:79.33% size:35% ...from those  who make them possible... 01:13.500 --> 01:14.500 align:start position:35% line:84.67% size:32.5% Look at that. 01:14.633 --> 01:16.433 align:start position:27.5% line:79.33% size:47.5% ...and are helping  keep them alive. 01:16.566 --> 01:18.133 align:start position:12.5% line:84.67% size:77.5% There is so much more to learn. 01:20.233 --> 01:21.933 align:start position:45% line:84.67% size:12.5% Whoa! 01:22.066 --> 01:24.000 align:start position:42.5% line:79.33% size:17.5% [Capri] On "America the Bountiful." 01:29.000 --> 01:30.633 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 01:30.766 --> 01:32.266 align:start position:30% line:84.67% size:42.5% for generations, 01:32.400 --> 01:35.633 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 01:35.766 --> 01:38.166 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 01:38.300 --> 01:40.566 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 01:40.700 --> 01:43.700 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful. 01:46.966 --> 01:48.366 align:start position:25% line:79.33% size:52.5% [Capri] Taro has been  grown in Hawaii 01:48.500 --> 01:51.800 align:start position:20% line:79.33% size:60% since it was brought to  the archipelago 1,500 years ago 01:51.933 --> 01:54.766 align:start position:20% line:79.33% size:62.5% by the first Polynesians  that inhabited the islands. 01:56.133 --> 01:59.400 align:start position:12.5% line:79.33% size:77.5% They voyaged from the area now  known as the Marquesas Islands 01:59.533 --> 02:01.666 align:start position:25% line:79.33% size:52.5% using only the stars  to navigate. 02:13.166 --> 02:14.566 align:start position:30% line:84.67% size:40% Ku'uipo Garrido 02:14.700 --> 02:16.500 align:start position:32.5% line:79.33% size:37.5% is a certified  Hawaiian studies teacher 02:16.633 --> 02:18.000 align:start position:32.5% line:79.33% size:35% and serves on  the Board of Directors 02:18.133 --> 02:20.766 align:start position:22.5% line:79.33% size:55% for the Na Mae Kupono  Learning Center 02:20.900 --> 02:23.300 align:start position:17.5% line:79.33% size:65% where she helps grow taro  for educational purposes. 02:26.066 --> 02:29.000 align:start position:12.5% line:79.33% size:75% Kalo is the ancestral plant to the native Hawaiian people who-- 02:29.133 --> 02:30.166 align:start position:37.5% line:84.67% size:25% Kalo is??? 02:30.300 --> 02:31.566 align:start position:17.5% line:84.67% size:67.5% The Hawaiian word for taro. 02:31.700 --> 02:32.566 align:start position:42.5% line:84.67% size:17.5% Got it. 02:32.700 --> 02:33.866 align:start position:20% line:84.67% size:62.5% And Polynesians say taro. 02:34.000 --> 02:34.933 align:start position:45% line:84.67% size:12.5% Taro. 02:35.066 --> 02:37.633 align:start position:30% line:79.33% size:40% Yes, and so kalo is the ancestral plant 02:37.766 --> 02:39.966 align:start position:15% line:79.33% size:72.5% to the native Hawaiian people who we call Kanaka Maoli. 02:40.100 --> 02:44.500 align:start position:12.5% line:79.33% size:77.5% And there's a story of creation that speaks of the relationship 02:44.633 --> 02:46.033 align:start position:15% line:84.67% size:72.5% that they have to this plant. 02:46.166 --> 02:53.266 align:start position:20% line:79.33% size:62.5% And it speaks of how kalo was born of Wakea, Sky Father. 02:53.400 --> 02:54.466 align:start position:37.5% line:84.67% size:27.5% Sky Father. 02:54.600 --> 03:00.733 align:start position:22.5% line:79.33% size:57.5% And papa earth, mother, they gave birth to the land, 03:00.866 --> 03:04.333 align:start position:12.5% line:79.33% size:77.5% but they had a daughter and her name was Ho'ohokukalani. 03:04.466 --> 03:06.633 align:start position:12.5% line:84.67% size:75% And they had a child together, 03:06.766 --> 03:09.133 align:start position:12.5% line:79.33% size:75% and this was the first kanaka, the first Hawaiian. 03:09.266 --> 03:11.366 align:start position:17.5% line:84.67% size:67.5% But the baby was stillborn. 03:11.500 --> 03:14.566 align:start position:32.5% line:79.33% size:37.5% From the grave, the plant kalo grew. 03:14.700 --> 03:17.533 align:start position:10% line:79.33% size:80% So, the baby's destiny was to be the seed to grow this plant. 03:17.666 --> 03:21.133 align:start position:10% line:79.33% size:80% And then they had a second child and they named him Haloa 03:21.266 --> 03:22.600 align:start position:20% line:84.67% size:60% after the elder sibling. 03:22.733 --> 03:23.866 align:start position:32.5% line:84.67% size:37.5% He was healthy. 03:24.000 --> 03:25.433 align:start position:15% line:79.33% size:72.5% They took the plant that grew from the firstborn's grave 03:25.566 --> 03:27.233 align:start position:32.5% line:79.33% size:37.5% and they fed it to the second child, 03:27.366 --> 03:29.100 align:start position:32.5% line:79.33% size:35% and that began the relationship of, 03:29.233 --> 03:30.700 align:start position:20% line:79.33% size:60% it's the elder brother's responsibility 03:30.833 --> 03:33.433 align:start position:32.5% line:79.33% size:35% to be the food and to malama, 03:33.566 --> 03:34.866 align:start position:27.5% line:79.33% size:47.5% to take care of his younger brother. 03:35.000 --> 03:35.866 align:start position:32.5% line:84.67% size:37.5% And to nourish. 03:36.000 --> 03:37.533 align:start position:32.5% line:79.33% size:35% To nourish it, to help Hawaiian people. 03:37.666 --> 03:42.266 align:start position:15% line:84.67% size:72.5% When taro was being harvested 03:42.400 --> 03:47.166 align:start position:20% line:79.33% size:60% even much more regularly at this point centuries ago, 03:47.300 --> 03:48.233 align:start position:22.5% line:84.67% size:57.5% what did that look like 03:48.366 --> 03:50.900 align:start position:17.5% line:79.33% size:67.5% from a practice perspective agriculturally? 03:51.033 --> 03:54.666 align:start position:22.5% line:79.33% size:57.5% Well, they were amazing hydraulic engineers 03:54.800 --> 03:56.566 align:start position:35% line:79.33% size:32.5% and they were so connected to the land 03:56.700 --> 03:58.266 align:start position:17.5% line:79.33% size:67.5% because they saw themselves as one with it. 03:58.400 --> 04:01.133 align:start position:15% line:79.33% size:70% So, it was their main staple of their diet. 04:01.266 --> 04:04.466 align:start position:30% line:79.33% size:42.5% And so, when this whole valley at one point 04:04.600 --> 04:07.600 align:start position:22.5% line:84.67% size:57.5% was probably all kalo-- 04:07.733 --> 04:09.066 align:start position:25% line:79.33% size:52.5% But something changed along the way. 04:09.200 --> 04:10.200 align:start position:45% line:84.67% size:10% Yes. 04:10.333 --> 04:11.866 align:start position:27.5% line:79.33% size:47.5% What changed there, and how did that impact 04:12.000 --> 04:14.366 align:start position:20% line:79.33% size:60% the ability for the taro to thrive? 04:14.500 --> 04:15.966 align:start position:17.5% line:84.67% size:67.5% Well, many changes occurred 04:16.100 --> 04:18.566 align:start position:25% line:79.33% size:52.5% from the first impact of Captain Cook 04:18.700 --> 04:20.000 align:start position:12.5% line:84.67% size:77.5% being that he brought diseases. 04:20.133 --> 04:22.000 align:start position:30% line:79.33% size:42.5% So many Hawaiians began to die out, right. 04:22.133 --> 04:23.633 align:start position:12.5% line:84.67% size:75% And then with the introduction 04:23.766 --> 04:25.233 align:start position:30% line:79.33% size:40% of pineapple and sugar cane field, 04:25.366 --> 04:29.700 align:start position:30% line:79.33% size:40% with bringing in that type of farming practice, 04:29.833 --> 04:31.900 align:start position:25% line:79.33% size:52.5% they didn't just take some of the water, 04:32.033 --> 04:33.333 align:start position:17.5% line:84.67% size:67.5% they took all of the water. 04:33.466 --> 04:35.533 align:start position:27.5% line:79.33% size:45% So, if your family was farming on the land 04:35.666 --> 04:37.100 align:start position:35% line:79.33% size:30% that you had for hundreds of years, 04:37.233 --> 04:39.333 align:start position:25% line:79.33% size:50% then all of a sudden one day that water stops, 04:39.466 --> 04:41.366 align:start position:17.5% line:84.67% size:67.5% how can you farm your kalo? 04:41.500 --> 04:42.966 align:start position:17.5% line:84.67% size:65% Then the variety dies out. 04:43.100 --> 04:45.733 align:start position:20% line:79.33% size:60% And the farmer has to go and get a 9 to 5 job 04:45.866 --> 04:48.033 align:start position:22.5% line:79.33% size:55% then he's not teaching his son to farm, 04:48.166 --> 04:49.733 align:start position:20% line:79.33% size:60% who's not going to teach his son to farm. 04:49.866 --> 04:53.000 align:start position:12.5% line:79.33% size:75% So, but what we're doing today is we're trying to hold onto 04:53.133 --> 04:59.200 align:start position:22.5% line:79.33% size:55% what we have, and just to keep the kalos breath alive. 04:59.333 --> 05:02.966 align:start position:12.5% line:79.33% size:77.5% And majority of us taro farmers are in our 60s. 05:03.100 --> 05:05.133 align:start position:20% line:79.33% size:60% I'm like trailing behind on the 60s, 05:05.266 --> 05:06.466 align:start position:20% line:84.67% size:62.5% but then we have hope now 05:06.600 --> 05:08.633 align:start position:25% line:79.33% size:52.5% because we have like, young taro farmers right here. 05:08.766 --> 05:14.266 align:start position:17.5% line:79.33% size:67.5% This Laad here at [speaking Hawaiian] he gives me hope. 05:14.400 --> 05:18.333 align:start position:25% line:79.33% size:52.5% I'm getting emotional because it's really important 05:18.466 --> 05:21.500 align:start position:32.5% line:79.33% size:37.5% that we support farmers like this 05:21.633 --> 05:24.100 align:start position:12.5% line:84.67% size:75% and keep that knowledge alive. 05:24.233 --> 05:26.633 align:start position:12.5% line:84.67% size:77.5% Because what happens after I go 05:26.766 --> 05:29.533 align:start position:30% line:79.33% size:42.5% and the ones that I learned from, they are gone. 05:29.666 --> 05:32.900 align:start position:12.5% line:79.33% size:77.5% And so, that whole generational passing down the knowledge 05:33.033 --> 05:35.700 align:start position:15% line:79.33% size:70% to generation to generation, that must continue. 05:35.833 --> 05:37.833 align:start position:22.5% line:84.67% size:57.5% And so, when I met Laad 05:37.966 --> 05:40.166 align:start position:25% line:79.33% size:52.5% and knowing what he's doing out here by himself, 05:40.300 --> 05:41.766 align:start position:22.5% line:84.67% size:55% it just gives me hope. 05:41.900 --> 05:43.966 align:start position:30% line:84.67% size:42.5% And this is Laad. 05:44.100 --> 05:45.166 align:start position:40% line:84.67% size:22.5% Hi, Laad. 05:45.300 --> 05:46.366 align:start position:42.5% line:84.67% size:15% Hello. 05:47.700 --> 05:49.833 align:start position:17.5% line:79.33% size:65% [Capri] Laad Ahchoy is one  of the very few taro farmers 05:49.966 --> 05:52.533 align:start position:12.5% line:84.67% size:77.5% in Hawaii under the age of 60. 05:52.666 --> 05:55.833 align:start position:22.5% line:79.33% size:55% He began growing here  in Pu'uhonua in 2020 05:55.966 --> 05:58.533 align:start position:30% line:79.33% size:42.5% and now harvests  roughly 200 pounds per week. 06:01.166 --> 06:02.733 align:start position:27.5% line:79.33% size:45% What's the anatomy of this plant here? 06:02.866 --> 06:03.733 align:start position:25% line:84.67% size:50% Here, I'll show you. 06:03.866 --> 06:05.933 align:start position:25% line:79.33% size:52.5% So, we use this tool, it's called an oo, 06:06.066 --> 06:07.600 align:start position:15% line:84.67% size:72.5% in this case a broken shovel. 06:10.033 --> 06:12.033 align:start position:25% line:79.33% size:52.5% Usually, we just want to break off the babies 06:12.166 --> 06:13.166 align:start position:17.5% line:84.67% size:65% and find the parent plant. 06:13.300 --> 06:14.166 align:start position:45% line:84.67% size:12.5% Okay. 06:14.300 --> 06:15.600 align:start position:15% line:84.67% size:72.5% And I'll reach down in there. 06:15.733 --> 06:17.433 align:start position:35% line:79.33% size:30% After we get the babies off of it, 06:17.566 --> 06:21.500 align:start position:25% line:84.67% size:52.5% then we see the corm. 06:21.633 --> 06:25.266 align:start position:17.5% line:79.33% size:67.5% So, this is called the corm so that is the actual taro root. 06:26.866 --> 06:27.766 align:start position:22.5% line:84.67% size:55% Yeah, this is the part 06:27.900 --> 06:29.666 align:start position:27.5% line:79.33% size:45% that we'll be able to make the poi out of. 06:29.800 --> 06:30.900 align:start position:45% line:84.67% size:12.5% Okay. 06:31.033 --> 06:31.966 align:start position:25% line:84.67% size:52.5% Eat it like a potato. 06:32.100 --> 06:33.266 align:start position:42.5% line:84.67% size:15% Right. 06:33.400 --> 06:35.966 align:start position:17.5% line:79.33% size:67.5% How did you decide that you wanted to get into agriculture 06:36.100 --> 06:37.866 align:start position:17.5% line:84.67% size:67.5% and grow taro specifically? 06:38.000 --> 06:41.866 align:start position:15% line:79.33% size:72.5% Well, like Ku'uipo was saying it's about passing on 06:42.000 --> 06:43.566 align:start position:20% line:84.67% size:62.5% what was passed on to us. 06:43.700 --> 06:47.300 align:start position:20% line:79.33% size:60% So, there's a lot of old kalo farmers out there 06:47.433 --> 06:50.566 align:start position:32.5% line:79.33% size:37.5% and this is not the most desirable job 06:50.700 --> 06:53.066 align:start position:25% line:84.67% size:50% for a lot of people. 06:53.200 --> 06:54.433 align:start position:15% line:84.67% size:70% Why is it important for you? 06:54.566 --> 06:55.600 align:start position:17.5% line:84.67% size:67.5% Well, it's important for me 06:55.733 --> 06:58.933 align:start position:27.5% line:79.33% size:47.5% because I just want to continue it on for my family, 06:59.066 --> 07:01.000 align:start position:20% line:84.67% size:60% for the next generation. 07:01.133 --> 07:04.000 align:start position:25% line:79.33% size:52.5% And there's not a lot of young farmers out there. 07:04.133 --> 07:07.333 align:start position:20% line:79.33% size:60% So, I think just keeping that tradition going 07:07.466 --> 07:11.166 align:start position:25% line:79.33% size:50% and bringing it back to people's plates. 07:11.300 --> 07:12.933 align:start position:10% line:84.67% size:80% Right now, we eat a lot of rice. 07:13.066 --> 07:15.966 align:start position:15% line:79.33% size:70% So, getting kalo on the diet is really important. 07:16.100 --> 07:19.933 align:start position:25% line:79.33% size:50% What are some of the good properties of the kalo 07:20.066 --> 07:22.066 align:start position:22.5% line:79.33% size:57.5% that makes it important to be back on the plate? 07:22.200 --> 07:23.633 align:start position:32.5% line:79.33% size:37.5% Well, it's high in carbohydrates 07:23.766 --> 07:26.066 align:start position:32.5% line:79.33% size:37.5% and it's really nutrient dense. 07:26.200 --> 07:27.966 align:start position:30% line:79.33% size:40% How much of this do you produce a year? 07:28.100 --> 07:30.800 align:start position:15% line:84.67% size:70% About 200 pounds every week. 07:30.933 --> 07:34.033 align:start position:15% line:79.33% size:72.5% So, what we're picking today, what you're harvesting, 07:34.166 --> 07:36.233 align:start position:17.5% line:84.67% size:67.5% where are they going to go? 07:36.366 --> 07:37.400 align:start position:20% line:84.67% size:60% Who do you give them to? 07:37.533 --> 07:38.633 align:start position:27.5% line:79.33% size:45% These specifically are going to go 07:38.766 --> 07:40.433 align:start position:15% line:84.67% size:70% to the Waiahole Poi Factory. 07:40.566 --> 07:42.400 align:start position:22.5% line:79.33% size:55% [Capri] The kalo being  harvested now 07:42.533 --> 07:45.533 align:start position:17.5% line:79.33% size:67.5% has been growing for about  12 to 14 months. 07:45.666 --> 07:47.700 align:start position:35% line:79.33% size:30% Laad plants  new kalo every week 07:47.833 --> 07:49.600 align:start position:27.5% line:79.33% size:45% so he can also be  harvesting weekly 07:49.733 --> 07:51.966 align:start position:25% line:79.33% size:52.5% without interruption  year-round. 07:52.100 --> 07:54.966 align:start position:10% line:79.33% size:77.5% He starts new plants by cutting  the oha, or new growth, 07:55.100 --> 07:58.366 align:start position:10% line:79.33% size:80% from the parent plant and plants  them in a new [inaudible]. 07:59.533 --> 08:03.133 align:start position:15% line:79.33% size:72.5% He brings the corns or roots  to the Waiahole Poi Factory 08:03.266 --> 08:05.900 align:start position:30% line:79.33% size:42.5% while the leaves  are reserved for other uses. 08:06.966 --> 08:09.766 align:start position:20% line:79.33% size:62.5% The Waiahole Poi Factory  has been making poi 08:09.900 --> 08:13.200 align:start position:17.5% line:79.33% size:65% for the community on Oahu  for 120 years. 08:13.333 --> 08:15.933 align:start position:20% line:79.33% size:60% Liko Hoe currently owns  the restaurant 08:16.066 --> 08:18.333 align:start position:27.5% line:79.33% size:47.5% which now includes  an art gallery and market. 08:18.466 --> 08:23.166 align:start position:10% line:79.33% size:77.5% He pounds taro into poi weekly,  often with his daughter Mali. 08:27.700 --> 08:29.366 align:start position:27.5% line:79.33% size:47.5% So, we got our kalo right in the middle here 08:29.500 --> 08:33.933 align:start position:30% line:79.33% size:40% and this is kalo that's been cooked. 08:34.066 --> 08:36.800 align:start position:12.5% line:79.33% size:75% We've taken off the outer skin and then now we just going 08:36.933 --> 08:38.833 align:start position:27.5% line:79.33% size:47.5% to start to kind of rough pound it. 08:38.966 --> 08:41.200 align:start position:32.5% line:79.33% size:35% Okay, is there a specific consistency 08:41.333 --> 08:42.800 align:start position:17.5% line:84.67% size:67.5% you're looking for in this? 08:42.933 --> 08:44.233 align:start position:45% line:79.33% size:10% Yes. Yes. 08:44.366 --> 08:45.400 align:start position:17.5% line:84.67% size:65% It's, again the gumminess. 08:45.533 --> 08:47.000 align:start position:25% line:84.67% size:52.5% It's like paste here. 08:47.133 --> 08:48.733 align:start position:42.5% line:79.33% size:15% Right. Yeah. 08:48.866 --> 08:51.166 align:start position:15% line:84.67% size:72.5% So, the goal for poi pounding 08:51.300 --> 08:55.200 align:start position:27.5% line:79.33% size:47.5% is always to get it to one consistency. 08:55.333 --> 08:57.466 align:start position:22.5% line:79.33% size:55% Did your dad teach you how to do this? 08:57.600 --> 08:58.733 align:start position:30% line:84.67% size:40% Yeah, basically. 08:58.866 --> 08:59.866 align:start position:30% line:84.67% size:40% How'd you learn? 09:00.000 --> 09:02.700 align:start position:25% line:79.33% size:50% So, my first teacher was my dad. 09:02.833 --> 09:08.166 align:start position:15% line:79.33% size:72.5% My parents got the lease here in the early 70s, 09:08.300 --> 09:11.133 align:start position:15% line:84.67% size:72.5% and in Hawaii that was a time 09:11.266 --> 09:12.566 align:start position:35% line:79.33% size:32.5% when actually a lot of our culture 09:12.700 --> 09:14.833 align:start position:12.5% line:84.67% size:75% was getting really diminished. 09:14.966 --> 09:19.433 align:start position:10% line:79.33% size:80% And my parents along with others in their generation 09:19.566 --> 09:28.133 align:start position:12.5% line:79.33% size:75% really made a effort to try to kind of preserve those pieces. 09:28.266 --> 09:31.733 align:start position:27.5% line:79.33% size:47.5% You know basically, these are the tools, 09:31.866 --> 09:35.766 align:start position:30% line:79.33% size:40% this is the food that our ancestors ate 09:35.900 --> 09:37.733 align:start position:22.5% line:84.67% size:57.5% for thousands of years. 09:37.866 --> 09:41.533 align:start position:27.5% line:79.33% size:47.5% And this is the way that they prepared it. 09:41.666 --> 09:44.566 align:start position:27.5% line:79.33% size:47.5% So, you can kind of have that connection. 09:44.700 --> 09:47.700 align:start position:15% line:79.33% size:72.5% So traditionally, when people learn how to pound poi, 09:47.833 --> 09:51.633 align:start position:22.5% line:79.33% size:55% it would've been maybe like 6, 7, 8 years old. 09:51.766 --> 09:54.633 align:start position:12.5% line:79.33% size:75% So just watching, to me that's always the first step. 09:54.766 --> 09:56.366 align:start position:27.5% line:79.33% size:47.5% Just kind of seeing what's going on. 09:56.500 --> 09:58.066 align:start position:30% line:79.33% size:42.5% And another piece that's important 09:58.200 --> 10:00.366 align:start position:10% line:79.33% size:80% when you first learning with poi is to start small. 10:00.500 --> 10:01.633 align:start position:45% line:84.67% size:12.5% Okay. 10:01.766 --> 10:03.333 align:start position:15% line:79.33% size:70% So, first step, you're going to kind of take your stone 10:03.466 --> 10:05.600 align:start position:30% line:79.33% size:40% and usually I go with two hands, 10:05.733 --> 10:07.533 align:start position:10% line:84.67% size:80% and you kind of go with the edge 10:07.666 --> 10:09.466 align:start position:30% line:79.33% size:40% and you just try and rough pound it. 10:09.600 --> 10:10.700 align:start position:22.5% line:84.67% size:55% There you go, perfect. 10:10.833 --> 10:12.200 align:start position:45% line:79.33% size:12.5% Yeah. Nice. 10:12.333 --> 10:13.566 align:start position:40% line:84.67% size:20% Alright. 10:13.700 --> 10:15.033 align:start position:17.5% line:84.67% size:65% And then you can add yeah. 10:15.166 --> 10:17.433 align:start position:22.5% line:79.33% size:55% Obviously, poi is part of who you are, 10:17.566 --> 10:19.300 align:start position:15% line:84.67% size:72.5% so how do you like to eat it? 10:19.433 --> 10:24.100 align:start position:12.5% line:79.33% size:75% Yeah so, my kind of go-to dish at the Poi Factory is Beef Lu'au 10:24.233 --> 10:27.233 align:start position:10% line:79.33% size:80% which is basically the taro leaf which is stewed down 10:27.366 --> 10:29.800 align:start position:22.5% line:84.67% size:55% and then you add beef. 10:29.933 --> 10:31.466 align:start position:25% line:79.33% size:52.5% So, it's kind of like a hearty stew. 10:31.600 --> 10:34.066 align:start position:12.5% line:84.67% size:77.5% And basically, any type of stew 10:34.200 --> 10:38.366 align:start position:30% line:79.33% size:40% is a really good compliment to poi. 10:38.500 --> 10:41.233 align:start position:27.5% line:79.33% size:45% So really, the poi in traditional Hawaiian food 10:41.366 --> 10:44.900 align:start position:12.5% line:84.67% size:77.5% is like the anchor of the meal. 10:45.033 --> 10:47.433 align:start position:30% line:79.33% size:40% I'm ready to try to taste this anchor. 10:47.566 --> 10:48.866 align:start position:30% line:84.67% size:42.5% Yeah, yeah, yeah. 10:49.766 --> 10:51.866 align:start position:15% line:79.33% size:72.5% [Capri] Liko ferments the poi  and adds some water 10:52.000 --> 10:54.166 align:start position:17.5% line:79.33% size:67.5% to achieve the consistency  he desires. 10:55.933 --> 10:59.533 align:start position:20% line:79.33% size:60% Today, he's serving poi  with beef lu'au and squid lu'au. 11:02.866 --> 11:04.166 align:start position:35% line:79.33% size:32.5% Normally when you're eating poi, 11:04.300 --> 11:06.200 align:start position:22.5% line:79.33% size:55% I mean, traditionally, you would eat with your fingers. 11:06.333 --> 11:09.266 align:start position:10% line:84.67% size:80% But with a spoon you kind of dip 11:09.400 --> 11:11.633 align:start position:25% line:79.33% size:50% and then you give it like a twirl like that. 11:11.766 --> 11:12.833 align:start position:32.5% line:84.67% size:35% Dip and twirl. 11:12.966 --> 11:16.766 align:start position:45% line:79.33% size:12.5% Okay. Dip and a twirl. 11:16.900 --> 11:18.000 align:start position:42.5% line:84.67% size:17.5% Alight. 11:18.333 --> 11:20.133 align:start position:27.5% line:79.33% size:45% And then that tail will kind of wrap up. 11:20.266 --> 11:21.433 align:start position:37.5% line:84.67% size:25% I love it. 11:21.566 --> 11:23.100 align:start position:32.5% line:79.33% size:35% And, right now it has a real fresh taste. 11:23.233 --> 11:24.233 align:start position:27.5% line:79.33% size:47.5% I was going to say, it's very fresh. 11:24.366 --> 11:25.866 align:start position:25% line:84.67% size:52.5% It's not super tangy. 11:26.000 --> 11:27.066 align:start position:27.5% line:79.33% size:47.5% No, it doesn't have that tang yet. 11:27.200 --> 11:29.066 align:start position:22.5% line:79.33% size:57.5% So, if we left this out like a day or two, 11:29.200 --> 11:30.533 align:start position:30% line:79.33% size:40% it will get that tanginess to it. 11:30.666 --> 11:33.733 align:start position:20% line:79.33% size:60% Now, is there a good way to mix these things together? 11:33.866 --> 11:36.800 align:start position:22.5% line:79.33% size:57.5% You kind of just go and whatever proportion you like. 11:36.933 --> 11:39.233 align:start position:22.5% line:79.33% size:55% You might kind of take some of the stew. 11:41.033 --> 11:44.966 align:start position:25% line:79.33% size:52.5% Mmm, this tastes like it's very slow cooked. 11:45.100 --> 11:47.000 align:start position:45% line:84.67% size:12.5% Yeah. 11:47.133 --> 11:49.800 align:start position:17.5% line:79.33% size:67.5% So just this like any parts of the taro plant, 11:49.933 --> 11:51.666 align:start position:20% line:84.67% size:62.5% it has to be well cooked. 11:51.800 --> 11:53.866 align:start position:25% line:79.33% size:50% You've got to really stew it down. 11:54.000 --> 11:55.033 align:start position:35% line:84.67% size:32.5% That's right. 11:55.166 --> 11:56.166 align:start position:22.5% line:84.67% size:55% I'll try this one now. 11:57.833 --> 11:59.866 align:start position:35% line:84.67% size:32.5% Mmm, oh yeah. 12:00.000 --> 12:03.766 align:start position:30% line:79.33% size:42.5% This is great too because I taste the coconut 12:03.900 --> 12:06.100 align:start position:17.5% line:79.33% size:65% but then with the octopus, it's almost like I'm getting 12:06.233 --> 12:09.000 align:start position:30% line:79.33% size:40% that fresh ocean salt water action. 12:09.133 --> 12:12.100 align:start position:15% line:84.67% size:72.5% And then I feel like the poi, 12:12.233 --> 12:15.133 align:start position:20% line:79.33% size:60% it's like this beautiful balancing-- 12:15.266 --> 12:16.333 align:start position:20% line:84.67% size:62.5% Balancing everything off. 12:16.466 --> 12:18.366 align:start position:35% line:84.67% size:32.5% Unbelievable. 12:18.500 --> 12:20.766 align:start position:27.5% line:79.33% size:47.5% I feel like you all have welcomed me 12:20.900 --> 12:22.100 align:start position:22.5% line:84.67% size:57.5% into your family today. 12:22.233 --> 12:24.766 align:start position:15% line:79.33% size:70% And you too Laad because you brought me into your farm. 12:24.900 --> 12:28.000 align:start position:25% line:79.33% size:50% I now understand how this whole cycle works. 12:28.133 --> 12:32.633 align:start position:17.5% line:79.33% size:65% Especially for Laad, being one of the farmers on Oahu 12:32.766 --> 12:36.500 align:start position:15% line:79.33% size:70% where it's difficult to find the resources and the land 12:36.633 --> 12:38.533 align:start position:17.5% line:84.67% size:67.5% and the water to grow kalo. 12:38.666 --> 12:40.166 align:start position:27.5% line:84.67% size:47.5% We appreciate that. 12:40.300 --> 12:41.533 align:start position:25% line:79.33% size:50% You know, you're one of the farmers 12:41.666 --> 12:46.033 align:start position:15% line:79.33% size:70% who's really kind of showing that commitment to kalo. 12:46.166 --> 12:48.000 align:start position:35% line:79.33% size:32.5% And taking it to the next generation. 12:48.133 --> 12:49.600 align:start position:30% line:84.67% size:40% That's the goal. 12:49.733 --> 12:50.600 align:start position:37.5% line:84.67% size:27.5% Absolutely. 12:50.733 --> 12:53.100 align:start position:32.5% line:79.33% size:37.5% Well, you know, somebody has to do it, 12:53.233 --> 12:56.933 align:start position:22.5% line:79.33% size:57.5% and it takes commitment to make this poi as well. 12:57.066 --> 12:58.966 align:start position:17.5% line:84.67% size:65% So mahala , to commitment. 13:01.433 --> 13:04.366 align:start position:12.5% line:79.33% size:77.5% [Capri] While taro is most used  in savory preparations, 13:04.500 --> 13:07.300 align:start position:15% line:79.33% size:70% it's also the driving force  behind a sweet dish, 13:07.433 --> 13:10.733 align:start position:17.5% line:79.33% size:65% often liken bread pudding  called kulolo. 13:12.066 --> 13:16.300 align:start position:10% line:79.33% size:80% Keanue Kakalua sells family made  kulolo with his sister Rose 13:16.433 --> 13:18.633 align:start position:10% line:84.67% size:77.5% at the Honolulu Farmers Market. 13:19.800 --> 13:23.533 align:start position:17.5% line:79.33% size:67.5% So, we have kulolo which is a traditional Hawaiian dessert 13:23.666 --> 13:24.666 align:start position:20% line:84.67% size:60% and this is kulolo here. 13:24.800 --> 13:27.166 align:start position:25% line:79.33% size:50% It's made from taro, coconut milk and sugar. 13:29.166 --> 13:31.700 align:start position:25% line:79.33% size:52.5% You get the raw taro, you peel it. 13:31.833 --> 13:33.866 align:start position:12.5% line:84.67% size:77.5% You cut it up and you grate it. 13:34.000 --> 13:37.133 align:start position:22.5% line:79.33% size:57.5% Mix in the ingredients, the coconut cream, 13:37.266 --> 13:39.633 align:start position:35% line:79.33% size:32.5% the sweetener and then its steamed. 13:45.133 --> 13:49.200 align:start position:32.5% line:79.33% size:37.5% Oh my goodness, it's so different than poi. 13:49.333 --> 13:50.200 align:start position:20% line:84.67% size:62.5% The texture is different. 13:50.333 --> 13:51.600 align:start position:35% line:84.67% size:32.5% You're right. 13:51.733 --> 13:53.433 align:start position:22.5% line:84.67% size:57.5% The sweetness is there. 13:53.566 --> 13:55.333 align:start position:20% line:84.67% size:62.5% But it's not really bold. 13:55.466 --> 13:56.533 align:start position:42.5% line:84.67% size:15% Right. 13:56.666 --> 13:58.300 align:start position:22.5% line:84.67% size:57.5% It's just there saying, 13:58.433 --> 14:01.000 align:start position:30% line:79.33% size:42.5% "Hey, I'm coconut and I'm sugar." 14:01.133 --> 14:02.333 align:start position:35% line:79.33% size:32.5% -That's good. -Right. 14:02.466 --> 14:03.766 align:start position:12.5% line:84.67% size:75% Now, what about the other one? 14:03.900 --> 14:06.633 align:start position:12.5% line:79.33% size:75% So, haupia, this is the haupia right here, by itself. 14:06.766 --> 14:07.966 align:start position:42.5% line:79.33% size:15% -Okay. -Okay. 14:08.100 --> 14:10.800 align:start position:12.5% line:79.33% size:75% And so, believe it or not this is actually traditional as well. 14:10.933 --> 14:14.100 align:start position:40% line:79.33% size:22.5% So haupia is a firm coconut pudding. 14:14.233 --> 14:18.333 align:start position:25% line:79.33% size:50% And so traditionally the pia in haupia 14:18.466 --> 14:20.033 align:start position:17.5% line:84.67% size:65% is what was the thickener. 14:20.166 --> 14:23.100 align:start position:22.5% line:79.33% size:57.5% And so, the ingredients in haupia is coconut milk, 14:23.233 --> 14:25.533 align:start position:22.5% line:84.67% size:55% sugar and then starch. 14:25.666 --> 14:28.466 align:start position:15% line:79.33% size:72.5% So, and it was the pia starch which is our root. 14:28.600 --> 14:31.100 align:start position:25% line:79.33% size:50% It's cooked and it's poured over the kulolo 14:31.233 --> 14:34.233 align:start position:25% line:79.33% size:50% and it creates like, this firm pudding. 14:34.366 --> 14:35.233 align:start position:27.5% line:84.67% size:45% And you know what? 14:35.366 --> 14:36.633 align:start position:32.5% line:79.33% size:35% Let me get you a little toothpick here. 14:36.766 --> 14:40.033 align:start position:27.5% line:79.33% size:45% Normally at luaus, you'll see them side by side. 14:40.166 --> 14:44.433 align:start position:20% line:79.33% size:62.5% My brother has created it so it's all in one bite. 14:44.566 --> 14:45.433 align:start position:35% line:84.67% size:30% I love that. 14:45.566 --> 14:47.566 align:start position:12.5% line:84.67% size:75% And we say how normal is that? 14:47.700 --> 14:49.300 align:start position:22.5% line:84.67% size:55% I love a perfect bite. 14:49.433 --> 14:50.633 align:start position:25% line:84.67% size:50% I love that balance. 14:50.766 --> 14:52.366 align:start position:20% line:84.67% size:62.5% It's kind of our own spin 14:52.500 --> 14:54.066 align:start position:27.5% line:79.33% size:45% on two traditional Hawaiian desserts. 14:54.200 --> 14:55.200 align:start position:37.5% line:84.67% size:25% I love it. 14:55.333 --> 14:57.100 align:start position:30% line:79.33% size:40% Two great tastes that taste great together. 14:57.233 --> 14:58.200 align:start position:30% line:79.33% size:42.5% Can I get another one of those toothpicks 14:58.333 --> 14:59.800 align:start position:22.5% line:79.33% size:57.5% because I want one more of these for the road. 14:59.933 --> 15:01.433 align:start position:40% line:84.67% size:22.5% Sure can. 15:03.433 --> 15:06.333 align:start position:12.5% line:79.33% size:77.5% [Capri] While the taro root, or  corm, provides the starchy base 15:06.466 --> 15:09.166 align:start position:32.5% line:79.33% size:37.5% in both savory  and sweet applications, 15:09.300 --> 15:10.600 align:start position:20% line:84.67% size:62.5% the leaves are also used 15:10.733 --> 15:12.900 align:start position:35% line:79.33% size:30% in a number  of traditional dishes. 15:13.033 --> 15:14.900 align:start position:17.5% line:84.67% size:67.5% One method is in a lau lau 15:15.033 --> 15:16.366 align:start position:30% line:79.33% size:42.5% where the leaves  are wrapped around 15:16.500 --> 15:19.100 align:start position:12.5% line:79.33% size:75% pork and butter fish and then  steamed inside of tea leaves. 15:22.066 --> 15:25.166 align:start position:10% line:79.33% size:80% Monica Toguchi Ryan is the owner  of Highway Inn Restaurants 15:25.300 --> 15:28.766 align:start position:15% line:79.33% size:70% founded by her grandparents  in 1947. 15:28.900 --> 15:30.666 align:start position:27.5% line:79.33% size:47.5% She serves lau lau  at her restaurants 15:30.800 --> 15:32.600 align:start position:22.5% line:79.33% size:57.5% and also enjoys making  them with her father 15:32.733 --> 15:34.200 align:start position:22.5% line:84.67% size:57.5% for family gatherings. 15:35.866 --> 15:37.300 align:start position:15% line:84.67% size:72.5% My dad, he's going to help us 15:37.433 --> 15:39.066 align:start position:30% line:79.33% size:42.5% because he really is the master 15:39.200 --> 15:40.500 align:start position:32.5% line:84.67% size:35% lau lau maker. 15:40.633 --> 15:42.866 align:start position:22.5% line:79.33% size:55% I feel honored to have an opportunity to learn 15:43.000 --> 15:45.166 align:start position:25% line:79.33% size:50% from two of the best I'm sure here. 15:45.300 --> 15:47.800 align:start position:32.5% line:79.33% size:37.5% He much better, I must admit, than I am 15:47.933 --> 15:49.366 align:start position:15% line:84.67% size:70% having done it for 30 years. 15:49.500 --> 15:50.500 align:start position:20% line:84.67% size:62.5% A lot of experience here. 15:50.633 --> 15:52.233 align:start position:20% line:79.33% size:60% So, we're going to learn how to make lau lau. 15:52.366 --> 15:53.633 align:start position:37.5% line:79.33% size:27.5% -You ready? -I am. 15:53.766 --> 15:55.333 align:start position:17.5% line:79.33% size:67.5% -Okay, we're going to build the first one together. 15:55.466 --> 15:57.500 align:start position:20% line:79.33% size:62.5% So, I'm going to give you some of these leaves. 15:57.633 --> 15:58.766 align:start position:30% line:79.33% size:40% So, you're going to build your base 15:58.900 --> 16:01.600 align:start position:12.5% line:79.33% size:75% and we're going to take about, again preference, 16:01.733 --> 16:06.066 align:start position:10% line:84.67% size:80% about three pieces of pork butt. 16:06.200 --> 16:09.200 align:start position:22.5% line:79.33% size:57.5% I'll do like two pieces of pork belly. 16:09.333 --> 16:12.833 align:start position:30% line:79.33% size:42.5% And then I'll put a piece of butter fish. 16:12.966 --> 16:17.666 align:start position:12.5% line:79.33% size:77.5% So, once you got your base, you start to kind of just build it. 16:17.800 --> 16:19.300 align:start position:22.5% line:79.33% size:55% Okay, so you put these on top then. 16:19.433 --> 16:20.866 align:start position:12.5% line:84.67% size:75% Yeah, you could put it on top. 16:21.000 --> 16:22.000 align:start position:27.5% line:84.67% size:45% So you don't wrap? 16:22.133 --> 16:23.166 align:start position:40% line:84.67% size:20% You can. 16:23.300 --> 16:24.266 align:start position:15% line:84.67% size:70% So, like what my dad's doing 16:24.400 --> 16:26.000 align:start position:32.5% line:79.33% size:37.5% is he's already now making it into a ball. 16:26.133 --> 16:27.333 align:start position:40% line:84.67% size:22.5% Oh, okay. 16:27.466 --> 16:29.233 align:start position:25% line:79.33% size:52.5% And you're just going to keep wrapping it. 16:29.366 --> 16:32.100 align:start position:17.5% line:79.33% size:67.5% It's laborious which is why this turns out to be a gift. 16:32.233 --> 16:34.400 align:start position:40% line:79.33% size:20% Correct. It's a labor of love. 16:34.533 --> 16:35.700 align:start position:30% line:84.67% size:42.5% A labor of aloha. 16:35.833 --> 16:38.866 align:start position:12.5% line:84.67% size:75% So, to kind of keep this shape 16:39.000 --> 16:43.133 align:start position:27.5% line:79.33% size:45% we're going to use two tea leaves to wrap it. 16:43.266 --> 16:45.333 align:start position:15% line:79.33% size:72.5% The tea leaf is not something that you eat, 16:45.466 --> 16:47.933 align:start position:22.5% line:79.33% size:55% it's just used to hold the shape of the lau lau. 16:48.066 --> 16:50.433 align:start position:12.5% line:79.33% size:77.5% But it also helps to protect it from burning. 16:50.566 --> 16:53.566 align:start position:25% line:79.33% size:50% And it also provides some flavor. 16:53.700 --> 16:55.833 align:start position:27.5% line:79.33% size:47.5% So, it's medicinal, it's cultural, 16:55.966 --> 16:58.933 align:start position:17.5% line:79.33% size:65% it's spiritual and there's different kinds of tea leaves 16:59.066 --> 17:02.600 align:start position:35% line:79.33% size:30% that you use for spiritual cultural uses. 17:02.733 --> 17:04.466 align:start position:17.5% line:84.67% size:65% But what we're going to do 17:04.600 --> 17:09.066 align:start position:15% line:79.33% size:72.5% is we're going to help my dad have some space here. 17:09.766 --> 17:10.633 align:start position:32.5% line:84.67% size:37.5% Oh, you got it? 17:10.766 --> 17:11.633 align:start position:22.5% line:84.67% size:55% Oh, he's already done. 17:11.766 --> 17:12.700 align:start position:20% line:84.67% size:60% Yeah, he's already done. 17:12.833 --> 17:14.033 align:start position:15% line:84.67% size:72.5% He's totally way ahead of us. 17:14.166 --> 17:19.733 align:start position:12.5% line:79.33% size:75% So, the most difficult part is wrapping the stem into a knot. 17:19.866 --> 17:21.933 align:start position:17.5% line:84.67% size:65% So, I'm going to use this, 17:22.066 --> 17:25.900 align:start position:25% line:79.33% size:52.5% kind of tie it around my two fingers 17:26.033 --> 17:27.800 align:start position:10% line:84.67% size:80% to kind of give myself the hole. 17:27.933 --> 17:30.933 align:start position:17.5% line:79.33% size:67.5% And then I'm going to like, loop it through there. 17:31.066 --> 17:33.733 align:start position:30% line:84.67% size:42.5% And then pull it. 17:33.866 --> 17:35.533 align:start position:37.5% line:84.67% size:25% Pull this. 17:35.666 --> 17:37.666 align:start position:12.5% line:84.67% size:75% And you're going to pull that. 17:40.066 --> 17:41.133 align:start position:37.5% line:79.33% size:27.5% Which part? This right here. 17:41.266 --> 17:43.933 align:start position:12.5% line:79.33% size:77.5% So, we'll take like, 15 minutes to make one lau lau. 17:44.066 --> 17:45.533 align:start position:20% line:84.67% size:60% My dad takes 20 seconds. 17:45.666 --> 17:46.700 align:start position:37.5% line:84.67% size:27.5% Okay, yeah. 17:48.700 --> 17:50.566 align:start position:17.5% line:79.33% size:65% [Capri] Monica and her dad  place the tied lau lau 17:50.700 --> 17:52.833 align:start position:30% line:79.33% size:42.5% into the steamer  after which they'll cook 17:52.966 --> 17:54.300 align:start position:20% line:84.67% size:60% for two to three hours. 17:55.666 --> 17:57.666 align:start position:17.5% line:79.33% size:65% Monica serves the lau lau  with a beautiful spread 17:57.800 --> 17:59.500 align:start position:10% line:84.67% size:77.5% of traditional Hawaiian dishes. 18:07.666 --> 18:11.966 align:start position:12.5% line:84.67% size:75% [Hawaiian singing and praying] 18:19.866 --> 18:21.266 align:start position:25% line:79.33% size:50% Wow, looks fabulous. Let's eat. 18:21.400 --> 18:24.466 align:start position:27.5% line:79.33% size:47.5% This is incredible. Thank you so much. 18:24.600 --> 18:28.366 align:start position:12.5% line:84.67% size:77.5% I'm like, moved by that and by, 18:28.500 --> 18:30.066 align:start position:30% line:79.33% size:42.5% this is just such a warm welcome. 18:30.200 --> 18:33.866 align:start position:20% line:79.33% size:62.5% Mahala for being here and sharing a meal with our ohana 18:34.000 --> 18:35.000 align:start position:17.5% line:84.67% size:67.5% and our friends and family. 18:35.133 --> 18:36.433 align:start position:37.5% line:79.33% size:25% Thank you. Thank you very much. 18:36.566 --> 18:37.900 align:start position:22.5% line:84.67% size:57.5% Okay where do we start? 18:38.033 --> 18:39.200 align:start position:37.5% line:84.67% size:27.5% Everywhere. 18:39.333 --> 18:40.633 align:start position:20% line:84.67% size:60% Anywhere and everywhere. 18:40.766 --> 18:44.200 align:start position:20% line:79.33% size:60% I guess we have to start with the lau lau. 18:44.333 --> 18:46.133 align:start position:17.5% line:84.67% size:65% Okay, this is the lau lau. 18:46.266 --> 18:47.600 align:start position:40% line:84.67% size:20% Lau lau. 18:51.133 --> 18:53.433 align:start position:25% line:79.33% size:50% So, this is kaolokai which is like shredded pork. 18:53.566 --> 18:55.633 align:start position:25% line:79.33% size:50% And you just kind of eat it together 18:55.766 --> 18:56.933 align:start position:12.5% line:84.67% size:77.5% and blend the flavors together. 18:57.066 --> 18:57.933 align:start position:37.5% line:79.33% size:25% I'm ready. I'm ready. 18:58.066 --> 18:59.233 align:start position:45% line:84.67% size:10% Mmm. 19:02.600 --> 19:03.900 align:start position:45% line:84.67% size:10% Ono. 19:04.033 --> 19:05.266 align:start position:45% line:79.33% size:10% Ono. It's delicious. 19:05.400 --> 19:06.466 align:start position:37.5% line:84.67% size:25% Delicious. 19:06.600 --> 19:07.766 align:start position:32.5% line:84.67% size:37.5% It is very ono. 19:07.900 --> 19:09.666 align:start position:17.5% line:84.67% size:67.5% This doesn't need anything. 19:09.800 --> 19:13.033 align:start position:15% line:79.33% size:70% Just that little bit of salt it's so, 19:13.166 --> 19:15.366 align:start position:25% line:84.67% size:50% I wouldn't say rich. 19:15.500 --> 19:17.333 align:start position:10% line:84.67% size:80% I don't know how to describe it. 19:17.466 --> 19:19.000 align:start position:27.5% line:84.67% size:45% Like, it's earthy. 19:19.133 --> 19:20.733 align:start position:35% line:84.67% size:32.5% Yeah that's-- 19:20.866 --> 19:22.000 align:start position:35% line:84.67% size:30% It's earthy. 19:22.133 --> 19:25.200 align:start position:15% line:84.67% size:72.5% You can tell it's nutritious. 19:25.333 --> 19:27.466 align:start position:22.5% line:84.67% size:55% The pork is delicious. 19:27.600 --> 19:29.933 align:start position:35% line:79.33% size:32.5% I have to say I have to give a shout out 19:30.066 --> 19:31.566 align:start position:17.5% line:84.67% size:67.5% to the butter fish in here. 19:31.700 --> 19:35.700 align:start position:22.5% line:79.33% size:57.5% I mean, the butter fish is just unbelievable. 19:35.833 --> 19:38.133 align:start position:25% line:79.33% size:50% I mean, you can tell that we are on an island. 19:38.266 --> 19:41.466 align:start position:17.5% line:79.33% size:67.5% surrounded by fresh seafood at all time. 19:41.600 --> 19:45.200 align:start position:20% line:79.33% size:62.5% You're tasting everything that is abundant in the islands. 19:45.333 --> 19:48.000 align:start position:17.5% line:79.33% size:65% Everything that the island or the land has given us. 19:48.133 --> 19:49.400 align:start position:17.5% line:84.67% size:65% So, it's really important, 19:49.533 --> 19:52.066 align:start position:27.5% line:79.33% size:47.5% especially in a lot of indigenous cultures 19:52.200 --> 19:56.100 align:start position:35% line:79.33% size:32.5% to be mindful of taking care of the aina 19:56.233 --> 19:57.800 align:start position:22.5% line:84.67% size:55% so we say malama aina. 19:57.933 --> 19:58.900 align:start position:25% line:84.67% size:50% What does that mean? 19:59.033 --> 20:00.933 align:start position:22.5% line:84.67% size:55% Take care of the land. 20:01.066 --> 20:02.600 align:start position:22.5% line:84.67% size:55% Take care of the land. 20:02.733 --> 20:05.133 align:start position:35% line:79.33% size:30% And the land will take care of you. 20:05.266 --> 20:06.800 align:start position:15% line:84.67% size:70% Oh that's, that's beautiful. 20:06.933 --> 20:08.400 align:start position:30% line:79.33% size:42.5% It's actually one of our olelo naauao, 20:08.533 --> 20:11.433 align:start position:30% line:79.33% size:42.5% which is our wise proverbs or sayings. 20:11.566 --> 20:13.300 align:start position:15% line:84.67% size:72.5% That's definitely a sentiment 20:13.433 --> 20:15.166 align:start position:32.5% line:79.33% size:35% that I'm going to take away with me. 20:15.300 --> 20:16.600 align:start position:32.5% line:84.67% size:37.5% Sustainability. 20:16.733 --> 20:17.666 align:start position:32.5% line:84.67% size:37.5% Sustainability. 20:17.800 --> 20:21.133 align:start position:27.5% line:79.33% size:47.5% Now, I have to ask, excuse the visitor here, 20:21.266 --> 20:23.266 align:start position:20% line:84.67% size:62.5% but I'm learning so much. 20:23.400 --> 20:27.633 align:start position:12.5% line:79.33% size:75% And again, I think the average lay person who hears a luau, 20:27.766 --> 20:30.300 align:start position:22.5% line:79.33% size:55% I've learned that luau is a potluck. 20:30.433 --> 20:31.466 align:start position:45% line:84.67% size:10% Yes. 20:31.600 --> 20:35.133 align:start position:22.5% line:79.33% size:55% But we, I think, often associate the luau with kua 20:35.266 --> 20:37.300 align:start position:37.5% line:84.67% size:25% and music. 20:37.433 --> 20:39.633 align:start position:40% line:79.33% size:22.5% And like, does that happen too? 20:39.766 --> 20:43.000 align:start position:22.5% line:84.67% size:55% [all speaking at once] 20:43.133 --> 20:44.400 align:start position:32.5% line:79.33% size:35% When everybody brings a dish 20:44.533 --> 20:47.033 align:start position:27.5% line:79.33% size:47.5% that you also bring all of your talents. 20:47.166 --> 20:48.600 align:start position:27.5% line:79.33% size:47.5% And the other thing that we do too 20:48.733 --> 20:50.033 align:start position:17.5% line:84.67% size:67.5% is a lot of times in Hawaii 20:50.166 --> 20:52.633 align:start position:30% line:79.33% size:42.5% people in Hawaii, we have ukelele. 20:52.766 --> 20:54.133 align:start position:40% line:84.67% size:20% Oh, yes. 20:54.266 --> 20:55.666 align:start position:20% line:84.67% size:60% Another thing like food. 20:55.800 --> 20:57.733 align:start position:27.5% line:79.33% size:45% Like the food here is a collective 20:57.866 --> 21:01.400 align:start position:25% line:79.33% size:52.5% that some is borrowed from different cultures. 21:01.533 --> 21:04.566 align:start position:20% line:84.67% size:62.5% Ukulele is from Portugal. 21:04.700 --> 21:07.233 align:start position:35% line:79.33% size:32.5% And it always gets accompanied almost always 21:07.366 --> 21:09.000 align:start position:22.5% line:84.67% size:55% with the hula dancers. 21:09.133 --> 21:11.166 align:start position:25% line:79.33% size:50% If they know a song, that they know how to dance-- 21:11.300 --> 21:13.633 align:start position:20% line:79.33% size:60% One player, one musician and one dancer in every family. 21:13.766 --> 21:15.900 align:start position:20% line:84.67% size:62.5% Every family has a choir. 21:16.033 --> 21:19.166 align:start position:27.5% line:79.33% size:45% Then you better be not the only family out there 21:19.300 --> 21:20.533 align:start position:22.5% line:84.67% size:57.5% that doesn't have this. 21:20.666 --> 21:22.166 align:start position:25% line:84.67% size:52.5% Now, you built it up, 21:22.300 --> 21:25.966 align:start position:22.5% line:79.33% size:57.5% and I'm expecting music and dancing now. 21:26.100 --> 21:27.400 align:start position:17.5% line:84.67% size:67.5% Would you grace us, please? 21:27.533 --> 21:28.433 align:start position:32.5% line:84.67% size:35% Are you ready? 21:28.566 --> 21:30.533 align:start position:27.5% line:79.33% size:47.5% It's like a ukulele jam session. 21:31.233 --> 21:32.400 align:start position:40% line:84.67% size:20% Oh, boy! 21:34.100 --> 21:35.133 align:start position:25% line:79.33% size:52.5% You going to grace us with your-- 21:35.266 --> 21:36.700 align:start position:35% line:79.33% size:32.5% Yeah, I mean, we're going to-- 21:36.833 --> 21:40.366 align:start position:30% line:79.33% size:40% So, we are going to do this melee 21:40.500 --> 21:41.466 align:start position:30% line:84.67% size:40% in honor of you. 21:41.600 --> 21:42.466 align:start position:30% line:84.67% size:40% Oh, my goodness. 21:42.600 --> 21:47.933 align:start position:22.5% line:84.67% size:55% [speaking all at once] 21:48.066 --> 21:52.033 align:start position:32.5% line:84.67% size:35% [music begins] 21:52.166 --> 22:02.066 align:start position:25% line:84.67% size:52.5% [singing in Hawaiian] 22:02.200 --> 22:12.166 align:start position:25% line:84.67% size:52.5% [singing in Hawaiian] 23:32.066 --> 23:36.866 align:start position:37.5% line:84.67% size:25% [applause] 23:37.000 --> 23:40.633 align:start position:22.5% line:79.33% size:57.5% Wow that was so lovely, thank you. 23:40.766 --> 23:41.866 align:start position:32.5% line:84.67% size:35% So, you ready? 23:42.000 --> 23:43.366 align:start position:45% line:79.33% size:12.5% -For? -It's your turn. 23:43.500 --> 23:44.733 align:start position:42.5% line:84.67% size:17.5% Oh, no. 23:47.666 --> 23:48.966 align:start position:17.5% line:84.67% size:67.5% You can't leave the islands 23:49.100 --> 23:51.200 align:start position:22.5% line:79.33% size:57.5% without at least trying a few hula steps. 23:51.333 --> 23:53.433 align:start position:17.5% line:79.33% size:65% Alright, well, who's going to help me out? 23:55.933 --> 24:01.100 align:start position:27.5% line:79.33% size:45% Okay, so let's go, one, two, three, together. 24:01.233 --> 24:04.900 align:start position:30% line:79.33% size:40% One, two, three, together. 24:05.033 --> 24:07.300 align:start position:30% line:79.33% size:42.5% -That's a kaholo. -Okay. 24:07.433 --> 24:09.200 align:start position:32.5% line:84.67% size:37.5% And then next-- 24:09.333 --> 24:10.200 align:start position:45% line:84.67% size:10% Yes. 24:10.333 --> 24:13.433 align:start position:27.5% line:79.33% size:45% Now bend the knees and swing the hip. 24:13.566 --> 24:15.966 align:start position:30% line:84.67% size:42.5% Two, three, four. 24:16.100 --> 24:19.133 align:start position:17.5% line:84.67% size:65% One, two, three, together. 24:19.266 --> 24:22.533 align:start position:17.5% line:84.67% size:65% One, two, three, together. 24:22.666 --> 24:23.833 align:start position:37.5% line:84.67% size:27.5% You got it. 24:23.966 --> 24:25.533 align:start position:37.5% line:84.67% size:27.5% Okay, yeah. 24:25.666 --> 24:28.166 align:start position:27.5% line:84.67% size:47.5% [speaking Hawaiian] 24:28.300 --> 24:30.166 align:start position:37.5% line:84.67% size:25% [cheering] 24:31.700 --> 24:33.333 align:start position:40% line:84.67% size:22.5% So great. 24:42.200 --> 24:44.500 align:start position:30% line:79.33% size:42.5% That's the beauty of diversity and culture 24:44.633 --> 24:48.366 align:start position:17.5% line:79.33% size:65% is that it brings together food and dance 24:48.500 --> 24:50.600 align:start position:27.5% line:84.67% size:45% and music and art. 24:54.366 --> 24:55.466 align:start position:12.5% line:84.67% size:75% We're very fortunate out here. 24:55.600 --> 24:57.000 align:start position:12.5% line:84.67% size:75% No matter what ethnic culture, 24:57.133 --> 25:00.033 align:start position:25% line:79.33% size:50% we're here one, two, three generations, 25:00.166 --> 25:02.000 align:start position:17.5% line:84.67% size:67.5% we say we're all Hawaiians. 25:02.133 --> 25:03.133 align:start position:20% line:84.67% size:62.5% We're Hawaiians at heart. 25:03.266 --> 25:05.466 align:start position:17.5% line:79.33% size:67.5% You're here in the culture, you in the food, 25:05.600 --> 25:06.633 align:start position:25% line:84.67% size:50% you're in the aloha. 25:06.766 --> 25:09.800 align:start position:25% line:79.33% size:50% For us, aloha is not a word, it's an action. 25:09.933 --> 25:13.700 align:start position:27.5% line:79.33% size:45% We laugh together, we cry together, we sing. 25:13.833 --> 25:16.933 align:start position:15% line:79.33% size:72.5% I mean, we just come together as ohana. 25:18.433 --> 25:22.800 align:start position:15% line:79.33% size:72.5% [Capri] Ohana, it's a concept  involving integrity, 25:22.933 --> 25:26.266 align:start position:10% line:79.33% size:77.5% mutual aid, and feeling a sense  of familial care 25:26.400 --> 25:28.900 align:start position:25% line:79.33% size:50% towards all members  of the human family. 25:30.266 --> 25:32.733 align:start position:32.5% line:79.33% size:35% It also comes  directly from taro. 25:32.866 --> 25:35.466 align:start position:25% line:79.33% size:52.5% With "oha" referring  to the shoot of the plant 25:35.600 --> 25:39.566 align:start position:17.5% line:79.33% size:70% and " ana" being related to  regeneration and procreation. 25:41.633 --> 25:44.766 align:start position:20% line:10% size:60% It's a concept that can  only be fully understood 25:44.900 --> 25:46.500 align:start position:17.5% line:10% size:65% by visiting these islands 25:46.633 --> 25:49.566 align:start position:20% line:10% size:60% and sharing a meal with  those that call them home. 25:50.933 --> 25:53.066 align:start position:15% line:10% size:72.5% But why take my word for it, 25:53.200 --> 25:55.400 align:start position:10% line:10% size:77.5% when you can come experience it  for yourself. 25:56.966 --> 26:01.300 align:start position:22.5% line:10% size:55% America The Bountiful  is waiting for you and me. 26:06.300 --> 26:09.300 align:start position:17.5% line:10% size:67.5% For more information visit  Americathebountifulshow.com. 26:14.166 --> 26:15.833 align:start position:15% line:79.33% size:72.5% [announcer] America's farmers  have nourished us 26:15.966 --> 26:17.366 align:start position:30% line:84.67% size:42.5% for generations, 26:17.500 --> 26:19.600 align:start position:25% line:79.33% size:50% but today they face  unprecedented challenges. 26:20.900 --> 26:23.066 align:start position:20% line:79.33% size:60% American Farmland Trust  works with farmers 26:23.200 --> 26:25.733 align:start position:22.5% line:79.33% size:55% to help save the land  that sustains us. 26:25.866 --> 26:28.500 align:start position:25% line:10% size:52.5% Together we can work  to keep America bountiful.