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[Capri]  In the land of aloha, 
 a new generation of farmers

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is returning 
 to an ancestral food.

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Just keeping 
that tradition going

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and bringing it back 
to people's plates.

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[Capri]  They're supplying 
 the community of Ouaho...

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These are the tools.

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This is the food 
that our ancestors ate

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for thousands of years.

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[Capri]  ...with the means 
 to reconnect

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with their Hawaiian heritage.

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And to welcome everyone 
 to the island table.

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To family, everybody. 
To family.

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I'm Capri Cafaro 
 and I'm on a mission

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to uncover 
 the incredible stories

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of the foods we grow...

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...harvest, create...

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...and celebrate.

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Beautiful, amazing meal.

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So, I'm traveling 
 America's backroads

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to learn our cherished 
 food traditions...

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Whoa.

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...from those 
 who make them possible...

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Look at that.

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...and are helping 
 keep them alive.

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There is so much more to learn.

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Whoa!

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[Capri] 
 On "America the Bountiful."

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[announcer]  America's farmers 
 have nourished us

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for generations,

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but today they face 
 unprecedented challenges.

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American Farmland Trust 
 works with farmers

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to help save the land 
 that sustains us.

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Together we can work 
 to keep America bountiful.

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[Capri]  Taro has been 
 grown in Hawaii

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since it was brought to 
the archipelago 1,500 years ago

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by the first Polynesians 
 that inhabited the islands.

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They voyaged from the area now 
 known as the Marquesas Islands

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using only the stars 
 to navigate.

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Ku'uipo Garrido

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is a certified 
 Hawaiian studies teacher

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and serves on 
 the Board of Directors

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for the Na Mae Kupono 
 Learning Center

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where she helps grow taro 
 for educational purposes.

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Kalo is the ancestral plant to 
the native Hawaiian people who--

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Kalo is???

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The Hawaiian word for taro.

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Got it.

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And Polynesians say taro.

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Taro.

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Yes, and so kalo 
is the ancestral plant

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to the native Hawaiian people 
who we call Kanaka Maoli.

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And there's a story of creation 
that speaks of the relationship

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that they have to this plant.

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And it speaks of how kalo 
was born of Wakea, Sky Father.

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Sky Father.

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And papa earth, mother, 
they gave birth to the land,

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but they had a daughter and her 
name was Ho'ohokukalani.

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And they had a child together,

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and this was the first kanaka, 
the first Hawaiian.

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But the baby was stillborn.

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From the grave, 
the plant kalo grew.

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So, the baby's destiny was to be 
the seed to grow this plant.

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And then they had a second child 
and they named him Haloa

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after the elder sibling.

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He was healthy.

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They took the plant that grew 
from the firstborn's grave

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and they fed it 
to the second child,

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and that began 
the relationship of,

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it's the elder brother's 
responsibility

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to be the food 
and to  malama,

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to take care of his 
younger brother.

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And to nourish.

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To nourish it, 
to help Hawaiian people.

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When taro was being harvested

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even much more regularly 
at this point centuries ago,

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what did that look like

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from a practice perspective 
agriculturally?

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Well, they were amazing 
hydraulic engineers

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and they were 
so connected to the land

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because they saw themselves 
as one with it.

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So, it was their main staple 
of their diet.

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And so, when this 
whole valley at one point

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was probably all kalo--

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But something changed 
along the way.

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Yes.

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What changed there, 
and how did that impact

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the ability for the taro 
to thrive?

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Well, many changes occurred

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from the first impact 
of Captain Cook

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being that he brought diseases.

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So many Hawaiians 
began to die out, right.

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And then with the introduction

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of pineapple and 
sugar cane field,

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with bringing in 
that type of farming practice,

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they didn't just take 
some of the water,

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they took all of the water.

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So, if your family 
was farming on the land

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that you had 
for hundreds of years,

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then all of a sudden 
one day that water stops,

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how can you farm your kalo?

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Then the variety dies out.

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And the farmer has to go 
and get a 9 to 5 job

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then he's not teaching 
his son to farm,

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who's not going to teach 
his son to farm.

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So, but what we're doing today 
is we're trying to hold onto

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what we have, and just 
to keep the kalos breath alive.

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And majority of us taro farmers 
are in our 60s.

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I'm like trailing behind 
on the 60s,

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but then we have hope now

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because we have like, 
young taro farmers right here.

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This Laad here at [speaking 
Hawaiian] he gives me hope.

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I'm getting emotional 
because it's really important

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that we support 
farmers like this

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and keep that knowledge alive.

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Because what happens after I go

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and the ones that 
I learned from, they are gone.

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And so, that whole generational 
passing down the knowledge

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to generation to generation, 
that must continue.

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And so, when I met Laad

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and knowing what he's 
doing out here by himself,

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it just gives me hope.

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And this is Laad.

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Hi, Laad.

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Hello.

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[Capri]  Laad Ahchoy is one 
 of the very few taro farmers

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in Hawaii under the age of 60.

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He began growing here 
 in Pu'uhonua in 2020

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and now harvests 
 roughly 200 pounds per week.

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What's the anatomy 
of this plant here?

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Here, I'll show you.

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So, we use this tool, 
it's called an oo,

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in this case a broken shovel.

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Usually, we just want 
to break off the babies

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and find the parent plant.

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Okay.

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And I'll reach down in there.

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After we get 
the babies off of it,

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then we see the corm.

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So, this is called the corm 
so that is the actual taro root.

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Yeah, this is the part

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that we'll be able 
to make the poi out of.

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Okay.

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Eat it like a potato.

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Right.

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How did you decide that you 
wanted to get into agriculture

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and grow taro specifically?

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Well, like Ku'uipo was saying 
it's about passing on

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what was passed on to us.

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So, there's a lot of old 
kalo farmers out there

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and this is not 
the most desirable job

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for a lot of people.

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Why is it important for you?

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Well, it's important for me

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because I just want 
to continue it on for my family,

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for the next generation.

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And there's not a lot 
of young farmers out there.

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So, I think just keeping 
that tradition going

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and bringing it back 
to people's plates.

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Right now, we eat a lot of rice.

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So, getting kalo on the diet 
is really important.

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What are some of the 
good properties of the kalo

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that makes it important 
to be back on the plate?

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Well, it's high 
in carbohydrates

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and it's really 
nutrient dense.

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How much of this 
do you produce a year?

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About 200 pounds every week.

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So, what we're picking today, 
what you're harvesting,

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where are they going to go?

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Who do you give them to?

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These specifically 
are going to go

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to the Waiahole Poi Factory.

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[Capri]  The kalo being 
 harvested now

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has been growing for about 
 12 to 14 months.

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Laad plants 
 new kalo every week

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so he can also be 
 harvesting weekly

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without interruption 
 year-round.

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He starts new plants by cutting 
 the oha, or new growth,

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from the parent plant and plants 
 them in a new [inaudible].

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He brings the corns or roots 
 to the Waiahole Poi Factory

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while the leaves 
 are reserved for other uses.

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The Waiahole Poi Factory 
 has been making poi

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for the community on Oahu 
 for 120 years.

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Liko Hoe currently owns 
 the restaurant

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which now includes 
 an art gallery and market.

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He pounds taro into poi weekly, 
 often with his daughter Mali.

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So, we got our kalo 
right in the middle here

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and this is kalo 
that's been cooked.

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We've taken off the outer skin 
and then now we just going

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to start to kind of 
rough pound it.

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Okay, is there 
a specific consistency

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you're looking for in this?

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Yes. 
Yes.

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It's, again the gumminess.

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It's like paste here.

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Right. 
Yeah.

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So, the goal for poi pounding

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is always to get it 
to one consistency.

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Did your dad teach you 
how to do this?

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Yeah, basically.

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How'd you learn?

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So, my first teacher 
was my dad.

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My parents got the lease here 
in the early 70s,

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and in Hawaii that was a time

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when actually 
a lot of our culture

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was getting really diminished.

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And my parents along with others 
in their generation

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really made a effort to try to 
kind of preserve those pieces.

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You know basically, 
these are the tools,

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this is the food 
that our ancestors ate

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for thousands of years.

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And this is the way 
that they prepared it.

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So, you can kind of 
have that connection.

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So traditionally, when people 
learn how to pound poi,

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it would've been maybe 
like 6, 7, 8 years old.

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So just watching, to me that's 
always the first step.

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Just kind of seeing 
what's going on.

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And another piece 
that's important

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when you first learning with poi 
is to start small.

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Okay.

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00:10:01,766 --> 00:10:03,333
So, first step, you're going 
to kind of take your stone

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and usually I go 
with two hands,

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00:10:05,733 --> 00:10:07,533
and you kind of go with the edge

223
00:10:07,666 --> 00:10:09,466
and you just try 
and rough pound it.

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There you go, perfect.

225
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Yeah. 
Nice.

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Alright.

227
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And then you can add yeah.

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Obviously, poi is part 
of who you are,

229
00:10:17,566 --> 00:10:19,300
so how do you like to eat it?

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Yeah so, my kind of go-to dish 
at the Poi Factory is Beef Lu'au

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which is basically the taro leaf 
which is stewed down

232
00:10:27,366 --> 00:10:29,800
and then you add beef.

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So, it's kind of like 
a hearty stew.

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And basically, any type of stew

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is a really good 
compliment to poi.

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So really, the poi 
in traditional Hawaiian food

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is like the anchor of the meal.

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I'm ready to try 
to taste this anchor.

239
00:10:47,566 --> 00:10:48,866
Yeah, yeah, yeah.

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[Capri]  Liko ferments the poi 
 and adds some water

241
00:10:52,000 --> 00:10:54,166
to achieve the consistency 
 he desires.

242
00:10:55,933 --> 00:10:59,533
Today, he's serving poi 
with beef lu'au and squid lu'au.

243
00:11:02,866 --> 00:11:04,166
Normally when 
you're eating poi,

244
00:11:04,300 --> 00:11:06,200
I mean, traditionally, 
you would eat with your fingers.

245
00:11:06,333 --> 00:11:09,266
But with a spoon you kind of dip

246
00:11:09,400 --> 00:11:11,633
and then you give it 
like a twirl like that.

247
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Dip and twirl.

248
00:11:12,966 --> 00:11:16,766
Okay. 
Dip and a twirl.

249
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Alight.

250
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And then that tail 
will kind of wrap up.

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I love it.

252
00:11:21,566 --> 00:11:23,100
And, right now 
it has a real fresh taste.

253
00:11:23,233 --> 00:11:24,233
I was going to say, 
it's very fresh.

254
00:11:24,366 --> 00:11:25,866
It's not super tangy.

255
00:11:26,000 --> 00:11:27,066
No, it doesn't have 
that tang yet.

256
00:11:27,200 --> 00:11:29,066
So, if we left this out 
like a day or two,

257
00:11:29,200 --> 00:11:30,533
it will get that 
tanginess to it.

258
00:11:30,666 --> 00:11:33,733
Now, is there a good way 
to mix these things together?

259
00:11:33,866 --> 00:11:36,800
You kind of just go and 
whatever proportion you like.

260
00:11:36,933 --> 00:11:39,233
You might kind of take 
some of the stew.

261
00:11:41,033 --> 00:11:44,966
Mmm, this tastes like 
it's very slow cooked.

262
00:11:45,100 --> 00:11:47,000
Yeah.

263
00:11:47,133 --> 00:11:49,800
So just this like any parts 
of the taro plant,

264
00:11:49,933 --> 00:11:51,666
it has to be well cooked.

265
00:11:51,800 --> 00:11:53,866
You've got to really 
stew it down.

266
00:11:54,000 --> 00:11:55,033
That's right.

267
00:11:55,166 --> 00:11:56,166
I'll try this one now.

268
00:11:57,833 --> 00:11:59,866
Mmm, oh yeah.

269
00:12:00,000 --> 00:12:03,766
This is great too 
because I taste the coconut

270
00:12:03,900 --> 00:12:06,100
but then with the octopus, 
it's almost like I'm getting

271
00:12:06,233 --> 00:12:09,000
that fresh ocean 
salt water action.

272
00:12:09,133 --> 00:12:12,100
And then I feel like the poi,

273
00:12:12,233 --> 00:12:15,133
it's like this beautiful 
balancing--

274
00:12:15,266 --> 00:12:16,333
Balancing everything off.

275
00:12:16,466 --> 00:12:18,366
Unbelievable.

276
00:12:18,500 --> 00:12:20,766
I feel like you all 
have welcomed me

277
00:12:20,900 --> 00:12:22,100
into your family today.

278
00:12:22,233 --> 00:12:24,766
And you too Laad because you 
brought me into your farm.

279
00:12:24,900 --> 00:12:28,000
I now understand how 
this whole cycle works.

280
00:12:28,133 --> 00:12:32,633
Especially for Laad, being 
one of the farmers on Oahu

281
00:12:32,766 --> 00:12:36,500
where it's difficult to find 
the resources and the land

282
00:12:36,633 --> 00:12:38,533
and the water to grow kalo.

283
00:12:38,666 --> 00:12:40,166
We appreciate that.

284
00:12:40,300 --> 00:12:41,533
You know, you're one 
of the farmers

285
00:12:41,666 --> 00:12:46,033
who's really kind of showing 
that commitment to kalo.

286
00:12:46,166 --> 00:12:48,000
And taking it 
to the next generation.

287
00:12:48,133 --> 00:12:49,600
That's the goal.

288
00:12:49,733 --> 00:12:50,600
Absolutely.

289
00:12:50,733 --> 00:12:53,100
Well, you know, 
somebody has to do it,

290
00:12:53,233 --> 00:12:56,933
and it takes commitment 
to make this poi as well.

291
00:12:57,066 --> 00:12:58,966
So  mahala  , to commitment.

292
00:13:01,433 --> 00:13:04,366
[Capri]  While taro is most used 
 in savory preparations,

293
00:13:04,500 --> 00:13:07,300
it's also the driving force 
 behind a sweet dish,

294
00:13:07,433 --> 00:13:10,733
often liken bread pudding 
 called kulolo.

295
00:13:12,066 --> 00:13:16,300
Keanue Kakalua sells family made 
 kulolo with his sister Rose

296
00:13:16,433 --> 00:13:18,633
at the Honolulu Farmers Market.

297
00:13:19,800 --> 00:13:23,533
So, we have kulolo which is 
a traditional Hawaiian dessert

298
00:13:23,666 --> 00:13:24,666
and this is kulolo here.

299
00:13:24,800 --> 00:13:27,166
It's made from taro, 
coconut milk and sugar.

300
00:13:29,166 --> 00:13:31,700
You get the raw taro, 
you peel it.

301
00:13:31,833 --> 00:13:33,866
You cut it up and you grate it.

302
00:13:34,000 --> 00:13:37,133
Mix in the ingredients, 
the coconut cream,

303
00:13:37,266 --> 00:13:39,633
the sweetener 
and then its steamed.

304
00:13:45,133 --> 00:13:49,200
Oh my goodness, 
it's so different than poi.

305
00:13:49,333 --> 00:13:50,200
The texture is different.

306
00:13:50,333 --> 00:13:51,600
You're right.

307
00:13:51,733 --> 00:13:53,433
The sweetness is there.

308
00:13:53,566 --> 00:13:55,333
But it's not really bold.

309
00:13:55,466 --> 00:13:56,533
Right.

310
00:13:56,666 --> 00:13:58,300
It's just there saying,

311
00:13:58,433 --> 00:14:01,000
"Hey, I'm coconut 
and I'm sugar."

312
00:14:01,133 --> 00:14:02,333
-That's good. 
-Right.

313
00:14:02,466 --> 00:14:03,766
Now, what about the other one?

314
00:14:03,900 --> 00:14:06,633
So, haupia, this is the haupia 
right here, by itself.

315
00:14:06,766 --> 00:14:07,966
-Okay. 
-Okay.

316
00:14:08,100 --> 00:14:10,800
And so, believe it or not this 
is actually traditional as well.

317
00:14:10,933 --> 00:14:14,100
So haupia 
is a firm coconut pudding.

318
00:14:14,233 --> 00:14:18,333
And so traditionally 
the pia in haupia

319
00:14:18,466 --> 00:14:20,033
is what was the thickener.

320
00:14:20,166 --> 00:14:23,100
And so, the ingredients 
in haupia is coconut milk,

321
00:14:23,233 --> 00:14:25,533
sugar and then starch.

322
00:14:25,666 --> 00:14:28,466
So, and it was the pia starch 
which is our root.

323
00:14:28,600 --> 00:14:31,100
It's cooked and it's 
poured over the kulolo

324
00:14:31,233 --> 00:14:34,233
and it creates like, 
this firm pudding.

325
00:14:34,366 --> 00:14:35,233
And you know what?

326
00:14:35,366 --> 00:14:36,633
Let me get you 
a little toothpick here.

327
00:14:36,766 --> 00:14:40,033
Normally at luaus, 
you'll see them side by side.

328
00:14:40,166 --> 00:14:44,433
My brother has created it 
so it's all in one bite.

329
00:14:44,566 --> 00:14:45,433
I love that.

330
00:14:45,566 --> 00:14:47,566
And we say how normal is that?

331
00:14:47,700 --> 00:14:49,300
I love a perfect bite.

332
00:14:49,433 --> 00:14:50,633
I love that balance.

333
00:14:50,766 --> 00:14:52,366
It's kind of our own spin

334
00:14:52,500 --> 00:14:54,066
on two traditional 
Hawaiian desserts.

335
00:14:54,200 --> 00:14:55,200
I love it.

336
00:14:55,333 --> 00:14:57,100
Two great tastes 
that taste great together.

337
00:14:57,233 --> 00:14:58,200
Can I get another 
one of those toothpicks

338
00:14:58,333 --> 00:14:59,800
because I want one more 
of these for the road.

339
00:14:59,933 --> 00:15:01,433
Sure can.

340
00:15:03,433 --> 00:15:06,333
[Capri]  While the taro root, or 
corm, provides the starchy base

341
00:15:06,466 --> 00:15:09,166
in both savory 
 and sweet applications,

342
00:15:09,300 --> 00:15:10,600
the leaves are also used

343
00:15:10,733 --> 00:15:12,900
in a number 
 of traditional dishes.

344
00:15:13,033 --> 00:15:14,900
One method is in a lau lau

345
00:15:15,033 --> 00:15:16,366
where the leaves 
 are wrapped around

346
00:15:16,500 --> 00:15:19,100
pork and butter fish and then 
 steamed inside of tea leaves.

347
00:15:22,066 --> 00:15:25,166
Monica Toguchi Ryan is the owner 
 of Highway Inn Restaurants

348
00:15:25,300 --> 00:15:28,766
founded by her grandparents 
 in 1947.

349
00:15:28,900 --> 00:15:30,666
She serves lau lau 
 at her restaurants

350
00:15:30,800 --> 00:15:32,600
and also enjoys making 
 them with her father

351
00:15:32,733 --> 00:15:34,200
for family gatherings.

352
00:15:35,866 --> 00:15:37,300
My dad, he's going to help us

353
00:15:37,433 --> 00:15:39,066
because he really 
is the master

354
00:15:39,200 --> 00:15:40,500
lau lau maker.

355
00:15:40,633 --> 00:15:42,866
I feel honored to have 
an opportunity to learn

356
00:15:43,000 --> 00:15:45,166
from two of the best 
I'm sure here.

357
00:15:45,300 --> 00:15:47,800
He much better, 
I must admit, than I am

358
00:15:47,933 --> 00:15:49,366
having done it for 30 years.

359
00:15:49,500 --> 00:15:50,500
A lot of experience here.

360
00:15:50,633 --> 00:15:52,233
So, we're going to learn 
how to make lau lau.

361
00:15:52,366 --> 00:15:53,633
-You ready? 
-I am.

362
00:15:53,766 --> 00:15:55,333
-Okay, we're going to build 
the first one together.

363
00:15:55,466 --> 00:15:57,500
So, I'm going to give you 
some of these leaves.

364
00:15:57,633 --> 00:15:58,766
So, you're going 
to build your base

365
00:15:58,900 --> 00:16:01,600
and we're going to take about, 
again preference,

366
00:16:01,733 --> 00:16:06,066
about three pieces of pork butt.

367
00:16:06,200 --> 00:16:09,200
I'll do like two pieces 
of pork belly.

368
00:16:09,333 --> 00:16:12,833
And then I'll put 
a piece of butter fish.

369
00:16:12,966 --> 00:16:17,666
So, once you got your base, you 
start to kind of just build it.

370
00:16:17,800 --> 00:16:19,300
Okay, so you put these 
on top then.

371
00:16:19,433 --> 00:16:20,866
Yeah, you could put it on top.

372
00:16:21,000 --> 00:16:22,000
So you don't wrap?

373
00:16:22,133 --> 00:16:23,166
You can.

374
00:16:23,300 --> 00:16:24,266
So, like what my dad's doing

375
00:16:24,400 --> 00:16:26,000
is he's already 
now making it into a ball.

376
00:16:26,133 --> 00:16:27,333
Oh, okay.

377
00:16:27,466 --> 00:16:29,233
And you're just going 
to keep wrapping it.

378
00:16:29,366 --> 00:16:32,100
It's laborious which is why 
this turns out to be a gift.

379
00:16:32,233 --> 00:16:34,400
Correct. 
It's a labor of love.

380
00:16:34,533 --> 00:16:35,700
A labor of aloha.

381
00:16:35,833 --> 00:16:38,866
So, to kind of keep this shape

382
00:16:39,000 --> 00:16:43,133
we're going to use 
two tea leaves to wrap it.

383
00:16:43,266 --> 00:16:45,333
The tea leaf is not something 
that you eat,

384
00:16:45,466 --> 00:16:47,933
it's just used to hold 
the shape of the lau lau.

385
00:16:48,066 --> 00:16:50,433
But it also helps to protect it 
from burning.

386
00:16:50,566 --> 00:16:53,566
And it also provides 
some flavor.

387
00:16:53,700 --> 00:16:55,833
So, it's medicinal, 
it's cultural,

388
00:16:55,966 --> 00:16:58,933
it's spiritual and there's 
different kinds of tea leaves

389
00:16:59,066 --> 00:17:02,600
that you use 
for spiritual cultural uses.

390
00:17:02,733 --> 00:17:04,466
But what we're going to do

391
00:17:04,600 --> 00:17:09,066
is we're going to help my dad 
have some space here.

392
00:17:09,766 --> 00:17:10,633
Oh, you got it?

393
00:17:10,766 --> 00:17:11,633
Oh, he's already done.

394
00:17:11,766 --> 00:17:12,700
Yeah, he's already done.

395
00:17:12,833 --> 00:17:14,033
He's totally way ahead of us.

396
00:17:14,166 --> 00:17:19,733
So, the most difficult part is 
wrapping the stem into a knot.

397
00:17:19,866 --> 00:17:21,933
So, I'm going to use this,

398
00:17:22,066 --> 00:17:25,900
kind of tie it around 
my two fingers

399
00:17:26,033 --> 00:17:27,800
to kind of give myself the hole.

400
00:17:27,933 --> 00:17:30,933
And then I'm going to like, 
loop it through there.

401
00:17:31,066 --> 00:17:33,733
And then pull it.

402
00:17:33,866 --> 00:17:35,533
Pull this.

403
00:17:35,666 --> 00:17:37,666
And you're going to pull that.

404
00:17:40,066 --> 00:17:41,133
Which part? 
This right here.

405
00:17:41,266 --> 00:17:43,933
So, we'll take like, 15 minutes 
to make one lau lau.

406
00:17:44,066 --> 00:17:45,533
My dad takes 20 seconds.

407
00:17:45,666 --> 00:17:46,700
Okay, yeah.

408
00:17:48,700 --> 00:17:50,566
[Capri]  Monica and her dad 
 place the tied lau lau

409
00:17:50,700 --> 00:17:52,833
into the steamer 
 after which they'll cook

410
00:17:52,966 --> 00:17:54,300
for two to three hours.

411
00:17:55,666 --> 00:17:57,666
Monica serves the lau lau 
 with a beautiful spread

412
00:17:57,800 --> 00:17:59,500
of traditional Hawaiian dishes.

413
00:18:07,666 --> 00:18:11,966
[Hawaiian singing and praying]

414
00:18:19,866 --> 00:18:21,266
Wow, looks fabulous. 
Let's eat.

415
00:18:21,400 --> 00:18:24,466
This is incredible. 
Thank you so much.

416
00:18:24,600 --> 00:18:28,366
I'm like, moved by that and by,

417
00:18:28,500 --> 00:18:30,066
this is just such 
a warm welcome.

418
00:18:30,200 --> 00:18:33,866
Mahala for being here and 
sharing a meal with our ohana

419
00:18:34,000 --> 00:18:35,000
and our friends and family.

420
00:18:35,133 --> 00:18:36,433
Thank you. 
Thank you very much.

421
00:18:36,566 --> 00:18:37,900
Okay where do we start?

422
00:18:38,033 --> 00:18:39,200
Everywhere.

423
00:18:39,333 --> 00:18:40,633
Anywhere and everywhere.

424
00:18:40,766 --> 00:18:44,200
I guess we have to start 
with the lau lau.

425
00:18:44,333 --> 00:18:46,133
Okay, this is the lau lau.

426
00:18:46,266 --> 00:18:47,600
Lau lau.

427
00:18:51,133 --> 00:18:53,433
So, this is kaolokai 
which is like shredded pork.

428
00:18:53,566 --> 00:18:55,633
And you just kind of 
eat it together

429
00:18:55,766 --> 00:18:56,933
and blend the flavors together.

430
00:18:57,066 --> 00:18:57,933
I'm ready. 
I'm ready.

431
00:18:58,066 --> 00:18:59,233
Mmm.

432
00:19:02,600 --> 00:19:03,900
Ono.

433
00:19:04,033 --> 00:19:05,266
Ono. 
It's delicious.

434
00:19:05,400 --> 00:19:06,466
Delicious.

435
00:19:06,600 --> 00:19:07,766
It is very ono.

436
00:19:07,900 --> 00:19:09,666
This doesn't need anything.

437
00:19:09,800 --> 00:19:13,033
Just that little bit of salt 
it's so,

438
00:19:13,166 --> 00:19:15,366
I wouldn't say rich.

439
00:19:15,500 --> 00:19:17,333
I don't know how to describe it.

440
00:19:17,466 --> 00:19:19,000
Like, it's earthy.

441
00:19:19,133 --> 00:19:20,733
Yeah that's--

442
00:19:20,866 --> 00:19:22,000
It's earthy.

443
00:19:22,133 --> 00:19:25,200
You can tell it's nutritious.

444
00:19:25,333 --> 00:19:27,466
The pork is delicious.

445
00:19:27,600 --> 00:19:29,933
I have to say 
I have to give a shout out

446
00:19:30,066 --> 00:19:31,566
to the butter fish in here.

447
00:19:31,700 --> 00:19:35,700
I mean, the butter fish 
is just unbelievable.

448
00:19:35,833 --> 00:19:38,133
I mean, you can tell 
that we are on an island.

449
00:19:38,266 --> 00:19:41,466
surrounded by fresh seafood 
at all time.

450
00:19:41,600 --> 00:19:45,200
You're tasting everything 
that is abundant in the islands.

451
00:19:45,333 --> 00:19:48,000
Everything that the island 
or the land has given us.

452
00:19:48,133 --> 00:19:49,400
So, it's really important,

453
00:19:49,533 --> 00:19:52,066
especially in a lot 
of indigenous cultures

454
00:19:52,200 --> 00:19:56,100
to be mindful 
of taking care of the aina

455
00:19:56,233 --> 00:19:57,800
so we say malama aina.

456
00:19:57,933 --> 00:19:58,900
What does that mean?

457
00:19:59,033 --> 00:20:00,933
Take care of the land.

458
00:20:01,066 --> 00:20:02,600
Take care of the land.

459
00:20:02,733 --> 00:20:05,133
And the land 
will take care of you.

460
00:20:05,266 --> 00:20:06,800
Oh that's, that's beautiful.

461
00:20:06,933 --> 00:20:08,400
It's actually one 
of our olelo naauao,

462
00:20:08,533 --> 00:20:11,433
which is our wise 
proverbs or sayings.

463
00:20:11,566 --> 00:20:13,300
That's definitely a sentiment

464
00:20:13,433 --> 00:20:15,166
that I'm going 
to take away with me.

465
00:20:15,300 --> 00:20:16,600
Sustainability.

466
00:20:16,733 --> 00:20:17,666
Sustainability.

467
00:20:17,800 --> 00:20:21,133
Now, I have to ask, 
excuse the visitor here,

468
00:20:21,266 --> 00:20:23,266
but I'm learning so much.

469
00:20:23,400 --> 00:20:27,633
And again, I think the average 
lay person who hears a luau,

470
00:20:27,766 --> 00:20:30,300
I've learned that luau 
is a potluck.

471
00:20:30,433 --> 00:20:31,466
Yes.

472
00:20:31,600 --> 00:20:35,133
But we, I think, often 
associate the luau with kua

473
00:20:35,266 --> 00:20:37,300
and music.

474
00:20:37,433 --> 00:20:39,633
And like, 
does that happen too?

475
00:20:39,766 --> 00:20:43,000
[all speaking at once]

476
00:20:43,133 --> 00:20:44,400
When everybody 
brings a dish

477
00:20:44,533 --> 00:20:47,033
that you also bring 
all of your talents.

478
00:20:47,166 --> 00:20:48,600
And the other thing 
that we do too

479
00:20:48,733 --> 00:20:50,033
is a lot of times in Hawaii

480
00:20:50,166 --> 00:20:52,633
people in Hawaii, 
we have ukelele.

481
00:20:52,766 --> 00:20:54,133
Oh, yes.

482
00:20:54,266 --> 00:20:55,666
Another thing like food.

483
00:20:55,800 --> 00:20:57,733
Like the food here 
is a collective

484
00:20:57,866 --> 00:21:01,400
that some is borrowed 
from different cultures.

485
00:21:01,533 --> 00:21:04,566
Ukulele is from Portugal.

486
00:21:04,700 --> 00:21:07,233
And it always 
gets accompanied almost always

487
00:21:07,366 --> 00:21:09,000
with the hula dancers.

488
00:21:09,133 --> 00:21:11,166
If they know a song, 
that they know how to dance--

489
00:21:11,300 --> 00:21:13,633
One player, one musician 
and one dancer in every family.

490
00:21:13,766 --> 00:21:15,900
Every family has a choir.

491
00:21:16,033 --> 00:21:19,166
Then you better be 
not the only family out there

492
00:21:19,300 --> 00:21:20,533
that doesn't have this.

493
00:21:20,666 --> 00:21:22,166
Now, you built it up,

494
00:21:22,300 --> 00:21:25,966
and I'm expecting music 
and dancing now.

495
00:21:26,100 --> 00:21:27,400
Would you grace us, please?

496
00:21:27,533 --> 00:21:28,433
Are you ready?

497
00:21:28,566 --> 00:21:30,533
It's like a ukulele 
jam session.

498
00:21:31,233 --> 00:21:32,400
Oh, boy!

499
00:21:34,100 --> 00:21:35,133
You going to grace us 
with your--

500
00:21:35,266 --> 00:21:36,700
Yeah, I mean, 
we're going to--

501
00:21:36,833 --> 00:21:40,366
So, we are going 
to do this melee

502
00:21:40,500 --> 00:21:41,466
in honor of you.

503
00:21:41,600 --> 00:21:42,466
Oh, my goodness.

504
00:21:42,600 --> 00:21:47,933
[speaking all at once]

505
00:21:48,066 --> 00:21:52,033
[music begins]

506
00:21:52,166 --> 00:22:02,066
[singing in Hawaiian]

507
00:22:02,200 --> 00:22:12,166
[singing in Hawaiian]

508
00:23:32,066 --> 00:23:36,866
[applause]

509
00:23:37,000 --> 00:23:40,633
Wow that was so lovely, 
thank you.

510
00:23:40,766 --> 00:23:41,866
So, you ready?

511
00:23:42,000 --> 00:23:43,366
-For? 
-It's your turn.

512
00:23:43,500 --> 00:23:44,733
Oh, no.

513
00:23:47,666 --> 00:23:48,966
You can't leave the islands

514
00:23:49,100 --> 00:23:51,200
without at least trying 
a few hula steps.

515
00:23:51,333 --> 00:23:53,433
Alright, well, who's going 
to help me out?

516
00:23:55,933 --> 00:24:01,100
Okay, so let's go, 
one, two, three, together.

517
00:24:01,233 --> 00:24:04,900
One, two, three, 
together.

518
00:24:05,033 --> 00:24:07,300
-That's a kaholo. 
-Okay.

519
00:24:07,433 --> 00:24:09,200
And then next--

520
00:24:09,333 --> 00:24:10,200
Yes.

521
00:24:10,333 --> 00:24:13,433
Now bend the knees 
and swing the hip.

522
00:24:13,566 --> 00:24:15,966
Two, three, four.

523
00:24:16,100 --> 00:24:19,133
One, two, three, together.

524
00:24:19,266 --> 00:24:22,533
One, two, three, together.

525
00:24:22,666 --> 00:24:23,833
You got it.

526
00:24:23,966 --> 00:24:25,533
Okay, yeah.

527
00:24:25,666 --> 00:24:28,166
[speaking Hawaiian]

528
00:24:28,300 --> 00:24:30,166
[cheering]

529
00:24:31,700 --> 00:24:33,333
So great.

530
00:24:42,200 --> 00:24:44,500
That's the beauty 
of diversity and culture

531
00:24:44,633 --> 00:24:48,366
is that it brings together 
food and dance

532
00:24:48,500 --> 00:24:50,600
and music and art.

533
00:24:54,366 --> 00:24:55,466
We're very fortunate out here.

534
00:24:55,600 --> 00:24:57,000
No matter what ethnic culture,

535
00:24:57,133 --> 00:25:00,033
we're here one, two, 
three generations,

536
00:25:00,166 --> 00:25:02,000
we say we're all Hawaiians.

537
00:25:02,133 --> 00:25:03,133
We're Hawaiians at heart.

538
00:25:03,266 --> 00:25:05,466
You're here in the culture, 
you in the food,

539
00:25:05,600 --> 00:25:06,633
you're in the aloha.

540
00:25:06,766 --> 00:25:09,800
For us, aloha is not 
a word, it's an action.

541
00:25:09,933 --> 00:25:13,700
We laugh together, 
we cry together, we sing.

542
00:25:13,833 --> 00:25:16,933
I mean, we just come together 
as ohana.

543
00:25:18,433 --> 00:25:22,800
[Capri]  Ohana, it's a concept 
 involving integrity,

544
00:25:22,933 --> 00:25:26,266
mutual aid, and feeling a sense 
 of familial care

545
00:25:26,400 --> 00:25:28,900
towards all members 
 of the human family.

546
00:25:30,266 --> 00:25:32,733
It also comes 
 directly from taro.

547
00:25:32,866 --> 00:25:35,466
With "oha" referring 
 to the shoot of the plant

548
00:25:35,600 --> 00:25:39,566
and  "  ana" being related to 
 regeneration and procreation.

549
00:25:41,633 --> 00:25:44,766
It's a concept that can 
 only be fully understood

550
00:25:44,900 --> 00:25:46,500
by visiting these islands

551
00:25:46,633 --> 00:25:49,566
and sharing a meal with 
 those that call them home.

552
00:25:50,933 --> 00:25:53,066
But why take my word for it,

553
00:25:53,200 --> 00:25:55,400
when you can come experience it 
 for yourself.

554
00:25:56,966 --> 00:26:01,300
America The Bountiful 
 is waiting for you and me.

555
00:26:06,300 --> 00:26:09,300
For more information visit 
 Americathebountifulshow.com.

556
00:26:14,166 --> 00:26:15,833
[announcer]  America's farmers 
 have nourished us

557
00:26:15,966 --> 00:26:17,366
for generations,

558
00:26:17,500 --> 00:26:19,600
but today they face 
 unprecedented challenges.

559
00:26:20,900 --> 00:26:23,066
American Farmland Trust 
 works with farmers

560
00:26:23,200 --> 00:26:25,733
to help save the land 
 that sustains us.

561
00:26:25,866 --> 00:26:28,500
Together we can work 
 to keep America bountiful.