PO‘IPU — Na Lima Hana translates to “many hands working,” and from Wednesday, literally many hands brought life to the Grand Hyatt Kaua‘i Resort and Spa. A two-day ANA workshop was sold out as were the kumuhonua learning workshops, Friday.
PO‘IPU — Na Lima Hana translates to “many hands working,” and from Wednesday, literally many hands brought life to the Grand Hyatt Kaua‘i Resort and Spa.
A two-day ANA workshop was sold out as were the kumuhonua learning workshops, Friday. Kumuhonua means “learning by going back to the source,” and throughout the day, various cultural practitioners explained how a particular cultural skill, craft, practice, or tradition was taught to them — the source of their knowledge, states Na Lima Hana website.
The sound of the conch wafted through the airy lobby of the Grand Hyatt Kaua‘i, answered by the sound of another from the outside.
The Kaua‘i Aloha Festivals Royal Court, invested during ceremonies in late August, made its appearance for the final time this year, signalling the end of the Kaua‘i Aloha Festivals, a time period during when Hawaiian cultural traditions are honored and celebrated through a number of events.
“We’re already planning for next year’s celebration,” said Liah Drake of the Aloha Festivals Committee. “The investiture should be in late August, but instead of Saturday, will be moved to a Friday night.”
Sandi Kato-Klutke of the Hawai‘i Hotel and Lodging Association, Kaua‘i Chapter, one of the event sponsors along with the County of Kaua‘i, said she asked the HHLA to set aside funding for this type of event after experiencing it during a trip to a Neighbor Island.
“Right now, I think we’re the only ones who are doing something like this,” Kato-Klutke said. “We have quite a crowd who are taking a trip to the heiau before returning for lunch.”
Following the break, Na Lima Hana practitioners offered a variety of demonstrations and lore on pahoa, or Kaua‘i Dagger, with ‘Anakala Solomon Apio who spoke on the history of weaponry.
‘Anake Janet Kahalekomo, a kupuna known for her wealth of knowledge in Hawaiiana, led the discussion and demonstration on Ho‘oulana i ka lau niu, or coconut palm weaving, including learning how to select, pick and clean the fronds.
Ku‘uipo Morales and Ku‘ulei Becklund led the Ho‘oulana i ka lau hala, or lauhala weaving where participants ended up with their own bracelets.
‘Anake Alverna Takashima started participants on their own journey during Kuku i Ke Kapa, or Kapa Making from start to finish, starting with the knowledge of gathering and cleaning the wauke in preparation for making the kapa, one 300-year old specimen being on display during the presentations.
Kekai Kapu used storytelling to pass on the traditions of Luhe‘e, or Octopus Lure, similar to those created by Hawaiian fishermen for generations.
Roland “Bula” Logan and Miho Fukuda spoke on La‘au as it related to ho‘okupu, furthering the discussion to include lomi.
But on the other side of the coin, Stella Burgess of the Grand Hyatt Kaua‘i said they added some new events, influenced by The Food Network channel’s Chopped Box show.
“This is something new for this year,” Burgess said as four Amateur division chefs worked their magic using a variety of local-style items including Spam, o-go, a can of root beer, steamed taro, pipi (smoked meat), mango and lemon peel to come up with dishes which were judged by a panel, including Grand Hyatt Kaua‘i Executive Chef Matt Smith.
The Amateur division was followed by a Professional division, Burgess noting the ingredients were changed from one division to the next.
“Most of the events are free,” Burgess said. “The festival continues until 9 p.m. Saturday starting with taiko drummers wakening the senses at 9 a.m.”
Visit www.nalimahana.net for a full schedule of the remaining events. A schedule is also posted in the lobby of the Grand Hyatt Kaua‘i.
• Dennis Fujimoto, photographer and staff writer, can be reached at 245-3681 (ext. 253) or dfujimoto@ thegardenisland.com.
