Archive for November, 2014

  • Thanksgiving Ipu 2014

    Aloha to Marissa Klug and her Ohana!

    First of all, Happy Thanksgiving 2014 to everyone and to all of our Ohanas!

    Second, I’m thankful for the great Ipu that Marisa Klug made for me that arrived in the US Mail with a special note about the Mano (“Shark” my family Aumakua), the Lauhala and the Kalo! She says the Ocean of Lauhala symbolizes forgiveness and compassion as well as the interconnectedness of life.

    Lau-hala” is the leaf (“lau”) of the hala tree. I have a red hala near the most eastern part of our aina (“land”) in Kahakuloa where we live and farm. It’s a keiki from my Tutu Koko’os tree from Kealia, South Kona on the Big Island. The hala is a tree of forgiveness. Every morning the sun hits that portion of our aina first and everything that happened yesterday is forgiven for the arrival of a “New Day”.

    My new Ipu was chosen by Mariisa Klug from the gourd farm of the Wellburn family, Southern California. This gourd was chosen for its magnificent sound when struck. The sharp tone is crisp and clean and will encourage our aumakua and ancestors to join in the celebrations when this Ipu sings and is played. Marisa wood burned my aumakua, the Mano into the face of the kino or body of the Ipu. She says the Mano has a body of spears representing strength, respect for the ocean, and control.

    Marisa compared my playing on my 12-string guitar as one of respect, strength and control, like the symbols she etched on “Our Ipu.”

    The Mano also had many Koru symbols (Māori for “loop” a symbolic spiral shape based on the shape of a new unfurling silver fern frond) on its fins and face representing inspiration and new life. Marisa writes that my music and Aloha brings inspiration to all those who listen and contributes to the growth of our connections to our Mother Earth, humanity, one’s Spirit and our connections with one another. The lauhala is also echoed in the body of the Mano and the source it rises from, symbolizing more interconnections with life on the land and sea.

    She goes on to explain that the kalo (“taro”) leaves adorn the Po’o or head of the Ipu symbolizing the abundance of the aina (“land”) and kai (“ocean”), hard work, manual labor and life. She says,

    May your Aina continue to be a source of abundance and nourishment for you and your Ohana.

    Mahalo to Marisa Klug for your makana or gift of this special Ipu this Thanksgiving Day.

    Today I’m thankful for my wife Nancy, good health, abundance of Aloha, food, family and friends, and all the blessings Akua or God has bestowed upon me and my Ohana. It is my prayer this Thanksgiving Day that we will continue to use our blessings and God given gifts to serve and share with others!

    – Uncle George


  • Nov 21: A Weekend in the Life…

    I’ve been told that I should write out a checklist to help me get organized and get things done. I thought you might get a kick out of seeing my list for this weekend and get a sense of what my life is like…

    Note: Access to our farm is severely limited! The County of Maui is doing road repairs on the main road through Kahakuloa between the 7.5 and the 10 mile markers, which is where we live. The road is closed to traffic everyday Monday-Friday between 7:30 am – 5 pm and expected to run until the end of March, 2015. The road closure has impacted our workforce; the various farmhands in the mornings and the UH Maui College students in the afternoon, who now are only able to come up on weekends.

    Things to do for this weekend Nov 21 to Nov 23, 2014:

    1. Update medications
    2. Feed all the animals, 1 dog: Li’ili’I, 1 cat: Hiwahiwa, 3 mini horses:Spirit, Kona Hea and Nani, 12 sheep: Emily, Muffy, Babe, Simba and others not named, 36 goats: Virgil, Hoaloha, Demitree, Flying Nun, Hina, Darkeyes, Darkeyes Daughter, House Goat, Grand daughter, Cow girl, Cow girls Daughter, plus 9 newborns and 4 lost wean offs from Mendes Ranch up at Fustins place, Radar, Rambo, Brownee, our new purebred boar Young Billy plus a bunch of unnamed goats for sale, 3 head of cattle in the lower middle pasture from Jesse Mendes our neighbor to help mow down the tall cane grass, pick feed and guavas for 4 pigs-left in Haiku with Sam, feed 100 ducks and 17 laying hens, try to catch a few of the 4 dozen or so feral chickens.  Then also have Sam move Hoku our old billy and two wean off female goats to Haiku for that Piiholo Herd.
    3. Clear fence lines by hand or weed wacker and do what we can to repair them.
    4. Weed around papayas lemon grass – lay down cardboard and mulch to keep grass down.
    5. Weed wack cane grass and feed that to the horses and goats.
    6. Re-fence or fix broken fences around the 3 top pastures and fix fence holes in the 3 bottom pastures
    7. Schedule Kim and Ed visit for Sat and Sun 7 am- 12 noon to help with the above tasks.
    8. Have Kim and Ed pick up and provide transportation for Linda and Gannon, UH Maui College students, on their way up.
    9. Lay down cardboard and mulch around weeded areas around the house
    10. Saturday Schedule after working our own farm from 7 am – 12 noon:
      1. Drop off 50 pounds green papayas and 50 pounds ripe papayas at Local Harvest by 6:30 am.
      2. Drop off 100 pounds of Williams bananas by 3 pm to Aunty Virgie in Makawao for her Pasteles
      3. Load up purebred boar Young Billy for sale to Ulupalakua Ranch – deliver between 1pm-2 pm
      4. Pick up 4-6 young Doper/ Hampshire Ewes from Ukupalakua  to drop off at Piiholo at Sam Hambeks’s 250 acres lease between 2-3 pm
      5. Perform and attend Kingston Carvalho Baylosis Baby Party 5 pm at Pukalani Community Center
      6. Deliver two gas tanks and cooking woks with lids for baby party along with  cooking utensils and cooking oil.
      7. Deliver pork blood- dinaduawan- from Lahaina Roger RVN, sweet & sour pigs feet from GK and 150 pounds Kalua pig from Sams freezer thawing since Thursday
      8. Vince Baylosis and his crew farm visit to cut coconut leaves and heliconia flowers and banana stumps for table decorations early Saturday for Kingston’s Baby Party
      9. Play music at Kingston’s Baby Party from 5-6:30 pm, the “Pupu time” slot
    11. Sunday  Schedule:
      1. Take Li’ili’i- our Aussie Border Collie mix to go find 4 lost weaned off goat kids at Dustins Lot, up mauka from our property
      2. Continue finishing up what we did not complete Saturday
      3. If got time set up new enclosure for the ducks and round up the ducks into the new enclosure
      4. Need fittings for rusted out fence gate hinge for new duck enclosure gate – pick up while down the hill
    12. Finish final edit for Kung Fu Tutu and Fishing stories for A Hawaiian Life, volume 2.
    13. Send in Wedding Certificates for Megan & Kekahukai’s wedding that I officiated.
    14. Find time to meditate and have quiet time.
    15. Work on Jeff Walkers -The Launch- focusing on triggers and pre-launch activities.
    16. Do back stretches and 100 sit-ups per day to strengthen back. Roll around on ball at least 3 times per day for my back.
    17. Update calendar for planting and preparations for Bailey House Full Moon Concerts
    18. Prepare for December 2, 10am non-profit board meeting at Tri-Isle, 244 Papa Pl in Kahului.

    I love my life! Thank God we live and can farm in Hawaii.

    -Uncle George



  • Nov 17: A Day in the Life…

    This past week was another busy and fun filled life.

    Most of my early mornings and days were spent catching up on the farm from my 44 day absence while I was touring with Uncle Richard Ho’opii and Led Kaapana. I spent the entire past week fixing fence lines and gates, weedwacking, mowing and trimming our overgrown trees and weeds and feeding them to our 60 goats and sheep, over 100 ducks, Nancy’s 3 mini- horses Spirit, Kona Hea and Nani and our 18 – now 17 Austriod laying hens- (I gotta bury one that got killed by the other chickens for being in the wrong chicken tractor – we have 3 chicken tractors with 6 chickens in each) and the wild flock of over 6 dozen or so feral chickens that we are trapping, sharing and eating!

    Here’s a list of things to do for today Monday:

    1. Harvest pack & plant more Mint
    2. Harvest & pack Bananas
    3. Plant Beets
    4. Weedwack walkways & gulch areas
    5. Continue to shear sheep and spray for fly strike
    6. Breakfast : leftover grilled Alaskan wild salmon, poke fish with inamona & limu Kohu, steamed left over Mama’s Ribs and Rotisserie rice, 1 tablespoon  mayonnaise and dash of tobacco , farm grown pickled un-choy kim-chee and 1 tomato – slice of left over Okinawa sweet potato.
    7. Bury dead chicken
    8. Broadcast yesterday’s sheep shearing around bananas for fertilizer!
    9. Count my blessings for good health mind & spirit- family and friends & recognize how lucky I am to be alive and share a life with Nancy!
    10. Write this weeks events & post blog and back up with photos
    11. Re-edit stories for Volume 2- of ” A Hawaiian life.”
    12. Make list of 4-6 original songs for upcoming film shoot next month in Honolulu with Jon Yamasato
    13. Feed all animals

    Last week, I got to play on Wednesday and Thursday with Led Kaapana. Sterling Seaton performed in the Ukulele Boyz slot cause they were in Pahala, Hawaii on the big island for my son, Kaliko’s 15th Annual Kahumoku Ohana Lifestyle Workshop. I was really proud of Sterling and everyone commented on the great solo set he did on both show days, playing his own originals and the song “Heiau” taught to him by Sonny Lim.

    On Friday I flew to Hilo, ate my favorite Pork Teri with grilled Onions from K’s Drive In with my best friend from high school and cousin and ex-wife Penny Kamoku. Unfortunately K’s were out of my other favorite, peach pineapple turnovers. Then I drove solo to Mountain View and got 2 bags of Mountain View Stone Cookies. Then I drove past the volcano to Pahala where I joined the Ukulele Boyz, Sonny Lim, my brother Moses Kahumoku, Darci Barker, Kai Ho’opi’i ( Uncle Richard Ho’opi’is son)  and the rest of the teaching staff and 80 students of various ages from 1 years old up to 90. Both Peter DeAquino and Garrett Probst were helping teach ukulele and guitar and last I saw them this past Friday, Peter was helping my son Keoki kill and kalua three 60 to 120 pound home-raised feral pigs and Garrett was busy learning how to make squid luau from Slackkey Guitar Master and Master Chef —Sonny Lim.

    Friday afternoon, I taught a few Slackkey guitar classes with emphasis in modulation of keys for dynamics and various Hawaiian songs and originals. and after dinner led the evening kanikapila (jam session) from 7pm-10 pm. Dinner was a great family style feast of steamed Alaskan Salmon-( from Katy and Ryan of the Aloha Bluegrass Band– from Alaska ) with onions, squid luau, farm raised Okinawa potato, fresh green salad with cucumbers carrots and heirloom tomatoes. Somein noodles and potato mac salad with blue berry cheesecake, Lilikoi tarts and haupia and kulolo for dessert with strawberry guava-lilikoi juice and water. The surprise of the jam session was Timmy Abrigo playing steel guitar with his sister Emily‘s vocals and uke solos. Their younger brother Quinn Abrigo also lead a few songs!

    This was really a weekend of Kahumoku family sharing and a reunion at Kaliko’s workshop in Pahala! I got to spend time with my son, my brother Moses and my sister Sharleen and her daughter Kahea. And I got to see my grand nieces and nephews, offspring of brother Moses’ son Pila.

    KahumokuSelfieAfter the jam, my sister Sharleen, her daughter Kahea, Kahea’s godchild, Trystne and I  headed back to Hilo and all 4 of us stayed at Penny’s house with Penny and grandson Aaron (Kaliko’s son).

    Kahumoku “Selfie”: Aaron, Grampa Geo, Sharleen, Kahea, and godchild Trystne at Penny’s house in Hilo

    The next morning it was hana hou (do it again) back to K’s Drive In for more Pork Teri then we went to the highlight of our Hilo trip – the Hilo Farmers Market on Mamo St in downtown Hilo. We definitely got our max exercise as we walked all over Hilo town.

    Penny needed some trees trimmed so grandson Aaron and I went to Hilo Farmers Exchange and bought gloves and handsaws and trimmed avocado trees that Penny’s dad had planted.


    Around 11am on Saturday, I came in and got ready for my next event of the day- officiating the wedding on my hanai niece Megan King De Coit to Kekahukai Laikupu. (My hanai niece is really my hanai daughter- because she’s the step sister of my hanai daughter Sarah Hall. Hawaiian families are complicated!)



    I performed the wedding at Liliuokalani Park in Hilo then, headed for the wedding reception at Harry Kamoku Hall named after Penny’s granduncle, an ILWU longshoreman hero in the 1930’s unionizing days. The reception food was wonderful. The laulau, lomi salmon, chicken long rice and poi was “da Bomb”! But my overall favorite was Waimanu valley caught, smoked wild boar pork meat made by Kekahukai’s Ohana!





    I also performed for a couple of hours with my sister Sharleen doing a few Hulas.


    Then I caught the plane from Hilo to Honolulu then landed at OGG (Maui) about 11 pm, took a shower, ate poke and my own homemade ulu poi with a tomato and mayo and went to sleep!

    Sunday I got up at 3am to prepare for my Sunday crew. I made a fruit salad with our own farm grown papayas, tangerines, oranges, apple bananas, and pineapples, store bought grapes, watermelon and Bartlett pears.  At 7am Ed and Kim Tyler, my Kihei crew, originally from Pennsylvania, arrived. We spent the morning feeding animals and mucking out our four mini- barns replacing fresh diatomaceous earth and fresh straw. Then we searched for the 7 newborn baby goats and put them with their mothers in our upper field nursery. We then spread all the raked up droppings mucked from our barns onto our banana plants, papayas and, in our gulch, onto the edible pohole ferns and lilikoi.  It was a gully washer all day so we did all this in the pouring rain. Around 10am four more guests arrived and we worked until 2 pm shearing and worming and trimming hooves of our sheep in our dry garage and then spread more manure, in the still pouring rain.

    We took a break and drank home brewed hot mamaki tea with the fruit salad I made earlier that morning and dipped our Mountain View Stone Cookies in our hot tea! Nancy also added her hot buttered homemade bread to the mix with peanut butter and jam from our farm-grown guava.

    By 3:30 pm our guests and crew left and Nancy and I took an afternoon nap. Around 6 pm , we got up. Nancy brought in all the animals from our various neighbors pastures and I grilled some of our farm-raised steak with asparagus, onions, zucchini, whole green beans, garlic and ginger, butter and carrots stir-fry. We also steamed some fresh corn and topped it with butter, salt and pepper. All these veggies were traded for at the Napili Wednesdays Local Foods Farmers Market. We finished our dinner with homemade Pumpkin pie that our friends Ed and Kim Tyler brought.

    At 8:30 pm Sunday, I dropped Nancy off at Delta Airlines where she flew out to Columbus, Ohio to watch daughter Jessica compete in a ballroom dance competition. I went to sleep around 11 pm last night and now it’s 3 am Monday morning and I made my “to-do today Monday list”.

    It’s another day and week in paradise! Thank God we live and can farm in Hawaii.

    -Uncle George


  • Pa‘a ‘Aina Preparations for Kingston

    On November 22, 2014 there will be a celebration for the first birthday of Kingston Keanula‘iokahana Carvalho-Baylosis.

    We are in the midst of a whole series of food preparations because it’s the fist year baby luau for my hanai grand nephew Kingston Keanula‘iokahana Carvalho-Baylosis.  His dad is Vince Baylosis and Brandi Carvalho is his mom. On November 22, 2014 we are going to celebrate his 1-year-old birthday. It is Hawaiian cultural tradition where each right of passage calls for a celebration or Pa‘ina or commonly called Luau today. The correct name of the celebration should be Pa‘a ‘Aina or Pa‘ina for short and represents becoming Pa‘a or in tune (become one) with the land or Aina. Luau literally means and pertains to the taro leaf that’s being prepared or eaten at the Pa‘a ‘Aina but has become the more commonly used modern term. It’s one of several rites of passage celebrations that we Hawaiians go through in our lifetime. Other celebrations include graduation from high school and college, house or canoe or boat warming, marriage, death and one year after one’s death and significant birthday’s along the path of one’s life.

    It’s 3 am and I’m cooking the kalo (taro) from yesterday’s Harvest Moon from my hanai nephew Sam Hambek who lives in Haiku. Sam’s sister Abigail Alohilohi used to dance hula and play ukulele for my son, Keoki and me in the mid 1990’s. Sam is handy to have around as he helped me fence about 8 of our neighbors with 3-5 acres each so we now have an extra approximately 30 acres to run our horses, sheep and goats. He also helped me build our 4 mini barns and sheds that provide shelter for our assorted livestock. Yesterday we were at Sam’s farm and house in wet Haiku with Vince Baylosis. It was a full day of prepping and cooking kalua pig.

    We – my farm crewLinda Bulabar, Ganon Silva, Vince Baylosis, Sam Hambek and I, gathered banana stumps, ti and banana leaves, and heated Imu stones until they were white hot, using kiawe wood as necessary to intensify the fire. When the coals were perfect, we loaded in about 150 pounds of pork, two turkeys, a duck, a hunk of venison and two pans of laulau that we assembled. We then covered the works with ti and banana leaves. Somehow…, we forgot to include the kalo into the Imu! That’s why I’m cooking it today on the stove at my house in Kahakuloa.

    I do have my mango wood poi board and my traditional poi pounder, but I’m going to cheat and use my industrial strength Champion food juicer to “pound” the kalo corm to make not only the common kalo poi, but also ulu poi. A few days ago, my friend Lane Fujii gave me a half dozen ulu (breadfruit) that I ripened and cooked and refrigerated.

    Speaking of refrigerators and freezers… Nancy is always questioning my natural Hawaiian cultural practice of hording, and especially when it involves our “limited” refrigerator and freezer space. I have four freezers and two refrigerators and all Nancy asks is exclusive use of two shelves of refrigerator and 2 shelves of freezer space. Somehow, my stuff always ends up creeping into her sacred space.  I got a variety of homemade kimchees, salted vegetables, chicken feet, dried and raw fish, squid, chili pepper water, sweet and sour pickled pigs feet, various kinds of seaweed, inamona (kukui nut relish/seasoning), homemade jams and jellies, frozen lilikoi (passion fruit), guava, tahitian limes, frozen lamb, pork, beef, goat, Maui venison, moose and deer burgers (from our recent trip to Alaska), reindeer and elk sausages, assorted smoked meats, frozen salmon and halibut and various animal innards and leg parts and other local foods she’s labeled “Mystery Death”. Don’t even get into my sauces, Hum ha (shrimp paste), oyster sauce, patis- fish sauce and so on. I also have frozen laulaus, kalua pig, poi, taro and taro leaves and frozen, saved papaya, gondule, luceana and various seeds for planting! Ours is a varied and cosmopolitan kitchen farm and garden!

    Getting back to making poi, I remember my Tutu Ko‘oko‘o and Aunty Aulani steaming loads of kalo and/or ulu in our cooking house, which was a separate structure from the main house. The cooking house housed an Imu, smoke house, place for boiling water for bathing, and place for steaming taro and ulu. It also had a kerosene stove and a kerosene oven. The cooking house was set apart from the main house because it had a tendency to catch on fire, usually from smoking macadamia wild pork that had so much macadamia fat that it would ignite and burn down the entire cook house. No problem – we would just straighten out the old iron roof – build up the shed walls with more wood and we were good to go! Our cooking house burnt down 3 times in my lifetime!

    Anyway, I remember Tutu Ko‘oko‘o and Aunty Aulani pounding poi sitting and facing directly across from each other on a huge, 5-foot poi board. They would wet their kui pohaku (stone poi pounder) with their left hand and pound with their right hand directly in front of them, continuously folding the paste until the pa’i ‘ai was smooth. Then they would mound the done pa’i ‘ai towards the center of the board until they formed a stash of 200-300 pounds. Later the pa’i ‘ai was stored in 10 and 20 gallon old pottery crocks or kelamania and then capped with cooked boiled water.  Other kelamania contained salted pork, salted beef and salted fish,- and sausages capped with lard, as there was no refrigeration. Smoked hams and meat would hang from the ceiling away from vermin. Later when we wanted to make poi, huge amounts of the “cured” pa’i ‘ai was mixed with water and covered with cheese cloth or old rice bags and then put in a screened box we called a “safe” where it was allowed to ferment even further before it was eaten with fish various salt meats with cabbage or luau leaf, raw onion, tomatoes and various fruits from our garden with chili peppers.

    Well it’s now 5:30 am, my kalo is cooked! I need to peel off the outer skin, cool it off and make pa’i ‘ai this morning for the luau in the coming weeks! Then at 8 am! Head back to Haiku where Sam Hambek and the Imu are, to open the Imu and hemo (remove) the kalua pig, duck and venison that’s been cooking since yesterday afternoon. We will freeze it for Kingston’s baby luau in 2 weeks.

    -Uncle George


  • Aunty Addie -100th Birthday Celebration

    I received a phone call from Aunty Patty Nishiyama  while I was on my 44-day music tour a few weeks ago. She asked me if I was available on Sunday Oct 26, 2014, the day after I returned from touring, to help celebrate and play for Aunty Adelaide Kaiwi Kuamu Sylva’s 100th Birthday. I immediately said yes and arranged for a performance under the famous Lahaina Banyan Tree.

    I knew Aunty Addie’s grandson Archie Kalepa from my days living on Hawaiian Homestead Lands in Lahaina where we met at several community meetings. I also taught several of Tutu Ade’s grand children, great grand children and great, great grand children when I taught at Lahainaluna High School from 1992 to 2012 until I retired from that position.

    Tutu Addie was famous for her traditional preparations of Hawaiian Foods, especially her hand pounded kalo ( taro ) and ulu ( bread fruit ) “mixed” poi. In the next week I’m part of another life milestone celebration and helping preparations for my hanai grand nephew Kingston Keanula‘iokahana Carvalho-Baylosis for his one year birthday.  In a way, I’m honoring not only my hanai grand nephew but also Aunty Addie by getting up at 3 am to ‘authentically” steam kalo to make poi.

    -Uncle George



    Daughter Marybud Kobataki and George flank Aunty Adelaide (Addie) Kaiwi Kuamu Sylva at her birthday celebration.

    Louise Rockett provided an accounting of the celebration that was printed in the November 6 edition of the Lahaina News: (

    Community honors Aunty Adelaide Sylva at 100th birthday celebration

    BY LOUISE ROCKETT , Lahaina News  November 6, 2014

    LAHAINA – Aunty Adelaide (Addie) Kaiwi Kuamu Sylva celebrated her 100th birthday under the Banyan Tree in Lahaina on Oct. 26 in style.

    Family and friends gathered together from near and far to join the festivities of the 100 percent Hawaiian kupuna born in Olowalu on Oct. 28, 1914.

    Opening ceremonies were offered by cultural protocol specialists Sam Ka’ai and Makalapua Kanuha. Kanuha also served as event emcee.

    Grammy Award-winning recording artists George Kahumoku Jr. and Richard Ho’opi’i provided the slack key and leo ki’eki’e (falsetto) entertainment, respectively.

    Kahumoku described the occasion.

    “Aunty Addie’s birthday was a blessed day of aloha, sharing, celebration and fellowship. In the olden days, we would call this rite of passage ‘Pa’a Aina’ or at one ‘Pa’a with the Land.’ This ‘Pa’a Aina’ or ‘Pa’ina Celebration’ lived up to its name and meaning. Her birthday was like going to church under the Banyan Tree.

    “We celebrate our kupuna, as they are closest to our spiritual ancestors and to God, who will be joining our spiritual ancestors soon. Aunty Addie and our kupuna carry the wisdom, blueprint, alanui or pathway and DNA of our Hawaiian culture. We owe them the highest respect and regard,” a reverent Kahumoku added.

    Na Kupuna O Maui hosted the commemoration. Spokesperson Aunty Patty Nishiyama recognized County Councilman Mike White, the general manager at Kaanapali Beach Hotel.

    “He donated the mea’ai (food),” she said. “We are very grateful.”

    “The senior citizens of Lahaina danced in her honor, and Tommy and Noe Akima sang the happy birthday song,” she commented.

    “The mayor (Alan Arakawa) and his West Maui executive assistant, Zeke Kalua, were also on hand to present her with a proclamation of honor from the County of Maui,” she added.

    Perhaps the most telling testimony, however, was offered by e-mail from Kahu Hailama Farden, vice principal of Kamehameha Schools Kapalama, and it was read under the tree on Oct. 26.

    Farden, a member of the renowned Lahaina Farden family, is also related to the hulu kupuna; Sylva is his aunt.

    “Aunty Addie was named after Adelaide Fernandez, sister of E.K Fernandez,” Kahu Farden said.

    “Aunty Addie,” Farden continued, “was raised (in the true Hawaiian fashion of hanai) to her mother’s parents in Lahaina on the same piece of property on which she lived since she was a young girl.”

    She married Frank Ho’oululahui Sylva on March 20, 1937. They had three children, seven grandchildren, 17 great-grandchildren and five great-great-grandchildren.

    He passed away in 2007 at 96 years old after 70 years of marriage.

    “Aunty’s first language was Hawaiian,” Farden advised.

    She is the oldest known poi maker in Hawaii and the last known native speaker of the Hawaiian language from Olowalu, Farden added.

    He described one of her unique talents.

    “Her significant accomplishment is her preservation of her Hawaiian style of food preparation. Aunty Addie is well-known for her expertise in poi making (beginning from boiling the taro corm to the final product of serving the poi).

    “Aunty has given lectures over the past ten years in Honolulu, Kona and Maui on various Hawaiian food preparations. The significant difference of Aunty’s food preparation, compared to that of modern-day Hawaiian food shops, is Aunty’s excellence in preparing the less common Hawaiian foods.

    “Not too many actually pound taro in the way her grandfather taught them some 90 years ago,” Farden explained. “Aunty specializes in poi made not only of taro, but of ‘ulu (breadfruit – a common medium for poi in Lahaina in the early days) and has even made poi from pumpkin.”

    Farden presented a resolution for adoption at the 55th annual convention of the Hawaiian Civic Clubs, coincidentally slated on her birthday (Oct. 28).

    The “whereas-es” are noteworthy and impressive.

    “Aunty Addie joined the Lahaina Hawaiian Civic Club nearly 55 years ago and is currently the longest serving member of the Maui Council of Hawaiian Civic Clubs.”

    She is also a life member of Kuini Pi’olani Hawaiian Civic Club and the ‘Ahahui ‘Olelo Hawai’i.

    In 2009, the centenarian was honored by the Maui Council of Hawaiian Civic Clubs with its Kupa Maka’ainana Award, and she received the highest honor of the ‘Aha Hipu’u (Union of the Four Hawaiian Royal Societies), the Kalana Ali’i Award, in July.

    Further, the proclamation concluded, “BE IT RESOLVED that the members of the Association of Hawaiian Civic Clubs, at its 55th convention congratulates Aunty Adelaide Kaiwi (Kuamu) Sylva on her 100th birthday and recognizes her as being a keeper of traditions and for her lifetime of knowledge and experience as a Hawaiian Cultural resource.”