In the latest episode of “The Live Ukulele Podcast,” Uncle George sits down with Brad Bordessa to reflect on his life’s work, his students, and what the future holds for the Slack Key Show at the Napili Kai Beach Resort.
My Tutu (grandmother) Ko’oko’o would pick and put the lemons in recycled Best Foods gallon jars & salt each gallon of lemons with a cup of Hawaiian salt that we harvested from the ocean down at the beach in South Kona Kealia.
When I was growing up, in Kealia, we attended Puka’ana Church (A United Church of Christ) across the street, about a football field away from our home. All 26 cousins, uncles, aunties, and our grandparents would sing Hawaiian Hymns and play Hawaiian music every Sunday.
When I grew up in South Kona Kealia, we had no refrigeration. Everything was either salted, smoked, or dried to help preserve our fish, beef, pork, or lamb meats. One Thanksgiving when I was 13 years old, we decided to have Kalua Turkey for our family.