your lei! wear Ūpepa o mamaka `aialo...

NŪPEPA O MAMAKA `AIALO

Annual Meeting Edition 2015

Annual MeetingEdition

Wear your Lei!

Mamaka Brothers,

Mahalo for allowing me to serve this year. Lots of fun not only at the events but at the

board meetings as well!

I am sorry that I won't be able to attend the annual meeting but I will be in Barcelona

celebrating my 30th wedding anniversary. I figured I would observe firsthand how the

Catalonia independence movement is progressing and also check out FC Barcelona,

whose motto, fittingly, is - "more than a club"!

We are in great hands with our new president, Gary Ahn, and an awesome incoming board.

I want to thank my fellow directors, Kai Binney and Randy Kam. You've heard my manao;

thus at the annual meeting, they will both be speaking on behalf of our retiring class of

directors!

I want to thank our emeritus secretary, Willie Tallet, and emeritus treasurer, Bob Crowell.

They are the mana that keeps us in line with our club's traditions and policies.

As you may know, I have been advising Na`i Aupuni on its election of delegates and Aha

process. I feel a lot of pressure to not let our people down. But every time it gets heavy, I

remember that providing an opportunity for a substantial number of Hawaiian voters to

elect Hawaiian leaders is necessary to form a government that will allow Hawaiian leaders

to share, compare and test their different ideas and explore what it takes to reach

consensus among Hawaiians.

Within our club, we are lucky to enjoy solidarity that was created and continues through the

foresight of our founders who understood the value and longevity of group structure to build

harmony and fellowship.

Enjoy the annual meeting and see you all at the Christmas party!

Malama Pono, Bill

Ka Mana’o o Ke Ali’i-

President’s Message

Mamaka ‘Aialo Annual Meeting

Thursday, October 15

Natsunoya

Mamaka ‘Aialo ElectionsProposed for election to the Board of Directors:

Robert BurnsSteven Robello

Hank Leandro

Annual Meeting Issue 2015

Annual Meeting- the Program

Luna Franklin Hopkins, Jr.

5:00pm: Cocktails;

Pule and Ho’onani

6:00pm: Dinner

6:30pm: Business Meeting:

Treasurers report- Bob Crowell

Introduction of new members-

Kamani Kuala’au

Election of new Directors-

Willie Tallett

President’s remarks and introduction

of new president

Announcements

New Business

6:45pm: Fellowship and Education

Lots of preparation….


Ki’i- Summer Lu’au


Ki’i- Summer Lu’au

Woods favored for bowls, dishes, and

platters were kou, milo, and kamani; koa was

never used for eating receptacles because of

resin that could not be removed, which gives

a “bad taste” to food.

Wood to be used for bowls was cut out of

blocks that were sunk into a pool to soak for

a couple of months. If a dark color was

desired, the wood was placed in lo’i mud.

The chunk was then roughly shaped, first on

the outside with an adze and then more or

less deeply hollowed out depending on its

use. The latter operation was accomplished

through a combination of tools and methods:

after digging out the interior with

Umeke•From Plants in Hawaiian Culture by Beatrice H. Krauss, published by University of Hawaii Press in 1993.

•Pgs 22-24


Olelo a na Kupuna- words of our elders

Wooden bowls (‘umeke lā’au)

a stone adze and a stone chisel, fire was

used to remove the remainder of the

internal wood. The sides of the bowl were

reduced in thickness, and the entire

surface, inside and out, smoothed with

successive rubbings using rough lava

stones (’āko’ako’a) of decreasing

coarseness, and pumice (‘ana) or a

polishing stone known as ‘ō’io; finally,

pieces of stingray or shark skin were used

to complete the smoothing process.

Sometimes the above processes were

finished by rubbing the inside of the bowl

with the bract of the male inflorescence of

breadfruit.


The final process of polishing the outer

surface was accomplished with green

bamboo leaves and a few drops of kukui-nut

oil, or the senescent leaves of breadfruit.

Sometimes raw kukui-nut kernels, dried in the

sun, finely pounded, and wrapped in a piece

of tapa, were used in a final rubbing. The

latter was also used to polish the inside of the

bowl; oiling inside and out made it waterproof

and prolonged the life of the bowl. Light-

colored bowls from young trees were

darkened by using oil from kukui-nut kernels

that had been scorched or burnt black.

The bottom of bowls was left extra thick so

that the bottom weight kept the bowl

upright. If needed, a depression was

scraped in the ground to fit the rounded

bottom of a bowl.

There were two general shapes of bowls

of various sizes: broad, low bowls called

‘umeke pākākā, and deep bowls called

‘umeke kūmau or kūmauna. The first,

although used primarily for poi, was also

used to serve other foods such as pork,

dog, and large fish. The latter was used

for storing taro and sweet-potato poi.

These bowls were provided with low,

rounded covers (po’i) of wood or gourds to

prevent the hardening of the surface of

the poi; these wooden covers were made

in the same manner as the bowls

themselves. Medium-sized, deep bowls

called ‘umeke kū’oho were used for poi to

be used soon; they were a common

vessel from which the family ate. Also

used to serve poi to a family group was

another medium-sized deep bowl called

‘umeke puahala because its shape

resembled a “key” from the hala fruit.

‘Umeke puaniki was a general term

applied to small bowls that had the same

form as larger bowls and were made for

individual servings of poi, a practice

subsequent to the use of the communal

poi bowl.


Although the majority of bowls had rounded

bottoms, some were flat. Also, there was

almost always an increasing curve from the

bottom to a level at its greatest diameter and

then a decreasing curve toward the rim. The

greatest diameter of the low, wide bowls was

almost always near the rim; in the deep

bowls, it was almost always near the bottom

of the bowl.

Variations from the usual continuous

smooth outer surface were those with

horizontal flat panels, called ‘umeke

kepakepa, which were used for poi, and

those with vertical panels with vertical

edges between, called ‘umeke ‘ōpaka,

usually of a small size and reserved to

serve poi to the chiefs.

Special bowls, called ‘umeke māna ‘ai,

were made for favorite children such as

the firstborn (hiapo) for use after weaning.

These were kapu to everyone except the

child; no one else was allowed to use

these bowls. Bowls of this kind were

sometimes made from a kou tree that had

been planted over the afterbirths (‘iewe) of

grandparents.

Heavy bowls to be moved or hung were

placed in carrying nets (kōkō), which in

turn were suspended from carrying poles

(‘auamo).


The fine work of Hawaiian craftsmen was

displayed in the beautiful carved bowls of

various shaped, sizes, and uses, some

supported by carved human figures. Meat

dishes and platters (pā) were of various

shapes: elongated circular, raised on runners,

and supported on carved human figures. The

main distinction between meat dishes and

platters and bowls is that pā are shallow.

Circular dishes and plates (pā poepoe) were

also made. The platters with runners were

not common; the platter portion was elliptical,

with the hollowed-out runners supporting the

bottom of the platter lengthwise carved from

the same block of wood as the platter proper.

These platters were not as large as those

without runners. The carved platters

resembled the carved bowls except that they

were shallow.

Finger bowls (ipu holoi lima) of wood were

originally circular and elliptical; later they

were made in various shapes. A

characteristic of many of the older bowls

was an external flange, a convenient edge

against which any extra fat or poi could be

scraped off the fingers before washing

them in the water in the bowl. A simple

external handle was also sometimes

present; this frequently had a hole for a

suspensory loop. The flange was a ridge

left when the interior of the bowl was

hollowed out.

Scrap bowls (ipu ‘aina) made of wood

were for chiefs to deposit remaining

fishbones and scraps of food. It was

important that such remainders be

protected for fear that a sorcerer (kahuna

‘anā’anā) might use them to pray a chief

to death. These bowls varied from plain to

elaborately ornamented and carved ones;

all were low, that is shallow, as befitted

their use by a high chief. The plain bowls

were usually provided with a short knob

that projected from the upper half, some

distance below the rim. There was a hole

in the knob to accommodate a suspensor

loop cord by which the bowl could be

carried when empty or hung up between

meals. One type of scrap bowl was

ornamented with embedded teeth of slain

enemies. The feet of the bowl consisted

of human figurines, carved in one piece

with the bowl, in rather grotesque

positions.


Repairing (pāhono) of cracks and

breaks on wooden bowls was

accomplished in various ways. In the

pewa method, a piece of wood of the

same kind as the bowl, with an angular

shape like an hourglass, now

sometimes called a “butterfly” patch,

was inserted into a similar hole made in

the area of the break

Calabash cousin: Back in the day everybody in one family wen eat together from one same big wooden bowl called one calabash, hence the term “calabash cousin” to signify closeness.

From Da Hawaii Community Pidgin Dictionary Projeck

but a little smaller so that when the patch was

tapped in with a mallet if fit tightly. In the huini

or kui lā’au method, a wooden peg of hard

wood, such as kauila, was taped into a hole

that had been bored with a bone awl. The

poho was a wooden patch to fit a hollow part

that had rotted or broken out; the rotted part

was trimmed to form an even edge and the

patch shaped to fit.


Mea Hou Kolepa- Golf News

It has been two years since we reported

results of the annual golf tournament held on

the Thursday before the annual summer

luau.

Last year, Ken Williams was the 2014

Champion. A field of ten members was

present. Ken beat out Agenhart Ellis and

Pat Lau, with a net 70 to win.

Pictured is Ken receiving the annual

tournament trophy from Willie Tallett.

This year, Willie Tallett , won the tournament

by one stroke with a net 70 edging out the

win over his closest competitor, Rick

Richardson. Ken presented Willie with the

perpetual trophy.

Both tournaments were held at the Navy

Marine Golf Course, followed by a

celebration banquet at the Wah Kung

Chinese Restaurant.

Walter Yim organized the first tournament

to get members to know each other and

the tournaments have continued till today.

Dudie Kawananakoa donated a miniature

koa “pig board” perpetual trophy. In 1992,

Hammie Ahlo engraved his name and year

on the back of the trophy. Subsequent

winners (12) have engraved their names

on the trophy. Neil Hannahs holds the

most wins having won the championship 4

times.


Wala’au- things you should know

MARK YOUR CALENDERSDecember 4, 2015 ………………………….CHRISTMAS PARTY…………………………………The Pacific Club

2015 OFFICERSPRESIDENT, DR GARY AHNTREASURER, ROBERT CROWELLSECRETARY, WILLIE TALLETTMEMBERSHIP COMMITTEE CHAIR, KAMANI KUALA’AU

Ho’omake’aka- Hammie’s Corner

The Road to Hawaii

This man was walking along the beach in Southern California and discovered what appeared to be a Genie’s lamp. He picked it up and rubbed it and sure enough, out came this Genie. The Genie was so excited to be out of the lamp that he gave the man the customary three wishes.

The man thought for a few seconds then said to the Genie, “I have always wanted to go to Hawaii but have never been able to. You see I am afraid to fly and I get seasick in the bathtub. I would like you to construct a highway to Hawaii so I can drive there.”

The Genie scratched his head, did some quick calculations, then sadly said, “I hate to tell you this but your wish might be too much for me to give. You see, it would take a tremendous amount of time to lobby the Department of Transportation, the Department of Federal Highway and Safety Administration. Then, the construction costs would require further tax hikes. On top of all this, we would have to construct fuel stations along the route as well. I have never had to turn down a wish like this and I am somewhat embarrassed to do so, but can you think of another wish instead of this one?”

The man was disappointed to hear this bad news but took it in stride. He thought a few more seconds and then said, “I have been married for 15 years and have really never been able to understand my wife. I wish you could help me understand my wife.”

The Genie interrupted the man quickly and asked, “Would you like that highway two lane or four lane?”

On the Beach at HonomuniLyrics by Leibert Landgraf(Sung to the tune of “Marianne Oh Marianne”)

Chorus:All day, all night drinking (beer) from a can, Down by the seaside on the sand; Everybody drinking beer from a can, Down by the seaside on the sand.

Biru, biru in da can, biru, biru in da can; Getting a buzz can't you see, no way, no can be; Down on the sand by the sea, time now for Jameson tea;

No more drinking, beer for me (Chorus)

He was always there; hanging around;Kinda dark, contained himself in green; Usually cold, always appeared at: pupu time; with our dry fish;

He'e, raw oysters, ko'ala oysters and ko'ala venison (Chorus)

Dinner time with our salt meat & oxtail stew and other ko'alameats; Breakfast time; with bacon & eggs, fried mahi & eggs and koena(leftovers). Dessert time, always hanging around;

day and night; on land or sea. Who the heck is (was) that guy - JAMESON?


He Mele inu- Song for the Day

Nā ʻono o ka ʻāina

Hāliʻaliʻa wale mai nō

ʻO ka Māʻiʻi me ke Kole

Ma ka onaona o na Kona

Mai ‘apakau i ka haʻi

O nahu pū me ka unahi

ʻAi no na ke kino ponoʻī

Lawe aʻe no a ʻike i ka ʻono

Hui

Ka ‘ono iʻa a nā kūpuna

Iʻa kaulana o ka ʻāina

He ʻono i ka ʻai maka i ka lomilomi

He ʻono nō i ka nahunahu pū

Mai kali a pau nā niho

O hala ʻe ka Puʻulena

ʻO ka wā kēia ʻo ka ʻono lā

A i ʻike i ke kuhikuhinia

ʻO ka māiko iko ke pala

ʻO ka ʻina me ke kaʻukama kai

ʻO ka ʻōpelu me ke akule

A he nui wale aku nā ʻono

Mai ‘apakau naʻe i kā haʻi


ʻAi no na ke kino ponoʻī

Lawe aʻe no a ʻike i ka ʻono

Ō ka wā ma mua ka ha’aheo,

A keli’i Pai’ea ka Mō’ī

Ua ‘ai o nā pū me na ali’i,

O Mamaka ‘Aialo he inoa.

Mai ‘apakau na’e I ka ha’i,


‘Ai no na ke kino pono’ī

Lawe a’e no a ‘ike I ka ‘ono.

Delicacies of the land

Remembered fondly

Māʻiʻi and Kole fish

The fragrance of the Kona’s

Don't grab someone else's

Or bite the scales

Eat the true flesh

Take and taste the delicacy.

Chorus

Fish delicacies of the ancients

Famous fish of the land

Delicious to eat raw or lomilomi

Delicious to chew

Don't wait until teeth are gone

Or the Puʻulena wind has passed by

Now is the delicious time

To savor rich fat.

The maiko’iko fish slightly mellow

Sea urchins and sea cucumbers

ʻŌpelu and akule

My, how delicious

Don't grab someone else's

Or bite the scales

Eat the true flesh

Take and taste the delicacy

From times of pride past

During the reign of Pai’ea (Kamehameha)

He would dine with the chiefs,

They were called, Mamaka ‘Aialo.

Don’t grab someone else’s,

Or bite the scales,

Eat the true flesh,

Take and taste the delicacy.


Instructions on eating fish from Lanaʻi, this mele may have been composed by Abraham Kaulia, a Lanaʻi cowboy.

Nā ‘Ono O Ka ‘Āina- Club Song

your lei! wear Ūpepa o mamaka `aialo...

Documents