v017. innov8 magazine

YOUR COMPLIMENTARY COPY

made in hawai‘istairway to heaven

kāne‘ohe, o‘ahu

ipu heke: the heartbeat of hula 34

spam & poi: a tale of two foods 38retracing paradise in downtown Honolulu 42

Aloha to our valued customers,

2012 is off and running at a quick pace and so is go!Mokulele. We have recently introduced two convenient new full jet service routes from Maui to Kona and Maui to Kaua‘i, which has been very successful thus far. Our airline continues to reach out to the community in whatever ways that we can help. We are proud of our new relationship with Kapi‘olani Healthcare, who we recently partnered together with to provide transportation at a reasonable cost to families who have children that need to go to Kapi‘olani Medical Center for Women and Children in Honolulu for cancer and cardiac treatments. This is the only facility in the state that can treat children who have a need for chemotherapy treatment. We have also extended a hand to the thousands of women throughout the state that need to travel specifically to this facility for medi-cal treatment. go!Mokulele is also excited to sponsor the Muscular Dystrophy Association of Hawaii’s annual event on April 7. go!Mokulele has launched its new Facebook page and we invite you all to stay connected with us through Facebook and Twitter. Our fans get the best deals and pro-motional opportunities to win prizes like concert tickets, sporting events like the recent Mitsubishi Electric Golf Championships, and trips. Don’t forget to sign up for our newsletter, which will keep you flying in style all year long go!Mokulele continues to be the low fare interisland carrier of Hawai‘i servicing O‘ahu, Kaua‘i, Maui, and the Big Island of Hawai‘i with jet service. We have enjoyed your continued patronage for the past five years and appreciate your continued support. Aloha and mahalo for choosing go!Mokulele,

Jonathan OrnsteinChairman & CEOgo!Mokulele

M E S S A G E F R O M


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２０１２年に入り、Go!Mokulele航空はすばらしいペースで前進いたしております。最近、マウイ島からハワイ島のコナ、そしてマウイ島からカウアイ島までのとても便利で新しいフル・ジェット・サービス・ルートをご紹介いたしました。弊社では常にコミュニティーへ手をさし伸ばし、さまざまな形で貢献いたしております。カピオラニ・ヘルスケアーとのパートナーシップによりカピオラニ・メデカル・センターに癌や心臓の治療を受けに来る子供たちのために交通の便をはかっていることをとても誇りに思っております。カピオラニ・メデカル・センターはハワイ州唯一子供たちがキモ・セラピーを受けられる病院です。さらに治療が必要としている何千人の女性の多くにもヘルプをいたしております。Go!Mokulele航空は４月７日に開催されるMuscular Dystrophy Associationのイベントをスポンサーします。Go!Mokulele航空はFACEBOOKにも参加しているためTWIT-TERまたはFACEBOOKで最新ニュースを見ることができます。ファンの皆様には特別割引があり、プロモーションに参加することでコンサートやMITSUBISHI ELECTRIC GOLF CHAMPION-SHIPSなどのスポーツ・イベントのチケット、または航空券など当るチャンスがあります。Go!Mokulele航空はハワイで最もお手ごろなお値段でオアフ、カウアイ、マウイとハワイ島の島間を飛んでいるエアラインです。この５年間、皆様よりのサポートを心より感謝いたしております。Go!Mokulele航空をご利用頂きまして誠に有難うございます。

ジョナサン・オーンスタイン最高経営責任者・CEOGo!Mokulele航空

M E S S A G E F R O M


go! M O K U L E L E ’ S C E O

M A S T H E A D

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GO! MOKULELE CHIEF MARKETING OFFICERRonald [email protected] 808.838.7900

PRESIDENT & PUBLISHER Jason Cutinella

EDITORLisa Yamada

CREATIVE DIRECTORAra Laylo

MANAGING EDITORKelli Gratz

CONTRIBUTING WRITERSJason DeigertJade EckardtSonny GanadenRowan GardAnna HarmonTiffany Iwalani HerveyKristy KinimakaJoe PlichterBradley RheaJeff SmithNaomi TagaAshley Welton

STAFF PHOTOGRAPERSJohn HookZak Noyle

CONTRIBUTING PHOTOGRAPHERSRobert BatesRian FlynnMichele MooreJeffrey SnellMark WasserDallas Nagata WhiteAaron Yoshino

ACCOUNT MANAGERValerie [email protected]

EVENT LISTINGSNicholas von [email protected]

BUSINESS DEVELOPMENT DIRECTORGary Payne

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ACCOUNT EXECUTIVEErika Forberg808.688.6322

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2009-2011 by Nella Media Group, LLC. All rights reserved. No part of this magazine may be reprinted without the written consent of the publisher Opinions in innov8 are solely those of the writers and are not necessarily endorsed by go! Mokulele

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Honolulu, HI 96817www.nellamediagroup.com

M A R / A P R 2 0 1 2

1 0 I N N O V 8 M A G A Z I N E . C O M | I F L Y G O . C O M

I M A G E B Y J E R E m y S N E l l

M A D E I N H A W A I ‘ I

“She who shapes the sacred land” is how Pele, the goddess of fire is described in ancient Hawaiian chants. Legend tells of Pele’s father exiling her from her home in Tahiti to Hawai‘i. Fueled by betrayal, Pele’s sister Namakaokaha‘i, the goddess of the sea, followed her to the islands and flooded the pits Pele dug with her o‘o (digging stick.) Pele moved down the chain of islands until finally digging her last fire pit on Hawai‘i’s Kīlauea volcano where she could escape the waves of Namakaokaha‘i. She is said to live there today, renaming it after her home region, Ka Piko o ka Honua (Navel of the Earth) or where the gods began creation. Just like Pele, those of us who call Hawai‘i home can trace our roots from different parts of the globe, creating a cultural synergy unique to Hawai‘i. Our way of life has been shaped here by those who appreciated what Hawai‘i has to of-fer. Everything made in Hawai‘i is bursting with the spirit and mana (power) of our ancient Hawaiian ancestors, making it impossible to replicate or imitate anywhere else. So whether you believe in ancient Hawaiian myths or not, take heed and remember the soul of a state can only survive if the people make an effort to preserve it.

Mahalo for reading this issue of innov8.

Kāne‘ohe, hawai‘i

Nestled in the Ko‘olau Mountains on O‘ahu’s windward side are the Haiku Stairs, also known as the Stairway to Heaven. In 1942, the U.S. Navy built the 3,992 wooden stairs to reach a site set for a VFL antenna located atop the 2,800-foot summit. In 1955, a metal ladder was constructed for easier access, but in 1971, the antenna was decom-missioned and the site turned over to

the U.S. Coast Guard. Since then, thou-sands of people have climbed the stairs, trekking through lush cliffs and hillsides to reach the mountain’s peak, where spectacular views of Haiku Valley can be seen. In 2007, citing liability concerns, the City and County of Honolulu closed public access to the stairs. Currently there are no plans to reopen the stairs for public use.

ON THE COVER


A L O H A アロハ I M A G E B Y D A l l A S N A G ATA W H I T E

Waikīkī, Island of O‘ahu

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TARO PATCH IN HANALEI, KAUA‘I

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O ’ A H U

M A U I

K A U A ‘ I

B I G I S L A N D

MAGIC CRAFTS

PAINT AND PALETTE

MAI TAI TIME

GIMMIE GURL

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T E X T B Y A N N A H A R m O N

I M A G E B Y J O H N H O O k

O ’ A H U

Where There Was Once Royalty

Hawai ‘ i ’s Pidgin guerilla

On an average day, Hawai‘i’s Pid-

gin guerilla arms Himself witH a

lOaded, black da kine fanny Pack

and a sHarP wit, camOuflaged in

cOnflicting greens and alOHa

Print. lee tOnOucHi sPeaks and

writes Only Hawai‘i creOle, Or

wHat mOst lOcals knOw as “Pid-

gin.” as any guerilla, He Has en-

emies, frOm elementary scHOOl

teacHers wHO insist On “PrOPer

englisH” tO Parents wHO dOn’t

want tHeir cOllege kids study-

ing Pidgin literature. In his most recent book, Significant Mo-ments in da Life of Oriental Faddah and Son: One Hawai‘i Okinawan Journal, Tonouchi continues to argue for the legitimacy and importance of Pidgin as a language, whose origins date back to the mid-1800s. During this time rapidly expanding plantations be-gan importing labor from areas including the Philippines, China, Portugal, Japan, Okinawa, Puerto Rico and Korea. What emerged was an amalgamation of new languages mixed in with Hawaiian and English. For Tonouchi, who also happens to hold a master’s degree in English and wrote his entire 30-page thesis in Hawai‘i Creole,

Pidgin is capable of communicating the breadth of life and emotions as successfully as any other language. “Just cuz you know Pidgin doesn’t mean you cannot know English,” he says. “It’s like da more languages you know, da more powah to you, right?” In Significant Moments in da Life of Oriental Faddah and Son, Lee writes of scenarios locals and newcomers could easily relate to, from wishing as a teen he were dif-ferent (in his case, Hawaiian or haole) so girls would want to have his hapa (mixed) babies to being proud of his albeit distant father. His real-life experiences are relatable for Pidgin speakers too. In Da State of Pidgin Address, Tonouchi confronts this Pidgin stigma with a poem titled, “Dey Say if You Talk Pidgin You No Can … .” It is composed of a list he asked students to give him of the things you can’t do if you speak the local language. One stanza reads: “Dey say if you talk Pidgin you no can . . . / communicate / eat at fine dining restaurants / function / go to job interviews / go forward. Tonouchi writes that after he reads this poem, people laugh. For him, it’s because they know it’s just plain not true. For Tonou-chi, there’s no such thing as no can. Or, as he would say, “Not, no can. No. Can.”

ピジィンリー・トノウチ、ハワイピジィンマスター

Advertisers Best Restaurants (2007-2011) and is

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Become part of the possibility, which serves as a model of culturally-based food production that we can share with the world with Ingredients Hawai‘i: Part One.The film, produced by Rob-ert Bates, illustrates O‘ahu’s emerging local food community as an alternative to imported and processed foods. “My intention was to let the people who work in the new food system tell their story and my part of it would be to give them a voice in the noisy media marketplace,” says Bates. “But it wasn’t until I stood thigh deep in mud at Ma-huahua Ai o Hoi on a community workday that I knew what the film was all about. Being a resi-dent of Hawai‘i means being connected to land and all the people we share Hawai‘i with, espe-cially the Native Hawaiian community whose

ancestors invented complex and extensive food producing systems that worked in concert with the environment.” Narrated by Amy Hanaiali‘i, Ingredients Hawai‘i tells the story of the ways in which the people of Hawaii are reclaiming their agriculture and local food traditions in light of an uncertain food future. Bates goes on to say, “An enhanced local food community in Hawai‘i has many tan-gible results – improved community relations, environment preservation, healthier food on the table – but it also has the possibility to serve as a model of culturally-based food production that we can share with the world.”

For more information, visit ingredientshawaii.com.

ingredienTsHawai ‘ i : ParT 1

イングリデアント

イングリデアントハワイ、ハワイアンフードの映画


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Contemplating what it means to be both a modern fiber artist and a Native Hawaiian cultural practitioner, Marques Marzan humbly shares that he wants his art to “serve as a connection with what came before and what is to come … to keep Hawaiian traditions fresh by fusing them with artistic and technical innovations.” Marzan’s early years were spent in Kāne‘ohe, where he became in-creasingly fascinated by the woven arts of his great-great grandmother, whose ancestors were master silk weavers for the emperors of Japan. As a teenager, Marzan fused familial knowledge and self-expression, us-ing local materials such as lauhala, coconut and hibiscus to weave vari-ous creations. Marzan continues to use these and other traditional Hawaiian organic materials as the basis for his fiber arts work today, which ranges in diversity from suspension and freestanding woven sculpture to wearable art. Marzan often gathers the materials from the land himself. Many of the fiber materials found throughout Marzan’s work are made from the very same plant species that made the long canoe journey with his Polynesian ancestors to our archipelago hundreds of years ago. When seen through this his-torical lens, the botanical media of Marzan’s pieces, as well as the use of traditional design patterns, cause the meanings of his works to become layered and nuanced. For example, two of Marzan’s fiber

sculptures entitled, “Lines in Time” and “Space Between”, explore space and form, often curving back on themselves. Just as history curves back upon itself, these works offer the viewer a tangible, deep connec-tion with the past. Drawing upon his Hawaiian-Japanese-Filipino heritage, it was only natural for Marzan to continue to hone his teenage artistic skills under local master weavers, Gladys Grace and Elizabeth Malu‘ihi Lee. He would go on to obtain a bachelor of fine arts degree from the University of Hawai‘i and a graduate certificate in museum studies from George Washington University. Currently, Marzan serves as a Native Hawaiian cultural practitioner and resource specialist at Bishop Museum. Behind the scenes, Marzan played a vital role in the team effort to redesign Hawaiian Hall in 2010. Though too modest to mention it, you can find beautiful pieces of Marzan’s own work in the basketry cases on the second floor of Hawaiian Hall. Still, Marzan finds his greatest joy is teaching local workshops that enable him to share his passion for fiber art with the community. “I want to share what I’ve learned and enable others to learn from the masters of the past.”

For more information, visit marquesmarzan.com.

マルケーズ・マルザンマルケーズ・マルザン、現代ハワイアンアーチスト

THe woven arT of Marques Marzan

After Sabrina St. Martin left her home in New Orleans post Hurricane Katrina, she came to Hawai‘i to help her sister, Monique Van Der Stroom, fill a void in the local farming industry. Since they opened in 2008, The Naked Cow Dairy has grown considerably due to the ladies’ hard work and Van Der Stroom’s knowledge of Hawai‘i’s dairy industry. Van Der Stroom studied dairy science at the University of Arizona and managed Hawai‘i’s largest dairy, Pacific Dairy, for 12 years. After it closed in 2007, Van Der Stroom wanted to offer Hawai‘i a healthier option. Dairy products in supermarkets today are known to contain hormones, antibiotics and pesticides. The Naked Cow Dairy provides dairy lovers all the benefits of using grass-fed milk, with increased levels of omega-3 and omega-6 fatty acids, beta-carotene, vitamin A, D and E, along with a healthy dose of cancer-fighting

conjugated linoleic acids in their products. With the recent spurt in popularity of grass-fed cattle products, the women can barely keep up with the demand, as it remains a two-woman show. St. Martin and Van Der Stroom do all the milking and churning, the packaging of the milk in reusable glass bottles and the distributing and marketing themselves. Their products in-clude gourmet butters that come in such flavors as macadamia nut honey and cranberry orange and gourmet cheeses like Gouda and Hawaiian lava jack. Their top-selling yogurt cheese, made by draining the whey from yogurt, is a creamy white, low in fat, high in protein, and a healthy alternative to cream cheese. Dedicated to pro-ducing quality products, Naked Cow Dairy will surely remain the cheese. For retail locations or more information, visit nakedcowdairy.com.

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au-naTurelNaked Cow Dairy

ネークド　カオ　ディーリ

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Among the works of art in Katye Killebrew’s home – the endless surfboard fins arranged in a tin pail, the bodysurfing trophy in the shape of a hand sticking up the middle finger – is the view. Overlooking O‘ahu’s southeast shore all the way to Diamond Head, Killebrew’s residence is more than a sanctuary, it is a showplace that com-bines Killebrew’s love for the ocean, mountains and scenery that inspires her whimsical designs, delicate lines and intricate weaves. Although she grew up in a family of successful construction material distributors, Killebrew was always more interested in looking at things at a microscopic level, and even studied chemistry in college. After graduating, Killebrew worked as

a buyer for a local clothing boutique for several years until finally she was drafted into the family business. Subsequently, Killebrew was appointed president and CEO after her father passed, but shortly thereafter sold the business. “A few years ago I was at the Abbott Kenny Street Fair in Venice, when I came across this designer who had a box at the end of her table,” Killebrew recalls. “It was filled with all these amazing beads and charms from her travels around the world and I was like, ‘Oh my god, that’s my drawer at home!’ A lightning bolt sort of hit me and I told myself, ‘I’m going to start designing jewelry.’” Killebrew’s workshop is like a mini treasure

trove. Walking into the space, the walls are adorned with strings of shiny beads, gemstones, charms, trinkets and what she calls “works in progresses.” “My mom had been taking me garage-sailing since I was a little girl and I’ve always collected all this stuff,” Killebrew explains. “I started taking jewelry classes, learned how to weave, experi-mented with sautering, bezeling and drilling … but weaving is my passion and allows me to incorporate my treasures.” Intrigued by the past, the modular and the anomalous, Killebrew especially values objects with character and history, which make her designs refreshingly unique and nostalgic. “I’m

MagiC CrafTs MiNei Designs

constantly picking up bits and pieces of things and looking how to cannibalize them.” She pauses for a moment. “Sometimes I’ll have this one bead or ornament and spend the whole day trying to figure out what to do with it.” One of Killebrew’s signature pieces are ear-rings made from recycled sunglass lenses, some of which were found at the bottom of the ocean and are encrusted with coral, and others that have been embellished with vintage labels. To Killebrew, a broken piece of jewelry will always be more interesting than an intact object. “MiNei, in Hawaiian roughly translates to ‘me now,’” she says. “It’s kind of who I am now and a reflection of what the jewelry has become.”

Killebrew’s pieces will be showcased through March 30 at the Pegge Hopper Gallery located in downtown Honolulu. They can also be found at Mu‘umu‘u Heaven, located at 767 Kailua Rd., or online at mineijewelry.com.

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カティー・キルブルジュエリーデザイナー、カティー・キルブル

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Kira Kamamalu Lee is a spirited Hawaiian artist whose paintings possess a life of their own, becoming inspired companions to the spaces they inhabit. She focuses primarily on figures, drawn to human mutability and varied emotional expression. “With a person, there is so much to say,” Lee says of her work, and without a doubt, her subjects speak silent volumes on immobile walls. Owning her art is like inviting a friend, a discerning aunty, or an innocent child over for dinner. She paints her subjects entirely with a palette knife, an uncommon technique. Her distinctive style emerged from her inability to achieve the results she envisioned using the traditional techniques she had been taught. Like a child who knows what he wants to say

but lacks the acuity to say it, Lee searched for the tool that would coalesce her vision, until she finally realized that a palette knife would be the ideal instrument. “The thought came so late at night that all the art stores were closed and I couldn’t sleep in anticipation for getting a knife,” she says about the timing of her aha moment. Her insight proved cor-rect, because it is the “loose, painterly strokes” of the palette knife that gives her pieces the movement, depth and emotion we connect with in people. As a daughter of Hawai‘i, her paintings are infused with the spirit of the islands. “My inspi-ration for art comes entirely from within me,” she says. Having a deep connection to Hawaiian culture imbues Lee’s art with a powerful energy: The subjects are fictional, but when you are in

their presence, they feel very much alive. Studying under the mentorship of Vicki Penny-Rohner, CheeCha Smith and Ed Kayton, Lee’s first solo exhibition in July 2011 sold out immediately. She credits her young success to their expert guidance and the support of her husband who crafts the custom koa wood frames for her pieces. But it is the perfect tincture of talent, perseverance and advisement that has delivered to us the dynamic work of this delightful artist.

Lee’s work can be found in the following loca-tions: Volcano Art Gallery, Papa Mu Native Hawaiian Gallery, Third Dimension Gallery and Rumley Gallery in the King Kamehameha Hotel. For more information, visit kirarising.com.

sTories seT on CanvasSharing Hawai‘i’s spirit through paint and palette knife

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キラ・リーキラ・リー, ハワイアンアーチスト

Kaua‘i produces a variety of unique products from Kauai Kookies to Hanalei Poi to Hamura Saimin, just to name of a few. Since 2009, they have added a new exciting Kaua‘i-made product to its selection – rum. Kōloa Rum Co. is Hawai‘i’s first and only rum tasting room, located on the beautiful grounds of historic Kilohana Plantation in Puhi, where sugarcane was once its main focus. Rum and sugar intertwine in Kaua‘i’s his-tory. In 1778, Captain Cook made his first stop amongst the Hawaiian Islands on Kaua‘i. His ship carried barrels of rum for his sailor’s daily ration of grog. In 1835, the first successful sugar plantation in Hawai‘i was established near Kōloa town. Today, the original stone chimney from the Kōloa sugar mill still stands near the bypass to Po‘ipu. What’s special about Kōloa Rum is that it uses pure Kaua‘i-grown raw crystal sugar from Gay & Robinson Inc., which ceased production of sugar in 2010 after being in business for 119 years.

The rum is also made from pure mountain water from Mt. Wai‘ale‘ale. These two components have led Kōloa Rum Co. to win awards in the Polished Palate International Rum Competition in Ybor City, Florida, as well as the Rum Renais-sance Festival in Miami, Florida. Visit Kōloa Rum Co. for a complimentary tast-ing of their rum products. Learn from the knowl-edgeable staff about the history of Kaua‘i’s sugarcane, sample their rums, delicious rum cake and rum-infused fudge. The company store has a variety of rum-themed products to choose from that make great souvenirs for friends and family back home. Pick up Kōloa Rum Co.’s award-winning rum to make the quintessential Hawaiian cocktail, the mai tai, and make your stay to Hawai‘i last long after you’ve left.

Visit Kōloa Rum Co.’s tasting room, located at 3-2087 Kaumualii Highway, or online at koloarum.com.

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I M A G E C O U R T E S Y O F k O l O A R U m c O .

k A U A ‘ I

コロア　ルム　カンパニー

Koloa ruM Co.

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Guri-guri from Tasaka’s should come with a warning label, “Caution: May cause intense and spontaneous cravings.” The creamy frozen treat that’s not quite ice cream and not quite sorbet is guaranteed to awaken one’s inner child and you can be certain that no one does it quite like Tasaka’s. According to Gail Saito, who now runs the shop with her sister, Cindy Tasaka-Ing, the recipe for guri-guri was invented more than 100 years ago by their grandfather, Gunji Tasaka, who was working with his father, Jokichi, as a candy maker in Japan. After moving to Hawai‘i to help in the family mochi shop, which we know today

as Nisshodo Candy Store, father and son began selling guri-guri to plantation workers on Maui. They opened a small shop on Puunene Avenue in Kahului and eventually wound up in Kahului Shopping Center, where five scoops of guri-guri sold for 25 cents. “Originally it was called, ‘goodie-goodie,’ like something good to eat, but the old Japanese people couldn’t pronounce it and it wound up being ‘guri-guri,’” says Saito. Forty years after opening in their Maui Mall location, Gail and Cindy continue on the family business just as it started. The sherbet-like dessert is available in just two flavors, strawberry and pineapple, and served simply in a wax paper

cup with a wooden spoon. But that’s more than enough reason to keep people coming back, with more than 1,500 servings doled out every day. “Kids pass by the shop and will run in, then they’re parents run in after them and they both enjoy our guri-guri,” says Saito. “I guess that’s what makes work worth it still after all these years.”

Tasaka Guri Guri is located in the Maui Mall at 70 E Kaahumanu Ave. For more informa-tion, call 808-871-4513.

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m A U I

TasaKaguri guri

タサカグリグリフロムタサカ

S U R F E R P R O F I L E


T E X T B Y N A O m I TA G A

I M A G E B Y z A k N O y l E

E Z E K I E L L A U

sCHooled You The 17-year-old surf ing phenom remains the last hope for a Hawaiian-blooded surfer on the WCT tour

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ezekial “zeke” lau Has

mucH tO lOOk back On

witH HigH scHOOl wraP-

Ping uP. mOst seniOrs dO.

but wHile many grads

will sOOn Pack tHeir lug-

gage fOr a semester Of

cOllege, zeke’s cHecks in

witH sligHtly different di-

mensiOns, sHaPed rOugH-

ly at 6’0 and weigHing in

abOve average. it is Heavy,

as tHe stakes Of being

tHe best in any game are

never taken ligHtly. fOr

zeke lau, tHe daily grind

On a desk and in water is

a cHOice few witH sucH

PrOmising talent endeav-

Or tO accOmPlisH. “I am finally a senior this year,” says Zeke, who attends Kamehameha Schools. “The past couple years of high school have been the best years of my life. Things like prom, friends, girls, and everything that comes with high school are things that I’m so glad I got to experience.” It’s almost odd to hear for you and I, but these experiences spoken from the mouth of an athlete with a sponsored surf career remains a deviation from the quickly growing norm of “groms” pulled into home-school at first sight of surfing stardom. As deeply rooted in Hawaiian cul-ture as surfing may be, the sport had not been recognized as a traditional sport for years. That changed in 2004 when surfing became an approved sport for Hawai‘i public high schools and officially just last year because of funding. It marked a momentous

acknowledgement and opportunity for those like Zeke, who are in school and want to surf. Sports indeed are motivating at any level. You could call it a change in perspective where, instead of compet-ing for a coveted first place check, school pride is bet on and furthermore celebrated. It’s supported cause. Like anything else, including Zeke’s life as of late, it is a balancing act. In July 2010, Zeke won first in the high school varsity men’s division at the NSSA nationals in Huntington Beach. Embodying envious skill, youthful confidence and a distinctly grounded attitude, the teenager finds himself on the cusp of an unnamed arena and part of a rising generation of surfing. He is aware, rather proud, of calling Hawai‘i home. “I love coming from Hawai‘i and being Hawaiian. Knowing that I am part of a new generation in surfing is great and I want to make sure I make the most of it.” The feeling is resembled in his modern stylings in the water, where power surged airs make you want to rethink what’s possible. Change itself often comes in increments and is at times choppy, adverse and staggering. Such is not the case for Lau. With a surfaced cool-calm and a work ethic emblazoned with hustle underneath, transition from one period into the next is seamlessly fluid. Mind you, when Zeke grabs your attention once again in the near future do recall that where motivation is found, more often than not, successful results manifest. “I’m my own biggest rival. I’m constantly trying to be the best.”

サーフハワイアンサーファー、エゼキール・ラウ


Towed-inKekaha Beach Park

g o ! T H I S W E E KT E X T B Y S A m l E v y

I M A G E B Y m I k E c O O T S

k A U A’ I

Winter swells bring massive waves to Hawai‘i’s shores. Thundering waves can be as large as 20 feet (translating to a wave face height of more than 30 feet) and oftentimes even larger. Tow-in surfing, as shown here at Kaua‘i’s Kekaha Beach Park, utilizes a motorized vehicle such as a jetski or helicopter to be able to catch waves that were once thought uncatchable. Waves of this height move at 30 to 40 mph, making it nearly impossible to pick up enough speed to manually paddle into the wave.


For Hawaiians, the gourd was said to be compared to the world. In 1838, in Hawaiian Antiquities: Mo‘olele Hawai‘i, David Malo wrote: “The seeds of the gourd, when scattered through the sky, become stars, and the pulpy mass inside the clouds, the cover be likened to the solid dome of heaven, ka lani.” An accurate metaphor, as gourds did indeed play a significant part in many elements of Hawaiian culture. They were considered so precious that individual gourd fruits were named after ancestors with the belief it would prevent theft; one’s shadow was not allowed to fall on the vine’s flower, which was considered to be the physical form of Lono, god of agriculture. From bowls to medicine to canoe bailers, the gourd was traditionally a useful tool, but perhaps

its most significant use was the gourd as ipu, or drum. This sacred cultural element is being per-petuated in South Kona on the Big Island, where gourd vines reach like tentacles across the ground weaving over the earth on a family-run, organic farm. From the seed through the drying process, it takes about one year for the gourd to transform into ipu, a Hawaiian drum used during hula and other sacred ceremonies. Nearly 2,500 miles across the Pacific lies an-other gourd farm. Like its Hawaiian counterpart, this one also grows on native land, but this one is on a San Diego County Indian reservation. Here, they are called halma and also play an integral part in Native American ceremonies and culture. “The gourds are used for sacred songs in both the Native American and Native Hawaiian cultures,”

iPu HeKeCrafting the heartbeat of hula

T E X T B Y J A D E E c k A R D TI M A G E S B Y A A R O N y O S H I N O

I N N 8



explains Native American Kalim Smith, trans-Pacif-ic gourd farmer and ipu artisan. “The ipu is a gourd of importance to both of our families.” The cross-cultural significance of the gourds were fused together when Smith married Landa Ku‘uleialoha Hopkins, a Native Hawaiian from a family with deep roots in ipu making on the Big Island. Smith says he has been cultivating gourds for about 15 years on Native American lands, but it wasn’t until a family member expressed she was having trouble with her crop that he decided to give gourd farming on the Big Island a try. “We were asked by my wife’s great aunt in Waimea, kumu hula [teacher] Donna Mae Jensen, to grow and make ipu for hula,” recalls Smith, who learned his craft from Jensen and other elder family mem-bers. “It’s because of how talented they were that I’ve learned to make ipu. When you have such good teachers, you put out a good product.” Because invasive species introduced after Western contact with Hawai‘i have taken a huge toll on local gourd crops, most ipu used in the islands today are grown in Arizona or California. In light of the delicate nature of the vines, Smith says they’re “testing out a lot of different areas” to see where they fare best. The family’s farms in both California and Hawai‘i produce gourds used for two types of drums. The ipu heke is a double ipu made by taking two gourds of different sizes, cutting them and joining them at the necks with the smaller one on top. Ipu heke are most frequently associated with the hula kahiko, tradi-tional hula accompanied by chanting and drums. Smith also creates ipu heke ‘ole, which consists of one gourd cut across the top and is often used in hula ‘auana, modern hula that evolved after

Western influence where instruments such as the ‘ukulele and bass accompany the ipu. With the help of ipu-making knowledge and guidance from family, combined with his personal cultural connection to the gourds, Smith’s ipu have gained recognition as quality instruments. In 2010, the family was invited to the Merrie Monarch Invi-tational Craft Fair as cultural demonstrators. That same year kumu hula and musician Keali‘i Reichel and Halau Ke‘alaokamaile took first place honors in the Merrie Monarch Hula Competition in women’s hula while using an ipu heke crafted by Smith. Smith continues to travel between both homes in Hawai‘i and California to craft ipu, a process that’s changed slightly since an accident in mid-2011 left him unable to use his legs. After months spent recovering in the hospital, Smith came home, just two days before the couple’s first child was born. Though Smith says his craft hasn’t been drastically changed, he acknowl-edges, “It’s been an adjustment. It just takes a little bit longer.” Like a gourd vine, Smith’s craft, which he calls an “accidental business,” continues to reach out to new areas. In March, their ipu will be featured in an art show at the Volcano Gallery in Volcano Village. They’re also returning to the Merrie Monarch in April. By teaching gourd farm-ing and educating schools and hula halau on ipu making, the couple is working to share tradition with other families and future generations. “Right now we’re growing ipu with other fami-lies at three different sites,” says Smith. “We want to help families on the reservation and not only share the culture, but help them benefit from it.” Looking back on the journey and towards the future of the craft, Smith sums it up, “It’s a family thing.”

イプ

フーラの音楽から聞こえるイプの音色は、先祖代々一つの家族がイプを栽培から製作まで

大事に守り伝えてきた音色である。


They are two of Hawai‘i’s most iconic mainstays. One came over on the backs of soldiers. The other likely came in boats with the first Polyne-sian settlers of the Hawaiian Islands. They are dependable and comforting in their own special ways, cultural darlings in their own right. But because both are foods whose language cannot be readily translated to English, we will let others tell their story. “Food has a lasting significance for defining a group’s identity compared to other cultural fea-tures, such as language or religion, that may be lost as a result of acculturation,” explains Univer-sity of Hawai‘i ethnic studies professor Jonathan Okamura. “ One reason for this is because food is consumed within the home and family and is less subject to acculturative tendencies, especially

forced ones like official languages.” Author and illustrator Ann Kondo Corum has hundreds of recipes for Spam – the precooked meat product in a can that requires no refrigera-tion and has an indefinite shelf life because it is heat-sealed within the tin – substituting it for almost anything that calls for salty meat. She authored Hawai‘i’s SPAM Cookbook, a local and national bestseller with more than 30,000 copies sold, and followed that up with Hawai‘i’s 2nd SPAM Cookbook. Corum says that because local people of multi-ethnic heritage grew up with Spam, they are emotionally attached to it as a core ingredient to family memories. “Even young people recall good times and happy memories that involve Spam, like going to the family picnic on the beach with Spam musubi

Poi &sPaM:

a tale of tWo fooDS

T E X T B Y T I f f A N y I W A l A N I H E R v E yI M A G E S B Y J O H N H O O k

and teri chicken, having Spam musubi for snack after a soccer or baseball game, tutu’s saimin with Spam,” says Corum, citing folks who would contribute sentiments with their recipes when she put together her cookbooks. The soldiers of World War II are widely cred-ited with bringing Spam to the islands in their food rations. War times often brought on limited sources for protein, so Spam became affordable and dependable for Hawai‘i’s multi-ethnic work-ing class. “It goes great with rice,” Corum says. “That’s why Spam tastes so great in musubi. Stir fry it with veggies, eat it with eggs, put it in fried rice, use it in saimin or ramen. Multi-ethnic immigrants from Asia adapt to Spam in Hawai‘i because their foods blend well with it.” While Spam is sold in 117 countries, Hawai‘i is the undisputed Spam-eating capital of the world. About 6.5 million pounds of Spam are consumed every year in Hawai‘i – that equates to 6.7 cans per person per year. According to Karen Winpenny, the coordinator of Spam Jam Waikiki, a street festival that celebrates all things Spam and attracts about 20,000 people annu-ally, Hawai‘i consumes the most Spam per capita in the nation. Spam Jam is gearing up for their 10th annual festival on April 28, which will also commemorate the 75th anniversary of Spam. Vendors must offer at least one item that is Spam-flavored. “Spam mac nuts are big, and last year Ono Pops made a Spam popsicle that sold out immediately,” Winpenny recalls. With poi too, family is at the core of this Na-tive Hawaiian food staple, made from the kalo (taro) plant and considered to be the origin of the Native Hawaiian people. The story goes that

the divine beings Wākea and Ho‘ohokukalani gave birth to a stillborn son, who they buried, and from which arose the first kalo plant, named Hāloanakalaukapalili. Ho‘ohokukalani became pregnant again and gave birth to another son, who lived. She named this son after her first-born, calling him Hāloa. “Hāloa is the first kanaka [man], the older brother,” explains Makahiapo Cashman, the director of Ka Papa Lo‘i O Kānewai, a refuge for plants and ecosystems at UH Mānoa, focused on sustaining a pure collection of kalo and sharing it with the community. Cashman continues: “Hāloa’s kuleana [responsibility] is to take care, to feed, to nurture the younger sibling. The younger sibling has kuleana to also take care, listen, respect. So through the years, that relationship between Hawaiians and Hāloa grew and everyone knows your kuleana to Hāloa is to take care of him, and he will take care of you. It’s a familial relationship.” Familial relationships are prevalent in traditional Hawaiian histories, which are laden with genealogy connecting each element in nature as an anthropomorphic relative to Native Hawaiian mortals, keeping all things interdependent on one another. Those relationships are still relevant and vital today. “Because our water comes from the stream, whatever we do or don’t do affects what nour-ishes our kalo, and thus affects us, so there’s a lot of care that goes into it,” says Cashman. “We don’t use any fertilizers or pesticides. We are feeding our families with this.” Poi, made by pounding the cooked corm of the kalo plant and mixed with water to achieve desired consistency, was one of the first foods

Native Hawaiians fed their children and was tra-ditionally eaten at every meal. It is a rich source of fiber, essential minerals like calcium and iron, vitamin A and C, and is one of the few non-animal sources of zinc. “It’s a super food,” says Cashman. “It’s really healthy. When our kūpuna [edlers] get sick, this is the first food they eat to heal them.” According to studies done by the College of Tropical Agriculture and Human Resources at UH Mānoa, kalo has the potential to help feed kids with food allergies because it is hypoallergenic, meaning it does not set off food allergies or food intolerance. To some, poi and Spam represent Hawai‘i’s colonization, a removal of native diet and the subsequent dependence on imported foods. However, these two foods are much more than that. Poi, a constant since the beginning of Hawaiian time, is symbolic of kalo, tradition and Native Hawaiian origin. Spam, a constant since World War II, an affordable food for the multi-ethnic working class, is symbolic of modern Hawai‘i – a mixed plate. “Spam musubi to locals is like the hotdog or hamburger to Americans,” says Fred Booth, an Ocean Safety and Lifeguard Services officer and owner of Paulele Clothing. “I grew up on Spam and poi, even dipping my Spam in poi on occa-sion. Poi, however, is much more. Poi is health, life, family, culture, past, present – it is the roots of Hawai‘i. I love them both, and they both have purpose here.”


スパム

スパムとポイはハワイの象徴的、伝統的な食べ物である。

The architecture of Hawai‘i tells an intricate story of the spirit and history of the kanaka maoli, or Hawaiian people, from the first Polynesian settlers to early European traders and missionaries. Materials of wood, lava, pili grass and coconut fronds were the basis of the Hawaiian home and illustrate the level of intellect and resourcefulness specific to ancient Hawaiian builders. From above, verdant landscapes fill the lines of the urban grid and offer those below shade and a resilient connec-tion to nature, a concept deeply rooted in Ha-waiian culture. Today, structures of concrete, steel and glass sprout from the pillow of green, glimmering in the sun’s rays, creating a dra-matic panorama against the Ko‘olau Moun-tain range. The juxtaposition of the man-made with the natural forces at play provides an urban experience unique to Honolulu.

Historically, Honolulu has served as the cultural, political and economic hub of Hawai‘i for more than two centuries. “When the mis-sionaries first came here in 1820, there was no power, they didn’t have guns, they didn’t have military weapons, they came with ideas and it was through collaboration with the ali‘i [chiefs] that they had any affect on the islands at all,” says Thomas Woods, the executive director of Hawaiian Mission Houses Historic Site and Archives in Honolulu. “They were partners.” As merchants and missionaries began to settle and build accommodations with building tech-niques native to their geography, the ali‘i and royal family were eager to adopt foreign styles of architecture, radically and forever altering the built landscape. A quick 15-minute drive from Waikīkī, Down-town Honolulu contains nearly 200 years of ar-


reTraCing Paradise

a Walking tour of DoWntoWn honolulu, paSt ShapeS, unDer

ShaDoWS, through more than 200 yearS of hiStory


I M A G E S B Y J O H N H O O k

Aloha Tower Marketplace1 Aloha Tower Drive

4 3

Hawai‘i State Capitol Building415 South Beretania Street

chitecture within a one-mile radius. From the first missionary housing and church, to contemporary high-rises like the First Hawaiian Center, Down-town Honolulu is a heterogeneous mix of building forms and styles from every major historical period of Hawai‘i, with a growing list of complexes that are declared National Historic Landmarks on the National Register of Historic Places. Downtown Honolulu can be subdivided into four environs: Capitol District, Central Business District, Water-front and Chinatown, each with its own distinctive architectural composition. An easy stroll through downtown Honolulu, past some of the landmarks listed below, makes it easy to explore Hawai‘i’s architectural history and to discover how building techniques of the past have come to shape our city today.

***

Start at a place that gives you a strong, tangible grasp of Hawai‘i’s history with the Hawaiian Mission Houses Historic Site and Archives (for-merly Mission Houses Museum). “This is a very historic site. … There is so much Hawaiian his-tory people tend to overlook,” says Mike Smola, who volunteers as a tour coordinator. “I mean we were the birth of literacy here in the islands. At the end of their mission, roughly 75 percent of the population could read and write in their native language, making Hawai‘i the second most literate nation on the planet.” The original four hale pili (grass-thatched house) structures were occupied by the mikanele (missionaries) until the completion of the ka hale lā‘au, a New England-style wood framed house and the ka hale kamalani or the Chamberlain House in the years following 1820. These structures are

the oldest houses in Hawai‘i, still standing after more than 181 years. Heading west, explore the rest of the Capitol District starting with the historic Kawaiaha‘o Church (1842), one of the city’s most glorious landmarks. Formerly a hale pili grass structure, the “Great Stone Church” was rebuilt entirely with coral blocks in the 1840s under the reign of Kamehameha III. Designed by Reverend Hiram Bingham, the head mikanele for more than 20 years, this church was the first Western house of worship in Hawai‘i. Head right on Punchbowl Street where you will find the sumptuous Hawai‘i State Capitol Building (1968), designed by John Carle War-necke and Belt, Lemon and Lo. The building rises above four pools of water, an analogy to the volcanic creation of the Hawaiian archipelago. An exemplarily model of modern architecture constructed of reinforced concrete, the build-ing houses the executive suites and legislative chambers of Hawai‘i’s political officials. Central to the complex is a 100-foot tall open-air atrium, which frames the clouds and blue sky above. Abundant natural light and ventilation provide a comfortable area to take a breather and soak in the majesty of the Capitol Building. Follow the road west, where you can admire the colonnaded façade of Washington Place (1847). Originally built by wealthy trader and ship captain, John Owen Dominis, the prop-erty was inherited by Queen Lili‘uokalani after her husband, the Dominis’ son, passed. After the overthrow of Hawaiian Kingdom in 1893, Lili‘uokalani, the last reigning monarch of the Hawaiian Kingdom, moved into the American Greek Revival-style house, designed by Issac Hart, where she lived until her passing in 1917. Con-

structed of coral stone and concrete, Washington Place boasts an extremely valuable collection of furnishings used by the Queen, which includes a Victorian-style grand piano made of koa wood. Head back towards Richards Street and turn right on Merchant Street for an up-close glimpse of the First Hawaiian Center (1996), Hawai‘i’s tallest building. Redefining Hawai‘i’s skyline, the impact of such a tall structure caused heavy debate regarding the affect it would have on the Hawaiian landscape. Under collaborative efforts, the building was designed with Hawaiian principles in mind: natural light, open air and scenic views, presenting a dialogue between the mountains and the sea. “It is neces-sary to recognize the importance of natural resources and environments that are vital to our future and unique identity as an island state,” says Scott Wilson, a committee member in urban design for the American Institute of Archi-tects. “Future development should be designed to respect the natural topography and resources that make Hawai‘i unique.” Continue exploring the Central Business District to see a fine example of design by the late C.W. Dickey, a name synonymous with Hawaiian architecture during Hawai‘i’s territorial period. The Stagenwald Building’s (1901) Italian-Renaissance detailing of its portico sets it apart from other buildings that line the historical Merchant Street. Further west, stepping into the district of Chinatown, you will catch sight of the Kamehameha V Post Office (1871). Designer and brickmaker, J.G. Osbourne employed a construction system of pre-cast concrete block, reinforced by iron bars, to create the first rein-forced concrete building in America. Designated as a National Historic Engineering Landmark,


: 4 5

Washington Place320 Beretania Street


the building operated as the Territorial Tax Of-fice and overflow quarters for the District Court before its renovation in 1993. Today, it houses the Kumu Kahua Theater and offices for the State Foundation on Culture and the Arts. Cross back over to Bishop Street and head south until you get to the lively Waterfront Dis-trict, home to Aloha Tower Marketplace (1921). Originally the most recognizable landmark of Honolulu’s waterfront, the Aloha Tower serves as a reminder to the “Boat Days” of Hawai‘i. Constructed in the Hawaiian Gothic style by Arthur L. Reynolds, the Aloha Tower serves as a historical beacon, welcoming vessels into Hono-lulu Harbor. The tower stands at 184 feet, with a 7-ton clock and observation balconies. Today, the Aloha Tower Marketplace offers visitors a variety of restaurants and retail stores and is a perfect ending to your tour.

***

Fifty years ago, the district of downtown Honolulu was a place to go – just not after dark. In the last several years, due to Hawai‘i’s

preservation efforts, it has evolved into a buzz-ing neighborhood with bars, boutiques and galleries, a center for the people of Hawai‘i. “Hawai‘i’s rich cultural past is represented by the structures constructed by various populations over the course of the islands’ habitation,” says Wilson. “These physical remains of the past act as landmarks of our history and anchors for our future. The buildings here in Honolulu are part of the soul of our state, transcending genera-tions and conveying multi-sensory messages to current and future generations about our past.” As Hawai‘i approaches the next era of Hawai-ian architecture, one can only hope that it will continue on the path of innovation, while per-petuating Hawaiian culture. As Arthur Frommer appropriately puts it, “Tourism does not go to a city that has lost its soul.” Preserving our historic buildings is how we keep our soul.

ワーキングツアー

今もなお、歴史的な景観を誇るホノルルのダウンタウンは必見の価値がある。

a waLKinG ToUR:

Hawaiian Mission Houses Historic Site and Archives

554 South King Street

Kawaiaha‘o Church957 Punchbowl Street

Hawai‘i State Capitol Building415 South Beretania Street

Washington Place320 Beretania Street

First Hawaiian Center999 Bishop Street

Stagenwald Building 119 Merchant Street

Aloha Tower Marketplace1 Aloha Tower Drive

: 4 7

COMING TO A MARKET NEAR YOU

roomandservice.com


UNCONVENTIONAL

ALOHA

Leopard print denim shorts, Guess. Aloha print shirt, designer unknown. Tooled leather bag , stone bolo tie, designer unknown. Tortoise shell sunglasses, Bausch & Lomb.

I N N 8


UNCONVENTIONAL

ALOHA

F i n d t h e s e lo o k s at:

BARRIO VINTAGEChinatown Artist Lofts1109 Maunakea St. #208808-674-7156

Find Barrio Vintage on Facebook

Photographer: Riann Flynn

Styled by Bradley Rhea & Amber Mortensen

Model: Johnelle Anderson

独特なアロハ


Multi-striped button-up shirt, designer unknown. Retro jungle print shorts, Hawaiian Tropic. Black

leather backpack, Liz Sport. Clubmaster sunglasses, Jantzen. Leather platforms, Jeffrey Campbell.

Green Hawaiian print blouse, Diane von Furstenberg. Brocade print denim shorts, Lee. Black frame sun-glasses, designer unknown.

Hand-painted denim shirt, Levi’s. Mix print bikini and black frame sunglasses, designer unknown. Turquoise necklace, Feathered Skull Jewelry.

Retro hibiscus print shorts, Hawaiian Tropic. Floral swimsuit cover and one-piece halter bikini, designer

unknown. Aviator sunglasses, Rothco. Turquoise necklace, Feathered Skull Jewelry.

I N N 8

B E Y O N D T H E H O R I Z O N

I M A G E S B Y D A l l A S N A G ATA W H I T E

S y D n e y, a u S t r a l i a

Consistently ranked as one of the most livable places in the

world, Sydney, Australia is where foodies, actors, artisans

and professionals alike all collide in a dazzling hum of ac-

tivity. Enjoy a flat white at one of many breezy cafes or a

lager at one of Harbor City’s hippest bars. Snag tickets to the

opera house, lounge on one of the shimmering beaches or

relax in some of the finest mountainous parklands.

ビヨンドザホライゾン、アストレリヤ

SyDney iS a WorlD of Culture anD

amuSement, a metropolitan City of

WonDerful CoSmopolitan DelightS.

WE BELIEVE IN THE POWER OF PRINT

nellamediagroup.com

nellamediagroup.com


E X P L O R E I M A G E B Y A A R O N y O S H I N O

A L A K A ‘ I アラカイガイド


E X P L O R ET E X T B Y l I S A yA m A D A

I M A G E B Y A A R O N y O S H I N O

The giving of flower lei in Hawai‘i is a unique island tradition. A lei represents love and is used most commonly in Hawai‘i to celebrate graduations, birthdays, retire-ments, weddings and the like. The fragrant smell of tube-rose, pikake, orchids or maile can greet you upon your return home. Chinatown is the perfect spot to shop for these flower garlands, and you are likely to find lei shops on nearly every corner, like M.P. Lei Shop shown here (1145 Maunakea St.). Inquire with your favorite shop about shipping these strands of flowers to your home. Pass them along to friends and family or hang them to dry in windows, allowing the sweet fragrance to fill your home, making your trip to Hawai‘i last long after you have left. You might also like Lin’s Lei Shop (1017 Maunakea St.) or Cindy’s Lei & Flower Shop right up the street (1034 Maunakea St.).

チャイナタウン

lei ’d in CHinaTown, Honolulu

F O R M O R E C H I N AT O W N H A P P E N I N G S , V I S I T

C H I N AT O W N N E W S PA P E R . C O M


I M A G E B Y l I S A yA m A D A


E X P L O R E

TCM sPalding

HouseTenth Biennial of Hawai‘i Artists and

Hawai‘i Art Now celebrate the high caliber of contemporary island art


BienniaL of hawai‘i aRTisTs XFebruary 23 – July 22, 2012

Every two years since 1993, TCM Spalding House has invited six artists to choose a gallery space to either show a body of work or develop a site-specific installation. It’s the only exhibi-tion of its kind in Hawai‘i, conceived to be a complement and an alternative to the juried exhibitions that take place annually through-out the state. The result for viewers is the chance to more fully appreciate and understand each artist’s sensibilities, ideas and techniques. Biennial of Hawai‘i Artists X reflects the Ho-nolulu Academy of Arts’ ongoing commitment to show local artists and support the creation of significant new work. Collectively, the visions of the artists express the diversity of perspectives being considered by artists living and work-ing in the state of Hawai`i today. This year’s Biennial will feature artwork by Mary Babcock (O‘ahu), Solomon Enos (O‘ahu), Jianjie Ji (O‘ahu), Jaisy Hanlon (Maui), Sally Lundburg (Hawai‘i), and Bruna Stude (Kaua‘i).

hawai‘i aRT nowFebruary 9 – April 22, 2012

Since the first Biennial of Hawai’i Artists in 1993, 58 artists have been selected to show their work. While Biennial X goes on view, viewers also have a chance to visually catch up with artists from the past nine Biennials. The museum invited them to submit work completed within the last two years. The participating artists include Eli Baxter, Gaye Chan, Jacqueline Rush Lee, Tom Lieber, Cade Roster, Maika‘i Tubbs, Jason Teraoka, Linda Yamamoto, Scott Yoell and many more. Tragi-cally, two past Biennial artists have passed away since they participated in the exhibition, photographer Sergio Goes and sculptor Michael Tom. James Jensen, curator of contemporary art, worked with the families of the two artists in selecting and lending work to the exhibition, and as a result, both will be represented.

For more on arts and culture, visit fluxhawaii.com


E X P L O R E T E X T B Y J A S O N f. D E I G E R T

G O L F ゴルフ

My friend Scott is a regular with the ‘surf and turf ’ crew – a group of Kaua‘i locals who are for-tunate to take advantage of the perfect waves in Hanalei Bay and the great golf at Princeville at Hanalei. The resort is home to two award-win-ning courses, the 18-hole Prince Course and the 27-hole Makai course, both brilliantly designed by Robert Trent Jones, Jr. This part of the island is so beautiful that much of Rodger and Ham-merstein’s South Pacific was filmed here. The Prince course offers a magnificent and challenging 18-hole layout that has received numerous accolades, most notably Golf Digest’s #1 Golf Course in Hawai‘i. In 2012, the course will reopen after a $5 million renovation that includes new environmentally friendly seashore paspalum greens. Numerous exotic and en-

dangered birds live here, and the Prince course proudly holds a membership of the Audubon Cooperative Sanctuary Program. I vividly remember the first time I came to the par-3 seventh hole. The architect created a special tee that requires a 200-yard carry over a jungle ravine to a narrow green that plays short to long – the farther left the pin position, the longer the carry. This complements the many beautiful holes designed around what used to be sugar plantations and cattle ranches. The Makai courses feature an 18-hole championship layout, and a wonderful, walk-in-the -woods 9-hole course. The 18-holer plays a bit friendlier than the Prince course, but is certainly no less scenic. As Scott says, ‘Heave ho and let it go!’ The course has a number of

signature holes, but the top honors go to the par-3 third hole. The teeing ground sits about 100 feet above the green, with Bali Hai island and the waves at Hanalei breaking perfectly in the background. Steve Murphy, PGA Director of Golf, and his staff can be found at the newly renovated club-house and practice facility that can be described in one simple word: extraordinary. They should charge an admission fee. The 60,000-square-foot structure, beautifully decorated in tile, wood and glass, provides incredible vistas of the tow-ering mountains and Pacific Ocean. The Tavern restaurant, by Hawai‘i’s top chef Roy Yamaguchi, serves delicious fare at reasonable prices. Who knows, maybe you will find yourself here on “some enchanted evening.”

PrinCeville aT Hanalei

PGA PRO’S TIP: Swing in balance and enjoy the view. The beautiful views at Princeville provide you a great opportunity to use your practice swings purposefully. With your weight balanced on your target foot, hold your finish for an extra two seconds and visual-ize the shot you are trying to hit. Imagine the trajectory – how high will it fly? Will it curve to the right or to the left? Where does it land? While doing this, you will be reinforcing good balance, enabling you to hit better shots. The more you do this, the more your real shots will start to look like your visualizations.

Kapi‘oLani heaLTh foUndaTion 35th Annual Hawai‘i Pacific Health Women’s 10K:March 4, 2012, 7 a.m. – 8:15 a.m.Location: Kapi‘olani Park

Formerly known as the Straub/Kapi‘olani Women’s 10K, the Hawai‘i Pacific Health Women’s 10K race brings together women of all ages in a celebration of fitness and good health. Elite runners, serious run-ners, race walkers, and recreational walkers all participate. Mothers and daughters, students, military and visitors make the Hawai‘i Pacific Health Women’s 10K a tradition. Proceeds from the race will go to benefit the Campaign for Children support-ing the Phase I renovation/rebuild of the Kapi‘olani NICU & PICU.

For more information, visit reg.pseresults.com/8.

The hapaLUa – hawai‘i’s 1/2 MaRaThon – MaRch 11, 2012March 11, 2012, 6 a.m. – 9 a.m.Location: Honolulu

For 2012, the Hapalua is reaching out to our community in an effort to raise awareness and money for great causes. Runners, volunteers and supporters can help Hawai‘i’s hospitalized keiki through Kapi‘olani.

For more information, visit the Children’s Miracle Network at crowdrise.com/KapiolaniKids.

GeTTinG a GRip on YoUR acTive LifesTYLeMarch 31, 2012, 8 a.m.Location: Ala Moana Hotel Join us for “Getting a Grip on Your Active Lifestyle,” a free community health event sponsored by Hawai‘i Pacific Health. The event will be on Saturday, March 31, from 8 a.m. to noon at the Ala Moana Hotel. Or participants can choose to attend the video conference at Wilcox Memorial Hospital.

For more information, visit hawaiipacifichealth.org.

MUscULaR dYsTRophY 13Th annUaL spRinG soiReeApril 7, 2012Location: The Royal Hawaiian

The Muscular Dystrophy Association will be holding its annual Spring Soiree, a sophisticat-ed tasting event that takes place under the stars on the Ocean Lawn of The Royal Hawaiian Luxury Resort. The event will feature culinary delights from 15 of Hawai‘i’s top food and beverage providers with proceeds benefiting the Hawai‘i chapter of the Muscular Dystro-phy Association. For more information, visit mdasoiree.com.

aMeRican heaRT associaTion: 14Th annUaL MaUi heaRT waLK/5K waLKMarch 24, 2012Location: Keopulani Park The Heart Walk is the American Heart As-sociation’s premiere corporate team event for raising funds to save lives from this country’s number 1 and number 3 killers - heart disease and stroke. Designed to promote physical activity and heart-healthy living, the Start! Heart Walk creates an environment that’s fun and rewarding for the entire family. For more information, visit mauiheartwalk.org.

38Th annUaL GoLf cLassic ToURnaMenTApril 23, 2012Location: Mid Pacific Country ClubFor Tickets: [email protected]

The Golf Classic is celebrating its 38th year in Hawai‘i. It will be held at the prestigious Mid Pacific Country Club. The Country Club is located in Lanikai and offers spectacular views and a world-class private golf course. This tournament helps to raise the funds needed to fuel the mission of the American Heart Associa-tion. It brings together over 100 golfers and demonstrates the commitment to “get active.”

hospice hawaii, hoT pURsUiTApril 14, 2012, 9:45 a.m.Location: Ward Centers

Join Hospice Hawaii for a fun filled day of festivities. More than just a walk, this Amaz-ing Race-style event will bring the elements of friendly competition among participates while raising funds for Hospice Hawaii’s efforts to provide quality end-of-life care to those with life-limiting illnesses and their familiars. The day is filled with live entertainment, family activities and lot of fun!


E X P L O R E

N O N P R O F I T C A L E N D A R

go! mOkulele cares deePly fOr tHe PeOPle Of Hawaii and Has

Pledged its suPPOrt tO tHe fOllOwing nOnPrOfit OrganziatiOns.

yOu can tOO by attending tHese events Or making a dOnatiOn.

E X P L O R E


T E X T B Y J E f f S m I T H

I M A G E C O U R T E S Y O F A U l A N I R E S O R T & S PA

U N W I N D A N D R E L A X スパー

Arriving to the grand entrance of Disney’s new Aulani Resort & Spa is mesmerizing. Wrapped in vibrant colors, enchanting music and mysti-cal totems, stepping through the threshold of Aulani transports each guest to a magically Hawaiian world of wonder. In the middle of this gorgeously unsuspect-ing indulgence is the volcano heart of Aulani. Visible from almost every vantage point, the volcano serves as the epicenter of exceptional water features and tributaries, which course throughout the acreage of this property. The summit of this fantastically manmade and conceptualized volcano serves as the begin-ning of two thrillingly fast waterslides leading into Waikolohe Stream, a lazy river pushing you through jumping water fountains and cavernous grottos until you arrive full circle to where your journey began. As if being in the water isn’t enough fun, this organically stylized volcano has more than 130 indigenous animals

artfully placed within its rock formations. You will undoubtedly spend your entire vacation searching for new animals hidden throughout Aulani’s waterways. A true vision of Aulani would not be com-plete without a personal journey through Laniwai, a Disney spa. Centered on water and ancient Hawaiian principles of being one with nature, Laniwai explores rejuvenation for the entire family. Stunning in its design and cultural significance, your journey through Laniwai begins with a single stone cast into a shallow pool, creating a uniquely brilliant pattern of reflected light as your positive thoughts are released into the world. Your rebirth begins here, just as water evaporates to rain down on the land once again, the cycle of life begins at Laniwai. Prior to your treatment, guests are welcomed to indulge in Kula Wai, a 5,000-square-foot outdoor oasis. Rain showers, waterfalls, perfumed Hawaiian sea salt baths,

and opulently created custom body scrubs connect you with nature, allowing the allure of the islands to become reality. You would be hard pressed to find a more magically Hawaiian resort within these islands than Aulani. Beyond the native kalo (taro) patches at the entrance of the property and the thatched hale wa‘a (canoe house) style of this beautiful A-framed resort, lies a Hawaiian un-dercurrent greater than just its perfected style. Aulani, as an inspired destination, symbolizes a playfully Hawaiian way of coexisting with the natural world around you. Whether you choose to simply whale watch from your balcony, meander through the canals of Waikolohe Stream, or enjoy breakfast with Mickey and the gang, the melodies and memories of your Aulani Resort and Laniwai Spa experiences are treasures that will beckon your return from lands far, far away, and rekindle your happily-ever-after spirit.

THe allure of aulani

Our fans get the best deals and prOmOtiOns, OppOrtunities tO

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I M A G E B Y J O H N H O O kI N N O V 8 G U I D E S M A R C H / A P R I L 2 0 1 2 イベント

o‘ahu

events

GReensKY BLUeGRassFriday, March 2Marks Garage, 1159 Nu‘uanu Ave.Cost: $15 - $20Contact: [email protected], (808-521-2903)

coLLidiscope 2012 The oahU INTERACTIVE ARTS FESTIVALMarch 7 –10North ShoreCost: $60 GA, 13 under FreeContact: kapilina.org

ewi JaZZ iT Up BenefiT conceRTSaturday, March 20, 5:30 p.m.Hawai‘i Convention Center, 1801 Kalakaua Ave.Cost: $125 GAContact: Maegan Brandt, [email protected], (808-853-3400)

fosTeR The peopLeSunday, March 18Waterfront at Aloha Tower, 1 Aloha Tower Dr.Cost: $29.50 GA, $60 VIPContact: bampproject.com

waRRioR dashSaturday, March 24Dillingham Ranch,

68-540 Farrington Hwy.Cost: $50Contact: warriordash.com

da aLii of coMedYSaturday, March 31 Neal S. Blaisdell Concert Hall, 777 Ward Ave.Cost: $22 - $35Contact: Box Office (808-591-2211)

haRd RocK Live MUsic fRidaYs Friday Nights, 10 p.m. – 1:30 a.m.Hard Rock Café Honolulu, 280 Beach Walk Ave. Cost: FreeContact: [email protected]

anJeLah Johnson Sunday, April 1

Hawaii Theatre, 1130 Bethel St. Cost: $30.50Contact: [email protected]

hawaiian scoTTish fesTivaL & hiGhLand GaMesSaturday April 7 – 8Kapiolani Park, Kalakaua Ave. & Monsaratt Ave. Cost: Scotch Tasting $80 – $125

The shinsTuesday, April 17, 7 p.m. Neal S. Blaisdell Concert Hall, 777 Ward Ave.Cost: $35 - $40Contact: bampproject.com, (808-591-2211)

haRd RocK

Hard Rock Live Music Fridays, Come experience some of Hawai‘i’s best musicians live in Hard Rock Café Honolulu’s newly revamped multi-story location, while exploring a priceless memorabilia collection of music legends, such as Elvis, The Beatles, Jimi Hendrix and many more (280 Beachwalk, 808-955-7383).

I N N 8


MacBeTh Friday, April 27Hawaii Theatre, 1130 Bethel St. Contact: Box Office (808-528-0506)

spaM JaM waiKiKiSaturday, April 28, 4 p.m. - 10 p.m.Kalakaua AvenueCost: FreeContact: Karen Winpenny, (808-255-5927)

saTURdaY faRMeRs MaRKeTSaturdays, 7:30 a.m. – 11 a.m.Kapiolani Community College, 4303 Diamond Head Rd.

Cost: FreeContact: [email protected], (808-848-2074)

windwaRd MaLL faRMeRs MaRKeTWednesdays, 3 p.m. – 8 p.m.Windward Mall, 46-056 Kame-hameha Hwy.Cost: FreeContact: windwardmall.com

HALEIWA FARMERS MARKET Sundays, 9 a.m. – 1 p.m.Haleiwa, 62-449 Kamehameha Hwy.Contact: haleiwafarmersmar-ket.com

taste

BanZai sUshi BaR $$North Shore Marketplace, 66-246 Kamehameha Hwy. (808-637-4404)Wooden floors, paper lamps and inventive contemporary sushi bring a little bit of Japan to the North Shore.

BaR 35 $35 N. Hotel St. (808-537-3535)bar35hawaii.comEnjoy more than 150 beers from around the world or an extensive selection of cock-tails, wine and sake with one of their chewy gourmet pizzas

I M A G E B Y J O H N H O O kI N N O V 8 G U I D E S M A R C H / A P R I L 2 0 1 2

BRUno's foRno

This quaint Italian restaurant in the heart of downtown Honolulu features European-style sandwiches and Paninis, but it’s the fresh, oven-baked lasagna, like the Portobello, margherita and carbonara, that will keep you coming back (1120 Maunakea St., 808-585-2845, brunosforno.com).

at either indoor or outdoor patio bars.

BRasseRie dU vin $$1115 Bethel St. (808-545-1115)brasserieduvin.comChanneling many of the cafes found in southern France, this quaint indoor-outdoor patio location serves up rustic dishes with an expansive wine list.

BRUno’s foRno $1120 Mauankea St. (808-585-2845)brunosforno.comAn Italian taste in Chinatown with lasagnas and sandwiches made fresh in house daily. Open for breakfast and dinner.

cReaM poT $$444 Niu St. (808-429-0945)This charming little eatery serving up European-style breakfast with Japanese sen-sibility in a cozy, cottage-like setting.

cinnaMon’s ResTaURanT $$315 Uluniu St. (808-261-8724)cinnamonsresataurant.comA breakfast staple in Kailua, this popular breakfast joint will get your mouth watery with classic comfort food and a unique selection of eggs benedicts and pancakes.

he‘eia pieR GeneRaL sToRe & deLi $46-499 Kamehameha Hwy. (808-235-2192)heeiapier.comLocated on the water’s edge, this general store serves up one awesome gourmet plate lunch.

JJ doLan’s $$1147 Bethel St. (808-537-4992)jjdolans.com

An Irish pub with handcrafted New York pizza and hand-poured drinks. Follow them on twitter for daily pizza specials.

MURphY’s BaR and GRiLL $$2 Merchant St. (808-531-0422)murphyshawaii.comGiving Chinatown a taste of the Irish homeland, Murphy’s has been a neighborhood staple, hosting the largest St. Patty’s Day celebration in the Pacific.

LonGhi’s $$Ala Moana Shopping Center, 1450 Ala Moana Blvd. (808-947-9899)Though Longhi’s is known for fresh fish, prime steaks and succulent lobsters, they also have one of the best eggs benedicts on the island.

RoY’s $$$The birthplace of Hawaiian fu-sion cuisine, Roy’s consistently provides patrons a genuinely Hawaiian food experience using locally grown food sources.

saLT KiTchen & TasTinG BaR $$3605 Waialae Ave. (808-744-7567)With an emphasis on house-made charcuterie, SALT may well have come up with the tastiest bar food menu in Hawai‘i by being innovative with the classics.

shoR aMeRican seafood GRiLL $$$Hyatt Regency, 2424 Kalakaua Ave. (808-923-1234)shorgrill.comA contemporary American seafood and steak grill under a newly renovated contem-

porary breezeway offering open-air seating and stunning ocean vistas.

Ted’s BaKeRY $59-024 Kamehameha Hwy. (808-638-8207)tedsbakery.comThough Ted’s pies are available around Oahu, stop in at their original Sunset Beach loca-tion for a assortment of pies, pastries, cakes and breakfast, lunch and dinner.

Town $$3435 Waialae Ave. (808-735-5900)townkaimuki.comThis unpretentious American bistro’s menu changes daily based on the freshest ingre-dients procured from local farmers.

waiaLUa BaKeRY $66-200 Kamehameha Hwy. (808-637-9079)Tucked away behind a hard-ware shop, this bakery makes their breads, cookies, pastries and fresh fruit juices daily.

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I M A G E B Y m A R k W A S S E RI N N O V 8 G U I D E S M A R C H / A P R I L 2 0 1 2

haiKU ho‘oLaULea & fLoweR fesTivaL

This annual ho‘olaulea (celebration) is Haiku’s largest family-friendly community event, with a lei and floral design contest, made-on-Maui arts and crafts, live entertainment, farmers market and plant sale and tons of great food. The monies raised from the event will educational enrichment programs at Haiku School (Haiku Community Center, 137 Hana Hwy., (808-283-3222).

maui

events

waiLUKU fiRsT fRidaYEvery First Friday, 6 p.m. – 8:30 p.m. Wailuku Town, Market St. Cost: FreeContact: Yuki Sugimura, (808.878.1888), connecmaui.com

RaUL MidonThursday, March 29Maui Arts & Cultural Center, One Cameron WayCost: $28 presale, $33 DoorContact: [email protected], (808-242-7469)

na aLii of coMedYFriday, March 30Maui Arts & Cultural Center, One Cameron Way Cost: $22 – $35Contact: [email protected], (808-242-7469)

19Th annUaL haiKU ho‘oLaULe‘a & fLoweR fesTivaLSaturday, March 31 Haiku Community Center, Hana Hwy.Cost: FreeContact: Leanna Troesh-Worrell, (808-283-3222), [email protected]

hURLeY aT The haRBoRDate: April 7 – 8Place: Lahaina Harbor, Front St.

hana heaLTh faiRSaturday, April 14 Hana Community CenterCost: Free

The shinsWednesday, April 18Maui Arts & Cultural Center, One Cameron Way

Cost: $35 – $45Contact: bampproject.com

The BRoTheRs caZiMeRo Lei daY conceRT Saturday, April 28Maui Arts & Cultural Center, One Cameron WayCost: $12, $28, $37Contact: [email protected], (808-242-7469)

taste

808 BisTRo $$2511 S Kihei Rd. (808-879-8008) 808bistro.com Set in a spacious open veran-dah capturing beautiful views, patrons get to experience the savory tastes of two chefs originally famous for 808 deli’s sandwiches.

café o’Lei $$2439 S Kihei Rd. (808-891-1368) cafeoleirestaurants.com Don’t let the location fool you, happy patrons return for the food and not the view.

MULLiGan’s on The BLUe$$100 Kaukahi St. (808-874-1131) mulligansontheblue.com Irish restaurant and bar is known for its live music, es-pecially its dinner shows with Uncle Willie K.

GaZeBo ResTaURanT $$Napili Shores, 5315 Lower Honoapi’ilani Rd. (808-669-5621)Arresting views in a casual gaze-bo setting make this restaurant and its pineapple macadamia nut pancakes a must.

Lahaina GRiLL $$$127 Lahainaluna Rd. (808-667-5117) lahainagrill.com This contemporary bistro favorite offers a refined yet comfortable atmosphere.

MaMa’s fish hoUse $$$799 Poho Pl. (808-579-8488) mamasfishhouse.com Rated as one of Maui’s finest dining establishments, this restaurant is not only cel-ebrated for its seafood dishes but its fine hospitality as well.

saM saTo’s $1750 Wili Pa Loop. (808-244-7124)Eat where the locals eat. With simple and flavorful noodles dishes, its comfort food at its best.

I N N 8


is it a good time to buy a home?

Yes. The combination of low mortgage rates and

relatively low housing prices make it a great time to

purchase a home. It’s best not to buy, however, until

after you’ve considered all of your options and are

ready for the serious financial commitment.

what drives interest rates and is there a way to

determine if it will go up or down?

Interest rates are driven by the supply and demand of

mortgage bonds. Mortgage bonds trade daily on the

secondary market. The price of the mortgage bond has

an inverse relationship to mortgage rates. The higher

the price of the mortgage bond (also the lower the

bond yield), the lower our mortgage rates will be.

Generally speaking, are home prices increasing

or decreasing right now?

Compared with the year prior, December 2011

median sales prices for single-family homes have

increased. While national real estate trends may seem

negative, however, it is important to keep in mind

that the Hawai‘i market is completely independent.

There were many Hawai‘i neighborhoods that experi-

enced appreciating home prices in 2011.

home sales on the Mainland tend to be seasonal.

is the same true in hawai‘i?

Yes, summer is usually the busiest season. It’s the

best time for families to move as they don’t have to

interrupt their child’s school year. It tends to slow

down toward the end of the year, usually due to the

holiday season.

what other factors should be considered when

buying or selling?

What you plan on doing after selling your home is

also a consideration. Most families sell their homes

with the intent to upgrade or downsize. It’s a great

time to sell if you are upgrading because home prices

are low right now. If you are downsizing, however,

it may be a good idea to wait because summer 2012

will likely be a good time for sellers.

ASK A CPB BANKER!With Kynan Pang

hawai‘i’s hoUsinG MaRKeT TRends foR 2012

I N N O V 8 G U I D E S M A R C H / A P R I L 2 0 1 2


haWai‘i iSlanD

events

Kona BReweRs fesTivaLSaturday, March 3King Kamehmeha Kona Beach Hotel, 75-5660 Palani RoadContact: (808-331-3033)

BiG isLand inTeRnaTionaL MaRaThonSunday, March 18Historic Hilo Bay FrontContact: (808-969-7400)

MeRRie MonaRch fesTivaLapRiL 8 – 14Edith Kanaka‘ole Tennis Stadium, 350 Kalanikoa St

Cost: Free Contact: (808-935-9168)

na Mea hawai‘i hULa KahiKoSaturday, April 21Volcano Art Center, 19-4074 Old Volcano Rd.Cost: FreeContact: volcanoartcenter.org

eaRTh & ocean fesTivaL aT KeaUhoUSaturday, April 21Keauhou Beach Resort, 78-640 Alii Dr. Contact: (808-329-1758)

soUTh Kona GReen MaRKeT Sundays, 9 a.m. – 1 p.m. Amy B.H. Greenwell Ethno Botani-cal Gardens,

82-6188 Mamalahoa Hwy.Contact: skgm.org

taste

BiG isLand GRiLL $$75-5702 Kuakini Hwy. (808-326-1153)The secret’s out, Big Island Grill serves up huge servings of local-ized American home cooking for ultra reasonable prices.

café 100 $969 Kilauea Ave. (808) 935-8683 cafe100.comOriginally opened in 1946, this home-style café serves great local favorites with a menu of over 30 different varieties.

da poKe shacK $76-6246 Dr. (808-329-7653)dapokeshack.com Poke at its best, like Hawaiian salt, limu, avocado, furikake and soy sauce.

hawaiian sTYLe café $65-1290 Kawaihae Road (808-885- 4295)This small country kitchen serves some local favorites for breakfast.

hiLo BaY café $$315 Makaala St. (808-935-4939)hilobaycafe.comHidden in plain sight in a strip mall, this café has great burgers and cocktails, made with local, organic ingredients.

I N N 8


MeRRiMan’s $$$ 65-1227 Opelo Road(808-885-6822)merrimanshawaii.comA fine dining experience where you will find the fresh-est local ingredients paired with the finest wines.

MiYo’s $$400 Hualani St. (808-935-2273)Melt in your mouth sashimi and other traditional Japanese dishes


Every 3rd Saturday of the month!at BAR35, 35 N. Hotel St.

BLUE & GOLD

T E X T B Y N O E l P I E T S c H S H A W

I M A G E B Y c H R I S T O P H E R c O O kI N N O V 8 G U I D E S M A R C H / A P R I L 2 0 1 2

kaua‘i

events

KaUai BiG BRoTheRs BiG sisTeRs 3Rd annUaL “ToTaLLY awesoMe 80’s”Saturday, March 3Lihue Bowling Center, 4303 Rice St.Cost: FundraiserContact: Kaulana Finn, (808-855-2905) inTeRnaTionaL GaRden isLand TRi fesTivaLSaturday, March 17Kauai Marriott Resort, 3610 Rice St.Cost: $30 Contact: Carol, (8080-346-0990), gardenislandtrifest.com

KaUai oRchid and aRT fesTivaLMarch 30 – 31Hanapepe Contact: Joanna Carolan, (808-335-5944)

TRi KaUai spRinT TRiaThLonsSunday, April 15Po‘ipu Beach Park, 2250 Kuai Rd.Contact: Brian Curll, (808-635-6311)

ReLaY foR LifeSaturday, April 28Hanapepe Soccer Field Contact: Nalani Brun, (808-241-6394)

Kapaa sUnshine MaRKeTWednesdays, 3 p.m. – 4:30 p.m.Place: Kapaa New Town ParkCost: FreeContact: (808-241-4946)

KiLaUea sUnshine MaRKeTThursday, 4:30 p.m. – 5:30 p.m.Kilauea Neighborhood CenterCost: FreeContact: (808-241-4946)

taste

22 noRTh $$3-2087 Kaumualii Hwy. (808-245-9593)

22northkauai.comUsing foods found in their back-yard garden and farmers around the island, this farm-to-table restaurant pays careful attention to the seasons.

BaRacUda $$$5-561 Kuhio Hwy. (808-826-7081)restaurantbaracuda.comInspired by the Mediterranean regions of Europe, this tapas bar is one of Kaua‘i’s coolest places to re-lax with friends and sip some wine.

haMURa’s saiMin $2956 Kress St. (808-245-3271)Soft, slight chewy saimin noodles make this no-frills mom-and-pops joint a favorite among locals.

hanaLei GoURMeT $$5-5161 Kuhio Hwy.(808-826-2524)A quick and easy spot for lunch, this casual eatery serves sand-wiches made on fresh baked bread, alongside classic American eats.

JosseLin’s Tapas BaR and GRiLL $$$Kukui‘ula Shopping Center, 2829 Ala Kalanikaumaka St. (808-742-7117)josselins.comThis tapas bar features dishes inspired from all parts of the world using as many locally grown ingre-dients as possible

KinTaRo $$4-370 Kuhio Hwy. (808-822-3341)Go early or expect to wait at this Japanese restaurant that locals say has some of the best sushi on the island.

MaRK’s pLace $1610 Haleukana St. (808-245-2522)marksplacekauai.comTakeout restaurant located in Puhi Industrial Park that specializes in gourmet plate lunches and local souvenir snacks.

faRMeR's MaRKeT

Kaua‘i is home to an abundance of farmers. From mush-rooms grown on the Hamakua coast to taro from the fields of Hanalei, locally grown produce is plentiful on the Garden Isle. Be sure to check out one of the many farmers markets happening during the week. For a full list of markets, visit realkauai.com/farmersmarkets.

I N N 8


E X P L O R E


I M A G E B Y B R O O k E D O m B R O S k I

K A I L U A

W H E R E T O F I N D


HONOLULU INTERNATIONAL AIRPORT(hnl), O’ahu

LANA’I CITY AIRPORT(lnY), lana’i

HILO INTERNATIONAL AIRPORT(itO), hawai’i

HO’OLEHUA AIRPORT(mkk), mOlOka’i

LIHU’E AIRPORT(lih), kaua’i

KONA INTERNATIONAL AIRPORT(kOa), hawai’i*fOr flights between 1193-1868 and 2000-2193, prOceed tOcOmmuter terminal

KAHULUI AIRPORT(Ogg), maui*fOr flights between 1193-1868 and 2000-2193, prOceed tO cOmmuter terminal

NEW CRJ-200Maui - Kaui‘iMaui - Kona

OAHU

Honolulu

Lihu‘e

KAUA‘I

W E L C O M E A B O A R D


TickeTing and check-in

Check in generally begins 3 hours prior to departure. We request that you check in at least 75 minutes prior to departure. Don’t forget that you may need additional time for parking and security lines-we don’t want you to miss your flight. You can check in at any go! Mokulele kiosk or our website www.iflygo.com, up to 24 hours in advance.

Boarding and deplaning

All passengers must be at the gate at least 15 minutes prior to departure or there is a chance you may lose your seat. If you are connecting to another airline in Honolulu, advise a ramp agent prior to leaving the tarmac, he or she will direct you to a walkway leading to the interisland and Overseas Terminals.

exiT row requiremenTs

So… you were one of the first onboard and lucky enough to snag row 8, which is designated as an Emergency Exit Row. This row offers our customers a few extra inches of legroom, but in return we ask for your assistance in the event of an emergency. If you are seated in row 8, you must be able to understand the passenger safety information located in the seatback, follow commands from the crew, be at least 15 years of age and understand English.

On behalf of go! Mokulele Employees, we’d like to welcome you aboard. The following information is to help make

your travel experience easier and more enjoyable. If you need anything at all, don’t hesitate to ask your flight attendant.

Thank you for supporting low fares and flying go! Mokulele. We hope you enjoy your flight!

in-FlighT saFeTy

We ask that all passengers remain seated with seatbelts fastened at all times. This is for your safety in the event of unexpected turbulence. If you need to use the restroom (located in the rear) press the Flight Attendant call button and ask if it is safe to do so.

passenger luggage

go! Mokulele provides the option to check 1 bag for $15, a second bag for $17 and a third bag for $25. Due to the size of our aircraft, we cannot accept surf/bodyboards over 6 feet in length. Passengers are asked to keep extremely important items like laptop computers and medication in their carry-on luggage.

smoking policy

The use of cigars and cigarettes while in flight is not permitted. This also applies to anywhere in or around the aircraft, so please refrain from smoking while deplaning. Smoking is only allowed in certain designated areas at our airports, so kindly wait until you are in an appropriate area before lighting up.

in FlighT Beverage / snack service

go! Mokulele offers a variety of drink items available for purchase onboard. go! Mokulele accepts only cash for these items at this time (US currency)

$2.00

Pepsi, Diet Pepsi, Bottle Water, Sierra Mist and Passion-Guava Juice

$3.00

Royal Kona Coffee Latté

$4.00

Heineken and Bud Light Beers*

$5.00

Hamakua Plantations Lightly Salted 100% Pure Hawaiian Macadamia Nuts. 4.5 oz Can.

*These are the only alcoholic beverages allowed to be consumed onboard the aircraft. All alcohol must be served by the flight attendant only. Regulations prohibit go! From serving anyone under the age of 21 or people who appear to be intoxicated.

cusTomer service

[email protected]

888.435.9462

reservaTions

(888) I FLY GO2 (435.9462)

go! miles

questions or [email protected]

mesa airlines

Attn: Customer Care

2700 Farmington Avenue Bldg, K-2

Farmington, New Mexico, 87401

Tsa secure FlighT program

The Transportation Security Administration now requires all passengers provide their full name, sex and date of birth when booking an airline reservation. For more information visit www.tsa.gov.

conTacTing go!

Thank you for choosing go! Mokulele operated by Mesa Airlines and Mokulele Airlines. We value your feedback to help us build a better airline.

when conTacTing go! mokulele

Please include as much information as possible so that we may better assist you. This should include date of travel, flight number, city pair and your go! Miles account number (if you are a member). If not, Join... It’s Free !


A H U I H O U , U N T I L W E M E E T A G A I N アフイホー I M A G E B Y J E R E m y S N E l l

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