School: Kamaile Academy Public Charter School
Grade Level: Grades 4-6
Teacher: Oilipua Kaikaina
Driving Question: How can we compare and contrast cooking techniques of the past with what is available today, as well as comparing and contrasting traditional foods/food dishes that are prepared from our Hawaiian plants with dishes prepared today with the same plants?
What did the students DO?
This dedicated group has immersed themselves in exploring the traditional Hawaiian practice of imu cooking and the cultural significance of foods in ancient Hawaiʻi. Through mele, hana noʻeau, mālama ʻāina, and hands-on culinary experiences, haumāna are bridging past and present food practices. From working in their school māla to preparing traditional and modern recipes using native ingredients like ʻuala, ʻulu, and kalo, these students are developing a deeper understanding of ʻike Hawaiʻi and applying it to their daily lives, kitchens, and school community.
- Māla Work and Native Plant Cultivation: Students actively tend a small māla (garden) on their school campus, growing traditional plants such as kalo, ʻuala, maiʻa, and tī leaf. They study the different parts and uses of each plant and connect this knowledge to cultural practices, both in cooking and hana noʻeau (craft).
- Campus Beautification and Planting Proposals: Beyond their own plot, students surveyed and mapped out other areas of campus where they could propose planting useful Hawaiian plants. They prepared presentations and shared proposals with school administrators to promote mālama ʻāina and beautification through intentional planting.
- Studying Traditional Hawaiian Cooking Practices: Students explored the cultural importance of the imu and other traditional food preparation techniques. They compared these ancestral cooking practices to modern methods used at home today and discussed how to perpetuate imu knowledge in their kitchens and ʻohana spaces.
- Traditional Plants in Contemporary Recipes: The group experimented with cooking and baking dishes that blend traditional ingredients with modern flavors. They made ʻuala pies, ʻulu pudding, and desserts featuring maiʻa and kalo. These activities allowed them to experience how ancient ingredients can be reimagined in fun and flavorful ways.
- Learning “Ka Wai a Kāne”: Haumāna studied the traditional mele “Ka Wai a Kāne” to understand the cultural, spiritual, and ecological importance of water in Hawaiian thought. Through memorization and discussion, they reflected on water as a sacred source of life and its relevance today.
- Gathering Materials for Hana Noʻeau: Students collected natural materials like lauhala and native fibers from around campus to experiment with traditional crafts. They created a variety of functional and decorative items, deepening their appreciation for resourcefulness and skilled work in Hawaiian culture.
- Kuʻi ʻAi and Food Sampling: Students tried traditional food preparation methods such as kuʻi ʻai (pounding) to make paʻiʻai from kalo, and also experimented with kuʻi ʻuala and kuʻi ʻulu. While some students were unfamiliar with these foods, many were willing to sample them with encouragement from Kumu Oilipua.
- Connecting Culture to Contemporary Kitchens: This group focused on bridging the past and present by integrating native ingredients into dishes their ʻohana might make today. These experiences encouraged students to bring ʻike back to their homes, creating deeper connections between their heritage and modern living.
This group’s dedication to traditional Hawaiian food systems and culinary practices has fostered a meaningful reconnection to ʻāina, culture, and community. Through the study of mele, work in the māla, cooking with native plants, and presenting planting proposals to leadership, students have strengthened their cultural identity and developed real-world skills. Their willingness to explore, prepare, and sample traditional dishes reflects a growing comfort with ʻike kūpuna and a commitment to perpetuating Hawaiian values in contemporary spaces.
