School: Kamaile Academy Public Charter School
Grade Level: Grades 3-6
Teacher: Oilipua Kaikaina and Sarah Panoke
Driving Question: How can we perpetuate traditional Hawaiian imu practices in preparing traditional Hawaiian foods and apply them in our contemporary kitchens with our ‘ohana?
What did the students DO?
Mai Ka ʻĀina I Ka ʻAina, literally “from the land to the meal”, was a farm to table group made up of fourth graders. This group learned about traditional Hawaiian food dishes and recreating cooking them using contemporary cooking implements (e.g., Instant Pot, microwave oven and hot plate). Dishes included lūʻau foods such as kālua pork, laulau, haupia, kūlolo and banana cream pie for dessert.
Students also worked with community partner Fyah Island Family to make their own ʻohe kāpala (bamboo kapa stamper) for stamping kīhei (shawl garment) they wore to hōʻike. Other community partners for this group included The Learning Center at Kaʻala and Uncle Vince Dodge from ʻAi Pōhaku.
