Aquaculture: Fishponds/Loko iʻa

"The Hawaiian ahupuaʻa system of land use allowed access to all resources, from mountains to the sea. Within the ahupuaʻa, highly specialized technologies such as fishponds and loʻi kalo (taro gardens) ensured an abundance of food. Our Kānaka Maoli ancestors achieved a rare balance between meeting their needs and enhancing the productivity of the land and sea. Their social system ensured survival from generation to generation. Historian and anthropologist Marion Kelly, whose research into Hawaiian culture has been her life's work takes us on tour of the six major Hawaiian Islands to see what our modern world can learn from traditional ways"

This episode of Hawaii Cooks visits the Four Seasons near the base of Mount Hualalai, finding not only a vacation resort, but also a center that perpetuates the Hawaiian culture through its food production methods and Hawaiian culture program. Traditional Hawaiian fishponds combined with a more controlled, scientific environment provide fresh seafood for the restaurants, while herb and fruit gardens also illustrate how Hawaiians lived closely off the land. A learning center gives land history and explains the Hawaiian way of life so guests will better understand how the past inspires and refortifies the present. Wine list to follow cooking segment.

Examines the replenishment of the fish population through modern technology and the release of certain fish species into Hawaiian fishponds and streams.

This episode of Hawaii Cooks visits the United Fishing Agency near Kewalo Basin in Honolulu to examine the fish auction that takes place early each morning. Here, buyers from local restaurants and stores come in to buy fresh fish, which is sold on commission for the fishermen. It provides a competitive market for buying good quality, plentiful fish. Tips on how to select a fish in the market are given, as well as different styles of preparation. The show's introduction looks at ancient Hawaiian fishponds and inland patches, both rich sources of aquatic seafood, especially seaweed and fish. In the kitchen, Chef Roy prepares a Moonfish with Mango and Cucumber Salad, while guest Chef Nobu Matsuhisa whips up a New Style Sashimi (raw fish). Wine list to follow.

Students interact with Hawaiian elders and fishpond caretakers to discover the design and function of different types of Hawaiian fishponds. Students listen to Hawaiian legends, learn cultural values, and find out why the ponds are valuable cultural resources and what is being done to restore and care for them.

More discussion of fishponds and general aquaculture. Fishing practices: use of bait, how to catch opelu and piha. Hawaiian life in general, especially in relation to the seashore environment. The use of water collection sites in seemingly arid areas.

Hawaii Cooks travels to Molokaʻi to learn about the economic and agricultural changes on the island, specifically the community's move towrds sustainable agriculture and the reclamation of ancient loko iʻa (fishponds) and loʻi kalo (taro patch). Also, vegetable and herb farming at Kumu Farms. A profile is also given on the Waiʻanae diet and the benefits of a healthy, traditional diet for the native Hawaiians who suffer from the worst health in Hawaiʻi. Roy prepares grilled chicken with black bean salsa and crispy taro. Wine list to follow.

1st program. Cooperation of the hotel in setting up the heiau.
2nd program. A. Piʻianaia leads discussion re the ahupuaʻa called Lahuipuaʻa. Other Big Isle ahupuaʻa mentioned are Lalamilo, Waikoloa and Puʻuanahulu. Names translated. Fish ponds in general; general comments on fishing. General history, Big Island. Hawaiian aquaculture. Archaeology of the area. Relation of the population to the environment. Bird life in the area, especially the koloa. Plant life, especially milo and its uses.

Now an entirely updated, full-color edition of the book includes numerous additional sites and expanded site descriptions...chapters describing aspects of Hawaiian culture and five main types of sites: heiau (temples), pohaku (sacred stones), petroglyphes, caves and rock shelters, and fishponds.

The fresh voices gathered in this book share their inspiring work and ideas for creating value, addressing a wide range of topics- including community health, agriculture/farming/aquaculture, public education, local business, energy, gender, rural lifestyles, sacred community, activism, storytelling, mo'olelo, migration, voyaging, visual art, music, and the 'aina we continue to love and malama. E-BOOK VERSION

Includes information about fishponds on the island of Kauai.

The fifty sites covered in this book are distributed over all of the main islands and include heiau (temples), habitation sites, irrigated and dryland agricultural complexes, fishponds, petroglyphs, and several post-contact (early nineteenth-century) sites.

Tide and Current: Fishponds of Hawaii chronicles ten years in the life of author and artist Carol Araki Wyban, during which she lived with, learned about, and came to love the fishponds of Hawaii.