On behalf of our HHAPI `ohana, we are brokenhearted about the devastation and loss on Maui. We are joining the collective effort here on the continent in serving those on Maui. | | |
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The Kākoʻo Maui Fund is providing resources that can be deployed quickly and efficiently to support recovery efforts on Maui. CNHA is working in close collaboration with state and county leaders, nonprofit organizations, and community members to get an understanding of the quickly evolving priorities. Funding will support evolving needs, including shelter, food, financial assistance, and other services as identified by our partners doing critical work to support Maui.
Your generosity will not only help them rebuild but also show the strength of our unity and aloha spirit. 100% of the proceeds will go to Maui relief efforts. Checks may be written out to "Council for Native Hawaiian Advancement" with a memo "Kākoʻo Maui." Please email hwf@hawaiiancouncil.org for more information.
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IN THIS ISSUE:
Moʻolelo: Marla 'Alohilani Tam-Hoy Barhoum
Nutritional Experiment: Modern Native Hawaiian Diet
E 'Ai Pono Kākou: Eat more plants, not just salads-Shiitake Lūʻau, ‘Uala Poke, Fresh Coconut Milk & Coconut Chia Pudding
Upcoming Events
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Marla 'Alohilani Tam-Hoy
Barhoum
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Share your name, your ʻohana names and your favorite wai...what water source are you most connected to and why?
My name is Marla ʻAlohilani (brightness of the heavens) Tam-Hoy Barhoum. My Dad, Barry Man Cheong Tam-Hoy is Kanaka Maoli, born and raised in Kaimukī, Oʻahu. My Grandpa, Harold Lin Hau Tam-Hoy was from Pāʻia. His parents were Hoy Tam (China) and Agnes Naone from Ulupalakua, Maui. He was a past president with the Tom Association of Hawai`i, Hawai`i Pa`u Riders & Star of the Sea 51 Club.
My Grandma, Rose Young Lum and her ʻohana were from Kaupō, Maui (past Hāna). She was involved in over 15 organizations including several Hawaiian Civic Clubs (notably Hale O Nā Aliʻi, Ahahui Kaahumanu, Daughters of HI, Royal Order of Kamehameha, Alu Like), Chinese Women’s Club, Tom Society, & O`ahu League of Republican Women.
My Great Grandmother was Agnes Kelupaina Alama, pure Hawaiian and born in 1890. She was raised in a grass hale in Kaupō by her Grandmother, Kaholokahiki, who spoke only Hawaiian. Her Dad was Alama and mother was Kahoʻopiʻihula Kahunanui.
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Kaholokahiki taught her Hawaiian quilting and sewing, and how to weave the lauhala mats they slept on, to use on top of the dirt floor. “Life was hard in those old days, we had to get our water from far away and it was part sea water and part fresh. We collected rain water in the big kegs they shipped salt salmon in. We bathed and drank water from the few streams we had, far away, too.”
She was married at 15 to Lum Sui-owner of the 1st coffee shop in Ka`eleku (Canton, China) and had eight children. After his passing, she later married Kealoha Kahoe and had 2 sons.
“To have babies was hard in those days. My Grandma, she helped me and I lay on the lauhala mat on the ground and she told me when to push the baby out. No doctor, no nurse, no hospital.”
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They cooked with dry wood and lived mostly on sweet potatoes grown on their arid land at the base of Haleakalā.
She lived through 5 governments in Hawaʻi-the monarchy of Queen Liliʻuokalani, who was removed and imprisoned in 1893; the Provisional
Government, the First Republic of Hawaiʻi, the Territory and then, Statehood.
My Kupuna was akamai (smart)-she saved and purchased a cottage with land on Harding Ave. in Kaimukī; multiple homes were built on that property and became home to her keiki and moʻopuna. That’s where my Grandparents lived and where my Dad was born and raised.
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My Kupuna and Grandma were master Hawaiian quilters; their work has been displayed at the Smithsonian in Washington, DC and the Mission House in Honolulu.
They taught workshops at local community centers and hotels.At 100, she was the oldest member of Hale O Nā Aliʻi Society and 500 guests celebrated at a lūʻau in her honor in 1991. I’m grateful for the history that we have about her life. She lived until 102.
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I live in Mukilteo, it’s a coastal town and I’m grateful to be close to wai. My favorite time to be there is at sunset; it’s so calming and peaceful. We also love Lake Chelan!
In Hawaiʻi-it would be Pōkaʻi Bay in Waiʻanae on Oʻahu. My parents would always take us here when we’d travel back to the islands as keiki and now, I take my girls here when we visit.
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I was born and raised in Federal Way, WA. I’m grateful that my parents instilled Hawaiian cultural values in our home, growing up. They helped us feel connected and proud to be Hawaiian.
My parents always volunteered for Hawaiian civic club activities and my Dad was a founder of the Kīkaha o Ke Kai Outrigger Canoe Club in 1996 to perpetuate Hawaiian culture here in the Pacific NW. He also helped create Lōkahi, a non-profit to provide Hawaiian education and cultural activities, starting the annual Hoʻolauleʻa at Chief Leschi Schools. We grew up listening to Hawaiian music and my Dad played the ʻukulele, guitar and bass and sang to us.
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I was grateful for the opportunity to board at Kamehameha and graduate in 1992. I went to University of Portland and received my degree in education. I started teaching at Chief Leschi Schools on Puyallup Tribal land and went to night school for my Master’s in Education at University of Washington.
My jobs have always centered around serving others; especially the underserved and underrepresented-whether teaching middle school or being an academic advisor/teacher with Tacoma Community College’s Fresh Start program for those students who dropped out but wanted to return to complete their education or working with Native young adults at
NAYA to help them get their HS diplomas or GED’s, get into college or find a trade or employment that would bring them joy.
I am grateful for the opportunity to work with Washington State University and IREACH (Institute for Research and Education to Advance Community Health). I am on a mana wahine team working towards health equity for our Hawaiian people.
I work on both HHAPI (Healthy Hearts Among Pacific Islanders) and MASC-UP (respiratory Illness) health studies. I get to weave my passion for health education and working with Native Hawaiians and Pacific Islanders across our nation. It’s my dream job! I’m excited about the community partnerships we’ve built and what my future holds. I’ve been thinking about getting my PhD in Indigenous Health Research next year. You’re never too old to challenge yourself and create new life goals.
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What are you grateful for and why?
My family, my husband, my keiki, my job & my life.
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What brings you joy?
Spending time with friends and family, hiking, photography, dancing hula, reading, traveling, learning & eating Hawaiian food.
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During difficult journeys, how do you heal and restore your health and mental well-being?
Last year, I became a certified yoga instructor through Native Strength Revolution (NSR)-at 48! You’re never too old to try something new. I recently found yoga and the mind-body connection is what hooked me. It’s relaxing and rejuvenating and a perfect way to decompress. I also enjoy spending time in nature; hiking in the mountains or near water with our dog, Chewie. It brings calm and peace.
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How do you share your manaʻo and mana with your keiki?
Lots of open communication! I have two teen daughters and we talk a lot, about puberty, friendships, health, anything teen related! We try to eat dinner together at the table and talk about our day. We get to know their friends and their families. We spend a lot of time together, especially with all the weekend basketball tournaments the girls play in. We cherish these moments and building memories together.
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When we travel to Hawaiʻi, we volunteer in loʻi kalo, taro fields or visit the canoes at the Polynesian Voyaging Society. We want them to have cultural experiences that ground them in being Hawaiian.
We marched in several protests around the Seattle area against building more telescopes on Mauna Kea to show our support and to teach them about the importance of protecting Hawaiian land.
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What is your favorite way to move your kino (body)? | |
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I love taking different classes at our local YMCA: strength training, yoga, kickboxing and just bought paddles to try something new-pickleball! I also love my hip-hop dance class for adults 😉
We make daily movement a priority in our family. The girls see us moving, too. They enjoy volleyball and basketball is their favorite. They play year-round and it’s fun to see them play.
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What is a quote that empowers you?
You are protected and loved, as you are. Love yourself, you are worthy.
Don’t compare yourself to anyone else; don’t compare yourselves to the unrealistic standards that society gives us. It’s not our mountain, our ocean…
Your eyes, your nose, your mouth, your skin, your blood…were passed down from your ancestors, their mana is in you.
If you feel lost, remember who you are. You were born with so much beauty and wisdom, you are Hawaiʻi.
Live everyday with gratitude. Give mahalo that you are here today and treat others with kindness.
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-Hāwane Rios, Hawaiian activist
and singer
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Would you share an easy, healthy-heart recipe that your ʻohana enjoys?
This is one of our weekly dinners for our ʻohana. Quick and easy- veggie-packed and great as a side or main dish.
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Ingredients:
- 1-2 frozen packages of cauliflower rice (my favorite brand is from Costco)
- 1 bag frozen peas (or mixed veggies)
- 4 eggs
- Chicken sausage or Bacon Bits (Kirkland brand in the bag)
- 1 T. Avocado Oil
- 1 T. Sesame Oil
- 1 T. Shoyu
- Salt/Pepper (to taste)
- Green Onions (garnish)
- Add Kim Chi (optional)
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Directions:
- Heat up avocado oil and add cauliflower rice. Sautee and cook about 10-12 minutes, until a golden-brown crust forms.
- Add in your frozen veggies and sesame oil; stir for 3-5 minutes, until cooked through
- Make a hole in the center of rice and crack eggs in (add salt/pepper), when it starts to cook, mix throughout the rice.
- Add your meat (optional)-bacon bits or chicken sausage
- When everything is cooked through, you can add kimchi and mix thoroughly (optional) or add green onions and sprinkle on top (as garnish)
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Nutritional Experiment:
Modern Native Hawaiian Diet
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I recently watched a thought-provoking documentary titled, What the Health?
I’m not going to go too deep into the documentary but it was based around nutrition being the ultimate medicine and a plant-based diet is the way to go. Now before you start thinking, “Are you going vegetarian?” No.
“Are you going vegan?” No.
I decided to experiment with a mixture of two worlds with an idea I’ve been curious about but never felt truly inspired to try until now.
The traditional Native Hawaiian diet has always piqued my interest. In an essay titled, “The Physique of Ancient Hawaiians”, the author wrote:
“At the time of the discovery of the Hawaiians they were physically one of the most, striking native races in the world … as a race they were tall, shapely, and muscular, with good features and kind eyes. In symmetry of form the women have scarcely been surpassed, if equaled, while the men excelled in muscular strength. Anthropologists agree that the ancient Hawaiian was one of the finest physical types in the Pacific, and compared very favorably with the best types from any other part of the world. They were tall and well developed, with splendidly shaped torsos, and fine muscular limbs of excellent proportions.”
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When I came across this essay, I continued my research on the health and physique of ancient Hawaiians which led me to a 1991 study published in the American Journal of Clinical Nutrition.
In this study, they implemented a Native Hawaiian Diet with 19 Native Hawaiians, who had an average weight loss of 17 pounds after three weeks on the diet. Other benefits noted during the research was decrease in cholesterol and blood sugar. In this diet, the main foods were taro, poi, sweet potatoes, yams, breadfruit, greens, seaweed, fruit, and small amounts of fish. Another motivation for this study was to perpetuate and revive the Native Hawaiian culture through nutrition.
But an interesting thing I realized was that meat wasn’t a big part of the ancient Hawaiian diet. Meat was seen as more of a luxury to have. Interesting.
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Enter the Modern Native Hawaiian Diet…
I decided to combine a Whole Food Plant-Based Diet and a Native Hawaiian Diet. In all actuality, a Native Hawaii Diet was a plant-based diet.
So, let’s define these diets, a Whole Food Plant-Based Diet is, “a diet based on fruits, vegetables, tubers, whole grains, and legumes; and it excludes or minimizes meat (including chicken and fish), dairy products, and eggs, as well as highly refined foods like bleached flour, refined sugar, and oil.” (Forks Over Knives).
A Native Hawaiian Diet according to Dr. George Kanahele wrote, “The traditional Hawaiian diet may have been “one of the best in the world”. It was a simple, high starch, high fiber, low saturated fat, low sodium and low cholesterol diet. It had 12 percent protein, 18 percent fat and 70 percent carbohydrates. By comparison, the typical American diet today has 15 percent protein, 40 percent fat and 45 percent carbohydrates.”
In the Native Hawaiian diet study mentioned earlier, they focused on “taro, poi, sweet potatoes, yams, breadfruit, greens, seaweed, fruit, and small amounts of fish.”
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I’ll be working with during this experiment will be as follows:
- Based on fruits and vegetables
- Root and Tubers (sweet potato, taro, yams, breadfruit, etc.)
- Exclude or minimize meat (chicken, beef, fish, etc.), dairy products, eggs
- Allow whole grains and legumes
- Exclude highly refined foods like bleached flour, refined sugar
- Allow cooking with plant-based oil (olive, avocado, etc.)
The biggest challenge for me will be adding more fruits and vegetables along with excluding meat and minimizing fish. Again, this sounds crazy for me, but I’ve always been curious about emphasizing a traditional Native Hawaiian diet that could be modernized into what we have available today in Hawaii. Coming across the nutritional breakdown of the traditional Native Hawaiian diet of 12 percent protein, 18 percent fat and 70 percent carbohydrates made me question whether or not I have to take in so much protein as I’ve always thought.
It’s known that ancient Hawaiians were more active than we are today, but yet they didn’t consume very much protein but emphasized a higher carbohydrate diet.
Do you see where are this curiosity is coming from? Aren’t you wondering now?
In this post, Daniel Aipa shares the traditional Native Hawaiian diet-how our ancestors ate (and thrived). He was just getting started on this journey, but how possible is this for modern-day Kanaka?
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Preparation:
Clean leaves and discard stems. Cook in boiling water for 2 hours. Drain. Soak shiitake in water until soft. Rinse and drain. Mix shiitake and cooked leaves together. Add coconut milk and cook on low heat. Add salt to taste.
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Preparation:
Combine ingredients in a bowl. Keep poke in fridge for at least 1 hour. This will allow seasonings to absorb into the ‘uala. Top with kukui ‘inamona.
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Recipe: Fresh Coconut Milk | |
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Preparation:
Blend ingredients. Strain & squeeze milk in a cheese cloth or fine cloth
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Recipe: Coconut Chia Pudding | |
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Preparation:
Whisk ingredients together in a bowl. Cover and allow to chill in fridge overnight or for at least 4 hours. Top with fresh fruit, ‘uala, toasted coconut flakes, berries, fruit, granola, etc.
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Upcoming Community Events | |
Native Hawaiian Health Survey
Kula No Nā Poʻe Hawaiʻi Papakōlea, Kewalo, Kalāwahine is currently collecting baseline health data in collaboration with Papa Ola Lōkahi through the Native Hawaiian Health Survey.
Your participation will guide future health initiatives and actions for our Lāhui. Please see attached and click on the link below.
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Native Hawaiian and Pacific Islander Health Studies | | | | |
