We closed out the ʻĀINA school year with more chef visits and kuʻi ʻai demonstrations! At Kahala Elementary, students made super sundaes with Chef Kenwei Chong from La Gelateria Hawaiʻi, and learned how to add ingredients from the other ʻĀINA food groups to make it a beneficial snack. Students at Nuʻuanu Elementary made ānuenue (rainbow) smoothies with Jane Adams from Farmlink and used all locally sourced ingredients. Waiʻalae Elementary PCS students also made ānuenue smoothies and reviewed the colors of the rainbow in ʻŌlelo Hawaiʻi. Their smoothie included coconut yogurt to represent the ao keʻokeʻo or white clouds. At Keolu Elementary, students made spaghetti with chefs from Buzzʻs Original Steakhouse and learned that it uses ingredients from all of the ʻĀINA food groups.
To wrap up the Hawaiian Garden curriculum, Grade 4 students from ʻAikahi Elementary, Hauʻula Elementary, Keolu Elementary, and Lāʻie Elementary participated in kuʻi ʻai demonstrations with practitioners Mike Denis from Waimea Valley and Kamuela Bannister and Evangeline Nelson from the Mālama ʻĀina Foundation. Students learned about the different stages of the kuʻi ʻai process, the cultural significance of kalo, and the moʻolelo of Hāloanakalaukaplili. Mahalo piha to all the chefs and cultural practitioners who participated in visits this year!
As another school year comes to an end, we also want to mahalo our ʻĀINA educators and wish them a very restful summer! The ʻĀINA program wouldnʻt be possible without their hard work and dedication. We look forward to seeing everyone again on July 1st for training!