Celebrating the Traditions of Hawai'i

The Upper School at Hawaii Preparatory Academy held its annual Ho’olaule’a (celebration) on Wednesday, September 28.  Students participated in a wide range of activities on- and off-campus focused on Hawaiian culture, activities, and local places of interest. 

Off-campus excursions included a visit to Pu'u O'o, where students learned about native flora and had an opportunity to see very rare Hawaiian birds; working on the Makali'i, a voyaging canoe; fishing; hiking a Kohala countryside trail with streams, waterfalls, bridges, and ancient terraces; working in a Waipio Valley lo'i (irrigated taro terrace); and visiting the Amy Greenwell Botanical Gardens to learn about poi pounding, ‘ulu maika, and printing using ‘ohe kapala (bamboo stamps).

On-campus activities included coconut frond weaving and lei making, learning songs and stories of the Big Island, hula, ‘ukulele lessons, learning how to make a wind gourd, harvesting kalo (taro), preparing an imu (underground oven) to cook pork, and more.

Under the direction of “Master Chef” Ethan Spencer, students also learned about Hawaiian delicacies and prepared a luncheon luau for the school on Thursday, September 29.  Menu items included opihi, poi, pickled ogo, various ahi poke dishes, ono sashimi, uala (sweet potato), vegetable and chicken long rice, squid luau, chicken and butterfish lau lau, lomi salmon, kalua pork and cabbage, and more.

The students will perform and share highlights of their activities during the school’s weekly assemblies.

Here are highlights: