“I ka wa ma ana ka wa hope”
The future is in the past.

As we leave 2015 behind and look forward to the limitless possibilities that 2016 may bring, this ‘ōleo no‘eau is a reminder to “know where you’ve been in order to proceed”. We must always be cognizant and respectful of all things that have transpired – good or bad. To forget the past is to compromise the future.

Hau‘oli Makahiki Hou – Happy New Year!

The post December’s Hawaiian Proverb of the Month – “I ka wa ma ana ka wa hope.” first appeared on Island Partners Hawaii.

By: Andi McIntosh, Senior Sales & Program Design Coordinator

With Hawai‘i’s palm trees, fragrant flowers, and year-round sunshine, we sometimes miss the start of the holiday season here on O‘ahu! But if you drive through downtown, past our historic buildings (‘Iolani Palace, Ali‘iōlani Hale, and Kawaiaha‘o Church, to name a few), it is impossible to miss the month long celebration of the holidays that is displayed at our own city hall, Honolulu Hale. Here, you will find a 21-foot, shaka-flashing Santa and Tūtū Mele (Mrs. Claus) adorned with lei, a giant evergreen tree decorated in true Christmas fashion, and bright lights draped across the building. But that’s not all!

Each year, Friends of Honolulu City Lights, a local non-profit organization, celebrates the holidays by putting on what we call, “Honolulu City Lights.” To kick-off this month long calendar of lights-filled displays and events, The Electric Light Parade entertains locals and visitors with passing car floats, live bands, and decorated public vehicles.

For the next month, daily evening lights, tree, and wreath displays, as well as other special events, invite people to decorate ornaments, meet Santa, or enjoy some milk and cookies!

Neighbor islands have their own celebrations involving light displays and parades, as well, and the holiday cheer is felt throughout the Islands!

**Photo credit: Friend of Honolulu City Lights.

The post Honolulu City Lights first appeared on Island Partners Hawaii.

Shown: Golden Tropics, a signature design reflective of Mother Nature. We take great care and pride ourselves on the details.

The post Inspired by Mother Nature first appeared on Island Partners Hawaii.

5 Steps to Happiness; A. Anthony Smith
By: Kimo Jenkins, Director, Product Development & Implementation Cultural Guide

*Please note: This month will cover reasons 1-2.  Reasons 3-5 will be shared in January, 2016. Stay tuned!

#1 – Own your own Happiness – No kids or home or monies will make you happy.  Take responsibility – kuleana – for things that you bring into your heart!  Take pride of things that live inside of your heart and inside of yourself!

#2 – Enjoy the journey – Usually the excuse is I will be happy when I get my degree, when I get my house, when I get my raise, don’t wait till you get to the destination, enjoy the journey getting there!  Don’t wait to Celebrate when you get a new car enjoy the journey to saving and picking as well!  Life is too short to wait for the finish line.

The post 5 Steps to Happiness first appeared on Island Partners Hawaii.

By: Kimo Jenkins, Director, Product Development & Implementation Cultural Guide

In Hawai‘i we greet each other by saying “aloha” or “howzit” or “what’s up” or “pehea ‘oe – how are you?”  All appropriate greetings.

When we part company different terms are used – “aloha ‘oe” being the most well-known – meaning goodbye or farewell.  However, when true friends, colleagues or ‘ohana-family part ways, it is appropriate and meaningful to say “a hui hou – until we meet again”.

Ms. Andi McIntosh – you’ve become a valued and loved part of our Island Partners Hawai‘i ‘ohana and we are all going to miss you.  Much success in your new endeavors – You Go Girl!

A Hui Hou – Until We Meet Again

The post A Hawaiian Farewell… first appeared on Island Partners Hawaii.

In ancient Hawai‘i, the rising of Makali‘i (the constellation Pleiades) over the eastern horizon at sunset signaled the beginning of Makahiki (similar to a harvest festival). The Makahiki lasted approximately four months, and during this time warfare, temple ceremonies, and all unnecessary work was kapu or forbidden. People were encouraged to engage in sport and games, music, and various artistic pursuits. Representatives of the ruling chiefs traveled around the island, collecting the products of the land, sea and the skilled hands of the people. From the earth came taro, sweet potatoes, and breadfruit; from the sea came fish, lobster, and crab. Durable gifts such as kapa (bark cloth), woven lauhala mats, feather work, and articles fashioned from wood were given. In return for this tribute, the people understood that blessings from the high chief (and through him the blessings of the gods) would assure them a year of good crops and general prosperity.

**Photo courtesy of Lehua Parker.

The post Hawai‘i’s Thanksgiving — the Makahiki first appeared on Island Partners Hawaii.

First Responder Kits
By: Kimo Jenkins, Director, Program Development & Implementation Cultural Guide

Volunteer participants will make Paracord Survival Bracelets to be sent and donated to Operation Gratitude and Team Rubicon for inclusion into First Responder Kits (FR Kits). Each FR Kit contains an assortment of useful, donated items placed in a drawstring backpack and is shipped to every Team Rubicon volunteer across the country.

Operation Gratitude annually sends 100,000+ care packages filled with snacks, entertainment items and personal letters of appreciation addressed to individually named U.S. Service Members deployed in hostile regions, to their children left behind and to Veterans, First Responders, Wounded Warriors and their Care Givers. Their mission is to lift morale, bring a smile to a service member’s face and express to our Armed Forces the appreciation and support of the American people.

The veteran focused disaster relief organization Team Rubicon is primarily composed of recent U.S Military veterans that volunteer to continue to serve our country and the world by assisting (kōkua) with natural disasters and humanitarian relief.

The post First Responder Kits first appeared on Island Partners Hawaii.

“I ali‘i no ke ali‘i ke kānaka.”
A chief is a chief because of the people who serve him.

This ‘ōleo no‘eau is a reminder to a chief to consider his people; it illustrates a level of thankfulness and appreciation to and for each other. Be kind and considerate of others at all times. Be thankful for who you have in your life, rather than what you have in your life. People / relationships are more valuable than material things.
Thanksgiving should be a time of relationship strengthening and appreciation. The food is great – the fellowship greater still.

The post November’s Hawaiian Proverb of the Month – “I ali‘i no ke ali‘i ke kānaka.” first appeared on Island Partners Hawaii.

Fall colors are the inspiration for this fun & interactive floral décor.

The post Fall Flare first appeared on Island Partners Hawaii.

Thanksgiving Traditions. That’s what it’s all about. Going to grandma’s house to have the special cornbread she’s been cooking for 50 years in her seasoned skillet – Aunt Vicky’s Jello mold slowly liquefying on the dessert table – Mom’s famous pumpkin pie warming in the oven. We may not all have the same Thanksgiving traditions around the world, but I’m sure we can all agree – there’s nothing better than a little taste of home.

If you’re visiting the islands during Thanksgiving, there are several options on all islands that are serving up dinner with all the trimmings. For dinner with a view on Maui, check out Fleetwood’s On Front Street for a 4-course Thanksgiving dinner. On Kaua‘i, Merriman’s Po‘ipū will be serving a 4-course menu as well. Or stop in at Fish Hopper in Kailua Kona on the Big Island for a Thanksgiving Dinner and a special menu prepared by the chef. If you’re on O‘ahu, 53 by the Sea is offering a pre fixe dinner with views of Diamond Head in the background.

Although those restaurants will have the traditional Thanksgiving courses, In Hawai‘i, we have our own food traditions too. The most notable, is the Kālua Turkey. You may have heard of Kālua Pig before – it’s a very popular dish traditionally served at lū‘aus. The whole pig is slow-cooking in an underground oven, called an imu – a large hole dug into the ground, filled with various natural materials. The animal is first seasoned and wrapped in large green tī leaves, which seals in the moisture. It is then placed in the imu, on top of hot lava rocks and green vegetation to create a steaming process. The meat is then covered in a tarp or burlap sack, and then the entire oven is recovered in dirt to seal in the heat. These meats are left in the imu to cook all day long.

The end result? A smoky, soft, easily shredded meat – almost like a pulled pork dish.

Our Kālua Turkeys are prepared in the same way. If you’re lucky enough to have an imu in your backyard, you’ll season your turkey the way you want and will put it in the imu the night before Thanksgiving (along with all your friends and neighbors turkeys too). The next day, you’ll have a perfectly cooked bird, ready to share with the family.

Below we share with you the “modern” Kālua Turkey recipe – for those of you who don’t have imus in your backyard. It may not be as fun as preparing a Hawaiian imu, but it will surely be just as tasty!

Wishing you a very Happy Thanksgiving!

Kālua Turkey

Ingredients

• 1 1/2 cups coarse sea salt or kosher salt
• 16-pound fresh turkey, giblets, neck and any other packets removed
• 1/2 cup liquid smoke seasoning, or more as needed
• Water (optional)

Directions

Preheat the oven to 350 degrees. Have at hand a roasting pan with rack that fits inside.

Use all of the salt to rub the exterior of the bird, its cavity and gently under the skin as much as possible. Then pour all of the liquid smoke seasoning outside and inside the bird, rubbing it into the skin to spread it evenly. Place the turkey on the rack in the roasting pan; cover tightly with aluminum foil. Roast for 4 1/2 to 5 hours, until much of the skin is lightly browned and a thermometer inserted into the thigh (but not touching the bone) registers 165 degrees. The turkey should be falling off the bone. Uncover, and let the turkey rest for about 30 minutes.

Meanwhile, strain the pan juices into a small saucepan. Add water (to dilute) or a little liquid smoke seasoning (to intensify the flavor) as needed. Bring to a boil over medium-high heat and cook for about 5 minutes, then reduce the heat to low and keep warm; its consistency will be thin.

Discard all the skin and remove the bones from the turkey, reserving the bones for another use, if desired. Transfer the meat to a separate large pan or casserole dish or platter. Use two forks or your clean hands to shred the turkey to the consistency of pulled pork.

Before serving, pour the heated pan juices over the turkey and toss lightly to coat. Serve warm.

Recipe Credit: Sara K. Goo

The post Turkey Traditions first appeared on Island Partners Hawaii.