My granddaughter, Caly Ann Kamo`iwahineokaimana Domingo, 12, won first place in the 20th Annual Hula `Oni & Hula Festival in her division of Kaikamahine Solo `Auana. She performed under kumu hula William Kahakuleilehua Haunu`u Ching. The competition took place on Saturday, Sept. 3 at Hilton Hawaiian Village, Waikiki. I am so proud of her and her hard work.
Perlita Ragonton
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Judy Ann Leinani Petronilla Yamamoto of Hoolehua died on Sept. 4 at Molokai General Hospital. She was 65 years old. Yamamoto is survived by her daughter Kelly Yamamoto of Corvaliss, OR; brothers Steven Ramones Arce, Jr., Andrew Gil Kaleiola Arce and Thomas Kahakuloahoapiliokekaiholuholuonapiilani Arce; sisters Gwendolyn Kuulei Felisa Crandall (half -sister), Sandra Nalani Arce-English, Lynn Marie Mililani Arce and Gwendolyn Leilani Arce.
Services were held on Saturday, Sept. 10 at the Church of Jesus Christ of Latter Day Saints in Kalamaula, Molokai. Burial followed at the Kanakaloloa Cemetery in Hoolehua, Molokai.
On Aug. 30 our beloved mother, spouse, grandparent, sister, cousin, aunty and a very dear friend Joycelyn Ellen Noelani (Kaina) Nealu, better known to everyone as “Noe”, went home to our Lord and Savior. She was born on Jan. 22, 1961 at Maui Memorial Hospital and raised on Molokai in Kapaakea. She is survived by her spouse Sinipata Tupola Sr. of Maui; her children Eileen Leilani (Fats) Kahoalii of Molokai, Lopini (Robin) Pelenato (Melissa) Ngalu Jr. of Molokai, Vaita Alavina (Mamo) Tupola of Maui and Sinipata Tupola Jr. of Maui; her siblings Paul (Cindy) Kaina Sr. of Maui, Stanceford Kaina Sr. of Puna, Hawaii, Henry Kaina III of Maui, Norman Pu of Molokai, Pake (Lucy) Pu of Molokai, George Kaya of Maui, Masanori (Dana) Kaya Jr.
Sophie Hoakalei Ponce Purdy-Kaai was born Aug. 30 at 5:12 a.m. to parents Ashley Ponce and Koddie-Jaymes Purdy-Kaai. She was born at Molokai General Hospital and weighed 6 pounds, 11 ounces and was 20 inches long. Sophie Hoakalei, meaning child of Hoaka (moon) was also welcomed by grandparents Avette Ponce, Helena Miguel and Martin Ponce of Kaunakakai and James Kaai and Wailana Purdy-Kaai of Hoolehua.
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Community contributed by Arleone Dibben-Young.
During the recent Krazy for Kolea Kontest, I was asked “Why band birds?” In response, the marking of birds for the identification of individuals is an essential tool for the research of behavior and social structure, populations, productivity and longevity, survival from disease, or management challenges. Since 1909, more than 63,000,000 birds have been banded in the U.S. Of the 2,000 Master Bird Banders nationwide, only 50 are authorized by the U.S. Geological Service to band in Hawaii, including myself.
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Community contributed by Arleone Dibben-Young.
During the recent Krazy for Kolea Kontest, I was asked “Why band birds?” In response, the marking of birds for the identification of individuals is an essential tool for the research of behavior and social structure, populations, productivity and longevity, survival from disease, or management challenges. Since 1909, more than 63,000,000 birds have been banded in the U.S. Of the 2,000 Master Bird Banders nationwide, only 50 are authorized by the U.S. Geological Service to band in Hawaii, including myself.
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Community contributed by Maka Albertazzi
Living in San Diego, the Molokai Dispatch website is my daily connection to home. This past June I was excited to read about the visit by the Pacific Voyagers, Te Mana o Te Manoa, and the fleet of vakas sailing to Molokai.
As a long-time sailor, I’ve been captivated by the rebirth of Polynesian voyaging. Honestly, I’ve been a bit envious of Todd Yamashita, Dane Dudoit and Conrad Martin’s trip aboard the Hokule`a. In anticipation of the vakas’ September arrival in San Diego, I watched the Youtube posting of their Molokai visit. The cheers from the crowd as the fleet entered the harbor, Anakala Pilipo’s chant and the aloha showered on the crews.
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Community contributed by Glenn I. Teves, UH County Extension Agent.
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This survey probably has nothing to do with our eating habits in Hawaii, since we’re influenced by both east and west. However, our eating habits are constantly evolving as health challenges dictate what we should be eating. The food experts at Consumer Reports highlighted five overlooked vegetables. I feature three of them plus a few of my own. Most are cooking greens, and they grow well on Molokai in the right season.
The first three are brassicas or mustards. These contain a powerful antioxidant called Glucosinolates, phytonutrients that provide us with unique health benefits because they can be converted into isothiocyanates (ITCs) that have cancer-preventive properties. Many cultures eat a form of mustards, including African, Indian, Chinese, Japanese, Italian, and Black American Soul Food. Mustards are an essential part of Chinese or local soups.
Pak choy or Pai Tsai, is a mild member of the Chinese mustards. They have white or green swollen stems and large leaves, both dwarf and large types. Stir fried or steamed with a little meat, Pak Choy is an excellent source of vitamins A, C, and K and also provides calcium, f olate, and potassium. Joi Choi and Mei Qing Choy are two popular varieties. Closely related is Choy Sum, but eaten more for its swollen stems than leaves. Its southern U.S. counterpart, Collard greens has similar nutrients, as well as fiber. Very popular in the south, varieties include Vates, Georgia, Champion, and Green Glaze. They can tolerate hot weather better than mustard greens.
Mustard greens, also grown in the south, have more of a mustard bite and usually grown in the fall months when the cold weather tames its bite. Popular varieties include Green Wave, Tendergreen, and Southern Giant Curled. Our local version is Kai Choy or Chinese mustard cabbage. Two local varieties sold through the UH Seed Store include Waianae Strain and also Hirayama, a white rust resistant strain developed by Chik Hirayama of Kawela. White rust is a destructive fungus with white pustules on the leaves, and humidity helps it to thrive. Another variety, Bau Sin creates a head like head lettuce. Kai Choy is great steamed with a little meat or seafood, and is an important complement in clear or miso-based soup.
The last group is Swiss chard, a cousin to beets. Both have great greens, and are high in iron, magnesium, potassium, and vitamin E. They’re also an excellent source of vitamins A, C and K, and a good source of calcium and fiber. Swiss chard is well adapted to our climate, even hot summers. Varieties include Bright Lights, a beautiful mixture of different color stems, Rhubarb or Ruby Red chard, Fordhook Giant, Rainbow, and Lucullus, a flat-stemmed type popular in Europe. They’re like beets but without the big roots. Beets are also an overlooked vegetable, and the whole plant can be eaten. It scavenges for nutrients deep in the ground. Popular varieties include Excalibur, Merlin, Red Ace, Detroit Dark Red, Ruby Queen, striped-root Chioggia, yellow Touchstone Gold, and heirlooms Bull’s Blood, Crosby Egyptian, and Burpee’s Gold. Also related to Swiss Chard and Beets is Spinach, another great greens. Leafy greens should be a daily part of our diet.
To order seeds of Kai Choy Chinese and other Hawaii developed vegetables, download ctahr.hawaii.edu/seed/Downloads/Seed%20Order%20Form.pdf.
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