ʻAi me ka Iʻa Workshop Series

---

Place-based, traditional agricultural practices are essential to resilience, food sovereignty, and cultural revitalization. Through 10 educational workshops, participants will be introduced to sustainable food production and preservation methods from both traditional Hawaiian practices, such as puʻe (mound), māla (dry garden), loʻi (water taro garden), and mālama paʻakai (salt drying), and modern technologies like freeze-drying and canning. Lessons incorporate moʻolelo (stories) and mele (songs) of Mokuhulu, Kaimū, and elsewhere in Puna to foster cultural and ecological connection as well. 

Workshops include hands-on activities that empower participants to replicate techniques at home, share knowledge they’ve gained, and celebrate the vibrant food systems possible in Puna. Workshops will be implemented in Mokuhulu and Kaimū to benefit extended lower Puna communities. Participants will include ʻōpio, mākua (parents), and kūpuna (elders), to allow for whole ʻohana participation and the multi-generational learning that can lead to effective at-home implementation of workshop strategies. 

When traditional practices are revitalized and ʻike kūpuna (ancestral knowledge) is integrated into agriculture and resource management alongside modern technologies, the well-being of residents will be enhanced as they build relationship with ʻāina, and communities will be better resourced to bounce forward and recover when another volcanic eruption or disaster occurs in Puna.