NŪPEPA O MAMAKA `AIALO

Spring Pa`ina Edition 2016 Page 1

Spring Edition

CultureCuisine

Aloha Mamaka ‘Aialo.

The Spring Pa’ina was a success thanks to your hard work and attention to detail.

Pa’ina Po’o Steven Robello did a superb job managing the added challenges of the

rustic Nutridge Estate. The general feedback and board of directors consensus was

a resounding thumbs up.

I would like to give a special shout out to the following members whose contributions

went above and beyond:

•Guy Gilliland for transforming a malihini imu for show to one that made what many

said was “the best lau lau I ever had” and for assisting Steve on a variety of pa’ina

details.

•Jim Scott for providing the bus park-and-ride location and the perfect

kitchen/pavilion for the workers’ evening. Of course, the evening inevitably evolves

into a party of its own with the refractory “one-more-round” lingerers .

•Neil Hannahs who was fired up and on top of his game as MC, sacrificing his own

enjoyment of a warm dinner with his wife and guests.

•The many who shared their talent to help create an impressive dinner show.

(Hoppie, you DO belong on stage with the professionals!)

Also, Bill Meheula’s mom, Aunty Bobbie, provided the inamona and gave our club

those beautiful wooden platters that we used for the condiments, all 40 of them!

The summer lu’au is only 10 weeks away, and Po’o Nahoa Lucas has already

designed an ambitious 20+ item menu which includes delicacies such as Lawalu

‘Anae (stuffed mullet) and Ula a me ka wana ‘ai maka (lobster with wana). Get your

mask and snorkel ready!

Mahalo, Gary

Ka Mana’o o Ke Ali’i-

President’s Message

Mamaka ‘Aialo Spring Pa`ina

Saturday, April 23, 2016

`Ōpū

Spring Pa`ina Edition 2016 Page 2

Ke Kani o ka manu- Editor’s note

I write this as I am flying to Phoenix for a meeting, and I am glad to finally get this

edition of the Nūpepa o Mamaka `Aialo out to the membership. You all know that this

edition is coming out after our Spring Pa`ina, and some of you know that I was simply

too busy with life to get it out before our pa`ina. I apologize for this, but it was a great

Mamaka function anyway. The silver lining to the hakaka is that this edition contains the

recipes for the mea `ai from our pa`ina. After looking at the final draft, I like it. Let me

know if you do, too.

I want to thank Nahoa Lucas and Keith Cockett for their immense contributions,

suggestions and inspiration. None of these newsletters would publish without them.

You will find Nahoa’s article on `Ōpū to be well researched and full of historical

information. Keith’s photo collages from the Christmas Party and the Spring Pa`ina will

bring back memories of good food and fellowship.

I am always looking for material of interest to Mamaka members to put into these

pages. The recipes included here are perfect for this, as it documents what was done

and gives us all the individual variations on the recipes in our archives. I have tried to

keep all the reports from the various Po`o as verbatim as possible, and I have also tried

to present each report in a form that allows you to use the recipes the next time you

have to prepare Laulau or Curry for 200 guests.

Riley Smith has done an exceptional job documenting his preparation of Pua`a/Pipi

Kaula. Riley always sends a report, complete with pictures, and I want to recognize him

for his dedication to the mission of Mamaka `Aialo.

Guy Gilliland guided his committee (of which I was lucky to be a part of) in making

possibly the best Laulau that I have ever eaten. Generous portions of quality

ingrediments and cooked to perfection in an imu. I hope the recipe and the imu report

allow us to repeat the results. Often.

Dwight Ho’s Ho`io Salad was slightly different from what we have had in the past. His

recipe will allow you to create the same dish at home.

Mike Hiu’s recipes for Aku Poke and Smoked Shutome Dip should give you food for

thought as well as for eat.

Mike Medeiros stuck to the original Willow’s recipe supplied by Scott May and allows

us all to duplicate a world famous dish.

Mahalo nui to all that have contributed to this edition, and congratulations to Steve

Robello on a great Mamaka `Aialo evening.

Aloha,

Randy

Lots f preparation….

Spring Pa`ina Edition 2016 Page 3

Smoked Pua`a/Pipi Kaula:

Date: 4/28/16

By: Riley Smith, James Takamine, Nahoa Lucas, Rick Richardson

Ingredients for 45# of meat:45 lb flank steak or pork

9 cup shoyu

6 cup brown sugar

Two handfuls garlic/minced

1 whole hand ginger/minced

6 teaspoon coarse black pepper

40 oz sake

12 teaspoon sesame seed oil

3 tsb chili pepper flakes

10 lbs onions, julienned

8 lbs, sweet peppers, sliced

Approx total cost of ingredients:

$204 (pork $100, peppers/onions $32, marinade, ziplocs, paper clips $72).

Cost per pound (30# yield) = $6.80.

1.Cut meat to 1-1/2” strips. Rub with Hawaiian salt. Let sit for 2 hours.

2.Mix ingredients (shoyu, brown sugar, garlic, ginger, sake, sesame oil,

chili pepper flakes, black pepper).

1.Marinate meat overnight in zip loc bags. Lomi the bags a couple times

(overnight) to marinate evenly.

1.Smoke in smoker with wood chips, for 2 – 3 hrs, start at 300 deg F till seared,

then turn down to 180 deg F.

1.Cool, bag, chill, freeze

2.Slice, sauté in wok with onions/peppers (do not need to add oil, enough in pork)

serve.

Notes from the Po`o

There is usually 30% shrinkage. So, the above recipe should yield about 30#.

Comments to the finished product:

1.Marinate longer; two days, instead of one.

2.Smoke about four hours per batch, 300F for one hour, 3 hours at 160F.

3.Made three full size foil pans, one left over, two would be just right (180

people).

Nā Kuhikuhi- Smoked Meat Recipe

This is how it was done!

Slicing pork butt.

Meat sliced into strips.

Add Hawaiian salt, let sit for an hour or two.

Meat in ziplocs, ready to marinade (yield, 8

gallon ziplocs)

Ingredients for marinade.

Spring Pa`ina Edition 2016 Page 4

Nā Kuhikuhi- Smoked Meat Recipe

One gallon bags, in refrigerator

(yield; 8 one gallon bags). Lomi

bags periodically to ensure

consistently marinated.

Splitting kiawe, for chips

Preparing kiawe

chips, soak in water.

Chips in tinder box,

above heat source,

place in smoker

Add water pan

above tinder box.

Bend large size

paper clips into S

shape.

Hang in smoker.

DOH, Certified

Kitchen inspector!

Spring Pa`ina Edition 2016 Page 5

Nā Kuhikuhi- Smoked Meat Recipe

Yield: 6-1/2 gallon ziploc bags.

Slicing smoked meat,

then into ziplocs. Yield;

6 bags smoked meat,

three each onions and

peppers.

First batch; saute smoked

meat first.

Keep moving the smoked

meat, till brown/fat is clear.

then add onions, peppers

last.

Slicing peppers, then into ziplocs.

Finished product, being served. Two

chafing dishes worked well, with one foil

pan backup.

The crew; James, Riley,

Nahoa…..e kala mai Rick

(not in picture!)

Spring Pa`ina Edition 2016 Page 6

Nā Kuhikuhi- Smoked Meat Recipe

Spring Pa`ina Edition 2016 Page 7

Ho`io Salad

By Dwight Ho

30 lbs Ho'io

2 Costco sized tomato packages,

local of course

1 Costco onions, but didn't use all

2 Sam's Club cubed salmon packages

Costco Kamaboko.

Sauce...

2/3 shoyu

1/3 rice wine vinegar

Add 1/4 cup mirin.

(To taste).

Cut the hoio about pinky finger long

Separate the curly top from the stems

Heat big pot of water and par boil the big stems for under a minute then pull out and

cover with ice.

Same for the curly tops but cook about 20 seconds.

Need to test for texture throughout the par boil/ice process to check for texture.

Cut Kamaboko, onion and tomato in thin pinky finger long pieces

Keep everything separate until 1 hour before, then blend by eye without crushing

(symmetry).

Notes from the Po`o

The salmon (which I soaked) added plenty flavor so I went light on the dressing.

The star of the dish was fresh Hoio, picked the day before.

Mirin is sweet, different from rice wine vinegar which isn't sweet.

Also used toasted sesame seeds and sesame seed oil.

We filled a 64 oz mason jar with dressing ingredients for mixing but the final product was adjusted to taste.

Unfortunately I was elbow deep in the kitchen while the guys were cutting.

Need learn from Riley how to take pics while directing traffic

Nā Kuhikuhi- Ho`io Recipe

Dry Aku PokeBy Mike Hiu

Dry Aku Poke:1. Any much dry aku (or ahi) you get. (Used 40# Aku)2. Sesame oil to coat each piece.3. Chili oil, pinch of pa`akai, chili flakes and honey to taste.

Mix and enjoy.

Smoked Shutome Dip:1. One (1) pound smoked shutome (broadbill swordfish)2. 16-oz sour cream3. 8-oz cream cheese4. Three (3) Mazzetta hot chili peppers, chopped5. 1/8 sweet onion, chopped6. Tabasco and Worcestershire sauce to taste

Mix all ingredients together and serve with wheat thins or similar.

Smoked Shutome DipBy Mike Hiu

Nā Kuhikuhi- Aku Poke & Shutome Dip

Spring Pa’ina Issue 2016 Page 8

Salting:40 lbs boneless, skinless Butterfish5# Pa’akai

Apply salt liberally and evenly, let miko in refrigerator overnight. Rinse moderately.

”Always confirm your sources at least 30 days before.” Guy

Per Laulau:

4 green ti leaves

4-8 Luau leaves (about 4-6 oz; no stems used)

3 oz. Butterfish deboned/skinned salted fillet

3 oz Boneless pua’a butt

4 oz Beef; well marbled

1 oz pork belly

How the math works for 200 servings:

4 Ti leaves X 200 = 800 Ti leaves

5 oz Luau X 200= 1000oz=62.5#

*We ordered 3x 20# bags from Wong’s

3oz X 200=600oz=37.5#

*We ordered 40# each of Butterfish and Pork butt

4oz X 200=800oz=50# of Beef Chuck Roast

3/4oz X 200=150oz=9.4# Pork Belly

*We ordered 10#

Full disclosure: We had 4# luau and 3# pork belly left over

Nā Kuhikuhi- Laulau Recipe

LaulauBy Guy Gilliland

Spring Pa’ina Issue 2016 Page 9

Imu Report

By Guy Gilliland

Details:

Imu size: 6.5 ft diameter, 2’ deep in center

Shape: Round bottom

Light time: 6am

Burn time: 4.5 hours

Load time: 10:30am

Open time: 4:30pm

Supplies

3 Pallets, untreated

1 section Star Bulletin/Advertiser

25 cu ft Kiawe, some split, some chunks, two big pieces

25 cu ft Pohaku

20 cu ft Mai`a hali`i (Shredded banana stumps) 4-6” layer

La`i leaves, Mai`a leaves

Chicken wire

Burlap

Canvas tarp

Visqueen tarp

Blue tarp

6 bags beach sand

Nā Kuhikuhi- Imu

Spring Pa’ina Issue 2016 Page 10

Spring Pa`ina Edition 2016 Page 11

Chicken Curry

By Mike Medeiros

From Scott May

based on Willow’s Restaurant recipe

4-oz servings, serves 100 people

(this recipe was doubled for the Spring Pa`ina)

Curry Ingredients

25-lbs chicken thighs, boneless with skin

12 bay leaves

50 whole cloves

40 cups round onions, yellow, diced

2-1/2 cups garlic, minced

4 TbSp cayenne pepper

5 cups butter, unsalted

2-1/2 cups curry powder

1 cup ginger, grated

13 cups coconut cream (not milk)

33 cups chicken stock

6-1/2 cups flour

4 cups pineapple, diced chunks

2/3 cup sea salt

Condiments

30 eggs

4 cups chives

10 cups mango chutney

7 cups mac nuts chopped

7 cups bacon bits

Scott May also likes to add inamona but the above 5 he says are the basic

condiments

Nā Kuhikuhi- Curry Recipe

Spring Pa`ina Edition 2016 Page 12

The process

1. Cook chicken

a. Put boneless chicken thighs into large pot with skin on

i. Add bay leaves & cloves

b. Cover chicken with water,

c. Bring to boil

d. Turn down to slow boil

e. Keep checking to see when chicken done

f. When done, take chicken out of pot, remove skin, put skin back into pot

g. Continue to simmer skin in the water on low heat – stock to be used later

h. Make sure you have at least 40-cups of stock = 10 qts

i. Dice chicken into bite size pieces

2. Prepare curry

a. Dice onions put in a 2nd large pot

b. Mince garlic into pot

c. Add butter

d. Mix above together under med – low heat, stir constantly (do not burn) to

caramelize, takes about 15 minutes

e. Add curry powder

f. Add grated ginger

g. Add cayenne pepper

h. Stir for 5 minutes (or so) until nice and even

i. Add coconut cream

j. Add 6 qts of chicken stock, recipe calls for 8 but start with 6 then add to

taste. Can always add but no-can take out

k. Add flour a little bit at a time to thicken, don’t dump in flour, will be lumpy,

don’t want that.

i. Alternately can make flour-chicken stock paste in separate bowl, then

add to curry. Control lumpiness this way

l. Continue stirring, if curry too thick add more chicken stock, if curry too thin

add more flour

m. Add chopped pineapple, if some pineapple juice goes inside that’s OK, adds

to taste

n. Add ½ cup salt, stir, then taste. Again recipe calls for 2/3 cups but no can

take out if over do

o. Continue to stir until even on low heat for about 20 minutes, do not burn,

burnt bottom will kill taste of dish

p. Adjust thickness of curry to taste

q. Add diced chicken, cook for about 15 minutes on low, stir occasionally

r. Adjust to taste: thicker – more flour, thinner – more stock

Nā Kuhikuhi- Curry Recipe

Spring Pa`ina Edition 2016 Page 13

3. Condiments

a. Eggs – hard boiled and grated

b. Chives – wash and cut fine

c. Mango chutney – purchased

d. Mac nuts – chopped

e. Bacon – cooked and chopped into bits

4. Rice – make rice, 1-hr before serving, fold golden raisins into rice

5. Serve

a. Use bowl, rice on the bottom, curry on the top

b. Condiments from tray on table, added by each guest to taste.

Notes from the Po`o

Doubled the original recipe. Cooked it in 2 batches, Puna said that way if we screwed

up one, we at least had one more we could serve. Prepped the condiments the day

before, should have cooked the bacon also since it was served as bits anyway.

Some takeaways for me, being this was my first time:

While Jim Scott's kitchen is commercial, don't plan on there being pots, pans, and

utensils, bring your own.

Prep as much as you can the day before so that you are just putting stuff together

the day of.

Cook everything in 2 batches, as it cooks faster, especially the chicken

Be prepared to wait for the broth to cool off before you put it in the refrigerator, this

took at least an hour Friday night. Per Puna you cannot just put the hot broth in

the refrigerator or it will spoil. We finally put the pots in the sink and put a bunch of

ice around it.

On the day you are putting it together, figure out how much time you need then

add 2-hrs, we were rushing there at the end and Scot May wanted it up in the

kitchen 45-minutes before we got it there

Nā Kuhikuhi- Curry Recipe

Mo’olelo Kahiko- The Story of Opu

The Story of the Nutridge Estate

By Paul Nahoa Lucas

Macadamia seeds were first imported

into Hawaiʻi from their native Australia in 1882

by William Purvis; he planted them in

Kapulena on the Hamakua Coast. A second

introduction into Hawai`i was made in 1892 by

Robert and Edward Jordan who planted the

trees at the former’s home in Nuʻuanu,

Honolulu.

In 1921, Ernest Sheldon Van Tassel started

the first commercial plantings of macadamia

trees at Nutridge. A year later, on June 1,

1922, Van Tassel formed the Hawaiian

Macadamia Nut Company Ltd. As reported in

the Mid-Pacific in October of 1933, “Van

Tassel, President of the Hawaii Macadamia

Nut Company, Ltd, became interested in the

possibilities of this nut for creating a new

industry and had so much faith in its future

that he organized in 1922 the present

company for the purpose of commercial

production and has been its guiding spirit ever

since.” The Mid Pacific further reported that

“at the present time, the Hawaiian Macadamia

Nut Company has about 7,000 trees in its

groves at Keauhou, Kona District, Hawaii,

which are now coming into profitable bearing.

The company has also approximately 2,000

trees growing and producing in the Nutridge

grove on Round Top, Honolulu, or a total of

9,000 trees.”

“Nutridge” was the name for Van Tassel’s

home and grove. In 1925, Van Tassel

commissioned architect Hart Wood to design

his residence at Nutridge. Wood was at the

forefront of the movement to create a style

of architecture in Hawai`i which would

appropriately reflect a sense of place.

One story high, the house is essentially

devoid of ornate embellishment and

follows an extremely original layout with

the lanai (porch) serving in the capacity of

a hallway, providing direct access to the

bedrooms. Such an arrangement

accentuates the sense of outdoor living.

Also, by placing the rooms in a serial

manner, the architect provided each room

with cross-ventilation taking advantage of

the trade winds. The dwelling’s double-

pitched hipped roof would become a

common feature in the evolving ‘Hawaiian

style’ of architecture, and adds to the

building’s low profile.

In order to stimulate interest in

macadamia culture, beginning January 1,

1927, a Territorial law exempted properties

in the Territory used solely for the culture

or production of macadamia nuts, from

taxation for a period of 5 years.

Spring Pa’ina Issue 2016 Page 14

Early photo of the house at Nutridge

In its heyday, celebrities such as Clark Gable,

Carol Lombard, Frank Sinatra, and Dina

Merrill visited and stayed at the Nutridge

House. In 1981, the house was nominated

and placed on the National Register of

Historic Places and is part of the Hawai`i

State Park System, Pu‘u ‘Ualaka‘a State

Wayside Park in Tantalus. For approximately

30-years, the historic house had been cared

for and occupied under a permit by Rick

Ralston, the founder and former owner of

retail icon Crazy Shirts. Ralston invested

significant sums of money and devoted

considerable time and energy in meticulously

restoring the historic house which might have

otherwise been lost due to years of neglect.

use purposes.

•Pu`u `Ualaka`a State Wayside Park

Mo’olelo Kahiko- The Story of Opu

That year, the Territory granted Van Tassel

a fifty (50) year lease on Nutridge. By

1934, there were about 25-acres planted

on Tantalus. Commercial processing of

macadamia nuts began in 1934 at Van

Tassel’s new factory in Kaka‘ako. The nuts

were shelled, roasted, salted, bottled and

marketed there as “Van’s Macadamia

Nuts.” Nuts went from the farm on Round

Top down through the flumes into trucks to

his processing warehouse in Kakaʻako,

where they were then sold. The

macadamia nut trees and the remnants of

the historic flume system used to collect

and transport the nuts remain on the

slopes of ‘Ualakaʻa today. This plantation

remained in operation until the 1970s and

discontinued when the Honoluluprocessing plant suspended operations.

Spring Pa’ina Issue 2016 Page 15

The Story of `Ōpū

If we go even further back in Hawaiian

history, we find that Pu`u `Ualaka`a State

Wayside Park was actually an `ili or sub

district within the ahupua`a of Waikīkī known

simply as “`Ōpū,” land that was once owned

by the Kamehameha Schools. Here is an

interesting story as to how `Ōpū eventually

became government land.

Hoapili;watercolor by Mrs. Clarissa Chapman Armstrong

As previously mentioned, the `ili of `Ōpū was

a favorite area of Kamehameha I for cultivating

`uala or sweet potato. Sometime in the early

1800’s, Kamehameha I gave the `ili kūpono of

`Ōpū (consisting of approximately 491 acres)

and Ka Punahou (where Punahou School is

located) to one of his trusted advisors,

Ulumahiehie Hoapili (1775-1840). Hoapili was

the son of Kame`eiamoku, one of the royal

twins who helped Kamehameha I come to

power. After his father’s death, Hoapili

inherited his father’s counselor position and

became a trusted advisor of Kamehameha I.

Ulumahiehie was later given the name

Van Tassel’s macadamia nut tree

plantings were at ʻUalakaʻa, on a grassy

hillside of former pasture land. Today, we

know the area as “Round Top” or “Makiki,”

but the name of the state park comes from

the Hawaiian name of the prominent hill

that overlooks Honolulu: Pu‘u ‘Ualaka‘a.

Pu`u `Ualaka`a was in early Hawaiian

history a favored locality for sweet potato

cultivation and it is said that King

Kamehameha I established his personal

sweet potato plantation here. “Pu‘u”

translates as “hill” and “‘ualaka‘a” means

“rolling sweet potato”, so named for the

steepness of the terrain. In addition to

macadamia nuts, other crops were tried in

and around `Ualaka`a, but were met with

limited success. For example, coffee was

cultivated in the Makiki-Tantalus area by

JM Herring along Moleka Stream in the

late-1800s. However, the valley conditions

proved too wet for coffee beans to flourish.

Within the valley area of `Ualaka`a is a

quarry where the basalt outcrop was

chipped into pieces to make octopus lures.

That is believed to be the origin of the word

“Makiki” – a type of stone used for weights

in octopus lures.

The house had been quietly maintained

and used as his residence. In 2013, The

State DLNR issued a revocable permit to

Discovering Hidden Hawaiʻi Tours, Inc. for

commercial events at the Nutridge

property, including lū`aus (‘The Big Kahuna

Luau’) and other similar events, tours and

special, small scale events, and non-profit

and community

Mo’olelo Kahiko- The Story of Opu

Spring Pa’ina Issue 2016 Page 16

A map of the `ili kūpono of `Ōpū

Mo’olelo Kahiko- The Story of Opu

Spring Pa’ina Issue 2016 Page 17

Hoapili also gave by kauoha the `ili of

`Ōpū to his hanai Kamehameha V, who

was still a child at the time (approximately

ten years old). `Ōpū remained in

Kamehameha’s possession until his death

in 1872. After Kamehameha V’s death, the

property passed to his half sister Ruth

Ke`elikōlani, and finally to her cousin

Bernice Pauahi Bishop. Upon Bishop’s

death, `Ōpū remained in the inventory of

the Trustees of the Kamehameha Schools

until 1888, when the Hawaiian Government

sought to eject the Schools from the

property, arguing that the `ili of `Ōpū was

overlooked and never claimed by Mataio

Kekuanao`a, Kamehameha’s father and

representative at the time of the Mahele in

1848, on behalf of Kamehameha V, as

compared to other parcels claimed and

awarded to Kamehameha by Kekuanao`a

in the Mahele. Upon further review, the

Hawai`i Supreme Court concluded that the

`ili of `Ōpū was determined to be

“unassigned lands” which, according to the

laws at the time of the Mahele, if not

claimed within the time prescribed by law,

defaulted to the government. Hence, the

reason that `Ōpū is now owned by the

government and is now a State Park. A

more detailed explanation of the case can

be found in Thurston v. Bishop, 7 Haw. 421

(1888).

When Hoapili died in 1840, he gave the

`ili of Ka Punahou by oral directive

(kauoha), in the traditional Hawaiian way of

conveying real property, to his daughter

Liliha and son-in-law Boki. The land was

eventually donated to the mission and

became the home of Punahou School.

“Hoapili,” which means “close personal

friend,” because of his relationship with

Kamehameha I. Hoapili, along with his

half-brother Ho`olulu, were responsible for

hiding the bones of Kamehameha I. After

Kamehameha’s death in 1819, Hoapili

served as a husband to Keopuolani, one

of the wives of Kamehameha I, and when

she died in 1823, he married Kalakua

Kaheiheimalie in October 1823 in one of

the first Christian wedding ceremonies for

Hawaiian royalty. Both Hoapili and

Kaheiheimalie took Lot Kapuaiwa(Kamehameha V) as their keiki hanai.

Spring Pa’ina Issue 2016 Page 18

The author and his wife imitate their kids

at Nutridge.

Mo’olelo Kahiko- The Story of Opu

Ki’i- Christmas Pa’ina

Spring Pa’ina Issue 2016 Page 19

Ki’i- Christmas Pa’ina

Spring Pa’ina Issue 2016 Page 20

Spring Pa’ina Issue 2016 Page 21

Ki’i- Spring Pa’ina Prep

Spring Lu’au Issue 2016 Page 22

Ki’i- Spring Pa’ina

Summer lu'au Issue

Spring Pa’ina Issue 2016 Page 23

Ki’i- Spring Pa’ina

Summer lu'au Issue

Spring Pa’ina Issue 2016 Page 24

Ki’i- Spring Pa’ina

Christmas Edition 2015 Page 25

Wala’au- things you should know

MARK YOUR CALENDERSSUMMER LŪ’AU …………………July 30, 2016…....Shriner’s Waimanalo…………..Po’o Nahoa LucasANNUAL MEETING ………………Oct 20, 2016……..Natsunoya Tea House…………Po’o Hank LeandroCHRISTMAS PARTY………………..Date TBD……………Site TBD……………………………….Po`o TBDSPRING PA’INA………………..Date TBD …………………Site TBD……………………….……..Po`o TBD

2016 OFFICERSPRESIDENT: Dr. Gary AhnVICE PRESIDENT: Paul Nahoa LucasNEW BOARD MEMBERS: Robert Burns, Hank Leandro, Steve RobelloTREASURER: Robert CrowellSECRETARY, Willie TallettMEMBERSHIP COMMITTEE CHAIR: Steve Robello

Ho’omake’aka- Hammie’s Corner

Three friends married women from different parts of the country.

The first man married a woman from Indiana. He told her that

she was to do the dishes and house cleaning. It took a couple of

days, but on the third day, he came home to see a clean house

and dishes washed and put away.

The second man married a woman from Alabama. He gave his

wife orders to do all the cleaning, wash dishes, and prepare

gourmet meals. The first day he didn't see any results, but the

next day he saw it was better. By the third day, he saw his

house was clean, the dishes were done, and there was a huge

dinner on the table.

The third man married a girl from HAWAII. He ordered her to

keep the house cleaned, the dishes washed, the lawn mowed,

the laundry washed and ironed, and hot meals on the table for

every meal. He said the first day he didn't see anything, and the

second day he didn't see anything, but by the third day, some of

the swelling had gone down and he could see a little out of his

left eye, and his arm was healed enough that he could fix himself

a sandwich and load the dishwasher. He still has some difficulty

when he pees.