Aloha mai!

Among many of the exciting features of the Hawaiian Renaissance that began fifty years ago and continues today is the return of the "canoe plants." Though they never really disappeared, many of the crops to Hawai'i brought by the original indigenous people are experiencing a revival. Many are now commercially produced and consumed as vital components of our new locally-grown island diets.

The standard-bearer is and always has been kalo (taro). Two years ago we at the Hawai'i Homegrown Food Network joined hands with The Breadfruit Institute and many other partners to encourage the planting and eating of 'ulu (breadfruit) through the Ho'oulu ka 'Ulu—Revitalizing Breadfruit project. Different groups around Hawai'i have revived Hawaiian 'uala (sweetpotato); have begun planting a thousand la'au niu (coconut palm); and are producing commercial juice from kō (sugar cane). Last year's Breadfruit Festival Goes Bananas in Kona emphasized locally-gown mai'a (banana). And several garden farmers have started growing old varieties of Hawaiian uhi (true yam).