In full circle, we were able to observe the work that these farmers had already done to shape their landscape, worked our hands in the soil and planted the cuttings that were harvested.
We stood facing our hosts, our teachers for the day, the kua‘aina of the valley. Following traditional protocol, the chant Kūnihi ka Mauna presented us to Waipi‘o Valley, and more specifically Ka‘ilipu‘ueo. ʻAma Lilly, vice president of the University of Hawai‘i at Hilo Agriculture Club, lead us in this chant. It allowed the club not only to present themselves in reverence to a place rich with Hawaiian traditional legacies but also helped to set the tone for the day ahead.
We began the day’s lesson while facing into the back of the valley. Kumu Kealiʻi held out his left hand and pointed to each finger like a map, naming the five water sources which feed into Waipi‘o Valley; “Hiʻilawe, Kunaka, Waima, Kawainui, and Alakahi.” Throughout the day our students were introduced to the cultural significance of the valley while learning about the agricultural history of this place.
Passed down from farmer to farmer, these taro patches have been well irrigated, the landscape shaped through generations of subsistence farming. The ‘auwai (canal) danced along the side of each patch, flowing through silt and sand and settling into the man-made terraces (lo‘i) that make a home for their kalo.
Kumu Kealiʻi pointed at the streams that feed into the lo‘i, irrigating six smaller sections of wetland taro. He spoke of the importance of knowing where your water comes from and understanding how the ebb and flow of water through your patch can be adjusted to meet the needs of your kalo. They lowered the level of the water as we prepared to plant, explaining that the level will be raised as the plants mature, allowing a constant flow of cool clean water.
Listening to the stories, and preparing for work knee deep in nutrient rich soil and cool waters, between the legs of the valley, and at her fertile womb, we felt impregnated with the knowledge that was shared and all the hard work that created this loʻi. That day, the agriculture club students each harvested at least 20 large kalo and helped to clear and clean one loʻi. Next we were divided into two teams, using the kalo that we had harvested and cleaned we began setting lines and planting the huli (taro slips).
In full circle, we were able to observe the work that these farmers had already done to shape their landscape, worked our hands in the soil and planted the cuttings that were harvested.
Our club is very appreciative for the experiences we made that day and the knowledge that was shared from one of our own students and her father.
