Hula dancers from around the world will convene in Portland, Oregon on July 24th and 25th to learn kahiko and `auana dances, papa oli, mele and chanting from notable kumu: Victoria Holt Takamine, Robert Cazimero, Manu Boyd, Leina`ala Kalama Heine and Leialoha Lim Amina. We are honored to have these renowned figures come all the way to the Pacific Northwest to share their knowledge of Hawaiian arts, culture and history.
In addition, Kaliko Chang will be sharing his technique of lomilomi traditional Hawaiian massage. Rounding out the workshop will be Kaleinani's own Kaloku Holt who will be teaching both beginning and intermediate ukulele. Now in our sixth year, Ke Kukui Foundation's annual Workshop attracts over 150 students per year. It's a fun-filled event for all hula and craft lovers. Classes are filling up fast! To register online, please visit our website.
After two days of training at the workshop, hula dancers will be showcasing their learned Hawaiian arts at the Hoi`ke and Hawaiian Festival held in Esther Short Park in downtown Vancouver, Washington on Saturday, July 26th.
Hawaiian music, arts and crafts vendors, dancers, shave-ice, kalua pig and plenty of Aloha spirit will be had by all. This is the third year at Esther Short Park in downtown Vancouver and we expect well over 8,000 people again. Robert Cazimero and Manu Boyd serenaded the crowd last year and will quite possibly do the same again this year. Children will be able to take part in crafts and activities at the “Keiki Korner”.
Performing once again will be Eagle Spirit dancers, Mikaele Family Samoan Dancers, Canada's Kauhane School of Polynesian Dance, and Kaleinani o ke Kukui. Headlining will be Kaloku and Friends.
Hula Supply is traveling direct from Hawai`i to sell their hula supplies and crafts. If you're in need of a coconut bra (who isn't?), check with them. Throughout the day, we'll be having an ongoing raffle from our fabulous vendors and sponsors. Tickets will be $1.00 each or six for $5.00.
We're proud to host several food vendors for you to try a variety of Hawaiian dishes. Ululani's Hawaiian Shave Ice will be on hand once again. To keep you hydrated, Ke Kukui Foundation table will be selling ice-cold Hawaiian Sun juices. At their booth will be the limited run of Ho'ike and Hawaiian Festival T-shirts that sold out last year, as well as Ke Kukui Foundation shirts all made from organic cotton.
For more info on the Hoi'ke and Hawaiian Festival, visit our website.
Down, down, up, up down. Sounds like a simple task...but the eager intent faces of the ukulele students were determined to get it right before leaving their inaugural class.
Meeting either on Sunday in Beaverton, or Monday in Vancouver, Kaloku Holt has started teaching ukulele and Tahitian drumming lessons. Kaloku had already been teaching hula to the haumana of Kaleinani o ke Kukui. Now he is extending the Hawaiian culture education to include instruments.
The students were so excited at the first class in Beaverton. Some came with ukuleles handed down by a parent. Others came with a brand new instrument. None of the students had any prior ukulele experience. One by one they tuned their instrument, mastered the "C scale" and learned the infamous hula "C Vamp", combining D7, G7, C with down, down, up, up down.
Kaloku used his charismatic approach to help and encourage his students to stretch those fingers to make the right notes. The class size was perfect so that everyone felt comfortable and Kaloku could quickly help those who needed his attention. Time flew by and the class went 20 minutes longer than scheduled. The students wanted more ukulele, but it was time for hula.
Being a school, the students were told to practice at home and to try and figure out the "C scale" in reverse. Yes, there was homework. Down, down, up, up down.
***new classes will be forming in the fall. For more information, send an email to kalokuandkeawe@yahoo.com
4 cups coconut milk*
2-1/2 cups water
1-1/4 cups sugar
1 cup cornstarch
Instructions:
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Simmer over low heat until thickened and shiny - about 10-15 minutes, stirring the whole time. Be sure to incorporate everything that tends to collect along the sides. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
Pour the hot haupia into an 9” cake pan or baking dish and set in the refrigerator to cool. You can leave it out to cool, but it will take longer.
When the haupia has set, cut it into 1" squares and place onto 2"x2" banana or ti leaves.
*For true coconut milk, mix equal parts of shredded coconut and water, and simmer until foamy. Then strain through cheesecloth, and squeeze as much liquid out of the pulp as possible.
