{"id":3703,"date":"2012-01-27T11:09:11","date_gmt":"2012-01-27T21:09:11","guid":{"rendered":"http:\/\/www.hawaii.edu\/news\/?p=3703"},"modified":"2021-05-18T13:16:33","modified_gmt":"2021-05-18T23:16:33","slug":"native-food-native-stories","status":"publish","type":"post","link":"https:\/\/www.hawaii.edu\/news\/2012\/01\/27\/native-food-native-stories\/","title":{"rendered":"Native food and stories focus of new workshops"},"content":{"rendered":"Reading time: <\/span> < 1<\/span> minute<\/span><\/span>
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Mele Look, left, and Gergory Maskarinec in the John A. Burns School of Medicine's garden.<\/figcaption><\/figure>\n

The Native Hawaiian Center of Excellence<\/a>, in the University of Hawaiʻi<\/span> at Mānoa’s John A. Burns School of Medicine<\/a>, and Bishop Museum will\u00a0present a series, Native Food, Native Stories, from February through May. The workshops will cover ʻawa<\/span>, ʻulu (breadfruit), ʻuala<\/span> (sweet potato) and heʻe<\/span> (octopus).<\/span><\/p>\n

“These were popular foods in traditional times and continue to be enjoyed in contemporary Hawaiʻi<\/span>” said Mele Look<\/strong>, director of community engagement in the Department of Native Hawaiian Health.\u00a0<\/p>\n

Look adds that the three plant foods are also cultivated at the medical school’s Māla Lapaʻau<\/span> (medical garden) and the heʻe<\/span> can be found in the coastal waters off of the medical school’s Kakaʻako<\/span> facilities.<\/p>\n

Native Food, Native Stories workshops schedule<\/h2>\n