History of Food in Hawaiʻi
Our kanaka did not have the benefits we have today and had to learn on their own how to survive with what they had. When the people of Hawaiʻi arrived here, they brought with them ʻawa (kava root), kalo (taro), ki (ti leaves), ko (sugar cane), maiʻa (banana), noni (shrub), ʻohe (bamboo), niu (coconut), ʻolena (tumeric), ʻuala (sweet potato), ʻuhi (yam), ʻulu (breadfruit), and ginger. The Hawaiians practice both dry and wet farming techniques. They did this by testing dry and wet kalo patches and varying the different tastes. This was the start of agriculture in Hawaiʻi and to this day, these practices are still practiced.
Cycles
- Carbon Cycle
- Oxygen Cycle
- Nitrogen Cycle
- Oxygen Cycle
- Nitrogen Cycle
Food Journal
https://docs.google.com/spreadsheets/d/1WWpu6HlRsljGtgmQTn15vdSq6eUkUmRaM6RMbV5TQJ0/edit#gid=585320501
This is my food log over a course of a couple of weeks. We did this to see how many meals we eat that are processed, organic, or local.
This is my food log over a course of a couple of weeks. We did this to see how many meals we eat that are processed, organic, or local.