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INDICHc o l l e c t i on

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Experience your pet deserves, experience you can trust.

78-6728 Walua Rd, Kailua-Kona, HI 808-322-2988 / Fax 808-322-2303

Dr. Jacob Head

www.keauhouvet.com

Dr. Jacob Head was voted BestVeterinarian in West Hawaii.

RRReow!!!!! RRRRRREOW!!!!!! RRRREOWWWWW!!!What is going on? One minute I am basking in the sun out on the lanai in my new Hawaiian digs, the next I am being assailed by an unseen force. I have endured boarding for a month, and 2, count them, 2 trips to the airport before my sister and I finally arrived on Oahu only to have my mother promptly put me on yet another plane to Kona. Clearly enough is enough, but wait I’m being attacked by something that looks and smells like something I should be chasing or eating but this thing, this oh my…RRRREEOOOWWW!!!!! Help me! Something is stuck to my leg. My front leg is now shaking uncontrollably, yet this green monster has me, no matter how hard I shake, it will not let me go. REOOOWWW!!! The more I shake the harder it holds on, why?WHY? WHY????? RRREOWWWW!!! Where is my mother? Can’t she hear me? Wait, here she comes, she will know what to do. REOOWWWW!!!! Help me I cry REOWWWW!!HURRY UP AND HELP ME. Wait...Why is she laughing? I am being attacked and she is REOOOWWWW laughing at me and pointing. What is going on here? The more I shake my leg and cry out for helpREOWWWW, the more she laughs. This is not fair! Not fair at all. My tail is puffed uplike a raccoon, all the hair on my body is standing at attention REEEOOOWWW andthis green thing is stuck to me and my mother is laughing at me and wait SHAKING,REALLY SHAKING NOW REOOOWWWWW!!! It’s gone! I see it hurtling through the air.It has to be at least 6 feet away and still going because I am running the other directionas fast as I can. I need to get higher. Where do I go? Up, up, up faster and higher to thetop of the metal thing in the living room. I am up 10 feet in the air and the relentlesscreature is still where it sailed to waiting to attack me again. My hair is still standing atattention and my leg feels like it is broken, tired and sore from all the shaking. My momis standing and laughing now at the bottom of this metal contraption she is callinga ladder, saying, “Come down Jenner, come here buddy”, like we are friends! She hasspent the last few minutes laughing her head off at me, now she thinks we should befriends. Right, just wait until I accidentally miss the litter box. Traitor I think, but whatcomes out of my mouth is MEOWW! Meow!! Really pathetic, I am pathetic. I hope mysister Rune did not see this. I am so embarrassed. My mom takes me down and walksme back to the scene of the most terrifying event of my life, she puts me face to face with this breathless, lifeless green villain and tells me, “ Jenner this is a Gecko”. A gecko I think, really? I sit there a moment then put out my paw and smacked the beast to makesure the fiend has indeed died. To the victor go the spoils I think. Just for the record thespoils taste like chicken.

Aloha Pussy CatWritten By Jolene Head

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Pu‘ukohol!by Kumu Keala Ching

Hut Ho! “Octo-paddlers” Pulling Together for Fun and Fitness

Filming the Story of the StorytellerFilmmaker Keith Nealy Remembers Kindy Sproat

The Bread Line Stops HereItinerant Bread Baker Kevin Cabrera

Holuakoa Gardens Restaurant and CaféConnecting the Place with the Planet via Slow Food

Beyond Organic: Natural Farming

Catching FireThe Watchful Lens of Bryan Lowry

Building with Bamboo

Let There Be LightThere’s Power in Photovoltaics

Is it Your Business or Your Life?

Feeling Good, Bringing Joy and Cleared for Take-O"Mili Nanea

A Dream of Old Hawai‘i By Robert James

Publishers Talk Story..............................................................................08Farmers Markets......................................................................................45Community Calendar............................................................................48The Life in Business................................................................................57

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UA MAU KE EA O KA ‘AINA I KA PONO.!e life of the land is perpetuated in righteousness. [Its sustainability depends

on doing what is right.] Proclamation by Kona-born King Kamehameha III in 1843. Later adopted as the state motto.

KE OLA is printed on recycled paper with soy-based inks.Hawaii Island Publishing, Inc., is a recognized

member of the Kuleana Green Business Program of the Kona-Kohala Chamber of Commerce

Editorial inquiries & calendar submissions: Editor@KeOlaMagazine.com 808.329.1711 x102

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$24 US/$42 International for one year to P.O. Box 1494, Kailua-Kona, HI 96745

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© 2010, Hawaii Island Publishing, Inc. All rights reservedP.O. Box 1494, Kailua-Kona, HI 96745

www.KeOlaMagazine.com

PUBLISHERSBarbara Garcia Bowman Karen Valentine

EDITOR: Karen Valentine

MARKETING DIRECTOR: Barbara Garcia Bowman

CREATIVE DESIGNMichael Mark P., Creative Director, Mana Brand MarketingWavenDean Fernandes, Principle, Mana Brand Marketing

WavenDean@ManaBrandMarketing.com 808.345.0734

ADVERTISING DESIGN: Tahiti Huetterwww.tahitihdesigns.com

PRODUCTION MANAGER: Richard Price

AMBASSADORSMars Cavers Devany Davidson Mahealani Henry

WavenDean Fernandes Marya Mann Fern GavelekEric Bowman Deborah Ozaki Greg Shirley

ACCOUNT MANAGERBarbara Garcia Bowman

Barb@KeOlaMagazine.com 808.345.2017

BUSINESS DEVELOPMENTCarolyn Greenan–Kona 808.345.3268

Randy Botti–Kohala, Hamakua and Hilo 808.558.9857Mars Cavers–Art Gallery Consultant 808.938.9760

CONTRIBUTING WRITERS

Hadley Catalano Keala Ching Fern Gavelek Grif Frost Robert James Colin John

Marya Mann Mike Moore Noel MorataAnn C. Peterson Catherine Tarleton

PHOTOGRAPHYJe" Beck Hadley Catalano Fern Gavelek

Bryan Lowry Noel Morata Catherine Tarleton

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Feel the Heat

Send us your comments and letters! We take email, snail mail, submissions through our website or posts on Facebook, LinkedIn or Twitter!

Editor@keolamagazine.com

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CORRECTIONS:

Coverage of Doc McCoy in May/June’s “Then & Now” referred to the original name of Arc of Kona as provided by Gretchen Lawson, the organization’s executive director and was not what had been written by Jolene Head, the author. We are sorry if these facts seemed “politically incorrect” to any of our readers. In the caption for the same story, Keauhou Veterinary Hospital was inadvertently referred to as Keauhou Veterinary Clinic. Our apologies to Dr. Jacob Head and Jolene Head for this error.

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Photographer Bryan Lowry, on night watch at Pu‘u ‘O‘o vent on Kilauea Volcano.

On the Cover:A large lava #ow behind the photographer paints a neon glow on the foreground as a nearly full moon lights up the night sky and stars above the Waikupanaha ocean entry on Halloween night, 2009.Fine Art Photo by Bryan Lowrywww.lavapix.com

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Mahalo to Cecily Reading of Kailua-Kona for sharing this photo, which she captured on June 4 while snorkeling in Kealakekua Bay. “I shot it from in the water. It is an Olympus underwater camera. I lifted it out of the water to try and get the jump, which I have done tons of times, but never captured it before now! I was blown away when I saw it. It was about 8:30 a.m. and I was pretty far out, maybe two-thirds of the way to the monument.”!

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The 190-foot-high Maulua Trestle on the Hawai’i Consolidated

Railway, October 22, 1924, shortly after the train on the left had hurtled out of the tunnel and plowed into the train at the right, which had stopped to let

passengers get off to view the scenery. Surprisingly, nobody was hurt. From: Early Hawaiian Bridges, Robert C. Schmitt

By Ann C. Peterson

Laupahoehoe Train Museum with caboose replica.

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A t 6:30 every Tuesday, Thursday and Saturday mornings, a canoe full of paddlers heads out of Keauhou Bay for a morning workout. They come from all walks of life and hail from di"erent parts of the world. The one thing $ve of them have in common is age—they are all octogenarians. The oldest was born in 1927, while the youngster of the bunch turned 80 in March.

These octo-athletes are members of Keauhou Canoe Club’s (KCC) recreational program, which enables people to paddle for fun, even while others compete in the sport. The kupuna paddlers were recently honored during KCC’s Founder Regatta when they paddled during a “special event,” racing against keiki crews steered by adults.

The 80-something paddlers include Joanie Clark, Joan Lawhead, Elton Moller, Cari Mathyssens and Paul O’Brien. Virginia Isbell, 78, steered the octo-crew during the regatta and her husband Don, who turns 80 in August, subbed for Moller who was out of town.

“We’re probably the only club in the state with active, 80-year-old paddlers,” says Bill Armer, KCC athletic director. “And it’s because of our strong, recreational program.”

Founded in 1980, KKC is one of the state’s 75 canoe clubs, which promote the Hawaiian sport and cultural activity of outrigger canoe paddling. In ancient times, Hawaiians used the ocean as their super highway and the outrigger canoe was their SUV.

When talking to the octo-crew after a morning workout, they all seemed to agree that paddling is one of the highlights of their lives. They say it’s “a spiritual experience” to be out on the ocean in the early morning, watching the sun slowly rise over Hualalai.

“Paddling encourages me to honor our Lord, who created all the wonder around us,” says Moller, who has enjoyed the ocean all his adult life. Born and raised in South Africa, the retired CEO has done his share of sailing and continues sculling at his summer home in Connecticut.

Mathyssens, a retired special ed professional from LA, says she can’t imagine life without paddling. “It doesn’t matter how old you are, or how short, you can get out and paddle,” she states.

For O’Brien, a great-grandfather who teaches online college chemistry, “Paddling o"ers me a place I can get away from my existence; it’s a sanctuary. It helps me integrate and appreciate the culture where I live.”

Steersman Isbell, who is also a lifetime member of Kai ‘Opua Canoe Club, has been paddling for 35 years. The former state legislator of 16 years is proud that outrigger canoe paddling was named Hawai‘i’s o%cial team sport under her watch in 1986.

Powered by PaddlesWhile the sport has evolved in the last

15 years to include one-man (OC-1) and two-man canoes with its own winter racing season, team paddling involves a crew of six: the stroker, who sets the pace; seats two through $ve, who provide the power; and the steersman—who does just that.

The narrow and deep, 400-pound-plus ocean canoe is designed to slice through the water and is balanced by an outrigger lashed to the canoe’s left side. Crew in seats one, three and $ve paddle in sync on one side of the canoe while seats two and four paddle on the other. A designated crew member calls out “hut-ho,” alerting paddlers when to simultaneously switch sides. Each paddler

Octogenarian paddlers who practice three times a week as members of Keauhou Canoe Club’s recreational program include from left: Paul O’Brien, Joanie Clark, Cari Mathys-

sens, Joan Lawhead, Virginia Isbell (who’s the youngster at 78 and sometimeshelps as steersman) and Elton Moller. Photo by Fern Gavelek

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tries to mimic the other in timing and technique so they all “feel the glide” as the canoe thrusts forward.

Made of coveted koa and $berglass, canoes are the prized property of canoe clubs, who can easily have a dozen or more of the 45-foot-long boats. Clubs provide organized instruction and practice time, plus insurance, in exchange for annual dues. Clubs also belong to their island’s racing association.

From May through July, the Big Isle’s Moku O Hawai‘i Outrigger Canoe Racing Assn. (MOH) stages exciting club regattas at rotating locations. Competition in 2010 culminates with the Big Isle championship July 24 in Hilo. The isle’s top winning crews then travel (not paddle!) to O‘ahu August 7 for the Hawai‘i Canoe Racing Assn.’s 58th state championship at Ke‘ehi Lagoon.

During regatta racing, crews strive to paddle together in split-second unison. They vie in sprints ranging from a quarter-mile to 1.5-miles long. Most races involve turning on a dime around a colored #ag—dousing the #ag results in disquali$cation. Each regatta has nearly 40 events (races) that are classi$ed by sex, age and skill set.

Club racing continues info fall for the long distance season. Major events attract international competitors, such as Kai ‘Opua’s Queen Lili‘uokalani Races (which includes a double-hull race where two, six-man canoes are lashed together for an OC-12 event). The Hawai‘i season ends with the 41-mile Moloka‘i Channel crossings: the Na Wahine O Ke Kai for women and the Moloka‘i Hoe for men.

Recreational ProgramAfter the commitment-heavy racing season, some paddlers

take a break from the sport over the winter. Others have one-man canoes and vie in events staged by the Hawai‘i Island Paddlesport Assn.

The desire to “stay in shape” and continue paddling with crews over the winter provided the seed for Keauhou Canoe Club’s recreational paddling program. Jane Bockus, a KCC founding member, is credited with pushing for an organized rec program in the mid-1990s.

“It’s great, especially for older paddlers, to have the availability of year-round conditioning,” says Bockus, 67, who has been paddling since 1978. She said the program was also spurred by the amount of snowbirds coming down to the club’s Keauhou Bay canoe halau asking to paddle from October to March.

“The snowbirds aren’t here during the racing season,” Bockus, a native of Canada, continues. “They just want to get out in the ocean and paddle, while meeting people in the community.”

Today, more than half of KKC’s 500 members paddle recreationally; they are not obligated to race if they don’t want to. Both Bockus and Athletic Director Armer admit they will race, if available, to $ll an empty crew seat. A long-time competitive paddler, Bockus still enjoys the excitement of racing but due to summer traveling, can’t commit to a racing schedule.

Armer oversees KKC’s racing and rec programs, making sure there are enough canoes available to accommodate two morning shifts of rec paddlers, plus post-practice co"ee and pastries. He also schedules the monthly birthday potlucks, which may include speakers on Hawaiian culture and $tness.

“We’ve had a high of 96 recreational paddlers go out one winter morning,” Armer details. “We’ve probably got the largest rec program in the state.” He adds that 80 percent of KCC’s rec paddlers are over the age of 55.

A retired school principal from Denver, Armer credits KCC’s rec program with changing his and his wife’s retirement plans. “Cindy and I $gured we’d travel for 10 years, staying awhile here and there,” he con$des while watering the grass outside the canoe halau. “But that all changed in 2002 after we hooked up with the canoe club.”

New Race Honors Jane Bockus In its 30th year, Keauhou Canoe Club (KCC) honors founding member Jane Bockus with the !rst annual Jane’s Long Distance Race on Sept. 11. Bockus says the race is a warmup to the Moloka‘i Channel crossings with a 32-mile course from ‘Anaeho‘omalu Bay to Keauhou Bay. Crews of up to 12 members must perform open-ocean seat changes so all entries must be accompanied by an escort boat. For info, visit http://www.keauhoucanoeclub.com/home/janes-s-race-info-and-rules.

Photo by Vytas Katilius

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Armer explains that paddling “opened up a world of ocean activities” to the Colorado couple. “Our connection to the club led to all these other connections,” the 63-year-old steersman details. “While we still go visit our kids, the club is our ‘ohana here—we think of it as family.”

Some of those connections have linked the Armers to volunteerism, such as manning aid stations for Ironman or helping with the logistics for the annual GEMS workshop.

Isbell points out that rec paddlers are the ones to most often attend club functions and lend a hand, whether it’s the annual Christmas potluck or a funerary spreading of ashes in Keauhou Bay. “Rec paddlers are in it for fun and $tness. They aren’t competing for seats on a crew and everything is more relaxed and social.”

A 50-year Big Isle resident, Isbell paddled competitively up until a couple years ago and has a box of medals to prove it. “Paddling helps keep your mind focused,” she adds. “And you really get to know somebody once they’re with you in the canoe.”

Octogenarian paddler Joan Lawford sums up the feelings shared by many KCC rec paddlers, “When I’m out on the water, I feel the blessings of living in paradise, including being healthy.”

Whether 8 or 80, in it for racing or recreation—stroke by stroke, paddlers pull together for a common goal—to “feel the glide.”

For information on KCC, visit www.keauhoucanoeclub.com;$nd info on Big Isle paddling atwww.mokuohawaii.org.

From left: Cindy and Bill Armer and Jane Bockus enjoy paddling in Keauhou Canoe Club’s recreational program, one of the largest in the state. Photo by Vytas Katilius

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The premiere lifestyle magazine for Hawai‘i Island kama‘aina.www.keolamagazine.com

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K eith Nealy will start any conversation o" with a good story. With more than 30 years of experience in the art of $lm-making and production, Nealy has become a living library of narratives. Gathering personal anecdotes, tales and legends, the local documentary $lm-maker has turned his focus toward using his cinematic skills to help, guide and change the way people view Hawai’i and the world.

“I’ve been in this business since I was 13 years old,” said Nealy, who at one time was creative director for one of the largest mul-timedia corporations in the world and now operates Keith Nealy Productions LLC (KNP), based in Kohala. “Now, with my own proj-ects, I can generate ideas that resonate with me because I have a desire to make a di"erence and use the power of $lmmaking to create change.”

So it happened one day, about $ve years ago, during a routine visit with long-time friend Clyde “Kindy” Halema’uma’u Sproat that Nealy found his chance to tell the story of arguably one of the greatest Hawaiian storytellers of all time.

The local director/producer struck up a kindred relationship with the late Kindy Sproat, known internationally as the “Ambas-sador of Aloha,” roughly 12 years ago when Nealy, his wife and children returned to settle in Hawai‘i. (He had lived on O’ahu for a time 30 years ago). Sproat, renowned for his mastery of the art of song and story, had touched the lives of many with his infec-tious spirit and graceful presence as he transported listeners to ancient Hawai’i through his repertoire of more than 600 songs.

“I was over at his house one day and we were talking story and I started hearing stories I hadn’t heard before, ” said Nealy in relating how his current documentary $lm, “Kindy Sproat: A Gift to the Heart” got its start. “I had my equipment in the car and I asked would he mind if I shot some footage. Due to the level of respect and trust we had already established and my reputation of working with the Hawaiian community, he said yes. I didn’t

know how long I’d get but he was having so much fun that we talked story for about three to four hours.”

Nealy felt he was in the presence of a living encyclopedia, a man whose memory held a vast knowledge of life in Old Hawai’i—information that was quickly vanishing.

What started as a lengthy monologue planted the seed for a documentary inspiration—the Kindy Sproat story and the collec-tive narration of ancient Hawaiian life.

Passing down descriptions heard from his grandparents, Sproat told of the history of Kohala more than 100 years ago, when his grandparents were cape makers and canoe builders for the ali’i. He spoke of the plantation era, when sugar replaced royalty, bringing with it an in#ux of immigrants from across the globe, enriching the diverse makeup of Hawai‘i’s ethnic tapestry.

Slipping between song and tale, Sproat’s shared ballads painted a picture of the developing mountain region of the north during the paniolo days, describing Hawaiian cowboy heritage. The tales continued with recollections of the musician’s own childhood growing up in Honokane ‘Iki, the remote third valley beyond Pololu—accessible only by mule train—and his Hawaiian mother and father, a descendant of an original Mexican paniolo.

Nealy realized he had captured living proof of a true Hawaiian legend and the heritage he held.

“It is the mission of this $lm to capture the heart of the legacy carried by Kindy Sproat and carry it forward for the bene$t of generations to come and to honor a very humble man in his twilight years, whose infectious aloha, touching stories, colorful music and gentle humor express the best of another era, ” Nealy explained. “

Kindy is one of Hawai‘i’s Living Treasures and is revered by all who knew him, but most have never experienced the intimate side—on his front porch, spinning tales of days gone by,

Keith Nealy filming withhis latest technology, the RED Digital Cinema camera.

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laughing and singing about waterfalls jumping o" the cli"s. I know they will resonate, instilling a sense of continuity and one-ness. He also inspires newcomers to connect with the land and culture of a people who lived in harmony and balance with the land and each other, a template of how life can be.”

Creating a bond between cultures and celebrating the human spirit drive the premise of the movie, but worked into the fabric of the $lm’s sub-themes is the focus on the unity of the Kohala ‘ohana and establishing a sustainable model for existence.

“When a kupuna dies (it’s as if an) entire library is lost,” Nealy said, explaining that in his sunset years Sproat understood the signi$cance of this legacy and agreed to let Nealy share his story in the form of a documentary. “He understood the wisdom he held and we are deeply honored to have his and his wife Cheri’s blessing to carry his story to the people of Hawai’i.”

Since Sproat’s passing in December of 2008, Nealy has taken his documentary process to the community to gather what he refers to as Kohala’s mana. He is interviewing numerous kupuna, friends, musicians and those touched by Sproat’s life. He plans to interweave all the stories together to create a $lm that tells the story of a man and the impact he had locally and globally.

“The way I work on this type of $lm is I let all the recorded ma-terial speak to me. I sit with it and listen… and it tells me what it wants to be… where it wants to go. I learned many years ago to trust the process and stay out of the way,” he said.

As with his previous culturally sensitive $lms, Nealy is work-ing with two friends, Kaniela “Danny” Akaka and Kumu Raylene Kawaiae’a. On “A Gift to the Heart,” the pair share their mana’o and making sure that everything in the $lm is pono.

The documentary $lm, under the $nancial umbrella of the North Kohala Community Resource Center, is currently in the production stage. When completed, the $lm will be self-dis-tributed to $lm festivals and will be shown on public television stations and cable channels. The $lm is being shot on a state-of-the-art RED Digital Cinema camera that produces movies with the same look as 35 mm $lm at a third-less the cost.

The late Kindy Sproat, singer/story-teller, on his

favorite front porch perch.

Continued from page 21

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| 23 Keith Nealy has worked extensively worldwide writing, direct-

ing and producing $lms, television and theatrical productions. His work includes projects for entertainers such as Tony Bennett, The Pointer Sisters, Ellen DeGeneres, the Boston Pops and many others.

While the award-winning director/producer is proud of his international résumé, since moving to Hawai`i he has focused on seeking out projects that make a di"erence and his work on-island has been equally impressive. He has completed projects for diverse organizations including The Earl and Doris Bakken Foundation, Na Kalai wa’a Moku Hawai’i, the Makali`i Voyaging Project, North Hawai`i Community Hospital, Five Mountains Hawai`i, The Kohala Center and the Kokua ‘Ohana, among others.

In addition to his widespread connections professionally, Nealy, a student of Hawaiian history, has numerous a%liations within the island community. His closest connection formed dur-ing $lming was when he shaped a friendship with then captain of the Makali`i, Clayton “Cap” Bertelmann and his younger broth-er Shorty Bertelmann. The friendship has led to opportunities for Nealy to collaborate with respected community members such as Herb Kane, Chadd Paishon, Pomai Bertelmann and Ku Kahakalau on various culturally informative and educational projects.

Aside from Nealy’s extensive resume of professional experi-ence as a director, producer and cinematographer, it is his kind spirit, genuine interest and ability to make his interviewees feel at ease that has contributed to his success as a $lmmaker. As an active member of the Mankind Project, an international orga-nization dedicated to supporting men’s work and creating mis-sions of service, Nealy lives and works by his personal mission: “to create a sustainable future with insight, courage and leader-ship, inspiring others by blending light, shadow with love.”

Due to the economic hard times, many grants and sources of funding have diminished. If you are interested in giving a dona-tion to “Kindy Sproat: A Gift to the Heart,” please visit www.keithnealy.com or www.northkohala.org/donate.

Email Hadley Catalano at hadleycatalano@hotmail.com.

Photos courtesy of Keith Nealy

A mule train on Moloka‘i, the

late Kindy Sproat in the lead.

B Oh play catch with the sun, Your feet to the !re, building on the run. Incandescence in the skies, Captured by attentive eyes.

ryan Lowry, watchful and calm, wedges his boots

into warm !ssures on the south slope of Pu’u ‘" ‘#, the 800-foot cone of churning magma in the volcanic heart of Kilauea. Seven hours ago, he left his gear below and ascended the south slope, a steep wall of loose cinder, to hover near the hissing vent, shrouded in mists of sulphuric acid.

A colorful display of liquid !re leaps into the sky, spattering crimson lava in fractal patterns that blaze against the blue, Big Island sky.

Clinging to the basalt-rich lava stone below crater’s lip, the award-winning adventure photographer gazes at the bursting and blossoming of new earth, touches the air respirator around his neck and rechecks his camera settings.

The shot he wants already has a name: “Fire and Ice.” He began his search 13 years before, when he stood on the

snowy summit of Mauna Kea and spotted ruby tongues, lasers of !re, and sparks of gold leaping from the throat of Pu’u ‘" ‘#.

Sulfur clouds swerve and he’s in zero visibility, hugging the edge of the crater. Pungent vapors cloud the distant view of Hawai‘i’s regal queen, Mauna Kea. He knows the view is there, if the sky will just clear before the awesome sight of $ying !re stops, or he wears out and has to try another day.

He knows the shot. He’s has aimed at it with his mind’s eye a thousand times. It must, at some point, be revealed, like Moses’ burning bush, a fountain of !re rising from the sloshing pit of magma, illuminating the sky, with the ultimate photograph: a clear shot framing the e%usive Pu’u ‘" ‘# against the backdrop of the icy peak of the ancient mountain.

Bryan knows the subtle movements of the entire $ow area from Chain of Craters road in the park to its stunning entry into the sea at Kalapana. When the action is hot, he can hike the pitted ravines and rounded “toe” shapes of cooling pahoehoe of Volcanoes National Park in the billowy dark.

He’s been known to stay awake for 65 hours, inside the craters and spillways of one of the world’s most active volcanoes, keeping his artistic vigil so close to the radiant !re his cheeks will “$ashburn” in the unimaginable heat.

‘Lunar Halo’Nature’s night sky produces some spectacular e"ects, such as this lunar halo, to complement the glowing lava.

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Stationed like a sentinel at the gates of Pele’s labor, he feels the thundering beneath his !ngers, waiting for the once-in-a-lifetime moment, to capture an other-worldly scene, never before seen.

Spectacular BeautyExtraordinary glimpses of Kilauea like “Fire and Ice,”

captured in February of 2005, and the even more lyrical pieces like “Lunar Rainbow,” convey the wild, timeless spectical of our planet recreating itself, but they don’t come easily. To capture these images, Bryan has concentrated all his energies on being in, living with, absorbing, learning, and reading the subtle signals of the Pu’u ‘" ‘#-Kupaianaha eruption of K&lauea, which began in 1983.

While geologists study the magmatic di%erentiation in olivine basalt $ows and write papers on rock composition in the Uwekahuna laccolith, Bryan combs the crenellated crevices of ruby-fringed lava pouring from the volcano to Kalapana and the sea.

Lava Training Area“Safety is always !rst,” he says as we walk the lava $ats

north of Kona Airport, one of his favorite “lava training areas.” The crunch of a’—sharp chips of lava— sounds beneath our feet. “I wouldn’t have taken you where I was the past two nights. My experiences aren’t typical out there,” he says, gazing at me with intense blue eyes. He points to frozen lava plains that rigidi!ed more than 200 years ago after pouring from Hualalai, the calm brother of Kilauea, cozy in his two-century nap—for now.

Kilauea, however, is wide awake and $exing her fertility.

He points out relics of lava pits and tumulus mounds, saying, “The smell of lava relaxes me. As he walks he avoids the “shelly pahoehoe,” the brittle lava that $ows with lots of gases. “It leaves pockets, and you walk over it, it’s like going through pie crust. If it breaks through, you can get cut. And don’t walk on stu% when it’s hot.”

Lava at First Sight“I like hiking at night. I can !nd my way with

only two feet of $ashlight in front of me. Maybe it’s the Native American in me.”

Lowry’s family stems from the Lumbee tribe in North Carolina, but he grew up in Michigan, where he picked up his !rst Kodak 110 Instamatic at the age of 10. Flashing his !rst photo, a Christmas tree, it was love at !rst sight.

As he matured, he started traveling, got married, moved to California, split with his wife, and made his way to Hawai‘i in 1991. At the volcano, it was lava at !rst sight.

“I’d always been into photography, but I didn’t get serious about it until I saw my !rst lava $ow. Even though I moved here with nothing and knew no one, I went out to the volcano and hiked and I just knew. This is where I belong.”

He’s never had a guide, but he’s “spent a fortune on shoes,” wearing out four pairs of shoes every year for the last two decades, walking on the burning ground. “I need orthotics because one leg is shorter than the other. I can’t just go get new shoes,” he says. “They have to be melt-proof, rugged, and out!tted with costly lifts. “I need the exact same slippage on both feet, for safety.”

Does he have a special connection to Pele? “Pele shows up in my pictures sometimes. People notice. I don’t. For some, the volcano is a spiritual experience,” he says. “For me it’s a geological spectacle. I view it as a living art museum and nature is the artist. I am just lucky enough to be able to capture some of its images with my camera.”

“I’ve hiked every inch of Kilauea before eruptions. I know eruptions. I’ve stashed food and water along the routes I walk.”

He doesn’t always get his shot, because “microclimates” can come and go in a $ash of mu'ed torches and subdued glows, shape-shifting his !ery mistress.

My motto is, “Live to shoot another day,” he says. “You can’t get the photo if you’re dead. I hope to learn to paint so I can show some of the visions I’ve seen but couldn’t catch with a camera.”

He now shoots digitally with a Nikon DSLR. “I don’t need to do a lot on my computer, maybe tune up and resize. When the shot is good, it doesn’t need it.”

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In Kainaliu, on Hwy. 11 ~ 322-3203(next to Keoki’s Donkey Balls Factory Outlet)

www.ShowcaseGalleryHawaii.com

Local Art

Fine Crafts

Furniture

Accessories

HandmadeKoa BeadJewelry byGary Brown

“Maui Reflections” by Eric Tore Turtle Dish by Hoenig Pottery

Not in Michigan Any MoreMaking his way among the frigid lava “toes” at night

requires high-intensity $ashlights, special shoes and a cell phone with extra-long battery life to call his mother in Michigan.

His mother? Michigan?

“Yes, I trained her to read the updates on eruptions from the USGS. She gets the reports on the website, so when I’m out shooting at the crater in middle of the night, it’s daytime for her. She gives me details from geological readings of the eruptions so I can avoid too many risky situations and capture the best shots.”

Still, his intuition and long experience in feeling the $ow of nature serve him best. “I haven’t missed much since the Kupaianaha to Kalapana eruption,” he says.

Through Art You Can Change a Life“When I was born, I had two severe club feet,” says Bryan.

His mother, Violet Lowry, was told, “He’ll never walk.” Dr. Corbett of the Easter Seals Society entered their lives and said, “I can !x it.”

It took seven surgeries to turn his feet around and he had six surgeries on his hands in the !rst 12 years of his life. He wore braces similar to Forrest Gump, even to bed.

So Lowry has developed a plan to give back to the program that brought him to his mastery. Without Easter Seals, he would not have been able to walk the thousands of miles it has taken him to know, develop and share his gift for giving eyes to the volcano.

“I have now teamed up with Easter Seals of Hawai‘i and 20 percent of all my website print sale pro!ts go to help disabled children in Hawai‘i. I myself am a product of Easter Seals. This island is far from any large population and any and all charity help is needed for disabled children.”

Kona Mountain Co%ee is also matching Bryan’s 10 percent donation of pro!ts from retail-location sales to Easter Seals Hawai‘i, making 20 percent of every purchase of his artwork a donation to the empowering service.

Fire and Ice The day has come. Bryan rests in the radiant warmth of

Kilauea and munches on a granola bar, waiting. Everything needs to be perfect—the $ow, the !re, the spewing, the weather, the snow on Mauna Kea and the incandescent visual music rising into one sublime sonata.

One moment there’s a shuddering waltz, the next a chaotic explosion, percussive shouts of a mother in labor, a steam engine spattering $ames that bring a glow to the sharp lava needles beneath Bryan’s folded legs.

The lighting changes by the second, as though a knob turned. Lowry shifts his camera settings in accord with the mood of the volcano.

Around 9:30 a.m., he gets up and stretches. Abruptly, the

mist lifts, like a rising stage curtain, and in that moment a set of circumstances converge into a perfect scene. The largest mountaintop on Earth, the snow-capped summit of Mauna Kea, comes into view, standing guard over his little sister, Kilauea, with her Pu’u O’o conduit.

He must get his shot. He aims. He calmly shoots o% 16 pictures, testimony to the vision he has held in his mind for most of the 20 years he has o%ered his eyes in service to the volcano.

He gets his shot. The moment is over.Yet the moment lives forever in his photograph.Start to !nish: three minutes. Preparation: a lifetime.

Bryan Lowry’s prints can be purchased at www.lavapix.com or at these Big Island locations:

Kona Mountain Co%eewww.konamountainco%ee.com73-4038 Hulikoa Drive Kailua Kona, HI 96740-2722 808.329.5005

Krazy About Konawww.krazyaboutkona.com75-5744 Alii Dr Kailua Kona, HI 96740 808.329.4749

Trudy’s Island Artswww.artandgiftshawaii.com74-5533 Luhia Street Kailua Kona, HI 96740-3643 808.329.7711

“Fire and Ice”Photo of a lifetime, Kilauea’s Pu‘u ‘O‘o vent erupting with snow-capped Mauna Kea in the background. “At night you can see the 30-40 foot #ame of burning gases come out !rst and then the spatter,” says Bryan Lowry. “In the actual image you can see the clear #ame.”

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But dominating the corner, with the longest line and most se-ductive of smells, is Sandwich Isle Bread Company, #agged with the tall smokestack of its Le Panyol oven on the little red trailer.

Smiling and chatting, Kay Cabrera and coworker Karen Warthman happily tempt customers with bread crumbs, cookie crumbles, coconut mu%ns and cranberry orange scones. A pile of empty baskets on the side speaks to the success of the main event this morning: warm, crisp-crusted, tender-hearted, artisan bread.

“Try it with some of our local Hula Cow butter,” Kay says, nod-ding at the inevitable mmmm’s. “Isn’t it? He’ll have more bread ready in about half an hour.”

Behind them, “itinerant baker” Kevin Cabrera talks about hearth baking as he places perfectly-shaped loaves of pane pug-liese (Italian peasant bread) onto a long-handled peel to slide into the igloo-shaped oven. Each loaf is hand-formed; the ingredients are high quality—organic whenever possible. Pane pugliese is one of up to 16 di"erent varieties of artisan breads, foccacia, pizza rounds and other choices available on a given day.

“The attraction to baking for me,” says Cabrera, “is when I have the peel in my hand and I’m pulling the bread out and it’s hot-hot-hot and making that sound and it smells real.” He pauses to check the temperature with a laser thermometer.

“I mean, at the resorts, you would plate up 900 dinners for a banquet, with piles of dinner rolls and a display from the freezer,” says Cabrera. “It’s backwards. Faster and more is not necessarily better. That’s the American model for success. But I say keep it small, keep it local. Elevate the community with it.”

Historically, bread has always been a community tradition, as wheat farmers from the surrounding areas would all take their grain to a central village mill to grind it into #our for bread. Mill-ers were some of the earliest bankers, according to Cabrera. “It was all about trust.”

As for ovens, the Egyptians may have invented them. Early bakers used earthenware “tandur” pots, placed mouth-down over a $re to keep heat around the dough as it cooked. Later Greek bakers thought to turn the tandur on its side, with a door

t’s a party at the Parker School Farmers Market, and Waimea is at her blue-green, sunny Saturday best. Evangelista and Palafox are rocking and reggae-jamming near the entry gate, between Woody’s tomatoes and the Hamakua co"ee stand. On the other side, two guys are deep-frying taro chips, serving up cups of ‘awa to the curious. In the center, polite dogs on leashes stare at kids playing life-sized chess, sni%ng hopefully in the direction of Chef Tom’s sizzling breakfast grill. Stretched across the back is Kekela Farms’ display with at least three dozen di"erent veggies; jewel-like roots and leafy greens; plus rich, glisten-y peppers begging to be picked for a still life.

Photo by Catherine Tarleton

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Kay Cabrera (right) and coworker Karen Warthman happily tempt customers, while Kevin Cabrera answers queries by the curious at the rear. Photo by Catherine Tarleton

in the front. Cabrera’s Le Panyol oven is based on that 2,000-year-old technology.

The dome shape provides very even heat, a critical factor in bread-baking. Developed in Provence in the 19th Century, the wood-$red oven is constructed of individual tapered refractory bricks made of “terre blanche” (white earth), still quarried from the original location at Larnage. The Cabreras ordered their oven kit from France, by way of Australia, and, with the help of Apho-rism Engineering and friends, began welding up a heavy-duty trailer with custom turntable.

Some four months later they received stacks of pre-shaped, individual bricks, bags of “grog” for heat retention and “beton” to seal the joints. Many hands rallied to place bricks, tamp grog, smear slurry, set and let it “proof” for 30 days. Finally $red up with donated kiawe, Le Panyol produced bread for the angels.

“The satisfaction was immense,” says Cabrera. “I wish I had $gured out how to do what I wanted to do years ago.”

Kevin and Kay Cabrera (Kay is a well-known pastry chef in her own right) live in Waikoloa Village. Originally from the West Coast, Kevin is the son of an Irish mom and Puerto Rican police-o%cer dad, and grandson of a chef on the Matson Line, sailing between Hawai‘i and Oakland. In the ‘70s Kevin and Kay came to the Big Island, where they opened a little bakery called Kay’s Creations. “When we go to Hilo, people still ask for her liliko’i tart,” he says.

Eventually, resort work drew them to the west side, where Kevin worked with creative chef David Brown at the (then) Hyatt. “He had all these books,” says Cabrera. The Italian Baker by Carol

Field, books about Swiss breads, German, French...I kept think-ing, ‘I want to make bread that looks like that.’”

At the time they did a lot of work with highly detailed, decora-tive breads for special events. “Chef David taught me about using shapes that you see in the kitchen for your forms; we made swans from a gravy boat for example. I spent a lot of time in the carpentry shop with him, doing things like turning pears on a lathe. We called it ‘bakentry.’”

During his successful career as baker chef, Cabrera continued to learn and expand his bread repertoire, attending the $nals of the Coup de Monde (world cup of bread) at the Artisan Bakers Conference in Los Angeles, baking for statewide Chaine des Rotisseurs galas in Honolulu and teaching workshops through the University of Hawai‘i-Hilo.

In May 2007, Cabrera $rst saw Le Panyol at the Breadmakers Guild of America “Camp Bread” and decided he wanted one of those babies for his own. He left resort pastry kitchens behind to follow his bliss, at the top of his game.

“People told me they had been waiting for good bread to hap-pen,” says Cabrera. “We got this amazing, amazing reaction from the public.” Today, they have a second, larger oven, a small sta" and a six-day baking week that produces more than 400 loaves, all of which usually sell. Big Islanders and mainland visitors from Belgium, Denmark, France and England seek it out religiously. One faithful fan doesn’t even eat bread but loves to see a fresh loaf on the table.

“Macrobiotic diet people are probably our most loyal custom-ers,” said Cabrera. “And we have some vegans, some ‘locavores.’ They buy our pan au levain (a French sourdough) because the starter actually originates here; it’s like ‘Hawaiian yeast.’ Of course the wheat has to come from someplace else.”

Cabrera would love to bring the bread community full circle. “I’m looking for somebody to grow some wheat for me and make some grain. Then we can have somebody mill it and I can take it to a school. Kids eat bread but have never seen where it comes from... It’s one thing to know myself, another thing to share.”

In a down economy, the faithful think nothing of shelling out $20 or more for fresh bread on a Saturday morning. “People feel OK spending that amount of money for that item,” says Cabrera. “It’s impressive to me when people buy more than one loaf. But I always said, if the economy falls completely apart and we’re all broke and out of work, the bread line stops here.”

For more information, visit www.SandwichIsleBread.com, or follow your nose to $nd Sandwich Isle Bread at weekly Waimea farmers markets:

Tuesdays, 2-5 p.m. Kekela Farmers Market on Mana Road

Saturdays, 7-10 a.m. Parker School Farmers Market at the intersection of Mamalahoa Highway and Lindsey Road

Wednesday, Thursday, Friday, baking days at Tropi-cal Dreams Ice Cream location, Lalamilo Farm Rd., Waimea (across from Watanabe Floral, Inc.)

Continued from page 29

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Sandwich Isle Bread Company is also available for private pizza parties and bread baking seminars. Call 989.5655, or e-mail SandwichIsleBaker@Gmail.com

A “next day” bread recipe from Chef Kay Cabrera, inspired by the #avors of Chef David Brown’s grilled cheese sandwich from the (former) Waikoloa Beach Grill menu.

Olive Bread Panzanella6 cups leftover olive bread, cut in & inch cubes& cup good quality olive oil, divided8 ounces grated fontina cheese3 tablespoons drained capers4 cups & inch dice fresh tomatoes with their juices' cup thinly sliced sweet onion & cup pitted kalamata olives, coarsely chopped (optional)( to & cup chopped fresh dill (to taste)( cup balsamic vinegarsea salt and freshly ground pepper

Preheat oven to 400 degrees. Spread the cubed olive bread on a half-sheet pan and toss with half the olive oil. Bake until lightly browned, about 12 to 15 minutes, stirring once or twice. When the bread is toasted toss it immediately in a large bowl with the grated fontina cheese, stirring so the cheese melts to the bread. Add the capers, onion, tomatoes with their juice, olives and dill, tossing to blend. Whisk the vinegar and remaining ( cup olive oil together and pour over the salad, mixing to evenly coat the bread and vegetables. Season to taste with coarse sea salt and freshly ground pepper. Let rest at room temperature for 30 minutes to an hour so the #avors blend. Makes 6-8 servings.

Itinerant artisan-bread baker Kevin Cabrera tends his prized, Le Panyol igloo-shaped oven, mounted on a trailer and built from a kit shipped from France. The wood-!red oven is constructed of refractory bricks made of “terre blanche” (white earth), still quarried from the original location at Larnage, in Provence, since the 19th Century. Photo by Je" Beck

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H andmade potato gnocchi…house-cured bacon…homemade fresh pasta lasagna…

Admit it—the above is not your normal restaurant fare. They can be had, however, in the heart of Holualoa village at Holuakoa Gar-dens Restaurant. The delicious, labor-intensive delicacies illustrate the restaurant’s philosophy toward food, which “combines pleasure with responsibility.”

“We’re a Slow Food establishment, committed to a food system that is based on the principles of high quality and taste, environmen-tal sustainability and social justice—in essence, a food system that is good, clean and fair,” reads the restaurant’s mission statement.

True to the tenets of the Slow Food movement, owners Chef Wilson Read and partner Barb Gerrits don’t sutbscribe to fast food and fast life. They disdain the disappearance of local food tradi-tions—such as making pasta and tortillas from scratch.

As Slow Food proponents, the couple hopes to reverse people’s dwindling interest in the food they eat—where it comes from, how it tastes and how our food choices a"ect our community. And they’re doing it one entrée and soup at a time.

Fresh FoodSlow Food, which was founded as a non-pro$t in 1989, believes

food that tastes good gives us pleasure. To get that fresh taste, it ad-vocates for growing and using seasonal food that is harvested when perfectly ripe. In addition, locally suitable varieties of food should be used, rather than those that withstand long-distance transporta-tion. Fewer food miles means less transport time and less packaging means less pollution.

“We try to get our food from Holualoa sources and others as close as possible, but Holualoa $rst,” says Chef Read, who studied cooking at the French Culinary Institute in New York City. “We support our producers by o"ering a daily changing menu based on the food they can provide. And what we don’t use, we let our farmers sell at our Saturday farmers market.”

Those farms include Chez Marquis for $gs, citrus, bananas and veg-gies; Holualoa Organic for arugula, tatsoi, mustards, rainbow carrots, turnips and heirloom tomatoes; Lehualani Farm for rainbow lettuces, Adaptations for organic produce and Kona Blue Sky for co"ee.

Clean FoodAccording to Slow Foodies, what we eat should be produced with

respect to the environment, animal welfare and our health. It’s also better to have knowledge and control over what we eat and how it’s produced.

To practice these principals, Holuakoa uses pasture-raised beef from the Big Island. The grass-fed cattle range free for forage; they aren’t fattened up in feedlots and are free of antibiodics and hormones. Always on the dinner menu is grilled beef tenderloin, pre-sented in a melt-in-your mouth Cabernet sauce and accompanied by red potatoes, crunchy purple wax beans, succulent cherry tomatoes and soft Boursin cheese.

Only locally caught seafood is served. Chef Read, who spent some time as a young adult in Louisiana, doesn’t approve of the large-scale, commercial shrimp industry and so shrimp isn’t on the menu. “We currently can’t get free-range chicken so we aren’t serving it, except in chicken salad,” says Gerrits. Eggs are farm-fresh from Holualoa.

As part of the Holuakoa Pig Project 2010, the restaurant recently raised its own pigs at nearby Wai‘aha Farm, providing daily restaurant “slop” to feed the animals, along with spent grains from Kona Brew-ing Company. The pigs were harvested at the Big Isle’s Kulana Foods and are USDA approved.

“This project enabled us to use all of the animal—nose to tail,” details Chef Read, who butchered the pigs and has been curing his own bacon and smoking hams. For example, the jowls were dried for guanciale, Italian bacon made by rubbing salt and peppers into the meat and letting it cure for a few weeks.

Relaxed dining al fresco at Holuakoa on terraced, covered lanais.

White carrot soup

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Chef smoked some of the pork shoulder for tasso ham, a Louisiana specialty that’s marinated and richly seasoned. It’s served as a “small plate” with organic red beans, house-cured bacon and freshly baked cornbread.

Ever heard of con$t? It’s a French culinary term used to describe meat cooked and preserved in its own fat. Find Chef’s own pork con$t on the menu; it’s seared and accompanied with a savory white carrot puree, turnip greens, caramelized onion and red wine sauce.

Fair FoodSlow Food asserts that those who produce food should receive

a fair wage and recognition for work. In addition, it’s everyone’s responsibility to protect the heritage of food by ensuring the survival of traditional, sustainable production methods and indigenous vari-eties. Otherwise, the belief is that the diversity of our food will be lost.

To that end, Chef Read gets to know his food producers, visiting them and understanding their challenges. “Relationships are im-portant, and I want growers to be appreciated,” says Chef Read. “We barter on pricing and keep things #exible so we both (restaurant and growers) can bene$t from all our hard work.”

Chef supports agricultural diversity and uses heirloom and unusu-al varieties of veggies. Also called heritage foods, heirlooms are non-hybrid, open-pollinated cultivars that were commonly grown before industrialized agriculture. A must-try at Holuakoa is the creamy white carrot soup with its hint of ginger; it’s beautifully topped with sautéd carrots, thyme and a drizzle of Tuscan olive oil.

The couple concedes they must “ship in” food that’s locally unavail-able: organic dried beans, lentils, peas, oils, some nuts and cheeses. Also brought in is a variety of organic #ours, which Chef Read fash-ions into pastas and in-house baker Ryan Salerno, who trained at the New England Culinary Institute, uses for all the fresh baked bread, pizza dough, pastries and desserts, such as the fresh fruit cobbler—perfect with Holuakoa’s homemade ice cream.

Spelt, an old-world grain with reduced gluten, is used to concoct large, griddle-made pancakes, served with fresh island fruit, whipped cream and pure maple syrup. Gluten-free breads are served on the weekends.

Holuakoa culinary facts: Chef makes all his stocks from baked bones. He considers his demi-glaze or brown sauce to be one of his $nest accomplishments. He’s proud of his homemade pasta and po-tato gnochi—it takes an hour just to make the pasta part of the tasty

dumpling. Using self-described, classic French cooking techniques, Chef says he cooks “a la minute” (to order) and makes food in small amounts. “It’s creative cooking,” he muses.

Named for its upstairs holua sled made by esteemed Hawaiian artisan Herb Kane, Holuakoa has cozy seating in little nooks and crannies around a garden and koi pond. The main dining area has a courtyard feel across from the co"eehouse. All seating is covered, but open air.

The restaurant sells out on certain nights, maxing out at 60 for din-ner. “We limit the amount of people we serve for dinner,” says Gerrits. “The Slow Food philosophy is to take pleasure in your food and the company you keep. We don’t rush people through here.”

It’s easy to jump on the Slow Food bandwagon—the concept considers consumers to be “co-producers.” The idea is that by being informed about how our food is produced and actively supporting those who produce it, we become a partner in the production pro-cess. Ready to go for a ride?

Holuakoa Garden Restaurant: brunch 10 a.m.-2:30 p.m. Tuesday-Friday and 9 a.m.-2:30 p.m. weekends. Dinner is served 5:30-8 p.m. Tuesday-Saturday. Full bar and wine list, local beers, organic ales and gluten-free beer. Reservations are recommended, 322.2233. Located on Mamalahoa Hwy. just north of the post o%ce; parking also in rear.

Holuakoa Café: 6:30 a.m.-3 p.m. Monday-Friday and 8 a.m.-3 p.m. weekends. Serving specialty co"ee drinks, fresh fruit smoothies, organic pastries and des-serts, pre-made sand-wiches, dips, salads and breads, plus fresh eggs and produce. Seating inside and out, carryout service.

Holuakoa Farmers Mar-ket: 9 a.m.-3 p.m. Saturdays

Photos by Fern Gavelek

Email Fern Gavelek at ferng@hawaii.rr.com.

Proponents of the Slow Food movement, owners Chef Wilson

Read and partner Barb Gerrits.

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O f the fastest growing and reusable materials, bamboo is be-coming a viable building material to be utilized in a tropical environment.

David Sands is one of those passionate indi-viduals who advocates and evangelizes the use of bamboo for construct-ing bamboo homes, especially here in Hawai‘i. “Bamboo use in homes

is starting to become more noticed and is a fantastic green alternative to conventionally built homes, especially on the Big Island,” says Sands, the chief architect of Bamboo Living, a sustainable green builder and manufacturer based in Maui.

The company has been designing and building panelized homes made of renewable bamboo for the past15 years.

Getting bamboo approved as a building material has been a very intensive and lengthy process in the United States. “It was a 10-year commitment and a labor of Love,” Sands says. His com-pany spent more than $500,000 just for testing and to get just one species of bamboo accepted into the UCC Building Code.

Ed Smay and Ralph Brydges are proud owners of a beautiful bamboo home located in Orchidland in the Puna District. Their home exudes a real natural touch and a%nity for the ‘aina.

“When Ralph was searching online for alternative types of structures, he discovered bamboo homes and Bamboo Living in Maui,” says Ed. “We initially visited Maui to see some of the model homes and were impressed with the quality and look of these tropically-inspired homes and knew that this is what we wanted.” Every detail of the two main pavilions, the covered bridge con-necting the pavilions, the large centerpiece kitchen and counter, and every $xture were carefully chosen to create this cohesive look. A unique and well-appointed outdoor shower pavilion located next to the master suite is another design feature with pebbled #oors and curtains to provide total, open-air privacy.

“We planned this home for a very long time and we love it,” says Ed. “We are completely o"-grid, we use solar panels and bat-teries, and we are starting to plant fruit trees and getting a veg-etable garden going,” he says, proud of their sustainable lifestyle.

All the structural posts, inside and outside wall materials, roof trusses, even the interior ceiling thatch, to the !nish materials like bamboo doors, cabinetry and #ooring can be made of bamboo.

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The bamboo home manufacturer $rst constructs the homes in Vietnam, then disassembles it into panels and ships to the buyer’s home site. The major parts of the construction and $nish materials are made completely of bamboo, which is the structur-al bamboo, bambusa stenostachya, a building material approved in Hawai‘i.

Since the homes are mostly pre-built into panels in Vietnam, the rebuilding process is relatively quick, with the exception of the foundation set-up and the $nishing details. With an experi-enced crew, reassembly of the shell using a crane can be done in an average of two to seven days or less depending on the size and square footage of each home. The rest of the detailed electric, plumbing and $nish work takes a standard building timeframe to complete.

The cost of building these homes and shipping them onsite would be comparable to a custom-made home here in Hawai‘i, just a little bit higher in cost per square foot than a standard HPM or other kit home, Sands states. “But for this cost, you get a unique and quality built home with the knowledge that each structure has been built with the latest of new, green living stan-dards and sustainable lifestyle.”

To date, more than 100 of these bamboo homes have been completed and shipped to their various locations within Hawai‘i. Of those homes, 15 have been built and located on Hawai‘i Island.

One of Sands’ long-term goals is to see bamboo grown here in Hawai‘i for use in building homes.

The Hawai‘i Bamboo Society is also advocating using local bamboo as a building material. “We’re trying to get various bamboo species approved for building homes here in Hawai‘i” says Donna Manion, vice president of the Hawai‘i Bamboo

A desire for an alternative home and sustainable lifestyle inspired Ralph Brydges (left) and Ed Smay to build this all-bamboo home in Orchidland in Puna.

Cindy Griffey

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Society. “The process is very time consuming and slow, it is very expensive to set up and it takes a lot of dedication. We are a very determined organization, and we want to make locally-grown bamboo available for use as an approved building material.” Even though the process has been slow and di%cult, she says they are e"ectively working through all the red tape and making progress in getting those certi$cations.

A very active organization on Hawai‘i Island, Hawai‘i Bamboo Society members are growing a variety of bamboo that will be suitable for use in furniture and home building. Now their main emphasis is on education and outreach, and also working with the regulatory agencies to get some viable species of bamboo approved through the UCC.

“Once some of the bamboo species are approved,” says Man-ion, “our members can then market bamboo as a viable green, al-ternative building material. This will hopefully spur a new green industry in Hawai‘i and even export this back to the Mainland.”

To learn more about the Hawai‘i Bamboo Society, visit its web site at www.americanbamboo.org. The Society will be having a special event this September 12th from 7:30 a.m. to 3:30 pm at Papaiko Hongwanji. The event will showcase exhibits, demos, vendors, plant sales, recipe contests, arts and crafts and more. Free admission to help celebrate all things bamboo!

Email Noel Morata at emorata@yahoo.com. Visit his blog, “A Sari-Sari Life – Hawaiian Style” at noelmorata.blogspot.com.

Surround shower in the Smay/Bry-dges home.

Beautiful vaulted ceilings, exposed bamboo rafters and many other !nish details radiate a natural and inviting warmth and feel inside the home.

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T H E L I F E I N B U S I N E S SR e f l e c t i o n s o n d o i n g b u s i n e s s o n H a w a i ‘ i I s l a n d

By Grif Frost, Business Consultant

No More 12-Hour Days

Is it Your Business or Your Life?Big Island Business Owners Find the Critical Balance

Scott Fleming (39) is the owner of the architectural firm Fleming & Associates, whose current projects include South Kona Police Station, the Thirty Me-ter Telescope Headquarters Facility and the Bay Clinic Ka‘u Family Health Center. (www.fleminghawaii.com) He saved time for this moment with daughter Lillian at Mauna Kea Beach.

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What Makes Me Happy Makes My Business Happy

KEYS TO LIFE QUALITY IN BUSINESS

1. Focus first on personal health, because without health we can’t do anything.

2. Focus next on family harmony, because without that it is tough to focus on business.

3. Focus on the business itself.

Marathoner Bob Brown (35) owns Eye Expression Photography based in Kailua-Kona. Specialties include family and visitors’ photo-graphic records of “Life’s Special Moments.” (www.eyeexpression.com) He also enjoys spending time with his wife Naomi and children Casey and Calvin, while working in a movie or game of golf, too.

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Solarman puts the finishing touches on the photovoltaic system installation for Michael Longo and Rob Nunally,

who chose a grid-tied photovoltaic system for their home in Onomea.

I t’s been said that the amount of sunlight that hits the Earth’s surface in one hour is enough to power the entire world for a year. Given that within the next 25 years our world’s energy demands are expected to more than double, it’s about time we started looking up and take advantage of this boundless energy from the sun.

Current technology allows us to e"ectively harness this renew-able energy resource, and local suppliers are saying Hawai‘i is in a boom cycle for PV installations.

Photovoltaics is the direct conversion of light into electricity. Common semi-conductor materials such as silicon are used in so-lar panels to absorb photons of light and release electrons. These electrons are then directed into a current to supply electricity. An inverter converts the direct current into alternating current, which becomes compatible with our household needs. Panels are combined in arrays that are sized according to our energy demands.

There are three basic types of photovoltaic (PV) electrical sys-tems on the market today.

1) Stand-alone, o!-grid systems are completely independent of the utility grid, and must have batteries to provide energy stor-age during times of low input or high usage. A backup generator can be utilized if the available sunlight is inadequate.

2) Battery-based, grid-tie systems are connected to the util-ity grid so they can use utility electricity when needed and send back unused surplus of generated electricity to the grid. Battery storage becomes a backup system in case of a blackout, although this is not possible for an extended length of time.

3) Battery-less grid-tie systems are the simplest of all renew-able systems, having only the energy generation technology and an inverter connected to the utility grid. Without batteries, there is no backup system in case the grid goes down.

The primary advantage of o"-grid systems is complete energy independence. They are not a"ected by frequent utility com-pany rate increases, blackouts or brownouts. O"-grid systems require energy conservation measures, as every decision that increases your energy demand must be carefully considered. System maintenance, such as battery replacement, tree trimming

and troubleshooting skills are often necessary responsibilities. If surplus energy is generated, it is wasted. This is not the case with a grid-tied system that feeds it back to the utility.

The primary advantage of a grid-tied system is the lower upfront cost, as panels can be added incrementally as $nances al-low. This is referred to as “scalability.” A major disadvantage is that there is less incentive to conserve, even if the appeal of never receiving a utility bill remains quite tempting.

Michael Longo of Onomea, who recently installed a grid-tied PV system, says, “Our electric bill has been zeroed out and we even produce a surplus of energy without compromising our everyday usage. This has proven to be a terri$c investment, not only $nancially, but also for our environment.”

How much will a PV system cost? Well, that depends on several variables. Your electrical “appetite” includes the appliances you use and your usage habits. First, it is advisable to lower your over-all demand by installing a solar hot water system, Energy Star ap-pliances, propane $xtures, compact #uorescent and LED lighting. A general cost guideline for most systems is about $5.50/watt or $20,000-$30,000 for the average home. A solar professional will assist you in calculating your actual KWh demand. Despite the high entry cost, the popularity of photovoltaic systems continues to grow as $nancial incentives in the form of State and Federal Tax Credits become more enticing. They are currently at 35 and 30 percent, respectively. In general, the return on investment for a complete PV system is around 14 percent with a 7-9 year payback and a 25-30 year useful life. If you consider where utility rates will more than likely be in the next 10-20 years, the real $nancial return on investment for the life of the system becomes much more attractive.

PV modules are a commodity and pricing will #uctuate based upon worldwide supply and demand. Right now the industry is experiencing a real “boom-bust” cycle according to local solar expert Louis Valenta of Inter-Island Solar Supply. In his 33 years

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in the industry, he says he has never seen anything like this, and large commercial installations impact the availability of panels for residential customers. “The market really needs to stabilize to provide customers with locked-in pricing beyond 30 days and more predictable lead times when ordering.” Valenta advises any-one considering a PV system to plan well in advance and allow su%cient time for proper delivery of all necessary components.

As innovations in the technology continue to improve, the price for most components will invariably come down. It is safe to say there is no such optimism for the future price of fossil fuels, which directly impact our utility rates.

Hawai‘i receives great “peak sun hours.” To be cost-e"ective, you must have unobstructed and unshaded, solar access at your

site from the hours of 9 a.m. to 3 p.m. year round. South facing orientation is ideal for the highest e%ciency, whether the system is mounted on the roof or on the ground. Su%cient space for a roof mount must be considered, along with the appropriate roof angle (pitch). For #at panel systems, monocrystalline PV cell pan-els are the best-quality modules available on the market today. Thin $lm solutions are gaining in popularity and are the fastest growing segment of the technology.

There is no shortage of dealers, distributors and installers of PV systems today, as the technology has gained mainstream ac-ceptance. Be sure that the person designing and installing your PV system has the expertise to make it e%cient, safe, and reliable. Don’t be swayed by the lowest price, as experience will pay o" in the long run.

As noted by Paul Moore of Solarman, with over 22 years experi-ence in the photovoltaic industry, “We are certainly seeing more and more PV installers coming in every year, which can be a bene$t to the customer if the proposed products are equivalent in quality and performance. Healthy competition may drive down the pricing, but you don’t want to cut any corners.”

This is not a project for the do-it-yourselfers, no matter how tempting it is to save a few dollars. Inquire about product war-ranties from any manufacturer or supplier, as well as ongoing technical support and advice, client references, appropriate PV experience and proper licensing for the solar professional.

Yes, clean and green technology is all the rage, but do your homework, count the cost, and carefully weigh the anticipated bene$ts. The sun will continue to shine down on us, no matter how long it takes to get our attention.

The larger the system, the more

roof area you will need. John Adams, who owns Kohala

Paci!c Realty in Hawi, made the decision to invest in a sizable grid-tie PV

system on his build-ing to lower his util-ity bill. Panels can be

added on at any time, if !nances necessitate a phased approach.

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Beyond Organic: Natural FarmingBy Noel MorataA

John Cavarly of Onomea has achieved increased production and improved fertility on his organic farm with natural methods.

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T ake three pedigreed and talented musicians with mutual respect for one another. Add patience, persever-ance, family, community, faith and friends. Combine together in a laid-back home environment utilizing a strong work ethic. Stay focused while bringing and shar-ing joy through music. Remember the past fondly while living Aloha and looking towards the future. Throw in a dash of good-natured humor. The Result? Mili Nanea, a unique, Hilo-based musical group whose music and spirit are far-reaching.

On a sunny Hilo morning, I am greeted by Christy Lassiter, one-third of Mili Nanea, at her family’s home-stead. A picturesque setting on Hilo Bay, where the band is $nishing recording their new CD, it looks and feels like the perfect, peaceful place to create. Interest-ingly, this beautiful home was also used as a kama’aina house of hospitality during World War II, no doubt due to its unintentional strategic placement. Christy is tall and elegant, with a regal yet unpretentious air and undeniable social eti-quette, as she gives me an unhurried tour of the music room, pointing out the grand piano.

“This is where my grandparents lived and I spent much time growing up. My grandmother often hosted parties here and I was expected and encouraged to participate. When the music started playing, I would crawl under the piano and hug its legs, feeling the vibrations and soaking up the resonance. It was a warm, good feeling. My sister was my $rst musical partner and we would play ‘ukulele and sing together”

She leads me out onto the lanai, overlooking a large backyard (and only slightly larger Paci$c Ocean) where the other mem-bers, Darrell Aquino and Randy Lorenzo, have taken a break during the recording of their debut CD. It is clear that they enjoy each other’s company and are a $rm yet respectful ‘ohana; they smile and laugh easily at each other’s stories and they know that when it’s time to work, nobody gets to slack o".

“I rule them with a velvet glove and cast iron $st,” quips Darrell Aquino, the group’s Hoku-award-winning musical director, with a slight glint in his eye.

“Actually, they both do,” Christy says, acknowledging both Darrell and Randy Lorenzo, the Grammy and Hoku-award-win-ning songwriter-bassist/guitarist who is the shy, quiet one in the band.

“Just because I am a woman, they cut me no slack nor do I expect that. In fact, working with them makes me push myself harder to step up to the plate and swing”.

Blessed with award-winning songwriting skills, Randy has worked with Gabby Pahinui, Peter Moon Band, Country Comfort, Charles Brotman, Chaka Khan and Ry Cooder, among others. Growing up on O‘ahu in Waimanalo, the youngest of ten children decided music was a sensible way to express himself.

“Along with sur$ng at Sandy Beach, I loved listening to and playing soul music. I had a band in the ‘70s called “Soul Five-O”. We played Sam and Dave, Aretha Franklin, Otis Redding, all that kine stu",” says Randy in a lilting, local accent. “Through hang-ing out in this scene I knew who Darrell was, but we were both busy working in di"erent bands, so we didn’t know each other personally”.

Aside from his own prodigious musical activities with Mili Nanea and Sugah Daddy, Darrell, a proud father, donates his time to after-school band projects in Kea’au for students in grades four to seven. He strongly believes there’s a need to help all children develop their talents and provide opportunities for them to share their accomplishments.

“Kids today need to be able to express themselves musically, rather than just sitting around watching TV or playing games. It brings me great pleasure to see the joy on their faces after real-izing they are capable of achieving musical success.”

Hilo Bound“I was playing music on Oahu and traveling back and forth to

Hilo to play as well, when I got a call to put together a band to play at Hilo International Airport for arriving and departing pas-sengers. I knew Randy would be great to have in the band and we started playing and really enjoying it,” says Darrell.

Christy came into the picture after having worked hard several nights a week at a Hilo establishment, where she played Hawai-ian music on the ‘ukulele and sang popular songs. These nights weren’t always pleasant or rewarding but it did instill a strong work ethic and allowed her to hone both her musical and

Mili Nanea—left to right:Darrell Aquino, Christy Lassiterand Randy Lorenzo.

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stage skills. “I was working for an hourly wage and learning to be a good communicator while developing a rapport with the audience,” says the former Miss Aloha Hawai‘i and UH Hilo grad. “It was a blessing when I got the call to work with Randy and Darrell.”

During performances at Hilo Airport, they realized that they were not only making sweet music, but they were touching people profoundly and intuiting the visitors’ musical subcon-scious. Proof is in their guestbook:

“You are all sparkling gifts to me, a memory that both touches and blesses my heart beyond words. Thank-you for sharing your precious gifts with me... how much I needed this beauty, this life, this love over#owing. With your music, with enthusiasm, with humor and open hearts you invite us to a piece of pure Heaven on Earth. May God bless you in all your giving.”

Sunshine on the Horizon...Like many good things, due to a tanking economy, de-

creased tourism and state budget cuts, Mili Nanea soon found themselves grounded. “We thought, ‘Ok, that’s pau, so what should we do now?’” says Darrell. “We all realized that we en-joy working with each other and believe in giving back, especial-ly to kids, since they are the future. Christy’s family has a beauti-ful homestead at Kainaliu Beach near Kona and we thought it would make an ideal location for a Hawaiian Music Camp where everybody can learn both traditional and contemporary music.” At this camp, students can learn guitar, ukulele, bass guitar, and hula and they will also camp under the stars and receive a totally

rustic, true Hawaiian experience. (Note: The next camp will take place August 3-7, 2010; see resources below.)

Looking Forward—ImuaWith the release of their debut, self-titled CD (July 2010), Mili

Nanea will continue bringing their music to many fans, both here in Hawai’i and around the world. Their Hawaiian Music Camp will help insure that Hawaiian music is being perpetuated through three very capable and enthusiastic individuals. Their live performances validate their understanding and expression of Aloha, through their engaging and joyous presentation.

When it was time to say goodbye, with the late afternoon Hilo sun gleaming over the water, I turned and asked Christy, “What exactly does Mili Nanea mean?” Without hesitation, she stood and gracefully began a hula, with a beaming smile and #utter-ing, lovely hand movements. I knew at this point that sometimes words are not necessary; it’s the Aloha that matters.

Upcoming Mili Nanea Events:

Twilight at Kalahuipua’a at the Mauna Lani Resort July 24

Hawaiian Music Camp August 3-7, 2010hawaiianmusiccamp.com To Contact Mili Nanea: 808.935.4021hawaiianmusiccamp@gmail.com

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Note that information on events is gathered from various sources and Ke Ola is not able to reconfirm all details. In addi-tion, this publication goes to press several months prior to event dates and details may change. Please use the contact infor-mation listed to get updated details.

JulySaturday, July 3Great Waikoloa Rubber Ducky Race & 4th of July Extravaganza Waikoloa Beach ResortAn all-day fundraiser for United Cerebral Palsy of Hawai‘i, the family fun features a wild and wacky rubber ducky race, live entertainment and lots of exciting activities, culminating in a spectacular fireworks display over Kings’ Lake. 10 a.m.-9:30 p.m. 808.886-8811 or visit www.waikoloabeachresort.com.

Saturday, July 3Independence Day CelebrationKailua-Kona Enjoy live music, games, children’s ac-tivities and the traditional parade (5:30 p.m.) along Ali‘i Drive with the Hawai‘i County Band, floats, antique cars and more plus a fireworks display over Kailua Bay (8:30 p.m.). 4 p.m.-10 p.m. Coconut Grove Shopping Center. Visit www.konaparades.com.

Sunday, July 4Annual Parker Ranch RodeoWaimeaThis award-winning, Independence Day weekend tradition includes action-packed rodeo events, keiki activities and delicious food. Paniolo (Hawaiian cowboys) vie 9 a.m.-noon at the Parker Ranch Arena in Waimea. 808.885.5669 or visit www.parkerranch.com.

Sunday, July 4Turtle Independence DayKohala CoastHeld purposefully on July 4th, this event educates attendees about endangered Hawaiian green sea turtles. Watch as the young honu (turtles), which have grown up in the ponds at the Mauna Lani Resort, are given their freedom as they are released back into the ocean. 808.885-6622.

Sunday-Monday, July 4 – 5Anuenue Freedom FestivalPahoaA 10-day event (June 29-July 11) cel-ebrates the “independent spirit” of Puna.

“Festival Freedom Day,” July 4, begins with sunrise yoga followed by Kalani’s popular 10:30 a.m. “Sun Dance.” After-noon features art/eco trek, wellness samplings, pool party with two DJs plus live Musasa Marimba Ensemble. The evening will showcase “ExtrABBAganza” by the Puna Men’s Chorus, plus fire-works. Presale ticket ($20/adult or $10/child age 12 and under) includes all ac-tivities plus a meal. “Ho’olaule’a Holiday,” July 5, begins with ceremonies at heiau sites, followed by an all afternoon family day at the pool, featuring hula halau on the lawn and an evening Tahitian “Te-ao Maohi” performance plus Hawaiian music, crafts and fire-spinning. Kalani Oceanside Retreat in Pahoa on Hwy. 137 between mile marker 17-18. 808.965-7828 or visit www.kalani.com.

July 7 – 11Hoea Ea 2010HiloA camp-out retreat for youth and ‘ohana of all ages, this 5-day, 4-night, hands-on Hawaiian cultural event is aimed at ac-tivating our kuleana to produce our own food. Activities include preparing and cooking pig in imu, fishpond restoration, net throwing, gardening and lots of cooking and eating food. Come ready to

work, learn, grow and share. Bring food from your ‘aina or kai to contribute. Li-hikai Hawaiian Cultural Learning Center in Keaukaha, Hilo. More information at www.hoeaea.com or email Prana Man-doe, prana@hawaiiantel.net. Sponsored by He Ola Hou O Ke Kumu Niu, ‘Ike A‘o, Queen Lili‘uokalani Children’s Center.

July 7 – July 27Hawai‘i Performing Arts Festival Island-WideAnnual series includes two dozen mostly free concerts featuring talented students with renowned artists in a variety of venues and settings. Includes opera, classical, chamber, baroque, vocal, cabaret, theatrical and instrumental performances such as piano, woodwinds and strings. 303.221.0399 or visit www.hawaiiperformingartsfestival.org.

Friday, July 9Nature PhotographyHawai‘i Volcanoes National ParkBring camera or binoculars for this easy, hour-long stroll on the rim of Kilauea caldera in Hawai‘i Volcanoes National Park with renown wildlife biologist/photographer Jack Je!rey. Learn about the area’s ecology and geology and get photo tips. Meet at Volcano Art Center Gallery next to Park Visitor Center. 9 and 10:30 a.m. Free. 808.967.8222 or visit www.volcanoartcenter.org.

July 9 – July 29The Nature of Things HiloAs its name suggests, this art exhibit at Hilo’s Wailoa Center will feature nature themes from Hawai‘i Island in a variety of media – sculptures, painting on silk, wood, ceramics and others – all by Big

Island artists. Wailoa Arts and Culture Center at Wailoa State Park in Hilo. Free. Hours: Mon/Tues/Thurs/Fri 8:30 – 4:30; Wednesday noon – 4:30. Call (808) 933-0416.

July~August 2010

“Milo” by Arthur Johnson

Samadhi in the banyans, Kalani Honua

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Saturday, July 10Kilauea Cultural FestivalHawai‘i Volcanoes National ParkThis popular annual festival showcases Hawaiian culture and traditional arts with Hawaiian music and hula by various halau and musicians. Try your hand at Hawaiian crafts and play Hawaiian music and games. Taste native foods and learn many traditional crafts, lomilomi massage, and how to use plants as medicine and food. 10 a.m-3 p.m. Free. 808.985.6166 or visit www.nps.gov/havo.

Saturday, July 10Anuenue Freedom Festival FinalePahoaThe “Finale Performance,” culminates a 10-day event celebrating the “indepen-dent spirit” of Puna. (See July 4-5). The 8 p.m. show features the faculty and students of intensive performing arts training in dance, drama, hula and music. 6 p.m.‘Ohana Barbeque. Kalani Oceanside Retreat in Pahoa on Hwy. 137 between mile marker 17-18. 808.965-7828 or visit www.kalani.com.

Sunday, July 11Tails at Twilight - A Concert for the AnimalsFour Seasons Resort HualalaiAn afternoon of music about animals, including favorite musical theater and opera works, performed by the artists of the Hawai‘i Performing Arts Festival. A benefit for Hawaii Island Humane Society and the Hawaii Performing Arts Festival. 4 p.m. at the Four Seasons Resort Hualalai ballroom. 808.329.2135 or visit www.performingartsfestival.org.

Saturday – Sunday, July 10 – 11Big Island Hawaiian Music FestivalHiloCelebration of Hawaiian music— in-cluding ‘ukulele, slack key and steel guitar, plus falsetto singing— is at this two-day event featuring artists from around Hawai‘i. Hilo Civic Auditorium, noon-6 p.m. each day. Sponsored by the East Hawai‘i Cultural Center. Visit www.ehcc.org.

Saturday, July 17Aloha SaturdayHiloA monthly program featuring musi-cal performances by Hawai‘i Island musicians and hula halau, along with presentations by community groups. Also featured are authentic arts and crafts vendors and food booths. Noon-4 p.m. Kalakaua Park in Hilo. Free. 808.961.5711 or visit www.ehcc.org.

Sunday, July 18Kailua Village Stroll & Hulihe‘e Palace Concert Kailua-KonaAli‘i Drive is closed to tra"c and lined with friendly vendors, merchants and restaurants o!ering a wide variety of specials from 1-6 p.m. At 4 p.m., enjoy hula by Halau Na Pua Ui o Hawai‘i and a free Hawaiian music concert on the lawn at Hulihe‘e Palace honoring John Adams Kuakini. Bring your own mat or chair and they will be checked for free while you stroll Ali‘i Drive. 808.329-1877; www.huliheepalace.org.

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Sunday, July 18Kupuka Forest HikesKahukuJoin Hawai‘i Volcanoes National Park rangers on this hike to a kupuka or isolated section of remnant native vegetation to discover the rare plants and trees that live there. A challenging, 3-mile hike. Participants are limited. 10 a.m.-3 p.m. at Hawai‘i Volcanoes Kahuku unit near mile marker 70 on Hwy. 11. For registration, information call 808.985.6011.

Monday, July 19Isabella Bird HiloA one-woman living history perfor-mance based on letters and other pub-lished and unpublished material written by intrepid English traveler Isabella Bird during her visit to Hawai‘i Island in 1873. The play is a production of the Kona Historical Society and is performed by noted actress Jackie Johnson Debus. 7 p.m. at the Lyman Museum in Hilo. 808.935.5021 or visit www.lymanmuseum.org.

July 19 – August 9Kona Historical Society Online AuctionThe Kona Historical Society o!ers an online auction July 19-August 9 at www.konahistorical.cmarket.com. Unique, rare and vintage items are o!ered. Contact Ramona Amoguis, 808.323.3222, ramona@konahistorical.org or visit www.konahistorical.org.

Saturday, July 24Cream of the Crop Four Seasons Resort HualalaiAnnual co!ee competition. Sample brews and vote for your favorite, as well as co!ee desserts by area chefs. Enjoy

co!ee-related arts and Hawaiian music. 10 a.m.- -2 p.m. at Four Seasons Resort in Ka‘upulehu. Free. 808.328.1666 or email ” jimmonk@alum.mit.edu.

Saturday, July 24Gallery Opening & ReceptionKapa‘auReception for Julia Rooney (Oils) and Malia Welch (Photography), 5-8 p.m. On exhibit for one week at North Ko-hala Artists’ Cooperative Gallery, Kenji’s House, Kapa‘au. 808.884.5556. www.kenjishouse.com.

Sunday, July 2528th Daifukuji Orchid Club Show HonaloCelebrate orchids at a colorful and popu-lar annual mauka Kona event hosted by Daifukuji Orchid Club. The theme of this year’s show is “Walk into the World of Orchids.” Displays of blooming cattleya, cymbidium, dendrobium, phalaenopsis, miltonia, vanda and other orchid variet-ies. Educational displays, complimentary refreshments, orchid plants sale. 8 a.m-2 p.m. with a rousing 10 a.m. performance by the Daifukuji Mission’s taiko drum-mers. Daifukuji Mission Hall in Honalo next to Teshima’s Restaurant. The Kona Daifukuji Orchid Club is West Hawai‘i’s oldest orchidaceae organization. It meets the second Wednesday of every month at the Daifukuji Soto Mission Hall. 808.328.9005.

Friday, July 30Fireside StoriesVolcanoLearn about the history, culture, and people of Hawai‘i in this series of informal talks near the fireplace in the Volcano Art Center Gallery in Hawai‘i Volcanoes National Park. This month’s presentation is “Voyaging and Healing Arts of Hawai’i” with Hawaiian cultural practitioner Dane Silva. Hear about what

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Polynesian-based healing practices and traditional navigation have in common. 7 p.m. Free. Park entrance fees may apply. 808.967.8222 or visit www.volcanoartcenter.org.

Saturday, July 31Zoo Family Fun DayHiloFind family fun at the only natural tropical rainforest zoo in the nation. Food, games, crafts, entertainment, petting zoo and a feeding of Namaste, the zoo’s rare white tiger. Get to know the fascinating plant and animal collec-tions found here. 9 a.m.-4 p.m. at the Pana‘ewa Rainforest Zoo & Gardens in Hilo. Free. www.hilozoo.com.

Saturday, July 31Healing Garden and Mango Festival KeauhouAll-day family fun celebrates Hawai‘i’s delicious and diverse mango variet-ies, with juicy mango recipe and fruit tastings, a mango tree and plant sale, grafting and growing demonstrations, mango-themed activities, plus arts and crafts. Also visit organic agriculture and cultural healing arts displays. Eco Fash-ion Show, Hawaiian music and hula on the scenic grounds of the Keauhou Beach Resort’s Royal Garden. The event joins the statewide series of Hawaii Healing Garden Festivals, which o!ers cultural health practitioners, educators, botanical and sustainability experts, health-oriented businesses and nonprofits. 10 a.m.-5 p.m. Free. Outrigger Keauhou Beach Resort in Kona. www.hawaiihealthguide.com/ healinggarden/

AugustAug. 2 – 6Hawaiian International Billfish TournamentKailua-KonaThis year marks the 51st anniversary of this storied fishing tournament, in which teams from Hawai‘i, and around the world compete for five days to catch prized Pacific blue marlin and win the coveted HIBT’s Governor’s Trophy (no cash prizes are given). Most marlin caught are tagged and released to promote conservation. 808.836.3422 or visit www.hibtfishing.com.

Aug. 2 – Aug. 14A Plantation Town of the PastHonoka‘aHistorical photo exhibit of 50-plus vintage images taken from the 1930’s – 1970’s by Paul Christensen. Shots depict the rich ethnic mix of plantation workers, equipment used, plus com-munity and war-related activities. Free. 10 a.m.-4 p.m. Monday-Saturday. North Hawai‘i Education and Resource Center in Honoka‘a. For information, directions call 808.775.8890.

Aug. 6 – Aug. 858th Hilo Orchid Society Show & SaleHiloThousands of orchids are on display and for sale in this colorful, three-day extravaganza, the state’s largest orchid show. Judging and awards. Experts o!er demonstrations, growing tips, cultiva-tion, flower arranging with orchids, sales of exotic varieties. Admission by donation at the door. Edith Kanaka‘ole Multi-Purpose Stadium in Hilo. 9 a.m.- 9 p.m. Friday, 9 a.m.-5 p.m. Saturday and 10 a.m.-2 p.m. Sunday. 808.333.1852 or email hiloorchidshow@gmail.com.

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Saturday, Aug. 7Artists InvitationalKea‘au and VolcanoArts event sponsored by Big Island Arts Annual. 9:30- -11:30 a.m.at Kea’au Fine Art Center, 16-643 Kipimana St., Kea‘au. www.keaaufineart.com From 1-3 p.m.at Volcano Garden Arts in Volcano Vil-lage. www.volcanogardenarts.com. Also in Kailua-Kona, 2- 4 p.m. Aug. 12at Tink & Ink www.tinknink.com, Kaloko Business Park, near Costco.

Saturday, Aug. 7“Pacific Moon Under the Stars”Hilton Waiko-loa VilageThe Orchestra of the Hawaiian

Islands performs “Pacific Moon Under the Stars,” Saturday, August 7, 6:00 PM, at the Hilton Waikoloa Village Kame-hameha Court. The concert will include Hawaiian, Japanese, and European favorites. Guest conductor will be Ueba Hiroaki (Japan) with American Music Festivals Artistic Director Philip Simmons as guitar soloist. Tickets $35, call 315-0885 or visit www.americanmusicfestivals.com.

Sunday, Aug. 8Kupuku Forest Hikes KahukuJoin Hawai‘i Volcanoes National Park rangers to a kupuku to discover the rare plants and trees that live there. A challenging, three-mile hike. Par-ticipants are limited. 10 a.m.-3 p.m. at Hawai‘i Volcanoes Kahuku unit near mile marker 70 on Hwy. 11. 808.985.6011.

Thursday, Aug. 12Nature Drawing Hawai‘i Volcanoes National ParkCapture the unique plant life and land-scape of Kilauea Volcano in your own sketch. Basic drawing techniques and tips are covered.Ages 8 and up. 10:30 a.m.-noon at Volcano Art Center Gallery. Free. 808.967.8222 or www.volcanoartcenter.org.

Saturday – Sunday, Aug. 14 – 1538th Annual Ho‘oku‘ikahi Establish-ment Day Hawaiian Cultural FestivalKawaihaeThe public is invited to experience the “Bicentennial Celebration” of the unifica-tion of Hawai‘i by Kamehameha the Great in 1810. Royal Court ceremonies at Pu`ukohola Heiau National Historical Site, traditional warrior exhibitions, cul-tural demonstrations, Hawaiian crafts, music, games, double-hulled canoe

Ceremony at Pu‘ukohola

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rides and food tastings. Workshops from 11 a.m.-3 p.m. on both days include: ancient hula, lei making, quilting, lau-hala weaving, plus nose flute, rain cape, fishhook and net making. Located about a mile south of Kawaihae on the Kohala Coast. 808.882-7218 or visit www.nps.gov.puhe.

Saturday, Aug. 14Don the Beachcomber Mai Tai FestivalKailua-KonaThis event attracts aficionados of the fa-mous tropical libation from far and wide, with bartenders competing for title of Best Mai Tai and $10,000. Also enjoy a farmers market, food from Big Island res-taurants and live entertainment along with a mai tai history seminar and sam-pling. Royal Kona Resort. 808.329.3111 or visit www.hawaiianhotels.com.

Aug. 20 – 22Hawaii Horse Expo 2010WaikoloaEducational and informational event for horse owners and horse lovers features presentations by various prominent equine experts on horse care, horsemanship, behavior, training and more. Proceeds will benefit the Hawaii

Humane Society’s Horse Rescue Fund. At the Waikoloa Stables in Waikoloa Village and at Waikoloa Beach Marriott Resort. Visit www.hawaiihorseexpo.com.

Friday – Saturday, Aug. 20 – 21International Haari Boat FestivalHiloEnjoy the cultures of Hawai‘i and Okinawa with Haari boat races, an open market with Okinawan food, a country store, cultural exchanges and other activities. Wailoa State Park in Hilo, 7 a.m.-3 p.m.

Saturday, Aug. 21Kalapana Culture DayKalapanaSpend some time with the welcoming ‘ohana at Kalapana in Puna with musical entertainment, interactive crafts and other demonstrations, made-in-Hawai‘i vendor booths and tasty foods. Free. 10 a.m.-3 p.m. in the Kikala – Keokea subdivision o! Highway 137 between mile markers 20 and 21. 808.965.1976.

Saturday, Aug. 21Rain Forest RunsVolcanoRun at the cool, 4,000-foot elevation of Volcano Village through a native rainforest with views of Mauna Kea

and Mauna Loa. Half-marathon, 10K or 5K run/walk open to runners, walkers, volunteers or spectators. Inaugural races are sponsored by the Volcano Art Center; all three start and finish at Cooper Center on Wright Road. www.volcanoartcenter.org or raceinfo@volcanoartcenter.orgCall 808.967.8240.

Saturday, Aug. 21The Taste of LifeKeauhouAnnual fundraiser features dinner served by Kona’s finest chefs and auction to benefit Hawai‘i Island HIV/AIDS Founda-tion. Sheraton Keauhou Resort. 6 – 9 p.m. Tickets $75 in advance, $85 at the door. Visit www.hihaf.org.

Saturday, Aug. 21Aloha Saturday HiloThese monthly programs feature musical performances by Hawai‘i Island musicians and hula halau, along with presentations by community groups. Also featured are authentic arts and crafts vendors and food booths. Noon-4 p.m. Kalakaua Park in Hilo. Free. 808.961.5711 or visit www.ehcc.org.

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Sunday, Aug. 22Kailua Village Stroll & Hulihe‘e Palace Concert Kailua-KonaAli‘i Drive is closed to tra"c and lined with friendly vendors, merchants and restaurants o!ering a wide variety of specials from 1-6 p.m. At 4 p.m., enjoy hula by Halau Na Pua Ui o Hawai‘i and a free Hawaiian music concert on the lawn at Hulihe‘e Palace honoring late Hawaiian royalty, King Kamehameha III “Kauikeaouli.” Bring your own mat or chair and they will be checked for free while you stroll Ali‘i Drive. 808.329-1877; www.huliheepalace.org.

Friday, Aug. 27Fireside StoriesVolcanoLearn about the history, culture, and people of Hawai‘i in this series of informal talks near the fireplace in the Volcano Art Center Gallery in Hawai‘i Volcanoes National Park. 7 p.m. Free. Park entrance fees may apply. Call 808.967.8222 or visit www.volcanoartcenter.org.

Saturday, Aug. 28Gallery Opening & ReceptionKapa‘auReception for Catherine Morgan (Block Prints) and Theodore Jankowski (Oils), 5-8 p.m. On exhibit for one week at North Kohala Artists’ Cooperative Gallery, Kenji’s House, Kapa‘au. 808.884.5556. www.kenjishouse.com.

Aug. 28 – Sept. 26Hawai‘i Island Festival – 30 Days of AlohaIslandwideA cultural celebration with years of tradi-tion, now called the “Hawai’i Island Fes-tival – 30 Days of Aloha,” has a mission of “perpetuating the cultural traditions and the aloha spirit of Hawai’i.”Itinerary:

• Sat. Aug. 28, 10 a.m. - Royal Court Investiture, Pu’uhonua o Honaunau National Historic Park• Fri., Sept. 3, 6 p.m. - Ms. Aloha Nui Pageant, Waikoloa Beach Marriott Resort & Spa• Sat., Sept. 4, 11 a.m. - Poke Contest, Hilton Waikoloa Village• Sat., Sept. 4, 6 p.m. - Kindy Sproat Falsetto/Storytelling Contest, Waikoloa Beach Resort• Sun., Sept. 5, 11a.m. - Hawaiian Elegance Brunch, Hilton Waikoloa Village• Thurs., September 17, 5 p.m. - Kupuna Hula Festival, Keauhou• Sat., Sept. 18, 10 a.m.-Waimea’s 35th Annual Paniolo Parade & Waimea’s Ho‘olaule‘aResidents and visitors are invited to help sustain the festival by purchasing “Hawai’i Island Festival - 30 Days of Aloha” keepsake ribbons. www.hawaiiislandfestival.org.

Saturday – Sunday, Aug. 28 – 29Lavaman Keauhou and Lavaman Keauhou ExpoKeauhouThis Olympic distance triathlon is put on by Hawaii Sports Connection and is open to elite triathletes as well as participants and relay teams of all ages and levels. The two-lap course through Keauhou Resort includes a 1.5K swim, 40K bike and a 10K run, with a number of vantage points where spectators can cheer on the athletes. Lavaman Keauhou for Kids and the Keiki Dash & Picnic is Aug. 28. www.lavamantriathlon.com.

Coming in September:Friday – Saturday, Sept. 3 – 414th Annual “Run For Hope”Four Seasons Resort HualalaiThis fun-filled, two-day event benefits cancer research in Hawai’i. Taste of

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Saturday – Sunday, Sept. 4 – 536th Parker Ranch Round-up Club RodeoWaimeaThis exciting rodeo is a scholarship fundraiser for children of Parker Ranch employees. Family-style fun includes team roping, bull riding, barrel racing and more. Noon to sunset at Parker Ranch Rodeo Arena. 808.885.5669 or visit www.parkerranch.com.

Saturday – Monday, Sept. 4 – 6Queen Lili‘uokalani Canoe RacesKonaConsidered the largest, long-distance outrigger canoe event in the world, this paddling extravaganza is headquartered from Kailua Pier and features single-hull, double-hull and individual races along the Kona Coast with a dramatic torch-light parade, dance and lu‘au awards ceremony. 808.334.9481 or visit www.kaiopua.org.

Sunday, Sept. 5Honu‘apo Ho‘olaule‘aNa‘alehuA day-long Labor Day festival at beauti-fully restored Honu‘apo Beach Park (aka Whittington Beach Park). Cyril Pahinui headlines an all-day line-up of music, hula and presentations. Silent auction,Hawaiian cultural demonstrations, food and crafts booths. 10 a.m.-5 p.m. Sponsored by Ka `Ohana O Honu‘apo, a community-based, tax-exempt nonprofit in Ka`u whose mission is to care for, maintain, and protect Honu‘apo Park. 808.929.9891 or visit www.honuapopark.org.

Sunday, Sept. 5Kona Style Slack Key Guitar FestivalKeauhouHawai‘i’s trademark method of tuning and playing the guitar, slack-key, is showcased at this free music festival. Fif-teen of the state’s best slack-key artists perform noon-5 p.m. Sheraton Keauhou Bay Resort and Spa. 808.226.2697 or visit www.slackkeyfestival.com.

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Ka Puana

I And in my dream, my dream of old Hawai‘i, I saw Aloha change. Her youthful spirit "lled the air as #owers adorned Her #owing hair, and all Hawai‘i seemed so aware of sweet Aloha standing there.

Then in my dream, my dream of old Hawai‘i, Alo-ha took me by the hand, I saw Hawai‘i through Her eyes, I saw its strength, its passion and its pride, as parents sat, on tapa mats, telling stories that were pure as gold, stories that were always told, in days of old, to the children of Hawai‘i.

And in my dream, Aloha asked me if I’d tell her people of this dream, and just how lonely She had been, without them. And how She longs for the day, when all Hawaiians turn Her way, to bring Her from the past, to look within their hearts and "nd that "ery spark, Aloha, in their hearts.

You called to me, in your nights of wonder, in your nights of peace. I come to all souls, if you’ll only ask, I can’t live in the PAST! Call to me, ask and wonder what I am, I wait within the heart of man, in the heart of my Hawai‘i.

©Copyright, words and music by Robert James

had a dream, a dream of old Hawai‘i. And in that dream, a woman stood beside me, And in her arms were stories that were pure as gold, but stories that looked sadly old, stories that had not been told, in years, to the children of Hawai‘i.

I asked her name, I asked her how she knew me? She touched my hand, I felt her love #ow through me, I bowed in grace, as I looked upon Aloha’s face, through a face that looked so sad and old, because of stories no longer told, to the children of Hawai‘i.

Then Aloha spoke, saying:

“You called to me, in your nights of wonder, in your nights of peace. I come to all souls if they’ll only ask; I can’t live in the PAST. You called to me, you asked and wondered what I am,

I wait within the heart of man, in the heart of my Hawai‘i.”

Then in my dream, the children gathered around Her, with eyes aglow, they looked so proud that they had found Her. Then with one voice, they asked Her if She’d guide their lives, as I watched Her place a "ery spark, in every heart, it was the Spirit of Aloha.

Robert James is a poet, professional photographer and writer. His book, “What is This Thing Called Aloha,”

published by Island Heritage, is available throughout the

Hawaiian Islands in more than 2,100 outlets including

Walmart, K Mart, Borders books and on Amazon.com.

About “A Dream of Old Ha-waii,” James said, “It’s actually

a song or production number if you will. I wrote the words and the melody followed at the same time. I’ve worked

with a few musicians on the dream that it becomes part

of a CD. The truth is there are so many great artists and musicians that I can envision

performing the song that I’ve just decided to leave it all in

the hands of Aloha.”

Robert James can be reached at

Paradisephoto@aol.com. 808.298.4332

By Robert James

“Hawaiian Beaches”by Big Island artist Suzanne Dixwww.dixstudios.com

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