09/10/2026
From ʻĀina to Waʻa: Food Preservation for Voyaging and Community
In June, TKC staff, along with representatives from our local mahiʻai community, joined Nā Kālai Waʻa for a two-day hands-on canning workshop at the Waimea Community Center. Together, participants prepared chicken lūʻau using moa from Whittle Farms and lūʻau from the Terukina ʻohana’s T7 Farm, along with pickled cucumbers grown by Hawaiʻi Farming in Lālāmilo.
For years, Nā Kālai Waʻa has worked to perpetuate the knowledge and practices of growing, preparing, and preserving food to sustain voyaging and community. In 2019, hundreds of community members helped provision 14 crew members aboard Makaliʻi for the month-long Hanaunaola voyage to Nīhoa and Mokumanamana (Necker Island) entirely with food grown, harvested, and prepared by community.
This workshop offered an opportunity to carry these practices forward. Working side by side, participants prepared ingredients, cooked, filled jars, and learned the steps involved in safely preserving food, gaining practical skills for preserving locally grown and raised foods beyond the day they are harvested.
Mahalo nui to Nā Kālai Waʻa for sharing their ʻike and guiding our hana, and to Whittle Farms, T7 Farm, and Hawaiʻi Farming for providing the locally grown and raised ingredients that made this gathering possible.