Category: Living Life

  • Papa’s Sapasui

    When we were looking for a family dish to pair with our Samoan culture theme, the first person I thought of was one of my best friends, Fina Nepo. We’ve been friends for over 25 years and her family always has great food at their get-togethers. She is sharing one of their favorite meals with all of us! This family favorite was always made by Fina’s father, Salei Nepo (Papa).

    Sapasui is the popular Samoan adaptation of Chinese chop suey. Even the name “sapasui” is a Samoanized version of “chop suey.” This saucy dish is a staple at Samoan family gatherings and feasts. Fina and her family enjoyed many sapasuis at big and small gatherings. I made it myself and my own family enjoyed it with rice, but Fina said they usually pair it with fa‘al ifu fa‘i (green bananas cooked with coconut milk).

    Enjoy this wonderful Nepo family favorite!

    Ingredients:
    1 lb. boneless chicken, beef chuck or 2 cans of palm corned beef
    2 tbsp. vegetable oil (for frying garlic, onion and ginger)
    1 large onion
    2–3 cloves garlic
    1–2 tbsp. ginger
    1/2 cup shoyu (may need to add more for flavor and color)
    1 cup water or beef/chicken stock (use stock for more flavor)
    1 package vermicelli or glass noodles
    salt and pepper to taste
    1 medium cabbage

    Preparation:
    Cut the meat chicken or beef chuck into bite-sized pieces. No need to cut the corned beef.
    Chop or mince garlic and ginger. Chop onion.
    Prepare noodles by following the instructions on the package. After draining, cut the noodles into 3- to 4-inch pieces.

    Cooking Instructions:
    1) Preheat a wok or pot over medium heat, then
    add the oil.
    2) Add garlic, onion, ginger and meat.
    3) When almost halfway cooked, add the shoyu
    and cook for 10 more minutes.
    4) Keep stirring until the meat is almost fully
    cooked. If using corned beef, reduce cooking time
    to 30 minutes.
    5) Add water—or stock for richer flavor.
    6) Add noodles. Stir well. Simmer for 10 minutes.
    7) Add more shoyu to taste.
    8) Add chopped cabbage.
    9) Stir, mixing all ingredients thoroughly. Turn
    the heat to low and cook for another 10 minutes,
    stirring occasionally to prevent the ingredients
    from sticking to the pan.
    Serve on a large platter or in a big bowl. Enjoy!
    Prep & cook time: 45–60 minutes
    Serves: 6–8 servings

    Recipe by SALEI NEPO

    Do you have a favorite recipe and story to share? For consideration, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

    When we were looking for a family dish to pair with our Samoan culture theme, the first person I thought of was one of my best friends, Fina Nepo. We’ve been friends for over 25 years and her family always has great food at their get-togethers. She is sharing one of their favorite meals with…

  • Celebrating the Samoan Culture

    Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the sixth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Samoan, how the people arrived in the Hawaiian Islands, the culture and celebrations such as the We Are Samoa Festival.

    Samoan Arrival in Hawai‘i

    An ocean of islands, it is common speculation that the Pacific was settled from west to east, with people from Southwest Asia settling in Samoa and Tonga from 1600 to 1200 BC. Samoan and Tongan navigators discovered and settled Tahiti-nui, Hiva (Marquesas Islands) and Tuamotus, among others, in 300 BC. A few hundred years later, these voyagers discovered and settled in Hawai‘i. By the time Europeans sought to explore the Pacific in the 1500s, almost all of the islands had been inhabited for several centuries.

    Samoans have migrated to Hawai‘i for almost 2,000 years. Many immigrated from American Samoa after the Immigration and Nationality Act of 1952. Today, about 44,000 people in Hawai‘i are of Samoan descent, making them the second-largest group of Pacific Islanders after Kānaka Maoli.

    Culture and Tradition

    Because of their geographical and ancestral proximity, Samoan culture shares many similarities with other Polynesian islands—Aotearoa (New Zealand), Hiva, Tonga and Hawai’i, to name a few. Historically, artifacts such as fishhooks, lures and records of vegetation/wildlife gesture to similarities, as these island populations shared strengths in fishing and farming.

    Fa‘a Samoa (the Samoan way) prioritizes ‘aiga (family/community), lotu (church) and alofa ( love). Some traditions include the rite of ‘ava, where the ceremonial beverage is shared to mark significant events and tatau (Samoan tattoos), a 2,000-year-old art form that affirms Samoan identity and adulthood. Lot u Tama i t i (White Sunday) is a Samoan holiday (also celebrated in Tonga and Tokelau) held on the second Sunday of October, when communities celebrate children.




    Celebrations

    The We Are Samoa Festival is Hawai‘i’s largest Samoan cultural fête, centering the ailao (traditional warrior’s knife dance) via the World Fireknife Championship. The festival is typically held in early May. Another celebration, the Samoan Heritage Festival, a widely practiced celebration that takes place during the summer all over the US , came to Hawai‘i in 2023.

    For more information, visit the We Are Samoa Festival website (worldfireknife.com/we-are-samoa-festival) as well as Generations Magazine’s FaceBook page (facebook.com/genmag808) and website calendar (generations808.com/calendar) for community events and opportunities.

    The next article in this series will feature the influences of Korean culture in Hawai‘i.

      Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the sixth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Samoan, how the people arrived in the Hawaiian…

    1. Spinning a Yo-Yo, One Trick at a Time

      You might remember the yo-yo craze of the 1950s—kids rushing to grab the latest models and daring each other to master every spin, loop and flip.

      Amid the frenzy, young Richard Lee of Honolulu discovered a passion that would shape his life. He spent countless hours practicing at the Ben Franklin store in Kaimuki and in local parks, refining his tricks under the watchful eyes of friends and competitors. However, Lee’s family didn’t always understand his obsession with the toy. That lack of support only strengthened his resolve, driving him to mastering the yo-yo.

      By 1951, Richard’s commitment paid off: He claimed his first national championship at the Duncan Yo-Yo Tournament, followed by consecutive victories in 1952 and 1953. Audiences were captivated by his precision and flair, particularly his Flying Trapeze trick, which became the hallmark of his performances.

      Long before it became popular, the yo-yo traveled from the Philippines, where it was called a “come-come” and used for hunting and skillful play. By the time it reached Honolulu, it had evolved into a test of dexterity and style—a challenge he embraced wholeheartedly. For him, mastery wasn’t just about applause or awards; it became a way to give back. He discovered fulfillment in teaching, guiding players as they learned the tricks and discipline that shaped his own journey.

      After his championship years, Richard turned to mentoring the next generation. In the 1980s and 1990s, he performed at community events, including family nights at Nehelani, alongside the students he trained. They demonstrated tricks like Walk the Dog and Rock the Baby, encouraging attendees to try them. Weekends became informal classrooms, where children learned everything from basic spins to advanced flips. Through patience and precision, Lee’s lessons went far beyond the yo-yo, helping kids build confidence, resilience and pride.

      Richard can still be found demonstrating tricks, mentoring young enthusiasts and keeping the yo-yo alive on weekends at Ala Moana and Kāhala Mall. Known affectionately as “Yo-Yo Man” and “Big Daddy,” his legacy extends beyond trophies—it lives in the hands of every child who learns to loop, flip and spin. Richard Lee’s influence continues to spread across the islands, one yo-yo at a time.

      You might remember the yo-yo craze of the 1950s—kids rushing to grab the latest models and daring each other to master every spin, loop and flip. Amid the frenzy, young Richard Lee of Honolulu discovered a passion that would shape his life. He spent countless hours practicing at the Ben Franklin store in Kaimuki and…

    2. Dinuguan (Pork Blood Stew)

      The “blood” in the name of this dish may sound unpleasant to some, but I assure you that dinuguan is well-loved among Hawai‘i locals, who have nicknamed it “chocolate meat.” It’s a traditional dish in Filipino culture, but each region of the Philippines has its own variations when it comes to spices and consistency. The north likes it dry; the south likes it more soupy. I use my own variation of ingredients, including lemongrass for aroma and coconut milk for a Visayan flair. Pork blood may be bought at any Asian store or local market.

      Ingredients:

      3 lbs. pork (belly & lean meat)
      3 stalks lemongrass
      1/4 lb. sweet chili peppers
      1/2 cup shallot onions (s l i ced)
      2 tbsp. fresh garlic (diced)
      1 cup fresh pork blood
      5 cups water
      1/2 cup coconut milk
      2 tbsp. fish sauce (any brand)
      2 tbsp. vinegar (any type)
      5 leaves bay leaf (whol e)
      1 tbsp. peppercorns (crushed)
      1/8 tsp. salt (to ta st e)
      1 calamansi (Philippine lime)

      Prep & cook time: 1 hour
      Serves: 7–10

      Preparation:
      Cut the two types of pork meat (belly and lean) into 3/4-inch cubes and put them in a bowl.

      Crush the whole lemongrass stalks, then fold them in half and tie them into a bundle using one of the lemongrass leaves.

      Dice the fresh garlic (about 2 or 3 cloves), slice the shallots and crush the peppercorns into large granules. (Note: crushed peppercorns are preferred over ground pepper.)

      All the other ingredients may be prepped ahead
      of time or done during cooking.

      Cooking directions:
      1) Use a wok (preferred) or a deep frying pan with a lid. Brown the pork belly on medium heat. No oil is used, so stir the meat constantly to prevent it from sticking to the pan.

      2) After the pork belly has rendered some fat, add the garlic, shallots and lean meat. Stir while cooking the lean meat halfway through—for about one minute.

      3) Add the bay leaves, crushed peppercorn and salt (to taste) and sauté for 2 minutes.

      4) Add 5 cups of water, the fish sauce and lemongrass bundle. Boil for 1 minute. Lower the heat. Cover and simmer the mixture for 25 minutes.

      5) Add the sweet chili peppers. Simmer for about 5 minutes. Add more salt if needed. Remove the bundled lemongrass. Continue to simmer.

      6) Dribble the vinegar evenly. Do not stir. Simmer for 1 minute, then stir to mix all of the ingredients. Pour in the coconut milk and stir again.

      8) Add 1 cup of pork blood, stirring constantly until the blood turns to a chocolate color, indicating the blood had been cooked. Stir and simmer to the desired consistency. Add more vinegar to your taste.

      Serve with a slice of calamansi for squeezing over the dish. Enjoy with steamed rice or puto (steamed rice cake) or simply as a pulutan (appetizer) with your favorite beverage.

      Do you have a favorite recipe and story to share? For consideration, include a photo and mail to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or
      email them to Cynthia@generations808.com.

      The “blood” in the name of this dish may sound unpleasant to some, but I assure you that dinuguan is well-loved among Hawai‘i locals, who have nicknamed it “chocolate meat.” It’s a traditional dish in Filipino culture, but each region of the Philippines has its own variations when it comes to spices and consistency. The…

    3. Celebrating the Filipino Culture

      Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the sixth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Filipino, how the people arrived in the Hawaiian Islands, their culture and celebrations such as the Barrio Fiesta and Flores de Mayo.

      Filipino Arrival in Hawai‘i

      In the mid-1800s, the first few Filipinos (called “Manila men”) settled in Hawai‘i, finding work as cooks and musicians in the Royal Hawaiian Band. These men were some of the first sakadas (overseas migrant workers).

      In the early to mid-1900s, an estimated 125,000 Filipino workers immigrated to Hawai‘i from the Ilocos and Visayas regions of the Philippines. Many of these workers were recruited to work on sugar plantations due to their agricultural knowledge, where they worked long hours under intense heat for little pay. In the beginning, most sakadas were single males, but as time went on, more workers brought their families with them. Today, people of Filipino descent make up the second largest ethnic group in Hawai‘i at 25.1% of the population.

      Culture and Tradition

      The Filipino culture is heavily family-oriented, emphasizing respect for elders, hospitality and bayanihan, or a spirit of communal unity. Filipinos in Hawai‘i often pack and send balikbayan boxes (care packages) full of clothes and snacks for family in the Philippines, and bring pasalubong (souvenir gifts) from Hawai‘i.

      Perhaps the most pervasive feature of Filipino culture in Hawai‘i is the cuisine. Go to any family gathering or graduation party, and more often than not, you’ll see at least one of the following: lumpia, pork or chicken adobo, pancit and halo-halo. And who can forget about ube (purple yam)—in lattes, pastries, ice cream—sweetening up our lives?

      Flores de Mayo & Filipino Fiesta

      The culture is heavily influenced by Catholicism, introduced during Spanish colonization. Filipinos celebrate many Catholic holidays with several events held throughout the Hawaiian Islands. This past May, the 56th annual Barrio Fiesta was held on Maui with cultural performances, food and a pageant. Next May, the Filipino Community (FilCom) Center will host the Flores de Mayo & Filipino Fiesta, the largest celebration of Filipino culture on O‘ahu. Traditionally celebrated as a devotion to the Blessed Virgin Mary, the upcoming celebration will feature a balut eating (fertilized duck egg) contest, a cultural clothing market, tinikling (bamboo dance) and more.

      For more information, see the FilCom Center’s website (filcom.org) as well as Generations Magazine’s Facebook page (facebook.com/genmag808) and calendar (generations808.com/calendar) for community events and opportunities.

      The next article in this series will feature the influences of Samoan culture in Hawai‘i.

      Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the sixth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Filipino, how the people arrived in the Hawaiian…

    4. Ready, Aim, Fun!

      Archery, the sport of kings, is finding its way into our city parks. The City and County of Honolulu Department of Parks and Recreation has introduced archery into its programs. Many participants say they first shot a bow and arrow at a summer camp. Then they grew up and found other interests. With cartoons and TV series recently including the sport, archery interest has resurged.

      City and County of Honolulu Parks and Recreation programs are open to people of all ages. But the group seeing the most growth is ku¯ puna. It is never too late to recreate and archery is a sport in which they can shine!

      Archery is one of the few sports in which men and women compete together at a venue. In our program, men and women shoot side by side at the range.

      It is both a social sport and a “private” sport. You can enjoy the camaraderie of all the other archers, laughing and talking between shots, or you can find your “Zen” space and use it as a contemplative time. Our island seniors have found both. We may have a wife talking to her archery friends between shots while her husband finds his relaxation drilling holes in a gold circle.

      Archery equipment is not extremely expensive for a beginner. It costs way less than a set of golf clubs and the range is free.

      Archery is also not difficult to start. Equipment can be borrowed from the recreation center; you will buy your own as you get into the sport.

      The strength needed to pull the string is adjusted to your physical capability. As you develop your muscles, you will move up to better equipment. But many archers use the same bow for a long time. The arrows, of course, are reusable.

      Your biggest competition is yourself. You can shoot for fun and relaxation or you can shoot for higher scores. So, get up, get out and join other senior citizens in our programs who are re-finding the sport of archery!

      Clear your mind and sharpen your focus! Call your local park to find the nearest class.

      CITY & COUNTY OF HONOLULU DEPT. OF PARKS & RECREATION, RECREATION SUPPORT SERVICES
      1000 Uluohia St., Kapolei HI, 96707
      808-768-3045 | ssantiago@honolulu.gov
      honolulu.gov/dpr

      Archery, the sport of kings, is finding its way into our city parks. The City and County of Honolulu Department of Parks and Recreation has introduced archery into its programs. Many participants say they first shot a bow and arrow at a summer camp. Then they grew up and found other interests. With cartoons and…

    5. How Pickleball Changed My Life

      We don’t always know what’s missing until it shows up in our lives. For these three women, that “something” was a game called “pickleball.”

      For Lori Tokutomi, the discovery came in her late 50s. “Someone mentioned it at a gym, so I just showed up,” she says. “They told me to get on the court, explained the rules as we went—and that was it. I was addicted.”

      After that first day, she played every day she could, even driving 30 minutes across the Bay Area to find games. Now in her 60s, she still plays regularly and calls it her go-to for fun, fitness and stress relief. “It’s the perfect sport for any age. Easy to start and you don’t have to be the best to enjoy it.”

      At 61, Susan Seki discovered pickleball with her husband just before the pandemic. “We borrowed paddles at the rec center, played once—and immediately bought our own.”

      The couple now plays four to five times a week. “Pickleball is everything now. We drop everything to go play.” She didn’t expect to fall in love with the sport—or the friendships. “We’ve made so many new friends and I’m going to know these people for a long time.”

      A colon cancer survivor, Susan also credits pickleball with helping her stay healthy. “At my last cardiology appointment, I kept going and going on the treadmill. The nurse finally told me to stop—and the doctor accused me of showing off!” she laughs.

      Rachel Haili discovered pickleball in her 70s, soon after retiring from her Hawaiian
      catering and entertainment business of over 40 years. She found herself missing the daily interactions with staff and customers. Pickleball filled that gap—combining movement with social connection. “You meet new people from all over and all different parts of the island,” she says. She plays several times a week and complements it with yoga, tai chi and weight training. Her advice: “I say, just go out and try.”

      Each woman picked up a paddle at a different stage in life. What they found wasn’t just a game—it was movement, meaning and community in one beautiful surprise.

      Personal growth is always within reach. It’s never too late to discover something new and realize it’s exactly what you’ve been missing.

      HAWAII PICKLEBALL MAGAZINE
      P.O. Box 61514, Honolulu, HI 96839
      jen@hawaiipickleballmagazine.com
      hawaiipickleballmagazine.com

      We don’t always know what’s missing until it shows up in our lives. For these three women, that “something” was a game called “pickleball.” For Lori Tokutomi, the discovery came in her late 50s. “Someone mentioned it at a gym, so I just showed up,” she says. “They told me to get on the court,…

    6. Gram’s Portuguese Bean Soup

      The Portuguese Bean Soup recipe my family has made for generations was never actually written down until my niece, Nadine, asked my mother for it. My mom, Vivian, would make a huge pot for parties or mainland visitors. The soup was prepped early in the morning and simmered on the stove well into the evening. To this day, the smell of the simmering soup always brings me back to the days when I was young, playing in the yard with the aroma in the air.

      In memory of Vivian August (2004)

      Ingredients

      2 lbs. red kidney beans (dry)
      3 links Portuguese sausage
      1 pkg. ham hocks
      2 large onions, chopped
      3 15 oz. cans tomato sauce
      salt & pepper to taste
      chili pepper flakes to taste
      2 bunches watercress cut into 1-inch pieces or… 1 head cabbage, chopped

      Directions

      Put beans in pot and rinse them well. Pick out any debris (little stones).

      Add water to 3 inches above the beans. Add sausage, ham hocks, onions, watercress (preferred) or cabbage and tomato sauce, and salt, pepper and chili pepper to taste.

      Bring to a heavy boil, then cover pot, lower heat and simmer for 5 or 6 hours.

      After 2 hours, taste to see that it has enough tomato sauce. Add a small can of tomato sauce if you think it needs more.

      After 5 or 6 hours, remove bones from ham hocks and cut up sausage into small pieces. Make rice. Put a large scoop of rice in a bowl and pour a healthy ladle of soup over the rice.

      Prep & cook time: 6–7 hours

      Serves: 15–20 medium bowls

      Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

      The Portuguese Bean Soup recipe my family has made for generations was never actually written down until my niece, Nadine, asked my mother for it. My mom, Vivian, would make a huge pot for parties or mainland visitors. The soup was prepped early in the morning and simmered on the stove well into the evening.…

    7. Celebrating the Portuguese Culture

      Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the fifth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Portuguese, how the people arrived in the Hawaiian Islands, the culture and a few widely celebrated observances, with a focus on Festa and celebrating construction of the new Portuguese Cultural Center on O‘ahu.

      Portuguese Arrival in Hawai‘i

      With the rapid growth of Hawai‘i’s economy in the mid 1800s came the demand for more sugarcane plantation workers. In 1876, Portuguese Consul and Hawai‘i settler Jason Perry (Jacinto Pereira) suggested plantation owners could source workers from the Madeira and Azores islands of Portugal. Both regions were similar in climate to Hawai‘i. Sugarcane was a staple in these areas of Portugal for hundreds of years, so the inhabitants were knowledgeable about the industry. So in 1878, about 400 Portuguese migrants began settling in Hawai‘i. By 1911, the population quadrupled. Today, there are about 45,500 Portuguese descendants in Hawai‘i—3.14% of the population.

      Culture and Tradition

      Unlike other immigrant groups, Portuguese settlers often came to Hawai‘i with their entire families, establishing strong family lines and preserving their traditions. Few could read or write, so many of their traditional and cultural practices were oral. Today, Portuguese culture is an important part of local life. Many grew up eating linguiça (Portuguese sausage) and learning ‘ukulele, the instrument inspired by the braguinha/ cavaquinho used by Portuguese paniolo (cowboys). One Portuguese tradition that undoubtedly many are familiar with is making (and eating) malasadas. Traditionally, they were made to use up butter and sugar on Terça-feira Gorda—also known as Carnaval, Mardi Gras, Shrove Tuesday, Fat Tuesday and Malasada Day—which took place the day before fasting for Lent began.

      Festa Season

      For the Portuguese diaspora, maintaining a connection to their homeland is a significant part of their identity. Festa (festival) celebrations are a prime example. Kicking off the season this year in July was the annual A Day in Portugal Festa by the Portuguese Culture & Historical Center (PCHC). Last month, Our Lady of Lourdes Catholic Church on Hawai‘i Island hosted its Holy Ghost Festa to celebrate their heritage and express their faith. Finally, coming up on Sept. 17 is PCHC’s gala dinner in celebration of the upcoming construction of the new cultural center.

      For more information, see PCHC’s website (portugueseculturehistoricalcenter.org) as well as Generations Magazine’s Facebook page (facebook.com/genmag808) and website calendar (generations808.com/calendar) for community events and opportunities.

      The next article in this series will feature the influences of Filipino culture in Hawai‘i.

      Since more than 1,500 years ago, Kānaka Maoli (Native Hawaiians) have welcomed immigrants from every corner of the globe, cultivating and perpetuating a tapestry of diverse cultures. In the fifth article in this ongoing series on the many cultures that comprise Hawai‘i, we will focus on the Portuguese, how the people arrived in the Hawaiian…

    8. Balance: Body, Mind & Spirit

      Easy Balance Exercises for Seniors, A Holistic Approach to Improve Stability, Prevent Falls and Maintain Independence for All Abilities was written by Lena Ihara, a Maui-born actor, retired teacher and wellness educator.

      Lena acknowledges that as we age, “movements that were once automatic begin to slow down and feel uncertain. We may lose balance but we can rebuild with determination.”

      Lena knows how determination can affect change. After she was injured in a bicycle accident in 2020, she wrote this book as part of her come-back story and mission to affect a positive change in the world. Her book is based on the belief that everyone deserves to feel steady, confident and free in their body—regardless of age or ability. If you’re looking to regain your footing after a fall, maintain your independence or simply move with more ease, this book aims to support you with compassion, encouragement and practical tools.

      But you’ll find more than exercises—you’ll discover a holistic approach to balance that connects the body, mind and spirit.

      Throughout the book, Lena encourages you through moments of doubt and guides you toward a more balanced, empowered life.

      EASY BALANCE EXERCISES FOR SENIORS
      by Lena Ihara, is available in paperback and Kindle formats from Amazon.
      amzn.to/4k9ruA3

      Easy Balance Exercises for Seniors, A Holistic Approach to Improve Stability, Prevent Falls and Maintain Independence for All Abilities was written by Lena Ihara, a Maui-born actor, retired teacher and wellness educator. Lena acknowledges that as we age, “movements that were once automatic begin to slow down and feel uncertain. We may lose balance but…

    9. Tūtū, Take Me to the Library!

      We all love stories, no matter our age. But younger children are especially eager to listen to them! Taking the keiki in your life to a storytime program at your local library can be a wonderful bonding experience. They’ll enjoy hearing fun stories, singing songs and doing activities together. These activities help children build early reading skills, develop a love for books and grow socially and emotionally. You’ll get some quality time with them while helping to prepare them for success in school.

      Libraries offer many other ways for you to connect with your young ones. For a unique shared experience, borrow an ‘ukulele from the library and learn how to play together. Whether you’re a beginner or a seasoned musician, the ‘ukulele offers a fun meaningful way to share Hawaiian culture and make lasting memories through music.

      You can also enjoy year-round library events designed to enrich the lives of people of all ages. From crafting workshops to musical performances, there’s something fun for everyone to engage in together. To learn more about upcoming events, visit the online events calendar at librarieshawaii.org/events or contact your local library.

      We think you’ll be just as excited to visit the library as the keiki you bring!

      HAWAI‘I STATE PUBLIC LIBRARY SYSTEM
      44 Merchant St., Honolulu, HI 96813
      808-586-3704 | stlib@librarieshawaii.org
      librarieshawaii.org

      We all love stories, no matter our age. But younger children are especially eager to listen to them! Taking the keiki in your life to a storytime program at your local library can be a wonderful bonding experience. They’ll enjoy hearing fun stories, singing songs and doing activities together. These activities help children build early…

    10. Kobumaki: Okinawan Lau Lau

      Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold

      Kobumaki is a great potluck item. This
      batch made by Dad and Cathlene fed
      over 30 guests last Mother’s Day.

      This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my sister, Cathlene, make it for our family. Making kobumaki is a labor of love; it takes time to prep and cook. But it is a family favorite and definitely one of the dishes that we will continue to pass down and enjoy with future generations.

      Ingredients
      1 pkg. konbu (dried kelp)
      2 lbs. pork belly, very lean and local
      2 stalks gobo (burdock root)
      1 pkg. kanpyo (dried gourd or squash)
      1 piece ginger to taste, grated
      1–2 cloves garlic to taste, grated
      1 cup sugar
      1 cup shoyu
      3 cups water
      20 wooden toothpicks

      Directions
      Konbu preparation: Wash konbu under running water, then soak it in water until it is pliable. Cut it into 7- to 8-inch by 2½- to 3-inch strips.

      Pork belly preparation: Cut pork belly into 2-inch by 1/2-inch strips.

      Gobo preparation: Scrape gobo skin with knife; do not use a peeler. Cut into 2-inch by 1/4-inch strips. Soak pieces in water to remove acidity.

      Kanpyo preparation: Soak kanpyo in water, then cut it into 2-inch strips.

      Assembly

      • Place the konbu pieces on a large sheet of waxed paper.
      • Place one piece of pork belly lengthwise at the bottom edge of each konbu strip.
      • Place one piece of gobo and one piece of kanpyo on top of the pork belly.
      • Roll the konbu ingredients like you are making maki sushi.
      • Secure the roll with a toothpick through the open side.

      Cooking Instructions

      Place the kobumaki rolls in a large pot. Add shoyu, sugar and water, ensuring the liquid covers the kobumaki. Add grated ginger and garlic to taste. Cook over high heat. When the liquid comes to a boil, lower the heat to medium and simmer until soft, about 1 hour. Or you can put them in a slow cooker for 4 to 6 hours on low.

      Storing

      After you have cooked and cooled the kobumaki, it freezes well in an airtight container, so you can make it ahead of time for your next gathering.

      Prep time: 1 hour
      Cook time: 1 hour or more
      Serves: about 20 as a side dish

      Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.

      KOBUMAKI RECIPE NOTE: You can find the ingredients at Marukai Wholesale Mart in Honolulu or in the Asian food aisle at many grocery stores. Times Supermarket, for example, carries the ingredients.

      Recipe by Joyce Shimabukuro, written by her grandniece, Cynthia Arnold This kobumaki recipe has been passed down and enjoyed through many generations of my Okinawan family — from my great-grandma Nagamine to my grand-aunty, Joyce Shimabukuro, age 98, and now to her daughter, my Aunty Lisa. But my dad, Cliff Goya, with help from my…