Spiritual Oahu

By Kristin Reichold

Stories of the supernatural and unexplained mysteries have long been a part of the local culture in Hawaii. Books by writers such as Glen Grant (“Obake Files: Ghostly Encounters in Supernatural Hawaii”) and Judi Thompson (“Supernatural Hawaii”) recount stories about paranormal phenomenon that many local residents have heard about as they were growing up in the Islands. Beyond books, residents and visitors alike can hear some of these stories in real time by attending walking or bus tours led by guides eager to share stories about “unseen” Hawaii.

One of these bus tours is called the Oahu Ghost Tour. In an effort to understand more about Hawaii’s legends and stories, I took this tour. I wanted to observe one of the ways that visitors to Hawaii were getting their information about Oahu’s culture and history. More importantly, I wondered if stories were embellished for entertainment purposes or if visitors were actually gaining a new appreciation for historical sites. This article is a first-person description of the tour that I was on.

The tour began when a group of us were picked up by a tour bus the size of a standard passenger van. “Uncle Joe” Espinda Jr., our tour guide, got out of the van and touched a Ti Leaf around every corner of the vehicle. He explained that in Hawai’i the Ti Leaf is often used for cooking, blessing and protection purposes. He then brought the leaf inside of the van and we set out on our journey to explore some of the spiritual sites of Oahu.

Our first stop was the Pali Lookout. We piled out of the van and Uncle Joe stopped us and explained that when he enters a place he first says a chant. It is done to show respect. The group fell silent as he began to chant. Chills ran up my spine and it set the tone for the seriousness of the location. After finishing the chant he motioned for the group to follow him. He brought us to the edge of the Pali Lookout and explained that King Kamehameha won one of the bloodiest battles in Hawaiian history there that united Oahu under his rule. Many lost their lives at the Pali, which means “cliff.” At night he explained, you can sometimes take a photograph of an orb (a spherical body or a globe of light) hovering over the cliff. Some say that the orbs represent the soldiers that fell or jumped to their demise many years ago.

Uncle Joe described orbs as being balls of spirit energy that manifest themselves in different colors. He explained that white orbs tend to be passive spirits; if they are blue, an ancestor or guardian angel is near you. And if it shows as orange, yellow or red, it is considered a hostile spirit. I took a picture of the side of the mountain and when I went to look at my camera later, I noticed I had a red orb floating in the middle of my shot. Whether it was a spirit or not that I had captured on camera, I may never know for sure, but the possibility of catching something on my camera was a thrill in itself.

Arion Forbes, a local man who also participated in the tour says that the Pali is one place that the spiritual activity feels real to him.

“There is something about the stories I have heard over the years about dead soldiers and spirits that linger there that makes me uneasy,” Forbes said.

The tour continued to the Ulupo sacred Heiau. It was a large mound of stones that is said to hold the remains of over 80,000 people. Uncle Joe explained that most of the remains there were innocent human sacrifices. The key, he said, to not feel the negativity of this place is to have a “strong mind, strong heart.” Much death happened at that location and the heiaus throughout Hawai’i are a part of past culture that need to be recognized to ensure they are preserved for many years to come.

We also made our way to the Manoa Falls Trail.  We traveled up a winding road until the van’s wheels squeaked to a stop. We got out and made our way over to the Banyan tree. Stories linger of the direct link it has to the Night Marchers. Night Marchers are believed to be armed spirits that walk a very specific path from the West. They are said to have been ancient Hawaiian warriors.  Uncle Joe explained that on some nights people claim to hear faint drumming and see a procession of torches that light the path. He warned against looking into their eyes if you happen to see one. It is considered a bad omen that will lead to your death or that of someone close to you. This tree on the Manoa Falls Trail happens to rest in the direct path of the Night Marchers and is what is called a “jumping place” for spirits into another world.

Hawaii resident Tanisha De Marco said, “When you come to a new place ask before you assume the culture. Ask before you walk. Do not take the lava rocks, they are made and created by Pele. If you take it you are taking a part of Hawai’i, you are taking the God Rock.”

De Marco recalls stories her family used to tell about a house they used to live in. She said it is believed that when doors line up directly across from one another that it is a pathway for spirits to walk through. She explained that many of the doors in that house were lined up that way and that where the house was built was directly in the path of the Night Marchers. She remembers her mother and grandmother telling stories of how they would see little glimmers of light walk through and that things would be missing, and occasionally knocking on the walls could be heard. Eventually, she says, the house was demolished and rebuilt in the same location but off of the path.

Our final destination was at the Manoa Chinese Cemetery. Uncle Joe entered this location with offerings of candy to the children spirits. He explained that it is common for people to bring offerings of candy, money and other items when visiting a sacred place on the island. He lit incense and again said a chant to show his respect for the place. He described himself as a child running through the cemetery playing games with his friends and claimed at that time he didn’t understand how important and spiritual that place really was.

As we prepared to leave he reminded us that the cemetery was a positive energy place. As we gave thanks to the spirits and the island we headed home cleansed. As for myself, I left with a new respect and appreciation for the land and its previous inhabitants.

Uncle Joe has been a member of Oahu Ghost Tours for five years. “My reason for doing these tours is to express culture,” Uncle Joe explained. “If the Hawaii nation dies, who is going to talk story? Culture has to live on in Hawaiian people. Most people respect things on this tour.”

The Oahu Ghost Tours experience is just one of many ways visitors to Hawaii can learn about Oahu’s history and culture. Other ways include visiting museums, attending luaus and exploring the Polynesian Cultural Center. But when they are hiking or traveling on off-road trails they may not be aware of the grounds they are disturbing. It can be more difficult to safely respect the island if they are not aware of their surroundings.

“I think the most important and sacred item tourists need to be respectful of is the island itself,” said Chris Nerona, 27, of Hawai’i Kai.  “Without appropriate maintenance, via obeying signs and individuals and professionals advising them of potential threats to the island, there won’t be any paradise left,” he explained.

“When it comes to respecting a place, it depends on age,” De Marco said. She said that people with different ages have different values.  Although she feels the Ghost Tour leans more toward entertainment for visitors, she claims that even though she lives in Hawai’i she would go on it.

No matter what your personal beliefs are, Hawaii is a culture-packed island that offers more than just beautiful views. “Not taking the time to appreciate the culture and the islands for what they are worth is the most disrespectful thing a person can do,” Forbes explained. “There is so much spirituality and history here that it is important for visitors to understand it.”

 

 

A semester in Washington, D.C.

By Matthew Sylva

Washington, D.C., the Capitol of the United States of America.

The Capitol is home to many famous museums such as the Smithsonian National Museum of Natural History and monuments the like of Lincoln and Jefferson.

D.C. also houses all three branches of America’s governing system, the Supreme Court, Congress and the White House.  Respectively these are the Judicial, Legislative and Executive branches of our government.  All three are designed to work together with fairly equal and individual powers to manage our great nation.

Matthew Sylva and Congresswoman Mazie Hirono.

Through the University of Hawai‘i at Manoa, I was able to live and work in Washington, D.C. during the Spring 2012 semester.  I worked in the office of Congresswoman Mazie K. Hirono, who represents Hawai‘i’s second district, where I am from.

The UHM program is run by the Outreach College and Political Science Department.  Perspective students need to have junior or senior standing, a 3.0 GPA, two letters of recommendation (one from a professor and one from an employer) and be in good standing with UHM.  Applicants can select from one to four internships to apply for.  Different internships require different essays, but are all done through the single application.  There are a total of 18 positions.  These are broken down as follows: 10 with the State of Hawai‘i Legislature, three with the Governor and Lt. Governor’s offices, one with the City Prosecuting Attorney and four Congressional Internship/Fellowship positions in D.C.  Prospective candidates are interviewed by three faculty members for 25 minutes, with 5 minutes for questions.  The internships compensate for certain expenses depending on which position you end up in.

I was selected to represent UHM as a Congressional Fellow.  I have spent my semester in Washington D.C. working 40 hour weeks while still enrolled full time with 16 credits and continuing some of my extra curricular activities.  It has been a tremendously rewarding and hands-on experience.  I had never been farther East than Phoenix, Arizona and have never had to work and live outside of Hawai‘i before.  I found myself boarding the flight that would mark the beginning of the single greatest challenge in my life so far.  Before I knew it I had arrived in D.C. without the slightest idea of what I was doing.

I explored the Capitol over the weekend and then headed in to work early Monday morning.  Work was from 9 a.m. – 6 p.m. Monday through Friday.  The office is in Longworth House Office building, which sits between the other two House Office buildings, Cannon and Rayburn.  These are south of the Capitol Building and the Senate Office Buildings to the north.  East of these buildings are the Library of Congress and Supreme Court.  Together with the National Botanic Garden Conservatory the buildings make up Capitol Hill.

My duties and responsibilities in the office included a variety of tasks from processing incoming mail (e-mails, postage, faxes, etc.) to helping out with letter writing.  Some of the other common tasks included answering phones, odd jobs, assisting staff with projects and problems and collecting news clips for the Congresswoman and the office.  Interns might also attend hearings and briefings, training lectures and escort visitors from the office to the Capitol Visitor’s Center (CVC) or one of the Senator’s offices.

I watered and cared for the office plants, ran important errands (such as running last minute floor statements down to the Capitol Building), greeted guests and talked story with them while they waited, and ran tours for the Congresswoman’s office.

Tours are an important matter and require large amounts of attention, time, energy and concentration.  I completely revamped the tour system into the current system that the office uses.  Tours entailed calling constituents, sorting incoming requests, booking tours, scheduling groups on the office calendar, responding and acknowledging people, replying to last minute requests and changes, problem solving on my feet, holding some by the hand through the process, sending them brochure packets, keeping brochures stocked, meeting and greeting guests when they arrived and escorting them down to the CVC for their tours.

After four months of working and going to school full-time I am more than ready to “just” be a student again.  This experience has not only taught me a great deal about life and the world outside of Hawai‘i in a very short time, but it has also allowed me to grow as a person at a rate and in ways that I never could have otherwise.  This has been the experience of a lifetime and I can’t wait for the next one!  I believe that those of us born and raised in Hawai‘i really need to get out and live and work somewhere else for even a little while.  The world outside of our isolated bubble is so different.  Hawai‘i is a special place like no other in the world, but it is not possible to appreciate it for all that it is until one leaves and realizes how different the rest of planet Earth can be.

Students from UH should not only want to partake in an internship like this to learn about the United States government, but to learn more about themselves and the world from the point of view of the Capitol of the most powerful nation on Earth.  I would recommend that any UH student interested in expanding their horizons and learning about government, themselves, the world, people, culture, law, politics and/or communication apply for this opportunity.  And never be discouraged by a less than perfect GPA.  I barely made that requirement, but had experience, many extracurricular activities and a unique view and approach to solving the problems presented to me in my interview.  Apply, it could change your life forever.

Mauka to Makai: A look into Hawaii’s fishing industry

By Chelsea Yamase

The 23-foot boat’s twin outboard motors leave behind a frothy wake as we cruise out of the sheltered estuary of Hawaii Kai. Rounding the corner out of the bay, the silky morning water turns to small white chops. A lone canoe paddler strokes hunched against wind. Rain clouds blanket the distant Ko’olau mountains in a cold gray mist that has mixed with the ocean spray to coat my glasses and dampen my sweatshirt. My mission today: to catch a fish.

The captain sets four lines. The lures, no bigger than a hand span, with big glassy heads and vacant expressions will be our bait. The bottom half of the lure reminds me of squid tentacles, if squids went to raves that is. Skirts of florescent pink, gold, silver and yellow stripes shimmer garishly, the glitter in their rubbery skins catching the light while masking the dull gleam of the hook hidden in their folds.

In an hour, I’m adjusting to the vessel’s pitching and rolling. I totter over to the captain, who says we’re looking for bird piles. Groups of frigate birds diving for baitfish usually signal the presence of larger open ocean pelagic species such as the highly prized ‘ahi (yellowfin tuna), mahimahi and ono (wahoo).

Bbbuzzzzzzzzz. We freeze mid-conversation. One of the poles bends and flexes as the first fish of the day rips line from the reel. “Somebody get on it!” the captain shouts. I grab the handle with one hand and try to start cranking it in. One hand? Not working. I work with two hands alternately throwing my weight forward then pulling back. Line is still spooling out faster than I can bring it in. This must be a monster. I imagine a whale of a fish like the ones on National Geographic’s Wicked Tuna. I’m sweating and cranking and rubbing my face on my sleeves to get the hair out of my eyes.

            “Here we go, don’t stop cranking until I tell you,” he cautions me. A few minutes later he leans over and with one quick swipe of the gaff hauls in our catch. I’m stunned. The fish slapping around the deck spraying fishy bits all over my feet and ankles can’t be more than 20 pounds. The captain laughs at my puzzled expression. This fish, a koshibi (small ‘ahi) smaller than my dog back home, made me sweat more than any Bikram yoga class ever did.

But it is beautiful. Tiny scales fade from iridescent blue to a dark grey and its pointy fins are bright yellow. I try to take a picture, but my arms are shaky from excitement or fatigue. Hair sticks out or flattens to my head in unfortunate places. Fishing is not glamorous.

Back in the harbor, the captain filets the smaller koshibi and slides the rich red three-pound chunks into Ziplocs. We are lucky, with fresh local tuna selling for $21.99 a pound at local supermarkets, fish of this quality would have cost me nearly $70.

AHI SHORTAGE?

Hawaii residents eat three times more seafood than the national average consumption. However, rises in prices the last few weeks for fresh local tuna means that many residents may be cutting back on island favorites such as poke and sashimi. Severe storms in late February and March kept smaller boats on land and even diminished the supply from longline vessels, which may fish hundred of miles offshore during their 15-20 day voyages. These larger boats account for over two-thirds of the local pelagic (open ocean) fish landings. Prices consumers see at the store are often a reflection of the largely unseen fresh fish auction that happens six days a week at Honolulu’s United Fishing Agency.

Competitive open bidding begins at 5:30 a.m. sharp with the traditional ringing of a brass bell. However, the ties to history seem to end there; notably lacking are the fishy smells, dark corners and engorged fly populations normally associated with fish auctions. In this chilly warehouse where footwear have to be sanitized before entering, groups of men in boots and sweatshirts follow the auctioneer down the rows of neatly iced fish. The auctioneer spews out prices like a horse race announcer, adjusting the price up or down depending on subtle hand signals from the bidders.

“It’s not as easy as you think it is,” says Nick Paglinawan.  He is here today buying fish for a baby party. Paglinawan, an occasional fisherman, has been coming to the auction for about 10 years as a buyer. “For me, I pay $40 and get a whole fish. It’s a lot cheaper and I can give some to my family or sell it.”

A UNIQUE SYSTEM

Established in 1952, the Honolulu fish auction is based on the famous Tokyo fish auction in Tsukiji where fish were bid on individually instead of being bought by the whole catch.

“I think from a philosophical perspective this was an incredible idea on the part of our founding fathers,” said Brooks Takenaka, manager of the United Fishing Agency. The fish auction provides a marketing venue for licensed fishermen statewide and a reliable source of fresh fish for restaurants and wholesalers. This system is often more convenient for both parties and helps to eliminate unsold fish. “It was a significant part of creating the seafood market here in Hawaii,” Takenaka said.

As far as he knows, there isn’t another system that has the variety of open ocean species available at the Honolulu auction. Today’s haul included everything from 100 pounds of quarter-size opihi to the red pancake-shaped opahs to a swordfish so large it needed to be cut in half to fit on the pallet. Although the process looks chaotic, the day was actually relatively mellow with around 70,000 pounds of fish sold in four hours. On their busiest days, normally around the high-demand holiday season, the auction may sell up to 160,000 pounds of fish.

The Honolulu auction is unusual in other ways as well. To control quality, workers cut off small sections of the tail to expose the inner meat and allow potential buyers to examine the quality and coloration. Some buyers smell the sample, while others prod it or roll small portions of the oily, omega-3 rich flesh between their fingers.

“A lot of times I tell [local fishermen], ‘I need to cut open the fish before I can give you a price’ and they won’t let me do that,” said Boyd Kaneshiro, owner of a fish market in Nanakuli, when explaining why he comes to the fish auction. “Here you can control quality and price. We all have different price ranges.”

FOLLOWING THE FISH

[Click here to follow the fish from start to finished product.]

THE MAN BEHIND THE INDUSTRY

“I love seafood. I eat fish everyday,” said Takenaka. “I was born into this business. My grandfather was a longline fisherman, my father, my uncles they all fish.”

From a young age Takenaka described developing an affinity to the ocean through diving, fishing and torching. Although he and his friends spent a lot of time in the water, Takenaka says they made a point not to do illegal things like spear lobsters or take undersized species.

“I think that was a very important part of appreciating the fact that we as individuals have a basic responsibility,” Takenaka said. “No matter where you are, I think that personal integrity is very important.”

His family, recognizing the difficulty of making a living off the ocean, didn’t want him to be a commercial fisherman. Instead, he went to the University of Hawaii where he graduated with a degree in marine biology. Takenaka believes that his upbringing and scientific background helped establish an attentiveness towards nature and a passion for education and marine research. Watching fishing industry develop over time, Takenaka said he felt a personal obligation to try to do what he could to help the industry.

“It’s been tough,” he said. “It’s really a rather daunting task.” However, he points to the ocean pelagic species and bottom fish fisheries as two examples of how regulations and cooperation between the fishermen and the lawmakers can produce a well-managed fishery. Takenaka says his ultimate goal is to get that resource base back to a point where the fishermen can fish all year round again, not just during certain times of the year.

While Takenaka and the Honolulu auction have been written about in the New York Times and featured on channels like the Auction Network, Takenaka said he is not trying to gain publicity or even promote visitors on his already crowded floor. (Limiting the auction to just buyers is not something he wants to do.) What he is interested in doing is spreading awareness as to why he and others in the industry feel this is an exemplary fishery.

Takenaka believes some of the best environmentalists are the fishermen because they have a stake in the welfare of the fisheries. He also feels that coming from an island state also creates a conscientiousness about conservation.

“People don’t understand that these hunters and these fishermen are far more conservative because they need to protect this resource for their own livelihood,” Takenaka said.

HAWAII COMPLIANCE

According to a 2008 report released by Hawaii Seafood, a nonprofit organization which hosts symposiums, conducts research and distributes information to consumers about Hawaii’s fisheries, Hawaii’s open ocean fisheries are 94 percent compliant using the United Nations Food and Agriculture Organization Code of Conduct for Responsible Fisheries.

The Honolulu auction helps this process by only accepting fish from registered boats, which are subject to strict regulations. For example, rules set forth by the Western and Central Pacific Fisheries Commission require longline vessels to participate in monitoring and surveillance programs. The Regional Observer program places personnel on all longline vessels going for swordfish and on more than 20 percent of tuna-focused trips. The commission’s vessel monitoring system requires the installation of a GPS-like device that can transfer the location of the boat at any time allowing fisheries managers to ensure that boats are not fishing in closed areas. As of 2009, there were more than 2,000 vessels reporting to WCPFC.

“If you look at the near-shore situation it’s not as regulated or enforced,” Takenaka said. “So in this case if environmentalist talk about ‘fishermen’ or ‘over-extracting’ what is the basic reality? Is it just the fishermen? It’s everybody.”

MANAGING A GLOBAL RESOURCE

The United States, the third largest consumer of seafood behind China and Japan, imports eighty-four percent of its seafood. This is up from sixty-six percent a decade ago according to the United Nations Food and Agriculture Organization.

Although Hawaii has a reputation for fresh local seafood, the story is still much the same with over 75 percent of its seafood being imported. The introduction of reliable packing materials and air shipment has allowed fresh pelagic fish to enter the Hawaii market from around the world. Fresh tuna comes to Honolulu from the Philippines, Indonesia, Micronesia, the Marshall Islands, Fiji and Ecuador. Mahimahi are flown from Ecuador and Costa Rica. Other fish, such as halibut and salmon from the Pacific Northwest and Alaska, enter the Hawaii market during the summer.

“The pelagic situation is one concern because you’re dealing with international and global realities,” said Takenaka. “The basis is money.”  The Western and Central Pacific Fisheries Commission estimates that the fishery in this area alone is worth approximately $5 billion a year. Unlike Hawaii’s auction system where each fish can be traced from where it was caught to where it finally ended up, international regulations and enforcement can vary especially in developing countries. Globally, illegal, unreported and unregulated fishing is estimated to account for one-third of the total catch, and illegal fishing is estimated to cost the Pacific region $1.76 billion. For a comprehensive report on IUU fishing visit http://www.illegal-fishing.info/uploads/HSTFFINALweb.pdf.

“People are finally beginning to realize the health and well-being of the near shore also means a healthier offshore,” Takenaka said. “Healthy mauka, healthy makai.” And while people in Hawaii may attempt to keep fishing a sustainable industry, the reality still remains that managing a highly migratory and profitable resource in international waters poses many challenges.

“How do you approach this to do the right thing, for the right reasons, the right way?” asked Takenaka with genuine curiosity. “How do you think we should go about protecting the resources while also feeding mankind?”

Hawaii Foodbank’s Fight Against Hunger

By Ashley Wood
Food is essential to survival; however, many people in Hawaii struggle to aquire the basic necessity. To help alleviate hunger and food insecurity in Hawaii, the Hawaii Foodbank works with various organizations and charities to provide food for the needy.
“Nearly 50,000 pounds of food goes out a day, so that’s about a little less than a million pounds of food a month that we distribute,” said Megan Young, the Development Assistant of Hawaii Foodbank.

The Hawaii Foodbank’s member agencies go through 40,000-50,000 pounds a day.

Boxes filled with canned goods line the aisles and shelves that reach the ceiling stocked with pallets of food, occupy the 23,668 square feet facility. For those who have never seen the warehouse, many would compare the storage space to the likes of Sam’s Club or Costco.
“A lot of times people will donate to the Foodbank and they can’t really visualize where it goes to because until you’ve seen it, it doesn’t make any sense,” Young said. “But it’s a big operation here and we serve over 180,000 people a year.”
The food supply in the warehouse is enough to last for an average of 12 days. Throughout the week, members from different agencies go through 40,000 to 50,000 pounds of food a day. However, donations from retailers, manufacturers, growers, food drives, and purchases made by the Hawaii Foodbank comes in daily and replenishes the food storage in the warehouse.
All food donations go through Hawaii Foodbank’s salvage process, where conditions and expiration dates of products are examined and sorted into categories like perishable and non-perishable goods, rice, and miscellaneous items. Once food items are inspected, cleaned, sorted, and put through the inventory process, they go out onto the main floor in their designated areas.

The salvage process involves the help of volunteers who are needed to sort food donations.

“For us food safety is critical, so people who are receiving it have to trust that what they’re gonna get is safe. And we do make mistakes, everybody does, but 99 percent of the time we get it right,” said Annie Cadirao, the Volunteer Facilitator of Hawaii Foodbank.
Volunteers are vital to carrying out Hawaii Foodbank’s mission to feed Hawaii’s hungry. Volunteers are assigned different tasks that are tailored to their availability, skills, and willingness to help. People donate their time by sorting and salvaging food products, assisting in administrative duties, and take part in special events and projects that Hawaii Foodbank holds throughout the year.
“I really enjoy myself here because I get to work with different people everyday, most are retired, and others are from schools or clubs,” said Maggie Ofisa, a volunteer in the salvage and donation process. About 20 percent of the donations that go through the system are thrown away because they have expired.
“Goods that are past their expiration dates usually come from people cleaning out their cupboards, who think they’re helping, but really aren’t,” said Ofisa.
Those in her position work Monday through Friday from 8 a.m.to 2 p.m and have made a six-month commitment to volunteering. Ofisa who recently moved from American Samoa, hopes to someday get a job with the Hawaii Foodbank.
After food donations are transferred to the main floor and placed in their appropriate area, representatives from Hawaii Foodbank’s 250 member agencies come to shop at the warehouse. Hawaii Foodbank charges 19 cents per pound “which is still cheaper than the mainland,” shared Cadirao. “The mainland is 21 [cents] and we’re at 19 and live in Hawaii. We run way leaner and we’re using 32 staff people, our drivers pack, drive, load, unload. Our team works tight We’re one of the best runned food banks.”
The going rate of 19 cents a pound is known as the Shared Maintenance Cost(s) (SMC) which is determined by the Foodbank’s national affiliate Feeding America, the nation’s largest hunger-relief organization based in Chicago, Illinois. Last year, the Hawaii Foodbank distributed $135,114 in Grant-In-Aid (GIA) funds to 72 member agencies to assist them with food purchases for their pantry distributions and feeding programs. GIA funds cover SMC on high-demand foods like canned meat, fresh or frozen beef, chicken, and fish which are allocated by the Hawaii Foodbank. SMC labels also go on food items that are close to expiration. Food with SMC labels are free of charge, which saves agencies on costs since many operate on limited budgets and must distribute food to the hungry.
In addition all agencies are required to turn in a monthly report that shows the number of people they serve. “And if you don’t turn in your monthly report, you don’t shop,” explained Cadirao. “We’re strict. Because that’s the way we can actually validate that people aren’t taking it to the swap meet and selling it, you know what I mean, you gotta have some checks and balances.”
Each agency calls to schedule an appointment to shop at Hawaii Foodbank for 30 minutes to an hour. Members are then given yellow shopping carts to load up on the food they need. Organizations are given certain guidelines depending on the population they serve. Bishop Michael A. Henderson from New Life Body of Christ Christian Church in Wahiawa has been coming to the Hawaii Foodbank for the past 12 years.
“Each time I come to the Foodbank, I come once a week and I can spend anywhere [from] $100-$300 plus in that one time, it really depends on what we need, and what we have. I try to stay within $800-$1000 a month. But sometimes I do exceed that . But not often, I’m a very good steward of finance,” shared Henderson.
The New Life Body of Christ Christian Church offers different programs like their own food bank and a program that serves hot meals. Since the church averages about 1,000 people a month, the church relies on donations made to the Hawaii Foodbank.
“I try to make sure I give good quality products to the people that we serve. In fact, I’ve been told that we have one of the best food banks on the island. And that’s not something we’re saying because we operate it. That’s what my clients say, and that’s the reputation we have in the neighborhood,” said Henderson.
When shopping, Henderson stresses the importance of knowing one’s clients and what they want. “We serve them things that we know they love,” said Henderson. “You know you can’t serve a meal without rice. So we always have rice included in our meal. We’ll serve some type of meat, a vegetable, a starch, bread, desserts, drinks, so they get a complete meal.” The needs of the clients also depends on the availability of food at the warehouse. If there are certain items that are not in stock, the Hawaii Foodbank buys goods that are in high demand or requested by member agencies.

Bishop Michael A. Henderson, a representative of New Life Body of Christ Christian Church has been shopping at Hawaii Foodbank since 1999.

Bishop Michael A. Henderson, a representative of New Life Body of Christ Christian Church has been shopping at Hawaii Foodbank since 1999.Bishop Michael A. Henderson, a representative of New Life Body of Christ Christian Church has been shopping at Hawaii Foodbank since 1999.
Agencies like Henderson’s have made it possible for delivering food to feed under-served communities where there is hunger, homelessness, and low-income households. In addition to contributions made by member agencies, the Hawaii Foodbank hosts special events throughout the year to raise food and funds to feed the hungry. In 2011, special events accounted for 20 percent of their total revenue.
“All our major events require six-month planning. The planning is intense and requires a lot of help,” said Tiffany Quezada, Hawaii Foodbank’s Special Events Manager. Networking with other organizations have helped Hawaii Foodbank build partnerships that work towards providing food for Hawaii’s communities. “You meet a lot of people who are involved in different nonprofits through the Association of Fundraising Professionals. So it’s great to get to meet and see other people’s needs throughout the community and how they’re meeting that,” Quezada said.
One of Hawaii Foodbank’s special events includes their “Great Chefs Fight Hunger.” This year, it will be held on Saturday, March 31, 2012 from 6 p.m. to 8:30 p.m. The event is held in Hawaii Foodbank’s warehouse where people can experience fine dining and raise funds to feed the hungry in Hawaii. “People come dress to the nines,” Young said. “And we have a red carpet we put out, but what the event is kinda like “A Taste of Honolulu” idea because it’s an all-eat-and-drink event.”
The culinary event will feature chefs from 28 restaurants like Chai’s Island Bistro, Roy’s Restaurant, and Sam Choy’s Breakfast, Lunch and Crab, just to name a few. Tickets to the event costs $125 for regular entry, and $175 for VIP treatment which includes early entry at 5:00 p.m. and access to premium wines. All proceeds raised by “Great Chefs Fight Hunger” will benefit the Hawaii Foodbank.
Furthermore, the Hawaii Foodbank works hard to promote awareness about the benefits of a healthy, well-balanced diet. Through their Senior Farmers Market Nutrition Program and Ohana Produce Plus Program, the Hawaii Foodbank provides low-income seniors and families with fresh, locally grown fruits and vegetables. Moreover, produce donated by groups like Aloun Farms also gives member agencies more healthy options when shopping. By being more health conscious, the Hawaii Foodbank not only provides nutritious foods, but also imparts their concern for people’s overall well-being in leading a healthy lifestyle.
What’s more, the Hawaii Foodbank helps combat child hunger through their Food 4 Keiki Backpack Program. Students from low-income families at Princess Kaiulani Elementary School receive backpacks every Friday filled with nutritious and microwaveable foods to take home on the weekends when school’s free or reduced meals are not available. Since the program’s inception in 2008, the Hawaii Foodbank has “gotten reports from their teachers saying they’re more engaged, their grades are going up, and they’re definitely seeing an improvement,” explained Young. “In the back of their minds, it’s not ‘where am I going to eat?’ or ‘where am I going to get my next meal?’ because that’s not something everyone’s experienced.” During the 2010-2011 school year, the Hawaii Foodbank distributed 12,012 backpacks assembled by volunteers.

“We serve over 180,000 people a year,” shared Megan Young, Hawaii Foodbank’s Development Assistant.

“We serve over 180,000 people a year,” shared Megan Young, Hawaii Foodbank’s Development Assistant.
“Hunger is the world’s greatest solvable problem, affecting 1 in 7 people – almost one billion men, women and children around the world. In the United States, 1 in 6 Americans face hunger, nearly 49 million people,” reported Feeding America on its website. As a partner of Hawaii Foodbank, Feeding America provides support through education, resources, guidelines and donations of food and money. And with the anticipated release of the film “The Hunger Games,” Feeding America hopes to raise awareness about hunger in the United States and around the world.
“Unlike the characters in ‘The Hunger Games,’ we do not live in a country in which food is scarce. There is enough food to feed everyone living in the U.S., but it’s not getting to millions of low-income people who need it,” said Vicki Escarra, president and CEO, Feeding America in a press release. “Thanks to our partnership with Lionsgate, ‘The Hunger Games’ will help us expand much needed public awareness of the issue and encourage people to join Feeding America in our commitment to helping ensure that everyone has enough to eat.”
On a smaller scale, the Hawaii Foodbank is just one unit in Feeding America’s network of hunger-relief organizations. However, it is through their efforts that enable Feeding America to strive and fight against hunger. Therefore, the Hawaii Foodbank works tirelessly to provide food that goes out to Hawaii’s communities. This year, the Hawaii Foodbank plans to collect 10 million pounds of food (excluding food purchases) from donors, and to distribute 11 million pounds of food depending on the number of donations and purchases made.
Food is sustenance, yet not everyone has access to it. Not all people have experienced food insecurity, but Young’s involvement with Hawaii Foodbank has affected her life in that she’s more aware of the food crisis in the community. One particular moment that resonated with Young was when she had to give a talk about the Hawaii Foodbank at an elementary school in Mililani. Instead of giving one speech to the whole school, she had to go to each classroom; by the eighth class, she was bored and spoke in a “monotonous tone.” However, it was a young boy named Chad who changed her perspective and demeanor. He asked “Ms. Young, if we don’t have enough food at home to feed our family, do we have to donate?” In that moment, “my whole world was rocked, so that immediately reminded me that it’s everybody,” shared Young. “We’re not only helping the homeless — our homeless population isn’t that big, it’s single-parent incomes, two-parent incomes, I mean minimum wage here is nothing.”
Hunger is a global issue, however with people’s help and contributions, the problem can be alleviated. With the Hawaii Foodbank, they have been carrying out their mission of feeding the people of Hawaii for the past 28 years. They prove that a small contribution can have a huge impact, through efforts made from all parts of the community. Furthermore, as Hawaii’s only certified member of Feeding America, the Hawaii Foodbank plays an active role in the fight against hunger on the world platform.