The Mock Chew Family, traditional taro growers and poi producers, hosted the Slow Food Hawaii convivium at their taro farm in Waipi'o Valley. The Mock Chew family has been growing wetland taro and producing poi for at least 4 generations. Kalae and Kanani were our tour guides, taking us through the farm and explaining the water system, the lo'i (taro field system), taro varieties and production problems.

The family hosted a traditional Hawaiian food lunch, that included (besides their mildly sweet, velvety textured poi) ulu (breadfruit), lomilomi salmon, steamed taro (white and red) and delightful laulaus presented in lii puolus (small packages). After lunch, group members helped with harvesting taro from a lo'i, and Jayson Mock Chew pounded steamed taro into poi in the traditional manner, using a wooden board and stone poi pounder.

Kalae and Kanani will be our delegates to the Slow Food Terra Madre in Turin this fall. Their enthusiasm, knowledge and aloha spirit make them the perfect delegates for our convivium and we look forward to their return!

The group is arriving at the Mock Chew's taro farm in Waipi'o Valley.  Wetland taro on the right	Nearly mature taro	Kanani Mock Chew (on right) welcoming us	Duck control for apple snail problems. Newly planted taro in foreground.
Alberta (on left) setting up for lunch	Banana stalks (in foreground) used as disposable serving plates	Kanani helps serve the bes' laulau evah!	Lunch (from left): laulau, breadfruit (ulu) with garlic, ulu salad, watermelon, lomilomi salmon, red and white taro slices and broke-da-mout' poi.
Kalae and Kanani Mock Chew explain Waipi'o Valley water systems and taro production	Helping to harvest the taro	More taro harvesting	Pulling out the taro "sled" (behind comfrey plant)
Taro harvest

Photos by Jackie Horne .