Kalo and Awa are two of Hawaiʻi’s most important crops. Kalo (aka taro), a root vegetable, is culturally and dietarily significant. In early Hawaiian times, kalo was the main food source for the people. Poi, which is pounded kalo mixed with water, is the most common preparation of kalo. ʻAwa (aka kava) was important for medicine and also used in ceremonies. To celebrate harvest time for kalo and ʻawa, Waimea holds a special festival, where guests can sample different varieties of kalo and try kava tea. The festival begins with a ceremony, and includes musical and hula performances, and special guests. More info: Kalo and Awa Festival — Waimea Valley and Annual Kalo & Awa Festival | Facebook
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