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Saturday, September 8th, 2018
10 A.M. - 3 P.M.

WHEN :  

COST :    
Maui Nui Botanical Gardens
Lā ‘Ulu: Breadfruit Day at Maui Nui Botanical Gardens
Saturday, September 8 from 10:00 am to 3:00 pm
150 Kanaloa Avenue, Kahului, across from the War
Memorial Stadium
Whit Germano, 808-249-2798 / /
Free Admission, Free Parking

Event Activities and Agenda

List of activities

Event Sponsors, Grantors and In-Kind donors -

  • Ulupono Fund of the Hawaii Community Foundation
  • Hawaii Tourism Authority
  • Maui Nui Botanical Gardens
  • Maui Breadfruit Company
  • Fred Baldwin Memorial Foundation
  • Papa Ola Lokahi
  • Maui Green & Beautiful
  • Maui Brewing Company
  • Mālamalama Maui Project
  • County of Maui Office of Economic Development
  • County of Maui Department of Parks and Recreation
  • Blue Zones Project Central Maui

Cooking Demonstrations sponsored by Blue Zones Project Central Maui
Cooking Demonstrations will be held at 10:30, 11:30, and 12:30 am for 30 minutes. Each chef will be interviewed as they demonstrate a recipe live, and free samples of each recipe will be given to audience members who sign a “Blue Zones Pledge”. Recipe cards will also be available.

  • Isaac Bancaco- Making ‘ulu tots, Ka‘ana Style

In the spirit of harmonizing flavor, locally grown ingredients & globally refined technique, Andaz Maui at Wailea Resort’s Executive Chef Isaac Bancaco (Ka`ana Kitchen, 2014’s “Best New Restaurant” by Maui No Ka Oi Magazine) pays tribute to his stout Maui roots (Hawaiian, Japanese, Chinese, Filipino).  In addition, Bancaco has been named the 2014 `Aipono Awards “Chef of the Year,” by Maui No Ka Oi Magazine.  2014 also garnered him Pacific Business News Top 40 Under 40, the only chef in PBN’s 2014 class.  In 2011 Bancaco was honored as the only chef in Travel Age West’s, “Future Faces of Hawaii Tourism” and “Top Young Chefs to Watch” by Hawaii Hospitality.  As an active player in supporting Maui’s farms and farmers, Bancaco displays a perfectly balanced menu of locally sourced components at the chic Andaz Maui at Wailea Resort.  He now flaunts using 85% from the islands top growers, ranchers and fishermen.  After securing his first cooking position at the acclaimed Blue Ginger under Ming Tsai, Bancaco competed as Tsai’s sous chef on “Iron Chef America” defeating Bobby Flay in “Kitchen Stadium,” his first defeat on home soil.  Born and raised on Maui, Bancaco possesses deep rooted pride in Hawaii’s locally grown and produced goods giving diners a paralleled sense of place and a taste of his island home.

  • Shirley Kauhaihao- Making ‘ulu poke

Aunty Shirley Kauhaihao has a deep and life-long commitment to ‘ulu, rooted in her Honaunau, Kona upbringing in the heart of what once was an ancient Kona ‘ulu forest. Aunty Shirley is co-director and founder of Ho’oulu ka ‘Ulu, a project to revitalize ‘ulu as an attractive, delicious, nutritious, abundant, affordable, and culturally appropriate food ( She is well-known in the community as a master weaver and member of Ka Ulu Lauhala ‘o Kona, cultural organizer at Amy B.H. Greenwell Ethnobotanical Garden, and lead organizer for the cleanup of coral graffiti along Queen Ka’ahumanu Highway in South Kohala, among her many volunteer activities. Aunty Shirley’s unfaltering dedication to the land and people of Hawaii inspires countless others.

  • Ken Anuese- Making fa‘alifu ‘ulu

Ken Anuese grew up in independent Western Samoa and moved to American Samoa after graduating high school. His wife, three sons, and three daughters moved to Honolulu in 1995 for medical treatment for his son. Ken worked as an electrician and then as a mechanic for HC & S; when H C & S closed in 2016 Ken went back to school at U.H. Maui College to receive his AA in Automotive Technology. He has two semesters to go. Of ‘ulu, he says, “ ‘Ulu was second only to taro in Samoa; it’s our rice. We make more than 12 kinds of foods with ‘ulu: poi, taufolo, and we stuff fish with it.  Fa‘alifu is a recipe that beginners make and most young men learn to make it when they are around 8 years old.”

  • Blue Zones Project is a community-wide well-being improvement initiative to help make healthy choices easier in Hawaii. To reach that goal, we'll help residents make small changes so we can all enjoy longer, happier, and healthier lives. Small changes can lead to big benefits for our community: lower health care costs, higher productivity, and ultimately, a better quality of life. Let's make well-being a priority!

Food Vendors

    • Simpli Fresh Farm - ‘ulu horchata, ‘ulu pa‘i‘ai with coconut and tapioca wrapped in banana leaf
    • Maui Breadfruit Company - Pono Pies, vegetarian ‘ulu curry, ‘ulu hummus
    • Maui Tropsicles - ‘ulu kalo burger on ‘ulu naan bread, Maui Tropsicles including ‘ulu flavors
    • Nohoanu Farm - Insalata Italiana di ‘Ulu (Italian ‘ulu salad), palaoa ‘ulu (‘ulu flour)
    • Kama Helekahi (of Kahanu Gardens) - ‘ulu andag
    • Ola Mau Farms – ‘ulu chips and ‘ulu poi (there will be ‘ulu pai‘ai making again for demonstration and tasting)
    • Maui Coconut Care - Drinking coconuts
    • Hawaii Ulu Coop - Processed, cut, and frozen ‘ulu ready to take home for your own recipes

Free Hands-On Hawaiian Cultural Activities ­

  • Makahiki games: UndaKava808 Inc. will host ‘ulu maika (bowling with stone discs that were originally made from ‘ulu fruit), koa wood moa pahe‘e (wooden dart sliding), ‘ō’ō ‘ihe (spear target practice with banana stump targets), kōnane (a game like checkers with black basalt and white coral stones), and hukihuki (tug-of-war). 
  • 'Ulu kapa making: Lisa Schattenburg-Raymond of Kula, Maui, is a kapa maker, Hawaiian ethnobotany, and fiber arts lecturer at U.H. Maui College.  Lisa has taught several workshops at MNBG, including kapa making, native plant dyes for kapa, kaula (cordage) and net-making, and ‘ipu gourd dying and decorating.  Lisa will demonstrate kapa making using ‘ulu (breadfruit) bark and display kapa made with ‘ulu and wauke.
  • Oeoe  (kamani nut whistles) Using the golf-ball sized round kamani nuts we collect all year at MNBG, Hawaii Nature Center will teach keiki to make their own oeoe.
  • Lei making with ‘ulu and other Hawaiian plants MNBG Volunteers will teach attendees different lei making techniques utilizing only native Hawaiian plants. Lei makers will teach hili lei making using the rich brown ‘ulu leaf bracts (‘ulu malo), and how to make wili lei with a wide variety of native plants from the MNBG landscape.
  • ‘Ulu ku‘i ‘ai with Ko‘i Lum Poi board maker and kalo farmer Ko‘ikūokalani Lum will ku‘i ‘ulu and share samples of this different kind of pa‘i ‘ai, the precursor to poi. The activity will feature a poi board made from ‘ulu wood.
  • Kaula (Cordage Making) with Cathy Davenport U.H. Maui College professor, Cathy Davenport, will teach participants to make rope  from hau fiber.  The cordage can be attached to oeoe (kamani whistles) to be spun to make a whistling sound.

Native Hawaiian Plant Sale

  • MNBG and Kahanu Gardens will offer a selection of Native Hawaiian and Polynesian introduced plants for sale including ‘ulu trees, heritage Hawaiian kalo (taro) varieties, and rare endangered native species.

Guest Speakers

  • Hokuao Pellegrino of Noho‘ana Farms is a kalo and ‘ulu farmer that manages a historic lo‘i and Hawaiian cultural site in Waikapu, Maui. He is also president of Maui Historical Society, the organization that manages Hale Hō’ike’ike or Bailey House Museum. Hokuao also works in the land division at Kamehameha Schools and in that capacity has done extensive research about the location of past Hawaiian ‘ulu plantations on Maui. He will speakk about the cultural significance of ‘ulu and Maui’s history of extensive ‘ulu plantations on the lowland slopes of Mauna Kahalawai (West Maui Mountains).
  • Other scheduled speakers include: Kyle Datta of the Ulupono Fund at Hawaii Community Foundation; John Cadman of Maui Breadfruit Company; Kahanu Gardens Executive Director Mike Opgenorth; and Indigenous Crops and Cropping Systems UH Mānoa Professor Noa Lincoln.


  • University of Hawai‘i at Manoa - CTAHR researcher Noa Lincoln, a specialist in Indigenous Crops and Cropping Systems, will share current and ongoing research regarding ‘Ulu. 
  • National Tropical Botanical Garden Breadfruit Institute - The National Tropical Botanical Garden established the Breadfruit Institute in 2003 to promote the conservation, study, and use of breadfruit for food and reforestation. The Institute is a global leader in efforts to conserve and use breadfruit diversity to supportregenerative agriculture, food security, and economic development in the tropics. The institute manages, and conserves the world’s largest repositoryof breadfruit diversity—150 varieties—at NTBG’s Kahanu Garden, Maui, and the McBryde Garden, Kauai. The institute is also engaged in a Global Hunger Initiative to respond to critical global food security issues and deforestation by expanding plantings of good quality breadfruit varieties in tropical regions.
  • Kahanu Gardens -  Location of the Breadfruit Institute’s largest collection of ‘ulu varieties in the world, Kahanu Gardens will be hosting their ‘Ulu Cookoff as part of the annual Festivals of Aloha in Hāna on in Fall 2018 at Hāna Ballpark.
  • Maui Master Gardeners Cynthia Nazario-Leary, Urban Horticulture Agent for the University of Hawaiʻi at Mānoa (UH), Cooperative Extension Service in Kahului, Maui, trains community members to answer resident questions about home horticulture, including plant health. As volunteers these experts are invaluable for helping residents looking to grow native plants understand which will perform best in their area. This group will also host two free fruit fly management classes during the event.
  • East Maui Watershed Partnership - Coordinates efforts to control invasive species from entering into pristine native forests by erecting fencing in rural areas of East Maui.
  • Hawai‘i Nature Center - Educational programs that engage youth in the environment, with a base in Iao Valley. Will be teaching oeoe at Lā ‘Ulu 2018.
  • West Maui Watershed Partnership - A partnership that coordinates efforts to control invasive species from entering into pristine native forests by erecting fencing in rural areas of West Maui.
  • Hui O Wa'a Kaulua - A non-profit organization formed in 1975 on the island of Maui to practice, perpetuate and educate the community on Hawaiian canoe building, wayfinding and voyaging arts.
  • Maui Green & Beautiful - A community group that defends Maui trees, educates the Maui community on tree care and promotes nominations of exceptional trees in Maui County. Event Sponsors.
  • Friends of Haleakala National Park - The general purpose of this group, a Hawai'i non-profit corporation, is to support educational, cultural, research, and service activities relating to the park and its ecosystems.
  • Imua Preschool - Imua Inclusion Preschool, a part of Imua Family Services, serves both typical and non-typical children between the ages of 3 and 5 years old. Inclusion means teaching all children together, regardless of ability level. Inclusive programs celebrate children’s similarities, as well as their different abilities and cultures.
  • Ho'oulu ka 'Ulu - Their mission is to build and support a new food paradigm based on a thriving community network of sustainable food system stakeholders through education, research, information, partnership, facilitation, and training.
  • Malamalama Maui - This project is a two-year creative place making initiative that uses the arts (such as film, media, music, food) and the cultural traditions of our local community to embrace, educate and empower the people of Maui as we begin the agricultural transition and to illuminate the proactive solutions available to us at this time.
  • Maui Huliau Foundation - Huliau Green Events will lead our Zero Waste Initiative.  Finding creative and fun ways to reduce waste has been the focus of many Maui Huliau student-led projects.  In addition to zero waste stations, they offer a comprehensive consulting service for event planners wanting to reduce the negative environment impacts of their event.

To get involved, email


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