ʻIke ʻUala: He ʻUala Ka ʻAi Hoʻōla Koke i ka Wī

ʻIke ʻUala: He ʻUala Ka ʻAi Hoʻōla Koke i ka Wī focuses on the cultivation and history of ʻuala (sweet potato), a staple kūpuna crop in Hawaiʻi. Historically, ʻuala was a vital food source, especially in the drier regions of the islands. Through generations of cultivation, Hawaiian māhiʻai developed many varieties, offering a wealth of options for different growing conditions and resilience against environmental changes.

This workshop series, led by Mike DeMotta, retired Curator of Living Collections from the National Tropical Botanical Garden (NTBG), and NTBG education staff, teaches community members how to grow these Hawaiian varieties using container gardening methods rooted in oral traditions. This approach makes cultivating ancestral crops accessible to those with limited space or different living situations.

Hosted in the West Side community hubs of Kekaha, Waimea, and Hanapepe, the workshops will take place during the Makahiki season, a time dedicated to Lono, of whom ʻuala is a kinolau. Each session will highlight local moʻolelo and varieties specific to that area, ensuring the preservation of both the physical plant and the cultural knowledge associated with it.