Awards issued prior to january 20, 2025, were funded under previous administrations and may not reflect the priorities and policies of the current administration.** kalo to kula will ensure that…

Awards issued prior to january 20, 2025, were funded under previous administrations and may not reflect the priorities and policies of the current administration.** kalo to kula will ensure that cultural food staple kalo (taro) continues to reclaim its rightful place in our daily island food culture, by developing appreciation by young kalo consumers and bringing kalo into schools through field trips, student-led projects, USDA compliant recipes, and cafeteria staff trainings. Though kaua'i imports upwards of 85% of their food, IT produces 2/3 of the taro in hawai'i - most of which is sold off-island. Kaua'i kalo farmers will be supported through a needs assessment, processing supplies distribution, and purchasing of kalo products. Our goal is to center kalo in the local farm to school movement, with increased access to, and consumption of, kalo in kaua'i schools. Our project will include POI and other kalo products, increasing its adaptation into meals. Youth will lead the project through taste tests and recipe feedback, and execution of student-led kalo projects and huaka'i (excursions/field trips) to kalo farms. These opportunities connect across hawai?i's traditional cultural practices and are powerful focal points for strengthening our youth's self awareness, self-sufficiency, and health. This is especially true for native hawaiians who struggle with self identity and cultural pride due to historical erasure or misinformation of hawaiian people.to ensure an authentic and equitable approach when focusing on an important cultural crop, all project staff and paid consultants are native hawaiian. Kalo to kula will bring together kalo farmers, cultural practitioners, community-based nonprofits, cafeteria staff, teachers, and students to connect our keiki to kalo for a sustainable kaua'i.