The first mahi‘ai course in a series of four in Hawaiian cultivation practices. Covers the history, lore, and geographically specific methods of mahi‘ai. Emphasis on the cultivation of kalo and related staple foods.
- Tell the Mo‘olelo (traditional history) of kalo
- Explain the cultural significance of kalo in Hawaiian culture
- Identify varieties of kalo and their characteristics
- Record and analyze observations of kalo cultivation
- Create papa ku‘i ‘ai