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Dancing in the Sea of Life
Halau i Ka Pono Hula Newsletter January 2013 | |
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Photograph by G. Brad Lewis
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He lani i luna, he honua i lalo.
Heaven above, earth beneath.
Said of a person who owns his own property, or of one who is sure of his security.
The sky above him and the earth beneath his feet are his.
'Olelo No'eau - Hawaiian Proverbs & Poetical Sayings, #718
Collected, translated and annotated by Mary Kawena Pukui
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What a wonderful, full year 2012 has been! We've done a lot of hula and our halau has grown. I love that my youngest haumana (hula student), Milly Lessin, is 6 years old and my oldest, Cissy Plekavic, is 81! As we come to a new year - we remember the past and reflect about new beginnings, new ways of looking at life and living it.
This time of year has many memories for me. When my maternal grandmother lived in Paauilo Mauka, I remember preparing food for new year's day. I especially recall making maki sushi. A lot of preparation goes into making sushi to get to the final product. Each step requires loving attention to detail - how the rice is washed and cooked to perfection, how the vegetables are cleaned, sliced and braised, and how the vinegar is seasoned just right.
 | | My grandmother's home now owned by Kaye Lundberg who has restored it as a CSA (community supported agriculture) and beautiful Bed & Breakfast. |
At that time, I was about 10 years old and my sister was 7. The kitchen was always warm, bustling and my favorite place to be. Gramma spent hours prepping to make sure all was ready for her final creation - putting everything together into a roll of delicious sushi. First, she lightly mixed the su (seasoned vinegar) into the hot rice. Then she put a chawan (rice bowl) full of the seasoned rice right in the middle of a crisp sheet of black nori (dried seaweed) that sat on a special bamboo rolling mat. Her expert fingers quickly spread the glistening white rice to the ends of the nori forming a bed. Then she carefully put, in the center of the rice bed, thin lines of seasoned carrots, kampyo (gourd), celery, and shiitake mushroom. She also prepared seasoned tuna or eggs which had been scrambled, cooked into thin sheets and then cut into strips.
The most challenging part came at the very end - closing it up into a triumphant black roll with white rice surrounding different items in the center. I marveled at these little works of art. She didn't really speak much, just occasional encouraging words and sounds, but I learned that each step on the way was important in making a beautiful roll. Each step took focus, precision and was fun to do. Our great feast was always shared with neighbors.
We also walked over to the neighbor's house when it was time to make mochi - the traditional Japanese food of the New Year. It was a community event. There were lots of Japanese adults and elders who came to enjoy making the delicious rice dessert together. The men cooked the sweet rice over an open flame until it was perfectly done. Then they put the steaming rice into a big stone mortar. The men took turns pounding the sticky rice with a huge wooden mallet. An assistant darted his hand, between rhythmic pounds, to splashing the rice with a little water and to turn it to make sure all the grains were pounded into a smooth, thick paste.
When it became the right consistency, the rice was brought to a big table spread with mochiko (rice flour). The women pinched off balls, shaping and flattening them into small white rounds. Sometimes they stuffed them with sweet red bean paste. Everyone had something to contribute for the benefit of all. My friend, Akiko Masuda, continues this mochitsuke (mochi pounding) tradition with her community at Hakalau.
Dad, especially, was the keeper of traditions - the things we needed to do to bring in the New Year right. He took a shower on New Year's Eve to start the new year clean. He made ozoni (soup) for all of us. There was always a full house of family and friends - telling stories and having a wonderful time together. Each family would bring their favorite potluck dish - steamed onaga (red snapper), macaroni salad, fresh opihi (limpets), fried reef fish, barbecued chicken, wild jerked pork, sushi and all kinds of desserts.
A sense of family and community is always a good way to support and ground ourselves on the earth. Connecting to the great energy of Nature is also a good way to ground our bodies. That's how we find focus and strength. Heaven or the sky realm can be a metaphor for our minds - our mental and emotional life.
How do we see and release habits that are not useful? How do we keep our minds fit, open and clear? According to Shinto belief, humanity is the connection of heaven and earth energies. These energies converge in the heart to help bring a harmony and balance of body and mind. I hope you all have a place for contemplation and meditation in the new year. For me, the simple act of meditation is my place to refresh and see life with beginner eyes. Along with nature, I believe meditation heals many ills. I'm looking forward to more silent meditation retreat time this coming year along with my regular hula practice.
Take good care as you prepare for the new year. Remember that the boundless sky above and the great earth beneath are not separate from us. Together we form a sacred whole of deep abiding aloha that pervades everywhere.
Hauoli Makahiki Hou (Happy New Year) and Malama Pono (take care of body, mind and heart), June Kaililani Tanoue Kumu Hula P.S. Please enjoy this slideshow of photos from this past year accompanied by Keoki Apokolani Carter's songs, "Is There a Feeling" and "Mahina Love." |
 | | Keoki Carter |
I'm sitting here enjoying Keoki Carter's new CD called "Red Wine & Blue Skies." It's overcast and cold outside but inside the music creates a warm Big Island evening by the beach with cool trade winds. His deep baritone ukulele (which he made), and his gentle voice just lets me float away. The heart-felt lyrics interweave with the ukulele and the saxophone making me smile. My body can't help but joyfully move to it.
Keoki lives with his pu'uwai (heart) wife Yvonne Yarber Carter on the slopes of the Kohala Mountain. Their home has a beautiful view of Mauna Kea, Mauna Loa, Hualalai and the Pacific - a perfect place for inspiration. Keoki's ancestral ties to the island go back more generations than he can count. Apokolani is his Hawaiian name given at birth by his long departed tutu (grandmother) Maraea (Maria) Paahao Asing Carter. She said it meant, 'reaching for heaven,' and in the liner notes he says that 'sometimes the songs seem to drop out of the sky.'
 Keoki went to Waianae High School on Oahu. He received his graduate degree at at Oregon State University in Forestry/Forest Products and Wood Anatomy. Keoki loves trees, and just wanted to know what beautiful la'au (trees) looked like on the inside. He returned home to continue to teach Woods at Honokaa High School and UH - Hilo. Keoki speaks in the local style - Pidgin English. I grew up speaking Pidgin and I love hearing my brothers speak it. I can still slip into it when I'm with them. Here's Keoki Apokolani Carter.
June Tanoue: Tell me about yourself - where were you born, who were your parents?
Keoki Carter: Let's start with Mahalo Akua (thank you God) for all that is given. And may I/we always remember to be Humble and Respectfu!' Let's see. My makuahine (mother) was Rose Keliipapohakuokalani Kahakelii Carter, born and raised in Honoli'i, Hawaii Island. She was one of fifteen and the second oldest in her 'ohana (family). My makua kane (father), Roland Joseph Carter was born and raised partly in Keaukaha, Hawaii Island. One of eighteen, he was in the upper six of his 'Ohana. They both were Kanaka (Hawaiian) Speaking - the old way.
Both made the transition into the spirit world, and I'm hoping they are smiling down at me/us on this journey. Really miss them, and as I tell others, "I hear them more loudly now, than when I was younger and smarter than them". You know that age! Hooo boy did we know nothing or very little! (smile!!!) I know they're smiling on a legacy left behind, making me an 'Anakala (uncle) of over 120 keiki (children) - the last I counted. So I think this makes me a "Great or Grand" uncle?
Da house was always full. Mom and Dad always had da door open. And if you left this house hungry, it was your own fault. Everything was ono (delicious) ova (over at) their house, "Even sardines and poi with chili pepper water." Make your mouth ono (salivate)?
I grew up on the Leeward side of Oahu Island. Wai'anae or Waianae as we use to call it. No regrets there! Was so maika'i (good) to grow up in the open spaces. No mo places like this any mo, wea (where) you can go sleep under the stars with just one army blanket. Or very little hidden places that stay hidden that you can go. Camping summa time on the beach, catch fish fo eat, go home sometime to auau (bathe). Winta time go surf.
People ova dea (there) get plenty Aloha and de (they) goin let u know wea (where) you stay. Good la dat (like that)!! Waianae No Ka 'Oi (Waianae is the best). Mahalo nui (thank you plenty) for all da friends (and others) I grew up with ova dea. You know these young daze kinda help shape our karakta (character).
June: you studied la'au lapa'au (healing with medicinal herbs and spirituality) with Papa Henry Auwae - how does his teaching weave into your life now?
Keoki: Well Papa Auwae. You being haumana (student) yourself, how do you live your life? I know he is my Po'okela (foremost teacher), and for me, he made me understand the difference between religion and spirituality. Try to live life in a spiritual way and that may have a different meaning for each individual. Honor all things - even ones you may not physically see!
For me, being respectful and humble to "All Things" is a good start. People think they are the smartest thing on this globe. So I have my challenges everyday, and ask Akua (God) for forgiveness. There are a couple statements he told us that were so simple yet profound that will be with me for the longest.
- Take care of yourself before you try take care of others or you might say, 'how can you take care of somebody else, if you cannot take care of yourself?'
- And sometimes, 'You gotta eat shit.'
So if you can really grasp the kauna (hidden meaning) behind this, you get one good start. If you ask how do I weave Papa's teachings into my life, well it's daily and like my makua (parents), I hear him too, sometimes.
June: What else do you do besides write music and sing and record?
Keoki: I share in the "Dryland Forest", the La'au (trees), place, make trails, talk story, and try create a quiet safe place so the forest can do what it wants to with the volunteers who come there. You know there's 10% left globally [dryland forest], and 5% left on the islands. Get some people like make this one faddish thing, you know like one buzz word! Take care of the land and it takes care of you, simple!
And I go surf when braddah (brother) Mike call me up and say, "get waves, you like go surf?" So far, still can, mahalo Akua. Now dats being spiritually connected, just you and nature. We all can find one place like dis to ease our self.
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About Us
Halau i Ka Pono - the Hula School of Chicago is a sister program of the Zen Life & Meditation Center in Oak Park, IL. Kumu Hula June Kaililani Tanoue established the school in 2009 and has been teaching hula since 2003.
Hula is the art of Hawaiian dance expressing all that we see, hear, taste, touch, and feel. Hula and healing go hand in hand in the halau. The dance connects us to the grounding energy of the earth and opens us to the warm spirit of Aloha (love). Come join us!
We enjoy hearing your comments and thoughts! Email them to the editor. Mahalo!
 | | Shay Niimi Wahl |
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