Breadfruit is called 'ulu in Hawaiian. This book is about the ethnographic and ethnohistorical information about the Hawaiian breadfruit tree. It is about the significance of the breadfruit in ancient Hawai'i as a crop and animal feed. It discusses 'ulu as an important component of Hawaiian culture.

(This is the shorter 124 page "Home/Family Edition" which excludes lesson plans). This book provides families, teachers and community members with the basic tools and inspiration to connect children with nature and show them how to grow, prepare and eat healthy foods. Readers will find step-by-step lesson plans/curricula, hundreds of activity ideas, plant guides and nutritionist-approved, Hawai'i-based recipes. The book is divided into two main sections: Meet the Plants and Recipes. The Meet the Plants section is used to teach keiki about specific fruits, vegetables and herbs (includes 19 plants or plant families). Each page features a specific plant or plant family with a labeled photograph. These pages will increase readers knowledge about plants and give you ideas about how to use them in the classroom, kitchen and garden. The book includes 37 "'Ai Pono Recipes". These recipes are for adults to make with children, or children to make on their own. Make these recipes for taste tests, classroom/home cooking, snacks and meals. They are all nourishing foods that feature Hawai'i grown and raised ingredients. The book encourages adults to engage children in the entire cooking process: learning about the ingredients, gardening, harvesting, washing, cooking, eating and cleaning. These recipes are designed to keep children, families and teachers healthy, so readers are encouraged to make and eat these recipes often. This book is beautiful and features real foods and plants from Hawai'i.

Despite increasing consumer demand and an imminent production surge in breadfruit, a number of barriers must be overcome in order to increase the market availability, distribution, and commercial competitiveness of breadfruit. Many growers have limited understanding of when a fruit is ready to harvest and how to best harvest and handle the fruit to ensure a high quality product is delivered to market. As with any perishable crop-producers must learn proper handling of breadfruit to optimize its value to consumers, and therefore its commercial value. Similarly, chefs and consumers also need essential information on handling and preparation of breadfruit. This comprehensive 36-page guide will help growers ensure that the existing and future breadfruit crop will be used on farm, in the marketplace, or in the consumer's kitchen. This second edition adds kitchen handling tips, nutritional information, and descriptions for three important breadfruit varieties.

In the pages that follow, you'll embark on a gastronomic journey celebrating the incredible versatility of breadfruit. This tropical gem, often overlooked, is a culinary treasure waiting to be explored and enjoyed in countless ways. Breadfruit, with its unique texture and subtle flavor, has a rich history rooted in diverse cultures around the globe. From the South Pacific to the Caribbean, it has been a staple for centuries, providing sustenance and culinary inspiration. As we delve into the heart of this fruit, we discover its incredible potential to transform breakfasts, lunches, dinners, and desserts into memorable feasts. My eBook is more than just a collection of recipes; it's an invitation to embrace a new ingredient and unlock the culinary creativity within you. Whether you're a seasoned chef or a home cook looking for fresh inspiration, you'll find something to tantalize your taste buds within these pages. The journey begins with an introduction to breadfruit – its history, nutritional benefits, and tips on selecting and preparing it. I'll guide you through various cooking techniques, from roasting and boiling to frying and baking, ensuring you're well-equipped to experiment with this extraordinary fruit. The heart of the eBook lies in its carefully curated breadfruit recipes, ranging from mouthwatering breakfast delights to satisfying main courses, flavorful sides, and indulgent desserts. Each breadfruit recipe is a celebration of breadfruit's adaptability, taking inspiration from global cuisines and offering a fusion of flavors that will awaken your palate. These recipes are designed to be accessible to all levels of culinary expertise. As you flip through the pages of my eBook, consider it your passport to a world of culinary possibilities. Explore, experiment, and savor the joy of creating delicious meals with breadfruit. May my eBook inspire you to share these delightful recipes with family and friends, sparking conversations and creating lasting memories around the dining table.

Ancient Hawaiians lived in a world where all of nature was alive with the spirits of their ancestors. These aumakua have lived on through the ages as family guardians and take on many natural forms, thus linking many Hawaiians to the animals, plants, and natural phenomena of their island home. Individuals have a reciprocal relationship with their guardian spirits and offer worship and sacrifice in return for protection, inspiration, and guidance. Hawaiian Legends of the Guardian Spirits is told in words and pictures by award-winning artist Caren Loebel-Fried. The ancient legends are brought to life in sixty beautiful block prints, many vibrantly colored, and narrated in a lively "read-aloud" style, just as storytellers of old may have told them hundreds of years ago. Notes are included, reflecting the careful and extensive research done for this volume at the Bishop Museum Library and Archives in Honolulu and at the American Museum of Natural History in New York. A short section on the process of creating the block prints that illustrate the book is also included. The matching poster of "A Chance Meeting with the Iiwi" measures 22 x 28 inches.

Ku and Hina—man and woman—were the great ancestral gods of heaven and earth for the ancient Hawaiians. They were life's fruitfulness and all the generations of mankind, both those who are to come and those already born. The Hawaiian gods were like great chiefs from far lands who visited among the people, entering their daily lives sometimes as humans or animals, sometimes taking residence in a stone or wooden idol. As years passed, the families of gods grew and included the trickster Maui, who snared the sun, and fiery Pele of the volcano. Ancient Hawaiians lived by the animistic philosophy that assigned living souls to animals, trees, stones, stars, and clouds, as well as to humans. Religion and mythology were interwoven in Hawaiian culture; and local legends and genealogies were preserved in song, chant, and narrative. Martha Beckwith was the first scholar to chart a path through the hundreds of books, articles, and little-known manuscripts that recorded the oral narratives of the Hawaiian people. Her book has become a classic work of folklore and ethnology, and the definitive treatment of Hawaiian mythology. With an introduction by Katherine Luomala.

Breadfruit has been cultivated by people for thousands of years in highly productive plantings together with numerous other crops. This book was written for commercial and home growers looking to combine modern horticultural techniques with traditional growing methods similar to those successfully employed by Pacific Islanders over many centuries. This groundbreaking guide is being released as the prolific Pacific Island staple breadfruit enjoys a resurgence in planting and growing across Hawai'i and around the tropical world. Noted for its high nutritional value, gluten-free status, and moderate glycemic index, breadfruit (called 'ulu in Hawaiian) can be prepared similarly to a potato or yam but has greater versatility and qualities well suited for main dishes, desserts, baked goods, and even beverages. Breadfruit trees are abundant producers and require far less labor compared with other starchy crops such as taro and sweet potato. The guide presents techniques that can sustain productivity for long periods of time, while regenerating land degraded by erosion, compaction, overgrazing, and loss of organic matter. It covers subjects that include recognizing breadfruit varieties; agroforest planning, planting, and maintenance; selection of suitable accompanying crops; value-added products; and economic evaluation. The guide provides a range of growing scenarios from backyard gardens to large farms in the tropics. Using detailed design examples, species tables, and design descriptions and 95 photos and illustrations, this handbook breaks new ground in showing growers how to plan and implement agroforestry that emphasizes breadfruit production. In so doing, growers can design their production to be resilient to changes in weather and market prices-and build a stronger local food system in the process.

Originally published by the University of Hawaii in 1936, this book combines fascinating Hawaiian recipes and technical scientific data on vitamin and nutritional composition of various fruits grown in Hawaii. The book covers avocado, banana, breadfruit, carambola, coconut, coffee, fig, grape, common guava, strawberry guava, lemon, lime, ictchi, mango, mountain apple, orange, papaya, passion fruit, pineapple, poha, soursop, strawberry, Surinam-cherry, tamarind, and watermelon.