Growing Kalo (Taro) in the Continental United States

Abstract

As an increasing number of Native Hawaiian and Pacific Islander adults move to the continental United States, the development and implementation of resources that promote access to cultural foods and support food sovereignty on the continent is crucial to perpetuate cultural practice and connection to the ʻāina (land that feeds). Kalo (taro) is an important cultural food central to Native Hawaiian identity. Native Hawaiians connect their genealogy as far back to the cultivation of kalo and the creation of kalo itself. In this practice note, we describe the creation of a māla kalo (cultivated field for taro) in Oregon by the Kaʻaha Lāhui O ʻOlekona Hawaiian Civic Club. An ongoing project over the past 3 years, the creation of a māla kalo exceeded expectations. Not only did the māla allow the cultivation of kalo outside of Hawaii, the māla became a place for the community to unite toward common goals of connecting with the land, promoting mental health, and creating a sense of place in their diaspora. This project indicates that not only is the creation of māla kalo in Oregon feasible, it may also be an important opportunity for the growing number of Native Hawaiians and Pacific Islanders adults living on the continent to improve health outcomes through connections with cultural foods and practices.