Sustainability Programs
Sustainability PROGRAMS: Families
Hundreds of years ago Molokai’s ancestors subsisted on fish, native plants and crops they grew themselves. They were in good health and cared for the environment that nurtured them. Yet today many adults and children suffer from chronic illnesses such as obesity and heart disease. Many don’t interact with or understand the origins of their food. When children are asked where the salmon they eat comes from, some say, “the grocery store.”
This prompted KHM to work with renowned Uncle Herbert Hoe to adopt his `Ai Pono program and develop KHM’s version; teaching adults and children about their food. KHM’s ‘Ai Pono program seeks to reduce chronic illness and, at the same time, increase cultural pride by returning to a diet centered on traditional Hawaiian foods and learning about the community’s role as food producers. Tying together culture, food and health have been powerful ways to reclaim the well-being of Molokai’s people and traditional practices.
The KHM team and potential Nu'akea mentors pause at a local food restaurant owned by father-son duo of community chefs for the first food program.
As part of the Nu'akea program, Deserae Naeole and her baby Kaialana participated in a professional photoshoot intended to generate positive images of breastfeeding.
Nu'akea participants Clint and Loretta Sherwood Labrador, with their breastfed babies Sakai and Séa.
La'au Lapa'au practitioner Uncle Bobby Alcain teaches families how to make coconut oil to use for baby massages and to help mothers with lactation.
Participant Ikaika Lester learns native food preparation.
A fresh salad of shrimp and locally grown vegetables, including seaweed from the local fishponds (which increases breast milk nutrition and production) is served at a Nu'akea gather.
Families gather for a graduation dinner at the culmination of the 13-week Nu'akea program. Each meal begins with a pule (Hawaiian prayer).
KHM’s Nuakea Breastfeeding Program
Efforts to address Molokai’s health led to launching a first food program focused on their youngest community members: their babies. With funding from the W.K. Kellogg Foundation, KHM initially engaged eight families in community learning opportunities about breastfeeding over 13 weeks. Yamashita even enrolled her own family to participate in the pilot.
KHM’s first food program, Nu`akea (named after Molokai’s goddess of lactation), is centered on regular community gatherings. First, the mothers meet, giving them opportunities to share breastfeeding stories and talk with a lactation expert about their questions and concerns. Subsequent meetings involve families, including fathers and grandparents, who play a critical role in supporting breastfeeding. Each week carries a different theme, from learning about and preparing traditional foods like poi, sweet potato and seaweed that increase breast milk production, to understanding how native plants can be used in healing.
