Aloha and welcome to another episode of Home# is Here, I’m Kala'i Miller.

Hanohano Naehu,## AKA the Paniolo Prince has quite the resume: Rodeo# champion and world record holder in team roping;## kia'i look or fishpond steward;# environmental activist; and in 2023,## alongside his wife and friends, he added# Na Hoku Hanohano award winner to the list.

Hanohano Naehu: I think that was one of the crazy# parts is they were like, hey there’s a non-profit## doing fishpond work that was responsible# for the Hip Hop Album of the Year.

Like,## woah!

How you braid those two together uh?

(Rapping “Kamehameha III) We must play## our part for our kingdom to survive.# Strong ‘ohana ties in these uncertain## times.

E na koa aloha ‘aina.

The time has arrived# Mai ka mole o Lehua from the roots we rise.

We## must play our part for our kingdom to survive.# Strong ‘ohana ties in these uncertain times.

E na## koa aloha ‘aina.

The time has.

HN:## My great grandfather was a paniolo.

My# grandfather was a paniolo.

My mom was a## paniolo.

And so it was that was my life at that# time was for be one paniolo.We entered high## school rodeos around the state of Hawai'i and even# qualified for nationals where me and my cousin in## 1995 set a team roping High School world record.

(Rapping “Rodeo Daze”) 5.82, world record!

Under## six seconds flat.

What a slap# in all those haole cowboys.

HN: Soon thereafter there was a tuberculosis a TB# scare on Moloka'i.

So they decided to eradicate## all the cows on island.

So you can imagine right# after coming back, being the best cowboy of my## generation, coming back, and you no more cows,# like what you can do, you know, and so this,## we got to transition.

Okay, I'm not gonna be on# cowboy anymore, because that lifestyle was going## down.

And seeing my best friend go into fixing# fishponds, for peanuts.

The pay is not good,## but the life is great.

But it's a struggle# because it always is like, it’s against the## money.

It’s against the tourism.

It’s against# the Western system.

Oh, it’s against capitalism,## woah!

Work in fishpond is, as a Hawaiian# that waking waking up to my history,## at that time, was like the perfect place that# I needed for be, no matter the pay.

I like,## I wanted for be around my best friend and go do# that type of work.

Use all of my skillset as one## paniolo with my awakening of being one Hawaiian# patriot.

And then having the ability and privilege## for learn from Walter Ritte while all of this is# happening and blossoming.

Finding out more about## the history of hey, that’s the guy who occupied# Kaho'olawe and went against the American military.## What?

That’s your sensei?

That’s my master.

That’s# my Yoda, yeah.

And so all of this blossoming to## like one perfect storm, for me as one human being# of coming into my own as like, who are you?

What## do you stand for?

What you goin’ use your talents# for?

And how you goin’ be one good guide?

And I## think the finishing piece was my wife and my kids.# Once dat wen attach, boom, that’s when the best## version of what you see right now is happening.

Maile Nashua: Hui O Kuapa is a non-profit that## began in 1989 by a group of leaders from Moloka'i,# one of them being Uncle Walter Ritte, and it was## established to start restoring the loko i'a, the# fish ponds on Moloka'i.

They restored five fish## ponds to date.

And over time, the switching of# nonprofits took place at Keawa Nui and fishpond## and now it’s run under 'Aina Momona.

Well, we# didn't want to dissolve Hui O Kuapa so Hanohano## asked Uncle Walter, would you consider giving# it and handing it over to me and Maile, to take## care of and we'll continue the legacy of restoring# fish ponds.

He said, okay, but you're gonna have## to raise money to do all this work.

And you know,# we’re like, we're ready.

We're ready to do it.

So## we began our restoration work at O Halahala, which# is in our ahapua'a of Kumimi where we live, where## we are right now.

And we got the permit, and we've# been restoring it and hosting different field## trips.

Hui O Kuapa has created so many different# educational resources and experiences.

From arts## to hands on in a fish pond to getting your hands# dirty in the mala and growing kalo or whatever## it might be, food sustainability and awareness# about aloha 'aina through different mediums.

HN: My mentor told me, Uncle Walter Ritte, aloha# 'aina, loving this place that, that, that feed us,## that that give us life; he said if and when you do# fishpond work, kia'i loko stuff; you walking the## talk.

If you malama 'aina, you aloha 'aina, then# you can speak for 'aina.

Cuz you know what the## 'aina saying.

And so those two decades of being# one kia'i loko Keawa Nui with Uncle Walt really## wen instill this deeper connection to everything# I wen learn as one Hawaiian cowboy, I have all the## answers inside of me.

Because of the experience# and lessons that have been learned from the## generations that came before me.

So collectively# this two veins of Hawaiian culture and of living## in and one these islands.

I get plenty examples of# how for live one good life, one productive life,## if not one amplified life.

And so my ability# for continue for fix fishponds, for teach other## fishponds is what opens up everything else I do,# conservation work, educational work.

All of deez## otha stuff that will in turn help the environment.# Cuz I believe if we save the planet, saving the## people is guaranteed.

If we keep chasing people# problems and avoid all of these environmental## ones, we're gonna find ourselves in disasters that# we facing right now.

Uncle Walt Ritte tell me you## guys got to be able for tell our stories.

And# you can't let them tell our stories.

We got to## tell our stories.

And I'm thinking to myself, Oh,# I wish I could sing.

I cannot sing.

I cannot play## instrument, Oh I gonna be one rapper.

I gonna# be one rapper.

Plus all it is aloha 'aina kine## stuff that we're doing this fishpond kine stuff# that we're doing.

If I can rap what are we doing## on these beats the kids gonna take 'em, gon'# bite.

This way like early 2000s.

This is one## good medium for try become a storyteller.

And at# first I was like any rapper who first started,## you just, the cadence was terrible.

Felt like# one, one cowboy who never know how for ride horse,## always riding em rough, you know, right always# riding em off beat.

Being one cowboy actually## came into play, you know, with becoming one# rapper.

But kinda again like the cowboy way,## just earn 'em.

Just just go da hard way.

(Chanting/Rapping) .ka 'ie pa hie (pa hie)## Lau ka 'ie pa hie pa hie (pa hie) HN: If I never meet my wife,## I wouldn't have become this version but that's# where the seed was planted in you got to tell## your story and I was thinking to myself, the# only way I can tell my story is is rapping## because I no more all the other skills.

(Rapping) Check your facts, attitude,## lips, military Resistance in these# islands regular, no worry.

Lau ka## 'ie pa hie pa hie (pa hie) E paio mai kou pahoa.

MN: That was good.

That was like perfect volume.## You didn’t run out of breath,# you had lots of breath.

HN: Hahaha, choke breath, choke breath.

MN: Choke breath.

That’s always important yeah?## Don't lose the breath.

MN: Creating hip hop, Hawaiian hip hop,## has been a huge personal journey.

And has actually# strengthened our relationship as husband and wife## because he was the original hip hop artist in this# family.

I always had music in my head I was just## too afraid to let it come out of my mouth so when# he finally made that space feel comfortable it,## that's when the magic started to happen.

And# I realized that it became like this almost## an alter ego, or a voice that I've always had.

(Chanting) Pa hie (pa hie) Ua lele na hulu o ta## mahi’ole Lau ka 'ie pa hie pa hie (pa hie) MN: But sometimes it's not really the most## comfortable setting to just tell people how you# really feel.

Because it ends up as a debate or## really uncomfortable, or sometimes it# even breaks up friendships, you know,## but music is really amazing in that it allows the,# you know, the the ear to kind of soften a little## bit the heart to kind of open and the mind to open# and receive that message in a way that otherwise## wouldn't be received in a normal conversation.# It allows the time for the listener to really## process and think about it.

And sometimes it# offends people at first, they're like, oh, oh,## the way they say things is just so radical.

And# so rurr, you know, but that's really how we feel.

(Chanting) Halihali maila i na pohaku, kukulu,# kukulu, kukulu i na heiau Ua ki'i mai i na ki'i## kapu A na'i aupuni ho'i mai ka mole a ka welau (Rapping) I remember the## slaughter an unforgettable day# na ha ali'i la pi'i pi'i keawe And the award goes to Ho'okupu: The# Hip Hop Anthology of Hawaiian History.

MN: Mahalo nui.

Ho'okupu, oh my gosh, we we# went for it.

We got grants.

We got money.## We did Hawai'i’s history through hip hop.

We# created a textbook.

We created curriculum.

And## it’s being used in classrooms.

So mahalo, mahalo,# mahalo.

Nui ke aloha 'ia o ko a pau.

Aloha 'aina.

HN: One Na Hoku is definitely one honor.

That# was the idea of my wahine, to use our collective## talents of our friends.

Again, like one warrior,# like, you cannot just get in and, and stay at## that level, you got to you got to progress, you# got to get better, you can't just stay junk.

And## so the way I got better was opening up myself to# critique and criticism and inviting some of the## best MCs that I've gotten for know from around# these islands, to help create with, to rap wit,## to cruise wit, to make this that album wit and# I told them in the beginning, if you can come to## my island, and make this place better, you can be# my friend.

And I can take you go mauka, makai and## show you how for live and love this kine place.# And the friends that we've made over time that## we've taken to go do poetry workshops, writing# workshops at all of the schools on Moloka'i,## That have came to, to help rebuild the fish pond.# Those are the guys that and the talents that we've## used on our album that has recently gotten Na# Hoku Hanohano award.

Almost everything I say## is for environment.

It's for culture, and can be# very political.

That's why you no hear our music,## I believe, it's not because of the quality# but it's because of the content.

We question## everything that is taken away from our culture,# our environment, our past, present and our future.## I like those messages, be the new prayers, that# we chant our kids chant.

And we and we awaken## to, you know, this reality that things are not# what it could be.

And that we can do 10 times## better, you know, but we got to collectively do# it.

And so again, like the music has just given## me and my family, my wife the opportunity for# say, what I like say, and being an activist for a## long time and using the megaphone.

Even being one# conservation lobbyist going to DC and talking to## the decision makers, Bruh I no think one better# way of spreading message than through music.

(Rapping) Talk to me if you want to talk pohaku.

A# wai loko i'a heiau never ima ahu.

We use rocks in## every part of our lives irrigation, aquaculture# with an endless supply, war clubs, earth ovens,## altars, and temples using this resource became# fundamental.

The basics, trace it, back to the## source, nana i ke kumu, tapping into the force.

We# built with skills in the ocean on the hill niho,## hakahaka, 'ili'ili to finish and fill, cook,# kill, reclaim, worship, pound, and build how## our king made his whale heel prophecy fulfilled.

KM: There is nothing like a cool snack on a hot## day.

In Downtown Honolulu the Asato Shop is# churning out a local classic, guri guri.

This## creamy sherbet goes all the way back to the# plantation days but you’ve probably never## had flavors like these.

Spam and eggs anyone?

Neale Asato: We grew up working in restaurants,## my mom's family had a lot of restaurants.

So# initially, I wanted to do like a food truck or get## into the restaurant business.

And then I worked in# a bunch of restaurants and kind of figured out I## didn't want to go that route.

But I still wanted# to do like a food business.

So I just went back## to like a fun food you grow up eating, which is# sherbert.

We used to make sherbert or guri guri,## inspired by Tasaka Guri Guri on Maui since we're# kids.

I think people like eating sherbert because## it's a little bit less dairy than ice# cream.

It's almost like like shave ice,## but more like condensed the flavor.

I think it's# just kind of uniquely to Hawai'i because I haven't## really found it like the local style sherbert# anywhere else.

And I would just make it at## home and start giving it away for free pretty# much just just like testing it out for fun.## And then I started Instagram and I made a little# webpage to sell subscriptions.

So once a month,## I would make a batch and then do home delivery.# And it just slowly grew from there.

We got some## warehouse space in Halawa, and my dad# helped build out a kitchen for us.

And## people really started coming out to buy# pints or buy subscriptions, and it would## sell out because we only had a small machine.

Colene Asato: In the beginning was only Neale## and I.

So I would work like 12 to 14 hours# and then Neil would come nighttime and work## his shift.

People knew that we didn't have a# lot of, of one item.

You know, like we'll make## only 100 or 50 of one item.

And if you're not in# that line, you won't receive the flavor that you## wanted.

So people would come five o'clock in# the morning but not anymore now we have more## freezers.

We have bigger machine.

So it helps# a lot.

So now we can make more for everyone.

NA: It definitely wouldn't be here without the# whole family.

My brother comes helps on Saturday## with my kids.

Like, It's the whole family that# helped build it.

My mom started, she came on## board.

She's been like our main stamper.

She works# super hard, probably got carpal tunnel from it.## But she's like, I don't know, she's super hard# worker.

My dad's super nice.

He takes care of like## anyone that comes up.

Like he loves like talking# to people, making them happy and taking care of## all his customers at the truck.

Nathan Asato:## I think the creativity of my son showing up in# his product, all the family working together,## and just the joy that it brings to# everyone.

I think that's really fantastic.

CA: Everybody knows what their job is.

You know,# so it's not a job.

It's like, like fun to me.## That's what I like to come every day.

You know, I# enjoy seeing my husband.

He likes to be the boss,## but he's not the boss.

And you know, Neale is# the one who has to tell us what to do.

And he## does everything.

He has the flavors and all.

We# just help him.

And that's the thing, it’s fun.

NA: Coming up with flavors, I think it's just# like, anything that brings back a memory or## like something you grew up in while you're eating# as a kid.

If we can, like melt it down or puree## it pretty much make it into like frozen form.# Sometimes we see stuff like that's happening in## pop culture.

And we think it's fun and can make# a cool favor, or concept around it.

There's been## a lot of great collabs over the years.

Like in# the beginning our friends at Fitted Hawaii helped## us.

So that was one of the first big ones.

Local# Motion, Zippy's, Rainbow Drive In.

Spam and eggs## was like our, I think our like our weirdest flavor# to date probably most out there.

So we used our## custard base, and then we used like crispy Spam# bits.

It was like bacon bits almost.

So they're## little bits of crispy meat in it and then furikake# and Rice Krispies on top.

It was a pretty good## reaction, like, it was funny watching people eat# it right in front of you.

There was couple people## that didn't like it, but it's okay, it's not# for everyone.

But it was definitely our most## out there flavor.

Our top three selling flavors# are probably li hing float, which was inspired## by the crack seed stores so li hing strawberry# icee with vanilla ice cream.

And then people## do love POG juice is like it's just a classic,# classic drink that people love drinking.

And third## a toss up—like people love Orange Bang, the# drink from like Zippy's.

I think currently## like our Super Li Hing Mui.

So if# you really love li hing mui, it's,## we put a lot of li hing mui in the sorbet base.# And then our swirl of our li hing sauce and then## a li hing seed on top.

So that's a like a true# Hawai'i classic flavor that people do love.

I## think that was like the turning point when# we started just focusing on local flavors.## And it really connected with like the, just the# Hawai'i community.

So it's, it's a good thing like## to help pass on to the next generation.

I think# that's like the best compliment we usually get.## It's like, it just makes them feel just nostalgic# and happy.

It just brings back good memories.

I## think that's what we like, like talking story with# people and hearing that kind of stuff like makes## all the hard work worth it.

Yeah, it takes like# a lot of hands just to make each batch.

So it's## a lot of work.

But I think people appreciate that# I mean it's like a truly handmade, everything is## handmade.

I'm just trying to keep it fun and just# give back and just connect with our community.

I## think like that's, that's what our main goal is.

KM: From one sweet treat to another.

This one,## the work of a husband and wife team on# O'ahu.

Their business specializes in Amezaiku## and to their knowledge they’re the# only ones in Hawai'i practicing this## centuries old art of candy crafting.

Nathan Tanaka: Hi, I’m Nathan.

Chika Tanaka: I’m Chika.

NT: And we're from Candy Art Hawaii.## So we're gonna be doing amezaiku, which# is an old traditional Japanese art form.

CT: “Ame” means candy.

“Zaiku” means craft.# So it's candy crafting.

About 500 years ago,## in Japan, Edo period, artists start making it and# start selling it on the street.

And to this day,## Japanese artists are still making it.# There is only about 50 artists in Japan.## And in the United States, there are only# a few.

And we're the only one in Hawai'i.

NT: While I was in college, and I actually# started doing balloon arts.

And after college,## I lived in Japan for six years, I went to a# festival.

And then I saw someone doing candy art.## But it's because of my balloon art experience that# I kind of knew the application.

You’re starting## with nothing, you take two or three minutes to# create something out of balloons, and for amezaiku## it'll be candy, and then you can give it to your# child you can see their smile, you know, it just## makes you happy to do.

It was really difficult in# finding someone to teach me because of course I'm## a foreigner in Japan.

So, I probably got rejected,# you know, five or six times by randomly, you know,## trying to contact different artists to teach me.# But we did find one artist, Ishiwada sensei, out## of Osaka and he was the one that kind of helped# me get started.

When you first start doing candy,## and it is very difficult to do because the candy# is very hot.

So it's kind of like fresh cooked## rice coming right out of the rice cooker, you# will burn your fingers.

So the first time that## you do it, after 15 minutes, your fingers will be# so burnt and you will have blisters.

So probably## like the first six months or so you're just trying# to touch the candy.

it does take a lot of patience## and perseverance.

The other hard part is once you# start making it even though the candy is hot, it## cools down quickly.

So you have like two minutes# to really shape and cut the candy.

That's the## difficult part where you have, you have to work# quick you have one shot.

If you make a mistake you## have to start over.

It's hard to fix it.

CT:## So ingredient that we using is called mizuame.

The# taste is a little less sweet than regular sugar.

NT: We do import the mizuame from# Japan.

So everything that we do,## we try to be as authentic and traditional as# possible.

So what you're eating here in Hawai'i## should be exactly the same taste as what you would# find in Japan.

And hopefully should be the same## taste as it was, you know, 500 years ago.

CT: So we have to boil it down to take out## some moisture.

Then make it like something# like tomoe ame, like white sugar candy,## then we heat it inside a box.

Heat it, like takes# like two hours to melt it down.

So before party,## we start melting.

And then by the# time we arrive there, it's ready to,## ready to make candy.

So our menu, we have about# 40 to 50 characters.

The dragon is most popular.## The next one is unicorn and koi fish, swan,# and we do all kinds elephant or the lions and## tigers.

So for the characters maybe Pikachu it# will be the most popular and then Totoro from the## Japanese movie.

And some of the.like Hello Kitty.

NT: .. you would think everyone has# already seen us.

But at every party,## you'll have a lot of people coming up to# us saying "I've never seen this before,## you know, how long have you been doing it?# Where is this from?"

You know?

And then yeah,## it's just fun to see them, you know, see# this for the first time, their excitement.## And I'm not just talking about children.

CT: Sometimes some aunty just stay beside me,## whole party.

They supposed to celebrate,# right?

But, hey just you know wanted to## stay besides me and just awe all the# process.

So it's kind of amazing.

NT: We’ve been to a lot of weddings, you know# we're doing it during the cocktail hour.

And## then they ask everyone to go inside and take# their seats for the bride and groom to enter## and no one leaves our line.

And even though a# coordinator is trying to get them to leave our## line, they're like, "Nope, I'm getting my# candy" and it's like, aren't you here for## the wedding?

So it's kind of funny to see that.

CT: So anything with this kind of skill, I guess,## it needs time, it takes time to, you know,# to be better.

I feel really lucky to do this.## And especially with only one in Hawai'i.

In the# beginning, we thought you know, someone will copy## us soon, but after 14 years, no one's doing it.

NT: I guess what's really interesting is obviously## for children, they see it as candy.

But then what# we offer is, um, we're not just offering candy,## you know, we're offering culture.

So we're really# trying to keep alive this dying Japanese art form.## Because it is so rare.

It is so special.

It seems# like we've been through every party and you know,## we've we've been in front of so many people but# it's still amazing that there's a lot of people## out there that you know haven't been introduced to# this art so it is really special for us to do this## and I'm glad to try and keep this art alive.

KM: Thank you for tuning in.

It is because of## viewers like you that we can continue# to the stories of the people, places,## and events that make Hawai’i home.

If you would# like to support our mission to advance learning## and discovery head over to P B S Hawai’i dot org# and click on the donate button.

For Home is Here,## I’m Kala'i Miller.

A hui hou.

Neale Asato: My favorite flavor,## kind of changes, but during the summer I always# go back to like, pickled mango juice which was,## it’s like the pickle brine of the mango and we# puree the pickled mango in.

It’s like a sour,## salty super refreshing sorbet.

Nathan Tanaka: So I think early on## someone wanted peas and carrots cuz that# was their nickname so we actually made,## you know, a pea and carrot together.

Hanohano Naehu: But you can always go## into the world but the world no can come into# your little bubble, yeah?

Das why, you letting## them into your bubble?

Yeah for a little bit, we# sharing, das why.

Cuz we get, we can share love## and we can share hope.

And love and hope can# save our planet which can save all the people.