Join us in 2023 for exciting hands-on workshops at Mānoa Heritage Center. All participants must pre-register for workshops. No refunds 3 days before class begins and no walk-ins.
4 Session Workshop
Saturdays – Jan 21, Jan 28, Feb 4, Feb 11
2:30 – 4pm | $60 for series
Limited to 25 participants
If you enjoy hula or want to learn for the first time, come join us! We will practice basic hand and feet motions and learn a hula together. Dancers of all ages and levels and ‘ohana are welcome. Each class will cover hula and ‘ōlelo Hawai‘i. Haumāna (students) will practice reading, writing, and speaking our Hawaiian language. E aʻo kākou.
This series is open to all ages, although keiki must be accompanied by an adult. Participants must be able to attend all four sessions.
About the Instructor
Collette Leimomi Akana is kumu hula of Hālau Hula O Nā Momi Makamae. She ʻūniki under Edward Kalāhiki, a graduate of Maiki Aiu Lake. Kumu Akana started teaching Hawaiian at Windward and Kapi‘olani Community Colleges and is now at Kamehameha Middle School where she has taught Hawaiian Studies for 38 years. Author of Hānau Ka Ua: Hawaiian Rain Names and The O‘ahu Exploits of Kamapua‘a, she is currently working on her third book, Hānau Ka Makani: Hawaiian Wind Names.
Saturday, January 21, 2023
1-session $38 | 10 am – 12 pm
Open to participants 8-12 years old
Limited to 10 participants
Join Chef Sayuri and her daughter Lea Rose for Keiki TENRO! They will teach children how to make TENRO, a healthy and delicious broth that makes a great home remedy. The class will include a visit to Kūkaʻōʻō Heiau and the garden where participants will pick fresh Hawaiian medicinal plants and herbs for the soup.
TENRO is fun and easy to make and children will feel satisfaction knowing they can help their families by preparing this nutritious broth. Kids will enjoy learning from cheerful 9 year-old Lea Rose, who has been cooking with her mother for her entire life. Lea Rose says, mahalo for joining us!
TENRO is a cooking method using all-natural ingredients such as kalo (taro), homegrown sprouted brown rice, hand-collected salt, ryujin ume (Japanese plum), kombu, and Hawaiian ogo for restoration of body, mind, and spirit. Join us to learn about this holistic cooking method.
Sayuri Cockey has been a private chef for 5 years and has owned the restaurant Aisunao in Naoshima, Japan since 2001. Her clients have come to her for recovery from illness and a healthy diet. Sayuri grows vegetables and herbs in her organic garden. She will use these vegetables and herbs as much as possible in the TENRO workshop. Visit www.leai.space for more information.
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