Hawaii Celebrates Kalo Festival

Kalo, also known as taro, is central to Hawaiian spiritualism, mythology, and social structure. In Hawaiian culture, the kalo plant is seen as the elder brother of mankind; it nourishes people, and in return, people must respect and care for the kalo. According to the Kumulipo, the Hawaiian creation chant, kalo grew from the first-born son of Wakea (sky father) and Papa (earth mother). Kalo is more than just a food source; it represents ancestry, respect for the land, and the connection between people and nature. Eating kalo is a reminder of Hawaiian traditions. In 2025, Hawaii named kalo the official state plant, reinforcing its historical and modern importance. The ancient Hawaiians were skilled in kalo cultivation, building irrigated terraces (loʻi kalo) in valleys to ensure a constant flow of fresh water. These mahiʻai (farmers) were admired for their ability to cultivate kalo patches effectively. Mastering water flow prevented the taro corms from rotting. Kalo is a nutritious staple, rich in potassium, manganese, B-complex vitamins, and copper. It has more dietary fiber than white rice, white potatoes, and wheat flour. Kalo also contains beta-carotene, which the body converts to vitamin A, beneficial for heart, lung, and eye health. Poi, made from mashed kalo, is rich in B vitamins, vitamin A, vitamin C, and minerals. Historically, men were responsible for planting, harvesting, cooking, and serving kalo. There were an estimated 300 cultivars of kalo known to the Hawaiians. Pinkish and purplish poi were reserved for high chiefs and royalty, while gray and white taros were for commoners. Kalo farmers face challenges such as access to land and invasive species like apple snails, coqui frogs, and little fire ants. Some kalo farms are overrun by coqui frogs, which have no natural predators in Hawaii. Little fire ants can also infest kalo loʻi, stinging workers. Despite challenges, kalo cultivation persists, with community organizations working to preserve this tradition and teach the next generation. Supporting local taro farms helps maintain Hawaiian identity and connection to the land. Kalo cultivation embodies aloha ʻāina, a form of Indigenous resistance and cultural preservation.