Hawaii Tribune-Herald Island Beat Thursday, October 1, 2015 9 says White. “The exhibit and events are a great way for people to connect and see all the creative things that are happening here with our artisans,” he says, noting that their kanikapilas often draw 40 to 50 enthusiasts eager to play and learn. “It’s part of old Hawaii and it’s a part of modern Hawaii. The great thing about the ukulele is that people who are just learning can play together and make great music with people who have been playing 20 years. It plugs us into the Hawaiian traditions, songs and language. I think the ukulele is the most approachable instrument.” A few years ago, the Big Island Ukulele Guild joined the Big Island Woodworkers & Artists Invitational to form one inclusive exhibit that showcased the beauty and the breadth of woodwork craftsmanship. Center director Codie King says that the combined ukulele and woodworkers exhibit broadens the exhibit’s appeal. “People who come to this show come for the music, they come for the craftsmanship, and how deep that art is — more so than any of the other shows we have here,” says King. “It’s really phenomenal.” In addition to the ukulele display and events this year, more than 15 craftsman from across Hawaii Island also will submit their wood furniture, sculptures and wood turnings. There also will be watercolor art by Dennis Leatherman and ceramic pieces by artist Shelby Smith. “The woodwork pieces will be displayed with accompanying accents from these other artists — as it might be displayed in your home. Almost like little vignettes,” explains King. Adds Stokes, “The contrast between the (other pieces of) woodwork and the instruments is really nice.” For more information, visit BigIslandUkuleleGuild. org. Wailoa Art Gallery hours are 9 a.m.-4:30 p.m. Monday through Friday. For this show only, the gallery also will be open during Saturday’s kanikapilas and demonstration events. Email Katie Young Yamanaka at BIVHawaii@ gmail.com. EXHIBIT From page 8 HOLLYN JOHNSON/Tribune-Herald From left, Mike Perdue, Doug Powdrell, Bob Gleason, Anne Gleason and David Heaukulani show off their ukuleles Sept. 23 at the Wailoa Arts & Cultural Center in Hilo. FAIR From page 6 made from a bumper crop of Hayden mangoes harvested from Hapai’s 3-acre property in Kurtistown. “This is the first year in a long time we are doing the mango chutney,” says Hapai. “We are trying to make 100 containers. The waiwi also comes from our property as well. Some people think of waiwi as a pest, but the yellow fruit is very sweet and delicious and high in vitamin C.” Hapai says they have alumni in their 80s who continue to help make products year after year. And people keep coming back for more. “If you want to try something freshly made for a good price, come see us,” says Hapai. Other hot and fresh grinds this year include favorites like sushi, Filipino fare, Mexican food by Luquin’s Mexican Restaurant, kalua pork and cabbage, Bradda Pops and popcorn. Masae Gomes, in her second year of teaching Japanese language at the intermediate and high school levels, has taken on the enormous task of making 1,200 maki sushi rolls for the event. “Last year, 800 sushi rolls were donated,” says Gomes. “They went so fast, so this year we are making 400 more.” Her secret weapon is a special mold she got in her native Japan — help for the volunteers who don’t know how to roll maki sushi. Gomes also changed some of the ingredients as well. “I made different samples three times to let people taste it before I decided on the final one,” she says. “It’s funny to me, but the one that everyone picked is very ‘local style.’” Her maki sushi roll will include kanpyo (dried gourd), cooked tuna, cucumber and takuan (daikon pickle). “The cooked tuna isn’t traditional in Japanese culture but the local people were asking for it so I can’t deny them!” says Gomes. To complete this feat of massive sushi proportions, Gomes and her crew need to cook 300 pounds of rice, 32 pounds of tuna, 100 packages of kanpyo, 50 packages of takuan, and slice 95 cucumbers. She will start Friday, enlisting the help of the students in her three Japanese language classes along with 10 volunteer parents who will learn the correct way to roll maki sushi. “This is my first year making it, so I hope people will come and tell me what they think — I need the comments so I know what is good for next year,” says Gomes. While the crowd chows down, they can listen to live See FAIR Page 10
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