Defend Hawai’i Green Friday
Releasing this Friday is a special collaboration we did with Daniel Anthony & Mana Ai. It’s all about sustAINAbility this year & perpetuating the Hawaiian practice of Paiai.
The quality of not being harmful to Hawaii’s environment or depleting natural resources of our ‘aina, and therby supporting long-term ecological balance.
We will be releasing 3 exclusive designs on men’s t-shirts available from sizes Small – 3X + new headwear & lanyards to match.
Paiai & Poi
After steaming and cleaning the corm, taro is pounded with the least amount of water on a wooden board, papa kuiai, using a stone pestle, pohaku kuiai. The starch molecules are crushed, forming a gummy mass of broke-da-mouth awesomeness fit for travel and long-term storage. When the Native Hawaiians navigated by canoe throughout the Pacific, they were able to survive off fish from the sea and paiai. By crushing the starch molecules, the substance begins to ferment in a process not unlike the production of sauerkraut, kimchee, cheese, or daikon. All of these fermented foods rely on the beneficial bacteria lactobascillus. This beneficial bacterium, naturally found in our intestinal tract, has been linked with fighting cancer and staving off the onset of rot and the growth of harmful bacteria.
The difference between paiai and poi is water content. Paiai is undiluted poi, while poi is diluted paiai. Both are, however, super-foods with more than 1000 years of preparation and taste buds behind them.