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Foraging Kalo with Lei Wann

This week marks the start of our Hawaii foraging and cooking series! We’re kicking things off with Lei Wann, who introduces us to one of the most culturally significant plants in Hawaii: Kalo, also known as taro. Lei shares the beautiful origin story of kalo and the deep, symbiotic relationship Native Hawaiians have formed with this plant over generations. She also teaches us how to respectfully forage kalo and explores its many traditional uses. We’re honored to feature Lei in the coming weeks and can’t wait to share more of her wisdom, stories, and teachings with you. Lei Wann serves as the Director of Limahuli Garden and Preserve, a unique living ahupuaʻa system located on the island of Kauaʻi. Lei's deep roots in the community trace back over 500 years, as her ancestors, makaʻainana (stewards), have tended to the valley for generations. In her role, Lei carries forward this legacy of stewardship, blending traditional practices with modern innovations to maintain the health of the ahupuaʻa system. Under her leadership, Limahuli Garden and the greater Hāʻena community work collaboratively to preserve their cultural heritage, foster sustainability, and ensure a thriving future for the land and its people. This video was created as part of the USDA Indigenous Food Sovereignty Initiative, in collaboration with NĀTIFS, to support Indigenous-led education on responsible foraging and food sovereignty. More information about this project can be found at: https://natifs.org/indigenous-food-so... Chapters: 00:00 - Intro 00:44 - Kalo (Taro) 03:43 - Foraging Kalo 05:09 - Ornamental Taro 05:59 - Kalo life cycle 6:50 - Cultivating Kalo Click here to SUBSCRIBE: https://shorturl.at/htTv5 Learn more about NATIFS and the Indigenous Food Lab here: https://natifs.org/ Or if you find yourself in Minnesota, stop by and visit us at the Midtown Global Market building: 920 E Lake St, Minneapolis, MN 55407