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Pounding into an ancient rhythm

Nina Wu
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BRUCE ASATO / BASATO@STARADVERTISER.COM
Daniel Anthony pares the cooked taro.
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Kalae Kauwe, far left, uses the traditional stone poi pounder to mash taro into paiai. Others taking the class, pictured clockwise, are Lono Perry and his son, Kaiolu, 4; Koa Mattos; and Kalae Maunakea-Forth.
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Anthony mashes the cooked taro with his pohaku (stone poi pounder, left) to make paiai, pounded taro in its purest form. Making poi is as simple as adding water and kneading.
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BRUCE ASATO / BASATO@STARADVERTISER.COM
The starch of the taro remains.