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Imu, poi key to Kaneohe farmer’s sustainable practices

  • DENNIS ODA / DODA@STARADVERTISER.COM

    After six hours of cooking, Daniel Anthony, right, removes pots and pans of food from the imu. Robert Quartero helps him remove the final layer of banana leaves.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Fresh poi is added to the umeke, or poi calabash, on top of a layer of fermented sour poi.

  • DENNIS ODA / DODA@STARADVERTISER.COM

    Daniel Anthony mixes just-pounded kalo with water to make poi, kneading to smooth out lumps.

Daniel Anthony has turned his family into imu-tarians. All their meals come out of the imu. We’re not just talking kalua pork and laulau, but also macaroni and cheese, chicken soup, chili, curry, baked beans, spaghetti, even cakes. Read more

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