and try making your own fresh poi. Not all taro varieties make good poi. Bun long, the Chinese taro with the purple fibers, makes great chips, but is not used for poi. Araimo, the small Japanese ...

Seventeen-year-old Blaine Hull is meticulous about poi and ku'i, the process used to make it. "If you have any cuts on your hand, you can't ku'i," he explains. "Girls, they have to have their hair ...

"It's like DNA. It's part of us it's where we come from," Palika and Dana Lastimado, owners of Seattle Poi Company, said. Palika showed us how to make traditional poi. It requires a stone and a board.

The region grows most of Hawaii's taro, a starchy root vegetable used to make poi. The purple, glutinous dish is a traditional part of Hawaiian cuisine, sold at grocery stores and served in homes ...