Leah L Harbottle
Gregory HarbottleA Lesson in Lahaina History
As it’s “Back to School” month here in Lahaina we thought it might be interesting to share some of the rich history behind one of West Maui’s most respected educational institutions, our very own Lahainaluna High School. Did you know Lahainaluna is the oldest US school west of the Rocky Mountains? Originally conceived as a missionary school for Hawaiian boys, it opened with a class of 25 students on Sept 5, 1831. Located at 2000 ft elevation, the name “Luna” means “above” as it is literally above Lahaina.
Changing with the times, it evolved into a coed public high school in 1923 and 13 years later, developed their unique boarder program that is still in place today. The boarding program enabled students from other parts of Maui, Lana’i or Moloka’i to attend school while living in an on-campus dormitory. Rather than paying tuition, the boarders participate in the “work study” program, where room and board is an exchange for about 16 hours of work each week.
A memorable aspect of boarder tradition involves the 30-foot high “L” that can be seen on Mt. Ball, in the West Maui Mountains. Twice a year, the boarders carry 50 lb bags of lime up the mountain to spruce up the “L”. It’s quite a workout but a tradition that they hold dear. Why lime? It does not interfere with the eco-system and is not easily washed away. The itself “L” has been in place for over a hundred years and holds a special community tradition as it is torch lit on graduation evening each year by the alumni.
The world – including our island – has certainly changed in the ensuing 190 years but the students continue to make the daily trek “up the hill” and it’s heartwarming to see that some traditions endure, even for our 21st century students.
On that note, if you’re looking for a tasty after school snack, check out this month’s recipe for Pineapple Macadamia Nut Granola!
Pineapple Macadamia Nut Granola
Homemade granola is super easy to make, takes less than 15 minutes of active working time, and is so much tastier than anything that you would ever find in a bag at the grocery store. You basically combine your coconut, nuts, oats, maple syrup, coconut oil, salt, and vanilla in a large mixing bowl, and stir until all of the oats and nut are well coated with the syrup and coconut oil. This mixture is then spread evenly onto a baking sheet, and baked for 23-24 minutes at 350°. Once the granola has cooled, you add in the dried fruits, and it’s ready to go!
Ingredients
- 4 cups old fashioned oats
- ½ cup macadamia nuts, roughly chopped
- ½ cup sliced almonds
- ½ cup coconut flakes big flakes, not shredded
- 1 teaspoon salt
- ½ cup melted coconut oil
- ½ cup maple syrup could also use coconut syrup if in Hawaii
- 1 teaspoon vanilla
- ½ cup dried pineapple, chopped into bite sized pieces
- ½ cup banana chips, broken into smaller pieces
- ¼ cup dried mango, chopped into bite sized pieces
Instructions
1. Preheat oven to 350°. Line a half sheet pan with parchment paper or a silicone baking mat.
2. In a large mixing bowl, combine oats, macadamia nuts, almonds, coconut flakes and salt. Add coconut oil, maple syrup and vanilla and stir until well combined.
3. Spread combined granola onto prepared sheet pan. Bake for 23-24 minutes, mixing half way through baking time.
4. Leave the granola to cool completely. Move the cooled granola to a large mixing bowl and mix in the dried fruits. I like to pick up the parchment paper or silicone mat and pour the granola into the mixing bowl from the parchment paper.
5. Store granola in an air tight container for up to 2 weeks. It won’t last that long.