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July 17, 2022 by Peter T Young Leave a Comment

Hudson’s Bay Company

Within ten years after Captain Cook’s 1778 contact with Hawai‘i, the islands became a favorite port of call in the trade with China.  The fur traders and merchant ships crossing the Pacific needed to replenish food supplies and water.

The maritime fur trade focused on acquiring furs of sea otters, seals and other animals from the Pacific Northwest Coast and Alaska.  The furs were mostly sold in China in exchange for tea, silks, porcelain and other Chinese goods, which were then sold in Europe and the United States.

Needing supplies in their journey, the traders soon realized they could economically barter for provisions in Hawai‘i; for instance any type of iron, a common nail, chisel or knife, could fetch far more fresh fruit meat and water than a large sum of money would in other ports.

A triangular trade network emerged linking the Pacific Northwest coast, China and the Hawaiian Islands to Britain and the United States (especially New England).

After acquiring the “Louisiana Purchase” in 1803, under the directive of President Thomas Jefferson, the Lewis and Clark Expedition, also known as the “Corps of Discovery Expedition” (1804–1806), was the first transcontinental expedition to the Pacific coast undertaken by the United States.

Hudson’s Bay Company (HBC) was a fur trading company that started in Canada in 1670; its first century of operation found HBC firmly focused in a few forts and posts around the shores of James and Hudson Bays, Central Canada.

Fast forward 150-years and in 1821, HBC merged with North West Company, its competitor; the resulting enterprise now spanned the continent – all the way to the Pacific Northwest (modern-day Oregon, Washington and British Columbia) and the North (Alaska, the Yukon and the Northwest Territories.)

Fur traders working for the HBC traveled an area of more than 700,000 square miles that stretched from Russian Alaska to Mexican California and from the Rocky Mountains to the Pacific Ocean.

Ships sailed from London around Cape Horn around South America and then to forts and posts along the Pacific Coast via the Hawaiian Islands.  Trappers crossing overland faced a journey of 2,000 miles that took three months.

On January 21, 1829 the Hudson’s Bay Company schooner ‘Cadboro’ arrived at Honolulu from Fort Vancouver with a small shipment of poles and sawn lumber.

The Company was attracted to Hawaiʻi not for furs but as a potential market for the products of the Company’s posts in the Pacific Northwest.  That first trip was intended to test the market for HBC’s primary products, salmon and lumber.

(We can credit HBC with starting the lomi lomi salmon tradition in Hawaiʻi – Click here to see that story.)

Another goal of the trip was to recruit Hawaiians for HBC operations on the Northwest Coast.  As early as 1811, HBC had already hired twelve Hawaiians on three year contracts to work for them in the Pacific Northwest.

By 1824, HBC employed thirty-five Hawaiians west of the Rocky Mountains.  It is estimated that by 1844 between 300 and 400 Hawaiians were in HBC service in the Pacific Northwest, both in vessels and at posts.

(Click here to see the story on Hawaiians at Fort Vancouver.)

When the Hudson’s Bay Company entered the Hawaiian market in 1829, Honolulu had already become a significant Pacific port of call and major provisioning station for trans-Pacific travelers.

In addition to the sale of Northwest Coast products, the Company’s Honolulu Agency in the 1840s entered into the merchandising of English manufactured goods.

HBC was always considered a leading Honolulu merchant house, but what really distinguished it was its continuity.  In those days Honolulu business firms other than HBC were either sole proprietorships or partnerships, which were easily formed and as readily dissolved.  HBC was stable and strong and based outside of Hawaiʻi.

The Company’s Honolulu customers were both the whaling fleet and local businesses, and individuals, including the Hawaiian population – all of whom appreciated the high quality of the products the Company offered for sale.

The Company’s role in Honolulu’s merchant shipping forms a considerable chapter in Hawaiian maritime history; shipping was the lifeline of the Agency.  Company cargo, with only a few exceptions, was transported in vessels owned or chartered by the Company.

Each year a Company vessel carrying trade goods and supplies was sent from England around Cape Horn to the Northwest Coast, usually stopping at Honolulu.

The earliest location of the HBC in Honolulu was on the north side of Nuʻuanu Street close to King Street, where it occupied a two-story, shingle-sided building.  In 1846 HBC moved to a new site closer and more convenient to the waterfront at the corner of Fort and Queen Streets (the ‘Beaver Block,’ but that’s another story.)

As the year 1859 started, Pacific whaling entered its decline, the Agency’s competition in the importation of goods increased. Janion Green and Co. (forerunner of Theo H. Davies), Hackfeld and Co. (forerunner of Amfac,) C. Brewer, and Castle and Cooke (the beginnings of the Big Five) were established firms.

The Honolulu market was overstocked with goods, and trade was slow. In 1859, HBC decided to close its Hawaiʻi operations; a couple years later, they were gone.

© 2022 Hoʻokuleana LLC

Filed Under: Economy Tagged With: Hawaii, Hudson's Bay Company, Fort Vancouver, Lomi Lomi Salmon, Beaver Block

November 10, 2019 by Peter T Young 1 Comment

Common Hawaiian-sounding Words … But Are They Hawaiian?

Are These ‘Traditional’ or New Words and meanings to the lexicon in Hawaiʻi?

While we use them in common language, and most often think of them as traditional Hawaiian words, it seems some words are relatively new to the islands and not part of the traditional Hawaiian language.  Let’s take a look.

Lūʻau
To many, the lūʻau is the quintessential experience and expression of Hawaiian dining and hospitality.  The reality is, it’s a relatively new word.

Traditionally, the ʻahaʻaina or pāʻina were the calls to feast and party together.  These feasts marked special occasions — such as reaching a significant life milestone, victory at war, the launching of a new canoe or a great endeavor. They believed in celebrating these occasions with their friends and families.

In an April 1, 1850 story in ‘The Friend,’ the term lūʻau is used (possibly for the first time – in a translation of ‘Visit of the French sloop of war Bonite, to the Sandwich Islands, in 1836,’) stating, “At the King’s order the luau was served up.  A gastronomic feast is called luau at the Sandwich Islands.”

“It takes its name from an indispensable dish of young taro leaves boiled, or cooked in fat.  In an instant, the cloth was covered with young pigs, fowl, sweet potatoes, luau, etc – all these having been enveloped in leaves and cooked in the earth by the means of red hot stones.”  (The Friend, April 1, 1850)

It’s also not clear if this is the first reference to “lūʻau;” but it predates what Pukui notes as the first use of the term ‘luau,’ where she says it goes back at least to 1856, when it was used in the Pacific Commercial Advertiser. The term “lūʻau” is mentioned again in references to the wedding celebration on Alexander Liholiho and Emma Rooke, when on June 19, 1856 they became known as King Kamehameha IV and Queen Emma.  (This may be the reference Pukui was referring to.)

Palaka
It was a sad day when Arakawas in Waipahu (operating from 1909 to 1995) closed its doors.  Gone was the assortment of colors and sizes of palaka wear (the shirts were originally only blue and white,) as well as the myriad needs filled by the diversity and depth of the merchandise in the store.  Arakawas headed the growth of the palaka shirt.

Peter Young Kaeo (1836 – 1880), resident of the leprosy settlement at Kalaupapa, reported in a letter to his cousin Queen Emma, dated November 4, 1873, that he recently visited the settlement store and there bought several yards of cotton twill “to make me some frocks palaka” this is the first known use of the word palaka to describe the style of clothing: short cuts with no tail and meant to be worn outside of the pants.  (Korn)

Scholars state that ‘palaka’ is a transliteration into Hawaiian of the English word ‘frock,’ the term used for the loose-fitting, long-sleeved work shirts worn by the sailors that came to Hawaiʻi.  Gradually, the word came to describe a type and pattern of cloth; typically made into shirts (into plaid-like woven, not printed pattern.)

Pukui notes it is a checkered shirt; in the 19th century, a coarse work shirt worn by males, mentioned frequently in the literature and especially in Peter Kaʻeo’s letters in 1873–74 to his cousin, Queen Emma, and hence probably from English “frock” rather than from “block”. (Pukui)

Kaukau
Back to food; the notable reference was in a short note from Princess Kaʻiulani to Robert Louis Stevenson.  In part she wrote, “Papa and I would like to have you come to our house on Tuesday next for dinner and Papa promises good Scotch “kaukau” for all you folks.”  (She was referencing ‘food’ or ‘eats.’)

The Hawaiian term for food is ʻai. Kaukau in this context is not an Hawaiian word.  Hawaiian dictionaries note ‘kaukau’ meant a heap of stones in a field used as a temporary altar on which the fruit of the field is laid as an act of worship or a snare to catch birds.

Pukui suggests that this term meaning to eat or drink, is probably local pidgin English derived from “chow chow,” Chinese for food.  It is used by foreigners in conversation with natives, and vice versa.  On the plantations, lunch break was “kaukau time.”

Hui
OK, this one is not as clear; the word is used in the Hawaiian language as “A coming together of two or more things; a uniting; an assembly. (In the Maori language, hui, means, come together.)”  Today, in Hawaiʻi, a ‘hui’ is a partnership or association of folks cooperating in a common cause.

Hui is also a Chinese word, generally meaning ‘conference’, but which is sometimes used to refer to a secret society.  The ‘Hui’ had special meaning in November 1894 when Sun Yat-sen, on his third trip in Hawaiʻi, established the Hsing Chung Hui (Revive China Society,) his first revolutionary society.

On another visit to Hawaiʻi (in 1903,) Sun reorganized the Hsing Chung Hui into Chung Hua Ke Min Jun (The Chinese Revolutionary Army) in Hilo.  In 1905, in Tokyo, Sun reorganized the Hsing Chung Hui and other organizations into a political party called the Tung Meng Hui.  Likewise, the Chinese Revolutionary Army was reorganized and all of its members Tung Meng Hui members.

This party spread all over China and rallied all the revolutionists under its wings.  He then made his last visit to Hawaiʻi to form the Hawaiʻi Chapter of Tung Meng Hui.  The revolutionary movement in China grew stronger and stronger. Tung Meng Hui members staged many armed uprisings, culminating in the October 10, 1911 Wuhan (Wuchang) Uprising which succeeded in overthrowing the Manchu dynasty and established the Republic of China.  (Hmmm, was he using Hawaiian of Chinese in his organizational formation?)

Lomi Lomi Salmon
Back to food; lomi lomi salmon … but Hawaiʻi’s waters don’t teem with salmon; so, how did this become a lūʻau staple and into a compartment of our lūʻau plates?

Near the turn of the last century, the most valuable commercial fisheries in the world, excepting only the oyster and herring fisheries, were those supported by salmon.  Of these the most important, by far, were the salmon fisheries of the Pacific coast of North America (California, Oregon, Washington and Alaska, including also British Columbia.)

Hudson’s Bay Company (HBC) had its regional headquarters was in the Pacific Northwest in the mid-1800s.  Salmon was a mainstay of life of the Northwest Coast Indians.  Fresh or preserved salmon, in turn, became a staple food for HBC posts west of the Rocky Mountains.

By 1830, the HBC was preserving salmon on the Columbia River and at Fort Langley on the Fraser River as well, mainly to feed Company personnel, but with some 200 to 300 barrels of Columbia River salmon exported that year, presumably all to Hawai’i.  Preserved salmon found a ready market on O’ahu, particularly among native Hawaiians.

Just when that notable dish, lomi lomi salmon, first made its appearance is unknown, but if it was in fashion by the 1830s, the HBC can take credit for being the main provider of its principal ingredient.  During the 1830s, HBC sold several hundred barrels of salmon a year in Honolulu.  The 1840s saw a major increase in sales; the peak year was in 1849, with 2,610 barrels exported to Honolulu.

Lomi Lomi salmon, not a traditional Hawaiian dish (however, Hawaiian salt was used in preserving the salmon destined for Hawaiian consumption.)   The source of the salt shipped by HBC to the Northwest Coast could have come from the Moanalua salt lake on Oʻahu, whose salt was considered the best for salting provisions and as a table salt in Honolulu.

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Filed Under: General, Hawaiian Traditions Tagged With: Hawaii, Kaukau, Hui, Palaka, Lomi Lomi Salmon, Luau

October 18, 2019 by Peter T Young 1 Comment

Lūʻau

To the Hawaiians, the ‘āina (land,) wai (water,) kai (ocean) and lewa (sky) were the foundation of life and the source of the spiritual relationship between people and their environs. (Maly)

It is not surprising, then, that ʻāina – the land; that which sustains the people – is the root to the Hawaiian reference to feast – ʻahaʻaina (literally, meal gathering.)

In ancient Hawaiʻi, men and woman ate their meals apart. Commoners and women of all ranks were also forbidden by the ancient tradition to eat certain foods.

This changed in 1819, when King Kamehameha II is best remembered for the ‘Ai Noa, the breaking of the ancient kapu (tabu) system of religious laws, six months into his reign, when he sat down with Kaʻahumanu and his mother Keōpūolani and ate a meal together.

Up to about 160-years ago, the ʻahaʻaina or pāʻina were the calls to feast and party together. These feasts marked special occasions — such as reaching a significant life milestone, victory at war, the launching of a new canoe or a great endeavor. They believed in celebrating these occasions with their friends and families.

Later, a new term was used – Lūʻau – to refer to these festive events; however, it’s not clear when. It’s interesting how a word that is associated as one of the most Hawaiian of activities (a feast,) is actually a relatively new term. The name came from the name of the young tender kalo (taro) leaves.

In an April 1, 1850 story in ‘The Friend,’ the term luau is used (possibly for the first time – in a translation of ‘Visit of the French sloop of war Bonite, to the Sandwich Islands, in 1836,’) stating, “At the King’s order the luau was served up. A gastronomic feast is called luau at the Sandwich Islands.”

“It takes its name from an indispensable dish of young taro leaves boiled, or cooked in fat. In an instant, the cloth was covered with young pigs, fowl, sweet potatoes, luau, etc – all these having been enveloped in leaves and cooked in the earth by the means of red hot stones.” (The Friend, April 1, 1850)

Since ‘The Friend’ article was a translation of French, it is not clear if the ‘luau’ term was used in 1836 (the time of the party,) or in 1850 (or before – when the translation was printed.) A word search of the French text did not note the use of the word ‘luau.’

It’s also not clear if this is the first reference to “lūʻau;” but it predates what Pukui notes as the first use of the term ‘luau,’ where she says it goes back at least to 1856, when it was used in the Pacific Commercial Advertiser.

The term “lūʻau” is mentioned again in references to the wedding celebration on Alexander ʻIolani Liholiho Keawenui and Emma Kalanikaumakaamano Kaleleonālani Naʻea Rooke, when on June 19, 1856 they became known as King Kamehameha IV and Queen Emma. (This may be the reference Pukui was referring to.)

The happy couple was wed in the “Stone Church” (Kawaiahaʻo.) “At half-past eleven o’clock the procession from the palace entered the church, led by the bride, Miss Emma Rooke, who was accompanied by Dr. Rooke, her father, and three bridesmaids, consisting of HRH Victoria (Kuhina Nui, Kaʻahumanu IV,) Miss Lydia Paki (later to become Queen Liliʻuokalani,) and Miss Mary Pitman (“Belle of Hilo Bay”.)”

“(The groomsmen were Prince Lot (later Kamehameha V), Prince William and David Kalākaua (later King Kalākaua.)) Immediately following, came his Majesty accompanied by his father, the Governor of Oʻahu, and numerous attendants, bearing some twenty Kahilis, the ancient insignia of royalty.”

The Sacramento Daily Union ran a repeat of a July 2, 1856 Pacific Commercial Advertiser story of the nuptial and subsequent celebration. In part, it stated …

“On the following day the palace grounds were thrown open to the native population, large numbers of whom visited the King and Queen, and partook of a luau (or native feast), prepared for them. A luau was also served up at the residence of Dr. Rooke.”

Some have suggested “luau” was used to describe the anniversary celebration party for the Ka La Ho‘iho‘i Ea – Sovereignty Restoration Day Kauikeaouli (Kamehameha III) had in 1847 – with 10,000 guests. While no newspaper accounts have been found describing it, the minutes of the Privy Council note that they “voted that the King make a large feast at Luakaha on the 31st day,” in their July 1, 1847 meeting.

The minutes further note, “At the hour of 10, the King and Premier together with their wives shall drive out on a carriage to be drawn by four horses accompanied by all the Chiefs on horses and carriages, followed by the foreigners and natives.”

“The fort shall fire a salute, and at the arrival of the company at its destination another salute is to be fired from the small brass field pieces, to be followed by spear thrusting; after which, the company is to sit down to the feast. At the conclusion of the feast the company is to return to town.” (The term “lūʻau” was not noted.)

The use of the name grew.

“In the year 1869 the Duke of Edinburgh, Prince Alfred of England, arrived in the harbor of Honolulu, being in command of Her Britannic Majesty’s ship-of-war Galatea. As soon as the king learned of the duke’s presence he made special preparations for his reception”. (Liliʻuokalani)

“I gave a grand luau at my Waikiki residence, to which were invited all those connected with the government, indeed, all the first families of the city, whether of native or foreign birth. …”

“The sailor-prince mounted the driver’s box of the carriage, and taking the reins from that official, showed himself an expert in the management of horses. … Kalama, widow of Kamehameha III., drove out to Waikiki in her own carriage of state”. (Liliʻuokalani)

“When the prince entered, he was met by two very pretty Hawaiian ladies, who advanced and, according to the custom of our country, decorated him with leis or long pliable wreaths of flowers suspended from the neck.” (Liliʻuokalani)

A guest at King Kalākaua’s coronation celebration in 1883 noted, “Shortly after the coronation ball had taken place and we were wondering ‘what next,’ we received invitations to a large “Luau” or feast, to be held at Iolani Palace.” (Grant)

“Tables were draped with white, but the entire tops were covered with ferns and leaves massed together so as almost to form a tablecloth of themselves; quantities of flowers were placed about mingling with the ferns … The natives had turned out in great numbers, and the scent of their leis of flowers and maile leaves was almost overpowering.” (Grant)

While it’s not clear when the reference was first made, today, people still get together with family and friends at a lūʻau to celebrate special events.

Of course, in addition to the lei and entertainment (formal and informal,) now, you can also expect lots of the “typical” lūʻau food including kālua pig, poi, sweet potatoes, rice, lomilomi salmon (also a relative newcomer) and much more.

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Luau for a large group-(HHS-6045)
Luau_at_Ainahau,_1898
Royal_Luau_of_Kalakaua_in_1883
Kalakaua-Robert_Louis_Stevenson_at_Royal_Luau,_1889
Young_Kaiulani_enjoy_luau_with_friends_at_Ainahau
Stevenson,_Liliuokalani,_and_Kalakaua-at_luau_in_Waikiki
Hawaiian_man_gathering_leaves_for_luau,_c._1915
Hawaiians_roasting_pig_for_luau,_c._1890
Luau preparation 1912 Jerome Baker

Filed Under: Economy, Hawaiian Traditions Tagged With: Ai Noa, Lomi Lomi Salmon, Luau, Lei, Hawaii

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