Capri Cafaro travels to the islands to explore the role of taro in Hawaiian traditions, from farming to feasting. She visits a taro farm to learn how the root is cultivated in flooded fields and harvested using techniques passed down for generations. Capri also discovers how taro is used to make poi, a staple food made by pounding the cooked root into a smooth, starchy paste. She experiences the communal process of making lau lau, where taro leaves are wrapped around seasoned meat and steamed to perfection. To round out her journey, Capri tastes kulolo, a rich, sweet dessert made with taro and coconut. Through farming, cooking, and cultural traditions, she gains a deeper understanding of taro’s enduring importance in Hawaiian cuisine and heritage.