Becky Komaki, chef of the malasada dough for the West Kauai Methodist Church, said they went through 21 10-gallon barrels of dough for the two-day Heritage of Aloha Hoolaulea, which was part of the weeklong Waimea Town Celebration. “We got
Becky Komaki, chef of the malasada dough for the West Kauai Methodist Church, said they went through 21 10-gallon barrels of dough for the two-day Heritage of Aloha Hoolaulea, which was part of the weeklong Waimea Town Celebration.
“We got Wilson Nitta to provide the muscle power this year,” Komaki said. “Otherwise, we would have to power through the stirring.”
People reveled through eight days of live entertainment, rodeo, sports competitions, lei contests and more.
It ended with the two-day Heritage of Aloha hoolaulea in the shadow of the former sugar mill.
