Sam Low, who has taken such good care of us throughout our visit to Martha’s Vineyard, threw a huge pā’ina at his house on our last night. Crewmembers, friends and relatives, around 100 people in all, came to enjoy a beautiful summer evening in Sam’s back yard. We feasted on excellent clam chowder that was made on an outdoor fire with freshly shucked quahog clams, a smoked pig, fresh caught fish and many other treats and delicacies of New England.
Captain Bruce prepares to help pull the pig out of the smoker.
The evening was a chance for me to finally spend time with my host family, who I hadn’t really seen much of after meeting them on the day of our arrival. It was nice to relax, enjoy the camaraderie of everyone who has been so helpful throughout our stay on the Island, from our host families to our van drivers who took roundabout routes to the dock to give us tours of other parts of the island and tell us about the history of Martha’s Vineyard. Having time to sit down and talk story with community members and learn about each other’s home is a special part of this trip, and we leave with fond memories and promises of seeing each other again. Mahalo!
Jesse Yonover stirs the couldron full of clam chowder goodness.Jesse Yonover stirs the couldron full of clam chowder goodness.Mary-anna and Bruce tend to the clam chowder pot on an open fire.Mary-anna takes a turn at stirring the clam chowder pot on an open fire.Mary-anna takes a turn at stirring the clam chowder pot on an open fire.A beautiful afternoon at Sam Lowʻs house as the sun begins to set in Marthaʻs Vineyard.Mary-anna and Bruce tend to the clam chowder pot on an open fire.A full pig and 12 chickens see the light of day after being cooked in this custom made smoker, built by Marthaʻs Vineyard local, Tim Laursen.A delicously smoked full pig sits ready and waiting for serving.A full pig and 12 chickens see the light of day after being cooked in this custom made smoker, built by Marthaʻs Vineyard local, Tim Laursen.Captain Bruce prepares to help pull the pig out of the smoker.All smiles knowing this feast will feed not only the crew, but the many community members who have volunteered their time and resources to ensure a smooth and enjoyable time on Marthaʻs Vineyard.Mary-anna and Snake help move the pig off the rack and onto the serving tray.Tim Laursen, custom built the smoker and the open fire cooker that he used to help feed the crew and community this night.An enjoyable last evening in the backyard of Sam Lowʻs home on Marthaʻs Vineyard. The paʻina was a way for the community to say farewell to the voyagers and for the crewmembers to thank the community for making their stay on Marthaʻs Vineyard such a memorable one.An enjoyable last evening in the backyard of Sam Lowʻs home on Marthaʻs Vineyard. The paʻina was a way for the community to say farewell to the voyagers and for the crewmembers to thank the community for making their stay on Marthaʻs Vineyard such a memorable one.An enjoyable last evening in the backyard of Sam Lowʻs home on Marthaʻs Vineyard. The paʻina was a way for the community to say farewell to the voyagers and for the crewmembers to thank the community for making their stay on Marthaʻs Vineyard such a memorable one.Sam Low mingles with guests.An enjoyable last evening in the backyard of Sam Lowʻs home on Marthaʻs Vineyard. The paʻina was a way for the community to say farewell to the voyagers and for the crewmembers to thank the community for making their stay on Marthaʻs Vineyard such a memorable one.Vegetables and flounder on the grill as Captain Bruce continues tending to the clam chowder pot.Vegetables and flounder on the grill as Captain Bruce continues tending to the clam chowder pot.A smoky, enjoyable evening.
Help fund the Voyage as we sail the East Coast
Hōkūle‘a’s visit to the eastern United States is a historic milestone in her 40 years of voyaging.
Celebrate with us by pledging your support to the Mālama Honua Worldwide Voyage.
