Another focal point of the trip was exploring the natural beauty of Hawai'i in an unintrusive way, as way to understand native culture and traditions. I had the opportunity to visit both Volcanes and Pu'uhonua O Hōnaunau National Parks to help do so. Pu'uhonua O Hōnaunau National Park stands on the grounds of an ancient tribal site, which was once home to 23 chiefs, as well as a refuge site. Through the structural remains and local historians, I learned about fascinating native traditions, like the construction of the Walls of Āle‘ale‘a Heiau. The walls, constructed out of molten lava, were designed to keep women, children, and elders safe during times of war. Alongside the pleasure of experiencing the natural beauty, I quickly became cognizant of the issue of maintaining such abundant wildlife. This became especially clear when locals explained that sea turtles were continuing to die at a rapid pace not only because of ocean pollution but because of tourists touching their shells, which removes the oil and allows barnacles to grow. Through my experiences, the fragility of the past and present beauty of Hawai'i became abundantly clear. 

In learning and experiencing native life, the native economy became another point of focus. Aside from tourism, coffee production continues to be a main part of Hawi'i's economy. As a part of our trip, we spent a day at a local Kona-based coffee company, Greenwell Farms. A tour of the property was led by a local, named Chai, who was wonderful and provided deep insight on how coffee was harvested, and its labor-intensive nature. As a resident of Kona all her life, Chai spoke on the development of tourism and global warming, and their effects on coffee production. She also explained how larger corporations continued to make it more difficult for local businesses to produce on the island. 

The opportunity to experience the delicacy of natives was another angle in which I was able to integrate with local life. I believe that food, almost like music, is a form of self-expression, and understanding local delicacies is one of the various ways of tuning into local culture. At a local farmers market in Hilo, I had the opportunity to try various native fruits and dishes like Ube, a purple sweet potato. Furthermore, all of the food that we ate for the 6 days in Hawai'i was locally sourced and produced by locals, as to support the local businesses. This was purposeful and in the name of being gracious guests, that look to educate themselves and experience the wonder of Hawai'i, while supporting locals. 

The highlight of my trip to Hawai'i was the service I was able to complete with my peers. At Hue Hue Ranch, a smaller piece of the Akahiao Nature Institute, I had the opportunity to work with two members of the sustainable development and gardening team. Our service goal for the trip was to create and plant a self-sustainable garden that would help strengthen Hawai'i's ecosystem. After hiking the property and understanding the history of the land, we began to remove the dead shrubbery that was originally occupying the garden space. The next day, after shoveling fertilizer and digging holes for the plants, we had the opportunity to participate in a traditional Hawaiian dinner and learn from a native Oral Historian, Mikaela (bottom left photo), one of the very few remaining in Hawai'i. She told many traditional stories of the gods and goddesses that influenced her native religion. Beyond the stories though, she spoke on her experience being part of a native Hawai'ian tribe, and the role it played in her childhood and creating her identity. Afterward, before wrapping up our service for the trip, we were able to plant over 50 different species of plants in our new garden, which would work together to help keep the soil rich with nutrients no matter the season. The most rewarding part of the whole trip was creating things that would last a lifetime: friendships, memories, and a garden.