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A Native Son Architect for the Hawaiian House

A biography of the designer of Hawai‘i’s liveable plantation style homes

Look around. See all the aging single-wall-construction houses that fill the flats, valleys and older ridges of Oahu–with their canec ceilings made of pressed refuse from the sugar fields, with their screened sliding windows, miniscule bedrooms and overhanging eaves. Appreciate their “no-need” modesty and minimalism, the way they make simple wooden peace with the sun, the tradewinds and the rain.

The Bishop Estate developed 367 such houses in the ‘Aina Koa subdivision in East Honolulu in 1954. Tucked mauka of Kalanianaole Highway, up Kapakahi valley at Waialae, the low-cost suburb was intended to ease the housing shortage for war veterans. ‘Aina Koa means Land of the Warrior. Fifty-seven years later, most of the three-bedroom homes in the quiet yet convenient neighborhood have survived the termites with minor remodeling and embellishment–and several coats of paint. Many are inhabited by later generations of the same families who bought them (fee simple, using VA loans) when they were new.

The designer of ‘Aina Koa’s homes was Hilo-born, Kamehameha-schooled and Harvard-trained architect Ted Vierra, the subject of a just-published illustrated monograph called Always Remember You Are Hawaiian, A Biography of Theodore A. Vierra, His Life and Architectural Career: 1902 -1987. Self-published by Honolulu researcher and writer Fran Dieudonne and available in local bookstores in mid-November, the book celebrates the Portuguese/Scottish/Hawaiian architect’s remarkable 20th-century story, a story that might easily have been forgotten.

According to Dieudonne, Vierra is (or should be) remembered because of his modernist airports: the towering, jet-age Honolulu International Airport (1962) and the 1950s iterations of neighbor island airports at Hilo, Kahului, Hoolehua and Kamuela, all of them styled like airy ranch houses with lots of glass and lava-rock detailing. The terminal at Kamuela was famous for its fireplace.

Other big Vierra projects mentioned by Dieudonne include the landmark “Dream City” subdivision at Kahului (1950), the great old Hilo Field House (1955), several suburban tracts at Kailua and Kaneohe, and a miscellany of hotel additions, office buildings, churches and schools, including Radford High School (1957) and eight of the big, dignified buildings (dorms, classrooms, offices and a gym, built between 1957 and 1965) at Kamehameha Schools’ Kapalama campus. For 20 years from 1950 to 1970, he maintained his own office.

A more lasting legacy than his public buildings might be Vierra’s humane and unpretentious vision for a domestic architecture in Hawaii, as embodied in the collective serenity of his ‘Aina Koa subdivision and the horizontal spaciousness of his Kuulei Tract (1952) in Kailua. Viewed as a whole, Vierra’s work represents a bonafide vernacular architecture, a local architecture–indeed, a Hawaiian architecture. Whatever it’s called, for kamaaina, it’s the beau ideal of home.

As with many things in Hawaii, Vierra’s ideas about human shelter in the tropics were honed on the plantations: After winning a scholarship and getting a graduate degree in architecture from Harvard, Vierra worked on the mainland for a few years then was hired by the all-powerful Hawaii Sugar Planters’ Association (HSPA) in 1935 to work in its architectural office. Within two years he was running the office and spent the late 1930s and 1940s figuring out how best to improve living conditions for the Territory of Hawaii’s tens of thousands of plantation workers. “From barracks to family homes,” is how one historian described HSPA’s modernization effort, during which Vierra incorporated more windows, bigger porches, toilets, showers, and laundry machines into what had been basic cabin plans. Most were wooden, but some used concrete slab floors, hollow-tile walls and canec partitions. “We treated every job individually,” Vierra said in a 1982 interview, “and took into consideration the views, winds, floor plan and convenience of the house for the employees.” He also designed plantation hospitals, gymnasiums, stores and offices. Finally, there were 32 plantations with buildings sprung from Vierra plans, according to Dieudonne. Clearly, Vierra’s ideas seeped into the very DNA of generations of Hawaii’s people.

With her energy and dedicated research, Dieudonne has done Hawaii a great service by rescuing a native son architect from the dustbin of history. Now 86, she says she first became interested in Vierra when she lived next door to him in Manoa nearly 30 years ago. Her book never speculates and never assumes. Nor does she draw aesthetic conclusions but simply presents as much factual information on her subject as she could find using archives, clippings, Vierra family records, and, especially, the transcript of a comprehensive 1982 interview with Vierra conducted by the American Institute of Architects. There are gaps and rough patches that an editor might have filled in or paved over. Some projects she mentions in passing remain tantalizing if unresolved puzzles and await further research.

Dieudonne tells us that Vierra’s mother, nee Catherine Waikulani McPherson, had told her son, “Always remember you are Hawaiian.” As Vierra himself observed in 1951, “An architect not only has the opportunity to conduct a business, but also has a chance to serve his fellow man by producing good homes at prices within reach of people of moderate means. Obtaining these results … is one of the great pleasures to be obtained from the practice of architecture.”

And what could be more Hawaiian than that?



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This week

Honolulu Confidential

For this year’s Food + Drink issue, we compiled 100-plus memories of the fantastic bites we’ve taken, the culinary experiences we’ve undergone and other tasteful moments of absolutely loving what Hawaii’s food scene has to offer. The result is a mixed plate of the Weekly ‘ohana’s favorite dishes, libations, produce, places and some lesser-known joys.

Favorite Dishes

Respect Your Veg At long last, vegetables are being recognized as culinary stars. The following dishes have two things in common: They’re veggie-centric, if not strictly vegetarian, and best eaten on the spot.

Noodles

Paitan Broth: Kyoto Ramen Yotekko-Ya If you’re a ramen lover, you know the most important element of the bowl is the broth. At Kyoto Ramen Yotekko-Ya, the paitan broth ($9.95 for paitan chashu ramen) is deeply savory.

Baked Goods

Naan: Cafe Maharani “The dough is just special,” says owner Chris Rahman of Cafe Maharani. The naan ($2.99) is made to order and handled very delicately.

Mean But Worth It

Asian: Green Door Cafe Enter into Green Door Cafe to find a whole ‘nother world. Owner Betty Peng is a one-woman show (don’t start with her, or else) and cooks all of her Singaporean dishes to order.

RIP

Byron’s Drive-in The vacant, former Byron’s Drive-in building still stands near the airport since closing its doors in February. “We’d always go [to Byron’s] late at night,” says Sabrina Thompson, a Tripler Hospital nurse.

Meat

Shinsato Pork: Guava Smoked Scott Shibuya of Guava Smoked made a splash in the farmers’ market scene with his finger-licking good, guava wood-smoked Shinsato Pork. “I really wanted to be my own boss,” he says.

Dairy

Cheese: Surfing Goat Dairy Owners Thomas and Eva Kafsack moved from Germany to Maui and found that they missed receiving fresh goat cheese from their neighbors’ backyards. A few goats from the Big Island (and a huge investment) later, Surfing Goat Dairy was born.

Snacks & Desserts

Decadent Fries: Home Bar and Grill These aren’t ordinary fried potatoes. Chef Neil Nakasone’s Parmesan truffle fries ($8) are an elite class of spuds.

Pop-Ups

Rotations: Taste Some might say Chef Mark “Gooch” Noguchi and partner Amanda Corby, with the help of another power couple, Poni and Brandon Askew of StreetGrindz, fleshed out the pop-up trend with Taste. But: “Actually, Adam is Taste,” Gooch explains, referring to Taste’s general manager, Adam Lock.

Healthy

Healthy Food Truck: Beet Box Cafe The Beet Box Cafe is a sit-down eatery located in Haleiwa Town, but their bright yellow lunch wagon is also worth following. The lunchtruck serves organic, vegetarian burritos ($7-10), a special of the day made with farm-to-table ingredients ($10-12), smoothies ($7.50), kombucha ($5) and snacks such as baked goods and dried fruits ($3).

Seafood

A Cook’s Catch When it comes to fish, freshness really matters, so eating local from our Hawaiian waters is always in the best of taste. Health and sustainability also count.

To-Go

Whole Foods & Down To Earth Down to Earth offers strictly vegetarian delights such as Bombay spinach, eggplant parmesan, stuffed shells, Thai curry and vegetable korma ($9.59/pound). The tofu and eggplant are always sourced from local producers.

‘Aina

Edible Land: Permablitz Fruit trees flourish in Hawaii but sadly, much goes to waste. Permablitz aims to change that.

Fruits

Foraging: Strawberry Guava at Waahila Ridge Strawberry guava is invasive to Hawaii, which is why I don’t feel an ounce of guilt picking the small, red fruits in (free!) handfuls whenever I hike up Waahila Ridge. When they’re a light red color, just pull them off the trees, check for bug-made holes and bite in.

Spices

Nutmeg and Cloves: Frankie’s Nursery Want to spice up your kitchen? Lynn Tsuruda of Frankie’s Nursery says they sell spices grown in Hawaii, by the plant or the fruit.

Specialty Markets

Filipino: Pacific Drive out to Central Oahu and find Pacific Supermarket, a haven for all things Southeast Asian. With the Leeward community’s large Filipino population, access to local favorites at Pacific is a big deal.

Lesser Known

Korean Chew: Taegu Taegu, more properly pronounced as dae-goo, is either a variety of cod, sliced into strips and seasoned, or a seasoned side dish. There is some confusion, as I came to realize while asking my born-and-raised-in-Korea mom, because those side dishes are made with different fish.

Coffee & Tea

Matcha Latte: Peace Cafe Peace Cafe, a second home for vegans, carries a matcha (green tea) latte with a secret. “The first sip is always the most important,” explains an employee.

Healthy

Good For You: Kombucha A SCOBY is a symbiotic colony of bacteria and yeast integral to making kombucha. Kombucha, a fizzy tea, is full of promises to boost detoxification, immunity and digestion and joint health.

Cooking Classes

Free: Whole Foods Whole Foods Market Kahala offers free cooking classes at CookSpace in Ward Warehouse. “We just did a Health Starts Here cooking class,” says Whole Foods marketing supervisor Natalie Aczon.

Alcohol

Wine Tasting: Kalapawai Cafe Every second Sunday of the month at 3:30 p.m., Kalapawai Cafe holds a free wine tasting. “We [have] five wines.

Aloha ‘ino

Dear Friends, Readers, and Advertisers, I am sorry to say that this will be the last issue of the Weekly that we will print. I am sad about closing but I see no way that we can maintain our revenue stream and our fiscal health.

Phasing

Native Hawaiians and preservationists have pledged to fight a law, signed by Gov. Neil Abercrombie on May 28, that will allow some construction projects to begin before the site has been fully inspected for ancient burials.

A Food Forest

Imagine you’re walking through downtown Honolulu and, rather than bypassing an empty, blighted park, you’re drawn into an urban oasis–a forest of fruit-bearing trees and shrubs. You could spend your lunch break chatting with friends in the shade of an ‘ulu tree–and, if you’re hungry, pick whatever’s in season.

CIVIX

Road Rule On May 20, Gov. Abercrombie signed Act 73, requiring all vehicle passengers to buckle up regardless of age or seating arrangement.

Hell No, GMO

Tourists enjoying the Waikiki waterfront were treated to Hawaiian phrases such as “Aole, aole, aole GMO!” chanted by protesters in the March Against Monsanto on Sat., May 25. Translation: No GMOs, ever.

Done Deals?

The Hawaii Community Development Authority (HCDA) made its proposed plan to redevelop the Kakaako district available to the community during an open house on Thu., May 23. HCDA Executive Director Tony Ching began with a presentation of the new Transit-Oriented Development (TOD) plan before letting residents ask questions.

TheBus

In 2011 the city Department of Transportation Services (DTS) was tasked by then-Mayor Peter Carlisle’s administration to shave $10 million from its budget. Over the course of a year, several bus routes were cut and many more were shortened or reconfigured and the frequency of service decreased.

No one for GMO

You mentioned in your May 29 GMO article (“Big Pharm Fallout”) that GMO bans were placed on taro and coffee in 2008 in Kohala County. However it was an islandwide ban in Hawaii County.

Sovereignty issues

What a great quote: “I understand that it’s frustrating that we can’t get past the issue of homelessness . .

Not pono

I know space is limited and you couldn’t put everything in one small article (“Art with HART,” May 29). Here is the rest of what I wanted to have said.

Git ‘er done

Have five or more contractors “compete” by tackling sections of roadway (“Road Repaving,” May 29). Criteria for competing are expenses, timeliness and a level of quality assurance standards.

A memoir’s reach

Thanks for this article (“The Naked Truth,” May 22), I’m Mykel Hicks, grandson of Sharon Hicks, and I am so proud of my grandma for all she has done for herself, this family and specifically me. She is an amazing grandma who comes with a moving story I hope can help people around the world.

Fix Kakaako

Please remind readers that the HCDA is not interested in providing housing for minimum wage individuals or families, but in providing property developers with profitable opportunities; that our ancient water and sewage lines were not designed to support the needs of thousands of condo and apartment dwellers, but no one is interested in replacing them because no one wants to pay the price (“Civix,” May 22). As a result, Kakaako’s streets are regularly flooded with no sidewalk retreat for pedestrians, wheelchairs, bicyclists, skateboarders, etc., and constantly excavated/repaired to accommodate one project after the other.