A resolution recognizing the contributions of Hawaii to the culinary heritage of the United States and designating the week beginning on June 12, 2016, as "National Hawaiian Food Week".

Bill: 114-sres-416
Sponsor: full_name: Sen. Schatz, Brian [D-HI]
Introduced: 2016-04-07
Policy area: Arts, Culture, Religion
Subjects: Commemorative events and holidays

Congressional tributes

Food industry and services

Hawaii

Historical and cultural resources

Seafood
Latest action: action_date: 2016-05-25
text: Resolution agreed to in Senate without amendment and an amended preamble by Unanimous Consent. (text as modified: CR S3228)

Summaries:
action_date: 2016-04-07
action_desc: Introduced in Senate
text: <p>Designates the week beginning on June 12, 2016, as National Hawaiian Food Week.</p> <p>Recognizes the contributions of Hawaii to the culinary heritage of the United States. </p>

action_date: 2016-05-25
action_desc: Passed Senate without amendment
text: <p>(This measure has not been amended since it was introduced. The summary of that version is repeated here.)</p> <p>Designates the week beginning on June 12, 2016, as National Hawaiian Food Week.</p> <p>Recognizes the contributions of Hawaii to the culinary heritage of the United States. </p>

tv_txt: III 114th CONGRESS 2d Session S. RES. 416 IN THE SENATE OF THE UNITED STATES April 7, 2016 Mr. Schatz (for himself, Mr. Isakson , Ms. Hirono , and Mr. Perdue ) submitted the following resolution; which was referred to the Committee on the Judiciary RESOLUTION Recognizing the contributions of Hawaii to the culinary heritage of the United States and designating the week beginning on June 12, 2016, as National Hawaiian Food Week .

Whereas when individuals first came to the Hawaiian islands more than 1,500 years ago, there was little to eat other than birds and a few species of ferns, but the individuals found rich volcanic soil, a year-round growing season, and abundant fisheries; Whereas the history of Hawaii is inextricably linked with— (1) foods brought to the Hawaiian islands by the first individuals who came to Hawaii and successive waves of voyagers to the Hawaiian islands; (2) the agricultural and ranching potential of the land of Hawaii; and (3) the readily available seafood from the ocean and coasts of Hawaii; Whereas the food cultures initially brought to Hawaii came from places including French Polynesia, China, Japan, Portugal, North Korea, South Korea, the Philippines, Puerto Rico, and Samoa; Whereas the foods first brought to Hawaii were simple, hearty fare of working men and women that reminded the men and women of their distant homes; Whereas individuals in Hawaii, in the spirit of Aloha, shared favorite dishes with each other, and as a result, the individuals began to appreciate new tastes and learned how to bring new ideas into their cooking; Whereas the blend of styles in Hawaiian cooking evolves as new groups of individuals make Hawaii their home; Whereas the fusion of dishes from around the world creates a unique cuisine for Hawaii that is as much a part of a visit to Hawaii as the welcoming climate, friendly individuals, and beautiful beaches in Hawaii; Whereas the food of Hawaii is appealing because it came from hard-working communities of individuals that farmed, fished, or ranched for their livelihoods, which are core experiences of individuals throughout the United States; Whereas the growing appreciation for the food of Hawaii comes from hard-working and ingenious farmers, fishers, educators, ranchers, chefs, and businesses that innovate and export the taste of Hawaii all over the world; and Whereas, as the taste for the food of Hawaii spreads across the United States, individuals in Hawaii proudly welcome individuals in the State of Georgia to partner and bring the cuisine of the individuals home to new communities: Now, therefore, be it

That the Senate— (1) designates the week beginning on June 12, 2016, as National Hawaiian Food Week ; and (2) recognizes the contributions of Hawaii to the culinary heritage of the United States.

tv_txt: III 114th CONGRESS 2d Session S. RES. 416 IN THE SENATE OF THE UNITED STATES April 7, 2016 Mr. Schatz (for himself, Mr. Isakson , Ms. Hirono , and Mr. Perdue ) submitted the following resolution; which was referred to the Committee on the Judiciary May 25, 2016 Committee discharged; considered and agreed to with an amended preamble RESOLUTION Recognizing the contributions of Hawaii to the culinary heritage of the United States and designating the week beginning on June 12, 2016, as National Hawaiian Food Week .

Whereas when individuals first came to the Hawaiian islands more than 1,500 years ago, there was little to eat other than birds and a few species of ferns, but the individuals found rich volcanic soil, a year-round growing season, and abundant fisheries; Whereas the history of Hawaii is inextricably linked with— (1) foods brought to the Hawaiian islands by the first individuals who came to Hawaii and successive waves of voyagers to the Hawaiian islands; (2) the agricultural and ranching potential of the land of Hawaii; and (3) the readily available seafood from the ocean and coasts of Hawaii; Whereas the food cultures initially brought to Hawaii came from places including French Polynesia, China, Japan, Portugal, North Korea, South Korea, the Philippines, Puerto Rico, and Samoa; Whereas the foods first brought to Hawaii were simple, hearty fare of working men and women that reminded the men and women of their distant homes; Whereas individuals in Hawaii, in the spirit of Aloha, shared favorite dishes with each other, and as a result, the individuals began to appreciate new tastes and learned how to bring new ideas into their cooking; Whereas the blend of styles in Hawaiian cooking evolves as new groups of individuals make Hawaii their home; Whereas the fusion of dishes from around the world creates a unique cuisine for Hawaii that is as much a part of a visit to Hawaii as the welcoming climate, friendly individuals, and beautiful beaches in Hawaii; Whereas the food of Hawaii is appealing because it came from hard-working communities of individuals that farmed, fished, or ranched for their livelihoods, which are core experiences of individuals throughout the United States; and Whereas the growing appreciation for the food of Hawaii comes from hard-working and ingenious farmers, fishers, educators, ranchers, chefs, and businesses that innovate and export the taste of Hawaii all over the world: Now, therefore, be it

That the Senate— (1) designates the week beginning on June 12, 2016, as National Hawaiian Food Week ; and (2) recognizes the contributions of Hawaii to the culinary heritage of the United States.