Wandering Hawaiian Volcanic Hotspot - ERUPTION

Eruption on volcanic flank of Kilauea on Big Island

 

Volcanic eruptions in the middle of the Pacific Ocean have been occurring for over 80 million years, forming islands, such as the Hawaiian-Emperor seamount chain, that move along on tectonic plates only to erode and disappear below the water's surface. Meanwhile, the hotspot that supplies the magna shooting up as lava to form new islands migrates at will. The newest Hawaiian island in the making, originally known as Lo'ihi, began its eruption process about 400,000 years ago.

That is one energetic hotspot!

Back in the 1990's is when we first heard about the discovery of the young volcano flowing just south of the Big Island of Hawaii. Exciting news when we thought we'd be watching the growth in real time. Then the timeline of progress for Lo'ihi was announced: it was expected to reach sea level in 10,000 to 100,000 years. Wait time was long, like it's new name: Kama'ehuakanaloa, "glowing child of Kanaloa", the god of the ocean.

  

For above-sea viewing of volcanic eruptions, though, Hawaiian residents have Kilauea, the volcano on the southern flank of the Big Island. Possibly 600,000 years old, Kilauea erupted steadily from 1983 to 2018, its longest active eruption. In July 2024, Big Island earthquakes beneath Kilauea marking seismic activity were felt on O'ahu, a reminder that Madame Pele (goddess of volcanoes and fire and the creator of the Hawaiian Islands) is still active. 

ERUPTION by
Michael Crichton & James Patterson

From my review of ERUPTION: For decades, volcanoes have fascinated me. Seeing Kilauea up close and walking Devastation Trail on the Big Island of Hawaii were memorable lifetime experiences. I knew Michael Crichton would include plenty of satisfying and well-researched information in his story, not only about Mauna Loa but about Madam Pele. As a kama'aina, I wasn't disappointed.

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M is for MACADAMIA NUTS #AtoZChallenge

FOOD FOR THOUGHT

My daily #AtoZ posts combine two concepts in under-300-words per day:

an appealing food choice along with thoughts that spring to mind.

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Until I visited a macadamia nut farm on the Big Island, it was difficult for me to picture the nut growing on a tree. It is even harder to imagine a cashew or pine nut growing from a branch. The macadamia nut originated in Australia. The Director of the Botanical Gardens in Melbourne, a scientist and botanist, identified and classified the tree, then named it in honor of his fellow scientist, John MacAdam (Macadam). Hawai'i, however, is where commercial production of the macadamia nut is concentrated.   



If you've never eaten dry roasted macadamia nuts, why not put that on your list of things to do this month? Whenever the bagged nuts go on sale at Longs (aka CVC), I purchase a few bags and snack on them about once a day. There are different schools of thought as to whether the nuts, made up of about 72% oil, are really healthy for you or not. I figure anything made in Hawai'i has got to have some redeeming qualities.

The first macadamia tree was planted on the Big Island of Hawai'i in 1946. The nuts and Kona coffee are both thriving products on the open market. If you don't want to eat the nuts plain, try them in cookies - naturally, they come with white chocolate chunks - or try them covered with chocolate (Mauna Loa is my favorite milk chocolate-covered macadamia nut.)

 



Many years ago, I decided that as long as I enjoyed the nuts in small helpings there was no need to worry about the health factor. Besides, Jim Nabors once owned a macadamia nut farm on Maui. If those nuts are good enough for Gomer Pyle, then they are definitely good enough for me!

 

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