[Congressional Record (Bound Edition), Volume 162 (2016), Part 5]
[Senate]
[Pages 7239-7240]
[From the U.S. Government Publishing Office, www.gpo.gov]




                      NATIONAL HAWAIIAN FOOD WEEK

  Mr. ROUNDS. Mr. President, I ask unanimous consent that the Judiciary 
Committee be discharged from further consideration of S. Res. 416 and 
the Senate proceed to its immediate consideration.
  The PRESIDING OFFICER. Without objection, it is so ordered.
  The clerk will report the resolution by title.
  The senior assistant legislative clerk read as follows:

       A resolution (S. Res. 416) 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.''

  There being no objection, the Senate proceeded to consider the 
resolution.
  Mr. ROUNDS. I ask unanimous consent that the resolution be agreed to, 
the amendment to the preamble be agreed to, the preamble, as amended, 
be agreed to, and the motions to reconsider be considered made and laid 
upon the table with no intervening action or debate.
  The PRESIDING OFFICER. Without objection, it is so ordered.
  The resolution (S. Res. 416) was agreed to.
  The amendment (No. 4230) was agreed to, as follows:

[[Page 7240]]



                    (Purpose: To amend the preamble)

       Strike the preamble and insert the following:
       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

  The preamble, as amended, was agreed to.
  The resolution, with its preamble, as amended, reads as follows:

                              S. Res. 416

       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
       Resolved, 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.

                          ____________________