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Bernard Ho'opai, who comes from a four generation paniolo family, puts his hand on the leather pouch where he places calf testicles or "laho" while castrating calves at Ponoholo Ranch in North Kohala, Hawaii. The "laho" are later cleaned and cooked with garlic salt and oil directly over the branding fire and eaten as a delicacy. Like many of the cowboys, Ho'opai has suffered many injuries over the years including damaged fingers and nails.

Filename
Hawaiian_Cowboys50.jpg
Copyright
Julia Cumes
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4851x3534 / 1.7MB
Contained in galleries
The Last of the Hawaiian Cowboys
Bernard Ho'opai, who comes from a four generation paniolo family, puts his hand on the leather pouch where he places calf testicles or "laho" while castrating calves at Ponoholo Ranch in North Kohala, Hawaii.  The "laho" are later cleaned and cooked with garlic salt and oil directly over the branding fire and eaten as a delicacy.  Like many of the cowboys, Ho'opai has suffered many injuries over the years including damaged fingers and nails.