"The Logan family in La'ie, Hawaii knows how to put on a luau. Vonn Logan, Hawaiian historian and former caterer, cooked a feast for a family birthday. The pork was the star of this meal. The pig is slow-cooked in an Imu, an underground stove heated with stones and coals and flavored with banana stems. It's eaten with poi (taro root pounded into a dough), fresh crab and luau he'e, an octopus dish only served at luaus (it's the green mushy-looking stuff)."