Kakrom (1976-77)
Anefal, Sebastian L. (1977). Kakrom (1976-77). Kakrom (Report). Colonia, Yap: Yap District Department of Education Administration. pp. 1–72.
- Has attachment: File:UNEND88L.pdf
Abstract: "Kakrom" (long time ago) was a bi-annually published collection of stories, interviews, myths and culutral tales, produced by students in Yap District, TTPI. It was the product of the students' efforts to extract information from the Yapese people in the various villages on the island. Three editions were published, one each for 1976-77, 1977-78, and 1978-79.
Betel-Nut Basket Weaving (p. 1) by Mercy Gutnay & Peter Tithrow describes the weaving of small baskets used to carry betel-nut, highlighting the skill and patience required to shape pandanus and coconut fronds. The process reflects both everyday utility and aesthetic care, since betel-nut chewing is a central part of social life on Yap.
Raft Building (p. 5) by Petra Guchol & James Moomew explains the construction of rafts from bamboo and breadfruit logs, showing how islanders fashioned reliable craft for fishing and inter-village transport. The article underscores the resourcefulness of local builders in adapting natural materials to practical maritime needs.
Tuba Making: An Easy Way to Make Your Own (p. 9) by Louis Falan presents the step-by-step process of making tuba, the fermented coconut toddy, by tapping flower stalks and collecting the sap in containers. It explains both the practical methods and the social role of tuba in gatherings and exchanges.
Libyan in the Net Throwing Business (p. 15) by Tamad & Jim John profiles Libyan, a fisherman recognized for his expertise in net throwing. The article details the techniques he uses, the types of nets employed, and how his work sustains both family and community while preserving traditional fishing skills.
The Sweet “Kamot” Tubers (p. 20) by Martha Tinan describes the cultivation and preparation of kamot (sweet potatoes), emphasizing their nutritional value and role as a staple crop. It highlights how families plant, harvest, and cook kamot, reflecting both subsistence practice and culinary tradition across Yap.
How Turmeric is Locally Made (p. 24) by Mike Tilig explains how turmeric is cultivated, harvested, and processed into powder for use in food and medicine. The article notes its importance in both everyday cooking and traditional healing, showing how knowledge of plants remains central to Yapese life.
Copra Making (p. 31) by Fanian Bamngin outlines the labor-intensive process of producing copra, from husking coconuts and drying the meat to preparing it for sale. It underscores the significance of copra as both a subsistence product and a vital cash crop connecting Yap to regional markets.
Construction of the “Richib” and the “Yep” (p. 37) by Romeo Joel & Louis Falan details the making of two traditional forms of roofing, the Richib and the Yep, crafted from palm leaves and wood. It emphasizes how these techniques embody resilience and continuity, providing durable shelter while preserving architectural traditions unique to the island.
