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Maui No Ka Oi Magazine
READ
Current issue
Archive
Digital Edition
Maui Blog
Hawaiian Culture
A Perfect Day on Maui
Island Living Magazine
Kaʻanapali Magazine
EAT
Maui Dining Guide
Dining Stories
Restaurant Awards
2022 ʻAipono Winners
Past Winners
Recipes
SHOP
Subscribe
Made in Maui County Festival
EXPLORE
Hawaiian Culture
Lānaʻi
Maui Activities
Maui Golf
Maui Real Estate
Maui Travel
Maui Weddings
Photos
Podcasts
Videos
Wine Dinners
EVENTS
ʻAipono Awards
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March-April 2010
March-April 2010 issue of Maui Nō Ka ʻOi Magazine
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Side Dish: Gourmet Marathon
2010 Environmental Heroes
Aloha, Pine
Dining Highlights
Wherefore Art?
Yesterday & Tomorrow
The Lure of Limu
Ripe Treasure: Hawaiian Heirloom Bananas
By the time Westerners arrived, Hawaiians had developed at least forty-four distinct banana varieties.
Planting Roots
Grapevines and olive orchards thrive at this Old World villa in Upcountry Maui.
Great Finds: Behind the Green Door
Show your passion for the environment with these eco-friendly items for bed and bath.
No Can
When she heard about Hali‘imaile Pineapple Company starting up, Tita was so happy...
Miracle on the Mountain
Pull on some boots, grab a digging stick, and help bring a Hawaiian dryland forest back from the brink.
Happy Trails
Isao Nakagawa monitors the largest known colony of wedge-tailed shearwaters in Maui, nestled along the idyllic Kapalua Coastal Trail.
From Farm to Fork
Two delicious Maui dining experiences take us back to our roots.
A Hall Mark of Quality
Hall Wine's ultra-premium wines are not inexpensive, but in my opinion, their organic farming enhances the fruit flavors and produces higher-quality wine.
Crusted Mahi Mahi
Mahalo to Chef Justin Pardo of Market Fresh Bistro for this recipe.
From the Publisher
Miracles do happen.
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Fork & Salad
Editor’s Letter
Talk Story
In Their Own Words: Pomaika‘i Krueger
A Zoom with a View
Craving Maui
Simple Pleasures
Pau Hana