May-June 2016

May-June 2016 issue of Maui Nō Ka ʻOi Magazine

Romancing the Olive

Could this tiny, ancient fruit become Maui’s next big thing?

Vintage Performance

At 35, the Kapalua Food & Wine Festival uncorks a celebration of culinary excellence — and you’re invited.
Ulua

The One That Got Away?

Ulua are no easy catch. The powerful, deep-sea-dwelling predators can weigh over 100 pounds. And they’re smart.
delicious maui sandwich

Award-Winning Food: What Makes a Winner?

These four ‘Aipono awardees prove that there’s more than one path to success.
Maui chefs

Chefs Gone Wild

Sunny Savage's knowledge of wild, edible plants, and their oftentimes off-the-beaten-path locations, turns island foraging into an adventure.
Maui Chef Mike Lofaro

2016 Chef of the Year: Mike Lofaro

Discover why Humuhumunukunukuāpua‘a's chef Mike Lofaro was voted as Maui's 2016 Chef of the Year by his peers.
guava cocktail

Masters of Mixology 2016

Eight locally-made cocktail recipes to savor.

House of the Rising Sun

Smart design and the latest sustainable-energy technology make this home thrive in Ha‘ikū’s windward weather while generating almost all of its own power.
Westin Maui Resort

Special ‘Aipono Awards

Each year, ʻAipono honors a few individuals and companies chosen by industry professionals. Here are the 2016 winners.
sailing yachts maui hawaii

Harness the Wind

Catch a ride on the salty breeze with Lahaina Yacht Club.
Hawaiian taro

Cultivating an Ancient Wisdom

How food is grown, prepared, and used is arguably as important in defining a culture as lineage, language and lore.

Second Helping

The best of Maui is the stories we share, with love and aloha. We are honored to share them with you.