November-December 2007

November-December 2007 issue of Maui Nō Ka ʻOi Magazine

pineapple

Eat Here Now

On an island where 90 percent of our food is imported, sustainability starts with eating locally.
santa claus

Pau Hana

A Hopeless Santa Claus...
lessons from the past

Lessons from the Past

What can the ancient Hawaiians teach us about preserving today's resources for tomorrow?
charred ahi filet

Top Ten Tips from Ivan Pahk

Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
persimmon

Family Tree

At Hashimoto Farm, persimmons are a way of life, generation after generation.
ivan pahk

Three Chefs to Watch

These Maui chefs are hungry for success.
Ho‘olawa Farm

Explore Further: Native Knowledge from Ho’olawa Farms

Learn the traditional uses for native plants nurtured by Anna Palomino at Ho‘olawa Farms in Haiku.
art

Talk Story

Talk Story on Maui about... Bailey House... Lion King...Kahului Railroad and more!
poinsettia

Seasonal Reds

Bright red poinsettias are a familiar sight in the Hawaiian Islands during the holidays.
maui home

Rock the Halls

This Kula home is a showcase of marble and stone–and rocks for holiday parties.
Anna Palomino

An Expert in Her Field

At Anna Palomino's Ho‘olawa Farm, spiritual rediscovery is rooted in practical knowledge.
recipes

Do try this at home

The recipe for crowd-pleasing party pupus gives the how-to for Steamed Mussles in Saffron Broth, Crab Rangoon with Three Sauces, Volcano Poke, and his New York Roll.
wine advice by Charles Fredy

The Art of Champagne

What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.
holiday wrap-up

HOLIDAY WRAP-UP: More For You

Like our island gifts? Before buying and wrapping those goods this season, check out our web-exclusive items. We think you'll like them.

Publisher’s Note

It started with a phone call four months ago. “When is your dad’s birthday?” asked Kimokeo. “Tell him I’m going to give him a lu‘au, so he has to visit us.”

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