Top Ten Tips from Ivan Pahk
Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
To Catch the Wind
A hand on the helm and your eye on the horizon: Maui sailors extol the cruising life.
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.
Lessons from the Past
What can the ancient Hawaiians teach us about preserving today's resources for tomorrow?
Oroshigane, the Japanese copper grater
This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
The Art of Champagne
What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.
Eat Here Now
On an island where 90 percent of our food is imported, sustainability starts with eating locally.
An Expert in Her Field
At Anna Palomino's Ho‘olawa Farm, spiritual rediscovery is rooted in practical knowledge.
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.”