July-August 2013

Spago's Chef Cameron Lewark ruminates on what makes undomesticated venison so good—and shares a recipe that meat-lovers will go wild for.

Nobuyuki Matsuhisa opens Nobu Lanai at the Four Seasons Manele Bay, taking traditional Japanese sushi and visually creating a new style of decadent cuisine, Nobu Style.

Tita shares her memories and choices for the best beaches on Maui and talks about the famous Waikiki Beach on Oahu where her family picks seaweed fresh off the beach and eats it.

Along the island’s southern coast, a classic eighties beach house honors its Hawaiian heritage.

This issue features finding the perfect red wine to accompany summer barbecues.

A revolution is happening in Island schools, as Hawaiian-immersion students find the keys to unlock their culture.

Maui No Ka Oi Publisher Diane Haynes Woodburn talks about the preparations both physically and mentally for the wedding of her son Michael Haynes.

A few savvy ideas on what to bring when you head to the beach.

Terri Erwin of Perfection Bra Fitting in Wailuku Maui created an intimate salon to instruct women on finding the proper bra size according to each individual size and shape.

Emerald City Trapeze Arts in Lahaina opened late last year, and people are really starting to catch on.