March-April 2010

March-April 2010 issue of Maui Nō Ka ʻOi Magazine

hawaii bananas

Ripe Treasure: Hawaiian Heirloom Bananas

By the time Westerners arrived, Hawaiians had developed at least forty-four distinct banana varieties.
upcountry villa

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.
Tita Kathy Collins

No Can

When she heard about Hali‘imaile Pineapple Company starting up, Tita was so happy...
Auwahi

Miracle on the Mountain

Pull on some boots, grab a digging stick, and help bring a Hawaiian dryland forest back from the brink.
kapalua coastal trail

Happy Trails

Isao Nakagawa monitors the largest known colony of wedge-tailed shearwaters in Maui, nestled along the idyllic Kapalua Coastal Trail.
market fresh bistro

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.
Kalo crusted Mahimahi

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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