March-April 2015

March-April 2015 issue of Maui Nō Ka ʻOi Magazine

Makena Modern

A Bauhaus-inspired dwelling makes a bold artistic statement on the southern shore of Maui.
GMO crops illustration

Rooting for the Wrong Side?

Supporters say biotechnology creates jobs and fights world hunger. Detractors say it threatens the health of humans and the planet. Can both be right?

Solar Q&A

Hawai‘i's subtropical latitude and abundant sunshine make solar power an obvious energy choice, but factors like proximity to the ocean create specific challenges. That’s why it's important to hire seasoned professionals.
Upcycling

Upcycling

Turn trash into treasure with three "upcycling" DIY projects.
Italian Food West Maui

A Tale of Two Pizzas

We discover that you can't have too many good Italian restaurants on Maui.
Ahi Tartare

ʻAhi Tartare

The Grand Wailea's Humuhumunukunukuapua'a takes its name from Hawaii's state fish. So it's no surprise the restaurant's chef de cuisine knows his way around this savory raw dish.
biodynamic wine

A Lesson in Biodynamic Wine

Many winemakers say that biodynamic practices increase the land’s ability to express its unique flavors and components in the wine — enhancing its terroir. The result is a wine that speaks of its place, that has its own distinctive signature.
rescuing whalesvideo

Cutting the Ties That Bind

Large Whale Entanglement Response Coordinator Ed Lyman offers this analogy to explain his work: "It's like triage, and we're like whale doctors."

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hula girl illustration by Matt Foster

Da Rites of Spree-ing?

Tita reminisces about her favorite spring rituals from childhood.

It’s Elemental

From the fury of Pele's fiery volcano, to the gentle tug and pull of lunar tides, Hawai'i is a study of beauty and contrasts created and continually carved by the forces of nature.