May-June 2013

As it turns out, one breadfruit can feed a family, and one variety a people. Packed in coconut-husk fiber and dry leaves, ‘ulu accompanied the Polynesian voyagers in their canoes bound for Hawai‘i.

An exceptional kitchen inspires many meals.

Maui snacks we think you'll relish.

Winemakers of California elite Pritchard Hill region will be presented by Master Sommelier Michael Jordan at the 2013 Kapalua Wine and Food Festival in June at The Ritz Carlton, Kapalua.

Pick up some chorizo and chicken to get started on this paella recipe...

This issue features finding the perfect wine to accompany your travels.

Axis deer destroy crops and endanger native species. Beleaguered farmers, ranchers and conservationists are taking aim at the problem.

Hungry on the run? Tita knows where to go to get the best Maui gas station grindz!

Very few know the story of Eddie Aikau and why he is so important to the Hawaiian culture. His sacrifice helped spark the awareness of Hawaiian cultural identity.

The perfect accessory for a stunning cocktail ring? A libation created by Freddie Sconfienza, Starwood Resorts’ 2013 starMixologist.

Maui offers bees a friendly environment, and their keepers the potential for sweet rewards.

For the first time in ‘Aipono’s eleven-year history, Maui’s chefs elected one of their own to a second reign as Chef of the Year.

The 2013 Aipono Award winners offer dishes from around the world without having to leave Maui. Travel to Hollywood, the American heartland, South America, Italy and Japan.