May-June 2018

Vicki’s dream is for everyone on Maui to have at least one tiny garden.

Alvin sets a high standard, developing rich, flavor-infused dishes that have became his trademark.

A lovingly restored Upcountry home stands the test of time.

Vietnamese culture emphasizes vegetables; Jennifer’s menu prepares them in delicious and enticing ways, helping people to see vegetables as proper dishes, not as an afterthought.

They’re the orders that come through the kitchen so often, the line cooks can prepare them blindfolded or sleepwalking. Chefs may curse the repetition, but what can they do when guests threaten never to return if those dishes disappear from the menu?

We what inspires these Maui chefs?

Andaz lends bicycles to guests free of charge, and has placed EV stations on the property, with free charging for employees.

Why would man live by bread alone, when Maui has such tempting homegrown fare?

How will Maui’s landscape change, now that Big Ag is gone? The answer may lie with new “boutique” farms that offer the promise of diversity.

Congratulations to all our winners, and to everyone who paddles into the wind, every day.

After her three-year odyssey around the globe, Hōkūle‘a’s youngest crewmembers prepare to take the helm.

What's trending on Maui? Check our Shop Maui sponsored section.

Check out this incredible composite image featuring a cardinal, assorted lizards, and a Japanese white-eye on a banana blossom.