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November-December 2007

November-December 2007 issue of Maui Nō Ka ʻOi Magazine

lessons from the past

Lessons from the Past

What can the ancient Hawaiians teach us about preserving today's resources for tomorrow?
charred ahi filet

Top Ten Tips from Ivan Pahk

Our 2007 ‘Aipono Chef of the Year shares the secrets to his success--and yours.
santa claus

Pau Hana

A Hopeless Santa Claus...
Oroshigane

Oroshigane, the Japanese copper grater

This local chef uses oroshigane, a Japanese copper grater, to grate fresh Big Island wasabi root for sashimi.
maui home

Rock the Halls

This Kula home is a showcase of marble and stone–and rocks for holiday parties.
holiday recipe

A Toast to Your Health This Holiday Season

Free-range advice for skipping the sugarplums
holiday wrap-up

HOLIDAY WRAP-UP: More For You

Like our island gifts? Before buying and wrapping those goods this season, check out our web-exclusive items. We think you'll like them.
poinsettia

Seasonal Reds

Bright red poinsettias are a familiar sight in the Hawaiian Islands during the holidays.
Ho‘olawa Farm

Explore Further: Native Knowledge from Ho’olawa Farms

Learn the traditional uses for native plants nurtured by Anna Palomino at Ho‘olawa Farms in Haiku.
ivan pahk

Three Chefs to Watch

These Maui chefs are hungry for success.
pirate

Side Dish: Pirates of the Cuisine

Miz G gets gourmet booty at the Maui Chefs Present affair...Butternut curry nage and Filipino rice congee served with parrots.
art

Talk Story

Talk Story on Maui about... Bailey House... Lion King...Kahului Railroad and more!