November-December 2007

On an island where 90 percent of our food is imported, sustainability starts with eating locally.

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

Free-range advice for skipping the sugarplums

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

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

What makes Champagne special? It requires tremendous care and patience—and you literally have to make it twice.

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

At Hashimoto Farm, persimmons are a way of life, generation after generation.

Bright red poinsettias are a familiar sight in the Hawaiian Islands during the holidays.

These Maui chefs are hungry for success.

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

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