November-December 2010

November-December 2010 issue of Maui Nō Ka ʻOi Magazine

The Inspiration of Hula

Maui’s rich hula history will be on view from November 9, 2010 when Hooulu: The Inspiration of Hula dances into town.

Hallelujah It’s a Sing-along

Maui Choral Arts invites their holiday audience to sing along with George Handels Messiah.
publisher's note

From the Publisher

Maui No Ka Oi Magazine publisher Diane Haynes Woodburn discusses aloha spirit.
four seasons resort lobby lounge

Four Seasons Resort Lobby Lounge

At the Four Seasons Resort Lobby Lounge, everything is by the book: the sushi chefs are Tokyo-trained, the rice is shipped straight from Japan, and the ocean view is pure Maui.

Side Dish: Lunch Truck Round-Up

Gossip gets the goods on Haiku eateries and the Hyatt Kaanapali new sushi restaurant, Japengo.

What Maui Likes to Eat

Chef Tylun Pang’s new cookbook is a multicultural feast best enjoyed with friends.
Maui humane society

What Do You Want for Christmas?

Assuring us that they’ve been good, for goodness’ sake, here’s what our staff are hoping Santa brings.
kahului airport

Terminal Nostalgia

Mauians and longtime visitors may recall sleepier versions of the Kahului airport.
Arman Manookian art

Lost Genius

For decades, the little town of Hana on Maui's remote eastern coast was home to paintings by one of Hawaii's most gifted artists and haunted souls, Arman Manookian.
Kaupo Store

Kaupo’s Last Store

How do you stay in business after everyone else moves away? Kaupo Store maintains a slice of Maui history.
Maui home

A Life in the Islands

Fatima and Dick Cameron grew up a world apart. Together, they transformed a humble house in the country into a welcoming home.
corn pudding

Sweet Kula Corn Pudding

Chef Tylun Pang's delicious sweet corn pudding recipe highlights the offerings of Maui farmers.
oopu nakea

Hercules of the Hawaiian Streams

Oopu nakea is the largest and most abundant of five native Hawaiian goby species, famous for their ability to climb steep waterfalls.
Hawaiian canoes

Magic Happens

Magic happens when the Hawaiian Chamber of Commerce meets on the beach in Wailea.

Namasu with Crab and Ogo

This recipe incorporates English cucumbers, spiked with the crunch of ogo grown by island aquaculturalists. Shredded crab meat adds a touch of luxury.

Umalu

Chef Kevin Boyle says the Korean BBQ beef bulgogi sandwich he created for Umalu is among his top five favorite sandwiches of all time.