September-October 2010

Bit by bit, archeologists are uncovering a forgotten island where kings once ruled and a sacred lizard kept watch.

Six picks for heading back to school, the office, or wherever the end of summer takes you.

The spice-loving chefs at Pinatas on Maui dip mahi mahi filets in emerald-green cilantro and jalapeno batter before pan-frying.

For this pair of Maui restaurant critics, the secret ingredient to any great meal is love.

People once called E.K. Fernandez the Barnum of the Pacific, but he was beyond compare, a Hawaiian original.

Nudibranchs that dance, parrotfish that change their sex, and punk-rock wrasses are just a few of Maui's underwater wonders.

The Hawaiian work kamaʻaina isn’t so much about bloodlines and birthplace, as about a fully intentional way to live.

Straying from tradition, the chefs at Milagros use sweet Thai chili sauce and melted jack cheese to elevate their fish tacos.

Bartender Eric Martinez from the Four Seasons Resort Maui conjured up this magical cocktail. His choice of garnish was inspired by the lush environment of Hana: a candied hibiscus.

Tita takes her talk story tradition on the road, up to Yellowknife, Canada.

Miz G joins Twitter and discovers some culinary wags amid the tweeting foodies.

The fish tacos at Fiesta Time arrive piping hot, packed with well-seasoned, pan-fried mahi mahi on a bed of authentic Spanish rice and refried bean

Hau blooms year-round, though its crepelike blossoms last for a single day.