September-October 2016

September-October 2016 issue of Maui Nō Ka ʻOi Magazine

hawaiian cabbage

Cliff-dwelling Cabbages

From September to November, star-shaped blossoms emerge, releasing a marvelous perfume reminiscent of violets or honeysuckle.
Kapalua Golf

Choose Your Club

Take your best shot at Wailea Golf Club and Kapalua Golf Academy.
rye whiskey cocktail recipe

Rye Whiskey Cocktails

Rye whiskey is an American spirit with a history as old as the United States. More than two centuries later, rye is still sprouting up on Maui in cocktails with tropical fruit and syrups.

Meet the Neighbors

Through the years, we’ve explored disconnected parts of Maui Nui, and shared with you the sites, activities and traditions that make each island unique.
Hawaiian plants

Grounded in Culture

The culture of ancient Hawaiʻi was deeply rooted in nature. It still is—thanks to places like Maui Nui Botanical Gardens.
publisher's note

Up and Away

In celebration of our twentieth anniversary, we have been sharing some of our favorite stories from the archives.

Above and Beyond

Champion waterman Kai Lenny is changing the standup paddleboard industry with breakneck speed.
lahaina island oasis

Island Oasis

A homeowner/tree farmer brings back green acres to a dry Lāhainā hillside.

Toro! Toro! Toro!

Get the recipe for Morimoto’s Toro Tartare with Dashi Soy.
wagyu steak

Sharing Tradition

"The food I ate, growing up, is different from anyone else’s food. The connection to these flavors sets my ideas apart from others," says MiJin Kang, the new chef de cuisine at Andaz Maui’s Ka‘ana Kitchen.