September-October 2016

September-October 2016 issue of Maui Nō Ka ʻOi Magazine

Shirt Stories

A big beautiful book from Patagonia Press came across our desk not long ago. The Aloha Shirt, by Dale Hope, got us thinking about what defines quintessential island style. One great print led to another.
Jake Ramey

Point Man

What’s the best part of crafting custom spearguns? “I know every person who shoots my guns... I’m able to live vicariously through a lot of different people."
Kaonoulu Ranch

Kaonoulu’s Pedigree

A hundred years after its founding, this Maui ranch's lineage runs deep.
Awapuhi Shampoo Ginger

Grounded in Culture

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

Up and Away

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

The Nutty Chef

Someone we know has seventy trees creating an out-of-control nut situation. What to do with them all? Becky has some ideas...
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.
hawaiian cabbage

Cliff-dwelling Cabbages

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

Great Finds: Summer Trends

How do you relax? Cocktails, tunes, games, water time or aromatherapy? We've got you covered.

Events & News