January-February 2016

So many ways to say it, and there’s never been a better time. You can take our word for it.

The official color of luxury.

In 1996, hard work and a true-grit spirit of survival launched Maui No Ka ‘Oi — along with a mentor with a heart.

Lloyd Aoki’s ABCs are compassion, knowledge and hard work.

The companies spotlighted here have defied the odds over the past two decades while others shut down. How have these businesses managed to survive?

The “wandering tattler spends the summer nesting near streams in the Alaskan tundra. When the weather starts to cool, the birds fly south to Hawai‘i.

A blind wine tasting is an engaging way to share these pleasures with friends, without intimidating those who don’t know much about wine.

Folks who regularly drive Hana Highway watch for a small concrete structure between Ho‘okipa Beach Park and Maliko Gulch, because every week or two, somebody repaints it.

Launching Maui No Ka ‘Oi - The first issue was just fifty pages, and the publication came out four times a year.

Japengo general manager Matt Rapping shared this refreshing recipe that uses Shochu, a distillate usually made from rice, but sometimes from sweet potato or other carbohydrate.

Try Japengo Chef Jin's recipe for ozoni, a seafood broth traditionally enjoyed during Japanese New Year.

Mahalo to Island Gourmet Markets for this tantalizing prime rib recipe.