The One That Got Away?
Ulua are no easy catch. The powerful, deep-sea-dwelling predators can weigh over 100 pounds. And they’re smart.
The Lure of Limu
The study of seaweed has enabled Hawaiian women—past and present—to sharpen their scientific eye, flavor bland meals, and exercise the art of metaphor.
A Passion for Liliko‘i
Lilikoʻi is the Hawaiian word for passion fruit. While lilikoʻi can be eaten raw, its naturally high acidity makes it perfect for blending into baked goods, frozen custards, and drinks.
Pohaku
You and I are older than the stones along the Puna shoreline. These stones started just a few years ago as gobs of lava from Pele’s current eruption, gobs that dripped into the sea only to be tumbled and polished then lobbed back onto the shore.
Chef on a Hot Tin Roof
Top Chef finalist Sheldon Simeon and wife Janice are the mom-n-pop behind this new, family-style restaurant.
Harvesting Maui Gold
Maui Gold harvests premium pineapple year-round, averaging 12,000 cases per week. That’s 3.7 million pineapples a year.
North Shore Cafe
Sink your teeth into a noble Benedict or steak and eggs for less than ten bucks at North Shore Cafe in Haiku, Maui.
Teens Cook with Heart + RECIPE & VIDEO
Get a delicious recipe for Whole Wheat Pancakes from the American Heart Association’s Teens Cook with Heart competition.
Milagros Food Company
Straying from tradition, the chefs at Milagros use sweet Thai chili sauce and melted jack cheese to elevate their fish tacos.
Old School Spirit
More than three decades after being abandoned to the elements, vandals and arson, Maui’s first public high school is kindling a passion for renewal.
Fiesta Time
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
We Give You the Raspberry
‘Akala, the native Hawaiian raspberry, is one of the native plants bringing life back to Poli Poli forest after last January’s devastating fire.
Links of Gold
“As Hawaiians, our mo‘olelo [stories] are so important,” says Maelia. “With heirloom jewelry, the mo‘olelo live on in each piece.”
Maui’s Chinatown
The Chinese community in Upcountry Maui helped feed the 49ers of the California Gold Rush, and a now-and-then resident who became the father of modern China.
Las Pinatas
The spice-loving chefs at Pinatas on Maui dip mahi mahi filets in emerald-green cilantro and jalapeno batter before pan-frying.
Cuatro
Chef/owner Eric Arbogast, a veteran of several popular Maui kitchens, brought the best recipes from each under one roof.
The Weave of History
In the plaited leaves of the pandanus tree, a lauhala master passes along an ancient tradition.
Old Charmer
Built in 1935, this restored Upcountry Maui home displays works by artists and craftspeople from around the world—and from just down the street.
Ferraro’s Bar e Ristorante
Ferraro’s snagged this year’s ‘Aipono Award for “Most Romantic” dining spot.
The Fisherman’s Net
From ancient times, Hawaiians have used this handwoven tool to gather an ocean harvest. For one Maui fisherman, it still holds a way of life and a sense of identity.
Savoring the Burn
Locals splash chili pepper water on just about anything, but the origin of this ubiquitous Hawai‘i condiment remains a mystery.
The Elusive ‘Ua‘u
A discovery of Native Hawaiian petrel burrows on Lana'i sheds new light on this little-known species.
Fork & Salad
Where freshness meets flavor on Maui
By Savy Janssen
When most people think of “farm to table,” they think of fine dining: candles and white linens,...