Maui Coffee Attic | A Taste of Paradise, Episode 7
On this week's Taste of Paradise, the team visits Maui Coffee Attic, which is one of the most fun coffee shops on island. The cafe has unique, eclectic feel and a menu to match! With everything from classics like chai tea lattes to the bright purple ube latte, there is something to satisfy everyone.
The coffee shop is a great place to relax, especially for music lovers. With a wall full of guitars and plenty of musically-inclined patrons, you're bound to hear some great tunes as you sip your morning coffee and enjoy the ambience. (Maybe you'll even hear some of that from two of our team members in this video!).
We can't rave enough about this gem in Wailuku. Make sure to stop in sometime soon, and tell 'em we sent you!
The Kings Gardens Maui - Private Guided Hike & Chocolate Tour
We recently had an opportunity to experience The Kings Gardens Maui, which is a private guided hiking and chocolate tour.
Gannon's Restaurant - Local Restaurant in Makawao, HI 96768
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100 Wailea Golf Club Drive
Makawao, HI 96768
808-875-8080
Welcome to Gannon's Restaurant
Beverly “Bev” Gannon is Maui’s favorite chef – bar none. There is no arguing with the 2007 tally of votes by readers of The Maui News and Maui No Ka ‘Oi Magazine’s own write-in votes from chef colleagues naming Bev as the “Best Chef on Maui.” Born in Dallas, Texas and raised in the Jewish tradition of eat, eat, eat, Bev reminisces, “It’s what really got me interested in food and its preparation.”
As chef/owner of Hali’imaile General Store in Upcountry, Joe’s Bar & Grill in Wailea, Gannon’s on the Wailea Emerald Gold Golf Course; and owner of the longest-running catering company on the island, Celebrations Catering, Bev is perhaps best known to foodies as one of the 12 original founders of the Hawaii Regional Cuisine Movement which champions the concept of using fresh local ingredients in island menus rather than importing ingredients fromout-of-state. Each of her three restaurants offers different menuoptions but all feature island-fresh ingredients and flavors that define Bev’s particular style and personality.
The recognition that Bev has gained for her island-influenced dishes has built a following of critical acclaim across the country. Bev was nominated in 2004 for the prestigious James Beard Award for “Best Chef Hawaii/Pacific Northwest” and as Corporate Chef of Hawaiian Airlines, her food was named “Best Food in the Air in North America” by readers of Conde Nast Traveler (2003, 2004 and 2006.) Bev has also made numerous television appearances including NBC’s Today Show, The CBS Morning Show, and multiple shows on cable’s popular Food Network. She was further honored as one of the Great Chefs of Hawai‘i, a series on the Discovery Channel.
She has also received numerous local awards for her culinary accomplishments — honored by her peers with the Maui No Ka ‘Oi Ai’pono Award for “Chef of the Year” in 2006; Honolulu Magazine’s coveted Hale ‘Aina Award in 1999 and again for five years in a row 2002 – 2006, and she was proclaimed Maui’s “Best Chef” in 1997, 2007, 2009 and again in 2010 by readers of The Maui News.
After years of having customers and friends beg for her recipes, Chef Bev granted their wishes with The Hali‘imaile General Store Cookbook, published in 2001 by prestigious cookbook publisher 10 Speed Press (Berkeley, California). Her recipes have also appeared in Anthony Dias Blue’s book America’s Kitchen (1995) and she’s the only Hawaii chef included in Women of Taste, a cookbook that showcases 30 of America’s best female chefs (1997). Following the success of her first cookbook, in 2009 Bev published her second cookbook, “Family Style Meals at the Hali‘imaile General Store” which has become a favorite among her fans the world over.
From celebrated chef, successful restaurateur, airline Corporate Chef to published writer, Bev Gannon is a culinary celebrity whose star continues to rise to delectable new heights.
Maui Week: O'o Farm
Maui Week: O'o Farm
Things to Do in Maui - Upcountry Farm to Table at O'O Farm
While Maui has some gorgeous beaches in Lahaina and Paia, when you explore beyond the beaches you'll discover some delicious gems, like O'o Farm in Maui's Upcountry. Here you can spend a day foraging for your own food and then feasting al fresco with the beauty of Upcountry as the backdrop. Sound good?
Check out O'o farm:
Royal Lahaina Resort, our awesome Maui digs:
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MUD FIGHT- SURFERS - BROKEN ARM - MAUI / HAWAII
In this video - Mud fight. Surfers. Broken arm. Wilde goats.
В этой серии - Мы развлекаемся на пляже. Сёрферы. Поломанная рука. Мы пугаем диких козлов.
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Known as the “Valley Isle,” Maui is dotted with quaint towns, artist communities and local favorites that have been around for generations. Head to Wailuku for pastries from a “mom and pop” bakery, or head to Lahaina for a taste of Maui’s famed farm to table cuisine. From shimmering beaches and sacred Iao Valley to migrating humpback whales and sunset on Haleakala, it’s not surprising Maui was voted the “Best Island” by the readers of Conde Nast Traveler for 19 years.
PBS Hawaii - HIKI NŌ Episode 524 | Focus On Local Businesses | Full Program
Premiere Airdate: August 21, 2014
This episode, hosted by HIKI NŌ graduate Shisa Kahaunaele, looks back at past stories about Hawaii-based, locally-run businesses: a story from Maui High School about a grocer in Happy Valley Maui who has figured out how to use the influx of big-box retailers to his advantage; a profile from Waimea High School on Kauai about a successful t-shirt artist who grew up in Waimea so poor that all he could afford to wear were t-shirts; a history by Seabury Hall Middle School about the iconic, family-run Komoda Bakery in Makawao; a story from Roosevelt High School on Oahu about a cafe that sells slow drip coffee but whose real draw is the unrushed, face-to-face interaction between its customers; a study from Kamehameha Schools Maui Middle of Maui Soda & Ice Works and the strong set of family values that has made that business a success; a story from Kalaheo High School on Oahu about a chocolate manufacturer in Kailua whose product bears the name of a valley in Honolulu (Manoa Chocolates) and that uses cacao beans from all over the world; and a profile from Konawaena High School on Hawaii Island about a family-founded-and-run hotel that is nearing a hundred years of age and whose success can be attributed to the allure of nostalgia and a great pork chop.
HIKI NŌ Episode #902 – I Am Able | Program
Students from Waiʻanae High School in West Oʻahu tell the story of Matthew Reyes Jr., an enterprising young pig farmer who helps his parent run Reyes’ Hog Farm in Maʻili. Matthew is so dedicated to his family’s business that he sacrifices any semblance of a social life. All of his waking hours are taken up by attending high school and working on the pig farm. Through this dedication, he has developed an in- depth knowledge of the pig farming business and a great sense of pride in his profession. He wants to study business once he gets to college because he feels it will give him an edge in this very competitive industry.
ALSO FEATURED
- Students from Waīakea High School in the Hilo district of Hawaiʻi Island introduce us to a female high school track star who learned to love a sport she once dreaded through the friendship and camaraderie she developed with her teammates and coaches.
- Students from Kalama Intermediate School in Makawao, Maui, feature a Hawaiian Immersion teacher who connects to her culture by painting words that express its values.
- Students from ‘Ilima Intermediate School in ‘Ewa, O‘ahu, tell the story of a young French Horn player who learns a lot about herself in the process of learning the music.
- Students from Kamehameha Schools Maui Middle introduce us to a wheelchair-bound school counselor who sees challenges not as obstacles, but as a way to grow.
- Students from Kauaʻi High School in Līhu‘e tell the story of young Thai immigrants who learn the value of hard work in Hawaiʻi’s fast food industry.
- Students from Pacific Buddhist Academy present a primer on the ancient Japanese martial art of Kendo.
How Sustainable Farming Can Be Better than Organic Agriculture
John from visits his friends farm to share with you how sustainable farming can be better than simply organic agriculture.
In this episode, John shares with you a small farm on Maui that is growing food in the most natural, organic and sustainable way as possible with primary focus on reusing on-site materials vs bringing in external inputs such as fertilizer as much as possible.
In this episode you will learn about many of the elements of this sustainable farm that make it a viable family business operation in the tropics with year-round growing conditions. You will discover some of the lesser known and uncommon crops that can be easy to grow in places that do not get a freeze. You will also discover different growing techniques that will allow you to grow more diversity on your farm by providing different environments to your plants.
Finally, John will interview Ryan and ask him about why he has been successful quitting his job to work on the farm full time as well as some tips that will help and make you a better gardener or farmer.
After watching this episode, you will be more familiar with a more sustainable way of farming besides most industrial organic agriculture as well as learn many tips, and techniques that you can put into practice to grow food more sustainably, locally, and organically for you, your family, your community and the world.
Watch the original episode at Ryan's place at:
Watch the other episode in Hawaii where NO animal manures are used on a sustainable permaculture homestead:
PBS Hawaii - HIKI NŌ Episode 422 | Seabury Hall Middle | Komoda Store & Bakery
Premiere Airdate: May 23, 2013
From the Island of Maui, students from Seabury Hall Middle tell us about a Makawao fixture since 1916; Komoda Store and Bakery.