MESSAGE FROM OUR CEO

 (innov8 – November/December)

Dear Valued go! Mokulele Customer,

Aloha and welcome to go! Mokulele, Hawaii’s Low Fare Airline.

Last month Mesa Airlines, dba go!, entered into an exciting new joint-venture partnership with Mokulele Airlines. By joining forces, go! Mokulele is bringing together the many talents of our people and strengths of our two brands to improve efficiencies in order to ensure the future of low cost travel for the businesses and people of Hawaii. Together we are now Hawaii’s second largest and only low cost carrier, and we are doubly committed to continuing to offer friendly, convenient service and everyday low fares.

So when planning your next trip, be sure to check out the lowest fares, our convenient schedules and some of Hawaii’s best travel deals by visiting us at www.iflygo.com or www.mokulele.com . Oh yes and while you’re there, sign up free to our frequent flyer program go!Miles and very soon your next trip could be free!

November and December are action-packed months here in Hawaii as residents and visitors alike enthusiastically celebrate the holiday season. So don’t miss a beat. Check out all the action in the Happenings section near the back of this issue of your very own copy of innov8. Please feel free to take it with you.

As this is our final issue of innov8 for 2009, I would like to take this opportunity on behalf of everyone on the go! Mokulele Team to thank you sincerely for your business and support, and to wish you and those who are special to you, a very safe and happy holiday season.

Jonathan Ornstein

CEO & Chairman

Mesa Air Group, Inc

go! Mokulele をご利用のお客様へ

アロハ！

ハワイの低運賃エアライン go! Mokulele へようこそ。

先月、Mesa Airline, dba go! は、Mokulele Airline と新たな事業プランにむけて協力していくことになりました。これにより、go! Mokulele は社員の様々な能力と二つのブランド力を結集し、サービスの効率化を目指し、将来のハワイ諸島のビジネスや人びとの低運賃旅行を確かなものとしていきます。我々は今やハワイにおける第二の規模を持つ、そして唯一の低運賃航空会社となりました。より親しみやすく便利なサービスと、また常に低運賃を提供することを、両者で共にお約束いたします。

次の旅行を計画する時は、www.flygo.com あるいは www.mokulele.com にアクセスし、低価格運賃と便利なスケジュールを選び、またハワイ旅行の特典も合わせてご覧になってください。このサイトで、Frequent Flyer Program の go! Miles に加わっていただくと、次回のフライトが、その場ですぐに無料になるかもしれません。

ハワイ諸島は11月と12月は催し物が目白押しです。ハワイの人も旅行者もホリデーシーズンを熱烈に祝いましょう。このチャンスを逃さないよう、Happenings セクションに掲載されている催し物をチェックし、あなたの手元にある innov8 はご自由にお持ち帰り下さい。

2009年の『innov8』の発行はこれが最後になります。この場をお借りして、go! Mokulele Team の全員を代表して、皆様のご利用とご支援に深く感謝申し上げますとともに、皆様と皆様の大切な方が、安全で楽しいホリデーシーズンをお過ごし頂けるよう願っております。

Jonathan Ornstein

CEO & Chairman

Mesa Air Group, Inc

PERSPECTIVES

A Deceptive Vision of Paradise?

Words: James Hadde

Images: James Hadde

Pull Quote: “Each trip down this freshly laid powder, however exhausting, offers new territory to leave a signature of clean lines and envious memories.”

A Deceptive Vision of Paradise?

Cooler than a lychee shave ice, the snowy slopes of Mauna Kea on the Big Island present a surreal view of Hawai‘i that often escapes both the discerning local and the endless flow of visitors that flock to the islands each year.  At fourteen thousand feet, the air is crystal clear and the panoramic view at the summit endless, stretching off as far as the eye can see.  Add a fresh sprinkling of snow, known affectionately by locals as "pineapple powder," and this world created by the Hawaiian snow goddess Poli‘ahu is absolutely mind-blowing.  Grab your snowboard and skis, and this place transforms into a wild adventure park.

Extreme, harsh, and unforgiving come to mind while explaining this rare climatic experience.  There are no lifts, gondolas, or rope tows, and pure leg power brings you back from your glide.  By car, just four hours away from the sun-kissed beaches of Kona, the summit is intensely deceptive.  The speedy ascent can produce a parched throat, pounding headaches, and severe muscle cramping. Breathing in the crisp, thin air makes even walking a challenge.  Now imagine full-body exertion while snowboarding and skiing. 

Why, then, do I return each winter to take this seemingly insane challenge?  Well, when it’s on, it’s way ON.  Turn the volume up and ask Emeril to bump it up a notch!  Those same northern storms that bring monster waves to our islands also help to paint Mauna Kea a starchy white.  Each trip down this freshly laid powder, however exhausting, offers new territory to leave a signature of clean lines and envious memories.  The runs can be long, some more than two miles.  The view from the summit before ascent is absolutely lunar and out of this world.  As an immaculate bonus, one has the luxury of heading back down to the beaches and out of this winter wonderland all in the same day, perhaps taking a refreshing dip in the surf that only hours earlier could be seen stretching off around the islands in all directions.  Sublime. 

I have merely found here in these wonderful islands an experience truly unlike any other.  For certain and without a doubt, I have discovered…a deceptive view of paradise.  Aloha shirt optional!

IN MOTION: WAIMEA GAUNTLETS

Title: WAIMEA GAUNTLETS

Words: Trevor Spring

Waimea Bay Surfing - North Shore Hawaii

"When in Rome…do as the Romans do."  When this old saying is used now, it often refers to going with the flow and following the behavior of locals while visiting a new place.  In this case, we’re referring to the ocean devotees and lifeguards living healthy lifestyles year-round on the North Shore of O‘ahu.  Here smack in the middle of the "seven-mile miracle" lies the legendary Waimea Bay.

During the winter months, the majority of the population of the North Shore can be found playing in the large surf created by the intense storms in the North Pacific.  When these waves find a termination point on the North Shore, some of the biggest can be found at Waimea, which literally means "Red Water" in Hawaiian.  This stems from the color of the river running to the ocean from the back of the Waimea Valley. With the ancient remains of Pu’u o Mahuka, an important heiau (Hawaiian temple), overlooking the shoreline, Waimea Bay has always held an eerily significant place in the world of big wave surfing.  During the winter months, the most fearless watermen and women are found pushing themselves outside their comfort zone and paddling into the twenty-to-fifty-foot behemoth waves off the point.

During the calm summer months, however, the bay functions as a training ground for these adrenaline junkies and virtually everyone else looking to stay fit and balanced without setting foot in a gym.  "Waimea is the North Shore’s swimming pool," says Bodo Van Der Leeden, captain of the North Shore District of City and County Lifeguards.  "And if anyone plans on challenging the big surf on the North Shore, they had better plan to prepare their mind and body with plenty of running and swimming during the summer months.  These run/swim workouts, otherwise known as gauntlets, make up the backbone of any waterman’s workout regimen here in Hawai‘i."  The focus is on lung capacity, full-body strength, swimming proficiency, and retaining mental clarity while stressed for oxygen underwater.

A gauntlet has no strict format; it can be any duration, course, or intensity.  The most common course at Waimea is to run on the soft sand from the east side of the bay toward the "jump rock" on the other side.  Once across, charge into the water with no rest and swim back to the other side.  Repeat as many times as you can handle.  The bay is a couple of hundred yards across, so this course can be particularly challenging if the pace is kept up.  For a faster pace and more interval-based workout, take two minute rests between laps.  With this approach, you’re guaranteed to get more work done and build speed.

A common, but risky, attraction at Waimea is the rock jump at the west end of the bay.  At about twenty feet, it’s not the height of the jump, but the shallow water and overcrowded conditions that pose the greatest risks.  Although the lifeguards discourage it and post signs detailing the dangers, many beach-goers continue to climb the rock and line up for a turn to bomb off the top.  "It’s an exciting thing to do, but we’ve had quite a few people get hurt doing it," says Captain Van Der Leeden. 

In addition to the dangerous rock jump, swimmers should be aware of fishing lines near the beach.  Van Der Leeden recommends "swimming out thirty-to-fifty yards before swimming parallel to shore when doing your workout.  This time of year marks the beginning of the annual spawning of the hahalalu, a sardinelike fish that attracts bigger fish, which attracts the fishermen."  As seasons and conditions change often, "The best approach is to simply ask one of our friendly, experienced lifeguards.  We’re there from 9:15 a.m. to 5:15 p.m. ,seven days a week, and you can find out information regarding currents, jellyfish, or anything else you may want to watch out for,” says Van Der Leeden.

When parking, there is plenty of space right at the beach.  If this lot is full, there is parking further back in the valley at the Audubon Center. From there, it’s a nice, scenic walk or warm-up jog down to the beach. 

After your session of surf dashes, swim strokes, and sand sprints, you’re sure to be hungry.   Check out Waialua Bakery in the historic town of Hale‘iwaIt sports a variety of specialty breads baked on the premises, big healthy sandwiches, fresh juices, smoothies, and vegetarian specialties.  Waialua Bakery is right next to the Malama Supermarket at 66-200 Kamehameha Highway, and it can be reached at (808) 637-9079.

The bay is such a beautiful, scenic, and historic place that it is easy to simply sit, observe, and take it all in.  That’s fine too, but why not sample a taste of the morning ritual of those locals lucky enough to live close to the "North Shore’s swimming pool"?  Hope to see you on the beach.  Aloha.

For more information on ocean conditions and directions, call the Ocean Safety and Services Division of the City and County of Honolulu at (808) 922-3888.

WHERE DO [CORALS] COME FROM?

Where do corals come from?

Although coral feels like rock and looks like a plant, it is actually classified as an animal.

- A coral polyp consists of tentacles, a mouth, and a gut.

- Coral utilizes calcium carbonate from the ocean to build its skeletal structure.

- As oceans acidify, due to increases in CO₂ levels, it becomes more challenging for coral to build and maintain its shell structure.

- The largest known coral reef is the Great Barrier Reef located off the coast of Australia.

- About 85 percent of the United States’ coral reef can be found in Hawai‘i. (The acres of coral reef found in Hawai‘i more than double the landmass of the islands.)

- Coral reef ecosystems demonstrate the second most amount of biodiversity (tropical rain forests are first).

- You can destroy a 100-year-old piece of coral with one careless step. 

SPECIAL

TITLE: Healing Waters

Words: Stewart Coleman

Images: Stewart Coleman

Pull Quote: "The cure for anything is salt water—sweat, tears or the sea."

—Isak Dinesen

If Israel Kamakawiwo’ole was the soulful voice of Hawaiian culture, Rell Kapolioka’ehukai Sunn embodied its beating heart.  Though saddened by Israel’s death on June 26, 1997, Rell had been inspired by his fierce spirit and playful personality, and she was determined to fight for her own survival.  Even though her doctors had told her that her cancer was incurable, she had refused to believe it.

"I’ve heard stories of people being terminal for twenty years," she said. "It’s how you make your body fight and tell your body it’s not going to die.  That’s why I never think of my cancer as terminal.  It would take a lot more than that to finish me off." Even close friends like Kathy Terada, a nurse who worked with cancer patients on a daily basis at the Waianae Coast Comprehensive Health Center, wanted to believe that she could still beat it. "She fooled us enough times where we thought she was going to outlive us all."

Her friends admired her positive attitude, though some probably wondered if she was in denial.  But Rell was fully aware of what she was going through and actively worked with other cancer victims at the "Waianae Comp" to help them cope with the ravaging effects of the disease and the debilitating side effects of the chemo and radiation treatments.  Along with being a "surffragette" and pioneer in women’s professional surfing, Rell had also become a leader in breast cancer awareness.  As a counselor, she promoted mammograms and helped many young women deal with their cancer.  She used her bawdy sense of humor to cheer them up.  Encouraging them to stay active, she would joke about how she often lost her "prosthetic boob" in the ocean while surfing.

Henry Kapono’s ex-wife Pam Ka’aihue used to visit "Rell’s Motel" with her two daughters.  Rell had so many friends and visitors that Pam was just glad to have a chance to be with her. "Whatever time you got with her, you were just blessed to get and thankful for it," Pam recalls. "She made a big impact on me and my children." The women would go to the beach and to swap meets together to collect glass fishing balls, Hawaiian tikis, and rattan furniture.  At night, they would rent movies, play board games, and talk into the night.

"She had a lot of energy," Pam says. "Last one to bed and first one up.  You know, who wants to waste time sleeping? They say when your time is measured, you make the most of every minute, which she did!" She would get up before dawn each morning, ride her bike to Makaha to check out the surf, and then call in the surf report.  She would lead breast cancer counseling sessions in the mornings and hold geriatric exercise classes in the afternoons.  Rell still held her annual Menehune Contest at Makaha and had helped launch the careers of pro surfers like Rusty Keaulana, Sunny Garcia, and others on the Westside.  She seemed to have love and energy for everyone, from the young kids at the beach to the older folks at the senior center. "They meant a lot to her," Pam says. "She just did things to help so many people in so many different ways."

 After 1995, Rell had lost faith in most of the invasive medical treatments, saying, "I’m not treatable now because they consider me terminal.  There’s nothing more they can do." From that point on, she took the process of healing into her own hands.  She received herbal remedies from Evangeline "Momi" Keaulana, using the traditional Hawaiian practice of lapa’au.  And she surfed almost every day. "Surfing frees everything up," Rell told Surfer magazine. "It’s just the best soul fix." When she was born, her family must have somehow foreseen that this child would grow up in the ocean and fulfill the true meaning of her middle name: Heart of the Sea.

Watching her glide down the face of wave after wave, her closest friends wanted to believe that Rell had beaten her cancer—at least for a while.  With the return of her long, flowing hair, she looked like a vision of health as she gracefully danced across the water with a big smile on her face.  But the cancer was still there like a hungry shark prowling just beneath the surface.  Despite that, Rell and her friends believed that surfing and being in the ocean had a healing effect and comforted her body and soul. "Some call it salt water," Momi Keaulana likes to say, "but we call it holy water."

 During Rell’s last month, her closest friends began making pilgrimages to her cottage to say their final goodbyes.  Jennifer Lee begged her parents to drive her out to Makaha to see Rell. The pretty hapa girl had been a former Menehune champion and was one of about twenty kids whom Rell had taken to the annual Biarritz Surf Festival in 1995. After traveling to Biarritz together, Jen had become like one of her children.  Only in her early teens at the time, Jen had heard about her cancer, but thought it was all gone. "She looked healthy and had long hair," Jen recalls. "She was just beautiful and glowing as usual."

Even though Rell was still very sick at that point, she had insisted on going to France with her menehunes, whom she referred to as "future legends." While teaching them about French culture, she also gave them hula and ‘ukulele lessons so they could share their culture with their hosts.  She had also asked them to bring vials of water from their favorite ocean breaks as part of the opening ceremony.  Brian Keaulana and other Hawaiians led a procession to the beach, where people from around the world poured their samples of ocean water into a big koa bowl.  Then, the menehunes joined these famous watermen and paddled out into the surf.  In the ocean, they formed a big circle and joined hands to form a living lei to bless the festival. "It was really special," Jen recalls, "a chicken skin moment."

Now that her mentor and idol was approaching the end of her life, Jen couldn’t understand why her parents wouldn’t drive her out to Makaha to see Rell one last time. "I just had to see her, but they wouldn’t take me," Jen says. "I knew she was sick, and I was like, ‘Let me go.  Take me.  I need to see her.’ But my parents were like, ‘She’s sick.  You shouldn’t see her like that.  Just remember her like the last time you saw her when she looked healthy.’"

After making it through Christmas, Rell vowed to hang on until New Year’s.  That year, Brian and the Keaulana boys paddled into the surf on New Year’s Eve at 11:45 p.m. and caught the last wave of the old year and the first wave of the new one in honor of Rell.  Coming in and out of consciousness, she could hear the fireworks in the distance, and she lived to see the dawn of a new year.  But on the evening of January 2, 1998, at the age of fory-seven, Rell Kapolioka‘ehukai Sunn finally took her last breath and passed from this world to the next.

That same night, Jen had tossed and turned in bed, crying and worrying about Rell. "I get up in the morning and call the house, and someone says, ‘Hello?’" she recalls. "And I said, ‘Aunty Rell?!’" She sounded like her old self, young and healthy, and, for a moment, Jen thought that she might have recovered. "’Oh, no, this is Nell, her sister…I’m so sorry, but Aunty Rell passed away last night.’"

Jen cried and felt sick for days, as if one of her own parents had died. "I dreamt about her like crazy when she passed away.  This one dream I had was of her in Waikiki.  I was walking in Waikiki, and I saw this lady in a red mu’umu’u, and she was passing out flyers by the Duke statue.  I was like, ‘Aunty Rell!’ and she kept looking at me and looking away. ‘Aunty Rell, Aunty Rell!’ I’m crying and trying to make her look at me.  She just looked at me and said, ‘I’m okay, just go on.’ And she gave me a hug, and I walked away.  I woke up crying."

Two weeks later, on January 17, Rell’s memorial service was held at Makaha.  That morning, a cool mist hung over the green mountains, and gray clouds covered the sky.  The intermittent rain was considered a blessing in Hawaiian lore, marking the passing of an ali’i.  Friends and family had set up a big tent on the beach and had been working hard all week to decorate it with pictures of Rell from different times in her life.  There were photos of her surfing, diving, fishing, dancing hula, paddling canoe, and posing with the menehunes.  Her surfboard, fishing spear, throw nets, and mementos were placed all around the tent.  In the center, her ashes lay in a glass fishing ball, which had been carved with images of fish, waves, and an octopus, along with the words "Aloha, Queen of Makaha."

When Rell was just a girl, she had found a glass ball washed up on the beach at Mahaka and asked her father what it was.  He had explained that it used to be tied to a fishing net, probably from Japan, and had floated all the way across the ocean.  Years later, Rell would remember his words and wonder if he was telling her what her life would be like. "She symbolized herself as the floating glass ball," said her daughter Jan,"fragile yet strong, surfing the best spots but always coming home." And now, she was going back to the sea.

Thousands of people from the Westside, across the Islands, and all over the world began arriving for the service, filing into the tent to pay their last respects.  The sound of the conch shell filled the air.  At the end of the formal service, Brian Keaulana organized a ceremony where people could make an offering of "surf, sand, and sound." He said, "Bring sand from your beaches, water from your surf, and a conch shell for the sound of a thousand blowing at once." People brought sand and water from all of the Hawaiian Islands and from places as far as Australia and Fiji, and they mixed them in a big, wooden bowl on the beach.

"Because Rell has touched so many people, she also touched many shores and many oceans," Brian said. "This is a way of giving back…like an ocean community around the world."  The conch shells sounded like the deep, mournful bellowing of the wind, sky and sea.

For the scattering of her ashes, Rell had asked Brian months before to take charge of the ceremony.  They were surfing one day at Makaha, and she looked at him and said, "You know, it’s not if, but when I pass away.  Brian, just remember, this is where I want to be."  It was a specific area right near the blowhole, which was her favorite take-off spot when she was surfing.  Brian made sure that no one was in the water at the time. "The only person who is going to be surfing will be Rell Sunn.  We’re putting her to rest at the Makaha Blowhole."

Steering from the back of her outrigger canoe, Brian paddled with Rell’s daughter Jan, her brother Eric, and her husband Dave into the four-to-six-foot surf.  After almost being swamped by a large set of waves, Brian tried to find the exact spot where the blowhole was when he received a sign. "All of a sudden, the boil just erupted right there in front of us.  It was like she was playing games with us, hide-and-go-seek.  When Dave poured her ashes out, it was like this big bloom of ash—she got her wish." They caught a wave in the canoe and rode it to shore, and then friends were invited to paddle out and catch a last wave in honor of Rell. 

Rather than dwelling on Rell’s death, Aunty Momi later said her memorial service was a celebration of life.  Just as the turtle was her ‘aumakua, she had become one with the ocean and was now at home with the other ancestral spirits of the sea. "She loved life, she loved surfing, and she loved people," Momi said. "Now every year at the Menehune Contest, we all say, ‘Thank you, Auntie Rell, for the waves!’"

Eleven months later, on New Year’s Eve, 1999, Brian, his brothers, and several friends paddled out into the black water for their annual midnight surf session.  The last year and a half had been difficult for Brian and the entire Makaha community after losing Israel and Rell.  Both friends were weighing heavily on his mind as he glided through the liquid darkness, waiting to catch the final wave of the old year and the first wave of the new one. 

Sitting on his surfboard, looking up at the sky, Brian saw fireworks exploding above.  Watching them streak across the sky, he thought about Rell and Iz.  Like shooting stars, their lives had burned out all too soon.  But both friends had left behind an enduring legacy of light and love.  Their ashes had become one with the healing waters all around him, and their memories would live on in the hearts of his people.  Comforted by their presence, Brian caught a wave in the darkness and rode it toward the lights on the shore.   

DESTINATION: WINE COUNTRY

During the holiday season, one pleasure that might come to mind is sniffing a glass of finely crafted wine.   Even if you’re not a wine expert, a great way to indulge in an educational and taste bud-altering experience is to take a six-hour plane ride from the shores of Hawai‘i to the wine country of California.  Sonoma Valley is home to some of the best wine making in the world. You can spend a day, a week, or get lost there for the rest of your life, exploring the hidden secrets of the wine making, tasting, and judging culture.  One thing that is catching on, or maybe has always been around, is the “greening” of wineries. A couple of places we recommend, where you can see the greening process in action (although many great vineyards exist), are Benziger Family Winery and St. Francis Winery.

Benziger Family Winery (benziger.com): 

With the trademarked concept “Farming for Flavors,“ the Benziger Family Winery is by far the most unique winery in the valley.  The bowl-shaped landscape creates unique microclimates for growing several varieties of grapes. Utilizing biodynamic practices, the vineyards are scattered with other vegetation and edibles to encourage the flourishing of beneficial insects and overall ecosystem diversity. "There's an incredible moment when people get the idea of how grapes and wine are connected to a local area," says Mike Benziger, winery founder.  “It’s both the family tradition and the Farming for Flavors concept that make the wine from the Benziger property some of the best tasting in the world. When you visit, make sure you ask to see the cellars, which are about twenty-seven thousand square feet of real caves.

St. Francis Winery (stfranciswine.com):

With the working philosophy of “maximum extraction, minimal intervention,” St. Francis Winery is another great place to visit during your Sonoma Valley tour.  With a mission-style building housing the tasting rooms and a statue of St. Francis of Assisi at the entryway, the winery is welcoming and picturesque.  “We continue to enjoy tremendous success by focusing on Sonoma County, where we grow 100 percent of our grapes.  With success comes responsibility to future generations who will live and work here as well. Engaging in green practices is the right thing to do, which makes it the right way to run a business,” notes Christopher Silva, President and CEO. The “greening” of St. Francis Winery is also helping to create amazing-tasting wine.  With a staff that is eager to share the details of the wine-tasting process, you too can experience the subtle flavors of a complex wine.  Make sure you pick up a bottle of the port, as it’s not available in stores.

Hawaii Vineyards

Although Hawai‘i is not know as a wine mecca (and rightly so), there are a couple of opportunities for wine tasting on the islands.  You can visit Tedeschi Vineyards (mauiwine.com) on Maui and Volcano Winery (volcanowinery.com) on the Big Island.

FLAVORS

Title: The Darker the Better: Rowan Gard goes in search of the ultimate

chocolate indulgence

Words: Rowan Gard

Image: Image compliments of Hawaiian Host, the creator of the Original Chocolate-Covered Macadamia Nut, which uses only high-quality chocolate and premium macadamia nuts.

The noted sex therapist Dr. Ruth Westheimer described the taste of

chocolate as “a sensual pleasure in itself, existing in the same world

as sex…For myself, I can enjoy the wicked pleasures of chocolate

entirely by myself…furtiveness makes it better.” (Oh, Dr. Ruth, you’re

such a naughty girl!) It’s true that few (legal) edibles come close

to the glorious rapture that is sliding a piece of chocolate across

the taste buds. Why is it that chocolate consumption ranks up there

with the human nervous system’s equivalent of a three-cherry jackpot—

sex?! Well, recent research reveals that chocolate melting on your

tongue stimulates an increase in brain activity and heart rate which

surpasses that of levels associated with passionate kissing, not to

mention lasting four times longer after the fact. (Talk about

staying power!) So, simply put, chocolate literally makes you feel good. And with the

holiday season upon us, having a stash of chocolate on hand, either to

ease one’s own personal stress level or to give as gifts (you have to

admit, it’s vastly superior to tube socks, with the added allure of

being considerably cheaper than diamonds), will make for a much

merrier Christmas.

The Origins of Chocolate

Humans have furtively indulged in chocolate for a long while now. In

fact, recent archaeological research indicates that the ancient

Aztecs, Maya, and Olmec peoples made chocolate beverages as early as

1100 BC. There is also evidence of the cultivation of the cacao tree

—the seeds of which compose chocolate—in Mesoamerica for over three

millennia. (See, I told you it’s been a lengthy love affair.) The

scientific name for cacao, Theobroma cacoa, is literally Greek for

“food of the gods,” and the Aztec Emperor Montezuma (perhaps best known

for his long-standing gastric retribution) referred to liquid chocolate as a

“divine drink.” Mayan hieroglyphs even indicate that chocolate was

used for ceremonial purposes too, not just as a luxury good.

Following the Aztecs’ contact with the Spanish, chocolate came to

Europe in a big way. Chocolate consumption spread throughout the

royal courts of Europe and became much sought after. In 1657, the first

chocolate purveyor opened in London, but it wasn’t until the advent of

the Industrial Revolution that chocolate manufacturing and its

consequent consumption truly exploded. In 1850, cacao was introduced to

Hawai‘i, with interest in local-grown chocolate increasing through the

turn of the century. Following World War I, chocolate production

within the islands dropped, and it wasn’t until more recently, in

the 1990s and 2000s, that there has been a significant resurgence. And

my, my, what a resurgence it has been.

Home-Grown Indulgence

If you’re hungry for a near-orgasmic chocolate experience, then you

best make your way to one of these fine local chocolatiers that make

me proud to call Hawai‘i nei my home (trust me, not only do these

folks know what they’re doing, they’re so good you’re going to beg

them to never stop).

Kailua Candy Company

On a recent jaunt to the Big Island, I had the pleasure of visiting the

tasting room of Kailua Candy Co. (incognito, of course), which served

up great aloha and amazing chocolates. In fact, Kailua Candy Co. was

named one of the 10 Best Chocolate Shops in the United States by Bon Appétit

magazine, and I have to concur. Chocolate recommendations include the

hand-dipped tropical truffles, specifically the Lemon Macadamia Nut in

a white chocolate and the Guava-Rum in a dark chocolate, the latter

of which is so good you won’t even feel guilty when you slap your

tutu’s hand away and snatch up the last one!

Kailua Candy Company

73-5612 Kauhola Street, Kailua-Kona, Hawai‘i 96740

Kailua-candy.com 808.329. 2522 or 800.622.2462

Malie Kai Chocolates

Malie Kai chocolate, grown on O‘ahu’s North Shore, is one of the

rarest chocolates in the world. The Dark Chocolate Bar by Malie Kai

Chocolates is not to be missed. It has a rich “chocolate” flavor that

hits the front of your mouth and then follows up nicely with secondary

notes of black currant. (So damn good!) Make sure to stop by their

booth at the Kapiolani Community College Saturday morning Farmer’s

Market (located at 4303 Diamond Head Road, Honolulu).

(FYI: Recent medical studies indicate that dark chocolate, eaten in

moderation, can lower blood pressure and includes a substantial amount

of antioxidants. So now you can say with a straight face that you’re

eating that chocolate bar for “medical reasons.”)

Malie Kai Chocolates, Inc.

P.O. Box 1146 Honolulu, Hawai‘i 96807

www.maliekai.com 808.599.8600

Original Hawaiian Chocolate

The folks at Original Hawaiian Chocolate Factory are the first

producers to grow and process all-Hawaiian chocolate.

Chocolate recommendations for this pure Big Island goodness include

the dark chocolate Plumeria Nui Loa, which has a delicate yet complex

flavor that whispers of the volcanic soils in which it’s grown.

Original Hawaiian Chocolate Factory

78-6772 Makenawai Street, Kailua-Kona, Hawai‘i 96740

www.ohcf.us 808.322.2626 or 888.447.2626

“All I really need is love, but a little chocolate now and then

doesn’t hurt!” —Lucy, in Peanuts, by Charles M. Schulz. If you’d like

to show the author some love, then follow her blog—Respect the Food—

at www.strowanrespectsthefood.blogspot.com, or you can always just send

her a love letter at [email protected].

Recipe:

Easy-Peasy Ganache (courtesy of Kailua Candy Company)

Ingredients: Use equal parts dark Hawaiian chocolate and heavy whipping cream.

Preparation: First heat the cream in a microwave until hot

(approximately one minute on high heat), then melt the chocolate in a

double boiler (two different-sized pots work just fine too). Next,

slowly pour the cream into the melted chocolate and stir gently with a

whisk until silky smooth. This ganache is perfect over ice cream or

for dipping fresh fruit.

OFF THE MAP:

Title: Three Days in Upcountry Maui

Words: Andrea Devon Bertoli

Images: Lauren Gerstle

Pull quote: “After a decadent breakfast and some swimming, we headed for a long drive upcountry”

Upcountry Maui Vacation

As a serious food geek, I am always searching out good food, and I am especially interested in locally grown and locally made foods. For three days last month, I left city life on O‘ahu and headed to Upcountry Maui with a lovely friend to see what Maui has to offer for local foods and good eats. 

We were lucky to have a house to stay in, so our first stop was to Mana Foods in Pa‘ia to get some goodies for breakfast.  I was amazed with the selection of local greens and many other veggies, about 30–40 percent of which are locally sourced.  Also impressive is the substantial deli of vegan, vegetarian, and raw meals, plus a great selection of raw and baked desserts.  Omnivores need not despair—they have a broad selection of meats too.  We left with locally grown apple bananas and figs, as well as homemade bread and goat cheese, plus some Maui-made herbal tea.  After a long afternoon at the beach, we headed to dinner at the Flatbread Company, known for its exceptional organic pizza.  We shared the house salad made with local greens and homemade dressing and the ‘co-evolution’ pizza, an organic whole wheat crust topped with Surfing Goat Dairy goat cheese, olives, sweet roasted onions, and peppers.  For dessert, we headed to Ono Gelato, a locally owned gelateria serving amazing gelato and vegan sorbetto, along with other Maui-made goodies.  All its milk is locally sourced, and a sign above the register shows which farms supply the various fruits, including liliko‘i, banana, and mango. 

After a decadent breakfast and some swimming, we headed for a long drive upcountry.  Though I usually avoid aimless driving, we felt pretty good about cruising around in our rented Bio-Beetle, which uses only biodiesel to power us up the mountains.   We were headed to Ali'i Kula Lavender, but we made frequent stops to take photos or pause in the clean mountain air.  We arrived at the lavender farm and wandered though the fields, then headed to the gift shop to see what is offered.  There are plenty of pretty lotions and gels, spices and baking mixes to choose from, all with the ”made in Maui” seal of approval.  There is a small selection of edibles, including yummy teas, lemonades, and scones made with fresh lavender from the fields.   Our next destination was the Market Fresh Bistro in Makawao, a new and quite affordable restaurant based around Maui-grown foods.  I was so excited to eat here that I did not bother to read about their limited hours—they serve lunch all week, but dinner is only Thursday through Saturday evenings.

We headed back for a (great) bottle of wine and a (good) meal in on of Pa‘ia’s most famous restaurants.  The food was fairly good, but I was disappointed that the only Maui product was the mahi-mahi in my friend’s curry—not the greens or avocado or the cheeses.  Our server said it was often difficult to rely on the availability and consistency of local products.  This seemed to be the rule, as other menus we browsed did not reflect a wide selection of foods from Maui’s farms and ranches.

Our third day was spent upcountry again, visiting a friend and then heading to Maui’s winery at Ulupalakua Ranch.  The winery is located in a beautiful, high-elevation area with huge old trees. The nearby vineyards were closed during our visit in preparation for the upcoming harvest, but the tasting room was open, and we were able to sample the delicious wines and take a quick (free!) tour around the grounds and the fermentation room.  The ranch is most famous for its sparkling wines and the almost-too-sweet pineapple wine.  Across the street is the quaint ranch store, stocking lots of Maui beef and locally raised elk.  At the time of our visit, the elk burgers on offer were shipped in from elsewhere because the ranch is trying to breed its herd.

Just a bit farther down the road is the Surfing Goat Dairy, home to an incredible variety of goat cheeses and the cutest little goats ever.  Though we were too late for an official tour, we were allowed to wander around, feed hay to the young goats, and watch the milking process, which was graciously explained by another visitor.  Most importantly, there are free samples of the many cheeses on offer.  Their products are available in many locations in Maui, California, and at Whole Foods Market on O‘ahu.

This journey was only long enough to sample a few of Maui’s local food offerings.  For a longer trip, it would be possible to visit the many food and coffee farms, various shops selling locally made food products, and restaurants that feature local cuisine.  The climatic diversity of each island leads to a great variety of foods, and I encourage you to seek out the quality and bounty each island has to offer.   

For more information:

manafoodsmaui.com

flatbreadcompany.com

onogelatocompany.com

aliikulalavender.com

madeinmaui.com

mauiwine.com

surfinggoatdairy.com

ulupalakuaranch.com/store.htm

MOLOKAI:HOPS

Title: Hawai‘i’s First Saint ~ Father Damien

Words: Noel Pietsch

Images: Noel Pietsch

 Father Damien, Catholic Priest

 Father Damien, a Catholic priest, traveled to Kalaupapa in 1873 to serve the hundreds of Hansen’s disease victims who had been confined to Kalaupapa. He provided hope, built a community, and raised awareness of this misrepresented disease. On October 11, 2009, he was canonized in Rome by Pope Benedict XVI. On October 31, his remains are to be ceremoniously marched down the cliffs into Kalaupapa, and on November 7, 2009, a ceremony held in his honor at St. Philomena Catholic Church.  You can visit the church of Father Damien in Kalaupapa, HI on Molokai.  Just google “Father Damien Tour Molokai” for more information.

OAHU:HOPS

Hops O‘AHU

Words: Jasmine Joy

Hawai‘i Amateur Skimboard League

Celebrating its premiere year of action with attitude is the Hawai‘i Amateur Skimboard League (HASL), pronounced "hassle," which is hosting a series of six contests on O‘ahu, Maui, and Kaua‘i. HASL was created by Erik Covarrubias, who noticed the growing popularity of local skimboarding and felt the need to unite all islands that support the growing sport.  His primary motive is to offer athletes a chance to earn competitive credentials so they may traveloutside of Hawai‘i and pursue bigger contests on the Mainland or internationally.  The 2009 season would not have been successful withoutmembers like . . . Matt Dillon, John Tingey, and Keiao Bucasas.

The final contest of the season will be held at Sandy Beach in mid-November.  Even if you have not attended any of the previous competitions, you won’t want to miss the wrap up ceremony!  Come witness the adrenaline of one of the

most challenging sports on earth.

hawaiiskimboardleague.com