SY16-20

Mahina Boutique, situated within the Shops at Kukui’ula, provides a range of attire options, spanning from casual beachwear to more elegant ensembles, centered around a philosophy of “women lifting women.” The store manager, Susanna, emphasized the essence of empowering and “bringing joy to women, and helping them to feel comfortable in their own skin.” This perspective notably aligns with the aspirations of many customers, particularly those who, like host Amanda Smith, navigate the daily complexities of motherhood.

In a segment by Kauai TV, Amanda Smith, immersed herself in the diverse offerings of the store, exploring various outfits and pieces that resonate with a bohemian chic aesthetic. She starts by pairing “a taupe-colored knit top” with “comfy beachy fun shorts,” an ensemble that was praised for its softness and adaptability, with potential to transition “from day to night,” while also nodding to a ’70s-inspired style. The theme of comfort, coupled with a subtle, elegant aesthetic, persisted as she explored a “beige crochet skirt,” notable not only for its aesthetic appeal but also its practical aspects – it’s “really, really soft and comfortable,” and is designed with an underlining to prevent it from being see-through.

Further extending the store’s scope, Mahina Boutique is noted to carry “linen pants,” which have notably gained popularity, along with “denim” and “really fun flowy dresses.” The store thus manages to meld an appreciation for contemporary fashion trends, such as the present “in and hot” rompers, with a persistent adherence to comfort and versatility. Amanda Smith elaborated on the functional and fashionable by showcasing a casual romper during the segment.

Transitioning into an attire suited for more formal occasions, Smith then paired a “beautiful silk top” with a “chic skirt”, symbolizing the boutique’s capacity to curate outfits suitable for a diverse range of social settings and occasions.

Not to confine the experience of Mahina to the geographical locale of Kukui’ula Shopping Center in Poipu, customers unable to visit in person have the option of exploring and purchasing from the boutique’s collection through its online store. Susanna confirmed this digital presence, directing individuals to “shopmahina.com” for a broadened shopping experience, and also mentioned an Instagram platform which operates under the handle “@shopMahina.”

Mahina Boutique consistently elevate a philosophy that intertwines women’s empowerment with a wide array of stylistic options, affirming that fashion and comfort can harmoniously coexist in a manner that is both uplifting and authentically expressive.

Mahina Website | Facebook | Instagram

In Kaua’i, a Hawaiian island renowned for its lush landscapes and diverse culinary offerings, Aloha Ginger Beer has established its niche in the beverage market by crafting ginger soda that not only quenches the thirst but also embodies the distinct flavors of the locale. Spearheaded by Casey Paul, the brand employs locally sourced ingredients, including the ginger, lemons, organic cane sugar, and honey from Anahola, to concoct its non-alcoholic ginger beer. Casey Paul shared that the inception of the brand was born out of a desire to create “an added value product with something that was grown year-round” after moving to the island. The focus, as illuminated in a televised segment on Kauai TV, firmly anchors on utilizing “all Kauai ginger” and amalgamating “different fruits and teas” to formulate varied flavors of ginger beer.

The classic ginger beer, as detailed by Paul, is forged with a meticulous blend of the aforementioned ingredients and serves as the fundamental base for their range of offerings. Their lineup of flavors is not merely static but ventures into diverse taste profiles through collaborations and experiments with other local entities and ingredients. For instance, the Lilikoi variant, heralded as “probably our most popular,” is developed in collaboration with Anahola Lilikoi, intermingling the “sweet sourness of the Lilikoi fruit” with the “spice of the ginger.”

Not only does Aloha Ginger Beer delve into crafting beverages, but it also embeds itself into the community and local economy by ensuring its ingredients are as locally sourced and in-season as possible. A particularly novel creation is the Cacao Ginger Beer, which melds their classic base with Sol Remedies Holy Cacao. The local cacao, described by the host, Amanda Smith, as delivering a flavor “right at the end” without overshadowing the delicate essence of ginger, exemplifies the brand’s innovative spirit in crafting distinct beverages while also fostering local collaborations.

Aloha Ginger Beer extends its utility beyond straightforward consumption into the world of mixology. Even though it’s a non-alcoholic beverage, Paul acknowledged its popularity as a base for cocktails such as Moscow Mules and Dark ‘n’ Stormies. Furthermore, while their product garners attention, so does their approach to availability and distribution, providing their ginger beer to “different restaurants around the island” and ensuring accessibility for “private parties” as well.

Amid the bottles and kegs of ginger beer, Aloha Ginger Beer, situated in downtown Lihue, also extends its space to house “Hawaiian goods that are handmade,” thus not only serving as a purveyor of distinct local beverages but also as a platform for local artisans to showcase their crafts to both inhabitants and visitors alike.

The narrative woven by Aloha Ginger Beer, from its commitment to utilizing and elevating local ingredients to its innovative approaches in flavor crafting and community engagement, remains a testament to the multifaceted culinary and entrepreneurial spirit found amidst the verdant landscapes of Kaua’i. While the brand continues to innovate, it adheres to a core philosophy that is vividly Kaua’ian in essence, preserving and presenting the island’s flavors one bottle at a time, without necessarily veering into overt promotional territory but rather allowing the products to speak, or perhaps more aptly, to flavorfully whisper, for themselves.

Aloha Ginger Beer Website | Facebook | Instagram

Nestled in Los Angeles, La Morena Spice, a family-operated business primarily run by a mother-daughter team, has established itself in the spice industry by providing a spectrum of quality spices for over three decades. Their involvement spans from the intricate processes of sourcing distinct spices globally to meticulous crafting of their unique blends, each aimed at enhancing culinary endeavors through their products. While the business underscores a commitment to quality and ethical sourcing, it also channels a significant effort into ensuring the diversity and authenticity of their products, providing both common and rare spices to their clientele of chefs and culinary aficionados.

In a video segment on Kauai TV, host Amanda Smith engaged with Joanna from La Morena Spices, exploring the nuanced creation and application of their spice blends. Here, Joanna shares, “I use Hawaiian salt in all of my blends. It’s a beautiful red color and is made from Pacific sea salt mixed with red clay sourced from Kauai.” This particular salt, noted for its red hue, is not only a visual enhancer but also functionally impacts the blends by providing a reduced sodium content and a variety of beneficial minerals, enabling consumers to utilize ample seasoning without resulting in excessively salty flavors.

La Morena Spices presents seven distinct blends to its consumers, each formulated with a unique taste profile and specific applications in mind. During the interaction with Smith, Joanna introduced the Paniolo Barbecue Rub, which contains Kaua‘i coffee, describing its suitability for a variety of meats including “steak, shrimp, pork, and beef.” Another blend, the Taco Seasoning, was discussed as providing a zestful kick, ideal for “making guacamole, fish tacos, shrimp tacos, and even seasoning popcorn.”

Moreover, an interesting attribute of their House Bouillon is its simplicity and versatility. With “only seven simple ingredients,” Joanna detailed how “just two teaspoons make one cup of broth,” illustrating its application in recipes that necessitate chicken stock. The All-Purpose Seasoning, Tex-Mex Barbecue Rub, Garlic Paakai, and Paakai and Pepper also find their place among La Morena Spices’ offerings, though the specific applications and creation processes of these blends were not deeply explored during the segment.

The meticulousness with which La Morena Spice crafts its offerings – ensuring a balance of authenticity, quality, and ethical sourcing – serves as a backdrop to the spices that find their way into kitchens of both ordinary households and discerning chefs alike. The brand maintains a silent resonance in the culinary field, allowing their products, crafted with such notable attention to detail and quality, to communicate the depth and breadth of their expertise in the spice trade.

La Morena Spices Website | Facebook | Instagram

Tasting Kaua‘i navigates through the culinary terrains of Kauai, Hawaii, through organized food tours in various locales of the island. The firm is aimed at establishing a confluence between guests and Kauai’s food culture while also advocating for local agriculture and food security through promoting local eateries and farms.

In a video exploration of downtown Līhuʻe, hosted by Amanda Smith, and featuring Susan Schwartz from Tasting Kauai, the visual journey orchestrates a food tour encompassing four distinct culinary spots. “This is an amazing food tour of downtown Lihue,” Schwartz shares at the start, indicating that the selected spots are both personal and professional favorites of the Tasting Kauai team. The tour, therefore, offers a peek into the culinary preferences and collaborations of the team.

The tour commences at Aloha Ginger Beer, renowned for crafting non-alcoholic ginger beer utilizing Kauai-sourced ingredients. Schwartz shared, “It’s a non-alcoholic ginger beer that sources their ginger and all their beautiful products from Kauai.” The duo tastes the Pineapple Ginger Beer, with Smith remarking on the subtleness of the pineapple flavor: “It’s not overpowering; it’s just a little hint of that pineapple in that ginger.”

Transitioning to HealthGo Market, the focus shifts to a sampling of a taro burger. “This has a beautiful gluten-free wheat bun with onions and teriyaki sauce,” Schwartz introduces. The burger, utilizing taro from Dave’s Taro, was noted by Smith as a “must-try” and highlighted for its health benefits, cementing it as a staple on the island.

Advancing to Rob’s Good Time Grill, the segment showcases Chef Saber presenting Kauai shrimp wrapped in bacon and accented with pineapple salsa. The dish offers a tableau of local ingredients interwoven with culinary innovation, allowing viewers an intimate view into the chef’s crafted dishes.

The expedition concludes at Kauai Beer Company, identified as a microbrewery that provides a tasting experience of their Līhuʻe Lager, along with alternatives like fresh kombucha for non-alcohol consumers. Smith finds the beer “really light” and appreciates its compatibility with various dishes offered on the menu.

Woven into the culinary exploration is a subtle nod to the historical backdrop that has shaped Kauai’s food culture, from the sugar cane plantation era to the overall rich history of the island. Schwartz highlighted the importance of this context: “One of the things that makes it so special is we do talk about the history of Kauai and Hawaii, what makes our food so diverse.”

In summary, Tasting Kauai’s tours, exemplified by this walk through downtown Līhuʻe, extend beyond mere culinary sampling. They string together a narrative that ties the food to its place of origin, subtly inviting participants to ponder upon the history and culture of Kauai, while savoring flavors born out of the island’s rich tapestry of influences and ingredients. The business, while fundamentally a food tour company, transcends a transactional experience, hoping to offer guests a deeper understanding and connection with Kauai’s culinary and cultural landscape, through curated experiences that are showcased to be both delicious and deeply rooted in the local context.

Tasting Kaua‘i Website | Facebook | Instagram

Sol Remedies, located on the Hawaiian island of Kaua’i, emerges as a provider of herbal wellness through an array of products and consultations, grounded in the lifelong herbal practices and expertise of its founder, Kelsy Burch. Raised in the Midwest, Burch’s personal health struggles catalyzed her exploration into herbal remedies, starting with local plants such as burdock and milk thistle. “I had a lot of health problems growing up,” Burch shares, “and I do believe in Western medicine, but nothing was really helping me in the way that I needed.”

This initial self-exploration and tangible health improvements forged a path towards formal education and eventually, to establishing Sol Remedies, which currently permeates various locations, including more than 30 stores across several Hawaiian islands. “I’m a licensed health practitioner now and love what I do, and love helping others maintain health and wellness,” states Burch, reflecting on her journey from self-experimentation to professional herbal practice.

Burch underscores an avowed commitment to quality, underpinned by her holistic philosophy. She discloses, “I wild-harvest and grow about 50% of all of the herbs,” a practice that aligns with her aspiration to intertwine healthful and sensorially pleasing herbal products. Burch’s commitment to source and create quality is mirrored in her meticulous production methods, which notably involve an extended curing process of 6 months, superseding the conventional industry norm of 4 weeks.

One of the key offerings highlighted is the Holy Cacao, a product praised not merely for its healthful properties, including “supporting brain health, immune function, and balancing hormones in both men and women,” but also for its applicability in various forms of consumption and its integration of locally sourced cacao. The proximity of ingredients is of significance to Burch, who asserts, “knowing where your ingredients are coming from is super important, and I feel that when you make that, you can really taste it in every cup.”

Moreover, the Mystic Morning Blend, entwining ginger, cinnamon, elderberry, and hawthorn, is flagged not merely for its elevated vitamin C and antioxidant content but also for its strategic function in invigorating the consumer’s morning with a “fruity flavor with a hint of spice.” Burch elaborates on its efficacy, explaining that consuming vitamin C in the morning “kind of wakes everything up.”

Burch’s pragmatic approach to herbalism is steeped in a blend of personal experience, formalized study, and a perpetually evolving practice that converges traditional herbal knowledge with a modern palate. Her stated mission provides a clear viewpoint: “providing not only products but tips to incorporate into your lifestyle that are health beneficial and taste well.”

This narrative stitches together the evolution of Sol Remedies, not merely as a business but as an embodiment of Burch’s commitment to leveraging herbal practices toward health and wellness, solidifying her belief that “there’s an herb for every ailment.” And while her products are accessible across numerous locations in Hawaii, the underlying narrative of Sol Remedies resides within its founder’s journey from a childhood amid Midwest flora to a vocation deeply rooted in the herbal landscapes of Hawai’i.

Sol Remedies Website | Facebook | Instagram