rooted in ranching, reaching back
to the 19th century. These days, the
island’s beef is largely raised and sold
on-island, a practice Adelmann says
is becoming increasingly popular as
awareness of food security grows.
“Diverse agriculture is so important
to the sustainability of these islands,”
she says, adding that despite its self-
sufficient beginnings, much of Maui’s
food is now imported. “It takes about
two weeks for most of our perishable
items to be shipped in by boat. Should
shipping cease, many retailers would
be out of food within a couple of weeks.
By supporting local farmers, ranchers
and fishermen, we reduce our depen-
dency on imported goods.”
With that, we push on to
Hawaii Sea Spirits Organic Farm
and Distillery in lower Kula.
Set atop 32 scenic hectares
of fertile volcanic soil, the
family-owned facility is the
only distillery in the world
to use organic sugarcane
and ocean water to produce
OCEAN organic vodka and
Deep Island Hawaiian Rum.
The distillery is also nearly 100
percent self-sufficient, thanks to
240 rooftop solar panels.
About an hour later, we’re making
a twisty, stomach-churning descent
back down the volcano toward our
final stop: the Kihei Tasting Room
at Maui Brewing Company. Opened
in 2005, the business has grown
from a single brewpub to an award-
winning, 400-employee operation that
surpassed $15 million USD in sales
in 2016. During our 45-minute tour,
I learn that the brewery makes the
most beer on the island—a distinguish-
able quality considering other popular
“Hawaiian” beers are, in fact, brewed
on the U.S. mainland.
“The company is big on ohana,” our
guide Sarah explains of the Hawaiian
sense of extended family. Functioning
under a pledge to act as stewards of
the community and the aina (land),
Maui Brewing Company puts a lot
of emphasis on staff retention and
morale, which means regular cookouts
and team-building outings.
Rain begins to fall as I dig into flights
of the brewery’s flagship beers: a crisp
Bikini Blonde lager, the hoppy Big Swell,
An al fresco tasting
at Hawaii Sea Spirits
Pineapple Mana
wheat beer, and Coconut
A refreshing
Hiwa porter. In true Maui
Pineapple Mana
form, the clouds give
way to blue skies by the time we’re on
the road again. The conversation turns
toward running sustainable tourism
operations on an island like Maui, and
whether it is a choice for business
owners—or a necessity.
Pulling back onto a highway, Moose
points to more now-empty sugarcane
fields with a future still to be deter-
mined. Everyone here knows change is
inevitable, but for an island like Maui
with such natural riches, there’s more
than a little incentive to ensure people
enjoy the aina for many years to come.
“Once you change the land, you’re
kind of changing it forever,” Moose says,
adding that it needs to be developed in
a sustainable manner not just for resi-
dents, but for visitors, too. And there’s no
better way to reinforce local communi-
ties than to allow them to manage their
own food sources and share the fruit
with others, as they did centuries ago.
“All of these things are part of Maui
craft culture,” he adds. “And all part
of kuleana.”
Hawaii is always popular
with CAA members and
Saskatchewan travellers.
Book a spot on our
upcoming 2019 land &
Sea adventure, including:
6 nights in Waikiki,
honolulu’s hub of glitz
and glamour
a visit to Pearl harbor to
Pay resPects to american sailors
and their War efforts
classic Polynesian shoW
and dinner
at germaine’s luau
7-day cruise around
haWaii’s legendary islands*
For more details:
1-800-564-6222 or
caask.ca/travel
*itinerary subject to change.
CAA SASKATCHEWAn
Spring 2018
29