An episode of “From Scratch” focusing on traditional Hawaiian cuisine on Maui is now streaming on Peacock. Photo courtesy Hawaii Visitors and Convention Bureau

The Hawaii Tourism Authority and Hawaii Visitors & Convention Bureau facilitated the filming of an episode of Tastemade’s “From Scratch” highlighting the importance of the Native Hawaiian culture that influences the unique cuisines on Maui.

The episode is now streaming on Peacock, and it encourages visitors and residents of Maui to watch and explore the island’s food, culture and sustainability efforts. The episode features Chef Isaac Bancao of Lahaina Brewing Company and his local cuisines alongside the Maui Ocean Center, which highlights marine life and long-standing sustainability efforts.

The center demonstrates traditional practices such as poi pounding, a staple of Native Hawaiian food often found at a luau. Joined by GoFarm Hawai’i, the segment also explores how food connects to Hawaiian history, helping viewers understand the heritage behind the unique dishes they may encounter on the island.

“We hope viewers come away with a deeper understanding of Maui — not just as a beautiful place to visit, but as a living community with a rich food culture, history and values rooted in care for the land and for one another,” said Taryn Pascua, manager of public relations for the Hawaii Visitors & Convention Bureau.

Wanting to give back to the community following the 2023 Maui wildfires, Bancao, former head chef of Kōhala Brewing Company, was a natural choice to feature in the episode.

After losing the restaurant’s Front Street location in Lahaina, Bancao transformed the business into Lahaina Brewing Company, now based in Wailea.

A chef with 22 years of experience both locally and abroad, he has returned to the kitchen, crafting meals for Maui’s residents and visitors alike.

“Featuring Chef Isaac allows us to spotlight not only his culinary talent but also a deep, local story of perseverance and reinvention,” Pascua said.

For Bancao, the show presented an opportunity to highlight Maui and its vibrant culinary scene in an authentically local way.

“I’m excited to have shared ingredients unique to us through the personality of Maui — all while capturing cuisine through the eyes of their vision through production,” Bancao said.

Prepared with care and respect that reflect the essence of Hawaiian hospitality, the dishes draw on traditional resources and modern techniques to create meals that honor the people and place that Maui is.

Deeply rooted in Native Hawaiian culture, kalo (taro) is more than a food source. Its significance extends beyond ingredients, reflecting genealogy, stewardship and respect for how food is grown, prepared and shared within the community.

“When visitors encounter traditional foods like poi on Maui, they are experiencing the result of Native Hawaiian practices that honor natural cycles, sustainable farming and the responsibility to feed both people and place,” Bancao explained. “We hope this episode helps viewers understand that Hawaiian food culture is living and intentional, and that engaging with it thoughtfully — by learning, listening, and supporting local producers — adds depth and meaning to the visitor experience while honoring the people who make these specialty foods possible.”

Named Hawaii’s top aquarium by USA Today and TripAdvisor from 2018 to 2024, the Maui Ocean Center shares the spotlight in the “From Scratch” episode by encouraging mindfulness about where food comes from and reinforcing its long-standing message on sustainability. From the canoe crops of early Polynesian voyagers to the cultures that later migrated to the islands, Maui’s food scene serves as a living history that continues to evolve.

“‘From Scratch’ is such a great concept for a show,” said Mike Morris, communications manager for the Maui Ocean Center. “It’s important to be mindful of where your food comes from, especially on an island. We always enjoy working with the Hawaii Visitors & Convention Bureau. We’re honored to highlight the concept of mauka to makai — as well as the process of making poi — with both our guests and ‘From Scratch.'”

GoFarm Hawaii was founded in 2003 by the University of Hawaii to support local agriculture. It became a statewide farming training program in 2012, and is now providing opportunities around the Hawaiian islands.

“Maui is a place with lots of deep-rooted historical background,” said Pomai Wigert, an agribusiness consultant with GoFarm Hawaii. “Through the resilience of our communities coming together, often through sharing food, we have been able to hold on to and perpetuate our heritage. You cannot truly traverse and understand a place unless you try their local food and have a competency of who grows it and where it comes from.”