Estylo Lifestyle Travel April 2008

“Kahuna” is an ancient Hawaiian word that runs the gamut from minister to magician, herbal healer to shaman—or simply an expert in any profession. For most of us, the phrase Big Kahuna means the “big cheese,” whether that’s the head of a corporation or the best surfer on a beach. But once you feel the power radiating from the earth in Hawaii, the definition becomes even broader, to embrace even the land itself. I’m specifically referring to the place locals really call the island of Hawai’i—the Big Island.

After Mexico, Hawaii draws more U.S. Latino vacationers than just about any other place on the globe. Everyone who has been to Hawaii’s chain of islands has his favorite spot, but for me, the Big Island is extra special. I was both privileged and humbled to witness the eruption of its volcano, which is the equivalent of seeing the creation of the Earth before your very eyes. And in the midst of this organic upheaval, life freely flourishes in rainforests so nurturing that you won’t even find any poisonous snakes, spiders or plants there. The Big Kahuna was my destination for my big 40th birthday—a truly life-embracing choice.

It all started at a cocktail party in Beverly Hills hosted by Lori Michimoto for Hawaiian tourism. My cousin Ron had never been to any of the Hawaiian Islands, but he was curious since I raved about them. When Lori emailed to say “kono ‘ia mai ‘oe,” meaning “You are invited,” he was off to the Kohala Coast. The family pet, our beloved boxer Beauregard, had passed away after Thanksgiving and I could think of nothing more healing than to accompany Ron on his inaugural trip.

Mahalo to Lori Michimoto of Michimoto Communications, MichimotoPR@hawaii.rr.com, and Karl Nakagawa of the Travel & Tourism Division of McNeil Wilson Communications, and Mauna Kea Resort, Kona Village Resort, Waikoloa Beach Marriott Resort & Spa, Four Seasons Resort Hualalai and Hilton Waikoloa Village, Mauna Lani Bay Hotel & Bungalows and the Fairmont Orchid for the best activities, cuisine and accommodations that can be had.

For the entire story, read the May issue of Estylo magazine.