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Hawaiʻi Scene on Social

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Screenshot 2025 03 28 at 2 34 22 PM

<title>Hawaiʻi Scene on Social: Making up all any kine</title>

In today's social media find, @islandmagicmike riffs on Hulu, Disney and more.

Hawaiʻi Scene on Social: Making up all any kine

Stephanie Salmons Headshot

Stephanie Salmons

Government & Politics

Business & Tourism

There’s much ado about DoHo these days — and even more in the works.

 a plan to revitalize Downtown Honolulu — or DoHo, as some call it — passing a bill to extend the current Fort Street Improvement District into a broader Downtown Honolulu Improvement District.

Mayor Rick Blangiardi signed that measure, 

The Downtown BID will be funded through special assessments on non-residential property owners and is “designed to deliver consistent cleaning, safety enhancements, maintenance and beautification services within the city’s urban core,” the city said in an announcement at that time.

It’ll operate through a public-private partnership model with an estimated $1.9 million annual budget that will supplement services beyond the city’s “baseline responsibilities,” the announcement noted.

According to the city, supplemental services under the BID model may include:

But also doing its part to draw more people Downtown is 

, a nonprofit “whose whole purpose is to bring community engagements, events and just bring life to Downtown, trying to make it a better place and make it a place where people can gather,” chairman 

Westley Starnes, a project analyst for Downtown-based developer Avalon Group, 

Activate DoHo really got its start this year, Starnes says, but the initiatives and ideas behind it began last year with a run club — a group of young professionals Downtown who “got together and just wanted to do something.”

 meets at 5:30 p.m. on Thursdays at Fort Street Mall and the Robert W. Wilcox Mini Park for a 1.5-mile run followed by a pau hana Downtown.

“What we saw with that was it actually worked really well,” Starnes told ASD. “The interest was there. People wanted to do it. People kept coming out.”

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Routes go through Downtown."}]

"You're running up Fort Street Mall, you're running past all the places, you're seeing all the people that you see in Downtown," Starnes says. "It's really a cool thing for the area."

Expanding upon that, Activate DoHo also has a weekly DoHo Yoga Club, at 5:30 p.m. every Monday on the sixth-floor garden deck at Topa Financial Center.

It’s free to participate in the DoHo Run Club — just show up — but the yoga club is $15 per session. You can 

But one of the group’s newest initiatives is taking place this month: the DoHo Night Market is set for 5 to 9 p.m. Friday, Nov. 14, at Fort Street Mall and Robert W. Wilcox Mini Park.

Starnes says the night market will have live entertainment and performances by students from local schools, food vendors, tables and games for families, security on site and more.

“[We] want to show that Downtown isn’t all what you hear,” he says. “It really is a good place and it can be a safe place, so really [we’re] hoping to change this perception that we all hear about, we all see and to show the beauty of Downtown. That’s what we’re looking to do with the night market."

Admission is free. More info about the Night Market can be 

According to Starnes the inaugural night market is the “first of many,” with the organization looking to first host these quarterly and, eventually, monthly.

The night market coincides with the grand opening of 

 on the second level of Pickles at Forté, Avalon’s air conditioned, indoor pickleball and social club that opened in January on the ground floor of 1032 Fort Street Mall.

Starnes says that Activate DoHo currently has four board members and “a lot of volunteers,” but they’re looking for more.

“It’s just a group of people that is connected to Downtown. We're looking for young professionals that care about this place and want to make it a better place,” he says. “[We are] always looking for more volunteers, more people to help, more people to get behind the vision — and we’re growing fast.”

For the latest news of Hawai‘i, sign up 

Fort Street Mall 110525

<title>Destination DoHo</title>

Here's what's happening in Downtown Honolulu, as the city and nonprofits work to improve the area and draw more people.

Destination DoHo

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Flights to and from Honolulu could be reduced as the Federal Aviation Administration plans to reduce air traffic by 10%.

, FAA Administrator Bryan Bedford announced Wednesday that the FAA will cut back on flights across 40 “high-volume” markets to pre-empt potential safety concerns as the federal government shutdown has left air traffic controllers without pay for more than a month.

The Associated Press reported that the month and increasingly short staff has put pressure on air traffic controllers, many of whom have called out of work, causing further staffing shortages. This has led to a range of major flight delays across several mainland airports, where the FAA warned flights could be delayed by up to seven hours from Wednesday into Thursday.

Hawaiian Airlines spokesman Alex Da Silva told Aloha State Daily last week that it had seen “no impacts to [their] operations” related to the ongoing shutdown.

The cuts will begin on Friday. The specific airports selected for the cuts have not yet been announced, and Bedford said a list of impacted airports will be released Thursday.  

, Daniel K. Inouye International Airport had the 22nd-most aircraft movements in the U.S. last year, with 334,695 aircraft flying in or out of the airport in 2024. It ranked 32nd in total commercial passengers — nearly 22 million last year — and 14th in cargo, with more than 600,000 metric tons of cargo moving through the airport in 2024.

For the latest news of Hawai‘i, sign up 

Honolulu airport

<title>FAA warns of cuts to flights as shutdown continues</title>

Flights to and from 40 unspecified "high-volume" markets coming this Friday, warns the FAA.

FAA warns of cuts to flights as shutdown continues

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 recently opened in Waikīkī Shopping Plaza. Located along Seaside Avenue, the new 100-seat, 3,500-square-foot eatery specializes in Italian fare with a hint of island- and Mediterranean-inspired flavors.

This restaurant is the latest concept from restaurant group Zetton Inc., the brand behind eateries like Aloha Steak House, Camado Ramen Tavern, Heavenly Island Lifestyle Waikīkī and ZIGU.

“We are creating a new concept restaurant that captures the soul of Italian cuisine, but imparts innovative infusions to differentiate ourselves from the other Italian restaurants in town,” states Makoko “MILD” Hasegawa, president and CEO of Zetton Inc. “Whether it be for a casual pau hana drink with pūpū or a festive dinner party with friends and family, we hope to serve as a comforting retreat from the hustle and bustle of Waikīkī.”

The restaurant’s executive chef Yuta Tamano is classically trained in French cuisine, but collaborates with chefs specializing in Italian fare. Tamano, trained in the culinary arts in Japan, refined his skills at acclaimed French restaurant Le Grand Table Kitamura and the two-Michelin-starred Narisawa. Tamano moved to Waikīkī in 2021 and served as sous chef at natuRe Waikīkī, and became executive chef at ZIGU last year.

At BOTANICO Waikīkī, diners can anticipate elevated Italian staples along with unique dishes.

Appetizers include a re-imagined moussaka with layers of braised beef, scalloped potatoes, roasted eggplant and sauce Mornay ($16); beet and cauliflower hummus ($14); a shareable charcuterie spread ($32); prosciutto zeppole ($16), or fluffy fried Italian dough bites topped with prosciutto; and local vegetable terrine in a dashi gelee ($18).

The charcuterie board ($32) comprises prosciutto, mortadella, salami, piccante, chicken liver mousse and brie cheese, served with housemade focaccia.

Entrees range from pastas to dishes starring meats and seafood. Signature pastas include house bolognese ($28), carbonara with housemade pancetta ($28), and spaghetti Pescatore ($35). The latter features a classic seafood spaghetti with clams, scallops and shrimp in a tomato anchovy fennel sauce.

You can look forward to entrées like the flavorful red wine-braised beef cheek ($48), pork Milanese with original katsu balsamic glaze ($39), ocean grill plate ($48) and chef's steak of the day (market price). The latter features a hand-selected cut, grilled asparagus, local oyster mushroom, Swiss chard and aligot potatoes with peppercorn sauce. 

Desserts include tiramisu ($12) and basque cheesecake ($10). The classic tiramisu features espresso-soaked ladyfingers with cocoa and mascarpone; meanwhile, the caramelized basque cheesecake is served with whipped cream and raspberry sauce. 

The restaurant’s beverage program features a diverse selection of wines, with a focus on Californian and Italian varietals. BOTANICO Waikīkī’s staff, trained by master sommelier Roberto Viernes, are able to help customers with recommendations and pairings to complement their meals.

[{"type":"text","text":"Customer parking is available at Waikīkī Shopping Plaza."}]

Open 11:30 a.m.-11 p.m. (last order 10 p.m.) Sundays-Saturdays

BOTANICO Waikiki bolognese 110325

<title>Waikīkī’s newest Italian restaurant just opened</title>

Located in Waikīkī Shopping Plaza, BOTANICO Waikīkī features Italian fare with a touch of island- and Mediterranean-inspired flavors.

Waikīkī’s newest Italian restaurant just opened

 vividly remembers helping his mom in the kitchen while he was growing up.

“She was always eager to teach us and include us in the process, whether it was cooking or baking,” he says. “She loved preparing all of my brother’s and my favorite dishes. I became her little ‘food critic,’ always excited to taste whatever new creation she came up with.”

Lee’s passion for trying new foods — both locally and while traveling to new countries — continued as he got older. His expanding palate led him to take classes at Kapiʻolani Community College’s culinary program, and eventually work at Tokoname Sushi Bar and Restaurant in Kailua.

Howdeshell, gave me the opportunity to become head chef at his restaurant,” Lee says. “My mentor, Harry Nakashima — now head chef at Gyotaku — trained me meticulously during my time there, and I learned so much under his guidance. To this day, I continue to seek his advice and wisdom.”

After seeing many successful small pop-ups at local farmers markets, Lee became curious about starting his own business. He recalls spending hours researching and talking to other small business owners before finally deciding to launch Travie’s Patties.

The biz, which specializes in smashburgers, was inspired by one of Lee’s favorite foods.

“[I wanted] to build something that combined bold flavors with a fun, customizable concept,” he says. “Smashburgers gave me the freedom to showcase my favorite flavor combinations, and experiment with unique sauces and toppings.”

Travie’s Patties celebrated its grand opening at Village Night Market in August. The business model represents speed, affordability and quality, according to Lee.

“I wanted Travie’s Patties to be a place where customers can get a hot, made-to-order smashburger without the long wait or high price tag,” he says. “By keeping our prices fair and our flavors fresh, we’ve built a loyal customer base that trusts and enjoys what we do."

Since family members and friends call him “Trav,” coming up with a business name was fun for Lee.

“Every business needs a name people can remember,” he says. “When we started brainstorming burger-related names, ‘Travie’s Patties’ just stuck. It’s fun, catchy and easy to remember.”

Lee remembers experimenting with recipes and gathering food taste testers to perfect his signature burgers and sauces. He designed the business’s menu to be simple, but packed with flavor; its main features include Chimmy ($9 single, $12 double) and the McTravie ($9 single, $12 double).

Both burgers start with a homemade ground sirloin patty mix, grilled onions, a slice of American cheese and crispy cheese crisp atop soft, garlic-buttered potato buns. Customers can add lettuce and tomato at no extra charge, according to Lee.

“We are proud to use locally sourced ingredients from D.Otani Produce,” he says. “The Chimmy comes with our housemade chimichurri aioli, which has a little garlicky, spicy kick. The McTravie features our housemade classic burger sauce with your choice of homemade regular or spicy pickles.”

The biz also offers shoestring fries ($4) and tater tots ($4), which both come with ketchup and the business’s signature chimichurri aioli.

The business recently added a dirty drinks section, which includes dirty sodas, to its menu. A dirty soda is a non-alcoholic drink, which is made “dirty” by being mixed with flavored purees, juices, syrups or cream, according to Lee.

Popular options include The Landshark ($7) — a combo of Sprite, blue raspberry, strawberry puree and gummy sharks — and The Girly ($9). The latter features a pink slush Alani Nu energy drink base with strawberry puree, cream and cold foam.

“The Dirty Alani Nu ($9) uses the energy drink base, then is built the same way (with flavored syrups and purees),” Lee explains. “Lilo’s iced tea ($6) is our take on the famous local-style iced tea, for those wanting a refreshing option.”

The biz loves to celebrate its customers, according to Lee, who says they started an interactive weekly discount called “Player of the Week.” Before each event, the biz announces its featured “player.” Customers then receive a sports player card with a letter and a number as their order placeholder instead of a ticket. If their card matches the business’s player of the week at checkout, the customers get a discount.

“People love it so much that some even try to buy their player cards to keep as souvenirs,” Lee says. “It’s become a fun and unexpected way to connect with our customers while they wait for their food.”

Stay updated with the business by following Travie’s Patties on 

. The biz is scheduled to be at Taste of Aloha Night Market — which is every second Saturday of the month — for the rest of the year. You can also find the biz at various local farmers markets and upcoming holiday craft fairs, the Village Night Market at Pealridge Center on Nov. 15 and 808 Craft and Gift Holiday Craft Fair on Dec. 6.

The biz also offers catering for private events and fundraisers.

“I want to say a heartfelt ‘thank you’ to all our customers — new and returning — as well as our close friends and family, who volunteer their time to help run our pop-ups,” Lee says. “Your support means the world to us. I’m humbled by how many people want to see us succeed. That motivation keeps me pushing forward every single day.”

Travies Patties green sauce burger 110225

<title>Travie’s Patties pop-up offers fun, flavorful smashburgers</title>

The biz celebrated its grand opening in August, and can be found at a variety of night markets and seasonal craft fairs across Oʻahu. The biz also recently added non-alcoholic dirty sodas to its menu.

Travie’s Patties pop-up offers fun, flavorful smashburgers

Arrasmith Portrait

Perry Arrasmith

Columnists

Palaka is once again becoming a popular style of Hawai‘i fashion. The fabric’s increasing popularity is a turning point in the evolution of a garment whose influence over the Islands has persisted for nearly two centuries. In September, a 

 of palaka apparel sold-out in a matter of hours at the University of Hawai‘i. 

What once endured in palaka fabric was a clear political ideology informed by Hawai‘i’s history. The exact ideology is not subject to consensus. At times, the meaning of palaka has been lost in translation. Today, Palaka is no longer the working-class fabric of the plantation era with strong political connotations. As Hawai‘i’s culture inevitably evolves, however, the fabric is re-generating as an expression of a new era without a clear definition of local identity. 

Palaka is an old style with a new sheen. It may come off as ironic, as the fabric’s international roots lend to Hawai‘i’s formation as a dynamic meeting point for different cultures. Palaka, like ‘local’ identity, appears to be evolving in the Hawaiian Islands. 

At its heart, what lies in Hawai‘i’s fabric? 

The Tangled Roots of Hawai‘i’s Distinct Cloth

The origins of palaka are long worn with mystery. In 1976, University of Hawai‘i linguist 

as a transliteration of the word ‘frock,’ a term used to describe the garments worn by British and American sailors in the decades following the beginning of documented Western contact in 1778. As Hawaiians began to adopt western forms of wear, 

 became an expression of Hawai‘i’s standard form of dress. 

The pragmatic, durable fabric acquired a populist identity of its own. Laborers, notably those recruited from the Japanese Empire, soon adopted the dress over the following century. The late Barbara Kawakami, a researcher of plantation life and dress, 

style of earlier sailors bore many similarities to plaid-printed fabrics of rural Japan (known as 

). Palaka, simply put, was regarded as practical because it was hardy, comparatively light, and fairly affordable. 

The generations on the plantations grew old and had children who did not work on the plantations. With this ascendant and urbanizing generation, palaka

became a more nostalgic, politically charged expression of one’s identity in the islands. Over time, this style was popularized by stores like Arakawa’s General Store in Waipahu. 

, a Professor with the University of Hawai‘i at Mānoa’s Department of Family and Consumer Sciences, also curates the University’s fashion collection. The University’s collection boasts palaka from Arakawa’s General Store. “What we start to see once we get to the ’80s and ’90s is an explosion of color,” Reilly explained. Pale pinks, mint greens, and other expressive colors become common. 

There was a clear distinction between the old palaka of the plantations and the palaka of the newer generations. The fabric of palaka shirts became cheaper as it became printed, not woven. “Real palaka, true palaka, is woven,” Reilly explained. 

clothing to “a uniform or badge, certifying the wearer's cultural identity and status (or perhaps merely his intuitive sympathies): as when palaka is described in advertisements as ‘Da Kine Checker Cloth’, ‘More Kamaaina than the Aloha shirt.’” Many of the shirts in the University of Hawai‘i’s curated collection seem to confirm this shift in palaka’s purpose. 

The descendants of laborers began to re-purpose palaka

to express a ‘local’ identity. Palaka became a political expression of Hawai‘i’s distinct identity, as confirmed at Hawai‘i’s 1978 Constitutional Convention.

 David Hagino circa 1977. “It does not have the fragility or sheen of silk. It represents the strength of our people.” 

Hagino saw Hawai‘i’s identity in the fabric. It was a cloth of the people of Hawai‘i from a departed era marked by decades of hard labor, racial injustice, and low wages on plantations, ranches and docks across the Territory of Hawai‘i. Within less than two decades of Hawai‘i’s admission as a U.S. State in 1959, the era belonged to the retired or deceased plantation workers, paniolos, and dock laborers. There was a tangible history to the fabric, one whose legacy could inspire residents who identified with this heritage of hard work and perseverance. 

“Palaka is a cloth that has a fascinating, weaving pattern of lines and colors. Its criss-cross pattern represents the interlocking strength of all our people to make one people and one culture.” Hawai‘i’s one people and one culture were expected to be those who identified most with a fabric that protected people “against the wind, sun, dust, and the luna’s whips.”

This was the basis of Palaka Power, a political tract which gained infamy as one of the most significant political manifestos in the State of Hawai‘i’s history. 

The tract influenced the 1978 Constitutional Convention. One Honolulu Advertiser profile of then-Delegate (and future Governor) John D. Waihe‘e III described his philosophy as “a derivative of the militant advocacy of ‘localism’ outlined by House candidate David Hagino in a phamplet (sic) called ‘Palaka Power.”

When elected to serve as a State Representative in House District Twelve in November 1978, David Hagino believed the year to be a watershed in Hawai‘i’s history. “I believe that 1978 in Hawaii is our generation’s 1954,” Hagino told a Honolulu Star-Bulletin reporter. “Like in ’54, there won’t be any new achievements right away,’ Hagino warned. ‘I don’t think things have crystallized yet. We have to find a common ground.” Hagino explained that he had written Palaka Power on a whim for a conference of Hawaiians. It was a draft—a working document perceived as a prospective ‘underlying philosophy’—‘a possible agenda and philosophy’—for  potential delegates at a then-imagined 1978 Constitutional Convention. 

To the young, it was a hopeful premise. Hawai‘i was done trying to become an American place. Could it steer its own path? Could Hawai‘i build out a Constitution that did not look like it was copy-and-pasted from other states? For those assembled delegates, the ethos of Palaka Power inspired Hawai‘i’s re-written 

 to assert that the people of Hawai‘i “reserve the right to control our destiny, to nurture the integrity of our people and culture, and to preserve the quality of life we desire.” It was a declaration of an island people’s liberty, independence, equality, and freedom in an increasingly scattered, globalized society. 

 Perhaps the declaration was too laden with too nostalgic and grandioise. Hawai‘i, after all, was still getting incorporated as a U.S. State, albeit with strong influence from Japan. Nevertheless, Palaka Power became mythical, lending a certain degree of hysteria about its aspirations to differentiate Hawai‘i and its people as a distinct, even foreign society in the American Union. 

At the formal ratification of the Hawai‘i’s 1978 Constitution on Saturday, December 2, 1978, several members of the Convention’s ‘Independent’ faction wore bands across their arms and wrists to seemingly signal their opposition to the new Constitution and its association with Palaka Power. Two such protesters, Anthony ‘Tony’ Takitani and Michael Crozier, were reported as wearing “black armbands over strips of palaka material’ to signal the ‘death of the aloha spirit.’ The doctrine of Palaka Power, by this point, had been defined as “a belief that locals should retain political power and preserve Hawaii’s uniqueness in the face of an infusion of newcomers to the state.”

Hagino, however, would continue to see palaka as less a divisive ideology and more an expression of Hawai‘i’s uniqueness. In invoking the example of McDonald’s serving Hawai‘i staples like Saimin and Portuguese sausage, he appeared to imagine a uniquely local identity capable of resisting the overwhelming cultural—and political—influences of the American continent. 

“The question is how we can remain in tune with the times and still remain uniquely Hawaiian,’ Hagino explained. ‘You have to bring something to Hawai‘i when you come and then we’ll make it something uniquely Hawaiian.” In this vein, the 1978 Constitution was not opposed to the outsider. Instead, it was an exercise in adapting the Constitution of the State of Hawai‘i as a document indicative of Hawai‘i’s self-confidence as a distinct place secure outside of its American position.

 to legislative power mirrored the 1978 Constitution, and the rise of a generation that appeared poised to re-invigorate Hawai‘i’s politics. This generation’s peak arguably arrived eight years later, with the election of John D. Waihe‘e III as Governor in 1986. This era faded by the time Waihe‘e (and Hagino) left office in 1994. 

By 1994, the ideology had become associated with a new bastion of entrenched power at the state level. “While the state bureaucracy continues to overflow with friends of the governor,” critic John McLaren 

 in the Star Bulletin on April 4, 1993, “the current and past state administrations have clearly failed to advance any of the broad, idealistic social and political reforms advocated by the proponents of Palaka Power.” 

While Waihe‘e’s administration had established a State Water Code and stewarded the establishment of an Office of Hawaiian Affairs (which had begun under his predecessor, Governor George Ariyoshi), McLaren’s abiding frustration was with the corruption of the ideology’s proponents. The corruption of an ideal is only natural in the pragmatic world of politics. 

It was only natural, as even the best palaka wears with time, sun, and wear. 

Palaka Power, perhaps like the palaka of the ’70s, seems to have fallen out of fashion. “I just don’t know why any people are even interested in [Palaka Power] anymore,” Hagino joked with this writer in October 2025, “I thought it’d be long forgotten.” 

Palaka Power’s idealism is the reason it enjoys some staying power, especially among those idealists in our society. Like the palaka attire of the ’70s, ‘Palaka Power’ would carry an enduring, if not controversial, ring to local politics. After all, was the declaration of a local identity intended to exclude outsiders? How could outsiders that believed in Palaka Power join the circle? 

Former Governor Ben Cayetano, who was running for the State Senate in 1978, contended in his 2009 memoir that the doctrine had only widened the political gulf between insiders and outsiders. “Preserving local values was important, but ‘Palaka Power’ seemed written to exclude the political outsider, haole and local. I felt excluded. And I think most of the independent Democrats I was allied with felt the same way.” Defining a local identity and excluding outsiders was not the same. 

Palaka won’t go away. Pessimism might have dampened the more idealistic variants of Hagino’s manifesto. Manifestos, like the ebb and flow of palaka’s popularity, can grow stale with the years. 

However, the era of pessimism is giving way to another wave of interest in palaka. Reilly notes that contemporary designers in Hawai‘i like 

 are re-inventing the fabric. Palaka, while serving as the base of new designs, is subject to innovation.

Hawai‘i’s political culture may deserve such innovation. Palaka power was written for a different generation meeting a different Hawai‘i. Decades after its formation, David Hagino believes a new definition of 

is long overdue. “I think the younger generation–you guys and the younger ones–you guys have to carve out your own destiny.” 

Palaka, however, once inspired a certain populism in Hawai‘i. This populism was never cheap, nor was it expensive. It was accessible and precious, durable and clear. Hawai‘i deserves a spirit of such gravity. 

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Hawai‘i deserves some true palaka."}]

Manoa ctahr palaka

<title>What endures in Palaka?</title>

Palaka — the fabric — has passed through many hands and generations to become a distinctive fabric of the Islands, reflecting its multicultural history. So, too, has Palaka Power, the political philosophy that took its name from the working-class history associated with the humble cloth. Is there a place for that philosophy now?

What endures in Palaka?

For Ryan Emmons, co-founder and CEO of Hilo-based Waiākea Hawaiian Volcanic Beverages, the company was built upon his passions.

Emmons split his time as a child between the Islands, where his mother grew up and his extended family lived, and

California. He attended the University of Southern California, where he was part of a social entrepreneurship program within the Marshall School of Business.

"I was really involved in clean water nonprofits," he told Aloha State Daily. "Waiākea was founded on a lot of my personal passions and core values that are also, I think, reflective of a lot of values here in Hawai‘i."

[{"type":"text","text":"Waiākea got its start in Hilo in 2012."}]

The company draws its water from the Mauna Loa aquifer system. Water is filtered down about 13,000 feet from the volcano's summit through volcanic rock, which Emmon says "really enriches it with all these trace minerals. It makes it naturally alkaline." 

There are 70 people employed at state-of-the-art bottling facilities in Hilo and Kea‘au, he noted.

In addition to water in bottles of various sizes, sparkling water and boxed water, the company also offers a variety ready-to-drink canned coffees and bags of coffees.

Emmons says Waiākea was founded on a simple idea: the world doesn't need another beverage company or bottled water company.

"But really what it does need is a catalyst for change," Emmons says. "With that, it's really building a brand that reflects values regarding quality, but most importantly, stewardship and community and kind of bringing our community with us along the journey. And from a stewardship standpoint, we wanted to really move the needle in terms of environmental commitments and standards."

Waiākea was the first in Hawai‘i and the U.S. to use 100% post-consumer recycled packaging, which he says has the "lowest environmental footprint" of all packaging types.

"Over the last decade-plus, we've continued to iterate along the way," Emmons says. "Our most recent iteration of that is our OceanPlast line, but we've invested in 'no empty mile' transport management systems, because transport ... in most industries, that's a huge bulk of your environmental footprint, [and also] smokeless roasting for our coffee products."

[{"type":"text","text":"OceanPlast bottles are made from recycled ocean-bound plastic."}]

The company also has spent the last few years working to develop "carbon-negative algae-based inks" for its packaging.

And while all that's happening, the company's nonprofit foundation, the Kōkua Initiative, has partnered with more than 175 other nonprofits, community leaders and organizations to impact more than 550,000 people through ‘āina-based conservation projects and programs that aim to help vulnerable populations.

[{"type":"text","marks":[{"type":"bold"}],"text":"Company growth"}]

Emmons says the focus for growth has been Hawai‘i but the company has expanded into the Mainland over the last several years.

At the start, there was a small team in Hilo, but the company did a pilot in Los Angeles before scaling that through regional trade shows, he explained.

The focus at first was on the "natural channel," Emmons says, but "realized that we were limiting ourselves, and we really could tell the brand had legs. I think a big part of that was when people turn the bottle around and they actually saw everything that we were doing from the sustainability side to that local community impact."

You can now find Waiākea products at thousands of retail locations across the U.S. and there are now more than 90 people companywide.

[{"type":"text","text":"\"It's been a pretty gnarly journey.\""}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Business in Hawai‘i"}]

Emmons is frank when talking about the challenges of running a business in Hawai‘i: It's really hard, he said with a laugh.

"I think any business owner of any size is going to say that operating in Hawai‘i is hard and it feels like there needs to be more done to support local businesses, especially those that are producing and manufacturing things," he continued. "Obviously, I'm biased, but disproportionate amount of jobs are created by the local producers, farmers included. We have a really tourism-dependent import economy, so it just makes sense that we would support more local businesses that are producing things and create a little more self-reliance and resilience for a number of reasons."

Among the challenges, Emmons noted logistics and rising interisland shipping costs. By the end of the year, those interisland shipping rates are anticipated to be 50% higher than 2020. That also affects cost of living.

: The state Public Utilities Commission this summer approved a temporary 18.1% customer rate increase for Young Brothers that went into effect July 1).

[{"type":"text","marks":[{"type":"bold"}],"text":"What's next?"}]

The company recently launched new latte items and bagged coffees that support Hawai‘i Island farms, and Emmon says he hopes to launch glass bottles later this year made with the highest percentage of recycled material in the industry.

"Typically, most glass bottles that you see out there are mostly virgin material, and if you are focused on cullet glass, then obviously that means you're supporting recycling infrastructure. We need more recycling infrastructure for glass. There's like none."

Waiākea is also a founding partner "in what hopefully will be Hawai‘i's first end-to-end recycling facility," Emmons says.

Additionally, Waiākea recently became a Certified B Corp. The B Impact Assessment, overseen by nonprofit 

, evaluates a company's operations in governance, workers, community, environment and customers. You can read 

Ryan Emmons

<title>Ryan Emmons and the passion behind Waiākea Hawaiian Volcanic Beverages</title>

The co-founder and CEO says the Hilo-based company was founded on a simple idea that the world doesn't need another beverage company or bottled water company, but rather a "catalyst for change."

Hawaiʻi Scene on Social: Making up all any kine

ASD Staff

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ASD Staff

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