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Hawaiʻi Scene on Social

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<title>Hawai‘i Scene on Social: Curses, foiled again!</title>

Todayʻs social media find comes from jasonpolakaw, a collection of foil board fails.

Hawai‘i Scene on Social: Curses, foiled again!

Christian Shimabuku Headshot

Christian Shimabuku

Sports

Jared Ursua landed his first FBS coaching job in 2022, joining 

's initial University of Hawai‘i staff as the team's new wide receivers coach. 

Up until that point, the Big Island native's entire collegiate career took place in the state of Utah — Ursua played for Southern Utah from 2008 to 2011 before joining the team's coaching staff from 2014 to 2018. He then coached receivers at Weber State from 2019 to 2021, and was also the recruiting coordinator there.

When he made his way back to Hawai‘i, he was certainly familiar with his surroundings, but he was hungry to learn more. What made the run-and-shoot offense so effective? And what does it look like when it's clicking? For that, he had the ultimate resource in little brother John. 

Following a disappointing 3-9 season in 2017, former Hawai‘i head coach Nick Rolovich decided it was in the best interest of the program to return to its roots in the run-and-shoot, an offensive system where quarterbacks and their four receivers put up large numbers on a variety of option routes.

Despite tearing his ACL in 2017, John Ursua emerged as the star of the team's revamped offense in 2018, hauling in 89 receptions for 1,343 yards and 16 touchdowns. NFL teams were tantalized by his tape, and after declaring early for the 2019 NFL Draft, he was selected in the seventh round by the Seattle Seahawks. 

While Jared Ursua would frequently question 

 about what he saw on a certain play, John was trying to get his playing career back on track. After three seasons with the Seahawks, a repeat ACL injury would go on to derail the rest of his playing career. He went to Canada and latched on with the CFL's 

Saskatchewan Roughriders and BC Lions in 2023, but saw the field for neither. 

John Ursua's post-playing career began in the Islands, first as a trainer for youth athletes who aspired to reach the heights that he did as a player. The training, which focused on speed and agility, ranged from one-on-one to group settings. A close friend of Ursua, who runs Level Up Elites in Orem, Utah, encouraged him to make the move after telling him dozens of clients where eager to learn from him. 

It is also in Utah where Ursua, 32, joined the coaching staff at Orem High School as the school's new receivers coach. It's his first full-time coaching gig on a staff, the start of a journey he hopes to turn into his new career. 

"This is something I'm going to pursue 100%," John Ursua told Aloha State Daily. "This is what I want to do. I want to stick around the game and give back to the kids. This is going to be a long journey for me, but this is just the beginning."

As fate would have it, Ursua's first game on the Orem staff took him to O‘ahu, where the Tigers opened their 2026 campaign at Kamehameha. The Aug. 14 contest was moved up a day due to 

"I couldn't have written it better. I was shocked when they said we were playing Kamehameha first," Ursua said after the game. "It was a treat to be out here. Our boys got to come and hang out for a week, and (Kamehameha) has a great team over there, and we're just glad we got to play them."

Overseeing John Ursua's hire at Orem was head coach Andy Stokes, who back in the day was the final pick of the 2005 NFL Draft but never saw action in a regular season game. 

"We love John," Stokes said. "I know John's older brother really well, Jared. John's played in the league. He's done a lot of the things that we do in our offense. He brings a great perspective to the boys. I know that he wants to grow in the coaching world, I'm grateful for the opportunity to help him out a little bit."

Four years ago, it was Jared Ursua who relied on John Ursua's advice. These days, it's only right big brother returns the favor. 

"I've been calling him, just being like, 'Hey, what do you here, what can I teach these kids on individual (drills), how can I help them grow?' It's been cool to be able to lean on him now," John Ursua said. "At first, he was asking me about the run-and-shoot and UH and all this, but now we get to feed off of each other more, so it's been really fun."

"John and I are always talking about the future, and that kid is so gifted, and I've known it since he was eight or nine years old," Jared Ursua said following a recent Hawai‘i football fall camp practice."

How often does Jared Ursua show his receivers John's UH tape? 

"All the time," Jared Ursua said. "We have a cut up kind of directed toward the '18 and '19 seasons. Those guys were excellent, and then coach (Craig) Stutzmann and (Nick) Rolovich and (Brian Smith) had an offense that we watched and followed. That group was pretty special. That's was a special time in life for him."

John Ursua 082126

<title>Former Hawai‘i star receiver John Ursua dives into coaching career</title>

Following the end of his illustrious playing career, Ursua is now the receivers coach at Orem High School in Utah.

Former Hawai‘i star receiver John Ursua dives into coaching career

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

for David Matlin, who recently returned to Honolulu and accepted a new role as executive director of 

. He and his wife, Dana, are currently fostering an 8-year-old dog, Josie, and are no strangers to raising miniature dachshunds and rescue dogs.

nonprofit aims to “provide trained service dogs to people with disabilities other than blindness,” and offer educational programs to keiki, kūpuna and military members in the community, among others, 

. It is the only organization on the island that is accredited by Assistance Dogs International, which holds “the highest standards of excellence for human-dog partnerships,” 

“I love dogs. I love the mission, and I just felt like I could help,” said 

Matlin, who was appointed to the position at the end of June by the nonprofit’s board of directors. The board also named Kinga Sanders as interim program director then.

“She’s doing a great job and has a heart for the program,” Matlin said of Sanders. “And you have Susan Luehrs, our founder; she’s really the heart of the organization, who has poured 26 years of blood, sweat and tears into the mission.”

Most recently, Matlin was the director of legacy works for the 2028 Los Angeles Olympic and Paralympic Games Organizing Committee. He previously served as director of athletics for the University of Hawai

i at Mānoa from 2015 to 2023, credited with making the Clarence T.C. Ching Athletics Complex playable eight months after Aloha Stadium shuttered. Prior to that, he worked as executive director at ESPN Events for 13 years, which hosts collegiate sporting games such as the Hawai

i Bowl Foundation and has served on various nonprofit and civic boards.

“There’s surprisingly parallels to sports administration and service dog advocacy,” he noted, adding that with both, “you’re identifying raw potential, investing in training and building trusted partnerships.”

“Our goal is to get 1% better a day, even if it’s small. And if we can all start doing that, amazing things can happen,” he continued.

, Matlin plans to take a “listen and learn” approach, while overseeing the nonprofit’s operations and six-figure budget, among other duties, he said. The nonprofit is funded through individual donors and private grants, as well as various fundraising efforts throughout the year.

Matlin is also already talking about succession planning.

“A lot of organizations don’t do a great job of this, but I feel like you have to have a bench for everybody, including yourself, because that’s how you grow and become sustainable,” he said. “Even though I plan on doing this for awhile, it’s never too early to start setting up your systems, so it can be an easy transition for somebody else.”

Another priority is recruiting more puppy raisers, which is 

“We need individuals who can integrate the pup into their daily routines and ensure young puppies aren't left alone for more than four hours at a time,” according to criteria from 

i Fi-Do Service Dogs. “No prior professional dog training experience is required. We look for patience, flexibility, and a willingness to learn our specific positive-reinforcement techniques.”

“You raise and train the puppy in your own house, and we cover the cost of the dog and approved medical expenses and supplies,” Matlin said, noting costs per puppy can be upwards of 

$30,000. There are roughly 16 in the program currently, and counting.

Learn more about what it takes to become a puppy raiser 

In addition, its educational program brings service dogs to visit facilities, such as hospitals and schools, to raise awareness for keiki and kūpuna.

“I’ve learned from sharing my life with our dachshunds and rescue dogs, the comfort, loyalty and companionship that dogs bring but there’s also a health component. For me, my blood pressure has gone down since we’ve gotten [Josie, our foster dog],” Matlin said. “I think 

i Fi-Do takes that to a different level, taking a great companion that can also provide help with safety and independence, and the impact can be very deep and profound for our clients.”

David Matlin

<title>Nonprofit that trains service dogs taps new leader</title>

Former UH Athletic Director David Matlin joined Hawaiʻi Fi-Do Service Dogs in June as executive director, bringing more than 30 years of leadership experience to the role. A dog lover himself, Matlin spoke with Aloha State Daily about what attracted him to the role and his vision for growth.

Nonprofit that trains service dogs taps new leader

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Located between “Pauoa Valley, Papakōlea and Punchbowl” — according to its 

 — Hopohni opened a few weeks ago. The biz, designed to be a casual, neighborhood spot, offers whole pizzas, along with grab-and-go slices.

We stopped by when the business had only been open for two weeks. It’s in the former space of a bakery on Lusitana Street, and is located by a laundromat.

The shop offers slices and whole pizza pies, which are 18 inches. A variety of slices are in the pizza warmer, but if you want a specific flavor, ask about it.

So far, the mushroom pizza ($5.50 slice, $27 whole pie) has been a customer favorite. It features tomato, mozzarella, Parmesan, chopped cremini mushrooms, garlic, Italian parsley, white onions, lemon zest and chives.

The pig pizza ($6 slice, $29 whole pie) has been another popular choice. It features a crème fraiche base, and is topped with mozzarella, Pecorino Romano, kalua pig, lomi medley and chives.

Other unique flavors include chimichurri ($5.50 slice, $27 whole pizza) — a crème fraiche base with mozzarella, chimichurri and extra-virgin olive oil — and pina ($6 slice, $29 whole pie). The latter is tomato-based with mozzarella, chopped pineapple, pickled red onions, jalapeno, chorizo and cilantro.

The biz also offers staples like tomato, cheese and pepperoni. Some flavors, like pepperoni, can be ordered with optional toppings like sweet peppers and date syrup, and hot peppers with Hawaiian chili-infused extra-virgin olive oil.

Hopohni’s cheese pizza — which comprises mozzarella, fontina, Pecorino Romano and Parmesan — can also be ordered with ricotta.

Customers can look forward to rotating weekly specials; for updates, follow the biz on Instagram. 

Street parking is available. So far, Hopohni has been open from 11 a.m. to 8 p.m. Mondays to Thursdays, 11 a.m. to 9 p.m. Fridays and Saturdays, and 11 a.m. to 8 p.m. on Sundays, but hours are subject to change. 

Hopohni kalua pork pizza 081226

<title>Hopohni is a new neighborhood pizza spot in Honolulu</title>

The pizza biz opened a few weeks ago in the former space of a gluten-free bakery. Customers can find thin-crust pizzas with unique toppings, including chimichurri, kalua pig, and chopped pickled red onions.

Hopohni is a new neighborhood pizza spot in Honolulu

On a recent hot summer’s Thursday afternoon at 

St. Augustine by-the-sea Catholic Church in Waikīkī, guests had arrived for snacks and a meal, showers, haircuts, prayer, and more, as music and chatter filled the air.

That day, River of Life Mission had supplied its 

 snack bags, along with 50 hot meals, and volunteers who ministered to homeless in the area at one of its weekly hub and service sites.

“The most important thing is building relationships,” said Hub and Ministry Manager Aleni Snell.

Gavin Tsuda, who heads the site and is pastor of One Church, added, “To gain trust, you gotta put stakes in the ground; that

’s when the shift in atmosphere happened.”

Tsuda told Aloha State Daily that what started as five volunteers has grown to nearly 30, all from various churches and community organizations. For example, Danica and Craig (no last names given) run the 

 shower truck, offering on average more than 50 showers on site per week, while Bluewater Mission church supplies clean clothing and towels. Meanwhile, a volunteer named Gina with Surfing the Nations was cutting hair and 

 was operating a student-run, mobile health clinic.

“This is our volunteer work, not our full-time job,” said Danica, who attends First Presbyterian Church. “The concept came from a mission trip and evolved from laundry; the showers have been here since January 2020, right before Covid. About a year ago, we partnered with River of Life, and it’s been great to see everyone come together. It’s also been a good working relationship with St. Augustine and 

. There’s no way we could do it on our own.”

[{"type":"text","text":"“Each week, I see hundreds of new faces come through,” she noted."}]

For Roy, who is a volunteer pastor in training, learning tools to take with him to another hub in Kalihi was on his mind. “The regulars here so comfortable,” he said with a smile, adding that part of his job is handing out Bibles, listening and praying with people.

River of Life Mission’s hub model, or mobile homeless ministry, launched four years ago and now has 240 events across Oʻahu supported by 50 teams that distribute more than 16,000 meals a month, along with a Gospel message of hope.  

Blake Spinak is the hub and ministry director. Its Chinatown location serves as offices for staff and headquarters for meal production and resource replenishing, as well as strategy and coordination. On Thursdays, it also serves as a space for staff to reconnect through worship music and Bible study.

Keali‘i Kane Gray joined the organization as executive director in October 2025, and a month later celebrated River of Life Mission’s 40-year anniversary 

with a recognition by Honolulu Mayor Rick Blangiardi

“Over the last nine months, we’ve really tried to, one, just fortify our model, as well as be a little more innovative in how we are able to steward our resources,” she told ASD last month.

She’s also proud that they’ve been able to help nearly 100 people transition off the street toward a home annually.

, (PITC), a federally mandated census conducted by Partners in Care with more than 300 volunteers on Jan. 26, the report identified 4,539 individuals “experiencing homelessness in [Oʻahu] shelters, streets, beaches, cars, or other places not meant for human habitation.”

“Partners in Care is doing amazing work …but there’s only so much you can do in one night. It’s really hard to truly get a total number.  It’s a good place to start. There’s a lot more people living in crisis,” Kane Gray said. “The demographics with regards to the number of Native Hawaiians/Pacific Islanders that are represented in the homeless population per capita is heartbreaking.”

 program is what happens next after the individual responds to the journey, which includes a continuum of health care that leads to treatment, employment, shelter and stability.

“It’s case by case, so with some people, you have quick transitions and others are more of a process,” he said. “The crisis is real and people are living in darkness, right? So, the goal is to be light bearers, love people and … help others in community to take ownership of its own neighbors in crisis.”

“What’s next for us is to get in front of crisis with curriculum and to train the next generation,” he added.

Kane Gray said that the organization’s Road to Redemption program just made a year old and could use support for its transition and treatment programs, in addition to other 

“Additional funding could make all the difference. We want to love our guests back to new life and give them the tools to sustain that new life,” she said. 

River of Life Mission is funded by individual and private donors, as well as 

ROLM pastors

<title>River of Life Mission expands homeless ministry</title>

Over the summer, Aloha State Daily visited one of the nonprofit's weekly hub sites in Waikīkī, where guests were treated to haircuts, showers and meals thanks to combined efforts of various church members and community organizations. We talked with leadership about what they've been working on and toward, in light of this year's Point in Time Count findings.

River of Life Mission expands homeless ministry

Business & Tourism

, according to business owner Talia Bongolan-Schwartz. While the business's Kailua store has remained open, the bagel biz is soft opening another Honolulu location in a spot that's close to Ward Village.

Tali’s Bagels & Schmear is opening on Friday, Aug. 21, on Waimanu Street, at the new artist co-working/gallery venue called OurSpace. While the new space is conducive to takeout, customer seating is also available. 

“A bunch of the folks who started OurSpace came from BoxJelly,” Bongolan-Schwartz explains. “They asked us if we would be interested (in coming here) when we were still open at Ward.

“OurSpace is quite new; they’ve got an artist co-working space and they do a bunch of events, too,” Bongolan-Schwartz adds.

During the business’s soft opening, only in-person ordering will be available. The biz still features its most popular menu items, including the b.e.c. ($13.99) — crispy bacon, scrambled eggs, cheddar and muenster — and the OG NYC ($17.99), which features premium lox, classic schmear, local dill, capers, tomato and red onion.

Newer menu items feature turkey, ham and pastrami bagel sandwiches, according to Bongolan-Schwartz.

“We decided to step up the lunch game,” she says. “The biggest difference you’re going to see on the menu is a whole line of Boar’s Head meats and a bunch of homemade sauces — we’re making a horseradish Russian dressing, lemon caper remoulade and spicy brown mustard. We’re slicing the meat fresh, too; none of it’s pre-sliced.”

New options include the deli ($15.99) — Mesquite-smoked turkey, black forest ham, housemade lemon-caper remoulade, cheddar, Swiss, local lettuce, tomato and sprouts — and the Jewish deli ($16.99), which comprises fresh-sliced pastrami, Swiss, housemade spicy brown mustard and house pickles.

Bongolan-Schwartz expects the business’s hot pastrami ($18.99) — fresh-sliced pastrami, housemade Russian dressing, Swiss, sauerkraut and a side of house pickles — to become a customer favorite.

“That is a New York classic, kind of going for the Katz’s Deli (vibe),” she says. “We’re basically going from a bagel shop to slowly expanding into a delicatessen.”

All sandwiches are served on the customers’ bagel of choice; the Everything bagel is the most popular flavor, according to Bongolan-Schwartz.

“We’ll normally have our full assortment of bagels,” she says. “I really like the onion (bagel); it’s a good complementary flavor. I would add onion onto any sandwich anyway, so it kind of cuts out the need for that.”

The biz also features an expanded drink selection at this location. Besides sparkling water and soft drinks, customers can opt for Israeli iced coffee ($7.99) — a cold brew slushie with oat milk, local mac nut syrup and a honey-tahini drizzle — and Shaloha slush ($6.50), which is made with local liliko

Tali’s Bagels & Schmear will be open from 7 a.m. to 2 p.m. Wednesdays to Mondays (closed Tuesdays). The biz has extended its hours compared to its previous location, which was closed on Mondays and Tuesdays.

“We’re definitely excited to see our old customers,” Bongolan-Schwartz says. “That was important to us — to stay close enough by that people who have been loyal to us for three years at Ward Centre would be able to hopefully just walk over here. We’re excited to see how the new menu does.

“We were nervous about the new menu because we made a lot of cuts,” she adds. “We cut a lot of things off the old menu that are pretty traditional, like our white fish salad, which is a New York deli staple. But I think this menu is going to suit the needs and desires of the people here.”

The biz will eventually do a grand opening. For updates, follow Tali’s Bagels & Schmear on 

Open 7 a.m. to 2 p.m. Wednesdays to Mondays (closed Tuesdays)

Talis Bagels owner 081926

<title>Tali’s Bagels & Schmear is reopening in Honolulu</title>

The bagel shop, which used to be located in Ward Centre, is soft opening in its new location on Waimanu Street on Friday, Aug. 21. The business features bestselling dishes like the OG NYC bagel, along with new deli-style creations like the hot pastrami.

Tali’s Bagels & Schmear is reopening in Honolulu

 is almost one year old; the business opened on Aug. 8, 2025, in the former Ba-le space, next to the Don Quijote Pearl City food court.

According to business owner Nathan Wu, the cafe's name is inspired by his family.

“It stands for Nathan, Ava, Katy and Sheldon,” Wu says. “Ava is my daughter and Sheldon is my younger son.”

Wu has worked in the restaurant industry for the past 25 years; his previous culinary experience includes roles at Hau Tree 

when the property was still called The New Otani Kaimana Beach Hotel 

“The chef (from Le Bistro) was really talented,” Wu says. “I learned a lot from him; I got a lot of inspiration from him. I was there (at Le Bistro) for around 10 years.”

Wu always wanted to open his own restaurant; he currently operates Mezzo Bistro & Bar, which is in Market City Shopping Center.

“That restaurant is American-Italian fusion,” he says. “It’s been open for five years.”

He wasn’t necessarily looking to open a new concept in Pearl City, but once he learned about the space, he thought it was a good fit.

“In Hawaiʻi, everybody is so busy,” Wu says. “After work, maybe people just want to go home and enjoy a good meal. I wanted to have upscale takeout for busy people; they can still get takeout with restaurant-quality food.”

Wu describes Naks Cafe's cuisine as “international fusion.” He says many of the featured dishes are personal favorites.

“I’ve been putting more wagyu items on the menu,” he says. “We have a supplier directly from Japan, we are getting A5 Toriyama wagyu directly from their farm. We are trying to introduce more wagyu items to the Pearl City area.”

When Naks Cafe first opened, the biz only had ramen on the menu. Now, the menu offers a variety of sandwiches, pastas, wagyu dishes and specials.

“We now have the wagyu beef burger, wagyu loco moco and wagyu beef curry,” Wu says. “I’m thinking we’ll have more wagyu items in the future.”

The wagyu beef burger ($18.85) is one of the most popular dishes. It features a wagyu beef patty with caramelized onions, cheese, arugula and wasabi aioli. The burger comes with fries and mixed greens.

“The salad comes with our housemade dressing, which is a raspberry vinaigrette,” Wu says.

The cafe also offers specials like the Cajun shrimp plate ($17.85) and barbecue chicken and shrimp mix plate ($19.85). The Cajun shrimp plate comes with fresh greens and rice; the shrimp boasts a slight spice.

The fettuccine al funghi ($16.85) and The Naks ($16.85) — which is a bite-sized French toast — are also customer favorites, according to Wu. The latter features crispy, deep-fried French toast bites, tossed in cinnamon sugar and served with a housemade cream cheese whip.

“Kids love it; our homemade cream cheese whip is really good,” Wu says.

Customers can also choose from drinks like Oreo milk with Nutella cloud ($6.85), and mango or strawberry matcha lattes ($6.85). While most customers order their meals to-go, they can also enjoy their meals in the adjacent food court area, which offers seating.

Naks Cafe is celebrating its first anniversary this Saturday, Aug. 8. The biz will be offering a 16% discount on food, along with a buy-one-get-one-free special for drinks.

“We’re offering 16% percent off because Aug. 8 is like 8 plus 8,” Wu says. “We want to make it memorable.”

Open from 11 am. to 7 p.m. Sundays to Thursdays; 11 a.m. to 8 p.m. Fridays and Saturdays

Naks Cafe owners 073126

<title>Naks Cafe offers gourmet takeout meals in Pearl City</title>

The business, which is located next to the Don Quijote Pearl City Food Court, has been open for one year. Business owner Nathan Wu strives to provide the community with affordable, high-quality meals for takeout.

Hawai‘i Scene on Social: Curses, foiled again!

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Hawai‘i Scene on Social: Curses, foiled again!

Authors

ASD Staff

Reporter

More in Hawaiʻi Scene on Social

Enter for a chance to win tickets to see Disney’s live action adaptation of the animated film ‘Moana’

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