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Hawaiʻi Scene on Social

[{"text":"No need post bail, when cell phones exist in jail.","type":"text"}]

Firefly funny illustration of a bald man in prison giving advice on a cell phone 125937

<title>Hawai‘i Scene on Social: A comedy crime saga in two parts</title>

Today's social posts come from howsdisguy: Part one and two of talking story with your roughboy philosopher relative.

Hawai‘i Scene on Social: A comedy crime saga in two parts

No need post bail, when cell phones exist in jail.  

Daily Smile

Dogs having the time of their lives following this week's historic blizzard in the northeast...

Smile 26 3 7

<title>Daily Smile: Saturday, March 7, 2026</title>

Daily Smile: Saturday, March 7, 2026

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

Business & Tourism

Get off your bum and go run this weekend to champion colon cancer research, patient support services and more.

In honor of Colon Cancer Awareness Month, 

 will host the ninth annual Bum Run on Saturday, March 7, at Poʻipū Bay Golf Course.

ay-of registration is permitted, organizers say. 

Racers are advised to arrive at 7 a.m. to get settled and enjoy a light breakfast. The scenic 2.5-mile race will begin at 7:30 a.m.

“We should be finished by 10 a.m. and might see some whales offshore. The golf course has a spectacular view,” Diann Hartman, director of marketing communications at Grand Hyatt Kauaʻi Resort & Spa, told Aloha State Daily. “The race is family friendly, youʻll see people out there with strollers. And it is not timed. Of course, you can time yourself, if youʻre competitive.”

The Bum Run will also have a silent auction featuring hotel stays in the Islands and on the Mainland, activities and dining experiences, among other prizes. Donations from the event, including the silent auction, will benefit the 

American Cancer Society’s Relay for Life Kauaʻi

. Last year’s race garnered about $15,000 for the local nonprofit focused on cancer research, prevention and early detection.

“Even if people aren’t going to run or walk, don’t miss the silent auction,” Hartman said, adding that the fundraiser also goes toward cancer treatments and transportation to appointments.

Hartman, who has resided on Kauaʻi for 35 years, was 48 years old when diagnosed with stage 4 colon cancer in 2014, and has since been cured.

“I’ve always been healthy, was a vegetarian for 20-plus years and walked my dog every day, so it was, of course, a shock,” she said. “And, so, my feeling was if this can happen to me, it can happen to anyone at anytime.”

She said her colleagues wanted to do something to support her, and they did so by donating the proceeds from the first Bum Run in 2015 to Relay for Life Kauaʻi.

“It’s actually a very treatable, curable type of cancer, which many arenʻt,” she added. “You have to get screened. Fortunately, now, there’s a number of ways people can do that.”

, people should start regular screening for colorectal cancer at age 45.

"If you’re at a high risk of colorectal cancer based on family history and other factors, you may need to start screening before age 45, be screened more often, or get specific tests,” ACS notes.

In Hawai‘i, colon cancer is the second leading cancer killer, per the 

According to the University of Hawai‘i Cancer Center’s Hawai‘i Tumor Registry

, approximately 700 men and women are diagnosed and 225 people die from colorectal cancer each year.

Saturday's event, Hartman says, is about raising awareness and “doing what we can to save other people from going through treatments. As a team, we have also lost colleagues to this disease, as well. So many employees are affected by it.”

Maintaining a healthy lifestyle helped as she underwent chemotherapy and a number of surgeries, she said, noting that 

“For me, continuing to get up and be active every day was critical, so I walked my dogs every day even if it was a much shorter walk sometimes. It helped me keep some degree of normalcy.”  

For those looking for additional resources, Hartman recommends the 

From talking with participants of the Bum Run over the years, she notes, “It has helped people and saved people.”

For example, people are getting their colonoscopy, she said, adding, “It was a taboo subject before, now it breaks down barriers, which is good for people to become aware and have those conversations.”

For the latest news of Hawai‘i, sign up 

2025 Bum Run at Grand Hyatt Kauai 1

<title>Grand Hyatt Kauaʻi to host Bum Run for Colon Cancer Awareness Month</title>

When Diann Hartman of Grand Hyatt Kauaʻi Resort & Spa was diagnosed with stage 4 colon cancer nine years ago, her colleagues offered support by spearheading a community event to raise funds and awareness for cancer research, screening and treatment. This year’s Bum Run, organized by the resort to benefit the American Cancer Society’s Relay for Life Kauaʻi, is slated for Saturday, March 7, at Poʻipū Bay Golf Course.

Grand Hyatt Kauaʻi to host Bum Run for Colon Cancer Awareness Month

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

The business’s second store is located in Kāhala — specifically Kāhala Korner, the same plaza where 

The new store — which is in the former Subway space — will be open daily from 6 a.m. to 10 p.m. Due to its size, this location is more conducive to takeout.

While this store is smaller than the business’s Downtown Honolulu location, it includes some of its most popular features.

Customers can take advantage of the store’s smoothie machine and DIY ramen machine. Smoothies ($4.99 each) come in flavors like acai; strawberry and banana; and blueberry, strawberry and banana.

Customers can also choose from the extensive ramen selection, then use the machines to cook their ramen.

The store also features a large selection of grab-and-go hot and cold foods.

Hot foods include fried mandoo ($3.39), potato corndogs ($3.49), and tornado potatoes ($3.49). The latter — which features a crispy, spiral-cut potato on a stick — is a customer favorite.

Cold options include sweet and savory sandwiches, musubi, and kimbap.

Similar to its Downtown Honolulu location, this store offers a variety of assorted snacks and customizable drinks.

Customers can also find CU Hawaiʻi  x Sig Zane merch, along with popular Korean skincare products.

For the latest news of Hawai‘i, sign up 

CU Hawaii Kahala sign 022526

<title>CU Hawaiʻi opens in Kāhala</title>

The Korean convenience store just opened its second location in Kāhala Korner, the same plaza as Kapa Hale and Olive Tree Café. The store opened in the former Subway space, and while not as big as the brand’s Downtown Honolulu location, it includes some of its most popular features.

CU Hawaiʻi opens in Kāhala

 — located in the former space of Nami Kaze Hawai

i at Pier 38 — executive chef Justin Inagaki likens it to a neighborhood bistro.

“I want you to think it’s comfort food, but a little more elevated,” Inagaki says. “You’re not afraid of it; it doesn’t look intimidating, like you need to wear a suit to eat it. Most of this menu is built on the concept of sustainability within our Fresh Island Fish family.”

Thirty Eight Restaurant & Bar is currently open from 10 a.m. to 2 p.m. (lunch only) from Monday to Friday, as the eatery is still in its soft opening. It features a harbor-centric menu to showcase fresh seafood, according to restaurateur and consultant Dong Dang.

“We’re trying to serve fresh seafood at a reasonable price,” he says. “When you go to the supermarket, seafood is always a premium priced item. We’re trying to make it more available, especially to the locals.” 

Ordering is meant to be quick and simple — customers can go to the register, or order using a QR code at their table. 

“With any restaurant, your two big expenses are labor and food,” Dang says. “We wanted to use high-quality seafood, so it was on us to operate efficiently to be able to extend the value to the customer.”

All dishes on the menu are $20 or less, and pricing was an intentional decision, according to Inagaki.

“We try to keep it affordable and approachable,” he says. “We know that our local people are suffering, not just in the high cost of living, but in this economy. That’s one of our main concepts: not just providing great food and good portions, but having something that won’t break their wallet. We want to make sure they can come back again, not just one time.”

Inagaki says he’s been in the industry for more than 15 years. He’s previously worked at restaurants like Roy’s, Alan Wong’s, Hy’s Steak House and, most recently, 916 Grill St. + ShabuZen in Waipio.

“I’m a fine dining chef actually, by trade,” Inagaki says. “I’ve led Hy’s Steak House from 2015 to 2020. I launched La Vie and Quiora with the G. Lion Group. My wheelhouse is not necessarily to be fine dining, but whatever the concept might be, we try to be as true to the concept as possible. I like to add a little fun to it, and make sure it just doesn’t look good, but it also tastes good. I also to want to be different — we don’t just want to be like everybody else.”

Start with soups, salads and appetizers like lobster bisque ($10), New England clam chowder ($8), ‘ahi tataki ($16) and chef’s fresh poke bowl ($17). The bisque is garnished with a yuzu crème fraiche, while the clam chowder includes ‘Ewa sweet corn, bacon and chopped clams.

The irresistible ‘ahi tataki features sashimi-grade seared local ahi with Maui onions, cherry tomatoes and ponzu-soy vinaigrette. The chef’s choice features a rotating selection of poke.

“It’s our spicy ‘ahi today; it’s a half pound (in the bowl),” Inagaki says. “Eventually it will change. We’re able to flex our sister company’s product. I’m all about textures, colors and execution — it has to be more of a quicker turn time, given that we’re only open for four hours (for now).”

When it comes to more unique dishes, Inagaki mentions the fish & chips ($17), which is made with beer and vodka-battered ‘ahi belly instead of a white fish, like cod. It’s served with house finadene and housemade tartar sauces.

“This one (ʻahi belly) is more fatty; it’ll stay more moist when you’re eating it,” he explains. “It’s meant to travel, so it won’t dry out. I use a cake flour and rice flour ratio, our Beer Lab beer IPA, and baking powder. The reason why I went with cake flour is because cake flour tends to be lighter than your average wheat. The rice flour tends to give more of that crunch. This is a lighter version, like a tempura.

“The finadene is actually a Chamorro sauce,” he adds. “In traditional fish and chips, you would have malt vinegar. You don’t see finadene too much on menus. It’s a take on soy vinegar; it’s like a dipping sauce.”

The lobster mac and cheese ($20) features a gourmet twist on comfort food. It features a cheesy lobster cream sauce and a buttery herb crumb crust.

“We fold our lobster bisque into it to give it more of a lobster flavor,” Inagaki says. “When you hear ‘lobster mac,’ you want to make sure you taste it. You don’t want to see lobster on a plate; you want to taste that lobster flavor throughout.”

The hamburger steak ($17) — comprising two beef patties, onions and mushroom brown gravy with white rice and tossed greens — is sure to be a local favorite. Customers craving heartier dishes can opt for the Thirty Eight burger ($18) — two beef patties topped with Thirty Eight sauce, onions, mushrooms and cheese in a taro bun — and the ‘ahi burger ($17), which features a local ‘ahi patty with spicy aioli.

“The spicy ‘ahi is torched and we have a lilikoʻi slaw on the bottom,” Inagaki says. “Every plate lunch has a toss salad instead of mac salad.”

Customers can choose from packaged desserts to-go, including chocolate flourless torte ($10), New York cheesecake ($10) and brown butter cake ($12). The goal is to eventually made desserts in-house as well, according to Inagaki.

The restaurant, which has its liquor license, currently serves beers and wines, and will eventually have cocktails.

“It’s a nice space — a nice place to unwind, relax, and have a couple drinks,” says restaurateur Khang Dang. “It’s a communal gathering spot, though not necessarily a full-service restaurant.”

While the restaurant is only open for lunch during its soft opening, customers can eventually look forward to extended hours and additional menu items.

“I’m looking forward to seeing the progression of our staff,” Inagaki says. “It’s all about culture — seeing the team grow, see them being happy and being inspired.

“For me, it’s about making people smile,” he adds. “Especially in Hawaiʻi, food is something where it’s a gathering, it brings people around, you have people talking story, it’s communal. Hearing them laugh in the dining room gives me pleasure every day.”

38 Restaurant chef 122225

<title>New restaurant opens at Pier 38</title>

Thirty Eight Restaurant & Bar — located in the former space of Nami Kaze Hawaiʻi — is now open for lunch during weekdays. The new neighborhood harbor bistro strives to offer seafood — showcasing high-quality options from its sister company, Fresh Island Fish — and local plates at affordable prices.

New restaurant opens at Pier 38

 — which reopened in August, after a temporary closure in June and July — used to offer its brunch specials on Sundays only. The Ward Village eatery recently extended its brunch hours, serving its brunch menu from 11 a.m. to 2 p.m. on both Saturdays and Sundays.

The brunch specials may rotate weekly, but customers will always have several options to choose from.

We opted for two savory options — the smoked salmon eggs Benedict ($24) and wagyu loco moco ($28).

The salmon is cured and smoked in-house, and served atop English muffins with a housemade bearnaise sauce. It’s topped with avocado and served with crispy potatoes. This dish is sure to satisfy if you’re in the mood for something luxe yet savory. The salmon has a delightfully smoky flavor, which is complemented nicely by the indulgent bearnaise. The crispy potatoes are perfect for mopping up every last bit of the sauce.

The wagyu loco moco ($28) a 6-ounce wagyu patty topped with Waimanalo brown gravy and eggs atop a bed of Koshihikari rice. The patty is flavorful — nice and beefy with a slightly crispy exterior. We loved the savory gravy, which paired perfectly with the fluffy Japanese short-grain rice.

Other brunch specials include French toast with maple butter sauce, whipped cream and strawberries ($27), Waiahole taro and kalua pork hash ($22), and a mimosa flight with guava, pineapple and orange juices ($45). We’re told the French toast is popular because it features a generous portion. It’s soaked in custard and fried, resulting in a crispy exterior and fluffy interior.

The nice part about going to Merriman’s for brunch is you can still order off the eatery’s lunch menu. Popular appetizers to share include organic taro hummus ($14), tako and country bread ($26), and Hapa poke ($23). The latter features a combo of ‘ahi and ono, Maui onions, ogo, Ho Farms avocado and inamona, and it’s served with nicely seasoned taro chips.

If you want to share something lighter — but still flavorful — opt for the roasted beet and Hirabara Farms fennel with mixed greens ($17), Peter’s original Caesar ($17) or organic chicken, bacon and avocado salad ($24). The latter features Hirabara romaine lettuce topped with Hau‘ula tomato, Point Reyes blue cheese and a creamy, addictive buttermilk dressing.

Customers can also still order off the Merriman’s dessert menu during brunch. Popular options include the bread pudding with Maui Gold pineapple, housemade salted caramel and macadamia nuts ($14) and the Waialua chocolate purse ($14), which features a crispy shell and molten chocolate filling. The decadent chocolate dessert pairs perfectly with the coffee caramel and housemade vanilla ice cream.

Brunch served 11 a.m.-2 p.m. Saturdays and Sundays

Merrimans Honolulu smoked salmon eggs benedict 092325

<title>Merriman’s Honolulu now offers weekend brunch</title>

The Ward Village extended its brunch specials to both Saturdays and Sundays. Feast on smoked salmon eggs Benedicts, wagyu loco mocos and mimosa flights — plus, the eatery’s full lunch and dessert menus are still available.

Merriman’s Honolulu now offers weekend brunch

Stephanie Salmons Headshot

Stephanie Salmons

Government & Politics

Real Estate

Efforts to bring a 127-unit affordable housing project to ‘Ewa Beach are moving forward.

Kaleimaʻo Village — West Loch Apartments will be located at 91-1666 Renton Road, on a 3.7-acre lot owned by the City and County of Honolulu.

In February, Honolulu's Office of Housing released a new, three-year 

. At that time, city officials said the plan provides a roadmap that outlines actions the city will take to facilitate the production of new housing on O‘ahu.

Catherine Taschner, Department of Land Management director designate, said in an emailed response to questions from Aloha State Daily, that Kaleimaʻo Village is "a great example of how we're putting the city's Strategic Housing Plan into action."

"One of the key priorities in the plan is to activate underutilized public land to build deeply affordable homes, and this project does exactly that," she says. "It's being developed on city-owned land through a long-term lease, which helps lower costs and speed up delivery. It also aligns with our commitment to equitable geographic distribution — making sure affordable housing isn't concentrated in one area, but available across the island."

The project is being developed through a public-private partnership with Komohale West Loch LLC, a joint venture between Stanford Carr Development and Standard Communities. According to the announcement, the Honolulu City Council recently approved a 75-year ground lease for the site.

Taschner says these types of public-private partnerships are "absolutely essential" in the city's efforts to meet housing demands.

"The city has tools — like land, zoning and financing programs — but we need private partners to bring in the investment, the development, the know-how, and the ability to move quickly and efficiently," she said.

According to a recent announcement from the city, the project will be comprised of seven three-story residential buildings with 28 one-bedroom, 87 two-bedroom and 12 three-bedroom units around a single-level community facility. The community center will have a meeting space, laundry facility, administrative office and mailboxes, and there will be 137 parking stalls and 64 bicycle stalls, the announcement noted.

All units will be reserved for residents earning at or below 60% of the area median income, the city says, noting that this includes "single-person households earning up to $58,000 per year, and families of four earning up to $75,000 per year."

Mayor Rick Blangiardi said in the announcement that the project "specifically targets income ranges that include many of O‘ahu's essential workforce." That includes food service employees, childcare providers, maintenance staff, health care support workers and transportation personnel, he said.

Although the project is still in the development phase, Taschner says they're nearing a "major milestone" with the financing. The total cost of the project has not been made public yet, she said, but the city has committed to some $30 million in private activity bonds to help finance it.

"That funding plays a huge role in keeping the project affordable and financially feasible — especially in today's market."

According to Taschner, the city revived its PAB program in 2021 after a 23-year hiatus. She explained that PABs are usually paired with 

, a federal program for financing affordable rental housing.

"Together, these tools reduce the amount of traditional debt a developer needs to take on, which lowers the overall cost of building the project," she explained. "That makes it possible to offer units at more affordable rents."

Taschner say 119 of the units will be reserved for households earning up to 60% of the AMI, while seven are set aside for families earning as little as 30% AMI, which she says is "crucial for those living paycheck to paycheck or struggling to stay housed."

The affordability and availability of housing continue to be frequent discussions — on O‘ahu as well as Neighbor Islands.

Blangiardi spoke at length about housing and homeless on O‘ahu during his 

 on March 18. Affordable housing also was addressed by Maui County Mayor Richard Bissen Jr. and Kaua‘i County Mayor Derek Kawakami during their individual 

Honolulu also recently announced plans to move forward with the 

, issuing earlier this month a request for qualifications for that project. The city said at that time the redevelopment is a "key component of Honolulu's transit-oriented development initiative, leveraging the Honolulu Authority for Rapid Transportation's Skyline rail system to create high-density, mixed-use communities with accessible housing, economic opportunities and multimodal transportation options."

 the former First Hawaiian Bank building at 445 N. King St. for $8.4 million and in January 2024 it acquired the Iwilei Center for $51.5 million.

The recently unveiled housing plan, which can be 

, says these acquisitions, which total nearly five acres of land, "will form the catalyst of its redevelopment and revitalization efforts around the Kūwili Rail Station in Iwilei, consistent with the Downtown TOD Neighborhood Plan."

A list of the city's affordable housing projects in development can be 

[{"text":"In the mean time, though, home prices continue to rise on O‘ahu.","type":"text"}]

The median sale price of single-family home resales on O‘ahu hit a record high of $1,185,000 in February, according to the latest statistics from the Honolulu Board of Realtors.

Trevor Benn, president of the Honolulu Board of Realtors, said earlier this month, however, that fluctuations in monthly median figures can be more volatile since it represents a small sample of sales and that the number of home sales at different price points vary from month-to-month. The median prices of condominiums, however, declined year-over-year in February. Read 

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