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Hawaiʻi Scene on Social

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

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

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

Kveekz on Instagram is today's social media find, celebrating some pleasant surprises.

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Hawai‘i Scene on Social: "A good day in Hawai‘i"

<title>Hawai‘i Scene on Social: Surfer gets dropped</title>

Glad jackakrop19 is doing OK after this big wave wipeout at Jaws, on Maui's north shore.

Hawai‘i Scene on Social: Surfer gets dropped

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Stephanie Salmons Headshot

Stephanie Salmons

Real Estate

The historic Joseph W. Podmore building in Downtown Honolulu sold for $2.6 million in an off-market sale that closed Tuesday.

International architecture, engineering and environmental consulting firm 

, which has operations in Japan, Guam and the U.S., acquired the property at 202 Merchant St. in a privately negotiated and off-market transaction, and will establish its U.S. headquarters there, according to an 

CBRE Hawai‘i Capital Markets represented ESC Pacific in the deal, from sourcing to close, the announcement noted.

Rather than pursue a marketed listing, ESC Pacific worked over the course of a year to identify a property "suited to its long-term objectives," the announcement says. "

The opportunity to acquire and preserve a landmark of Podmore's stature carried particular significance to the firm."

"The best opportunities in this market are rarely the ones being advertised," Matthew McKeever, senior associate with CBRE Hawai‘i Capital Markets, said in the announcement. "ESC was looking for the right long-term home, not just an available building, and finding it took a private, locally driven search. It was a privilege to help a firm of this caliber establish itself in Downtown Honolulu." 

The Podmore Building was designed by an unknown architect and constructed in 1902 out of basalt, or lava rock, one of two building materials locally available at that time, a local architect 

"The building is representative of a style of rusticated stone construction utilized for commercial buildings in Hawai‘i from 1894 to 1907,"

, noting that the Podmore building is one of about 10 surviving cut-stone buildings which, "by virtue of their use of native lava stone, are unique to Hawai‘i." 

According to the CBRE announcement, the 4,638-square-foot, two-story building has been on the National Register of Historic Places since 1983.

"The Podmore stood out for its history, its location, and what it represents," Eric Newman, president of ESC Pacific, said in the announcement. "We are proud to become its next steward, to establish our U.S. home here, and to preserve the historic character of this part of Downtown Honolulu."

CBRE says that ESC will occupy the building's second floor as its U.S. base and the ground floor will continue its longstanding restaurant use. Currently, the building is home to 

Katherine Nomura, partner at Podmore, told Aloha State Daily in an email Wednesday that the restaurant is not affected by the sale of the building. Podmore turns five on Friday, Aug. 21, which Nomura says it will be celebrating by bringing back its five most popular cocktails.

"Weekday lunch, weekend brunch, all-day dining and cocktails will continue as we enter our sixth year. In fact, people have had such great feedback about our burger (available for lunch only), we will be doing a burger lunch pop-up on Mondays and Tuesdays in the very near future," she says. "We have also had the privilege of providing catering for some incredible events and would love to grow that aspect of the restaurant for both food and the bar. If anything, Podmore's operations will expand as the building's next chapter unfolds.

"Regarding the new owners, we are confident that they will be great stewards of the historic property and will approach any future changes to the building with as much respect and care as the family that owned it before them."

According to City and County of Honolulu 

, which did not reflect the sale as of Thursday, 

Podmore building 013125

<title>Historic Podmore building in Downtown Honolulu sold for $2.6M</title>

International architecture, engineering and environmental consulting firm ESC Pacific acquired the property in a privately negotiated and off-market transaction. Katherine Nomura, partner at Podmore, told Aloha State Daily that the restaurant is not affected by the sale of the building.

Historic Podmore building in Downtown Honolulu sold for $2.6M

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

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

WEB square crop Hayley Lehman Headshot RGZ1636

Haley Lehman

Government & Politics

John Berry says he loves his job, and it shows. He walks around the zoo greeting visitors, the 90-person staff and the 992 animals with a big smile.

Berry enjoys introducing visitors to Pono, the 5-year-old laid back Linnaeus’s two-toed sloth. Pono sleeps for about 20 hours a day and loves apple, sweet potato and pear.

“He’s the most mellow animal in the zoo. He takes everyone to a zen place,” Berry said. “If there’s a surfer dude in the collection, it’s Pono.”

Berry said that each animal at the zoo has its own personality.

Berry fell in love with wildlife at the Smithsonian National Zoological Park in Washington, D.C. He remembers the Asian elephant Ambika, who came to the National Zoo in 1961 and said that it was like they grew up together.

“I have a special place in my heart for the elephants because of that,” he said.

Carmen Turner, former general manager of the Washington Metro, mentored Berry when he worked as a legislative director for Congressman Steny Hoyer in his 20s, and when she asked what Berry's dream job would be, he said that it would be to serve as director of the National Zoo. Turner told him to hold on to that dream, “because life has a real funny way of taking you places.”

In 2005, the National Zoo was in hot water over animal deaths and alleged mismanagement. Berry had been leading the National Fish and Wildlife Foundation, and because he had an image of a "fixer" in his career, he got his dream job leading the National Zoo. Berry left the National Zoo in 2009 when then President Barack Obama tapped him to lead the U.S. Office of Personnel Management.

Berry’s father was a U.S. Marine who taught his kids to polish their shoes. When Berry was the director of the National Zoo, the elephant Ambika loved his shoe polish.

“She would run across the yard, and put her trunk through the bars and slobber all over my shoes. It was so funny,” he said.

Berry took the lead of the Honolulu Zoo as director in July.

“To get to do your dream job twice is a real special thing," he said.

Berry told Aloha State Daily on Tuesday that the best parts of his job are the animals at the zoo and the passionate employees.

"[The zoo staff] really care deeply about the animals. They’re passionate about conservation," he said. "It’s magical when you get to work amongst passionate people because it doesn’t feel like work anymore, it feels like you’re getting to live the dream and participating in an important cause."

Berry has big goals for the zoo. He wants to make it the top tourist destination in Honolulu, increase the number of visitors from 550,000 to 1 million annually, turn the zoo into a botanical garden and bring new animals to the zoo, on top of its missions of conservation and education.

First things first, one of Berry's top priorities is addressing deferred maintenance, which he said has been overlooked.

The zoo recently replaced the hippo water filtration system, a project started by former Director Linda Santos, and is in the process of updating the water filtration in the elephant exhibit. The zoo installed aluminum fencing around the giraffe exhibit to give them the option to safely leave their barn at night.

However, Berry said that financing maintenance will be a challenge and he will be looking to donors for support.

According to the City and County of Honolulu charter, 0.5% of estimated real property tax revenues are deposited into the Honolulu Zoo Fund annually. The City and County of Honolulu appropriated $9.2 million to the Honolulu Zoo in 2026. According to the budget, the main expenses are utilities, solid waste disposal, animal food and veterinary services. According to Berry, about half of the zoo’s funding comes from the City of Honolulu. The zoo also receives funding from admission fees, memberships and the nonprofit Honolulu Zoo Society.

“The city residents of Honolulu, God bless them, have given a very firm foundation to protect the zoo, which is something I take very seriously, so we want to make sure we’re spending every penny of that wisely,” he said.

Conservation is one of the zoo’s most important mission, according to Berry. 

“I even put conservation ahead of education, because I believe in our current time, so many things are under stress that we’re not thinking about how we’re actually conserving them and helping them then we’re not doing our job," he said. We want to inspire another generation of conservationists.”

Berry introduced Aloha State Daily to two of the zoo’s oldest residents: Galápagos Giant Tortoises named Jaws and Charlotte who landed in Hawaiʻi in 1929 through the Charles Townsend expedition to save the tortoise from extinction.

Honolulu Zoo, alongside the San Diego Zoo, became the first two zoos to breed the Galápagos tortoise in captivity. Honolulu Zoo is currently home to nine Galápagos Giant Tortoises.

Kauaʻi is witnessing a dramatic decline in ʻanianiau, and Honolulu Zoo has brought in nine ʻanianiau in an off-exhibit conservation breeding initiative. ʻAnianiau are the smallest living native Hawaiian bird, measuring approximately four inches long and weighing around 10 grams.

Berry also hopes to bring some new animals to the zoo. Sandi, the zoo’s female giraffe, will come off birth control in the near future and Berry hopes that there will be a third giraffe at the zoo.

“Only an hour into the day you will end up talking about poop and sex, everyday,” he said.

Honolulu Mayor Rick Blangiardi traveled to the People’s Republic of China in April and explored the potential of bringing giant pandas to the Honolulu Zoo.

Berry oversaw three giant pandas during his tenure at the National Zoo, and said the Honolulu Zoo would provide an air conditioned space, chilled pools and cooled rocks for the pandas.

Berry wants the zoo to focus on the interconnectivity of plants and animals, rather than the traditional method of geography.

“Our species has gone everywhere, from pole to pole, and we have put our mark everywhere, both for good and for bad,” Berry said. “What we need now to learn is enough humility to share the planet with plants and animals, and if we don’t learn that we will be taught that lesson at our own peril, because if they go, we go. The message I want to communicate is that all life has value, all life has meaning.”

“I’m going to argue that aloha will save all of us, and if we can extend aloha to our animals and plants, all will be well.”

Berry moved to Hawaiʻi with his partner of 29 years, Curtis Yee, to be closer to Yee’s family. Yee grew up in Hawaiʻi and is related to one of Hawaiʻis first senators, Hiram Fong.

John Berry and Neelix

<title>John Berry is living his dream, again</title>

The new Honolulu Zoo Director John Berry took the role in July and said he is living his dream. Aloha State Daily caught up with Berry and some of his favorite zoo residents on Tuesday at the zoo.

John Berry is living his dream, again

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

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

, known for its affordable bentos, just opened its third location on Young Street. This store is in the former space of J-Shop.

U-Kitchen offers a variety of musubi, bentos, bowls and curry. The menu is the same here as its downtown Honolulu store, according to business owner Yudai Fukuda.

Popular bentos include butterfish ($13.99), mochiko chicken ($10.99) and chicken katsu ($10.99). The musubi selection ranges from salmon ($2.99) and spicy tuna ($3.19) to unagi ($4.79) and mentai mayo ($3.29).

U-Kitchen’s original location is in Kalihi; its downtown Honolulu store, which is in Topa Financial Center, is currently closed due a power outage in the building, according to Fukuda. He says the downtown Honolulu store — 

“Our peak time (at that location) was from 11 a.m. to 1 p.m.,” he says, nothing the shop’s popularity with the downtown Honolulu lunch crowd.

He says that Topa Financial Center was supposed to reopen on Aug. 24, but says the re-opening was delayed further after Hurricane Lala.

U-Kitchen’s Young Street store is open from 10 a.m. to 2 p.m. Mondays to Saturdays. Customer parking is available in the shop's lot.  

Open 10 a.m. to 2 p.m. Mondays to Saturdays, closed Sundays

U Kitchen Young Street worker 081826

<title>U-Kitchen opens a new bento and musubi cafe</title>

The business, whose original location is in Kalihi, just opened a third location on Young Street in the former J-Shop space. The business’s Downtown Honolulu store has been temporarily closed since July 23, according to U-Kitchen owner Yudai Fukuda.

U-Kitchen opens a new bento and musubi cafe

[{"type":"text","text":"There’s a new salt bread bakery in Honolulu."}]

 officially opened in the former space of Hawaiʻi Banchan Co. on Kapiʻolani Boulevard. The bakery is currently open from 10 a.m. to 4 p.m., or until sold out.

The business specializes in salt breads. Right now, flavors like original, truffle and spicy arabiki are available; salt breads are limited to four per customer.

Salt breads are baked fresh throughout the day, according to baker Edrian Bautista, who says it takes about two hours for a batch to be ready.

’s mostly inspired by a Filipino bread called pan de sal, Japanese milk bread, and Korea’s salt bread,” he explains.

When asked about a good salt bread’s qualities, Bautista refers the bread’s crispy bottom and soft, fluffy interior.

“It’s like a milk bread inside,” he says. “It’s not dense at all; it’s still fluffy. Personally, I like to eat it when it’s cooled down.”

Eventually, the business will have a total of eight salt bread flavors, according to Bautista. The menu lists flavors like mentaiko, kimcheese and avocado.

While only the original, truffle and spicy arabiki salt bread flavors were available during our visit, Kilo Deli will also offer other desserts like ube butter mochi ($4), brown butter mochi ($4) and Kouign-Amann ($8).

Customers can look forward to a variety of beverages, ranging from strawberry milk ($6) and strawberry matcha ($9.50) to honey oat lattes

The salt breads are conducive to takeout, but there's limited customer seating inside the cafe. 

 for updates. There’s limited customer parking in front of the store.

Open daily, 10 a.m. to 4 p.m. or until sold out

Kilo Deli salt breads 080526

<title>New salt bread bakery in Honolulu</title>

Kilo Deli just opened on Kapiʻolani Boulevard, in the former space of Hawaiʻi Banchan Co. The bakery specializes in salt bread, which is available in flavors like original, truffle and spicy arabiki. Salt breads are limited to four per customer. Kilo Deli is currently open daily from 10 a.m. to 4 p.m., or until sold out.

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