Square Kady Pascual Headshot RGZ5762

Kady Pascual

Hawaiʻi Scene on Social

Worried about traveling to the Mainland? Don’t worry, uso Vika will welcome you with the warmest aloha.

For the latest news of Hawai‘i, sign up 

Tui56 warm welcome

<title>Hawai‘i Scene on Social: Warm welcome</title>

Today’s social media find comes from @Tui56, showing his aloha at Long Beach Airport.

Hawai‘i Scene on Social: Warm welcome

Worried about traveling to the Mainland? Don’t worry, uso Vika will welcome you with the warmest aloha.  Make sure you follow @Tui56 on Instagram! For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Government & Politics

Business & Tourism

Jayson Watts, the director of external affairs and strategic initiatives at Maui-based farming company 

, has cultivated a new role. He was recently elected as chair of the 

Hawaiʻi Agribusiness Development Corp. Board of Directors. He was first appointed to ADC's 11-member board by Gov. Josh Green in late 2022 and has begun a second four-year term, it was announced Aug. 6.

, ADC aims "to develop an aggressive and dynamic agribusiness development program to facilitate the transition of agricultural lands and infrastructure from plantation operations into other agricultural enterprises, to carry on the marketing analysis necessary to direct the evolution of the agricultural industry, and to provide the leadership for the development, financing, improvement, and enhancement of the agricultural industry." It was created by the Hawaiʻi Legislature in 1994.

“The Agribusiness Development Corporation was established to safeguard Hawaiʻi's agricultural future by converting former plantation lands and water systems into productive assets," Watts told Aloha State Daily in an emailed response to questions from Aloha State Daily. "Now, we are more than just a land manager; we serve as a driver of food security, assisting farmers and ranchers in accessing land, water and infrastructure, while also fostering innovation and market systems that promote sustainable agriculture.”

He says his role is to ensure that its investments are "transparent, strategic and deliver measurable results for Hawaiʻi’s communities."

"A key part of that effort is land acquisition, because keeping farmland in agriculture is fundamental to Hawaiʻi’s future,” Watts continued. “ADC is actively looking to purchase more land throughout the state, especially on Maui and Hawaiʻi Island, so that farmers and ranchers have the space to grow. We have also learned from the past that accountability and collaboration are non-negotiable. That is why our focus is now on scaling the infrastructure farmers need, from irrigation and processing facilities to disaster-ready systems that strengthen resilience.”

A few examples of food innovation locally include the Wahiawa Central Kitchen, the 

Entrepreneur Product Manufacturing Facility

, he said, adding, “These are not just investments; they are part of a system that every island can adapt to its unique needs, pointing us toward a future where Hawaiʻi's agriculture is sustainable, resilient and a source of pride for generations to come.”

Watts has previously served as special assistant to the director of the Hawaiʻi Department of Labor and Industrial Relations, senior advisor to two lieutenant governors, assistant sergeant at arms at the Hawaiʻi State Senate and staff assistant to the late U.S. Representative Patsy T. Mink. He also serves as secretary of the Hawaiʻi Farm Bureau and vice chair of the Hawaiʻi Food Industry Association.

ASD asked Watts about his career, what challenges local farmers are currently facing and how ADC is addressing those needs.

How has your prior government and agriculture experience prepared you for this role?

 I have been fortunate to spend my career at the crossroads of government, agriculture and community service. Whether it was helping to launch Hawaiʻi’s first farm-to-school pilot program, working alongside farmers and ranchers to expand local food production, or now supporting ADC as it manages nearly $100 million in active capital projects across the state, my focus has always been on turning policy into tangible results.

This isn't a role where one person has all the answers. Progress in agriculture comes from listening to farmers, ranchers and community leaders, then working together to secure resources and remove barriers. My approach is to serve as a partner and a bridge, ensuring the voices of those working hard on the ground influence the decisions we make.

What new initiatives are you most excited about?

 I’m especially energized by several inter-connected initiatives that are laying the groundwork for a more resilient food system in Hawaiʻi. The Wahiawa Central Kitchen will prepare fresh, locally grown food for students in the Central Oʻahu school district, serving as a model for modernizing institutional food service and creating consistent demand for local farms. The EPMF is assisting value-added businesses in scaling up — from processing and packaging to food safety and marketing. It’s about developing the entire supply chain so producers can move from raw harvests to market with quality and efficiency. Meanwhile, the Central Oʻahu Agriculture & Food Hub is strategically located to serve Oʻahu’s farms as a hub for aggregation, storage and distribution. It will help reduce post-harvest losses, improve cold-chain logistics, and provide smaller farmers with access to infrastructure that they might not be able to build on their own.

Together, these are not just projects; they are parts of a system: infrastructure, market access and value-chain support. This is what Hawaiʻi needs to be ready for disruptions — whether from weather, supply chain crises, or economic challenges. And this is a blueprint that other islands can adapt to their own needs. Not every island requires the same footprint, but each deserves the right mix of facilities that strengthen resilience and support local farmers.

What are your current priorities and long-term vision?

 Our immediate priorities are clear: strengthen irrigation, expand processing facilities, improve land access for farmers and increase agricultural land across the state. None of this would have happened without the Legislature’s leadership and support, which has made these investments possible.

… Currently, we are focusing on getting shovels in the ground and systems online in the coming years — irrigation upgrades, food hubs and land acquisitions that farmers can use today. … Looking ahead, Hawaiʻi can transition from being one of the most import-dependent states in the nation to becoming a leader in resilient, island-based agriculture. Every investment we make brings us closer to that vision. And if we do this right, we won't just grow more food — we will grow opportunity, resilience and pride across every island.

What are your overall goals, and what impact do you see for island communities?

 Our overall goal is simple yet powerful: to make farming in Hawaiʻi sustainable in terms of economics, environment and social impact. That means not only supporting farmers with water, infrastructure and markets but also ensuring they have access to the land itself.

… We are already seeing results, from new farmers licensed on ADC lands to investments in food safety technology and jobs created in rural communities. Land acquisition will continue to be central to this effort, making sure there is space for new and expanding farmers across every island. What we are building in Central Oʻahu — with the Food Hub, the EPMF, and the Wahiawa Central Kitchen — demonstrates how targeted investments can strengthen an island’s food system. But what works on Oʻahu doesn’t necessarily need to be duplicated on Maui, Kauaʻi, or Hawaiʻi Island. ADC will work directly with each community to ensure that what is built reflects their unique needs and priorities.

… At its heart, ADC's work is about more than projects or facilities — it is about people. The farmers who take risks to grow food here, the students who deserve access to fresh, local meals, and the communities who rely on agriculture for both jobs and identity. The systems being built today will protect food security tomorrow, from irrigation and cold storage to innovation hubs and disaster-ready infrastructure.

For the latest news of Hawai‘i, sign up 

Jayson Watts

<title>Meet the board chair for the state Agribusiness Development Corp.</title>

Jayson Watts shares about his kuleana and ADC's mission, priorities and long-term vision, while also highlighting the challenges and opportunities ahead for Hawaiʻi’s agricultural community.

Meet the board chair for the state Agribusiness Development Corp.

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

known for its loaded, customizable acai bowls 

is celebrating the first anniversary of its business this Sunday, Sept. 21.

The celebration will be at the businessʻs Kāneʻohe storefront, and will include festivities like a lion dance, live music and food from popular vendor 

HI Cravings Windward is also offering a BOGO deal for its customers on Sept. 21 only. When you buy an acai bowl, you can get a free ‘Ekahi (small) acai bowl, which is 10 ounces ($6.75 value).

All bowls include granola, raw honey, strawberries, bananas, pineapples and grapes. Customers also get an acai base of choice — select from acai, or strawberry guava, mango, coconut or acai sorbet.

You can customize your acai bowl with a variety of toppings, or go for one of the pre-set menu options. The Bliss bowl is a customer favorite. It features a base of your choice — if you order the ‘Elua, or regular-size bowl, you get two flavors — along with bananas, chocolate chips, white chocolate chips, cookie dough and a drizzle of your choice.

For the latest news of Hawai‘i, sign up 

Open 3-7 p.m. Fridays, 11 a.m.-5 p.m. Saturdays and Sundays

HI Cravings Windward Bliss bowl 091525

<title>This acai bowl shop is celebrating a milestone with a BOGO offer</title>

HI Cravings Windward is celebrating the one-year anniversary of its business this Sunday, Sept. 21. Customers can take advantage of a buy-one-get-one-free acai bowl offer from 11 a.m. to 5 p.m.

This acai bowl shop is celebrating a milestone with a BOGO offer

Everyone’s looking to save money and get the most bang for their buck. This series will show you where you can save while still savoring a good meal.

It’s rare to find a regular-sized plate lunch combo for less than $10, but 

From Sept. 8 to Oct. 5, Zippy’s Oʻahu and Las Vegas stores will be offering the business’s Korean fried chicken and chili mixed plate for $9.99 for takeout. It’ll be $11.99 on the restaurant side when you dine in.

Considering that the plate usually costs $15.65 on O

ahu, this is a deal. Customers will be limited to three per transaction; no substitutions.

Prices will differ slightly on Neighbor Islands — the plate will be $10.99 for takeout and $12.99 on the restaurant dine-in side.

The plate includes five pieces of sweet-and-salty Korean fried chicken, your choice of Zippy’s chili — bean and beanless options available — two scoops of rice and mac salad.

This week, Zippy's will open its third location in Las Vegas at 9570 S. Eastern Ave.

Zippys Korean fried chicken and chili plate closeup 090225

<title>Budget Bites: $9.99 plates at Zippy’s</title>

From Sept. 8 to Oct. 5, Zippy’s Korean fried chicken and chili mixed plate will be $9.99 for takeout ($11.99 for dine-in) at Oʻahu and Las Vegas locations.

Budget Bites: $9.99 plates at Zippy’s

Christian Shimabuku Headshot

Christian Shimabuku

Sports

After a special meeting on Aug. 13 that was highlighted by the announcement of 

, the Stadium Authority met for its regular monthly meeting on Thursday morning. 

The swift meeting included brief updates from University of Hawai‘i athletics director 

, as well as an announcement in Stadium Authority membership, with Moanalua High School Athletics director Joel Kawachi replacing 

New Aloha Stadium Entertainment District (NASED) program director David Harris spoke in the meeting, giving an update on where things stand towards building a new stadium. As previously stated, construction will not begin until demolition is complete. Although initial 

projections had demolition beginning at the end of August

, the new target is sometime in September or October. 

NASED secured the two permits it needed from the City and County of Honolulu, a process that Stadium Authority chair Eric Fujimoto says was smooth by all accounts. 

Early 2026 is the new projected date for when steel from the current Aloha Stadium will begin to get taken down. Dismantling was the key word mentioned by Fujimoto, with the current Aloha Stadium set to go down piece by piece. 

 will organize fencing around the stadium during the demolition process and put up materials such as dust screens. 

A pair of documents between NASED and AHDP that served as the basis for the special meeting earlier in the month are "currently under administrative review for signature," Fujimoto said, and are expected to be signed in the coming days. One is the stadium and operation agreement itself, while the other is a 30-year stadium ground lease agreement. 

Another pair of documents that make up the four documents that need to be signed between NASED and AHDP are the 

master development agreement and reciprocal easement agreements for the Hālawa lot, as AHDP still plans to build a surrounding entertainment district surrounding the stadium. Fujimoto says NASED and AHDP continue to meet weekly.

"The one thing that I've been very supportive of is the collaboration that's been in the room to get us to this point," Fujimoto said. "All stakeholders involved have been so collaborative. ... The momentum that's being built is pretty exciting. AHDP has been very conscious of the importance of demolition, as proven by the teamwork that we've done with the city to get permitting done in a pretty efficient manner

"We have one or two dedicated permitting people to continue on with future requests. Materials have been ordered. Pretty significant (materials) are currently on island now, the dust screens and all of this mitigation. Things will start to go up September and October. That's what I feel is just psychologically, a huge win for the community."

Aloha Stadium Jan. 2025

<title>Timeline pushed back for Aloha Stadium demolition</title>

Initial projections had demolition taking 10 months. That timeline is now closer to a year.

Timeline pushed back for Aloha Stadium demolition

, I thought I was at the wrong restaurant. The newly opened omakase was so new that there was no restaurant sign yet. The dim lighting and ambiance made me feel as if I stepped into a speakeasy. But once I saw the chef’s counter, I figured it had to be the right place.

Chef Atsuhiro Kajita, who goes by Hiro, is known for his private sushi dinners; he’s been doing them since 2020. His customers will be happy to know the chef now has his own omakase spot (in the former space of Hanale by Islander Sake Brewery).

The restaurant’s name translates to “Hiro’s House" in Japanese. It’s open daily — two seatings are available at 5:30 and 7:30 p.m. — and the omakase costs $150 per person. The counter can seat around 12 people.

The omakase features about 13 courses. It starts with an appetizer platter; ours included a quail egg, oyster with tomato ponzu sauce and yuzu kosho and Kauai shrimp topped with Hokkaido uni, yuzu juice and yuzu kosho.

Yuzu and yuzu kosho — a citrus-chili paste — is definitely a theme throughout the evening.

“I use a lot of yuzu in my stuff,” says chef Atsuhiro Kajita. “I also use Koshihikari, which is a short-grain rice, and two different types of red vinegar.”

Highlights in the early courses included zuke maguro; Hokkaido scallops that were seared, blanched and topped with black truffles and shiso leaf; and king salmon.

“The ora king salmon is from New Zealand,” Kajita says. “It’s the belly part, so it’s extra fatty. It’s topped with sweet onion ponzu and sea grapes to give it that extra crunch at the end.”

The otoro with gold leaf had to be one of my favorites of the evening. Almost too pretty to eat, the fish was ultra smooth and buttery, thanks to the uni. Of course, the 24-karat gold leaf made it even more luxe.

If you’ve gone to one of Kajita’s private sushi dinners, chances are, you’ve seen — and enjoyed — his signature matcha tamagoyaki. It’s fluffy and slightly sweet — just like the ones you’ll find in Japan — with a subtle matcha flavor (and accompanying green hue).

The Hamachi belly with a seared cherry tomato on top boasts a nice combo of flavors — it’s sweet, garlicky and smoky all at the same time. Uni lovers will swoon over the donburi, which features Hokkaido uni and ikura with kizami (pickled) wasabi.

The dessert selection will rotate. The featured treat at the end of our meal — following a savory red miso soup — was a matcha white chocolate tiramisu. It was light and boasted the perfect amount of sweetness without being overly indulgent.

Hawai‘i Scene on Social: Warm welcome

Kady Pascual

Social Media Editor

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social: Skanking 101

Hawai‘i Scene on Social: Running late

Hawai‘i Scene on Social: PTO preparations

Hawai‘i Scene on Social: When locals become tourists

Most read

Hawai‘i Scene on Social: Warm welcome

Authors

Kady Pascual

Social Media Editor

More in Hawaiʻi Scene on Social

Hawai‘i Scene on Social: Skanking 101

Hawai‘i Scene on Social: Running late

Hawai‘i Scene on Social: PTO preparations

Hawai‘i Scene on Social: When locals become tourists

Most read