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Smile 26 4 5

<title>Daily Smile: Sunday, April 5, 2026</title>

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Daily Smile: Sunday, April 5, 2026

Higa headshot white shirt square

Sterling Higa

Columnists

Stand-up comedian Tumua is doing crowd work somewhere on the Mainland, and 

 from the audience. The guy is from Kauaʻi, not born and raised, but “flown there, grown there.” He hasn’t lived there in nine years. While Tumua works the crowd, the guy shouts “chee hoo.” Tumua says, “That’s a solid chee hoo, man.” He does it again. Tumua has to shush him.

It’s a small moment, and Tumua plays it off with dry affection. The guy is playing out what he remembers of a place he left nine years ago. Much of the crowd never lived there at all.

Frank De Lima didn’t have that problem performing locally. Most of his audience hadn’t left. They were in the room — sharing the same plate lunch memories, cringing at the same accents, laughing because every joke was an inside joke. This wasn’t an introduction to local culture. It was a reminder, a celebration, even a reinforcement.

The plantation village was a truly different kind of place — shared land, shared labor, ethnic groups pressed close together with no way out. Filipinos, Japanese, Chinese, Portuguese, and Hawaiians were all crowded into the same neighborhoods and schools. What came out of it — the food, the humor, the pidgin — came from people who couldn’t opt out of each other.

Even as that world was dissolving, people reached back for its symbols. By 1978, a political movement called Palaka Power had taken the plantation worker’s cloth as its name — a clear link to the past. The Palaka Power 

 said so plainly. The writers also noted, in the same breath: the ILWU was declining, sugar and pine would soon be gone, the Democrats of the ‘54 Revolution had mostly left the arena. They chose the symbol precisely because the reality was already receding. The myth was always partly constructed. But it was backed, then, by people who had actually 

The built world that replaced the plantation village included public housing, suburbs, and apartments. The Mainland has all of those. And then came radio, television, the internet, smartphones, and eventually TikTok.

Stand in the Sandy Beach parking lot on a Saturday. A kid near the lifeguard stand is hitting a vape and dancing to a song trending in Atlanta. The shaka sticker on the bumper is working harder than it used to. But social media didn’t cause any of this. It arrived to find the flattening of culture mostly finished and has been tracking it ever since.

The audience for local content skews diaspora: Aunties in Vallejo, Kalihi kids now in Las Vegas, people holding onto something they can’t quite name.

Nostalgia is real. But it runs in one direction. You can package a memory and ship it to Fresno. What you can’t do is put it back. A friend put it plainly: are we our own cover band?

Distinct cultures are not accidents. They grow from particular people living side by side. The plantation village wasn’t a brand. It was a neighborhood. The shaka sticker can travel, but the neighborhood can’t. Something real is lost when a place becomes content.

. He’s reaching for something he actually had, once. What is it, exactly? The memory of a place, a people. The kind of memory that swells within and erupts in shouts — or tears. It’s the memory that many hold of Hawai‘i, even those who visited only for a week.

Nostalgia can become sinful when we deceive ourselves. It’s easy to romanticize farm labor from the comfort of air-conditioned offices, but the plantations were not a paradise. And neither is Hawai‘i. The past is worth a visit, but no place to make a home. 

That’s a solid chee hoo, man — but once is enough. Shush.

Pineapple Plantation housing 16x9 Large

<title>What's in a chee hoo?</title>

Generations removed from the plantation era that forged it, local culture is in danger of becoming a nostalgia-fueled performance of itself, writes ASD columnist Sterling Higa.

What's in a chee hoo?

They say if your dog is smart, they will put their paw against the wall...

Smile 26 4 3

<title>Daily Smile: Friday, April 3, 2026</title>

Daily Smile: Friday, April 3, 2026

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 — owned by couple Zach and Stephanie Draper — started when they were in college; she was at Hawai‘i Pacific University, and he was at 

Stephanie Draper recalls how they loved experimenting with food on weekends, and how they often talked about how fun it would be to create their own unique spin on pizza.

“We spent over a year creating pizza dishes inspired by our heritage and the foods we love,” she says. “That is why our menu consists of so many Asian and Pacific-inspired dishes.”

The business — named after its two owners — started as a hobby. The Drapers created their menu based on their favorite tastes and dishes from their upbringing, which is why they offer classic pizza options, as well as Asian and Pacific-inspired flavors inspired by pho, banh mi and more.

“We began selling pizza out of our apartment in college,” Draper says. “From there, we did a few pop-up events, catering and investing into building our own food truck.

“One day, we were getting lunch on the North Shore when we overheard a family complain that all they wanted was really good pizza,” she adds. “We had been experimenting with pizza at the time, and decided that we wanted to be the ones to bring it to the North Shore.”

Classic pizza options include cheese, pepperoni, and meat lovers. Pizzas inspired by Asian cuisine include Da Pho ($19), banh mi ($21) and Steph’s curry ($19). Da Pho features hoisin sauce, mozzarella cheese, jalapenos, red onions, kalua pork, cilantro, Thai basil and a Sriracha drizzle. Meanwhile, Steph’s curry features housemade Thai green curry sauce, chicken, mozzarella, bell peppers, cilantro and Thai basil; the banh mi is topped with kalua pork, soy sesame sauce, mozzarella, fresh cucumbers, pickled veggies, cilantro and Sriracha aioli drizzle. 

Zephanie’s Pizza is known for its Hukilau pizza ($21), which is a barbecue kalua pork and pineapple pizza on a taro crust. However, any pizza can be made on a taro crust, according to Draper, who says there are no preservatives in their pizza dough, and they use real Italian flour and Hawaiian sea salt.

“Both, our traditional pizza crust and taro crust are handmade in house,” she says. “The overall dough process takes three to five days, to give it the exact taste and texture that we love. We use locally sourced produce from farms located across Hawai

“We are known for our signature taro crust, which is a Pacific-inspired take on our classic Italian pizza dough,” she adds. “We use real taro as the main ingredient to give it a nutty and sweet flavor. I’m Vietnamese, and taro plays such a prominent part in my favorite dishes, growing up.”

The banh mi pizza on taro crust is Draper’s favorite pizza on the menu. She has fond memories growing up and going to an Asian market.

“There was a sweet old lady always there, selling her signature banh mi sandwiches inside the shop,” she remembers. “My mom would always buy my siblings and me one if we were on our best behavior.

“The banh mi and Da Pho pizzas have a special space in my heart,” she adds. “Adding the taro crust to any of our pizzas elevates the taste and overall experience.”

 that it will be opening a second location soon in 

 — specifically at the Hukilau Marketplace at Polynesian Cultural Center.

While the business did not suffer as much damage from the recent Kona Low storms — “We had a bit of flooding in our house, but nothing too extreme,” Draper says — she says they have been focusing on helping some of their neighbors.

“Kahuku did not get hit as intensely, so the Sugar Mill is doing great and businesses are running as usual,” she says. “Some of our neighbors are in extreme need, so we have been working on that.

“The storm has affected many families and businesses in the North Shore, but everyone has lent a helping hand to rebuild the community,” she adds. “We are impressed by the love, effort and support that has been implemented. If you are reading this, keep an eye out for volunteer work — there are businesses and organizations conducting donations for those desperately in need, whether that’s hot food, medical help, clean beds or home kits. We are grateful for our community members and the organizations that see and hear the North Shore community.”

Open 11 a.m. to 8 p.m. Mondays to Saturdays

For the latest news of Hawai‘i, sign up 

Zephanies Pizza owner 033126

<title>Zephanie’s Pizza is bringing its taro crust pizzas to a second location</title>

The business — which opened in October 2023 — is known for its Asian-Pacific inspired Neapolitan pizzas. It recently announced it will be opening a second location at Hukilau Marketplace at the Polynesian Cultural Center. While the business did not experience extreme damage from the Kona Low storms, its owners encourage the community to volunteer and help out the North Shore community.

Zephanie’s Pizza is bringing its taro crust pizzas to a second location

Don Ho. Duke. Luna. These are just some of the beloved burgers on the menu at 

. The business, which opened on Front Street in Lahaina in 2003, is known for its classic burgers and shakes, according to general manager Tiffany Quilty.

“Steve and Sean Corpuel, a father and son team, already had one location in San Luis Obispo (California) and, on the recommendation of a friend, came out here to try their luck,” she says. “They gained popularity by serving good food at fair prices, and being active in the local community — cooking burgers at school sporting events and supporting local causes.

“They opened Captain Jack’s Island Grill in 2010,” she adds. “When Sean’s son was headed off to college, they decided to return to California and open our (Cool Cat Café) Pismo Beach location. They are all still operational and family owned.”

After the Lahaina fires in August 2023 — which affected the business’s Lahaina location — many team members expressed interest in wanting to reopen the café, according to Quilty.

“Most have worked here for multiple years and weren’t ready to move on or move off-island,” she says. “The decision to move to Kihei wasn’t one we made on a whim — we looked at all available westside options, but they all needed work, or the rent was too much for us to handle amid starting over. The space in Kihei checked a lot of boxes, and that was where most of our team has relocated.

“We knew that if we were ever to able to secure a space back in Lahaina Town, the two locations wouldn’t even compete with one another,” Quilty adds. “We reopened (in Kihei) in June 2024 — the first to reopen in the long list of destroyed restaurants.”

The business’s Kihei location offers a full bar, indoor and outdoor seating, an old-fashioned soda counter with hand-spun milkshakes, and even an arcade, according to Quilty.

“We tried to make Kihei as close to our original Lahaina space as possible,” she says. “Their menu is huge, with more than 100 menu items, including fresh fish, ribs and steaks, and a kid’s menu.”

Captain Jack’s Island Grill’s reopening followed shortly after the Kihei relocation. After finding a good fit in Kahana in West Maui and renovating the space, the business reopened last January.

Fairly soon after Cool Cat Café started working to get its Kihei location open, the business was approached by Whaler’s Village.

“It was always part of the plan to have a westside presence,” Quilty says. “The more we were hearing about the Front Street rebuild, it was sounding like it was going to be some time. We were only renters, so there was no guarantee we would secure a space. Cool Cat Express (in Whaler’s Village) offered us the chance to be on the westside, but stay flexible to reopening a full-service place if given the opportunity.”

Cool Cat Express opened last June. The fast-casual concept was something new for the business, according to Quilty, who said the biz served up its classic favorites.

“It was something we have never done before, but wanted to try out and see if we could dial it in enough to take other places outside of Maui,” she says. “We are keeping it simple with burger, chicken and vegetarian sandwich options, hand-spun old-fashioned milkshakes and a few other items built for an on-the-go vibe.”

The biz offers classic burgers that are all made with fresh, never-frozen ground beef patties that are “hand pattied daily,” Quilty says. Customer favorites include the Duke ($18) — barbecue sauce, bacon, onion rings and American cheese — and Don Ho ($17), which featured grilled pineapple, bacon, Jack cheese and the business’s housemade hula (mango barbecue) sauce.

The Luna ($19) — lettuce, tomato, pickle, onion, Jack cheese, bacon, avocado, mayo and Thousand Island dressing — is another popular option. The biz also serves grilled and fried chicken sandwiches, including the KP crispy ($18) — crispy fried chicken with mayo, Jack cheese, lettuce and tomato — and Lahainaluna ($19), which is like a BLT with avocado and grilled chicken.

“We also serve a locally made vegan taro patty in the ‘Dream Lover,’” Quilty adds.

Besides its burgers and sandwiches, the biz is known for its specialty shakes. The business’s milkshakes are hand-spun using locally made Roselani Ice Cream, according to Quilty. Popular options include the Lahaina Mud Pie — Kona coffee ice cream, Oreo cookies and chocolate syrup — and Cookie Monster, made with vanilla ice cream, Oreo cookies, caramel and peanut butter.

Customers also have the choice to build their own milkshakes or malts by choosing from a variety of ice cream flavors and toppings.

The business is currently open from 10:30 a.m. to 9 p.m. for walk-in, delivery and online ordering. Quilty encourages customers to keep an eye out for new dishes and featured specials.

“We are bringing in specials and items from our full-service menu,” she says. “We are serving sweet potato fries and a few of our fan favorite burgers will be making an appearance soon. We also validate parking and offer our signature 20% 

Cool Cat Express burgers and shakes 022026

<title>Cool Cat Express brings its burgers back to West Maui</title>

Cool Cat Café, known for its burgers and shakes, originally opened on Front Street in Lahaina in 2003. After the 2023 Lahaina fires, the business reopened in Kihei; last summer, the biz opened an express location in Whaler’s Village, and is now open there daily.

Cool Cat Express brings its burgers back to West Maui

 was not on chef/owner Jon Matsubara’s mind. He recalls preparing to open 

 — which opened in Waikīkī last year — when the opportunity came up at 

, the food hall at The Park on Keʻeaumoku.

“The landlord invited us to come in; we weren’t really looking (for another location) but they said, ‘We want you here,’” he says. 

FEAST's location at Midtown Eats features a different menu from the one at its original Mānoa eatery. You can still find its signature lobster roll ($32) — comprising buttery lobster chunks in umami sauce, served with fries on the side — along with several exclusive dishes.

The business’s Hawaiian salt crusted prime rib ($30), fresh catch of the day ($22), fresh ‘ahi poke bowl ($20) and Aloha loco moco ($17) are all exclusive to FEAST’s Midtown Eats location.

The prime rib comes with horseradish sauce, rice and potato mac salad. Meanwhile, the fresh catch of the day ($22) — during our visit, it was ‘ahi — features a ginger scallion topping with local vegetables and rice.

“We’re going to feature fresh fish, different types of fresh fish over here,” Matsubara says. “We have a poke bowl, too; that’s something we haven’t really run in Mānoa.”

Besides its signature lobster roll, the business’s Aloha loco moco ($17) — comprising a wagyu hamburger steak topped with mushroom gravy and a farm egg over rice — has been one of its bestsellers.

“We figured we’d offer things that are approachable and something we could do on volume,” Matsubara says. “We wanted to put out a menu that would have something for everyone — fish, burgers, prime rib — and then we go from there.

“This is a very central place for a lot of people,” he adds. “We’re getting a lot of people that wanted to try us, but never got to go to Mānoa.”

Other menu items include hamburger steak plates ($16), garlic chicken plates ($16) and the FEAST burger ($17); the latter features a signature wagyu burger served with fries.

FEAST’s location within Midtown Eats is currently open from 11 a.m. to 7 p.m. Tuesdays to Saturdays.

“This spot reminds me of the farmers market,” Matsubara says. “All these people that are here, they’re not coming here for FEAST, they’re coming here to eat. It’s like a buffet — they check everything out and come back and choose whatever they want. We’re lucky we’re here, and it’s been really busy so far.”

Open 11 a.m. to 7 p.m. Tuesdays to Saturdays

FEAST Midtown Eats Jon Matsubara 012026

<title>New spot for lobster rolls in Honolulu</title>

Mānoa-based FEAST by Jon Matsubara — popular for its signature lobster rolls — recently opened in Midtown Eats food hall at The Park on Keʻeaumoku. This location has several exclusive dishes, including prime rib, poke bowls and a bestselling loco moco.

New spot for lobster rolls in Honolulu

Kelsey Kukaua Medeiros Headshot

Kelsey Kukaua Medeiros

Aloha Spirit

The National Fish and Wildlife Foundation’s National Coastal Resilience Fund recently awarded a $4.6 million grant benefiting a partnership of local organizations working to restore native forests and coral reefs in Maunalua Bay.

Funding for the ongoing Ridge-to-Reef Project went to 

, in collaboration with Protect and Preserve Hawai

ʻi, Kuleana Coral Restoration, the Hawaiʻi Institute of Marine Biology, the Koʻolau Mountains Watershed Partnership, Aloha Tree Alliance, Roth Ecological Design International, the Ocean Alliance Project and the state Department of Land and Natural Resources.

“This funding is transformational for Maunalua Bay and for our community,” said Doug Harper, executive director of Mālama Maunalua, in a statement. “For years, residents have witnessed the impacts of flooding, runoff, and declining coral health. This award allows us to activate a comprehensive, science-driven solution that restores native forests, improves stormwater management, and rebuilds our coral reefs with species resilient to future climate conditions. It is a major step forward for protecting our homes, our ecosystems, and our way of life.”

 that he oversees an annual budget of $3.5 million and about 20 full- and part-time employees, in addition to thousands of volunteers and contractors, all working to restore more than 20 acres of Maunalua Bay on O’ahu.

“Our work is rooted in aloha ʻāina and powered by people," he said, adding that marine conservation, coral research and restoration is "about community, culture and legacy.”

 aims to restore six acres of degraded forest, construct four green infrastructure projects that would capture more than 850,000 gallons of stormwater runoff per year, and transplant at least 3,000 heat-resilient corals across 10 acres of reef.

To accomplish this, Harper says engagement with volunteers, schools, partners and community members is key. Together, local organizations will hold monthly volunteer restoration and coral propagation events, as well as educational workshops and green infrastructure demonstrations at schools, businesses and homes.

The projected outcome? “The project will significantly reduce flooding, erosion, and pollution while strengthening Maunalua Bay’s natural defenses against sea level rise and climate-driven storm impacts,” according to the nonprofit. Its scope also includes designs for a new regional native plant nursery in East Honolulu.

 has stewarded multiple watersheds and worked with local residents to help mitigate runoff in the area. Harper previously told ASD that the organization works together with residences on best practices, which ranges from installing rain gardens or rain barrels to even repositioning gutters. 

Efforts to remove invasive plant species that get into streams and then oceans after heavy rainfall also preserve the health of fish, corals and other marine life.

“My hope is that people can mimic what our organization is doing in other regions to affect positive change,” Harper said at the time.

Mālama Maunalua plants

<title>Nonprofit gets $5M boost for community-led conservation project</title>

A hui of local organizations will continue working to restore native forests and coral reefs in East Honolulu's Maunalua Bay with aid from federal funding. Here’s more about the project and how to get involved.

Daily Smile: Sunday, April 5, 2026

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Daily Smile: Sunday, April 5, 2026

Authors

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