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Daily Smile

[{"type":"text","text":"Now, let's all enjoy watching the viewing of Lady & The Tramp..."}]

Smile 26 6 5

<title>Daily Smile: Friday, June 5, 2026</title>

Now, let's all enjoy watching the viewing of Lady & The Tramp...

Daily Smile: Friday, June 5, 2026

 Now, let&#039;s all enjoy watching the viewing of Lady &amp; The Tramp...

[{"type":"text","text":"The world's laziest game of fetch....."}]

Smile 26 7 18

<title>Daily Smile: Saturday, July 18, 2026</title>

The world's laziest game of fetch.....

Daily Smile: Saturday, July 18, 2026

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Food & Dining

For nearly 50 years, Kimo's Restaurant welcomed visitors to the Lahaina waterfront. Now — nearly three years after the popular restaurant's Front Street location was lost in the deadly August 2023 wildfire that destroyed much of the West Maui community — Kimo's is coming home.

Parent company T S Restaurants on Thursday announced it has signed a letter of intent to develop a new Kimo's location on Front Street.

"While the company continues to explore possibilities for the original Kimo’s site as redevelopment plans for the makai side of Front Street evolve, T S Restaurants is moving forward with a new Front Street location to ensure Kimo’s returns to the community as quickly as possible," the announcement notes.

T S Restaurants will partner with business leaders Kent Untermann and Mousa Hassan who are restoring the Chan Wa Building, which will be the restaurant's future home.

“We knew bringing Kimo’s back would require not only the right location but also the right partners,” T S Restaurants CEO Jackie Reed said in the announcement. “Kent and Mousa are longtime Hawaiʻi business leaders, trusted friends and people who care deeply about Lahaina. They were among the first to reach out after the fires asking how they could help. This partnership is built on trust, shared values and a common commitment to Lahaina's future.”

, whose family of brands include Pictures Plus, CocoNene and Plus Interiors, said in the announcement, “We’re honored that T S Restaurants chose to partner with us on this project, and we’re committed to helping bring back a place that contributes to the energy, vitality and long-term future of Front Street. Kimo’s is part of Lahaina’s identity and a place that generations of residents and visitors have visited.”

 in the fire, the opportunity is personal.

“Kimo’s has been part of my life for as long as I can remember,” he said in the announcement. “Like so many people in Hawaiʻi, I’ve spent a lifetime making memories there. Helping bring Kimo’s back to Front Street is an incredible honor, and I hope it becomes another step toward restoring the heart of Lahaina.”

T S Restaurants got its start in 1977 when 

Rob Thibaut and Sandy Saxten opened Kimo's, the first T S Restaurant, at 845 Front St., on the last available waterfront parcel in old Lahaina Town. Today, the family-owned company owns and operates 13 restaurants in Hawai‘i and California. Its Hawai‘i restaurants include Duke's Waikīkī and Hula Grill 

on O‘ahu; Kimo's, Leilani's on the Beach, Hula Grill Kā‘anapali and Duke's Beach House on Maui; and Duke's Kaua‘i and Keoki's Paradise on Kaua‘i. Duke's Kona will open on Hawai‘i Island in late 2026 and Duke's at the Cove in West O‘ahu is 

Aloha State Daily caught up with Reed last month — ahead of the anniversary of the fire and before this announcement was made — to talk more about the experience during the blaze and the company's ongoing recovery.

In the aftermath of the fire, Reed, said it was assumed that Kimo's was lost, but confirmation didn't come for at least a week.

"Finally, when somebody did a flyover and filmed, that's when we were able to get confirmation, but ... from what we had heard — and then seeing some videos of neighboring buildings that were engulfed in flames — we had assumed that Kimo's had burned down as well."

But in those moments — and for a long time after — Reed says that wasn't the company's main priority.

"And it still isn't. Our main priority is our T S ‘ohana," she told ASD. "Even though all of our employees survived, some of their families didn't, and we had almost 300 of them lose their homes and all of their belongings. That's all that we were thinking about. We knew that eventually we would assess what had happened with Kimo's, but our focus was on our ‘ohana. Through the generosity of the T S owners, our guests, so many people who just wanted to help, they donated to our 

 and we were able to grant $2.3 million to our employees to help, which was really wonderful because they're on our payroll and we were able to do that quickly."

Reed had said last month that the company "definitely want[s] to bring Kimo's back to Front Street and that is a priority for us," but T S has been focused on the community and its Maui ‘ohana.

"Now that there is some activity, we're looking at all options. Of course, we would love to go back to our original location, but being that it was waterfront, that timeline seems like it's going to be a different timeline than some potential other locations, so we're continuing to explore opportunities to bring Kimo's back in hopefully what would be the first phase of redevelopment for Front Street," she said in June, noting then that nothing was confirmed at that time.

[{"type":"text","text":"Commercial rebound"}]

As the anniversary of the fire nears, commercial activity in Lahaina is starting to tick up. 

An interim marketplace and community gathering spot in development by Hawaiian Council — with support from its Kākoʻo Maui Fund and the Hawaiʻi Community Foundation — will be the first project to bring storefronts back to Front Street, Maui County said in a July 2 announcement of its launch. 

Called ‘Ulu o Lele — which means Growth of Lele and honors Lahaina's traditional name — the marketplace will be located at the former Outlets of Maui site and offer a temporary home for local businesses, nonprofits, cultural practitioners, farmers and community programming while permanent commercial redevelopment progresses, the announcement noted.

According to the county, Hawaiian Council, formerly known as the Council for Native Hawaiian Advancement, has secured a two-year lease for approximately three acres at the site and is leading the planning, development and implementation of the project, itself designed as an 18- to 24-month recovery initiative.

 modular retail spaces and supporting infrastructure to "quickly activate the site and create new opportunities for local businesses and organizations," the announcement says. Meanwhile, the marketplace is expected to hold approximately 25 to 50 local vendors and help sustain about 90 jobs.

On Thursday, Hawaiian Council opened a vendor interest for businesses, nonprofits, cultural practitioners, farmers, food  vendors and others interested in being a part of ‘Ulu o Lele. 

According to the July 16 announcement from Hawaiian Council, a member-based nonprofit that works to advance the cultural, economic and community development of Native Hawaiians, this is the first step in the vendor selection process and asks prospective vendors to provide information about their business, connection to Lahaina, wildfire impacts, interest in the marketplace, readiness to operate, potential space needs and their vision for contributing to "an authentic Lahaina experience," among other details.

 and will be open through Sunday, July 26. It's not an application and doesn't guarantee participation in the marketplace.

[{"type":"text","text":"A formal request for proposals will be released at a later date."}]

Overall, five Front Street commercial permits have been issued and two more commercial projects are nearing permits, according to recent information provided by Maui County. More than a dozen commercial properties are in planning consultation.

"Permitting and approvals in the Lahaina Historic districts have been one of the most heavily regulated processes in the state, involving national, state and local rules. Besides being one of the most storied places in Hawaiʻi and the Islands’ first capital, it was the only historic district in the state with buildings constructed out over the water," the county's July 2 announcement noted.

For the latest news of Hawai‘i, sign up 

Proposed Chan Wa Commericial Building

<title>Kimo's Restaurant set to return to Lahaina's Front Street</title>

The restaurant was among the businesses lost in the deadly August 2023 wildfire that destroyed much of West Maui community.

Kimo's Restaurant set to return to Lahaina's Front Street

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

[{"type":"text","text":"If you’re driving too fast on South King Street, you’ll miss it."}]

 can be found at his red trailer — located on South King Street, between the 76 gas station and McDonald’s — on specific days of the week. He’s been in business for about 10 years serving up Tennessee-style barbecue.

“I learned how to cook from my grandfather in Tennessee,” says business owner Sean Paul Jones. He says he was one of 12 grandkids.

“My grandfather taught me how to cook barbecue,” he says. “Since I was a kid, he taught me how to barbecue and cook. For Tennessee-style (barbecue), we use a little dry rub mixed with the barbecue sauce; that’s what makes it really good.”

Jones, who previously worked as a contractor for the military, knew he wanted to start his own barbecue-centric business. He decided to name his business after his grandpa, Bozie Jones, in honor of the man who taught him how to cook.

Jones moved his red trailer around various locations on Oʻahu before settling on his current spot on South King Street.

“A lot of customers wanted me back (here); they kept asking me to come back,” he says.

Jones’ menu is simple, and comprises rib tips ($18), ribs ($24), brisket ($28), chicken ($17) and combo plates ($30). He says the ribs and brisket are the bestsellers.

[{"type":"text","text":"“Within two to three hours, the brisket sells out,” he says."}]

Jones prepares the meats with kiawe wood. He says it takes about three to four hours for the ribs and rib tips to cook.

All plates come with a side of baked beans and Jones’ housemade barbecue sauce.

“The sauce is my granddaddy’s special that he made in Tennessee,” Jones explains. “It’s a vinegar and mustard-based sauce.”

“It’s been a lot of work, and a lot of relationships have been built,” Jones says. “A lot of people keep coming back for the same barbecue.

“I wanted to bring part of the soul and love from Tennessee to Hawaiʻi, and infuse southern barbecue with Hawaiʻi by using kiawe wood,” he adds. “I didn’t just want to bring Tennessee here, but bring Hawaiʻi and Tennessee together.”

Jones’ trailer is open from 11 a.m. to 5 p.m. Wednesdays to Fridays and Sundays. Earlier this year, he also opened a second location with Maunakea Marketplace in Chinatown; his food stall is open every day except Saturdays from 10 a.m. to 3 p.m.

The Chinatown location’s menu is mostly the same as the one at the trailer, but it features more daily specials, according to Jones.

Bozie Jones BBQ owner 041626

<title>Where to find Tennessee-style barbecue in Honolulu</title>

Bozie Jones Barbecue — with its signature red trailer on South King Street — has been serving Tennessee-style barbecue for about nearly 10 years. Owner Sean Paul Jones learned how to cook barbecue from his grandfather in Tennessee, and now serves up brisket, barbecue ribs and rib tips.

Where to find Tennessee-style barbecue in Honolulu

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Government & Politics

A now-retracted paper on solar energy offered "nothing serious" for discussions about the future of energy on O‘ahu, the state's chief energy officer said.

Last month, the University of Hawai‘i Economic Research Organization published a paper about how O‘ahu will meet electrical demand through 2050 while also transitioning to net zero carbon emissions.

In particular, the paper posited that extensive solar power development on O‘ahu is sufficient to meet the island’s projected power needs, and that plans for additional fuel-burning power plants — such as, 

, a liquid natural gas facility proposed by Japanese company JERA — are less cost-effective and less energy-efficient than solar buildout.

On Tuesday, the paper’s lead author Michael Roberts 

 the study following criticisms about its methodology and data from the Hawai‘i State Energy Office and Gov. Josh Green.

Mark Glick, chief energy officer of the HSEO, told Aloha State Daily that the paper was favorable to solar energy to a reasonable degree. 

“There are a lot of players that are looking at this system and agree that there need to be major and not incremental changes,” Glick said. “And we’re kind of wondering why some people are proposing solutions that almost perpetuate the status quo, when we know it needs to change.”

Glick said the report's supposition that an island-wide energy grid could operate primarily with solar and batteries and with a minimum of new sources of "firm" energy — reliable sources of electricity that are unlikely to be interrupted, such as power plants — is drastically at odds with reality.

"I would say, that is not a common sort of engineering practice," Glick said, before amending his statement: "It's not 'not a common practice,' it's not a practice, it's not utilized anywhere."

The HSEO released on Wednesday a review of the paper enumerating its various inaccuracies and poor assumptions, such as the paper’s “centerpiece assumption” that O‘ahu can simply increase its utility-scale solar generation twelvefold by building solar infrastructure across about 31,500 acres.

“The … report appears to treat the hardest constraint in Hawai‘i as though it were a secondary implementation issue,” the HSEO review read, adding that such a colossal buildout of solar infrastructure would face resistance every step of the way. “Land use is not a minor implementation detail in Hawai‘i; it is often the central constraint.”

The HSEO also challenged the paper’s estimates on the cost of solar procurement — drawn from 2018-2019 data instead of more recent and expensive figures — and its interpretation of the projected cost of JERA’s LNG plant.

The energy office’s report also found the paper made unsupported claims about the JERA facility’s projected emission rates, while overestimating the durability and resilience of not only its imagined all-solar infrastructure, but also the island’s existing oil-burning power plants, on which that solar infrastructure would rely during the buildout.

The HSEO report concluded with 56 unanswered questions about the paper’s findings, and warned that the paper’s conclusions “may be true only within the model’s assumptions.”

Glick noted that the paper heavily relies on contributions by one Matthias Fripp, an energy industry researcher with 

 to an environmental NGO with a history of lobbying against the JERA plan. The paper specifically cites a pair of papers Fripp co-authored several times, and includes a brief acknowledgement thanking him for “his contributions to [the] report,” a gesture not granted to any other person cited.

Glick said Fripp’s previous assertions about JERA — including a claim in March that the HSEO erroneously presented the costs of JERA to be $1.2 billion less than reality — have been “clearly false,” and “fiction.”

With the paper now rescinded — a UH Mānoa statement claims Roberts withdrew the paper to correct identified errors, complete a comprehensive review, seek additional input and feedback from stakeholders” before republishing a revised draft — its potential impacts on future energy discussion remain to be seen. But Glick said he was surprised the paper got that far at all.

“UHERO has had a long history of providing credible and generally unbiased information that has helped inform,” Glick said. “But this clearly does not fit into the level of that kind of product.”

UHERO is reviewing its publication standards, according to a UH statement released Tuesday.

"The findings and conclusions in any UHERO publication are those of its authors, not of UHERO or the University of Hawaiʻi," the statement read. "UHERO does not take positions on policy questions. UHERO’s role is to provide the evidence and analysis that decision-makers and the public need, not to advocate for particular outcomes."

Meanwhile, JERA still seeks permits to begin development of its planned 500-megawatt LNG facility in Kapolei.

 For the latest news of Hawai‘i, sign up 

Image0 16x9

<title>State energy office slams retracted UHERO solar energy report</title>

State energy officer Mark Glick said the now-withdrawn report was unrealistic, unserious and unsupported by data.

State energy office slams retracted UHERO solar energy report

doing away with its main cabin complimentary meals

 and moving to a pre-order, pre-paid program for in-flight meals on domestic flights between Hawaiʻi and the Mainland (except for those to JFK International Airport in New York City, which will continue to receive a complimentary meal

Guests can pre-order their in-flight meals through the Alaska Hawaiian mobile app or website two weeks in advance and up to 20 hours prior to departure.

The new main cabin menu was developed by Maui-based Sheldon Simeon, the chef/owner behind Tiffany’s Restaurant & Bar and Tin Roof Maui.

One of the most important decisions we made during this process was picking the right partner,” says 

Alisa Onishi, managing director of Hawai‘i marketing for Hawaiian Airlines

. “We were looking for a few things: a local chef that has represented Hawaiʻi well around the world in their career; someone who really aligned with our principles of featuring local products and supporting local businesses; and someone who would something warm, inviting and comforting on the aircraft. Chef Sheldon knows what it takes to make an amazing recipe and amazing dishes, and to bring those to life on an airplane.”

At Monday’s media event at Tiffany’s Restaurant & Bar on Maui, Aloha State Daily got a preview of the new Hawaiʻi-inspired menu. The menu features elevated takes on local favorites and comfort foods.

Prices for each meal range from about $11 to $17. For breakfast (flights departing between 6 and 9:59 a.m.), guests can choose from corned beef hash and eggs ($15.99), Island-style French toast breakfast ($15.99), banana pancake breakfast ($15.99), and coconut overnight oats ($10.99).

The corned beef hash and eggs entree features crisped corned beef hash served over roasted breakfast potatoes, topped with a poached egg and Hollandaise sauce.

“We’ve done a ton of tests, and we actually got the perfect poached egg in there,” Simeon says. “The Hollandaise sauce is right over the top, and we got some peppers and some onions in there.”

The banana pancake breakfast comprises three pancakes filled with mashed bananas, served with Portuguese sausage and scrambled eggs. Guests will also get Simeon’s specialty banana bread syrup.

“We took home-baked banana bread and we turned it into a syrup, so you get that fresh-baked flavor when you drizzle it over the top,” Simeon explains. “I think that banana bread is one of the best-smelling things in the world.”

He adds that the French toast and banana pancakes are reminiscent of Sunday morning breakfasts.

“I use the line that ‘Somebody is already thinking of you before you wake up,’” Simeon says. “When you get to have breakfast, I wanted something that’s going to feel like that.”  

For lunch and dinner (flights departing between 10 a.m. and 8:29 p.m.), choose from crispy mochiko chicken and garlic noodles, teriyaki cheeseburger, barbecue teriyaki chicken bento, grilled chicken banh mi sandwich, cheeseburger mac and cheese, sweet and tangy tender greens, and an Italian sub.

“Kamaʻāina that are flying are going to see familiar choices,” Onishi says. “Now, more than ever throughout our cabin, we have more local ingredients sourced in Hawaiʻi — not just in our Island airports, but also in kitchens across the continent. We’re excited to feature as many local flavors from local vendors as much as possible.”

The crispy mochiko chicken with garlic noodles features a crispy, rice flour-coated chicken thigh served with garlicky noodles. It’s accompanied by Simeon’s mac salad, signature spicy-K mayo, sweet teriyaki sauce and his crispy toppings bag.

“‘Fried chicken in the plane — do you have fryers in the back of the plane?’” Simeon jokes. “No, we don’t, but we wanted to mimic that flavor and texture. When people think of mochiko chicken — and fried chicken, in general — they want it crunchy. To mimic that, we have this ‘magic in a bag.’ Dip your chicken in the sauce — the sweet soy or K-mayo — and sprinkle over that kakimochi and furikake to get that crispy, crunchy flavor.”  

The grilled chicken banh mi sandwich features French bread with lemongrass-grilled chicken, fresh cilantro, jalapenos and pickled vegetables. Most entrees come with Simeon’s mac salad.

“This is a legit banh mi sandwich,” Simeon says. “It’s a hearty sandwich; it’s going to be served warm. For the mac salad, we do it local-style, full-flavored with potatoes and extra mayonnaise.”

He says the cheeseburger mac deluxe — a twist on mac and cheese — is one of his favorite dishes on the menu.

“I grew up eating Hamburger Helper,” Simeon says. “There’s just something homey about that; it feels like a hug in a bowl.”

The teriyaki cheeseburger ($15.99) features a teriyaki-marinated beef patty topped with American cheese and housemade pickles in a toasted teriyaki-glazed bun.

“When I think of Hawaiʻi, I think of teri cheeseburgers,” Simeon says. “We make our own patties.”

Guests who want something lighter — but still filling — can opt for the sweet and tender greens ($14.49). The tangy salad is a blend of baby kale, toasted almonds, edamame, grape tomato, quinoa, li hing mango, and a salty-sweet li hing balsamic vinaigrette.

“Our sweet-and-sour salad is another fun one; it’s got a little bit of crunch and a little bit of that burst of flavor from the li hing mui with balsamic vinaigrette,” Simeon says.

He emphasizes that this is the first iteration of the menu, and guests can look forward to more exciting developments to come.

“As you can see by the menu items, it’s not the most avant garde, I’m not trying to make the most fancy (dishes),” Simeon says. “I wanted to connect the stories of what makes us ‘live Hawaiʻi.’ These stories are engrained in these recipes that might look, on the surface, very simple, but it’s deeply rooted. Hopefully, we get to tell those stories to thousands of people in the air. Mahalo to Hawaiian Airlines for letting us have that opportunity."

For more information, visit Hawaiian Airlines’ 

Hawaiian Airlines chef Sheldon Simeon 063026

<title>Hawaiian Airlines’ new main cabin menu launches July 1</title>

For in-flight meals on domestic flights between Hawaiʻi and the Mainland, guests can pre-order from a menu curated by Maui-based chef Sheldon Simeon. The menu features elevated takes on local favorites and comfort foods, and features dishes like corned beef hash and eggs, banana pancakes, teriyaki cheeseburgers, crispy mochiko chicken and garlic noodles, and more.

Hawaiian Airlines’ new main cabin menu launches July 1

Tuesday marked the filing deadline for prospective political candidates to submit their nomination papers to run for office in the 2026 elections. 

, city and county council seats are up for grabs across the Islands this year, along with mayoral races in Maui and Kaua‘i counties. These races are nonpartisan. Here's who filed as of June 2, according to information from the state 

The 2026 primary election is set for Aug. 8 with the general election following on Nov. 3. Here's who filed:

Waikele, Kunia, Wahiawā, and North Shore to Kahaluʻu)

[{"type":"listItem","content":[{"type":"text","text":"Matt Weyer (incumbent)"}],"text":""}]

Hawai‘i Kai, Kuli‘ou‘ou, Niu Valley, ‘Āina Haina, Wailupe, Wai‘alae Iki, Kalani Valley, Kāhala, Wilhelmina Rise, Kaimukī, Kapahulu, Diamond Head and Waikīkī)

(Portions of Kakaʻako, Downtown Honolulu, Chinatown, Punchbowl, Papakōlea, Pauoa Valley, Nuʻuanu, Iwilei, Liliha, ʻĀlewa Heights, Kalihi and Kalihi Valley)

Aiea, Waimalu, Newtown, Pearl City, Seaview, Crestview, Waipi‘o Gentry, Koa Ridge, Mililani Town and Mililani Mauka

[{"type":"listItem","content":[{"type":"text","text":"Val Aquino Okimoto (incumbent)"}],"text":""}]

[{"type":"text","marks":[{"type":"bold"},{"type":"underline"}],"text":"Hawaii County Council"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"District 1 (Hilo, Hāmākua, portion of Waimea)"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"District 2 (Hilo, portions of South Hilo)"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"District 4 (Lower Puna, Pāhoa)"}]

(Kā‘u, portions of South Kona, Volcano)

[{"type":"text","text":"Holeka Goro Inaba (incumbent)"}]

[{"type":"text","text":"James Hustace (incumbent)"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"underline"}],"text":"Maui County"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Mayor"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Maui County Council"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"East Maui"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"West Maui"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Wailuku-Waihe‘e-Waikapu"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Kahului"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"South Maui"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Makawao-Ha‘ikū-Pā‘ia"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Upcountry"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Lāna‘i"}]

[{"type":"listItem","content":[{"type":"text","text":"Gabe Johnson (incumbent)"}],"text":""}]

[{"type":"text","marks":[{"type":"bold"},{"type":"italic"}],"text":"Molokaʻi"}]

[{"type":"text","marks":[{"type":"bold"},{"type":"underline"}],"text":"Kaua‘i County"}]

[{"type":"text","marks":[{"type":"bold"}],"text":"Kaua‘i County Council"}]

Daily Smile: Friday, June 5, 2026

ASD Staff

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Daily Smile: Friday, June 5, 2026

Authors

ASD Staff

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