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Daily Smile

[{"type":"text","text":"Probably the worst game of tag ever..."}]

Smile 26 7 2

<title>Daily Smile: Thursday, July 2, 2026</title>

Probably the worst game of tag ever...

Daily Smile: Thursday, July 2, 2026

Stephanie Salmons Headshot

Stephanie Salmons

Business & Tourism

Food & Dining

Zippy's Kāhala location is set to reopen at 6 a.m. Tuesday, July 7, after nearly four months of renovations.

"This renovation was part of a broader effort to ensure our Kāhala location continues to provide a great experience for both our guests and team members," Jessica Yamamoto, communications and social media manager for Zippy's, told Aloha State Daily in an email. "Majority of the updates were focused on enhancing our operations and supporting our long-term commitment to the community.

"Most of the renovations won’t be super noticeable to our customers, as the majority were done back of house (i.e. upgrades to equipment). What we do think our customers will notice is the refreshed look of Kāhala’s interior, along with the installation of our 

You'll find Zippy's Kāhala at 4134 Wai‘alae Ave. The restaurant will resume regular hours of operation, open from 6 a.m. to 10 p.m. daily for dine-in and take-out.

opened the first Zippy's Restaurant in Honolulu's McCully neighborhood in 1966. 

 on O‘ahu, Maui, Hawai‘i Island and in Las Vegas. The chain celebrates its 60th anniversary this year.

ICYMI: Jason Higa, CEO of Zippy's parent company, FCH Enterprises, and Francis' son, spoke with Aloha State Daily about the restaurant's origins, legacy and more earlier this year. You can 

Zippy's, which will honor the milestone throughout the year, kicked off its anniversary celebration earlier this year with the launch of a new line of 

As part of the ongoing anniversary celebration, the restaurant has so far unveiled an exclusive 

 to create a limited release, specially marked box of Original Hawaiian Soda Crackers; and launched a 

For the latest news of Hawai‘i, sign up 

Kahala zippys 070126

<title>Zippy's Kāhala location to reopen</title>

The restaurant will reopen next week, following four months of renovations.

Zippy's Kāhala location to reopen

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

 recently launched its summer menu. This menu will be available until September and features a variety of seasonal ingredients, especially summer produce.

Customers can enjoy a variety of new hot and cold appetizers, entrees, specialty pastas and desserts.

The Kona kanpachi crudo ($22) has been one of the more popular orders so far. It features sashimi-style kanpachi topped with toasted rice and ginger and curry leaf oil, and is served in a refreshing raspberry nuoc cham (a classic Vietnamese sweet-and-sour sauce).

Other new appetizers include the burrata caponata ($23) — sweet and sour-braised summer vegetables with lemongrass chili sa te, Chinese black vinegar gastrique and shrimp chips — and local O

ahu farm vegetables ($20). The latter features lotus seed hummus, salsa Negra, pickled daikon and carrots, and the eatery’s house banh tieu bread for dipping.

The house banh tieu bread is like a Vietnamese pita bread with sesame seeds. You can dip it in the hummus, or open it — it’s hollow — to create a pita pocket filled with the hummus, veggies and salsa.

The eatery’s banh xeo ($24), or a Vietnamese crepe, is always a popular choice. The summer version pays homage to the popular elote, or Mexican-style street corn. The crepe features sweet corn, jicama (Mexican turnip), scallions, Cotija, shrimp, tajin, kewpie and herbs. It’s served with lettuce wraps on the side, along with Viet pickles in nuoc cham.

Guests can cut the crepe into bite-sized pieces, then use the lettuce and nuoc cham to create their own wraps.

Other new appetizers include Peruvian scallop en croute ($23) — a medley of roasted farm carrots, summer orange, cilantro and tarragon, aji amarillo and yellow bell pepper coulis — and stuffed piquillo peppers ($19) with pork and mushroom, tamarind tomato sauce, crispy squid, Thai basil and lime zest.

New entrees and pasta include the shutome filet ($38), “Vietnamese huli huli half chicken” ($37), squid ink linguine ($37) and summer squash gnocchetti sardi ($32).

The “Vietnamese huli huli half chicken” features a five-spice tare and is served with fries. The shutome (swordfish) dish comes highly recommended; it’s served with curried corn rice with aromatic coconut fumet (a blend of fish stock and coconut milk) and a celery herb salad. The flaky fish is tender with a hint of sweetness from the creamy coconut sauce.

The specialty pastas are made with fresh pasta by Onda Pasta. The squid ink linguine ($37) includes Kauaʻi shrimp, garlic, roasted shrimp head and saffron butter, eggplant, cherry tomato, chives and Meyer lemon.

The summer squash gnocchetti — literally “little gnocchi” — features bite-sized pieces of a ridged pasta. Fresh squash chunks are braised in lemongrass, fish sauce, ginger and white wine; the puree is made with green zucchini scraps, mint and basil. So far, the dish has been popular for its lighter flavor and smooth mouthfeel.

No visit to The Pig & The Lady is complete without the eatery’s iconic soft serve. A popular flavor is back for the season, according to chef de cuisine Kristene Moon.

“We had to bring back the soft serve,” she says. “We did that (sticky rice custard with mango sorbet) last year for summer.”

The P&L soft serve swirl ($15) currently features sticky rice custard with mango sorbet, topped with a salted pandan caramel. It’s a refreshing, balanced combo with the right amount of sweetness.

Other summer desserts include Laughing Cow panna cotta ($15) — topped with Hilo lychee, nata de coco, almond streusel, Aloun’s watermelon ice, li hing powder and lime zest — and corn and blueberry banh flan cake ($17).

The latter features a layered baked corn egg custard and cornbread cake with popped sorghum and salted Chantilly.

“I really like the cornbread,” Moon says. “It’s like blueberry corn bread on the bottom and corn flan on top. It’s based off a Mexican and Filipino dessert.

“We had a Laughing Cow soft serve for the last menu; we were talking about how it would be so good as a panna cotta,” she adds. “Then we kept thinking about flavors; we gotta have shave ice with panna cotta. It makes me think of a picnic.”

Open 11 a.m. to 2 p.m. Wednesdays to Sundays, 5 to 9:30 p.m. Tuesdays to Saturdays

The Pig and The Lady mango soft serve 063026

<title>The Pig & The Lady launches its summer menu</title>

Customers can enjoy dishes featuring a variety of seasonal ingredients. Highlights include Kona kanpachi crudo, local Oʻahu farm vegetables with hummus, swordfish filet with curried corn rice, squid ink linguine and the return of the eatery’s popular mango sorbet.

The Pig & The Lady launches its summer menu

KWO authors

Hau‘oli Lorenzo-Elarco and Kenika Lorenzo-Elarco

Viewpoints

Hawai‘i History

What does protection mean when even some of our most sacred and carefully protected ocean spaces are being reopened to commercial fishing? With World Ocean Day on June 8, there is a renewed attention to the need for marine protected areas that are strong not only on paper, but in purpose and practice.

While the world is being urged to strengthen ocean protections, the Western Pacific Regional Fishery Management Council (WESPAC), fueled by the Trump Administration, has moved to restore commercial fishing access of all four Pacific Marine National Monuments: Pacific Islands Heritage (PIH), Muliava (Rose) Atoll, Marianas Trench, and Papahānaumokuākea.

Despite massive opposition, WESPAC took final action recommending the reopening of commercial fisheries in the 3 to 200 nautical mile (nm) zone of Papahānaumokuākea. Additionally, they voted to reopen commercial fisheries in the 12 to 50 nm zone at Muliava, Sāmoa, 0 to 50 nm in the Marianas Trench Islands, and 50 to 200 nm at Jarvis and Wake Islands, and Johnston Atoll in PIH.

These final recommendations will move into further federal review by NOAA and for public comment. Papa- hānaumokuākea, with the extra protective national marine sanctuary designation layer, would require additional congressional steps.

That procedural detail matters, but only up to a point. The deeper issue is not simply what zone might be opened or under what regulatory conditions, but what it means to revisit commercial extraction in places already recognized as culturally sacred and ecologically critical.

At the WESPAC meeting, Papahānaumokuākea Native Hawaiian Cultural Working Group (CWG) member William Ailā Jr. warned the council that “those who do not learn from history are doomed to repeat it.” Commercial fishing, though labeled as “sustainable” and with the misappropriated term “pono,” risks repeating past mistakes.

Since the commercialization of fishing in Hawaiʻi, particularly in the Northwestern Hawaiian Islands (NWHI), unsustainable and harmful practices have caused irreparable damage to both the ecological and cultural wellbeing of our ocean.

As early as the 1840s, foreign commercial traders nearly wiped out the Hawaiian pearl oyster from Pearl Harbor within a short 30-year period. After a massive population of large pearl oysters were discovered at Manawai (Pearl & Hermes), an estimated 100 tons of pearl oysters were extracted from Manawai in just three years (1927-1930) for global trade. Nearly a century later, that population still has not recovered.

Between the 1970s and the 1990s, the lobster fishery in the Northwestern Hawaiian Islands (NWHI) caused a near ecosystem collapse. Lobster populations plummeted, precious coral reefs were damaged by traps, and the endangered Hawaiian monk seal, which depends in part on lobster as prey, also declined. The fishery was closed in 2000 to avoid further catastrophe.

That same year, the shark population in NWHI was ravaged by a single commercial fishing vessel that killed 990 manō in just 21 days. In 2014, longliners reported a catch of 11,700 ʻahi from the now protected expanded area of Papahānaumokuākea, along with more than 5,600 sharks as bycatch, meaning one shark was caught for every two ʻahi. Most sea animals caught as bycatch do not survive.

Fishing is a rich cultural practice shared amongst many people. Native Hawaiians, like many of our Pacific cousins, have lived in harmony with the ocean through pono fishing practices since time immemorial.

However, commercial fishing is not a cultural practice, and it threatens our ability to live respectfully with the ocean.

In just a few decades of colonial, destructive, and profit-driven fishing, populations of important species have plummeted resulting in near-catastrophic ecosystem collapses. With this renewed push to restore commercial fishing, we no longer risk repeating past mistakes, we are deliberately choosing them.

Commercial fishing continued in Papahānaumokuākea until 2016. The late Uncle Buzzy Agard was one of the commercial fishermen in NWHI. Over a 10-year period, he witnessed a massive fish population decline from fishing in the area.

From that point forward, he along with many other respected kūpuna including Aunty Laura Thompson, Uncle Eddie Kaʻanāʻanā, Uncle Walter Paulo, Aunty Wilma Holi, Uncle Kawika Kapahulehua, Dr. Kekuni Blaisdell, Dr. Carlos Andrade and others lobbied state and federal agencies to establish a marine protected area called the Northwestern Hawaiian Islands Coral Reef Ecosystem Reserve in 2001.

Through their efforts, the CWG was established. Guided by these kūpuna, Papahānaumokuākea was born as a national marine monument in 2006, expanded in 2016, recognized as a UNESCO World Heritage Site in 2010, and designated a national marine sanctuary in 2025.

WESPAC argues that Pacific Island peoples carry an unfair burden of global marine conservation goals. But that argument ignores a central truth: these protections were never forced on Pacific Island peoples. We fought for them.

Indeed, we embody the words of late Tongan-Fijian writer Epeli Hauʻofa, “No people on earth are more suited to be guardians of the world’s largest ocean than those for whom it has been home for generations.”

Rather than framing ocean protection as a burden, we should instead ask why Pacific Island peoples, and our protected and sacred oceans, are forced to bear the unfair burden of industrial fishing.

As World Ocean Day on June 8 calls attention to strong marine protected areas, Hawaiʻi faces a harder question: what does protection require of us when the place in question is sacred, storied, and entrusted to future generations?

Papahānaumokuākea reminds us that some places are not meant to be measured only by what can be taken from them, but by the relationships they carry, the memory they hold, and the responsibilities they call forth.

This article is reprinted with permission from 

OHA's Ka Wai Ola newspaper: "Commercial Fishing is Not a Cultural Practice" by J. Hau‘oli Lorenzo-Elarco and Kenika Lorenzo-Elarco, in its June 2026 issue, Vol. 43 No. 6. Read more at 

For the latest news of Hawai‘i, sign up 

Fishing Nets

<title>Community Voices: Commercial fishing is not a cultural practice</title>

Rather than framing ocean protection as a burden, we should instead ask why Pacific Island peoples, and our protected and sacred oceans, are forced to bear the unfair burden of industrial fishing, write two members of the Papahānaumokuākea Native Hawaiian Cultural Working Group.

Community Voices: Commercial fishing is not a cultural practice

Lopaka and Tanya Kapanui

Lopaka Kapanui and Tanya Kapanui

Columnists

In its original conception in the 1960s, the H3 highway was to pass through Moanalua Valley, with another tunnel to be bored through Maunakapu and the Ko‘olau Range. Plans for the six-lane highway, meant to ease traffic buildup on the Pali and Likelike Highways, became entangled in a decade-long dispute leading all the way up to the U.S. Supreme Court.

The State Department of Transportation promised a scenic highway that would open up the privately held lands and, at the same time, would coordinate with the landowners to develop a historic and botanical park in the valley. While many people who claimed to be authorities on the subject said that Moanalua Valley held little archaeological or historical importance, one woman spent her lifetime recording extensive oral histories of the valley.

As early as 1902, Gertrude MacKinnon Damon kept a diary of interviews with the people whose families had been stewards of the valley, including Nāmakahelu Makaena, a kumu hula who passed on the mo‘olelo of Moanalua. The Damon family, who have lived in the valley since 1890, created the Moanalua Gardens Foundation and, by using extensive oral histories and enlisting help from conservationists, residents, cultural practitioners, and the general public, kept the plans for H3 tied up in court for nearly a decade. Finally, in a 1976 ruling, the U.S. Supreme Court upheld an appeals court injunction. The Court effectively stopped the original H3 construction through Moanalua Valley when it ruled that the Department of Transportation had failed to adequately prove there were no feasible alternative routes to Windward O‘ahu.

Despite testimony that Moanalua was of little importance to Hawai‘i and her people, this sacred valley is rich in history and legend. The Moanalua ahupua‘a extends from the ridges of the Ko‘olau Mountain Range down to Āliamanu and Āliapa‘akai, through Māpunapuna to the Honolulu Airport and industrial center to Māmala Bay. One of the most sacred wahi pana within this area is Leilono.

Located on the northern side of the famous hill of Kapūkakī, now known as Red Hill, this entrance to the afterworld was in line with the burial hill of Āliamanu, where O‘ahu’s ali‘i were buried. There at the portal to the underworld stood he ‘ulu o Leiwalo, a breadfruit tree of Leiwalo. A soul would climb the tree and, from one of its two branches, would leap into pō pau ʻole, the everlasting night. However, these branches were deceiving. If a spirit was lacking an ‘aumakua and climbed onto a branch on the western side of the tree, the branch withered at once and broke off, and the spirit would plunge down into a pit of darkness. But if he climbed the other, it would bring help from ‘aumakua, and the soul would see his ancestors in the afterworld from time immemorial.

Moanalua was also the site of intense battles. In the 1780s, Kahekili, the ali‘i of Maui, attacked O‘ahu. Kahahana was the ali‘i of O‘ahu at the time, and after evading Kahekili’s warriors for two years, he was finally caught and killed. After his death, a plot was laid to kill all the ali‘i from Maui, but someone warned them, and the attack was unsuccessful. In retaliation, Kahekili and his warriors massacred all opposition and their families.

Kalaikoa, an ali‘i from Maui, built a long house and named it Kauwalua. He stripped the bones of his enemies, bound them together, and set them up inside and all around the outside of the house. The gruesome sight of this hale iwi, house of bones, stood at Lapakea on the slope into Moanalua and was visible from the shore. A housing development was built over this site, just below Tripler Army Hospital.

In a 1972 interview, Hawaii’s Living Treasure, Dr. Rubellite Johnson, shared a tale of night marchers who came down from the top of Moanalua.

Rudolph Tai, a patriarch of the Mormon Church in Hawai‘i, used to live in the old Damon Tract housing, which is now the airport industrial park. One night, he heard the ghost army approaching from the uppermost part of Moanalua. He could hear their chants, and as they grew closer, he could even hear the hiss of their burning torches as the night marchers made their way toward the sea. For two long hours, Rudolph Tai held his hands over his ears, trying to keep the sound of the ghostly procession out, until the chants and the marching slowly faded away.

But at the same time, Dr. Johnson said, the late watch on a small ship that was anchored in Pearl Harbor recorded in his log a curious event. From midnight until 2 a.m., the man saw a string of torches moving slowly from the top of Moanalua Valley, winding toward the sea where they disappeared.

There are dozens of haunting stories throughout Moanalua, including the high school, stores in Mapunapuna, and businesses in the airport industrial center. My own story took place at Moanalua Gardens.

As we were preparing for a hula festival, our kumu held practice at the gardens a few days before the event. On the way to practice one afternoon, I came across a Hawaiian woman in the parking lot wrapping cords of olonā on a spool. She sat on a chair propped up against the hedges while people walked past her without any acknowledgment.

As I started to pass her, we made eye contact, and she asked me, “Pahi? You get pahi?”

[{"type":"text","text":"She was asking if I had a knife."}]

[{"type":"text","text":"“ʻAe,” I replied, “Loaʻa ka pahi.” Yes, I have a knife."}]

I removed a small knife from my pocket and showed it to her. She pulled a cord taught in front of her and nodded. I opened my knife and cut the olonā cord in the place she wanted.

She seemed relieved when she thanked me and went back to wrapping the olonā on her spool.

When I met with my kumu, I explained what happened, and he immediately pulled out his own pocketknife.

“When you go back out to the parking lot after hula, she’s going to ask you to cut the olonā again. Instead of using your own knife,” my kumu instructed, “Use mine.”

He took my knife and placed his own in my hand. Nothing more was said, and we proceeded with our hula instructions for the day. After three hours, the lessons were done, and I made my way back to the parking lot. Just as my kumu said, the Hawaiian woman was still there, winding her olonā on a spool. And just as my kumu said, the woman again asked me to cut a cord of her plant fiber.

Using the knife he gave me, I cut the olonā without incident, but instead of being thankful, the woman scoffed and spat on the ground.

She gathered her olonā fibers and her spool and walked off into the park. I watched her walk right past the security guard who was telling people that the park was closed. He didn’t even glance in her direction, and I wondered if he even saw her.

As soon as I got home, my kumu called and asked about the woman. I told him exactly what happened and asked why he gave me his knife to use.

My kumu explained that the woman was a mo‘o wahine, a very kolohe one. He said that once I used my knife to cut the woman’s cord, it became dull. If I tried to use it again to cut her olonā, it would not have worked. Then, she would have asked me to do something else.

“Whatever that something else was,” he said, “It would lead to another task, then another, until finally, it would cost you your life. Especially now, since you’re under hula kapu.”

The lesson learned that day was that even while in the process of spiritual education on the middle path, there will always be someone or something that will try to lead you astray.

Moanalua Gardens

<title>Moanalua’s Haunting History</title>

If an old Hawaiian woman asks you to cut a cord for her in Moanalua Valley, be very, very careful what you do next. That's just once of the eerie tales of this part of O‘ahu where many battles have raged, from the invasion of Kahekili from Maui to the dispute over the route of H3.

Moanalua’s Haunting History

Katie Helland Headshot

Katie Helland

Arts & Entertainment

This week, the U.S. is celebrating its semiquincentennial, or 250 years of being a nation. There are many local celebrations, including parades and events with food and live music.

The City and County of Honolulu is providing partial sponsorship for fireworks shows at 8 p.m. at Kailua Beach Park and 8:30 p.m. at Kapi‘olani Regional Park/Kūhiō Beach Park. The North Shore Chamber of Commerce is sponsoring a fireworks show at 8:30 p.m. at Haleʻiwa Beach Park.

Here are some of the upcoming semiquincentennial celebrations. Items with an asterisk feature fireworks.

Eat pop-up barbecue at Wai Kai (ʻEwa Beach). 

Celebrate with hot dogs, burgers and ribs as part of a pop-up barbecue on the wave deck 

. Spend the day in the water and enter for a chance to win a full day adventure pass for two people. 

Attend the PHAMily Fun Day: Freedom to Fly (Pearl Harbor). 

Go to the Pearl Harbor Aviation Museum for a day of family fun in collaboration with Hawaiʻi’s America250. The event starts at 10 a.m. and runs until 4 p.m. There will be opportunities to meet a 103-year-old WWII B-17 pilot,  patriotic demonstrations, live entertainment, activities for keiki including crafts and a bounce house, a vintage book sale, a photo booth and open cockpit experiences. Free popsicles will be given out to the first 250 guests. Tickets for kamaʻāina and military guests are $5 in advance or $10 at the door. 

*Visit the USS Battleship Missouri Memorial (Pearl Harbor, FIREWORKS). 

The Picnic on the Pier event is back after a six-year hiatus. Guests can gather between the USS Arizona Memorial and the Battleship Missouri —  where World War II came to an end. There will be live entertainment from Jai & The Tones, ship tours, and more. The event starts at 6 p.m. with fireworks at 9:20 p.m. Families can bring food and drinks. For security reasons, some items are not permitted, so check the list before arriving. Tickets are $30 for adults and $15 for keiki, if purchased in advance. 

Oʻahu Country Club will celebrate Independence Day with its annual Fourth of July Family Festival, which includes professional fireworks. The event is not open to the public, but fireworks will be visible and audible beyond the club property. The fireworks are scheduled for between 8:45 p.m. and 9 p.m. 

Party at The Gatsby Hawaiʻi (Kakaʻako). 

This party features three live bands, 12 DJs and food vendors. It starts at 8 p.m. and runs until 2 a.m. Early bird tickets are $20. 

 at 6 p.m. at Centerstage at Ala Moana Center. Hui Pu will take the stage starting at 4:30 p.m. Before the performances, attend a meet and greet with High Watah from 3:30 p.m. to 4:30 p.m. at Hawaiʻi’s Finest at Ala Moana Center. There will be keiki activities and games, and special shopping offers. Ala Moana Center is also partnering with Blood Bank Hawaiʻi to host a blood drive from 9 a.m. to 2 p.m. at Atkinson Trolley Depot. Free. 

*Listen to Kapena + Anuhea (Waikīkī, FIREWORKS). 

Prince Waikīkī will host two nights of live Island music performances in Waikīkī. On Friday, July 3, Kapena will take the stage. On Saturday, July 4, Anuhea will perform. There will be cocktails, smoky barbecue, and fireworks on the 

, which is Prince Waikīkī’s poolside venue. 

Celebrate at Hilton Hawaiian Village, Waikīkī Beach Resort (

Enjoy barbecue, including kiawe smoked ribs with guava barbecue sauce and huli huli chicken skewers along with Dole Whip cups. The event starts at 11 a.m. and runs until 9 p.m. at the resort’s Great Lawn. The featured entertainers include The Jasmine Kaleihiwa Band, Ben Kama Band, DJ Mastermind and Nesian Nine. Validated self-parking is $15. The event is open to resort guests and kamaʻāina. 

*Catch Stars, Stripes & Grindz (Waikīkī, FIREWORKS). 

Head to Waikīkī Beach Walk,which will have a live DJ and food vendors, including Joja Burgers, Cosmic Tacos, Neha's Kitchen, Chillex Pops and Sugarless Bites. There will be family friendly activities and games. The event starts at 3:30 p.m. Fireworks are scheduled for 8:30 p.m. 

Eat barbecue by the beach (Waikīkī, FIREWORKS). 

At Kaimana Beach Hotel, head to the second floor for Hau Tree inspired food and drinks. Catch a panoramic sunset on the oceanfront balcony along with beats from Aloha Got Soul's DJ O'Spliff. The event starts at 6:30 p.m. The fireworks are scheduled for 8:30 p.m. No cover. Valet is $10 per car.

Enjoy Tiki’s 4th of July Rooftop Bash (Waikīkī, FIREWORKS). 

Ditch the crowd on the beach and head upstairs to the Coconut Club, on the 21st floor of The Twin Fin Hotel. Tiki’s Grill & Bar is throwing this rooftop bash, which includes music from DJ Soulrenity and panoramic views of Waikīkī Beach. The event starts at 6:30 p.m. Tickets start at $50. 

Head to the Decades Day Drinkin’ Pool Party (Waikīkī). 

Head to the pool atThe Ambassador Hotel of Waikīkī, Tapestry Collection by Hilton. DJ James Coles will provide music for this Decades Day Drinkinʻ Pool Party. The event starts at 1 p.m. and there will be games and barbecue. VIP cabanas are also available for $50 per person, up to four people, and include one round of drinks. Free valet parking is available for up to three hours. General admission is free. 

 at ʻAlohilani Resort Waikīkī Beach for BBQ & Beats and enjoy barbecue, a full bar, and music from a DJ. No cover. Open to guests and kamaʻāina. Food and beverages available to purchase. Self parking or valet with validation up to four hours. 

*Watch fireworks (Waikīkī, FIREWORKS). 

 are partnering with Southwest Airlines to celebrate America’s 250th Anniversary with a fireworks show launched from a barge positioned 

, facing Halekulani Hotel and Moana Surfrider, 

A Westin Resort & Spa, Waikīkī Beach, at 8:30 p.m. Saturday, July 4. Free. Details.

Head to the Mōʻiliʻili Summer Fest (Mōʻiliʻili). 

 are expected to gather to celebrate culture, cuisine and more in Mōʻiliʻili, according to permits filed with the City and County of Honolulu. Enjoy the Bon Dance, find ʻono food and shop from local retailers and artisans. Mōʻiliʻili Summer Fest is presented by the nonprofit Mōʻiliʻili Festivals with support from Kamehameha Schools and Waiānuenue at Kapaʻakea, a shopping center set to open in 2026, as well as community partners such as the Hongwanji Buddhist Temple, Japanese Cultural Center of Hawai’i, Mō’ili’ili Community Center, and the University of Hawaii at Mānoa. Free. 

Enjoy the Hawaiʻi Kai Independence Day Market & Concert (Hawaiʻi Kai). 

Start the celebrations early at Hawaiʻi Kai Shopping Center on Friday, July 3. Catch a free concert that features 

, Hawaiian Style Band and Maunalua, as well as Henry Kapono Foundation’s On the Rise artists. Free. 

Rock the 4th with Henry Kapono and Duke’s on Sunday Band (Hawaiʻi Kai). 

This party features Henry Kapono and the Duke’s on Sunday Band at 

 on Saturday, July 4. That same evening, Nick Laʻa, a Henry Kapono Foundation Next Level Artist will be performing two shows upstairs at The Velvet Monkey. Each artist will have performances at 5 p.m. and 8 p.m. Tickets start at $35 for each show. 

Celebrate with live country music, trains, and a petting zoo (Waimānalo). 

DLT Ranch is celebrating July 4 with live country music, train rides, a petting zoo, pony rides, a bounce house, sparklers and more. Tickets are $25. Keiki who are younger than 2 years old can enter free. 

Catch the Kailua 4th of July Independence Day Parade (Kailua). 

Hosted by the Kailua Chamber of Commerce, this event will have 45 vehicles, 20 floats and three bands, according to permits filed with the Department of Transportation Services. The route starts at Kainalu Dr. and Omao St. and proceeds along Kainalu Drive until it ends at Kailua Intermediate School. 

*Watch the fireworks show (Kailua, FIREWORKS). 

The City and County of Honolulu is providing partial sponsorship for a firework shows at 8 p.m. at Kailua Beach Park. Alexander & Baldwin is the event’s platinum sponsor and will provide complimentary shuttle runs from its shopping centers in Kailua Town to the beach park in 30-minute rotations, starting at 4 p.m. The event is expected to have 

, according to permits filed with the Department of Transportation Services. Free. 

Watch “The 100th, Seeds of Aloha” (Kāneʻohe and Pearl Harbor). 

 “The 100th: Seeds of Aloha” — which shares the story of the 100th Infantry Battalion unit that fought in World War II — will be featured across Oʻahu. Five of the screenings are at private retirement communities, but the film will also be shown at the First Presbyterian Church of Honolulu in Kāneʻohe on Sunday, July 5, and the Pearl Harbor Aviation Museum on Friday, July 17. 

*Listen to live music at Hukilau Marketplace (Lāʻie, FIREWORKS). 

At the entrance to the Polynesian Cultural Center is Hukilau Marketplace, which will offer live performances from Pohaku, Kawao, Johnny Suite, and Wavvy in Lāʻie. The community event starts at 4 p.m. There will be vendors with food, as well as fireworks. Free. 

The Ritz-Carlton Oʻahu, Turtle Bay is holding its annual barbecue cookout on Saturday, July 4. Enjoy Island-style barbecue made with fresh local ingredients, along with live music from Nā Hōkū Hanohano Award-winning artists Kalae & Kalena, lawn games and family friendly activities with ocean views. There will be a fireknife performance and opportunities to hang out with goats and mini horses at The Stables. The menu includes Kahuku garlic shrimp, Kalbi short ribs, kiawe grilled bone-in ribeye, beer can chicken and spicy ʻahi poke, among other items. Tickets are $165 for adults and $75 for keiki. 

*Haleʻiwa 4th of July (Haleʻiwa, FIREWORKS). 

Enjoy food vendors, live entertainment and activities for keiki and celebrate America’s 250th anniversary at the Haleʻiwa Beach Park. The event headliner is The Elevations Hawaiʻi. The North Shore Chamber of Commerce is sponsoring a fireworks show at 8:30 p.m. at Haleʻiwa Beach Park. 

Watch an aerial show, sky divers and live music at Schofield Barracks. 

The event, held at Weyand Field, includes an aerial show with skydivers, a patriotic salute and live performances from the Scooter Brown Band, the 25th Infantry Division Band, the 312th Army Band and country singer Chris Young. At 8:45 p.m., the 25th Infantry Division Band and the 312th Army Band will play the “1812 Overture” written by Pyotr Ilyich Tchaikovsky. The fireworks show is scheduled for 9 p.m. and the event will have food vendors. The event is open to Department of Defense personnel and their guests. 

Do you know of a July 4 event not on this list? Email 

Fireworks

<title>25 things to do on Oʻahu to celebrate the semiquincentennial</title>

Looking for ways to celebrate 250 years of the U.S. being a nation? Aloha State Daily has compiled a list of events — including firework shows — happening for the semiquincentennial. From ʻEwa Beach to Waimānalo, here are some of the events happening across the Island this weekend.

25 things to do on Oʻahu to celebrate the semiquincentennial

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.”

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.

Daily Smile: Thursday, July 2, 2026

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Daily Smile: Thursday, July 2, 2026

Authors

ASD Staff

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