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Hawai'i Skies

Today's Hawai‘i Skies was captured by Aubrey Getty on a flight to Hawaiʻi Island. "I was on an airplane flying into the Big Island and the way the light streamed across the water and drew a line across the clouds with the darkened sky above, was striking!!!"

To submit your Hawai'i Skies photo, visit us 

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<title>Hawaiʻi Skies: Views from the airplane</title>

Today's Hawai‘i Skies was captured by Aubrey Getty on a flight to Hawaiʻi Island.

Hawaiʻi Skies: Views from the airplane

Today&#039;s Hawai‘i Skies was captured by Aubrey Getty on a flight to Hawaiʻi Island. &quot;I was on an airplane flying into the Big Island and the way the light streamed across the water and drew a line across the clouds with the darkened sky above, was striking!!!&quot; To submit your Hawai&#039;i Skies photo, visit us online or email: general@alohastatedaily.com

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

After 2025 brought a record number of traffic fatalities in Honolulu, 2026 has been far safer.

The Honolulu Police Department announced this month that after the “100 deadliest days” — the period between Memorial Day and Labor Day, statistically when vehicle crashes and fatalities spike — there have been less than half the number of traffic fatalities in Honolulu than there were during the same period in 2025.

As of Sept. 8, there were 27 recorded traffic fatalities on O‘ahu this year. By Sept. 8 of last year, there had been 62.

During the same period, HPD also reportedly made 444 drunk driving arrests, more than 5,000 citations for speeding, another 1,125 citations for “excessive speeding” (driving more than 30 mph over the speed limit), and set up more than 70 traffic checkpoints throughout the island.

HPD Deputy Chief Brandon Nakasato told Aloha State Daily via email that the safety improvements are a product of HPD’s “

” initiative, a partnership between HPD, the Honolulu Department of Transportation, the Department of Transportation Services, and Honolulu Emergency Medical Services.

Among the actions of the Safer Roads, Together project included placing HPD officers in school zones and other high-risk areas as the 

, directed traffic enforcement in high-concern areas, student safety education events and more.

Nakasato said DUI arrests decreased by 22% per day during the “100 deadliest days” compared to last year while speeding citations dropped by about 19%. Nakasato said this trend is “encouraging as it is a potential indicator of improved driver behavior.”

On the other hand, last year’s speeding enforcement was unusually robust: the then-interim HPD Chief Rade Vanic said last November that HPD made nearly double the speeding arrests than in 2024.

On the other hand, seatbelt and child restraint violations spiked during this summer, by 57% and 69% respectively.

“While the reduction in traffic fatalities is encouraging, HPD does not view the current numbers as a reason to become complacent,” Nakasato said, adding that impaired-driving checkpoints will remain in place through the end of October, while further enforcement and safety education measures to continue through the holidays.

“As the fall semester and football and volleyball seasons get underway and we begin looking toward the holidays, we want people to enjoy time with family and friends while planning ahead,” HPD Chief David Lazar said. “If alcohol is part of your plans, make a safe ride home part of your plans, too.”

HPD urges drivers to not drive if they have been drinking, and instead make other arrangements, such as a rideshare, a designated driver, or other safe transportation. If such options aren’t available, people should instead plan to stay at their location overnight rather than drive drunk.

Crosswalk 16x9

<title>Traffic fatalities down over the summer, HPD reports</title>

"Safer Roads, Together" initiative sees traffic fatalities on O‘ahu cut by more than half compared to 2025.

Traffic fatalities down over the summer, HPD reports

HPU Provost and SVP Alan Shoho Headshot

Alan Shoho

Viewpoints

Government & Politics

What is the demographic enrollment cliff? It refers to the significant drop in the college-age population that starts this fall in the 2026-27 academic year, and it represents a prolonged period of time 

. In fact, Hawai’i is projected to produce 

 fewer high school graduates by the 2041-42 academic year. Signs of this are already being seen as Hawai’i’s Department of Education (DOE), where their 

enrollments have been dropping for eight consecutive years

Why is demographic cliff happening? A number of factors contribute to the demographic cliff. Most attribute the demographic cliff to the declining birth rate. Other factors include out-migration and the lack of immigration and in-migration coming to Hawai’i. Hawaiʻi like the United States is a land of immigrants. As history has demonstrated in Hawai’i, first generation immigrants tend to have more children with ensuing generations having fewer children over time.

Why worry about the demographic cliff? This phenomenon has widespread social and economic implications for Hawai’i. By producing fewer high school and college graduates, Hawai’i will produce fewer future workers, affecting its efforts to advance economic development for the state. Having fewer young people in the workforce will adversely impact the tax base, providing less revenue (assuming tax rates remain the same) for the state to support a variety of services for its citizens. To see how impactful a demographic cliff can be to a state or country, just look at China. For many years, China had a national one child policy until 2016. In recent years, China ended this policy, because they realized that, among other problems, the size of their workforce would not be sufficient to support an aging population that was living longer. Unfortunately, due to a prolong period of time, having one child became engrained in China’s culture and they are not seeing much benefit from the ending of the one child policy. Having more children is expensive and after the prolonged one child policy was engrained into their culture, it has been very difficult reversing this trend. Similarly, other countries like Japan and America are experiencing the same phenomenon.

The same problem looms for Hawai’i. What can be done to mitigate the demographic cliff? There are a number of interventions that can minimize its adverse impact. First, to mitigate Hawaiʻiʻs brain drain, it must incentivize students to stay home for their college education. One option is to do what New Mexico did when faced with a similar situation. They created the 

 that provides free tuition and fees to any public university for all students who graduate from an in-state high school. This turned around New Mexico’s brain drain. Why do this? View it as an investment in Hawaiʻi’s future. Barring this investment, the future is unlikely to improve.

Second, Hawai’i universities should consider offering in-state or deeply discounted rates to students in nearby states. Out-of-state tuition is a by-product of the 20th century and really needs to be examine for its utility, especially in a competitive market where states are trying to lure students from out of state. Some may ask, why do we have out of state tuition? The theory is in-state families pay taxes and as a result, they deserve to have lower tuition rates. The flaw in this theory is if the goal is to attract more students in a dwindling student pool, then reducing or eliminating out of state tuition may help attract students. It has also been shown that students tend to work and stay close to the university they graduate from (the caveat is does the location of the university provide a robust environment for employment opportunities?) For example, states like California have very diversified and robust opportunities for graduates to find their first jobs. This is not the case for Hawai’i at this point in time.

require as part of high school graduation

 that all students complete a Free Application for Federal Student Aid (FAFSA). Students can opt out with parental permission or if they are 18 or older. Many qualified Hawai’i students are leaving up to $7,500 on the table by not applying for federal aid. Hawai’i does not have to reinvent the wheel if we are open to learning from what other states and institutions are doing.

Besides educational interventions, Hawaiʻi needs to address its economic development by diversifying its economy. When have you heard that before? I know it has been said for fifty plus years and little has been done. The best way Hawaiʻi can do this is to elevate its current standing as the 

 and strive towards improving its standing. One of the reasons it is so costly and unfriendly to do business in Hawaiʻi is the bureaucracy it has created for doing business. Ask any business and they will lament the onerous and timely process for securing building permits, etc. By becoming more business friendly, Hawaiʻi may attract and retain more businesses and provide opportunities for kamaʻaina to return to the Islands.

The demographic enrollment cliff is here. The question is, what will Hawai’i do to mitigate its adverse effects and ensure a softer landing? Doing nothing and maintaining the status quo is likely to have undesirable long-term impacts. Political leaders are infamous for being reactive and not proactive. Only time will tell if this is true for Hawaiʻi.

Alan Shoho is provost and senior vice president at Hawai’i Pacific University. He may be reached at 

I Stock 124651463

<title>Community Voices: The widespread implications of the demographic cliff for Hawai’i</title>

HPU Provost and Senior Vice President Alan Shoho believes the demographic enrollment cliff is here. The question remains: what will Hawai’i do to mitigate its adverse effects and ensure a softer landing? Shoho shares why this is worrisome for local leaders, and how taking notes from other states could help.

Community Voices: The widespread implications of the demographic cliff for Hawai’i

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

Business & Tourism

 is celebrating its 12th birthday this Saturday, Sept. 19, in Mānoa. The celebration is from 10 a.m. to 5 p.m., and guests can look forward to a free gift with purchase, free samples, and access to new merch.

“We are throwing a birthday party with all of our chocolate friends on one day, which is not something we typically do,” says owner and CCO (chocolate connections officer) Erin Kanno Uehara

. “The biggest reason why I wanted to have this party was really to see the people who have kept us in business for all these years, and personally thank them, face-to-face.

“It’s an all-day casual event to come and connect, and stay and sweeten relationships with our team, each other and bring along a new chocolate friend, too,” she adds.

Reflecting on the past year, Kanno Uehara acknowledges that it was financially “more challenging to do business in Hawaiʻi.”

“(It was challenging) with increase in costs across the board, repairs needed, unexpected hardships, and people spending less,” she says. “But, it was also the most rewarding year with the most incredible team who stepped up and worked well together. Everyone contributed ideas and worked really hard to take care of our chocolate friends the best we could, because we know everyone faces challenges.”

The business recently launched a variety of interactive experiences, including kitchen access tours; a private chocolate tasting, tour and talk at the business’s Chocolate House; and custom presentation and chocolate tasting with Kanno Uehara.

The 15-minute kitchen access mini tour takes guests behind the scenes of the business’s chocolate-making process. Individuals also learn more about Choco leʻa’s history. Aloha State Daily got to go on one of these tours last month.

“Choco is short for chocolate in French; lea is Hawaiian for joy,” explains admin assistant Madison Thiele, who leads the kitchen access tours. “It (our name) means spreading joy through our chocolate. It’s reminiscent of our mission statement, which is ‘Bringing peace to our world, one chocolate at a time.’”

The business’s logo features a redtail tropic bird, according to Thiele, who says the bird is holding a cacao branch in its beak.

“It’s reminiscent of the dove holding the olive branch; it’s our way of spreading peace through chocolate,” she explains.

The business specializes in artisan dark chocolate truffles and creative flavors. 

The business’s chocolatiers make everything by hand for the store, according to Thiele.

Choco leʻa’s kitchen and watch the truffles being made. Individuals will also get a look at the business’s special machine that runs dark chocolate.

“She (our machine) was our biggest investment,” Thiele explains. “She keeps all of our chocolate perfectly tempered. It’s really important to keep the chocolate at a certain temperature and keep it constantly moving as well.”

During the tour, individuals will get the taste the business’s warm, running chocolate, along with a current featured special. During our tour, chocolate-dipped mangoes were featured; guests enjoyed the hands-on experience of dipping their fruit in chocolate.  

The business has a separate machine to create confections with white chocolate. There’s a special machine that strictly runs dark chocolate (there’s a separate machine for white chocolate).

Thiele explains that the team brainstorms ideas for seasonal products about three to four months in advance.

“We like to have different-flavored truffles every single month,” she says. “Before we released the fruity cereal bar, we let guests try it.”

At the end of the tour, there’s a Q&A time for guests to ask questions. They’ll also get samples of 

Choco leʻa’s popular iced chocolate drink ($7.49), along with a kitchen tour-exclusive keepsake.

When the tour concludes, guests are invited to shop in the store.

“The most popular truffle flavor is the triple chocolate because it really lets the chocolate flavor shine through,” Thiele says. “When it comes to seasonal flavors, strawberry lychee is popular.”

Other customer favorites include the business’s Hokkaido soft cream ($6.99); choose from vanilla, chocolate or a swirl. Guests can add toppings like sprinkles and Oreo cookie crumbles from the topping bar for an additional $1.50.

Kitchen access tours start at $20 for individuals ages 5 years and older; maximum of six people per group. The mini tours are available between 10 a.m. and 1 p.m. on Wednesdays to Saturdays (but are not available during December).

As the business starts gearing up for the holiday season — filled with lots of fun, limited-time flavors — Kanno Uehara says customers can look forward to new customized offerings, new flavors, and first-time local collaborations.

“We are constantly innovating, learning and trying to get better so we get excited for every new year,” she says. “We will continue to deliver the same consistent quality products, care in packaging and authenticity in our service. You can count on that being the same next year.

“I thank God every day for the people I get to work with, and for the people we serve,” she adds. “Even after 12 years, it really still is a true joy and blessing to get to do this work. We have the most amazing support from our longtime, loyal chocolate friends, and have made really great, new friends, too, who are just discovering us.”

Choco lea interior 091526

<title>Choco leʻa is celebrating its 12th birthday</title>

From 10 a.m. to 5 p.m. on Saturday, Sept. 19, the Mānoa-based business will be offering free samples, a free gift with purchase, and a first look at its new merchandise. Choco leʻa also recently launched a variety of interactive experiences; come with Aloha State Daily on its mini kitchen access tour, where we learned more about the chocolate-making process.

Choco leʻa is celebrating its 12th birthday

It hasn’t even been two full weeks since business owner Jessica Uao relocated her restaurant, Jessica’s Kitchen, from 

Aiea to Kapolei. However, she says her new location in Kapolei Commons, in the former space of Mad Bene, has already been flooded with her “regulars.”

“Our regular customers have been coming in,” she says of the new space, which opened on Sept. 3. “During my 17 years working in (restaurant) business, they have been supporting me. They said, ‘Yay, it’s closer to us.’ I’m looking forward to bringing in this community.

“The ʻAiea location was so small, and it was hard for customers to find,” she adds. “I really wanted a bigger location.”

Jessica’s Kitchen — the Kapolei eatery is now called 

 — was located in Westridge Shopping Center in ‘Aiea for 16 months, according to Uao. The restaurant was, and still is, known for its all-day breakfast, along with local-style Filipino favorites.

“We’re not authentic Filipino,” Uao says, referring to the restaurant’s cuisine. “We just have local-style dishes — like longanisa, bangus — that people want.”

“A lot of the dishes we serve is local favorites; we cater to the local community rather than just the Filipino community,” adds business co-founder Chris Masiclat. “We want to have something for everyone — including tourists that come around — something that’s more of a comfort food, something a little big different. It’s more fusion, more new-age style.”

Local-style Filipino specialties include sizzling pork sisig ($25.99), lechon kawali ($25.99), pork adobo ($23.99) and bangus ($26.99). 

“Bangus is a fried, boneless milkfish,” Masiclat explains. “The one that we had in ʻAiea was a little bit smaller. We decided to get the really large one (for this location); the flavor will speak for itself.”

“If you order my bangus, it will fill up your plate, it’s big,” Uao adds.

Many entrees come with side dishes, such as white or brown rice, fried rice ($5) and the eatery’s popular adobo fried rice ($5).

“We’re really well known for our portions,” Masiclat says. “The pork adobo omelet and lechon kawali are very good.”

Speaking of breakfast served all day, customer favorites include fresh corned beef hash loco moco ($23.99), chicken and waffles ($25.99) and the Jessica Moco ($28.99). The latter features a homemade hamburger patty topped with fresh corned beef hash brisket, two eggs and gravy.

“The best thing about the Jessica Moco is that it’s not canned meat, it’s not canned corned beef,” Masiclat says. “This is a homemade dish. We actually take the full corned beef brisket that’s cooked and shredded. A lot of the food that we make is fresh; a lot of it is local. It does take time, and it does come from the heart. It’s not just something we purchase at the store and throw together.”

While Jessica’s ʻAiea location was open for about a year and four months, Masiclat says they “quickly outgrew it.” Especially on holidays, the ʻAiea restaurant would be packed, resulting in a longer wait time for customers.

“We probably had about 1,500 square feet in the ʻAiea space,” he says. “The biggest letdown for the ʻAiea space was that we didn’t really have sufficient space for all of our guests. We would have certain chef specials on Mother’s Day, Father’s Day; everybody wanted to come and try our food, and celebrate with their family.

“We’re not known for rushing people or trying to kick people out just to turn the tables,” he adds. “One of the biggest things we’re excited for here is the space. We can serve more guests with an even bigger kitchen, expediting the process to be more efficient.”

He notes that the current Kapolei space has a 200- to 250-person capacity.

“We don’t kick out customers, even though they stay for hours,” Uao adds. “Some places just drop your check and they want you to go. I don’t want that; I don’t want to rush my customers. They can stay as long as they want.”

While the restaurant still features its signature breakfast and local-style Filipino favorites, the menu now includes Italian dishes, ranging from pastas and flatbreads to seafood entrees. 

“Since we moved in here and I had all the equipment anyway, we might has well do Italian food,” Uao says. “My current chef was a chef at an Italian restaurant; he’s very knowledgeable.”

She recommends trying the Gorgonzola chicken gnocchi ($35.99) — which features a Gorgonzola bleu cheese cream sauce — smoked salmon fettuccine ($36.99) with sweet onions and capers, and garlic shrimp linguine ($39.99).

“I just love the chicken gnocchi,” she says. “I have some fish, surf and turf, jumbo shrimp and chicken. And of course, I have eggplant (parmesan linguine) for people who don’t want to eat meat.”

“If you want something with a kick and you like clams and seafood, the seafood fra diavolo is very good,” adds Masiclat, referring to the dish that comprises spicy San Marzano marinara, shrimp, clams, mussels, garlic, and basil.

Other entrees include a 12-ounce herb-crusted prime rib-eye ($50.99), king salmon ($38.99) and surf and turf ($59.99). The latter features a 12-ounce, herb-crusted prime rib-eye and sauteed jumbo shrimp scampi served with au jus and horseradish, along with garlic butter mashed potatoes.

“We have a good, well-tested Italian menu,” Masiclat says. “When it comes to appetizers, there are some things we’re going to be adding.”

If there’s one thing Uao has learned from nearly two decades in the restaurant industry, it’s the importance of listening to customer feedback.

“We have definitely listened to the community and what the community wants,” Masiclat says. “With Jessica’s experience in the restaurant industry, we really take that feedback to heart. We work with our chef to give everybody what they’re looking for. That’s one of the biggest things that helps us continue to move forward — just being open minded with the community, what they want and what they’re looking for.”

At the time of our interview, the business was still waiting for its restaurant sign. The space has been in the works for about five months, according to Masiclat. The eatery is also is still waiting for its liquor license, and once it gets it, it will feature a late-night bar menu. The restaurant aims to be open until 2 a.m.

“There’s not really anywhere in Kapolei for late-night options,” Masiclat says. “Probably the closest would be somewhere in Waipahu for a late-night spot. More than likely, we’re going to be serving food up until 10 p.m. and then we’ll have a full-on pūpū menu past 10 p.m. Folks can enjoy karaoke, live music — there’s so many possibilities here, in comparison to the very little space that we had in ‘Aiea.

“Jessica has definitely been very successful with her menu,” he adds. “The atmosphere and environment that we have here is going to be so much better.”

The restaurant is currently open daily from 7 a.m. to 9 p.m. For updates, follow the business on 

Jessicas Restaurant owner 091226

<title>Jessica’s Restaurant is now open in Kapolei</title>

The business, known for its local-style Filipino comfort foods, recently moved from ʻAiea to Kapolei. Jessica’s Restaurant has added Italian dishes — ranging from chicken fettucine alfredo to garlic shrimp linguine — to its menu, and plans to eventually open until 2 a.m.

Jessica’s Restaurant is now open in Kapolei

, remember meeting each other at a pop-up.

“We both happened to move into the same building,” Sean Miguel says. “We didn’t even know each other (at first) and met at a pop-up in our lobby. Around the same time, we started sharing our baked goods with our neighbors.

“I reached out to Mehana about teaming up, and what started as two neighbors simply sharing their love of baking naturally grew into something much bigger,” she adds.

Miguel says she always loved cooking and baking, but it wasn’t until she started sharing her cookies with friends and family that she “discovered she had a talent for creating something special.”

“Mehana had a similar experience with her cinnamon rolls, which quickly became a favorite among the people around her,” Miguel says.

From there, the two began developing their bakeshop concept and Neighbors officially started in July.

“It was exciting to see something that started so organically between two neighbors turn into a business we’re both genuinely passionate about,” Miguel says.

“We’re neighbors who started baking for our neighbors and now, we collab with our neighbors around Kaka

When it comes to flavors for their cookies and cinnamon rolls, Miguel says they started with the classics. So far, she has made brown butter chocolate chip, Biscoff and s’mores cookies, while Coen has made cinnamon rolls in sweet and savory flavors.

“We leave it to our customers to tell us which they love the best,” Miguel says. “So far, s’mores cookies and the classic cinnamon rolls have been fan favorites.”

Coen has made cinnamon rolls in flavors like birthday cake and ham and cheese. Cinnamon rolls usually cost $5 to $6, depending on the flavor, while cookies cost $5 each.

As the business has expanded, Miguel says they still see some of the same customers at every pop-up.

“We’re really passionate about our community,” she says. “We want to stay as local as we can because our people love our products. We love our community and the amazing support they’ve shown us since day one.”

Neighbors Bakeshop is currently at fishcake in Kaka

ako on every other Wednesday. For updates, follow the business on 

“We take pre-orders and we’re open to collabs,” Miguel says. “We have more pop-ups in the works.

“Mehana and I are both mothers to little ones,” she adds. “Baking and growing a business has really given us the opportunity to do something we have so much fun doing, while still allowing us time to spend with our kids. We’ve developed a genuine friendship, and we’re both excited to see where this all takes us.”

Neighbors owners 091126

<title>Neighbors is a new bakeshop pop-up in Honolulu</title>

Owned by Sean Miguel and Mehana Coen, Neighbors Bakeshop opened in July and pops up at events across Oʻahu. The biz specializes in cookies and cinnamon rolls; you can catch Neighbors at fishcake in Kakaʻako every other Wednesday.

Neighbors is a new bakeshop pop-up in Honolulu

In May, owners Jimmy and Kim Tran of Hot Pot Heaven decided to start offering 

. The hot pot restaurant included pho, fresh spring rolls, summer rolls and papaya salad on its menu on a regular basis and, according to Kim Tran, the eatery started getting busier.

The pho started becoming so popular that the Trans decided to change the restaurant concept. 

 — which is still in the Hot Pot Heaven Kailua space on Hamakua Drive — is opening today, and it features a brand-new menu.

For its grand opening, Pho N Grindz will offer 20% off for one week (Sept. 10 to 17).

The restaurant now features authentic Vietnamese dishes and popular plate lunch plates, according to Tran. The plate lunch addition is for her husband, whom she says is “a local boy.”

“On a day that’s so hot — where maybe you don’t want pho — you might want plate lunch,” she says.

While hot pot is still her go-to dining experience, Tran says she wanted the new restaurant concept to incorporate hers and Jimmy’s favorites.

“We’re bringing you all of Kim’s favorite soups — pho, miso udon, bun Thai, wonton soup and more — and Jimmy gets his favorite grindz — garlic shrimp plate, shoyu chicken, ribs and plenty more local favorites,” the restaurant’s 

Customers will still find the eatery’s signature pho, which come with bean sprouts, basil, lime, scallions and onions. Choose from proteins like rare steak, brisket, tripe, meatball or more. Options include pho seafood ($20) — with fish fillet, shrimp, fishcake and squid — pho beef rib ($25) and a veggie pho ($18), which is vegan-friendly, according to Tran.

“We have a vegan pho that is truly vegan,” she says of the dish, which includes tofu, mushrooms, broccoli and carrots.

Diners can also still find popular appetizers — like spring rolls ($10) and summer rolls ($12) — from the eatery’s former menu.

New menu additions include the eatery’s selection of plate lunch-style rice plates, ranging from garlic chicken ($17) and braised pork spare ribs ($19) to garlic shrimp ($19) and barbecue baby back ribs ($25).

Tran encourages customers to try the Vietnamese beef stew ($23) — which includes carrots, onions and lemongrass, served with a choice of noodles or rice — and curry ($19-$21). The latter includes carrots, potatoes and onions; diners have a choice of chicken or shrimp.

Tran also notes that the restaurant also offers vegan-friendly dishes. Choose from braised vegan “scallops” (mushrooms) and bok choy ($19), tofu curry ($19), eggplant and tofu stir-fry ($19) and more.

“We have a lot of people in this community that enjoy vegan food,” Tran says.

The restaurant will be open daily from 11 a.m. to 8 p.m. The 20% grand opening discount applies to both, dine-in and takeout orders, according to Tran.

Pho N Grindz owners 090926

<title>Pho N Grindz is opening in Kailua</title>

The eatery — in the former spot of Hot Pot Heaven Kailua, but under the same owners — is opening today. Instead of hot pot, the restaurant now features authentic Vietnamese cuisine and plate lunch staples. As part of its grand opening special, the biz is offering 20% off for one week.

Hawaiʻi Skies: Views from the airplane

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Hawaiʻi Skies: Views from the airplane

Authors

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