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Stephanie Salmons

Business & Tourism

Interisland and international travelers flying on Hawaiian Airlines, take note: changes are coming.

Daily supplemental service between Honolulu and Kahului take flight Oct. 3 on Alaska Airlines-branded 737-800 aircraft, Hawaiian 

dditional Neighbor Island passenger and cargo capacity connecting the company’s two largest Hawaiʻi hubs while helping maintain the schedule, reliability and frequency that residents, visitors and businesses depend on every day," the post reads.

Alaska Air Group Inc. and Hawaiian Holdings Inc. 

 that Alaska Airlines would acquire Hawaiian Airlines in a deal that was valued at approximately $1.9 billion, including $900 million of Hawaiian’s net debt, according to an announcement at that time. The acquisition was 

 and efforts to combine the two airlines are still underway.

"Right now, just given where we are with integration, that airplane has to stay in the Alaska brand, but it really is to make sure that we're giving as much capacity and flight frequency as we need to for our guests," Hawaiian Airlines CEO 

Although you'll see the 737 on three Honolulu-Kahului roundtrips, Hawaiian's fleet of 717 aircraft will continue to serve all Neighbor Islands with some 140 daily flights, the airline says, but adds that Hawaiian is set to retire its 717 fleet in 2028 and transition to a "more modern, Hawaiian Airlines-branded 737 Neighbor Island service" that will feature premium interiors and free Starlink Wi-Fi.

Also beginning Oct. 3, Neighbor Island guests must check in online or via the Alaska Hawaiian app and drop off checked bags at least 50 minutes before departure — up from 30 minutes.

Nearly all Hawaiian Airlines Neighbor Island travelers already check in 50 minutes before departure, and the earlier check-in will help improve baggage handling and support on-time departures," Hawaiian said in the online announcement.

According to the airline, guests traveling to Kahului on 737 aircraft will continue to check bags at Terminal 1, Lobby 3, using self-service bag-tag stations, while guests traveling from Kahului to Honolulu on the aircraft should visit Alaska's counters for check-in services and bag drop.

Meanwhile, Hawaiian is set to combine check-in and bag drop for all international departures at Terminal 2, Lobby 4, beginning on Oct. 3.

[{"type":"text","marks":[{"type":"bold"}],"text":"More changes on the horizon"}]

 to invest in the premium travel experience for both the Hawaiian Airlines and Alaska Airlines brands.

For Hawaiian, that means new interiors for its A330 widebody aircraft, a fleet of 24 that serves destinations in Asia, Oceania and select North America routes, a recent announcement from the airline noted. That work begins in 2028 and includes 22 Leihōkū Suites for travelers on international business class and domestic first-class flights, that announcement noted. The updates are part of Hawaiian’s $600 million Kahu’ewai Hawai’i Investment Plan, which was 

As part of broader investments in core guest experiences, Alaska Air Group also will introduce premium reserve, a new premium economy cabin that debuts in 2028 on Alaska's 787-9, 787-10 and select 737-10 MAX aircraft, and on Hawaiian’s A330 fleet, “providing guests with more room, comfort and choice on longer flights,” the announcement said.

FUSE B717 over clouds

<title>More changes ahead for Hawaiian Airlines' interisland, international travelers</title>

Daily supplemental service between Honolulu and Kahului take flight Oct. 3 on Alaska Airlines-branded 737-800 aircraft, among other changes.

More changes ahead for Hawaiian Airlines' interisland, international travelers

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

, is now open to the public. The Pinehopple Room is located on the second floor, directly above the Kaka

The space was previously home to the HI Brau Room, Aloha Beer Co.’s speakeasy that the biz operated primarily as a private event space.

“We always loved the room and felt like it had so much character,” says Candice Ishikawa, Aloha Beer Co.’s head of marketing and brand. “People who discovered it seemed to immediately fall in love with it, and we saw an opportunity to reimagine the space as something more distinctly connected to Aloha Beer and to Hawaiʻi, while opening it back up for more people to enjoy.”

Ishikawa explains that The Pinehopple Room concept came from the idea of taking the creativity and craft that goes into brewing beer and applying that same spirit to cocktails and hospitality.

“We wanted to create an intimate, upscale lounge that still felt unmistakably part of Aloha Beer, while offering a different side of Aloha Beer from the casual beer garden downstairs,” she says. “The name ‘Pinehopple’ comes from our logo icon and is a play on pineapple and hops, bringing together something immediately evocative of Hawaiʻi, with our roots as a brewery.”

[{"type":"text","text":"The venue’s name impacted its décor and ultimate vibe."}]

“We didn’t want to lose the darker, intimate character that made the original space special, so we built it with a vintage Hawaiʻi-inspired aesthetic, adding tropical botanicals, greenery, warm lighting and other details that make the room feel lush and inviting,” Ishikawa says.

She says The Pinehopple Room’s beverage program is where “the concept comes to life.” The drinks were inspired by the golden age of Hawaii cocktail culture, but the team wanted to bring its own unique twist to the beverages.

“We kept coming back to the idea that classic Hawaiʻi cocktails deserve to be remembered, not simply replicated,” Ishikawa says. “We’re taking those flavors and traditions, and reinterpreting them through fresh ingredients, thoughtful technique and our perspective as a craft brewery.”

So far, popular cocktails include the tropical itch ($18), Molokai fogcutter ($16) and paradise of the Pacific ($21). The tropical itch is made with 

bourbon, rum, orange curaçao, lilikoʻi, pineapple and a dark rum float; the Molokai fogcutter features aged and white rums, pineapple, lilikoʻi, lemon and orgeat; and paradise of the Pacific includes aged rum, tamarind, pineapple and hibiscus grenadine, according to Ishikawa.

Customers can also enjoy a scorpion bowl for two ($38), which is served in a vintage-inspired fish bowl. The drink is designed to be shared and also doubles as a fun centerpiece for the table, according to Ishikawa.

She also explains that The Pinehopple Room team is excited to offer a series of guided spirit flights.

“Guests can explore bourbon, Scotch, international whiskies, agave spirits, and Caribbean rum or Hawaiʻi-made rum, with a guided tasting sheet that provides some background and context for each pour without making the experience feel overly formal,” she says.

Customers can also enjoy light bites that pair naturally with the cocktails. Highlights include Pinehopple sashimi trio (market price) — served with a lilikoʻi-wasabi glaze — Pinehopple shrimp cocktail ($12), spinach dip salmon belly bites ($18), Cuban sliders ($13), paprika chicken pops ($18) and a salami caprese flatbread ($15).

“On the food side, we wanted dishes that were easy to share and felt at home alongside the cocktail program,” Ishikawa says.

The Cuban sliders feature brioche buns stuffed with mayo-mustard, ham, kalua pork, Swiss cheese, pickled cucumbers and cilantro-orange sauce. The paprika chicken pops comprises chicken drummettes in paprika batter, served with blue cheese honey-Red Zeppelin buffalo sauce and celery curls. So far, the chicken pops, spinach dip salmon belly bites and sliders have been customer favorites.

Ishikawa explains that The Pinehopple Room team has been excited to welcome guests and have them experience “the way different kinds of craft come together in one space.”

“Pinehopple is also about the experience around what’s in the glass,” she says. “There’s a sense of nostalgia and vintage Hawaiʻi hospitality without trying to recreate a specific era. We want it to feel special, but never overly formal — a place where people can slow down, connect and stay awhile.”

The Pinehopple Room is currently open from 5 to 11 p.m. on Fridays and Saturdays. The lounge does not have a formal reservation system set up and is primarily open for walk-ins, but if a customer calls ahead, the venue can hold a table for them, according to Ishikawa.

“Aloha Beer has always been about creating places for people to gather, and Pinehopple gives us a new way to do that,” Ishikawa says. “Someone can have a beer in the beer garden downstairs, then head upstairs for a cocktail or whiskey flight and feel like they’ve stepped into an entirely different experience without ever leaving Aloha Beer. We’ve loved this room for a long time, and we’re excited to finally open the doors and share it with more people.”

The Pinehopple Room decor 092826

<title>The Pinehopple Room is a new upstairs lounge in Kakaʻako</title>

Located upstairs from Aloha Beer Co. on Queen Street, The Pinehopple Room — previously home to the HI Brau Room speakeasy — recently opened to the public. The upscale lounge features a vintage Hawaiʻi-inspired aesthetic, along with classic Hawaiʻi cocktails with a modern twist.

The Pinehopple Room is a new upstairs lounge in Kakaʻako

Square Mike Brestovansky Headshot RGZ3736 Large

Michael Brestovansky

Crime & Courts

The woman charged with murder after allegedly fatally shooting a man in Kailua last weekend was turned in by her father the day of the event, according to a Honolulu police report.

Hilinaikailimakualopali Keeno, 24, was charged on Sept. 30 with second-degree murder, carrying a firearm in the commission of a felony and improperly keeping a pistol or revolver. She is being held pending a $1 million bail.

An HPD document — which was submitted on Tuesday, Sept. 29, to the Honolulu Circuit Court to establish probable cause to detain Keeno without a warrant — states that Keeno’s father brought her to the Kailua Police Station less than an hour after 

was declared dead of a gunshot wound to the neck in the Kailua Target parking lot.

The report states that HPD special duty officers, who were working security at the Kailua Fall Festival that day, were called to assist with a group of festivalgoers involved in an argument at about 8:26 p.m. on Saturday, Sept. 26.

Officers escorted the group out of the festival and watched them head toward the Target parking lot, only to hear another altercation begin among the group minutes later.

During this new altercation, a pop resembling a gunshot was heard, and officers saw two men — one of whom was Keeno’s brother — assaulting a third. Both assailants were placed under arrest for disorderly conduct, while officers discovered Malone on the ground, covered in blood.

[{"type":"text","text":"Malone was declared dead at the scene by 8:43 p.m."}]

At 9:39 p.m., Keeno was brought to the Kailua Police Station by her father, who told police she was involved in the incident and wanted to provide a statement in the presence of her attorney.

According to the HPD report, no interview was conducted with Keeno that night. Subsequently, HPD sought photographs and videos from the public to help piece together the event and identify the shooter.

On Sept. 28, another witness identified Keeno as the shooter, and HPD confirmed that Keeno has one firearm registered in her name, a Sig Sauer P365 handgun.

[{"type":"text","text":"Following this, Keeno was placed under arrest."}]

Keeno’s preliminary hearing, when she will plead guilty or not guilty to the charges, will take place Monday, Oct. 5. She remains in custody.

Hpd 16x9

<title>Woman charged in Kailua shooting turned in by father</title>

Hilinakailimakualopali Keeno faces a $1 million bail for a second-degree murder charge.

Woman charged in Kailua shooting turned in by father

The 11 months since Diana Birkett Rakow has taken the controls at Hawaiian Airlines has been full of change for the carrier.

Formerly the senior vice president of public affairs and sustainability at Alaska Airlines, she was 

 of Hawaiian in September 2025 and stepped into the role on Oct. 29, 2025.

Her appointment came nearly two years after Alaska Air Group Inc. and Hawaiian Holdings Inc. 

As she approaches the one-year mark in the role, Birkett Rakow says that one of the biggest challenges has been “just navigating through the volume of change.”

“The flip side of that is that I think people have, certainly our teams have, just navigated through a lot of change with a ton of resilience and grace,” she told Aloha State Daily during a recent interview at Hawaiian Airlines' Honolulu headquarters. “And I appreciate our guests going on that journey with us and it’s really satisfying to get to a place where there is more seamlessness in the experience; there is more stability. It’s a dynamic industry and a dynamic world, so there’s always going to be continued change, but we have the opportunity now with the full-value proposition after our reservation systems came together, full-value proposition for our guests to really make sure that people understand that, appreciate it and are bringing more of their travel into our ecosystem.”

[{"type":"text","text":"In the last year:"}]

Birkett Rakow started in the CEO role the same day that Alaska Airlines received a 

 from the Federal Aviation Administration, a major milestone in the efforts to integrate the operations of the two airlines.

 called Atmos Rewards weeks before she stepped into the role, another milestone in the combination).

At the start of the 2026, Hawaiian Airlines and state officials announced the 

, which includes investments of more than $600 million over five years “to modernize airport spaces, aircraft cabins and technology for both guests and employees, expanding loyalty benefits for Hawai‘i residents and continuing our deep investment in community and sustainability statewide,” Birkett Rakow said at that time.

launched a unified Alaska Hawaiian mobile app

transitioned to a single passenger service system

 on April 22. Hawaiian also joined oneworld alliance, a global airline network that 

In March, Chef Dell Valdez was tapped as Hawaiian's new executive chef, bringing his "modern interpretation of Hawaiʻi’s diverse culinary identity to the airline’s First Class dining program while continuing to oversee the airline’s Featured Chef Series," an 

The airline also did away with complimentary meals in the main cabin of most domestic flights this summer, instead 

 with a menu curated by Maui-based chef Sheldon Simeon.

unveiled plans to invest in the premium travel experience for both the Hawaiian Airlines and Alaska Airlines brands.

For Hawaiian, that means new interiors for its A330 widebody aircraft, a fleet of 24 that serves destinations in Asia, Oceania and select North America routes, a recent announcement from the airline noted. That work begins in 2028 and includes 22 Leihōkū Suites for travelers on international business class and domestic first-class flights, the announcement says. The updates are part of the Kahu‘ewai investment plan.

As part of broader investments in core guest experiences, Alaska Air Group also will introduce premium reserve, a new premium economy cabin that debuts in 2028 on Alaska's 787-9, 787-10 and select 737-10 MAX aircraft, and on Hawaiian’s A330 fleet, “providing guests with more room, comfort and choice on longer flights,” the announcement notes.

In addition to the recent changes, Birkett Rakow says that particularly stormy year — with the Kona Low storms in March and a hurricane season that has brought storm-related damage and destruction to the Islands — has also been a challenge, not only for the airline, but for the community and the tourism industry.

“The flip side of that is it prompts good conversations about how do we continue to make this industry as resilient as it needs to be to power local jobs in the economy and support broader economic diversification and community," she says.

 serves as the central reservation technology that connects the digital tools and programs used by guests and employees, was one of four major integration milestones that also included the launch of 

 from the Federal Aviation Administration; and joint collective bargaining agreements for the airlines’ various unions.

“From a guest perspective, that was really the big unlock for people to experience us as one airline with two strong brands and a combined loyalty program,” Birkett Rakow says. “The integration went really smoothly and it’s been sort of great to hear people’s relief that they don’t have two confirmation codes; the system works really well.”

The combined labor contacts is the remaining key milestone in the Hawaiian and Alaska combination, she says, noting that’s “more of an employee-facing milestone, but it is one that we’re working toward with negotiations with all of our labor groups.”

Diana birkett rakow 100126

<title>Nearly a year into the role, Hawaiian Airlines CEO talks challenges, changes</title>

The 11 months since Diana Birkett Rakow has taken the helm of Hawaiian Airlines has been full of change for the carrier.

Nearly a year into the role, Hawaiian Airlines CEO talks challenges, changes

Government & Politics

Mauna Kea is the only possible site for the controversial Thirty Meter Telescope, after an alternate site in the Canary Islands has reportedly been nixed.

, sources within Spain’s Ministry of Science, Innovation and Universities confirmed that the TMT International Observatory has rejected a bid by the Spanish government to have the long-planned telescope built on the island of La Palma in the Canary Islands.

The news comes little more than a month after TMT itself 

 that Spain had proposed a “financial framework” to build the observatory on La Palma, a proposal involving multiple Spanish government agencies and the European Investment Bank. That proposed framework 

 up to €1 billion (about $1.1 billion) for the project. 

, the Ministry of Science, Innovation and Universities announced the rejection on Friday, but the reasons for that rejection were not publicly disclosed.

While Mauna Kea has always been the primary site planned for TMT, La Palma had been proposed as a potential alternative. The island hosts several telescopes at its Roque de los Muchachos Observatory, as its height and equatorial position makes it well-suited for astronomy in the same way that Mauna Kea is.

 of TMT by the National Science Foundation noted that the La Palma contingency was not developed to the same level of detail as the Mauna Kea plan. 

With La Palma seemingly out of the picture, TMT’s only remaining potential site is, once again, Mauna Kea. 

But the future of the project remains murky. In 2024, the NSF named both TMT and the Giant Magellan Telescope in Chile as potential linchpins of a “U.S. Extremely Large Telescope” project, but also that only one could feasibly be funded, putting the two telescopes in competition with each other. 

 a budget request that mentioned that it was no longer considering TMT for the Extremely Large Telescope project, wiping about $1.6 billion in federal funding off the table for TMT.

 earlier this year stipulating that NSF continue to consider both TMT and the Giant Magellan Telescope through its final review process, although no funding for either project was guaranteed in that bill. 

Meanwhile, Gov. Josh Green and the state’s Congressional delegation have 

 TMT to consider building the observatory in the footprint of a previously existing telescope on Mauna Kea, rather than on untouched summit land. TMT project manager Fengchuan Liu told the Mauna Kea Stewardship and Oversight Authority in April that this could be feasible.

Kerry Slater, vice president of communications for TMT International Observatory, confirmed to Aloha State Daily that the observatory declined Spain's financing terms. Slater added that the observatory "remains committed to respectful engagement with Native Hawaiian and Hawai‘i communities."

ZOA 2023 7950 tio tmt 0018 16x9

<title>TMT reportedly rejects Spanish bid to build on Canary Islands</title>

A €1 billion proposal to build the Thirty Meter Telescope in La Palma has reportedly fallen through.

TMT reportedly rejects Spanish bid to build on Canary Islands

Known for its Island twist on elotes — a popular Mexican street food featuring corn on the cob with butter, mayo and toppings — 

 began as a “simple family idea” in 2020, according to owners Brandon and Joanna Bagayas.

“During a trip to California, our kids noticed people eating elotes and wanted to try it,” Brandon Bagayas says. “After returning home, one evening during dinner, our kids decided they wanted to try making elotes themselves.”

“That moment sparked the beginning of Corn Onoz Hawai

What started as a fun family experiment for the Bagayas family turned into months of trial and error, as they worked to perfect the flavors they envisioned for their elotes. After several months of testing different combinations and ingredients, the Corn Onoz Hawai

“We finally created flavors that we were proud to share with others,” Joanna says.

The business’s name implies its specialty products — corn — while ‘onoz’ is inspired by the local word “ono,” according to Joanna.

“The ‘Z’ represents the first initial of our children’s names; ‘Hawaiʻi’ reflects where we are from and where our business is proudly based,” she says.

Prior to opening its Pearl City storefront, Corn Onoz Hawai

i participated in various night markets and events across the island. Some of their regular events include Village Night Market, What the Truck?! market on first and third Fridays at Waikele Shopping Center, and annual events like Waikīkī Hoolaulea, Waikīkī Spam Jam, and the Made in Hawai

i Festival. The business will continue to participate in island-wide events; customers can stay updated with its schedule by following the biz on 

“Many customers who tried our corn would often ask if we had a store they could visit,” Brandon says. “We even had tourists return to our booth, asking where they could find us again before leaving Hawai

i. Because of that support, we knew we wanted to open a permanent location where customers could stop by anytime to enjoy our elotes.”

i celebrated the grand opening of its store this past Sunday, March 8. Prior to its opening — it’s in the same plaza as Button Up Café — the space had been vacant for more than a year and was previously Karen’s Mini Mart, according to Joanna.

“Although we secured this location earlier, it took about a year before we were able to officially open our doors,” she says. “Our goal has always been to create a place where people can easily stop in and enjoy freshly made elotes without having to travel long distances.”

“It’s (the store) nothing big; nothing crazy,” Brandon adds. “Hopefully in the future, we get a bigger space and bigger menu, but as far as right now, we needed a home base.”

The business’s current menu features corn on the cob ($9 each), corn in a cup (mini $7, regular $9) and elote nachos (mini $7.50, regular $10.50). Ten flavors are available — cheese, cheese garlic, cheese bacon, Cheetos, Takis, furikake crunch, Chipotle crunch, Korean cheese, cheese nachos and ube. Cheese bacon is Joanna’s favorite, while Brandon is partial to Chipotle crunch.

“What makes our elotes unique is the base,” he explains. “Most of our bases are made from scratch, giving each flavor its own signature taste.

“I love my spiciness (for the Chipotle crunch) and she (Joanna) loves bacon,” he adds. “Our newest flavor is the Korean mayo; we got some new flavors in the works.”

Cheese garlic — featuring a fresh garlic base coated with cheese and topped with cilantro flakes — Chipotle crunch (specialty Chipotle base topped with cheddar chips, sweetened mayo and cilantro flakes) and Cheetos are the top three bestsellers. The latter is made with crushed Hot Cheetos, mayo and cilantro flakes, resulting in a bold and crunchy flavor.

“While these items are popular at our pop-ups and markets, our storefront allows us to expand the menu with additional items that we were not able to offer before,” Joanna says.

Fun fact: If the business isn’t too busy, customers can customize their elotes, according to Brandon.

“We can write on top (of the elotes),” he confirms. “The majority of the ones we write on are the Cheetos, Takis and Chipotle crunch.

“These are my daughter’s favorites — the Takis and Hot Cheetos,” he adds. “She loves those spicy chips; for some reason, kids love it.”

Brandon says their kids were the inspiration behind many of the flavors on the Corn Onoz Hawaiʻi menu.

“They’re creative; they use whatever we have at home (to come up with flavors),” he says. “They’ll try with whatever chips and mayos we have; then we taste it and put our own little twist on it to see how the flavors come out. We do test trials with the family and see what they say.”

i also has a loyalty program; customers who love elotes can inquire about it. It’s like a membership program with set discounts, according to Brandon.

“We look forward to serving our community at this location for many years to come and are excited to introduce even more corn-inspired flavors in the future,” 

719 Kamehameha Hwy. Unit A103, Pearl City

Open 11 a.m. to 6:30 p.m. Mondays to Fridays, 10:30 a.m. to 6:30 p.m. Saturdays, 10:30 a.m. to 5:30 p.m. Sundays

Corn Onoz owner 031026

<title>Elotes business Corn Onoz Hawaiʻi opens its first store</title>

The business, which specializes in creative dishes centered around corn, pops up at night markets and events across Oʻahu. It just celebrated the grand opening of its new storefront in Pearl City.