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ASD Staff

Oh look, it's the dreaded anti-cat table...

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Daily Smile: Tuesday, Aug. 18, 2026

A golden retriever suffering from seizures seemingly lost her spunk — until one day her owners brought home a miracle cure — a duck named Louie...

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Daily Smile: Monday, Aug. 17, 2026

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Daily Smile: Sunday, Aug. 16, 2026

Could watch this all day. Just put it on auto loop...

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Daily Smile: Saturday, Aug. 15, 2026

Prime example of all bark no bite and he never looked back...

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Daily Smile: Friday, Aug. 14, 2026

Swimming comes more naturally to some dogs than others...

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Daily Smile: Thursday, Aug. 13, 2026

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Daily Smile: Wednesday, Aug. 12, 2026

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Daily Smile: Tuesday, Aug. 11, 2026

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Daily Smile: Monday, Aug. 10, 2026

WEB square crop Hayley Lehman Headshot RGZ1636

Haley Lehman

Government & Politics

Aloha Spirit

 knocked out power for hundreds of thousands of Hawaiʻi residents, food banks and hunger-relief partners across Hawaiʻi stepped in to provide food. 

doubled its monthly average of food distributions in the wake of hurricanes Lala, Lowell, and Nolo over the past couple of months, the nonprofit's CEO and president Amy Miller told Aloha State Daily last week. Headquartered in Honolulu, the organization normally distributes between 200,000 to 225,000 pounds of food per month on Kauaʻi — and in September alone, distribution jumped to 619,578 pounds of food. On Oʻahu, Hawaiʻi Foodbank distributed 4.4 million pounds of food in August and September.

Ahead of the storms, Hawaiʻi Foodbank sent seven shipping containers of Survivor Daily Rations, 24-hour emergency meal kits that do not require refrigeration, to Hawaiʻi Island, two to Maui and one to Molokai, according to Miller.

On Oʻahu, power outages hit residents the hardest, Miller said, noting that the City and County of Honolulu provided $200,000 to Hawaiʻi Foodbank in August to help source and transport food for distribution on Oʻahu after Hurricane Lala.

“So many of our households are already food insecure or just on the brink," she said. "Losing a full fridge of food is not something many families can weather."

Miller said that the food bank worked to distribute nonperishable food in the immediate aftermath of the storm and later dispersed items like bread, milk, eggs and produce to restock fridges.

For Hurricane Lowell, which struck Kauaʻi on Sept. 7-8, she added that it was “really scary” because it knocked out electricity to approximately 91% of the island, leaving residents unable to purchase food and gasoline.

“We had no power at our warehouse, and if we hadn’t got it back on the day that we did, we risked not being able to power our pallet jacks or forklift,” Miller said.

Hawaiʻi Foodbank works with more than 250 hunger-relief partners and serves more than 160,000 people each month on Oʻahu and Kauaʻi, according to its website.

Leelen Park, communications and public relations director for

on Hawaiʻi Island, told ASD that the food bank distributed nearly 1 million pounds of food in August. The food bank regularly serves about 60,000 people per month, and the emergency response to Hurricane Lala reached more than 30,000 people.

“With this storm, the majority of our island lost power and it really highlighted how fragile our infrastructure can be in the wake of a storm,” Park said.

For Park, Hurricane Lala showcased the devastation that a storm could cause, and gave people a better understanding of the need to prepare for future storms, like Hurricane Nolo at the time.

When Park directed traffic in front of their warehouse prior to Hurricane Nolo, he saw families who were scared and needed to prepare.

“Us being out there really gave them hope,” he said.

while the food bank typically distributes about 550,000 pounds of food per month, the organization distributed more than 600,000 pounds of food per month 

to residents on Maui, Molokai and Lānaʻi

n July, August and September of this year.

Saragosa said that there is a stigma against receiving help, but that help is for everyone.

“One of the contributing factors to the need following disasters as opposed to blue skies is there’s incredible food loss," she noted.

and helicopters flew in water and supplies, she recalled, 

 volunteered to deliver food. After Hāna Highway was cleared, additional teams from the food bank worked collaboratively to deliver fresh food and disaster supplies.

“It was a kākoʻo effort,” she said. “The need grows but so does our response, not just from us but the community.”

Maui Food Bank relies on local farmers, or the 

 for produce, Saragosa described. If farmers have a surplus, such as when restaurants or hotels close during and after storms, the organization will purchases the surplus.

“Maui Food Bank has stepped in multiple times during those situations to make sure they can still sell their produce, and [so] they don’t have to lose out financially,” she said.

Waianae Coast Comprehensive Health Center

 Waiʻanae District Comprehensive Health and Hospital Board Inc. 

partners with Hawaiʻi Foodbank and local farms. The organization hosts five weekly kūpuna pantries and distributes emergency food after power outages and storms.

Cassidy Keola, director of community impact and engagement at ʻElepaio Social Services, told ASD that ʻElepaio distributed about 337,000 pounds of food to more than 2,900 households over seven emergency food distributions following Hurricanes Lala and Lowell.

“People are super grateful and appreciative [of] these food distributions,” Keola said. “It’s definitely a community-led effort. A lot of the people that are coming through these lines; they’re our families, they’re our neighbors, they’re our aunties and uncles.”

Alicia Higa serves as executive director of the nonprofit, whose mission is "to 

strengthen West Oʻahu ʻohana through Indigenous food sovereignty and access to origin-story foods — restoring people's relationship with ʻāina and food, nourishing families and cultivating community resilience for generations to come." 

Food-relief organizations prepare for the future

Hawaiʻi Foodbank is already bolstering its supplies and coordinating with local farmers to prepare for future storms. 

Miller told ASD that it can take food one to three weeks to reach Hawaiʻi from the Mainland depending on where it’s coming from, highlighting “how vulnerable we are in the middle of the ocean.”

One concern for the food bank now is for the economic aftermath of the storms. 

published in September from the Hawaiʻi Department of Business, Economic Development and Tourism, found that total spending by visitors declined by 9.7% in August compared to August 2025, and the number of visitors dropped by 5.6%. 

With tourism down, people may lose their jobs which could impact the nonprofit's housing and power, per Miller.

Park noted that as the cost of living increases in the state, Hawaiʻi Food Basket more frequently hears of families choosing between paying for gas, food or medical expenses.

“This storm exacerbates all of that,” he said. “Almost half our island is food insecure, so having storms hit us makes matters a lot worse.”

Saragosa sees hope existing alongside anxiety when natural disasters reach the Islands.

For instance, Maui Food Bank set up a direct service market where Lahaina residents could choose what food they needed following the 2023 Maui wildfires. Saragosa said she saw families come together, talk story and heal. The market is still running today, and she calls it a “beacon of hope” for the Lahaina community.

“There’s a lot of fear about what’s coming next, what’s the next disaster, can I afford food, but there’s also a lot of hope,” she said, noting the food bank's role as the lead for food relief in partnership with local government, including Maui County Emergency Management Agency (MEMA).

“We’re going to bring this disaster hui together before the disaster happens,” she said.

Maui Food Bank is also visiting rural communities on Molokai and Hāna to examine their infrastructure and logistics, and prepare for future storms.

“We have to prepare now before it happens,” Saragosa said. “Because disaster doesn’t discriminate, neither should help."

Elepaio Social Services

Kelsey Kukaua Medeiros

The nonprofit's president and CEO shares more about the operations and ongoing partnerships at the food bank with warehouses, staff and support on both Oʻahu and Kauaʻi. Her top priority is to expand the organization’s mission of nourishing ʻohana and ending hunger.

Amy Miller 01

Amy Miller reflects on five years at Hawaiʻi Foodbank

The nonprofit's new "grocery-style food pantry on wheels" will bring food to rural and underserved communities across the Garden Island.

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Hawai‘i Foodbank Kaua‘i goes mobile

<title>ʻDisaster doesn't discriminate': Emergency food distributions increase due to storms</title>

Food banks across the Islands significantly grew distributions in the wake of Hurricane Lala, Hurricane Lowell, Tropical Storm Moke and Hurricane Nolo over past months. Aloha State Daily talks with local food banks and community-led organizations seeking solutions for food insecurity in the future with the help of statewide government agencies, local farmers and producers, and volunteers.

ʻDisaster doesn't discriminate': Emergency food distributions increase due to storms

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

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Michael Brestovansky

Crime & Courts

The Hawai‘i Supreme Court has concluded that the attorneys involved in the $4 billion Lahaina fire settlement aren’t entitled to a bigger slice of the pie.

Earlier this year, attorneys involved in the years-long Maui settlement case 

 Maui Judge Peter Cahill’s June ruling that determined how much money attorneys could receive for their part in the case.

Cahill’s verdict was that attorneys could only claim up to 8% of the settlement funds. At the same time, he established out of the $4 billion a $222 million common benefit fund that Hawai‘i-based lawyers could tap into to receive compensation proportional to the amount of work they did on the case. Out-of-state attorneys could not qualify for that fund, leaving them only with the 8%.

But although three attorneys from the Hawai‘i law firms Ranken & Shnider, the PACLAW Group and the San Diego-based Montegna & Thickstun appealed that decision — arguing that Cahill didn’t have the authority to establish the common benefit fund — the state Supreme Court on Wednesday ruled that Cahill’s arrangement will stand, for the most part.

Associate Justice Todd Eddins, writing for the opinion of the court, rejected the attorneys’ arguments. If the court is unable to “coordinate thousands of related claims and to supervise the settlement that resolved them,” Eddins wrote, “it would be powerless over the very proceeding it opened. The one that produced $4.037 billion for the victims.”

However, Eddins did agree with the appellants that Cahill’s order was flawed in some ways. For example, Cahill’s order declared that the decisions of the Common Fee Review Board — the body that determines who gets how much from the common benefit fund — could not be challenged and that attempting to appeal those decisions would void any award from the fund.

These provisions, Eddins said, are unconstitutional. As the state constitution protects the right to judicial review, Cahill’s anti-appeal provisions would inherently penalize people for attempting to exercise their constitutional rights.

Similarly, a provision requiring the claims administrator to withhold all future fee payments to an attorney who files an appeal also impinges on people’s rights.

However, these faults don’t destroy the entire $222 million common benefit fund. Eddins’ verdict simply removes those problematic clauses and keeps the remainder of Cahill’s order intact.

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<title>State Supreme Court ends dispute over Maui fire settlement lawyer fees</title>

Supreme Court upholds $222 million common benefit fund, despite arguments from attorneys that it was unauthorized.

State Supreme Court ends dispute over Maui fire settlement lawyer fees

De Soto 2025

DeSoto Brown

Hawai‘i History

Columnists

Do you remember Ward Warehouse? It was something of a landmark in Kaka‘ako once, but after being demolished nearly 10 years ago it’s now on its way to being forgotten.

The Ward family is foundational to the history of Kaka‘ako. Back in the 19th century, the clan came to own a large tract of land stretching from their private home that was just across King Street from Thomas Square, all the way down to what is now Kewalo Basin. This ownership, of course, is the origin of the name Ward Avenue for the street that formed most of the boundary of the property on its ‘Ewa side.

By the middle of the 20th century, the Ward land contained a mix of private homes and a variety of business tenants. The family-owned corporation that managed the property, Victoria Ward Ltd., started taking small steps towards more lucrative tenants in the 1950s but ramped up its redevelopment goals in the early 1960s by constructing a series of modern, low-rise structures.

A major new commitment came in early 1974 with the start of construction of Ward Warehouse on a 4.1 acre site between Ala Moana Boulevard, Ward Avenue and Auahi Street. The location had some special considerations in that it was covered by two very different types of zoning: one was for retail while the other was strictly for wholesale and industrial uses. The latter category was slightly problematic for what was intended as, essentially, a shopping center open to the public, and initially required a careful selection of tenants.

Designed by architect Steve Au, Ward Warehouse had a notably 1970s appearance. The hippie movement in the USA by this time had popularized more earthy, natural materials, so the complex’s exteriors were dark-stained wood, inspired in particular by a trend-setting development called Sea Ranch in California from the late 1960s. The only outside decorations were sections of bold painted “supergraphics” in geometric patterns. Industrial elements were not covered up but were openly displayed; on the outside, pipes and fittings were painted in bright colors to show them off, along with some oversized machine parts that were installed purely as decor. Inside the rental spaces, high ceilings showed undisguised conduits, light fixtures and air-conditioning ducts. Floors were concrete and walls were mostly unpainted wood. The effect was “honesty” in materials vs shiny synthetic surfaces.

Ward Warehouse opened with 87 tenant spaces; some interiors had the potential for the construction of mezzanines. Parking on the ground level accommodated 250 vehicles while the four-level concrete garage had 400 more spots. A soft opening for some businesses took place in time for Christmas 1974. By April 1975 the complex was placing large display ads in the Honolulu newspapers.

Those who are old enough to have patronized Ward Warehouse will undoubtedly remember particular stores or restaurants they regularly visited. For many people, the Old Spaghetti Factory at the far ‘Ewa end, with its two-story interior spaces, was surely a favorite (it has since moved to Aloha Tower). Embellished by numerous antique light fixtures and other old-time props which the company had been able to accumulate when such items were mostly inexpensive salvage goods from the demolition of 80- or 90-year-old structures in the USA, the low-cost restaurant had a unique feeling in its diverse seating areas.

Of course many other businesses came and went through Ward Warehouse over the years. There was the Liquor Collection which was filled with limited-edition figural ceramic specialty bottles, stores just for outdoor furniture, kitchenware, and flags, and the Nohea Gallery for local artwork of all kinds.

Ward Warehouse was never intended to last throughout the ages. A 1969 newspaper article quoted a statement from Victoria Ward Ltd that said offices and high-rise structures were eventually planned along Ala Moana Boulevard. Closure of the shopping center came on July 31, 2017 followed by demolition that began in November.

Howard Hughes Corporation, by then the owner of the site, first announced that two “ultraluxury” towers would soon rise here, the Ward Village Gateway. One of these was to be the 

 with units offered for prices ranging from $1.3 million to $23 million; these were first put on sale in 2015. But in 2018 the entire project was dropped, even after Howard Hughes had spent $29 million on it, and 28 of the 125 apartments in the Cylinder had been sold. In 2019 Victoria Place was approved for construction on the Waikīkī end of the property. Next to it was the start of the new Victoria Ward Park which would eventually occupy what had been the center part of Ward Warehouse.

However, it wouldn’t be until 2025 that one of the familiar construction cranes would finally be erected on the rest of the former Ward Warehouse, signaling yet another of the Kaka‘ako condominiums to come: Kalae.

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<title>Changing Kaka‘ako: Remembering Ward Warehouse</title>

Ward Warehouse was never meant to last — even the previous owners who built it, Victoria Ward Ltd, always intended for offices and high-rises to take its place. But it had a four-decade run from its 1975 opening to its 2017 demolition, featuring such businesses as Old Spaghetti Factory, Orson's, The Liquor Collection, Nohea Gallery and more. Here's a look back at the shopping center, including a glimpse of the neighborhood before Ward Warehouse came along and fishing, rather than shopping, was the area's industry.

Changing Kaka‘ako: Remembering Ward Warehouse

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Rick Hamada

Business & Tourism

[{"type":"text","text":"Hawai‘i’s tourism industry is in trouble. "}]

Now, this is not breaking news. We have encounted over generations the apparent demise of our No. 1 economic engine. Time after time, we have emerged, at times even stronger, and business would continue, even flourish. 

However, our dependence on one industry would also continue. The exposure would continue. And our vulnerabilities would become more pronounced promoting uncertainty, anxiety and, yes, economic failures. 

I am not a tourism expert. I worked in the tourism industry when I was a younger and more adventurous man and I have been blessed to have hosted national and international tours with listenters 20-plus times over the years. But I do have eyes and I do have a degree of expectation and perspective when it comes to travelling and touring. I am sure you do to so instead of asking the “experts” I am asking you. 

[{"type":"text","text":"Why is Hawai‘i tourism in trouble? "}]

We first have to understand that our tourism is a product in the open market. Tourism is one of the most competative industries anywhere. Our product is the unique experience of Hawaiian culture and beauty in the Pacific. When selling a product, one of the most important aspects to a customer is value. 

When you’re considering a family vacation what is likely first on the list? You would think that it’s destination but leading the charge is price. Cost. Cash. Budget. Now, you may say it is destination first but I maintain that cost that is often the final deciding factor. 

OK, yes, some tourists don’t care about the cost. I want to go to Paris and I’m going. I want to go to Australia and I’m going. I want to go to Boise and I’m going. Well, two out of three and you get the picture. This percentile of traveler is comparatively low.

From the purveyor's perspective you base your business on one of two premises. 

One, you rely on volume. Your pricing and inventory determine profitability. I need to sell a thousand widgets a day at X amount of dollars, that covers my hard cost and what remains is profit. You don’t care who buys. As long as a thousand are sold, you’re good. 

Two, you rely on premium pricing to attract a specific demographic. You market your product as essential, desirable, exclusive, and assure the customer they will receive a premium return on their increased investment. It's not quantity, it's quality.

[{"type":"text","text":"There are some businesses that co-mingle these two different strategies."}]

[{"type":"text","text":"One that comes to mind is Macy's."}]

Macy's, especially here at home, has a certain cache, a reputation for upscale brands in virtually all they sell. Clothing and jewelry come to mind. But they are also known for their deeply discounted sale items. When the kids were young, we shopped at Macy's at Kāhala Mall for their clothing from infant to pre-teen years. It's not that we were loaded but the discounts on Polo, for example, were 30% to 50% off and more on some items. Cha-ching! 

[{"type":"text","text":"Hawai‘i marketed our tourism product in a similar way."}]

We would have travel organizations and agencies in the past that would market a discounted or budget experience in Hawai‘i. The state would rely upon great numbers of visitors to generate more of a volume-based revenue model. And it worked. For example, in 2019, we hosted about 10.4 million tourists. That's about 10 times the number of residents statewide. This number generated over $17.75 billion. From a marketing and sales perspective, this would define success.

[{"type":"text","text":"Then Covid hit."}]

[{"type":"text","text":"Numbers plummeted, both in visitors and revenue."}]

[{"type":"text","text":"The industry and, well, life took a hit."}]

I'm in a fairly decent mood so I'm not going to continue down the Covid path. We all know because we all lived it.

[{"type":"text","text":"However, in the years to follow, recovery has been mixed."}]

The upside. Domestic travel increased dramatically. Many believe Hawai‘i is an exotic destination, albeit one safely within the United States.

The downside. International travel continues to produce flaccid numbers far below pre-pandemic times. 

According to a recent Civil Beat report, "there was once a time when about 1 in 4 tourists on Oʻahu was from Japan. In 2019, almost 1.5 million people — 24% of the total tourism traffic that year and more than any country outside the U.S. — came from the island nation. But that’s not the case anymore, according to data from the Hawaiʻi Department of Business, Economic Development and Tourism. Over the last six years, the number of people traveling to Oʻahu from Japan dropped by roughly 50%. Last year, only about 1 in 8 tourists visiting the island was from Japan — a total of just over 715,000 people."

International tourists, especially Japanese, are the ideal customers. They spend more, they stay longer, and they'll come back. Unfortunately, that's not the case now.

"The number of foreign travelers coming to the Hawaiian islands crashed by 95%," Civil Beat reported, "falling from roughly 3 million in 2019 to just over 148,000 in 2021. The number of tourists from abroad remains about half of what it was before Covid-19. Visitors from countries including Korea, Canada and Australia still aren’t back to their pre-pandemic numbers."

[{"type":"text","text":"A post-COVID reality was the impact to locals after the pandemic."}]

[{"type":"text","text":"Without tourists, we could again enjoy our home!"}]

Beaches were clear and open. Hiking trails were accessible. Locals reacquainted themselves with places like Waikīkī, the Ko'Olina lagoons, and tourist typical attractions. Once we got a taste of it, things changed. Overtourism was always a topic of discussion but this time it was more than just talk. Educational outreach to visitors on how to behave was implemented and the already-high rates for accommodations, car rentals and meals and restaurants went higher and higher. Interestingly, despite these changes, tourism numbers were holding steady for the first quarter of 2026.

[{"type":"text","text":"That swiftly changed."}]

Hawai‘i tourism is now having its worst year in recent memory, with storms, shorter stays, and higher costs worrying the industry. Residents and businesses have faced one severe weather event after another, and the tourism sector has taken a huge hit.

As a series of storms, powered by a strong El Niño, continued to skirt around the Islands, the number of visitors on any given day dropped dramatically. In March, the average daily visitor census was 

 compared with the year before. The decline widened to 

The state reported there was over $1 billion in damages suffered due to these storms. Coupled with the drop in tourism revenues the financial situation looks bleak.

I understand resiliency and that incredible quality which is found in our people, businesses and more.

[{"type":"text","text":"Yes, through time and incalculable efforts, we will overcome."}]

[{"type":"text","text":"But, at what price?"}]

I admire and commend the positivity held by those who were the most negatively affected by storms and more. You should be elevated, celebrated and advocated by all.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"italic"}],"text":" "}]