Honolulu Magazine March 2024 by aio Hawaiʻi

CELEBRATING WOMEN OF IMPACT

MARCH 2024

VOL

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For inquiries, contact our circulation department: Phone: (808) 534-7520 Email: circulation@pacificbasin.net

publisher

Donna Kodama-Yee (808) 534-7501 | donnaky@honolulumagazine.com

editorial design

HONOLULU Magazine emerged from Paradise of the Pacific, a publication commissioned by King Kalākaua that began in 1888, making it the oldest continuously published magazine west of the Mississippi.

Editorial Director

Diane Seo | (808) 534-7105

dianes@honolulumagazine.com

Creative Director

James Nakamura | (808) 534-7151 jnakamura@honolulumagazine.com

Executive Editor

Senior Art Director

Dining Editor

photography

Katrina Valcourt Mari Taketa

Managing Style Editor

Brie Thalmann

Associate Editor

Thomas Obungen Digital Editor

Andrea Lee

Christine Labrador Staff Photographer

Aaron K. Yoshino

marketing Marketing Director

Christy Davis | (808) 534-7503 christyd@honolulumagazine.com

Contributing Editor

Branded Content Creation Manager

Copy Editor

marisah@honolulumagazine.com

Don Wallace

Elroy Garcia Editorial Interns

Julia de Oliveira Vanessa Hathaway

Marisa Heung | (808) 534-7152 Marketing & Events Coordinator

Janelle You | (808) 534-7533 janelley@honolulumagazine.com

contributors

FEEDBACK

Robbie Dingeman Kecia Littman IJfke Ridgley Kristina Waiau-Lewis

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Duane Kurisu

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Susan Eichor

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honolulumagazine.com/contact-us

(ISSN 0441-2044) © 2024 PacificBasin Communications, LLC. All rights reserved. Any unauthorized copying, distribution, or adaptation is strictly prohibited and will result in liability of up to $100,000. Published monthly by PacificBasin Communications. Advertising and business offices: 1088 Bishop St., Ste. LL2, Honolulu, HI, 96813-4204. Phone: (808) 537-9500. MATERIALS Publisher cannot be held responsible for care or return of manuscripts, photographs or art. Unsolicited material must be accompanied by a self-addressed envelope and return postage. Publisher reserves the right to edit letters to the editor and other material submitted. Periodicals postage paid at Honolulu, Hawai‘i, and at additional mailing offices. SUBSCRIPTION: one year $24.99 / two years $34.99 / three years $44.99. Foreign: one year $41.99 / two years $69.99 / three years $97.99 (US funds). For subscription inquiries, additional rates, information, notification of change of address and subscription service, please call (800) 788-4230. POSTMASTER Send address changes to HONOLULU Magazine, 1088 Bishop St., Suite LL2, Honolulu, HI 96813. Subscribers notify the same office. Please include new address and old address (mailing label preferred).

HONOLULU MAGAZINE

C E L E B R A T I N G H AWA I ‘ I ’ S S O U L M A R C H 2 0 2 4 | V O L . LV I I I N O. 7

IJFKE RIDGLEY

Maura Fujihira, Amy Hill and Jalene Kanani Bell, some of the women in our fashion feature on page 18. On Amy: Gillia top, Le Mana Perles earrings, Ginger13 necklace. Find the other outfit credits in the feature.

FEATURES 18 She’s a Force In celebration of Women’s History Month we turn to five leading wāhine to bring the latest in local spring fashions to life. BY BRIE THALMANN

28 Jobs of the Future Seven predictions about emerging opportunities and how Hawai‘i’s work landscape might shift. BY DIANE SEO

DEPARTMENTS 8 Editor’s Page

CELEBRATING WOMEN

Our spring fashion pages feature those

thriving in middle age and beyond. BY DIANE SEO

11 Currents What’s new in town—speakeasies, drone light shows and more. 49 ‘Ono Whether you’re hankering for breakfast at 2 p.m., cocktails at 8 a.m., or a mix of sweet and savory comfort foods

to treat yourself, you can find brunches any day of the week. BY ROBBIE DINGEMAN AND K ATRINA VALCOURT

64 Afterthoughts SKIN DEEP

Our family Thanksgiving was almost canceled after I mentioned a desire to be inked. BY JAMES NAK AMURA

PROMOTIONS 43 Wāhine of Hawai‘i In this era of girl power, HONOLULU Magazine is proud to celebrate one fearless female dedicated to inspiring, empowering and education Hawai‘i’s next generation of women leaders.

45 We Are West O‘ahu About 20 miles from Honolulu is a vibrant community that’s quickly becoming the new place to live and play. From global, high-quality education to toptier health care, everything you need can be found on O‘ahu’s West Side.

ON THE COVER: Vera Zambonelli.

Photo: IJfke Ridgley

E D I TO R’ S PAG E

Celebrating Women

Photo TK

Our spring fashion pages feature those thriving in middle age and beyond.

ANY WOMEN ARE HEALTHIER AND HAPPIER IN MID DLE AGE and beyond than in

their 20s or 30s, me included. We’re more comfortable with ourselves and our lives. We know who we are. Personally, I’m no longer driving myself to constantly be someone better or different—what a relief! Too often, we’re reminded about the downturns of getting older. We lose collagen, our bodies change, our joints ache, it’s a young person’s world. But what about the fact that after 40, 50, 60 and up, we’re wiser, emotionally resilient and experienced in life? That matters far more. So, for Women’s History Month, we worked on a fashion feature, with accomplished women from our city, ages 40 and up, wearing clothes by local designers. We set them against the exquisite grounds of Shangri La, the late Doris Duke’s Kāhala property that serves now as a center of Islamic art, culture and design. What comes to life is a gorgeous assemblage of women in their prime showcasing Hawai‘i’s fashion talent amid a breathtaking setting. I met the five featured women at our photo shoots, and they were radiant. I knew upon meeting them that the concept for this feature, tied to a month when we celebrate the historical accomplishments of women, was on point. It was inspiring to read their quotes that touch on what they enjoy about being their age, and what’s important to them. I asked several younger women, one who was at our shoots, how they felt about HONOLULU featuring 40-and-older women, and they universally said they appreciated seeing women to look up to, calling it a refreshing diversion from typical fashion spreads with younger models. That was particularly meaningful. Meanwhile, another story this month shares predictions of growth careers in the Islands, and also looks at how our work culture is changing. Hawai‘i’s economic landscape has never been on the cutting edge; in

We’re more comfortable with ourselves and our lives. We know who we are. Personally, I’m no longer driving myself to constantly be someone better or different—what a relief! fact, the same traditional industries continue to dominate. But things are changing, driven by younger generations, technology, the pandemic and global developments like climate change. My 18-year-old daughter is reflective of some of the changing ways, especially as they relate to younger people and their approaching careers. For now, instead of college, she completed an aesthetician program and is working toward being licensed. She’s far more focused on what she wants to do than I was at her age. Seeing her intentionally explore her interests has been affirming. I fully support her shaping her own future. It’s hard to believe you will be reading this in March—the year is speeding along. It’s an ambitious time for our editorial team, as we continue trying to enhance the magazine in various ways. Please share your feedback and comments. We want to know what you have enjoyed, could do without and would like to see as we plan future issues for 2024 and beyond.

DIANE SEO EDITORIAL DIRECTOR DIANES@HONOLULUMAGAZINE.COM

HONOLULU MAGAZINE

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➸ KUNG HEE FAT CHOY! P·20 // AN EXCLUSIVE SHORT STORY P·21 // PASTA LA VISTA , BABY P·23

LIFE

HONOLULU

EVENT TH ANNUAL HONOLULU FESTIVAL IS BACK THIS MONTH, from March 8–10, with the ever-popular grand parade (with extravagant floats like above), as well as the Nagaoka Fireworks Show, a Japanese film festival, and cultural performances and exhibits from the Pacific Rim. Attendees can sample a variety of sake, shochu and awamori at the free Sake and Food Fest, which premiered last year; this year’s Sake and Food Fest happens March 9 and 10 at the Hawai‘i Convention Center. More extensive food and drink options will be available at the March 10 Friendship Gala (tickets are $100) and at the new Japan Food Festival in Hawai‘i, with scrips for purchase. See the full schedule of events at honolulufestival.com. —Katrina Valcourt, photo by Thomas Obungen

➸ THE 28

Let the Festivities Begin!

MARCH 2024

CURRENTS

EVENTS

March Picks Our top events this month.

FIND OUT WHAT FROLIC READERS SAY IS THE ULTIMATE BRUNCH DISH ON PAGE ON PAGE 57

BY K AT R I N A VA LC O U RT

Concert The Music of Studio Ghibli March 16 / 6 p.m. Hawai‘i Theatre / $25–$75 Your favorite Hayao Miyazaki films come to life through the Hawai‘i Symphony Orchestra, which will perform songs from My Neighbor Totoro, Spirited Away, Howl’s Moving Castle and Kiki’s Delivery Service. You’ll have to visualize the films while the symphony plays since they won’t be screened. Now if only we could have the food of Studio Ghibli. hawaiitheatre.com, @hawaiisymphonyorchestra

PRESTON MENESES

Festival 57th Annual St. Patrick’s Day Parade March 17 / noon Kalākaua Avenue / Free

Concert Janet Jackson March 8–10 / 8 p.m. Blaisdell Arena / $70 and up

Concert Hunter Hayes March 15 and 16 / 6:30 and 9 p.m. Blue Note Hawai‘i / $45–$65

It’s been five years since Miss Jackson performed in the Islands, making her three-night run all the more exciting for fans who miss her much. Last we checked, there were still tickets available for all three nights.

Yes, this country boy has sold millions of records, been nominated for five Grammys and toured with Taylor Swift, but he reached a new tier of fame as the Astronaut on The Masked Singer (you were robbed, Hunter!). He performs two shows here—just remember Blue Note’s $10 food/ drink minimum on top of ticket prices.

ticketmaster.com, @janetjackson

bluenotehawaii.com, @hunterhayes

W H AT ’ S I N THIS YEAR IN HONOLULU PHOTOS: BRIE THALMANN, DIANE SEO, MELISSA CHANG AND THOMAS OBUNGEN

HONOLULU MAGAZINE

This annual parade features about 800 participants, including community organizations, marching bands, groups from the military and keiki from schools. It usually lasts about an hour and a half. Arrive early (in green, of course) to find a spot to watch. friendsofstpatrickhawaii.com Film HIFF Spring Showcase & ‘Ōpio Fest March 21–28 & April 5–7 Consolidated Theatres Kāhala

about this season—the HIFF ‘Ōpio Fest, a youth film festival, makes its debut as a standalone event. In addition to screenings, student filmmakers will get a chance to meet with industry professionals to hopefully advance their burgeoning careers. hiff.org, @hiffhawaii Food & Drink BrunchFest presented by First Hawaiian Bank x Mastercard March 24 / Prince Waikīkī The tastiest grazing event of the spring is back. Expect boozy bevs, and sweet and savory dishes from local brunch spots. Read more about what’s new in the brunch world on page 49. hnltix.com, @honolulumag, @frolichawaii Convention Kawaii Kon March 29–31 Hawai‘i Convention Center $83 in advance for a three-day membership; $60 and up for one day So much is packed into this threeday anime fest: art auctions, game tournaments, meet-and-greets, karaoke and cosplaying. Kids 10 and under are free with a paying adult. kawaiikon.com, @kawaiikonofficial

The Hawai‘i International Film Festival’s annual spring showcase isn’t the only thing to get excited

‘ E WA BEACH

HIPSTER THRIFTING

No longer a Kapolei stepcommunity, it’s now where West Siders congregate.

With secondhand streetwear in high demand, thrifting has never been cooler.

ARTS

One of Hawai‘i’s best-known artists is honored with a deep dive into her work. BY K AT R I N A VA LC O U RT

H I S M O N T H , fans of groundbreaking Hawai‘i-born artist Toshiko Takaezu are in for a treat, as a nationally touring retrospective of her work—the first in 20 years—opens at the Isamu Noguchi Foundation and Garden Museum in New York City. Toshiko Takaezu: Worlds Within showcases hundreds of pieces from the late artist’s body of work, from her most famous closed ceramic forms to woven textiles. Beginning in April, it will be accompanied by a lofty monograph. Co-curator and local sound artist Leilehua Lanzilotti was named a finalist for the 2022 Pulitzer Prize for music for a string orchestra piece inspired by art at The Contemporary Museum in Honolulu. Her work focused on pieces at the museum at its opening in 1988, including one of Takaezu’s. Lanzilotti’s mother, Louise Keali‘iloma King Lanzilotti, was the museum’s first curator of education. “I don’t remember her,” Leilehua says of Takaezu, who died in 2011. “But I know my mom interviewed her. She was around all the time at the museum.” That connection is one of many that led Lanzilotti to this project. To bring Takaezu’s works to life, she created a 15-minute demonstration video in which she picks up ceramic pieces and rolls them around so viewers can hear the rattle of clay inside. She also directed a 46-minute sound and video installation of a new work she wrote using the rattling sounds. Both videos are part of the exhibition.

INARI BOMBS From Debu’s Korean-style bombs to Inari Factory at Don Quijote, it’s become the latest “it” snack.

JOHN PAUL MILLER, COURTESY OF THE AMERICAN CRAFT COUNCIL LIBRARY & ARCHIVES. © FAMILY OF TOSHIKO TAK AEZU

Going Retro

Toshiko Takaezu admiring one of her pots around the late 1950s.

Takaezu often pointed to the importance of the darkness within her closed sculptures, hence the exhibition’s title. “As somebody from Hawai‘i, that feels like inherently a very Hawai‘i thing. … On the surface, this is a very beautiful place, but what makes this such a special place is that connection to place, those relationships and that connection to land, and that quiet calm within,” Lanzilotti says.

SONNY ANGEL DOLLS Fueled by TikTok, Gen Zers are hitting O‘ahu’s malls for these Japanese Kewpies.

The retrospective will travel to museums in Detroit; Houston; and Madison, Wisconsin, before closing its run at the Honolulu Museum of Art in 2026. While each location offers its own programming, Lanzilotti recommends experiencing it at the Noguchi Museum, where visitors will be able to handle some of Takaezu’s precious works. Its run there ends in July.

E L E VAT E D S H AV E I C E Think ethereal orbs of ice with fruit and coconut cream at the Salt pop-up Nakamachi Hyoukaten. MARCH 2024

E N T E R TA I N M E N T

DEBUTS

New & Coming Ward Village Eateries

Liftoff!

Drone light shows are rising in popularity. BY K AT R I N A VA LC O U RT

Tonkatsu, local ice cream, Korean barbecue and

more are coming to Kaka‘ako. BY M A R I TA K E TA

K ATRINA VALCOURT

T’S A SIDE OF WARD VILLAGE most people don’t see—a narrow slip of road running between two condo buildings whose ground-floor storefronts are almost all papered over. Three restaurants, Cino, Nori Bar and Planted by La Tour Café, have opened, and by year’s end, six more will join them. Cropping up on this short block of Halekauwila Street, just before it dead-ends at Victoria Ward Park, will be brunch fare, vegan smash burgers, Korean barbecue, tonkatsu and boba. Most are locally owned; two are chains based in Asia. Here are the restaurants and eateries coming to Ward.

puzzled by colorful lights shaped as a butterfly hovering over a building across Maunalua Bay. I pulled over to get a better look. Slowly, each dot of light rearranged itself into another image, then another, as a crowd of onlookers grew. Turns out we were witnessing the first drone light show by Sky Elements Hawai‘i, a partner of Texas-based Sky Elements Drones, which puts on shows across the nation. Tyler Hiranaka, director of Sky Elements Hawai‘i, remembers nearly a decade ago telling parents and teachers of kids in a local robotics program that the drone industry was going to grow exponentially. Now, some of his former students, who learned how to build, fly and race drones as a hobby, are helping to produce his professional shows. “It’s just like a flying marching band,” he says. “There’s a lot of time that goes into the production of storytelling,” from writing a storyboard to adding music. And while Hiranaka doesn’t see drones replacing fireworks anytime soon, there are plenty of events and opportunities to showcase this sparkling form of entertainment without chemical or noise pollution. skyelementsdrones.com, @skyelementshi

MARTHA CHENG

HILE DRIVING TO HAWAI‘I K AI recently, I was

Black Sheep Cream Co.

Black Sheep’s Ward shop will be the fifth for Tasi Reid, who opened her first in Waipi‘o six years ago when she was 21. Classics like Guilty of Strobbery (strawberries and cream) and It’s Gonna Be a Rocky Road will be joined by “new flavors, an expanded menu of baked goods and drink specials,” Reid promises. The cozy space will have tables for those who want

NEW IN TOWN A few places that have opened recently. PHOTOS: MARIA K ANAI, K YLE WRIGHT, COURTESY OF STRETCH LAB K ĀHALA , DIANE SEO

HONOLULU MAGAZINE

HAWAI‘I SELFIE EXHIBIT Head to Pearlridge to get your selfie game on with locally themed 3D art and illusion installations. hawaiiselfieexhibit.com

their cups, cones, affogatos and ice cream floats for immediate gratification. Targeted opening: Third quarter 2024

Dean & DeLuca Hawai‘i

The upscale deli’s third Hawai‘i location will be a 1,870-squarefoot café fronting Victoria Ward Park. If it’s like the first two in the Ritz-Carlton Waikīkī and Royal Hawaiian Center, expect charcuterie selections, craft pastries, hot and cold dishes, Dean & DeLuca merch and picnic basket lunches for dining in the park. Targeted opening: Third quarter 2024

Happy Lemon

The Taiwanese chain’s OG Honolulu shop is moving from its Ward Centre address to its permanent spot between Dean & DeLuca and Black Sheep Cream Co. The pop-up opened with boba teas, slushies and bubble waffles in fall 2022; a second location followed at Ala Moana Center. Targeted opening: Second quarter 2024

THOMAS OBUNGEN

Cino

DB Group’s long-awaited upscale Italian spot debuted last fall, the first restaurant open on the block. Crab spaghetti, charred Spanish octopus, braised beef cheeks and fritto misto arrive in a wood-paneled dining room with seating at a bar, tables and a luxuriously long banquette. Cino is DB Group’s fourth eatery after Kaka‘ako’s Café Duck Butt and Kapolei’s DB Grill and Mad Bene; Pizza Dadi, a pop-up restaurant also in Ward, closed last year. 987 Queen St., (808) 8883008, cinohawaii.com, @cinohawaii

Nori Bar

Wildly popular since its late November opening, this 16-seat sushi counter from the owners of Paradise Poke serves up hand rolls made to order one at a time, just so you bite into creations like freshly grilled unagi or spicy ‘ahi wrapped in a thin layer of sushi rice while the nori is at its crackly crisp prime. Definitely reserve ahead. 1000 Auahi St., (808) 3791144, noribarhawaii.com, @noribarhi

Onkee

Opening on the second floor of Kō‘ula, Onkee is the first Hawai‘i eatery planned by SG Dinehill group, whose Samwon Garden, Twoppul, Butcher’s Cut, Sun the Bud and other restaurants populate its native South Korea. Dinehill is also behind New York City’s Antoya, a Korean barbecue spot listed in the Michelin Guide. At the Ward restaurant, look for Onkee’s “flavorful stews, noodles, soups and high-quality proteins,

PA‘I ARTS AND CULTURAL CENTER PA‘I Foundation’s new PA‘I Arts and Cultural Center in Kaka‘ako boasts a performing arts and dance studio, art gallery, gift shop, offices and meeting space. paifoundation.org

which will be available during lunch and dinner,” a Ward Village description says. Flame grills at each table promise another option for DIY barbecuing after Han no Daidokoro, a Koreaninspired microchain from Tokyo, on the other side of Whole Foods Market. Targeted opening: Second quarter 2024

Planted by La Tour Café Kaka‘ako

Directly across from Nori Bar, La Tour’s second vegan eatery after its ‘Āina Haina store is the block’s first opening of 2024. Plant-based burgers, sandwiches, salads, sides and desserts are on offer, including vegan versions of the local chain’s famous macarons in flavors like guava and mango. 987 Queen St., @planted.hi

Tonkatsu Kuro

O‘ahu Katsu Inc.’s first eatery will feature premium kurobuta pork tonkatsu and hot and cold noodle dishes, Ward Village says, includ-

STRETCH LAB K ĀHALA If you’re wanting to limber up, here’s a chance to work one-on-one with a trained “flexologist” for a more-than-good stretch. stretchlab.com, @stretchlabkahala

ing Cold Soba + Half Tonkatsu combinations. Look for it in the corner spot on the ground floor of Kō‘ula, kitty-corner from Rinka. Targeted opening: Third quarter 2024

Westman Café

Slightly offset from the other restaurants along Victoria Ward Park, Westman Café 2.0 will be smaller than the one that just closed in the airy, cathedral-like former Bills Hawai‘i/Upstairs Waikīkī space. Owner Westman Corp. says the menu of brunch and lunch dishes—including noteworthy soufflé pancakes and oxtail soup—will be augmented by a new dinner service. The move toward cozier, more economic and manageable spaces is in line with other recent and coming developments by the company, which also owns Fukurou, Kaimukī Shokudo and Waikīkī Shokudo. Targeted opening: Fourth quarter 2024

PARADISE LEIS This McCully-Mō‘ili‘ili shop offers orchid lei, stems and loose blooms, plus a small selection of kokedama and potted succulents. paradiseleisllc.com

MARCH 2024

CURRENTS

SIPS

Another Round Honolulu’s thriving speakeasy scene has a newcomer.

Tucked away in our city are hidden bars, speakeasies as they are known, serving embellished craft cocktails in hip, dimly lit retro settings. While open to the public, these Prohibition-erainspired drinking spots remain at least somewhat on the down low, as speakeasies were during the 1920s and early 1930s when the sale of alcoholic beverages in the country was prohibited. Here are four of our favorites in Honolulu. H Yours Truly Honolulu’s newest speakeasy is in the basement of the city’s latest boutique hotel, located on Bishop Street downtown. Hidden behind a wall of what looks to be mailboxes, the place exudes more of a tiki bar vibe than a typical Prohibition-era speakeasy, with lots of Island-inspired drinks. —Diane Seo 1111 Bishop St. (inside AC Hotel by Marriott Honolulu), (808) 599-6006 F Green Lady Cocktail Room While the White Sands Hotel might be best known for its bamboo swing bar, it’s the speakeasy inside that offers the liveliest atmosphere and most fun. Being here is like crashing your coolest friend’s house party. Imagine cozy, dimly lit tables and a leather-bound menu of throwback cocktails that lean heavily into Prohibition-era favorites but with updated flavors. You can escape into the courtyard for a little more breathing room and order an absinthe drip to experience the Green Fairy—or lady—herself. For entry, ask for Room 8, or find the door flush with the bamboo-covered wall left of the hotel entranceway. —Katrina Valcourt 431 Nohonani St. (inside The White Sands Hotel), greenladycocktailroom.com, @greenladycocktailroom F The Hi Brau Room Look for the staircase behind the lantern, then venture upstairs to a secret room with handcrafted cocktails and live music, including vinyl spins by resident DJ Aloha Got Soul. For a Prohibition-era cocktail with an Island twist, try the Mary Pickford made with rum, pineapple juice and grenadine. Open Fridays and Saturdays from 8 p.m. to midnight, the spot also offers Aloha Beer on draft. —DS 700 Queen St. (inside Aloha Beer Co.), alohabeer.com/ pages/hi-brau, @thehibrau

PHOTOS: A ARON K. YOSHINO

F Wild Orange Imagine inserting a coin into an Aloha Maid vending machine, which then mysteriously opens a door leading to a chic lounge with plant-based bites and cocktails. The walls are lined with vintage slot machine interfaces. Out of a planter erupts an orange tree under which you enjoy a Wild and Dirty (Heart of Oak sake and ume brine) paired with kalbi-style trumpet mushrooms. And that’s just for starters, of course. —James Nakamura 1680 Kapi‘olani Blvd. (inside HB Social Club), (808) 892-6966, wildorangehi.com

HONOLULU MAGAZINE

CURRENTS

PURSUITS

Butterflies Are Free Darlene Loo-McDowell’s business, Sharing the Butterfly Experience, does just that, allowing people to purchase stunning butterflies to release at weddings, celebrations of life, birthdays, after the birth of a baby or for any occasion. Loo-McDowell, who raises the butterflies at her Makakilo home, says the colorful insects that transform from caterpillars are symbolic of a fresh start. “Butterflies go through a metamorphosis, much like we do in life,” she says. “It’s new beginnings—the time when you are ready to turn the page to the next step in life.” LooMcDowell’s endeavor started with her just being curious about whether butterflies would come to her garden if she had a milkweed plant. She bought one, and before long, caterpillars began feasting on it. After the chrysalis stage, the caterpillars blossomed into gorgeous Monarch butterflies, which now flutter around her yard year-round. Since 2016, she’s been raising thousands of butterflies every year, a passion she says is as therapeutic for her as it is for those who set them free. —Diane Seo, photo by Aaron K. Yoshino   sharingthebutterflyexperience.com, @sharingthebutterflyexperience

MARCH 2024

n celebration of Women’s History Month, we turned to five leading wāhine, who inspire us with their passion, artistry, generosity and perseverance, to bring the latest in local spring fashions to life. Spanning in age from 43 to 70, these ladies excel across a variety of arenas, from the worlds of film and advocacy to art and design, serving as curators, educators, storytellers and more. All are examples of how, when tackled with ferocity and intention, each new chapter in life can be as, if not more, fulfilling and accomplished than the last. We paired each with talented Hawai‘i designers, skilled at creating for the female form. We hope that their words and looks encourage you to be just as bold, both in fashion and in life.

SHE’S

BY BRIE THALMANN PHOTOGRAPHY BY IJFKE RIDGLEY

VERA ZAMBONELLI 51, Filmmaker, Founder/Executive Director of Hawai‘i Women in Filmmaking

“When women are involved in the production of films and television shows, their perspectives and experiences can be represented more accurately and authentically.”

Matt Bruening top, Gillia pants, Keiko Jewelry earrings.

A FORCE

19 MARCH 2024

MAURA FUJIHIRA 67, Interior Designer, Co-Owner of Fishcake

“Having a supportive female community has really meant everything.”

A DV I C E F O R H E R 20-SOMETHING SELF

“Just go for it! It’s never too late.”

Rumi Murakami tank and pants, iam Jewelry & Creations earrings and cuff, Love Me Knots bracelet.

Lexbreezy wrap dress, Love Me Knots earrings, Ginger13 necklace, iam Jewelry & Creations bracelet, Mohala Eyewear sunglasses.

JALENE KANANI BELL 53, Textile Designer, President/ Creative Director of Noho Home

“It’s such an asset to have life experience when launching a business later in life. Years of feedback from friends and family really help to have as a foundation so you can quickly move past the basics to focus on more strategic goals.”

Language of the Birds dress, Keiko Jewelry jewelry.

AKIEMI GLENN 43, Linguist, Founder/Executive Director of The PŌpolo Project

“I appreciate the life experience and the many learning opportunities that I have been lucky to have at my age that combine to make me endlessly curious and confident in my own skin.”

“I’m very happy the older I get. I worry less about what people think.”

AMY HILL

70, Actress, Writer, Director

“I feel in entertainment there needs to be a diversity of Asian American women. All shapes, all sizes, all temperaments, immigrants, people born here, people born elsewhere—with or without accents. Just a big, colorful, wonderful world of women.”

David Shepard dress, Mohala Eyewear sunglasses, Love Me Knots earrings.

“Women mentoring other women can help to break down the barriers and stereotypes that have historically limited women’s professional and sometimes personal growth. By supporting and uplifting one another, women can work together to create a more inclusive and equitable society.” - VERA ZAMBONELLI

“Black women specifically continue to deal with misogyny and anti-Blackness in ways that require us to support each other to survive in many aspects of our lives. This kinship has literally saved our lives and is an important feature of Black community life.” - AKIEMI GLENN

On Vera: Gillia top and pants, Keiko Jewelry earrings. On Akiemi: Yireh dress.

25 25

“As I get older, I appreciate the gradual breakdown of stigmas, dogmatic thought, and self-inflicted negative thoughts and anxiety. There is a sense of exhaling and relaxing into your life’s experiences and appreciating them for what they were.” - JALENE KANANI BELL

COURTESY: SHANGRI LA MUSEUM OF ISLAMIC ART, CULTURE & DESIGN

SH ANGR I L A Our spring fashion editorial was photographed in Honolulu at Shangri La, a center of the Doris Duke Foundation, an organization dedicated to building a more creative, equitable and sustainable future by investing in artists and the performing arts, environmental conservation, medical research, child well-being and greater mutual understanding among diverse communities. A lifelong philanthropist, innovator and patron of the arts, Doris Duke left her fortune, extensive collections of art and properties, including Shangri La, to a foundation that would be created in her name. Today, Shangri La convenes conversations of local and global significance through its residencies, exhibitions and community programs. “Shangri La is honored to be a platform for these incredible leaders featured as part of Women’s History Month. Doris Duke herself was progressive, challenging conventional assumptions of feminine power and beauty. These amazing women in the Honolulu community are making an impact towards a more creative, equitable and sustainable future.” —Ben Weitz, Shangri La Museum of Islamic Art, Culture & Design shangrilahawaii.org, @hi_shangrila, dorisduke.org, @dorisdukefdn

PHOTO SHOOT CREDITS ART DIRECTION On Maura: Rumi Murakami dress, iam Jewelry & Creations earrings, m33ms necklace. On Jalene: Lotus and Lime kimono, Allison Izu tank and pants, Ginger13 necklace, Love Me Knots bracelet.

To read our full interviews with these women of impact, visit honolulumagazine.com

Christine Labrador

HAIR AND MAKEUP

Kecia Littman, Kristina Waiau-Lewis

HONOLULU MAGAZINE

Today’s work world has morphed into a kaleidoscope of careers rocked by global events, environmental concerns and reconsidered priorities. Against this unsettled backdrop, new jobs and paradigms are emerging in Hawai‘i. Some are fueled by artificial intelligence, others by an amplified focus on sustainability, still others by the explosive growth of social media. Here, nine pioneers and observers of the cutting edge of new and burgeoning careers give ther predictions about the workscape of the future. The stories in this feature were excerpted from individual interviews and edited for length and clarity.

BY DIANE SEO PHOTOS BY AARON K. YOSHINO IMAGES VIA MIDJOURNEY

MARCH 2024

PREDICTION NO. 1

MACHINE LEARNING ENGINEERS AND OTHER AI SPECIALISTS WILL BE IN DEMAND. BUT OPPORTUNITIES ALSO EXIST FOR THOSE WHO CAN USE AI.

HONOLULU MAGAZINE

JOBS OF THE FUTURE

RYLEY HIGA Ryley Higa is a machine learning engineer for California B2B tech company Civil Logic, where he builds artificial intelligence systems. The Hawai‘i local became interested in AI while studying computer engineering at the University of Illinois. After graduating in 2017, he started working in the San Francisco Bay Area, moved home during the pandemic to work remotely, and has since organized a local group that meets monthly to discuss AI tools.

BECAME INTERESTED IN AI because it has huge potential to be applicable in any area of business. A lot of businesses are looking to add some kind of AI component, both tech companies and not. People want AI that’s customized to their own business use case, and there are a lot of opportunities to provide that. I think a lot of jobs will open up. The best way to get an AI job or gain skills is to dive into projects and see how AI can be applied. So, if you’re interested in medicine, there are numerous applications of how it can be applied to medicine. That’s the best way to catch the eyes of employers. You can even start your own company. AI jobs are paying on par with software engineering, but a lot of the jobs are still elsewhere. There’s a huge opportunity though to have more jobs in Hawai‘i, and I think there’s going to be a growing demand. We have about 300 members of our AI group right now, and maybe 20–40 people attend our meetings. We discuss a different topic each month, and the primary objective is literacy. We talk about different AI tools, how they can augment productivity, and how to use them safely, because there’s a big discussion around ethics and safety. People should know about AI’s strengths and weaknesses. There’s a lot of talk about replacing people with AI, but I don’t think it’s quite at the level to replace humans, and I personally think it’s not going to happen soon. There are problems, weaknesses and a lot of breakthroughs that need to happen to get to that level. I think it’s going to be more of a tool for augmentation, making people more productive, saving time and creating efficiencies.

MARCH 2024

COURTESY: MEGAN HALL

New jobs and lost jobs, 20232027

MEGAN HALL Megan Hall is the O‘ahu-based founder of Segment X, an artificial intelligence platform that gives salespeople information to seek leads and other business opportunities. She launched the company as part of the Blue Startups accelerator program and works from home with clients in Hawai‘i and elsewhere. With a marketing and business background, the 34-year-old entrepreneur says you don’t have to be an engineer or have a highly technical background to leverage AI and other newer technologies.

Projected job creation (green) and displacement (red) between 2023 and 2027. The diamonds show the projected net growth or decline for each occupation.

LOT OF PEOPLE THINK THEY’RE NOT GOOD AT TECHNOLOGY or don’t understand AI, but you don’t have to understand it—you just have to be able to use it. The learning curve is much simpler. You just have to be able to use APIs (application programming interfaces). AI allows even those who have been technology laggards to catch up because it’s relatively simple to use. I think people’s fear of AI will diminish as it’s more universally utilized. Things like data entry, rewriting and summarizing things—all the back-office stuff that we don’t enjoy—is going to go away. I also think AI will enable more entrepreneurship because work that used to require 10 people now only needs a few. For instance, in the past someone starting a small media company would need a developer, graphic designer, content writMORE THAN er, social media manager and salesperson, with about $400,000 of startup costs. Now, you can utilize AI tools like Midjourney and a design tool like Canva to help with social media and sales, and it might cost you $5,000. Those who know how to use technology will be filling jobs, regardless of their education, while OF SURVEYED ORG ANIZATIONS IDENTIFIED INCREASED those not technology savvy will be the ones likely ADOPTION OF NEW AND FRONTIER TECHNOLOGIES laid off. There’s going to be this flip where sudden(AI, CLOUD COMPUTING AND BIG DATA) AND BROADENING DIGITAL ACCESS AS THE TRENDS MOST ly having a white-collar job no longer guarantees LIKELY TO DRIVE TRANSFORMATION. MORE THAN making a lot of money and having a steady job. 75% OF COMPANIES ARE LOOKING TO ADOPT THESE I predict that in the future white-collar careers TECHNOLOGIES IN THE NEXT FIVE YEARS. are going to be diminished, and those who are in roles where a human is necessary are going to be SOURCE: WORLD ECONOMIC FORUM’S FUTURE OF JOBS 2023 REPORT valuable.

85%

HONOLULU MAGAZINE

Al and Machine Learning Specialists Sustainability Specialists Business Intelligence Analysts Information Security Analysts FinTech Engineers Data Analysts and Scientists Robotics Engineers Big Data Specialists Agricultural Equipment Operators Digital Transformation Specialists Blockchain Developers E-commerce Specialists Digital Marketing and Strategy Specialists Data Engineers Commercial and Industrial Designers Business Development Professionals DevOps Engineers Database Architects Process Automation Specialists Software and Applications Developers Risk Management Specialists Building Frame and Related Trades Workers Technical Specialists Database and Network Professionals Application Developers Project Managers Full Stack Engineers Architects and Surveyors Advertising and Public Relations Professionals Industrial and Production Engineers Heavy Truck and Bus Drivers Electrotechnology Engineers Solar Energy Installation and System Engineers Vocational Education Teachers Financial Analysts Internet of Things Specialists University and Higher Education Teachers Renewable Energy Engineers Civil Engineers Supply Chain and Logistics Specialists Graphic Designers Sheet and Structural Metal Workers, Molders Light Truck or Delivery Services Drivers Electrical Equipment Installers and Repairers Special Education Teachers Chemical Engineers Chefs and Cooks Financial and Investment Advisers Mechanical Engineers Mechanics and Machinery Repairers Power Production Plant Operators Building Finishers and Related Trades Workers Construction Laborers

-50

-25

Investment Fund Managers Organizational Development Specialists Chemical Processing Plant Operators Electronics & Telecommunications Installers/Repairers Training and Development Specialists Sales and Marketing Professionals Management and Organizational Analysts General and Operations Managers Product Managers Sales Reps/Wholesale & Mfg, Tech /Scientific Products ICT Operations and User Support Technicians Manufacturing/Mining/Construction & Distribution Managers Strategic Advisers Recruiters and Technical Recruiters Food Processing and Related Trades Workers Regulatory and Government Associate Professionals Materials Engineers Managing Directors and Chief Executives Farmworkers and Laborers Lawyers Data Warehousing Specialists Human Resources Specialists Car, Van and Motorcycle Drivers Business Services and Administration Managers Assembly and Factory Workers Sales and Purchasing Agents and Brokers Primary School and Early Childhood Teachers Paralegals and Legal Assistants Social Work and Counseling Professionals Compliance Officers Accountants and Auditors Telemarketers Client Information and Customer Service Workers Social Media Strategist Insurance Underwriters Building Caretakers and Housekeepers Shop Salespersons Relationship Managers Software Testers Claims Adjusters, Examiners, and Investigators Credit and Loans Officers Security Guards Door-To-Door Sales Workers/News & Street Vendors Statistical, Finance and Insurance Clerks Legislators and Officials Home Appliance Installers and Repairers Accounting, Bookkeeping and Payroll Clerks Material-Recording and Stock-Keeping Clerks Administrative and Executive Secretaries Data Entry Clerks Cashiers and Ticket Clerks Postal Service Clerks Bank Tellers and Related Clerks

+25

+50

Fraction of current workforce (%)

-50

-25

+25

+50

Fraction of current workforce (%)

SOURCE: WORLD ECONOMIC FORUM’S FUTURE OF JOBS 2023 REPORT MARCH 2024

PREDICTION NO. 2

WORK FOCUSED ON CLIMATE RESILIENCY AND SUSTAINABILIT Y WILL CONTINUE TO FLOURISH.

HONOLULU MAGAZINE

JOBS OF THE FUTURE

Born and raised in Hawai‘i and passionate about preserving the ‘āina, Danielle Bass has served as the state of Hawai‘i’s sustainability coordinator since then-Gov. Ige created the role in 2017. Bass works with others in government, nonprofits and the private sector involved in climate resiliency and sustainability. She’s seen a rapid growth of state, corporate and nonprofit jobs in the field, a trend she expects to continue.

DON’T HAVE AN ACTUAL COUNT of state employees working in climate resiliency and sustainability, but it’s been growing across departments, including the state’s Coastal Zone Management Program and Land Use Commission. The State Procurement Office is also integrating more sustainable procurement practices, the same for the Department of Agriculture. We also have climate adaptation and sustainability specialists in the Department of Transportation. These are just some of the positions we have. Not only are jobs in this field increasing, existing positions are being redefined or expanded. Positions throughout our state government and agencies are changing. There are also more jobs at nonprofits and in the private sector—that’s the exciting part. Many nonprofits, especially those focused on the environment and conservation, have been leading the charge on sustainability for Hawai‘i for some time. And corporations have expanded their roles, too. For instance, Hawaiian Electric has been working on a goal to have 100% clean, renewable energy by 2045. There’s also so much work in sustainable farming and agriculture. In aviation, you have Hawaiian Airlines trying to use less plastic and fuel. It’s also exciting to see housing developers look into sustainability when they’re developing new housing in Hawai‘i, knowing we need to be more climate resilient. Young people are showing interest in these types of careers, but midcareer and even later career professionals are also moving into them. In the past few years, we’ve experienced several climate impacts here in Hawai‘i, and now public servants of all ages are integrating more climate resiliency adaptations and sustainable practices as we battle increased natural disasters, droughts, wildfires and coral bleaching. One thing that’s important in this field is that you need truly qualified employees in these roles and jobs. Otherwise, corporations, organizations and government

VIA MIDJOURNEY

DANIELLE BASS

“In the past few years, we’ve experienced several climate impacts here in Hawai‘i, and now public servants of all ages are integrating more climate resiliency adaptations and sustainable practices as we battle increased natural disasters, droughts, wildfires and coral bleaching.” — DANIELLE BASS

run the risk of being seen as “greenwashing” or painting a false picture of their environmental commitment. It’s critical to find people who are passionate and authentic and have the experience and abilities to make change. They must be genuine and understand that we’re fighting for Hawai‘i, our resources, culture and people.

MARCH 2024

JOBS OF THE FUTURE

PREDICTION NO. 3

SMALLER, EMERGING INDUSTRIES WILL CONTINUE TO GROW AND HELP DIVERSIFY HAWAI‘I’S ECONOMY. EUGENE X. TIAN Eugene X. Tian is the chief economist at the state Department of Business, Economic Development and Tourism, which recently released a report titled Hawai‘i’s Targeted & Emerging Industries.

AWAI‘I STILL HAS A TRADITIONAL ECONOMY, with the top five industries contributing to 67% of our economy. These sectors will continue to dominate during the next 10 to 20 years, but we need to diversify our economy. It’s like with stocks—you want a diversified portfolio so in case one stock goes down, you have other investments. We saw what happened to Hawai‘i’s economy with COVID. Because we are so concentrated in tourism, it was really difficult. We should be helping smaller industries grow, so if something happens in one area, the impact will be smaller. I expect to see growth in our emerging industries, like our creative industry. Our film industry, which is subsidized by the government, is still a very small part of our economy, but we are seeing growth, and we should be supporting that. And because we have the sixth-oldest population in the nation, our specialty health services sector is growing, especially home health care. Jobwise, we may not have very many jobs yet in areas like renewable energy, but they are helping with the diversification. The idea is you start with small industries, and then help them grow into big sectors.

HONOLULU MAGAZINE

3 OF THE FASTESTGROWING INDUSTRIES IN HAWAI‘I

SPECIALTY HEALTH CARE SERVICES

AGRICULTURE SUPPORT SERVICES

FILM, TV, VIDEO PRODUCTION/ DISTRIBUTION, CABLE AND MEDIA STREAMING

JOBS IN HAWAI‘I 2022

2,177

2,626

AVERAGE ANNUAL JOB GROWTH RATE FROM 2012–2022 (HAWAI‘I)

4.7%

4.8%

4.7%

AVERAGE ANNUAL JOB GROWTH RATE FROM 2012–2022 (U.S.)

3.2%

3.0%

2.3%

13,091

Source: Hawai‘i’s Targeted & Emerging Industries 2023 Update Report, Hawai‘i Department of Business, Economic Development and Tourism

HAWAI‘I WILL BECOME A CREATIVE HUB OF THE PACIFIC. GEORJA SKINNER Georja Skinner is the chief officer of the Creative Industries Division in the state Department of Business, Economic Development and Tourism.

COURTESY: GEORJA SKINNER

PREDICTION NO. 4

VIA MIDJOURNEY

AWAI‘I IS POISED to become a creative hub of the Pacific, not just as a production hub, but as an intellectual property development hub for stories representing our melting pot of cultures. But for this to happen, we have to support productions that come from outside Hawai‘i with more infrastructure and facilities. Productions would stay longer if we had purpose-built studio facilities that allow for multiple productions to take place simultaneously. We also need to enhance our film tax credits. These are things DBEDT is working on currently with lawmakers and the City and County of Honolulu. In addition to encouraging outside productions, we have to grow our local creative talent, including storytellers. Productions that are written, produced, directed and acted by local residents are a huge growth industry for us, and we’re seeing many of these projects getting licensed and having distribution deals. We also need to develop facilities to support local training and local productions. We already have the Entrepreneurs Sandbox for creative space, and we want to see more of these facilities statewide. For instance, we’re looking at a Leeward Coast development to cluster many of the creative media and film crafts in that area. As a state, we also have to do better at connecting students to creative industries so they can get jobs. And it’s not just kids—it’s adults too. I think, for instance, there’s huge potential in the animation industry, which can be done remotely from Hawai‘i. We have to become more self-reliant as a state, and our emerging industries can be foundational elements for this shift. You’ve got our gig economy and creative industry all working in line with the latest technology to set Hawai‘i up for now and for the future.

TOP SKILLS 2023-2027 •

ANALYTICAL THINKING

•

CREATIVE THINKING

•

AI AND BIG DATA KNOWLEDGE

•

LEADERSHIP AND SOCIAL INFLUENCE

•

RESILIENCE, FLEXIBILIT Y AND AGILIT Y

•

CURIOSITY AND LIFELONG LEARNING

•

TECHNOLOGICAL LITERACY

•

DESIGN AND USER EXPERIENCE

•

MOTIVATION AND SELFAWARENESS

•

EMPATHY AND ACTIVE LISTENING

Source: World Economic Forum’s Future of Jobs 2023 report

MARCH 2024

JOBS OF THE FUTURE

PREDICTION NO. 5

COURTESY: MELI JAMES

ENTREPRENEURISM WILL RISE AS MORE TAKE ADVANTAGE OF TECHNOLOGY, SOCIAL MEDIA AND CHANGING WORK CULTURE.

NOLAN HONG Nolan Hong and his wife, Jamie, are entrepreneurial content creators, an endeavor that people worldwide have jumped into. By leveraging social media and the growing demand for digital content, the Honolulu couple launched their video production company, Pop Creative Media, in 2012 to help local nonprofits engage more with the community and donors. While they started the business as a side hustle, they both quit their corporate jobs in 2016 to run it full time, now from their home. Nolan also works as a professional actor and emcee, produces a podcast (Hanging Out with Nolan Hong) in which people share their life stories, and creates legacy videos to help families capture their loved ones’ life stories.

CAN’T IMAGINE HOW I COULD FUNCTION IN A CORPORATE WORLD RIGHT NOW—I think I’d be a terrible employee because I’m so used to not being in a corporate environment. I’ve had a ton of anxiety about not knowing what I’m supposed to do Meli James is a co-founder of Mana Up, a statewide with my life. I’ve had wonderful jobs as far as being well-paid, initiative to build and support entrepreneurs in Hawai‘i. but I would always eventually leave those jobs. I used to worry, Through Mana Up, she’s seen firsthand the rise of our and think, “Is it because I’m a lazy person and not motivatIslands’ makers and entrepreneurs, who make ed?” But what I discovered now that I’ve their living creating, producing and selling experienced a fulfilling career is that I things. had to leave those jobs because they just weren’t the right fit for me personally. Social media has lent itself to us beHE NUMBER OF MAKERS IN HAWAI‘I has absolutely increased ing able to do this kind of work because since we started in 2017. New events and marketplaces have contribit’s given us a direct connection to the community and people. And nonprofuted, but technology also has lowered the barrier to entry. People used its can communicate their stories in to need high capital to get started, but now they can use Instagram, authentic ways that relate better to the Shopify, all those things to get up and running quickly and sell online community. The tools and platforms to reach broader customers both in Hawai‘i and elsewhere. During the pandemic, that are now available also lend themmany people lost their jobs, and the opportunity opened for them to dig into hobselves to entrepreneurial efforts like bies and try things. They realized they could make good money doing this. There ours. Seeing so many different ways also was emphasis on buying local and supporting each other. to run businesses through social meIn Hawai‘i, we’ve always had a connection to culture, transparency and audia and such has allowed many more thenticity, and those things are trending right now globally. Instagram and other creative people to use their talents to channels have made it easy to tell your story, and people are looking at who’s the founder, where they’re from, what are their stories and values. People are looking support themselves, and the fear of the for micro brands now—it’s not about legacy anymore. unknown is not as great. I used to think So, all these things happening are creating opportunities for people of all ages, you get a job, put your nose to the grindincluding kids and older entrepreneurs. A lot of our entrepreneurs are also moms, stone and you’ll be successful. But now whose lives have shifted and need flexibility. We’ve had success stories where a there are other ways to work outside of mom quit her job, started a company, and now, five years later, her husband quit what is normal. his job and works for her.

MELI JAMES

HONOLULU MAGAZINE

MARCH 2024

JOBS OF THE FUTURE

HOW MANY PEOPLE ARE BECOMING ENTREPRENEURS?

PREDICTION NO. 6

HAWAI‘I’S WORK CULTURE WILL CONTINUE TO BE DISRUPTED, WITH MORE PEOPLE TAKING ON MULTIPLE SHORTTERM JOBS AND HAVING LESS LOYALT Y TO THEIR EMPLOYERS.

In recent years, the rate of new entrepreneurs in Hawai‘i has been above the national rate. 0.60% 0.55%

RYAN OZAWA

0.50%

Ryan Ozawa is a communications professional, independent journalist, digital storyteller, community builder, startup co-founder, marketing and PR consultant and self-described “geek of all trades.” He helped co-found Hawai‘i Creators, a new community that shares knowledge and tools about content creation and digital media.

COURTESY: RYAN OZAWA

0.45% 0.40% 0.35% 0.30% 0.25%

0.20% 0.15%

1998 2000 2002 2004 2006 2008 2010 2012 2014 2016 2018 2020

0.10%

U.S.

In Hawai‘i, the rate of new entrepreneurs in 2020 was 0.41% meaning that 4.1 out of every 1,000 adults became new entrepreneurs, on average, in a given month. This compared to 0.34% nationally. Source: Kauffman Foundation’s Hawai‘i 2020 Snapshot

HONOLULU MAGAZINE

VERYTHING’S BEEN DISRUPTED. We’re in the gig economy. We’re in the Uber driver, Uber Eats delivery world where instead of a salary with insurance, it’s $20 here, $13 there and lots of side gigs. A lot of people don’t have a main job anymore. My mom worked at her bank for 40 years, and I worked at a job for 15 years, and now, the thinking is “I’ll try to put in about a year.” Part of it is the shift to favoring quality of life and mental health. But industries are also being disrupted. I think the pandemic forced people to either find something to sustain them, or it gave them the best excuse to try something new. That’s what happened after I got laid off from my job. I could have been like, “Oh, I’m going to work for the state or find another corporate cubicle job. But I thought, “I’m going to be my own boss and make my own schedule.” With the pandemic, we had the work-from-home movement, and now companies are trying to drag everyone back into the office. But now it’s easier to stand up and say, “If you don’t want me to work from home, then I don’t want to work for you.” Hawai‘i had always been an employers market. Now, I think the tides have turned, and employees have more power. Traditionally, Hawai‘i is slower to adopt things. But I do think we had to take a giant leap forward because of the pandemic. My former employer, for instance, totally disliked remote work and would not accept it. Now, they’ve had to adapt and allow some people to work from home if they want to keep them. I’m also excited because we’re talking about diversifying Hawai‘i’s economy. Making a living not working for the military, government or tourist industry is going to help make Hawai‘i a better place.

PREDICTION NO. 7

PAUL TURNBULL

STUDENTS WILL EXPLORE CAREERS EARLIER AND START QUESTIONING TRADITIONAL PATHS.

COURTESY: PAUL TURNBULL

Paul Turnbull is the president of Mid-Pacific Institute, an independent Honolulu school for students from preschool through high school.

VIA MIDJOURNEY

P “Hawai‘i had always been an employers market. Now, I think the tides have turned, and employees have more power.” — RYAN OZAWA

EOPLE ARE NOT HEADING INTO 25YEAR CAREERS, getting the gold watches and retiring anymore, because the world is changing. Jobs are coming and going, especially with AI. So, it raises the question—what is the true value of college? Is a four-year degree or master’s degree as important or valuable as it used to be? Students are starting to ask, “What’s the ROI on the amount of money I’m going to invest in this university?” Because the world is not the same, this degree may not be worth what it used to be. Universities have to really look at their programming, and heavily market why that programming is really good, showing that there is ROI. If you then work backward to high school, students are wanting to explore career paths before college. Think mini majors during high school. For some time now, we’ve believed at Mid-Pacific in students exploring different avenues of interest and graduating with international baccalaureate diplomas or with diplomas in the arts, Hawaiian studies, technology and a few other areas. It would be nice if we all remove the age requirement that says, “You’re going to have to wait till college to explore that,” and provide opportunities for students to really explore a subject. They either say, “This is absolutely for me,” or “It’s not my passion; I know that now.” We’ve just saved them time, effort and money in college.

MARCH 2024

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S P EC I A L P RO M OT I O N A L S ECT I O N

2024

Wāhine OF HAWAI‘I In this era of girl power, HONOLULU Magazine is proud to celebrate one fearless female dedicated to inspiring, empowering and educating Hawai‘i’s next generation of women leaders.

 WORDS BY Marisa Heung PHOTOGRAPHY BY Aaron K. Yoshino

MARCH 2024

SP EC I A L P RO M OT I O N A L SECT I O N

2024 WĀHINE OF HAWAI‘I

Jennifer Grems Head of School

La Pietra – Hawai‘i School for Girls



HOW DO WE EMPOWER OUR NEXT GENERATION OF WOMEN? As La Pietra’s new

Head of School, this is the question Jennifer Grems seeks to answer. And she has plenty of ideas. Grems first joined La Pietra – Hawai‘i School for Girls in 2020 as Dean of Academics and Faculty before stepping up to fill in as Interim Head of School in July of last year. Two months later, she made the move permanent and hasn’t looked back since. In fact, with the school about to hit its milestone 60th anniversary, her vision is set far on the horizon. “This is such an exciting time in the history of La Pietra,” she says. The days of traditional education—filled with textbooks and students glued to desks—are coming to a close. It’s time to rebuild the classroom, and La Pietra is ready for it. “We know that education has to change, and we have an amazing opportunity to embrace that path ahead.” So, what does the future of learning look like? At La Pietra, it looks like immersive experiences–exploring the Great Barrier Reef through virtual reality, studying abroad, and learning alongside industry experts in the field. La Pietra’s approach is to transform the world into a dynamic classroom, leveraging technology to broaden global perspectives and understanding. Collaboration is central–fostering not only student to student interaction, but also reshaping education through collaborative efforts among teachers. “By allowing students to guide their learning based on their interests and preferences, education becomes more engaging, enjoyable, and purposeful,” says Grems. No matter how the classroom evolves, the Head of School says that the heart of La Pietra will always remain unchanged. Behind every decision is the same mission to empower young women. “We can’t teach everything there is to know,” says Grems. “But we can teach the skills. We can build confidence. We can grow passion. We want students to leave La Pietra feeling and believing that their time with us was transformative.” A growth mindset—one that is driven by curiosity, challenges, and embracing the yet—is a powerful tool, and it’s what La Pietra aims to nurture above all else. “I really have the best job on the planet,” says Grems. “When I’m driving to work and looking at the day ahead, I’m excited. I really love what I do.” Being a part of La Pietra’s impactful legacy has been nothing short of inspirational. And she’s ready to carry that torch into the future.

HONOLULU MAGAZINE

“We want students to leave La Pietra feeling and believing that their time with us has been transformative.”

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Creating Navigators of Change How Island Pacific Academy fosters an environment where values matter and students graduate to become caring and responsible citizens of society. BY MARIA KANAI

ocated in Kapolei, Island Pacific Academy (IPA) is celebrating its 20th anniversary this year as a private, K-12 college preparatory school in West O‘ahu. IPA sets itself apart from other schools by placing emphasis in helping students discover their passions through project-based learning and design-thinking philosophies. One example of project-based learning is IPA’s elementary student run credit union—the first in the state—called the Navigator Credit Union. In collaboration with HawaiiUSA Federal Credit Union, the credit union is open every Thursday morning and is an important part of the fourth grade curriculum. Students run all of the banking operations, with the help and support of HawaiiUSA Federal Credit Union staff who are on-hand during business hours. “We are a community ‘where values matter,’” says head of school Gerald Teramae. “While we have a strong academic curriculum, the integration of our core values into all we do really sets us apart. We educate the whole child. Not only do our students have academic success, they become caring, contributing ‘Navigators of Change” in the community.” This approach, Teramae believes, inspires students to be able to go forward with confidence to positively impact the world.

He shares that the student to teacher ratio is approximately 22 keiki to one teacher in grades 3 through 12, and 24 to 2 in kindergarten and first grade. This includes a teacher aide in the kindergarten classes and a share teacher aide in first grade. Total enrollment for 2023-2024 school year is 581 in grades K-12. Approximately 26% of IPA students receive financial assistance, and interested applicants are encouraged to apply for financial aid when they apply for admission. For more information and to fill out an application, visit islandpacificacademy.org. “We are part of a rich and vibrant community on the west side of O‘ahu and provide an exceptional educational experience out here,” says Teramae. “This helps with quality of life for many families from ‘Aiea to Mililani to ‘Ewa to Wai‘anae – and Kapolei – because they don’t have to spend hours a day in traffic to give their child a quality education.” He adds, “Our student body and faculty and staff represent various multicultural backgrounds and experiences. Our diversity is one of our strengths and truly reflects the community, culture, and society that we are part of.”

STUDENTS First,

VALUES Matter Navigators of Change

APPLY NOW Our future-preparatory curriculum inspires students to think critically, solve problems creatively, and adapt to the dynamic demands of an ever-evolving world. We provide a nurturing, values-based education that lays the foundation for a successful and meaningful life.

Scan to learn more at islandpacificacademy.org

Grades K-12 | 909 Haumea Street • Kapolei | 808.674-3563 | Financial aid available

W E S T O ‘A H U | S P E C I A L A D V E R T I S I N G S E C T I O N

Health Care with Heart As it hits a milestone 10 years on the West side, The Queen’s Health System remains dedicated to evolving with the island’s fastest-growing region. BY MARISA HEUNG

he Queen’s Health System opened The Queen’s Medical Center – West O‘ahu in 2014 as part of its continued mission started by founders King Kamehameha IV and Queen Emma: to provide, in perpetuity, quality health care services to improve the well-being of Native Hawaiians and all the people of Hawai‘i. It makes sense: the Leeward side has the highest concentration of Native Hawaiians and is the island’s fastest-growing region, expected to house 50% of O‘ahu residents by 2030. To meet the increasing demands of the West side, Queen’s is listening to its community. Every service provided by Queen’s – West O‘ahu has been based on the feedback and needs of those

who live and work in the West region. That includes expanding inpatient care, providing health education to all ages, bringing in state-of-the-art equipment, opening a cancer center and much more. Now as it celebrates its 10th year serving the Leeward area, Queen’s aims to continue that momentum with plenty of big plans in the works, including an expansion of its emergency department and a new 8,000-square-foot, same-day surgery center that will offer residents shorter wait times and outpatient procedures closer to home.

HIGH-QUALITY CARE AT YOUR DOORSTEP

From cancer care to same-day surgery and imaging, experience the convenience of receiving care in your neighborhood. We’re right here with you, serving as your lifetime partner in health.

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BY ROBBIE DINGEMAN A N D K AT R I N A VA LC O U RT

Badass Brunches Where to eat and drink. BY ROBBIE DINGEMAN A N D K AT R I N A VA LC O U RT PHOTOGRAPHY BY AARON K. YOSHINO Miro Kaimukī’s French toast

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MARCH 2024

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runch used to be reserved for late Sunday mornings, when revelers emerging from the previous night’s fog headed out for eggs and bacon. These days, whether you’re hankering for breakfast at 2 p.m., cocktails at 8 a.m., or a mix of sweet and savory comfort foods to treat yourself, you can find brunches any day of the week.

4 New Brunches

The latest spots we love.

BY K AT R I N A VA LC O U RT

MIRO KAIMUKĪ N OT EVERYONE WHO likes to sleep in on Sunday is

hungover and looking for carbs, thank you very much. Miro’s $45 three-course brunch has been through a few iterations, but we loved the kajiki “niçoise” that then progressed to a choice of shrimp and grits, washugyu short rib au poivre, soft scramble with burrata, or duck and waffles. There’s often a cream puff for dessert. This is a perfect start to an indulgent day of self-care. Saturday and Sunday, 9:30 a.m. to 12:30 p.m., 3446 Wai‘alae Ave., (808) 379-0124, mirokaimuki.com, @mirokaimuki

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ILLUSTRATION: CHRISTINE LABRADOR; BACKGROUND: NAZARKRU/ ISTOCK /GETT Y IMAGES PLUS VIA GETT Y IMAGES

Left: Miro’s shrimp and grits. Right: Monkeypod’s Waikīkī location sits right on the beach. Bottom right: Hawaiian chilaquiles with kālua pork and a Tūtū Maureen.

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MONKEYPOD KITCHEN WAIKĪKĪ O‘AHU’S SECOND MONKEYPOD KITCHEN BY MERRIMAN

offers a sweeping view of the beach and an entire menu section for day drinking starting at 7 a.m. Go for a brunch special like the Tūtū Maureen bloody mary with kim chee and Pau Maui Vodka, or the 24k Coffee made with Bruno Mars’ SelvaRey chocolate rum and a touch of vanilla from Licor 43. Local ingredients find their way into Benedicts, a zucchini ricotta omelet and flapjacks doused in Kula rum butter syrup and a dome of honey liliko‘i foam. Of note: The Cure—a hangover must-have of Sun Noodles with kālua pork, a poached egg and crunchy veggies in salty chile chicken broth. Breakfast daily from 7 to 11 a.m., Outrigger Reef Waikīkī Beach Resort, 2169 Kālia Road, Unit #111, (808) 900-4226, monkeypodkitchen.com/dine_ka_waikiki, @monkeypodkitchen

MARCH 2024

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Eleven extended its all-you-can-eat weekend brunch buffet indefinitely. The usually moody nighttime whiskey bar retains a hint of exclusivity, but as natural light streams in and guests help themselves to seconds or thirds, a liveliness brightens the 50-seat space. Expect hot coffee and tea, typical breakfast fare along with hearty savory dishes, and a platter of desserts presented by a server with the check, all included in the $35 price. Cocktails, including build-your-own mimosas, can be ordered too, along with a selection of juices, wines, beers and cold brew. Saturday and Sunday, 8:30 a.m. to 1:30 p.m., inside Foodland Farms at Ala Moana Center, (808) 949-2990, elevenhnl.com, @eleven.hnl

KITCHEN DOOR WAI K AI WEEKEND BRUNCH IS UPSTAIRS at Plaza Grill, overlooking the stand-up paddleboarders dotting Wai Kai’s 52-acre lagoon. Start with a customized mimosa that spotlights hard-to-find Proseccos and local house-made juice combos, such as grapefruit with lychee and Meyer lemon. You’ll find mochi pancakes with ginger-coconut kaya, an acai bowl with coconut mac nut crumble, and spicy avocado toast—all also available on the lower level’s Boardwalk Café. Our favorites? Smoked salmon eggs Benedict on a house-made buttermilk biscuit, and the breakfast banh mi with ginger scrambled eggs plus your choice of meat. Saturday and Sunday, 10:30 a.m. to 2 p.m., 91-1621 Keone‘ula Blvd., Suite 3100, ‘Ewa Beach, (808) 404-9121, kitchendoorwaikai.com, @kitchendooroahu

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ILLUSTRATIONS: CHRISTINE LABRADOR

AFTER A SUCCESSFUL HOLIDAY LAUNCH in December,

K ATRINA VALCOURT

ELEVEN

SUNDAY

MARCH

24 PRI N C E WAI KĪKĪ HOTEL POOL DECK

Enjoy a morning of delicious sweet and savory bites, bloody mary bar, mimosas, entertainment, and more! Embrace the relaxed Sunday funday vibe. PA RT I C I PAT I NG RE STAURAN TS I N CLUD E : Café Kaila, Koko Head Cafe, Over Easy Kailua, Nami Kaze and more!

T I C K E TS ON SALE AT

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Where to Brunch? With so many options, the perfect spot depends on what you’re looking for. BY K AT R I N A VA LC O U RT

REAL LY GOOD COF FEE

H OW M U C H D O YO U WA N T TO O R D E R?

S AVO RY

ENOUGH FO R A G RO U P TO SHARE

J UST ON E OR T WO K N OC KOUT DIS HES

E V E RY T H I N G WHAT ARE YOU DRIN K IN G?

SW E E T O R S AVO RY?

SW E E T

S OM ETHIN G REF RES HIN G

HONOLULU MAGAZINE

THE HIGHER THE CAKE, T H E C LO S E R TO G O D

B I G G E R TH AN MY H E AD

ILLUSTRATIONS: CHRISTINE LABRADOR

H OW D O YO U LI K E YO U R PA N C A K E S ?

COC KTAILS !

S O M E O F E ACH

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MORNING GLASS COFFEE + CAFÉ “But first, coffee”—if that’s your morning mantra, you’re probably familiar with Morning Glass, which offers espresso drinks in addition to coffee brewed by the cup with a Clever cone—sort of a mix between a French press and a pour-over. Pastries, sandwiches and items like the fried rice omelet make this brunch worth driving into Mānoa Valley for. 2955

E. Mānoa Road, (808) 673-0065, morningglasscoffee.com, @morningglasscoffee

HAU TREE Hau Tree beverage director Jen Ackrill brings decades of experience to her reworked classics on the brunch menu. Try the Hau Tree Highball with hibiscus-infused Pau Maui Vodka and yuzu, or the warming Kunia Coffee Kona with Kō Hana Kokoleka honey and cacao liqueur. Kaimana Beach Hotel,

2863 Kalākaua Ave., (808) 921-7066, hautreemenus.com/hautree, @thehautree

DECK Deck’s mocktails are put together as thoughtfully as its cocktails, using house-made syrups and shrubs. If you’re feeling extra fun, order the blended Luck Dragon, with pineapple juice, watermelon, strawberry, dragon fruit purée and coconut. This one comes in a keepsake tiki mug.

Queen Kapi‘olani Hotel, 150 Kapahulu Ave., (808) 556-2435, deckwaikiki.com, @deckwaikiki

ALOHA KITCHEN Aloha Kitchen’s soufflé pancakes are less like the traditional breakfast food and more like mini angel food cakes, especially when topped with sweet berries, powdered sugar and ice cream. 432 Ena Road, (808) 943-6105, @alohakitchen_hawaii

Best time to brunch?

ORCHIDS One of the most extensive brunch buffets on O‘ahu, Orchids’ Sparkling Sunday Brunch serves everything from standard breakfast fare to ramen, prime rib and fresh seafood. There’s even an ice cream sundae bar. Prosecco or sparkling cider is included in the $105 price. Halekūlani Hotel, 2199 Kālia Road, (808)

923-2311, halekulani.com/dining/sunday-brunch-at-orchids, @halekulanihotel

MOENA CAFÉ Get lost in the swirl atop Moena Café’s popular pancakes: cinnamon roll with cream cheese syrup or banana Chantilly with toasted coconut. Opt for a short stack to share—it may sound small with only one pancake, but when it’s larger than your face, you won’t leave hungry. Koko Marina Center, 7192 Kalaniana‘ole Highway, Suite D-101, (808) 888-7716, moenacafe.com, @moenacafe_hawaii

SCRATCH KITCHEN The milk ’n’ cereal pancakes are a showstopper, but flip to the savory section for a satisfying calentado, a spicy Southern fried chicken ’n’ waffle, multiple burger options and deep-fried deviled eggs available every day until 3 p.m. Multiple locations, scratch-hawaii.com, @scratchkitchenhi

CAFÉ K AILA With a variety of all-day breakfast staples made from scratch, it’s no wonder Café Kaila wins Hale ‘Aina Awards for brunch every year. Get the malted waffle, cinnamon French toast or the daily special—there’s always a new reason to return. 2919

Kapi‘olani Blvd., (808) 732-3330, cafe-kaila-hawaii.com, @cafekaila

8 TO 9 A.M. 9 TO 10 A.M. 10 TO 11 A.M.

We asked Frolic Hawai‘i readers to vote.

11 A.M. TO 12 P.M. 12 TO 1 P.M. 1 TO 2 P.M. 2 TO 3 P.M.

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Scrumptious Brunch Picks Dig into seven dishes that get us out of bed.

photos: tktk CHRISTINE LABRADOR ILLUSTRATIONS:

BY ROBBIE DINGEMAN

HONOLULU MAGAZINE

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We love brunch—that cozy, playful meal where we talk story over coffee or mimosas as we share indulgent dishes. From plate-sized pink pancakes to shrimpy eggs Benedict, fresh fish with lū‘au, kālua pig hash, fruit-filled French toast, a luxe London splurge or a Korean mashup in a cast-iron skillet, Honolulu restaurants dish up brilliant brunch bites.

G UAVA C H I FFO N PA N C A K E S Cinnamon’s Restaurant

FR E S H F I S H & LŪ ‘AU Mud Hen Water

Cinnamon’s pancakes have starred in brunch celebrations for generations of Windward O‘ahu residents. They nearly cover the plate, a dollop of whipped cream teetering atop ever-evolving flavors including carrot cake, cinnamon apple, guava chiffon, pistachio and red velvet. In recent years Cinnamon’s has expanded to Waikīkī and Japan. But the generous portions and fast, friendly service keep us coming back to the original in Kailua.

Our favorite Sunday brunch item at Ed Kenney’s eatery has always been seared fresh fi sh and roasted root vegetables wading in a bowl of savory lū‘au, topped by perfectly poached eggs. The roasted veggies add texture and earthiness; the yolks’ richness pulls it all together. Order this to share along with the silky-spicy biscuit and mapo gravy and addictive sizzling pork sisig.

K Ā LUA PI G H A S H Over Easy

C H R I S TM A S B R E A K FA S T Podmore

Someone always orders the hash, a dish built to share, when my family eats brunch here. Smoky hunks of kālua pork spill over lightly fried Okinawan sweet potatoes and creamy fingerlings topped by OK Poultry eggs and a scoop of lomi tomato; ribbons of green goddess dressing circle the plate. Owners Jennifer and Nik Lobendahn say the dish has been a bestseller since they opened in 2016.

Like a well-wrapped gift, Podmore’s twist on eggs Benedict emerges with a flourish. An egg peeks out from a blanket of brown butter hollandaise on a crunchy pillow of potato rosti (the bougiest hash brown ever). Cut in and a woodsy scent wafts from a cache of house-smoked salmon and tender spinach. Owners Anthony Rush and Katherine Nomura got snowed in on a Christmas morning years ago in London, inspiring the dish’s creation.

The ultimate brunch dish? We asked Frolic Hawai‘i readers to vote.

B R E A K FA ST B I B I M B A P Koko Head Café Garlic rice gets crispy in this cast-iron skillet mashup concocted by founding chef Lee Anne Wong. It’s a contrast of tastes and textures: bacon, Portuguese sausage and ham; soy-mirin shiitake mushrooms; spicy gochujang and kim chee; and crunchy sesame carrots, bean sprouts and ong choy. Break the yolk of the fried egg, mix and savor.

EGGS BENEDICT 49.1% OTHER 10.3% OMELET/FRITTATA 10.2% FRENCH TOAST 8.3% WAFFLES 8.3% PANCAKES 8.3% SOME KIND OF HASH 5.6%

MARCH 2024

THOMAS OBUNGEN

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S H R I M P TOA ST B E N E D I C T Nami Kaze

E N C H A NTI N G FR E N C H TOA ST Sweet E’s Café

Nami Kaze’s riff on the iconic dish is elegant and fun at the same time. Eggs Benedict’s traditional stacked format is swapped out for toast sandwiches whose savory shrimp fi lling is accented with soy chile gel and fresh jalapeño; a bowl of silky hollandaise cradles two sous-vide eggs that you dip the sandwiches in. A salad of watercress and cilantro delivers a bright contrast to the buttery toast and rich egg that make the dish extraordinary.

A steady stream of diners keeps this cozy Kapahulu breakfast spot jumping. Most popular is Sweet E’s sweet bread French toast combo plate: One thick slice is stuffed with banana and cream cheese, another with blueberries and cream cheese, and a third is straight-up French toast dusted with powdered sugar. An add-on of fresh banana, blueberries and strawberries for $3.95 more takes this next-level.

HONOLULU MAGAZINE

Celebrate with HONOLULU Magazine at the Rosé Soirée presented by First Hawaiian Bank and Mastercard. Sip on a selection of refreshing rosé wines and bites from some of Hawai‘i’s top restaurants.

Friday, April 12 | ‘Alohilani Swell Deck | 6 p.m.

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ILLUSTRATIONS: CHRISTINE LABRADOR

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Brunch & Beer

SMITH & KINGS WHERE: 69 N. King St. WHEN: Monday, Wednesday, Thursday and Friday, 10:30 a.m. to 1:30 p.m., Saturday and Sunday, 9 a.m. to 3 p.m.

Move aside, mimosas: When it comes to brunch at a bar, sometimes your best bet is a local brew. We asked Frolic’s resident beer expert, Alexander B. Gates, for his drink picks.

WHAT TO EAT: The Mac Daddy, a pile of mac and cheese covered with chopped fried chicken; biscuits and gravy with buttermilk fried chicken, house-made sausage gravy and eggs on buttermilk biscuits

BY K AT R I N A VA LC O U RT

ALOHA BEER CO.

THE HALL BY BEER LAB

WHERE: 700 Queen St.

WHERE: Pearlridge Center, 98-1005 Moanalua Road, #884, ‘Aiea

WHEN: Monday through Friday, 11 a.m. to 2 p.m., Saturday and Sunday, 10 a.m. to 2 p.m. WHAT TO EAT: Huevos rancheros tostadas with chorizo, red onion, sunny-side-up egg, jalapeño and pico de gallo WHAT TO DRINK: Hawaiian Saison (ABV 5.4%)—easy drinking with notes of fruits and spices; complements sweet brunch foods

WHAT TO DRINK: Paradise Ciders Lei’d Back Liliko‘i (ABV 6%)—from O‘ahu’s only cidery, this staple has bright tropical fruit flavors and is also a refreshing sweet treat

WHEN: 8 to 11 a.m. daily

WAIKĪKĪ BREWING CO.

WHAT TO EAT: Banana crème brûlée French toast; omurice

WHERE: Multiple locations WHEN: Kaka‘ako: Saturday, 9:30 a.m. to 2 p.m., Sunday, 8 a.m. to 2 p.m.; Waikīkī: Friday and Saturday, 9 a.m. to 2 p.m., Sunday, 8 a.m. to 2 p.m.

WHAT TO DRINK: Omakase Hazy IPA (ABV 6%)—a bigger beer but still approachable with bright citrus flavors; complements a mix of sweet and savory brunch foods

WHAT TO EAT: The menu is a little different at each location, so for a smoked brisket bennie, head to Kaka‘ako. If you’re craving a burrito, Waikīkī has a satisfying Snooze Bar-ito with scrambled eggs, cheese, hash browns and your choice of housesmoked pulled pork, ham, bacon or Portuguese sausage

HANA KOA BREWING CO. WHERE: 962 Kawaiaha‘o St. WHEN: Sunday, 10 a.m. to 2 p.m. WHAT TO EAT: Smoked pastrami Benedict; classic loco moco with a prime chuck patty

WHAT TO DRINK: Hana Hou Hefe (ABV 5.8%)—a soft wheat beer with orange peel and strawberry purée added

WHAT TO DRINK: Party Boy Rice Lager (ABV 4.2%)—served from a Lukr faucet for a soft head and clean body, the sweet rice flavors and low alcohol go well with rich foods

The ultimate brunch cocktail? We asked Frolic Hawai‘i readers to vote.

MIMOSA/BELLINI 64.4% BLOODY MARY 23.8% ESPRESSO MARTINI 5% APEROL SPRITZ 5% TEQUILA SUNRISE 2%

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Wake-Up Call The espresso martini isn’t just for brunch—it’s now one of the country’s top 10 cocktails. BY ROBBIE DINGEMAN

AVE N EWM AN HA S A THEORY about the

comeback of the espresso martini. It’s an elegant energy boost, explains the owner and bar manager of Pint + Jigger, where it’s now the fourth most-ordered cocktail. “I’m out, I need a little pick-me-up and I want to consume alcohol. And it’s delicious.” Invented in the 1980s, the espresso martini combines elements of caffeine, cocktail and a dash of dessert, all in one glass. That’s made the brunch go-to popular at all hours in eateries and bars. In 2022 it worked its way into America’s top 10 cocktails. Newman says whole tables will switch their drink orders in sync after someone orders one. Bartender Max Kam perfected Pint + Jigger’s recipe. It begins with great coffee, Newman says—in this case a cold brew that’s 80% medium dark roast from Seattle’s Best Coffee and 20% espresso from Mānoa’s Morning Glass, extracted over 72 hours. Bartenders add this to a mix of VSOP cognac, Kōloa cacao rum and St. George Nola Coffee Liqueur. The most unexpected ingredient is Maldon sea salt. You’ll find other espresso martinis across O‘ahu, including at Over Easy, Nami Kaze, Hau Tree and Monkeypod Kitchen. While most include coffee and a coffee liqueur, the base liquor varies from the traditional vodka to rum, tequila, gin and more. Canned and bottled versions are increasingly popular; one of them, Maui-based Ocean Organic Vodka’s bottled espresso martini, sold out online in December. Newman says he heard the drink was invented in 1983 in New York City or London, when a model asked a bartender to concoct something that would wake her up and f— her up. Does he believe it? “You don’t ever let the truth get in the way of a good story.” Cheers!

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AFTERTHOUGHTS

BY JAMES NAKAMURA

Skin Deep Our family Thanksgiving was almost canceled after I mentioned a desire to be inked.

via midjourney

AYBE IT WAS INSENSITIVE to tell my mom I was thinking of getting a red tattoo on my calf. The idea came up casually during our call, after I caught up with an old college buddy who owns a tattoo shop. Honestly, I didn’t think it would be a big deal since I’m well above the age of requiring parental approval. Yet, she immediately and abruptly canceled her Thanksgiving visit, then hung up. It felt like I’d just been grounded for life. That was last November. A few friends had flown in from New York City, keeping with a tradition of getting the same piece inked by our friend, a veteran tattoo artist, while having a few drinks waiting for turns. That is, everyone but me. In the past, when the subject drifted to my lack of tattoos, I always tossed out excuses: I was in a string of relationships with people who begged me not to get one. I wanted one but couldn’t afford it. My tastes are too finicky and when I think I know what I want, I grow tired of it before I can even get it done. All true and valid, but there’s more to it. Tattoos in Japan, where my mother is from, have long been negatively cast. From the 1600s through much of the 1800s, they were used as forms of punishment, with markings for “inu” or “dog” marring the foreheads of criminals, making them permanent outcasts. In the late 1800s, the practice was banned altogether when Japan opened its country to Westerners, for fear of foreigners viewing the Japanese culture as barbaric. Body art was eventually adopted by the Yakuza crime syndicate as a rite of passage and indicator of rank, reinforcing criminal associations. In 1948, Japan finally lifted the ban, but because it was considered a clinical procedure there, only those with medical licenses could practice the craft. Although now more accepted,

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stigmas still exist. Certain businesses in Japan will deny service to those with tattoos; others will demand that people with them cover up before entering, and it wasn’t until 2020 that the Supreme Court of Japan recognized the craft as an art form rather than a medical practice. The same stereotypes have existed in China, Vietnam and South Korea, where tattoos were once associated with criminal behavior and rebellion. There they denoted a lowly status in society and conflicted with Confucian beliefs that our bodies are gifted by our parents and that tattooing them dishonors them. Here in Hawai‘i, despite our large Asian population, tattoos are popular, especially among the young. Yet, many on the more socially conservative side still have not budged on the notion that tattoos should be shunned. “Do you know what tattoos look like under a microscope?” a medical professional once asked me. “Like debris. No formal, fractal arrangements like the kind you find in nature. It’s just random detritus.” But there is beauty in that deep inkwell of poetry composed not in stanzas but in layers and gradients, adorned in flora and fauna, and animals both real and mythic. If you’re wondering what happened at Thanksgiving, my mother backpedaled on her initial reaction as reason likely overcame emotions. No matter how old we get, we’re all still someone’s kid. “Of course, you can do what you want,” she told me. And with that, our family Thanksgiving proceeded. Well, now. Ink blots have started to blossom from deep within the recesses of my visual cortex. But instead of taking a concrete form, they simmer in vagueness. There’s something that lingers, another imprint, an invisible one that covers my entire body. I hadn’t realized till now that it was there all along—the imprint of upbringing and stigma that’s more than skin deep.

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