Kam Napier Headshot

A. Kam Napier

Adopt a Pet

Church building (Oahu) 010925

<title>🚧 Adopt a Pet: Iris | Aloha State Daily</title>

This is my dog.

Adopt a Pet: Iris

Kelsey Kukaua Medeiros

Aloha Spirit

A simple definition for a megachurch is a Protestant church with attendance measured in the thousands. 

Megachurches of various denominations across the country have “regular attendances pre-pandemic of 2,000 or more adults and children,” according to the Connecticut-based Hartford Institute for Religion Research. Today, the average megachurch has a weekly attendance of more than 4,000 people. There are about 1,800 megachurches nationwide, with at least eight operating in Hawaii, according to the most recent data.

[{"text":"Six megachurches can be found on Oahu:","type":"text"}]

[{"text":"And two megachurches are on Maui: ","type":"text"}]

the religious makeup of Hawaii residents is primarily Christian, 25% of whom are Evangelical Protestant; 20% are Catholic; and 3% are Mormon. Most Hawaii adults profess a belief in God, though churchgoers reported attending a religious service once or twice a month, a few times a year, to seldom/never.

In research conducted in the early 2000s by Hartford Institute for Religion Research, there are several other characteristics of a megachurch besides just size: 

The institute acknowledged that though “there are many very large Catholic churches, we have chosen not to include Catholic churches in our discussion of megachurches in the U.S.”

In a 2015 study, the institute also found “that worshippers are not attending [church] as frequently,” reporting a 20-year decline in megachurches since their study in 2000. While the survey did not explore the reasons for this trend, one observation noted was the use of online church as an alternative to in-person attendance.

Hartford Institute for Religion Research’s most recent data also noted, the median budget for megachurches nationwide in 2019 was $5.3 million. Expenses typically include staff and facility costs, programs and outreach. This breakdown is similar to churches of other sizes, the institute reported, adding that “an average of 96% of a megachurch’s total budget comes from participant contributions.”

In Hawaii, budgets for megachurches range in the low millions. For example, Kihei-based Hope Chapel received $3.8 million in support, $2.7 million of which came from its general offering, according to a 2019-2020 audit. Contributions were earmarked for the church’s building fund and World Missions, with a large portion going toward staff salaries and general operations. 

Financial data for the other churches listed could not be obtained prior to the publication.

The Giving Circle Church aims to "do good to the community" by awarding microgrants to local nonprofits, while introducing a series of community-focused events in the new year.

Gingerbread Communion at The Giving Circle Church

Makiki church to host community events

Music volunteer Manny Dayao put a jazz band together that performs weekly at St. Peter’s Episcopal Church in Downtown Honolulu. The band is led by saxophonist Reggie Padilla and features artists Starr Kalahiki, Mark Tanouye and more.

Manny Dayao

Jazz up your week at this Downtown church service

<title>🚧 Meet 7 of Hawaii’s megachurches | Aloha State Daily</title>

There are about 1,800 megachurches nationwide, with at least seven operating on Oahu and Maui.

Meet 7 of Hawaii’s megachurches

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

You can now get all-you-can-eat Japanese wagyu nabe in West Oahu … and it’s less than $100.

Located in the Embassy Suites by Hilton Oahu Kapolei, Gyu-Masu is known for offering high-quality Japanese wagyu at affordable prices. The biz sources its A4 and A5 wagyu from Toriyama Farm in Japan.

The restaurant just started an all-you-can-eat Japanese wagyu nabe for $65 during dinner on Jan. 2. It’s also available during lunch, upon request.

The eatery, formerly named Takumi Sushi Bar, was re-conceptualized to offer Japanese wagyu as Gyu-Masu last year, according to restaurant owner Victor Jian.

“We work directly with Toriyama Farm to import the entire cow; we have 10 to 12 different cuts,” he says. “The main thing we want to do is raise awareness and let people know they’re eating real Japanese wagyu, not American or Australian wagyu. I want people to understand what they’re paying for.”

Last year, the eatery served a la carte wagyu entrees. Jian started the all-you-can-eat wagyu nabe concept to offer more value to diners.

“I really want people to enjoy something that’s high-quality at an affordable price,” he says. “I have to put myself in the consumer’s shoes. If I go out, I want to eat a good nabe. How much am I willing to spend?”

Start the AYCE experience by choosing a nabe broth — original, miso, spicy, garlic miso, garlic, citrus pepper, spicy miso or spicy garlic. Cuts of Japanese wagyu like short rib, outside skirt, brisket and chuck roll are included, while premium cuts like 4 ounces of A5 rib-eye ($34.25 per order) and 4 ounces of A5 tenderloin ($39.25) are available for an additional cost.

Hot pots include tofu, cabbage and other sides. You can also opt for uncooked ingredients like salmon, ahi, assorted mushrooms and black tiger prawns.

Hot pot sets also come with a trio of sauces — wasabi shoyu, ponzu (citrus soy sauce) and lemon ginger — you can use for dipping.

If you’re extra hungry, you can choose from an assortment of cooked dishes like wagyu pupu steak, shrimp tempura, garlic chicken, spicy pork ribs and garlic ahi. Just remember, an additional $35 will be charged per person for food waste.

As if the above options weren’t enough, the AYCE experience also includes ramen and udon. All ramen and udon come with wagyu, seasoned menma and green onions. Popular options thus far include miso ramen, garlic ramen and shrimp tempura udon. Ramen noodles are from Sun Noodle, according to Jian.

Keep in mind that the all-you-can-eat experience has a 90-minute time limit, and everyone on the table must order it if one person does. It’s free for children under 40 inches and $35 for children from 41 to 50 inches tall.

Within Embassy Suites by Hilton Oahu Kapolei 

Hours: Open daily, lunch 11 a.m.-2 p.m., dinner 5-9 p.m.

Gyu Masu wagyu nabe 010925

<title>🚧 You can get all-you-can-eat wagyu nabe in West Oahu | Aloha State Daily</title>

Gyu-Masu’s new AYCE experience features Japanese wagyu.

You can get all-you-can-eat wagyu nabe in West Oahu

Known for its high-quality wagyu and washugyu yakiniku, 

 became a meat lover’s paradise when it opened its first Hawaii and U.S. restaurant in January 2021. The business just opened its second Hawaii (and U.S.) location in Waikiki on Dec. 13.

The business is known for its Miyazaki and washu beef courses (priced at $85, $120 or $150 per person). An a la carte menu is also available, with dishes like seared washu beef ($29), Miyazaki beef sashimi ($34) and seared washu beef sushi ($8).

The menus at both restaurant locations are the same with one exception. While the Ward location is open for lunch, the Waikiki location is open for happy hour and dinner. Happy hour is daily from 3 to 6 p.m. at the bar. The bar happy hour menu includes discounted drinks, along with 2-ounce samplers of various items like kalbi and beef tongue ($8 each), outside skirt and mixed spicy meats ($13 each) and premium kalbi, filet mignon or rib-eye ($18 each). If you’re feeling indulgent, go for the flight of three 4-ounce cuts of assorted A5 wagyu ($62).

The Waikiki location also offers a second happy hour menu for customers to enjoy tableside with dishes designed to share. This menu features dishes like bibimbap ($9), washu beef bowl or garlic rice hot stone bowl ($11), HANburger sliders ($14), washu carpaccio ($14), assorted kimchi ($6), seared washu beef ($15) and more.

At Han No Daidokoro, you can choose to grill the meats yourself or have one of the expert servers cook them for you.

While the eatery started out with course menus, its a la carte options have become increasingly popular. The chef’s cut (Miyazaki beef $128, washu beef $85) is a popular option, especially among couples. The eatery is committed to serving only A5 rank, BMS No. 10 wagyu black beef. According to the eatery’s menu, BMS stands for beef marbling standard (No. 12 is the top level, while No. 1 is the bottom). This standard is based on how much marbling is in the lean meat.

At a recent media event, we tried a combination chef’s cut that featured Miyazaki beef rib roll, washu beef rib roll, washu beef flank steak and Miyazaki beef sirloin. While all the cuts were juicy and flavorful, the Miyazaki beef sirloin was my favorite. The meat was so tender that minimal chewing was necessary.

“The Miyazaki Japanese wagyu has a lower melting temperature because of the fat; that’s why it melts on your tongue when you eat it,” says Afton Manalo, a server at Han No Daidokoro’s Waikiki location.

Besides meats, the a la carte menu offers a variety of rice and noodle dishes, along with soups. The original spicy soup ($12) is a customer favorite. It’s not as spicy as it looks, and boasts a savory beefy flavor.

No meaty meal is complete without a sweet treat at the end. Choose from housemade ice creams in flavors like matcha, mascarpone or yuzu sorbet.

Hours: Open daily 3-6 p.m. happy hour, 5-10 p.m. dinner 

Parking available in the building ($8 for two hours)

Han No Daidokoro chefs cut

<title>🚧 This Japanese yakiniku spot expands to Waikiki | Aloha State Daily</title>

Han No Daidokoro opened its second Oahu location

This Japanese yakiniku spot expands to Waikiki

 might be known for its coffee, but the business started as a matcha café, according to owner Song Ebbesen. The business opened in October 2023 and was originally located by The Smoking Boar & The Coconut, also in Waialua.

Ebbesen, who used to work at Mana + Pua (formerly in Haleiwa but now located in Kakaako), recalls how she was offered the space.

“It kind of happened by accident,” Ebbesen says. “I got talked into doing it by my family and friends; I started it with no money at all. Then, through some mutual friends, I stumbled across the silos (the spaces by the Old Waialua Sugar Mill where the bakery is currently located), which used to be just dirt and an empty space. I thought it would be a cool area, just to see all the businesses coming in around it.

“One of my biggest passions is coffee, which I wasn’t able to do at the old location,” she adds. “That was a huge push for me to move out and grow a little bit. We started building this place out, moved in last October and reopened as the Mele Mele you know now. The silos is a collective; there’s a bunch of young businesses — a ceramics studio, tattoo studio and a yoga studio — that popped up and moved in around the same time we did. We collaborate together.”

Mele means “song” in Hawaiian, according to Ebbesen, who also notes that the word also signifies the color yellow.

“My name is Song, and everyone calls me Song Song, and I liked the ring of it,” she says. “Yellow is also my favorite color, so that fit.”

Back to the coffee — Ebbesen remembers training as a barista about 10 years ago. What was supposed to be a temporary position turned into a passion.

“I started to really love the art of making coffee,” she says. “It’s become a big passion of mind to find really good coffee shops and cool, new people who are creative and passionate about the different flavors. Everyone is focused on Hawaiian or Kona coffee; I like the more Scandinavian-style or lighter roasts, and getting the flavors out of the actual beans and trying new things. One of the biggest things about having pastries is pairing it with a good latte or cappuccino.”

The business currently gets its beans from Three Ships Coffee, a roaster located in Virginia Beach, but Ebbesen plans to eventually bring in roasters from all over the world.

“Three Ships Coffee is kind of small, but they have really cool stuff, and I thought it would be fun to bring something new that no one has tried before,” she says. “We also make all of our syrups in house.”

Although Mele Mele Bakery offers coffee, its tea menu is still in high demand. The strawberry matcha ($7.75) — matcha latte and strawberry puree — is still the signature beverage, but the pink drink ($7.50) — matcha latte and rose hibiscus — and hojicha latte ($7) are also customer favorites.

“By far, the strawberry matcha is the most popular thing on our menu,” Ebbesen says. “We get a high-quality uji matcha from Japan from a company called Yamasan.”

Pastries, ranging from bacon cheddar rosemary scones and blueberry basil goat cheese scones to blueberry lavender muffins and brown butter sea salt chocolate chip cookies, are made in house every morning.

“My personal favorite are the buns, and they sell out pretty much every day,” Ebbesen says. “We do cinnamon buns, orange cardamom buns, and I’ve been bringing back an old favorite, which is our berries and cream bun. We’ve had these pastries at the former location, but we boosted them up a little bit and refined what we do on a daily basis.”

Customers with a sweet tooth will love the cinnamon bun. It’s soft and gooey, with lots of cinnamon in every bite.

Craving something heartier? Go for the bacon, egg & cheddah sandwich ($12) — two eggs over medium, bacon, cheddar, honey butter and Sriracha mayo — or the breakfast banh mi ($15). The latter includes two eggs over medium, bacon, pickled daikon and carrots, cucumber, cilantro and Sriracha mayo on a baguette. All sandwiches are made with the business’s housemade breads.

“On weekdays, we solely do the bacon, egg and cheddar, which is the most ordered thing,” Ebbesen says. “We do the breakfast banh mi and chicken banh mi on weekends; those are served on our housemade baguettes.”

Also, do yourself a favor and snag one of those brown butter chocolate chip cookies to-go. They’re irresistibly soft and chewy, with the right amount of sea salt to balance the sweetness.

Ebbesen also does custom cakes for birthdays, weddings and other special occasions. Her cakes are known for their local flavors and floral designs, and inquiries can be submitted through the business’s website.

“Occasionally, I put cakes at the bar in the café,” she says. “I haven’t gotten to the point where I can do them daily, but hopefully soon.”

The grand opening is still in the works — within the next month or so, according to Ebbesen — and it will be a collaborative event among the businesses in the area.

“We soft opened, but it wasn’t very soft,” she says. “We’ll have live music and hopefully bring awareness to the other businesses around us.

“I’m just looking forward to growing and being able to do things on a bigger scale,” she adds. “There’s lots of events we want to host and more pastries we want to be able to do. It went from zero to 100 real fast, which I’m super grateful for.”

Mele Mele Bakery spread

<title>🚧 This popular Waialua bakery is celebrating its grand opening | Aloha State Daily</title>

Mele Mele Bakery serves coffee, matcha and fresh pastries at the Old Waialua Sugar Mill

This popular Waialua bakery is celebrating its grand opening

Good news, pie lovers — this Haleiwa-based bakery is selling sweet and savory pies right up until dinnertime.

, located in Haleiwa Plantation Shops, is now open from 8 a.m. to 6 p.m. Mondays to Saturdays (closed Sundays). Previously, the business was closed in the later afternoon and on Sundays, but the new year is bringing all sorts of changes, according to business owner Casey Burns.

“There is a demand in Haleiwa to have more dinner places,” she says. “There’s a lot of daytime and morning offerings, so we’re trying to work into those areas that we seed the need for more options. We’re starting with 6 p.m. being as late as we’re open, but I think we could continue and go even later into the day.”

What hasn’t changed, though, is the bakery’s commitment to using quality, locally sourced ingredients to create consistently delicious products. As the business’s name implies, its classic chicken pot pie ($12) — a buttery pie crust filled with tender pieces of chicken, carrots, potatoes, celery and onions in an herb, garlic cream sauce — continues to be a signature dish.

“Signature items like the pot pies, quiche and poi banana bread are what started HI Pie Bakery,” Burns says. “We have tailored the menu to the things people like most, but we incorporate new pot pie flavors, we’re always changing the quiche flavors of the day and we have fun specials for breakfast.

“During the Covid-19 pandemic, we started to get really creative with different flavors,” she adds. “We’re going to work on coming back to that. We have a turkey dinner pot pie that we make during Thanksgiving. We did loco moco recently — that turned out really good, with a fried egg on top. We’re definitely not afraid to come up with anything. A lot of times, I’ll go out to eat or go to a friend’s for dinner and think, ‘I should make this into a pie.’ There are so many options, it’s just endless.”

The cafe’s large fridge located next to the bakery display case is a newer addition. Grab-and-go items ranging from chicken salad ($9) and whipped goat dip ($9) to slices of cheesecake ($8) and whole pies ($40) are easily accessible. Also new are the 9-inch take-n-bake chicken pot pie ($48) and box of six mini carrot cupcakes ($19.50).

Of the sweet flavors, pineapple cream is the bestseller, with peanut butter being a close second. I’m partial to the latter, with its cloudlike, whipped peanut butter layer that’s somehow light yet indulgent at the same time.

“I think we’ll end up doing a coconut cream pie; we’ve had a lot of people wanting coconut,” Burns says. “I was looking back at some of our Instagram posts from over the years. There’s just so many options, and it’s just a matter of enough space in the kitchen, enough room and enough hands on deck to make all the stuff because everything’s made from scratch. But we definitely want to incorporate new, fun flavors.”

At the time of our interview in early January, the business’s online ordering system was set to launch within a week.

“Being able to order online will be really huge,” Burns says. “It’s going to really change a lot for us and really be a benefit to getting more awareness. We want to incorporate more pop-ups with other businesses, more cooking tutorials and even events in the bakery.

“I think it’s important for customers to know we want to be part of the community for the long haul,” she adds. “We want that and we’re giving it our best. At the same time, we want to keep things fresh, interesting and new, and expand our menu in fun, creative ways.”

Contact

HI Pie Bakery & Cafe 
Address: Haleiwa Plantation Shops 
66-526 Kamehameha Hwy., Haleiwa, HI 96792
Phone: 808-260-4664 
Website: hipiehawaii.com 
Instagram: @hipie_ns 
Hours: 8 a.m. to 6 p.m. Mondays-Saturdays (closed Sundays)

HI Pie chicken pot pie

<title>🚧 This Haleiwa pie shop expands hours and menu | Aloha State Daily</title>

Get ready for more pie flavors, events and online ordering in 2025.

This Haleiwa pie shop expands hours and menu

Born and raised on Oahu, I’ve been very fortunate to have built a career as a writer and editor right here at home. Most recently, I was editor in chief of Pacific Business News for 10 years, from April 2014 to August 2024. Before that, I worked at Honolulu Magazine for 19 years, the last eight of which I served as editor, leading the publication to General Excellence Awards from the City and Regional Magazine Association. Along the way, I’ve accumulated a box full of award plaques from the Hawaii Publishers Association, the Society of Professional Journalists Hawaii Chapter and more for my articles on everything from architecture to zoology, as well as for my column writing, my first love in journalism going back to the Cane Tassel, the school paper of Waipahu High School. As a freelance writer, I’ve appeared in the Honolulu Weekly, Hawaii Business, Hana Hou and Civil Beat.

Throughout my career, I’ve been blessed to be a part of local publications with long and distinguished histories. Honolulu Magazine, for example, dates back to 1888, when it was founded under a royal charter by King David Kalakaua. With Aloha State Daily, I’m thrilled at this opportunity to be the first editor of something Hawaii hasn’t seen in years — a new news publication! One that is independently owned and locally operated.

Our goal is to inform, delight and surprise you. In our journalism, we will strive for true neutrality, telling you what happened, not what to think or how to feel about what happened, believing that the best journalism comes from curiosity and intelligence. There is a place for strong, opinionated voices at ASD, and you’ll find them among our regular columnists and community voices pieces.

Hawaii has some big challenges, which we’ll cover from the perspective of how they impact you. Hawaii is also full of amazing people doing incredible things and we’re looking forward to telling you their stories as well. The Islands are full of inspiration and, of course, aloha!

<title>🚧 A. Kam Napier | Aloha State Daily</title>

Kelsey Kukaua Medeiros Headshot

Aloha, I am ASD’s senior editor reporting on local nonprofit and community news. Know of any organizations and people making a positive difference in Hawaii? Please reach out to me at 

I am Native Hawaiian and reside on Oahu with my husband. I have volunteered with various organizations such as One Love Ministries, 808Cleanups, Keiki O Ka Aina’s Board and Stone, March of Dimes Hawaii and more.

I previously worked as associate editor of Pacific Business News, editing and writing business stories for online and print. Prior to that role, I served as a copy editor and reporter for a daily newspaper in California. I have received multiple awards for my writing over the years. 

I hold a bachelor’s degree in communications from The Master’s University in California, where I also played soccer. 

I am excited to build ASD as your go-to reputable and fun news source. Happy reading!

<title>🚧 Kelsey Kukaua Medeiros | Aloha State Daily</title>

Stephanie Salmons Headshot

What topics/beats will you focus on for Aloha State Daily?

I'm Aloha State Daily's senior reporter and I'll cover business, tourism, the economy and general news across the Islands.

[{"text":"Why are you excited to join Aloha State Daily?","type":"text","marks":[{"type":"bold"}]}]

I'm excited to be a small part of building something awesome from the ground up! And I believe in the mission of Aloha State Daily! Regardless of where you live, the role of local news doesn't change -- it's important in keeping our communities informed about the things that impact our daily lives and holding people in positions of power accountable. Not to mention, Hawaii has a lot of awesome stories to tell and I'm beyond grateful and excited to be able to share them.

What’s your professional background in journalism or related fields?

A lifelong writer and storyteller, I graduated from Murray State University with a degree in print journalism in 2007 and have spent the better part of the past 17 years working as a reporter. For most of my career, I've worked at community-focused papers in North Carolina, Kentucky and Hawaii, covering communities big, small and in between, telling stories important to the people who live there. That's a big reason why I'm so passionate about community journalism and the role of hyperlocal news within the places we live, work and play.

What’s your connection to or interest in the community Aloha State Daily will serve?

Originally from Kentucky, I've lived in Hawaii for almost seven years now -- including 3.5 years in Hilo on Hawaii Island and another 3 years in Honolulu. I now live in Palolo Valley with my husband, who was born and raised here and whose family is from the Islands. I'm interested in the community served by Aloha State Daily because it's home.

What topics or stories are you most passionate about reporting on?

Business, tourism and the economy are all important facets of life in the Islands, but nothing can happen on those beats without people. I love telling the stories of your friends and neighbors, your coworkers and leaders, people who are making the decisions that affect your life and cool people who are doing cool things. Like most reporters, I'm nosy. I like to know about people -- what they're doing and why, what makes them tick.

<title>🚧 Stephanie Salmons | Aloha State Daily</title>

Stephanie Salmons

Christian Shimabuku Headshot

Why are you excited to join Aloha State Daily?

Getting in on the ground floor for a new venture is something I always found intriguing and with Aloha State Daily, it's something I'll be able to do for the first time. Additionally, ASD's commitment to journalism comes at a time where I believe it is more important than ever in our world to support local and quality journalism. 

I got my start in journalism covering sports for Ka Leo O Hawaii, the student newspaper at the University of Hawaii at Manoa. I was also a sports clerk/sports reporter at the Honolulu Star-Advertiser for a total of about four years. After graduation, I interned at the Sporting News in Charlotte, N.C. in the summer of 2018 before returning to the Star-Advertiser. In November 2019, I joined KHON2 News in Honolulu as a digital sports reporter for five years. 

Although I didn't move to Hawaii until after high school, I have been connected to the islands and followed Hawaii sports my entire life. My father was born and raised on Oahu, and my family would come to Hawaii for Christmas to visit his family members on an annual basis. Deep down, I always knew it's where I wanted to spend my life. The last 11 and a half years have only reaffirmed that. 

The sports scene in Hawaii as a whole is robust and at times, complex. I truly believe Hawaii is home to some of the world's greatest people and athletes. Being able to tell their stories for the last decade has been an honor and a blessing. I can't wait to do the same for ASD.

<title>🚧 Christian Shimabuku | Aloha State Daily</title>

Christian Shimabuku

I want ASD’s dining section to be the premiere guide for the State. I’m excited to cover the food and dining scene, and to help our readers stay updated with all things food-related. It’ll be a fun, fresh start and I’m excited to be able to cover everything.

I received my bachelor’s degree (Biola University), as well as my master’s degree (University of Southern California) in journalism. I was the associate editor of Frolic Hawaii (2017-2021) under Honolulu Magazine, and then worked most recently as the dining editor of Crave with the Honolulu Star-Advertiser.

“Where should I go to eat?” Is a question I get a lot — whether it’s in person or via Instagram, from both friends and acquaintances via social media. I’m excited to share my findings and adventures with our community — not necessarily to tell them where to eat, but to give an accurate representation of what’s available out there.

I love covering the new restaurants and new, local businesses popping up. Limited-time offerings (holiday cocktail bars, weekend pop-ups, etc.) are also exciting because sometimes they’re the result of fun collabs between local businesses.

<title>🚧 Kelli Shiroma Braiotta | Aloha State Daily</title>

Katie Helland Headshot

Arts, culture and entertainment! I look forward to sharing stories to help you plan fun things to do for date nights and family time in Hawai’i.

I’m excited to help bring a brand new source of news to the state!

I started working at the city newspaper when I was still in high school through summer internships. Since then, I have worked for the community newspaper in my college town, as well as The Santiago Times when I lived abroad in Chile. Most recently, I worked for Pacific Business News in Honolulu.

Hawaii is home. I look forward to sharing stories with our community. I also can’t wait to talk story, which is how reporters hear some of the best news tips!

I love sharing stories about the people behind events and organizations. Hawai’i has such an incredibly rich culture. I look forward to sharing stories about hula, music, museums, comedy, concerts, art and so much more!

News

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Aloha Spirit

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Opinion

Daily Features

News

Government & Politics

Sports

Business & Tourism

Real Estate

Food & Dining

Entertainment

Arts & Culture

Aloha Spirit

Hawaii History

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Team

A. Kam Napier

Kelsey Kukaua Medeiros

Stephanie Salmons

Christian Shimabuku

Kelli Shiroma Braiotta

Katie Helland