HI Now Daily (June 16, 2026)

[00:00:35][music] >> How's it Aloha gang and welcome to HiNow Daily. I'm Kainoa Carlson. Happy Aloha Tuesday. Happy June uh 16th. We got a lot happening on today's show. We've got the one and only Lanai and James Mane.

[00:00:51]They're going to be coming up a little bit later talking about a very cool Father's Day show that's going to be coming up uh this weekend to celebrate Dad. But before we get to local comedy, let's talk a little bit about local music. Rihanna Nalena Lewis is here right now. She's going to be performing on Hawaii Island coming up this Friday.

[00:01:06]But right now, we're going to get a sneak peek right over here in the studio. Welcome in.

[00:01:09]>> Why thank you for having me again.

[00:01:11]>> Yeah, thank you so much for being here.

[00:01:12]Okay, so last time you came in um uh let's talk updates uh since then. That was a little bit earlier this year.

[00:01:17]You've been very busy right now working on singles, working on an album as well.

[00:01:22]How's life uh in the fast lane?

[00:01:23]>> Uh it's very exhausting, but I'm thankful for it. I was just saying earlier it's like reminding myself I get to do this [music] and trying not to feel the pressure about it. But I did release that single Breaking Out This Cage last month. Played an awesome single release show at Secret Spot. Was super fun and moving right on to the next single. So, it's called me baby.

[00:01:42]So.

[00:01:43]>> Okay, and we're going to get a chance to hear that uh coming up here in just a little bit. Tell everyone out there as well a little bit about the genre of music you like to uh focus on because you you kind of pull from the different inspirations that really speak to you.

[00:01:54]>> Yeah, exactly. I think I was kind of hung up and I think I mentioned this last time too like trying to like maybe stick to a specific genre and I think like my some of my work is a little bit indie and sometimes it has maybe like R&B and soul feels. This one is definitely a little bit more of a island vibe. I think it's honestly my first song that I wrote that is that vibe which actually wrote on the beaches here just like sitting on the beach, messing around, just having a nice day and was like, "You know what? I'm feeling this this song right now."

[00:02:24]>> Well, I I can tell you as well, right?

[00:02:25]As as we look at some video uh of you doing your thing. The beach obviously over here in Hawaii very inspirational place, right? It's uh something that really kind of speaks to the creative uh part of us. So, tell us a little bit about uh the single we're going to hear in just a little bit.

[00:02:40]>> Okay, so this single I'm like saying it's like a summer love song.

[00:02:44]So, I actually Yeah, you know, I was like, "You're going to want to put it on the car.

[00:02:48]You're going to want to drive with feel the wind in your hair and think about your love." Um but this song I really wrote um when I was just first starting to date my boyfriend. He was I I mean, that feeling that you get those little butterflies when you just go home after a date and you're like, like that's like this that's what this song kind of emulates when you listen to it. It should make you think about the person that you call baby or maybe want to call baby.

[00:03:10]>> Mhm. Maybe you should call your baby and call them baby. There you go. Call them baby. Uh also I mentioned earlier you're going to have a live performance coming up uh this Friday in Hawaii Island. What is the rest of the the forecast look like for you? Staying busy and and again working on the album, yeah?

[00:03:24]>> Yes, exactly. So, I'll be dropping singles for the next few months back-to-back which is very crazy to do but very exciting. I'm honestly just so excited like so many musicians music just gets stuck somewhere. It just gets stuck in your phone or whatever and it's so nice to just be getting these songs out but yes, I'll be performing this Friday on Big Island at Hilo Records which I'm super stoked about. Be celebrating the release there and then dropping another single next month and we'll see you still working on shows and stuff for the next upcoming months.

[00:03:54]>> All right, very cool. Lots to look forward to. If people want to stay up-to-date with performances, where you going to be? I know you perform a lot at Secret Spot over there in Waikiki, but uh how do people continue to follow the journey?

[00:04:04]>> So, I am on all social media platforms.

[00:04:06]So, uh Instagram, TikTok, you name it.

[00:04:08]And I also have a website. It's just Rihanna Alina Lewis.com.

[00:04:12]>> There you go. Make sure you go ahead and check it out and more details are listed over there uh on your screen as well. Go ahead and take a look. Uh that graphic right there has all of uh the information. Uh it's on all streaming platforms as well. She's going to be performing on Hawa'ii Island coming up uh on this Friday. So, to continue to stay up-to-dates with her, uh you can follow her on Instagram, as she mentioned, Rihanna Alina Lewis. Make sure you check it out. She is going to bring us to break with her brand new single Call Me Baby. Take it away.

[00:04:52]>> [music] >> Ooh.

[00:05:00]Boy, you light up my [singing] life [music] with green eyes.

[00:05:07]>> [singing] >> I can't [music] get you off of [singing] my mind.

[00:05:17]I think of you all the time.

[00:05:24]Honey, it's you [singing] I'm craving.

[00:05:26][music] Ooh.

[00:05:30]Love the way it feels when you call me, baby. [singing and music] Ooh.

[00:05:37]>> [music] >> Honey, it's you I'm craving. Yeah.

[00:05:42]Ooh.

[00:05:44]Love Love it feels [music] when you call me, baby.

[00:05:50]Ooh.

[00:05:55]Ooh, [music] I'm falling, I think.

[00:06:00]>> [music] >> I'm not sure what that feels like.

[00:06:08]One [music] thing's for sure, I [singing] always sigh when [music] you say [singing] you're mine.

[00:06:20]And honey, to you I'm crazy.

[00:06:25]Ooh, love the way it feels when you call [music] me, baby.

[00:06:32]Ooh.

[00:06:34]Honey, to [music and singing] you I'm crazy.

[00:06:39]Ooh, love the way it feels when you call me, baby.

[00:06:44]>> [music] >> Ooh.

[00:06:49]>> [music] >> Well, I guess that [singing] it surprised me.

[00:06:57]Seems like life said [singing] it's time.

[00:07:04]Try to find the reasons why I shouldn't be.

[00:07:10]>> [music] >> But I fall when I look into your eyes.

[00:07:14]>> [screaming] >> Honey, to you I'm crazy.

[00:07:21]Ooh, love the way it feels when you call me, baby. [singing] Ooh.

[00:07:30]Honey, [singing] to you I'm crazy.

[00:07:35]Ooh, love the way it feels [music] when you call me, me >> [singing] >> When you call me baby.

[00:07:45]Yeah.

[00:07:46]>> [singing and music] [applause] >> Yeah.

[00:10:12]>> How's it Aloha gang? Welcome back to Hi Now Daily. As you can tell, big time laughs are on the way. A big time a Blue Note comedy series is going down for Father's Day weekend. We've got the one and only Lanai. James Mane is in the house.

[00:10:25]And again, we've got a big show coming up this weekend at Waikiki.

[00:10:27]>> Yeah. Welcome to the show.

[00:10:28]>> Kaleo's late.

[00:10:29]>> Where's Kaleo? Yes.

[00:10:32]>> [laughter] >> You got your conversation with somebody and >> too long.

[00:10:35]>> Kaleo Pilanka will also be there.

[00:10:37]>> He's outside.

[00:10:38]>> And Hestine Kuahiwi.

[00:10:39]>> Yes.

[00:10:39]>> From the Big Island.

[00:10:40]>> So, what's happening?

[00:10:41]>> Uh Father's Day >> I just wanted to brag a little bit. I got this trophy. I took sixth place >> Sixth.

[00:10:47]>> at a comedy event. Yeah. So, it's good you know it's going to be a good show.

[00:10:49]>> That's a big trophy for sixth place.

[00:10:51]>> Yeah. Well, you know, nowadays they hand out stuff.

[00:10:53]>> Okay.

[00:10:54]>> Speaking of stuff.

[00:10:55]>> They gave the someone the eighth place trophy.

[00:10:57]>> [laughter] >> I think it works out, man.

[00:11:01]>> Oh, every morning you just turn it over and you start >> Yeah. That's [laughter] what it is.

[00:11:05]>> All right.

[00:11:06]>> Get plenty air.

[00:11:07]>> Yeah.

[00:11:08]>> Now, you guys obviously have a lot of chemistry. How long have you guys been performing now? It's been >> Well, we don't perform together.

[00:11:14]>> Right. Right.

[00:11:14]>> Yeah. Yeah. And we're not a couple.

[00:11:16]>> Right.

[00:11:16]>> But, yeah, we've been doing shows for a while, huh?

[00:11:19]>> [laughter] >> I mean, he's okay.

[00:11:23]>> We've been doing shows for a long time together.

[00:11:24]>> Yeah. Yeah.

[00:11:25]>> Yeah. We've been crossing paths at Blue Note a lot.

[00:11:28]>> Maybe like 15 years or something.

[00:11:30]>> You've been longer though.

[00:11:31]>> Yeah, cuz yeah.

[00:11:32]>> Yeah. We were talking a little bit earlier as well that um the environment where you're performing comedy has always been a big thing.

[00:11:38]That's one of the things you learned early on, right?

[00:11:40]>> Yeah, you know, Andy Bumatai, who was both of our mentors or senseis, has always taught you, you know, you need a dark room, low ceiling, you know, you want the people in front of you. There's little tricks that really make a big difference, especially with comedy. Like you ever go to a baby luau and they tell you, "Oh, aren't you I never do them anymore."

[00:11:58]>> That's our life.

[00:12:00]>> and kids are running around [laughter] and aunties trying to whack flies, isn't it? You can't get any attention at these things.

[00:12:06]>> that dance floor.

[00:12:07]>> Yeah, the dance floor's >> is far away, it disconnects.

[00:12:11]>> Yeah.

[00:12:11]>> I don't know what's the perfect spot.

[00:12:12]>> And we were talking earlier as well. I give our comedians so much credit. It's got to be so hard these days. I mean, with social media now, there's so much comedy content out there. Are you feeling like it's harder to make people laugh? Or how is it for you folks?

[00:12:25]>> You go first.

[00:12:26]>> I'm talented, so I >> [laughter] >> I make them laugh. I make them >> That's the key is >> You walk in and you got to laugh.

[00:12:33]>> I give up. You guys better laugh >> [laughter] >> or I'm going to kick you out.

[00:12:38]>> No, I mean, it's it's good because you get to see how they're doing it in the East Coast, how they do in the West Coast. Hawaii is unique because we have audiences from all different walks of life. So, we have maybe somebody from from West Side or somebody from town, all so different, but we also have tourists. We have from Japan or even from the States. So, our jokes have to make all of them laugh. Whereas like up in the States, you get just, you know, one type of audience, whether it's a they say black room or brown room or white room, where we got to work all.

[00:13:08]So, I think being in Hawaii helps us it makes us stronger comics.

[00:13:13]>> Yeah, I think you've been at it for a while.

[00:13:16]>> Yeah, and it I think it's harder for me cuz I don't write all the time and I don't have a club to go out to.

[00:13:21]>> Well, you're pretty busy. Television shows.

[00:13:24]>> [laughter] >> You know, comedy >> you still have the time to perform, too.

[00:13:27]>> Well, I do it for fun. That's why I'm not that good. So, I mean, I should say I'm good, right, for the show.

[00:13:32]>> Yeah, yeah, yeah, yeah. He's amazing.

[00:13:35]>> It's hard because we don't have a regular spot. So, you're not continuously working like these comics in the mailing can do three shows a night six days a week, you know, just >> new spot opened up, um, Tiny Shark Studios.

[00:13:46]>> Oh, yeah?

[00:13:46]>> Pepper Lam, uh, Pepper >> Right, right.

[00:13:48]>> Lam owns his own spot. So, he does it because he wants us to have a place to work out. So, that's where like, uh, comics like myself >> that are always That's my main thing.

[00:13:57]>> Yeah.

[00:13:57]>> So, I'm always there working.

[00:13:58]>> It's like a marathon. If you don't work out, you ain't going to make You ain't going to fit in. You got to keep working out to do it, right?

[00:14:03]>> How often times I I One of the things I'm finding more and more, or I feel like I'm seeing it more and more, is this crowd work that takes place with a lot of >> You know, you people got to stop complaining about comics who do it because it's hard. It's hard to do. It's improv, you know? And I think people think, "Oh, he's just What What is the word? They're just taking the shortcut."

[00:14:22]But, no, it's not a shortcut. That really gets your mind, you know, you got people heckling, you got people wanting to talk to you. It keeps you on your toes. I think it's an art.

[00:14:31]>> Yeah, there there's two different schools of thought. One is that the writers that I created this, I'm performing this, this is what and then somebody heckles and it kind of throws it off. Whereas, the people who do crowd work, they can handle that easier.

[00:14:43]>> Yeah. You can tell the people who can't do crowd work. Yeah, they're they're stuck, you know, or they're dying, you know, swimming.

[00:14:50]>> Uh, what what What can we expect uh coming up this weekend? Obviously, both of you will be there, Khaleel >> Uh, Philongwe will be there as well.

[00:14:56]Father's Day weekend, good opportunity to celebrate Dad there.

[00:14:59]>> I mean, your dad, man. Everybody celebrates Mom. You know, she just gave birth, but you know, what about Dad? He did a He did all the work.

[00:15:07]>> [laughter] >> Bring your dad.

[00:15:12]He cuz your dad here? He's tired of He's tired of you know, just getting socks or >> Yeah, no, my dad has passed. Thanks for bringing >> Oh, is that Khaleel just up? Is that Is that what he's looking like these days?

[00:15:23]>> Kalaeo's been working out.

[00:15:24]>> [laughter] >> Thanks for bringing that up, Lanai.

[00:15:26]>> I'm sorry.

[00:15:28]>> Yeah, my dad's not here either.

[00:15:30]>> So, that's why we're doing this.

[00:15:31]>> Yes.

[00:15:31]>> Because we don't have dads.

[00:15:33]>> Yeah, and we we are going to bring your dad. Yeah.

[00:15:35]>> Yeah, you have a dad?

[00:15:36]>> I do. I do. And he's still around.

[00:15:38]>> And I'm a dad.

[00:15:39]>> We'll put you We'll put you on James's guest list.

[00:15:41]>> Oh my goodness. Okay.

[00:15:42]>> But you have to sit on my lap, though.

[00:15:43]>> For the whole show?

[00:15:44]>> The whole show.

[00:15:45]>> [laughter] >> Well, now how do I say no to that? Come me in.

[00:15:48]>> This Sunday How do people get tickets?

[00:15:50]>> Please go to the Blue Note website.

[00:15:52]We've only sold seven tickets, so we need We need to have somebody.

[00:15:56]>> At least three more.

[00:15:57]>> Yeah, at least three more.

[00:15:58]>> They'll sit in the front, right?

[00:15:59]>> say we got double digits, so >> And it's really affordable. I know gas is expensive, but you can Uber.

[00:16:06]And you can go to the Blue Note website.

[00:16:07]It's We'll put it right here on the bottom of the screen.

[00:16:10]>> There you go. We just saw it over there.

[00:16:11]>> Right now.

[00:16:12]>> We're going to get that We're going to get that ticket.

[00:16:13]>> it right now.

[00:16:14]>> yeah. There it is.

[00:16:15]>> Right now. Purchase the tickets at the Blue Note Comedy Series. There you go.

[00:16:19]>> TV people.

[00:16:20]>> Man, these guys are quick. [laughter] You got great producers.

[00:16:22]>> Best crew in TV, I tell you.

[00:16:24]>> do you get a lot of like DMs from chicks?

[00:16:26]>> Who? Uh me?

[00:16:27]>> You're such a good-looking guy.

[00:16:28]>> Yeah, I was just going to say. I think right now is a good time to go to commercial.

[00:16:32]The TV doesn't do you [laughter] any justice.

[00:16:34]In person. You know what I mean? Yeah.

[00:16:36]>> He's way better looking. Look, I'm I'm not gay or anything, but you look good.

[00:16:39]>> You guys look better.

[00:16:40]>> Go see them at Blue Note, okay? Stay with us on HiNow Daily. Lanai, James Mane, Kalaeo Pilonka, Father's Day Comedy Series, guys. Go check it out.

[00:16:48]Sixth place, eighth place.

[00:18:55]>> [music] >> How's it going Aloha gang and welcome back to HiNow Daily. Hey, one of our favorite things on this show is always showing people where the good Ono spots are. And when it comes to pizza, pizza, it's not just a meal, it's a complete experience. And today, we're taking you back to one of our favorite slices. This is unique food truck putting a local style twist on an Italian classic. This is the Grateful Dough.

[00:19:19]>> Hey, how's it Aloha again? Very excited to be here today on the island of Maui.

[00:19:24]You know, food trucks have become so popular over here on the Valley Isle. Uh and we're going to be checking out one of the most popular ones. This is the Grateful Dough and I am the grateful host. Let's go check it out. We're going to head inside over here. Now, this place is run by the one and only Chef Ben Wa. He's lived a couple of different lives, but right now he's found a home here on the island of Maui. Welcome in, Chef.

[00:19:45]>> Welcome. Thank you, sir.

[00:19:45]>> Now, we're excited to have you, Chef.

[00:19:47]Now, the Grateful Dough, first of all, I love the name, but what what is this place all about, now?

[00:19:51]>> It's about creating an experience of pizza, rebranding culturally appropriate Hawaiian pizza in the form of my lau lau, Maui Nui venison, and just changing the game. I don't believe pineapple and ham is a Hawaiian pizza. I believe that what I'm creating here gives someone a significant look into the culture of the Polynesians with the dish they wayfare across the ocean, found this rock, claimed it. That's Hawaiian, that's culture, that's what I'm trying to bring across to everybody. The venison, a gift the Maharaja of India gifting to the prince future king. Don't harm them, the prince said, they'll feed our people forever. That's culture. So, here we are.

[00:20:26]I bring all my ingredients from Italy, the flour, San Marzano tomatoes, the buffalo mozzarella, the pistachio Nutella, the Mariella oil, everything out of Italy, Manzo Foods. Uh yeah, I just locked it down, created the brand.

[00:20:40]I am Maui's original venison pizza.

[00:20:42]>> That's right. Uh Chef Ben Wa, as I was telling you earlier, he does a lot more than just make pies over here on the island of Maui. What what are some of the most popular? We touch on very authentic Italian ingredients, but also celebrating some Hawaiian flavors as well.

[00:20:55]>> The first one I like to pay homage to is Uncle Charlie Maxwell. He was a chef with myself at the Koloa Lodge, and he gave me the game. He taught me a bunch of the local flavors. He gave me some love. He showed me love when a A of people didn't. And for that, I'm honoring the man. Um I pay homage to the paniolos, the people that built this island. I have a cowboy and a cowgirl. They're both venison themed inspired pies. And then, my rebranding of a culturally appropriate Hawaiian pizza is my lau lau. A dish that is amazing. It's a local bok choy air-fried Maui caramelized onions, the butterfish and pork lau lau with the leaves on five white cheeses and my homemade ube ricotta.

[00:21:33]>> A lot of Ono stuff is on the way over here. Um in addition to that, a new venture I as well I see with the menu, man. We we got smoked meat. Another another local staple and you're doing it the right way.

[00:21:42]>> Smoke these meats. I am doing the brisket, 20-hour cold smoke roasted to perfection. We also have the pork belly, rib of the day, chicken always on deck.

[00:21:51]House as it's been known, Italian kimchi fried rice. They're claiming it. I serve that with a buffalo mozzarella caprese salad, garlic sticks, and your choice of meat. A 1-lb plate mix, a 2-lb hammer.

[00:22:04]If it feeds a family, two adults, two children, you're in there.

[00:22:07]>> Chef Benoît needs his own cooking show, I'm telling you. Now, what can we expect today, man? And and where Talk a little bit about the area where [music] the Grateful Dough Pizza is located at.

[00:22:16]>> We are the Plate Lunch Marketplace, and the joke is I am the ninth island of the Plate Lunch Marketplace. So, I'm Vegas.

[00:22:23]>> [laughter] >> We are Maui's original food court.

[00:22:27]We started it. We're the originators, and now it's taken off and the island is thriving and you have local chefs.

[00:22:35]Tie me up, first place food truck.

[00:22:37]Haven, second place food truck. And I got third place in my first year.

[00:22:41]>> But also in addition to that, man, back in 2024, man, best new. So, obviously you you you're making it happen over here. Talk about where we're located at as well. Again, we're just like less than 5 minutes from here. Talk about the >> across from the closest pump. If you are pumping gas at Costco, and you just yell at me, "Hey!" 20 ft across the street, I'll say, "Hey!" right back at you.

[00:23:02]>> There you go. Chef Benoit, come on down here and check him out. What are the pizzas we're going to chef up in there?

[00:23:06]We're going to head inside the truck.

[00:23:07]So, what what can we expect?

[00:23:08]>> Well, I'm going to make you an Uncle Charlie.

[00:23:11]Going to make you a Lao Lao. I'm going to make you the boss, which is a smashed venison meatball with caramelized onions, mushrooms, and Calabrian peppers. It's one of my Hawaiian twists.

[00:23:20]I'm also going to pay homage and do the cowboy and the cowgirl. So, we're going to have a total of five pies.

[00:23:25]>> Five pies are on the way over here. Stay with us. You're watching HiNow Daily. We got much more coming up from the island of Maui, hanging out over here with Chef Benoit.

[00:26:10]>> Hello and welcome back to High Now Daily. June is National Cancer Survivors Month and today we're taking a closer look at how a simple screening can help prevent colon cancer and save lives.

[00:26:20]Take a look.

[00:26:27]>> June is National Cancer Survivors Month, a time to celebrate survivors and emphasize the power of early detection.

[00:26:34]Doctors say a routine colonoscopy can be life-saving, yet many of us put it off because of the fear factor. And [music] joining us today to help understand the process and share how new technology is changing the game are doctors Nora Hamade and Brandon Yim from Queens.

[00:26:51]Welcome to the show you two. [music] Thank you for being here. Thank you for having us. Absolutely. Let's start off with the basics. Colon cancer, what is it and why is early prevention [music] and detection so important?

[00:27:03]>> Yeah, so colon cancer is cancer that starts in [music] the colon. Um it typically starts from polyps, which are little growths inside the colon with the potential to turn into cancer over time.

[00:27:12]>> [music] >> What's alarming is that colon cancer is currently the second leading cause of cancer death [music] in the US.

[00:27:18]And unfortunately, a lot of early colon cancer doesn't have any symptoms. So, you might have cancer and not feel it or not [music] know.

[00:27:27]Um by the time you start getting symptoms, the disease typically is advanced and the treatment options are limited.

[00:27:32]>> [music] >> So, our aim is to screen while patients still have polyps so that we can take those out and prevent colon cancer or catch it early uh where treatment can give you more than 90% survival rate.

[00:27:43]>> We're talking about early detection and screening. When should that start for people?

[00:27:47]>> Yeah, so colon cancer screening is recommended for everyone beginning at age 45. So, if you're 45 or older and even if you don't have any symptoms, you're at risk for colon cancer. We have noticed rising rates of colon cancer in people younger than the age of 50 and so that's why previous recommendations to get screening at 50 were lowered to 45.

[00:28:10]If you do have family history of large colon polyps or colon cancer in the family, you may even need [music] to get screened earlier than 45.

[00:28:19]The main ways to get screening for colon cancer are either a colonoscopy, which is [music] considered the gold standard and most effective way to get screened.

[00:28:28]If you have a negative examination, uh that [music] will be good for 10 years. Or uh you can do less invasive but also less effective methods of screening such as the FIT uh stool-based test or the Cologuard stool-based test, where you have to um get that every 1 to 3 years.

[00:28:45]>> Mhm.

[00:28:46]>> Can you guys talk me a bit about the new technologies, the different care options that we that Queen's has?

[00:28:52]>> Yeah, so we have state-of-the-art facilities at Queen's at both campuses, both in Honolulu and West Oahu. Um actually in West Oahu we have a new same-day surgery center that opened up two to three years ago. So everything is brand new in there. We have the latest equipment and tools to help us do your colonoscopy and detect polyps more accurately and more precisely. We have 10 providers across both campuses, both male and female, so you can always find a provider that you're comfortable with.

[00:29:17]And most importantly, we follow our quality metrics over um at Queen's. So there are national benchmarks for doing a quality colonoscopy and how well you can detect polyps, and our providers meet and exceed these thresholds [music] consistently.

[00:29:30]>> When it comes to a colonoscopy, uh what is that process like for the patient and uh what should they know about it?

[00:29:36]>> Yeah, so I personally had a colonoscopy and the hardest part of the entire process is doing the bowel preparation the day before the procedure, where you clean all the stool out of your colon.

[00:29:46]But after that hurdle, you know, the process is very stress-free. We examine the colon with a small, [music] flexible camera. Patients are typically sedated, comfortable, and typically asleep for the entire process. It lasts about 30 minutes for the procedure, [music] and after the patient wakes up, they can go home the same day.

[00:30:02]>> All right, so it kind of takes away the nervous feeling. So how can people learn more and um what's one way that you would tell them that, you know, it's a it's an easy process? [music] What is your uh tip for them?

[00:30:13]>> Yeah, so their number one concern is always the prep, and I think it's because most people think of the traditional [music] 1-gallon uh liquid laxative that they have to take the day before, which can be quite daunting for people to drink all of that. So I have good [music] news for our viewers today, which is that we have a lot of newer preps on the market. Some of them are half the volume, so it's not as much liquid to drink, [music] and there's even a newer medication, which is entirely tablets. So you just take 24 tablets, drink water, and that's your preparation [music] for the day.

[00:30:40]>> All right, now if people are looking into getting a colonoscopy, what's their next steps and how can [music] they get in contact with you folks?

[00:30:46]>> Yeah, so if you're 45 or older and due for a colon cancer screening, have your primary care physician [music] place a referral to our department. Uh for most patients, insurances will actually cover a preventative screening colonoscopy, so it's typically free [music] of charge for the patient. At Queen's Hospital, we do have a direct access colon cancer screening program where your physician places a referral, we review it, and depending on your medical history, we can actually schedule you directly for a procedure even without having to see you in the clinic. And this is typically within 1 to 2 weeks. [music] We really focus on making the process very simple and efficient, and we really want to get patients who [music] need colon cancer screening and make sure that they have access to it.

[00:31:28]>> Mahalo you two. Thank you so much for all the information.

[00:31:31]>> [music] >> And just so you guys know, this is husband and wife sitting with me today.

[00:31:35]And I also wanted to say congratulations on expecting.

[00:31:38]>> Oh, thank you.

[00:31:40]>> All right. Mahalo for the information.

[00:31:41]Make sure you go ahead >> [music] >> and check them out over at Queen's. Uh they've got all the information about Queen's colon screening program. Just visit queens.org. Mahalo.

[00:34:04]>> [music] >> Hey, how's it Aloha gang? Welcome back to High Now Daily. You know when you come to the island of Maui, it's all about Maui no ka oi. We just picked up uh this copy [music] and just found out this pizza is where we're standing right now. We're back over here at The Grateful Dough, hanging out with Chef Benoit. We've been talking about The Grateful Dough. That is The Grateful Dough. But, before we get to that, we're talking about prime time ingredients that are going into these pies. Chef, what we got?

[00:34:29]>> All right, the highest quality, richest polyphenol olive oil in the world, Mariella, packaged and distributed from Naples. A pistachio Nutella that I make a cannoli with.

[00:34:40]The world's coveted buffalo mozzarella from Bufala, Italy. And then you have the tried and true San Marzano Pompeii Vesuvius tomato.

[00:34:49]Pair that with some spice from the Calabrian pepper from Tutto Calabria, Italy, the only pepper in the world produced there. And you have the toppings to go on top of this Pollselli flour, which I'm just going to show you real quick. Take a look at this. This is a glyphosate-free flour, never modified, never touched, 280 years they've been the same way in Italy.

[00:35:11]>> And we're going to get a chance to try it right now. All right, Chef, we got some dough down there. Let's get into these pies, man.

[00:35:16]>> All right, so this is the Grateful Dough. This started out as a >> the Grateful Dough.

[00:35:19]>> It started out as a play on words, you know, hey, but I became very grateful when I realized what I had in front of me. And I had a dough that was magic.

[00:35:28]>> Speaking of magic, we got some pies laid out over here. There's dough, there's local ingredients. We're going to put some pies together, right?

[00:35:33]>> Yes, Chef.

[00:35:34]>> All right, go ahead, Chef. What's on deck first?

[00:35:37]>> So first one we're going to do is going to be the Uncle Charlie.

[00:35:39]>> Uncle Charlie.

[00:35:42]Cheese first. What kind of cheese are we working with there?

[00:35:44]>> We're working with some Bufala buffalo mozzarella.

[00:35:46]>> Beautiful.

[00:35:47]>> A little cheese, a little basil.

[00:35:52]A little of my secret.

[00:35:54]>> We can't tell you what's in there, you guys.

[00:35:57]>> A little bit of the Calabrian pepper and garlic-infused oil to give those cheeses some beautiful Then we're going to top it off with a little bit of my ube ricotta.

[00:36:08]>> Ube Wait, what did you say now?

[00:36:09]>> Ube. It's ube is a Okinawa sweet potato that's really loved on the island. So at first I was trying to make like a poi derivative, but it didn't work. So I figured I would just do the ube.

[00:36:20]>> Ube ricotta? I have never seen that on a pizza. That's the first time for me.

[00:36:23]What's next, Chef?

[00:36:24]>> I am getting the local bok choy. Oh my goodness, this pizza is just continuing to rise over here.

[00:36:33]We got mushrooms going down over there as well.

[00:36:36]When you're putting together pies, Chef, what what what what is the goal? You you you just the goal artwork, but since we got 5 minutes here, I'm kind of got to be in a little rush.

[00:36:44]Everything has its place, as we say mise en place.

[00:36:47]>> Right.

[00:36:48]>> Here's my artichoke hearts.

[00:36:49]>> Artichoke hearts, beautiful.

[00:36:51]>> is an Uncle Charlie's meat. This is a recipe that >> Oh my gosh.

[00:36:56]>> um that I'm very blessed to have and pay honor to Charles Maxwell Jr.

[00:37:01]Uh Uncle Charlie to everybody on the island.

[00:37:04]>> That's awesome, Chef.

[00:37:04]>> He's just a hammer of a man.

[00:37:07]And uh yeah.

[00:37:08]>> And that's our Uncle Charlie.

[00:37:10]>> That's our Uncle Charlie.

[00:37:11]>> And then what are we topping with the end?

[00:37:12]>> This is a caramelized Moroccan onion.

[00:37:16]And then these are some roasted red peppers.

[00:37:19]>> goodness. Oh my goodness.

[00:37:22]>> And that's the first one.

[00:37:23]>> That is the Uncle Charlie pizza, the world famous over here at the Grateful Dough. Chef Jeff, would you like to throw this one in the oven while I keep ahead and make the next one?

[00:37:31]>> Okay, and then that's going to go straight into that pizza oven over there, and that thing we're working with. How how how long is the pie going to sit in there for?

[00:37:37]>> Uh maybe a minute.

[00:37:38]>> Chef, we've got the Uncle Charlie working, and this next one, man, this one's special.

[00:37:42]>> This is the lau lau. This is actually my culturally appropriate rebranding of Hawaiian pizza sans the pineapple.

[00:37:50]People have a misconception that pineapple is Hawaiian. It's not. It's actually a colonial crop that enslaved the nation, left the 40% cancer rate to the surviving family members. So, I don't call it Hawaiian. I call it what it is. This lau lau is a dish that traveled across the ocean while the Polynesians were wayfaring. This was a staple of the everyday diet, and it should be respected and honored.

[00:38:11]>> Wow, okay, so we got the lau lau on there. The the more of the ube ricotta.

[00:38:15]How's he put this pizza together?

[00:38:16]>> Uh out of the mind of Benoit.

[00:38:21]>> [laughter] >> A lot of time on my hands.

[00:38:24]>> Local uncles.

[00:38:25]And then local goat cheese.

[00:38:27]>> Ooh, right over the top. Look at that.

[00:38:30]And what is this pizza on the menu? When people come here and order it, they'll order >> The Lau Lau.

[00:38:34]>> The Lau Lau. Take a look at that. That's going to head into the oven right now.

[00:38:38]Chef Ben Wa, thank you so much. It smells incredible over here. Stay with us on HiNow Daily. Coming up a little bit later, we get a chance to try the pies with some friends and family, right?

[00:38:45]>> Yes, sir.

[00:38:45]>> That's right. The Ohana's standing by and they're hungry. We'll be right back.

[00:38:54]A family store that lasted more than 70 years on Hawaii Island has closed its doors. Jonathan Masaki has a parting message from the owners.

[00:39:03]>> If you grew up on the Big Island along the Hamakua Coast, these old photos will likely take you back in time. The Paauilo Store in Paauilo was the place to be, thanks to the Saito family who took over operations with a business partner in 1949.

[00:39:17]>> Back in the old days, they had everything. A butcher store. They had um dry goods center. They had They Everything you could think of they had at the Paauilo Store. It was a I just our store for the community or whoever wanted to stop there.

[00:39:32]>> We always just um tried to be a part of the community and you know, we always did our best to to um uh meet the needs of whatever the community needed.

[00:39:44]>> Part of meeting the needs of the community was delivering groceries.

[00:39:47]Allison Rowfield remembers her dad worked part-time at Paauilo Store doing just that.

[00:39:52]>> The people would call uh their orders for in for grocery and then um they would pack them up and put it into my dad's truck in the bed and then he would drive around the plantation camp with, you know, all the groceries and I have fun memories of that. Um so, you know, some of us kids would jump in the back and ride up ride with him.

[00:40:15]>> Over the years, the Paauilo Store evolved and became known for their grab-and-go onigiri grinds. This includes their most popular item, the bento and nori musubi, created by family member Shane Mykawa for the many truck drivers who did not have time to sit down and eat.

[00:40:29]>> So, he thought, well, maybe we'll take the same ingredients that's in the bento and roll it into a roll form like a sushi so they could eat it while they're driving.

[00:40:39]>> The original store was torn down by the landowner, the Kamehameha Schools, in 2008 and was moved to its current location nearby, right next to the post office. Sadly, the Pa'auilo store closed its doors for good late last month based on a mutual agreement between the Kamehameha Schools and the Saito Ohana.

[00:40:56]In a printed statement, this is what the Kamehameha Schools had to say about the closure. The Kamehameha Schools extends its deep gratitude to the Saito Ohana for their generations of service and contributions to the Pa'auilo and broader Hamakua communities. After many years of warm and trusted partnership, Kamehameha and the Saito Ohana have agreed to conclude their lease early.

[00:41:17]>> We uh are sad saddened that we have to you know, that we're leaving Pa'auilo. Um but we're still here.

[00:41:25]We're in Waimea um and we're still servicing the community.

[00:41:29]>> Thank you. Thank you to everybody here for supporting us for the years.

[00:41:34]I've been with the business for how many years?

[00:41:37]>> Almost 60 >> Almost 60 >> Almost 60 years.

[00:41:40]>> Appreciate all the customers over the years.

[00:41:43]And yeah, very grateful to the community.

[00:41:47]>> The expression of mahalo also extends the other way around to the Saito Ohana.

[00:41:52]>> Thank you. [music] Thank you for bringing Pa'auilo store to us and sharing I mean, they're a such a sharing family. So, warm-hearted and that's all they cared about is the community. So, yes, >> [music] >> thank you. Thank you. Thank you from the bottom of my heart.

[00:42:08]>> For Stories of Hawaii, John De Mello, Hawaii News Now.

[00:44:09]>> Mhm.

[00:44:45]>> [music] >> How's it Aloha gang? Welcome back to Hiden Out Daily. We're back here on the island of Maui hanging out with Chef Ben Wall The Grateful Dough. Uh it's the moment we've been waiting for over here.

[00:44:56]The pies have hit the table, Chef. It's lunch time.

[00:44:59]>> Here we go. We have the lau lau.

[00:45:01]We have the Uncle Charlie. We have the boss. We have the cowboy and the cowgirl.

[00:45:07]>> Woo, this is a spread over here and we we can't take down five pies by our self. We got the friends [music] and family over here hanging out from The Grateful Dough as well. Oh yeah, and some live music. Chef, where do we start? What do you think?

[00:45:19]>> White pie, barbecue pie, or red pie?

[00:45:21]>> I mean you mentioned Uncle Charlie twice today, Chef. So so we got to go for this one.

[00:45:26]>> The Uncle Charlie.

[00:45:28]>> Come on, family. Get in there.

[00:45:29]>> All right, yeah, family said it's about that time. Cheers, Chef. That's what you want to see, right? A [music] melty cheese coming out this side.

[00:45:38]Mhm.

[00:45:39]Wait, thank you.

[00:45:40]Great work.

[00:45:42]Yeah, what's that sauce over the top?

[00:45:44]That's barbecue. Nice barbecue sauce, too.

[00:45:46]>> It's a homemade pog.

[00:45:48]>> Mhm.

[00:45:49]>> So I do a little pog barbecue sauce.

[00:45:50]>> And that's some nice sweetness on it, too, Chef.

[00:45:52]>> The would definitely be the ube or gulaman.

[00:45:54]>> Mhm.

[00:45:55]>> Um the buffalo mozzarella is just naturally sweet cheese.

[00:45:58]>> Oh my goodness, and it's just got such a nice chew.

[00:46:01]>> Yeah, texture is really >> I really started out this to be a spin on the Grateful Dead, but the really the dough just became so amazing.

[00:46:09]>> [music] >> The conditions over here are pretty much the same as Naples, so I just copy and pasted. I picked the brains of the five top pizza chefs in the world and I created my own dough.

[00:46:20]>> It's incredible, chef. I mean the the the chew, the texture and the flavor on this thing is outstanding. And in addition to that, chef, man, this is a a cool space that people have when they come and check out the truck. You're not out in the sun over here. You kind of built this thing from the ground up.

[00:46:34]>> Yeah, the joke is I'm the ninth island of the playground marketplace, so I figured I had to add a little shelter out in the desert over here.

[00:46:41]Coming soon, I'm going to have misters up there keeping it nice and misty in here and everything's going to be legitimate.

[00:46:46]>> I love it. Okay, so that that's our cool truck. Right there.

[00:46:49]>> Oh, there you go. That's all friends and family over here hanging out.

[00:46:52]>> man that inspired me to create the venison business. Hunting on the side of the mountain.

[00:46:57]>> Which one is the venison one, chef? We got to go for that one next.

[00:46:59]>> the venison one. This is the venison one.

[00:47:01]>> Okay, and these are known as >> Well, [music] this is the boss.

[00:47:04]>> The boss.

[00:47:05]>> basically a smash um meatball parm sub on a pizza with the caramelized onions.

[00:47:10]Chef's pick is you can add the Calabrian sweet spicy pepper and the mushrooms. I didn't choose to do it here cuz not everyone is a >> [music] >> mushroom and sweet and spicy kind of guy.

[00:47:18]This one right here is the cowboy. This pays homage to the paniolos that made this island what it is. It has a mountain man sausage and a roasted [music] butterflied leg of venison what I do in a herb de Provence and I roast it to perfection and top it with everything the ooh la la.

[00:47:35]>> It's just amazing.

[00:47:36]>> What what I've been told about venison um as well is like sometimes it can be tough. Like how how do you do it with the venison incorporating that into a pizza? Cuz it's it's a little leaner, right?

[00:47:45]>> It's a little bit leaner, so you just have to undercook the meats in anticipation of it not being rubber.

[00:47:50]>> Mhm.

[00:47:50]>> Uh the venison is a is a beautiful sausage. I pair it with a little bit of pork belly to keep the richness in there. And um yeah, it's just a beautiful pie.

[00:48:00]>> Mhm.

[00:48:01]>> The cowgirl >> A delicious pie.

[00:48:04]>> The cowgirl is also was supposed to be a venison inspired pie, but I was told by family that I was leaving the vegetarians out. So, I left the venison leg off of that, but I tell people that is how it was intended to be. So, that the vegetarians have an option. I also have a vegan cheese that I make out of the roasted kabocha, and I also make a vegan cheese out of the cashews. So, I have something for everybody here. We didn't even have a chance to whack the brisket down and show you, which is so [music] much. You got to come check us out at the Grateful Goat.

[00:48:33]>> That's right. I'm putting this mana for my soul into this food daily.

[00:48:36]>> I can feel it. Now, Chef, [music] tell everyone where you're located at right now. Island of Maui, where can people check you out? You do different catering events. You got to check him out, man.

[00:48:45]>> I'm right across the street from the pumps at Costco. If you are pumping gas at Costco, you can whistle Dixie across the street and I'll say hi.

[00:48:52]>> Chef Ben Wa, thank you so much. To wrap it up for Maui Now, >> Give that live, fam.

[00:49:00]>> [music] >> There you go, Maui Now. You're watching HiNow. Stay with us, friends and family.

[00:49:05]Pizza time.

[00:49:16]>> Aloha from Tokyo. Have you ever had a dream of owning a home here in Japan? If so, we're about to talk to somebody who can make that dream come true. Let's go.

[00:49:26]We're here at Akai House talking to Brett. How's it going, Brett?

[00:49:29]>> Going good.

[00:49:30]>> Awesome. Okay. [music] Now, can Hawaii residents really buy, own, and live here in Japan?

[00:49:36]>> Absolutely can. It's one of the few places in the world that you can own not only the house, but the land, even if you're not [music] a citizen, you don't have a visa of any kind.

[00:49:45]>> Wow. Okay. And earlier you told me that you get a lot of Hawaii customers. Why do Hawaii residents want to live or buy in Japan [music] so much?

[00:49:53]>> I think the number one thing, and this is what we tell all of our members, is they love Japan. And you do [music] have to love Japan to want to buy a house.

[00:50:00]It's a big adventure to buy a property in another country, on the other side of the planet, right? And the other big thing for [music] Hawaii residents specifically is the cost of living and the quality of life that you get in Japan >> [music] >> compared to currently where, you know, a lot of people are priced out of home ownership in their own country, in their own homes. [music] So, being able to come to a place where you can actually own your own house, and you can enjoy it, that's that's a big part of it.

[00:50:25]>> What is the biggest hurdles for residents to buy in Japan?

[00:50:29]>> A couple things. The language is definitely [music] a barrier, but culturally, I think it's the bigger the bigger blocker. It's really different in Japan than in America. A lot of Americans come here [music] and they think, oh, like it's there's going to be bidding wars or I can lowball properties. It's just not the case. A lot of [music] times, whenever you have a property for sale in America, you might think, oh, I'm going to go and I'm offer [music] 10% over just to make sure I get it. That's not okay here. Like that doesn't happen. You the the price is the price, and [music] everything's kind of baked into it. So, you give the offer, and there is no bidding war. Um it's first come, first served. So, even if your offer offers uh below someone else's, it can still be accepted. Um you know, it's it's a just a total different culture because homes are homes. They're not [music] assets.

[00:51:12]>> Right. And speaking of different cultures, not only is it with home buying, but it's also when you move into the property. So, how do you help residents from Hawaii kind of get used to the culture here in Japan when they buy a home and start living in Japan?

[00:51:25]>> Yeah. Um it all starts with the purchase process itself. The whole process, you [music] have to approach with that kind of cultural sensitivity to know that you're buying a home in another country, and it's a privilege to do so.

[00:51:36]>> [music] >> And we try to start you out right and make sure that when you do buy the house, you introduce yourself to the community properly. You bring omiyage.

[00:51:43]So, you don't just bring, you know, a random gift. Like bring something from your country. bring something from Hawaii, share it with the neighbors, introduce yourself. We actually have members write a letter to say who they are. This is me and my dog. This is, you know, my family. Why Why do you love Japan? Give that to them so that the very first time you interact in the community, it sets you off on the good foot. And then, if you have a barbecue or something, invite the neighbors, you know, like, keep that keep it close.

[00:52:07]It's a really tight-knit community everywhere in Japan.

[00:52:10]>> So, Julian, that's something we would want to do like in Hawaii, too. So >> Exactly. How would you treat it in [music] Hawaii? Do Do the same here. I love that. Okay. So, so for the people who are watching now and you're dreaming of buying a home in Japan, what's the very first step they should take? So, for Hawaii members, we actually built a special page, akihub.com/hawaii, where you can learn more about the whole process and the journey. And we actually have a new gift [music] just for Hawaii members, which is It's called a market match snapshot. So, essentially, before you do anything, just put in your criteria, your budget, [music] what you're looking for. You want a house near the water, next to the beach, you know, and you only have $50,000.

[00:52:47]>> [music] >> That's fine. That exists here.

[00:52:49]Put that in and we'll show you where in Japan your budget can go the furthest for what you're looking for.

[00:52:54]>> Wow, I know exactly what I'll be doing right after this. So, you heard that, go to akihub.com and thank you for watching HiNow [music] Daily.

[00:53:02]>> Bye.

[00:55:20]>> [music] >> How's it going LA gang and welcome back to High Now Daily. Take a look, local artist Jemma Hayden is getting ready to release her debut EP Unfinished Business. How cool. Now, this is a seven-song project that explores love, heartbreak, and relationships left without closure. Hey, everyone can relate to that. The EP blends pop, R&B, rock, and also got some metal influences as well with deeply personal storytelling. We're looking at some video of it right now. Now, the project showcases Gemma's emotionally driven songwriting and her journey as an independent artist. Unfinished Business is set for release on June 21st. Big time congratulations uh to her. A debut album, obviously, that takes such a tremendous amount of work. Hey, back over here. We can celebrate Father's Day coming up this weekend at the Westside at Ka Makana Ali'i with some shopping, special rewards, and live entertainment.

[00:56:16]Take a look. A really beautiful day out there as we look out there um with our our camera showing off the views [music] and the vibes from a Waiau's Westside.

[00:56:23]But, getting back to celebrating Dad, uh you can enjoy a Father's Day gift with purchase promotion, plus a free performance by the world-renowned Royal Hawaiian Band in Center Court coming up this Saturday. It's going to be a fun way to treat Dad while enjoying an evening of music and, of course, giving back to our [music] local community. So, for more information, you can head to kamakanaalii.com. Hey, again, a lot to look forward to this weekend.

[00:56:49]A little bit earlier, we were just talking about all the festivities taking place at Ka Makana Ali'i. That gift with purchase promotion is going to be taking place. Uh don't forget uh this Saturday.

[00:56:58]And again, with the Royal Hawaiian Band as well, it doesn't get more iconic than that. A little bit earlier on the show, we had local comedians Lanai, James Mane, and of course, Kaleo Pilanca, who wasn't here with us in person. Uh but, if you look at the flyer right there, don't forget they've got a special Father's Day comedy show that is going to be taking place at Blue Note Hawaii.

[00:57:19]Those guys are so hilarious. Big time props to them. Doors open at uh 5:00 p.m. Currently, tickets are still available right now. So, if you head to the website over there at Blue Note Hawaii, uh you can make sure to get tickets. Kalel Santiago is absolutely hilarious. Make sure you go ahead and check it out. And of course, a happy early Father's Day to everyone celebrating this weekend. Aloha.