Hawaii
New Hellertown Donut Shop Will Reflect 'Aloha Spirit' of Hawaii, Owner Says – Saucon Source
Aloha Jay’s Malasadas is about to introduce Hellertown and beyond to one of Hawaii’s most beloved sweet treats: the malasada donut. The business will open at 1120 Main Street (in a space in front of Rocco’s Pizzeria) on Saturday, May 4 at 8 a.m. In addition to signage, the exterior of the building has been updated to give it a Hawaiian vibe, with artificial palm trees, colorful lighting and tiki torch lanterns. (Credit: Aloha Jay’s Malasadas)
What does Hellertown have in common with Hawaii? If you ask Jay Losagio, after May 4 the obvious answer will hopefully be donuts, or more properly, malasadas.
Losagio is the owner of Aloha Jay’s Malasadas; a new donut shop specializing in the fried-dough delicacy native to Portugal, which thanks to cross-cultural influence has become a beloved culinary staple of the 50th state.
Under development for several years, the concept for Aloha Jay’s was inspired by Losagio’s many trips to the Hawaiian islands, some of which were with his late father, who encouraged him to bring the concept to life back home.
Losagio said his dad was a partner in several well-known Saucon Valley businesses in the 1980s, and the fact that he is now carrying on the family legacy with Aloha Jay’s and the Rita’s Italian Ice franchise he owns next door seems “serendipitous.”
@aloha.jays.malasadas #LehighValley – are you ready? Aloha Jay’s will be opening on Saturday, May 4th at 8am. Whose stopping by for freshly made Hawaiian donut Malasadas and to get Lei’d 🌺 #malasadas #hellertown #bethlehempa #eastonpa #donutshop #donuts #aloha ♬ Love You So – The King Khan & BBQ Show
Interest in Aloha Jay’s opening has been strong since plans were first publicly announced in January, and Losagio said several dozen overeager donut-seekers per day have been coming to his front door, hoping that the store will be open. One woman who said she grew up eating Portuguese malasadas recently drove to Hellertown from Lopatcong Township, N.J., he said, only to discover that the fryers that will soon be operating at full-tilt were still in the process of being tested. Not wanting to disappoint her, Losagio invited her to come back for a sample later that day.
In a video he recorded of her reaction as she bit into a fresh, hot malasada, the woman raved about its authentic taste, clearly delighted that someone will soon be selling malasadas locally.
What is a malasada exactly, and what makes it different from the donuts most Pennsylvanians know and love?
Like other types of donuts, malasadas are generally coated, filled or topped with granulated sugar, icing, sprinkles, custard and/or other sweet additions. There are some differences, however.
A snow cap cream-filled malasada coated with sugar. The snow cap cream filling is a white vanilla cream with a hint of maple. (Credit: Aloha Jay’s Malasadas)
According to the Aloha Jay’s website’s About Us page, “the malasada is airy, light, aromatic, with a moist center inside. Unlike your typical donut, a malasada has no hole, is made with more egg and milk, and has a nice light crisp on the outside.”
The Aloha Jay’s menu will initially feature the following types of malasada: coconut cream; ube, which is filled with purple yam-flavored custard; raspberry-filled; snow cap cream-filled; custard-filled; sugar-coated; cinnamon and sugar-coated; and plain, which won’t have any added sugar.
To wash down their donuts, customers will be able to choose drinks from a beverage menu that includes hot chocolate made with 100 percent cocoa, iced coffee, hot coffee and Aloha Jay’s punch; a red tropical fruit punch with a slightly tangy finish. The coffee selections will include Hawaiian coffee made with a 10 percent Kona bean blend and 100 percent Kona hot coffee, which Losagio said will have a slightly higher price point–$3.89 per 12 ounce cup–due to the high cost of the prized Kona coffee bean, which can retail for around $75 a pound.
Donut and drink sales will officially begin at 8 a.m. Saturday, May 4, which is when the store in a newly-renovated space at the front of 1120 Main Street–home of Rocco’s Pizzeria and Italian Restaurant–will open for business.
Losagio said that Aloha Jay’s first couple of weeks will be a soft opening, with a more limited selection of malasadas available. He said this will help his staff meet customer demand as they introduce them to something that is completely new for the area.
“This is all new to us, too,” he pointed out.
A grand opening and expansion of the malasada lineup to 14 varieties (all of which are pictured and described on the Aloha Jay’s website), along with the launch of an Aloha Jay’s app, will follow later in May. Among the varieties of malasada to look forward to in the future are Lava Cake, with a chocolate lava-like filling; The Sticky, which will be topped with cinnamon bun icing blended with snow cap cream; and the S’mores. Losagio said he hopes to eventually offer a Hawaiian-style breakfast sandwich as part of the menu, which will also feature seasonal malasadas that will be available for a limited time. Those flavors will be in addition to the core menu, and won’t replace what is going to be available on day one.
One of the more exotic malasadas on the Aloha Jay’s menu is the ube, which is filled with a sweet custard made with purple yam; a root vegetable that is a traditional part of the Hawaiian diet. (Credit: Aloha Jay’s Malasadas)
“The custard will always stay. The ube is always going to stay. We’ll have staples, but we’ll (also) have flavors that we’ll do every week,” he said.
And while Aloha Jay’s donuts will be priced a bit higher than some people may be used to paying, Losagio said the quality ingredients used to make them along with their size account for the difference.
“Everything was crafted with attention to detail,” he emphasized. “I want people to have an experience. Have some coffee outside. Enjoy the music. Enjoy the malasadas.”
In the Hawaiian tradition of mahalo–an expression meaning ‘gratitude’ that is painted above a doorway inside Aloha Jay’s–there will be leis handed out to customers to help get them in the “Aloha spirit,” which Losagio said is one that is welcoming, warm and spiritual.
“I want people to really enjoy coming here for something different,” he said.
Aloha Jay’s hours to start will be Monday through Friday, 7 a.m. to 8 p.m., and Saturday and Sunday, 8 a.m. to 8 p.m.
There will be seating available outside under a canopy that was constructed as part of the Aloha Jay’s renovations, which was designed with the same Hawaiian flair that characterizes the interior. In addition to colorful lighting, artificial palm trees and tiki-torch style lanterns help give the outdoor setting a uniquely island vibe. Parking is available in the lot between Rocco’s and Rita’s, and on the street.
For more information, as well as updates, visit AlohaJays.com and follow Aloha Jay’s on TikTok (aloha.jays.malasadas), Facebook and Instagram (@alohajaysmalasadas).
The color scheme and palm trees may be reminiscient of Miami Vice, but that’s where any similarity between Aloha Jay’s and the 1980s ends. Owner Jay Losagio has invested in state-of-the-art technology for his store, which features a touchscreen order kiosk, flatscreen menu displays and other tech. Located at 1120 Main Street, Unit A, in front of Rocco’s Pizzeria in Hellertown, Aloha Jay’s will open to the public on Saturday, May 4 at 8 a.m.
Aloha Jay’s has outdoor seating under a canopy with a view of palm trees that light up green at night. Hawaiian music will also contribute to the welcoming island vibe, owner Jay Losagio said. (Credit: Aloha Jay’s Malasadas)
Aloha Jay’s Malasadas is located in an addition in front of Rocco’s Pizzeria at 1120 Main Street, Hellertown. It is adjacent to a Rita’s Italian Ice franchise namesake Jay Losagio also owns.
Hawaii
Kanakaʻole, Zane ʻohana transform Hawaiian cultural practices into captivating visual arts | Maui Now
This powerful new exhibition will feature the work of Nālani Kanakaʻole, Sig Zane, and Kūhaʻoʻīmaikalani Zane—a Hilo-based family of artists whose creative practices are deeply rooted in hula ʻaihaʻa.
Hula ʻaihaʻa is the low-postured, vigorous, bombastic style of hula that Kanakaʻole was known for as kumu hula of Hālau o Kekuhi. The hula springs from the eruptive volcano personas of Pele and her sister Hiʻiaka, characteristic of Hawaiʻi Island’s creative forces.
The Bishop Museum, the State of Hawaiʻi Museum of Natural and Cultural History, on Oʻahu is presenting “Ea Mai ʻEiwa: Patterns of Practice” in the J. M. Long Gallery beginning on Saturday, April 18, 2026.
The exhibition title references “Kūhaʻimoana,” a chant describing the migration of shark gods from Kahiki (ancestral homeland) to Hawaiʻi. “Ea Mai ʻEiwa” reflects the strength, resilience, and environmental knowledge embodied in these ancestral stories.
Bringing together new and existing works alongside botanical specimens and cultural treasures from Bishop Museum’s collections, the exhibition weaves themes of migration, community resilience, and environmental stewardship—offering insight and inspiration for today.
“This exhibition demonstrates that the gap between historic collections and contemporary art is actually a lot smaller than people think,” said Sarah Kuaiwa, Ph.D., Bishop Museum curator for Hawaiʻi and Pacific Cultural Resources. “Audiences will see how the artists use the same materials as pieces in Bishop Museum collections but in different forms. The resonance between the artist’s work with mea kupuna (ancestors) is what makes ‘Ea Mai ʻEiwa’ a uniquely Bishop Museum exhibition.”
Kuaiwa curated the group exhibitions along with co-curator, kumu hula Kauʻi Kanakaʻole, and Bishop Museum exhibit designer, DeAnne Kennedy.
The artists’ work across visual and performing arts is continually charged and sustained by hula. From Nālani Kanakaʻole’s art direction and choreography to Sig Zane’s photography and textile design, and Kūhaʻoʻīmaikalani Zane’s graphic design and immersive installations, each artist channels ʻike (knowledge, wisdom) carried through generations.
“Through repetition, deep study, and consistent practice, mastery is achieved. As practitioners of hula, the artists have continued to deepen their understanding of the natural and spiritual world, which has in turn inspired their art practices,” Kuaiwa said. “They aim to produce art in various visual media not only to educate, but to also be aesthetically celebrated and enjoyed.”
“Patterns of Practice” was suggested by Sig Zane as a way of representing how the artists hone their skills.
“‘Kūhaʻimoana,’ for me, has many layers to it,” Kūhaʻoʻīmaikalani Zane said. “On a first take, it’s a migratory chant that compares migrations to waves of ocean-navigating sharks. That metaphor sets out the tone of connectivity between our natural environment and the beings that inhabit it.”
“‘Kūhaʻimoana’ is an example illustrating metaphorical depth within Hawaiian poetry,” said Sig Zane. “The importance of navigation surfaces in day-to-day cultural practices. This archaic chant reveals nuanced content, giving us a peek into hierarchy, dualities, and familial belief systems.”
Kanakaʻole passed away in January this year, so Kauʻi Kanakaʻole hopes that “Ea Mai ʻEiwa: Patterns of Practice” reflects Kanakaʻole’s philosophy of practice and piques curiosity within people about others’ stories, history, and culture.
“She intentionally taught hula with depth of language, craft, and art form to encompass a full-on lifestyle commitment,” Kanakaʻole said. “This was her everyday; the way she learned, grew, and inspired.” “I would love for guests to leave (the exhibition) with a mixture of awe, appreciation, and curiosity.”
Highlights of the “Ea Mai ʻEiwa: Patterns of Practice” exhibition include:
- Nālani Kanakaʻole’s kite installation, “Kūhaʻimoana,” her last large-scale installation before her passing
- Botanical specimens from various locations across Hawaiʻi Island, chosen to represent their hula ʻahu (altar) and sources of inspiration the artists frequently draw from
- Uniquely colored kūpeʻe (sea snails) shells made into adornments, as well as adornments made to look like kūpeʻe shells
- Kapa (barkcloth) made from the 19th century with dynamic designs
- ʻAwa (kava, Piper methysticum) cups and kānoa (kava bowl) associated with the aliʻi
- New and archival sketches and rubylith artworks by Sig Zane from 1990 to present
- A collection of family photos from the Kanakaʻole ʻOhana
- Memorabilia and ephemera from the theatrical performance, “Holo Mai Pele” (1995-2000)
“Ea Mai ʻEiwa: Patterns of Practice” will be presented in both ʻŌlelo Hawaiʻi and English, and will be on view until Sept. 20, 2026.
For more information, visit bishopmuseum.org.
Hawaii
Large section of Aloha Stadium demolished as project proceeds – West Hawaii Today
The demolition of Aloha Stadium on Oahu took a big step forward Thursday with the first section of seating pulled down from the steel structure.
Half of the elevated deck-level seating on the stadium’s makai side was severed and toppled backward as part of demolition work that began in February.
The other half of the upper makai-side seating is slated to come down Tuesday, followed by similar sections on the mauka side and both end zones, though the concrete foundations for lower-level end-zone seating are being preserved for a new, smaller stadium to rise on the same site.
A private partnership, Aloha Halawa District Partners, led by local developer Stanford Carr, is replacing the 50,000-seat Aloha Stadium, which opened in 1975 and was shuttered in 2020, with a new stadium featuring up to 31,000 seats.
AHDP is using $350 million of state funding toward the cost of the new stadium, which could be $475 million or more, and will operate and maintain the facility on state land for 30 years with a land lease.
The development team also is to redevelop much of the 98-acre stadium property dominated by parking lots with a new mixed-use community that includes at least 4,100 residences, two hotels, an office tower, retail, entertainment attractions and open spaces expected to be delivered in phases over 25 years and costing close to or more than $5 billion or $6 billion.
Earlier parts of stadium demolition work led by Hawaiian Dredging Construction Co. included removing four covered multistory spiral walkways leading to the upper level from the ground, and concourse bridges.
Demolishing the stadium is projected to be done by August, according to Carr.
Building the new facility is expected to be finished in 2029.
Hawaii
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