Hawaii
Plans underway to move monk seal pup born at Kaimana Beach
National Oceanic and Atmospheric Administration officials said they would move the monk seal pup born at Kaimana Beach now that she is fully weaned to a secluded beach on Oahu.
The female pup named Pa‘aki, also known as PO5, was born on May 1 at Oahu’s Kaimana Beach, a crowded spot at the edge of Waikiki. This was the fifth time a monk seal had given birth at the popular beach since 2017.
Following her birth, nonprofits and federal, state and county agencies worked together to rope off most of the beach and monitor the monk seal pair.
On Sunday, Hawaii Marine Animal Response, who partners with NOAA, reported that mother seal Kaiwi, also known as RK96, separated from Pa‘aki. Kaiwi may return to Kaimana Beach, but the mother and pup are now both independent seals, according to a NOAA news release.
Kaiwi and Pa‘aki when she was only one-day old. The third seal is Wawamalu, who was born in 2018 along the Kaiwi coastline and is Kaiwi’s son. (Photo courtesy of DLNR)
Monk seal mothers nurse their pups for five to seven weeks before abruptly leaving. While nursing, a monk seal mom does not forage for food and instead fasts until she uses up all of her energy, which is why the mom must leave to find food after weaning. The independent pup then must survive on its own.
NOAA officials decided to relocate the pup because they are concerned she will become habituated to humans, which would limit her ability to learn how to be a wild monk seal.
“We will be relocating Pa‘aki to a more remote Oahu shoreline, as we’ve done with previous Waikiki-born pups,” NOAA said in a news release.
For the safety of the pup, the new beach will remain undisclosed.
Michelle Broder Van Dyke covers the Hawaiian Islands for Spectrum News Hawaii. Email her at michelle.brodervandyke@charter.com.
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Hawaii
Ambassadors of aloha: Food events aim to boost tourism with unique Hawaii-made products
HONOLULU (HawaiiNewsNow) – It’s shaping up to be a slower-than-usual summer for Hawaii’s tourism industry, but business leaders hope events that market the islands’ unique local food and products can turn that around.
The state expects total visitor arrivals to grow only about 2 percent this year. Numbers slid half a percent in April from the previous year, with the largest market, West Coast tourists, falling nearly 5 percent. The statewide hotel occupancy rate averaged 76.4 percent.
Economists blame higher airfares, rising inflation, fewer international visitors and uncertainty following the March kona low storms.
State-supported events like the Hawaii Lodging & Tourism Association’s (HLTA) Hawaii Hotel and Restaurant Show and DBEDT’s Hawaii Made Conference aim to boost tourism by promoting products you can only find in Hawaii.
“We’re going to continue to struggle, but we can’t stop promoting. We can’t stop advocating,” said HLTA President/CEO Mufi Hannemann. “If you can travel during these times, you’re going to come and have a wonderful experience in Hawaii whether you’re just coming for sun and surf or you’re coming here to immerse in our culture or to do business, this is the place to come.”
And those who do come are spending more.
At the Hotel and Restaurant Show this week, local food manufacturers hoped to secure more buyers in the hospitality industry.
Many rely on business and leisure visitors trying their products while in Hawaii and taking them back home where they promote it.
“The traceability that you want to know where your food is coming from,” said June Rees, general manager of Kauai Shrimp, which has 40 ponds off the coast of Kekaha. You’ll find their shrimp on many menus across the islands.
“There are a lot of people that heard about us but never tried, so this show gives us exposure to the new restaurant or chef that have heard about the name but never really tried the product.”
But fewer tourists mean less sales and slower business growth and investment.
Jina Wye is the founder of Okonokai, which makes snacks from native seaweed grown off the Kona coast on Hawaii Island.
“It’s like a superfood that everyone should be eating everyday,” she said. “There’s a lot of just missing infrastructure for manufacturing, but that’s something that we’re working on. It’s actually why I’m part of this whole like DBEDT pavilion because the state is really working hard to develop more infrastructure.”
For the family behind Aloha Star Coffee Farm, getting their award-winning premium kona coffee into airports, hotels and restaurants is key.
“Getting the opportunity to find the market niche that we need,” said Karina Rodriguez, co-owner of Aloha Star Coffee. “We are small, that sometimes we don’t have all the resources for marketing and, and going to the biggest stores, and we are working on that.”
Food entrepreneurs will get another chance to promote their products at DBEDT’s Hawaii Made Conference this Tuesday at the Sheraton Waikiki. Click here to register and for more information.
The 16th Hawaii Food & Wine Festival is another event that promotes local chefs and restaurants while promoting tourism. It spans three weekends from Oct. 16 to Nov. 8 across three islands. Find information here.
Copyright 2026 Hawaii News Now. All rights reserved.
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