Good morning, Honolulu.

Thousands turned out across the state Saturday for the Hawaii Foodbank’s largest annual fundraiser—collecting both food and monetary donations to help feed local families.

Donations at several locations on Oahu and other islands supported programs that served over 170,000 people each month and saw First Hawaiian Bank match contributions up to $50,000.

Honolulu police busted two illegal game rooms in the past week for operating without proper licenses—authorities are investigating further violations.

In Waikiki, Justin Wu, a 23-year-old fentanyl dealer who pled guilty for selling blue pills that led to Marine Lance Corporal Alexander Grafton’s death in 2021, was sentenced to 10 years in prison—he will also serve 5 years of supervised release.

The red flag warning is extended through today until 6 p.m. as high winds, low humidity and dry brush put the islands at high wildfire risk.

Hawaiian Electric and state officials will watch the weather and may shut off power (if conditions worsen) while urging people to be careful (most wildfires start from human causes).

The Council on Revenues said that personal incomes in Hawaii increased a little in 2025 after a strong start, though rising tariffs will push prices up to 4.6% next year — officials noted that job growth has slowed after an early surge.

Local public media like HPR and PBS Hawaii warned that ending CPB funding may lead to big cuts — broadcasters expect these changes to affect programs and upkeep moving forward.

Decorated Purple Heart veteran Sae Joon Park, who came to the U.S. as a child and served in the Army, faced self-deportation in June after his green card was revoked due to a criminal conviction, leaving behind his children and ailing mother in Hawaii—raising serious questions about DHS practices. His attorney and senators Mazie Hirono and Richard Blumenthal are now seeking answers and a possible re-pleading of his conviction.

Koko Head Cafe in Kaimuki now offers a dinner menu (served 5-9 p.m. Fridays through Mondays) that highlights seasonal, fresh produce from local farms with chef-owner Lee Anne Wong and executive chef Ben Rosicky crafting dishes like housemade dumplings, ulu flatbread and lamb adobo (featuring produce from Mari’s Garden, Eggs Hawaii, Sweet Land Farm and Maui Gold Pineapple). The cafe continues to serve brunch from 7 a.m. to 2 p.m.