The Eye Center of Hawai’i is honored to welcome back Dr. Farhad Safi, MD, a renowned ophthalmologist specializing in retina surgeries and cataract surgery. Returning to serve the communities of the Big Island in May 2025, Dr. Safi brings his expertise and compassionate care to help patients preserve and restore their vision.
Whether you need advanced retina treatments, state-of-the-art cataract surgery, or specialized eye care, Dr. Safi is here for you.
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When you use your Hawaii Community Federal Credit Union VISA® card you earn points. You earn 1 point for every $1 spent on a signature based (credit) transaction. Simply use your card for all your everyday purchases and earn points! From groceries to fuel, your purchases will really pay off.
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A Few Good Men
The health of our community depends on the strength of our men. We look for leaders who exemplify integrity and selfless generosity. Kona needs men who will provide for and protect the people and values that we hold most precious. This month, we celebrate the role that men play in shaping our community.
As our June publication focuses on men, it gives us the opportunity to examine our lives against the examples of others. Our hope is that these stories inspire us to keep striving upward and become all that we have the potential to be.
Kaiden Lieto’s story challenges us to face the adversity in our lives with hope and grit. His story mirrors the setbacks that we all inevitably face. Kaiden’s positive attitude through trial is something we can aspire to maintain. Tommy Dews set a standard for excellence in his restaurant that is very provoking. In an effort to serve his customers before his bottom line, he sacrificed his own profit to deliver a product that benefits his community.
Each of us needs community in order to develop our full potential. As we face tragedies or confront our fears, it is the strength of those around us who show us how to walk the road ahead. Each of these men serve as inspiring examples of masculinity, but there should be little doubt that their strength is gathered from men who invested in them.
So let us consider two things as we flip through the pages of this issue. Who have we surrounded ourselves with? In times of trouble, do we have a few good men to lean on? Second, who should we be investing in? No doubt there is a young man in our life looking for a mentor. How can we reach out and lend our strength and experience to someone coming up in the world, looking for encouragement?
Is it not our goal to strive to make the Kona community as healthy and beautiful as possible? Instead of being haunted by comparison, we must look up to the men around us and allow them to provoke us to become more than we are right now. This is our home, and as men, we must do everything we can to pull out the beautiful potential in the ‘aina and the people who live here.
Godspeed,
JOHN-MARK DYER,
June 2025
PUBLISHER
Johnny Gillespie | johnny.gillespie@citylifestyle.com
A quartet of veteran chefs are taking Four Seasons Hualalai’s culinary scene to new heights
Pizza, Pasta and Precision
Bianellis is upping its game with new ingredients and flavors that defy the norm
Manifesting Artistic Visions
A renowned northern lights researcher helps local artists shine Enjoying the Ride
Spreading aloha from two wheels for more than a decade with family and Kiser Motorcycles
Kaumana Barton, Kiser Motorcycles’ general manager, rides his motorcycle along Old Airport Beach. Photography: Mel Arredondo
After many wonderful years of caring for our community, Aloha Kona Urgent & Primary Care will be closing our doors. It has been our deepest honor to walk alongside you in health, healing, and hope — body, mind, and spirit. Thank you for trusting us with your care. We are forever grateful for the relationships we’ve built and the memories we’ve shared. With heartfelt aloha, The Aloha Kona Urgent & Primary Care Team.
“I have come that they may have life, and have it to the full.” – John 10:10
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BREW BLOCK
PAWAI PLACE IN KAILUA KONA
Celebrating Men at the Stoves
A quartet of veteran chefs are taking Four Seasons Hualalai’s culinary scene to new heights
The most recent iteration of the resort’s signature oceanfront restaurant marks the third phase of its evolution over nearly 30 years.
Debuting as the casually elegant Pahui‘a restaurant when the resort opened in 1996, it underwent a significant design and menu metamorphosis in 2012 re-emerging as ULU + Sushi. Now with the unveiling of a meticulously reinvented space, including contemporary furnishings, light fixtures and expanded lanai and lounge seating, it also has been re-branded as simply ULU.
“With the popularity of sushi continuing to grow, comprising as much as 50 percent of our dinner sales, and with our long-time veteran Sushi Chef Nuri Piccio more than ready to take on more challenges, a pivotal decision was made,” Richard Polhemus, Senior Executive Chef-Hawai’i, says.
The decision? Opening a new restaurant, Noio, completely dedicated to fine Japanese cuisine in the second-story space directly above ULU in December with Chef Nuri at the helm. Prior to taking the reins there, he served eight years as a sushi chef at ULU, continuously refining his skills and gaining familiarity with the preferred tastes of hotel guests and homeowners at the luxury residential resort.
ARTICLE BY MARGARET KEARNS PHOTOGRAPHY BY FLETCH PHOTOGRAPHY
Noio is one of just three restaurants on Hawai’i Island offering traditional omakase dinners—the only one on the Kona Coast—along with a diverse selection of the highest quality fish sourced primarily from Japan.
Today, with its breathtaking Pacific views, ULU maintains a true sense of place, continuing to focus on freshly caught seafood from surrounding ocean waters as well as the resort’s fishponds where oysters and shrimp are cultivated.
“Our new menu, a collaboration between ULU’s Chef de Cuisine Chris Damskey and me, does offer four different sushi rolls, while a selection of crudo—Kanpachi, Sea Bream, Tuna Toro Tartare and Hokkaido Scallop, as well as reserve caviar options (Domestic Royal, Kaluga Hybrid and Osetra) make up the space nigiri sushi and sashimi previously occupied,” Chef Richard says.
Guests choose their preferred caviar and preparation style: traditional Bellinis, hand-cut Noodles with Shio Kombu Butter and Chives, or “Oysters & Pearls” with Cucumber Dashi, he says.
“The new menu items showcase the same locally grown Hawai’i Island ingredients as those from the previous menu. In fact, 75 percent of our ingredients are sourced from 160 farms island-wide,” Chef Richard says.
He is committed to building new relationships with local farmers and purveyors while maintaining those partnerships created by Chef Chris when he was tapped by the resort to open ULU + Sushi as chef de cuisine—a post he held until 2017 when he set off for more culinary adventures.
“I was blessed to pull inspiration from many chefs over the years, including Jean Georges Vongerichten and Alan Wong,” Chef Chris says.
“Among the things I learned from Chef Jean Georges was the importance of honoring the place, its culture, and then imparting that sense of place in the meals you present. Traveling, meeting with farmers, fisherman and ranchers also helped develop a true appreciation of where our food comes from,” he says.
He also credits time working beside Chef Alan Wong at his Maui restaurant, Amasia, for re-enforcing the importance of always “foraging the best and freshest ingredients that are local to the place.”
“Chef Alan is the unofficial godfather of Hawai’i regional cuisine. He opened doors for me to people I would not have met otherwise, which led to many of the partnerships we have now,” Chef Chris says.
Returning to Four Seasons Hualalai in October 2024, he admits to arriving a little late to the party, as renovations and menu planning were already well underway at ULU.
“I like to work in collaboration with others, I truly believe everyone on the team brings something to the table. I was happy to have the chance to massage the new menu a bit with Chef Richard when I finally did arrive,” he says. “We plan to tweak it quarterly, focusing on the very best ingredients available here at the time.”
Some menu items, however, will always remain in place—among them customer favorite Tableside Poke. “If we were ever to take that off the menu, our long-time, loyal customers would chase me down with pitchforks,” Chef Chris says.
The beloved dish, prepared with flair tableside, features a choice of Local Bigeye Ahi, Japanese Bluefin Tuna, Kona Kanpachi, or order it “Hapa” (half and half) style with Bigeye Ahi and Kanpachi.
Among the updated menu highlights are the Miso King Crab Leg roasted with Yazu Koshu Miso Butter and Charred Lemon; Ahi Wellington featuring Ali‘i Mushrooms, Lūʻau Leaf and Foie Gras Bordelaise; and Big Island Abalone “Rockefeller” with Pork Guanciale, Kuleana Rum, Creamy Spinach and Fennel Pollen Crust. The latter two were featured at a special dinner at New York’s James Beard House in November.
While Chef Richard oversees operations, menus and culinary teams at all resort restaurants, banquets and in-room service, Chef Chris is charged with daily oversight of the ULU kitchen and staff.
Promoted from executive chef—a post he held since 2020—to senior executive chef-Hawai’i early this year, Chef Richard now is responsible for culinary operations at the Four Seasons properties on O’ahu and Maui as well. Even with his expanded duties, he says his feet are firmly grounded at Hualalai 100 percent of the time.
Rounding out the team is Executive Pastry Chef Kalani Garcia, a Maui native who is part artistic genius and part scientific brainiac.
“As a pastry chef, it’s critical to know exactly how everything works and to understand the science behind it. Knowing and understanding that paves the road to consistency,” he says.
It’s something he learned at an early age. The youngest of five siblings, Kalani watched his mother Lynn bake for family gatherings, carefully selecting ingredients and then mixing them together with perfect precision.
Mentors in his culinary journey include Chef Beverly Gannon, who at age 19 gave him his first job at her award-winning Haile Maile General Store in upcountry Maui; and Jean Luc Dahl, the pastry chef at Four Seasons Las Vegas.
“Haile Maile was the perfect starting point for me, owner/chef Chef Beverly and family were really a second family to me, and training with her led to my first post with Four Seasons at its Wailea location on Maui,” Chef Kalani says.
Another opportunity led him to trade tranquil island life for the glitz and glam of Las Vegas, where Chef Jean Luc took him under his wing, furthering his training and honing his skills.
He returned to the islands, joining Four Seasons Hualalai’s culinary team as assistant pastry chef in 2013 and was named executive pastry chef in 2015. Today, mirroring his savory chef colleagues, his desserts feature the best Hawai’i has to offer: locally
His not-to-be-missed desserts include Roasted Pineapple Parfait with Crispy Lilikoi Meringue and Myer Lemon Cremeux, and the Ohi ‘a Honey Mousse Cake featuring Mamaki Sponge Cake, Sudachi Curd and Ohi‘a Honey Cremeux.
They deliver a perfect ending to an extraordinary evening at both ULU and Noio.
FourSeasonsResortHualalai.com
Photo Credit: Corey McCarley Photography
PIZZA,
PASTA and Precision
Bianellis is upping its game with new ingredients and flavors that defy the norm
ARTICLE
Bianellis, our local Italian treasure, keeps getting better and better. I had the privilege of tasting both new menu items and old favorites they have worked hard to elevate.
A significant change they have made is the flour for their pizza dough. Rather than Pizza Flour, the standard for most pizzerias in the U.S., Tommy Dews, owner and operator, and his family decided to bite the bullet and invest in Caputo Double Zero Flour from Italy. It almost doubled the cost, but with the benefit of high-quality flour and a 72-hour fermentation process, they removed most of the irritants that typically trigger the bloating and discomfort of gluten sensitivities. Something Tommy’s wife, Candace, suffers from.
Second on their list was flavor authenticity. A common complaint of American-Italian cuisine is how sweet or heavy it can be compared to the original food. Hence, Bianellis removed sugar from its crust and sauces, sourced better quality Italian tomatoes, and simmered the sauces for much more extended periods to bring out that natural sweetness.
Of course, Tommy Dews realizes that even with these changes, some true allergies need to be accommodated and has included permanent gluten and dairy-free menu options that are kept from cross-contamination in Bianellis’ kitchen. Feeling optimistic, I eagerly dived into tasting Bianellis’ many offerings.
THE PASTA SAUCES
Marinara: The classic staple of any Italian ristorante. This was my first bite, and I immediately noted the difference between your typical spaghetti and meatballs. It was surprisingly light! There was no saturating sweetness or greasiness like many American red sauces, and it was much more reminiscent of an authentic Italian Marinara. I could have eaten a whole plate without feeling the heaviness I usually deal with.
White Wine Mushroom Sauce: Creamy and unctuous, but rather than the punch of mushroom flavor I was expecting, the front note was of nutmeg, making this quite unique, though unexpected. This
CONTINUED >
sauce also appears in another capacity that I found scrumptious.
Pink Sauce: A fun carry-over from Bianellis’ original menu, it blends their house Marinara and White Wine Mushroom sauces. It was rich. It was sweet. It was umami. But best of all, it had that kick from the nutmeg that was surprising and almost unidentifiable. Truly, I spent minutes lingering over this sauce to identify what pepper or spice they had used in it until I tried the White Wine Sauce on its own.
Mac Nut Pesto: Living in Hawai’i, this has become an expectation and one I’ve honestly come to prefer to the original. However, this was something different. My favorite Bianellis sauce by far, with a savory tanginess that left me CRAVING another bite. My companions all agreed. Don’t ask me what Tommy does different, but it’s worth the trip to try it.
If you want to try multiple sauces, get their Pasta Flight, and my advice is go pink and green!
THE PIZZAS
Margherita: With a brushing of garlic olive oil and a light sauce covering, the highlight here is the crust. Ultra crispy but not crunchy, tender but not tough or chewy. Every element of this pizza highlighted the changes Tommy made. Not heavy or too greasy with beautifully cooked tomatoes, fresh mozzarella and basil.
Gourmet Veggie with Cauliflower Crust and Vegan Cheese: This was the entirely allergy-friendly option I tried for the night. Peppery front notes were carried by the sauce. The cauliflower crust had a good
SUPPORTING THE COMMUNITY
Under the Dews’ ownership, Bianellis is now the primary food sponsor for Surf For Special Needs. They also support the Rise Up Foundation for battered women, Arbor House Firefighter’s fundraiser and Jr. Golf at the Kona Country Club.
They’ve also partnered with the Hawai’i Tech Academy, allowing students to come and see how chemistry is applied to food science.
“Overall, it was a delightful and relaxed evening with incredible food and incredible amounts of it.”
chew, adding to the pizza's overall flavor, the texture with the tender artichoke hearts, and the firm bite of the eggplant, which can be breaded or not. The vegan cheese was pretty standard, adding a slight and almost floral nuttiness.
Carlsbad: Deliziosa! An homage to the Dews’ prior home in California, it pairs the sweet sundried tomatoes with the pesto, elevating both. It’s tangy, sweet and salty. Usually, I am not a feta enthusiast, so I tend to avoid the pizzas that feature it. However, here, it is so light that, combined with the mozzarella, I barely noticed it. Every element kicked up the whole to another level.
The Lasagna Calzone: I’d already sampled three pizzas and four pastas before they brought out a cheesy, decadent calzone larger than my head, which made this a bit hard to handle. It was delicious, full of good sausage and creamy ricotta, but the food coma had kicked in, and even on a typical day, I’d recommend splitting this with someone. Overall, it was a delightful and relaxed evening with incredible food and incredible amounts of it.
The Dews believe owners should be involved with their staff team and customers. You can find Tommy moving around his restaurant, greeting customers and ensuring their food is the best quality possible. While sometimes it can feel like nothing lasts long here in our little corner of the Pacific, Bianellis is proof that sometimes change can bring new people into the community who are as eager to see it flourish and grow as we are.
Learn more at Bianellis.com, or visit them at the Keauhou Shopping Center for a bite.
Artistic MANIFESTING VISIONS
A renowned northern lights researcher helps local artists shine
ARTICLE BY SARA STOVER PHOTOGRAPHY BY FLETCH PHOTOGRAPHY
When Dr. Dirk Lummerzheim first met his wife, Jill Backus, at the University of Alaska Fairbanks 40 years ago, he focused on the precipitation of energetic particles into the atmosphere, visually manifesting as the aurora. A photograph of the Milky Way over Pololū, Hawaiʻi was the last thing on his mind, let alone how to help the artist who captured it shine.
After over two decades of serving as Professor Emeritus at the University, however, Dirk now spends his days handling the bookkeeping for 'Ōlena Gallery when he’s not building shelves to display work by photographers, wood turners, ceramicists, and an array of other Hawaiʻi Island artists.
“Jill and I own and run the gallery, and our primary goal is to provide a positive and viable outlet for Big Island artists and craftsmen, both emerging and established, to exhibit and sell their work,” says Dirk, who happens to be recognized throughout the space physics research community for advancing understanding of auroral processes in the high-latitude ionosphere. Although he’s also received three National Aeronautics and Space Administration Group Achievement Awards for his contributions, Dirk prefers to talk about artists like Susan Grant, who designed and painted the gallery’s sign when it first opened. “That was in November of 2022, but we moved here in 2015. I had retired, and Jill, who has a BFA in Ceramics, worked as a family nurse practitioner. We were living in Ketchikan, but Jill was ready to retire, so we bought her Dad’s property in Hāwī when his partner wanted to sell it… and moved.”
Although Jill had more time to concentrate on her ceramics and pottery, the couple soon discovered that there were limited possibilities for local artists to sell their work in North Kohala. To help Jill and other artists while engaging the local community, they partnered with friends and opened 'Ōlena Gallery.
“'Ōlena is Hawaiian for 'turmeric,' which can be used as a yellow dye. It’s also a name people can remember,” Dirk explains. While they were still transforming the building into an art gallery, he and Jill met a curious bystander. “He happened to be Kona-based watercolor artist Gary Leveque and was looking for a place to show his work. So, just like that, we had our first artist. We just kept talking to the people behind the art we liked at local festivals and markets, and now we have artwork from 60 different artists. At least 12 are from right here in North Kohala.”
Today, Dirk and Jill share the responsibilities of operating 'Ōlena Gallery as the sole owners . They also collaborate on bringing artistic visions to life.
“With her art, Jill tries to speak to women’s issues and lives. I create the wood components of her work. If she needs a base for a sculpture or a special piece of wood to support a teapot, I build it,” says Dirk. “Through the gallery, Jill can make what she wants without the pressure of selling it, and we can offer that same luxury to Hawaiʻi Island artists.”
“We don’t mark pieces down, which is unheard of for a gallery. We’re not going to disvalue the art just to make a sale. We just want the artists to know that we have their backs,” Dirk adds. “The artist is free to progress, which is pretty awesome to see.”
Owning 'Ōlena Gallery enables Dirk to host a monthly rotation of featured artists, which kicks off with a reception. While visitors come in to support their favorite artist, they stay to contemplate an exquisite vase, monkeypod table with glass layers, or jewelry Jill hand-makes of metals, ceramic pieces, and semiprecious stones.
Warm terracotta-colored floors welcome guests, and fused glass pieces, metal prints, oil paintings, and carved koa fish thoughtfully adorn the gallery walls every day of the week. Like the ethereal jade, scarlet, pink, blue, and violet lights of the aurora borealis, each piece has space to be admired.
Learn more at OlenaGallery.com.
A MIRACLE FINISH
KONA MAN PUSHES THROUGH INJURIES AND ILLNESS TO BECOME AN IRONMAN TRIATHLETE
On October 26, 2024, Kaiden Lieto woke up to accomplish a goal he had trained for years: completing the Ironman Triathlon in his home of Kailua-Kona. Lieto got into the water and began the 2.4-mile swim. After that came the 112-mile bike ride and a 26.2-mile run, along the roads of the Kona coast.
ARTICLE BY TIANNA MORIMOTO PHOTOGRAPHY BY MEL ARREDONDO
Photo by Talbot Cox
by Mitch Wiesinger
As he made his way back into town while on the run, Lieto had about one mile left, pushing through the pain as he came down Palani Road, zoned in on the finish line. The loud, screaming crowd helped him take the final steps.
Lieto crossed the finish line, with his family and friends cheering him on, and he immediately broke down into tears. For him, finishing the race meant more than getting a medal. It was a testament to overcoming several years of health challenges and perseverance to get to this moment.
“I won the battle even though I didn't win the race,” says Lieto. “It was just such a winning feeling… I kinda defied the odds.”
The journey toward becoming an Ironman triathlete began in 2022 when Lieto took a gap year after finishing high school. He accompanied a friend to St. George, Utah, to help film a triathlon. While on this trip, Lieto decided that during this gap year, he would train for the Ironman, specifically in Kona.
“Kona is like the World Series, the NBA finals. It's the race everyone wants to do. So, I wanted to do Kona as my first Ironman because I'm a local resident,” says Lieto.
Kaiden Lieto’s father, Chris Lieto, a former triathlete and his inspiration, became his coach to complete his first half Ironman in December 2022. The
Photo
“YOU HAVE TO BE UNCOMFORTABLE TO GROW.”
pair soon realized Kaiden Lieto had talent, and he received a sponsorship. Lieto then focused on becoming one of the best in the world.
However, that’s when tragedy struck. In January 2023, Lieto was hit by a car while training on his bike. The accident knocked him out for six minutes. He suffered a broken collarbone that required surgery and a concussion.
After recovering from the injuries, Lieto continued to train and competed in two races. It was then that he received an MRI of his brain to see if he had any damage from the crash or concussion. Instead, the doctors found a spot called
an arteriovenous malformation, or AVM. This is where veins connect to arteries weirdly, which could lead to the artery sending too much blood to the vein, causing a stroke or aneurysm. It was hard to determine if Lieto was born with this or if it formed after the crash.
Lieto continued to train even with AVM, pushing through this mental challenge. He qualified for the Ironman in France in 2023 but did not compete as Kona was always the goal.
In March 2024, Lieto had brain surgery to remove the AVM. Three days later, he received an email informing him that he
had won a lottery in Kona, and his name had been selected to race in the Ironman as a Hawai’i resident, without having to do the qualification races.
“I just got home from the brain surgery, had this huge scar on the side of my head… I'm not allowed to train or do anything, but I get an email saying that in seven months, I can race the goal race that I've always wanted to race,” says Lieto.
Lieto began training again, but now faced a new obstacle: a constant sickness, which began after he got hit by the car. Lieto says every six weeks, he would be sick with flu-like symptoms of body aches, mucus and a headache. The sickness would usually last about three to four days before he would recover.
While altitude training in Colorado, Lieto got sick again. However, this time it was different as he never got better. He went to the doctor and got blood work taken. The doctors thought he might have a genetic autoimmune disease that was triggered by the crash.
Yet, he kept training, pushing through the sickness to get one step closer to the Ironman in Kona, as he knew this was something he could not pass up.
“It was the most miserable two months ever, like how sick I was, and I just kept training because I just knew this was an opportunity I didn't know when I would get again,” says Lieto.
He continued to train every day, feeling sick, but with the mentality of “no is not an option.”
Around nine days before the race, Lieto suffered a major sickness flare-up
Photo by Kenny Withrow
to the point where he couldn’t get out of bed. However, he was not going to let this stop him, as the time had come for him to have the chance to accomplish this goal.
When the race day came, Lieto got up and went to the start line with the motto to just embrace the moment.
After the race, Lieto was diagnosed with an autoimmune disease, and doctors revealed his blood work showed his
hormone levels were so low that it actually should’ve prevented him from competing. Lieto says it was a complete miracle that he did the race and all the training that led up to it.
“I'm a firm believer in God, and just seeing a miracle happen in front of my eyes and in my own body shouldn't have been possible. It was a special day. It was a special moment for sure,” says Lieto.
For now, Lieto is taking time away from the sport, calling it “the worst breakup” he’s ever had. He is currently attending bible school to build his relationship with the Lord, find who he is outside the sport and focus on getting healthy.
Yet, through all the struggle, sickness and adversity, Lieto says he wouldn’t change a thing. The experience of getting to that finish line helped develop him into who he is today.
“You have to be uncomfortable to grow,” says Lieto. “When you go through tough things, you're gonna come out the other side with more strength and character.”
Spreading aloha from two wheels for more than a decade with family and Kiser Motorcycles
Enjoying the Ride
ARTICLE BY RYAN GARRETT
PHOTOGRAPHY BY MEL ARREDONDO
Kaumana Barton, Kiser Motorcycles’ general manager, has been riding with a special group of street companions since he first got on a bike—his family.
“My first bike actually was my grandpa's last bike, which I restored when I was in high school,” Kaumana says. “It was my dad's first bike too. And then I got that running, and I rode that all through high school, and I've always just been riding motorcycles ever since then.”
It’s a family tradition that continues to grow.
“I ride mostly with just my family. My dad and my brothers all have bikes. And then, guys at work, we'll all get together and cruise around,” he shares.
After Kaumana graduated from Konawaena High School, he took off to Brigham Young University–Hawai’i on O’ahu. But the ties to—and the rides on— Big Island called him back, and it was too much of a calling to resist.
“My favorite place to ride is the Kohala side,” Kaumana says. “I like that green scenery and cooler temperature. Pololū Valley is usually our turnaround.”
When Kaumana returned to the Big Island from O’ahu, Kiser Motorcycles welcomed him.
“There was a job opening and I jumped on it,” Kaumana says. “So I started in Receiving and bounced around, did Parts Management, and then became the store manager.”
Whether you are a grizzled veteran looking for a new ride or a young commuter getting back and forth between work and errands on a moped scooter, there’s a good chance some bikes are worth checking out in the store.
“My favorite place to ride is the Kohala side. I like that green scenery and cooler temperature. Pololū Valley is usually our turnaround.”
“New riders will come, and they'll pick up a little Honda Rebel 300, and then that's something that they can go out and learn on,” Kaumana says. “And it's light enough and easy enough to be their first bike.”
Motorcycle Safety Foundation, perhaps the most popular nonprofit organization that brings new riders up to speed around the U.S., does not currently offer its courses on Hawai’i Island. However, Kaumana is well-networked and happy to connect beginner or pre-beginner riders with local instructors.
“I wish we had that here on the island,” Kaumana says. “The only MSF course around is on O’ahu, which is a bummer. They used to teach in Hilo, but that stopped a while ago. There are a couple of guys that we recommend as instructors. It's not
really an MSF course, but they help new riders learn. Most of the time, it's just people who have friends who ride, so they want to join in, too.”
Regardless of your riding style or the type of terrain you want to explore, there are plenty of options on Hawai’i Island.
“You can send riders in any direction from the shop,” Kaumana says. “I usually send people north. If they want a twisty road, they go on the Kohala Mountain Road. It's just beautiful, beautiful views, nice green pastures. You can send them down south if they want to see lava fields and want to kind of stay more out of the rain, usually in the morning, stay dry, go in that direction. Or send 'em across the saddle if they want to get to Hilo and the rainforest and look at stuff like that.”
“There’s only one road that goes around the entire island. So I mean, we share, and it’s all family. We all gotta ride it.”
“He inherited his older brother's motorcycle,” Kaumana says. “He is learning. He has a Honda Shadow 750 that he is learning to ride. So I’m definitely keeping the family riding tradition going.”
Aside from motorcycles, side-by-side utility vehicles (UTV) are particularly popular at the moment. UTVs are designed for both work and recreational off-road use, a fun way to explore parts of the island.
“There are a lot of ranchers and farmers looking at the side-by-sides,” Kaumana says. “But even just regular families are getting them because they hold six people, and they can go ride around the trails, or hunters buy them to go hunt pigs in the forest.”
Kaumana’s tradition of riding with family continues when he's not at Kiser. He’s already taught his oldest son how to get comfortable in the saddle. Now that his son is on a church mission in Tahiti, Kaumana is teaching his second.
He’s hoping that the Distinguished Gentleman’s Ride, an event sponsored by Triumph Motorcycles, returns to the island next year after its run this May. The event raises funds and awareness for men’s mental health and prostate cancer research. The ride features predominantly classics—cafe bikes, choppers and the like—and the riders are encouraged to dress to the nines.
Hollywood may continue to perpetuate the image of the tough biker in the leather jacket with a cigarette between their lips—see Tom Hardy, Jodie Comer, and Austin Butler in The Bikeriders from 2023—but Kiser serves riders of every demographic.
“For us here on the Big Island, even though there are a whole bunch of different clubs, everybody gets along,” Kaumana says. “There's only one road that goes around the entire island. So I mean, we share, and it's all family. We all gotta ride it.”
KiserMotorcycles.com.
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