Queen's CEO Jill Hoggard Green; Deploying COVID saliva tests at Mauna Lani resort; Feds probe United Public Workers union; Aloha Harvest on feeding the hungry during the pandemic
Queen's CEO Jill Hoggard Green on the COVID crisis
We have done a number of stories related to 2020 - the International Year of the Nurse. The World Health Organization designated it in a nod to Florence Nightingale, a trailblazer of modern nursing. We reached out to the CEO of the Queen's Health Systems. Jill Hoggard Green has been on the job for over a year now. She is proud of the fact that she is a nurse and now heads the state's trauma center and is in a position to improve healthcare in the Islands.
Deploying COVID saliva tests at Mauna Lani resort
Over the weekend, Hawaii Island COVID-19 positive case numbers exceeded Oahu's numbers. Officials hope to stem the community spread as the island begins welcoming visitors and hoteliers start to call workers back in anticipation of more bookings. We checked in with Sanjiv Hulugalle, general manager of Mauna Lani, Auberge Resorts Collection, about preparing for its mid-November opening.
Feds probe United Public Workers union
A federal grand jury is probing the finances of the troubled United Public Workers union after its Hawaii direcdtor, Dayton Nakanelua, was removed from office earlier this year for alleged "abuse and misuse" of funds. UPW Local 646 has about 13,000 members in Hawaii, and represents corrections workers and blue-collar county and state employees as well as about 1,000 private-sector employees statewide. Civil Beat reporter Kevin Dayton tells us about some of the questionable activities that raised questions. Click here to read the story on CivilBeat.org.
Aloha Harvest on feeding the hungry during the pandemic
This week, we will examine issues highlighted in He Lono Moku: The State of the Environment Report. Phil Acosta, executive director of Aloha Harvest, tells us about the nonprofit's mission to save food from being wasted, and instead diverting it to prevent hunger. He tells us about food resiliency lessons learned from COVID-19.