Behind the bar
The life of a bartender and holiday drink specials
Dee Clayton
Sculpting and promoting fit bodies
Mosiac art
Giving new life to broken pieces
DECEMBER 2017
4 Calendar December events
8-10 Cover Bartenders share their stories and holiday drink specials
ABOUT THE COVER Pacific Islands Club Saipan bartenders hold their favorite drinks. (From left) Derol Tudela; Raymund Tolentino; Maria Theresa Rio; Mercy Ramos; and Ray Moreno, all bartenders at PIC. Photo by Sylvan Tudela Chelu Photos
19 Sports Sculpting and promoting fit bodies
13 Cruise Control 2013 Honda Civic Si
26 Listicle
Glimpses Publications include Guam Business Magazine, Marianas Business Journal, MBJ Life, Beach Road Magazine and R&R Pacific
Holiday gift guide
28 Artist
Giving new life to broken pieces
30 Recipe
Lechon Belly
32-35 On the Road Event photos and special messages
38-39 Health Holiday health and safety tips
43 Coupons
Special offers and discounts
We’re Online!
www.brmsaipan.com
beachroadmagazine
PUBLISHER Maureen N. Maratita BUSINESS EDITOR Meghan Hickey LIFESTYLE EDITOR Lara O. Neuman REPORTERS Nicole B. Benevente Wayne Chargualaf CREATIVE DEPARTMENT SUPERVISOR Vikki Fong DESIGN & PRODUCTION Conrad Calma Jr. Keisha Marie Gozum Josiah Almosara LJ Castro GENERAL SALES MANAGER Ken Duenas PRODUCT REPRESENTATIVE Minda Castro Marlon Regaton MANAGING DIRECTOR Marcos W. Fong Beach Road Magazine, December 2017. Entire contents copyrighted 2017 by Glimpses of Saipan, Inc. Beach Road Magazine is published monthly by Glimpses of Saipan, Inc. P.O. Box 502080, Saipan, MP 96950 • 2/F Transpac Business Center Gualo Rai, Saipan • Tel: (670) 235-7645 • Fax: (670) 234-1801 • E-mail: saipan@ glimpsesofguam.com. All rights reserved. No material may be printed in part or in whole without written permission from the publisher.
Glimpses of Guam Inc. Mission Statement: To connect people with information.
DECEMBER All month Annual Christmas in the Marianas Location: Paseo de Marianas in Garapan All events take place every Saturday, beginning Dec. 2. Activities include a Christmas tree lighting, a Christmas tree decorating competition, a Christmas parade and a costume/caroling contest. Dec. 1 and 2 Disney’s Mulan Jr. by Mount Carmel School’s Theatre Club Time: 7 p.m. both nights Location: Mount Carmel School Tickets: $15 for front-row premium seats; $10 for preferred seats; $5 for general seating For more information call 234-6184 or visit www.mountcarmelsaipan.com. Dec. 2 Hell of the Marianas Time: 6:15 a.m. race start Location: Starts and ends at Marianas Resort and Spa Dec. 15 U.S. Department of Veterans Benefits Administration Counseling Session Time: 9:30 a.m. to 3:30 p.m. Location: Saipan VA Outreach Clinic in the MH II Bldg. Suite 206, Marina Heights Business Park in Garapan To request an appointment, contact Ruth Coleman at 322-0035.
To be included in our calendar of events, submit details to lifestyleeditor@glimpsesofguam.com
COVER FEATURE
BEHIND THE BAR By Wayne Chargualaf
me,’ that’s when I let them try my creation. It’s not a weak nor strong drink and it’s not on the menu. Amelia “Chatchee” Beranda, our beverage supervisor, is very helpful and supportive when we bartenders want to come up with new blends or if we want to change drinks. She gives us helpful tips and is also our tester.” Outside of work, Tolentino likes to play basketball, run, bike and enter duathlons and marathons. Tolentino also plays for hotel sporting events, as well as events sponsored by PIC. As advice to aspiring bartenders, Tolentino says, “Always stay positive. Do not give up when pressure arises. At times, you will encounter difficult guests who complain, but always keep your cool. Sometimes guests will give you their own personal tips on how to make or blend their preferred drinks. Bartenders must communicate well with their customers.” Favorite drinks to make: 1. Cactus Ingredients: tequila, red wine, sweet and sour and triple Sec
Photo by Sylvan Tudela
Raymund E. Tolentino The Magellan at Pacific Islands Club Saipan Raymund Ejercito Tolentino has been handling drinks for 15 years. He worked at Lao Lao Bay Golf and Resort in 1994 before transferring to Pacific Islands Club Saipan. He started working as a waiter at The Magellan in 2002 and was promoted to bartender shortly afterward. Tolentino was signed up for the Northern Marianas Bartenders Association’s Bartenders Cocktail Competition in his very first year, where he placed first among 17 competitors for a drink of his own creation, named Love Cha’z’. For a drink for the holidays, Tolentino suggests one of his creations, the Surprise Supreme. “Surprise Supreme is a very refreshing drink so it will go well with anything, even with a full meal, dinner or appetizers,” Tolentino says. “It’s actually like a dessert because of its sweet taste.” Tolentino takes such pride in his creation, and it has become his go-to item when a customer can’t decide on what to drink. “When customers can’t decide what they want to order and say, ‘I want to try something new. … Surprise 8
DECEMBER 2017
2. Weng Weng Ingredients: rum, vodka, gin, brandy, tequila, triple sec, bourbon whisky, a dash of grenadine and a dash of Dark Myers, pineapple juice and orange juice “Weng Weng is a pretty strong drink, but it is the most popular drink at Buoy Bar.” 3. Mudslide (Tapochau Slide) Ingredients: vodka, Baileys Irish Cream and Kahlúa, plus “a secret ingredient of crème that I cannot reveal. We put a Hershey ring around the rim to make it look nice.” Favorite drink to have: “My favorite drink of all is Chivas with ginger ale.” Special drink for the holidays: “On New Year’s Eve 2016, our special was the ‘Coronita.’ It is a blended margarita consisting of triple sec, tequila, lime juice and sweet and sour mix. Then a small bottle of Corona beer is put upside down to sit and drip on the margarita glass.” Favorite holiday experience at work: “I love the New Year’s Countdown the most, because of the fireworks. There’s live entertainment from outside performers and also from our very own PIC Clubmates.”
COVER FEATURE
Baby Ruth Duenas, Joe's Bar and Grill Baby Ruth Duenas wears many hats at Joe’s Bar & Grill. The bartender, cashier and operations manager started at Joe’s Steak House, also owned by Joe’s Bar & Grill owner Joseph Reyes, in Garapan as a waitress and bartender. After that, Duenas held the same position at Oleai Beach Bar & Grill from 1999 through 2009 before transferring to Joe’s Bar & Grill in 2011. Duenas has remained at Joe’s since then, serving up drinks and house specials like porterhouse steak, barbecue ribs, chicken appetizers, octopus chasers and fish chasers. Outside of work, Duenas likes to stay home, cook for and bond with her two children. “We also like to go to the movies, go shopping,” says Duenas. “I also love to sleep or catch up with sleep, because sometimes we bartenders could go home at 2 a.m. or 3 a.m. on busy days. If there’s a chance, I usually go out for gigs with my friends from work and other friends.”
Photo by BRM
Favorite drinks to make: 1. Blue Hawaii Ingredients: rum, blue curacao for coloring, pineapple and sweet and sour mix 2. Cape Cod Ingredients: cranberry juice and vodka “Cape Cod is a favorite of those who are not heavy drinkers.” 3. Vegas Bomb Ingredients: two glasses — the first glass with Crown Royal and Peach Schnapps and a second glass of Red Bull “It has a strong kick taken together.” 4. Long Island Ingredients: rum, gin, tequila, vodka, triple sec, squeezed lemon and Coke
Favorite drink to have: “My favorite drink is Chivas on the rocks and tequila. I like this drink because it has no after effects, there’s no hang-over or headache the following day. I like strong drinks with soda or water on the side. Also, I always have wine at home. These drinks go well with red meat. The liquor I dislike most is Wild Turkey whisky.” Photo by BRM
DECEMBER 2017
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COVER FEATURE
Laylani Ngirarois Skipper's Beach Bar at Hyatt Regency Saipan Layloni Ngirarois has spent four years with Hyatt Regency Saipan working in the food and beverage industry. She began as a waitress staff at Hyatt’s Kili Café & Terrace; moved on to Giovanni’s, known as Hyatt’s special event restaurant; and now serves as a drink ambassador for Hyatt’s Skipper’s Beach Bar. “I have always wanted to become a bartender,” Ngirarois says. “I love meeting and conversing with new people.” Outside of work, Ngirarois enjoys playing darts and going to the beach, where she partakes in concocting drinks in her free time as well — a true passion for her. “I absolutely love going to the beach and taking in the beautiful sunset over salty dog drinks,” Ngirarois says. “Instead of using gin I make my salty dog cocktail with vodka. The ingredients match the colors of our beautiful sunsets.” As advice to aspiring bartenders, Ngirarois says, “Don’t wait for opportunity to fall into your lap, go out there and start something new. There is always a new beginning available for you.”
Favorite drinks to make: 1. Martini with olive Ingredients: vodka or gin, vermouth and garnished with an olive 2. Citrus cooler Ingredients: rum, lemon and coconut 3. Rum on the rocks Ingredients: rum, a little cola and lemon
Favorite drink to have: “Same as my favorite drinks to make: martini with olive, citrus cooler and rum on the rocks.” Special drink for the holidays: “Guests here love the mulled wine with merlot, cinnamon sticks, cloves, cardamom pods, tangerines and tawny Port. It is usually refrigerated overnight and then served warmed at room temperature.”
10 DECEMBER 2017
Photo by BRM
Favorite holiday experience at work: “My favorite holiday is New Year’s Eve. I love the liveliness versus the [usual] quiet. I work at our New Year’s Eve countdown by the beachside because I enjoy seeing the smiling faces, the infectious gathering, the exciting countdown and the many diverse people counting down the New Year.”
SPECIAL FEATURE
SERVINGS AND SERVICE: KFC CONTINUES FOCUS ON COMMUNITY The Jones family, of Jones & Guerrero Co. Inc., had the idea to bring the famous Kentucky Fried Chicken to Saipan in 1976. Corporate officers Elaine Cruz Jones, president; Ramona Jones, CEO; and Noli Cadag, EVP took the matter into their hands and established Saipan’s first location in 1976, with the addition of Yum! Brand Inc.’s Taco Bell in December 2007 — and the location has been known for fast and excellent service ever since. Imelda Valiente, who has worked for Jones & Guerrero for almost 30 years and is overseer-in-charge of Saipan operations for KFC-Taco Bell, Townhouse Appliance & Furniture Store and Aquarius Hotel, communicates and consults directly with Guam management to coordinate KFC-Taco Bell business, but says the location mostly stands on its own for daily Saipan operations. “We get all our products from the U.S. and some local vendors but only from vendors approved by Yum!, to ensure that we are serving only quality products,” Valiente says. KFC-Taco Bell is managed by Reyole M. Panganiban, who has been with the company for 12 years after starting as operations manager on Aug. 9, 2005. With 25 employees in her management, there is always a focus on making sure that the employees are happy. “We are always here to support them. Like in the case of our working students, who are mostly our front liners, we help them adjust to their school schedules. We happily work around their schedules,” Valiente says. “We always tell our employees that … when you are an employee of KFCTaco Bell, you really are not an employee … you are family.” Valiente describes KFC-Taco Bell as a place for young employees to be able to learn the values of respect, hard work and teamwork. “They come out as better persons,” she says. The same dedication is shown to customers as well. The company’s main goal for KFC was to open a variety of menu choices for Saipan customers, which they continued to aim for and achieve when bringing in Taco Bell. Valiente and Panganiban also expressed the importance of 14 DECEMBER 2017
remaining consistent with prices for their customers. “We want to really take care of our customers — that’s why even though the U.S. Labor mandated salary increases for CNMI employees already took effect about two years ago, we have not raised our menu prices … everything is still the same,” Valiente says. But the company doesn’t stop supporting its customers at the menu. Management and employees actively support and participate in community efforts for collecting donations for disasters and calamities, organizations such as Save The Children and collecting toys for Toys for Tots this holiday season. Recently, the company also supported a free Halloween party for children on Oct. 31.
We are always thankful for the continuous support of the community to our business and we would gladly give back to the community in whatever way we could. One way of showing that is giving jobs and taking care of our young working students, making our employees happy and in return, they are happily serving our customers, Valiente Panganiban added, “We appreciate our customers for always supporting us. To me, that means they are happy with our food and services. I also want our employees to be always happy.” The company is currently doing renovations to add tables to accommodate more customers, and plans to open a second location for KFC in Saipan in the coming year. The new store will offer the same menus and services.
COVER FEATURE
Customer Satisfaction
Employee Satisfaction
"Our work time schedules are really tight, and KFCTaco Bell is very convenient. They also have some healthy options on the menu, service is fast and the food is good. We like the variety of food that they offer from both KFC and Taco Bell."
“Our teamwork here is very strong and we treat each other as siblings, as family. I have all the praises for the management, because they trust us and treat everyone fairly.”
— Kelvin Fitial, regular customer
“KFC is good, and have fast and excellent service!” — Attorney Brien Sers Nicholas, regular customer
— Francisco Enriquez, cook, 16 years with KFC
“I like the work concept at KFC-Taco Bell because the employees are working and having fun at the same time. We receive and enjoy good benefits, thanks to the generosity of the owners. We have good teamwork and a great management team at KFC-Taco Bell, from top management to supervisory positions. It makes everyone comfortable having a good working atmosphere. Ms. Yole is a good leader and she really understands the business.” — Jess Acuavera, supervisor, six years with KFC
“The supervisors and management make sure that employees are always comfortable and happy. Our store manager, Ms. Yole, is a hard worker and I look up to her as a role model. I also thank the management for always prioritizing us because we are working students, and for always catering to our school schedules first and foremost, before our work schedules.” “I’ve always loved KFC, even when I was still living in Manila. It’s comfort food for me and the kids. It’s like our default chicken restaurant on Saipan. Happy anniversary KFC Saipan.”
— Doreen Azarcon, working student, cashier, one year with KFC
— Mark Rabago, with daughter Maxine, regular customers DECEMBER 2017 15
HAPPY 41st ANNIVERSARY! from your
family!
SCULPTING AND PROMOTING FIT BODIES By Lara O. Neuman Diane “Dee” Clayton, organizer of the annual Dee Clayton Classics, was one of the first bodybuilders when the sport started taking off on Saipan in the 1990s. “My cousin and I were fanatics going to the gym every day from 5:30 to 6:30 every morning and every night, Monday to Saturday,” Clayton says. Together with her cousin, who was more knowledgeable about meal plans and lifting, Clayton became passionate about training. The gym owner started a bodybuilding competition and invited Clayton and her cousin to compete. “I started out at around 129 pounds and went down to 98 pounds in six weeks,” Clayton says. “When I look back, I lost weight more than I made muscle.” Since then, she has competed in numerous competitions across body building, figure and fitness bikini. Each division differs on judging criteria in terms of muscle tone, leanness and poses. “I started out with bodybuilding and I tried that for a couple of years and I changed to figure,” Clayton says. After around four years of figure competing, she switched to fitness bikini. “Bodybuilding is more intense,” she says, as it focuses on more muscle and Photo by Megan Hickey a very strict diet. “Figure is not as muscular as bodybuilding and [fitness] bikini is more on the soft side.” “I like to experience different divisions. I don’t really care too much about bodybuilding because it’s very difficult, especially for women,” she says.
Contributed photos by Tanya Salas Clayton (bottom left) hosted the 2017 Dee Clayton Classic on Oct. 21. Athletes (above) competed on stage in more than eight categories, including Overall Body Building and Physique.
Clayton took home the Bronze medal for figure at the South Pacific Games in 2000. “I usually go to competitions in Guam or Hawaii,” she says, although if she had the time and money she could attend competitions anywhere in the world. Clayton searches for competitions online and through her networks. She wanted to promote the sport and provide more opportunities for competition in Saipan. She started the Dee Clayton Classics in 2010 with nine competitors. More competitions help keep the local competitors motivated. “If they know that there’s a competition, they train and they go beyond their best shape ever,” she says. The seventh annual Dee Clayton Classics was held on Oct. 21 at the Pacific Islands Club Saipan. Categories for competition included open bodybuilding and physique, master and classic physique, figure, bikini, fitness and fitness pageant. This year, teen bodybuilding, physique, fitness and bikini divisions were added to encourage younger participants to get into shape. “I’m a competitor myself and I’ve always wanted to promote the sport,” she says. “Ever since I started in 2010 I see people making progress every year.” Clayton says she will compete for another couple of years but will probably retire soon “Eventually I won’t be competing anymore, so I’ll just promote,” she says. Clayton was also recently certified in Zumba and Hot Hula Fitness instruction. She started her first Hot Hula class on Nov. 4 at Latte Built. DECEMBER 2017 19
CRUISE CONTROL
Sponsored by
2013 Honda Civic Si (ninth generation) Owner: Carlo Quezon Engine: K24z7 i-vtec upgraded with Skunk2 Racing performance, Hondata, K-tuned, Password JDM and more Interior: customized roll cage; Bride racing full interior. Bride racing seats; Takata racing harness; racing short shifter; rear seat delete; customized sub-woofer enclosure and more Exterior: HFP Racing body kit; carbon fiber trunk lip; customized carbon fiber hood; customized eyelid headlights; Sickspeed parts and more How: “As a graphic designer, I work with the visual outcome of the car. I am able to create what I want and how it will turn out. I was and still am
amazed with how everything turned out, to see what I created on the computer screen compared to its actual being is truly amazing.” Shoutouts: Team IMPACT2 “My favorite modification is the customized headlight eyelids that I call ‘the lazy eyes’ and the customized roll cage. These modifications are unique, especially with the model of my car. I get questions and comments from people around the world asking where I purchased it or that they’ve never seen anyone with those eyelids. It really makes me proud to be from a small island of paradise and people around the world notice my build.”
DECEMBER 2017 21
PICK UP YOUR HOLIDAY NEEDS AT SHELL Shell Gualo Rai is not only convenient for everyday needs but for all your holiday party needs. In addition to popular snacks, beverages and other convenience store fare, Shell stores are stocked with your holiday party favorites like Gouda, goat cheese, wasabi cheddar, Havarti and more, air flown for freshness. Choose from a wide selection of wines or handcrafted ales from different breweries to bring to any party. Shell stations carry beers from Deschutes Brewery and Rogue Ales & Spirits in Oregon, California’s Lagunitas Brewing Co., the historic Anchor Brewing, Colorado’s New Belgium Brewing Co. and Boulevard Brewing Co. in Kansas City, Missouri, as well as beers from Washington State. Shell’s convenient locations make it easy for you to pick up holiday essentials and last-minute needs.
“ Shell is my regular gas station — I come here
two to three times a week. I like it here because the customer service is much better.
”
— Stanley Aldan and Laura Matsunaga
SPECIAL FEATURE
Bringing safety to Saipan Over the past year, DR Safety Consultant has made it the company’s goal to make Saipan a safer place. The construction safety company, founded on Guam in 2011 by owner David Rillera Jr., saw a rise in the construction of hotels and businesses in Saipan and the expanding need for safety equipment and procedures for local construction companies and made the move to open a Saipan consultancy in 2016. This year, the company is expanding from the consultancy branch of their company to open a safety equipment store on Saipan as well, scheduled to open Nov. 30. DR Safety focuses on three categories: providing safety management, safety training and safety equipment. “As the company slogan states … Quality upon Affordability … we sell quality products at affordable prices,” says DR Safety Consultant’s marketing manager Valentina Rivera. The equipment store will carry all core safety products, which they receive from a Guam vendor who gets its product from the United States. But unlike other companies, DR Safety like to ensure safety measures for anybody in the workplace, so provide trainings and safety management services along with the equipment. “People from different construction companies come to us for safety trainings, and later ask for further services such as safety management trainings,” Rivera says. DR Safety also works with consultants and outside vendors on jobs concerning environmental work, and other projects to bring more safety to the industry. “We consistently reiterate the importance of safety management on Saipan, especially with all the recent construction-related accidents that’s been happening lately,” Rivera says. Rivera says that the most important goal for the company is to represent safety in Saipan.
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Location: Atoms Building, located on Middle Road, Garapan — above Pacific Quick Print Hours: 8 a.m. to 5 p.m., Monday - Friday Employees: 12 Contact: Valentina Rivera, marketing manager, (671) 688-7547 Michael Sablan, safety coordinator / sales representative, (671) 688-6599
LISTICLE
HOLIDAY GIFT GUIDE
For him Barbecue is the way of the land, and a customized grill or grilling accessories are the perfect gift for Saipan men. Visit a custom metal shop to design a perfect grill for him — the gift that keeps on giving.
By Lara O. Neuman Haven’t finished your holiday shopping yet? No worries! Here are some of BRM’s top gift picks that are guaranteed to please anyone from your special someone to the Secret Santa giftee. Chocolates Who doesn’t like chocolate? Pick up a box of truffles at Godiva or Lindt at the T Galleria. Neighboring Guam chocolatiers like Guam Chocolate, Guam Premium Chocolate and American Chocolate Factory make quality treats available in Saipan at I Love Saipan or ABC Stores. Local brands Local brands show pride in the island culture and the creativity of those that design and produce them. Check out Mågås, opened in March at T Galleria. The local clothing brand can also be purchased at 670 Rocksteady Shop, featuring a variety of local designs printed on Saipan. Tribe Marianas sells locally designed everyday clothing including shirts, shorts, jogging pants, board shorts, jerseys, tank tops, hats and accessories. You can also check out Guam brands such as Crowns Guam, Fokai, Hafaloha, Che’lu brand and Ene Wear Clothing.
26 DECEMBER 2017
For her Nothing says “I love you” like a diamond with an exquisite cut and exceptional clarity. Find a gemologist to ensure all stones are of the finest quality and choose jewelry taking into account her taste in style.
For them For the kids, the Nintendo Switch is the device that everyone is pining for. The device can be handheld and can be connected to a television or monitor. In addition, the removable controllers can become two controllers for multiplayer action. There are plenty of games to keep them happy, including The Legend of Zelda: Breath of the Wild; Stardew Valley; Ultra Street Fighter II: The Final Challenger; and Mario Kart 8.
GENERAL MANAGER THANKS ISLANDS FOR SUPPORT Hafa Adai and Tirow!
We are so grateful for the community support that we receive for the banquets, our dining venues, rooms and corporate business. Welcoming the community as well as tourist visitors is a very important balance to us. We are equally delighted that we recently hosted this year’s Red Cross Club 200 event. I am so proud of the people that I work with: Das, Chef Roland and his talented team. The hotel and everyone pulled together to handle such a big event for 1,000 people like the Club 200 party. I appreciate community players like the American Red Cross trusting us with their largest annual fundraiser and all of you that allow us to be part of your special celebrations. We also just hosted the Hotel Association of the Northern Mariana Islands 2017 Top Chef competition, which was also a huge success. Together, we were able to raise a good amount of money for Empty Vessel Ministry and the great work that this group does. From Nov. 17 to Nov. 19, Fiesta Saipan hosted the Fall Marriage Encounter Weekend for 15 couples who took time away from their busy lives to enrich their relationships. In addition, Fiesta’s Food & Beverage team helped make a CNMI Wish Child’s wish granting dinner a special one by creating specific and preferred menu items such as a cheeseburger and fries and marble cheesecake for a 14-year-old girl whose wish was to get a new Samsung 8.
We have a lot of initiatives where we also support the community. Recently, we hosted off-island ukulele artists for the Ukulele Fest. I love being able to assist with events like that. We also hope to work with the Saipan Mayor’s Office and host visiting veterinarians for spay/neuter clinics. We’re always looking to see how we can be better community corporate citizens and assist with meaningful efforts. I’m fortunate to work with Tan Holdings, because the group does much for the community.
WENDI HERRING General Manager, Fiesta Resort & Spa Saipan Garapan
Editor’s Note: Wendi Herring has been general manager of the Fiesta since January. Previously, she was the GM of the Kanoa Resort Saipan from February 2015, also managing both resorts during that time, due to the temporary absence of a GM at the Fiesta. Herring was the general manager of Pacific Islands Club Saipan from 1999 to 2004. She also has served in a number of community organizations. Herring first came to Saipan in 1989 and has moved back to the island on a few occasions, and considers the island her home.
ARTIST
Photo by BRM
GIVING NEW LIFE TO BROKEN PIECES By Nicole B. Benavente Tatiana Ilmova creates stunning mosaic panels and imaginative crocheted toys and accessories. However, before she moved to Saipan, Ilmova created an impressive career unrelated to art. Ilmova grew up in the east region of Russia in a city called Vladivostok. She received a master’s in international law and a master’s in psychology before starting her own company. Her company provided human resources consulting and developed “motivation structure and corporate culture” for other companies. “Even though my work and education never related to art,” Ilmova says, “I always felt deep inside that I wanted to create something.” In 2008 she and her husband, Ivan Ilmova, visited Saipan and fell in love with the island. They decided to move to Saipan and open a store called Island Bath & Ceramics. The store — that Ilmova lovingly refers to as her “third child” — sells many items related to bathrooms, including beautiful ceramic tiles. Occasionally, tiles accidentally break, Ilmova says, but she finds it difficult to throw them away because of their pretty design. Instead, she gathers the broken pieces and arranges them on a panel in order to create an image. “That is how I started creating mosaic art pieces, which is why I am not very upset when some of our tiles break,” she says.
In the 2016 Flame Tree Art Festival competition, one of Ilmova’s mosaics, titled “Lion,” won first place in the open category. Ilmova also creates crocheted toys and accessories. These pieces — made of vibrant-colored felt and thread — depict different animals and characters of various sizes. Photo courtesy of Tatiana Ilmova Ilmova enjoys every moment while she is crafting, which is usually in the evenings when she has free time. Each mosaic and crocheted toy requires two to three weeks to complete. “I am always inspired to create by my kids — Anastasia, age 12, and Alesa, age 4 — my husband and this beautiful island. If I had more free time, I would do it nonstop,” she says. In the future, Ilmova plans to find more free time to improve her mosaic and crochet techniques. “I deeply appreciate everyone who likes my work and supports me as an artist, although I feel it is too generous to call me so. I simply hope to continue creating my artwork, which I enjoy doing very much,” she says. Ilmova’s artwork is on display and for sale at Island Bath & Ceramics, which is located on Middle Road, Chalan LauLau. You can also call (670) 234-4422 or 989-0228 or email Lt-Lr@mail.ru to learn more about the artwork.
Photo courtesy of Tatiana Ilmova 28 DECEMBER 2017
RECIPE
LECHON BELLY Contributed recipe by Mary Ann Lizama Ingredients • 2 kilograms of pork belly slab For the fillings • 1 stalk of lemongrass (tanglad) • 1 stalk of green onion (or 3 stalk scallions) • 2 cloves of garlic, crushed For the glaze • 3 parts evaporated milk and 1 part water Directions 1. Wash the pork slab with running water and make sure that hairs on the skin are shaved. 2. Lay the pork slab on a flat surface and place the rolled lemongrass, green onion and garlic. 3. Roll up the pork slab, form a roulade with the garlic, green onion and lemongrass on the center. Tie the pork with twine (string) to keep its roulade in shape. 4. Brush the surface with a mixture of milk and water. Set aside for at least a half hour to an hour to allow milk to set in the skin. Milk makes the skin color reddish brown when roasted. 5. Set and preheat your oven to 375 degrees F (190 degrees C). Maintain this temperature up to the end of cooking.
30 DECEMBER 2017
ON THE ROAD
ON THE ROAD
Photos by BRM
The American Red Cross-Northern Mariana Islands Chapter hosted the 28th Annual Club 200 on Oct. 28 at the Fiesta Resort & Spa Saipan. For more On The Road photos, visit BRM’s Facebook page. Submit your photos, with a caption, to lifestyleeditor@glimpsesofguam.com. 32 DECEMBER 2017
ON THE ROAD
HALLOWEEN
Photos by BRM
DECEMBER 2017 33
ON THE ROAD
Photos by BRM
The Japanese Society of the Northern Marianas held the Autumn Festival 2017 on Oct. 21 at Sugar King Park. The festival featured food, game booths, kendo demonstrations and a bazaar. For more On The Road photos, visit BRM’s Facebook page. Submit your photos, with a caption, to lifestyleeditor@glimpsesofguam.com. 34 DECEMBER 2017
ON THE ROAD
Photos by BRM
The Third Annual Marianas Ukulele Festival was held Oct. 21 at Garapan Fishing Base. The event included food booths, local art and handicrafts, ukulele workshops, demonstrations and open mic sessions.
Photos by BRM
Coca-Cola and Foremost in Saipan and Guam donated Powerade and Quench Purified Bottled Water to the Marianas Pacific Paddlers Women’s Kanu Club that participated in the 2017 Micro Cup held in Guam Oct. 27 to 29. The only women’s team representing Saipan this year included 13 paddlers competing in two boats in each category: short-, mid- and long-distance. DECEMBER 2017 35
HEALTH
HOLIDAY HEALTH AND SAFETY TIPS By Lara O. Neuman The holiday season is a favorite time of year for many people to enjoy time with family and friends, celebrate life and to be grateful and reflect on important things to us. It’s also a great time to appreciate the gift of health. The U.S. Department of Health and Human Services Centers for Disease Control and Prevention advises on 12 tips for your health and safety during the holiday season. Wash your hands often Washing your hands is essential to keeping your hands clean. Clean hands are important to avoid getting sick and spreading germs to others. Wash your hands with soap and clean running water and rub them together for at least 20 seconds, making sure you cover all your fingers and nails.
38 DECEMBER 2017
Stay warm In the islands you may not think you need to keep warm, however, the drastic changes from warm weather outside to strongly air-conditioned buildings may be harsh for your body. If you’re traveling for the holidays, be prepared for temperatures that may be much colder than home. Cold temperatures can cause serious health problems, especially in infants and older adults. Stay dry and dress warmly in layers. Travel safely If you’re traveling over the holidays, whether it’s across island or around the world, make sure your trip is safe. Never drink and drive and don’t let someone else drink and drive. Wear a seatbelt every time you drive or ride in a motor vehicle. Always buckle your child in the car using a child safety seat, booster seat or seatbelt appropriate for the child’s height, weight and age.
HEALTH
Manage stress Many people have full schedules over the holiday season, don’t let it take a toll on your health and bank balance. Keep your commitments and spending in check. Make sure to balance work, home and play, and get plenty of proper sleep. Get support from family and friends when you need it, and try to keep a relaxed and positive outlook. Get check-ups and vaccinations Exams and screenings can help detect potential problems early, when chances for treatment and cure are often better. Vaccinations help prevent diseases and can save lives. Schedule a visit with your health care provider for your annual screenings and exams if you haven’t done so yet this year. Ask what vaccinations and tests you should get based on your age, lifestyle, travel plans, medical history and family health history. Get health insurance through healthcare.gov if needed. Be smoke-free Avoid smoking and breathing second-hand smoke. If you smoke, make efforts to quit. Call 1-800-QUIT-NOW or talk to your health care provider for help. Watch the kids Children are at high risk for injuries, and the holidays are no different. Keep a watchful eye on your kids when they’re eating and playing. Keep potentially dangerous toys, food, drinks, household items, choking hazards (like coins and hard candy) and other objects out of their reach. Learn how to provide early treatment for children who are choking. Make sure toys are used properly. Develop rules about acceptable and safe behaviors, including using electronic media. Prevent injuries Injuries can happen anywhere and often occur around the holidays. Use step stools instead of climbing on furniture when hanging decorations. Leave the fireworks to the professionals. Wear a helmet when riding a bicycle or skateboarding to help prevent head injuries. Keep candles away from children, pets, walkways, trees and curtains.
Don’t use generators, grills or other gasoline- or charcoal-burning devices inside your home or garage. Install a smoke detector and carbon monoxide detector in your home. Test them once a month and replace batteries twice a year. Handle and prepare food safely As you prepare holiday meals, keep yourself and your family safe from food-related illness. Wash hands and surfaces often. Avoid cross-contamination by keeping raw meat, poultry, seafood and eggs away from readyto-eat foods and eating surfaces. Cook foods to the proper temperature. Refrigerate promptly. Do not leave perishable foods out for more than two hours. Eat healthy and be active With balance and moderation, you can enjoy the holidays the healthy way. Choose fresh fruits as a festive and sweet substitute for candy. Limit fats, salt and sugary foods. Find fun ways to stay active, such as dancing to your favorite holiday music. Be active for at least 2.5 hours a week. Help kids and teens be active for at least 1 hour a day. For more information on health and safety, visit www.cdc.gov. DECEMBER 2017 39
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