Beach Road Magazine - January 2018

Hey baby

2017 parents share experiences

Top chef

Everest Kitchen chef learned cooking at home

New Year's resolutions Readers have varied goals for 2018

JANUARY 2018

3-7 Cover Babies of 2017

10-11 2017 CNMI Next Top Chef Everest Kitchen Chef Shrestha

ABOUT THE COVER Riley Joseph Duenas was one of many babies born in 2017. See story on page 7.

Photo by Sylvan Tudela Chelu Photos

13 Recipe Nepalese chicken curry

15 Business Let's Go Marine Sports introduces the Jetovator

17 Cruise Control 2017 Summer Island Auto Festival Winner

21 New Restaurant Chairman M features Peking Duck

23 Artist Jazzoom Cafe

25 Community Holidays then and now

26-27 On The Road Event photos and special messages

29 Listicle 2018 Goals

31 Coupons Special offers and discounts

We’re Online!

www.brmsaipan.com

beachroadmagazine

Glimpses Publications include Guam Business Magazine, Marianas Business Journal, MBJ Life, Beach Road Magazine and R&R Pacific

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 Louisa Joy Castro GENERAL SALES MANAGER Ken Duenas PRODUCT REPRESENTATIVE Minda Castro MANAGING DIRECTOR Marcos W. Fong Beach Road Magazine, January 2018. Entire contents copyrighted 2018 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.

COVER FEATURE

BABIES OF 2017 Many parents welcomed new members to their families last year. Several parents on Saipan shared with Beach Road Magazine their experiences raising a newborn baby and their hopes for the coming year.

Gabriel Max Jackson Born: Feb. 16, 2017 Gender: Boy Birth order: First child Parents: Garrett Steincamp and Betzaida Veniegra Jackson What we’ve learned from parenting: “You can do a lot more with no sleep than I thought you could.”

Most rewarding: “It’s most rewarding to see Gabriel growing up healthy and active.”

Most challenging: “We’re so far from our families. My wife’s family is in the Philippines and my family is in Fort Worth, Texas. We do not have the same support structures without grandparents around.”

Advice for new parents: “Stock diapers and baby formula and take the opportunity to spend time with each other before the baby comes. Once the baby comes, you’re not going to have much time alone together. Also, enjoy the little milestones of your baby’s growth, from rolling over, to crawling and walking.”

New year’s goal: “We are planning a good birthday party for Gabriel. This summer, we’re going to try to visit my wife’s family in the Philippines and then try to go to the mainland [United States] to let my family see the baby. For now, we talk over Skype and Facebook.”

Photo by Sylvan Tudela of Chelu Photos

Riley Joseph Duenas Born: April 4, 2017 Gender: Boy Birth weight: 5.3 pounds Birth order: Third child after a 17-year-old and a 15-year-old Parents: Ruby Jane and Patrick Duenas Most rewarding: “His smile. Even when you’re tired, if he smiles it makes you feel like everything will be ok.”

Most challenging: “When they are sick and you don’t know what’s wrong or what to do. That’s the hardest part [about taking care of a baby], because they can’t talk so it’s difficult to figure out what’s wrong.”

Advice for new parents: “Follow your instincts, [but never assume], and always ask someone that knows best or someone who has raised a baby already.”

New year’s goal: “To lose weight because I want to be healthy for my son. Because my son is young, I want to be able to take care of him as he grows up.”

Photos by BRM

JANUARY 2018

3

COVER FEATURE

Reinelle Richards Born: July 22, 2017 Birth weight: 6.5 pounds Gender: Girl Birth order: First child Parents: Jacinia Richards and Rainier DeleonGuerrero What we’ve learned from parenting: “I learned a lot of patience and strength, staying up through colds and flus, getting vaccinations. The baby’s time is not my time.”

Most rewarding: “The love — it’s a different kind of love and it’s something that you can’t lose.”

Most challenging: “Being a first-time mom. The day after the baby was born, I had to learn how to change her, wash her, feed her. I didn’t have anyone to teach me.”

Advice for new parents: “Best advice is breast feeding.

It helps me a lot mentally and emotionally. I have quality time with my baby and I didn’t have postpartum depression. I don’t spend on formula.”

New year’s wish and goal: “I hope she grows up healthy and there are no issues. I would want to start working again.”

Photos courtesy of Jacinia Richards

Hannah Kim Born: Oct. 14, 2017 Gender: Girl Birth weight: 10.7 pounds Birth order: First child Parents: DaYoung Chung and JoungMin “Rey” Kim What we’ve learned from parenting: “It takes a lot of patience and not only patience, but you really have to focus on your baby.”

Most challenging: “Not being able to sleep, not having my own time with my wife and family, having to focus on the baby and not being able to exercise.”

New year’s wishes: “I hope my daughter will be healthy and enjoy her life as she grows up. I hope I can spend a lot of time with my daughter. I really want to enjoy sports and outdoor activities with her.”

4

JANUARY 2018

Photos courtesy of Joung Min Kim

COVER FEATURE

Waylon Beyer Born: April 19, 2017 Gender: Boy Birth weight: 6.5 pounds Birth order: First child Parents: Natalie Hill-Beyer and Steven Beyer What we’ve learned: "Being first time parents, we were hypervigilant the first two months. Every little whimper had us racing to check on our boy. And then exhaustion and common sense finally overtook us and we learned to relax. Babies cry sometimes even with fresh diapers, full bellies and warm pajamas. And that’s ok. We’ve learned that as long as we are showering love on our little one, we are doing a great job at parenting."

Most rewarding: “The love and joy radiating out of our baby’s face when he sees us after a nap or work is, by far, the most rewarding thing about having a child. It’s such a pleasure each time Waylon breaks out in a huge, toothless smile.”

Most challenging: “Getting a solid night of sleep has been the biggest challenge since having Waylon. When we feel like sleep-deprived robots, it’s hard to prioritize housework, friendships and even marriage.

However, it has been really important for us to not push those things to the backburner.

Healthy and happy parents are the best gifts we can provide to our son."

New year’s goal: “Our new year’s goal is to help Waylon grow as a loving, respectful and kind little boy. We want to raise a child who spreads light and happiness to those he meets. We also look forward to seeing his first steps soon. Waylon has learned to roll, crawl, sit up and stand at lightning speed these last six weeks. At this rate, he will be chasing after us when we play ultimate frisbee in no time.”

Photos courtesy of Natalie Hill-Beyer

JANUARY 2018

5

COVER FEATURE

†Ella Marie and Emma Jo Born: April 21, 2017 Gender: Identical girls Birth weight: 2.3 pounds Sibling: 4-year-old adopted daughter Parents: Amie McRoberts and JS Maras What we’ve experienced: “I gave birth to identical twin girls. They were born at 28 weeks old.

Ella was referred to Radys Children’s Hospital in San Diego. I left on a Thursday because the Friday flight was full. Ella was supposed to fly out with her medical team on Friday. Unfortunately, she got sicker after I left.

They decided to send Emma instead. Within an hour of Emma being admitted to the hospital in California I got a call saying that Ella had gotten even sicker. I had to make the decision to let Ella pass in peace. My boyfriend and 4-year-old flew to California to join Emma and I after Ella's funeral.

Emma Jo was in the NICU [Neonatal Intensive Care Unit] for 117 days and was not able to come home until she was 168 days old. Then, after being back in Saipan for three weeks she was admitted into the CHC [Commonwealth Health Center] for two weeks with bronchitis and pneumonia. She is now out of the hospital and thriving.”

What we’ve learned: “I have learned you are the best advocate for your child. Learn all their cues and make sure that the doctors know what your baby’s norm is. And enjoy every single moment you have with your kids. You never know what will happen tomorrow.”

Most challenging: “Not working for six months while taking care of your child in the hospital.

Every day is a roller coaster when you are in the NICU and not being there for my child’s funeral was so difficult.”

Funny story: “Emma Jo was famous in the NICU for being able to climb out of her swaddle.”

New year’s wish: “For Emma Jo to be happy and healthy and [stay] out of the hospital.”

6

JANUARY 2018

Photos courtesy of Amie McRoberts

COVER FEATURE

Funny story: “Shortly after our first child was born, Shawna had woken up in the middle of the night to feed and change him. She was exhausted and could barely keep her eyes open. As she was changing his diaper, he suddenly had a huge blowout. His poop was literally everywhere. She woke up Nick and when he saw her covered in poop, they both just started laughing hysterically.

Sometimes all you can do is laugh.”

Advice for new parents: “You never think you’ll be prepared to take on the challenge of parenthood, but you are. You will make mistakes along the way, and that’s okay. Our community is made up of amazing parents who are always ready and willing to help, offer advice and reassure you that you are doing a great job.”

New year’s goals as parents: “To remember to set time aside for each other. Get a sitter, go out on a date. Remember it was our love for each other that brought these children into the world. Keeping a healthy relationship with your partner will make parenting that much easier.”

New year’s wishes for kids: “Though there are a lot of scary things in this world. We want them to know that it is also a beautiful place filled with beautiful people.

We want them to grow up to be kind, loving, respectful people who always stand up for what is right.”

Photos courtesy of Shawna Brennfleck

Jace Anthony Brennfleck Born: Nov. 14, 2017 Gender: Male Birth weight: 7.5 pounds Birth order: Second child after Brayden, 2.5-years-old Parents: Shawna and Nick Brennfleck Naming: “Just five days before Jace entered the world, we received the devastating news that Shawna’s brother suddenly passed away. Just before going to the hospital, we decided on a different name than we had previously agreed upon.

The meaning of Jace is ‘a healing’ and Anthony was Shawna’s brother’s name. Jace has certainly lived up to his name and has been such a blessing to our whole family, helping us in the healing process.”

Most rewarding: “As a parent, it’s great to see your baby reach milestones and continue growing. Each stage of development brings on new joys and challenges.”

Most challenging: “The most challenging part of parenthood is finding time for everything. Juggling work, childcare, kid’s activities, housework, self-care and time as a couple can be tricky.”

JANUARY 2018

7

2017 CNMI NEXT TOP CHEF

EVEREST KITCHEN CHEF

WINS 2017 CNMI NEXT TOP CHEF

By Lara O. Nueman Laxmi Shrestha, owner of Everest Kitchen, won first place at the 2017 CNMI Next Top Chef competition, held on Nov. 9 at the Fiesta Resort and Spa Saipan.

The fifth annual competition was hosted by the Hotel Association of the Northern Mariana Islands and Empty Vessel Ministry Foundation and featured 12 chefs vying for the top prizes in a live competition in three rounds: appetizers, entrée and dessert.

“As a participant, I went there to join and experience the fun and did not expect to win anything. I was the only woman participant and came from a small restaurant.

The cheering of some people from the crowd made me feel comfortable moving to the second round of the competition,” Shrestha says.

In the appetizer round, the contestants prepared shrimp ceviche in 25 minutes.

“I mixed lime juice, lemon juice, orange juice, coconut milk, a little honey and fresh hot pepper, red onion and marinated the shrimp. A fresh vegetable salad made of fresh cucumber, tomatoes, bell pepper and avocado with a touch of cumin powder, cilantro, salt and pepper was placed underneath and then topped off with the marinated shrimp,” she says.

The main course was made with flank steak. Shrestha made coconut flakes, toasted nuts, basmati rice, sautéed fresh vegetables with curry flavor and cumin seeds. She marinated the meat with curry flavors, ginger, garlic and olive oil and grilled and thinly sliced the steak. It was served with additional local vegetables like eggplant and upo squash.

The banana pancakes for dessert were served with an original yogurt sauce.

“I am really humbled by this experience, but really enjoyed competing with the best chefs on island. Winning this trophy is not all me, it’s the community that believe and put their trust in me. I just did my best,” Shrestha says.

Although Shrestha has years of cooking experience, she does not have any formal culinary education.

“I just learned cooking at home from my mother. I grew up around our small family restaurant, of course serving Nepalese food. I was five when I started helping my mom cook,” she says.

By the age of eight years, Shrestha was in charge of cooking for the entire household, including feeding her 10 JANUARY 2018

Laxmi Shrestha works with five staff at Everest Kitchen.

Laxmi Shrestha and her husband, Chola Bahadur Gharti, owned a restaurant in Nepal before moving to Saipan.

Photos by BRM

three siblings while her parents were working, and for preparing nightly dinners for the family.

“After I got married, we decided to open our own restaurant in Nepal in 1991, which turned out successful.

In 1997, an opportunity to come to Saipan opened up for my husband as a farmer, and I followed in 2003, working jobs as a household helper and dishwasher,” she says.

Shrestha opened Everest Kitchen in 2014, serving health-focused Mediterranean and Nepali dishes like

2017 CNMI NEXT TOP CHEF

aloo gobi, or cauliflower potato curry, baba ganoush, lentil soup, fresh pita bread and desserts made of fresh local produce like banana, pumpkin and carrot cakes with Nepali iced tea.

“We love Saipan’s simple life, friendly and warm people and the spirit of sharing and generosity in the community,” she says.

Shrestha’s favorite dishes to prepare are curry, soup and rice.

“We grew up eating these for meals and with my mother’s delicious home-cooked dishes. And that’s what Everest Kitchen is — a restaurant for traditional homecooked dishes,” Shrestha says.

Chicken Curry

Everest Kitchen Location: Garapan, across American Memorial Park Hours: 11 a.m. to 1 p.m., Monday to Saturday for lunch buffet only Private parties: Available for 30 to 80 people for a la carte or buffet Phone: 233-2688/285-0218

Mixed Vegetables

Fresh Spring Rolls

Rice Pudding Dessert

Hummus Photos by BRM

JANUARY 2018 11

RECIPE

NEPALESE CHICKEN CURRY

By Laxmi Shrestha, owner, Everest Kitchen, and winner of 2017 CNMI Next Top Chef Ingredients • • • • • • • • • • • • • • •

Instructions

2 pounds chicken breast 1 tablespoon cumin powder 1 tablespoon coriander powder 1 pinch turmeric powder (for color) Salt and pepper to taste 1 pinch paprika powder (for color) ½ can or 200 milliliters coconut milk 200 milliliters water ¼ tablespoon five spices mix 1 medium onion 25 grams ginger 4 cloves garlic 2 tablespoons oil 100 milliliters tomato puree Cilantro for garnish

1. Cut the chicken breast into bite-sized pieces.

Finely chop the ginger and garlic into pastes.

Finely chop the onion.

2. Heat a frying pan and heat the oil. When the oil is heated, cook the onion until it is lightly browned.

3. Add the ginger and garlic pastes. Add paprika and turmeric and cook for two minutes.

4. Add the chicken pieces and stir with a wooden spoon for two to three minutes. Make sure the meat does not stick to the pan.

5. Add cumin, coriander powder, tomato paste, salt and pepper and mix well.

6. Add the water and coconut milk and continue stirring. Cook around 10 minutes.

7. When the chicken curry is cooked and ready, serve it with cilantro as a garnish.

Submit your recipes with photos to lifestyleeditor@glimpsesofguam.com JANUARY 2018 13

BUSINESS

JETOVATOR

LET'S GO MARINE SPORTS INTRODUCES THE

By Maureen N. Maratita

Let’s Go Marine Sports, a subsidiary of Tan Holdings Corp., is offering its clients a new experience for the Mariana Islands — the sensation of flying above water.

The Jetovator can rise to a height of 30 feet and is propelled by a personal water craft, or jet-ski. The height and duration of the ride depends on the ability and comfort level of clients, who can ride solo or with a staff member.

Launched on Oct. 15, the Jetovator was some time in the making. Ivan Quichocho, president of Let’s Go, says, “We researched this new product back in 2014, as per the request of our President, Jerry Tan, who felt that it was time to explore new and unique products for the CNMI.” The investment was “a little over $200,000,” Quichocho says.

The new leisure offering has been well received and Let’s Go added five employees to the workforce through it. The attraction has four jet-skis to meet demand. “We handle up to 30 customers a day,” Quichocho says.

Clients are shown a safety video and then travel by boat to the Jetovator area beside the Garapan lighthouse.

Riders adapt quickly.

Photo courtesy of Let's Go Tour Co.

“The majority of our customers take five to 10 minutes of learning how the product reacts and spend their next 15 minutes flying over the ocean,” says Edward Arriola Jr., general manager of Let’s Go. The Jetovator ride offers local rates (to include Guam residents) and a military rate. For reservations, contact sales@letsgo-saipan.com or 322-4646.

Let’s Go also operates Seatouch, a marine animal encounter attraction that allows guests to touch and interact with stingrays and nurse sharks. Tan Holdings acquired the business from Baldyga Group. In addition, Let’s Go has an amphibious tour, which takes visitors on a 30-minute historical World War II tour through Garapan and a 30-minute ride in water.

The group also offers off-roading tours that takes visitors through Saipan and to Mount Tapochau.

Quichacho says, “We initially opened our [utility vehicle] off-road tours and have seen much success, so we decided to launch the marine side and give customers the chance to have land and sea options.”

Let’s Go earlier this year added 12 Polaris 1000 XP units to the Let’s Go Tours fleet of off-roading vehicles, increasing the initial 16 vehicles.

Let’s Go opened in 2014. Let’s Go Rota opened in early 2017, according to the company.

JANUARY 2018 15

CRUISE CONTROL

Sponsored by

2016 Toyota Tacoma TRD 4x4 “Thumper” 2017 Summer Island Auto Festival First Place Winner in 4x4 and AK Toyota Award Owner: Sean Ficke Engine: V6 with upgrades Performance options: 12-inch bullet proof lift kit; GT Magnum Air Intake; MBRP Dual Exhaust; Nitro gear upgrade; throttle body spacer; Banks Tuner; Banks Chip Mod Interior: Wet Okole seat covers; full custom JL Audio system; Panasonic 8200 head unit; two JL Audio 12-inch shallow subwoofers and 1000Watt JL Audio Amp; 6-inch JL Audio mids for rear doors and 6”x9” JL Audio highs for the front doors with 600-Watt JL Audio Amp; Banks power controller system; custom lighting control board Exterior: Fab Fours front bumper with Smittybilt Winch 12,000lbs; Relentless Fabrication rear bumper with spare tire swingout mount and RotopaX gas/water addition; RBP 22”x14 wheels with 37”x13.50R22 Toyo mud tires; Bushwacker Fender Flares; Rigid LED Light Bar and full custom lighting system; TRD Sport Hood Scoop with matching paint and black trim; Iron Cross drop-down side steps; Relentless Fabrication racking system and folding tonneau cover

About the modifications: “It has been a fun project to work on but there will always be something new to upgrade as we are constantly looking at ways to make things bigger and better. This year we took first place, but to keep the crown we will have to do something different next year, so we have something in store. As a true car and truck enthusiast we have to constantly keep pushing the envelope and getting creative.”

Proudest modification: “The 12-inch bullet proof lift kit gives the truck the stance and performance aspect unlike any other.”

Shoutouts: Taga Customs, Soundhire, Rust Guard, Philippine Eagle, AK Toyota “Getting together and going for a fun cruise around the island with friends and family is a passion and that’s what I love about our newest edition, Thumper. It’s a lifestyle that we share and have fun doing that truly gives the appreciation of the hard work and time that’s put into our vehicles and that’s why we do what we do.

Thumper is a creation that couldn’t have come true without a few very creative people that share the passion I have.”

JANUARY 2018 17

NEW RESTAURANT

PEKING DUCK STARS

ON THE MENU AT NEW CHINESE RESTAURANT

By Maureen N. Maratita If you ask a group of people to name a famous dish from Chinese cuisine, it’s inevitable that at least one of them will say, “Peking Duck.”

Famous around the world and for centuries, Peking Duck is a firm favorite not only among Chinese communities, but with lovers of Chinese food of all nationalities.

In Saipan, Peking Duck is not only on the menu at Chairman M, the new restaurant inside the Imperial Pacific casino — it’s a house specialty.

Chef Tong Xin not only knows how to source and produce the perfectly browned duck, he’s been doing so for about 30 years.

Beach Road Magazine was invited to enter the kitchen at Chairman M and see Peking Duck make its appearance from start to finish — steaming hot from the oven to serving table.

Chairman M is sourcing ducks on Saipan, but the birds have to be supplied at a particular age, while still relatively young and demand is understandably high.

Chef Tong Xin has his own Peking Duck oven, where the birds are hung over open fire. Such an oven and method produces a crispy skin, which BRM sampled with sugar, as a prelude to the meat.

Typically Peking Duck is carved in front of diners. The carving and slicing looks deceptively easy, but that too is an art — to deliver the right size of slices, as Chef Tong did for BRM. Peking Duck is served with pancakes, a bean or Hoisin sauce, green onions and slices of cucumber. Diners should coat the inside of the pancake with the sauce, add duck meat, onions and cucumber, all perfectly sized to fill the pancake and fit in your hand. It’s customary to

Photo by Maureen N. Maratita

Photos by David Largent of Imperial Pacific

put your chopsticks aside and eat the pancakes as you would a sandwich, or in this case, a wrap.

Chairman M also has an extensive menu that highlights offerings from Northern China. Other tempting dishes include handmade noodles, pancakes, pot stickers and a variety of meat, poultry and vegetable dishes.

Beverages include a wide range of teas.

Open from 11 a.m. to 11 p.m., after hours the restaurant offers its Noodle House menu from 11 p.m. to 11 a.m. for casino players and after-party diners.

Prices range from $6 to $18 for appetizers and $12 to $92 for entrees. A 10% discount is available with a local ID. Reservations for Chairman M can be made at 237-7817/7818.

JANUARY 2018 21

ARTIST

SHARING HIS CRAFT

By Wayne Chargualaf Yuta Uchiumi, better known by his stage name, Jazzoom Café, has been playing the ukulele for 15 years, but has liked it since he was a small boy.

“I like Ukulele because it’s a very small instrument,” Uchiumi says. “It’s very light and easy and convenient to carry. I can easily jam with friends and other ukulele artists.”

Uchiumi was the Most Valuable Player winner at the 2011 International Ukulele Contest held in Oahu, Hawaii, and since then has continued to distinguish himself as a world-class performer. Uchiumi has performed throughout Japan and has played internationally in Hawaii, New York, Shanghai, Hong Kong, Thailand, Taiwan and Korea, among others. Saipan, however, has proven to be a favorite of his.

“The first time I came and performed in Saipan was three years ago during the 1st Annual Marianas Ukulele Festival, and I’ve been coming every year since then,” Uchiumi says.

Uchiumi was one of the featured artists in the third

Photos by BRM

Photos by BRM

Ukulele festival held on Oct. 21 at the Garapan Fishing Base.

Both Uchiumi and his wife say they have lots of reasons to like Saipan, the husband and father of three says, “I love Saipan because I feel it has a very good relationship with Japan. The people also have a warm nature.”

“Saipan is pretty,” his wife Mariko says. “People are friendly, and children can enjoy the scenery. It’s just like a small Hawaii.”

Uchiumi cites Miles Davis, John Coltrane and Jeff Beck as some of his favorite artists. He names jazz as his favorite style of music, although he points out, “I also love Hawaiian music.”

When asked his advice for young ukulele players, Uchiumi says, “Enjoy playing. Relax and practice continuously every day for at least five minutes a day, especially your ukulele keys C, D, E, F, G, etc.”

Uchiumi’s love for sharing the ukulele is apparent, as is his eagerness to continue sharing his craft with his fans in Saipan.

“I’m very thankful to Larry Lee for inviting me again this year,” Uchiumi says. “I look forward to seeing Saipan friends many more times in the future. Thank you and hafa adai.”

JANUARY 2018 23

HOLIDAYS THEN AND NOW

Born in 1931, Soledad Aldan Benavente will celebrate her 88th birthday on Jan. 28. She grew up in Chalan Kanoa and has previously worked at Herman’s Bakery as a cashier, as a housekeeper for a family, as a tour guide and as a tour agent for different tour companies. This year, Benavente shared with Beach Road Magazine her thoughts about the holiday season as she approaches another year.

COMMUNITY

BRM: Do you have any holiday traditions? How do you usually celebrate Christmas and New Years?

Benavente: Yes, during the old days families gathered together in big family gatherings from grandma, grandpa, mom, dad, siblings, kids, grandkids and great-grandkids.

Having everybody in one place was mandatory for the family.

On Christmas Eve, we are not allowed to eat any meat as Catholics. Instead, we eat only fish and [grain]. We make escabeche out of fish and boñelos [donuts] and many more out of crops.

On Christmas day, that’s the time we kill a pig or cow for the whole family and it’s really a big celebration when every member of the family gathers and enjoys each other’s company. On New Year’s Eve and New Year’s Day it’s okay to eat meat, and we have the same family gathering and feast as we do on Christmas.

BRM: Has anything changed in the way you celebrate the holiday season throughout the years?

Benavente: Yes, as I get older, the family does not seem to be complete, because many are off-island and they have their own families to attend to. My only son is off-island and has kids and grandkids already. Gatherings nowadays are totally different from before.

BRM: What is your favorite thing about the holiday season?

Benavente: The celebration itself, the songs, the family gatherings, seeing old friends and family members, the coming New Year. Every time the Niño is brought to the street and we visit from house to house while we follow and sing the hymn with the music of the vandolina, ukulele and the accordion.

BRM: How will you be spending New Years this year?

Benavente: I don’t know yet, but for sure I will be with my friends. My son, grandkids and great-grandkids will call, I know, and my only son visits me every month or every other month, especially during my healthcare appointments.

BRM: What are some of your New Year’s Resolutions or goals for 2018?

Benavente: Nothing — I am just enjoying my everyday life. I am wishing that the good Lord will give me more good health and longer life.

Photo by Marlon Regaton

JANUARY 2018 25

ON THE ROAD

ON THE ROAD

Saipan residents enjoyed First Lady Diann Torres’s Second Annual Christmas Village in Susupe throughout December.

Photos by BRM

For more On The Road photos, visit BRM’s Facebook page. Submit your photos, with a caption, to lifestyleeditor@glimpsesofguam.com.

26 JANUARY 2018

ON THE ROAD

Admiral Herbert G. Hopwood Middle School held a Walk for Health event to raise funds for school programs on Nov. 11 at Oleai Beach Club Pavillion. Photos by BRM

(From left) Karen Alla, vice principal; Mark Feliciano, special education teacher’s aide; and Tina Santos, teacher’s aide of the year, all with Marianas High School. Contributed Photo

Marianas High School faculty and staff held a Christmas Party at Coral Ocean Point on Dec. 9. Contributed Photo

JANUARY 2018 27

LISTICLE

2018 GOALS As island residents prepare to ring in the new year, they shared with Beach Road Magazine some of their resolutions, goals, hopes and wishes for 2018.

“In 2018, I hope to support and strengthen my own spiritual, family, health and professional priorities.

I need to spend more quality time with my family, my inspiration and source of strength, especially my loving wife, Franni; my three kids, JP, Jef and Francine, and above all to our creator and savior Jesus Christ. I’ll be more cautious with my health by eating healthy food and daily exercises.”

— Jay Pineda, vice principal, Northern Marianas International School

“I hope that my retirement life will have less work in it.”

— William Matson, Marianas High School

“To learn as much as I can in software development.”

— Mike Dilley, DJ, 100.3 KWAW-FM

“I want to work harder in school in preparation for college.”

— Diana Joy Aquino, conccessionist, Regal Saipan Megaplex 7

“My new year’s resolution is to become a better person and to improve my services and relationship with our customers.”

— Zhazrae Deleon Guerrero, courier, DHL

“To reduce my time in using gadgets and phone and [spend] more time reading books.”

— Prapti Mondal, 10 years old, student

“My New Year’s Resolution is to be [healthier] by being more active and eating [fewer] calories. Since I just started my new job, [I’d like to] spend more time with family and count our blessings each day.”

— Victoria Cabrera, administrative assistant, Joeten Kiyu Public Library “My new year resolution is to stop procrastinating. Between work and school, it’s kind of hard to [keep up with] everything, so my new year’s resolution is to be more prompt in doing my school work earlier.”

— John Peter “JP” Gella, usher, Regal Saipan Megaplex 7

“To [free] myself from materialism and to increase my travelling experiences to the world.”

— Jennifer Cubangbang, cooperative education and career technical education teacher, Marianas High School JANUARY 2018 29

JANUARY 2018 31