Beach Road Magazine October 2011

OCTOBER 2011

InsIde:

Bon Appétit Saipan

Apigigi: CNMI’s pride Explore Bali on a shoestring Learn more about China’s “Bian Lian” & “Gong Fu Cha’’ Plus...recipes from Saipan’s finest chefs

contents

OCTOBER 2011

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ON THE COVER Bon Appétit Saipan

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FEATURE Apigigi: CNMI’s pride

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HEALTH WATCH Vegetable of the Month: Garlic

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TALK OF THE TOWN Saipan celebrates China’s annual Autumn or Moon Festival

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Bon Appétit Saipan

CRUISIN ON BEACH ROAD

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A DAY IN THE LIFE OF Myra Tengco Cooking with a dash of love

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FEATURE Explore Bali on a shoestring

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OUR ENVIRONMENT

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SPORTS PAGE Doctors tout benefits of running GAMECON spirit lives on

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TIDE CHART

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HOROSCOPE

InsIde: Apigigi: CNMI’s pride Explore Bali on a shoestring Learn more about China’s “Bian Lian” & “Gong Fu Cha’’ Plus...recipes from Saipan’s finest chefs

ABOUT THE COVER Small but big in taste. That’s Saipan in a nutshell when it comes to food. On this issue, Beach Road Magazine interviewed some of the finest chefs among the busiest hotels on the island—Pacific Islands Club, World Resort Saipan and Fiesta Resort & Spa. These chefs also generously share with us some recipes you can try at home. Find out more about how each one ended up on some of the biggest kitchens you can find on the island and cooking meals for hundreds, even thousands, of guests everyday.

Photography by Hideo Honda www.marianas-way.com

Publisher Maureen N. Maratita BRM Manager Gemma Q. Casas Production Supervisor Nerita F. Enderes Senior Design Manager Taliea Strohmeyer

Vol. X No. 12

Graphic Artists Rudy L. Armenta Monie B. Erasga-Domingo Account Manager Susan Marchitti Sales Manager Annie San Nicolas Managing Director Marcos Fong

OCTOBER 2011

Beach Road Magazine, Vol. X, No. 12 October 2011.

Entire contents copyrighted 2011 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 Publications include Guam Business Magazine, Marianas Business Journal, Marine Drive Magazine, Beach Road Magazine and R&R Pacific

ON THE COVER

Bon appétit Saipan

by GEMMA Q. CASAS

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AIPAN is just a tiny dot on the world map but it sure is big in taste.

Go around the island and you’ll find restaurants that cater to food lovers of all kinds.

If you’re the gourmet type — there’s plenty of fine-dining restaurants in hotels and elsewhere to satisfy your discriminating taste.

If you fancy ethnic food without putting a dent on your pocket — Filipino, Mediterranean, Japanese, Chinese, Korean, Indian, Chamorro, American, you name it — no problem. There’s a kitchen for you.

And if you’re the adventurous type — there’s also something unique for you.

Just look around.

Craving for good street food? Try some cuisine from the rows of food vendors every Thursday night at the Street Market in Garapan.

Four of the best chefs at three of the finest hotels on the island — Pacific Islands Club, World Resort Hotel and Fiesta Resort & Spa Saipan — share their delightful and interesting stories with Beach Road Magazine on how their culinary careers began.

First, meet Habib Akbar, PIC’s executive chef, with nearly two decades of experience cooking at Hyatt Regency Saipan and Palms Resort.

A native of Lahore, Pakistan, Executive Chef Habib first came to Saipan in 1989 and worked for a construction firm.

He got into Hyatt’s kitchen by accident.

The former executive chef of the hotel, a German national, was so smitten by his famous Habib’s Chicken Curry which he served during their drinking spree that he invited him to work as cook at the Hyatt.

That job opened more opportunities for Habib in the culinary industry including trainings from some of the best international chefs.

Today, he supervises 55 kitchen staff, including chefs and sous chefs, who prepare meals for up to 1,000 hotel and outside guests, dining at PIC’s different restaurants for breakfast, lunch and dinner.

OCTOBER 2011

Chef Habib: “My full name means a great friend. I respect my name and I like it. I think it’s lucky for me. I thank my parents for giving it to me.”

OCTOBER 2011

ON THE COVER

The kitchen staff of World Resort Saipan.

For World Resort Hotel Sous Chef Roman Neri, cooking is his destiny.

After earning his bachelor’s of science in hotel and restaurant management from AGO Medical Educational Center in Legaspi City, in the province of Bicol, the Philippines, Sous Chef Neri came to work for the Rota Hotel as cook.

In 2001, he moved to Saipan and worked for the Diamond Hotel, now known as the World Resort after new management took over.

He rose from the ranks to sous chef.

“Even as a kid, my passion and interest in cooking and eating good food was already apparent,” he says.

Fiesta Resort & Spa Saipan’s Sous Chef Nestor Duazo dreamed of becoming a policeman but discovered that his talent is best suited in the kitchen.

OCTOBER 2011

To support his college education, Chef Nestor first worked as cook for Sheraton Hotel’s Peacock Restaurant.

Then he moved to La Dolce Vita, an Italian restaurant in the upscale Greenhills neighborhood in Quezon City, Manila.

Before long, he became a chef at Sulo Hotel which eventually led to his job on Saipan.

He dropped out of college and built a career in Saipan’s culinary industry.

“Someone told me as a policeman, you won’t be able to work elsewhere but in your country. But as a cook, you can go anywhere in the world,” he says.

Chef Melquiades De Ramos of Fiesta Resort & Spa Saipan was actually trained as an electrician but like so many others his love for cooking lured him back to the

kitchen.

He first worked as cook for Esco’s Bakery and eventually landed a position in the hotel.

His passion for experimenting with new menus earned him the title of “Saipan’s Next Top Chef 2011” in a competition held at the PIC. Sponsored by the nonprofit group, Empty Vessel Ministry Foundation, the competition was held to generate funds for the hungry and needy in Saipan, the Philippines, Kenya and Bangladesh.

Chef Mel’s entry, “Spicy Katne Mangga Leche Nenjok,” won the hearts of the judges with its flavorful taste and originality.

Find out more about these four Saipan celebrity chefs and their favorite recipes. BRM

ON THE COVER

Q&A With the Chefs Beach Road Magazine interviewed some of Saipan’s favorite chefs.

Here’s what they shared.

CHEF HABIB AKBAR PIC Executive Chef Habib Akbar is rich with cooking experience.

With 17 years spent at the Hyatt Regency Saipan’s kitchen training with the hotel-chain’s best international chefs from Germany, Japan, the U.S. and Italy, Chef Habib’s exposure and experience is unmatched though he did not have a formal culinary education.

His love for cooking opened enormous opportunities for him.

Today, Chef Habib oversees 55 kitchen staff and four restaurants at PIC, one of the best and busiest hotels on the island.

The team cooks breakfast for about 500 hotel and outside guests every day, twice that number during lunch time and another 500 for dinner.

Q. How did you end up in Saipan and when was that?

A. June of 1989; so now it’s 22 years ago. When I first came here I worked as a construction worker. I am now 52 years old.

Q. How did you become a cook?

Where you already working as one in Pakistan before you came here?

A. My training in cooking started at home. One of the executive chefs of the Hyatt, who is from Germany visited my house to have a drink (while I was working in the construction industry). I served him chicken curry and he liked it very much and offered me a job as a cook at the hotel. He was the one who gave me the opportunity. He taught me and helped me learn how to cook international cuisine.

Q. So obviously your favorite dish is chicken curry because it opened up doors for you. But what is your specialty?

Habib’s Chicken Curry Yield: 6 Servings

Chef Habib Akbar

A. Yes. I named it the Habib Chicken Curry. Anything about curry is my specialty.

Q. Which part of Pakistan are you from?

A. Lahore, Pakistan. My family is there. I have two grown up children and they are in college there.

Q. What does your name mean?

A. My full name means a “great friend.” I respect my name and I like it. I think it’s lucky for me. I thank my parents for giving it to me.

Q. What are your plans for the future?

A. Saipan is a good place to live in.

But I am a contract worker. I plan to go back home and do my own business in the food industry but that’s maybe after a few more years from now.

Ingredients 2 lbs. chicken thighs, boneless and skinless cut into bite size 1 lb onion, thin sliced and deep dried golden brown and blend 10 oz cashew nuts, roasted blend with little water ¼ lb butter, unsalted 10 oz ginger, peeled 10 oz garlic, peeled 1 tbsp cumin powder 1 tbsp coriander powder 1 tbsp cayenne pepper powder 1 tbsp black pepper powder 1 tsp turmeric powder 1 tsp egg yellow food color 1 cup yogurt, plain 2 tbsp honey ½ cup Anchor Cream 5 0z milantro leaves, finely chopped 1 tsp salt or to taste Directions: In a mixing bowl, place the chicken, pour in the marinade of garlic and ginger with little water, add the yogurt, 1 tsp cumin, 1 tsp coriander, 1 tsp cayenne 1 tsp turmeric, ½ tsp yellow food color, salt to taste and black pepper and set aside marinade for 1 ½ to 2 hours In a baking sheet pan arrange the marinated chicken, put in the oven at 350oF for 15 to 20 minutes.

Sauce Preparation & Cooking In a stove, reheat the cooking pan with butter, add the remaining blend garlic and ginger sauté to golden light brown, add the blend onion and cashew nuts add the remaining cumin, coriander, cayenne, black pepper, yellow food color, honey and salt to taste.

Drain the chicken to remove excess fat and water residue, then add the sauce and simmer for 10 minutes just to coat the chicken with the sauce and lastly, add the cream and cilantro.

Served with naan bread or steamed plain rice.

OCTOBER 2011

ON THE COVER CHEF ROMAN NERI

CHEF NESTOR

Chef Roman Neri began pursuing his dream of cooking for an international clientele working as cook at Rota Resort Hotel.

Ten years ago, he moved to what was then the Diamond Hotel, an international five-star hotel on Saipan. He started as a cook too and climbed the ladder to reach his current position as sous chef.

As the second in command in the kitchen, Chef Neri is tasked to come up with different menus and oversee food production to what is now the World Resort Hotel.

And despite his busy schedule, Chef Roman still manages to impart knowledge to his peers in the hotel’s inhouse culinary school.

In 2005, Chef Neri proved he’s one of the finest chefs on the island when he was named the best chef in the Taste of the Marianas cooking competition.

Sous Chef Nestor Duazo of Fiesta Resort & Spa Hotel set his mind to become a policeman, armed with a gun and the power to arrest bad guys.

But as fate would have it, he ended up “policing” one of the busiest hotels on Saipan with a force of close to 40 kitchen helpers feeding hundreds of civilians every day.

Chef Nestor takes his job very seriously. Though he wasn’t able to fulfill his dream of becoming a policeman, he’s grateful for his current job and hopes to keep it for as long as he can.

His son is also following in his footsteps and he thinks it’s what’s best for him.

Q. Who were your inspirations in pursuing a career in the food industry and why?

A. Cooking has always been my passion even as a kid. I love eating good food, too. My family is also my inspiration. I want to give them a taste of a better life.

Q. What is your favorite dish?

A. Italian, American, European, Japanese, Thai, Chinese and Korean cuisine, particularly seafood.

Q. What is your specialty?

A. My specialty is cooking different kinds of pasta, beef and fish.

Q. What are your favorite spices?

A. Italian seasoning. It’s a mix of eight kinds of spices. I like it because it’s complete.

Q. Who are your favorite American chefs?

A. Mario Batali and Bobby Flay. Mario, because he’s very good in Italian cuisine while Bobby is best known for Mexican and Southwest cuisine. Both are really famous and excel in their chosen field.

Cioppino Ingredients: ¾ cup butter 2 pcs onion

OCTOBER 2011

Chef Roman Neri

2 cloves garlic 2 cans of stewed tomatoes 2 cups chicken broth 2 pcs bay leaves 1 tbsp dried basil ½ tsp dried thyme ½ tsp dried oregano 1 cup water 1 ½ cups white wine 1 ½ lbs peeled shrimps 1 ½ lbs scallops 18 pcs clams 18 pcs mussels 1 ½ cups crab meat Directions: Over medium heat, melt butter in a large stock pot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are cooked. Add tomatoes to the pot (break them into chunks as you add them).

Add chicken broth, bay leaves, thyme, oregano, water and wine. Mix them well. Cover and simmer for 30 minutes. Stir in the shrimps, scallops, clams, mussels and crab meat and bring to a boil. Lower heat, cover and simmer for 5 to 7 minutes until the clams are opened.

Q. Please tell us how you ended up working as a chef?

A. I was a college working student.

I was taking up criminology at the Philippine College of Criminology while at the same time working as cook for Peacock Restaurant at Sheraton Hotel.

Our chef told me, “You should forget about being a policeman because you’ll be stuck here. Other countries have different laws. But as a cook, you can work anywhere.” I didn’t take it seriously.

I told myself, working in the kitchen is sort of lame and is best suited for women. But I would be wrong.

Q. So what happened after that?

A. I took a rest for a while and then a co-worker invited me to work at an Italian restaurant in Greenhills. After that, I became a chef at Sulo Hotel in Quezon City, and then I moved here.

Q. How is it being a chef? How big of a responsibility is it?

A. It is very tiring. You have a big responsibility to the hotel management and your guests. Reputations are at stake. And not only that, you have to take care of the daily menus, supplies and everything else. As a sous chef, if the executive chef is not around I take over, so it’s a really big challenge. We used to have almost 80 staff. Right now, we’re down to less than 40 but we can still manage. Some have straight time. Some have broken time. Those serving breakfast must come at 4 a.m. and stay until 11:30 a.m. Then the next batch would come in. We get by, by applying the three Cs — communication, coordination and cooperation.

ON THE COVER Q. Must chefs always wear their hats?

A. These days, wearing a chef’s hat is not anymore common in the kitchen. It’s been replaced by the more contemporary bandana or the navy ship hat. But the chef’s coat is a must to be worn and you must change it every day.

CHEF MEL DE RAMOS

Q. Where do you usually get your food supplies?

A. We believe in giving jobs to our local farmers so if they have what we want, we always buy from them, especially vegetables. They also sell us local fruits and we serve them to our guests.

Q. What is your favorite food?

A. Chinese food. I like stir fried food.

It’s food cooked quickly at high heat. I also like Thai food because it’s spicy.

Q. So what’s next for you?

A. I think I am old to compete with younger chefs back home who are really trained for the job. I think I will put up a small business when I get home. I don’t want to be rich because I don’t want to be too busy. I just want to provide for my family’s daily needs.

Q. What are your thoughts about being a chef?

A. As you know, being a chef these days is something glamorous. The industry has become so competitive and I think I am lucky in a sense that I became one through inexpensive but rich experiences in this hotel. Being a chef is a decent job and the perks are enormous. Even your clothes and shoes are provided and you get to go to so many places.

Q. I see you are wearing your “Saipan’s Next Top Chef 2011” hat. Do you wear that all the time?

A. Not really. But I must wear it when I am representing the Foundation in its charity events. It makes me feel good that I am able to help. A picture with me costs $1 per person and that is part of their fundraising.

Q. How do you feel about your title as a celebrity chef on Saipan?

A. I am really happy about it. This is the first time that I get this much attention ever in my life. And I get to help the Foundation on its projects.

Q. You said you were trained as an electrician back home in the Philippines. So where did you get your cooking skills?

A. After completing my education as an electrician, I got hired as a cook in a restaurant in Ongpin (Chinatown in Manila, the Philippines). That’s where I was really trained to cook. I was also doing electrical work on the side. Then in 1988, I came here and first worked in a poultry farm then moved to Esko’s Bakeshop as a cook helper. Then I moved to this hotel.

Photo by Gemma Q. Casas

Photo by Gemma Q. Casas

Chef Nestor Duazo

Chef Melquiades De Ramos of the Fiesta Resort Spa & Hotel currently holds the title “Saipan’s Next Top Chef 2011” which he received during an event organized by the nonprofit group Empty Vessel Ministry Foundation.

The group sponsored the activity to raise funds for the needy in the Philippines, Kenya and Bangladesh.

Like so many other good chefs, Chef Mel learned the ropes of the trade by experience.

He’s a trained electrician but found out that cooking was really his calling.

Chef Mel continues to experiment with new menus and hopes to share them with the hotel’s patrons.

Outside of the hotel’s kitchen, he cooks for family and friends on special occasions.

Chef Melquiades De Ramos

Q. So you prefer being a cook than an electrician?

A. Yes. I love cooking better than handling electricity.

Q. What is it about cooking that you like most?

A. I consider cooking a combination of art and chemistry. You have to have the right mix of ingredients and the right method of cooking to get the best taste.

But what I really like about doing this is that serving good food makes people happy.

Spicy Katne Mangga Leche Nenjok Ingredients: Beef Ripe mango Hot pepper Onion Garlic Ginger Lemon grass Coconut milk Salt & pepper Directions: Slice beef into juliene (French which means cutting meat, poultry, or vegetables into 1/8 x 1/8 x 1 1/2 inches long) Sauté the beef with vegetables (any kind). Then mix all the other ingredients in a blender. Add to the sautéed beef and vegetables and season to taste.

Note: Quantities withheld at Chef Mel’s request.

OCTOBER 2011

FEATURE

Apigigi: CNMI’s pride

by GEMMA Q. CASAS

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HE political headline grabbing Northern Mariana Islands once again caught the attention of the nation’s capital — but this time for a sweet treat.

The popular Washington-based paper Roll Call published by the Economist Group, which also owns The Economist a leading source of global analysis on international issues and finance, declared in June the NMI’s apigigi as the winner of the first ever CQ Roll Call Taste of America competition.

Nearly 150,000 voted for the famous Chamorro delicacy as the best favorite regional food in America days before the two-month online competition ended.

The NMI’s apigigi bested 64 entries from 50 states, which can have double entries, and other insular areas and the three other top contenders — Nebraska’s runza, Maine’s lobster, and Georgia’s peaches.

Though not yet officially listed in the

Chamorro Dictionary, apigigi is defined as a local delicacy made of coconut milk, tapioca starch and fresh coconut milk, mixed together and wrapped in a banana leaf for grilling.

When cooked, the mixture becomes a smoky-flavored sweet, sticky yet soft delectable treat, leaving you wanting for more.

Chef Spike Mendelsohn, owner of Good Stuff Eatery where the Top Chefs show is shot on location, and best known for his Obama Burger, will make the apigigi.

The first CQ Roll Call Taste of America competition was made possible by America’s Beer Distributors, the National Restaurants Association, Farmers Union, National Pork Producers Council and CQ Roll Call.

Northern Marianas Congressman Gregorio Kilili Camacho Sablan who strongly pitched for apigigi among his constituents say contest officials were

particularly impressed by the votes that came in from IP addresses in the Western Pacific, rather than from Washington, D.C., as was the case for most of the food contestants.

“It only goes to show how connected we are in the NMI to the rest of America and how much we can achieve when we work together. Thanks to all who voted and congratulations, NMI,” says the congressman who received the award on behalf of the CNMI. No one knows how apigigi got its name but everyone loves it and agrees it’s the CNMI’s pride. BRM

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HEALTH WATCH

Vegetable of the Month: Garlic

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or years garlic has been the topic of much folklore.

In ancient times, its pungent odor was believed to supply strength and courage to those who ate it. Garlic has been used for numerous things including embalming, warding off evil spirits, and curing everything from the common cold to tuberculosis and broken bones.

Even in modern times, garlic is still being promoted as a health food with medicinal properties. Though garlic is a nutritious food, many of the claims surrounding it are not backed up by research.

Garlic is a member of the Allium genus and classified as Allium sativa. The garlic bulb is covered with a loose, white, crackly outer skin and comprised of individual sections called cloves. Each clove is covered in a white sheath.

Garlic is very popular in the Middle East and Mediterranean countries, India and China. In America, 250 million pounds of garlic are consumed per year and its use

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is growing.

Garlic is characterized by it’s strong flavor and smell, stemming from its sulfur compounds. It makes a great flavoring agent for a variety of dishes.

Varieties There are approximately 300 varieties of garlic grown throughout the world. In the United States about 90% of the garlic is grown in California and most comes in two types, early and late.

Early garlic is white or off-white in color and harvested in mid-summer. Late garlic

is off-white on the outside American: white-skinned with a strong flavor.

Chileno: a reddish-colored, sharp tasting garlic grown in Mexico Elephant: Not a true garlic, but a relative of the leek; its flavor is very mild and it is characterized by larger heads.

Green Garlic: Young garlic before it starts forming cloves. Green garlic looks like a baby leek with a long green top and small white bulb. Its flavor is much more mild than that of mature garlic.

Italian: Mauve in color with a somewhat milder flavor.

Garlic is available year-round frozen or fresh. When buying fresh garlic, choose from plump, dry heads that feel firm. Avoid soft, mushy or shriveled cloves. American garlic should be white to off-white. Garlic should be stored in a cool, dark place (though not a refrigerator) and can be kept for several weeks.

Source: U.S. Centers for Disease Control

TALK OF THE TOWN

Saipan celebrates Chinese moon festival with ‘Gong Fu Cha’ and ‘Bian Lian’ STORY AND PHOTOS by GEMMA Q. CASAS

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undreds munched mooncakes around the Paseo de Marianas as the Chinese community on Saipan celebrated the annual autumn or moon festival in September with hopes for a more vibrant commonwealth economy.

This Chinese delicacy, made up of different fillings, symbolizes longevity and harmony and is traditionally served during the autumn or moon festival.

Hotels and other food vendors served mooncakes in the traditional round-shape and the more contemporary square in different flavors with spectators lining up for more believing it would bring them good luck.

Organized by the Chinese Association of Saipan, the festival was held on Sept. 15 at the Paseo de Marianas and began with the traditional lion dance to ward off evil and usher in good luck.

“I wish the CNMI economy would improve and that people continue to live here and to live healthy,” says Rose Chan, vice president of the association.

The moon festival is the second most important event in China after the New Year and is associated with harvesting.

Rose says she’s happy that a lot of people came to watch the show they have prepared or to simply celebrate the occasion.

Through the Chinese Association of Saipan, the event became more interesting with different performances, including those from Beijing artists.

Ed Arriola, manager of the Tan Siu Lin Foundation, a philanthropic group founded by the Tan Holdings Corp., and one of the major sponsors of the event, says they are pleased to introduce to the community the Chinese culture.

“This is basically welcoming everybody to the Chinese culture. We love the turnout,” he says.

During the event, Beijing artists performed the Chinese “Bian Lian” which literally means face-changing.

“Bian Lian” is an ancient dramatic art considered an integral part of the more general Sichuan opera where characters wear colored masks and quickly change them within a fraction of a second.

The audience also had a glimpse of the ancient Chinese tea preparation ceremony known as “Gong Fu Cha.”

MOONCAKE DELIGHTS. Ethnic Chinese like Lina

Dimaano, vice president for finance of Tan Holdings Corp., (right,) celebrate the Chinese Autumn or Moon Festival with a bite of assorted mooncakes, a tradition handed down through generations, believe to bring one good luck.

BEIJING ARTIST. A musician from Beijing, China,

serenades the crowd with the traditional Chinese two-fiddle string musical instrument.

MOON FESTIVAL. A huge crowd gather around a makeshift stage at the Paseo de Marianas as the Chinese community observes the Annual Autumn or Moon Festival.

Teng Li Tong, another Chinese artist, serenaded the crowd with his Chinese two-string fiddle.

Different groups also performed various songs and dance numbers.

Booths showcasing and selling different Chinese products, including Chinese calligraphy and cultural items, were also present throughout the evening dubbed as the “Chinese Culture Night.” BRM OCTOBER 2011

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CRUISIN’ ON BEACH ROAD

KEEPING THE CULTURE ALIVE. Young men and women perform an indigenous dance with a modern music during the Division of Youth Services 30th Anniversary celebration at the Carolinian Utt, Aug. 13.

CURIOUS KID. 19-month-old Kyle Zandrei Canonisado is busy examining a golden papier mache cow displayed at the Paseo de Marianas as the Chinese community observes the annual Chinese Autumn or Moon Festival.

GROWING BOYS. Birthday greetings to Neil Aldrin who celebrated his natal day on Sept. 22 and his younger brother Nouen Aaron who turned three on Sept. 11.

CHEERFUL EMPLOYEES. Mike Babauta, local marketing and PR manager of World Resort Saipan, with other hotel restaurant and kitchen staff, join Beach Road Magazine’s photographer Hideo Honda in a photo after he concluded its shooting for this month’s issue.

HAPPY BIRTHDAY! Archie Lynn Sayas is turning 11 on Oct. 7. Her DAD MHAR, MOM CHIELO, MJ AND MK SAYAS are wishing her a very happy birthday.

ONE FINE DAY. Saipan Southern High School’s Sophomore Class of 2014 enjoy a fine sunny day. (From left)—Bertran Palacios, Shaniah Alvarez, Thia Palacios, Kody Palacios, Heidi Sablan, Viandra San Nicolas, and Aida Aldan. Back: Aiyisha Roberto. Not present: Skalan Yamada, Rachel Borja, and Anica Dela Cruz.

BIRTHDAY GIRL! Kriselle Bryana Mitzy, (third left, second row) celebrates her 5th birthday with her classmates at Green Meadow School. On the opposite ends are Teacher Myrna (right) and Miss Annie.

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TEACHING THEM YOUNG. Catherine Rosario Perry of Integrity Communications is shown here with her son (on the left) and nephew inside a booth showcasing art works and handcrafted bead jewelry from different local artists during the 30th Annual Flame Tree Arts Festival.

HEALTH ADVOCATES. Community health advocates led by Chailang Palacios (wearing a clown hat) take a break after spending hours under the sun exercising and celebrating the Worldwide Day of Play, a movement against obesity, held Sept. 24 at the Hopwood Junior High School grounds.

BIBA SAIPAN! Marianas High School student Benedick Pineda, left, and other students from Saipan who joined the World Youth Day 2011 in Madrid, Spain pose behind the Calle de la Isla de Saipan, a testament to the country’s long years of ties with the Northern Marianas. Initiated by the late Pope John Paul II, WYD is one of the biggest global gatherings of Catholic faithfuls and has as its patron saint, the Blessed Mother Teresa of Calcutta, India.

HELLO MADRID! Students from Saipan who participated in World Youth Day 2011 held in Madrid, Spain, stroll around the city and have their photo taken in one of its many tourist spots. WYD is one of the biggest global gatherings of Catholics around the world with the Pope as the keynote speaker.

WIC AGAINST OBESITY. The people behind the CNMI Women, Infants and Children Program were also among the many groups who joined the global campaign against childhood obesity, a phenomenon feared to led to more diabetes cases.

SUMMER INTERNSHIP. Stella Fong, vice president of Transpacific International, Inc. Group of Companies, joins three high school students that Workforce Investment Agency recommended to undergo summer internship at Transpac, Subway Restaurants and Coca-Cola Beverage Micronesia, Inc. From left, Edfel Caronar, Fong, Jessica Apolinar and Mark Adeva.

GOT MILK! Parents and children show the free Foremost milk they got during the Worldwide Day of Play event held Sept. 24 at the Hopwood Junior High School grounds.

The event is part of a global movement against obesity.

GOLD. Arlene Malonzo, 3rd right, who turned 50 on Sept. 7 smiles for the camera during her birthday celebration held at the Garapan Central Park.

With her are (from left,) friends, Josie, Clarissa, Moneth, her son Irvin and husband George.

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and many more exciting prizes including airline tickets, treasure chests, hotel accommodations and much more!

A DAY IN THE LIFE of Almira Tengco

Cooking with a dash of love

by GEMMA Q. CASAS

T

Photo by Gemma Q, Casas

hey say the quickest way to Q. You seemed very happy in the kitchen. a man’s heart is through his A. Yes. I love cooking and it gives me stomach. That’s exactly what satisfaction when customers praise what we happened between Almira Tengco and serve them. We joke a lot in the kitchen, too. her husband Ohlan who works as a Q. What is your specialty? baker.

A. Chicken, pork adobo and kaldereta.

The two were childhood sweethearts, sharing sweets in their free time Q. Do you experience kitchen mishaps after school and eventually ending up every now and then? marrying each other.

A. Yes. Minor burns or something that Now blessed with two children, the can’t be really avoided, especially when you Tengco couple continues to have a are rushing to cook food. It comes with the strong bond with food as among their territory. common interests. s. after recipe Known as Myra to her friends, Almira Tengco cooking one of her most sought Q. Where did you learn to cook?

Almira is currently the chief cook at A. We used to have a small eatery and Jhem’s Restaurant, a popular Filipino so I saw how different Filipino foods were prepared and cooked. But Restaurant along Beach Road in Garapan. when I worked here in 2001, Ate Beth (Elizabeth Miyata) trained me Now in its sixth year, Jhem’s represents the initials of its owners how to do it better. I owe her my improved cooking skills.

Jun, the son; Elizabeth, Ohlan’s older sister; Hitoshi (the husband), and their last name Miyata. The restaurant continues to thrive, Q. How do you spend your free time? thanks to Myra’s and the other cooks’ expertise.

A. Doing the usual household chores — cleaning, doing the laundry Almira gladly gave BRM an interview: and cooking meals for my family. Home-cooked dishes with a dash of love. That’s how I met my husband. BRM

BRM

OCTOBER 2011

17

FEATURE

Explore Bali on a shoestring

by GEMMA Q. CASAS

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ETIRED teacher and lawyer Sapuro Rayphand was born and raised in the island of Chuuk in the Federated States of Micronesia more than 70 years ago.

As a kid, he and his sister competed against each other identifying countries on the world map; little did he know that he would travel as far as his feet could reach years later.

In the past decades, Rayphand has made a giant leap from the tiny island to the Northern Marianas, other parts of Micronesia, and on to Asia, North and South America, Europe and his next stop — Africa.

Rayphand says his life in Chuuk was simple.

But it changed dramatically when he received the bishop’s scholarship from his high school.

He found himself in college away from home; his dream of having an adventure becoming a reality.

In 1969, Rayphand moved to Saipan and taught at the Marianas High School until 1977.

That same year, he went to the U.S. to study law at the Western State University College of Law, again through a scholarship.

He returned to Chuuk after graduation and worked at the Attorney General’s Office of the state for 10 years before deciding to resume teaching at MHS. After retiring six years ago, Rayphand made traveling his fulltime passion.

One of his favorite places to visit is Bali, Indonesia.

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OCTOBER 2011

One of the many affordable but quality rentals in Bali.

Sapuro Rayphand, (right,) with his youngest son Benjamin David, and his friend, during one of Rayphand’s many trips to Bali, Indonesia.

The tourist haven in the most populous Muslim nation in the world, which in 2005 made headlines over a series of bombing attacks in Jimbaran Beach Resort and Kuta, had since overcome its past.

Tourists like Rayphand have resumed frequenting the place who has been to the island-resort at least 20 times.

“I was scared but adventure is about taking chances,” he tells Beach Road Magazine.

He says Bali is a clash between the past, the present and the future, with very interesting sceneries and way of life that is hard to resist.

“I have traveled to Bali at least 20 times. I don’t like Jakarta (capital of Indonesia) because it’s too crowded and not the cleanest place in the country. To me, it’s a scary place but Bali is not,” he says.

In Bali, Rayphand says your $28 could buy you a comfortable place to stay for a day, with a swimming pool and free breakfast.

That’s at Matahari Bungalow.

Rayphand says Matahari Bungalow is also near a market place, a beach and sites to visit in Bali.

Food is very cheap. A basic meal costs just $1 to $3.

At the coastal town of Jembrana, Rayphand says one can get the freshest fish, lobster, seashells, prawns and other seafood for under $5.

Though relatively small, measuring at just 5,633 square meters, Bali is endowed with beautiful beaches.

The famous sand massage is given at these beaches for a very cheap price.

Rayphand though says he hasn’t tried one because, “I am very ticklish.”

Practically everything is in Bali — jewelry, clothings, arts and crafts, furniture, etc. — but the trick is to learn how to bargain.

“One of the things I learned is that everything is negotiable.

You bargain. If you don’t, they would think, ‘This guy must be dumb,’” says Rayphand.

Public transport like taxi and motorbikes are available in Bali.

But Rayphand says a taxi is safer and would end up cheaper as you can negotiate for a day trip for about $20 or less.

Also within Bali is the famous Komodo Island where big lizards are protected.

Bali implements the so-called “visa on arrival” for citizens of 64 countries, the U.S. and the Philippines, included, for a stay of less than 30 days.

Beyond that, the longer-term visa can be purchased at the plane for $25.

Rayphand says he plans to visit Bali again as soon as his achy legs are fit to travel. BRM

OCTOBER 2011

19

SPORTS PAGE (SPONSORED FEATURE)

Doctors tout health benefits of walking and running Story and photos by GEMMA Q. CASAS

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ealth professionals endlessly advocate for people to live a healthy lifestyle, take regular exercise and eat the right food.

For Department of Public Health Medical Director Dr. Daniel Lamar and Commonwealth Health Center’s Dr. Chad Lowe, walking the talk is very important in a community like the Northern Marianas where obesity and diabetes are prevalent.

The two, who joined other runners in the 6th Annual Powerade Banzai Memorial Off-Road Half Marathon and Fun Run held the early morning hours of Sept. 11, emerged as top winners in the 8-mile Fun Run. Lowe, who finished first in the Fun Run clocking a time of 29:39, says as a doctor he always tells his patients to live healthy and “it would be hypocritical” if he doesn’t live that way, thus, he joined the race to help promote running, even for fun.

Lamar, who finished third in the race even brought his young daughter, Soleil, in the fun run also to promote running as an inexpensive way to exercise and live healthy.

Medical studies show because running is considered a rigorous cardiovascular exercise a person burns 100 calories per mile of running.

Running increases oxygen flow in the body, removes toxins, strengthens ligaments and bones and helps keep a healthy mind.

This year’s 6th Powerade HalfMarathon and Fun Run sponsors include Coca-Cola Beverage Micronesia, Inc. which distributes Powerade, Subway Restaurants, IT&E, DFS, Athlete’s Foot, Marianas Visitors Authority, Glimpses Advertising and Beach Road Magazine.

Brad Ruszala, IT&E marketing associate and director of the Powerade Half-Marathon event, thanked the runners and the sponsors for their participation.

“It’s great to see everybody come back here to join the race,” he says. “We want to thank all our sponsors, especially Powerade, which has been a consistent supporter of athletic events in the CNMI. Without its help, this race won’t be possible.”

Powerade provided 100 T-shirts, assorted 20

OCTOBER 2011

POWERADE WINNERS. Organizers and some of the winners in the 6th Annual Powerade Banzai Memorial Off-Road Half-Marathon and Fun Run pose for Beach Road Magazine after the brief awarding ceremony. (From left) — Powerade running event Director Brad Ruszala of IT&E and Half-Marathon winner Butch Suplemente and Dr. Chad Lowe who finished first in the Fun Run competition.

TEAM LAMAR. Dr. Daniel Lamar, right, medical director of the Department of Public Health, with his daughter Soleil, receive their medals from Brad Ruszala, Powerade running event director. The father and daughter team finished third in the Fun Run competition.

FIRST. Multi-awarded runner Mieko Carey, right, was all smiles after making it as the first woman to finish the half-marathon race. Also in photo is Powerade running event Director Brad Ruszala.

prizes, banners, among other items.

The Rollers Basketball Court, a nonprofit youth-oriented group promoting athletic activities, is this year’s beneficiary of the race.

Keum Bae Ji and Mieko Carey were the top finishers in the men and women divisions in the 13-mile flat and trail halfmarathon race.

This is Ji’s first time to win the race with a record 1:37:41.

“I am very happy,” says Ji, a store owner, after learning that he finished first.

Carey, who just won XTERRA Japan, finished first in the women’s division with a record of one hour, 50 minutes and 46 seconds.

She is set to leave Saipan later this year to compete in the famous XTERRA World.

Japanese national Taro Goto finished third in the race.

He describes the trail as “difficult.”

Kagman High School teacher Natasha Kuckuck came in second to Carey in the women’s division.

“It was a great run,” she says. BRM

CAUSE-ORIENTED. Students from different high schools who support the Rollers Basketball Court, a youth-oriented nonprofit athletic group, gladly volunteer their time during the 6th Annual Powerade Banzai Memorial Off-Road HalfMarathon and Fun Run.

SPORTS PAGE

GAMECON 2 spirit lives on

D

espite the harsh economic realities facing the commonwealth, the spirit of video gaming lives on with enthusiastic players’ and supporters joining Beach Road Magazine’s second GAMECON. Dozens of teens and adults engaged in a battle of wits and strategies to beat each other in the biggest video gaming competition on the island held Aug. 27 at Saipan Grand Hotel’s Club V. Cash prizes of $1,500 drew gamers to the venue to compete in either the individual or group categories for the video games Halo Reach, League of Legends and NBA Live.

Some like Bryson Sablan, 24, and his nephew, Jave Sablan, 20, even came with identical T-shirts with the inscription, “ Island Rebels.”

The duo, who won first place in the NBA Live group competition, says it’s the game and team spirit that matters.

“We will share this with our family,” the two say about the cans of Waioka Tuna that they received apart from their cash prize.

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OCTOBER 2011

Justin Boyer, who joined the video competition for the second year in a row and was among the winners, says he will give his with Megabyte General Manager mo Pacific’s Nola Hix, (third left,) Serenity Salon gift certificate to his mother. Doco Clayton, third right, with the Megabyte staff. Docomo and Bryan “It’s the experience that matters. I will give Megabyte are two of the major sponsors of GAMECON. this (certificate) to my mother,” he proudly says.

His teammates say the salon gift This year’s GAMECON winners include: certificates would make a good gift for League of Legends their mothers, who after all, paid for their

1) THE COUNCIL - Philip Sasamoto $500 registration fee for the game.

2) TECHNO VIKINGS - Aamir Shakir $250 Micronesian Brokers, Brabu Pharmacy, Halo Reach Western Union/Mita Travel and Aon

1) Patrick Reyes $100 Insurance have also donated major prizes for

2) Exequiel Tenorio $75 the event.

3) Richard Phillips $50 Megabyte, Docomo Pacific, Tan Siu NBA Live 2K11 Lin Foundation, Coca-Cola, Saipan Grand

1) Javiun Sablan $ 200 Hotel, Marpac, Dial Rent-to-Own, Scoops,

2) James Sablan Jr. $100 The Athlete’s Foot, Boarderline, Seafix

3) James Lee $75 Incorporated, Northern Marianas College, The gamers say they look forward to KZMI-fm Radio, Safety 1st Systems CNMI, another GAMECON next year — after all the Inc., Bali Fashion, Glimpses Advertising fun and the gaming spirit are what matter. and Glimpses Publications are this year’s Gemma Q. Casas BRM GAMECON major sponsors.

OCTOBER 2011

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HOROSCOPE

OCTOBER 2011

ARIES: Gossip can have a life of its own, so don’t be surprised if you find out about something shocking that you’re (supposedly) involved in. Take the initiative and do some damage control before things get too far out of hand. The cat’s already out of the bag -- and has since morphed into a strange animal -- but you can still reach the people who matter and set the record straight.

TAURUS:This is a day of opposites — what you think is significant is really trivial, and the tiny ideas you are relegating to the back burner are the seeds that could create a critical turning point in your life. You’ve been given this hand to play, but you need to shuffle those cards and look at everything differently!

GEMINI: Sacrifices can be very tricky things — you need to make them consciously, but you never have a guarantee that they’ll be worth the effort. They take a major leap of faith and should not be entered into on a whim.

VIRGO: If a problem pops up with a friend or associate, don’t turn it into a mountain — see it for the molehill it probably is. This is not the beginning of any sort of trend, so stop worrying about increased tension between the two of you. All in all, your relationships are working well, and you may see an overlap of two of your social circles. Expect some grateful lovebirds.

CAPRICORN: This month is not a great day for major moves. Try to avoid signing any contracts, finalizing any commitments or even making any big purchases. Give it a few more days to settle, and you might find some problems with the deal — or better yet, you might find a better deal elsewhere.

SAGITTARIUS: If you’re in an introspective mood, go with it. Now is an excellent time to take stock of where you are and where you’re headed, so your subconscious must be ready to do just that ... seek the quieter path.

AQUARIUS: Your latest urge to speed up your life might be a bit shortsighted. After all, there’s some good stuff on the horizon, and you definitely don’t want to miss it. Sure, there’s going to be some not-so-good stuff, too, but it’s all part of the experience of life.

PISCES: The people you choose to associate with say a lot about who you are, so be aware of the company you keep. If you’re growing attached to a person who’s relatively new to your life, that connection will grow stronger today — either through a shared experience or a shared interest. To encourage this growth, make all of your conversations with this person sort of investigative.

SCORPIO: Your ability to not take things personally is something you should rely on heavily this month. There are some emotionally charged things going on in your life right now, and you need to stay objective about all of

F E E T

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them if you want to prevent a stressful day.

LIBRA: This month you witness some behavior that causes you concern for a friend ... but wait a while before bringing anything to their attention. You’re on the outside looking in, and you’re seeing everything through your own lens. That means the experiences from your past could be adding nuances that aren’t accurate.

CANCER: Your charm is a powerful force, and many times you’ve been able to use it to get your way — without letting other people realize what they’re giving up. But this month you don’t need any camouflage for your ideas or desires. Time is of the essence right now, and you don’t have enough of it for nuanced discussions.

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LEO: You know what you need to add some light into your life right now? A few fresh ideas.

So step out of your oh-so-comfortable comfort zone and put yourself in front of some uncomfortable and unfamiliar philosophies.

Explore new cultures, music and religions, and you’ll find a whole new way of thinking.

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Copyright © 2011 Barry D. Smith All rights reserved.

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