Fall Dining Guide 2011

A K LEO T H E

WEDNESDAY, SEPT. 14 to THURSDAY, SEPT. 15, 2011 VOLUME 106 ISSUE 22

Serving the students of the University of Hawai‘i at Mānoa.

V O I C E

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3583 Waialae Ave., Honolulu, HI 96816 • 700 Keeaumoku St., Honolulu, HI 96814

Report

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Dining Guide

Front page photos LEAH YAMAMOTO, VICTORIA LEE, RIE MIYOSHI, and design by SHINICHI TOYAMA, JUSTIN NICHOLAS/ KA LEO O HAWAI‘I

Dining after dark

PARTICIPANTS NEEDED FOR FEEDING STUDY! Meat eaters needed for a study where dinner* will be provided Monday thru Friday for 8 weeks on the UH MÂŻanoa campus (*an estimated $400 value).

Study period: Fall 2011 - Spring 2012 Participants that complete the entire study will receive $210 in gift cards as compensation for time and travel

YOU MAY QUALIFY IF YOU: r 3FHVMBSMZ FBU CFFG r "SF ZFBST PG BHF PS PMEFS r %P OPU TNPLF UPCBDDP r 5BLF OP NFEJDBUJPOT r "SF JO HPPE IFBMUI

For more information call 808-586-3007 or email: meatfeedingstudy@cc.hawaii.edu This study is approved by the UH Committee on Human Subjects

SALONJadaRaine

hours of Internet access, you will have to make a purchase. Remember that seating might be difďŹ cult with a large party, as this place ďŹ lls up quickly and the tables are fairly small. As for parking, eight parking stalls can be found inside the KHON parking garage or you can park on the street outside. If it is after 11 p.m., you can likely park in any KHON stall that is not explicitly reserved, but make sure to check with the baristas ďŹ rst.

Location: 88 Pi‘ikoi St. Hours: Open 24 hours Phone number: 808-593-1200 Website: http:// www.kissatencafe.com Price range: $5-9

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Located next to KHON TV, Kissaten has a soothing orange ambience and a large space ďŹ lled with coffee tables, cushions and individual bar seating. Known as Kissaten Coffee Bar, the cafĂŠ is so good that they named it twice – Kissaten literally means “coffee barâ€? in Japanese.

The food and drinks are excellent, and you might forget that you’re eating at a 24-hour place. The popular “Kissaten Melt� ($9) is the ultimate comfort food, especially when paired with the potato and leek soup ($4) or the rich tomato

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K I S S AT E N C O F F E E BA R

(located next to Duk Lee, behind Fun Factory)

specializing in highlights, extensions & feathers.

Just $5 for UHM students with validated ID!

Between late-night hanging out and stressed-out study sessions, college students need to know where to go when they’ve got midnight cravings. Here are three spots to hit up in the wee hours of the night.

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Alvin Park Editor| Maria Kanai Associate

bisque ($5).

The pricing may be a problem, but the melt is big enough to last you through lunch and dinner, depending on your hunger (and stress) levels. If you need a drink, go for the chai latte ($1.75) or the hot apple cider ($3).

In order to get two

WA I L A N A C O F F E E H O U S E One of the oldest 24-hour restaurants in Honolulu, Wailana Coffee House opened in 1970. Although its fare may not be as ďŹ ne as Kissaten, it gets the job done in standard style, especially if you’re in WaikÄŤkÄŤ and craving pancakes.

You can’t beat the price, either; for $6.35, you can order all-you-caneat pancakes. Wailana is famous for its coconut syrup, but you can pile on

RIE MIYOSHI / KA LEO O HAWAI‘I

A perfect combination of caramelized onion, ham and cheese, the “Kissaten Melt� is a definite must-try. Pair it with the tomato bisque or another of Kissaten’s moderately-priced soups. the guava or regular maple syrup as well. The banana pancakes are exquisite, but you can also get macadamia nut pancakes. Wailana’s French toast ($7.50) is also delicious, made of Portuguese sweet bread and topped with powdered sugar.

The place may have Denny’s or IHOP-like aspects, but the food will satisfy your tummy with 24hour service – and when it’s that late at night, you won’t really no-

tice the sticky syrup holders or the somewhat poor service.

Location: 1860 Ala Moana Blvd.

Hours: Open 24 hours except Wed. Midnight-6 a.m.

Phone number: 808-955-1764 Website: No ofďŹ cial site, but visit http://www.yelp.com/biz/ wailana-coffee-house-honolulu Price range: $7-10 See Late-night eats, next page

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Dining Guide Late-night eats from previous page

Un i v e r s i t y of H awa i ` i Regents Candidate Advisory Council RIE MIYOSHI / KA LEO O HAWAI‘I

Downbeat Diner’s convenient location and delicious food make it a popular hangout spot, particularly for the after-club crowd.

D OW N B E AT D I N E R If you’re looking for some late-night eateries downtown, Downbeat Diner and Lounge has a wide selection of breakfast, lunch and dinner items on the menu. Although Kono (Grace Park) in Hawai‘i Five- 0 said the restaurant serves “the best loco moco on the island,” the sandwiches and burgers are also tasty. The pesto chicken sandwich ($8) is f lavorful, with seasoned chicken and pesto sauce. The Western burger ($9), made with Big Island beef, is soft and juicy paired with the crunchiness of the bacon. Downbeat Diner is also a popular spot for vegans, as everything on the menu can be made animal-free upon request.

The only downside is the pricing. If you split your dinner with friends, the check can be reasonable, so go with a group. The shakes ($5) come in unique flavors such as Guinness and chai, and have a nice, light consistency that keeps the taste from being overpowering. Downbeat Diner is most famous for its apple frit-

ters with caramel sauce ($7), so make sure you save room for dessert. Unfortunately, it does not serve this dish (or breakfast/lunch items) on First Fridays. You can also try the “Otto Cheesecake” ($5), which is softer than most cheesecakes and comes with whipped cream, chocolate drizzle and a crumbling brown-sugar crust.

Location: 42 N. Hotel St. Hours: Mon 11 a.m.-12 a.m.; Tue-Thu 11 a.m.-3 a.m.; Fri-Sat 11 a.m.-4 a.m.; Sun 11 a.m.-10 p.m.

Phone number: 808-533-2328 Website: http://www.downbeatdiner.com Price range: $7-9

M ARIA K ANAI Associate Features Editor

Nominate Candidates For the University of Hawai`i Board of Regents

Four (4) seats available for terms beginning July 1, 2012: 2QH &LW\ &RXQW\ RI +RQROXOX 2QH &RXQW\ RI .DXDL 2QH $W ODUJH 2QH 6WXGHQW The Regents Candidate Advisory Council, created by Act 56, 2007 Session Laws of Hawai`i, qualifies, screens, and presents to the governor, pools of qualified candidates from which the Board of Regents shall be nominated.

Candidates for the City and County of Honolulu and Kauai County seats must reside in the geographic area that they represent, and the candidate for the student seat must be a student of the University of Hawai`i system at the time of initial appointment

Visit the Regents Candidate Advisory Council website at www.hawaii.edu/rcac or call (808) 692-1218 for more info.

RIE MIYOSHI / KA LEO O HAWAI‘I

The pesto chicken sandwich features grilled chicken or vegan chicken and is served on sourdough bread.

APPLICATION DEADLINE: October 14, 2011 Regents Candidate Advisory Council Chair Karl Fujii

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Kailua

Dining Guide

pages 4-7 SHAWNTRELLE SOOKLA/KA LEO O HAWAI‘I

r a B i h s u S e m a n Toko L EAH YAMAMOTO Contributing Writer It can be hard to fi nd quality made-to-order sushi on the Windward side. Tokoname Sushi Bar and Restaurant, a small Japanese restaurant in Kailua, is one of the few Windward establishments that boasts a sushi bar where patrons can look on as their food is made. Sushi chefs prepare selections of sushi including hamachi (yellowtail) sashimi, sake (salmon) nigiri and specialty rolls, such as the spider roll stuffed with soft-shell crab. With an array of daily dinein specials, customers can score freshly made sushi and more for not a lot of money.

Among these specials is an early-bird special that allows patrons to take $5 off their order of a combination teishoku (set menu) from 4-5 p.m. every day. All teishoku meals come with miso soup, salad, rice, tsukemono and a chef ’s selection appetizer. A popular combination teishoku is the shrimp tempura combo ($19.95). Along with the teishoku items, it includes shrimp tempura, vegetable tempura and a selection of the customer’s choice from dishes such as miso salmon,

t n a r u a t s e R and

unagi kabayaki and furikake chicken – not a bad deal for $14.95.

Nigiri lovers can rejoice during another one of Tokoname’s specials, known as power hour, which runs from 9-10 p.m. daily (except Tuesday). During power hour, all nigiri is 50 percent off, and drink specials and a late-night menu are also available.

Like many Japanese restaurants, Tokoname also serves an assortment of sake and shochu (prices vary). For customers who prefer an ice-cold beer with their sushi and teishoku meal, Japanese beers like Kirin Ichiban and Sapporo are available and can be presented in what Tokoname calls a shiatsu beer tower (prices vary).

Visit Tokoname on a Tuesday, and the bill will be discounted by 25 percent. Savvy diners will take advantage of 25-percent Tuesd a y s and

try a few of Tokoname’s specialty sushi rolls ($15.95-$16.95). Start with the “Dragon Roll,” which combines shrimp tempura, unagi, avocado and tobiko.

No matter the day, customers can expect attentive, hospitable service and well-prepared Japanese fare at Tokoname.

Location: 442 Uluniu St., Kailua Hours: Mon-Thu 4 p.m.-11 p.m.; Fri-Sun 11 a.m.-11 p.m.

Phone number: 808-262-TOKO (8656) Website: http://www.tokonamehawaii.com Price range: $10-15 (lunch), $15-20 (dinner), $10-20 (sushi samplers & rolls)

LEAH YAMAMOTO / KA LEO O HAWAI‘I

The Lanikai roll (top) combines ‘ahi, crab, cucumber and avocado for $15.95. The shrimp tempura (bottom) is served with tempura vegetables and costs $13.95.

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Dining Guide

Dining in the Dark at Formaggio Grill E VA AVERY Staff Writer Not all blindfolded occasions qualify as kinky. After eyes are covered by silky black sleeping masks, a faceless waitress takes the hand of ravenous eaters, leading them to their tables. Char-broiled pork salad, or perhaps duck sizzled in seasoned wine are some of the possibilities that await blind guests.

“You must have been blindfolded before, you are good at this!” said the mystery waitress as I heard her lead a shuffl ing set of feet to their table. Sounds became more noticeable, without sight. Once everyone was seated, the guessing game began – the menu was revealed only at the end of the meal.

Despite reservations made days ahead, there was still a 20-minute wait to be seated for Dining in the Dark at Formaggio Grill in Kailua. The exceptional four-course dinner with a bonus dessert is worth the mouth-watering wait in between dishes, though it may sum up to be a two-hour dinner. Five out of 10 times I ate a fork full of nothing but silver and sometimes man-

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aged to eat some of my own hair. Future adventurous eaters might want to bring a hair tie and avoid wearing white when participating. When I did manage to stab or skillfully grab something of substance, every bite was a surprise. Using only four senses, you must judge without preconceived ideas. Flavors of pear, hazelnut and possibly lemon jumped out of the salad.

The second course was even harder to detect, with a crunchy noodle-like topping disguising a thick scallop at the bottom of the shallow bowl.

While I was waiting between dishes, old rock music lightly played in the corner, and almost every conversation in the room was audible. People were laughing, arguing and whistling. The lack of sight heightened every other sense, making the chilly room feel like a meat freezer. Intimate conversations suddenly halted when guests heard the sound of their water glass being refi lled, indicating a waitress had just appeared beside them. Perhaps the waitress should have scuffed the ground a bit or provided a fake cough to avoid surprises that could lead to glasses being knocked off the table.

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The menu changes every week, so don’t expect to have cow ow tongue with mashed potatoes on thee fourth course (which was delicious, by the way). Each dish seemed to be dominated nated by some kind of meat, but the chefs fs do prepare a special menu for veggie ggie lovers.

When making reservations, ions, which are necessary, be sure to inform the helpful staff at Formaggio gio Grill of any food allergies or specific cific needs.

This unique food event is held every first Monday of the month. nth. Expect to pay up to $55 per person, n, not including includin ng the $20 for the assorted wine selectio selections ons that are optional with every course.

But there’s a nice plus:: everyone gets to keep their silk blindfolds. ndfolds.

Location: 305 Hahani St.,, Kailua Hours: 1st Monday of the he month at 7 p.m.

Phone number: 808-263-2633 -2633 Website: http://formaggio808.com/formaggio-grillrillkailua.htm Price range: $55-75

SHINICHI TOYAMA/KA LEO O HAWAI“I

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Dining Guide Kaimuki Grill 10% OFF Food

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Kalapawai Café, an offshoot of the Windward icon Kalapawai Market, is a favorite among Kailua residents and is gaining popularity with diners from all across the island. Winner of the 2011 Hale ‘Aina Gold Award for “Best Little Neighborhood Restaurant,” Kalapawai Café offers an assortment of coffee and pastries for breakfast, takeout deli items for lunch, and an ever-changing menu with table service for dinner every evening beginning at 5 p.m. To ensure a table, customers should arrive early, as Kalapawai does not take reservations.

With an emphasis on using locally grown fruits and vegetables and line-caught fish in their recipes whenever possible, the chefs in the Kalapawai Café kitchen present a dinner menu complete with a selection of artisan dishes, meant to be shared like appetizers, along with a variety of salads and main courses. A sampling of three wines, known as a wine fl ight ($9), is available as an accompaniment for dinner.

Current standouts on the menu include a com-

bination of Pacific black mussels with house-made chorizo ($15) and house-made potato gnocchi with roasted local tomatoes and braised kale ($14). For main courses, a notable deal can be found in the Catalonian fish stew ($20), which is filled with an array of seafood items like islandfresh fish, clams, mussels and Moloka‘i shrimp nestled in a seafood broth with a Hau‘ula tomato and sweet pepper infusion.

To end the meal, patrons can delight in one of Kalapawai Café’s desserts ($4-10), which, like its dinner items, incorporate islandfresh produce, like the mango in its mango cheesecake ($6). Afterdinner drinks and wines ($6 -10) are also available for those who prefer to sip their sweets.

Kalapawai’s ser vers and staff are friendly and gracious, greeting guests with a smile and remaining attentive throughout the meal.

At Kalapawai Café, customers should expect the menu to fl uctuate, but can remain confi dent that the quality of food and service that earned the restaurant its Hale ‘Aina Gold will endure.

Location: 750 Kailua Rd., Kailua Hours: Mon-Thu 6 a.m.-9 p.m.; Fri 6 a.m.9:30 p.m.; Sat 7 a.m.9:30p.m.; Sun 7 a.m.9 p.m.

Phone number: 808-262DELI (3354) Website: http://www.kalapawaimarket.com Price range: $4-8 (breakfast), $4-12 (lunch), $15-30 (dinner)

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LEAH YAMAMOTO / KA LEO O HAWAI‘I

Kalapawai Café’s menu is constantly changing, but always features tasty, sophisticated dishes like these homemade crab cakes.

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Dining Guide Boots & Kimo’s Homestyle Kitchen L EAH YAMAMOTO Contributing Writer

LEAH YAMAMOTO / KA LEO O HAWAI‘I

Boots & Kimo’s garlic chicken (above) comes with local-style mac salad and a generous scoop of rice. The teri beef sandwich (below) is served on a hamburger bun and comes with a side of fries.

Located in the heart of Kailua Town, Boots & Kimo’s Homestyle Kitchen serves up a variety of “local-style” brunch items to crowds of tourists and locals alike.

A hit with customers is Boots & Kimo’s “original macadamia nut sauce” served atop a stack of banana pancakes right off the griddle for $7.99. Other items available for those with a sweet tooth include strawberry waffles and guava roll crepes.

Savory items include omelettes that come in 14 varieties. Each omelette is filled with a combination of meats, vegetables and cheese, and is accompanied by a choice of rice, hash browns or toast. Popular homemade specials like the Hawaiian-style pūlehu ribs are served with two eggs and a choice of rice, hash browns or toast.

In addition to the food, the success of any restaurant depends on the individuals who operate it. The staff at Boots & Kimo’s is consistently courteous and accommodating. As soon as tables open up, the hosts invite the next party inside, and servers are quick to get orders to the kitchen. Guests can pass the time while waiting for their food by surveying the sports memorabilia that decorate the restaurant.

On any given day, no matter the hour, a mass of patrons can be seen swarming around the exterior of the cash-only establishment. For customers hoping to avoid the typical onehour wait, be advised that takeout orders have a minimum wait time of 30 minutes once the order is placed.

To avoid the line, call in the order beforehand and pay when you pick it up.

Location: 151 Hekili St., Kailua Hours: Mon-Fri 7:30 a.m.-2 p.m.; Sat-Sun 7 a.m.-2:30 p.m.

Phone number: 808-263-7929 Website: No offi cial, but try http:// w w w.yelp.com/biz/boots -and-kimos-homestyle-kitchen-kailua Price range: $6 -15

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Dining Guide

Leeward

Aloha Crepes

pages 8-11 DOYLE MOELLER/KA LEO O HAWAI‘I

A pizza-style crepe (left) includes expected savory ingredients like pizza sauce and melted mozzarella for $7.50. The “OMG” crepe (right) costs $7.95 and combines banana pudding, fresh fruit and blueberry pie filling.

STEVEN LITSCHAUER KA LEO O HAWAI‘I

S TEVE L ITSCHAUER Contributing Writer Opened in 2010 at the Waimalu Shopping Center, Aloha Crepes is one of the few spots west of Honolulu where you can enjoy this French pancake.

From savory to sweet, this place has crepes made to order for breakfast, lunch and dinner.

The best part about Aloha Crepes for hungry college students is that the crepes are as big as dinner plates. You won’t fi nd dainty sizes or small portions here – only fresh local ingredients prepared for island eaters.

The “WHOA” crepe ($7.95) features banana pudding, chocolate pudding or Nutella, sliced strawberry and banana, and whipped cream.

SHAUNTRELLE SOOKLA KA LEO O HAWAI‘I

This place is known for sweet and delicious dessert crepes. Ripe fruit, whipped cream, powdered sugar, Nutella, marshmallows, granola, different fruit sauces, pudding and many other sinful fillings await your plate. You can order one of the many varieties from the menu or create your own according to your deepest cravings. To really put your c r e -

ation over the top, add a big scoop of vanilla ice cream for $1.25.

On the savory side of the menu, you can enjoy crepes fi lled with meats, cheeses, and veggies. If pizza is your thing, Aloha Crepes offers cheese and deluxe mixes available in a crepe form. One of the more ambitious menu items is the “Broccoli Obama Alfredo” crepe, fi lled with broccoli, asparagus, mushrooms and a

creamy alfredo sauce.

Aloha Crepes has expanded its store and now includes a Snow Factory, giving two dessert options in one central location.

If you are ever heading out to the west side and happen to go through ‘Aiea, pull in for a moment and give this place a shot.

Location: 98-020 Kamehameha Highway, ‘Aiea Hours: Mon-Sun 8:30 a.m.-11 p.m.

Phone number: 808-483-4448 Website: www.alohacrepes.com Price range: $6 -$9

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S TEVE L ITSCHAUER Contributing Writer Since 1947, the Toguchi family has been serving a taste of old Hawai‘i to the Leeward community. The business is a trifecta of delicious local ideas: a fresh seafood market, a catering company and a restaurant. With a friendly staff that makes you feel like you are at a family member’s house, Highway Inn is the Leeward spot for locals looking to satisfy a craving for Hawaiian food.

If you have never been to Highway Inn, start with a combo meal. Each meal is $10 and includes your choice of kālua pig, lau lau or stew as the main dish.

Then you have a choice between rice and poi, and lomi salmon or

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mac salad, served with pipi kaula and a slice of haupia. Make any combo a “super combo” by adding kālua pig, squid lū‘au, or chicken long rice for a few extra bucks.

Don’t forget to check out the fresh seafood counter. There are dozens of fresh poke choices and other local favorites. The poke bowls are made to order with your choice of spicy ‘ahi/tako, ginger miso ‘ahi/tako, Thai basil ‘ahi/ tako, and many other fl avor combinations. Just by frequenting Highway Inn weekly for a few years, I’ve developed an understanding of local food culture and fl avors.

I highly recommend two menu items even outside of the combos: the quesadilla and the squid lū‘au. The kālua pig and Okinawan sweet potato que-

sadilla is filled with cheese and meat, then grilled and served with a pineapple and papaya salsa that creates a great combo of salty and sweet f lavors. The squid lū‘au is not as visually appetizing as the quesadilla, but trust me – the taste is out of this world. Fresh squid is simmered in lū‘au leaves and coconut milk to create a rich dish that is truly “broke da mout.”

Location: 94-226 Leoku St., Waipahu Hours: Mon-Sat 9 a.m.-8 p.m.; Sun 11 a.m.-2 p.m.; counter service 2 p.m.-4:30 p.m.

Phone number: 808-671-8653 Website: http://www.myhighwayinn.com Price range: $4-10

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Highway Inn’s plates, such as the chicken lau lau combo, come with Hawaiian sides like haupia and poke.

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Dining Guide Shakey’s Pizza Parlor NICK WEBSTER Special Issues Editor

Tucked away in Waipahu Town Center is a revival of Hawai‘i food history. The present-day Shakey’s Pizza Parlor opened its doors on Feb. 21. However, the mainland chain had a presence on O‘ahu throughout the 1960s and ‘70s before shutting its doors many years ago.

While I wasn’t alive during Shakey’s heyday, I get the impression that the new location is a decent replica. Upon walking in, the menu is right in front of the door, and the cashier is to the left. After ordering, you get to take a seat at either large booths or long tables. That said, Shakey’s is a great place for large groups.

Behind the seating is a games room, so there’s a bit of a Chuck E. Cheese’s vibe to it – the pizza place brands itself as a family restaurant. However, Shakey’s sells reasonably priced beer, and there are large televisions streaming ESPN all around the seating area, so it feels more grown-up.

As for the food, Shakey’s menu can be broken down into three groups: pizza, poultry and potatoes.

After ordering, diners are given a card to swipe in a small box on the table they choose. This allows the servers to locate the table and bring out the food when it’s ready. The

smallest combo serves 2-3 people and is priced at $22.99, so you can expect to pay $8-12 per person.

The pizza is a slice above standard fare. I ordered the pan pepperoni. At first glance, it slightly resembles Pizza Hut’s pan pizza. However, at first bite, even first touch, it’s noticeably better. The pizza is similarly shaped, but if you’ve ordered a lot of Pizza Hut in your days, you know the middle can sometimes be soggy, whereas Shakey’s is solid throughout. The best part for me was the sauce, as it’s the sweetest I can remember having. After four visits, I find myself craving Shakey’s more than any other pizza.

When you order a combo, it typically comes with either chicken strips or wings, but the real highlight of Shakey’s is the oven chip-style potatoes they like to call “mojos.”

They’re lightly seasoned and have been perfectly cooked every time I’ve visited. Lay’s potato chips dare their consumers to eat only one. If you’re able to pass that test, Shakey’s mojos could serve as a final challenge.

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Location: 94-060 Farrington Highway #D3, Waipahu Hours: Sun-Thu 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m.

Phone number: 808-677-1919 Website: http://shakeyshawaii.com Pr ice ra nge: $ 8 -12

LOCATED ON CAMPUS, IN THE STAN SHERIFF CENTER

CHICKEN FRIED NOODLES NICK WEBSTER / KA LEO O HAWAI‘I

Shakey’s offers classics like pan pepperoni (above) and specials with ingredients that range from alfredo to pineapple.

MINI $4.99 • REGULAR $6.90 COMES W/FREE 20 0Z. DRINK

Page 12 | Ka Leo | Wednesday, Sept. 14 2011

Features@ kaleo.org

Alvin Park Editor| Maria Kanai Associate

Dining Guide

Sabai Dee Thai restaurant

University

DONNA G ONZALES Contributing Writer Thai food doesn’t have to be pricey or far from reach to be good; just walk down to King Street and check out Sabai Dee Thai Restaurant.

If you’re a student, your validated ID can get you a deal. Although everything is available for takeout, Sabai Dee offers a special takeout menu with everything priced at $7.95. On top of that, if you flash your ID at the time of purchase, you’ll get your takeout for $6.95. Sabai Dee also advertises its Thai iced coffee, Thai iced tea and soda for a dollar each with the purchase of any takeout.

Sabai Dee is a cozy place where you and your friends can catch up and vent about your hard day at work or school. The warm tones and the eye-catching decor create a comfortable environment. The restaurant offers friendly service, a good variety of menu items, and fair portions of food. Vegetarian options

are available, so be sure to ask your server what selections they have.

Sabai Dee has a wide range of entrees from which to choose, but one that stands out is their house special, the Thai ginger fish. You can choose to have your fish either steamed or fried. I ordered this entree with medium spiciness, which gave the dish a nice kick. The pieces of fish are topped with their special house sauce, spices, onions and ginger, which work well together. The fl avor is good, and the ginger taste is not overpowering.

A staple at any Thai restaurant is the Pad Thai, and at Sabai Dee, you can order it with chicken, beef, pork, shrimp, tofu or all of the above. Along with that, depending on whether you enjoy your food mild o r

spicy, you have the option of ordering your entrees with heat levels ranging from mild to hot to Thai hot.

If the heat becomes overwhelming, and you still have room for something sweet, Sabai Dee offers a small dessert menu. Items include fried ice cream, fried banana with ice cream, and mango ice cream on sweet sticky rice.

Sabai Dee Thai Restaurant also offers meal plans for the semester starting at $1,500.

Location: 2633 S. King St. Hours: Mon-Sat 11 a.m.-2:30 p.m.; Mon-Thu. 5-9 p.m.; Fri-Sun 5-9:30 p.m.

Phone number: 808-955-3825 Website: www.sabaideehawaii.com Price range: $7-15

pages 12-15 SHINICHI TOYAMA (TOP) AND DONNA GONZALEZ/ KA LEO O HAWAI‘I SHINICHI TOYAMA/KA LEO O HAWAI‘I

The Thai ginger fish, or Pla pad khing (bottom), is a tasty, generously portioned meal for around $10. Sabai Dee’s decor (top) creates a unique dining atmosphere.

Features@ kaleo.org

Page 13 | Ka Leo | Wednesday, Sept. 14 2011

Alvin Park Editor| Maria Kanai Associate

Dining Guide

Sweet Home CafÊ M AY SALCEDO Staff Writer Nestled next to Kozo Sushi along King Street, Sweet Home CafÊ is – as its name suggests – a homestyle bistro offering a combination of Chinese and Taiwanese hot-pot dining. One may wonder why anyone would pay to cook his or her own food, but the nightly line outside Sweet Home CafÊ is evidence of its quality.

Upon arrival, patrons sign up for the waiting list, then wait for an extended period of time (upwards of 90 minutes for this particular visit.)

While guests wait in line, names are called off and patrons are given the opportunity to order their food before entering the establishment.

Sweet Home CafĂŠ offers a variety of healthy soup bases

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and meats on their pre-order menu. Upon being seated, guests can make their way to the refrigerators to pick their favorite vegetables, noodles, seafood and other sides to put in the hot pot. Just like going to some sushi bars, each plate in the refrigerators is color coded, corresponding to prices between $2.45 and $4.45.

Sweet Home CafÊ offers a wide selection of complimentary dipping sauces to add  avor to the entrees. Additionally, servers provide an unlimited supply of white rice.

At the end of the meal, a large shave ice dessert dish is brought out. It’s not the Matsumoto Shave Ice many may be picturing, but it’s equally filling.

Sharing the broth makes the bill more manageable, so showing up with a group is

e nc ou r a ge d .

The restaurant only takes walk-ins, so get there early to avoid the rush.

The waiters have a friendly attitude and always greet guests with a smile; however, watch the time. Each group is given a 90-minute time limit – and the servers stick to it.

Location: 2334 S. King St. Phone number: 808947-3707 Hours: Mon-Sun 4 p.m.11 p.m.

Price range: $7-15 per person MAY SALCEDO / KA LEO O HAWAI‘I

Toppings for Sweet Home’s shave ice include tapioca, fruit jelly, strawberries and other ingredients.

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Page 14 | Ka Leo | Wednesday, Sept. 14 2011

Features@ kaleo.org

Dining Guide

Alvin Park Editor| Maria Kanai Associate

Da Kitchen M AY SALCEDO Staff Writer

SHINICHI TOYAMA / KA LEO O HAWAI‘I

At Da Kitchen, try combining several local favorites into one, such as the chicken katsu, hamburger steak and loco moco dish above.

This Thi chain started on Maui with the goal of serving “not only mouth-watering food, but also big portions at the best bes price we can,” according to its website.

The restaurant lives up to we the promise; the plates are piled t high with your choice of a favorite h llocal entree, two scoops of rice, aand potato or green salad. Choose ffrom hamburger steaks, teriyaki chicken, mahi mahi, loco moco or a ch sandwich served on a toasted bun. The sand portions are large enough for a hearty portio meal, to share with a friend, or to divide up and an take home for leftovers.

Start off with local-style pupus, such S as frie fried pork and shrimp won tons or spam musubi.

Even though the new fried m

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spam musubi is soggy with oil, the restaurant makes up for it with its hamburger steak – medium-rare ground beef, topped with caramelized onions and mushrooms and drowned in thick brown gravy. Add an egg on top of that for an extra couple dollars and the dish becomes a loco moco – and extra tasty.

Although a few staples remain on the menu almost all the time, expect to see new dishes on each visit.

The O‘ahu location of this restaurant is behind First Hawaiian Bank on Isenberg Street.

Seating is available either inside the restaurant or out on the patio. Be aware, however, that at peak dining hours you may have to wait a long time for your check.

Validated parking in a private lot is available, or you can park on the street.

In addition to regular dine-in and takeout See Local-kine grindz, next page

Features@ kaleo.org

Page 15 | Ka Leo | Wednesday, Sept. 14 2011

Alvin Park Editor| Maria Kanai Associate

Dining Guide

Local-kine grindz from previous page

service, the restaurant offers catering. In fact, Les Tomita of Da Kitchen on Washington, Maui was even invited to cook for the inaugural lū‘au lū au in Washingto on D.C. on, DC Location: 925 Isenberg St. Hours: Mon-Sat 11 a.m.-9 p.m.

Phone number: 808-957-0099 Website: http://www.da-kitchen.com/ Price range: $10-20

SHINICHI TOYAMA/ KA LEO O HAWAI‘I

Da Kitchen’s fried spam musubi is a traditional musubi covered in panko, fried, and served hot with teriaki sauce ($5.25).

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Page 16 | Ka Leo | Wednesday, Sept. 14 2011

Kelsey Amos Editor

News@ kaleo.org

Dining Guide

Eating green at UH Mānoa A NTONIO L AMB Contributing Writer With the cost of living in Hawai‘i continuing to increase, many are looking for ways to save. Now that the economic incentives for sustainability are stronger than ever, being “green” is a viable alternative for University of Hawai‘i at Mānoa students to save money, reduce their environmental impact, and live healthier lives.

“I wasn’t always so concerned about where my food See Campus market, next page

SHAWNTRELLE SOOKLA / KA LEO O HAWAI‘I

The farmer’s market at UH Mānoa is just one of many on the island. The Kapi‘olani Community College and Makiki farmer’s markets are other options close to school.

Halfway to St. Patrick’s Festivities What makes UHM unique?

Irish Trolley Ride - Starts at Anna’s at 5pm. $25, call 946-5190 to reserve a seat.

Irish Whiskey tasting - O’Toole’s at 4pm. $35, call 536-4138 to reserve a seat.

UHM Student Success Project 2010/2011

The Manoa Experience Arts Competition As part of the Manoa Arts Festival, the Manoa Experience Arts Competition is your chance to explore, celebrate and enrich your time here at UH Manoa.

Entries: Entries can be writing, artwork, video or other media that describes, dramatizes and/or documents your experience thus far at UH Manoa.

Guinness Toast Contest - O’Toole’s at 7pm.

Entries will be accepted up until October 13 and should be brought to Hawaii Hall Room 209 where a complimentary Manoa Experience shirt will be given to each participant who turns in a submission.

Irish Music:

Prizes: Six runners up will receive a $100 UH Bookstore gift certiÀcate and one grand prize winner will receive a $500 UH Bookstore gift certiÀcate. The winners will be announced at the Manoa Arts Festival, taking place October 20.

Open 2pm to 2am • Nightly Specials • Shows weekly Fridays & Saturdays

For more details and guidelines, visit www.manoa.hawaii.edu/ovcaa/contest WWW.KALEO.ORG

Jared Hobgood 5:00-8:00pm O’Tooles Doolin Rakes 9:00pm-1:30am O’Tooles Celtic Waves 5:00pm to 8:00pm Kelley’s

i

News @ kaleo.org

Page 17 | Ka Leo | Wednesday, Sept. 14 2011

Kelsey Amos Editor

Dining Guide Campus market from previous page

SHAWNTRELLE SOOKLA / KA LEO O HAWAI‘I

Picking up some fresh produce from the Campus Center farmer’s market is a healthy and affordable option for breakfast or lunch.

came from until I had to actually buy my own,” freshman Kristian Scott explained. “I didn’t even know I could get organic food until I discovered the farmer’s market here at UH Mānoa.”

Every Tuesday and Friday, local farmers set up stands on the west side of Campus Center and sell fresh produce directly to students.

“Buying from them is tight. Not only do you get high-quality organic food, but it’s local, so it doesn’t cost as much and it’s grown with less environmental damage,” said Scott.

He also sees another benefit from buying organic produce. “I know it probably sounds weird, but I think the recession is what really got people into supporting local farmers,” Scott said. A simple Google Maps search for “Farmer’s Markets on O‘ahu” shows fi ve locations in Honolulu. Scott asserted environmentally conscious consumers like him keep those small ventures alive.

Mānoa has been criticized in the past for massive amounts of food waste, but reduction measures have been put in place.

“We serve an all-youcan-eat buffet, but we portion the plates to minimize food waste,” explained Louis Chang, a dining staff worker who has been at Hale Aloha Café for six years. “We put up posters in the cafeteria to encourage people not to be wasteful. We usually keep whatever food we can save, but if it cannot be reused, it becomes eco-feed for pigs.”

One university study

in 2008 even suggested that Mānoa was creating at least 15.7 tons of potentially recyclable garbage per month, but dining services has made efforts to reduce these numbers.

“The takeout boxes [for the cafeteria] are also compostable. Even the spoons and forks are made of cornstarch. That’s how Sodexo has moved towards helping the environment,” said Chang. These solutions have already contributed to a signifi cant reduction in waste on campus.

UH Mānoa has taken initiatives to become a greener campus in other aspects as well. One of the school’s focal points this year has been environmental sustainability, and the school has made progress in reducing its carbon footprint. According to a UHM facilities management report in 2008, the net electricity usage was down 3.34 percent from the prior year, and was projected to continue decreasing as the school upgraded old electrical units and appliances.

In an official report by the UH Mānoa Office of Facilities and Grounds released in 2010, the campus had lowered its net electrical consumption by 30 percent since 2006.

Although UH Mānoa has made progress in reducing waste and embracing greener technology, students still produce large amounts of trash. Recycling in particular has been only partially successful, as some students still choose not to separate garbage.

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Page 18 | Ka Leo | Wednesday, Sept. 14 2011

Opinions@ kaleo.org

Dining Guide

Welcome (back) (back) to the jungle TREVOR Z AKOV Staff Writer Water, oxygen, rest, and food – just a few basic elements are necessary to make life possible. Everything else branches off from these basic necessities.

So why is food the one component in our lives that is subject to such an obscene amount of manipulation and adulteration? The mass production of food is an under-reported yet fundamental aspect of our daily lives that we really ought to study up close.

This year, Earth’s population is expected to exceed 7 billion people. The need for food worldwide will only continue to grow. A nother fact about mankind is made quite evident and reconfirmed ever y 10 years in the U.S. Census Report: a smaller and smaller percent of people are involved in agriculture and general food production. L ess than 1 percent of A mericans are involved in farming. Increasingly, people are moving to urban areas and WILL CARON/KA LEO O HAWAI‘I

See Processed food, next page

For more information: Call: SSG Jamar Miles (808) 630-0132 facebook/HawaiiNationalGuard

Taylor Gardner Editor| Boaz Rosen Associate

Opinions@ kaleo.org

Page 19 | Ka Leo | Wednesday, Sept. 14 2011

Taylor Gardner Editor| Boaz Rosen Associate

Dining Guide Processed food from previous page

abandoning the countr yside.

These increases in food demand are unprecedented. Still, this is not the first time in history that humankind has needed to meet a growing demand for food. Upton Sinclair published “The Jungle” in 1906. The book describes, in gory detail, the cattle and meatpacking industry of Chicago. The author’s original goal was to critique the horrifying working conditions of the industry, but the unanticipated success of his book resulted because Americans were ever more fascinated by seeing how their food was produced and (mis)managed.

Today, like Chicago in 1906, many countries in the world are joining America as urban cen-

ters. The result is an increasing need for mass produced food. In the U.S., the Food and Drug Administration regulates the standards and criteria for all food produced for human consump-

that many chickens and turkeys raised for poultry can no longer reproduce naturally, and are therefore artificially inseminated. Furthermore, these “assembly-line” chickens have been bred to mature

The consumer market seems to have been divided into two distinct groups of people: those who are educated about their food, and those who aren’t. The old adage “what they don’t know

Living in Hawai‘i, we have the exceptional opportunity to ... embrace locally produced fruits, vegetables, meats and grains. tion. Sadly, your kitchen is probably many times cleaner than the average facility where America’s food is prepared and packaged.

For example, the FDA allows canned mushrooms to contain “an average of 20 or more maggots of any size per 100 g of drained mushrooms.” But this is just one example.

It may discomfort you to know

in half the time of a natural, freerange chicken.

Most notable, and most sickening, mechanically-separated meat (not to be confused with advanced meat recovery or “meat slurry”) is a meat reclamation operation including the repetitive processing of individual bones and whole animal carcasses.

can’t hurt them” best describes how large-scale food producers and distributors take advantage of many ignorant people.

Some of us find the sight of a fast-food meal revolting, yet many more of us still cherish paying a few dollars in exchange for a filling meal, regardless of the overall lack of quality of the food and the

associated numerous health detriments. The reality today is that mass-produced food facilitates the lifestyles of many people.

Living in Hawai‘i, we have the exceptional opportunity to rather easily disconnect from the world of mass-produced goods and embrace locally produced fruits, vegetables, meats and grains. The onus, once again, falls on individuals to determine how they will change their lifestyles in order to live as naturally and independently as possible.

If you fail to genuinely alter your lifestyle, even when given the opportunity, you are left with one option: a world of mass-produced foods, where you have zero input in determining the quality of your daily sustenance.

Page 20 | Ka Leo | Wednesday, Sept. 14 2011

Opinions@ kaleo.org

Taylor Gardner Editor| Boaz Rosen Associate

K A LEO T H E

V O I C E

Ka Leo O Hawai‘i University of Hawai‘i at Mānoa 2445 Campus Road Hemenway Hall 107 Honolulu, HI 96822

Newsroom (808) 956-7043 Advertising (808) 956-3210 Facsimile (808) 956-9962 E-mail kaleo@kaleo.org Web site www.kaleo.org

EDITORIAL STAFF

Dining Guide Editor in Chief Will Caron Managing Editor Jaimie Kim Chief Copy Editor Karleanne Matthews Assc Chief Copy Editor Candace Chang Design Editor Sarah Wright

Assc Design Editor Chelsea Yamase News Editor Kelsey Amos Features Editor Alvin Park Assc Features Editor Maria Kanai Opinions Editor Taylor Gardner

Assc Opinions Editor Boaz Rosen Sports Editor Marc Arakaki Assc Sports Editor Joe Ferrer Comics Editor Nicholas Smith Photo Editor Nik Seu

Web Editor Patrick Tran Assc Web Editor Blake Tolentino Broadcast News Editor Naomi Lugo Special Issues Editor Nick Webster

ADVERTISING The Board of Publications office is located on the ocean side of Hemenway Hall.

Ka Leo O Hawai‘i is the campus newspaper of the University of Hawai‘i at Mānoa. It is published by the Board of Publications three times a week except on holidays and during exam periods. Circulation is 10,000. Ka Leo is also published once a week during summer sessions with a circulation of 10,000. Ka Leo is funded by student fees and advertising. Its editorial content reflects only the views of its writers, reporters, columnists and editors, who are solely responsible for its content. No material that appears in Ka Leo may be reprinted or republished in any medium without permission. The first newsstand copy is free; for additional copies, please visit the Ka Leo Building. Subscription rates are $50 for one semester and $85 for one year. ©2010 Board of Publications.

ADMINISTRATION The Board of Publications, a student organization chartered by the University of Hawai‘i Board of Regents, publishes Ka Leo O Hawai‘i. Issues or concerns can be reported to the board (Ryan Tolman, chair; Ming Yang, vice chair; or Susan Lin, treasurer) via bop@hawaii.edu. Visit www.hawaii.edu/bop for more information.

Opinions@ kaleo.org

Page 21 | Ka Leo | Wednesday, Sept. 14 2011

Taylor Gardner Editor| Boaz Rosen Associate

Dining Guide

Staying healthy on a student budget Five tips to help you maximize nutritional intake while holding on to your dollars A NALIESE DANNER Contributing Writer Upon entering college, the majority of students assume the role of the “starving student” – a particular breed of young adult who is forced to live on a tiny budget due to parental pressure, limited resources and a need to spend money on books and tuition. But everyone has to eat.

You can manipulate your expenses by giving up shopping, nixing that daily 11 a.m. frappuccino and even skipping a Friday night movie, but without dishing out dollars for food, you cannot function.

So what’s a starving student to do?

For those who are struggling, read on for some essential tips on how to stretch your cash and keep your belly and body satisfied.

1. R E L O C AT E In addition to hitting Longs

to check out weekly sales on produce and other food items, try venturing to the Maunakea Marketplace in Chinatown.

TheBus takes you straight there in about 30 minutes, and this place has everything under the sun for a fraction of the price you’ll pay at most grocery stores – fresh seafood, vegetables and a variety of other Asian specialties. Plus, the market boasts a popular, inexpensive food court featuring Thai, Vietnamese, Filipino, Japanese, Italian and Chinese cuisine.

2. LOOK FOR FREEBIES If you keep your eyes open while cruising around campus, you’ll be surprised at the amount of free food waiting to be taken.

Currently, the University of Hawai‘i at Mānoa’s Cancer Center is sponsoring a meat feeding study in which volunteers will

What makes UHM unique?

UHM Student Success Project 2010/2011

The Manoa Experience Arts Competition As part of the Manoa Arts Festival, the Manoa Experience Arts Competition is your chance to explore, celebrate and enrich your time here at UH Manoa.

Entries: Entries can be writing, artwork, video or other media that describes, dramatizes and/or documents your experience thus far at UH Manoa.

Entries will be accepted up until October 13 and should be brought to Hawaii Hall Room 209 where a complimentary Manoa Experience shirt will be given to each participant who turns in a submission.

Prizes: Six runners up will receive a $100 UH Bookstore gift certiÀcate and one grand prize winner will receive a $500 UH Bookstore gift certiÀcate. The winners will be announced at the Manoa Arts Festival, taking place October 20.

WWW.KALEO.ORG

For more details and guidelines, visit www.manoa.hawaii.edu/ovcaa/contest

i

be fed dinner at Paradise Palms Monday through Friday for eight weeks. Participants are being recruited through Sep tember and also receive $210 in gift cards upon completion of the study. Various other student organizations on campus hold information sessions that often provide refreshments, and you may even discover a new club on campus that you’d like to join.

A lso, Campus Center hosts free movie nights on Fridays with 25 cent Subway sandwiches and cookies, 25 cent cotton candy and drinks, and 10 cent popcorn. A movie and dinner for under a dollar – even you can af ford that.

3. WAT C H W H AT YO U E AT Tweak your choices to get the most satisfaction and energy from the smallest amount of food (and cash). We’re talking fiber, good fat and lots of protein.

Nuts are a perfect combination of these nutrients, and you only have to eat a small amount: one handful of peanuts has almost 20 percent of your daily protein, plenty of heart-healthy fat, and some fiber to keep you full for at least three to four hours.

4 . P I C K T O P P I N G S W I S E LY Are you a Subway regular?

It’s hard to escape Subway without spending at least $5, but if you’re going to do so, stuff your sandwich right to make it count.

If you’re an active individual (or just really hungry) it’s worth the extra $1 to add extra meat and avocado onto your sub. Avocado is loaded with vitamins and fiber, and the extra protein will keep your muscles fueled between workouts. If you don’t already, learn to love vegetables – add every kind available on the line to your sandwich. They’re free and they’ll provide you with vi-

tamins and fiber to keep you full.

Also, if you skip the cheese on your sub, make sure to add olive oil or dressing to help your body absorb the vitamins and to keep you satiated.

5. B U Y I N B U L K There’s power in numbers.

Talk with your roommates and friends about getting together for weekly “family dinners” that are affordable, healthy and filling. Set aside one day a week to go shopping and have everyone pitch in $3-5 to buy a meat, vegetable and carb, and save any leftovers for lunch.

Buying in bulk can save you money, and family-style dinners are a great way to have fun, improve your cooking skills, and unwind with your friends. Pasta, Japanese curry, fried rice and stir-fry are cheap dishes that can be easily thrown together for a friendly gathering.

Hawaii Student Suites

Hawaii Student Suites

Kalo Property Kalo is located at 1054 Kalo Place and is one block from the University of Hawaii at Manoa. This is a great location for UH students. They can walk to class! Kalo is one hundred percent students with about 180 residents. There is a large pool and onsite parking. This is an ideal location for students wanting to experience a dorm community setting.

Address: 1054 Kalo Place, Honolulu, HI 96826 Style: Four Bedroom, two bath apartments Amenities: on-site parking, on-site laundry, one block from UH Prices: Doubles: $650.00 for fully renovated doubles, Singles: $950.00 Furnishings: twin beds, desks, chairs and night stands. In the living room: couch, love seat, entertainment center with tv, dining table and chairs. Air: none Parking: on site at $75.00 per month. * All prices are per person per month and include: electric, cable, internet, water & trash.

www.hawaiistudentsuites.com

Hawaii Student Suites 931 University Ave #205 Honolulu, HI 96826 808-952-5377

Page 22 | Ka Leo | Wednesday, Sept. 14, 2011

Games

Los Angeles Times Daily Crossword Puzzle Edited by Rich Norris and Joyce Lewis

1 Fill in the grid so that every row, every column, and every 3x3 box contains the digits 1 thru 9.

4 5

Puzzles will become progressively more difficult through the week.

6 8

Solutions, tips and computer program at www.sudoku.com Go to www.kaleo.org for this puzzle’s solution.

ACROSS 1 Leader elected by monks 6 Jazz aficionado 9 “__ Astor”: Sargent portrait 13 Rule 15 Maker of Good Grips kitchen tools 16 __ of mystery 17 Former quarterback Peete 18 Portrayer of the Elf maiden Arwen in “The Lord of the Rings” 20 Hunk’s pride 21 The sun, in Cancún 23 Award for books on tape 24 Torchiere, e.g.

26 Exist like a mob informant, say 29 Mlle. counterpart 33 Nut in a cupule 34 Words in a market report 36 Equip with firepower 37 Somersaulting dive 39 Executive position 41 Tolkien creature 42 “Pink Shoe Laces” singer Stevens 46 Green shade 47 Tourney ranking 49 Enjoy leisurely 51 1988 Radio Hall of Fame inductee 53 Boss, in Swahili 56 Beatles title woman who “made a fool of everyone” 57 Bit of work 60 Solon 62 Santa Catalina’s only city 64 All: Pref.

65 Wrap up 66 Place for a picture 67 Narc’s goal 68 Old IBM PCs 69 It’s chopped, in a way, in 18-, 26-, 49- and 60-Across

ANSWERS AT KALEO.ORG

DOWN 1 Indian tomb site 2 Nincompoop 3 Briefs not seen in court 4 Sommelier’s prefix 5 Like many a New England street 6 Kid finishing a book, maybe 7 They’re under shoulder joints, anatomically 8 “Mazel __!”

9 Bucks shots 10 Seasonal song starter 11 Eins und zwei 12 Easy to maneuver, at sea 14 Versatile synthetic 19 Cap with a pom-pom called a toorie 22 Remote hiding place?

24 Frond bearer 25 Stuck, after “in” 26 Old Nigerian capital 27 Words of compassion 28 Walt Disney, vis-à-vis Mickey Mouse 30 Indira’s successor 31 Treasure stash 32 Brew hue 35 Unfortunate soul 38 Chewy caramel candy 40 Sneaky maneuver 43 Buck the majority 44 Guts 45 Quaint outburst 48 “Aw, shucks!”

50 “Giant Brain” unveiled in 1946 52 It follows April in Paris 53 Shapeless form 54 U.S.’s largest S&L until its 2008 collapse 55 Botanical bristles 57 Mtn. statistic 58 Where all roads lead?

59 Growl 61 Annoy 63 “Wheel of Fortune” purchase

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Nicholas Smith Editor

Page 23 | Ka Leo | Wednesday, Sept. 14 2011

Dining Guide

Page 24 | Ka Leo | Wednesday, Sept. 14 2011

Opinions@ kaleo.org

Taylor Gardner Editor| Boaz Rosen Associate

Dining Guide

Sodexo, the hand that feeds us BOAZ ROSEN Associate Opinions Editor I remember my freshman year – arriving on campus, moving into my new dorm, waiting an hour to get my school ID. Then, I was informed that I had to purchase a meal plan, and that my school ID would be come my new credit card for my food needs.

I started out going to the cafeteria on a regular basis, enjoying its convenience and all-you-can-eat buffet, but then I discovered Quick Zone (now known as The Market.) A market less than a minute away that sells chicken katsu was a lazy man’s heaven. But I learned that in the end, you pay a price for such convenience – literally.

Many common snacks and drinks sold at Quick Zone were marked up nearly 100 percent.

A n A riZona iced tea cost $2.09 from Quick Zone, more than double the price of one from 7-Eleven or Foodland (99 cents).

This used up my points quickly, and when I was left with just blocks I would simply buy a bag of chips and a drink for my meal.

My frustration grew throughout my dorm life, and I found out that the name behind these vendors is Sodexo.

Sodexo, I later found out, is a Fortune 500 French multinational corporation. According to its 2009 -10 annual report, it made €15.26 billion in revenue, with

DERICK FABIAN / KA LEO O HAWAI‘I

a total profit of €409 million. I realized that, as a consumer, I am merely a small fraction of this corporation’s market. Is it so necessary to overcharge students struggling to pay their way through their education?

When recently asked why its prices were marked up, a Sodexo spokesperson said, “We complete comparative pricing on all of our items so that we are competitive with 7-Eleven and similar locations.”

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I kept digging about So dexo, and found out that in 2010 they were sued by the state of New York for overcharging 21 public schools and the state universit y. I realized that this seems to be a problem that faces a lot of campuses, not just our own.

Besides feeding campuses, Sodexo provides ser vice to hos pitals, corporations, government buildings, militar y bases, and remote on-site locations such as oil rigs. In some countries, it does much more than feed. In Europe and Australia, it even owns for-prof it pris ons. Sodexo used to have an 8 percent stake in Corrections Corporation of A merica, but it pulled out due to a campaign against it in the U.S. Even though the prison industr y only accounts for 1 percent of the corporation’s revenue, I still see an ethical dilemma when I as a student am forced to pay a corporation that makes some of its money off of the prison industr y.

Of course, it is too easy to look at a corporation as a large conglomerate and see only the

The

Dining Guide

UH Men’s Basketball is looking for new team members. We have two openings for the position of Team Manager. Great opportunity to get into the fast p paced world of Intercollegiate Athletics.

A li Applicants need to be organized , flexible & capable of physical labor.

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All enquiries to Scott Fisher 956-6501.

bad. On a much more local level, Sodexo in Hawai‘i is making some strides to be sustainable.

According to its spokesperson, Sodexo “averages about 30 percent local produce annually from GA P [good agricultural practice]-certified farmers.” On Hilo, the figure is 60 percent, due to the proximity of farms.

Students can help support local production by looking for the “locals first” labels at Campus Center or knowing what season in which to buy certain produce.

Sodexo also plays a part in giving back to the community, as it did by preparing over 15,000 lunches for children at risk of going hungry over the summer.

This is only one instance in a list of many. This may be because much of the staff that works at Sodexo grew up here in Hawai‘i, and in some cases even went to UH. It is at least good to know that some Sodexo representatives actually have roots here and care about the community.

At the end of the day though, a business is a business – and we as students will only ever be a statistic in the boardroom meetings of the bigwigs.

and other Ka Leo special issues are coordinated for content and design by Nick Webster, Special Issues Editor. specialissues@ kaleo.org

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