September 24, 2019

KA LEO

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TUESDAY, SEPT. 24, 2019

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Hawai‘ i Sea Grant receives nearly $1.4 million for aquaculture research FILE PHOTO 

Hawai‘ i Sea Grant also received two additional grants totaling $200,000.

GENEVA DIAZ INTERIM NEWS EDITOR

The University of Hawai‘i Sea Grant College Program received nearly $1.4 million from the National Oceanic and Atmospheric Administration on Sept. 19.

The grant was to help establish a new collaborative aquaculture-focused program in Hawai‘i and the Pacific region. The national network actively encourages the research,

conservation, understanding and use of coastal resources.

“Many opportunities in the past, from various sources, lacked a strong understanding of the needs here in Hawai‘i and in the Pacific region, and instead combined them with broad national needs,” Darren Lerner, Hawai‘i Sea Grant director and principal investigator, said.

According to Lerner, the grant will be able to increase aquaculture outreach.

“In addition, one of the deliverables is to further develop college courses around aquaculture in support of a potential degree program at the University of Hawaii at Hilo and a certificate program at UHM,” Lerner said.

This grant is the largest sum of funding in one competition received

by Hawai‘i Sea Grant in the last couple of decades, according to Lerner.

“We greatly appreciate the support from stakeholders across the region

and that of our congressional delegation and the U.S. Congress that has resulted in providing these pathways and opportunities for Hawai‘i Sea Grant to conduct research, outreach, and education in support of the increased sustainability and resilience of the people and communities in Hawai‘i and the Pacific region,” Lerner said.

EDITOR IN CHIEF Chavonnie Ramos MANAGING EDITOR Cassie Ordonio CHIEF COPY EDITOR Gradon Wong DESIGN DIRECTOR Amy Lowe ASSOCIATE DESIGN DIRECTOR Ana Bitter WEB EDITOR Jolie Ching INTERIM NEWS EDITOR Geneva Diaz FEATURES EDITOR Doris Kung ASSOCIATE FEATURES EDITOR Meldrick Ravida OPINIONS EDITOR Kailanianna Ablog SPORTS EDITOR Jonathan Chen PHOTOS EDITOR Marcel Saragena ASSOCIATE PHOTOS EDITOR Shafkat Anowar

What do you think?

Let us know @KaLeoOHawaii

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Ka Leo O Hawai‘i is the campus newspaper of the University of Hawai‘i at Mānoa. It is published by the Student Media Board biweekly except on holidays and during exam periods.

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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 Ka Leo. The Student Media Board, 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 via uhsmb@hawaii.edu. ©2019 Student Media Board

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TUESDAY, SEPTEMBER 24, 2019

From lava cakes to crepe cakes Miss Chen’s Cake is one of the two cake shops at 808 Center DORIS KUNG | FEATURES EDITOR

Lava cakes, crepe cakes and puff pastries are some of the desserts sold at Miss Chen’s Cake located in the 808 Center on Sheridan Street.

Owner Jai Cheung and his wife, whom the shop is named after, started Miss Chen’s Cake as an online business using WeChat, a Chinese multi-purpose platform used for messaging, social media and more, before opening their current shop in April.

Cheung previously co-owned a bakery where he mostly baked bread and gained experience in business operations. However, Cheung and his wife had no experience in dessert.

“A lot of it is trial and error whether it was food, bread or desserts,” Cheung said. “We did it until my wife or I liked the recipe.”

Creamy, light and not too sweet, here are some of the desserts I tasted at Miss Chen’s Cake.

MORE INFO

MISS CHEN’S CAKE LOCATION 808 Sheridan St., Ste. 112 Honolulu, HI 96814 HOURS Monday, Wednesday – Sunday 11:00 a.m. – 10:00 p.m.

Tuesday 11:00 a.m. – 5:00 p.m.

DORIS KUNG / KA LEO O HAWAI‘I 

Boba Lava Cake

Durian Crepe Cake

Caramel Coffee Crepe Cake

Ube Crepe Cake

DORIS KUNG / KA LEO O HAWAI‘I 

DORIS KUNG / KA LEO O HAWAI‘I 

DORIS KUNG / KA LEO O HAWAI‘I 

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A sponge cake base topped with creamy brown sugar milk tea lava is wrapped in plastic to contain its gooey content. After topping the cake with the boba provided on the side, remove the plastic surrounding the cake and let the lava flow. Matcha and chocolate lava cakes are also sold.

Durian flavored cream is layered between crepes, a very thin pancake, that are stacked to create the form of a cake. An exotic fruit, durian is often known for its gym sock-like odor. But whether people try it because they like the fruit or because they are curious, the durian crepe cake is the best selling cake at Miss Chen’s Cake according to Cheung.

A flavor not listed on their site is the caramel coffee crepe. Darker than the other flavored crepe cakes, the caramel coffee crepe is black with a light brown cream topped with nuts.

Though light on the coffee taste, the flavor is still present.

This cake is similar to other ube (purple yam) desserts around the island. Ube sauce is given to drizzle over the vividly purple crepe cake for more flavor.

Other than lava and crepe cakes, Miss Chen’s Cake also sells custom cakes, swiss roll cakes, cupcakes and other pastries.

NO BODY IS PERFECT AWARENESS FOR EATING DISORDERS MELDRICK RAVIDA ASSOCIATE FEATURES EDITOR

The term eating disorder is fraught with the preconceived notion that it is a lifestyle choice by individuals, namely with bulimia, anorexia and binge eating disorder.

These disorders are common and are characterized by unsafe and unhealthy thoughts, behaviors and emotions that encompass eating.

According to the National Institute of Mental Health, based on diagnostic interview data from the National Comorbidity Survey Replication, the median age of onset for both bulimia nervosa and anorexia nervosa was 18 years old, with binge eating disorder at 21 years old. A majority of respondents with anorexia nervosa, bulimia nervosa and binge eating disorder (50%-63.2%) received treatment for emotional problems at some point in their lives.

RISING TRENDS IN THE COLLEGE COMMUNITY

Heather Goff, a psychiatrist at Kaiser Permanente Hawaii, drew attention to the rising concern on college campuses about unhealthy eating habits coupled with alcohol consumption dubbed by researchers as “drunkorexia” or “alcoholimia.” This generally refers to dangerous eating behaviors used as a tool to compensate for planned binge drinking. In practice, individuals limit their food intake or exercise excessively with alcohol use.

As a result, serious medical consequences and even death may occur.

Goff noted that a study conducted by the National Eating Disorder Association suggested that between 10-20% of women and 4-10% of men in college are affected by an eating disorder.

Generally, individuals with an eating disorder will have an increasing preoccupation with food, eating and weight. Visible signs may include changes in eating patterns or behaviors or an increased focus on nutrition, calories or dieting. Emotional symptoms such as mood swings or becoming isolated and withdrawn from family or friends may be caused by an eating disorder.

The signs will vary by the specific illness but generally include extremely restricted dieting or refusal to eat certain foods or food groups, eating large amounts of food quickly even when full or not hungry, and eating in secret or appearing uncomfortable eating around others.

The most common eating disorders include anorexia nervosa, bulimia nervosa and binge eating disorder. Individuals with anorexia nervosa are underweight but perceive themselves as being fat or overweight. As a result, restrictions are set by the individual to limit the amount of food they consume and is sometimes followed by over-exercise, forced vomiting or using laxatives to lose weight.

Bulimia nervosa is a cycle of binge eating and purging with the use of laxatives, vomiting or over-exercising. An excess in vomiting may result in acid reflux, dental issues or even cardiac issues. Excessive purging may cause severe dehydration and electrolyte imbalance and may lead to a heart attack.

Persons with binge eating disorder show episodes of binge eating, but no purging or compensation for those episodes. Individuals also possess guilt and shame about their eating habits which leads to eating alone or in secret.

It is vital to understand that, as Dr. Goff puts it, “eating disorders are an illness, not a choice.” The NIMH attributes eating disorders to a complex interaction between genetic, biological, behavioral, psychological and social factors. Family history may also increase the risk of developing an eating disorder.

“There are a multitude of factors that contribute to the development of an eating disorder, including biological, psychological, and environmental factors,” Goff said. “There is some evidence that rates of eating disorders may be increasing. This may be in part due to earlier and more accurate identification of eating disorders. Additionally, recent studies have shown that there is a link between social media use and eating concerns. While social media can have many positive benefits, it is

important to monitor the role social media has on the development and influence of eating disorders.”

BARRIERS FOR TREATMENT

For college students seeking treatment for an eating disorder, there are some barriers that exist.

Namely, geography can impact the availability of and access to mental health professionals, especially professionals with experience in treating eating disorders. A bigger barrier to overcome is shame and guilt. However, the first step to treatment is acceptance.

“Research indicates that more funding and resources are needed to educate, assess and treat college students who struggle with eating disorders,” Goff said.

Having an eating disorder is not a lifestyle choice and should be taken seriously as it can be fatal if not treated properly. It is important to receive treatment and get support from family and friends in the recovery process.

“Awareness, understanding and empathy are important steps we need to take as a community to fight eating disorders,” Goff said.

SUPPORT AND RESOURCES

Goff shared a few tips to help someone who is struggling with an eating disorder. She said to learn as much as you can about what they are experiencing, as you’ll be bet-

ter informed on how to assist them.

“Talk to them privately about your concern for them and encourage them to seek professional help,” Goff said. “They may become angry, defensive or simply dismissive of your concerns. In that event, let them know you care and leave the conversation open.”

“Eating disorders affect people of all weights and genders, all shapes and sizes! Don’t turn a blind eye to someone’s symptoms just because they don’t fit a preconceived stereotype.”

MORE INFO

NATIONAL EATING DISORDER HELPLINE If you are or think you might be suffering from an eating disorder, see your doctor immediately. Eating disorders are serious conditions – but earlier treatment leads to better outcomes.

Once you’ve talked to a professional, consider talking to family and friends, and asking for their support while you’re getting treatment.

Call the National Eating Disorder Helpline at (800) 931-2237 if you need additional support.

CONTACT (800) 931-2237

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TUESDAY, SEPTEMBER 24, 2019

K A LEO O HAWAI ‘I THE VOICE OF HAWAI‘I

POKE ON PATROL 25 years of family and poke

JOSIAH LADIERO | STAFF WRITER  JOSIAH LADIERO / KA LEO O HAWAI‘I

Tehani Brug, now 19, has been helping her father Lance Brug run Ono Seafood since she was 13. Ono Seafood also has physical store locations on Kapahulu Avenue and at the Kalama Valley Shopping Center.

Poke is a local staple in Hawai‘i, so it would seem strange for the University of Hawai‘i at Mānoa to be without a dedicated poke spot on campus.

Poke lovers can rest easy now as Ono Seafood Poke Bowl Patrol is one of the newest food trucks at the UH Mānoa campus. This is all part of UH Food Services’ recent efforts to provide students with more options for eating.

In a recent survey they conducted, Food Services found that many students lack the time to venture off campus for alternative eating options. To that end, Beth Lehman, Food Services assistant manager, announced that they would be introducing four new food truck vendors to campus.

But with space being so scarce on campus for food trucks, food services had to be discerning in their selection process to ensure the quality of potential vendors.

“Beth Lehman was the point of contact, she’s great to work with.

Made it pretty seamless as far as submitting the information, the menus, just getting the dialogue going,” Lance Brug, co-owner of Ono Seafood, said. “(Beth) looked at our program and our presentation to be fresh poke vendors was something new for the campus. To bring these services to campus, it’s a no-brainer, the students need it. And so for entrepreneurs like myself, its an excellent deal. You know, we’re pleased to be here,” he said.

While this is Ono Seafood’s first time at UH Mānoa, long-time patrons will know that they have been providing locals with fresh poke since 1995 from its main store location in Kapahulu. For Brug, he is pleased to have the opportunity to share his family’s tradition of fresh poke with the student body of Mānoa.

“So a lot of the local students here on campus already know Ono Seafood Kapahulu, the truck just makes it convenient. Right here on Krauss circle, it’s a match made in heaven,”

Brug said. “UH is proving itself to be really good because it’s a high density of students, everybody’s hungry, everybody’s liking to eat a little bit more healthy these days. It’s working out really, really well.”

One of the things that Ono Seafood prides itself on is the freshness of its poke.

For Brug, the quality of Ono Seafood’s poke has always been something ensured by a “rock solid” process developed by his family over the generations.

“I would defer that to my mother-in-law again; 25 years in the poke business is a long time,” Brug said.

“As far as poke, there’s a lot of stuff that’s trended through the nation and through the world in the past two or three years. For us it’s something that’s been happening for a long time. So I like to tell people, we’re a tradition in poke, not a trend.”

And this tradition of working in the poke business is something that Brug has shared with his daughter Tehani, who now helps

run the Poke Bowl Patrol truck with her father.

“It’s cool. Before most kids, I was already working at 13. I got to learn business and entrepreneurship skills,” Tehani said.

“Yeah, she would work the frontend at the farmers market. So she would handle all the orders and payment processing and her mother and I would be in the back putting orders together and preparing the poke,” Brug added.

Since the semester has begun, business has been good for Brug and his daughter as their family’s fresh ahi has resonated with students looking to get their poke fix.

By Brug’s estimates, it seems that so far spicy ahi has been Mānoa’s fan favorite.

“I’ve had a line from here all the way to that rock wall over there and 80-90% of that’s going to be for the spicy poke bowl,” he said.

As far as secret recipes for sauces go, Brug said that you would have to direct that question to his mother-

in-law who is the proprietor of the concoctions.

When asked if the truck ever runs out of poke, Brug said it is their goal.

“My goal is basically every day to run out of fish. We’re still trying to break the code with the UH community but the goal is to empty the truck every day. But spicy ahi, hands down is the millennial poke madness. Everybody goes spicy,” Brug said.

Aside from their popular spicy and shoyu ahi poke, Ono Seafood has other options from wasabi ahi poke to tako poke. And for those that want a bit of everything, customers can also choose two different styles of poke for one bowl.

Ono Seafood is located next to Krauss Hall across from the Campus Center. They are open on Monday, Tuesday, Thursday and Friday from 10 a.m. to 2 p.m.

What do you think?

Let us know @KaLeoOHawaii

Meet the Bartenders of Ba-Le Geneva Diaz // Interim News Editor French bread sandwiches, pad thai noodles, pho and macarons are a few eats that come to mind when thinking of Ba-Le Sandwich Shop. Another treat that comes to mind would be Mānoa Gardens, University of Hawai‘i at Mānoa’s on-campus tavern.

Professors and students are seen here daily, tucked away inside Hemenway Hall, catching a sports game, doing some light studying and just talking story.

If you are grabbing a drink after class, two familiar faces you might see at Ba-Le are James Whitten and Tristan Hussey-Burdick, otherwise known as the bartenders.

When people think of a worthy bar to frequent, an important characteristic is good service.

“With good service, comes a good atmosphere and a good atmosphere also has good company,” UH Mānoa music lecturer William Watson, a Ba-Le regular, said.

Being an on-campus watering hole can be complicated and requires level headed bartenders that know how to keep a calm and collected space. Like all bars, “reg-

ulars” are also part of the aesthetic.

“Between the hours of operation and the sense of campus community it naturally lends itself to an easy going, positive environment,” Whitten said.

While some students could find campus to be a rigorous place of learning and studying, others would tell you that sitting at the Ba-Le bar counter and enjoying a cold brew takes the tension off.

“It’s cool how students and teachers alike have a place to unwind,” Hussey-Burdick said.

Ba-Le is a “cafeteria-style” food option, which allows you to buy a sandwich and walk over to the other side to grab a drink and chat with colleagues. The outside courtyard hosts events such as poetry slams, live music and science talks which creates a diverse scene of people.

“I could be sitting next to a new student or sitting next to a tenure professor sharing a drink with them,” KTUH radio host and regular at Ba-Le Taylor Fujimoto said. “Conversations can be really compelling and stimulating.”

After ten years of working at

Ba-Le, Whitten says Ba-Le has more regulars than most bars, given the location, and that a number of them have become his friends.

Once the last call drops, the bar of choice for Whitten after work is Anna O’Brien’s, a local pub located in Mō‘ ili‘ ili. Anna’s is also where Hussey-Burdick bartends when not working at Ba-Le. “Anna’s and Ba-Le can overlap,” Hussey-Burdick said. “People that frequent at Ba-Le can also be found at Anna’s and the environments are a lot different which is nice to change up.”

Ba-Le’s Mānoa Gardens is a day bar on a school campus while Anna’s is a local night bar off campus.

When Whitten and Hussey-Burdick were asked of their drinks of choice, both said whiskey.

“Tristan is the pickle back to my Jameson,” Whitten said comically.

“We have our fun, but one of the things I most appreciate about Tristan is his willingness to pitch in and help out.”

“Things run a lot smoother when we’re both on shift,” Hussey-Burdick added.

 GENEVA DIAZ / KA LEO O HAWAI‘I

Mānoa Gardens bartenders James Whitten and Tristan Hussey-Burdick pose for a picture.

In any setting, coworkers who work well together can create a flow that is noticeable to people who enter the establishment. The Ba-Le bartenders are known to work well together and keep the bar atmosphere comfortable for scholars and the university staff.

“The bartenders certainly make this place home,” Watson said.

“They’re very witty, they make good conversation, they have great memory, they know who you are and what you want to drink. They’re always very personable.”

Small but important things like

keeping the room well lit and the music volume at a low level help to maintain the comfortable workstyle atmosphere. Along with serving drinks, Whitten and Hussey-Burdick keep the Ba-Le ambience going for all to enjoy, including alumni visiting their alma mater.

“I still enjoy stopping by Ba-Le to catch a game and have a drink with old professors,” graduate Mark Lavender said. “It looks like the exact same, but that’s what I enjoy about it.”

Ka Leo O Hawai‘i

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DINING GUIDE THEMED ISSUE

A CUP OF ‘CHAVA’ KAILANIANNA ABLOG OPINIONS EDITOR

It started with a case of FOMO. A “fear of missing out” on exciting events may cause anxiety for some, but for University of Hawai‘i at Mānoa seniors Jack Solomon and Alex Nathan, it inspired them to create “Chava,” a kombucha and kava barturned-wellness company that promotes socialization, health and sustainability.

CREATING ‘CHAVA’

The idea of Chava came when Solomon and Nathan saw a need for inclusivity for those under 21 years old who lacked access to certain aspects of nightlife.

“We wanted something to do at night that didn’t involve going out to the bars or drinking alcohol. We just wanted a place to socialize and be part of nightlife and mitigate that FOMO you have when you’re under 21 and everyone else is older,” Nathan said. “We wanted to create Chava to create a space we wanted for ourselves.”

Chava creates “mocktails” using kombucha and serves kava drinks, along with other wellness and health products made from organic and locally sourced ingredients. The bar operates through pop-up events.

Solomon says that Chava’s journey has been a dynamic one.

“Chava has transformed a lot since what we first imagined it to be. It started off as a non-alcoholic bar for those under 21,” Solomon said. “Through a lot of customer interviews and talking with people, we learned that maybe that’s not the best branding to go with. That’s why we’ve rebranded and refocused as being a wellness company.”

As part of Chava’s rebranding, Solomon and Nathan are attempting to implement different products and possible activities such as yoga that contribute to health and wellness.

“We’re also trying to expand to CBD, but the CBD market is hard to get into as a ‘food and beverage’ industry,” Solomon said. “We want to implement more things: kulolo, poi and other local foods that are sustainable and come from Hawai‘i.”

THE JOURNEY OF TWO UHM STUDENTENTREPRENEURS THE LIFE OF STUDENT-ENTREPRENEURS

Along with running Chava and serving on the Hawai‘ i Student Entrepreneurs board, Solomon is a Shidler College of Business student pursuing a degree in marketing, while Nathan is a biology student applying for medical school.

While balancing academics and a business can be difficult, Solomon believes the key to managing both school and Chava is effective prioritizing.

“For me, last semester I don’t think I did anything except for school and work on my business. Any free time I had I’d be working on Chava or other aspects of my business,” Solomon said. “You really have to focus in on exactly what you’re doing.”

For Nathan, organization is beneficial to maintaining a balance.

“Organization was the biggest thing that got me through the past semester and summer because I have a bunch of other extracurriculars, school and all of that. Just being able to manage my time well was a skill that I really honed in on,” Nathan said.

This past spring semester and summer, the pair participated in Shidler’s Pacific Asian Center for Entrepreneurship’s UH Business Plan Competition, where they became finalists, and the Summer Startup Launchpad. These programs gave Solomon and Nathan the opportunity to network and receive mentorship from professionals in the field.

“The business programs really helped us in terms of the mentorship and resources they provided us. It was really cool to have so many people, especially those from big companies or really successful people take their time to speak with us, to give us guidance and to connect with us,” Nathan said. “After the launchpad, we were able to meet with the CEO of Lanikai Brewing Company; he took the time and asked to meet with us,

COURTESY OF CHAVA 

which was pretty cool. It was really cool to have that motivation and support.”

For Solomon, the programs offered validation and motivation for starting a business in college.

“I feel like a lot of students - and I was this way for a really long time - are reluctant to start something; They’re like ‘I’m just a student. I don’t know enough.

I don’t have enough resources to start what I want to create,’ and I think that’s the wrong mentality,” Solomon said. “The business competitions and programs have taught us that this is actually the best time to start a business. We have the resources available to do so. I don’t think enough people take advantage of that.”

THE FUTURE OF CHAVA

Although Chava is not holding any pop-ups at this time, Solomon and Nathan are working to further develop the business.

“During the year, it’s about ironing out the logistics and figuring out where we wanna go long-term with the business,” Nathan said.

With hopes to find a permanent location, Solomon believes expanding their funding is the next step.

“It’s hard to get funding for a food and beverage business so we’re trying to figure out other angles that we can

approach to maybe attract more investor money,” Solomon said. “I’m about to graduate in the spring so my time available is going to open right up. Hopefully I can go all in with Chava and pour more of my personal finances into that. I think towards this summer is when I hope to really make Chava a huge priority.”

Solomon and Nathan have advice for fellow or aspiring entrepreneurs.

Nathan believes taking yourself seriously and asking for guidance are good places to start.

“Don’t be afraid to reach out toward connections and for help. Because if you don’t ask, you’re already telling yourself no,” Nathan said.

Solomon, who has experience working with community funding organizations and at an entrepreneurship summer camp for high school students, urges people to take the leap and start businesses in the islands.

“We don’t have a lot of large enterprises that maybe California or Colorado have. It’s really important for our economy - for people to start things here because a lot of the big companies aren’t going to come here necessarily,” Solomon said. “If we can create really cool companies here and drive the economy here and keep the money here, it benefits everybody.”

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TUESDAY, SEPTEMBER 24, 2019

The value of a college meal plan Are UH Manoa’s dining halls worth it?

JOLIE CHING [ WEB EDITOR ]

 SHAFKAT ANOWAR / KA LEO O HAWAI‘I

The dining halls are buffet style.

The University of Hawai‘i at Mānoa features two residential dining halls on its campus: Hale Aloha Cafe and Gateway Cafe. The former is located in the courtyard of the Hale Aloha Towers and the latter on Dole Street near Johnson Hall. Both cafeterias are primarily home to student residents who have purchased a meal plan (which is required with the purchase of a dorm). Non-dorming students as well as members of the community are free to walk in or buy dining dollars at these cafes.

Most college students are tight on time and budget. For those of us who do not have time to meal prep or the money to eat out everyday, it is important to find a reliable source of meals within a reasonable price. As someone who has dined at Hale Aloha and Gateway Cafe every day last year, here are my thoughts about the value of UH Mānoa’s meal plans.

PRICE

First and foremost, I’m sure most of you are wondering about the cost of a meal plan. As of 2019, there are four meal plans: Prime 19, Choice 14, Select 10 and Basic 7. There is an

purposes of this article, we will only be using the prices of the Fall 2019 meal plan.

The pricing structure of the Fall 2019 meal plan is meals per week in addition to a set amount of retail dollars. With this information, let’s break down how much an individual meal costs with the Basic 7 meal plan. The plan this semester begins the week of Aug. 21 and ends on Dec. 21. This is a total of 18 weeks. The price of the Fall 2019 meal plan, $1816.00, divided by the number of weeks is $100.88.

This means you are paying $100.88 for seven meals a week. Dividing $100.88 by the number of meals, seven, brings you to $14.41 per meal. Using the same process for the Prime 19, the price per meal is brought down to $8.22. Do note that the Basic 7 gives you an additional $250 retail points while the Prime 19, though its individual meals cost less, gives you $100 retail points.

Without a meal plan, the walk-in price at both cafeterias is $9.75 for breakfast, $11.25 for lunch/brunch, and $13.50 for dinner. If you are considering buying the Basic 7 or Select 10 meal plan, it is best to eat at dinner to maximize the plans’ value.

to additional bonus rewards from $100 to $250 retail points. Retail points are an electronic currency that is loaded onto a students’ Mānoa One Card and can be used at any of the following venues: Campus Center Food Court, The Market, Starbucks, Jamba Juice, Simply To Go, Stir Fresh, Pizza Hut Express and Ba-Le. One meal swipe is equivalent to $5.50 at these places.

SHAFKAT ANOWAR / KA LEO O HAWAI‘I 

“Apartment Club” plan, which is only available to Hale Wainani residents.

Each of these plans allow you a set number of visits per week to the two all-you-can-eat cafeterias. Because the prices vary by semester, for the

The individual prices of meals in the meal plan may seem like a lot, but it is important to take into consideration that not only do the plans allow you to eat at a buffet-style cafe, it entitles you

FOOD QUALITY AND MENU DIVERSITY

Tastewise, the quality of the cafeterias’ food is completely subjective. What I like may be what the next person hates. While I enjoyed the meals that were offered, there

I think it’s a great place for students. At Gateway Cafe, it’s their living room. We have a lot of students hanging out in there and getting to meet other students.

For those of you who are unfamiliar with The Market, it is essentially a mini convenience store located next to the Hale Aloha Towers. For students who are dorming, The Market is beneficial.

With operational hours from 2 p.m.

- midnight, it is a place to satisfy night cravings, especially since the cafeterias close relatively early.

OPERATIONAL HOURS

The residential dining halls feature salad bars.

deciding whether to buy a meal plan for the semester, students must consider whether their schedules will accommodate the cafeterias’ operational hours.

Most college students have schedules packed with classes, extracurriculars and jobs that may conflict with the cafeterias’ operational hours.

On the weekdays, Gateway Cafe serves breakfast from 7 a.m. - 10 a.m., lunch from 11 a.m. - 2 p.m., and dinner from 4:30 p.m. - 8 p.m.

It is closed on the weekends. Meanwhile, Hale Aloha is closed for breakfast and lunch and is open from 4:30 p.m. - 8 p.m. on weekdays.

It is also the only cafe open during the weekends and serves brunch (10 a.m. - 1:30 p.m.) and dinner (5 p.m. - 7:30 p.m. on Saturdays and 5 p.m. - 8 p.m. on Sundays).

Many students may find themselves too busy during the day to stop by for lunch at Gateway Cafe and for those who have late jobs or classes, they may miss the 8 p.m. closing for dinner. Before

HEALTH CONCERNS

On the other side of the double-edged sword that is an all-youcan-eat cafeteria, it is very easy to achieve the ‘freshman 15.’ Though the cafeteria offers many healthy items, there will always be the allure of unlimited access to junk food.

A remedy for this situation is an app called ‘Bite’, which lists the menus of each cafeteria as well as the nutritional value of each item on the menu. It is up to students to use this information to practice mindful eating and monitor their calorie intake.

ATMOSPHERE

There’s no experience quite like eating in a crowded dining hall with – DONNA OJIRI other college students who all share MĀNOA DINING SERVICES, similar college-related struggles. It GENERAL MANAGER turns out these struggles are a great way to bond with fellow diners. were times when the novelty wore “I think it’s a great place for stuoff and the taste grew old by the dents. At Gateway Cafe, it’s their living latter half of the semester; the dish room. We have a lot of students hangcould appear in the menu again ing out in there and getting to meet anytime from the following week to other students,” Donna Ojiri, Mānoa the week after next. If you do not Dining Services general manager, said.

Not only are friendships formed enjoy the main dishes being served on a particular day, you also have between diners, the cafeteria the option of other dishes in the employees also become family to menu that is served daily: pizza, their diners.

“One of our employees, Eloise, got salad bar, grilled cheese, fries, soda featured on our Facebook site. She’s and ice cream.

Hale Aloha Cafeteria also hosts been with us for 25 years. We have what is known as ‘Premium Nights’ some freshmen who are homesick every Thursday in which upscale and she talks to them. She knows all foods such as lobster and steak their names,” Ojiri said. “A lot of peoare served for dinner. Along with ple know her. They graduate, get marPremium Nights, both cafeterias ried, and have kids, come back and also host several themed events. visit her and show their little kids.”

From holiday dinners to global FINAL THOUGHTS chef nights in which an internaAs long as you do not mind eattional chef comes to the cafeteria to make cultural foods, there is ing the same thing every once in a always something to look forward while, I’d say the meal plan is worth it for its convenience. Not only does to at the dining halls.

Nutritionally, the cafeterias buying a meal plan allow you to cover all of the bases. In addition eat anything you like at the cafeto vegan and vegetarian options, terias, it also allows you to eat at the cafeterias also serve ‘Simple the majority of venues on campus.

If you are still on the fence about Servings,’ gluten-free meals that avoid the most common food aller- buying a meal plan, there is always gens (peanuts, tree nuts, shellfish, the option of purchasing a walk-in wheat, soy, milk products, eggs). meal at either cafe to determine There is also a salad and fruit bar whether you personally like the food before spending upwards of a thoulocated at both cafeterias. sand dollars on your desired plan.

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Ramen Hack s

Instant ramen can be a great, quick meal for busy nights or random cravings. The savory, carb-heavy dish leaves the taste buds and the stomach satisfied. Instant ramen on its own is delicious, but with a few easy steps and a couple additional ingredients, the $1 ramen pack can become a tasty, gourmet meal.

How to take in stant ramen to the gourmet level Ali sh a Churm a | Fe atures Intern

Instructions:

This is the simplest and most cost-efficient style, perfect for when the weather is too muggy to enjoy a traditional bowl of hot noodles. The ham, lettuce and egg toppings are an added bonus, but just the cold noodles prepared correctly make for a tasty and satisfying meal, even for times when the fridge is empty.

Ingredients:

Cold noodles  ALISHA CHURMA / KA LEO O HAWAI‘I

Instant ramen pack, elevated to a refreshing cold noodle dish.

Instant ramen pack Ham (optional) Lettuce or cucumber (optional) Boiled egg (optional) Japanese pickled ginger for garnish (optional)

This style is truly gourmet, with several delicious add-ins. However, do not fear the longer list of ingredients because the dish is quite simple to prepare. With a little extra effort and time, enjoy instant ramen heightened to nearly-authentic Japanese yakisoba noodles.

Ingredients:

Yakisoba ramen (Japanese fried noodles)  ALISHA CHURMA / KA LEO O HAWAI‘I

Instant ramen pack Ketchup Tonkatsu sauce Any kind of oil Spam

Onion Carrots Cabbage Green onion

1. Boil noodles according to package instructions 2. Once cooked, drain the noodles and rinse under cold water until noodles are no longer warm.

3. Mix about half of the seasoning packet with approximately one tablespoon of boiling water (it is recommended to take a bit from the water in which you boiled the noodles) and dissolve. Then, add two to three tablespoons of cold water, according to how concentrated you would like your sauce.

4. Put cold noodles on a plate and top with thinly sliced ham, lettuce or cucumber, and a boiled egg. Garnish with pickled ginger. If you do not have these toppings, feel free to skip them or add any other meat or vegetable toppings you have on hand.

5. Drizzle sauce over noodles and enjoy!

1. Thinly slice onions and carrots. Chop cabbage to about bite-sized pieces.

2. Pour about half a tablespoon of oil in a pan and sauté the vegetables and green onion. After a minute or two, add about half of the ramen seasoning packet to the pan.

3. Add thinly sliced Spam and sauté with the vegetables until onions are translucent and carrots are soft.

4. Boil noodles according to package instructions.

5. Once cooked, drain the noodles.

6. Add drained noodles to the vegetables and Spam. Add a generous squeeze of ketchup and tonkatsu sauce to the pan and mix until noodles are coated.

7. Plate the noodles or, on busy nights, enjoy them straight out of the pan!

Yakisoba ramen is a great way to enjoy instant ramen when in the mood for something different.

With the least preparation time, this style is optimal for a quick, yet satisfying meal. The miso and butter add a richness to the soup that complements the sweet crunch from the corn. Enjoy this warm and hearty ramen hack, especially on a cold or rainy day this coming winter.

Ingredients:

Hokkaido style miso butter ramen  ALISHA CHURMA / KA LEO O HAWAI‘I

Instant ramen in a cup Miso paste Butter Canned or frozen corn Green onion for garnish (optional)

1. Cook noodles according to instructions. This time, do not drain noodles and also make soup according to instructions.

2. Add about one teaspoon of miso paste and a small pat of butter to the bowl of noodles. Mix thoroughly.

3. Add corn and optional sliced green onions on top for garnish and enjoy!

For the traditionalists, here’s a hot ramen dish that features extra flavor and richness from miso and butter.

Healthful meal preparation ideas

HEALTHY BREAKFASTS

mon one is quinoa, which follows the same process as oatmeal and comes with different health benefits such as high contents of omega-3.

Another quick bit is oatmeal cookies. You’ll just need bananas and rolled oats. Simply mix even portions of the two and form into balls and place on a tray to bake for 350 degrees Fahrenheit for nine minutes or until the cookies are set. If you’d like a smoother consistency, you can put the oats into a food processor or blender to make a sort of flour. You can also add different toppings like chocolate chips and other flavoring agents.

No-cook recipes are a convenient way to have breakfast ready in the morning. This calls for preparation the night before and there exist many overnight oats and salads. Simply add milk of your choice to your preferred amount of oats in a jar and let it sit in the refrigerator overnight. You can add any fruits or sweetener, too. Another com-

Almost like a burrito, but not quite. Two ways to make a wholesome wrap would be to use flour tortilla or lettuce. With flour tortilla, you can make a turkey wrap with lettuce or spinach, cream cheese or swiss cheese, avocado, sliced tomatoes and turkey.

MELDRICK RAVIDA ASSOCIATE FEATURES EDITOR

Meal preparation, commonly known as simply meal prep, is an easy approach to preparing meals and saving time. It is typically easier and more convenient for on-the-go type of people. Many people tend to organize what foods they will have on each day, so variety is key to not losing interest in what you prepare. With that in mind, here are some simple preparations for a quick meal.

WRAP (IT UP)

If you would like to make a lettuce wrap, start out with your lettuce as your base. Then you would want to make a chicken salad to place on top of it. The recipe calls for greek yogurt, apple cider vinegar, a squeeze of lemon, garlic powder, salt, pepper, bacon and green onion. Mix it all together with your shredded chicken breasts and you’re all done. Another option you may want to try is the more common Asian lettuce wrap that utilizes more savory ingredients.

STIR-FRY

Stir-fry is an easy way to blend all the ingredients you like into one dish without too much effort in preparing. To make a teriyaki chicken stir fry, you will need a pound of chicken thighs, 1 teaspoon of garlic paste, 1 teaspoon of oil, ½ cup oil, 3 cloves of chopped garlic, 1 inch of ginger chopped, ¼ cup of honey, 2 tablespoons of vinegar and 1 ½ tablespoon of corn-

starch. For your starches, you’ll need three cups of mixed vegetables such as mushrooms, zucchini or broccoli, 3 tablespoons of olive oil, salt and pepper, and two cups of cooked rice, brown or white.

For the vegetables, preheat the oven to 425 degrees Farenheit and toss the vegetables in olive oil, salt and pepper and place them on a baking tray to roast for 20 minutes.

Marinate the chicken for 15 minutes in the garlic paste and then cook for 8-10 minutes. While the chicken cooks, add all the wet ingredients together with the cornstarch into a large bowl and add to the pan to bring to a boil, stirring continuously. As soon as it thickens, lower the heat and let simmer for two minutes. Allow for the food to cool and arrange the rice, vegetables and teriyaki chicken in your desired tupperware and store for up to five days.

PROTEIN-PACKED BOXES

Similar to what you may find at Starbucks and some grocers are ready-made protein boxes that mainly contain two or more protein sources and an assortment of fruits and vegetables. This can make for a simple, yet satisfying meal. For this installment, you can piece together in your desired tupperware two or three sources of protein on the side. This can be an egg and nuts of your choice such as almonds or beans like soybeans. You may also use peanut, almond or cashew butter and place it on the side. If you choose, you may add dairy products such as cheese as they contain higher protein content. Then, you can arrange various types of fruits as your heart wishes; nestle some strawberries beside some blueberries or a few slices of apples.

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DINING GUIDE SPECIAL ISSUE

Feast your eyes on Mānoa’s newest restaurant New restaurant to offer UH students $5 Fridays

 ALEXANDER WONG / KA LEO O HAWAI‘I

 ALEXANDER WONG / KA LEO O HAWAI‘I

A new restaurant in Mānoa is open to the puhlic at 2970 E. Mānoa Road.

Chef Jon Matsubara poses for a portrait at his restaurant, Feast.

CASSIE ORDONIO MANAGING EDITOR

When chef Jon Matsubara opened Feast in Mānoa, he said it was the most terrifying thing he had ever done.

As he transitioned from running fivestar restaurants to owning a smaller 40-seater business in Hawai‘i, Matsubara is focused on offering the Mānoa community well prepared, local fusion food at a reasonable cost. This includes $5 Fridays for University of Hawai‘i students, which Matsubara said will be offered within a month.

Matsubara described cooking the pork belly as a day-long process. The chicharrones are made sous vide (vacuum sealed and cooked for 24 hours until tender) and then rolled, tied, cooked, then deep fried and prepared for tomorrow’s customer.

Another one of Matsubara’s suggested items is the butter poached crab and bacon sandwich ($15). It is served with a thick cut, applewood smoked bacon. The butter poached crab is prepared with white wine, garlic and shallots. It has a savory, melt-in-your-mouth effect after each bite.

The Hilo hamburger-style steak ($14)

 ALEXANDER WONG / KA LEO O HAWAI‘I

One of Chef Jon Matsubara’s specialities at Feast is the chicharrones.

“I always believe that we can serve the same level of cuisine, and not have to charge an arm and a leg for it,” Matsubara said.

Guests can expect a homey welcome when entering the restaurant. The light gleams on the Spanish-style tile floors as the restaurant presents a fast casual concept of over-the-counter service.

Its overarching walls give a “travel to Europe” vibe. The walls are decorated with Japansese-style paintings to showcase local artists in Mānoa.

The restaurant’s motto – “Refined Grinds.”

“We wanted to create a dining room that’s kind of like my house,” Matsubara said. “It’s eclectic, it’s kind of Mediterranean that meets Japanese paintings, that meets a local boy cooking in the back.”

The menu is direct: soups, salads, small bites, burgers, sandwiches and big bites.

Matsubara suggested one of his favorites for first-timers: the chicharrones ($16). It is a crispy, tangy pork belly that is crunchy on the outside and soft on the inside.

After law school, he applied at Roy’s and Alan Wong’s. They laughed at him for not having any experience working in a restaurant or going to culinary school, but the young local boy in an aloha shirt was persistent.

Both restaurants started him off as a part-time dishwasher. From there, he got to see how the sauce was made and other behind the scenes at two of Hawai‘i’s well-known restaurants.

After, he worked with Wong for three years and finally had a mentor.

But Matusubara wanted to experience more in the culinary business, so he bought a plane ticket and took a ride to what he called food city – New York.

After observing how to cook cuisines and the business aspect, he returned to the islands, running Azure at The Royal Hawaiian hotel Waikīkī, Japengo at Hyatt Regency Waikīkī, Forty Carrots restaurant in Bloomingdales at Ala Moana and Merriman’s at Kaka‘ako.

Now that he owns his first restaurant, Matsubara wants to give back to the community he grew up in.

“You have to prepare to give up who you are for what you can become,” Matsubara said.

 ALEXANDER WONG / KA LEO O HAWAI‘I

Decorative lights hang inside the restaurant, Feast.

uses meat from Parker Ranch on Hawai‘i Island. It has a loco moco approach, topped with sweet onions and gravy.

Each serving comes with a side of rice and keto mac salad (cauliflower with umami mayo).

Matsubara is currently working on the $5 Fridays menu, which will consist of chili and fried chicken in a bowl of rice.

Other foods that may be added to the menu are tacos and hamburgers.

FROM READING LEGAL CASES TO COOKING CUISINES

Matusubara felt the pressure to become something at a young age. He came from an attorney family and he thought “why not.”

It was not until he went to law school and read a case that he had no interest in that he realized that law was not for him.

“I have to switch the tables, and find something that I’m passionate about,” Matsubara said.

 ALEXANDER WONG / KA LEO O HAWAI‘I

Chicharrones from chef Jon Matsubara’s big bites menu is served at his restaurant, Feast.

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TUESDAY, SEPT. 24, 2019

KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

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KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

COURTESY OF SUMI CHANG 

Winners from the 18th annual Korean Storytelling and Essay Contest.

Perpetuating the Korean language The 20th Korean Storytelling and Essay Contest

The Center for Korean Studies at the University of Hawai‘i at Mānoa will be holding its 20th Annual Korean Storytelling and Essay Contest on Oct. 5 from 9 a.m. to 12 p.m.

This year marks the 573rd year of the proclamation of the Korean writing system, hangul. For the past 20 years, the Korea Times has been organizing a storytelling and essay contest to commemorate the national Korean holiday, Hangul Day, on Oct. 9.

Before the creation of hangul, Koreans would write in traditional Chinese, but speak in their native language. Moreover, many of the people were illiterate unless they were a member of the elite class.

King Sejong saw this rift and developed Hunminjungum (The Correct Sounds to Instruct the People) followed by Hunminjungum Haeryebon (Explanations and Examples of the Hunminjungum) by a group of scholars commissioned by the king himself. This allowed Koreans to express themselves in their native language.

It was completed in 1443 and later promulgated to the public in 1446.

This makes hangul special because its origins and creator are well documented. Many scholars have regarded hangul as one of the most remarkable writing systems devised because the 14 consonants depict the shape of human vocal organs that provide a systematic phonological represen-

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MELDRICK RAVIDA ASSOCIATE FEATURES EDITOR

TUESDAY, SEPT. 24, 2019

tation of Korean sound patterns. The Asian principle of um (yin or dark) and yang (bright) is also integrated into hangul; the 10 vowels represent heaven, earth and human according to the Asian philosophy of the cosmos.

After undergoing changes, the

According to Chang, this event is intended to “promote (a sense of) Korean identity among the next generation of Korean Americans growing up in the diverse ethnic melting pot of Hawai‘i.”

In earlier years, only one round

I really valued the confidence I gained from presenting in Korean in front of an audience.

– KAMILAH DREUX UH MĀNOA KOREAN FLAGSHIP MAJOR

first use of the name hangul, “great script,” is not quite clear but is presumed to be around 1913.

Hangul lives on and is perpetuated by efforts from the Korea Times Hawaii/Radio Seoul, Korean American Foundation and the Center for Korean Studies at UH Mānoa, who are the main sponsors for this event. These organizers share a unified academic and cultural goal of serving the people of Hawai‘i.

Sumi Chang, instructor at UH Mānoa, said that the event is part of an “ongoing effort to disseminate Korean culture through the Korean language learning and to broaden Korean and Hawai‘i cultural exchanges. The Korea Times, the only Korean language newspaper in Hawai‘i, together with the UH CKS hopes to reach out to inform the public and serve the community.”

trip ticket from Honolulu to Incheon, Korea was offered as a prize for the contest. However, among other prizes, another airline began offering plane tickets and awarded two participants in recent years including last year. This year, there will be four round-trip plane tickets to South Korea offered by Korean Air and Asiana Airlines. In addition to the plane tickets, there are cash prizes for each of the two categories.

With such prizes, Dr. Chang says students are highly encouraged to participate and to enhance their Korean language skills.

The essay contest is divided into two categories, an essay portion and a storytelling portion, and varies in topics and allotted time to prepare. The essay writing category follows the tradition that is done in Korea, in which the organizers

provide up to three to five essay prompts for students to select from on the day of performance. The students then prepare and perform in Korean that same day. The questions are typically in reference to the student and something about Korean culture, mainly language.

According to Chang, the essay could be about the student and what is special about the Korean language, experiences, or customs they may find interesting with the culture.

For the storytelling category, the categories are provided on the application, which allows time for the participants to prepare an immaculate performance. No notes or powerpoints are allowed, as this will be a natural speech telling the audience about the participant and the Korean language or culture.

This year, they are giving out four topics: language, culture, food and the country. These questions are meant to be open-ended to allow for creative freedom.

The length of the performance is three minutes maximum, according to Chang.

Due to the growth and expansion of this contest, there will be more participants outside UH. What really sets this year’s contest apart from previous years is the diverse range of participants.

Christ United Methodist Church, founded in 1905 and the oldest Korean church in Hawai‘ i, will be participating. Moanalua High

School students will be participating as well, being a pipeline school for the Korean Language Flagship Center.

Last year, Karren Gonong, now a UH alumna, was the first place winner in the essay category with her piece titled, “My Dream.” Lacey Bonner, Nicole Bradshaw, Yini Lin and Sumin Kim also won and received awards.

This year, three UH Korean faculty members were invited to judge the storytelling: Dr. Han Byul Chung, assistant professor; Dr. Sumi Chang, instructor; and Dr. Hye Seung Lee, instructor.

The previous winner and recipient of the award, Kamilah Dreux, shared, “I competed in the Korean language speaking competition two years in a row. I really valued the confidence I gained from presenting in Korean in front of an audience. I was not only able to learn while preparing for the competition, I was also able to learn from who I competed against and improve my Korean as a whole. I grew a lot as a person when I competed in this competition as well, I was able to work harder toward my Korean language goals.”

“For the students it’s an excellent opportunity for them to really hone in on their Korean language skills and be in front of an audience and deliver what they think about the Korean language and culture using only the Korean language which is quite challenging and very exciting too,” Chang said.

Another previous winner, Erik Leef, shared, “The Korean language speaking competition was a fun and valuable opportunity to compete with and learn from other peers. Being able to listen to other students’ experiences and share my own as part of the competition provided a friendly and beneficial experience that helped me gain confidence and improve in my language ability.”

Chang recommends that students interested in further exploring the Korean language should consider joining the Korean program.

MORE INFO

20TH ANNUAL KOREAN STORYTELLING & ESSAY CONTEST DATE Oct. 5 (9 a.m. - 12 p.m.)

REGISTRATION Essay contest Walk-ins welcome Storytelling contest Register by Sept. 27 CONTACT Korean Language Department (808) 955-1234

Sumi Chang changhan@hawaii.edu (808) 956-2493

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TUESDAY, SEPT. 24, 2019

KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

COLUMN

The Struggle Within A look at students’ silent struggles with mental health

 COURTESY OF ERIC WARD ON UNSPLASH.

Struggles with mental health can lead to feelings of internal isolation. Photo by Eric Ward on Unsplash.

THE CSDC PEER FELLOWS CONTRIBUTING WRITERS

Taco Tuesday, Toyota Tacomas, football at Aloha Stadium; these are as much a part of student life at the University of Hawai‘i at Mānoa as the (well-known) challenges of finding parking and paying tuition.

On the other hand, students’ struggles with mental health are often overlooked or ignored.

Ignorance is not always bliss, and living in paradise does not diminish the importance of taking responsibility for your own wellbeing.

The stereotype of the sleepless, broke college student living on instant ramen is often played for laughs as a reminder of the struggles endured by those pursuing higher education.

Mental health issues are rarely a part of this collegiate caricature despite research indicating that mental health concerns are not uncommon among students.

According to clinician-indicated data from the Center for Collegiate Mental Health’s 2018 annual report, depression (19.2%) and anxiety (23.2%) are top concerns among students seeking mental health services. The National Alliance on Mental Illness found in a 2012 survey that other conditions ranging from eating disorders to bipolar disorder also ranged in prevalence among college students.

Stigmatization of mental health illness is the primary reason stu-

dents do not seek help, as shown by responses to the NAMI survey indicating that 40% of students did not seek support. Other potential barriers include a lack of information regarding support services and scheduling conflicts.

Despite these challenges students are increasingly seeking help, with one study showing a 17% increase in treatment rates between 2007 and 2017. Given the

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ins for critical and emergency situations are accepted during the regular hours of operation.

Many resources also exist for students who struggle with issues primarily related to their academic lives.

One such resource is a program within the CSDC called the Peer Fellows. This group consists of students at various points in their educational careers whose primary

STIGMATIZATION OF MENTAL HEALTH ILLNESS IS THE PRIMARY REASON STUDENTS DO NOT SEEK HELP, AS SHOWN BY RESPONSES TO THE NAMI SURVEY INDICATING THAT 40% OF STUDENTS DID NOT SEEK SUPPORT.

prevalence of mental health concerns among college students, what can be done to help them better access care?

Access to campus health services and increased social connections are two examples of how college enrollment can play a role in mitigating the continuation and development of mental health issues.

At UH Mānoa, the Counseling and Student Development Center provides a variety of confidential services to students, most of which incur no cost. Individual, couple and group counseling services are just a few of the many options provided by the CSDC. Therapists and a psychiatrist are on staff to provide clinical services to students and consultations to faculty. Walk-

purpose, according to current Peer Fellow Erika Kim, is to help “minimize the struggles that prevent students from being successful.”

Time and stress management, as well as adjustment to college life, are common issues which Peer Fellows help students to address.

While Peer Fellows do not provide personal counseling services, they are able to redirect students to more appropriate resources. Peer Fellow services are free of charge to UH Mānoa students at both the undergraduate and graduate levels.

Meetings can be requested online through a form located on the Peer Fellows website or by referral through a CSDC counselor.

The biggest source of support for most students is ultimately found

in social settings, among friends and family. Opening up about one’s own struggles can be difficult due to the stigma associated with mental health troubles. Allowing a friend to simply vent without offering unsolicited solutions can be a significant relief.

When asked for support, avoid passing judgement. If asked, being able to refer your friend to organizations like the CSDC or other campus support programs can be helpful. Social groups such as student organizations and clubs can also be sources of support.

As we near the end of September, a month dedicated to increasing awareness of suicide, remember that supporting oneself is just as important as supporting others.

When was the last time a friend asked you for help? Perhaps they wanted a ride to Taco Bell or to use your Netflix account.

Now, when was the last time you reached out for help with something that scared you or that you felt alone in facing? Oftentimes we

do whatever it takes to help our friends, yet neglect to help ourselves. Reaching out to others for support or guidance, whether a trusted friend, family member or counselor, is not a sign of weakness, but of strength in being willing to address the issue.

No matter the time of year do not be afraid to reach out for support because chances are you will find someone there.

MORE INFO

COUNSELING AND STUDENT DEVELOPMENT CENTER PEER FELLOWS LOCATION 2600 Campus Road, Room 306B, Honolulu, HI 96822 WEBSITE go.hawaii.edu/fHv CONTACT csdcpeer@hawaii.edu (808) 956 - 7927

THE CSDC PEER FELLOWS ARE A GROUP OF UNIVERSITY OF HAWAI‘I AT MĀNOA STUDENTS WHO WORK WITH FELLOW STUDENTS TO FACILITATE SUCCESS IN THEIR ACADEMIC AND PERSONAL LIVES, IDEALLY LEADING TO AN INCREASE IN RETENTION RATES. THE FELLOWS ARE NOT LICENSED COUNSELORS OR THERAPISTS; RATHER THEY DRAW UPON THEIR OWN EXPERIENCES AND THE KNOWLEDGE OF THEIR PEERS AND SUPERVISORS TO ASSIST STUDENTS WITH CHALLENGES SUCH AS TIME AND STRESS MANAGEMENT. THIS ARTICLE WAS A PRODUCT OF COLLABORATION BETWEEN TOM NITTA, KATIE HEUBECK, ERIKA KIM, BRE AGAS, EZRALEI EUGENIO, KELSEY KINGSMORE, AND ANDY LUU, WITH SPECIAL CONSULTATION PROVIDED BY DR. TANOUYE, DR. YAP, DR. NISHIHIRA, DR. FAST, AND DR. KHADDOUMA. TO LEARN MORE ABOUT THE PEER FELLOWS GO TO HTTP://SITES.GOOGLE.COM/VIEW/CSDCPEERFELLOWS.

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KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

OPINIONS

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Two years ago, lifeguards went to battle Revisiting Senate Bill 562 and a look at its impacts

NATHAN BEK FEATURES INTERN

When media outlets in Hawai‘i and the surf community first got wind of the proposed act to strip lifeguard immunity in 2017, lifeguards rallied, the community testified and leaders stepped up. But in the end, it was the senate that prevailed. As a result, lifeguard operations are no longer included in a financial immunity package that protected them from multiple forms of litigation.

from financial obligation under the good Samaritan law, the counties in which they operate do not.

According to a close analysis and vetting of the revised Senate Bill 562, Civil Beat reported that “personal injury lawyers will now be able to sue the counties on behalf of clients harmed in ocean incidents.” The restructuring of the law ultimately opened the door for personal-injury lawyers to go after the counties that are home to state beaches.

Two county beaches on O‘ahu,

When the news broke about the bill passing through, it affected lifeguard morale... There was a panic in the lifeguard community.

– ANONYMOUS WAIKĪKĪ LIFEGUARD

Two years after the media thunderstorm had settled, many questions remained. We talked to lifeguards and University of Hawai‘i students to get an idea of how much, or how little, they understood the impact of the bill.

Initially, a lot of uncertainty loomed. Lifeguards claimed that they would be the ones that would hold financial accountability for any and all accidents occurring at their beaches. But as time went on, an age-old legal act leveled the playing field.

PROTECTING THE GOOD SAMARITANS

Lifeguards, when acting in good faith, are exempt from any forms of financial attack. A public record of the revised Senate Bill 2087, released in 2018, outlines the laws that protect lifeguards. The bill reads: “Any person who in good faith renders emergency care, without remuneration or expectation of remuneration, at the scene of an accident or emergency to a victim of the accident or emergency shall not be liable for any civil damages resulting from the person’s acts or omissions, except for such damages as may result from the person’s gross negligence or wanton acts or omissions.”

THE LAWYER LOOPHOLE: COUNTY BEACHES

While lifeguards themselves found that they receive protection

Makapu‘u and Yokohama Bay, are among those that are affected by the bill. These beaches attract crowds, some of which are university students.

“I try to make it to Yokohama Bay at least once or twice a month,” said Marcus Bui, an MIS and marketing major at UH Mānoa. “I used to go to Makapu‘u every weekend because it was a fun place to be.”

Bui is not alone. Many would argue that both beaches hold a coveted spot on the Oahu beach pantheon. In fact, USA Today ranked Makapu‘u number one and Yokohama Bay number ten overall in their list of the 10 must see beaches on O‘ahu.

These crowds, combined with large surf conditions can be some of the contributing factors in the frequent and growing number of drowning accidents happening in Hawai‘i. The Department of Health recognized this trend and decided to launch an awareness campaign.

COURTESY OF ABBY OH 

A MESSAGE TO BEACHGOERS: STAY INFORMED

Lifeguards do more than just survey the beaches for distress signals; they foresee the entire flow of the beach. Each set, tide and wave brings danger to unsuspecting beachgoers and it is a lifeguard’s job to warn them about it.

“I always prefer beaches with lifeguards,” Bui said. “It provides me with a sense of security, regardless if I think the beach is

A lifeguard on a routine patrol route, slowly navigating his way through one of O‘ahu’s busiest shorelines.

dangerous or not.”

It’s easy to see why. Lifeguards have been crucial players in a collection of improbable rescues in notoriously risky situations, which often required them to risk their own lives in an attempt to save another. Unfortunately, lifeguards are not always present and not all beaches are created equal.

“I don’t check lifeguard schedules,

but I do check wave conditions,” Bui said. “I just assume lifeguards will be there.”

Fortunately for Bui, and many others like him, beachgoers won’t need to assume anymore. The Department of Health released a website, Hawaii Ocean Safety, that allows users to check ocean conditions along with lifeguard schedules for that day.

The website is designed to mitigate drowning accidents by providing beachgoers with a way to plan a visit to the beach. It could be worth your while to utilize this resource before your next trip— the information you get could be lifesaving.

What do you think?

Let us know @KaLeoOHawaii

KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

TUESDAY, SEPT. 24, 2019

17

OPINIONS

opinions@kaleo.org @kaleoopinions

Selective empathy Its relevance in the modern world JOHANNA LEO STAFF WRITER

Tragedies happen all over the world. As humans, we have the ability to feel what others feel, or to “put ourselves in someone else’s shoes.”

We can imagine what it would be like to be in that situation, and this is generally the main driver when we send aid to other people. This is called empathy, and it is one of the most important qualities we possess as humans.

WHAT WE KNOW

I conducted a survey among the students and faculty of the University of Hawai‘i at Mānoa to see if and what people in our community knew about selective empathy (the survey was posted on Ka Leo’s Facebook and Twitter accounts). Out of 32 respondents, 43.8% said they knew what it is, while 28.1% said they didn’t and another 28.1% said they weren’t too sure.

This is a term that has been going around lately. I found out about it during the social media movement to create awareness around the Sudanese massacre.

I knew that the media prioritized some groups and stories over others, but I didn’t know of a term to describe this trend.

Like me, even though half of the people that responded to the survey weren’t familiar with the term, 93.8% of all participants agree that some tragic news get more attention than others. But why is that? Could it be that such an essential ability as empathy has become selective?

Can we only feel empathetic when humans meet a certain criteria? If this is the case, it is important to look at it in today’s world.

UNIVERSAL VS. SELECTIVE EMPATHY

To be selective about what we care about may be a good way to cope with a society that is constantly handing us information. However, we should also analyze what we invest ourselves in so we can make this choice more consciously.

According to Jason Kottke, a respected blogger, “Over the past 20 years, the kind of empathy practiced by many Americans has shifted from a universal empathy – putting yourself into the shoes of someone you don’t know and might even dislike – to a more selective empathy that only works with peo-

ple ‘on your team.’” This suggests that the fact that we empathize with some people more than we do with others has more to do with prejudice and relatability than with a coping mechanism.

HOW THE MEDIA ENFORCES THIS

When conducting the survey, I asked for reasons why people think that some tragic news get more media coverage than others. A very clear and concise answer that highlights the point of this article was, “The Western world occupies a privileged position in news media coverage, so other parts of the world tend to be secondary or viewed as less important. There’s also a normalization of catastrophe in so-called third world nations, so that Westerners are taught not to be shocked by violence or disaster in those areas. Finally, the people who occupy those spaces matter as well: straight white cis men hold a place of privilege and thus news concerning them will always be the most covered, so news regarding women, people of color, the LGBTQ+ community, etc. will always fall to the wayside.”

I thought this answer touched on some very important points on how selective empathy is born. It also points out that there is a “normalization of catastrophe” in developing countries, which leads to Western and other developed nations to not be as affected when hearing about tragedy in these places.

The normalization of violence leads to desensitization. If news outlets say that the people in Africa are always suffering, then it is likely that when we hear about their wars we will assume it is a normal thing.

If we cared about every tragic thing in the world, we would probably be exhausted and depressed by now.

In fact, there is such a thing as activism burnout, which Paul Gorski, the founder and director of Equity Literacy Institute, defines in the journal Social Movement Studies as “a condition in which the accumulative stress associated with activism becomes so debilitating that once-committed activists are forced to scale back on or disengage from their activism.”

This doesn’t mean we should care about either nothing or everything. Rather, we should be able to detect the filters to our empathy and the roots from which they grow

DAGNY THOMAS / KA LEO O HAWAI‘I 

An illustration of the disparity in public attention between the Notre Dame fire and the Amazon fires.

in order to understand the “why” behind them and decide more consciously which causes we believe are worth getting invested in.

WHERE DOES MY EMPATHY GET ITS SELECTIVENESS?

All these ideas might come from a variety of sources, but a lot of them take root in our everyday experiences and what we consume through the media. For example, if we constantly hear on the news about Islamic terrorists, this may make us way less likely to empathize with Muslim people.

The people we see everyday can influence our empathetic experiences as well. If we live in a community that is predominantly a certain race, when encountering another one, it might be difficult for us to empathize with them.

This is not necessarily always a bad thing, and it does not inherently make us racist. It is natural for the mind to have reaction mechanisms for what we are and are not used to.

Many modern businesses talk about how a diverse environment leads to improved creativity, a wider range of skills and improvement of cultural insights, among other things. UH Mānoa has helped me experience diversity a lot more, and as a student here, you can reap the benefits that come with it as well. There are opportunities for studying abroad, international students, foreign language classes and other things. As an international student, my empathetic spectrum has broadened significantly after attending school here, as I’ve been exposed to many cultures.

Procuring our empathetic skills should be a priority in this day and age. There are many examples where selective empathy has come into play, many of which tie in to racist issues. A very well-known example of selective empathy is the comparison between the Notre Dame fire and the Sudanese massacre. Even though both are important, it is astonishing how much

If we live in a community that is predominantly a certain race, when encountering another one, it might be difficult to empathize with them.

BECOMING UNIVERSALLY EMPATHIC

How can we change this narrative of selective empathy? A great way to start is by exposing ourselves to diversity: watching movies from other countries, reading news about places far away, and meeting people from different cultures.

There are many benefits to this besides broadening your empathetic spectrum.

money and sympathy a cathedral raised within a matter of hours, while there are terrible massacres and wars going on elsewhere.

Belen Fernandez of Al Jazeera, a Qatari news organization, explained in an article how it is easier for us as Western citizens to feel empathy for one over the other: “it’s pretty emotionally straightforward to grieve over a Very Symbolic Building, one that has been

firmly established in the international consciousness and visited by loads of fellow humans, particularly those belonging to social classes that possess the economic wherewithal to travel. For US citizens like me, at least, it’s certainly easier than contemplating how to go about grieving Palestinians or Yemenis when my own government is highly implicated in their murder. And while former U.S. president Barack Obama somberly mused re: Notre Dame that “it’s in our nature to mourn when we see history lost,” it’s apparently not in our nature to mourn when we drop 26,171 bombs on the world in a single year.”

It is easier to empathize with things closer to us in proximity and culture. As people who have been born and raised in good conditions, it is hard to picture ourselves in the midst of war and destruction, whereas mourning over lost art is way more known to us. As stated before, this does not inherently make us bad people. However, our first instinct does not have to remain our opinion, and that’s where we have the power to change.

We should all make a commitment to research, read, expose ourselves to diversity and listen to whatever news is going on, not only where we live, but everywhere.

Today’s world is in urgent need of better critical thinking skills, and the place to begin is with ourselves.

Why am I feeling this way? Does something else deserve my attention? Am I being led by my prejudices? Assessing ourselves is a huge step to creating the reality and world we want to live in, as well as creating awareness about causes we believe are not getting enough attention in order to start diminishing the selectivity of our empathy, and to turn it universal once again.

18

TUESDAY, SEPT. 24, 2019

KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

ADVERTISING

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KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

TUESDAY, SEPT. 24, 2019

19

ADVERTISING

advertising@kaleo.org

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20

TUESDAY, SEPT. 24, 2019

KA LEO O HAWAI‘I: THE VOICE OF HAWAI‘I

SPORTS

sports@kaleo.org @kaleosports

ADRIEN ACE / KA LEO O HAWAI‘I 

Hanna Hellvig greets UH fans after the Wahine took down UCLA 3-0.

Give ‘em Hellvig The 2019 season has been one of change for the Rainbow Wahine volleyball team. After losing both its kills and assists leader from a year ago, the team welcomed four transfers and five true freshmen to the team. Many of those newcomers have become key contributors for the team, but perhaps none more than true freshman Hanna Hellvig.

Hellvig comes to Hawai‘i from Sweden, the fifth player in program history to do so.

“I’m honored,” Hellvig said of continuing the legacy. “Sweden is so far away from here, so it’s super cool that people actually come here from there. I want to keep this going, I want more people from Sweden to come here. Its super cool that there’s history here.”

Born in Lidingo, Sweden to volleyball playing parents Charlotte and Anders Hellvig, Hanna has always been destined for a career in volleyball. “(My parents) have taught me a lot,” Hellvig said of her upbringing. “(My dad) was my coach when I was younger. My family likes to joke that I was sitting in the ball cart when I was young during my dad’s games.

I’ve just grown up with volleyball. It was always around me. I tried other sports, but I didn’t really like them.

When we finally got a good club team I could play for, I just started going for it.”

Even before coming to Hawai‘i,

Hellvig experienced moving away from home for volleyball. Her early love for the sport led her to Ållebergs Gymnasiet in Falköping, the national volleyball high school for Sweden. There, she lettered in volleyball three times, and helped lead the team to the U19-Nevza gold medal in 2018, while winning the Falköping Athletic Award in 2019.

we stand there together and listen to the national anthem, I just get goosebumps. It’s an amazing experience.”

As a member of the national teams, Hellvig led the U19 team to a gold medal in 2018, as well as silver in 2017 and bronze in 2016. She was named to the all-tournament team in all three medal-winning years.

“I’ve learned a lot from play-

I looked the team up and watched a few games on YouTube. I saw this amazing crowd, this amazing team, the coaches, like coach (Robyn Ah Mow). I knew I had to come here.

– HANNA HELLVIG UH MĀNOA VOLLEYBALL PLAYER

“It was a great experience,” Hellvig said. “I got to live away from home for three years, in apartments with my best friends. So far definitely the best three years of my life. I definitely developed a lot of skills (at Ållebergs Gymnasiet), and I got to become a key player for our team, which was really fun. That prepared me really well for Hawai‘i” However, that wasn’t the only place Hellvig made a mark in her prep career. As a high schooler, she made 17 appearances with the Swedish senior national team, while racking up 35 appearances with the junior national team.

“I always thought it was so cool,” Hellvig said. “Before the games, when

ing international volleyball,” Hellvig said. “I’ve just seen all these other great teams that we’ve played against, and I get inspired by the other players. As for the honors, it’s really been great to have it confirmed that I’m doing good, that I’m trying my best to become the player I want to become. I’m really happy with my accomplishments.”

Hellvig was also an accomplished player in beach volleyball, winning the Swedish Beach Tour in 2018 and placing 5th at the Senior Swedish national championships.

“It was crazy when we won the Beach Tour in Kalma,” Hellvig said.

“We were playing against the Thurin twins, the best players in Sweden.

Me and my friend Sofia (Andersson) who’s my age, we played them in the final. It was the best game I’ve ever played in my life. I’ve never been that good. At the national championships, we played a really tight quarter finals, and we played really well. But then we had some calls against us from the referee and we missed a few balls. It was just super close. I’m very happy that we played so well that tournament.”

In addition to playing volleyball on the beach, Hellvig also played volleyball in the snow.

“It’s quite similar to beach volleyball, but it’s played in snow instead of sand,” Hellvig said. “You have three players on each team instead of two, and the sets only go to 15, at least in Sweden. It’s a super fun concept and a super fun sport. It’s very slippery to play in snow. We played on a lake, so there was ice underneath the snow. It was kind of weird, and sometimes when you dive you go through the snow and hit the ice. It kind of hurts, but it’s a super fun concept and I’d love to do that again.”

So how exactly did an established snow volleyball player like Hellvig find her way to Hawai‘ i? It’s all about the connections.

“A big (factor) was (assistant coach Angelica Ljungqvist])” Hellvig said. “She’s also from Sweden, and she spoke with me pretty early on when I was in high school. She came up to me and told me I could go (to Hawai‘ i). I didn’t really know what college volleyball was like before that. It was just crazy to hear that. Then I looked the team up and watched a few games on YouTube.

I just saw this amazing crowd this amazing team, the coaches, like coach (Robyn Ah Mow). I knew I had to come here. I had my doubts through the two years I had to consider the offer, but I knew I just couldn’t say no. It was impossible to say no to this opportunity. Coach Ange helped me come here and I’m very thankful for that.”

According to Hellvig, Ljungqvist was familiar with the family as she played beach volleyball in Sweden around the same time as Charlotte Hellvig, Hanna’s mother. Hanna herself didn’t know Ljungqvist prior to coming to UH. “She knew my parents, and that was pretty much our history before I came here,” Hellvig said. “I’ve gotten to know her now, and she’s an amazing person.”

Moving to a new country would be hard for anybody, much less someone who has to balance school and athletics. For Hellvig, having Ljungqvist has certainly helped with the process.

“It’s been very helpful,” Hellvig said of Ljungqvist’s presence. “I definitely settled in quickly thanks to her. She helped me with a lot of things. It’s nice to have someone to speak Swedish to, someone who can help me, because sometimes when you’re in trouble and you don’t know where to go, I know

I can go to coach Ange.”

Hellvig has quickly found her place with the Wahine volleyball team. She was one of several true freshmen who surprisingly started the season in the starting lineup, opening the season alongside experienced Pac-12 transfer Jolie Rasmussen. Hellvig took it a step further, though. After the team lost Rasmussen to an ankle injury, Hellvig stepped up to accepted a new load of responsibilities. And she certainly delivered on those new expectations, passing Rasmussen to lead the team in kills through the first 11 games of the season with 127.

“I didn’t expect that when I first got here,” Hellvig said. “It’s just been about adjusting pretty quickly to this environment. It just clicked for me, how to be aggressive, how to take responsibility, which I’m kind of used to because I did that in high school too. Still, it feels amazing to step up a level and still be on the court. To be able to make that adjustment quickly, I think that’s the key.”

Her strong play has surged as of late. During the Outrigger Hotels and Resorts Challenge, Hellvig broke out with her first two career double-doubles, while picking up a career high 17 kills and 17 digs against Utah Valley. Following the Challenge, she was named the tournament MVP. “I’m very honored to be named the player of the tournament,” Hellvig said. “What I think is amazing though is that in each tournament we’ve had so far, there were different players who got MVP. It’s cool how diverse we are and how all the players contribute. I’m honored to be one of those players. I got a lot of calls and texts from family and friends, and from the fans too. It’s been so cool.”

While it’s clear that Hellvig has already established herself as a key player for the Wahine, her young career is just beginning. Hawai‘i fans can look forward to cheering her on for years to come. And as she has already proven, she will deliver.

FACTOID

COUTESY OF UH ATHLETICS 

H A N N A H E L LV I G POSITION: Outside hitter HEIGHT: 6’ 2” CLASS: Freshman HOMETOWN: Lidingö, Stockholm, Sweden PREVIOUS SCHOOL: Ållebergs Gymnasiet