September 28, 2015 by Ka Leo O Hawai‘i

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KA LEO O HAWAI‘I: THE VOICE

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KA LEO O HAWAI‘I: THE VOICE news@kaleo.org @kaleoohawaii

Courtney Teague News Editor

MONDAY SEPT. 28, 2015

NEWS

Bianca Smallwood Associate News Editor

Search continues for BOR student seat Applications are still being accepted until Oct. 3

FILE PHOTO / KA LEO O HAWAI‘I 

Michelle Tagorda currently holds the student seat within the UH Board of Regents. Her term ends in 2016. KEVIN HARRISON STAFF WRITER

A student seat on the University of Hawai‘ i Board of Regents (BOR) is still accepting applications and nominations. Prospective students may either submit an application to the Regents Candidate Advisory Council (RCAC) or nominate someone, with a deadline of Oct 3. The student regent is appointed by the Governor to a term of two years and the new student regent will begin their term July 1, 2016. “The goal of the Candidate Advisory Council is to send the governor a list of at least three students, all of whom would make good regents,” Tom Ramsey, chairman of the RCAC, said in an email. Three other seats are also accepting applications and nominations; two seats are for the City and County Honolulu and one seat is for Hawai‘i County. “The regents are the governing body under the state statute and they have the responsibilities for the University of Hawai’i and its 10 campuses,” Randy Moore, chairman of the BOR, said in a phone interview.

the top three candidates to the governor, one is selected and sent to the state senate for review and possible approval. Ramsey said that after the nominations and applications are collected and reviewed, a smaller group of candidates is selected for in-person interviews. After that, a

Wihtout the student regent perspective, we wouldn’t have the sustainability policies we have now. – RANDY MOORE BOR CHAIRMAN

smaller group is selected for background checks which include police reports, references and credit reports. From those candidates, the ﬁnal three are selected for presentation to the governor. The names of the candidates will not be made public until the ﬁnal three are presented to the governor. “The [Regents] Candidate Advisory Council is greatly helped when student groups write letters of recommendation in favor of people that they view as strong candidates,” Ramsey said. ROLE OF THE STUDENT REGENT

SELECTION PROCESS

The RCAC manages the pool of applicants and nominees. Ramsey said that once the RCAC presents

Although the seat is for a student, Moore said the responsibilities of the student regent are no different than that of any other regent. Moore said that the board is not a legislature where representatives fight for their constituencies. Rather, he said it is a place where different perspectives are

The student regent seat is one of 15 regents on the board. One student regent is provided for under Hawai‘i Revised Statute §304A-104.

brought together by people who have an equal voice and equal vote; no one person has individual authority. The student regent is there to bring student perspective to issues. Moore credited the past two student regents with helping implement different institutional policies. “Without the student regent perspective, we wouldn’t have the sustainability policies that we have now,” Moore said. He also said that the past student regents deserve credit for helping UH distance itself from fossil fuel producing companies. Moore also said the student regents have brought perspective on how to provide better mental health services to UH students.

STUDENT AWARENESS

Some UH Mānoa students are unaware of the BOR student seat search. UH Mānoa senior Chris Miller said he knew there was a BOR, but not that there is a student seat. UH Mānoa freshman Misti Benoza was unaware of either of those facts. “It may be difﬁcult to select one student who could actually act as a good representation of the rest of the student body,” Miller said. Both students agreed the student regent should not be selected by appointment, but rather by election. Benoza felt that an appointment by the governor could mean selecting a student that has weaker connections to the student body than appears on paper. QUALITIES OF A STUDENT REGENT

The RCAC is looking for students with public or community service, governing experience, a commitment to education, collaborative leadership experience, a commitment to objective decision making and a willingness to give up some of their personal time, according the the RCAC website. Moore said that a student regent comes with an understanding of governance and an ability to connect with a variety of student groups. He also said a student regent should be able to explain to students the regents’ decision

making process. He added that the student must have a perspective that extends past the student’s own experiences and term of service. Moore said the RCAC is looking at “how the university will be in 10 years with the decisions we made today rather than how it will be next week.” What do you think? Let us know @KaLeoOHawaii MORE INFO

OPEN BOR SEATS • (2) City and County of Honolulu seats • (1) Hawai‘i County seat • (1) Student seat

These seats are unpaid, volunteer positions that serve administrative purposes and discuss ongoing matters within the UH community. NEXT BOARD MEETING WHEN Oct. 15 WHERE UH Maui College MORE INFO hawaii.edu/oﬃces/bor/

MONDAY, SEPT. 28, 2015

KA LEO O HAWAI‘I: THE VOICE

NEWS

news@kaleo.org @kaleoohawaii

Legal fees spark transparency calls Use of grant funding for telescopes’ legal defense renews faculty demand for role in budgeting

Courtney Teague News Editor

projects at the university. While the issue of building the telescopes remains divisive, it’s how the university is funding its side of the legal ﬁght that has elicited similar sentiments from otherwise opposing sides. The university sees the decision as an opportunity to “stand-up for itself” by defending research funding from legal challenges, according to UH spokesman Dan Meisenzahl. “Researchers are being harassed for the work that [they] do by opponents with political agendas,” Meisenzahl said in a statement. The memo, sent to UH Mānoa Chancellor Robert Bley-Vroman by Vice President for Research Vassilis Syrmos in August, concerns a part of the roughly 40 percent of all UH grant money set aside for operational costs – commonly called “overhead.” That division is made while the money is in UH’s Research Training and Revolving Fund. While it’s still supposed to be used to support research, the funding has been used to cover other costs in the past, including campus electricity

Bianca Smallwood Associate News Editor

“It is a major stretch, if not an outright subversion of the law, to say that legal fees to defend a highly controversial project constitute research or training.” The UH administration says it needs to fund these legal defenses to preserve its chances of securing research funding in the future. “If not, all somebody or a group that represents a minority opinion has to do is file a legal challenge and know that the university will whither away,” Meisenzahl said, adding that groups that fund research will be more likely to give UH money if it shows “that it is willing to fight the good fight.” But even some faculty who believe in that fight are skeptical of the method UH uses to allocate overhead funds. Although he’s worried about astronomy projects leaving the state, SEC’s Khun said the university needs to delegate more of the decision-making power about how grant overhead money is used to the faculty. The faculty senate has been lobbying for more such authority for

The separation between those that are the university… and those that control the money is getting bigger and bigger. – JEFFREY KHUN CO-PRINCIPAL INVESTIGATOR, DANIEL K. INOUYE SOLAR TELESCOPE SHANE GRACE / KA LEO O HAWAI‘I 

When completed, the Daniel K. Inouye Solar Telescope will be the largest ground-based solar telescope. ALEX BITTER ASSOCIATE WEB EDITOR

For months, supporters and opponents of the University of Hawai‘ i’s two major telescope construction projects haven’t found much common ground. But after the release of a onepage memo detailing administrative plans to withhold just under $2 million in overhead grant money

over the next year to cover legal fees for both the Thirty Meter Telescope and a solar telescope on Maui, faculty on both sides of the debate at UH Mānoa say the university needs to do more to involve researchers and other faculty in deciding how it allocates portions of research money. “UH is in trouble if it can’t be more transparent,” said Jeffrey Khun, a member of the Mānoa Fac-

ulty Senate’s (MFS) Executive Committee (SEC) and a co-Principal Investigator for the Daniel K. Inouye Solar Telescope, which is being built on the summit of Haleakalā. “Faculty [principal investigators] have not been included in this discussion, nor has the Faculty Senate,” Political Science Professor Noelani Goodyear-Ka‘ōpua said in an email, referring to faculty members and others who lead research

bills and the telescope projects on Maunakea and Haleakalā. The most recent $1.96-million appropriation for legal fees associated with the two telescopes, authorized by Syrmos’ memo, is more than UH has spent on legal fees in any of the last ﬁve ﬁscal years. For some faculty, that use of overhead isn’t consistent with state laws governing the use of grant money. “The spirit and letter of the law is clearly about supporting research,” Goodyear-Ka‘ōpua said.

at least a decade. One resolution, passed by the body in 2005, asked system and Mānoa administrators in charge of grant funding to spend overhead money “ in consultation with the Mānoa Faculty Senate.” “We all have to share in these decisions,” Khun said. “The separation between those that are the university, faculty and students, and those that control the money is getting bigger and bigger.” Ka Leo O Hawai‘i

Hawai‘ i ranked 3rd for worst fair tax systems COURTNEY TEAGUE NEWS EDITOR

Hawai‘ i was ranked as the third worst state in the nation for having fair tax systems, according to a report from WalletHub. The state also ranked fourth for having the most overtaxed middle class, or the 20-40 percent of the working class, and second for having the most overtaxed poor, or bottom 20 percent. Low-income, middle-income and high-income respondents all tended

to agree that taxes should be proportionate to income level, regardless of conservative or liberal political afﬁliation. Trends showed that respondents felt high-income earners should be taxed more heavily than lower- and middle-income individuals. The study also found that on average, respondents felt that a 2.5 percent tax on households that earn $5,000 and a 16.4 percent tax on $2.5 million households was fair. However, pointing to a study done by the Institute on Taxation and Economic policy, the report

said the actual correlation between household income and tax burden was the opposite of what respondents thought was fair. In reality, the higher the income, the lesser the percent of taxes taken from a household. For the survey, 1,050 Americans were polled, taking race, age, sex and income level into consideration in order to pull a more accurate sample. What do you think? Let us know @KaLeoOHawaii

SOURCE: FREEPIK 

WalletHub ranked Hawai‘ i 47th for dependancy on sales and excise taxes.

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KA LEO O HAWAI‘I: THE VOICE

OPINIONS

opinions@kaleo.org @kaleoopinions

Pavel Stankov Opinions Editor

Kimberlee Speakman Associate Opinions Editor

Brain check Let’s deploy psychology before we employ people

OUR VOICE

Halt homeless sweeps Taking homeless people’s possessions away is a wrong approach While city maintenance crews may be driving more Kaka‘ako homeless into shelters, destroying personal property in the process is not a humane — or viable — part of the solution. The American Civil Liberties Union (ACLU) of Hawai‘i sued the city last week and asked for a temporary restraining order to stop its block-by-block homeless sweeps. The latter involved seizing and indiscriminately destroying homeless people’s possessions. ACLU believes the city did not sufficiently warn people that their belongings would be taken; according to the organization, such hastiness is in violation of the due process clause of the U.S. Constitution and denies the homeless a chance to appeal the action. Unfortunately, federal Judge Helen Gilmore rejected the motion because she felt the organization didn’t provide enough information. Destroying personal property during the sweeps only harms the most disadvantaged in Hawai‘i. When city officials did a sweep in November 2014, they disposed of food, prescription medications, government identification documents and tents, all of which were thrown into a garbage truck on the spot. The homeless need most of these items to survive; by taking

them away, the city makes people’s hard lives even harder, forcing them to start over if the shelters have no room. The city’s actions could be compared to those of state Rep. Tom Brower, who had destroyed homeless people’s shopping carts with a sledgehammer in 2013. Back then, he said he was working to clean up his Waikīkī-Ala Moana district and “the biggest eyesores are the stolen and abandoned shopping carts.” Such vigilantism was the peak of political insensitivity to homelessness, and Brower was rightly criticized for it. It’s shocking to see the city’s official policy adopting his ways; let’s hope the sweeps don’t provoke other officials to turn to sledgehammers in their fight against homelessness. Short-term solutions like Brower’s will not solve the city’s longterm problem. The judge should respect ACLU’s motion to immediately stop the sweeps and further investigate into the city’s policies. Mayor Kirk Caldwell’s proposed “compassionate disruption” has to be upheld rigorously every time because nobody deserves to be robbed of life-saving medicine. More importantly, nobody deserves to be robbed of dignity after having been robbed of everything else.

ABOUT OUR VOICE

Opinions expressed in “Our Voice” are the work of Ka Leo’s Editorial Board. Members include Editor-in-Chief Noelle Fujii, Opinions Editor Pavel Stankov, News Editor Courtney Teague, Associate Opinions Editor Kimberlee Speakman, and Photo Editor Ken Reyes. We encourage responses in the form of letters to the editor. To submit one, go to kaleo. org/opinion/submit or mail your letter to: Ka Leo O Hawai‘i, 2445 Campus Road, Hemenway 107, Honolulu, HI 96822.

NICOLE TAM STAFF WRITER

Maybe a safer world starts with one brain check at a time. Unfortunate events like the murders of Virginia journalist Alison Parker and cameraman Adam Ward on live TV caused shockwaves nationwide. Such tragedies happen so often that we should understand the reasons behind them. To solve the issue, we should use scientiﬁc know-how to develop precautions. The event listed above was a painful experience for their employers and poses the question: How can we keep an employee’s anguish from escalating to violence? Ensuring a healthy and psychologically balanced environment would prevent the agitation caused by psychological damage. Losing a job can be devastating and may cause depression and anger. Although one-third of perpetrators die at the scene, it does not correct that innocent lives are taken. EMPLOYERS: TIGHTEN UP

To diminish the probability of workplace tragedies, employers should add an additional pre-hiring process aside from physical and drug tests. This will be tricky since there are no tests that can predict a mass murderer with accuracy. “Violence is more related to personality traits like an antisocial personality, such as lack of empathy and impulsiveness,” said David Cicero, assistant professor in psychology at the University of Hawai‘i at Mānoa. It would be overwhelming to screen the majority of the workforce since “majority of people with mental illness are not violent,” Cicero said. Instead of blown psychological screenings, a more practical alternative would be a personality test called Hare Psychopathy Checklist, which measures symptoms of psychopathy (lack of empathy, impulsivity). Cicero recommends the checklist as a good predictor of criminal behavior on a broad scale. According to the Substance Abuse and Mental Health Services Administration, “about one in ﬁve adults aged 18 or older (18.1 percent, or 43.6 million adults) had any mental illness” in 2014. This is why, according to Cicero, full psychological screenings would not be logical and could create false positives. Implementing these tests would be unfair to those who have mental illness and have never committed a crime. Having counseling services available to employees would make working environments safer. UH offers an employee assistance

ILLUSTRATION BY CHRISLIN HEARN / KA LEO O HAWAI‘I

program called “University Hospitals” that provides services such as counseling for stress, depression and anxiety and online resources for issues like workplace negativity and quick stress relief information sheets. The employee assistance program also offers psychotherapy. FALLING BETWEEN THE CRACKS

The gunman, Bryce Williams, already had answers before pulling the trigger. In his lengthy suicide note, he discussed racial events he experienced at WDBJ-7 where he encountered “nasty racist things” that drove him to sue the station and described how much he loathed humans. His way of proving a point was not to hold a protest or create a movement but to

Mass Murderers,” forensic psychologist Katherine Ramsland writes that witnesses reported Uyesugi walking out of the scene smiling. Unable to process emotions or to have empathy for others distinguishes him as a person who should have sought psychological help. Across the globe in France, German pilot Andreas Lubitz took vengeance to another level earlier this year — not only expressing anger toward the company Germanwings — but also killing 149 innocent passengers. As investigators dug deeper into his proﬁle, they discovered he had kept his illness secret from the company. When Lubitz was ﬁrst hired in 2013, he had passed medical and psychological testing, according to

Employers should add an additioning pre-hiring process aside from physical and drug tests. kill ex co-workers. When Williams worked at WDBJ in early 2012, his actions showed signs that made other workers feel “threatened and uncomfortable.” If appropriate counseling and therapy were available, the double murder could have been prevented. Stories like these have happened here. The 1999 Xerox incident marked the worst mass murder in Hawai‘i history. Byran Uyesugi shot and killed his supervisor and six coworkers; he was the registered owner of 17 guns and had been denied a ﬁrearms permit in 1994. In her book, “Inside The Minds of

Carsten Spohr, CEO of Lufthansa. Lubitz’s story suggests that mental conditions are tricky and unpredictable, liable to change within months or years. Yet, screening individual workers through psychological tests is the best employers can do, along with checking previous references and criminal records. Though the mind is changing and unpredictable, employers can start with these steps toward making the world a safer place.

Ka Leo O Hawai‘i

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KA LEO O HAWAI‘I: THE VOICE

OPINIONS

opinions@kaleo.org @kaleoopinions

Pavel Stankov Opinions Editor

Amber Khan Associate Opinions Editor

Big ag on the Big Isle WE NEED A GMO-FREE SPACE KIMBERLEE SPEAKMAN ASSOCIATE OPINIONS EDITOR

After Hawai‘i County’s ban on GMOs, companies like Monsanto and Syngenta have been pushing back. It’s up to big agricultural business to prove it can responsibly conduct open-air testing and grow GMO crops without a negative effect on Hawai‘i’s ecosystem before it can be allowed to do so. Most agrochemical companies don’t keep track of where genetically modiﬁed produce ends up and some escape into the local environment. Because big ag is doing more harm than good in Hawai‘i, the ban should remain enforced. TAKING GENES TO COURT

Seeds and other plant materials spread through animals, wind and water, and often find their way to places hundreds of miles away. In the case of patented GMO plants, this may create legal problems with farmers in whose farms the modified crops end up. In one infamous case of cross contamination, Monsanto sued Canadian canola farmer Percy Schmeiser after finding the company’s patented Ready Roundup canola crops on his farm. The Saskatchewan farmer argued he had never bought Monsanto’s seeds and has been getting his own from the farm for 50 years. Monsanto eventually won the case and demanded he pay for using their genetically engineered crops. As of 2014, Monsanto filed 145 lawsuits against U.S. farmers who have been found with crops that have patented genes. If open-air GMO crop farming were to become legal in Hawai‘i County, with little square mileage across the islands, cross contamination is likely to occur with crops from Hawai‘i’s organic farmers. If the Hawai‘i County ban on open air GMO’s disappears, cases like Schmeisers’ may begin to showing up in Hawai‘i courts. According to Kohala Councilwoman Margaret Wille, the ban is meant to protect local crops from cross contamination with GMOs. NO CHOICE

In a perfect world, GMO crops will beneﬁt consumers and make it easier for farmers to produce more and better manageable crops. So far, mass production and GMO patents have created problems for organic farmers. In practice, it has become hard for them to grow their own produce inde-

pendently from big companies. Some farmers just forego the hassle altogether and buy the genetically engineered seeds. However, if this continues, there will be less variety in our food and crops would end up becoming monopolized by the few companies that own the patents. To eat GMO or not to eat GMO is a choice still available for Hawai‘ i residents. However, due to cross contamination, we may lose that privilege once and for all. There is another aspect of monopolization that big ag quietly enforces on modern farmers: a monetary one. Having much more resources and power than small scale farmers, corporate agriculture giants can easily buy out those who go out of business because they can’t compete with their larger quantities of produce. People who have lost their livelihood because of pressure from rich organizations don’t deserve to be disadvantaged for not having the same capital as corporate agriculture.

NOT THE UGLY MONSTER WE THOUGHT BRITTANY YADAO STAFF WRITER

There is tension on the island of Hawai‘ i regarding its 2013 ban on GMO crops. Many agricultural producers claim that Hawai‘ i County has no legal authority to enforce such a regulation and are ready to take it to federal court. However, it’s big agricultural companies that have most of the stakes in the issue. Having jumped on the opportunity to produce up to four crops a year, their presence in the state has stirred a debate over biotechnology and farming practices. Despite their negative portrayal, these businesses have the potential to advance Hawai‘ i as a strong competitor in the burgeoning ﬁeld of biotechnology. For this reason, it makes sense we embrace advances in agronomy and create an environment that encourages them. YES TO PROGRESS

CHEMICALS IN THE AIR

Due to the warm weather and multiple harvests a year, our state is one of the most important researching grounds to five of the largest agrochemical companies: Monsanto, Dow AgroSciences, Syngenta, DuPont Pioneer and BASF. There have been cases when Hawai‘i residents have raised concerns over agrochemical research potentially affecting surrounding areas. In 2011, more than 150 residents of Waimea, Kaua‘i, filed a suit against DuPont Pioneer claiming that airborne chemical dust from the company’s pesticides polluted the areas surrounding the testing fields for ten years, damaging homes and lowering their property values. The plaintiffs blamed DuPont Pioneer for not taking the proper steps to keep testing contained, despite having been warned. The agricultural corporations need to find a way, whether it is through buffer zones or greenhouses, to restrict to genetically modified chemicals to testing areas. The Hawai‘i County ban protects residents near testing grounds from open-air testing and until big agrochemical businesses are able to ensure chemicals and seeds won’t spread to natural Hawaiian habitats, the ban should stay in place. Better yet, instead of open-air tests in Hawai’i, big ag should contain its experiments to greenhouses, so they don’t affect local farmers and the environment.

According to a USDA study, agriculture is a big player on the islands: “Seed crop industry direct annual contributions … equal $239.4 million. This is 33.3 percent of total direct annual contributions to Hawai‘ i’s economy.” The industry puts food on the table not just metaphorically. Considering that these companies provide livelihood for hundreds of workers, we shouldn’t snub them. Along with job opportunities, the agriculture industry allows research and development to be based from Hawai‘i. The College of Tropical Agriculture and Human Resources at UH Mānoa prepares students for a variety of jobs in research ranging from the study of bees to signature Hawai‘i produce and ﬂowers and the protocols of their safe export. Research gives students an opportunity for students not only to pursue their passion but also to make a difference in the future of Hawai‘i’s agriculture industry. It’s a fruitful new direction for those who want to make a living in Hawai‘i, but not invest their effort and expertise in the other two big budget industries: tourism and the military. UNDERSTANDING NEW FARMING TECHNIQUES

Farmers who support biotechnology are often accused of overusing chemical fertilizers and pesticides, causing nearby residents to become sick. Advocacy organization Hawai‘ i GMO Justice Coalition made

a documentary about a small-time North Shore farmer who became sick because of chemicals drifting in the wind. According to Ania Wieczorek, graduate program chair at the Department of Tropical Plants and Soil Sciences, such fears are not only unfounded, but reﬂect a misunderstanding of contemporary agricultural technology. Wieczorek’s paper “Use of Biotechnology in Agriculture – Beneﬁts and Risks” outlines the lack of chemical use as one of the most important advantages of GMO farming. “When genetic engineering results in reduced pesticide dependence, we have less pesticide residues on foods, we reduce pesticide leaching into groundwater, and we minimize farm worker exposure to hazardous products.” Genetic engineering allows seed companies to focus on less hazardous farming methods. According to Wieczorek and other experts, claims that seed companies are responsible for making people sick are speculations lacking hard evidence. HOME RULE?

Unfortunately, many on the anti-GMO side refuse to consider the facts of the debate. Former Attorney General of Hawai‘i Margery Bronster will represent the agricultural producers challenging the ban. “People were loud and rude: the level of discourse was very low,” Bronster said for West Hawaii Today, after speaking at the annual meeting of the National Association of State Departments in Agriculture in Keauhou. This seems to be a common theme. When Kaua‘i mayor Bernard Carvalho explained why he vetoed Disclosure Pesticide Bill 24 in November 2013, he was heckled and rudely interrupted by an angry mob. Carvalho justiﬁed his veto with the “strong likelihood” that the bill would appropriate power from state and federal law to the county level. Seed companies argue that it is up to the state to enforce reports of pesticide use and other information. Concerns about health and native ecosystems should always be taken into consideration when introducing any new technology. By looking at the facts, we can understand the beneﬁts of seed companies play in Hawai‘i by introducing new jobs and opportunities for research that can contribute to Hawai‘ i’s economy. Breaking down the wall of skepticism can lead us in the direction of new discoveries.

Make sure to check out Ka Leo’s video coverage of what UH Mānoa students think about big ag business and GMOs. Visit our website at kaleo.org. [PHOTO] SHANE GRACE / KA LEO O HAWAI‘I

KA LEO O HAWAI‘I: THE VOICE features@kaleo.org @kaleofeatures

Ben Decastro Features Editor

MONDAY, SEPT. 28, 2015

FEATURES

Ikaika Shiveley Associate Features Editor

RESTAURANT REVIEW

STEPHANIE KIM / KA LEO O HAWAI‘I 

The Fresh Prince burger is topped with cripsy bacon, Swiss cheese and a garlic aioli spread.

Franky Fresh New burger joint on Wai‘alae Avenue keeps it old school STEPHANIE KIM STAFF WRITER

Picture walking into a restaurant inspired by the ‘80s and ‘90s — boom boxes, records, photos of “The Fresh Prince of Bel-Air” and Run DMC — you’ve arrived at Franky Fresh Shakes & Buns. At the corner of Wai‘alae Ave. and St. Louis Dr., Franky Fresh is a throwback to old school hip-hop and R&B while serving Big Island burgers, sandwiches and milkshakes. The restaurant has a dim setting with counter seating and wooden

tables across the dining room. There are three ﬂat-screen TVs playing music videos of hip-hop and R&B classics, like the Jackson Five. A corner TV is set up with a Super Nintendo console setup with and games like “Bomberman” or “Mortal Kombat” for you to play while you wait for your food. Everything about Franky Fresh evokes nostalgia and comfort with its attention to detail in design and burgers made with Big Island beef. The menu is a copy of a vinyl record with different food items labeled to match the theme of the

STEPHANIE KIM / KA LEO O HAWAI‘I 

The Cap’n Crunch milkshake is a twist on a childhood breakfast.

restaurant. The main entrée selection is limited to ﬁve burgers and four sandwiches, but you can customize your burger with add-ons like cheeses, bacon, avocados or grilled onions. All entrées come with salad or fries with an abun-

The Marky Mark was an unconventional burger. Named after Mark Wahlberg during his rapper days, the burger combined a lamb and beef patty with elements of Greek salad: feta cheese, roasted bell peppers and tomatoes, grilled

You can even substitute your buns for a lettuce leaf or your burger patty for a veggie patty if you have any dietary restrictions. dance of dipping sauces, like red pepper aioli and wasabi aioli. You can substitute your buns for a lettuce leaf or your burger patty for a veggie patty if you have any dietary restrictions. My dining partner and I decided to order the Fresh Prince burger ($12.95), the Marky Mark burger ($14.95) and a Cap’n Crunch milkshake ($7) for dessert. The Fresh Prince is comprised of paniolo beef cooked to your preference, baby portobello mushroom, bacon, melted Swiss cheese, grilled onions and Franky Fresh sauce, which is garlic aioli. We order the burgers be cooked medium-rare and a side of french fries and red pepper sauce as our dipping sauce. The Fresh Prince burger oozed with ﬂavor and melted cheese. The combination of the salty, crispy bacon and garlic aioli blended well with the Swiss cheese. The toasted sweet bun seemed to stand out as delicious alone, but together with the beef patty, cheese, bacon, onions and sauce it was even better.

onions, kalamata olives, spicy aioli and tzatziki sauce. I’m not sure if the burger has a direct relation to the actor, but the ﬂavors were complex and unique. The feta cheese was potent but mixed well with the blend of roasted and grilled vegetables and spicy, cool and tangy sauces. If you want a classic burger, try their Old School Burger, which has a basic layout of beef patty, lettuce, tomato, onions and pickles, that you can customize if you want. If you are looking for something different, try the Marky Mark or Notorious P.I.G., which is a pork/cilantro/onion patty with pineapples, pineapple habanero sauce and Franky Fresh sauce. The sandwich selection included items like the Heavy D ($14.95), a fried chicken tenders, fries, mozzarella cheese sticks, beer-battered onion rings, jalapenos, honey BBQ sauce and blue cheese stacked and held between toasted French bread. There are also less hearty items, like Under the Sea ($14.95), a seared ﬁsh sandwich with roasted pepper sauce and garlic aioli.

After our stomachs were stuffed to the brim with burgers, fries and salad, we had the Cap’n Crunch milkshake for dessert. The milkshake is served in a tall mason jar and topped with whipped cream and sprinkles of Cap’n Crunch cereal. The milkshake was a blend of vanilla ice cream and bits of Cap’n Crunch cereal. Each sip had equal parts milkshake and bits of cereal, not too sweet but just right. The best part of the milkshake is that it’s large. At $7, it is worth it if you are planning to share. Overall, the dining experience at Franky Fresh was great and a nostalgic throwback to old school hiphop and R&B. Even their slogan is “have a taste of that old school.” Ka Leo O Hawai‘i RATING

MORE INFO

FRANKY FRESH LOCATION 3040 Wai‘alae Ave. HOURS Mon. - Sun.: 4 p.m. to 10 p.m. CONTACT 733-0303 WEB facebook.com/Itsfrankyfresh

KA LEO: THE VOICE

SEPT. 28, 2015

 MEET THE STAFF

EDITOR-IN-CHIEF Noelle Fujii MANAGING EDITOR Brad Dell CHIEF COPY EDITOR Wesley Babcock ASSOC CHIEF COPY EDITOR Zebley Foster DESIGN EDITOR Joelyn Dalit

GUIDE

ASSOC DESIGN EDITOR Elena Poritskaya NEWS EDITOR Courtney Teague ASSOC NEWS EDITOR Bianca Smallwood FEATURES EDITOR Ben Decastro ASSOC FEAURES EDITOR Ikaika Shiveley OPINIONS EDITOR Pavel Stankov ASSOC OPINIONS EDITOR Kimberlee Speakman SPORTS EDITOR David McCracken

TABLE OF CONTENTS

ASSOC SPORTS EDITOR Christian Shimabuku COMICS EDITOR Caleb Hartsﬁeld WEB EDITOR Alden Alayvilla ASSOC WEB EDITOR Alex Bitter PHOTO EDITOR Ken Reyes ASSOC PHOTO EDITOR Shane Grace ASSOC PHOTO EDITOR Reese Kato SPECIAL ISSUES EDITOR Nicolyn Charlot ASSOC SPECIAL ISSUES EDITOR Christina Yan ADVERTISING MANAGER Justin Limasa

▪ TOURISTY PLACES ▪ WORKOUT FOODS

▪ SUSHI GUIDE ▪ UNUSUAL RESTAURANTS

▪ BEACH PICNIC ▪ DATE NIGHT AT HOME

▪ NORTH SHORE FOOD ▪ FOOD TRUCKS

▪ KITCHEN WARE STORES ▪ LATE-NIGHT PLACES

▪ TOP COFFEE SHOPS

▪ LOCAL FOODS

▪ DATE BILL ▪ SCENERY RESTAURANTS

▪ PIZZA EATING CONTEST PHOTO ESSAY

Letter from the Editor NICOLYN CHARLOT SPECIAL ISSUES EDITOR

Food, glorious food. This is what the college student lives for. Midnight musubi runs, endless amounts of cup noodle, occasional fancy celebratory dinners and more Starbucks than one’s wallet can likely afford are central to the collegiate way of life. Yet so often we wind up in ruts – eating at the same restaurants, drinking the same coffee and frequenting the same bars. Perhaps we should take a moment to leave our comfort zones and explore the dining opportunities on and around campus. Why not take a chance? Within this Dining Guide, as well as on Ka Leo’s website, you will ﬁnd many food and drink related articles that will help you sate your appetite and learn about what is available to you in the area. Page 16 can teach you about some Hawaiian foods that everyone should know, and page 17 will break down some of the more popular types of sushi. Page 20 could come in handy for those of you thinking about cooking a meal for your hot date, and page 12 provides suggestions for those looking for a healthy meal to accompany his or her workout. For those living in an apartment or house, page 18 will help you determine where the best kitchen and dining-ware can be purchased. Page 21 offers some places to go for a muchneeded caffeine boost. These articles and the others may prove useful to you, especially with the pressure of midterms driving you to stress eat and procrastinate by dining out. Food is a beautiful thing, and we know how to appreciate it. Whether you are turning to this guide for helpful tips about the best local eats to try, seeking a couple new recipes to experiment with or just perusing pages because you enjoy gazing at pictures of delectable sustenance, I hope you and your stomach ﬁnd what you are looking for.

 ADMINISTRATION 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 weekly 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 5,000. 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 Ka Leo. Subscription rates are $50 for one semester and $85 for one year. 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. ©2015 Student Media Board http://www.kaleo.org/smb/

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KA LEO: THE VOICE

SEPT. 28, 2015

Touristy locations to eat on O‘ahu Three local spots you need to try on the island CHRISTIAN SHIMABUKU ASSOCIATE SPORTS EDITOR

As home to Hawai‘i’s widest range of sights and activities, O‘ahu is not without its food options. Here are a few popular tourist destinations that can become a regular ﬁx for their version of local favorites.

Koko Head Cafe

Rainbow Drive-In Rainbow Drive-In has been serving some of the most popular and affordable plate lunches for over 50 years. Local favorites, such as the mix plate, loco moco and chili plate, are sure to hit the spot. From a pop culture standpoint, Rainbow Drive-In has had its share of exposure. It was featured on Guy Fieri’s Food Network show, Diners, Drive-Ins and Dives. In season two of the CBS drama Hawai‘i Five-0, the character Steve McGarrett was seen digging into a Rainbow Drive-In loco moco.

MORE INFO

LOCATION 3308 Kanaina Ave. HOURS Mon.–Sun. 7 a.m. – 9 p.m. WEBSITE rainbowdrivein.com

Helena’s Hawaiian Food

Run by Lee Anne Wong, the fourth place contestant of the first season of Top Chef, you’ll find unique dishes on the menu such as kimchee bacon cheddar scones, breakfast bibimbap and poi biscuits and gravy. Their Cornflake French Toast with frosted flake gelato and creamy black pepper maple is worth the $14 price tag. Not to be forgotten are the restaurant’s ever popular and wide variety of pancakes.

MORE INFO

LOCATION 1145c 12th Ave. HOURS Mon.–Sun. 7 a.m. – 2:30 p.m. WEBSITE kokoheadcafe.com

If you want an assortment of authentic and delicious Hawaiian foods, Helena’s is the spot. The selection of Hawaiian foods ranges from lomi-lomi salmon, kalua pig, luau squid, poke, and pipikaula short ribs. For over 70 years, Helena’s Hawaiian Food received the James Beard Award in 2000. Their fried miso butterﬁsh collar with red gravy on the side is a favorite among reviewers on Yelp. Have your cash ready and call in so you can avoid the long lines!

MORE INFO

LOCATION 1240 North School St. HOURS Tues.–Fri. 10 a.m. – 7:30 p.m. WEBSITE helenashawaiianfood.com

[PHOTOS] DANIEL MURATA / KA LEO O HAWAI‘I; JOSHUA DOMINGO / KA LEO O HAWAI‘I; SHANE GRACE / KA LEO O HAWAI‘I

Best workout foods to get you through the hard times

LYNN NGUYEN STAFF WRITER

I am guilty of being one of those people who sets a new goal at the start of every month — nay, week — to “eat healthy.” A few days later, I always fail horribly at accomplishing my goal. What is the cause of this, you may wonder? Well, it is simply because I always feel the need to reward myself with food after exercising. Thankfully, there is a solution. Eating certain foods prior to a workout will give you sufﬁcient energy to endure the workout, and will keep you from feeling as hungry afterwards. APPLE-BANANA SMOOTHIE

When you eat an apple prior to exercising, it can boost your endurance. Did you know that apples also contain an antioxidant called quercetin? This helps to make oxygen more readily available to your lungs when you are working out, allowing you to work out for longer periods of time.

Bananas could be considered godly fruits when it comes to pre-workout foods. They contain potassium, which aids in muscle function, manganese, which helps with bone development, wound healing, and metabolism, and carbs, which your muscles use as fuel. Put the two together in a smoothie to get an apple-banana combo, and you’ll have the perfect pre-workout snack to keep yourself going! OATMEAL AND YOGURT

One of the pluses of oatmeal is that it is quick and easy to make. Beyond that, oatmeal is able to sustain you through your entire workout by gradually releasing sugar into your bloodstream, opposed to all at once. Being an excellent source of protein, about a third cup of Greek will be able to sustain you through your workout. It is also relatively low-calorie — approximately 200 calories — making it an effective and tasty snack to help you slim down.

CHOCOLATE MILK

Who said chocolate was bad for you? In 2006, researchers found that chocolate milk — opposed to some sports drinks — helped give tired athletes more energy. Participants of the study engaged in the same exercises, then were either given chocolate milk, Gatorade or Endurox to drink during scheduled rest periods. Results showed that participants who drank chocolate milk were able to last approximately 50 percent longer through their workouts than those who drank Endurox and as long as those who drank Gatorade. It is important to keep in mind that staying healthy is more important than how many pounds you weigh. Exercise to keep your arteries from clogging up and to maintain a a well-balanced and healthy diet!

[PHOTO] THOMASON TAKATA / KA LEO O HAWAI‘I

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KA LEO: THE VOICE

SEPT. 28, 2015

An hour-long drive worth the kanak attack LYNN NGUYEN STAFF WRITER

The meal plans at UH Mānoa are efficient. If you want, you can eat at the two cafeterias near the dorms or for lunch you can stroll down to the Campus Center food court. Yet, from firsthand experience, I can tell you that despite the efficiency of the meal plans, one can grow tired of the available food options. Thankfully, there are places off-campus to eat. However, even the restaurants close to campus can get old after a while. Food adventures on the North Shore give you a great opportunity to try different local eats and beautiful scenery on the drive there and have exciting memories and adventures with friends.

Sharks Cove Grill

Scoop of Paradise

Matsumoto Shave Ic ce

Located in Hale‘ iwa, across from Sharks Cove beach, Sharks Cove Grill offers a variety of items for breakfast, lunch and dinner. From pancakes to acai bowls, skewers to burgers and sandwiches to smoothies, this place has pretty much got it all. The restaurant is the perfect place to grab some grub after spending time in the ocean.

Also located in Hale‘ iwa, Scoop of Paradise is famous for its homemade ice cream and delicious acai bowls. This restaurant tries to use as many local ingredients as possible and has exotic ﬂavors such as “Jack Johnson’s Ginger Rush,” lilikoi cheesecake and raspberry brownie with white chocolate. It is the perfect place to relax and talk story with friends after an exciting day on the North Shore.

Of course, you can’t forget Matsum moto o’s. Arguably the most well-known and de eliccio ous shave ice place on island, Matsu umoto to’s to’ offers at least 30 different ﬂavors in nclu lud din ng li hing mui, pickled mango and grreen tea. You can choose hoose up to three ﬂavors avo s for your shave ice, and can add vanilla ice cre eam or azuki beans (or both) to your desssert.

MORE INFO

LOCATION: 59-712 Kamehameha Hwy.

LOCATION: 66-145 Kamehameha Hwy.

LOCATION: 66-087 Kamehameha Hwy.

HOURS: Sun. – Sat. 8:30 a.m. – 8:30 p.m.

HOURS: Sun. – Sat. 11 a.m. – 9 p.m.

HOURS: Sun. – Sat. 9 a.m. – 6 p.m.

CONTACT: sharkscovegrill.com

CONTACT: scoopofparadise.com

CONTACT: matsumotoshaveice.com

Surf, turf and road Three food trucks, three cuisines

BRAD DELL MANAGING EDITOR

O‘ahu has a lively mobile food scene, with over 40 trucks attending Eat The Street, a rally of food trucks and wagons from across the island. With so many options, how do you choose which to try? That’s up to you, but here’s a list of my favorites to start you off.

Giovanni’s

Sweet Revenge

Surfin’ Salsa

Hawai‘ i is all about the aloha spirit, but that easily gets thrown aside when people are arguing over which shrimp truck is the best. Giovanni’s has the highest number of ratings on Yelp, so I’ll go with that. The cooks know what they do best (shrimp), so they keep it simple: 12 pieces of fresh shrimp cooked in three fashions (scampi, spicy and lemon/ butter) and two scoops of rice for $13. Wear comfy shoes – the line gets long.

After all this savory food, we need some sweet too – Sweet Revenge, to be exact. Raspberry pie, Thai iced tea pie, lilikoi crunch, mango pie. The $8 pies are small in circumference but are deep dish. Don’t expect to ﬁnd the same pies every time you return to the truck, as the menu is constantly changing. If sweet isn’t your thing, they also make a mean chicken pot pie and other savory inventions including beef chili pot pie and pulled pork pie.

Delicious Mexican food is difficult to find in Hawai‘i, especially if you’ve lived on the mainland. Who would have thought that one of the most suburban areas on the island would have great Mexican food? Mililani’s Surfin’ Salsa truck serves the typical Mexican cuisine: tacos, enchilada and fajitas. Grab a chilled Jarritos soda, dip freshly fried tortilla chips into homemade salsa, and get ready for a heaping plate lunch of rice, beans and the entrée of your choice for $9-12.

MORE INFO

GIOVANNI’S SHRIMP TRUCK

SWEET REVENGE

SURFIN’ SALSA

LOCATION 56-505 Kamehameha Hwy.

LOCATION 651 Ilalo St.

LOCATION 95-130 Kamehameha Hwy.

HOURS Mon.-Sun. 10:30 a.m. – 6:30 p.m.

HOURS Mon. – Tues., Fri. 7 a.m. – 4 p.m. Wed. 7 a.m. – 7 p.m. Thurs. 7 a.m. – 7:30 p.m.

HOURS Tues. – Wed. 11:30 a.m. – 8 p.m. Thurs. – Fri. 11:30 a.m. – 8:30 p.m. Sat. 12 p.m. – 8:30 p.m.

CONTACT sweetrevengehonolulu.com

PHONE 808-692-2471

CONTACT giovannisshrimptruck.com

SOURCE: FREEPIK[2]; ILLUSTRATIONS BY ZEBLEY FOSTER / KA LEO O HAWAI‘I

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KA LEO: THE VOICE

SEPT. 28, 2015

Local dishes everyone should sample

JEREMY NITTA / ANGUSINA CAMPBELL STAFF WRITERS

Hawai‘ i is home to a wide variety of food, many of which have never been tried or heard of by people not born and raised in the islands. While many of the dishes that have become local favorites in Hawai‘ i may not always strike your fancy, here are a few that should at least be tried by all who visit the Aloha State.

Haupia

Lomilomi salmon

Poi

Poke

Haupia is a custardlike dessert made from boiling coconut milk, sugar and cornstarch and letting it set. It is served in small, thick square slices. A twist on the original dish features a shortbread crust, and Ted’s Bakery sells a variety of haupia pies, including strawberry and chocolate cream. Of these dishes, haupia is the easiest to make at home.

This dish is not originally Hawaiian, developed when the ﬁrst sailors arrived in Hawai‘i, bringing smoked salmon, according to the Polynesian Cultural Center. “Lomilomi” means “massage” and describes the way the chunks of salmon are prepared. Lomilomi salmon is made with diced tomatoes, onions, green onions and salt.

Poi is often a love-it-or-leave-it dish. This sticky paste, which is often purple, is made by pounding cooked taro root and adding water. Its taste can be either bland or “sweet” when it is fresh, to sour, when it is fermented. Poi is generally sold in one-pound bags with colored ties corresponding to delivery date at almost any supermarket.

Poke can be found at almost any potluck, party or luau in Hawai‘ i. It is usually made from cubed raw ﬁsh mixed with ingredients like onions, soy sauce, limu (seaweed), crushed kukui nuts or mayonnaise, Sriracha and ﬁsh eggs. Types of poke made with cooked foods include tofu, mussels, pipikaula (a beef jerky-like dish) and smoked salmon.

Loco Moco

Lau Lau

Kalbi Ribs

Musubi

A loco moco is a hamburger patty atop a bed of rice, with an egg cooked to your preference on top. The concoction is smothered in brown gravy. To someone unfamiliar with the deliciousness of this dish, the concept of it may seem questionable. What works in loco moco is how well everything plays together. The egg adds richness to the gravy; the gravy adds moisture and ﬂavor to the patty, and the rice provides a vehicle to soak up the excess gravy. In Hawai‘ i, loco mocos often come with a side of mac salad, which provides a creamy contrast against the richness of the main dish. One of the best places to get loco moco is Rainbow Drive-In, located on Kapahulu. Everything is homemade, so you don’t get the aftertastes found in previously frozen food.

Admittedly, lau lau is not the most visually appealing meal for a first-time eater. In a Buzzfeed video, a consumer aptly described it as “looking like roadkill.” And there’s good reason for that. A dish of salted pork and butterfish wrapped in taro leaves and steamed for long periods of time, its appearance is nothing to shout about. For people who know, it is a beloved local dish. The long steaming period for the taro leaves makes the pork and fish fall-apart tender, and the taste is enhanced by earthy undertones from the leaves. Although some restaurants will put fatty pieces of pork in the dish, a place that consistently produces quality lau lau is Highway Inn, located in Kaka‘ako. It can be ordered à la carte or with other local favorites.

When a first-time consumer receives a plate of kalbi ribs, his or her first reaction might be, “These are ribs?” Rather than cut the traditional way that produces a rack of ribs, kalbi is cut against the grain, leaving the trademark rings of bone and marrow. As far as pure flavor goes, there aren’t many local dishes that can stand up to kalbi ribs. Marinated for hours in sweet sauces similar to teriyaki, every bite of a dish of kalbi is full of flavor. An added plus is that kalbi is always a thin cut of meat, so when you order it at a restaurant, the waiting period shouldn’t be long. A place that usually has good, meaty kalbi is Young’s Kalbee in ‘Aiea. This Korean family-run restaurant is also known for enormous portions, ensuring that you get your money’s worth of food.

While Spam is looked down on by mainlanders as simple processed meat, locals have embraced it. One of the most popular uses of Spam is to create the Spam musubi. Cooking the Spam in different ways, such as in teriyaki sauce, can sometimes mask the processed ﬂavor of Spam. For those who do not like Spam, there are several alternatives. Portuguese sausage has recently become popular in musubis, as has chicken and nearly any meat that can be sliced and paired with rice. Although a bit out of the way for UH students, Tanioka’s Seafood and Catering in Waipahu has some of the better musubis on the island. Along with the traditional spam, they also offer barbeque chicken musubis, and different types of ﬁsh. ILLUSTRATIONS BY LAUREN TABOR / KA LEO O HAWAI‘I

2015 DINING GUIDE SPECIAL ISSUE

A mini guide to sushi SHIWANI JOHNSON STAFF WRITER

For something that involving raw fish, sushi is delicious. It is exciting because saying that you eat raw fish makes you seem adventurous and exotic. The basic ingredients — fish, rice, vegetables and seaweed — are clean and healthy choices. Sushi is a yummy, healthy and sometimes exotic meal. Here is a short synopsis of the different types of sushi.

Philadelphia roll

Inarizushi

Caterpillar roll

California roll

Nigiri vs. maki

I’ve had this maki roll the traditional nori-on-the-outside way, as well as the California roll way, where the rice is on the outside. Smoked salmon, cream cheese and cucumber make up the center, although avocado and onion can also be added. I like to think of this as a Japanese-style mini lox and bagel.

I think of inarizushi as cold dumplings, because they both resemble coin purses. However, unlike dumplings, it is instead made of seasoned sushi rice wrapped in aburaage pouches. Aburaage is fried tofu skin that has been soaked in sweet soy sauce and then drained. This is a simple, vegetarian sushi option.

Who doesn’t like avocado, especially when it’s covering a yummy maki roll? Most of the usual ingredients inside of a caterpillar roll are the same as those in a California – ﬁsh cake, avocado and cucumber. A thick and sweet soy sauce is then drizzled on top to ﬁnish it off.

No matter where I go for sushi, I always see a California roll on the menu. The cool thing about this sushi is that it is inside out. When making the roll, the rice and nori are layered the same, but when adding the ﬁsh cake, avocado and cucumber, the rice is turned over so that the nori wraps the yummy center.

Nigiri sushi consists of rice formed into the desired shape of the maker, topped with ﬁsh, garnish and sauce placed on top of it. Maki sushi comes rolled, although it can take various shapes, depending on the desire of the maker. A sheet of nori is layered with rice and a mix of ﬁsh and vegetable. Rolls are often drizzled with sauce.

Trust me, just try it Unique restaurants serving unique food AIKO MURAKAMI STAFF WRITER

The standard cuisine of Hawai‘i can admittedly be a bit strange for anyone who has not grown up on the islands. The variety of ethnicities living in the same vicinity has created a unique local ﬂavor that has graced most of the restaurants on O‘ahu. However, once you get used to the standard Paciﬁc-Asian mix, you may want to visit some restaurants that stand out in Honolulu.

Jawaiian Irie Jerk Jawaiian Irie Jerk is a brightly painted restaurant on 11th Avenue. You can find and try items such as Jamaican curry goat or ackee and salt fish, respectively labeled as a Jamaican favorite and the Jamaican national dish. You can find other familiar dishes such as oxtail soup or jerk chicken, but with a Jamaican twist of course. For all the vegetarians out there, Irie Jerk even offers meatless dishes such as Jamaican ital stew. To finish the meal, you can try some Caribbean style bread pudding or rum raisin and grapenut ice cream.

LOCATION 1137 11th Ave. HOURS Mon, Wed, Thur: 11:30 a.m. – 8:30 p.m.; Fri: 11:30 a.m. – 9:30 p.m.; Sat: 12 p.m. – 9:30 p.m. Sun: 5 p.m. – 8 p.m. (Closed from 2:30 – 5 p.m.) WEBSITE jawaiianiriejerk.com

Hank’s Haute Dogs

When you hear “Hank’s Haute Dogs,” you may automatically dismiss it as a small hot dog stand outside of Stan Sheriff Center. However, you are in for a surprise. Featured on Food Network, only at Hank’s can you get alligator, lobster, boar or buffalo on a bun. You can look up the special of the day on Hank’s website to make sure you know what you are getting into. Hank’s is currently moving locations to a new spot in Kaka‘ako. You can sign up on a mailing list to be notiﬁed of the new hours and location.

LOCATION Coming Soon HOURS TBA WEBSITE hankshautedogs.com

Alicia’s Market In 2013, Andrew Zimmerman, the host of Bizarre Foods America, paid a visit to Alicia’s Market in Kalihi. Here you can ﬁnd plate lunches of pork, turkey, duck, chicken, beef, salmon or ahi with a side of rice and mac salad, vegetable crab salad, kimchee or more rice. What distinguishes Alicia’s from everywhere else is the poke. Alicia’s offers wasabi masago ahi, shrimp cocktail and other unique varieties. It is no wonder why Zimmerman voted Alicia’s Market as one of his top ﬁve trip highlights.

LOCATION 267 Mokauea St. HOURS Mon-Fri: 8 a.m. – 7 p.m. Sat: 8 a.m. – 6 p.m. WEBSITE aliciasmarket.com

KA LEO: THE VOICE

SEPT. 28, 2015

Best places for

NOELLE FUJII EDITOR-IN-CHIEF

Being a college student, you’re bound to go on some late-night food runs, and breakfast food seems to be fitting for any time of the day. From the traditional pancakes to the more Hawai‘i-specific kalbi and eggs, O‘ahu is filled with many late-night joints that offer breakfast throughout the day. These are some of my favorites.

breakfast foods

Zippy’s

Mac 24/7

Liliha Bakery

The closest location to campus is on South King Street (its McCully location.) Although not all Zippy’s locations are 24/7, this one is, making it the perfect place to go for a late-night snack, especially if you live close to campus. The restaurant offers choices from breakfast plates with meat and starch to omelettes to French toast plates. Zippy’s has some of the best bacon I’ve tried on the island.

Widely known for its pancake challenge made famous by the show “Man v. Food,” Mac 24/7, located in the Hilton Waikīkī Prince Hotel, is another place to ﬁnd some latenight breakfast. Its breakfast menu offers a wide variety of options, from different ﬂavors of pancakes to cereal and fruit to a local favorite, kalbi. The restaurant also offers a dessert menu 24/7, in case you’d like something sweet to end your meal with.

Liliha Bakery is always packed; how late, or how early, you dine does not seem to matter. They serve up old fashioned breakfast foods in addition to some with new twists, such as cinnamon toast. Liliha Bakery also serves a variety of baked goods, from its famed coco puffs to its guava cakes and pies.

MORE INFO

LOCATION: 1765 South King St.

LOCATION: 2500 Kuhio Ave.

HOURS: Open 24/7

CONTACT: 973-0880

CONTACT: 921-5564

MORE INFO

LOCATION: 515 N. Kuakini St. HOURS: 24 hours a day from Tues. 6 a.m.

to Sun. 8 p.m. Closed Mondays CONTACT: 531-1651 [PHOTOS] JOSHUA DOMINGO / KA LEO O HAWAI‘I; MASAYA ISHII / KA LEO O HAWAI‘I [2]

Target With locations in Aiea, Kapolei and Kailua, Target has a wide variety of kitchen and dining ware, all for affordable prices. It has a wide variety of plates, bowls and cups, all in different colors and made from different materials. In addition, Target often has discounts and coupons that can kick down the price even further.

O‘ahu kitchen and dining ware shops NOELLE FUJII EDITOR-IN-CHIEF

No matter where you live — whether it’s a dorm, an apartment or a house with your family — you’re going to need some kitchen and dining ware to prepare meals and eat them. Despite being on a tropical island, O‘ahu still offers a variety of places to ﬁnd these items.

Compleat Kitchen

Williams-Sonoma

Nestled in Kahala Mall, Compleat Kitchen has almost everything for your cooking and dining needs. From knife sets to a variety of spatulas and appliances, Compleat Kitchen can be placed between Target and Williams-Sonoma, based on price. Compleat Kitchen also carries products local to Hawai‘I, such as pancake mix and lilikoi jam.

Although more expensive than Target, Williams-Sonoma seems to offer a wider variety of appliances, such as ice cream makers and pizzelle makers. Although their primary uses are for cooking and dining, some items – like baking dishes and trays – could easily double as decorative pieces.

MORE INFO

KAILUA LOCATION LOCATION: 345 Hahani St. HOURS: Mon.–Sat. 8 a.m. – 10 p.m.; Sun. 8 a.m. – 9 p.m CONTACT: 489-9319 PRICE: about $2 (cups) to hundreds of dollars (appliances)

MORE INFO

LOCATION:

4211 Waialae Ave. HOURS:

1450 Ala Moana Blvd., Ste 3406, Ala Moana Center

Mon.–Sat. 10 a.m. – 9 p.m.; Sun. 10 a.m. – 5 p.m. CONTACT: 737-5827

Mon.–Sat. 9.30 a.m. – 9 p.m.; Sun. 10 a.m.– 7 p.m.

PRICE RANGE:

CONTACT: 951-0088

$10 (spoons, cups) to hundreds of dollars (cutlery sets, appliances)

PRICE RANGE: about $40 (sets of plates) to

HOURS:

hundreds of dollars (applicances)

[PHOTOS] JARED SHIMABUKURO / KA LEO O HAWAI‘I; FILE PHOTO/ KA LEO O HAWAI‘I; SOURCE: FREEPIK

2015 DINING GUIDE SPECIAL ISSUE

Dinner with a view

Footing the bill Paying for a date no longer a gender matter

SIRENA REYES STAFF WRITER

Whether you are a serial dater, feel comfortable with flying solo or prefer to be in a committed relationship, chances are you will go on a few dates during your college career. Along with finding someone suitable to go on a date with, coordinating the details of the outing and choosing the essential first-date outfit, one should also take into account dating’s monetary aspect. BE PREPARED AND PLAN ACCORDINGLY

With this new approach to the economics and etiquette of bill paying, we can be better prepared for what to expect. Eliminating undeserved expectations and gender roles from dating will only foster dating environments free of formalities, which will make for more relaxed and authentic dates. Dating should be a casual but exciting way to build relationships, discover what you like or dislike in partners and to decide what you seek in your romantic life. So have fun, date around and foot the bill when it’s appropriate. TAKE THE ‘G’ OUT OF DATING

To be more aware of evolving attitudes toward relationships and gender roles, we must take the “G” out of dating. That’s not a new slang way to spell “dating,” but rather to eliminate gender as a basis for footing the bill. With gender no longer the deﬁnitive factor, the responsibility of paying for dates falls on the shoulders of the person who requested the date. Although some might say that men are the ones asking women out, this is not the ﬁnite answer in all cases. While there may be more men asking women out, the gender factor can no longer serve as a basis for the practice. WHAT SHOULD WE DO?

With men picking up the check no longer serving as the solution, what are we to do? Should we reverse gender roles and create a move-

ment where women pick up the tab? Should we divide checks evenly down to the last cent? Should we leave our wallets at home and go on economically friendly dates where we eat home-packed lunches, or should we throw in the towel altogether, avoid dating and bypass the awkward moment when the server presents us with a check? The solution is much simpler. GENTLEMEN ALWAYS PAY?

In heterosexual dating, it is widely accepted that the male pays for the ﬁrst date and ensuing outings. Although the “gentleman always pays” attitude may have been commonplace when our parents were dating, that argument holds less stock today with evolving attitudes about dating, relationships and gender. This is not to say that men should not pay for dates, but rather, that who pays should not be expected or assumed to do so. If we assume or expect a man is to pay for dates, we associate masculinity and the male persona with money. In doing so, we place unfair expectations on men and unconsciously disregard other daters. LET’S NOT FORGET ABOUT LGBT DATERS AND FEMINISTS

It may seem drastic to make the jump from a man picking up the check to an attempt to thwart gender equality and disregard LGBT daters. However, we perpetuate romantic expectations revolving around men asking women out and then being responsible for the monetary aspect, we assume all dates are solely heterosexual. Not all daters abide by these outdated gender roles and dating etiquette. Undermining the “gentlemen always pay” argument becomes especially apparent in LGBT dating. People who support gender equality lower the expectation for men to foot the bill because they encourage a social structure where females can have the same responsibilities as males. Ka Leo O Hawai‘i

LYNN NGUYEN STAFF WRITER

Food is wonderful, but it is even better when it comes with a great view to look at as you’re eating. Being in a place as beautiful as Hawai‘ i, it is common to have restaurants that overlook the mountains or ocean. However, there are a few restaurants that stand out more than others when it comes to views.

Cream Pot Cafe Address: 444 Niu St. Hours: 6:30 a.m. – 2:30 p.m. daily except Tues. Website: creampothawaii.com Cream Pot Cafe is located in Waikīkī, somewhat closer to the Ala Moana side. Although the restaurant is primarily open for breakfast and brunch, it is an enchanting place to dine at and provides its guests with an Elizabethan-time-frame. Cream Pot Cafe does not have a view of any particularly nice scenery (aside from the Ala Wai Canal, if that counts). However, the outside of the cafe is adorned with ﬂowers and a garden ﬁlled with foliage, while the inside is draped with ornate curtains. The cafe itself is so well decorated and designed that it makes you feel like you’re being immersed in an Alice in Wonderland movie. The food is a bit pricey, but the experience is worth it.

Cha Cha Cha Salsaria Address: 377 Keahole St. Hours: Mon.–Thurs. 11 a.m. – 9 p.m. Fri. & Sat. 11 a.m. – 10 p.m.; Sun. 9 a.m. – 9 p.m. Website: chachachasalsaria.com Located in the Hawai’i Kai Shopping Center, Cha Cha Cha Salsaria offers a variety of Mexican foods. One of my favorite things about this place is that it offers both indoor and outdoor seating, and you are able to choose where you want to sit. From the outdoor seats, aside from the view of the marina, you have a view of Koko Head. It is also great place to come in the evening to watch the sunset. Furthermore, Cha Cha Cha Salsaria has a stage located outside where you can enjoy live entertainment from local artists such as Kelly Stern. You also get free chips and salsa.

Nico’s Pier 38 Address: 1129 N Nimitz Hwy. Hours: Mon.–Sat. 6:30 a.m. – 9 p.m.; Sun. 10 a.m. – 9 p.m. Website: nicospier38.com Nico’s is located on the harbor front, providing you with a beautiful view of the water and the boats. There is no stinky smell of fish from the sea and no obnoxious boat sounds. Like Cha Cha Cha Salsaria, at Nico’s, you choose your own seating either indoors or outdoors. They provide fresh samples of poke daily near the entrance and have a wide variety of local foods to choose from, such as loco moco or fried ahi belly. This restaurant’s fish is always fresh, as it is located near the fish auction. They often have live music from local artists such as Danny Carvalho and Will Talofo.

KA LEO: THE VOICE

SEPT. 28, 2015

Picnics in paradise The best food to bring to the beach

IKAIKA SHIVELEY ASSOCIATE FEATURES EDITOR

Generally, a picnic takes place in a grass-ﬁlled park, however in Hawai‘ i, the beach is the preferred destination. Although you can bring practically any type of food to the

beach, it is recommended to bring something easily transportable that leaves little trash. Make sure to also pack lots of water, as the ocean is only a tease when it comes to thirst. Grab a red and white checkered blanket and hit the beach with one of these delicious ideas.

Sandwiches

Poke

The name alone proves that sandwiches go handin-hand with the beach. You can always stick with the basic ham and cheese, but a greater number of toppings makes for a better lunch. Sandwich meats can be replaced with a rotisserie, which when drizzled with the gravy results in ‘ono bliss. Leftovers from the previous night’s dinner is another option that’s both delicious and price savvy. Also remember to pack a knife to spread any desired condiments onto it.

What’s better than eating food that was taken from the ocean a few days prior? Poke is not only a tasty treat with a variety of ﬂavors, but it’s packed full of protein too. One can buy a full pound, but if you’re on a date, buying different variations at smaller quantities is a great way to show that you care. Choosing the right poke place is entirely up to you; while grocery stores are cheaper, freezing the ahi downgrades the quality taste.

Wine and Dine

Rainbow Drive In

Whether it’s to pop the question or have a spontaneous romantic afternoon, a ﬁne wine and small dish will do. You can go the cheap route and buy a bottom shelf beverage, but if it’s something special, the extra cash is worth it. A nice merlot pairs fantastic with Gouda cheese, while a chardonnay accompanies brie in a very scrumptious manner. Don’t forget a freshly baked piece of bread, as fancy cheeses can ﬁll you up only so much.

If you’re planning on picnicking in Waikīkī, Rainbow’s to-go box is the ideal choice. Only a few blocks from the beach, the local hotspot is convenient. The award winning loco moco is always a good choice, but the chicken cutlet with gravy never fails to satisfy hunger and taste buds. One great thing about the meal is the box creates a border around the food, so the food to remain sand free. ILLUSTRATIONS BY ZEBLEY FOSTER AND JOELYN DALIT / KA LEO O HAWAI‘I

SHIWANI JOHNSON STAFF WRITER

Let’s talk date night. As a college student, it’s fair to assume that spending large sums of money for a fancy dinner to awe your date is not an option. However, the goal is still to amaze your date. Personally, I am always more impressed with what people can do themselves than with how much money they can spend. So how do you spend a minimal amount of cash while still impressing your date and ultimately creating a romantic atmosphere? The answer: Make a meal. Nothing too complicated, of course. The goal is to impress, not scare away; the harder a meal is to make, the more likely you will mess up along the way. A good go-to for easy and delicious is Italian. Also, I’ve never met someone who turned his or her nose up a good pasta, red or white sauce. I would be hard-pressed to trust his or her judgement on anything. So, simple, impressive and Italian? Let’s say a three-course meal: appetizer, entree and dessert. You can totally do that.

Do date night right Pasta à la You

Tooty-fruity

Things to remember

(FIVE MINUTES PREP TIME)

(30-45 MINUTES PREP TIME)

There is no salad simpler than Caesar salad. It is just romaine lettuce, Parmesan cheese and Caesar dressing. Croutons are optional, and fresh ground black pepper is, of course, to taste. It sounds and tastes fancier than it is, and a small portion is just the right amount of refreshing before the main course. There are other options for a quick appetizer like bread with balsamic vinegrette or if you want to get fancier, make some homemade garlic bread.

As the name of this dish suggests, it’s all you; the ingredients, preparation and ﬁnished product all come down to you. First select a noodle; penne or fettuccine are good options. Second, select a sauce – white or red. If you get an Alfredo sauce, maybe get some peas and bacon to go with it. If you get a pre-seasoned container of marinara, walk over to the meat aisle and get some Italian sausage to go with it. Including sausage is almost like having meatballs, without the hassle of making meatballs.

After something as carbohydrate heavy as pasta, dessert should be a light affair. This applies especially if you have plans for a casual board game or moderately profound conversation about disparities between socioeconomic classes in our country these days. Make a small fruit salad, with things that look fancier than they are. Strawberries, papaya, banana and kiwi are usually reasonably priced; they go well together and they most deﬁnitely go well with a scoop of vanilla ice cream.

Cooking with someone is a very intimate thing to do. It gives two people an excuse to work in close quarters, joke about mistakes and reminisce about the way your mom makes it. As impressive as it is to make someone a meal, it is also important to be a good host, regardless of your gender. Trust me, it’s the little things people remember. People like to feel special, and no matter the stage of the relationship, cooking for someone makes him or her feel special. It shows you care enough to take the time.

Caesar Salad

[PHOTOS] JARED SHIMABUKURO / KA LEO O HAWAI‘I; JOSHUA DOMINGO / KA LEO O HAWAI‘I

2015 DINING GUIDE SPECIAL ISSUE

Fill Your Coffee Cup

4 Coffee Shops to find your caffeine boost

STEPHANIE KIM STAFF WRITER

In preparation for upcoming midterms, ﬁnals or whatever else this semester will entail for you, here are four coffee shops near campus to provide you with your much needed caffeine boost and study space.

Morning Glass Coffee + Café

Smokey’s Pipe and Coffee

Morning Glass Coffee + Café is located in Mānoa and offers a selection of coffees that are freshly ground and prepared to order. Morning Glass is a stop-and-go café with a wide variety of coffee grounds from all over the world, like Indonesia, Costa Rica and Guatemala. Morning Glass features a beverage menu that includes lattes with house made vanilla, caramel or cinnamon, Vietnamese iced coffee and various teas. The lunch selection includes sandwiches, burgers and pastries. The price range for beverages is $2.50-$4.50, while food items can go up to $12.

Smokey’s Pipe and Coffee is conveniently located down the street from campus and is open late on Mondays through Saturdays. This location’s coffee selection includes house-blended coffee, cold brew and most popular, Hemp N Honey that consists of an iced latte, sweetened with honey and hemp milk. Along with its coffee menu, Smokey’s Pipe and Coffee serves up Kava, specialty drinks, teas, acai bowls, bagels, sandwiches and more. The price range for coffee is $2-$5, while other menu items can go up to $10. Smokey’s Pipe and Coffee is great for its various menu options, study space and free Wi-Fi.

LOCATION:

PARKING:

LOCATION:

PARKING:

2955 East Manoa Rd.

Free parking in the lot or street parking

1010 University Ave.

Free parking in the lot or street parking

WEBSITE:

Mon.–Sat. 8 a.m. – 12 p.m.; Sun. 8 a.m. – 10 p.m.

HOURS:

Mon–Fri 7 a.m. – 4 p.m.; Sat–Sun 7:30 a.m. – 1 p.m.

morningglasscoffee.com

WEBSITE:

smokeyshawaii.com

Glazers Coffee

Coffee Talk

Glazers Coffee on S. King St is a specialty coffee shop that serves up Seattle-style espresso coffee. The café’s menu features the classic coffee selection— from hot drinks like Americano, caramel or hazelnut latte and cappuccino to cold drinks like cold brew and vanilla or mocha frappe. A barista recommended the hazelnut or caramel latte, as it is one of the most popular items. Glazers Coffee also serves teas, Italian soda and a minimal food selection of bagels and scones. The price range for beverages is $2-$5. You should deﬁnitely come here for the convenience of location, delicious coffee and free Wi-Fi.

Coffee Talk in Kaimuki has a wide variety of food and coffee, and provides individualized or group seating. The coffee selection includes items like cinammon roll and cake batter lattes, Thai iced coffee and espresso. The café’s food menu includes sandwiches, like the mushroom melt or Greek chicken salad, bagels, pastries and salads. The price range for beverages is $2-$5, while other menu items can go up to $11. Coffee Talk is bit further from campus, but a great place to hang-out, study and enjoy some coffee. This café also has free Wi-Fi.

LOCATION:

PARKING:

LOCATION:

PARKING:

2700 S. King St. D101

Free parking in lot by Sushi King or street parking

3601 Waialae Ave.

Free parking in private lot or street parking

HOURS:

Mon.–Thurs. 7 a.m. – 10 p.m.; Fri. 7 a.m. – 9 p.m.; Sat.–Sun. 8 a.m. – 10 p.m.

HOURS: WEBSITE:

glazerscoffee.com

Mon.–Sun. 6 a.m. – 6 p.m.

WEBSITE:

coffeetalkhi.com

[PHOTOS] JOSHUA DOMINGO / KA LEO O HAWAI‘I; SOURCE: FREEPIK

KA LEO: THE VOICE

SEPT. 28, 2015

Domino’s provided the pizza  for the competition, and Pizza Hut provided samples.

NEED FOR SPEED Students gather for pizza eating contest SHERIDAN DYCHES STAFF PHOTOGRAPHER

Students gathered for Ka Leo’s pizza eating contest on Sept. 25 to see who could eat three slices of pizza the fastest. Competitions were held in groups of three, with representatives from different student organizations. One student ate three slices in less than a minute. To see the contest winners, go to kaleo.org.

Davin represents the Uranian  Clubby swallowing all three slices before his competition.  Nygell bites into his last slice of

pizza to take him into the lead.

 Tyler, from the Asian

American Club, takes a break in between slices.

KA LEO O HAWAI‘I: THE VOICE advertising2@kaleo.org

MONDAY SEPT. 28, 2015

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Reminder: Pledge contest is also running this week until October 4th. RIOs can earn up to $1,000 for their organization by having students pledge to become organ donors on their driver’s license. Students do not have to be a member for an RIO, they only need to designate their pledge to a speciﬁc RIO. Contact idecide2@hawaii.edu for more details.

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KA LEO O HAWAI‘I: THE VOICE

FEATURES

features@kaleo.org @kaleofeatures

storybook. The play, directed by Masters in Fine Arts (MFA) directing candidate Maseeh Ganjali, is meant to be a thought-provoking exposé on cultural identity and tolerance. THE MESSAGE

The Butterf ly Not your mother’s fairy tale CHELSEY CANNON / KA LEO O HAWAI‘I 

The play humanizes both bugs and a villain. EUNICA ESCALANTE STAFF WRITER

A butterfly flits across the room, fluttering and trailing silk in her wake. Her crown twinkles under the stage’s dim lights, compelling a pair of cockroaches to proclaim her as the Princess of the Fairies. The recent presentation of “The Butterfly” at Earle Ernst Lab Theater seems like an all-too-familiar fair

tale, complete with a cast of anthropomorphic characters, a quest and a series of parables that are meant to spur on character-changing epiphanies. The play was ﬁlled with poignant one-liners like “You can’t help the way you look,” and “God’s made everyone in a different way,” that are commonly found in fables. However, those lines point to a deeper meaning and address an issue that cannot be found in any

“The Butterfly,” a rendition of Bijan Mofid’s Persian play by the same name, presents viewers with a culture seriously lacking representation – even in Hawai‘i’s famous melting pot. Ganjali delivers his usual blend of art and personal culture. From the costumes inspired by traditional Persian clothing to the set pieces that reference Persian art and architecture, Ganjali alludes to the play’s cultural origins. “Hawai‘ i is a melting pot, and the University of Hawai‘ i at Mānoa is renowned for its focus on East Asia,” Ganjali said. Ganjali wanted to expand this focus to include the Middle East and found that “The Butterfly” was the perfect play to portray the culture. With this play, Ganjali hopes to contribute to the ongoing conversation of cultural tolerance. He not only showcases a culture that not many people are familiar with but also infuses “The Butterfly” with overarching themes of awareness and understanding. The Butterfly, played by Traci Oya, bargains to lure other insects to the Spider, played by Sharon R. Garcia Doyle, to replace herself as the Spider’s next meal. The deal spurs a series of meetings with various other insects as The Butterfly hunts for a sacrifice, flitting from one end of the theater to the other. The conversations The Butterfly has as she lures the insects gives her a context of their humanity, making it impossible for her to send them to their death. This message of understanding is meant to transcend the play’s fantasy world

Ben Decastro Features Editor

Ikaika Shiveley Associate Features Editor

and bring attention to modern society’s underlying problems. “One of the main points about the play is that once you get to know people, you understand them, the judgments you have goes away once you see the humanity in them,” Ganjali said. “And … that’s very relevant to what’s going on in the world now.” In Ganjali’s rendition, even the play’s original antagonist, the Spider, is humanized. “The Spider is seen as the villain in the story by a lot of people, but to me he or she is actually the second hero because the Spider is willing to let the Butterﬂy go,” Ganjali said.

and underplayed. This inhibits the audience from having their own moments of realization and prevents the play’s message from being fully expressed. The play’s necessity for emotional depth was most obvious in the hard-to-believe romance between Honeybee and Butterﬂy. The lack of connection and emotional buildup between the characters left what was meant to be a moving confession of Honeybee’s love awkward and unexpected. The awkward delivery during the emotional scenes loses the play’s somber tone as the humor and lighthearted performances

Hawai‘ i is a melting pot, and the University of Hawai’i at Mānoa is renowned for its focus on East Asia. – MASEEH GANJALI MASTERS IN FINE ARTS DIRECTING CANDIDATE

This humanization of even the most villainous of characters is the heart of Ganjali’s message. “A lot of times we villainize a certain group or race of people just because of their looks, their culture or because they’re different from us,” Ganjali said. “But they’re just people like us.” THE DELIVERY

“The Butterfly,” however, was more entertaining than inspirational. Ganjali’s reputation of mixing his culture with his art points to cultural awareness as the play’s obvious moral. Despite this, “The Butterfly” lacked the emotional depth required to deliver its thought-provoking message. The Butterfly’s realizations that the other insects deserve to live as much as she does are rushed

overpower, causing “The Butterﬂy” to lose its critical message of cultural tolerance. The play’s strongest moments were during its light-hearted performances. The performance is infused with charm through its humor. The lively characterizations of the Cockroach family and Fly gave the play a much needed layer of warmth and feeling. Although “The Butterﬂy” was unable to deliver its message, the effort to bring attention to cultural tolerance should not be dismissed. The attempt to provoke this weighty conversation through an originally lighthearted play should be applauded.

Ka Leo O Hawai‘i

Showcasing Hawai‘ i’s talent to the world How Kini Zamora built his fashion house from humble beginnings KIMBERLEE SPEAKMAN ASSOCIATE OPINIONS EDITOR

Kapi‘olani Community College, New York’s Fashion Institute of Technology, Project Runway and New York Fashion week – those are a few places that Kiniokahokuloa (Kini) Zamora has been on his road to becoming a successful local and national entrepreneur. When Zamora was 10 years old, his aunt taught him how to sew. Eventually, he developed a passion for it. When he was 15 years old, he began sketching designs and decided that creating fashion was something that he wanted to do for the rest of his life. “The ‘Aha’ moment that I had in

my mind that I really love doing this, was the moment that I could sketch something and see it come to life – [that] I can actually express what’s going on in my head and show the world, and show everyone what I have inside of me,” Zamora said. Zamora honed his sketching and sewing skills as he grew up. Throughout high school and college, he earned scholarships to pay for school. “I put myself through college knowing that I really had to make sure that [fashion] was what I really wanted to do because it wasn’t something I was playing around with,” Zamora said. “It was my life so I had to make sure that it was something that I loved.”

However, Zamora wasn’t alone. Throughout his life, Zamora remembered how his family encouraged him to follow his dreams. His mother was the ﬁrst person he had told about pursuing fashion in the future. “[My mother] is and will ever be my inspiration and the driving force behind me and pushing me to do whatever I think of,” Zamora said. His family is his drive to pursue greater heights in all his endeavors. Zamora said he wants to support his family in any way that he can. He hoped that he could give them something to be a part of, like a family business. With the encouragement of his family and his previous fashion experience, Zamora set out to cre-

ate his fashion business. Zamora had been previously turned down ﬁve times by Project Runway casting before he ﬁnally broke through on the show. Zamora still can’t believe that he made it on the show and he said that he was very thankful for the opportunity to do so. “The opportunity for me was just to show the world that there is talent in Hawai‘ i, amazing talent that needs to be seen in Hawai‘ i,” Zamora said. Since Project Runway, Zamora has been working to build his business and fashion house. He said that he is still learning the ways of entrepreneurship and expanding his brand, and though he has

come a long way, he still remembers his roots. “I come from nothing, and I have all of this,” Zamora said. “And it’s not even money for me, it’s just my talent that I have, that I’m really appreciative of. For me, that’s the rich part that I have.” If there was one thing Zamora would want to pass on to others, it is that anything is possible. He hopes that everyone has something in them, something that they are strong at, that they can share with the world. He said that people shouldn’t be afraid to put themselves out there because in the end, it is much more worthwhile to do so. Ka Leo O Hawai‘i

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Koga won the bronze medal at the World University Games in South Korea this past summer.

Multiple mulligans Rainbow Wahine golfer Eimi Koga takes advantage of her fresh start at UH CHRISTIAN SHIMABUKU ASSOCIATE SPORTS EDITOR

On October 31, 2012, Rainbow Wahine golfer Eimi Koga came within two h0urs of losing her life. It was something that she never saw coming. Koga, along with other co-ed teammates, were preparing for the 2012 Asia Pacific Junior Cup on the Big Island. On the 14th hole, one of her teammates shanked a shot with his 3-wood club, some 30 yards away. Before she could react, the ball struck the side of her head. “I had no idea that it was life-threatening at that moment, I was just like ‘oh, I got hit’, but I was fully planning to stay there that week and play the next day,” said Koga. Koga was transported from the Waikoloa Kings’ Course to a local hospital. Upon receiving a CAT scan, it became obvious that her injru was much more serious than she coule have thought. Koga was airlifted to Queen’s Medical Center on O’ahu where she received brain surgery. “It was really shocking to me when they told me I had to get surgery. But I wasn’t scared or anything, I don’t know why. I just wanted to get it over with. I was just sad I couldn’t play.”“It was internal bleeding so they had to take me to the ambulance,” Koga said. “They said if it was two hours later, I wouldn’t have made

it because all the blood would rush into my head.” As a highly touted recruit out of Moanalua High School, in spite of the mutual interest between her and the University of Hawai‘ i, Koga decided to take her talents to the University of Washington. During her two years with the Huskies, Koga received 2015 WGCA All-America Honorable Mention and 2015 all-Pac-12 Honorable Mention honors with a scoring average of 73.19 during her sophomore season.

with school and golf and trying to qualify for the Japan LPGA,” Castillo said. “It’s a matter of her trying to turn it on and off, and get the rest and nutrition she needs in order to accomplish her goals.” For Koga, returning home became her way of spreading her wings. “My dad is my coach as well so I get so see him all the time and check on my swing and stuff. I could just practice a lot more here,” Koga said. “UH gave me more opportunities to play in other tournaments other than

They said if it was two hours later, I wouldn’t have made it because all the blood would rush into my head. - EIMI KOGA RAINBOW WAHINE GOLFER

Koga transferred to UH with her professional career in mind. If she were to stay at UW, Huskies head coach Mary Lou Mulﬂur would not let her compete in the LPGA of Japan tour, otherwise she would lose her scholarship. Mulfur previously lost two players to the LPGA during Koga’s time there. For Koga, the LPGA of Japan tour was a lifelong dream, and it was an opportunity Rainbow Wahine head coach Lori Castillo was willing to offer. “She’s already proven herself and she has a lot on her plate

college golf, unlike at UW where they told me I couldn’t play in them. It’s not that I didn’t like it there, I really loved it there, I wasn’t homesick either.” Koga, a ﬁrst-year transfer, has been on the team for all of three weeks. However, she is already making her presence felt. Koga won medalist honors in the Hobble Creek Fall Classic in Utah on September 15, leading the ‘Bows to their first tournament title since 1996. Her teammates have taken notice of her dedication to her perfecting her

craft, which includes her practice regimen of four hours a day, including up to six hours on days that she doesn’t have class. “Obviously we’re going to play better with her,” Junior Wahine golfer Raquel Ek said. “She’s a great addition to our team. Not only is she a really good person, she’s really positive and outgoing and meshes with our personalities really well. She wants us to be better too. Her constantly working and practicing on days off makes us think ‘maybe we should go too’.” Castillo knows that Koga needs to continue to earn her success at UH, but acknowledges that she is off to an ideal start. “I don’t like to make predictions,” Castillo said. “But I just know that having her on the team, the type of player she is, the type of person she is, is a tremendous beneﬁt to the program.” Although Koga isn’t living in the past, she hasn’t forgotten it either. “When I stand on the side, I’ll have ﬂashbacks but it’s gotten a lot better, it’s not really scary, I’m just more aware now,” Koga said. Koga shattered initial expectations in 2012, when she was supposed to miss two months of school and put golf on hold for six months. Instead, she was back in class and on the golf course before the end of December. “I was really appreciative of what I had, with how much I could

practice, all my friends that really care for me, and everything in general,” Koga said.” I was just really appreciative and just happy to be alive.” Whether it’s her choice or not, Koga isn’t afraid to start over. It’s worked out well so far. Ka Leo O Hawai‘i MORE INFO

E I M I KO G A HOMETOWN: Honolulu, Hawai‘i FAVORITE GOLFER: Michelle Wie and Jessica Korda HOBBIES (BESIDES GOLF): Swimming and Hiking FAVORITE FOOD: Japanese MAJOR: communications SUPERSTITIONS: Changing a ball after nine holes in a tournament (sometimes) FAVORITE GOLF CLUB TO USE: Short irons UP NEXT FOR UH: Eden Ihlanfeldt Invitational, Sammamish, Wash, Oct. 6-7

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WEEKLY ROUNDUP

Sept. 2o to Sept. 26 WOMEN’S VOLLEYBALL The women’s volleyball team started Big West conference play on a strong note with sweeps of UC Santa Barbara and Cal Poly on Friday and Saturday night, respectively. Nikki Taylor led the ‘Bows with 25 kills for the weekend, while Tayler Higgins led the Wahine with 72 assists in both games combined.

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The Wahine went 1-1 in their final matches before Big West conference play. On Sunday, Sept. 20, the Wahine lost a backand-forth affair on the road to Nevada 3-2. The ‘Bows came back from deficits of 1-0 and 2-1 but couldn’t tie it up one last time. Raisa Strom-Okimoto and Dani Crawford netted 2nd half goals for UH. On the 24th, the Wahine shut out BYU-Hawaii with a 2-0 victory. Crawford scored again for the ‘Bows while senior Lidia Battaglia scored her first career goal to seal the win.

The Rainbow Warriors faced another powerhouse team from the Big 10 conference and suffered a similar result in a 28-0 road loss to Wisconsin. It was the second time that the Rainbow Warriors were shut out this year, the ﬁrst time being against No. 1 Ohio State. The Warriors gave another spirited effort on defense, with Marrell Jackson and Jerrol Garcia-Williams each tallying 10 total tackles.

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The Annual Okinawan Festival was held on Sept. 5 and 6 at Kapi‘olani Park in Waikīkī. This festival is held to share the rich Okinawan culture with all of Hawai‘i. There are many food booths with local favorites such as andagi, Andadogs, yakisoba and shave ice. Performances throughout the two days include traditional singing, dancing and instrument playing. Alongside the food and entertainment, there are also vendors who sell things like bonsai trees, snacks and souvenirs.

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