November 6, 2014 Ke Alaka'i Issue by Ke Alaka'i News

NOVEMBER 6, 2014

Volume 106: Issue 9

‘ Ke Alaka i THE LEADER

Eating Well

FOOD FEST FRENzy 8-9

Mama Mason-Your New Therapist 13

BYUH classic keeps culture and cuisine alive

November 6, 2014 1 Banana recipe cooks up solutions for students’ problems

KE ALAKA I November 6, 2014 • Volume 109: Issue 8 Editor-in-chief T u c ke r G r i m s h aw

Advisor Le e an n Lambe r t

COPY EDITORs H o m e r Wo lm a n A ly s s a Wa l h o o d R eb e cc a S a ba lo n e s

Art Director H e cto r Pe r iqu in

MULTIMEDIA JOURNALISTS

INTERNs R ebe cca Gu lde n Gre g Er ick so n

Samone Isom, Reid Crickmore, Jared Roberts, Meagan Crowell, Jessica Tautfest, Matt Roberts, Emily Hall, Hannah Packard, Camron Stockford, Trenton McCullough, Joshua Mason, Morgynne Tora, Kaitlin Broyles ART & GRAPHICS L a u re n S t e im l e H e c t o r Pe r iq u i n Jo h n D i a z Ethan Tsai M o n i c a R uba lc ava PHOTOGRAPHERs Ke l s i e C a rls o n M o n i c a R uba lc ava Milani Ho

Table of

CONTENTS New re se arch sh ows ch o co l ate can i mprove me mo r y Fo o d Fe st de l ive r s bi g taste s f ro m aro un d th e wo rl d

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Me n s So cce r : Se n i o r s ti e UH Hi l o i n l ast h o me game

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AD MANAGER A u stin Me ldr u m

ON THE COVER: Mama Mason’s banana recipe includes people’s favorite foods to eat and enjoy. Photo by Milani Ho and cover by Hector Periquin CONTACT

E-mail: ke a l a k a i @by u h . e du Ad Information: ke a l a k a iads @ gmail.c o m Phone: ( 8 0 8 ) 6 7 5 - 3 6 9 4 Fax: ( 8 0 8 ) 6 7 5 - 3 4 9 1 Office: C a m p u s , A l o h a C e n te r 134 P ubl i sher Pr i nt S e r v i ce s NE W S C E N T E R Box 1920 BYUH Laie, HI 96762 Editorial, photo submissions & distrib u t i o n i n q u i r i e s : ke a l a k a i @ by u h . e d u . To s u b s c r i b e t o t h e R S S F E E D o r t o view additional ar ticles, go t o ke a l a k a i . by u h . e d u .

e-mail us at kealakai@byuh.edu

Ke Alaka‘i

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Lai e YSA 1 st Stake co n ti nue s tradi ti o n o f se r v i n g se n i o r ci ti ze n s i n Kah uk u

VIDEOGRAPHERS Jame s A stle Je f f C o llin s A brah am Garcia Vlad T ro p n ikov

Share with us your photo of the week and we may feature it in our next issue.

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Food brings together Sam Kwon of Korea, and Aoi Komori of Japan, at the annual Food Fest held in the Little Circle on Nov. 1. Photo by Milani Ho

November 6

T H U R SDA Y An original stage adaptation of the book “One Tattered Angel” by Blaine M. Yorgason. Adapted for stage by Dr. Craig Ferre, the play has an inspiration theme. Tickets are $5 for students; $8 for faculty and staff; $10 general. It runs for three nights and starts at 7:30 p.m. SA T U R DA Y Service project at Give and Take, behind Hale 7, from 9 a.m. to noon. T U ESDA Y Dr. Grant Hardy, of the University of North Carolina (Asheville), will be the devotional and annual Joseph Smith Lecturer. “Of Their Own Nation and Tongue” is the theme of his devotional speech. Hardy will speak again at 7 p.m. and a third time at 3:30 p.m. on Nov. 12.

T H E W EE K I N Q U O T ES

“As citizens we have the privilege and duty of electing office holders and influencing public policy. Participation in the political process affects our communities and nation today and in the future. We urge Latter-day Saints to be active citizens by registering and then regularly exercising their right to vote.” — Letter from the LDS Church First Presidency on political participation and voting “I hope in six months aid workers returning back can be unnoticed. They won’t be in the media like I was, I hope. And they can walk into a grocery store and maybe no one even knows they were working in a country with Ebola, but one day I hope everyone can know and still smile at them in the grocery store. I know that won’t happen today.” — said Kaci Hickox, the nurse who was quarantined after returning from treating Ebola patients in West Africa

WORTHY

News Headlines

Lava flows halts just outside Big Island town ... for now As slow-moving lava approached a cemetery in a rural Hawaii town, Aiko Sato placed flowers at the headstone of the family plot she’s tended to over the years, thinking it would be the last time she would see it, reports AP. “I made peace with myself,” Sato said of visiting the Pahoa Japanese Cemetery on Oct. 23. A few days later, lava smothered part of the cemetery and the family believed the headstone had been buried. But a photo taken Oct. 28 by a scientist documenting the lava’s progress showed the headstone engraved with the Sato name standing in a sea of black lava. “I feel like it’s a miracle,” said Sato, 63. “I know subsequent breakouts could cover the grave, but at least I know it survived, like, a first round.” The lava’s flow stalled over the weekend about 480 feet from Pahoa Village Road, which goes through downtown. A breakout of the flow remained about 100 yards from a house. The lava flow is threatening homes and farmland in the Puna region - the same area that was devastated by Hurricane Iselle in August. Hawaii County Civil Defense, informed news agencies the flow was also less than half a mile from Highway 130. Scientists are continuing to monitor several breakouts along the upslope margins of the flow. As the slow moving lava has maintained its creep towards the town of Pahoa, residents have begun packing up belongings and preparing for the worst. Jared Gonzalez, a sophomore in marketing from Mexico, said, “I would just

This Oct. 28 photo, provided by the U.S. Geological Survey, shows a headstone still standing in a sea of black lava in a cemetery in Pahoa on the Big Island of Hawaii. Photo by AP

take my family and pack up my stuff. I would kneel down and pray that the lava would spare our home, but that’s all you can really do.” According to the Honolulu Star Advertiser, resident and non-residents alike have been trespassing through county property to access the lava flow. Two have been arrested and county officials urge the public to stay away and not endanger themselves or others. Gabriell Sabalones, a senior in ICS from Indiana, said, “I wouldn’t do anything that would negatively affect myself or anyone else.” There could be a direct hit on a local school in Pahoa and students are doing what they can to save it. The Hawaii Academy of Arts and Science students have taken to social media to protect their school, according to Hawaii News Now. The students have an online campaign to raise money for another building on campus, but as the lava became a threat, the students decided to put the money into saving the school. According to Hawaii News Now, Stella Javier, 15-year-old sophomore, said the goal is to reach out to people and raise awareness of how great her school is. “We want to show our accomplishments and how important it is to us and that in the course of this lava coming, we care about it a lot.” The lava has not advanced in three days, but residents remain prepared for the worst. Reid c rickmore and AP

November 6, 2014

GMO

payas, are the most common GMO product in Hawaii. More than 3/4 of papayas grown on the Big Island are Rainbow and have been modified to be resistant to the ringspot virus that wiped out most of the Hawaii-grown papaya crop in 1995. Measure to ban GMOs on Maui narrowly passes New York Times author Amy as scientists & farmers argue for & against them Harmon told the story of Hawaii Councilaui County voters opted Tuesday, Kauai County earlier this year man Greggor Ilagan’s research in preparation Nov. 3, to temporarily ban the culti- passed a law regulating GMO crops and for voting on a GMO ban in 2013. Harmon vation of genetically engineered crops after a pesticide use. A judge blocked its implemen- wrote local papaya farmers were against the hard-fought campaign featuring $8 million in tation saying federal law pre-empts local law ban. Harmon said, “If Mr. Ilagan’s woradvertising from some of the world’s largest on the issue. The case is currently before a ried about big biotechnology companies, the corn-seed producers. federal appeals court. Rainbow should reassure him. Developed pri The ban passed by a narrow mar The Big Island this year adopted a marily by scientists at academic institutions, gin, with 50 percent in favor and 48 percent GMO crop ban with some exceptions. This it was a model for how the technology could opposed. Blank votes accounted for the law is also being challenged in court. benefit small farmers. Its lead developer, balance. The moratorium would be in place GMOs are plants that have been the Hawaiian-born Dennis Gonsalves, was, until the county council reviews safety studies modified by direct manipulation of their along with others on the team, awarded the on growing the crops. The studies would be genome. They have been in existence for over 2002 Humboldt Prize for the most significant paid for by the seed companies but adminis- two decades, and introduced commercially for contribution to U.S. agriculture in five years. tered by the county. 17 years. According to the journal, “Nature,” And because the virus was spread by insects, Maui County is home to just the purpose behind these modifications is to which growers had sought to control with 160,000 residents, but the moratorium could grow as much food as possible, and to help pesticide sprays, the Rainbow had reduced have effects across the nation because multi- create medicine. Activists have been conthe use of chemicals.” national seed producers Monsanto Co. and cerned about negative effects of GMOs on There has been little validated Dow Chemical research new varieties there. long-term human and ecological health. scientific evidence that GMOs harm people’s “People care passionately about the “I’m not fully entirely sure if GMO health, and 11 scientists, including two Nobel fact that we are ground zero for the manuis good or bad. My belief is that I can’t fully Prize Winners, wrote an opinion article in facture of these seeds that are going around support or allow something I don’t entirely the journal, “Science,” advocating for GMOs. the world. And that we are a testing ground,” know. If GMO is not telling us the impact it “We, and the thousands of other scientists said Mark Sheehan, a leader of the group has on the environment, to the native fishes, who have signed the statement of protest, that got the measure on the ballot. birds, etc. I don’t want to stand by and let stand together in staunch opposition to the Monsanto spent $5.1 million and them destroy the beautiful island that is the violent destruction of required tests on valuDow AgroSciences, which is part of Dow only home of these native species,” said Sam able advances...that have the potential to save Chemical, spent nearly $1.8 million to fight Wassen, president of the Hawaii Student As- millions of impoverished fellow humans from the ban, according to figures from the state sociation, and a junior from Hauula majoring needless suffering and death,” they wrote. Campaign Spending Commission, The Maui in Hawaiian studies. However, in Hawaii, anti-GMO News reported. GMO papayas, called Rainbow pa- movements don’t just focus on health dangers, but also worry about the control bio-tech companies will gain over the islands. Sheehan told AP, “What’s at stake is whether corporations can come in here and run our island as a chemical experiment where they ship out the profits and we have to deal with the pollutants.”

Maui Protests

Farm workers till the ground in the fields of Maui. Photo by AP

Ke Alaka‘i

Samone Isom and AP

Joseph Smith Lecture Series

Book of Mormon expert to speak at devotional and annual Lecture Series at BYU-Hawaii

While Grant Hardy will be the devotional speaker, he will also speak two more times in the HGB on Nov. 11 and 12 as part of the Joseph Smith Lecture Series. Photo by Milani Ho Right: photo courtesy of Grant Hardy

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Dr. Grant Hardy, professor of History and Religious Studies at the University of North Carolina Asheville, will be the featured speaker at the 21st Annual Joseph Smith Lecture Series on Nov. 11 and 12 at BYU-Hawaii. Hardy will speak at the weekly devotional on Tuesday, Nov. 11, with a talk titled “Of Their Own Nation and Tongue.” Hardy will then lecture on Tuesday evening at 7:30 in the Heber Grant Building room 273 and Wednesday afternoon at 3:30 in the same room. Hardy’s two lectures are titled “Nephi’s Faith: Why Second Nephi is Scripture for Grown-Ups,” and “Possibilities for the Future of Book of Mormon Studies.” The UNC-Asheville professor received his bachelor’s degree in ancient Greek with a minor in Chinese at BYU in Provo where he was valedictorian for the College of Humanities. He earned a doctorate degree in Chinese language and literature from Yale University. Hardy has been teaching at UNC-Asheville since 1994. He was a visiting professor at BYUH in 2004. Hardy served a two-year LDS mission in Taiwan. Dr. Keith Lane, chair of the Religious Studies Department at BYUH, said, “For twenty-one years now, the Joseph Smith Lecture Series has brought well-known Latter-day Saint thinkers, as well as scholars breaking new and important ground with respect to church history, theology, and scriptural studies.” Lane continued, “Grant Hardy is doing important, useful work with respect to the Book of Mormon, not only in helping those who are new to the book gain a clearer sense of the book’s content and narrative, but also for those who may know the book very well. Professor Hardy’s work helps all understand the structure and content of the Book of Mormon, revealing literary, authorial, and textual nuances that bring greater light to our understanding.” Two of Hardy’s more well known publications are “The Book of Mormon: A Reader’s Edition,” and “Understanding the Book of Mormon: A Readers Guide.” Gre g Erickson

November 6, 2014

Ho‘olaule‘a for Cultural Preservation

Laie Community Council plans event celebrating the connection between land and culture

members putting into action their own business ventures. Due to the productivity of the original 15 members, the council made the switch to planning an annual event merging local economy and community revival, hoping to spread their own personal success. An annual community meeting was held in the Heber J. Grant Build- Aunty Keala Miller, of the Laie Community Association, ing to plan for a Ho‘olaule‘a, an event intended to showcase the spirit countered an argument the event might drive away those not in the of the North Shore. Community organizers from Turtle Bay, Laie Ko‘olauloa when she said, “There’s not going to be a feeling that ‘Oh, Community Association, and BYU-Hawaii attended on Oct. 28. we shouldn’t go over there, since we’re not apart of it.’ No, it’s not At last month’s meeting, the council decided on two main going to happen like that.” She continued, “It just signifies that this themes for an event: ‘Aina, Hawaiian for of the land, and Na‘ike, is where we need to Malama and take care of our own moku (land culture. Upon further discussion, the council decided to combine the district).” two themes for a Ho‘olaule‘a (celebration) of the earth and culture In Hawaiian tradition, one recites their whole genealogy that stems from it. upon arrival in another district, explaining where you are from, why At this month’s meeting, the council went over the “hows” you were there, etc. But in this event, the council is striving to invite and “whys” of such an event. all from across the island to come and aid in the preservation of all The Ko‘olauloa region is the area of towns between Kualoa cultures and people. and Waimea. The Laie Community Council is striving to “Malama,” The council meeting closed with a brainstorming session to or preserve, the cultures within this region by planning an event that sort all the needs to launch the event. celebrates them and is all encompassing. Council meetings are held the last Tuesday of every month, Nainoa Logan, the spokesperson for the Laie Community from 12:15 to 1:30 p.m. Council, said they started in February of this year with about 15 Morgynne Tora

Ke Alaka‘i

Laie community members left to right; Ivy Keawe, Keala Miller, Nainoa Logan, Amanda Ventiola, Brigham Madsen, and Todd Everette - pose for a photo after brainstorming about the upcoming Ho’olaule’a, which is a celebration of the earth and culture that stems from it. Photo by Becca Gulden

Chocolate can improve memory like plain chocolate and I especially don’t like dark chocolate.” Booher said he has a “pretty bad memory so maybe [the study is] true.” The New York Times article warned, however, that candy bars are not a good source for these memory-improving antioxidant and cocoa flavonols. According to Dr. Hagen Schroeter, director of Fundamental Health and Nutrition Research for Mars, Inc., “Candy bars don’t even have a lot of chocolate in them. Most chocolate uses a process called dutching and alkalization. That’s like poison for flavanol.” This is good news for Jessica Smith, a freshman from California majoring in pre-med biology, who likes dark chocolate better than candy bars. “I’ve heard in the past that dark chocolate has other health Dark chocolate, like the candy pictured, can help improve memory benefits and antioxidants and I’ve always thought dark chocolate was by 25 percent according to neuroscientist, Dr. Kenneth S. Kosik. better anyways,” she said. “Next time I eat dark chocolate, I will think Photo by AP about the memory benefits and it will be my justification for eating more chocolate from now on.” However, scientists said in their study that to consume a high dosage of cocoa flavanols to preserve memory, you would need If you’re worried about losing your memory, eat chocolate. According to eat “at least 300 grams of dark chocolate a day,” which is about to a new study by Dr. Kenneth S. Kosik cited in a New York Times seven average-sized candy bars. You could also eat “100 grams of bakarticle, chocolate could stop memory loss. ing chocolate or unsweetened cocoa powder”. Chocolate contains the antioxidant epicatechin that preserves According to the New York Times article, researchmemory lost with age, said Kosik, a neuers saw an improvement in the memory roscientist at the University of California, skills used to remember the location of your Santa Barbara who has been studying the parked car or recognizing someone you just effects of chocolate on memory. met. This type of memory is found in the Epicatechin and cocoa flavanols brain’s hippocampal area called the dentate are linked with improved blood circulagyrus. There was, however, no improvement tion and heart health, but its effects on in the entorhinal cotex, another hippocampal memory are the most intriguing, accordregion in the brain. ing to Kosik. Those who consumed the This area of the brain is “impaired antioxidant and cocoa flavanols at high early in Alzheimer’s disease.” According dosages performed 25 percent better than to the article, this “age-related decline is those who consumed low dosages of flavadifferent and suggests that flavanols might nols in memory tests. not help Alzheimer’s.” It could just “delay Though the research will have normal memory loss.” to undergo more tests and replication, the Linda Ceballos, a junior from Mexico results give the impression that people can majoring in IDS, said understanding the eat a lot of chocolate and improve their memory. study makes eating chocolate “way better.” Ceballos said she likes BYU-Hawaii student Carson Booher, a freshman from Ari- milk chocolate better but “dark chocolate is healthy because of the zona studying business, doesn’t like chocolate. Booher said, “I don’t cocoa so it’s natural.”

Eating 300 grams of dark chocolate daily, scientists say, boost memory

Those who consumed the antioxidant and cocoa flavanols at high dosages performed 25 percent better than those who consumed low dosages of flavanols in memory tests.

Kaitlin Broyle s

November 6, 2014

D O O F T S E F

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Annual festival brings cultures together with food and entertainment Food Fest gave BYU-Hawaii students the opportunity to try foods from all around the world and share cultural experiences with their international classmates. BYU-Hawaii’s Student Associations set up booths around the Little Circle on Nov. 1 to sell food. The sales from the event went towards helping chapters pay for their yearly events. There was music, dancing, and lots of food from around the world. Students, community and BYUH staff enjoyed the cultures from around the world. As people walked around the Little Circle and smelled and tasted the different foods offered, BYUH’s Music Club performed live music to add a festive feel to the evening. Students agreed Food Fest was a great way to get to experience cuisines from the different cultures from around the world in one convenient location, something only found in a few special places, BYUH being one of them. Christopher Anaya, a junior majoring in business from Texas and public relations representative for Food Fest, said, “There has to be a way to exchange cultures and food more often and not just once a year. I think we should do it more often, even if it’s at a smaller setting because I’ll never have this in my life anywhere again.” Food Fest attendees were able to try multiple chapters’ cuisines. Leata Wilson, a freshman from New Zealand studying computer science, tried food from the China Chapter, Japan Chapter and the Taiwan Chapter. Wilson said her favorite dish was the shrimp bowl from the China Chapter. Wilson said she enjoyed the gathering of the cultures and how it was all about food. “I think it’s really cool how food can bring us together. There are so many different cultures here and so many different foods but the best part is it brings us together.”

Anaya said he liked that the dishes sold at Food Fest were homemade by the people from those areas of the world. “This is my first time with Food Fest, and I love it because foods are being cooked by the people who consume it from those countries,” Anaya said. Anaya is part of the Latin Chapter that sold nachos. “That’s why I’m wearing this ridiculous hat. I can tell them it’s because we’re selling nachos,” he said, pointing to his head. Student Associations tried to stand out with hats like Anaya, but also entertaining the crowds passing by their booths. Teone Tahiata, a junior from Tahiti studying political science and the Tahitian BSA president, said the best part about working the Tahiti booth was advertising. “It was pretty fun to entertain people and attract people. The best part was being outgoing and trying to get people’s attention.” The Tahiti Chapter sold French crepes and Tahitian pudding called poi, but Tahitia said they are going to change up their menu for the next Food Fest. “We are probably only going to sell French crepes because that is where we got most of our success tonight. We’re going to try to vary our crepe toppings and use fruits like bananas and strawberries,” Tahiata said. Lyna Gamba from the Philippines is studying elementary education and this is her first semester at BYUH. Gamba enjoyed Food Fest and especially liked the live music. “It’s really cool that they have a concert this year and it’s really entertaining.” Like other students, Gamba liked being able to experience so many cultures in one place. “I like that you don’t have to travel by plane to all the different places just to try their food, whereas here you can just walk around and try them,” Gamboa said.

Kaitlin Broyle s

Left: Hong Kong Chapter serves up a chicken and rice bowl. Bottom left: People sit at picnic tables and around the edges of the Little Circle. Bottom right: Fire dancer entertains the crowd. Photos by Milani Ho.

November 6, 2014

Hong Kong Dishes Out

Left: Sze Hei Chen taste tests the Hong Kong Chapter’s food. Right: Students stand in line for the Hong Kong Chapter’s lemon chicken. Photos by Milani Ho.

Lemon chicken draws crowd at Food Fest

were outstanding with hundreds of students and community members purchasing their lemon chicken. Joel Hardisty, a sophomore in busiThe annual BYU-Hawaii Food Fest smelled ness management and Spanish from Honoand tasted better this year, students said, lulu, said of the club’s food, “I would like thanks to the Hong Kong BSA’s lemon a little more chicken.” However, Hardisty chicken. They were willing to endure long added the taste of the chicken was great. “It’s lines to taste the much advertised lemon not too sweet, not too bland, but just enough chicken. Geomar Lo, a freshman in account- to come back for more.” There were no sad faces dishing ing from Hong Kong, said, “The lines are out food from Hong Kong’s food stand. The worth the wait. We always have the best Hong Kong BSA members were welcoming, food.” greeting everyone with a warm smile. The Hong Kong BSA took on a Leo Wan, a junior in finance from new advertising approach this year by putting Hong Kong, said, “We want to give everyup fliers and using Facebook to promote its one a warm-spirited, home feeling. We want booth and dish for Food Fest. The results 10

Ke Alaka‘i

people to have fun, but most of all enjoy the food.” Not only was the food tasty and the people friendly, but also the price was easy to swallow at just $4 a serving. Jared Beifuss, a senior in business management from Santa Barbara, Calif., said, “The chicken is good, the culture is great, and it’s the cheapest. All great reasons to buy the Hong Kong Chapter’s lemon chicken.” Joyce Cheng, a senior in hospitality and tourism management from Hong Kong, said, “I’m working, but I’m mostly here for the food. We try to spread happiness, fun, and Hong Kong culture for anyone that is getting our food.” re id crickmore

cancer treatment Seasider Snackbar donates 10 percent of pitaya profits to Play for P.I.N.K. The Seasider Snackbar celebrated Breast Cancer Awareness Month this October and gave BYU-Hawaii students the opportunity to support breast cancer research by buying pink, Pitaya products. The Seasider donated 10 percent of sales made this October from Pitaya products to Play for P.I.N.K., a partner of the Breast Cancer Research Foundation. To round out the month, on the afternoon of Oct. 31, the Seasider gave out free pitaya ice cream to anyone wearing pink. Play for P.I.N.K. donated $4.25 million to the Breast Cancer Research Foundation in 2013, which funded 17 life-saving projects, according to PitayaPlus.com. The Pitaya Plus Facebook page shares that one out of every eight women are diagnosed with breast cancer, making breast cancer the second most common cancer in the world. Amanda Hendry, a sophomore in marine biology from Idaho, said, “My mom had breast cancer, so I try to help out when I can. Breast cancer is very personal for my family and I, so if I have an opportunity to give and help others fight their battle, I do.” Buying Pitaya products is one way she can do that, said Hendry. Most of

the students dressed in pink for free ice cream on Oct. 31 had similar stories. Stephanie Soto, a junior in business management from California, said, “I had a very close family friend who suffered from breast cancer, so I want to support when and where I can.” The pink dragon fruit-based Pitaya products are a perfect mascot for Breast Cancer Research whose supporters often wear pink ribbons, said Rachel Haynie, an employee at the Seasider Snackbar and freshman in psychology. Pitaya is a raw, organic dragon fruit that sprouts from a big, beautiful white flower that only blossoms during the nighttime, says to PitayaPlus.com. The dragon fruit maintains an earthy strawberryraspberry taste. Madelyn Wilson, a sophomore majoring in psychology, is an employee at the Seasider and shared, “Pitaya smoothies and soft-serves are everyone’s favorite, and is preferred more over Pitaya bowls.” If you or someone you know would like to donate to the Breast Cancer Foundation, go to www.nationalbreastcancer.org to donate. REID CRICKMORE AND MEA GAN CROWELL

Joseph F. Smith Library Connecting You to Your World!

Why should you use QUOTATION MARKS when conducting a search? Use “quotation marks” to ensure your keywords appear in your search results in the specified order. For example, if you conduct a search on global warming WITHOUT quotation marks, you would find sites that include the words “global” and “warming” not necessarily together and you will get more hits than you probably want!

What’s new and cool on the Joseph F. Smith Library website? Lauren Johnson, serves up a pitaya soft serve cone in the Seasider. Photo by Hector Periquin.

GospeLink is a digital library of LDS doctrine ebooks.Use of the database is FREE for students when you create a personal account.

Kahuku Farms

Tour farm land and taste its bounty at local cafe

This place is the best. It really adds a different vibe to the community through its yummy healthy food.

Located across from the Kahuku shrimp ponds is Kahuku Farms, a joint venture by two long-time farming families to allow visitors to visit their farms and eat their produce. Photos by Hector Periquin

ll year long the smell of fresh lilikoi and ono banana bread floats across Kahuku Farms and down Kamehameha Hwy. The farm has become more than agriculture land. It’s a place of gathering for the North Shore community with its caf serving items made with fresh produce from the farm. Kahuku Farms was opened in 2010 by its owners, the Matsudas and Fukuyamas. They built the farm with a vision, they said, to enhance the quality of life and share an appreciation of agriculture on Oahu. The Matsudas and Fukuyamas began farming in the early 1900s. Both families merged their farmland in 1986 when they discovered their similar passion for agriculture. Since then, their children have inherited the task of developing Kahuku Farms as not only a café but also a place of gathering that offers farm tours, educational programs with hands-on farming, and ono food. Ke Alaka‘i

Tolovae Tito, a local from Laie, keeps his figure, not just by working out, but by visiting Kahuku Farms on a weekly basis. Tito stated, “The grilled veggie panini is my favorite. It’s healthy and delicious. This place is the best. It really adds a different vibe to the community through its yummy, healthy food.” Kahuku Farms offers a menu of soups, sandwiches, salads, pizzas, smoothies, and dessert. Farm fresh smoothies are made from hand-picked fruits from the farm. Another favorite for visitors and locals is Kahuku Farms natural, no preservatives ice cream flavors, including vanilla bean, apple banana, and lilikoi. “This place is a good getaway for people who are accustomed to fast food and unhealthy eating. I love Kahuku Farms and their banana bread sundaes are to die for,” said Joshua Martinez, a junior majoring in business and frequent visitor to Kahuku Farms.

Kahuku Farms provides a tour for those interested in seeing the fields and witnessing the work that is put into farming. This tour is a 1-hour excursion and includes a sampling of farm fruits. It costs $22 for adults and $15 for children. A 30-minute smoothie tour is also available at Kahuku Farms. It is a wagon ride through the family farm to see where the fresh papaya and apple bananas are harvested. The tour is topped of with a fresh fruit papaya power smoothie for each passenger. It costs $12 for adults and $10 for children ages 12 to 5. Roman Benioni, a sophomore majoring in exercise sports science, said, “I’ve been here time and time again, and this place never fails me. Just knowing that I am putting healthy food into my body while being in one of the most beautiful farms on the North Shore is awesome.” Kahuku Farms is open from 11 a.m. to 4 p.m. but is closed on Tuesdays. Me agan Crowe ll

Gather ‘round the table of Mama Mason

Bananas, chocolate & peanut butter she says help find answers to life’s questions

This is a snack my mom made that she and I would have at our kitchen counter when we wanted to talk about life. Peanut Butter Chocolate Bananas are a simple treat that are easy to make. There are four basic versions that can be altered in whatever way you would like--the trick is to be creative and have fun with it! Ingredients: 1 Bunch of Bananas (or more!) 1 Jar of Peanut Butter 1 Bag of Chocolate chips 1. Spread peanut butter (about 1 tbsp) on the banana with a knife or spoon. 2. Arrange chocolate chips on banana and serve. Alternate Serving Options: Bananas in a Bowl 1. Slice the bananas into pieces one centimeter long. Place them in the bowl on one side. 2. Put about 2 tbsps of peanut butter on the other side of the bowl from where the banana slices are or cover each one with a little dab of peanut butter. 3. Top off the peanut butter with the chocolate chips and serve. Peanut Butter Cup Bananas (Substitute the chocolate chips for 2 Reeses Peanut Butter cups.) 1. Spread the peanut butter on the banana. 2. Crumble the Reese’s Peanut Butter cups into little chunks about the size of chocolate chips. 3. Sprinkle them on top of the peanut butter and serve. Butterfinger-Nanas (Substitute the chocolate chips for a Butterfinger)

Cheryl Mason carries on the tradition of making banana desserts with her grandchildren. Photos by Milani Ho and courtesy of Joshua Mason

1. Spread the peanut butter on the banana. 2. Break the Butterfinger into little chunks. 3. Place the chunks on the peanut butter and serve. Try out different ingredients and serving styles to give the snack your own flavor. You can even substitute the peanut butter for Nutella or cookie butter.

J oshu a Mason

November 6, 2014

YSA 1st Stake

Single Adults continue tradition of service and love to Kahuku Senior community

The Laie YSA 1st Stake helped clean up and visited with residents at the Kahuku Elderly Hauoli Hale on Saturday, Nov. 1. Remedios Worthy, a local resident of the senior home originally from the Philippines, said, “I’ve lived here for 16 years and BYU has come every single year. The workers here clean and provide and everything but you guys do a lot better.” President Alan Akina, 2nd counselor in the Laie YSA 1st Stake Presidency and coordinator of the project, said he feels the residents enjoyed the company the students provided more than the help. “They get to meet students from all over the world and talk to them. Just saying, ‘Hi,’ and asking how they’re doing is huge for them. I think we take it for granted because we see people all the time but a lot of them aren’t able to get out. They’re confined here and don’t have many visitors. It’s a special place for us.” Akina said the stake has been doing service projects at the Hale since he’s been in the stake presidency for the past six years. “We’ve sort of adopted this place over the years. Once we did it the first time, we sort of got attached to the residents here. Every stake conference we do a service project here so we come twice a year.” “Our stake has eight wards and one branch so nine months out of the year each unit will host a special activity that’s tied into a certain holiday. For example, Laie Park Ward just did one for Halloween. We’ve done Valentine’s Day, Senior Citizen’s day, Christmas and all kinds of different holidays. We provide some type of service with food, talent shows and singing,” said Akina. Akina said the service also brings good memories for the students and residents. Akina said, “When I was a bishop, we did Valentine’s Day and danced with them. We had music, a deejay and they were dancing with our guys. The older ladies loved the young guys and would dance with them the whole night. It was a blast to see them light up. A lot of them are single now because their spouse has passed and it’s good to see these things happen.” Worthy said she loves the personal interactions. “The workers or volunteers sometimes are so busy so I never used to talk to 14

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Service Project

them much,” said Worthy. “But I can tell you what they did today was wonderful. It’s really nice because you’re so friendly and nice.” Worthy said she had seven students cleaning her windows, kitchen and even bathroom. Katie Kelly, a freshman from Idaho studying psychology, was one of the students who worked on Worthys’ house. She said, “Just seeing the smile on her face made me know she appreciated it. Spending time on her house and getting to see and interact with her, I could tell she was a really nice lady who valued the work and effort we were putting in. It was great because not only did we get to bond with fellow ward members but also we could feel the love of Christ helping these people.” Kelly said she feels this kind of service project is needed. “I feel like this is actually reaching out to people in the community and interacting with people who are Mormon and non-Mormon. It shows that we’re not just about learning here but serving the community, our fellowman and showing our love. It’s humbling for students and a teachable moment for people in the community.” President Akina noted service projects are great opportunities for missionary work. “We’ve had several baptisms and a ton of happy senior citizens. We were power washing a walkway for a new resident, an older man from Tonga, who isn’t a member. One of the high councilmen invited him to the Family History Center right there. So there’s missionary work going on here. I believe we’ll keep serving here as long as we can.”

Left: Pres. Alan Akina of the Laie YSA 1st Stake visits with a resident of Kahuku Elderly Hale; Yasu Liz Tsz Kin smiles as he cleans a window; Two men hose off screens. Top: Members of the YSA 1st Stake and 11th Ward pose in front of one of the homes in the senior community. Photos by Milani Ho

It shows that we’re not just about learning here but serving the community, our fellowman and showing our love. It’s humbling for students and a teachable moment for people in the community. -Katie Kelly, a freshman in psychology from Idaho

J os hua Maso n November 6, 2014

Bowling at the Hub Bowling brings students to the Hub for competition, fun and games

he Hub hosted a Halloween Bowling Tournament on Thursday, Oct. 30, for BYU-Hawaii students. Amanda Ybarra, a senior from Idaho studying hospitality management and the Events coordinator of the Hub, said, “We do an event every semester and so we decided as a Hub that we wanted to do a bowling tournament this semester. We just got our bowling lanes running and so we decided to get the word out. We thought one way that we could do that was have a tournament and see who’s the best on campus.” Competitors played three games and the winner was determined by the highest average score. Yik Nam “Wilson” Chan, a junior from Hong Kong studying exercise science, scored the highest on all three games and won the tournament with an average of 156.7 points. In the first game, Chan scored 163 with five back-to-back strikes. Chan said he had never bowled on a team or professionally. “I bowled when I was in high school, but really just for fun with my friend and we normally just played against each other. That’s how we progress or get better,” Chan said. Chan didn’t hear about the event until the day before. “I was studying in the library, and when I came out, there were some guys asking me about the bowling event and if I wanted to go play.” Matthew Horspool, a senior from California studying biochemistry, is a sales associate at the Hub and said its tournaments have grown in popularity. “We’ve been doing these since before I’ve been working here so for over at least two years. Before I started working here, I went to one tournament and there were probably three or four people. I’d definitely say it’s growing in popularity.” One of the main reasons the Hub holds tournaments is to attract more students, said Horspool. “We have a fairly regular crowd of the local kids who come in, but the main purpose of the Hub has

always been towards the students, so we’re always trying to come up with new ways to get more students in here,” said Horspool. Ybarra said the Hub is for all students regardless of interests. “The Hub’s always a rocking place. We have people here studying. It’s a great place to just chill. You can also come and play video games,” said Ybarra. “We have all kinds of crowds all the time like Kahuku High School students, local community kids and our students. It’s just a fun atmosphere to study, have some fun and relieve some stress - anything that you’re looking for.” JOshu a mason

Sterling Hansen ponders the pins while bowling at the Hub, Oct. 30. Photo by Milani Ho

SPIKE BALL TOURNAMENT BYUH students get stoked on new sport Students huddled under the bright lights of the Little Circle on Oct. 30 to battle it out at the BYU-Hawaii Intramural Spikeball Tournament. This marks the second Spikeball Tournament put on by Intramurals. This year, after two hours of intense, heated competition, OJ Evans and Tyler Murdoch claimed 1st place. “We realized that it was becoming a popular sport, and we decided that it could be a sport that gets a lot of people involved out here,” said senior Ryan Belliston, a Intramural worker and business major from Loveland, Ohio. Spikeball is a relatively new sport that is gaining popularity throughout the country and here on campus. Played on the beach, on grass, or any smooth surface, Spikeball combines elements of volleyball and four-square in an intense two-against-two competition. Teams of two face each other across a round Spikeball net in the middle. A round baseball-sized plastic ball is served from one team to the other by hitting the ball on the net to the opposing team. The opposing team then has three touches to hit the ball back to the other team. Once the ball is served, players are free to move wherever they want. The object of the game is to hit the ball into the net so that the other team cannot return it. “Spikeball is such an exhilarating sport,” said Spencer Burr, a freshman studying business from Salt Lake City, Utah. “It combines power with finesse in a fast-paced game. I like it because you can play anywhere and with pretty much anyone.” 12 teams played in a round-robin format with the top two teams advancing to the playoffs. “The tournament was way fun and I know the more people hear about it the bigger and better the tournaments will get,” said Lou Arne, a junior studying graphic design major from Draper, Utah. “There was a great combination of people who are just starting and people who have been playing for awhile.” BYU-Hawaii intramurals will be holding another Spikeball tournament this Thursday, Nov. 6, at 7 P.M. at the Flag Circle. Students can sign up in teams of two: all male, all female, or mixed. Sign ups are open until the tournaments start. M a tth e w Ro berts

Above: A Spikeball player charges the net. Bottom: Matthew Roberts grabs a hospital pass out of the air to make the play. Photos by Milani Ho November 6, 2014

Ke Alaka‘i

The BYU-Hawaii men’s soccer team played to 1-1 tie Saturday, Nov. 1, against University of Hawaii-Hilo Vulcans in its final home game this season. The game was the last home game for 10 Seasider seniors including: Colby Bauer, Landon Southwick, Michael Moreno, David Urbina, Zak Epplette, Romy Lakip, Chris Toronto, Jace Green, Chad Nahoolewa, and Chris Pineda. This year’s group of seniors represents the most winning group of seniors to play at BYU-Hawaii. The Seasiders had to come back from a slow start as a defensive turnover led to a quick counter attack from the Vulcans that would put UH-Hilo up 1-0. After the goal, UHHilo dropped back into a defensive formation hoping to stifle the Seasiders offensive attack. The tactical adjustment seemed to be working until the 25th minute when Bauer scored a header off of a Nahoolewa corner. The Seasiders would continue to maintain possession and try to break down the staunch Vulcan defense. The

with the Seasiders maintaining of the ball. Junior Matthew Roberts sent a well-placed cross into the box in the 58th minute just a few inches ahead of Green’s foot. The Seasiders would continue to struggle to break down the Vulcan defense as UH-Hilo tried to maintain the tie. “It was not our best performance, but it is hard playing when the other team is content to sit back and play for the tie,” said senior business major, Landon Southwick, from Kaysville, Utah. In overtime, an UH-Hilo player received a red card giving BYU-Hawaii the advantage with 5 minutes left in the game. Another well-placed corner by Nahoolewa found the head of Abe Garcia, but the Vulcan goalkeeper made the foot save to end the game with a 1-1 tie. With the tie, the Seasiders are tied for second with Fresno Pacific at 22 points with a 6-1-4-conference record, 6-5-5 overall. The Seasiders will finish off the regular season

Final home match for seniors ends in tie

Men’s Soccer vs. UH-Hilo

October 31 Final 3 BYUH 0 Notre Dame de Namur

WOMEN’S VOLLEYBALL

CROSS COUNTRY November 7 PacWest Championship

BYU-Hawaii softball starts off with a double-header at UH Manoa in the Kama’aina tournament.

SOFTBALL November 7 vs. Chaminade November 7 vs. Univ. Hawaii

UPCOMING SPORTS

November 6, 2014

Vulcans tried to catch the Seasiders with quick counter attacks, but were unsuccessful. “We dominated the possession from the whistle, but when the other team plays with 11 defenders, it makes it tough to get a rhythm and break them down,” said senior Jace Green, a business major from Oregon. Green almost scored off an acrobatic bicycle kick off of another corner kick in the 31st minute, but the shot sailed high. The second half was much like the first half MattHew Ro berts

at Chaminade on Saturday, Nov. 8. Nahoolewa, a senior studying business from Texas. said, “This team has performed great this season. We were unlucky not to win some games and get a few more points, but overall I feel we played the highest quality football this school has ever had.”

Pictured is Zak Epplette playing against UH Hilo on Nov. 1 during the team’s last home game of the season. Photo by Milani Ho

NEXT MATCH November 8 vs. Chaminade

WOMEN: November 1 Final 1 BYUH 2 UH-Hilo

NEXT MATCH November 8 vs. Chaminade

MEN: November 1 Final 2OT 1 BYUH 1 UH-Hilo

SOCCER

NEXT MATCH November 5 vs. Dixie St. November 7 vs. Azusa Pacific November 8 vs. Cal. Baptist Univ.

November 1 Final 3 BYUH 0 Academy of Art

Bananas are cheap, plentiful, healthy and sweet. Find out the ways you can use them in By Sam o n e Is o m your cheap college meals.

Photo by Milani Ho

Banana Pancakes: Add a mushed banana to your pancake mix. You can also make pancakes without flour that are still just as good. Simply mash a banana and add an egg. Add more banana or egg to get the consistency you like.

Banana Sandwiches: For sandwiches, slice bananas so they are round, and put them on a piece of bread that has been spread with peanut butter - a quick and filling lunch! 20

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Banana-topped Pancakes: On top of pancakes or french toast, put the slices of bananas on your breakfast before drizzling it with syrup or honey.

Banana Bread or Muffins: When your bananas are ripe and the peel is too black for the banana to be fresh, make banana bread or muffins. You can find recipes on line, some that use vegetable oil instead of butter, or that cut out baking soda. This is an easy recipe: Preheat oven to 350 degrees Fahrenheit. In a bowl put: • 2 cups flour • 1 teaspoon baking soda • ¼ teaspoon salt. In another bowl, beat together: • ½ cup melted butter • 1 cup brown sugar • Add two eggs, and • 2 cups of mashed bananas (3 or 4 medium sized bananas) Then stir banana mixture into flour mixture and pour batter into a loaf pan, or muffin tins. Bake for 1 hour.

Banana Smoothies: Whether frozen or room-temperature, a banana can be added to any smoothie. The banana adds nutrients as well as taste. Frozen bananas give it a subtle flavor that ties all the smoothie’s flavors together.