Triton's Call | Volume 50 | Issue 2

Vol. 50 | Issue 2 | Mar. - April

CONTENTS

02

“Home Coming” Brings the Vibe

Kiana Aniceto

05

A Garden On Water A look into UOG’s aquaponics park

Samantha Bautista

09

Kaito’s Corner: Staples of the Chamorro Night Market

Kaito Nishimura

MANUEL CRUZ, PHD- PUBLISHER cruzm6043@triton.uog.edu

SKYLER OBISPO - EDITOR-IN-CHIEF obispos@gotritons.uog.edu

KIANA ANICETO - TRITON’S CALL STAFF kianabaniceto@gmail.com

SAMANTHA BAUTISTA - TRITON’S CALL STAFF sammlb.157@gmail.com

KAITO NISHIMURA - TRITON’S CALL STAFF nishimurak@gotritons.uog.edu

03

Exploring Vibrant

CHamoru Traditions

Kiana Aniceto

07 Kaito’s Corner: Staples of CHamoru

Cuisine

Kaito Nishimura

11 Preserving Ancestral Connection Through the Art of Åcho’ Atupat

Mia Perez

“Home Coming” Brings the Vibe

by Kianna Aniceto

Charter Day 2024 marked the return of the University of Guam’s Blue Night, a tradition that dates back to the late nineties that, by all accounts, was filled with debauchery and things that make your parents and that one wild auntie glad that cell phones didn’t have cameras back then.

As one anonymous alumnus put it, Blue Nights in the nineties were a different kind of college event; full of drunken students and provocative (and sometimes questionable) forms of entertainment.

“They had wet t-shirt contests and wet boxer contests and the energy was unlike this generation,” they said. “I honestly doubt the audience and administrators of today would even consider these past events to be remotely appropriate.”

This year, Blue Night made a return to campus, with current students, alumni, family, friends, and pets gathering on the center courtyard to enjoy delicious food, crafts and entertainment. One lucky attendee even went home with a set of Apple AirPods Max from the event raffle. But the highlight of the night had to be the sight of students letting loose on the dance floor, laughing and dancing the night away.

Abigail Alosima, a sophomore, said the experience was overwhelmingly positive. Alosima shared her favorite part of the night was the opportunity to enjoy local music from acts like The John Dank Show, Straight Up Jed, Jonah Hånom and ASAP Colin.

“The music connects people,” Alosima said.

“I like dancing, so I just

stood up there and started strutting my stuff with my friends. It was a great time to get out of my comfort zone and tune in with people from different cultures.”

Blue Night dates back to the late 1990s when the event was hosted on campus and was considered “more fun” according to anonymous alumni.

In 2002, the UOG administration banned the event for such off-putting themes of the student games and contests. Thus began the shift from the location of campus to the clubs and bars out in town. In 2014 students celebrated Blue Night at Club Exscape and in 2016 at the Tumon Beach Bar. One need only scour the forbidden and undeleted volumes of YouTube for but a short while to see videos of students from past Blue Night events. But be careful, if you stare into the abyss, the abyss stares back at you – or something like that.

Even though past Blue Nights had things like salsa dance performances, battle of the bands, lots of alcohol, and things that shall remain off the record, this year’s event may be just what our student body needs to resuscitate a campus culture that is on its very last threads.

Kudos to the event organizers, especially our student government, for an inclusive, fun and community-focused Blue Night.

Jonah Hånom performing on stage at the University of Guam’s Blue Night March 27. Photo by Kiana Aniceto

Exploring Vibrant CHamoru Traditions

Fangnginge’ your elders, bring food to the fiesta, reciprocate chenchule’ and practice speaking CHamoru, nai!

by Kianna Aniceto

Mes CHamoru is more than just a celebration - it is a testament to traditions, resiliency and inafa’maolek. March is the month of honoring the indigenous CHamoru people and celebrating Guam culture. It is important to keep CHamoru traditions alive so the generations to come have a sense of belonging.

Recognizing CHamoru customs and traditions are not strictly reserved to the indigenous CHamorus.

Travelers and self proclaimed Guamanians are highly encouraged to participate in respectfully performing CHamoru practices. Embracing the culture can allow people to lay down roots in connection to Guam’s culture and the locals.

Fangnginge’

Fangnginge’ or Ngingi’ is the act of requesting the hand of an elder, bowing your head to their hand and briskly sniffing their knuckle. This is a manner of respect to the older people in our lives when we greet them and say goodbye.

Fiesta CHamoru fiestas tie into barbecue culture on Guam and how every celebration will include CHamoru food staples such as red rice, bbq, potato salad,

kelaguin, tatiyas, shrimp patties, tamales gisu and pancit.

Regardless of the holiday or celebration, a CHamoru fiesta will include their staples and more. While Guam gatherings highlight the culture of food, there are also unspoken traditions within the fiesta culture.

Potlucks are common at fiestas. Those attending a fiesta usually arrive with food, drinks, ice or even paper products. If someone is not able to purchase something for the gathering, another way to contribute is by arriving early to help set up or by staying back to help clean.

It is custom that the food is placed at the table. When the bbq is done or the majority of the guests arrive, everyone gathers around the table to bless the food and say grace before piling up their plates.

There is always more than enough food! Balutan or packing food to-go is encouraged. But this is allowed only after everyone has eaten. Some hosts provide balutan plates, tin foil, tupperware, and ziplock bags. Some people are prepared by bringing their own.

CHenchule’ CHamoru culture embodies the importance of familia and reciprocity. If someone needs help, a village will step forward.

CHenchule’ refers to the act of giving such as a monetary contribution. CHenchule’ is commonly used during funerals as a gesture of assistance to families. In most cases families keep track of the amount and who gives chenchule’ so the help can be given back during their time of need.

CHamoru slang

• “Leche” “Lanya” “Umbe’” “Da’lai” and “Ai adai” are popular CHamoru slang words that all ethnic groups on the island use. They are phrases that don’t necessarily have direct translations but instead are used in an expressive way. These slang words are often used in situations where a local is in slight disbelief. For example, instead of questioning “Why did you do that?” one could simply state “Da’lai”.

• “Nai” is a phrase that sometimes takes the place of a period or exclamation point at the end of a sentence. A common phrase locals probably have heard when

they were younger, “See nai, go do it again”.

• “Håfa ga’chong?” directly translates to “What friend?”, but it is often used in a more approachable tone when friends greet each other. There are many ways to call your friends in CHamoru. CHamoru’s call their child’s godfather “Par” or “Pari”. They call their child’s godmother “Mali”. And they call their cousins “Primo” and “Prima”.

Chauntae Quichocho, UOG alumni of CHamoru studies, shared her insights of CHamoru language and how she believes the CHamoru culture and language can stay active.

“Many people say the CHamoru culture and language is dying, but it is very much alive in many spaces and families in the islands. If everyone in Guam were to take the initiative to learn the language and culture, whether or not they are CHamoru, and practice each aspect respectfully then it could help the language and culture thrive.”

There are many ways to connect to Guam’s culture. Showing respect to the elders, spreading

Inafa’maolek, eating the local cuisine and adding CHamoru words into your vocabulary are all examples of taking part in CHamoru traditions.

The spirit of Mes CHamoru serves as a reminder of honoring the past, celebrating the present and preserving traditions for generations to come.

A Garden on Water

A look into UOG’s aquaponics park

by Samantha Bautista

One of the most exciting debuts that took place during this year’s Charter Day was the College of Natural and Applied Science’s aquaponics park, which shows promise as a groundbreaking way to help Guam forge a greener future.

Aquaponics is a method of growing which uses recycled waste from one species to be utilized by another species according to aquaculture specialist, David Crisostomo.

In this case, the program utilizes wastewater from fish, filters it, and then breaks it down to nutrient-rich water for the plants.

“We have all our plants and trees in trays using a floating raft in a system

called deep-water culture. So, the roots extend down into the water to absorb nutrients,” Crisostomo said. “Once the plants take up those nutrients, the water is much cleaner for the fish. The fish are happy, and the plants are happy. The cycle continues to go around continuously.”

He believes this method could be beneficial to Guam’s environment as nothing gets left to waste.

“These systems use 90% less water than plants planted in soil. And another thing is that you can’t recover the water from those plants. But here [in aquaponics] you can.”

When it comes to food security, local restaurants and hotels are

looking for ways to cultivate fresh produce rather than relying on imported goods. Places such as Hyatt and Capitol Kitchen have already started their own gardens to supply their produce. And other places have taken notice of UOG’s aquaponics project that they are in talks of incorporating aquaponics into their kitchen.

The aquaponics project that Crisostomo runs did come with a hefty price, however Crisostomo encourages those interested in aquaponics to create their own system at home.

He recommends using a plastic 55-gallon drum that is available within the community, or an IBC tote

Lettuce samples growing at CNAS Aquaponics Aquapark. Taken by Samantha Bautista.

which is also a big plastic container with an aluminum frame.

These totes could be found at Home Depot or through other sources. After that, you just need a water pump and then you’re done with setup.

Then you can start filling your tank with water and fish. It’s recommended to have about two to three pounds of fish.

Next, you would need a medium to fill your plants in and that also becomes your filtration system. And with this system, it should be able to plant about 30 –40 plants.

Leafy greens such as lettuce are a recommended crop for aquaponics as these plants utilize the nitrogen nutrient that fish waste produce. However, you can still grow fruit

crops. You can also watch Youtube videos to learn more about aquaponics and various system setups.

Aquaponics and aquaculture might sound like a new project that Guam is working towards, however it’s been around since the 1970’s. Crisostomo has been involved with aquaculture in Guam since the 1980’s then moved into the aquaponics’ side around the mid-90’s.

The aquaponics project has been continually going and evolving throughout the years. Crisostomo is optimistic that aquaponics will continue to improve on the island.

The aquaponics aquapark is open to the public for tours by appointment. Contact UOG CNAS at (671) 727-5655 for more information.

Aquaculture specialist David Crisostomo transfers seedlings to the newly opened CNAS Aquapark. Photo by the College of Natural and Applied Sciences

Kaito’s Corner: Staples of CHamoru Cuisine

by Kaito Nishimura

Kaito Nishimura is a native Japanese speaker studying at UOG while familiarizing himself with different aspects of life in Guam. In this series, Kaito writes about his adventures learning about the people and traditions that make our island unique.

Cuisine in Guam is a cornerstone of its rich cultural landscape. The culinary traditions of the CHamoru people offer a unique and original culinary experience that cannot be found anywhere else.

Indulging in the wide variety of food options available, we have that one dish that holds a special place in our hearts. It’s fascinating how every individual has their personal favorites, and that’s what makes our taste buds so unique.

Here are some examples of the types of food I’ve enjoyed so far:

Red Rice (Hineksa’ Aga’ga’)

Red rice holds a special place in the hearts and stomachs of locals.

This vibrant dish is a staple at village festivals and celebrations, where it is often served alongside grilled meats and other local delicacies.

The rice gets its distinct color from achiote, for its vibrant orange hue which has a high vitamin A content. The dish is a testament to Guam’s rich culinary traditions and the importance of communal gatherings in local culture.

Rice can be traced to ancient CHamoru diets, being found in a number of archaeological sites. Evidence also suggests its use as a ceremonial food and for special occasions.

During the Spanish Colonial Era during the 17th century, rice became more available with the promotion of farming by the Spanish and their introduction of new technologies as well as the achiote seeds from Mexico.

Luke Johnson, a sophomore at the University of Guam, has a particular fondness for the local cuisine of the island, especially red rice. Adding a bit of tangy flavor to his meal, he would frequently pair it with a Chamorro sauce called fina’denne’.

“I liked the combination of red rice and Portuguese

CHamoru Red Rice. Image by flouredflame.com

sausage, and I always had to have fina’denne’ as a sauce on red rice. It tastes so good,” Johnson said.

Chicken Kelaguen (Kelaguen månnok)

Kelaguen is a traditional delicacy that has been an integral part of CHamoru cuisine of Guam and the Northern Marianas for centuries.

This dish is typically made with chicken and lemon juice and its flavor is described as tangy and refreshing. What makes kelaguen unique is that it is a preserved food that doesn’t require refrigeration.

The meat is carefully tossed with lemon juice, where its acidity helps to preserve it, allowing it to last for longer periods. This makes it a popular choice for outdoor gatherings and celebrations, as it can be prepared in advance and served without worrying about spoilage.

The dish is similar to ceviche, where a pickling marinade of lemon juice, fresh coconut, green onions, salt, and spicy hot peppers is used to marinate cooked chicken, raw shrimp, fish, or beef. Unlike ceviche, the acids in the marinade “cook” the raw seafood or meat instead of heat. Kelaguen is served cold or at room temperature and can be enjoyed as is, over rice, or wrapped in a warm corn or flour tortilla. It’s a delightful blend of flavors influenced by both Filipino and Latin American cuisines

Joshua Nathaniel Galsia, a freshman at UOG, regularly purchased Kelaguen from the Payless supermarket because of its reasonable price.

“I like this dish because it is affordable, easy to digest without burdening, and comes in with a various flavors,” said Galsia.

CHamoru shrimp patties

(buñelos uhang)

Shrimp patties are a traditional dish that can be enjoyed by people of all ages. These soft, fried fritters are loaded with shrimp and vegetables and served with a delicious pepper vinegar sauce. You can mostly find this food at parties or festivals. These would make a great appetizer at any party, or a delicious and fun-to-eat main dish as well.

The origin of shrimp patties can be most likely traced back to the American fritter. During the early 20th century, the introduction of American food to the CHamoru diet occurred under the US Naval administration of Guam.

Non-perishable foods like canned meat, fish, and milk were imported to provide familiar options for the newcomers. These American influences led to the evolution of the Chamorro shrimp patties.

Ron Michael Robang, a sophomore at UOG, enjoys shrimp patties because of its convenience to purchase from local stores and the minimal mess it provides.

“I like shrimp patties because it is almost like a snack, easy to eat, you don’t get your hands dirty, and it’s seafood,” Robang said. “I normally don’t eat seafood but if it’s shrimp patty, I would like it.”

For Lorinda Paulino, a local, these dishes are significant to her not only for their role in family gatherings but the significance it has in connecting her to her ancestors.

“I learned those dishes from my grandparents and parents,” said Paulino. “What I am proud of is that I have inherited this taste from my ancestors and that I am passing on that taste to my children.”

Above: Shrimp Patties. Image by afamilyfeast. com

Chicken Kelaguen. Image by angsarap.net

Kaito Nishimura is a native Japanese speaker studying at UOG while familiarizing himself with different aspects of life in Guam. In this series, Kaito writes about his adventures learning about the people and traditions that make our island unique.

Of the many activities that Guam has to offer, one of the most iconic has to be the Chamorro Village Night Market in Hagåtña.

The Chamorro Village began during the early 60’s and 70’s as the Guam Farmers Market as a space for farmers to sell their produce and livestock. At the time, the grounds contained only temporary structures which were destroyed during several typhoons in the latter half of the century. This spurred local leaders to construct a more permanent facility in which the initial phase of construction was completed in 1994, of which most of the buildings stand today.

Chamorro Village Today

I visited the Chamorro village and paused for a few seconds while trying to make my way through the crowd of people. It was great to see people laughing, eating and having a good time. But the number of visitors and the locals is

what surprised me.

I hadn’t been there to visit in a long time, and my last visit was after the pandemic, so there was a big gap in my memory.

There was a lot of noise around the festival, but I didn’t dislike the noise because that was the typical sound of the festivals that had returned.

There are now more attractions than a few years ago, such as rock climbing, a race track, and riding a small train to travel around the Chamorro village. These all seem to be catered to younger visitors.

I spoke with a few local attendees to find out which vendors and stands they prefer:

Jamaican Grill

Jamaican Grill offers a unique fusion of island flavors from Jamaica, Guam and the Philippines. Joshua Galsim, a freshman at UOG, likes the food

Jamaican Grill at The Chamorro Village. Image by getyourguide.com

The Kris B.B.Q. stand at the Chamorro Village Wednesday Night Market. Image by Kaito Nishimura

Kaito’s Corner: Staples of The Chamorro Village Night Market

by Kaito Nishimura

and enjoys dining at the Jamaican Grill with his family, which is located in Chamorro Village.

“My family sometimes go there to eat and I like the barbecue ribs and chicken with the red rice at the Jamaican Grill,” said Galsim.

Kris B.B.Q

The Wednesday Night Market attracts many visitors. It is no surprise that vendors will have a line of people waiting to order food. Out of all the vendors, Kris B.B.Q stood out the most owing to its popularity among visitors and locals alike.

Their range of local fiesta plates on offer was impressive and seemed to be a major draw for the customers. There was a long line of people waiting patiently to get their hands on the delicious food being served at Kris B.B.Q.

Steve Oku visits Chamorro Village every week because he likes the festival’s atmosphere. He even likes that it is easy to buy a variety of Chamorro foods from various vendors.

“From the various vendors at Chamorro village, I especially like the Kris BBQ because the taste of BBQ sauce is perfectly mixed. Going to Chamorro village and eating the barbeque is my Wednesday routine,” Oku said.

The Carabao Ride

In Chamorro Village, you can ride a carabao for $3 per ride. Due to their mild-mannered nature, the ride is a slow one, even with people on their backs!

This attraction has become a classic in Chamorro Village night market, especially for children. The carabao ride event has been taking place since 1994, over 30 years ago.

an entertaining way to expose people to Guam culture.

“The carabao was brought to Guam from the Philippines in the 1600s and was mostly used for plowing the fields and was also an important food source,” Aguon said. “It was the largest animal on the island and is now an icon of the CHamoru culture. I am just helping to expose this culture.”

Aguon also explained why carabaos were preferred over horses by the people of Guam.

“The carabao is acclimated to the tropical setting of the island, while the horse is not quite suited to it due to immunity reasons,” Aguon said.

John Raymond Naputi Aguon, the owner of the carabao, explains that the carabao ride is

John Raymond Naputi Aguon’s Carabao. Photo by Kaito Nishimura

The Chamorro Village Night Market at sunset. Photo by the Guam Visitors Bureau

Preserving Ancestral Connection Through the Art of Åcho’ Atupat

Roman Dela Cruz shares his passion for slingstoning and Talks About The Effect Museum in Tumon by

Mia Perez

Fokai Industries is a locally owned CHamoru clothing brand that aims to represent Guåhan in the global sports community. But for owner Ro man Dela Cruz, it’s more than that.

Inside Fokai’s Tumon location, is The Effect, a living archive filled with an cient Chamoru artifacts from Guåhan and our neighboring islands. It is filled with clay pottery, stones that sit on a wall, and slings from around the world. Roman says the exhibit supports a positive, cultural and for ward-thinking impact in the heart of the Marianas islands.

Guåhan, is an island of Micronesia tucked away in the Western Pa cific. The inherited cultural traditions that maintain our communities are a living entity that make up the way of life on the island. And despite the multiple colonial takeovers of Guåhan, the indigenous CHamoru people and the ethnically diverse communities on the island continue to revive, nurture and preserve the Indigenous practices of the island’s original inhabitants.

One of these indigenous practices that Roman has found a love for, is the art of slinging. For Roman, sling stones and slinging

and often painful CHamoru history.

As a colony of the United States, Guåhan is heavily influenced by Western culture and norms. While this provides many technological and modern-day advancements for the community, there are many facets of Western life that are misaligned with our island-style upbringing. This is one of the reasons why Roman believes that the preservation of our indigenous heritage and cultural practices is the key to staying rooted in the connections to our ancestors.

For Roman, what’s important is staying rooted to where you come from by staying connected to who you are.

Despite the challenges and struggles we’ve faced as a people, the motion is to keep going.

Slinging is what helps Roman ground himself back into that spiritual connection to self and to Saina (ancestor).

He wants to share his love for slinging with everyone who comes around. Whether its in the shop, or somewhere entirely different. Roman has found happiness and spirit in what he does. He finds fulfillment in

helping CHamorus understand why their ancestral history is critical to their identity and crucial in understanding oneself. If one is fortunate enough to have the resources to access things such as artifacts or things passed down from previous generations; tools like these can sustain generational wealth as a reminder of the strength and the lives of those that came before you.

For Roman, The Effect is Fokai’s thank you to the community and its valued supporters locally and globally. It stands as an act of gratitude for the community and pays homage to the Mariana Islands’ ancestors.

The Effect is available to the public during pop-ups in their Tumon location.

“We feel it is very important for visitors and most importantly the locals to pay attention to the people that came before us,” Roman said. “Giving respect to our elders is a massive pillar of our great CHamoru culture that has kept us going for more than 4000 years and The Effect is a place that fortifies that kind of thinking.“

Roman Dela Cruz owner of Fokai Industries. Photo by Mia Perez