Ke Alaka'i - Jan. 21, 2016 Issue

J a n u a r y 21 , 2 016 路 Vo l u m e 113 : I s s u e 7

THE LEAD ER

HULA FESTIVAL honors kumu hula tradition PA G E 4 - 6

International restaurants find a home in Chinatown Page 10-13 Justin Yamzon overcomes trials to become a leading scorer Page 14-15

January 21, 2016 • Volume 113: Issue 7 EDITOR-IN-CHIEF

ADVISOR

E m i ly H a lls

Le e A n n Lambe r t

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ON THE COVER: Halau’s from around the Hawaiian islands gathered together to celebrate the Hawaiian culture at the 26th annual Moanikeala Hula Festival at PCC. Photo by Hector Periquin

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ABOUT US

The Ke Alaka‘i began publishing the first year the university was started and has continued printing for 60 years. The name in Hawaiian means “the leader.” It began as a monthly newsletter, evolved into a weekly newspaper and is now a weekly news magazine along with a website,YouTube channel, Facebook page, Twitter and Instagram.

Today a staff of more than 30 students works to provide information for the campus ohana and community.

TABLE OF

CONTENTS 4-6

Halaus from Japan and Hawaii perform for the Moanikeala Hula Festival at PCC

7

BYUH students do service at the Heart for Animals Ranch

8

Women speak on wellness at the first 2016 BYUH Women’s Organization Luncheon of 2016

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Former model and RM releases line of temple dresses

10-13

Three international restaurants are open for business in Honolulu’s Chinatown

14-15

Basketball point guard Justin Yamzon overcomes trials

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Website: KEALAKAI.BYUH.EDU

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Peacebuilding senior holds gathering for depression and anxiety awareness at BYUH

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Instagram: @KEALAKAINEWS

JANUARY 21, 2016

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PCC hosts 26th Annual Moanikeala Hula Festival Halaus honor legendary kumu hula and celebrate their cherished culture The Moanikeala Hula Festival welcomed seven different halaus or hula schools to the Polynesian Cultural Center to honor the late Sally Naluai with hula performances in the Hawaiian Village courtyard on Jan. 16.

“Aunty Sally,” as she was known, was a masterful kumu hula or hula teacher who was renowned for her graceful dancing and for being a student of the famed kumu hula Lokalia Montgomery.

Aunty Sally taught several generations of young Polynesians both the kahiko or ancient and auana or modern styles of hula during her years at the Cultural Center, according to Polynesia.com

“She was so graceful when she danced. Her hands told the whole story so she wouldn’t have to tell you what she meant.You could feel it,” said Sunday Mariteragi, a niece

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BY A L E X MA L DO N AD O

of Aunty Sally’s and Laie resident. “I think this

Lindsey’s students danced to the [festival] really is a legacy in and of itself and singing of local performer, Sam Kaina, who I think it’s exactly what Aunty Sally would sang of the different islands of Hawaii and have wanted.” their many beauties.

Kala Reed from Hauula said, “The

Lindsey came with her aunt, Joanie Moanikeala is a great way to show people what Lindsey, who has been a kumu hula for about hula really is and its importance in remem65 years and founded the Joan S. Lindsey Hula bering who we are and where we come from.

Studio. Joanie’s halau performed immediately These groups definitely stayed true to their after Lilinoe’s group finished. respective styles of hula. The hand motions, the About her halau, Joanie Lindsey oli or chants, and the gestures were just spot said, “Our dancing is very simple. We just love on. It was an excellent day to showcase someto dance just as Aunty Sally did, and we’re so thing as great as hula and I hope everyone who grateful to be able to honor her today.” saw it enjoyed it and learned something new.”

Following the Lindseys was

On the microphone were festival Sunday Mariteragi’s PCC-based halau, hosts Telesia Tonga and Terry Pane’e who Napuananionapalionako’olau, which was an introduced all of the halaus to the field and ensemble mostly made of children aged 2-13. presented each kumu with a gift bag after their

Mariteragi’s troupe started their 30 minute performance. segment dancing with baby dolls and stuffed

Lilinoe Lindsey’s halau from Honoanimals to the songs “Baby Doll Lullaby” and lulu, Ka Pa Nani O Lilinoe, was the first to per- “Dance out Baby Doll,” and slowly progressed form, featuring four different groups ranging in into segments which focused more on nature age from 3 1/2 years old, all the way up to 71. and Hawaii.

Ka Pa Nani O Lilinoe, a halau from Honolulu, dance at The Moanikeala Hula Festival held at the PCC on Jan. 16 in honor of the late, legendary hula teacher, Sally Naluai. Photos by Hector Periquin

Anela Kapu, a 5th grader from Laie, performed a solo hula about the mountains of Kauai and said, “I was very nervous, but I feel like I overcame my fear. Hula has really helped me get past being so shy.”

The last two songs of Mariteragi’s halau’s performance were Elvis Presley classics, specifically chosen to honor her father and Aunty Sally. They were sung by Tupua Ainu’u.

Aunty Sally was once asked to choreograph a hula for the song “This is my Heaven” for Elvis’ movie, “Paradise, Hawaiian style,” but she instead chose to assign Mariteragi to choreograph in her place, said Mariteragi.

“Many of the moves you saw today were the same ones we came up with for the movie,” Mariteragi explained.

“The final song, ‘Blue Hawaii’, was for my dad and Elvis,” said Mariteragi. Her father was able to serve as Elvis’ bodyguard during the filming of “Blue Hawaii.”

After Mariteragi’s halau came Sensei Yuko Kawamoto and his group Puanani Aloha,

who traveled all the way from Japan to dance at the PCC.

Aria Loh from Sunset, said, “It’s amazing how they’re from a completely different culture but still embrace ours so skillfully. I remember last year there were some Japanese guys at the fireknife competition and I was just as impressed then as I am today.”

After Puanani Aloha, Corrine Park’s Honolulu-based halau, Hui Park’s Hula Studio, danced.

The members were three children and the four senior dancers known as the “Gracious Ladies,” and then the slightly younger “Pre-Gracious Ladies,” making up seven dancers in total.

Park said, “The numbers the keiki did were all mostly fun numbers to make everyone happy, and our older ‘Gracious Ladies’ danced to love songs like Ali’i poi, a song about how a man describes his love for a woman.”

Park said her halau has performed at the PCC every year since the mid ‘90s and she

fully plans to keep coming back in the future.

The following act, The Men of Kawai’ulaokala seemed to be the crowd favorite, offering the only performance of male hula throughout the whole show.

Kumu Keli’i Puchalski chanted and played an ipu while directing 20 young men, the youngest was 13 years old and the oldest 21.

Puchalski’s team is based out of St. Louis School in Honolulu and has nearly 100 members made up of students and recent graduates.

Puchalski said, “I want people to be able to appreciate men’s hula. I don’t know if a lot of people get to see the more athletic style of men’s hula. So we try to help people see it and know there’s more than just a song and dance, but a spiritual connection as well.”

“Hula has a tie to a Hawaiian martial art called lua, which is where a lot of the movements in men’s hula come from. That’s what our halau is about, trying to perpetuate men’s JANUARY 21, 2016

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hula as a very strong, masculine, powerful style that’s more athletic and vigorous than people give it credit for,” Puchalski continued.

Following the men was Hula Halau O Kekela under the leadership of kumu hula Kela Miller. The group of about 20 was a blend of seniors and youth from the North Shore community.

“I love how this group seemed to bring the whole community together. It’s nice seeing the kupuna and keiki dancing together. The only way to keep culture like this alive is by sharing it from generation to generation,” said Tami Mancebo from Ka’a’awa.

The scheduled final act of the day didn’t make it to the festival because its kumu was sick, so the PCC Hawaiian village dancers stepped in and delivered a grand finale hula to wrap up the show.

According to Mariteragi, the fact that the festival was able to happen at all was a miracle.

Since the festival was outside, rain would have canceled it, she said.

“Yesterday it was definitely a blue and gray Hawaii with all the rain. I’ve been praying all week we would be able to do this today and I just knew it would be sunny today,” said Mariteragi.

Above: Sunday Mariteragi choreographed a hula for Elvis Presely’s movie “Blue Hawaii.”

She also has her own halau in Laie.

Top left: Performers of Ka Pa Nani O Lilinoe.

Middle: Group of girls take part in the festival, which showcased different types of hula.

Bottom: Hui Na Opio, the Men of Kawai’ulaokala from St. Louis School in Honolulu.

Photos by Hector Periquin and Mike Foley

Former model releases temple dress line

She went upstairs to set up a meeting with the matron of the temple to see if it was doable and what the standards were. “Then I just started running from there,” said Card. “My goal was to make dresses that were familiar to young women and super comfortable.”

Card started her temple dress business, Q. Noor, because she wanted to do something with her knowledge and talents that was truly important to her and God.

“When we create things, our spirit is happiest. Satan tries to distract women from our eternal virtue or purpose.You don’t need to be the most fit, be a babe or be a model. Just be you,” said Card.

BY BRIT TA NIE VO R WAL L E R

Many people wonder what Q. Noor means, she said, because it is a very unique name to the fashion industry. In Arabic, “noor” fter two years modeling in New York, means light. “Arabic and Hebrew are one of the Utah native Rosemary Card said she felt closest languages to the Aramaic, which is the she “had so much more to offer to the world language that Christ most likely spoke while on than walking in a straight line in stilettos.” this earth,” said Card. “Noor would be a word

“I feel like the world tells women if common to this earth at the time. And the Q they are told they are beautiful by men, they stands for queen.” are worth something,” said Card. Even the

Card said she was inspired by other well-known Mormon phrase “Hottest is modest” successful businesswomen, such as LDS videogisn’t completely correct to her. “We are suprapher and blogger Hailey Devine, and her own posed to be modest for ourselves–not for men,” entrepreneurial mother. she said.

Card said she felt like her guy friends

Card was a model from age 16 to 19, had businesses, but not many of her girl friends served a mission in Mesa, Ariz., and studied were starting businesses. “So I decided that I at the BYU Jerusalem Center in 2012 while wanted to change that,” said Card. attending BYU in Provo. She is a freelance

Card said she wants to empower photographer and videographer for the LDS women and wants to make an impact on the Church, and took an entrepreneurship class at way women see themselves. “You can do anyBYU. She said during the class she, “started to love the idea of starting a business that fulfilled a need.”

She said she went to the temple to discover what she was supposed to do in 2015.

While sitting in the temple, Card said, “My brain was thinking of a million different things, and suddenly I felt that someone needed to make cute, simple and classic temple dresses.”

She felt like the spirit hinted, “Why don’t you?”

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thing. It’s a matter of how much you are willing to sacrifice. If I decided right now to be an astronaut, I could do it,” said Card.

“Just because you haven’t seen it, doesn’t mean you can’t do it. I’m really passionate about media and women and the way we are portrayed, and what women can accomplish,” said Card.

Starting out a business for the first time was intimidating, but Card knew she had to network. “Most people think it’s important to keep your idea on the down low, but I’m a big believer that you should talk about it to people, because if people don’t like it, you won’t know if it’s a good idea,” said Card. She valued people’s feedback. “Figuring out people who had connections and who are in the industry was my first job,” said Card.

Card said her No. 1 piece of advice to women is to, “build other parts of you.” She said getting a lot of Instagram likes isn’t truly satisfying. “What is satisfying is developing a skill, like learning how to paint or leaning how to be wicked good at science.”

“Taking a killer selfie is not a valuable skill. Your spirit will feel so much happier when you just be yourself,” she said.

“I say all this stuff, but I am just as guilty of doing and feeling all those things.

Like when I go out and I feel like I look good, I’m thinking about taking a cute picture on Instagram. No one’s perfect, but it does take constant effort to try and focus on the things that truly matter,” said Card.

Left: A model wears one of Rosemary Card’s temple dresses from her company called Q. Noor. Q stands for queen, and “noor” means light in Arabic, said Card.

Photo by Deseret News Right: Rosemary Card started Q. Noor after modeling in New York for two years, serving an LDS mission, attending BYU in Provo and studying abroad in Jerusalem.

Photo courtesy of Rosemary Card JANUARY 21, 2015 2016

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BYUH Women’s Organization:

Start the year off by taking charge of your health B Y DA NNA OS U MO

The BYU-Hawaii Women’s Organization

held its first luncheon for 2016 and set the tone for upcoming luncheons planned in the next months.

To open the event, President Linda Black welcomed guests to an “organization that is a service-oriented institution and seeking to provide intellectual, cultural and social opportunities for its members and to promote a spirit of harmony and unity among the members of the university and the community.”

According to Black, this particular luncheon was an opportunity to “encourage and empower women to take charge of their lives and know what to do to feel and be well.”

She continued, “I know that in the beginning of the year, we focus on new goals and everybody wants to feel well. So we organized this event with good refreshments and invited amazing people to speak” on how people can feel better.

The first guest speaker was Dr.Ye Nguyen, who was introduced as a licensed naturopathic physician, yoga and massage therapist.

She said it is important to use natural ways to keep bodies healthy and relaxed. Such methods, or pillars, include a good diet, not skipping meals, exercise, sleep, hydration, meditation, prayer and lifestyle.

The other speaker was Stephanie Marcum, a professional reflexologist and founder of Foothold, a foot-zone therapy company. As someone who believes foot-zoning can perform miracles, she said she loves to help men and women become more self-reliant in their health through foot-zoning or reflexology. She taught simple foot zoning techniques that can help people sleep, stop headaches and neck pains.

Sister Teresa Denison, a senior missionary, said she enjoyed the messages and found it very informative. She quoted Nguyen, saying, “Symptoms lose their power when we talk about them.” This reminded Denison it is important to talk about her symptoms, because it could put her fears into perspective.

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Reflexologist Stephanie Marcum hands out raffle tickets after her presentation.

The other presenter, Dr. Ye Nguyen, gave several pillars of health, including exercise, hydration and prayer. Photo by Stop Khemthorn

Although the luncheons have included topics on health issues before, Denison felt this luncheon was a different approach because it was women teaching women. “I loved it! I love the whole aspect of the luncheon because it brings women together. Women from part of the community and the university that we may not necessarily work side by side but are drawn from all over,” said Denison.

For Dora Nautu, a BYUH alumni and community member, it was her first time attending the luncheon and she said she enjoyed herself immensely. She was enthusiastic to apply the things she had learned and said, “I think those pillars that the doctor were talking about reinforces some of the things that I’ve known to be healthy. So I want to try to do those things like exercise and cut down on my sugars. Try to be healthier for myself and my family–and the foot zoning tips can really help my family.”

Vice President of the organization, Rose Maria Hurst, said, “It is important that women get together and learn together. All of us have issues and problems, and there are a lot of natural ways to heal it. It’s good to have doctors, too, but if we can embrace things and open our minds, we can help ourselves and we can help our families.”

Aside from the insights and friendships gained by the women at the luncheon, Hurst explained, “The purpose of this event is to use the money we get from the people who pay for their lunches and give it as scholarships

to students.” She added, “100 percent of it goes to the students. We know that some of them are praying for such means, and we surprise 10 students with the scholarship annually. We just want the students to be the best that they can be and study hard.”

Sara Roberts, the wife of Gabriel Roberts, assistant coach for the men’s basketball team and a member of the Exercise and Sports Science faculty, said she has liked the information that was offered in the last three luncheons and was excited for the topic about health and wellness.

“I like how they have a lot of volunteer opportunities. People helped with the flowers.

I actually helped to set up with the decorations today. And of course the portions go to the student books, so I like to come because I know the money goes to a good cause,” said Roberts.

Another community member, Maia McArthur, found her first luncheon interesting and said she found it fun to socialize with a group of women and get their perspective on life. “It’s great that there are women who have done productive things with their lives and are good examples.”

It was announced that the next luncheon will be held on Feb. 4, 2016, with guest speaker, Anne Tanner, President John S. Tanner’s sister and doctor of psychology. Her topic will be: “It’s a wonderful life and letting go of the ifs and if onlys and finding our unique purpose.”

Service at Hauula ranch isn’t a sacrifice, say BYUH students

Some students said they decided to participate in the project because they heard it included helping the environment and animals, which was an opportunity some had not experienced before. Annabelle Phillips, a senior majoring in marine biology from Ohio, said, “BYU provides so many opportunities that are learning experiences for us, but is also service to others. It was like two in one. It was really fun and I got to meet several other really nice people.”

B Y DANNA OS U MO

Phillips chose to clean the shed. “By cleaning the shed, they can focus more on other things because they are so busy trying to build their The BYU-Hawaii Service Center joined efforts with the Hearts for farm. So, it is a great feeling to be a big help by doing something small. I Animals Ranch, Give N’ Take, and James Campbell National Wildlife really like how they are so willing to let us help them. I’m actually thinkRefuge for Ho’omana Day, which students said was a fulfilling ing about coming back here next week,” continued Phillips. service experience.

Another project that volunteers did was making reusable bags

Volunteers from various BYUH Student Associations gathered at the ranch and were divided into groups to paint a shed, create reusable from unused material on the ranch. Sister Sandee Barlow, a senior missionary, found the project “pretty unique.” bags, clean a shed, and build an obstacle course. This project was a way

Barlow enjoyed making usable bags for disadvantaged children for “students to make a personal connection with the community and in which to put their books and personal belongings. She added, “None with other students,” according to Seeley Dopp, a senior international of us had ever done anything in this way, so we were creative about how cultural studies major from Idaho and Student Supervisor in the Service Center. “Ho’omana Day is a semester thing and is usually in the middle of we used up all of the bag itself and made handles for it and the students the semester. It is the biggest project of the semester and we are glad that were wonderful.”

Abby Terry, a freshman biochemistry major from Washington, the turnout today was really good,” added Dopp. had never attended a Ho’omana Day service project and really enjoyed

The Hearts for Animals Ranch project was initiated by Alpha herself. Pointing out that since she was a horse person, she found the Harper, who said when she met JoAnn Dueno, owner of the ranch, project fun. Her job was to groom the horses, which was relaxing for her they connected because they both had a love for horses and helping and the horses. other people.

Mark Caubalejo, a junior political science major from the

Concerning the project, Harper said, “JoAnn had a lot planned Philippines, said he had never been around horses and did not know how for the ranch, and they always need something done so it’s been really good to come out with the students to share my passion with them [...] It to deal with horses. However, by the end of the day, he had learned how to calm the horses. Stating how significant this service project was, he is just a wonderful project for us to participate in.” shared, “I don’t call coming to the service project a sacrifice, because it’s

Dueno said this was the third time volunteers from BYUH came. “We let people do what is in their heart. Some people like to clean. thrilling and a perfect adventure and getaway from stress at school.”

Hearts for Animals Ranch is a non-profit ranch in Hauula run Some people like to paint. Some people like to recycle. I love the fact

by JoAnn and Felix Dueno and has horses, donkeys and dogs trained to that we can get help with some of our projects, but what really fills my help people suffering from mental and physical illnesses. According to heart the most is to see how they interact with the animals,” said Dueno.

Dueno, they are looking for interns to help with marketing, fund-raising

She explained the ranch is a wellness center for animals and people. The ranch owners’ philosophy includes being a voice for animals, and grant writing. and also helping people to interact with animals in their natural environBYUH students volunteer with maintaining the Hearts for Animent. Dueno added, “One of our volunteers came up to me and he asked mals Ranch, a nonprofit in Hauula, which helps serve people me if I had any idea how healing my animals are. This was so funny to me, who are mentally and physically ill. Photo by Danna Osumo because that was the whole purpose of our organization and he felt that.”

3 International restaurants in

Chinatown

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Kan Zaman

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Combining Moroccan & Lebanese cuisine

Kan Zaman, a Moroccan-Lebanese restaurant in downtown Honolulu, combines the personalities, cooking styles, and home cuisines of its two head chefs and co-owners, Kamal Jemmari of Morocco and Youssef Dakroub of Lebanon.

The restaurant’s name, Arabic for “once upon a time,” was chosen because, “It’s the beginning of a beautiful story: We started out as neighbors [selling tacos], and here we are now,” Jemmari said.

Jemmari and Dakroub opened Kan Zaman two and a half years ago in 2013 after customers repeatedly suggested the idea.

When they ran taco trucks, Jemmari said, “[Youssef and I] would park next to each other in Kaka’ako, and we became friends. And our customers would ask, ‘A Lebanese chef and a Moroccan chef? How come you guys are making tacos?’”

As the friendship between the two chefs progressed, the idea of pooling their talents to form a restaurant transformed from customer teasing into reality. “We learned more about each other when we had the taco trucks, and we would spend a lot of time together. I saw how he cooked,” said Jemmari.

“I had no doubt this would work.”

Dakroub said, “I knew this food was going to be something new for people to accept and to understand, but I was ready to take that risk. We didn’t know how people were going to respond.”

Dakroub was born and raised in Beirut, Lebanon, and Jemmari in Marrakech,

Top Left: Grondin features a bistro-style eating area. Left: Grondin chef prepares food. Middle Left: Potpourri sets on tables at Kan Zaman. Bottom: Grondin and Ethiopian Love share an outdoor patio seating away from the street.

Right: Kan Zaman’s entrance.

Top to bottom: Kan Zaman’s outdoor eating area; Owners Youssef Dakroub and Kamal Jemmari; Painting hangs in Kan Zaman.

Photos by Hector Periquin and Kishi

B Y L E I ANI BR OWN

Morocco. Kan Zaman’s menu ranges from Jemmari’s personal favorite, lamb tajine, to Dakroub’s beef kebab and lamb couscous. The menu was developed through a series of trial and error when the restaurant first opened, according to Jemmari.

“We always try to make sure that whatever food we serve is classical–what we grew up having,” said Jemmari. “We don’t want to change that. It took a while to make the menu because we were experimenting, and all the dishes are new to our guests.”

The menu was also new for the cooks they were training, Jemmari said. They had to learn Dakroub’s Lebanese menu and style of cooking.

Now, both Jemmari and Dakroub agreed they have found a menu they like.

However, Dakroub said he sometimes likes to tailor the menu to the guests, specifically those experiencing Middle Eastern cuisine for the first time. “I try to ask them to know what they like or where they’re from,” said Dakroub, “and put something together for them, but I always make sure to add rice.”

Their repeat customers fuel the restaurant, said Jemmari. Many friends and guests have helped by offering input, leading to a new location which, according to Jemmari, will open by July next year.

“The reason for this is the demand,” said Jemmari. “People drive from all over the island, friends bring friends, a lot of people really push us. We wouldn’t be where we are if it weren’t for others.”

Both Jemmari and Dakroub said their favorite aspect of running Kan Zaman is seeing their guests enjoy eating at their restaurant in Chinatown.

“Our goal is to provide good food, to make all our guests happy and to take care of our employees,” said Jemmari. “My favorite, favorite part is to talk to our guests, to engage with them and to see them happy. We don’t just want them to buy, pay, and then leave. We want them to have the whole experience.”

JANUARY 21, 2016

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Grondin

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Couple combine French and Latin cultures

B Y AL E X M AL D O N AD O

Grondin, the French-Latin Kitchen, is a culinary ther was born,” explained Segarra. “When we [were planning] Grondin conceptually, both fusion restaurant located in the heart of Chinathe cuisine and the ambience, we wanted it to town in Honolulu. be a bistro style in a warm place with a mom

Owned and operated by husband and wife duo, David Segarra and Jenny Grondin and pop atmosphere. We decided to name it after her dad and kind of pick up where he with Andrew Pressler as executive chef, the left off.”

French-Latin Kitchen has been open and Segarra said he and his wife got the idea to operating for about a year and a half, according open their own restaurant while they were in to Grondin. the Galapagos Islands visiting family.

Segarra said, “The menu consists of They had just gotten engaged and interpretations of our favorite childhood dishes were walking around enjoying the scenery and are usually pretty true to how they origiand agreed it would be a great idea to leave nally were. It’s engineered to offer a balance of their home in New York and move to an island, both cultures.”

He added one of the dishes that epito- Segarra continued.

“As we got back to New York, my mizes the French-Latin fusion is the Crepe Mole Negro, a $13 dish consisting of confit duck leg, business partners were planning a new restauOaxacan mole, wrapped in a crepe with cilantro rant in the Virgin Islands. We signed up for it and started sketching out ideas for and a lime crème fraiche.

“You would almost never see the duck [our own restaurant] on a beach in St. John,” said Segarra. confit in Latin America, and you would never Once there, the couple decided St. John was a see the Oaxacan style mole in France,” exbeautiful place, but too small for them to open plained Segarra. their business, so they tried Puerto Rico only

Segarra also said, “The item that stands out the most on the menu is probably the to find the same problem.

After Puerto Rico, they went to visit Cassoulet, a $26 dish made of Shinsato Farms some friends living on Maui to see how they pork shank, house-cured lardon, saucisson à l’ail, which is a garlic sausage, white beans, and would like it there.

“While we were visiting Maui, we a tomato confit.” took a weekend trip to Oahu and drove

The menu is broken up into two cataround the island. We came across Chinatown egories, “Petit Plats” or small dishes ranging in price from $7-16, and “Fuertes” or strong/large on a rainy Sunday night and just fell in love with the architecture. It reminded us a lot of items costing between $18-32. the meat packing district in New York,” said

The restaurant gets its cultural blend Segarra, ”We found a space for the restaurant, from Segarra and Grondin’s genealogical backwe found an apartment near downtown and grounds with Segarra being a mix of Puerto had a daughter on the way, and it all seemed to Rican and Ecuadorian, while Grondin’s parents make sense. were both French immigrants.

Just at exactly that point, our chef

Segarra said the restaurant’s name Andrew’s wife reached out to us on Facebook comes from Jenny’s father, Jean Grondin, who and asked if Oahu needed any chefs. All the died when she was 7 years old. stars were aligned at that point.”

“He was a French chef who worked

Grondin is open seven days a week under Michelin Star chefs, restaurants, and the Chateau & Relais group in France and England. serving dinner daily, lunch on the week days and brunch on Saturdays and Sunday.

He opened the infamous L’Orangerie in Los

More information including their Angeles and eventually opened up a French address and menu items can be found on their fine dining restaurant in Captiva Island, Florida, website, www.Grondinhi.com. named after the region in France where his fa-

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Ethiopian Love Bringing African finger food to Hawaii

B Y DANNA OSUMO

rant in Kapahulu. After seeing that their pool Being the only Ethiopian restaurant in Hawaii, of customers was increasing, they decided to Ethiopian Love offers customers a unique and launch their own full, brick-and-morter Ethiocultural experience that cannot be found anypian restaurant in Chinatown. where else in the state, according to its owner

“We have been here for about seven Abraham Samuel. months now and so far so excellent. A lot of

Samuel and his fiancée, Faith, are people are really excited because, compared Ethiopian natives. Samuel said they chose to establish their business in Hawaii because every to a lot of other restaurants, this place offers other state already had an Ethiopian restaurant. a unique way of eating. It’s finger food, so you “Anybody in Hawaii who wanted Ethiopian food eat with your hands. And it’s delicious at the same time,” Samuel shared. would have to travel 2,800 miles. So that was

Another reason why the restaurant why we decided to open this restaurant at this location. And we are the only one in the island,” provides a unique eating style to its customers is “everybody’s order comes in one big plate so Samuel said. everybody gets to taste one or the other meal

The restaurant stays true to the and pick the best part and feed your friend at Ethiopian theme and is decorated with Ethiothe same time,” said Samuel. He explained this pian art and music. In addition, Samuel said is a gesture of love and affection as families sit the dishes—made by Faith—are 100 percent down to a meal together and feed each other. authentic. “In fact, we exceed a lot of restau“It’s a very new way of eating in Hawaii,” rants in the mainland. Other restaurants get Samuel continued. their bread from a third party, but because the For customers Steve Erickson, a Ethiopian community in Hawaii is so small with retired marine engineer, and Hugh Kaiser, a only 10 to 15 of us, no one can help us make the Ethiopian-styled bread, injera,” said Samuel. retired naval architect, the authentic Ethiopian taste of the food and different style of eating

Samuel continued, “We are literally was enjoyable. the only restaurant that does that and it is very

Erickson said he lives near the restaudifficult to make. We ferment it for three days rant and was eager to try the food. He said, “It’s before baking it in the house.” delicious and I really like the red lentils.”

He explained their method is tricky

Kaiser said he had never tried Ethiobecause if the injera goes bad, they would have pian food before. He found it interesting to to close their restaurant for that day. “But after “break the injera and scoop up the food to eat a lot of trial and error, we have gotten it right the fillings.” now so we don’t have to worry,” Samuel said.

The restaurant also performs a cof According to Samuel, they tested fee ceremony for their customers, if desired. how their food would be received by Hawaii Samuel said, “Coffee was actually discovered in residents by sharing space with another restauEthiopia and just like how the Japanese restaurants have their tea ceremony, we have a coffee Middle: Jenny Grondin and David Segarceremony. This is a very unique experience for ra are the owners of Grondin. Bottom: our customers.”

Prawn ceviche and chips are on Grondin’s

The lunch menu provided a few menu. Photos by Hector Periquin appetizers, six entrees and nine vegan options Top: Owners Abraham Samuel and his thus satisfying vegetarians, vegans and carnifiancée and head chef, Faith. vores. The restaurant is located on Smith Street Middle right: The vegetarian sampler in Chinatown. includes injera, the traditional Ethiopian bread that requires 3 days to make.

Photos by Samone Yuen

JANUARY 21, 2016

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Justin Yamzon always dreamed of playing college basketball and hopes to end his career at BYU-Hawaii next year with a bang. After being the back-up point guard for two years, Yamzon is one of the team’s leading scorers this season.

Photo courtesy of University Communications

JUSTIN YAMZON

HEIGHT: 5’7

POSITION: POINT GUARD

POINTS PER GAME:

13.1

ASSISTS PER GAME:

4.1

HOME: LAS VEGAS

YEAR: JUNIOR

B Y M AT T H E W RO B E RTS

In a sport where height is a big factor, junior point guard Justin Yamzon is not your typical college basketball player. Standing at 5-7,Yamzon is living proof that height is not everything.

“I just see it as a challenge, you just have to learn to use the things that work for you,” said Yamzon, an exercise and sports science major from Las Vegas, Nev. Though just 5-7,Yamzon uses his speed, agility, and ball handling to lead his team and is one of the Seasiders most prolific scorers this year.

Playing college basketball has been a dream of Yamzon’s since he was a little kid. Having parents who both played college basketball, it is no surprise Yamzon was playing basketball all his life. “I had a ball in my hand as young as I can remember.

Basketball has always been around me,” said Yamzon.

Like most kids Yamzon played a lot of different sports but early on he decided he wanted to focus on basketball.

Growing up his favorite player to watch was Steve Nash. Captivated by his speed, dribbling, and passing,Yamzon began to implement what he saw of Nash’s style into his own game.

Yamzon continued to improve and progress through the years as he made his junior high and high school teams. Then in his junior year of high school, a local family member in Hawaii put Yamzon in touch with then Assistant Coach David Evans. After going through the recruiting process, Yamzon was offered an athletic scholarship that he quickly accepted. “I have family out here, and when I visited before my senior year, I just loved the school and the atmosphere. It wasn’t a hard choice with me,” said Yamzon.

After he was offered a scholarship, things got a little uncertain for Yamzon as he tore his ACL during his senior year of high school. Fortunately, the offer to play at BYU-Hawaii remained and Yamzon decided to get surgery on his knee.

Getting out to Hawaii in 2013,Yamzon spent most of his freshman year recovering from his knee surgery. Later in the season,Yamzon would forgo redshirting and received some game time.

Through his freshman and sophomore years,Yamzon served as back-up point guard to then starting guard Robbie Mitchell. Though some might find it frustrating,Yamzon relished the opportunity. “It was a great learning opportunity for me. Robbie is a great guy and competitor,” said Yamzon. “He was always teaching me and helping me. We both respected each other and pushed each other to work harder.”

Now in his junior year, Yamzon has stepped into the spotlight and starting position for the Seasiders. With the increase in playing time, Yamzon’s productivity has increased. Throughout this year he is averaging 13.1 points and 4.1 assists a game. He also has had 23-point games two times this year. “I love watching and playing with him.

He is such a great player and friend. I have learned a lot from him,” said Brody Berry, a sophomore exercise and sports science major from Alpine, Utah.

Yamzon is also one of the few athletes at BYUH who is not a member of the LDS Church.

Although not a member but growing up Christian, Yamzon quickly adjusted and fit right in. “Justin is my boy. He is awesome to watch play and then to just be around,” said Brandon Barron, a sophomore exercise and sports science major from Sunland, Calif.

Yamzon is hopeful for this year’s season and is looking forward to finishing out his career along with the program’s last year before being phased out. “It’s sad that the program is being phased out, especially since we have been so successful. But I really want to go out with a bang and finish my career and the last year of the program strong,” said Yamzon.

JANUARY 21, 2016

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Finding Light

B Y TAYLO R PO L SO N

Those who suffer from depression and anxiety should not be ashamed to seek help, say students and counselors People can find support for depression, anxiety, and suicidal thoughts at the BYU-Hawaii Counseling Service office. Students, staff and community members found out about the services at the center at a mental health awareness meeting on Jan. 14. They also discussed how to tell if people have anxiety or depression.

“Depression is the No. 1 emotional mental illness struggle that people have,” said Elder Randall Keyes, a licensed clinical social worker from Victoria, Canada. Keyes is a staff member at Counseling Services. He said some common symptoms of depression are sadness, irritability, hopelessness, guilt for little or no reason, loss of interest in favorite activities, low energy and difficulty concentrating.

According to Keyes, depression can last days, weeks, or even months. Keyes invited the audience to “do something about it” by seeking help if any of these symptoms have been hindering their ability to function.

Keyes addressed other mental and emotional issues, particularly anxiety in its various forms. He explained how, in a family setting, anxiety can at times be a way to express love, such as when a mother or father worryingly calls and texts their son or daughter on a Friday night.

He mentioned panic disorder, a condition that causes an individual to be sus-

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ceptible to panic attacks and intense anxiousness. Symptoms of panic disorder include cold fingers or toes, dry mouth, a “butterflies” in the stomach feeling, and an inability to relax.

Keyes described social anxiety as a general worry of appearing inarticulate, stupid, or weak in group settings.

Austen Thompson, a senior majoring in intercultural peacebuilding from California, organized the event along with members of the David O. McKay Center for Intercultural Understanding.

Thompson explained how mental health awareness relates to peacebuilding and conflict resolution: “I think it helps people see people as people, even seeing themselves [as someone with depression].” That philosophy is at the core of peacebuilding.

Thompson spoke about his struggles throughout his teenage years with depression, anxiety and suicidal thoughts. After suffering a concussion while playing on the varsity water polo team in high school, he explained how his life spiraled downward. Eventually, he said he felt as if he “had no worth.”

At a mental health institute in Southern Utah, Thompson developed what he calls the “mental health triangle.” The first corner of this triangle is professional help; the second corner is a social support system of family and

Symptoms of panic disorder include dry mouth, cold fingers and toes, butterflies in the stomach, and an inability to relax, says Elder Keyes from Counseling Services. In the photo, light bathes four figures walking KE Kings ALAKA I through Cross Underground in Britain. Photo by AP

friends; the third corner is an understanding of the Atonement of Jesus Christ. He also said prescription drugs can be helpful in overcoming mental illness, helping “the lowest of lows” to happen less frequently.

Zachary Konecki, a senior from California majoring in history who is also obtaining the peacebuilding certificate, said, “If you have a vitamin imbalance, you just go eat more vitamins. So, I see depression the same way, and [...] it’s not something people should be embarrassed about. If you have a problem, then don’t feel bad about asking for help. There [are] people like me and Austen who you can talk to, and there’s the Counseling Services office.

Counseling works. It’s good.”

After Thompson’s remarks, Keyes answered anonymous questions written by the audience. Some of the questions were how to help a friend who may be considering suicide; how to overcome social anxiety; how to be friends to those who have issues but don’t take responsibility for their actions on yourself; and how to approach things that are difficult or fearsome.

Afterwards, Keyes encouraged people to come into the Counseling Services office free of charge to learn how to cope with and maintain their mental well-being.