THE LE AD ERJ a n u a r y 21 , 2 016 · Vo l u m e 113 : I s s u e 7

P A G E 4 - 6h o n o r s k u m u h u l a t r a d i t i o nHULA FESTIVAL

I n t e r n a t i o n a l r e s t a u r a n t sf i n d a h o m e i n C h i n a t o w n

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J u s t i n Y a m z o n o v e r c o m e st r i a l s t o b e c o m e a l e a d i n g s c o r e r

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Great ocean road in Australia.Photo by Kelsie Carlson

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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.

ABOUT US

January 21, 2016 • Volume 113: Issue 7

ADVISOR

LeeAnn LambertEmily Halls

Hector Per iquin

ART DIRECTOR

COPY EDITORS

EDITOR-IN-CHIEF

Jared Roberts

Alyssa Troyanek

Samone Yuen

Kevin Brown

PHOTOGRAPHERS

Kelsie Carlson

Lexie Arancibia

Austin Engemann

Stop Khemthor n

ART & GRAPHICS

Andrea Marshall

Mackenzie McLeod

Yukimi Kishi

MULTIMEDIA

JOURNALISTS

Rachel Reed

Matthew Roberts

Eric Hachenberger

Leiani Brown

Megan Church

Brittanie Vorwaller

Alex Maldonado

Alyssa Olsen

Taylor Polson

Danna Osumo

Michael Morton

Samone Yuen

Hector Per iquin

INTERNS

VIDEOGRAPHERS

Camron Stockford

Joshua Mason

Dorothy Chiu

ON THE COVER: Halau’s from around the Hawai-

ian 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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3JANUARY 21, 2016

Halaus from Japanand Hawaii performfor the MoanikealaHula Festival at PCC

Women speak on wellness at the first 2016 BYUHWomen’s OrganizationLuncheon of 2016

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TABLE OFCONTENTS

BYUH students doservice at the Heartfor Animals Ranch

9Former modeland RM releases lineof temple dresses

10-13Three internationalrestaurants are openfor business inHonolulu’s Chinatown

14-15Basketball point guard Justin Yamzon overcomes trials

16Peacebuilding seniorholds gathering fordepression and anxietyawareness at BYUH

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PCC hosts 26th AnnualMoanikeala Hula FestivalHalaus honor legendary kumu hula and celebrate their cherished cultureThe Moanikeala Hula Festival welcomed seven different halaus or hula schools to the Poly-nesian 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 andfor being a student of the famed kumu hula Lokalia Montgomery. Aunty Sally taught several genera-tions of young Polynesians both the kahiko or ancient and auana or modern styles of hula dur-ing 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

of Aunty Sally’s and Laie resident. “I think this [festival] really is a legacy in and of itself andI think it’s exactly what Aunty Sally wouldhave wanted.” Kala Reed from Hauula said, “The Moanikeala is a great way to show people what hula really is and its importance in remem-bering who we are and where we come from. These groups definitely stayed true to their respective styles of hula. The hand motions, the oli or chants, and the gestures were just spot on. It was an excellent day to showcase some-thing as great as hula and I hope everyone who saw it enjoyed it and learned something new.” On the microphone were festival hosts Telesia Tonga and Terry Pane’e who introduced all of the halaus to the field and presented each kumu with a gift bag after their 30 minute performance. Lilinoe Lindsey’s halau from Hono-lulu, Ka Pa Nani O Lilinoe, was the first to per-form, featuring four different groups ranging in age from 3 1/2 years old, all the way up to 71.

Lindsey’s students danced to thesinging of local performer, Sam Kaina, who sang of the different islands of Hawaii andtheir many beauties. Lindsey came with her aunt, Joanie Lindsey, who has been a kumu hula for about 65 years and founded the Joan S. Lindsey Hula Studio. Joanie’s halau performed immediately after Lilinoe’s group finished. About her halau, Joanie Lindsey said, “Our dancing is very simple. We just love to dance just as Aunty Sally did, and we’re so grateful to be able to honor her today.” Following the Lindseys was Sunday Mariteragi’s PCC-based halau, Napuananionapalionako’olau, which was an ensemble mostly made of children aged 2-13. Mariteragi’s troupe started their segment dancing with baby dolls and stuffed animals to the songs “Baby Doll Lullaby” and

“Dance out Baby Doll,” and slowly progressed into segments which focused more on nature and Hawaii.

BY ALEX MALDONADO

5JANUARY 21, 2016

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

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 differ-ent 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, CorrinePark’s Honolulu-based halau, Hui Park’sHula 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

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 cho-reograph 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,

fully plans to keep coming back in the future. The following act, The Men of Kawai’ulaokala seemed to be the crowd favor-ite, offering the only performance of male hula throughout the whole show. Kumu Keli’i Puchalski chantedand played an ipu while directing 20 young men, the youngest was 13 years old and the oldest 21. Puchalski’s team is based out ofSt. Louis School in Honolulu and has nearly100 members made up of students andrecent 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 move-ments in men’s hula come from. That’s what our halau is about, trying to perpetuate men’s

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

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 se-niors 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 upthe 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.

7JANUARY 21, 2016 7JANUARY 21, 2015

A fter two years modeling in New York, Utah native Rosemary Card said she felt

she “had so much more to offer to the world than walking in a straight line in stilettos.” “I feel like the world tells women if they are told they are beautiful by men, they are worth something,” said Card. Even the well-known Mormon phrase “Hottest is modest” isn’t completely correct to her. “We are sup-posed to be modest for ourselves–not for men,” she said. Card was a model from age 16 to 19, served a mission in Mesa, Ariz., and studied at the BYU Jerusalem Center in 2012 while attending BYU in Provo. She is a freelance photographer and videographer for the LDS Church, and took an entrepreneurship class at BYU. 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?”

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. Many people wonder what Q. Noor means, she said, because it is a very unique name to the fashion industry. In Arabic, “noor” means light. “Arabic and Hebrew are one of the closest languages to the Aramaic, which is the language that Christ most likely spoke while on this earth,” said Card. “Noor would be a word common to this earth at the time. And the Q stands for queen.” Card said she was inspired by other successful businesswomen, such as LDS videog-rapher and blogger Hailey Devine, and her own entrepreneurial mother. Card said she felt like her guy friends had businesses, but not many of her girl friends were starting businesses. “So I decided that I wanted to change that,” said Card. Card said she wants to empower women and wants to make an impact on the way women see themselves. “You can do any-

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 passion-ate 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 indus-try 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.

Former model

releases temple

dress lineBY BRITTANIE VORWALLER

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

KE ALAKA I8

The BYU-Hawaii Women’s Organizationheld its first luncheon for 2016 and set thetone 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 oppor-tunities 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 natu-ropathic 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 Mar-cum, 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 mis-sionary, 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.

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 friend-ships 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 informa-tion that was offered in the last three luncheons and was excited for the topic about healthand 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 interest-ing 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 lun-cheon 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.”

BYUH Women’s Organization:

Start the year off by taking charge of your healthBY DANNA OSUMO

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

The BYU-Hawaii Service Center joined efforts with the Hearts forAnimals Ranch, Give N’ Take, and James Campbell National Wildlife Refuge for Ho’omana Day, which students said was a fulfillingservice experience. Volunteers from various BYUH Student Associations gathered at the ranch and were divided into groups to paint a shed, create reusable bags, clean a shed, and build an obstacle course. This project was a way for “students to make a personal connection with the community and with other students,” according to Seeley Dopp, a senior international 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 the semester. It is the biggest project of the semester and we are glad that the turnout today was really good,” added Dopp. The Hearts for Animals Ranch project was initiated by Alpha Harper, who said when she met JoAnn Dueno, owner of the ranch,they connected because they both had a love for horses and helpingother people. Concerning the project, Harper said, “JoAnn had a lot planned 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 is just a wonderful project for us to participate in.” 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. Some people like to paint. Some people like to recycle. I love the fact that we can get help with some of our projects, but what really fills my heart the most is to see how they interact with the animals,” said Dueno. She explained the ranch is a wellness center for animals and people. The ranch owners’ philosophy includes being a voice for animals, and also helping people to interact with animals in their natural environ-ment. Dueno added, “One of our volunteers came up to me and he asked me if I had any idea how healing my animals are. This was so funny to me, because that was the whole purpose of our organization and he felt that.”

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.” 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 farm. So, it is a great feeling to be a big help by doing something small. I really like how they are so willing to let us help them. I’m actually think-ing about coming back here next week,” continued Phillips. Another project that volunteers did was making reusable bags from unused material on the ranch. Sister Sandee Barlow, a senior mis-sionary, found the project “pretty unique.” Barlow enjoyed making usable bags for disadvantaged children in which to put their books and personal belongings. She added, “None of us had ever done anything in this way, so we were creative about how we used up all of the bag itself and made handles for it and the students were wonderful.” Abby Terry, a freshman biochemistry major from Washington, had never attended a Ho’omana Day service project and really enjoyed herself. Pointing out that since she was a horse person, she found the project fun. Her job was to groom the horses, which was relaxing for her and the horses. Mark Caubalejo, a junior political science major from the Philippines, said he had never been around horses and did not know how 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 shared, “I don’t call coming to the service project a sacrifice, because it’s thrilling and a perfect adventure and getaway from stress at school.” Hearts for Animals Ranch is a non-profit ranch in Hauula run by JoAnn and Felix Dueno and has horses, donkeys and dogs trained to help people suffering from mental and physical illnesses. According to Dueno, they are looking for interns to help with marketing, fund-raising and grant writing.

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

BYUH students volunteer with maintaining the Hearts for Ani-mals Ranch, a nonprofit in Hauula, which helps serve people who are mentally and physically ill . Photo by Danna Osumo

BY DANNA OSUMO

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3Internationalrestaurants

Chinatownin

11JANUARY 21, 2016

Top Left: Grondin features a bistro-styleeating area. Left: Grondin chef preparesfood. Middle Left: Potpourri sets on tablesat Kan Zaman. Bottom: Grondin andEthiopian Love share an outdoor patioseating away from the street.Right: Kan Zaman’s entrance.

1Kan ZamanBY LEIANI BROWN

Kan Zaman, a Moroccan-Lebanese restaurant in downtown Honolulu, combines the person-alities, 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 ac-cept 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,

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, ac-cording 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 thecooks 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 res-taurant, 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 saidtheir favorite aspect of running Kan Zaman is seeing their guests enjoy eating at their restau-rant 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.”

Combining Moroccan & Lebanese cuisine

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

KE ALAKA I12

2GrondinGrondin, the French-Latin Kitchen, is a culinary fusion restaurant located in the heart of China-town in Honolulu. Owned and operated by husbandand wife duo, David Segarra and Jenny Grondin with Andrew Pressler as executive chef, the French-Latin Kitchen has been open andoperating for about a year and a half, according to Grondin. Segarra said, “The menu consists of interpretations of our favorite childhood dishes and are usually pretty true to how they origi-nally were. It’s engineered to offer a balance of both cultures.” He added one of the dishes that epito-mizes the French-Latin fusion is the Crepe Mole Negro, a $13 dish consisting of confit duck leg, Oaxacan mole, wrapped in a crepe with cilantro and a lime crème fraiche. “You would almost never see the duck confit in Latin America, and you would never see the Oaxacan style mole in France,” ex-plained Segarra. Segarra also said, “The item that stands out the most on the menu is probably the Cassoulet, a $26 dish made of Shinsato Farms pork shank, house-cured lardon, saucisson à l’ail, which is a garlic sausage, white beans, and a tomato confit.” The menu is broken up into two cat-egories, “Petit Plats” or small dishes ranging in price from $7-16, and “Fuertes” or strong/large items costing between $18-32. The restaurant gets its cultural blend from Segarra and Grondin’s genealogical back-grounds with Segarra being a mix of Puerto Rican and Ecuadorian, while Grondin’s parents were both French immigrants. Segarra said the restaurant’s name comes from Jenny’s father, Jean Grondin, who died when she was 7 years old. “He was a French chef who worked under Michelin Star chefs, restaurants, and the Chateau & Relais group in France and England. He opened the infamous L’Orangerie in Los Angeles and eventually opened up a French fine dining restaurant in Captiva Island, Florida, named after the region in France where his fa-

ther was born,” explained Segarra. “When we [were planning] Grondin conceptually, both the cuisine and the ambience, we wanted it to be a bistro style in a warm place with a mom and pop atmosphere. We decided to name it after her dad and kind of pick up where heleft off.”Segarra said he and his wife got the idea to open their own restaurant while they were in the Galapagos Islands visiting family. They had just gotten engaged and were walking around enjoying the scenery and agreed it would be a great idea to leave their home in New York and move to an island, Segarra continued. “As we got back to New York, my business partners were planning a new restau-rant in the Virgin Islands. We signedup for it and started sketching out ideas for [our own restaurant] on a beach in St. John,” said Segarra. Once there, the couple decided St. John was a beautiful place, but too small for them to open their business, so they tried Puerto Rico only to find the same problem. After Puerto Rico, they went to visit some friends living on Maui to see how they would like it there. “While we were visiting Maui, we took a weekend trip to Oahu and drove around the island. We came across Chinatown on a rainy Sunday night and just fell in love with the architecture. It reminded us a lot of the meat packing district in New York,” said Segarra, ”We found a space for the restaurant, we found an apartment near downtown and had a daughter on the way, and it all seemed to make sense. Just at exactly that point, our chef Andrew’s wife reached out to us on Facebook and asked if Oahu needed any chefs. All the stars were aligned at that point.” Grondin is open seven days a week serving dinner daily, lunch on the week days and brunch on Saturdays and Sunday. More information including their address and menu items can be found on their website, www.Grondinhi.com.

Couple combine French and Latin cultures BY ALEX MALDONADO

13JANUARY 21, 2016

Middle: Jenny Grondin and David Segar-ra are the owners of Grondin. Bottom: Prawn ceviche and chips are on Grondin’s menu. Photos by Hector Periquin

3Ethiopian LoveBeing the only Ethiopian restaurant in Hawaii, Ethiopian Love offers customers a unique and cultural experience that cannot be found any-where else in the state, according to its owner Abraham Samuel. Samuel and his fiancée, Faith, are Ethiopian natives. Samuel said they chose to establish their business in Hawaii because every other state already had an Ethiopian restaurant.

“Anybody in Hawaii who wanted Ethiopian food would have to travel 2,800 miles. So that was why we decided to open this restaurant at this location. And we are the only one in the island,” Samuel said. The restaurant stays true to the Ethiopian theme and is decorated with Ethio-pian art and music. In addition, Samuel said the dishes—made by Faith—are 100 percent authentic. “In fact, we exceed a lot of restau-rants in the mainland. Other restaurants get their bread from a third party, but because the Ethiopian community in Hawaii is so small with only 10 to 15 of us, no one can help us make the Ethiopian-styled bread, injera,” said Samuel. Samuel continued, “We are literally the only restaurant that does that and it is very difficult to make. We ferment it for three days before baking it in the house.” He explained their method is tricky because if the injera goes bad, they would have to close their restaurant for that day. “But after a lot of trial and error, we have gotten it right now so we don’t have to worry,” Samuel said. According to Samuel, they tested how their food would be received by Hawaii residents by sharing space with another restau-

rant in Kapahulu. After seeing that their pool of customers was increasing, they decided to launch their own full, brick-and-morter Ethio-pian restaurant in Chinatown. “We have been here for about seven months now and so far so excellent. A lot of people are really excited because, compared to a lot of other restaurants, this place offers a unique way of eating. It’s finger food, so you eat with your hands. And it’s delicious at the same time,” Samuel shared. Another reason why the restaurant provides a unique eating style to its customers is “everybody’s order comes in one big plate so everybody gets to taste one or the other meal and pick the best part and feed your friend at the same time,” said Samuel. He explained this is a gesture of love and affection as families sit down to a meal together and feed each other.

“It’s a very new way of eating in Hawaii,”Samuel continued. For customers Steve Erickson, a retired marine engineer, and Hugh Kaiser, a retired naval architect, the authentic Ethiopian taste of the food and different style of eating was enjoyable. Erickson said he lives near the restau-rant and was eager to try the food. He said, “It’s delicious and I really like the red lentils.” Kaiser said he had never tried Ethio-pian food before. He found it interesting to

“break the injera and scoop up the food to eat the fillings.” The restaurant also performs a cof-fee ceremony for their customers, if desired. Samuel said, “Coffee was actually discovered in Ethiopia and just like how the Japanese restau-rants have their tea ceremony, we have a coffee ceremony. This is a very unique experience for our customers.” The lunch menu provided a few appetizers, six entrees and nine vegan options thus satisfying vegetarians, vegans and carni-vores. The restaurant is located on Smith Street in Chinatown.

BY DANNA OSUMO Bringing African finger food to Hawaii

Top: Owners Abraham Samuel and hisfiancée and head chef, Faith.Middle right: The vegetarian samplerincludes injera, the traditional Ethiopianbread that requires 3 days to make. Photos by Samone Yuen

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15JANUARY 21, 2016

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 prog-ress 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.

JUSTIN YAMZONPOSITION:POINTGUARD

HOME:LASVEGAS

YEAR:JUNIOR

POINTS PER GAME:

ASSISTS PER GAME:

HEIGHT:5’7

13.1

4.1

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 somegame 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 ex-ercise 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 thento just be around,” said Brandon Barron, a sopho-more exercise and sports science majorfrom 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 suc-cessful. But I really want to go out with a bang and finish my career and the last year of the program strong,” said Yamzon.

BY MATTHEW ROBERTS

Justin Yamzon always dreamed of playing college basketball andhopes to end his career at BYU-Ha-waii next year with a bang. After be-ing the back-up point guard for two years, Yamzon is one of the team’s leading scorers this season. Photo courtesy of University Communications

KE ALAKA I16

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 through Kings Cross Underground in Britain. Photo by AP

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 ser-vices 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 fam-ily 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-

Those who suffer from depression and anxiety should notbe ashamed to seek help, say students and counselors

ceptible to panic attacks and intense anxious-ness. 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 South-ern 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

Finding Light BY TAYLOR POLSON

friends; the third corner is an understanding of the Atonement of Jesus Christ. He also said prescription drugs can be helpful in overcom-ing mental illness, helping “the lowest of lows” to happen less frequently. Zachary Konecki, a senior from Cali-fornia majoring in history who is also obtain-ing 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 difficultor 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.