U N I V E R S I T Y o f H AWA I ‘ IWindward Community College

2 Sea level rising5 Thanksgiving 8 Ceramic sale10 KEY Project

Volume 36, No.3 November 2007 INSIDE

KImbErly moa

These composting worms, Perionyx excava-tus, are being used in both household and

commercial settings to manage organic garbage. They can consume their weight in food scraps, cardboard and paper every day. See the full story about vericomposting on page 6.

Worms are our friends

WCC gets Earth-friendlyb y T h e r e s a W o r d e n

Ka ‘Ohana Editor in Chief

Now is the perfect time to get “environ-men-tal.” That’s because

Tuesday, Nov. 13 marks the first meeting of WCC’s new Campus Ecology Group for anyone who wants to make a difference on campus and in the community.

WCC professor Dave Krupp will lead this organi-zational meeting at 12:40 p.m. in Hale ‘Imiloa 122.

It is meant to set short-term goals and discuss dates for future meetings.

With campus-wide inter-est spreading among people from the biological sciences to the media center to reli-gion, the group is sure to be a diverse crowd of caring individuals.

“I hope this will be a proac-tive group engaged in projects that will relate positively with the community, “ said Krupp, who is involved heavily in his own volunteer activities with Reef Check Hawaii, Waikalua Loko Fishpond Preservation Society and the Kaneohe Bay Regional Council.

Individuals may feel overwhelmed by issues such

as global warming, climate change and dwindling re-sources. The social and eco-nomic implications of wide-spread climate upheaval or gasoline shortages alone threaten to paralyze any well-intentioned person.

But as a unified force, caring individuals have the chance to confront environ-mental issues by promoting climate and wildlife-friendly practices and community awareness.

This new group will ben-efit from the collaborative energies of WCC students, faculty and staff, as well as guidance from the National Wildlife Federation (NWF).

NWF’s Campus Ecology program has an extensive li-brary of resources, incentives, and networking opportuni-ties to help college campuses confront environmental chal-lenges. WCC joins the ranks of campuses nationwide ad-dressing sustainability as part of a collective effort to bring about real change.

“(WCC) should be the leader, not a follower, when it comes to these things,” said Sandie Carmichael of the campus Media Center.

Stepping up on-campus

recycling, creating a worm farm to recycle organic ma-terials and being an energy watchdog are just a few of the suggestions up for discus-sion.

Formation of the group also complements “Ishmael,” WCC’s new Common Book by Daniel Quinn.

“(The novel) forces read-ers to think more critically about how humans treat the world,” said Pamela DaGrossa, anthropology professor, “(be-cause) the current perspective teaches values that are de-structive and violate the laws of nature.”

DaGrossa used “Ishmael” to illustrate cultural diffu-sion and other anthropology concepts in her classes, but found students were drawing comparisons with themes that fit today’s world. Ideas that weren’t new suddenly were coming up in the discussion.

“I have been so impressed and heartened by student response to the book,” said DaGrossa, “They’ve helped me to read it in new ways.”

The Campus Ecology Group is open to any inter-ested students, faculty or staff. For more details, email Dave Krupp at krupp@hawaii.edu.

REGISTER FOR SPRING

New or infrequently offered classes for spring semesterb y B r e t t H i n k l eKa ‘Ohana Staff Reporter

Windward Community College breaks new ground this spring

with some innovative courses as well as a wide range of infrequently offered classes.ENG 204-A - Creative Writing (WI)

Those interested in writing fiction should take a close look at this course. It introduces students to the basic practices and principles involved in writing and publication of short stories and novels.

The teacher, Robert Barclay, is the author of the award-winning novel,

“Melal.”The course is

designed to be an i nt roduc t ion to writing fiction and for getting feedback on your writ ing style. ICS 121v - Intro-duction to Audio and Video Editing

This c lass is WCC’s way of ex-panding offere-ings in the field of multimedia. It’s a hands-on introduc-tory course cover-ing basic editing functions, captur-ing video and audio, trimming tech-niques and final output.

The first half of the semester will focus on the audio portion of the class and learning the free software, “Au-dacity.”

The second half of the semester will be spent on the video portion of the class, learning industry standard software, “Final Cut Pro” (FCP).

REL 207 - Understand-ing Buddhism (WI)

If you have ever wondered about the teachings and major schools of Buddhism, this is the class for you. The class places heavy emphasis on modern Buddhism, examining “American Buddhism” and teachings by pop-ular leaders such as the Dalai Lama.

But don’t assume this is a boring religion class, “It will involve game shows, videos, and skits as part of the class,” says instructor

Sarah Hadmack.MATH 112 - Mathematics for El-ementary Teachers II

WCC is doing its best to keep up with changing admission require-ments of UH Mānoa’s College of Education.

This course new to WCC is the second part of a two-course sequence (MATH 111 and 112), which are part of

the UHM College of Education admis-sion requirements.

The course will give prospective elementary education majors the depth of understanding necessary to teach mathematics in the elementary classroom.

Also this spring WCC will be bring-ing back several infrequently of-

fered courses:ART 116 - Three-Dimensional Com-position

Art 116 is a fun and exciting intro-duction to the materials and methods of sculpture.

Students will learn about sculpture composition and design while explor-ing the major processes of creating three-dimensional art.

Each project introduces the tools and techniques used by the sculptor in the studio. Students will work with clay, plaster, wood, metals, paper, found objects and more.

“It’s an experience!” declares Bryce NimtzMyers, the instructor and WCC graduate. This course is offered only every three semesters.

SEE SPRING cOuRSES PaGE 12

KImbErly moa

Wcc art instructor Bryce NimtzMyers (center) with Larry Valdez.Here are some important dates

for enrolling next semester:• Register online via myuhpor-

tal.hawaii.edu.• Regular registration runs

now through Jan. 13.• Late Registration runs Jan.

14 to 18. Tuition is due on Dec. 18; stu-

dents applying late must pay tuition plus $30 late fee. Register on the web or with a counselor by calling 235-7413.

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2 NEWS of the DAY

O‘ahu at risk from rising seasb y B a l i F e r g u s s o n

Ka ‘Ohana Staff Reporter

Hawai‘i is world-fa-mous for its beautiful beaches and ocean-

front properties, but alarming changes in the world’s climate could devastate Hawai‘i’s coastline in the future. Ac-cording to some current sci-entific projections, the world’s oceans will rise by up to 1 meter (approximately 3 feet) in the 21st century, due to global warming.

A rise of this amount would likely inundate most of Kailua, Kaneohe Marine Corps Base, Bellows Beach, Honolulu Airport as well as Waikiki and large swaths of coastal urban Honolulu. This conclusion is according to digital mapping projections by the Hawaii Mapping Re-search Group, from the School of Ocean and Earth Science Technology at the University of Hawaii at Mānoa.

Dr. Margaret Edwards, UH professor and director of the Hawaii Mapping Research Group, cautioned that the cur-rent maps may have some in-accuracies, but will be redone soon with more accurate GPS verified data. But commenting

When it comes to food, there may be more to it

than meets the tongue. That was the idea behind the re-cent “Future of Food” survey, discussion group and fair held last month at UH-Mānoa.

Mānoa’s cafeteria con-tract is coming up for re-newal next year, and taking note of students’ requests for healthier food, UH-Mānoa sustainability coordinator Linda Day wanted to give students a chance to voice their opinion, especially for healthier food.

“Food sounds simple, but there’s a wide range of food-related issues, all the way from where we get the ingredients to what we serve to what we do with the waste,” said Day.

Topics such as free trade ingredients, biodegradable plates and utensils, organ-ic, non-genetically modified organisms, vegetarian and vegan food choices, and other health interests were dis-cussed. “If (campus food) is healthy and not outrageously priced, people are going be happier,” said Day.

Low-lying coastal areas (in white) would be under water with a 1-meter sea level rise, according to HMRG projections. See the full map of O‘ahu at www.soest.hawaii.edu/hmrg/FloodingOahu/stepbystep.html.

on the estimated 1-meter rise she said, “One meter wouldn’t surprise me at all; more than 1 meter is possible and even likely.

“The thing that’s amaz-ing about the meter rise is the huge impact on O‘ahu, A lot of our infrastructure is on the shore,” she added.

Regardless of the exact flood impact projections for Hawai‘i, UH scientists believe the rise is inevitable. “The sea

level is definitely going to rise in the future; the question is just how much,” explained Dr. Fred Mackenzie of UH-Mānoa’s oceanography de-partment.

Dr. Dave Krupp, WCC pro-fessor of biology, confirmed the sea level had already risen by 8 inches in the 20th century, and explained, “Sea level has fluctuated historically, but in the past 100 years it has risen rapidly, and is a cause

for concern.” The Intergovernmental

Panel on Climate Change, representing the most broad-based scientific consensus on global warming, is reporting a sea level rise of about 40 cm (a little over 1 foot) this century, a widely accepted minimum projection.

The problem with the IPCC report, Mackenzie said, is that it doesn’t include new data showing a rapidly increasing

melt of Greenland icecaps, which could significantly raise the sea levels above the 40 cm projection.

“There is a potential for a 1 meter rise by the end of the century,” Mackenzie ex-plained. “Glaciers all over the world have either lost mass or receded, so they are definitely melting. Greenland is melting at a more rapid rate than it was in the past.”

Krupp is already seeing the potential risk. “Where I work on Coconut Island, another quarter meter (25 cm or almost 1 foot) rise would probably submerge it at high tide,” said Krupp.

The sea level problem isn’t just limited to loss of beaches or coastal areas, but will have effects throughout the Hawai-ian ecosystem.

“The fact that you have a rise decreases the quality and volume of fresh water in the water table,” explained Mackenzie. “If you have hur-ricanes it increases the storm surge, and it will increase the abundance of wetlands.”

Despite this evidence, there are still some scien-tists who don’t believe global warming is occurring.

Lauren ShisslerJason Soeda

Andrew YoshimuraJOURNALISM WRITERS

John DeLapp Josh Rossen

ASSOCIATE STAFF

Bonnie J. Beatson

STAFF REPORTERS/

PHOTOGRAPHERS

Bali FergussonBrett Hinkle

Kimberly MoaMikki O’Phelan Jonathan Oshiro

Kristen Payton

E D I T O R

Theresa WordenWEBMASTER

Brett Hinkle ADVISOR

Libby Young

Ka ‘Ohana is published monthly by the students of Windward Community College. 45-720 Kea‘ahala Rd, Kane‘ohe, Hawai‘i 96744. Phone (808) 236-9187 or 236-9185. The newspaper reflects only the views of its student staff. Visit Ka ‘Ohana’s website at www.KaOhanaOnline.org.

(The Family)

UH ‘Future of Food’ explores sustainable, healthy eatingb y B a l i F e r g u s s o n

Ka ‘Ohana Staff Reporter

BALI FERGUSSON

Students explore sustainable eating with an all-vegetarian food vendor at UH-Manoa’s sustainability courtyard at last month’s eco-fair. Vendors in UH’s sustainability courtyard promote eco-friendly practices such as offering tasty vegetarian food throughout the year.

A majority of the nearly 2,300 survey respondents – “a heartening response” – said Day, rated food options such as vegetarian, locally grown and organic as being important.

Noting the strong response for vegetarian options Day ex-plained, “The production of meat is not at all sustainable, not at all good for the planet or the inhabitants. I heard once in a lecture, if you ever put a piece of meat or fish in a frying pan, turn up the heat slowly and look at what crawls out of the top with a magnifying glass – you’ll never eat meat again,” she added.

At the ‘eco-fair’ event, campus groups such as the UHM-Vegetarian Club, Engi-neers without Borders, Eth-nobiology Society, College of Tropical Agriculture and Hu-man Resources, UHM-Sierra Club, Sustainable Saunders and others, had booths to promote sustainability.

“The best thing you can do if you care about the environ-ment is go vegetarian,” said UH-Mānoa Vegetarian Club president Nicole Gose, noting the recent reports coming out of the scientific community

pointing to the destructive effects of the meat industry on the environment.

One such study, from the University of Chicago calcu-lated that the environmental benefit of going vegetarian was more significant than us-ing an electric car. A United Nations 2006 report said the meat industry emits more greenhouse gas than all cars and trucks in the world.

SEE RISING SEAS PAGE 12

COURTESY HMRG

AIRPORT

WAIKIKI

KAILUA

KANEOHE

HONOLULU

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CAMPUS NEWS 3

Learning a second language can be funb y A n d r e w Yo s h i m u r a

Ka ‘Ohana Staff Reporter

On their first day of Jap-anese class, most stu-

dents wouldn’t expect to see a woman with light brown hair and fair skin standing at the chalkboard, introducing herself as “sensei.”

Meet Cathie Muschany, WCC’s new Japanese language teacher.

With her enthusiastic ap-proach, students don’t seem to mind getting to her class on time.

“I like that she makes learning Japanese fun,” said Trisha Kaneshiro. “I actu-ally want to learn, and I look forward to her class each morning.”

Muschany sees herself as an example for students who want to learn a second language.

She believes it is important to study a foreign language so you can learn how other cul-tures see things and be able to see your own culture from another perspective.

“I learned Japanese as a foreigner myself so I know how students tend to learn a different language,” she explained.

As a little girl growing

WCC’s Japanese sensei Cathie Muschany is a favorite with students.

KA ‘ohANA StAff

up in Kansas City, Missouri, Muschany loved the Japanese culture and language.

She remembers going to a Japanese store and being intrigued by the patterns on a kimono or the art on dishes.

She also liked the music since it was different from what she was used to.

In her senior year of high school, she had a mentor she called “Miyo sensei.”

Miyo sensei was one of the first foreign exchange students to come to America after World War II.

“She was an inspiration and was part of what led me to becoming a Japanese teacher.

“If it weren’t for her, I might not be where I am to-day,” said Muschany.

“Every morning at 7:30 a.m. I would go to Miyo sen-sei’s house and learn basic Japanese.”

Her lessons continued off and on for 10 years until she graduated from the University of Missouri in Kansas City with her bachelor of arts in music and art.

Following that, she earned a graduate degree in Japanese from Kansas University.

“I received a scholarship through Kansas University from the Japanese Ministry of Education that allowed me

to go to Japan for a year and a half.

“I did research for my master’s thesis on Enka (a type of Japanese music) and was able to take in a lot.”

She took her education and experiences and applied it to being the director of international programs at Columbia College in Missouri for four years.

She then taught Japanese for 15 years at the University of Missouri until she made her way to Hawaii.

Between her move to the islands and her teaching here at Windward Community College, she was diagnosed with stage 1 breast cancer.

It was caught early and she went through radiation every day for six weeks.

When asked how she would describe herself, she replied, “a positive person, someone who tries to inspire enthusiasm in others.”

She explained her teach-ing style may be a reaction to how she learned Japanese from old books that were plain and not very much fun.

“I grew up learning Japa-nese from an ‘ancient’ book,” she said.

“It was always so boring, and I think that may have had an effect on the way I teach

now.“I believe students learn

faster when it’s not always reading from a book, but more activities that involve speak-ing aloud or hand gestures.”

The overall response from her students is positive, and even students not currently at-tending Japanese classes have

heard about the new teacher on campus.

“I heard she makes things fun to learn,” said WCC stu-dent Casey Tanigawa.

“I need a language credit and hearing about the new teacher makes it easier for me to commit to Japanese,” said Tanigawa.

KiMbErly MoA

Surfing and getting credits at WCC?

b y J o s h u a R o s s e nKa ‘Ohana Writer

Have you ever won-dered how waves are formed? Or how the

weatherman can predict the weather and, to some extent, natural disasters?

Or how to catch wind of potential big swells before the surf report does?

If you’re a surfer, this is a “golden ticket,” as instructor Ian Masterson would say.

These are some of the many skills you can acquire by taking Masterson’s Pacific Surf Science and Technology course, OCN 260, at WCC.

As a lifeguard on the Kaneohe Marine Corps Base, a lifetime surfer and advocate of gaining insight about the ocean, Masterson has a lot to share with his students.

He is also currently a graduate student going to school for his master’s in Pa-cific Island Studies at UH-

Mānoa. As a younger teacher with

ongoing knowledge about the subject, students say he makes

the learning experience enjoy-able and easy to relate to.

Students who have taken the course call it one of the

most beneficial experiences for anyone living in the Hawaiian Islands — surfer or not.

The class is intended to build appreciation and respect for our ocean and the people who keep our oceans safe.

“Under s t a nd i ng t he weather, the waves and surf-ing is a huge part of our is-lands’ history and culture,” says former student Christian Bowls.

“It’s important that we don’t forget. This course isn’t for just surfers, it’s for every-one,” said Bowls.

One of Masterson’s for-mer students is Ace Cool, a well-known big wave surfer who helped to make big wave history through a project he did for one of Masterson’s as-signments.

Cool participated in or-ganizing the big North Shore tow-in contest they do in the country every year.

The lab that accompanies the course consists of going to numerous beaches and differ-ent activities around the island to provide a good appreciation of Hawai‘i and can count to-wards a lab for your Associate

in Arts degree.The lab is offered sepa-

rately and is not required for the class.

However, Masterson would encourage people in the class to take the lab as well, to get some first-hand experience and, in some cases, a-once-in-a lifetime experience.

The course includes every-thing from talking to water safety officials and board shapers to checking out man-made waves

Masterson even offers an optional surf lesson for surf science students.

The course at WCC is split into two sections. The first, Pacific Surf Science and Tech-nology, counts as a natural science and the second, Poly-nesian Surf Culture, is in the social sciences department.

Masterson said, “The fu-ture of the class lies in educat-ing and providing awareness and respect” for Hawai‘i’s culture and ocean resources.

The courses Polynesian Surf Culture (ANTH 175) and Surf Culture Field Lab (ANTH 175L) will be offered at WCC next spring.

WCC’s Pacific Surf Science and Technology instructor Ian Masterson teaches students how to predict big swells before the surf report.

Course builds awareness of culture and ocean resources

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Ka Ohana4 CAMPUS NEWS

CanSat rocket team hits mark

CoUrtESy of CANSAt tEAM

CanSat Team (l. to r.): Billl Beggs, project leader Premo Ames II, Jim Green, Joleen Iwaniec, Mentor Jake Hudson, Damion Rosbrugh and WCC astronomy professor Joe Ciotti.

b y T h e r e s a W o r d e nKa ‘Ohana Editor in Chief

Short takes

Scholarship Winners

Seven WCC students have received scholarships totaling $4,000 from the Kaneohe Business Group and the Windward Ho‘olaule‘a./ Kamehameha Schools.

The students are Jaynus Kekauoha, Kathy Montgomery, Mikki O’Phelan, Brandi Kohatsu, James Medeiros, Sharyn Kepano and Stephanie Fukuda.

The KBG scholarships are given to students who plan to major in business, nursing or education. The Ho‘olaule‘a/Ka-mehameha Schools scholarships go to students pursuing those fields as well as Hawaiian Studies, with preference given to students of Hawaiian ancestry.

For more details on the scholarships, contact the WCC financial aid office at 235-7457 in Hale Alaka‘i 107.

WCC student Matagi Toilolo took first place with a dominating tennis swing in the Student Activity Center’s 1st annual Fall Ping Pong Tourmament Oct. 19.

Second place went to Robert Wurlitzer, who was said to have a “crazy spin serve” that made for an exciting match.

Matagi received a $50 WCC bookstore gift certificate and Wurlitzer received a $25 certificate. The winners of prelimi-nary matches earned Consolidated theatre coupons.

“Be sure to join us in the SAC next semester for the 2nd annual Spring Pool tournament,” said staff member Pam Na-kanelua. “Until then, come and hang out in the SAC to play ping pong, pool, foosball, air hockey, make use of our four computers available for students or just relax in our lounge.”

A year-round HYCC paid internship program is available

to students who want to work on a variety of conservation projects on O‘ahu and the neighbor islands.

The projects include shore/forest bird recovery, aquatic/ma-rine projects, native plant propagation, invasive species removal and wildlife and trail building/maintenance.

Participants will receive monthly stipends of $1,200 as well as a $4,750 educational award that can be applied to student loans or future schooling.

For details, check www.hawaiiycc.com or call 735-1221.

Hawaii Youth Conservation Corps

WCC financial aid officer Steven Chigawa (left) and KBG scholarship chair May Nishijima (right) with students Mikki O’Phelan, Kathy Montgomery, James Medeiros and Jaynus Kekauoha.

SAC Ping Pong Tournament

Escape school stress at the SACb y J o h n D e L a p p

Ka ‘Ohana Writer

Let’s face it, school is tax-ing. Wouldn’t it be nice

to have a place to hang out with friends, study, or even take a nap without leaving campus? There is a place that you might not know about.

It’s the Student Activity Center in the ‘Ākoakoa Build-ing above the cafeteria.

“The SAC provides stu-dents with a place to meet friends, study groups and prepare for classes,” says Les-lie Opulauoho, the student life coordinator.

The center has air con-ditioning, a full array of comfortable furniture, cable TV, wireless Internet access, games ranging from air hock-ey to ping pong and more. The SAC consists of two parts, the student activity center and the lounge. The student activity center is where you can go to get a student ID and play games.

The lounge is quite a con-trast. It is dimly lit and has a relaxing atmosphere for read-ing, sleeping, studying, and watching cable or a movie on the big screen TV.

These two areas are main-tained by WCC student work-ers known as the customer service associates. They check student IDs, supervise the con-duct of guests and plan events and activities.

“It keeps students at school in a friendly environment,” says SAC’s Nick Garbisch, a customer service associate and

freshman at Windward. Garbisch and the other

student activity workers meet every Tuesday to discuss fu-ture events such as ping pong tournaments, a pool tour-nament in the spring, and even getting computers in the center.

The center is open from 7:30 a.m. to 4 p.m. Monday through Thursday and 7:30 a.m. to 3 p.m. on Friday. Leslie and her staff welcome opin-ions, comments, as well as ideas. You might find yourself a new place to relax.

WCC students showed ’em how it’s done at the recent ARLISS

(A Rocket Launch for Inter-national Student Satellites) held in Black Rock, NV, Sept. 12 to 14.

The WCC CanSat Team competed in the open class division against 20 U.S. and international universities, in-cluding teams from Japan and South Korea. The team’s mod-ule was launched in a high-powered rocket (pictured) over 11,000 feet and deployed in the atmosphere.

In addition to collecting

data, the module needed to return on its own and land as close as possible to a prede-termined target. With both of its launches, the Hawai‘i team landed closest to the target, just .4 miles on the first launch and .25 miles on the second.

The next closest was a Japanese team, landing .79 miles from the target. Consid-ering their shoestring budget, the Windward CANSAT Team produced amazing results.

The CanSat Team mem-bers are Premo Ames II, proj-ect leader; Billl Beggs, lead programmer; Joleen Iwaniec, electronics manager; and Da-mion Rosbrugh, consultant. One position remains open

on the team for any WCC stu-dent who can commit to the year-long research-and-build project. The team members are currently working on plans for their next module, in which they hope to install a camera along with other remote sen-sors.

Mentors are Joseph Ciotti and Jake Hudson. Robert For-bus, a former member, volun-teers his fiberglass fabricating skills to the team.

The CanSat team is funded entirely through the Hawai‘i Space Grant Consortium, which funded fellowship sti-pends, supply expenses and travel fees to enter the compe-tition, totaling over $17,000.

Students can take a break at the Student Activity Center in ‘Akoakoa.KiMbErly MoA

Matagi Toilolo

10 PoiNtS: 7 PoiNtS:5 PoiNtS: 3 PoiNtS:2 PoiNtS:

Holiday food driveBenefiting the Hawaii Food Bank

Sponsored by ASUH-WCCearn points for prizes when you drop

off your donations at the Student activities Center in Hale ‘akoakoa:

Canned meat or tunaCanned meals (spaghetti, etc.) Canned soupsCanned vegetables or fruitsCanned beans

KA ‘ohANA StAff

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THANKSGIVING 5

“Wow!” Cranberry Sauce

1 medium red onion, roughly chopped2 cups fresh, or frozen (thawed) cranberries 2 Tbs prepared horseradish or wasabi paste (trust me!)1 cup sour cream 1/2 cup sugarPinch of salt

Put the onion, cranberries, horseradish and wasabi in a food processor/blender and pulse until the cranberries are ground up. Add the sour cream, sugar, and salt. Blend until fairly smooth. Adjust to your taste by adding more horseradish or wasabi, sugar, or salt. Refrigerate covered for at least a few hours before serving. Makes a little less than a quart.

– Tara Severns

To many, Thanksgiving is about family, friends and feasting on loads of food. But to others, Thanksgiving leads to “Black Friday,” a day when you wake up at 4 a.m. and risk your life for that once-in-a-lifetime bargain. This is the

one day out of the year that you can buy laptops for $250, DVD players for $100, and pretty much everything else in the store is discounted.

So whether you’re at home celebrating those family traditions or camping out at the mall, Ka ‘Ohana wishes you a Happy Thanksgiving!

Thanksgiving is the one time during the year that my Dad actually cooks the entire meal. He gets up early, preps the turkey, and makes all the side dishes. One year he put the turkey in the oven and accidentally turned the oven to clean instead of bake. This set the oven to 500 degrees and locked the oven door. It wasn’t until five hours later that the oven lock released itself and the turkey emerged – black on top and raw inside. At least Domino’s delivered.

– Michelle Smith

Every year for as long as I can remember my fam-ily and I would gather at our uncle’s house and eat. However, before eating, the family has to sit in a giant circle and mention what they are thankful for within the past year.

– Lindsey Paresa

It has been a tradition for my family to decorate our Christmas tree the day after Thanksgiving. Of the four children that I have, two on the mainland still practice this tradition.

– Robert Duncan

We watch an excerpt from “The Nutty Professor.” Our favorite part in the mov-ie is a scene where the family is sitting around the dinner table eating, and then all of a sudden the father farts. Then the rest of the family all join in and it becomes a laugh riot.

– Ashley Freeland

After a huge dinner with lots of family and friends and way too much food, we make gingerbread houses out of graham crackers, icing and overloads of food. Then the parents judge the best gingerbread house.

-Rachel Wier

I do participate in the Black Friday shopping fren-zy. Not every year though. Malls get so crazy and it’s sometimes not worth going.

– Rylee Cabaniero

I attempted to shop on “Black Friday” before and gave up before I even got to the store. People were camp-ing outside of Wal-Mart in tents and there was so much traffic at 5 a.m. that I turned around and went back home.

– Feliz Salas

I am one of those shop-pers out there early Friday morning. I usually go to Wal-Mart and it is nuts. People are pushing, trying to get the flat screen TVs that are so cheap. One year two females started fist fighting over the VCR’s that were on sale.

– Holy Cruz

I went to Ala Moana and

got dropped off so I didn’t have to fight for a parking stall. I couldn’t believe how many people could actually fit in the shopping center. All of the stores were packed to the max with people trying to get a headstart on their Christmas shopping.

– Nicole Shito

Every year I go on a shopping spree the day after Thanksgiving. I have been going to Toys R Us and it’s been crazy. They open at 5 a.m. but you need to get there at midnight. Last year I wanted to go to Best Buy Pearl City, but I got there at 3:30 a.m. and the line was out on the main road towards McDonald’s. I hear that a lot of people fight over electron-ics in the store.

– Lorie Rico

My mom and dad par-ticipate in Black Friday every year. A few years ago my

mom wanted four things at Wal-Mart and she made my family wait in line for each one of the items she wanted.

- Kristin Schneider

My day starts with my sister waking me up at the crack of dawn to get up and get ready. Then we head out to spend our day at Ala Moana, the NEX, and Wal-Mart. The shopping can get pretty chaotic, but it’s a great way to start your Christmas shopping.

-Andria Pakele

I personally like working on Black Friday. It’s exciting to watch all the customers fly through the doors and run up the escalator to get to that one item featured in the ads, and it’s funny to watch ladies attack the Coach section to get the perfect bag for 20 percent off.

- Andrew Yoshimura

Family Traditions Do you participate in the Black Friday frenzy?

Flaming Yams

Start with three lay-ers of mashed oven-baked yams (skinned or not). Fill with cinnamon, brown sugar, cloves, molasses, and marshmallows. Cover with rum poured on top, then set aflame till the rum burns up and the marshmallows turn brown and crisp. Yummm and enjoy!!!

–Kaja Gibbs

Pumpkin Cheesecake Pie

2 packages (16 ounces total) cream cheese, softened1/2 cup pumpkin purée1/2 cup sugar1/2 tsp vanilla extract1/2 tsp ground cinnamon1/8 tsp nutmegDash cloves2 large eggs1 9-Inch graham cracker pie crust

Combine cream cheese, pumpkin, sugar, vanilla, and spices until well blended. Add eggs; mix until blended. Pour into gra-ham cracker crust. Bake at 350° F for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight.

Vegetarian Roasted Winter Squash Soup

1 large acorn or butternut squash (2 pounds) 1/4 cup shelled walnuts1 tsp melted butter1 medium leek, cleaned and chopped 1 Tbs olive oil1 tsp dried sage1/8 tsp five-spice powder4 cups vegetable stock1/2 tsp salt1/4 tsp fresh ground pepper1 medium apple

Halve and seed squash and place, cut-side down in shallow pan. Roast in oven at 375 degrees until flesh is tender, about 45 minutes.

Combine walnuts with butter and spread on cookie sheet. Roast in oven alongside squash for 7 minutes, until deep brown. Set aside.

In large pot, saute leek in olive oil for 2 minutes. Add sage and five-spice powder. Cover and simmer about 10 minutes. Add stock, salt, pepper and bring to simmer.

Peel, core and dice apple. Add to simmering stock and cook 15 minutes.

Remove squash from shell and add to stock. Simmer for 2 minutes. Puree soup in a blender or food processor until smooth.

Serve topped with roasted walnuts. -Theresa Worden

Tasty recipes for holiday feasts

One look at a glossy, writhing mass of earthworms usually

sends people scrambling for high ground, their faces twisted in disgust.

But I playfully imagine scooping up handfuls of these things – like grasping a giant, wriggling gelatin mold, its cool brown frag-ments breaking around my fingers and slipping down my forearms.

In nature, composting worms eat decaying organic matter on the surface of the soil. They live in dense colonies and reproduce con-stantly. In a composting bin, they would happily eat food scraps, cardboard and paper, producing a rich dark fertil-izer called vermicast.

It got me thinking. If worms are so great for organic waste management, why aren’t they a permanent fixture in places that pro-duce large amounts of it like WCC? Is it too disgusting to imagine? Is our society that scoleciphobic?

Or is it just too much work? Setting up a compost heap does mean a certain amount of labor and effort at first, especially negotiat-ing and clearing space for a permanent location.

Vermicomposting (using worms to process organic waste) would require an initial fund to build the bins and purchase the worms, and then require about an hour of daily maintenance to make sure the occupants are fed and happy.

My first stop was WCC’s cafeteria. Ten years ago,

City Ordinance 96-20 was passed, requiring large food purveyors, such as hotels, restaurants and hospitals, to separate food waste for re-cycling. At 2,600 square feet, Hale ‘Ākoakoa’s dining area is not big enough to be held to C.O. 96-20. Recycling food waste then becomes optional.

WCC Chef Instructor Keane Yorita estimates the cafeteria produces about eight cubic feet of organic waste per day. It is a rough estimate though, since they currently don’t separate the organic waste from regular garbage.

Sanitation and labor issues are Yorita’s biggest con-cerns. “It’s a great idea,” said Yorita, “but someone actually has to do it.”

Sandie Carmichael of WCC’s Media Center is en-thusiastic about the possibil-ity of recycling the massive

amount of paper waste pro-duced. “Right now, all we can do is make scratch pads with the waste paper,” said Carmi-chael, “And that doesn’t work with paper that’s been printed on both sides.”

She estimated they pro-duced about 500 sheets, or one ream, of waste per day, but mentions that estimate doesn’t include when an in-struction booklet is updated and needs to be replaced.

“Recently 120 booklets, each with 115 pages, were wasted because it was being replaced. And all those pages were printed double-sided.”

Carmichael adds that a worm farm would be benefi-cial to programs on campus. and the students could even-tually raise funds by selling the rich fertilizer or vermicast the worms produce

Even though her biggest concern is an offensive odor, she offers a site for the com-post bins, suggesting they be placed next to Hale Noeau. “(We) produce the most waste, so between the media center and the cafeteria is the most logical place,” she says.

“It’s do-able, if we all work together.”

The Quest for the Model…In my quest for moun-

tains of worms, I had been unable to find my inverte-brate Mecca. It became imper-ative for me to find an actual working vermicomposting

site, preferably commercial. I had many questions and high hopes.

Town restaurant is located at 9th and Waialae in

Kaimuki, committed to serving the freshest fare. Their philosophy is “Local First,

Organic Whenever Possible, with Aloha Always,” and is described as an “environmen-tally responsible business.”

It is listed on Waikiki Worm Company’s website as “O‘ahu’s first commercial property to operate an on-site worm composting facility.”

So I headed over to Town to take a closer look. First, lunch was amaz-

ing. The polenta was perfect, and the arugula salad with persimmon slices and goat cheese was to die for.

After my honey-chocolate cake, I asked the waitress if I could take a peek at the com-posting operation outside.

Topher Jacob, a waiter working the floor, greeted us at the door with latex gloves in hand. He walked us around to the side of the building to a narrow alley about four feet wide.

There, two unassum-ing green bins were tucked neatly against the building. I immediately noticed the lack of odor, and there were no flies or other bugs to hint at what might be inside.

As he lifted the lid, he mentioned the smell is mini-

mized because of burlap bags, which also trap the moisture the worms need. Also, Town doesn’t throw in any meat or dairy products, only vegeta-ble waste, eggshells and pa-per waste. All their take-out packaging, even the straws they use, is biodegradable.

He peeled back the burlap bags, exposing the vegetation litter from the day before. Af-ter a momentary scurrying of insects disturbed by the light of day, I peered in for a closer look. Where were they?

“The worms are there, just under the surface,” he said. The freshest scraps masked the colony devour-ing garbage to their wormy hearts’ content.

But Jacob hesitated to dive in, so I couldn’t see the thou-sands of worms inside.

He estimated Town produces about 10 pounds of waste per day, six days a week, and that it takes about three months for the worms to process the garbage.

Daily maintenance involves simply spreading the kitchen scraps at the end of the day. The restaurant had only partially filled 16 inch wide by 16 inch deep by 16 feet long wooden boxes (pictured). The vermicast is used to maintain the chef’s herb garden in the front of the restaurant.

It became quickly apparent that this vermicomposting

site is just a small part of the lesson – it’s Town’s commit-ment to their earth-friendly mantra that is the real model.

I am hopeful WCC can be encouraged by their success.The Next Logical Step

Seeing Town’s operation was helpful. But applying their success to WCC’s cam-pus will take planning and commitment.

Based on rough estimates, the cafeteria may produce about 20 pounds of organic waste per day.

Media center’s ream-per-day estimate adds a little over four pounds to the daily measure.

This brings the final estimate for the cafeteria and media center to 120 pounds per week of organic garbage.

It’s double that of Town’s waste production, which sug-gests that WCC could start with twice the worm bins, or four, instead of two, 16 inch wide by 16 inch deep by 16 feet long wooden boxes.

Director of Adminstrative Services Steven Nakasone listed four issues with setting up any recycling program: sufficient volume, location, enough labor, and the full commitment of the faculty, staff, and students.

So, where is WCC’s com-mitment? A successful vermi-composting site at WCC has the potential of keeping about three tons of garbage per year out of the Waimanalo Gulch Landfill.

It can provide vermicast for healthy gardens, be a teaching tool for biological sciences and agriculture, and best of all, become a model for a community.

b y T h e r e s a W o r d e nKa ‘Ohana Editor in Chief

Theresa Worden

Kimberly moa

Theresa Worden

Top/bottom: Hard working composting worms can be purchased by the pound at Waikiki Worm Company’s website www.waikikiworm.com. Left: Town’s Topher Jacob shows off the custom built composting bins hidden in the alley between the restaurant and another building.

Worm composting possible for WCC

“It’s do-able, if we all work together.” – Sandie Carmichael

What suggestions do you have to make WCC more environmentally friendly?

WCC Librarian Tara Severns submitted this list of earth-friendly suggestions:

The Janitors can: • Use oxygen-based cleaners instead of chlorine-based cleaners.

The College Administration can: • Install bicycle racks around campus. • Put more recycling bins on campus for bottles and cans.•Putpaperrecyclingbinsinoffices,classroomsandlabs.•Installmotion-activatorsforlightsinlow-trafficareas. • Use sustainable/green construction materials and principles.•Plantnativetrees,shrubsandplantsaroundcampus.•Replacegas-poweredcampusvehicleswithelectric,hybrid,or

bio-diesel motors.

College Staff and Faculty can: • Minimize inter-campus

travel by holding meetings via teleconferencing.

Computer users can: • Set their computers and

monitors to “sleep” after several minutes of non-use.

•Turnofftheircomputers,monitors,andperipheralswhenthey’re not going to be used for a while.

•Recycleexpendedinkcartridges,buyrefilledcartridges,orrefillcartridgesthemselves.

• Scan rather than photocopy. • Print on both sides of the paper. • Recycle by printing on the “clean” side of previously-used

printer paper. • Print powerpoint presentations 6-slides to a page (instead of 1

slide per page).

The College’s credit and non-credit instruction units can: • Switch to a 4-day class schedule. • Offer more educational programs that prepare students for

green careers. • Encourage students to earn service-learning credit by working

on environmental issues. • Increase distance education offerings.

The Cafeteria can: • Use foods from local growers and producers as much as possible (instead of food shipped from the mainland). • Use organic foods as much as possible. • Return to providing metal eating utensils for in-house dining. • Offer biodegradable forks and spoons for carry-out. • Return to reusable plates and cups for in-house dining. • Switch to recycled paper products for carry-out. • Sell reusable cups and offer

discountsforrefills.

The Student Government can: • Set up and run a campus

recycling program. • Setup a ride-share bulletin board. • Sponsor an Earth-day event.

Instructors can: • Accept papers and homework

printed on both sides. • Accept papers and homework by

email.• Make reading packets available electronically.

Everyone can: • Turn off lights in any unoccupied room(bathrooms,offices,classrooms)

•Takethebus,cycle,skate,walk,or carpool to campus.

Did you know that man introduced the coconut tree to Hawai‘i? Or

something as small as a mosquito could cause mass extinction?

These are some of the questions explored in History 297, the “Environ-mental History of Hawaii” being of-fered this semester at WCC. The course is designed to give students an under-standing of how the islands evolved and the changes that shaped the way they are today.

“The idea of the course,” says its creator Paul Field, “is to give the students a basic knowledge of how the islands came to be one of the most unique places in the world.”

The course investigates human interaction with the natural world and is interdisciplinary, drawing insights from history, geography, anthropology and the natural sciences.

Topics covered include island bio-geography and evolution, natural and human history, Hawaiian and Ameri-can attitudes toward the environment and the impact of introduced diseases, plants and animals.

During the class you will learn how early human inhabitants introduced the first coconut trees and how visit-ing western vessels carried stowaway mosquitoes that devastated the native bird population.

The course requires completion of English 100 and History 151 or 152, or permission from the instructor. It ful-

fills an elective for the A.A. degree at WCC and a writing intensive require-ment.

Field, a devoted bird watcher and naturalist, began teaching part-time in the late ‘80s and became a full-time instructor at WCC in 1992. His fondness for Hawai‘i led him to study all aspects of island life and its history.

After much research of the environmental as-pect, his dreams of sharing his pas-sion are realized in History 297.

Field teach-es several his-tory courses at Windward and is praised by his former students.

“ You don’t fall asleep in his

classes,” says Kailua resident Christina Young, a former WCC student. “He has so much energy, and you can feel the love he has towards the subjects he teaches.”

“I am very passionate when it comes to teaching about the Hawaiian islands,” says Field. “I worked to put this course together for roughly seven years. I believe it is only one of its type anywhere in the university system.”

Only one section was set for the fall semester to get a feel for interest in the subject. The class roster filled up quickly and left some students waiting for future opportunities to hear what Field has to teach.

After the fall, the course will be reviewed to determine future sched-uling.

For the spring semester, Field will be on sabbatical, collecting materials to further expand course contents.

b y P a t r i c k H a s c a l lKa ‘Ohana Writer

Explore Hawai‘i’s environmental history

Kimberly moa

Encourage students to read Daniel Quinn’s, “Ishmael,” which offers in-sights on how “things came to be this way” in relation to the worsening con-dition of our world’s environment.

– Lori Stoneman

We need to recycle! Recycle all the cans and plastics that come from the soda machines and put them towards being reused.

– Melanie Ruaburo

Fewer handouts would help. Unless a handout is necessary for the class, there are always students note taking which can help save paper.

– Justin Talon

We should install recycling bins to discard paper, making it easier for WCC to recycle, and I think we should minimize the use of foam cups in the cafeteria and replace them with biode-gradable cups.

– Kenneth Halualani-Hee

The best way for WCC to help the environment is to raise awareness in the community. We have to start off small, with beach cleanups or canned food drives, or maybe actively participate in Earth Day.

– Kawai Pali

Create a series of specific classes to train students in effective activism, or classes and curriculum on sustainable technology.

– Eric Kane

It is extremely cold in many classes. WCC might benefit in AC cost by turn-ing up the thermostat.

– Meaghan Gonzales

WCC should actively promote the UN’s agenda to save the earth. Agenda 21 and the Law of the Sea Treaty are two examples of their agenda to control the environment.

–James Newcomb

Rain gutter drainage pipes should be directed to the plants around each building. If there are no plants, create a landscape that could benefit from the rainwater.

– Gloria Gaines

Kimberly moa

Kimberly moa

Kimberly moa

Tara Severns uses the recycle bins in Hale ‘Akoakoa.

Professor Paul Field shares his enthusiasm.

No-parking sign pulls double duty as a bike rack on campus.

artsN o v e m b e r 2 0 0 7

W I N D W A R D C O M M U N I T Y C O L L E G E

8

The holiday season is a time of joy, goodwill and happy anticipation

of things to come — except when it comes to gift shop-ping. Hours stuck in slow traffic, crowded stores and wall-to-wall people can turn a joyful time of the year into days of hair-pulling frustration.

But WCC Ceramic Club’s Christmas Pot Fundraiser 2007 will make shopping a more unhurried, pleasant experi-ence with ample free parking, beautiful handcrafted pottery and helpful, creative people.

The fundraiser sale will be on Friday, Dec. 7 and Saturday, Dec. 8 from 9 a.m. – 7 p.m. in WCC’s ceramic studio lo-cated in the back of Pälanakila building, Room 216.

According to ceramic pro-fessor Paul Nash, the commu-nity will find high quality and reasonably priced pieces, both functional and artistic, such as bowls, pots, platters and a variety of sculptures — many at wholesale prices.

A special feature of this year’s holiday fundraiser is that there will be unique works of art created by students who have been experimenting with different firing techniques such as raku, pit fire and high fire.

Shopping made easy at holiday fundraiserOne of the participating

student artists has been do-ing ceramics for only one and half years, which is considered a short time in the world of ceramics.

Yet, some of Käne‘ohe resident Carol Takashita’s works were chosen for two major Hawai‘i juried exhibi-tions this summer: the 2007 Raku Ho’olaule’a Exhibition and the 40th Annual Hawaii Craftsmen Statewide Juried Annual Exhibition.

Takashita, who is modest and shy, began doing ceramics when she took a non-credit course at WCC after a friend told her to “just take the class and pay your money.”

“I started doing this be-cause I love looking at dishes and things like that,” says Ta-kashita. When asked whether she can make dishes yet, she just laughs and says, “not yet,” but her goal is to be able to make things she sees.

Nash says she has achieved a great deal of skill in a short time and is a “flower that has blossomed.”

Another student, Megan Yuen, has been taking ceram-ics for the last three semesters and is looking forward to selling her creations for the first time.

“I think it’s a great oppor-tunity for us local artists,” says Yuen. “Also, it is a fantastic op-portunity for the community

to get original art at a good price.”

Yuen, a ceramic lab as-sistant, enjoys working with clay and creating things with her hands. It excites her when she walks into a store and sees a plate or bowl on display and knows that she has the skill to make them herself.

Yuen’s artwork has been exhibited in two commu-nity college student shows, the Statewide Community College Art 2005 and 2007.

“If people are looking for art from up and coming art-ists, this is the place to come to” says Nash.

WCC Ceramic Club fund-raisers bring in a lot of people from the community, includ-

ing some store owners who purchase pieces to resell in their own stores. The positive feedback from buyers says that WCC’s semi-annual events are among the best in Hawai‘i. Ac-cording to Nash, visitors are always very impressed with the students’ work and say that the sales are “as good as if not better than” the other pottery sales in the state.

In 1983, the first “Pottery Sale” by Nash and this stu-dents took place in the old ce-ramic studio that was located in ‘Iolani Building.

Originally started to help students earn some of the monies back that they spent on their supplies and materi-

als during the semester, it has evolved into supplementing WCC’s ceramic program.

Over the years, the club’s portion of the proceeds has funded events such as the an-nual Raku Ho‘olaule‘a, special guest speakers and student scholarships.

However, in the last few years the monies have gone to repairing kilns and studio equipment and purchasing shelves to hold bisque and glaze ware.

Free parking is located in the parking lot in front of Hale Palanakila.

For information or assis-tance for the physically-chal-lenged, call 235-7323.

b y M i k k i O ’ P h e l a nKa ‘Ohana Staff Reporter

Last year’s Christmas ceramic fundraiser featured a variety of cups, bowls, vases and plates. ken Shimabukuro

See what develops with artistic dark room techniques

When looking at black and white photogra-

phy, people comment on how classic it looks. They say it has style and there is something special about it.

For those of you who enjoy fine art, WCC’s photography class Art 107 and 207 are a hands-on learning experience. Many believe that it is simply magical to see an image ap-pear on a negative or print out of nowhere.

Photography professor Mark Hamasaki graduated from the Rochester Institute of Technology in New York and has been with WCC since 1984. His interests in black and white photography first devel-oped in junior high school.

“What piqued my inter-est was being able to capture feelings about a subject and to interpret the world from a dif-ferent aspect,” he explained.

This more artistic ap-proach to photography fo-

cuses primarily on graphic concepts to create an unusual quality and character.

“Black and white is more abstract, while color some-times represents reality, tak-ing the viewer’s attention away from the true art,” Hamasaki explained.

“The idea is to make the photo more interesting than what is there,” said Hama-saki.

Although digital is what

the future holds, developing and printing your own film can be more fun than sitting in front of the computer.

“What you learn in analog photography is what you can do in digital but instead you can do it by hand,” said Hama-saki. The method of dodging and burning an image will create the type of light adjust-ment you want, much like a digital camera can do.

Working with the devel-

oping chemicals may be time- consuming, but it is well worth the wait, students say.

“You’re very proud of your work and appreciate it moreso when you go through all of the steps,” says Josh Aipoalani, a WCC art major.

Photography is one of the few classes where you really get to know your fellow stu-

b y L a u r e n S h i s s l e r Ka ‘Ohana Staff Reporter

In Art 107, students surround Mark Hamasaki for advice on prints.lauren ShiSSler

dents and peers. Class field trips, movies and the dark-room camaraderie are all part of the course.

Several film cameras may be checked out from the WCC library for use in the course if students don’t have their own cameras.

For more details, contact Hamasaki at 236-9142.

Christmas Fantasy b y M i k k i O ’ P h e l a n

Ka ‘Ohana Staff Reporter

Another year has passed by and it’s that time again. Christmas shopping season. It’s that time to dread the packed parking, long lines and screaming kids. But wait, you can avoid all that stress and stay on the Windward side too.

“Christmas Fantasy” is back at WCC’s Gallery Iolani after taking a year off. Once again this popular community event is offering Christmas

shoppers a variety of high quality, handmade items at reasonable prices.

It will be open in the gal-lery on Nov. 24 - 25, 29 - 30 and Dec. 1-2 from 10 a.m. – 5 p.m.

The items were created by WCC’s students, faculty, staff and their families and will include original jewelry, greeting cards, photographs, silk scarves, ornaments, and paintings, as well as other fine handcrafted works of art. Contact Audrey Chang at audrichang@yahoo.com or Mary Stock at 262-9433.

N o v e m b e r 2 0 0 7

W I N D W A R D C O M M U N I T Y C O L L E G E

Entertainment 9Ka Ohana

Students perform live at Paliku

Re side nt t h e s p i a n s showed their stuff at Palikū Theatre for three

performances Nov. 2 and 3 as students of Stan Egi’s theater classes performed in the an-nual student showcase.

Students performed 10 routines, including dances, scenes, monologues and even a song. The acts ranged from comedy to drama, sometimes in the same scene.

All but one of the students are enrolled in Egi’s Theater 221, 222 and 101 classes this fall. Over the past month, they have rehearsed for hours, in and out of class.

One performer, Karen Bauders, took up theater as a post-retirement hobby. She is currently enrolled in Acting II for the third time at WCC.

“I live in Kāne‘ohe and (the Acting II class) is the highest level possible without going to Mānoa,” Bauders explains.

This is Egi’s first semester at WCC, but Bauders took the class with Ben Moffat twice before. She also took Egi’s non-credit improvisa-tion class.

Bauders has a history in music and was originally

b y J o n a t h a n O s h i r oKa ‘Ohana Staff Reporter

interested in musical theater. She performed twice before in Palikū in this fall’s “The Pajama Game” and spring’s “Oklahoma!”

She was also in “A De-fenseless Creature” from Neil Simon’s “A Good Doctor.”

Another performer, Tori Langley, has experience back-stage as the lighting technician on “The Pajama Game.”

Langley performed “The Sneeze” for the showcase along with Richard Chang, Kelila Lichota and mother/daughter team Robin and Christina Nolan, who both worked on 2006’s “Charlotte’s Web.”

Other students included

Carrie Collingridge, John Har-rison and Jenny Martin and Christie Brooke from Castle High School’s “42nd Street” who performed the duet “A Quarter to Nine.”

You might see some of the showcase performers at the upcoming auditions for “The Wonderful Wizard of Oz.” Egi will be directing this play for spring 2008.

Auditions will be held in Palikū on Nov. 27 1:30-4 p.m. and 28 6-9 p.m. Callbacks are on Nov. 29. For more informa-tion call Egi at 236-9130 or e-mail segi@hawaii.edu.

Go see a Palikū presenta-tion and keep the arts alive at Windward!

Suzanne Teng and Mystic Journey, a Los Angeles-

based, Grammy-nominated candidate for Best New Age Artist, will perform at WCC’s Palikū Theatre Wednesday, Nov. 14, at 7:30 p.m.

T h e c o s t is $20 general admission, $15 for students, U H fac u lt y, s e n i o r s (6 5 and over) and military(with an ID).

The group also will give a free lunchtime presentation on “Flutes from Around the World and the Role of Women” in the theatre from 11:30 a.m. to 12:20 p.m. the same day.

The program will include a demonstration of flutes from China, Indonesia, Turkey, Egypt, Native America, Africa and more.

Teng will show how to cre-ate contemporary world music while honoring traditional

WCC religion teacher Sarah Hadmack stands

on the hardwood dance floor in Palanakila, surrounded by mats and full-length mirrors.

Then, in an instant, she’s demonstrating a cartwheel or a back flip.

This fall Hadmack is teach-ing “Tumble into Gymnastics,” a non-credit course. The series will be offered again in the spring on Wednesdays from 6 to 7:15 p.m. The cost is $45 and no previous gymnastic experience is needed.

“The main goal of the gymnastics workshop is to have fun,” said Hadmack. “I think each student will be im-pressed by how much one can achieve in so little time.

“The first thing I asked the participants was which skill they would most like to achieve. The workshop is geared toward helping each participant achieve his/her most desired skill.”

Students learn flexibil-ity, grace and coordination. Hadmack says, “It’s great for students who want any of the following: a workout, to learn gymnastics skills, to

tone muscles, to have a good time. It’s also great for people who dance, do martial arts, or breakdance. I’ve helped danc-ers, martial artists, divers, and cheerleaders with tumbling and dance abilities.”

Hadmack has been doing gymnastics since the age of 3, and has competed in national competitions. Her favorite event is the uneven bars.

“The nat iona l meets were the most exciting,” she recalled. “It was amazing to be in the presence of thousands of people and to realize we all had a common passion.”

Throughout Hadmack’s gymnastics career, she had only one serious injury in her right ankle from a floor rou-tine at the age of 16.

“I went to the best ortho-

pedic doctors in Boston and I was told over and over again that I wouldn’t be able to jump or run by my mid-twenties and would have difficulty walking by 30. I was devastated.

“Yet every cloud has its silver lining and after the rain of tears my sunshine broke through one day when I just thought, ‘No, that’s just not good enough.’

“I now had a newfound determination. I think there’s an important lesson there for anybody - set your own goals; don’t let others do it for you.

“If they say you can only go so far and you want to go farther, then go your distance. And here I am, not only able to run and jump, but still doing gymnastics as well.”

Clockwise from left: Richard Chang, Christina Nolan, Kelila Lichota and Robin Nolan in “The Sneeze,” Robin Nolan in “Star-Spangled Girl” and Tori Langley in “Demigod” performed at the student showcase.

ThErEsa wordEn ThErEsa wordEn

ThErEsa wordEn

styles. The events are in celebra-

tion of International Education Week and sponsored by the Pacific Asian Affairs Council and WCC.

Teng, who has been called a “brilliant flutist’ by the

Los Angeles Times, has performed for the Dalai L a m a a nd at festivals around the world.

Mystic Journey’s mu s ic h a s b e e n d e -sc r ibed as “sensual and serene” by Billboard

Magazine and will feature a large assortment of flutes, and string and percussion instru-ments.

They have won numer-ous awards and are currently finalists for the 2008 Indepen-dent Music Awards for Best New Age Album.

For more information on Teng and Mystic Journey, visit www.suzanneteng.com. or call 235-7433.

Cartwheels, flips and handstands A mystic journey through musicb y K r i s t e n P e y t o n

Ka ‘Ohana Staff Reporter

KrisTEn PEyTon

CourTEsy suzannE TEng

WCC instructor Sarah Hadmack performssome of themoves thathave helpedher in nationalcompetitions.

b y K a ‘ O h a n aNews Staff

Visiting musician Suzanne Teng

Tips on how to protect yourself:

• Be paranoid. Identity theft hap-pens a lot more than you think. • Each person involved whould file a separate police report 911 ASAP. Make your statement as detailed as possible. • Just canceling a checkbook is not enough; close the account. • Keep a close eye on your transac-tions. That’s one of the fastest ways to find out if you’re a victim. • Program the numbers for your credit card companies and bank in your phone and call immediately. • Watch your mail. Thieves can take new credit/debit cards from your mailbox. • Make your checks hard to sign. Have your initials printed on your checks instead of your whole name. • Notify stores when your cards are stolen. They may be able to put a flag on your account. • Don’t carry unnecessary things around. If you use your checkbook only to pay bills, you’re better off keeping it at home. • If you work in retail, always check ID, especially the picture. • If you’re a customer, don’t com-plain when they ask for ID.

N o v e m b e r 2 0 0 7

Community News10W I N D W A R D C O M M U N I T Y C O L L E G E

Turkey fundraiser at KEY gives back

Some spend time giving thanks with the ones they love; others show thanks by giving to their

community. In the spirit of the holiday season,

one Windward O‘ahu organization has made a point of doing both.

Every Thanksgiving, the Kualoa-Heeia Ecumenical Youth (KEY) Project hosts an annual imu fundraising event to raise money for its community college scholarship fund.

Tickets for this year’s 21st Annual Kalua Turkey Time! fundraiser are on sale at KEY Project for $15 per bird/item.

“This event is particularly exciting because it represents the essence of community,” said executive director of KEY John Reppun.

The money raised from the event goes to fund KEY Project’s Randy Kalahiki Higher Education Incentive Grant, which awards students $500 in grants to attend any UH community college.

Students must be enrolled full-time (12 credits), live/work in the Kualoa-He‘eia area and have legal Hawai‘i state residence. Preference is given to prior participants in any KEY Project pro-gram, first-generation college students and to those who demonstrate financial need.

“Doing something with a cultural basis to raise funds as an incentive for higher education feels right,” Reppun said.

Grants are available for up to two

b y K i m b e r l y M o a Ka ‘Ohana Staff Reporter

How my identity was stolen

It can happen to anyone. I know; it happened to me.

Dealing with identity theft is one of the worst feelings in the world. You’re a victim, but people treat you like a criminal. People don’t sympa-thize because they don’t think it’s a big deal. But it is a big deal.

It happened on a Sunday after-noon in an open parking lot next to a busy highway. Thieves smashed the window of my family’s car and took our things.

At first, I wasn’t too worried; there wasn’t much cash in my back-pack, just my Costco card, checkbook and driver’s license.

My mom’s cell phone was also taken, so we tried calling Spint to locate the thieves using the phone’s GPS. They told us, without much explanation ,that it couldn’t be done. That upset me; what’s the point of having it?

I got a replacement driver’s li-cense and called the bank to have my checks voided. I also closed my bank accounts, just to be on the safe side.

I thought that was a little ex-treme. Can you still use voided checks? Would anyone take checks

b y J o n a t h a n O s h i r o Ka ‘Ohana Staff Reporter

CourTEsY of KEY projECT

Key Project’s annual Thanksgiving imu event raises money for scholarship grants.

years. Students must maintain a 2.5 GPA and are required to volunteer at the imu fundraising event.

According to WCC Gallery ‘Iolani director Toni Martin, the scholarship is one of the exciting outcomes of KEY Project’s commitment to enriching the lives of community members.

The fundraiser has become such a major event, says Martin, who serves as a board member at KEY, that several other organizations in the area have followed their lead.

“When you see the plumes of smoke rising over Kāne‘ohe Bay, you know its Thanksgiving,” said Reppun.

According to Reppun, it’s a way of preserving a bit of Hawaiian culture and getting community members involved. “The event is very intergenerational; everyone does their part and they do

so in the context of kids working with adults and kupuna,” said Reppun, who also loves the idea of having one oven with 400 dinners going to 400 homes. “The co-mingling of flavors just seems appropriate.”

Ticket holders can drop off items for the imu from 5:30 to 6:30 p.m. on Nov. 21. Turkeys should be completely thawed with no stuffing, wrapped in foil (at least six layers), and seasoned. Items will be tagged and placed in the imu overnight and can be picked up between 11 a.m. to noon on Nov. 22.

“I really see a taste of hometown excitement,” said Martin. “Everybody gets their hands wet, everybody gets involved and, as a result, many lives are changed.”

The event is in keeping with KEY Project’s mission to protect the cultural,

environmental, social, economic and recreational well-being of community members from Kualoa Point to He‘eia.

Built and sustained by a dedicated group of volunteers who operate its various programs, KEY Project provides a vital grassroots civic resource that serves the needs of its multicultural community.

Initiated in 1968, KEY project was originally formed to serve primarily low-income, at-risk youth in the neighboring communities. Today, KEY Project’s services include a variety of extended support for local families.

The facility itself, located in He‘eia, serves as a recreation and community/social development center that hosts summer job training, tutoring and en-richment workshops, counseling, crisis intervention and activities for children and the elderly.

To build partnerships between fam-ilies, schools and community agencies, KEY also offers information and refer-ral services, including legal aid, health, literacy, and learning services.

KEY also hosts several community service projects and fundraising events throughout the year, including a regu-lar food distribution program. Canned goods for this year’s Thanksgiving Food Drive can be dropped off between 8 a.m. and 4:30 p.m. any day from now until Nov. 21.

For additional information visit KEY Project at 47-200 Waihee Rd., or contact 239-5777; email: frontdesk@keyproject.org.

Scholarship information for the Fall 2008 term will be available in March at the KEY website: www.keyproject.org.

without a matching photo ID? Clos-ing the account should be more than enough. Right? Wrong.

If businesses process checks elec-tronically, like the WCC bookstore does, they know if checks are good immediately. Otherwise, I found out, they might take anything.

I soon got calls and letters from col lect ion agencies demanding payment for checks written in my name. Not only did cashiers still ac-cept the checks, they were treating them as bounced checks, instead of cancelled ones.

It really hit me when I tried to buy a DVD (with cash) at Costco. When they swiped my membership card, they told me something was wrong with my account. I owed over $500 for a “bounced check.”

I explained that my checks were stolen, but the manager treated me like a criminal.

She said the checks had my driver’s license number; I explained that was stolen too, and I have a re-placement. She then informed me that replacements have different license numbers. Not true. She realized her mistake later, but never apologized.

The worst thing was the check was written after I got my replace-ment card and the new membership

number was printed on it. I still don’t know how that happened.

Since I didn’t write the check, I thought there must be a flaw with Costco’s computer system. To them, it was proof of my guilt.

During this time the manager told me all the things I was doing “wrong.”

“You have to do everything to cover your a--. Pardon my language,” she said.

She proceeded to tell me how I should have done my police report, even showing me an example of one written by someone who had the same problem at the same Costco.

It had happened before, but they still didn’t have the sense to switch over to electronic checking. Not only that, but they still aren’t making sure that employees properly checked photo ID.

Eventually, I was cleared, but they never apologized for what they put me through.

N o v e m b e r 2 0 0 7

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As we put this issue of Ka ‘Ohana together, the contradic-tions became clear. Against the festivities of Thanksgiv-ing, a very different picture emerges in the news.

Reports of widespread environmental destruction, rising sea levels flooding O‘ahu, food contamination and healthcare systems in crisis all depict a rather bleak outlook the future of Hawai‘i, the United States and the world.

The economic and political paradigms driving these negative events are in your hands. It is not sustainable for us to continue the culture of endless consumption of limited resources. Rather than waiting for the decline, adoption of sustainable lifestyles now can slow down and even prevent the destruction.

As an example of this, approximately 300 million turkeys are raised everywhere in the United States for slaughter, some 46 million to be slaughtered just for Thanksgiving. Aside from the gruesome details of the way they are killed, the economic con-sequence of raising animals for food is at least partly to blame for the woes of global warming and sea level rise, healthcare concerns and the cost of living, due to massive waste of grain and water, which could otherwise go to human consumption.

As the United Nations reported last year, raising animals for food is the single most significant factor causing both global warming emissions and environmental destruction of all kinds. This global warming is now also causing rising sea levels that threaten to swamp Hawai‘i’s low-lying coastal areas.

On the health front, the American Institute for Cancer Re-search has recently reported on the connection between meat and cancer, noting that many plant foods have cancer preventa-tive properties, while meats are cancer causing. There is mount-ing evidence that meats, such as red meat cause colorectal cancer, while processed meats (such as SPAM) significantly raise the risk and should be avoided, according to the report.

As many doctors, scientists and nutritionists know, a plant-based diet can provide all necessary nutrients, and without any cancer risk – so why continue to risk your health?

All this not enough reason to give up your traditional Thanksgiving turkey? Get a “Tofurkey” instead from your lo-cal health food store. It is clear the environmental and health destruction we are wreaking on our planet and our bodies by eating meat does not quite jibe with the spirit of gratitude and Thanksgiving we are striving for.

By going vegetarian this Thanksgiving, or at least reducing your meat intake, you will be doing the most significant and easy thing that can improve your own health and the planet’s health. And that truly would be something to be thankful for.

— Bali Fergusson, Ka ‘Ohana Staff Reporter

Sustaining Thanksgiving

What suggestions do you have to make WCC more environmentally friendly?I think WCC should be a

no smoking campus and the state hospital workers should not be allowed to come to our campus to smoke.

– Sandra Hamilton

Put recycling bins for wa-ter bottles and soda cans near each building or inside the classroom, plus recycle the papers that can be recycled. Have some friendly and easy ways to do info, about how to help the environment in the school newspaper.

– Melanie Ruaburo

WCC students, faculty, and staff can carpool to school or ride bikes, considering most of the students live relatively near campus, WCC could use energy efficient light bulbs in the classrooms, or just open the windows for natural sun-light instead.

– Ashley Padua

The AC here is always on and it gets really cold in the classrooms. Students and

faculty should carpool. This would help limit pollution and it would help resolve the parking problems we have on campus.

– Alex Bocchioi

WCC can make it easier to recycle. When I have a plastic bottle, I don’t go looking for a recycling bin. I throw it away.

– Stuart Ooka

We (could) change all of the lights in the school to en-ergy-saving lights.

– Cory Nemoto

WCC should place recy-cling bins next to the trashcans around campus. This will ensure that students and staff recycle their can, bottle, and other recyclable products.

– Andria Pakele

WCC can be more envi-ronmentally friendly by using recycled paper in classrooms, trying alternate sources of energy to power the campus,

and using organic ingredients in the food at our cafeteria.

–Schayler Allen

I think there needs to be more recycling bins around campus. However, it would only be useful if people uti-lized them.

– Cara Stevens

WCC students, staff, and faculty should have events that encourage eco-friendly living. We should have fliers that have tips on how to live “greener.”

– Rylee Cabaniero

Right now I feel that WCC can cut down on watering the grass as often as they do. The school is on the Windward side so you don’t have to water that often. It is always rainy on this side of the mountain.

– Holly Cruz

I think one thing that might help the environment (at least at WCC) would be to encourage recycling.

Recycling cans next to every garbage can around the campus for cans, plastic, paper, glass - every little re-sponse adds up in the large of what effects the earth’s efforts to try and rejuvenate itself and live in balance with all the creatures that call it home.

– Kaja Gibbs

We should watch how much electricity we use and maybe turn to using solar pan-els to light all the classrooms and computers.

We could also think about converting to bio fuels for our cars and trucks, maybe even the carts that the security and maintenance uses around campus. By cutting back on the polluting fuels and use things that wouldn’t produce such harmful gasses. It’s all the little things that we can do that could make the biggest difference.

– Shelby Carlo

Provide glass/plastic/can recycle bins in the lobbies

and entrances of buildings. I notice a lot of these containers in the trash and have often wondered why there aren’t special containers to dispose recyclable items.

Encourage students to walk between classes instead of driving. There’s no need to move cars between buildings when changing classes. Per-haps have the instructors mention this fact when classes first start to bring awareness to students.

Suggest to instructors of-fer “extra credit” for students who participate in “green” activities.

Sponsor recycle bottle/can drives and use the redemption money to replace environ-mentally unfriendly campus equipment.

– Lori Stoneman

Create a series of specific classes to train students in effective activism, or classes and curriculum on sustain-able technology.

–Eric Kane

N o v e m b e r 2 0 0 7

W I N D W A R D C O M M U N I T Y C O L L E G EKa Ohana Nov./Dec CalendarS u n d a y M o n d a y T u e s d a y W e d n e s d a y T h u r s d a y F r i d a y S a t u r d a y

13 14 15 16 17

22 23 2419 20 21

26 27 28

11 12

18

25 29 30 1

3 4 5 6 7 82

Spring 2008 Counselor registra-tion/advisingBegins today, continuing through Jan. 10.Preparing for Graduation/Self-EvaluationSuccess Workshops12:45-1:15 p. m., ‘Akoakoa 101

TLC WorkshopDealing with Stress & Anxiety12:30-1:20 p. m., Manaleo 102

Stargazing7 p.m. Imaginarium

Suzanne Teng and Mystic Journey perform at

Paliku Theatre See page 9 for details.

Sky Pirates7 p.m. Imaginarium

Second SundayKailua Town

VETERANS’ DAY

Schindler’s List12:30 p.m. Student Lounge

Infusing Hawaiian Culture in Cur-riculumLecture by Jamie Boyd1 - 3 p.m. ‘Akoakoa 105

Auditions for “The Wonder-ful Wizard of Oz”7- 9 p.m. Paliku Theatre

Common Book Event4 p.m. ‘Akoakoa 105

Auditions for “The Won-derful Wizard of Oz”1:30 p.m. - 4 p.m. Paliku Theatre

ART 108 - Acrylic PaintingFocuses on acrylic paint-

ing with an introduction to some basic drawing tech-niques and color theory. It’s appropriate for all students, from the beginner to a more advanced artist, and is offered only once a year during the spring semester.

ICS 107 - Web Site Develop-ment

This course presents con-cepts for creating Web sites from design through pub-lishing.

Students will learn indus-try-standard software Adobe Dreamweaver and work with various graphic software to produce their own Web site.The course will be taught by Vanessa Cole, who’s a certified Webmaster of the World Orga-nization of Webmasters.

SP 231 - Performance of Lit-erature (WI)

If you want a different way to study literature, try this...through performance! This class will develop skills in the oral interpretation of prose, poetry and drama. Instead of having to write speaches, you’ll be analyz-ing and orally interpreting literature.

SSCI 200 - Social Science Research Methods

Students will begin to learn the craft of social re-search, applying evidence-based thinking to examine and understand social phe-nomena. Students will de-sign and execute their own

research projects.

In addition to the new WCC classes, the Office of Uni-

versity Partners (OUP) will also be expanding its range of classes in different bachelor degree options:

ID 201 - Fundamentals of Interior Design

Introduction to the Inte-rior Design profession will be the focus of this class, includ-ing the analysis and interpre-tation of the principles and elements of design.

This course will be taught by Debbie Lowry of Chami-nade University.

To register for this OUP class, contact Chaminade University at 254-1256.

EDEE 200/201 - Early Field Experience / Introduction to Teaching as a Career

UH-West O‘ahu (UHWO) is WCC’s newest University Partner, offering these two co-requisite classes this spring for those interested in going into teaching as a career.

EDEE 201 introduces the

pre-service educator to the process of becoming a cre-dentialed classroom teacher in Hawai‘i.

EDEE 200 is 45 hours of supervised field experiences that engage the pre-service educator in a school-based teaching and learning envi-ronment.

Both of these courses are restricted to education majors. To register for the classes, con-tact WCC’s OUP at 235-7324.

Last Day to Certify for Fall 2007 Graduation‘Akoakoa 212

Callbacks for “The Wonderful Wizard of Oz”7 p.m. - 9 p.m. Paliku Theatre

Chamber Music of Hawaii7:30 p.m. Paliku Theatre

But Edwards doesn’t find their denial credible.

“A lot of the people who are saying that global warm-ing isn’t really happening are critiquing other people’s ar-guments rather than proving global warming isn’t happen-ing,” she said.

“There aren’t too many people who aren’t associated with the oil companies who are arguing against global warming.”

For those unfamiliar with the global warming debate, global warming is the term used for the increased at-mospheric concentration of greenhouse gases, causing disruptions in the natural environment.

“It’s pretty hard to deny now that there has been a human influence on climate change in this past century,” said Mackenzie.

Both Krupp and Macken-zie said it was important for government officials to take action now.

“If we started dealing with it now and properly, I really don’t think it’ll be too severe in the future, but the more we go without dealing with it the worse it will be-come,” said Mackenzie.

“The state of Hawai’i should be getting prepared

for this. Regardless of the causes, we have a problem,” said Krupp.

What is the government doing about it? The Hawai’i State Legislature enacted the “Global Warming Solutions Act” of 2007 to reduce Hawai’i emissions to 1990 levels by the year 2020.

However, greenhouse gas emissions are a global problem, and world emis-sions “have actually increased in this century,” because of China and India’s industrial ramp-up, said Mackenzie.

The Kyoto protocol, which was a worldwide emissions reduction pact, was not agreed to by Australia or the United States, while the western Eu-ropean countries who agreed to it “aren’t following it,” said Mackenzie.

Other state agencies are also taking an interest in global warming and sea level rise.

“Global climate change is a huge issue for us in the islands,” said Marnie Meyer, ocean resources management planner with the Hawaii Coastal Zone Management program.

In a wr it ten repor t, Meyer warns of the risks to Hawai‘i:

“The marine resources we rely on for our food supply, cultural heritage and ocean-based economies will be im-pacted by climate change. Sea level rise can result in a loss of land for agricultural purposes and thus a decreased local food supply. With the high cost of importing food, the

food supply may be threat-ened.”

Are we doomed? Will our future become like a scene out of the movie “Waterworld” where Hawai‘i’s mountain tops are the only land remain-ing?

At the minimum, coastal property may become less desirable.

“The fact is coastal prop-erty is in trouble,” observed Krupp.

Edwards added, “The first few calls we got after put-ting the [digital flood map] projections online, were from realtors who wanted to be able to tell people where the safe places to buy were.”

The question remains, what will prevent this scenario from happening?

“I don’t think it’ll change without a more energetic pol-icy, and I mean some political will and political leadership,” said Mackenzie.

For Edwards, the change lies in the hands of everyday people. “The truth of the mat-ter is that the decisions people make today about what kind of car or light bulb to buy are ultimately affecting what the sea level is going to be like de-cades from now,” she said.

Resources:UH-Manoa & HRMG

Simulation “Flooding Oahu”:http://www.soest.hawaii.edu/hmrg/FloodingOahu/stepbystep.html.

The Intergovernment Pan-el on Climate Change: http://www.ipcc.ch/.

“The fact is coastal property

is in trouble.” - Dave Krupp

Rising Seas: A global challenge from Page 2 Spring Courses from Page 1

KEY Project Imu Drop-Off5:30 - 6:30 p.m.

THANKSGIVING

Christmas Fantasy10 a.m. - 5 p.m.Gallery ‘Iolani

Christmas Fantasy10 a.m. - 5 p.m.Gallery ‘Iolani

Christmas Fantasy10 a.m. - 5 p.m.Gallery ‘Iolani

~ Christmas Fantasy ~10 a.m. - 5 p.m. Gallery ‘Iolani

LAST DAY OF CLASSES!!

FINALS WEEKDec. 10 to 13

Ceramic Club Fundraiser9 a.m. - 7 p.m. Palanakila 216

Chemical Magic5:30 - 6:30 p.m.‘Akoakoa 101