Volume 103: Issue 6

THE LEADER

June 13, 2013

Ke Alaka i

Culture through Food 8&9Foodfest held again

Bon Voyage 6Concert Choir prepares for trip

‘Huckleberry Finn’ 12&13Classic comedy comes to campus

2 Ke AlAKA‘i

Ke Alaka iJune 13, 2013 • Volume 103: Issue 6

CONTACT

Editor ial , photo submissions & distr ibu-t ion inquir ies: kealakai@byuh.edu. To subscr ibe to the RSS FEED or to view addit ional ar t icles, go to kealakai.byuh.edu.

BOx 1920 BYUHLaIE, HI 96762

PubLISHER

Pr int Services

NEWS CENTER

E-mail: kealakai@byuh.eduad Information: kealakaiads@gmail.comPhone: (808) 675-3694Fax: (808) 675-3491Office: Campus, aloha Center 134

ON THE COVER

Photo of the Week

[page 6]

[page 7]

[page 8 & 9]

[page 13]

bYu-Hawaii choir performs bon Voyage Con-cert before New Zealand/australia tour

Residents on the Big Island made various flower leis to honor King Kamehameha the Great in Kohala on June 11. Photo courtesy of Kahealani Wilcox

Cast members from the Fine Arts produc-tion of “Huckleberry Finn” act in a scene from the classic American comedy. The play ran from May 30 to June 1 in the McKay Auditorium. Photo by Emily Waddell

Students and staf f come to TVa Open House for a tour of the new building

People f lock for bYuH Foodfest event to taste cultural cuisines from var ious nations

‘Huckleberry Finn’ casts enter-tain crowd with comedic produc-

Share with us your photo of the week and we may feature it in our next issue. e-mail us at kealakai@byuh.edu

Table of Contents

Ma. Vis Taguba

EDITOR-IN-CHIEF aDVISOR

Leeann Lambert

Mei Yin Makenzie Head

HEaD PHOTOgRaPHER aRT DIRECTOR

COPY EDITORS

Jef f McLeod Makenzie HeadDylan-Sage WilcoxTucker gr imshawaustin Meldrum

PHOTOgRaPHERS

Matt McDonaldEmily WaddellKyoko Hasegawa

aRT & gRaPHICS

Kyoko HasegawaMorgan bouwhuis

MuLTIMEDIa JOuRNaLISTS

Dylan-Sage Wilcox, Robinia Tan, Matt bledsoe, Tucker grimshaw, austin Meldrum, Homer Wol-man, Jennifer Herrera

Mei YinMa.Vis Taguba

INTERNS aD MaNagER

Matthew bledsoe

- ASSOC IATED PRESS

3 3

NOTE WORTHYnews headlines

Edward Snowden is shown in the TV screen in Hong Kong where he currently is after revealing the top-secret documents about U.S. surveillance programs at the end of May. Photo by APHolomua Week (June 17-22). This

is a college preparation program that informs and prepares students of the educational benefits and expectations at BYU-Hawaii. For more informa-tion visit, http://admissions.byuh.edu/holomua.

The Bookstore is having a sale until June 17. Receive 30 percent off LDS fiction books, 25 percent off clothing, Hawaiian merchandise, BYU-Hawaii logo items, and 20 percent off LDS books and merchandise. There will be a book signing on June 14 from 12 to 1 p.m., and June 15 from 12:30 to 1 p.m. The signing will be by W.A. Christensen, Richard Himmer, Jack Marshall, and Hank Smith.

CaLENDaR

JUNE

JUNE

JUNE

17

14

13

Mini Mart in the Mall. As part of Education Week, come to the Aloha Center at 11:30 to 1:20 p.m. and see what is offered. Some of these are fresh produce, baked bread, plate lunches and grab n’ go items.

“I was overjoyed that finally an official with high or a former official with high access, good knowledge of the abusive system that he was revealing was ready to tell the truth at whatever cost to his own future safety, or his career, ready to give up his career, risk even prison to

‘‘‘

QUOTESthe week in

june 13, 2013

The former CIA employee who leaked top-secret information about U.S. surveillance pro-grams said in a new interview in Hong Kong on Wednesday, June 12, that he is not attempt-ing to hide from justice here but hopes to use the city as a base to reveal wrongdoing. Edward Snowden dropped out of sight after checking out of a Hong Kong hotel on Monday. The South China Morning Post news-paper said it was able to locate and interview him on Wednesday. It provided brief excerpts from the interview on its website. It said Snowden, who has been both praised and condemned for releasing documents about U.S. telephone and Internet surveillance programs, said he was “neither a traitor nor hero. I’m an American.” Asked about his choice of Hong Kong to leak the information, Snowden said, “People who think I made a mistake in picking Hong Kong as a location misunderstand my inten-tions. I am not here to hide from justice; I am here to reveal criminality.” The newspaper quoted him as saying that he had several opportunities to flee from Hong Kong, but that he “would rather stay and fight the United States government in the

courts, because I have faith in Hong Kong’s rule of law.” “My intention is to ask the courts and people of Hong Kong to decide my fate,” he said. Snowden said he plans to stay in the city until he is “asked to leave,” the newspaper said. Snowden, 29, arrived in Hong Kong from his home in Hawaii on May 20, just after taking leave from his National Security Agency contracting firm Booz Allen Hamilton, which has since fired him. Snowden said he had not dared con-tact his family or girlfriend since disclosing that he was the source of the top-secret documents. “I have not spoken to any of my family,” he told the newspaper. “I am worried about the pressure they are feeling from the FBI.” Hong Kong has an extradition agree-ment with the United States, but there are exceptions in cases of political persecution or where there are concerns over cruel or humiliat-ing treatment. U.S. authorities have yet to bring charges against Snowden or file an extradition request with Hong Kong.

inform the American people.”-Daniel Ellsberg, Pentagon Papers leaker

Whistle blower leaves US, reveals secrets

“...Fatherhood is not a matter of sta-tion or wealth; it is a matter of desire, diligence, and determination to see one’s family exalted in the celestial kingdom. If that prize is lost, nothing else really matters.”-Former LDS Church President Ezra Taft Benson

Cash-strapped college students are always looking for cheap eats and cheap groceries. With limited shopping options, the question soon arises; where can I get the most food for my dollar? For students looking to save money on groceries, there are few options between Foodland and the bi-monthly Farmer’s Market. According to Alternative Hawaii, a travel website, a family living in Hawaii spends 66 percent more money each month than the average family on the U.S. mainland. Those studying here without a car have the option of shopping at Foodland or stocking up at the BYUH Farmer’s Market held every other Friday from 10:30 a.m. – 2 p.m. While the Farmer’s Market does not have all of your gro-cery needs, it does provide an alternative for buying fruits, vegetables, and ready-to-eat meals. Ashley Sandberg, a senior studying exercise science from San Jose, Calif., said, “I like how you can buy individual fruits and vegetables. Sometimes when you buy things by the pound at Foodland, they go bad before I can use all of it.” Students also cited that they believed that food prices were generally cheaper at the Farmer’s Market. “I think the vegetables at

Foodland are cheaper. Overall I think the prices are cheaper. But I do love the Farmer’s Market,” said Abby Brammer, a senior studying English from Larchmont, New York. A price comparison is difficult to do between Foodland and Farmer’s Market because generally you pay by the pound at Foodland and by the piece at the Farmer’s Market. For a sample of prices, see the graphic at the right. The Farmer’s Market offers a different variety of food than the available selection at Foodland. Farmer’s Market produce depends on what local vendors bring to sell and according to the season, ven-dors bring seasonal fruits and vegetables. Foodland is able to ship in produce from around the world to provide a consistent availability of fruit and vegetables. Wherever you go to buy groceries your wallet is sure to come a little lighter than when you walked in. Ajay Patha, a junior studying biochemistry from India, said, “It’s much more expensive here than in my home country of India. But with all the shipping costs and everything, I don’t think you can really do anything about it. You just have to live with it.”

Foodland & Farmer’s Market

Different markets have different benefits

-HOmER WOlmAn

Buying food at the campus Farmer’s Market, show above, is priced by the piece but at Foodland generally by the pound. Photos by Emily Waddell

Ke AlAKA‘i4

Foodland

2/8.00 strawberries3.99 lb. red apples1.19 lb. bananas2.29 lb. pears4.49 lb. green grape2.49 lb. tomatoes.79 lb. pineapple2.39 lb. gala Apples1.39 lb. oranges3.49 lb. mango1.49 lb. papaya1.89 lb. onions1.79 lb. russet potato1.99 lb. cucumbers5.99 lb. bell peppers2.39 lb. baby carrots.99 ea. lemon

Farmer’s Market

3.45 pack of strawberries3.50 per slice watermelon

1.49 four bananas5.25 full tray eggs2.85 half tray eggs

.89 ea. tomato 3.49 ea. pineapple

1.00 ea. apple.99 ea. orange

1.99 ea. mango1.25 ea. papaya

.85 ea. white onion1.60 ea. zucchini

1.39 ea. cucumber1.00 ea. red bell pepper

1.25 ea. green bell pepper.75 ea. lemon

Top: Bananas are bought in bunches of four at the Farmer’s Market held on campus every pay day Friday. Most other items are sold by the piece. The chart above gives a snapshot of prices at the Farmer’s Market and Foodland. Note: The prices vary from day to day.

Ke AlAKA‘i6

Fine tuned and ready to shine, the BYU-Hawaii Concert Choir kicked off its 2013 Australia and New Zealand tour with a stirring perfor-mance entitled, “Bon Voyage,” in the McKay auditorium on Friday, June 7. Choir Director Michael Belnap and his 45 choir members will be performing for LDS Church members and members of other faiths around New Zealand and Australia from June 10 to June 24. The tour is entitled Na Leo ‘O Aloha: Music of the Islands and fea-tures music from Hawaii, Samoa, New Zealand, Australia, Africa, and Indonesia. Friday’s concert was a warm up before heading off to New Zealand Monday, June, 10, 2013. The concert showcased not only the vocal abilities of the choir, but also the showmanship of the choir. Several pieces featured dance and choreography. During the performance of “The Barber of Seville,” choir members bobbed up and down while others used kazoos and started humming along. Michael Potter, a choir member and a sophomore studying business management, from St. George, Utah, said, “It was a lot of

Bon VoyageBYU-Hawaii Concert Choir prepares for trip

fun to learn the dancing. It’s something I normally wouldn’t do. It made me feel like I was in a show choir.” In addition to the music of the islands, the choir sang other pieces including European folk songs, American spirituals, and various solo performances. Members of the choir hail from all over the world and includes students from South Korea, Taiwan, Japan, New Zealand, and Trinidad and Tobago. “It really is such a blessing to be able to sing with such a diverse group of people,” said Abby Brammer, a senior studying English from New York. “Even though we all come from different walks of life, we all speak the language of music. It’s so powerful.” The choir aims to increase spirituality in the lives of mem-bers of the LDS Church and change lives through music, service and proclaiming the gospel of Jesus Christ through music. Following the concert, Fotu Misa, a junior from American Samoa, said, “The choir was bomb tonight. I love the powerful inspi-ration that comes from good music. Positive music always leaves you feeling better.”

-HOmER WOlmAn

BYU-Hawaii Concert Choir members wow the audience and show heir musical skills at their Bon Voyage Concert in the McKay Audi-

torium on June 7. Photos by Mei Yin

Two hundred students and staff came to tour the newest addi-tions to university housing. The newly built student housing

facilities showcase eco-friendly amenities and designs that have been planned through the housing and construction divisions of the uni-versity. “It was a long process from planning until the opening,” said Lorraine Azain Matagi, the university’s housing manager. Hous-ing worked with the construction division to get the funds and the permits needed to build the apartments while designing the buildings to be both comfortable and cost effective. “Construction comes in and Architectural Nexus comes in and they were drawing blue prints. At the same time, we were doing permitting and meeting with city and county codes, where we could do it. So, it’s a very lengthy, lengthy process,” added Matagi. The new apartments have newer, more efficient electrical features. A master on-and-off switch for all the lights in the house has been placed at the front door of the new apartments, which will also cut in energy bills. Each unit is outfitted with a stove, a refrigerator, a bed, dresser, and rust-free, lightweight submarine chairs that have a 150-year warranty, said Matagi. As a new safety measure, firewalls have been installed in the kitchens so in case of a fire a metal wall will drop preventing the fire from spreading. Plumbing has also been designed for easy access versus having to make holes in the wall to fix a leaky pipe. The apart-ment also boasts more storage space in the bedrooms and cupboards in the kitchen. There is no external storage. “One of the complaints students have made was we want central air-conditioning in all of our building on campus. In the dorms and in TVA, we really can’t,” said Matagi. The high cost of utilities paired with continual upkeep of the units would be too costly. In response to student feedback, the architectural and structural de-signs integrated comments from students. Architectural Nexus provided the new apartment’s eco-friendly design, which has higher ceilings allowing it to be cooler

TVA Open HouseHousing Department unveils eco-friendly student housing

without the need for air conditioning, thus helping to save the university energy costs. Building X, the three-story apartment complex located behind the stake center, was opened for viewing. It has two-bedroom units on the sides of the structure with one-bedroom units being in the middle. Chad Turner, an architect with Architectural Nexus, said, “We did a lot of studying with the tradewinds from off the ocean and positioned the buildings so that the airflow can come through the bedrooms and the bathrooms. With the high ceilings, any heat rises and the occupied space stays relatively cool.” The planning for these buildings was detailed, so design-ers made miniature models of the apartments and placed them into wind tunnels to model the conditions of the higher ceilings. They also studied cultural aspects of the construction. Turner said the seven new buildings on campus match each other and have been inspired through culturally unique designs. “It was a big design process. We studied Hawaiian architecture and island architecture and tried to make it our own, mimic it and in the same respect, there are four student housing, a multiuse building which all look similar in look and design,” he said. There will be a parking lot provided for the new building as well as a playground for children in front of the building. Nathan Cunningham, a junior in business operation and supply chain from San Antonio, Texas and a student clerk with hous-ing, said, “The people with first priority are those who have children or are expecting children and have lived in their apartment for at least one semester. We should be moving people in come summer.” Jennifer Benioni-Peters, an administrative assistant to hous-ing, gave people tours of the apartments. “We’re trying to keep it as cost efficient as possible,” Benioni-Peters said. “For now, the cost will be about the same as the other units, but rent will go up.” The new buildings will be opened for student use as early as Summer B as well as Fall Semester. Each unit will be rented to students who meet certain requirements; the logistics for rent are still being worked out. There will be an increase in rent starting in fall.

-DylAn-SAgE W I lCOx

BYU-Hawaii added a new facility for married students this year Below: Students and staff check out the new TVA building during

the open house ceremony. Photos by Mei Yin

Ke AlAKA‘i8

A chance to share culture through cuisine

Foodfest

Members of the Hong Kong Chapter serve up stir fry

and rice at the Foodfest held on June 1 in the Little

Circle. Photos by Matt MacDonald

A student working in one of the booths puts chili sauce on noodles for a waiting customer.

Students show the different types of food they got from various clubs and chapters at the first Foodfest held in campus in several months.

With fewer clubs and chapters participating in Food-fest, people wait in line to get their food.

9june 13, 2013

Foodfest, held at the Little Circle, was filled with people from the school

and the community to enjoy different prepared foods from all over the world Saturday, June 1. Students had the opportunity to participate in serving foods from their home countries and got the chance to try other countries’ foods as well. Tereua Kainitoka, a sophomore studying ICS-peacebuilding from Kiribati, said, "Foodfest is just the same as Culture Night. In Culture Night, you get to see the different dances from other coun-tries, and in Foodfest, you get different foods. We're in BYU-Hawaii and there are many different cultures. That kind of thing should be encouraged." Foodfest provides the diverse student population, which hosts individu-als from roughly 76 countries, a way to share their culture through cuisine. "I went so I could try different foods from different cultures that I've never had before and have a new experi-ence," said Alexa Maxwell, a senior study-ing elementary education from Utah. Major events such as Foodfest and Culture Night help emphasize the importance of culture and the university’s diverse student population. Tsz Kiu Yeung, a junior from Hong Kong also studying elemtary educa-

tion, said, "I think that the school could have provided more promotion so that more people can know about the Food-fest. My friend invited me. So I went with my friend. Overall, I think that the Foodfest was wonderful." For a few semesters, Foodfest was shutdown on the basis of food regu-lation violations. However, this did not affect the decision to attend for some of the students. "I heard about Foodfest being shutdown. Where I come from, it doesn't matter as long as it is food and it's safe to eat. How could you not trust them when you're eating their food? I just wanted to experience the tastes that they have and I trust what they're doing. The only reason the people in the chapters do Foodfest is because they want other to see their very best, and to see the very best, you have to do a good job," said Kainitoka. Maxwell said, "No, I didn't really care, but I feel like since they did that, I trusted it even more because I knew they would have to follow that this year." Food Services opened their kitchens for students to cook their differ-ent cultural treats in a safe and com-mercial kitchen, thus meeting health code requirements.

-REBECCA SABAlOnES

Despite the past history of Foodfest, students waited in some long lines in order to get a taste from other countries. One of the more popular foods of the night came from the Filipino Chapter as the lines remained long all night even until after Foodfest ended. "My favorite was the lumpia. I loved the pork lumpia so much that I had to go back for the banana lumpia [turon]," said Maxwell. There were, however, several delicious foods coming from other parts of the world. From Latino Club to the Filipino Chapter, each culture showcased a unique, tasty dish. Said Kainitoka, "I had the Filipino lumpia, which I liked, and the Latino Chapter potato dish, which was really good, and, of course, otai. I had no idea of the dishes from other coun-tries. When I had Thai curry in the caf, I really liked it and I had no idea it was Thai and that's why I went to see what other dishes they provided." In the end, Foodfest provided a way for the clubs to gain, as a whole, thousands of dollars to support their activities throughout the school year and will be an event to look forward to next year.

First Foodfest in several semesters ismade possible by cooking food in the Cafe

“Fairy bread” with colorful sprinkles on it, made by the Australian Chap-ter, was one of the items people could buy at Foodfest.

Ke AlAKA‘iKe AlAKA‘i10

Heather, 27, and Adam Barrington, 29, have traveled to Hawaii to have their

baby among the dolphins at the Sirius Insti-tute in Pohoa, Hawaii. The Barringtons, from South Carolina, have decided to participate in a “dolphin-assisted birth,” a birth water de-livery, in which the pregnant mother bonds with a pod of dolphins before and after the birth of the child. The couple claims to have first been inspired to bring their baby into the world in water, and hopefully around dolphins after reading, “The Ancient Secret of the Flower of Life,” by Drunvalo Melchizedek. “It is about reconnecting as humans with the dolphins so we can coexist in this world together and learn from each other,” said Heather in a Fox News story. Kathryn Moore, a junior studying marketing from Denver, Colo., said, “Hon-estly, I want to have my baby with people. I’m not really an animal person.”

Couple comes to Hawaii for dolphin-assisted birthDolphin Baby

-HOmER WOlmAn

Heather and Adam believe a dolphin-assisted birth will create a relaxing environment and benefit both the mother and the baby. Heather said, “Dolphins are very intelligent and healing, which in turn calms mother and baby for the whole process.”

However, Kristen Mauai, a senior studying elementary education from Hau’ula, is not convinced that having dolphins around would be calming during delivery. “Person-ally, I would be so scared to see a dolphin while I’m giving birth,” said Mauai.

The Sirius Institute, where the Barringtons are going to have the baby, is a “research consortium with the purpose of ‘dolphinizing’ the planet.” Dolphinization, according to the Sirius Institute Website, "is the raising of the consciousness of humans to the level of the dolphins and to integrate the Cetacea (dolphins and whales) into the cultures of the Earth." A recent addition to the institute is the Dolphin Attended, Water, Natural and Gentle Birth Center (DAWN) prompted by what the institute says is an increase in the demand of dolphin-assisted births. According to Medical Daily, dolphin-assisted births are rare, but dolphin-assisted therapy (DAT) has been successfully practiced for 25 years in the treatment of patients with mental and physical disabilities. In the end, Heather says, “showing him or her all the love possible, is all that matters.”

“ I t i s abou t r e conne c t i ng a s humans w i t h t he do lph in s s o we can coex i s t i n t h i s wo r l d t oge the r and l ea rn

f r om ea ch o the r.”-Mo the r - t o - be Hea the r Ba r r i ng ton

11june 13, 2013

A 30-year-old Wahiawa man was found guilty of the 17-minute shooting spree

on June 3, 2011 along a Honolulu highway that killed one woman and injured two, reports the Associated Press. But whether he gets life in prison without parole won’t be determined until after his Aug. 7 sentencing hearing. The jury refused to convict Toby Stangel on first-degree attempted murder chargers that carry a mandatory life term without parole, the state’s harshest sentence. Stangel was charged with murder, attempted murder and other crimes, reports AP. According to the investigation, Stangel killed 54-year-old Tammy Nyugen of Hono-lulu, shot and wounded two people as well as fired at two police officers. Stangel’s defense attorney John Schum argued that locking Stangel away for the rest of his life because of his actions would not help him, reports AP. "Is it neces-sary to snuff out any flame of hope Mr. Stan-gel has?" Schum asked. Deciding against life in jail won't mean allowing Stangel to walk out of prison, but that "it's only possible. It only gives him some hope," report AP. Stangel’s father, Mike Stangel, a se-nior pastor at North Shore Christian Fellow-ship, said his son is remorseful and regretted his action, but he has “completely changed.” “We love our son unconditionally,” said his father. He said he visited his son re-cently and his 30-year-old son gave a sermon. “He’s now the son I always prayed for,” he said. However, Prosecutor Dwight Nada-moto said Stangel already has his second -ROB In IA TAn

Hawaii freeway shooting

chance when he was under probation from his previous firearms charge, reports AP. "A few years later, not only did he commit the same offense ... he also fired again and again at people," Nadamoto said. Records show Stangel has five misdemeanor convictions dating to 2002, including criminal property damage and operating a vehicle under the in-fluence of an intoxicant. He was sentenced to 100 hours of community service and one year of probation for criminal property damage in 2006. “I think he should be in prison for life because if he gets out after 20 years, he might do it again as he did it before,” said Cyril Abbey Laceste, a senior in business management emphasis in operation and sup-ply chain from Philippines. “If he served 10 years and still do the same thing again, then I think 20 years were good enough. But since, I am a social work major, I still have to consider the fact or the option that he may mentally ill,” said Mili Lafuele, a senior in social work major from Samoa. She added, “And if there is some sort of evidence that support that, then I guess 20 years were not justifiable for a person who is mentally ill and still do things like shooting [at] other people because he is not stable enough.” Aofia Vaiaga, a junior in social work major from Samoa, said since this is the second charge of firearms that Stangel was being prosecute for “he is [showing that he is] not even repenting of what he’s done before. So he is doing it again and again. Plus, someone dies this time.”

Jury to decide defendant’s conviction of life imprisonment without parole in August

A Wahiawa man Toby Stangel was recently convicted of killing one woman and injuring two others in a 17-minute shooting spree on the freeway in Honolulu in 2011. Whether he gets life in prison without

parole is scheduled to decided in August. Photo by AP

Ke AlAKA‘iKe AlAKA‘i12

Of all the events that happened this weekend, people found “The Adventure of Samuel Clemens’ Tom Sawyer and Huckle-

berry Finn” to be the funniest. The BYUH Theatre department presented the play on May 31 to June 1 based on the book by Samuel Clemens entitled, “The Adventures of Huckleberry Finn”, which was dramatized by Jane Kendall. The play involved two of Laie’s very own youth. Colin Carl-son and Samuel Scott played the main roles of Huckleberry Finn and Tom Sawyer. Students agreed that these youngsters brought the house down. Aubrey Rasmussen, a senior in graphic design from Texas,

said, “I liked the play because it was historical, awesome, and I liked Tom Sawyer.” Cast members were excited to share the comedic production with the community. Jacob Titus, who played the Duke, is a sopho-more from Hawaii. He said, “I enjoyed this play very much. The play that I was in before was a much more dreary, serious play. It was a nice change of pace to do something a little more upbeat and fun. Although, I was the bad guy again, I like being the bad guy.” Benjamin Bates, who played the King, a sophomore in Eng-lish from Hawaii, said, “I think tonight was probably our best night. We were really on tonight, especially with our comedic timing and

Cast members wow audiences in their comical performancesHuckleberry Finn

13june 13, 2013

- TuCkER gR ImSHAW

the audience really seemed to enjoy it.” The cast said the final night was their best performance. Ingrid Veliz, a junior in psychology from California, who played a superstitious maid called Lize, said, “Tonight was the best one so far. We were all full of energy and high on sugar because we would eat some sugar backstage.” The play was produced in just seven weeks. Since the sum-mer sessions are so short, the cast had to prepare quickly. Titus said, “I personally had rehearsals two to three times a week, for about an hour each. It was a lot of personal rehearsal at home.”

After the play, the cast shared some of their favorite parts from the production. Bates said, “Personally I just loved playing the bad guy. It was fantastic, but the most enjoyable parts are always hanging out as a cast and seeing the audience enjoy what we are do-ing.” For other productions and auditions, look to the student bulletin.

Cast members of the Huckleberry Finn play, participated by BYU-Hawaii students, Laie youth and staff, show off their

acting skills, entertaining the audience with their humorous performances. Photos by Emily Waddell

In October of 2012, the Blood Band of Hawaii Director Aaron Knapp, right, and Cindy Rapu, left, give an award to the BYUHSAService vice presidents who organize blood drives on campus. Ke Alaka’i file photo

Students can save lives one blood donation at a timeBYUHSA officers want students to know they can help save the lives of others by becoming blood donors. Blood Bank of Hawaii repre-sentatives have the goal to improve lives one donation at a time and students can help one donation of blood at a time. American lives are saved every day because of blood donations, says Blood Bank information. “BYUH has been awarded for being one of the highest blood donators…. It’s so easy to make such a big impact,” said Alexis Wood, a junior in ICS peacebuilding from Portland, Ore. BYUHSA Service and Learning officers take great pride in being pro-active about getting students to participate. “This is something you can take action in right away. Even if it’s just signing up,” said Rosalie

Mapa, a junior vice president of BYUHSA’s Service and Learning and junior in account-ing, from Togatapu, Tonga. “There are people saved every day because of blood do-nations. By doing this and getting involved, you can be a life saver.” The blood donating process has been simplified for students and community members, said Mapa. It just takes signing up and making an appointment. “The turnout has been good so far,” she said. “We had about 70 people sign up after being at the Aloha Center for a couple of hours. You sign up and at the Stop and Serve. It’s a very simple process and there are plenty of snacks and drinks available for students when they come in to donate…. Our goal is 45 pints. Each pint saves three lives,” Mapa said.

Wood continued, “The average red blood cell transfusion is approximately 3 pints. The blood type most often requested by hospitals is Type O. People are constantly in the need of blood transfusions. A car accident alone can require a victim to need as many as 100 pints of blood. And patients with certain diseases can require frequent blood transfusions throughout their lives.” Michael Wilford Dennis III, a fresh-man in business from Alaska, said, “I am glad we have events like this at our school. It’s always important to give back. I obvi-ously am all for it if it saves lives,” he said. “I know all my friends now, most have donated blood, and it something that I would defi-nitely participate in.” For more information, visit the Blood Bank Webpage at http://www.bbh.org/.

- JEnn I fER HERRERA

BYU-Hawaii alumna Natalie Norton received an Emmy for her involvement in “The Generation Project,” 25-minute video documen-tary that deals with her grief over her son’s death due to Whopping Cough and her long journey to recovery. It was shown on BYUTV and her segment of the project was nominated for an Emmy, which is a national television award. “Many of you follow my journey as it unfolded,” writes Natalie in her blog about participating in the video. “It was heavy. It was emotional. It was exhaustive. And it was amazing. It was truly one of the most inspiring experiences of my life. And I almost didn’t participate. “When the casting director contact me, I was an inch away from following a knee-jerk reaction to simply say, ‘No.’ I’d never heard of the show. I didn’t have time. I’ve got four beautiful boys (yes, I’m including Richie), who like me a lot. Plus I was scheduled to be shooting a wedding on Oahu only two days before they wanted to start filming in Salt Lake City. All arrows pointed to not a chance. “Thankfully, I called my sweet mother-in-law, Shelly. She simple said, ‘You’ve got to do this.’ And my heart echoed. Complete-ly. So off I went. And I’m infinitely grateful I did.” Norton is 31 years old and married Richie Norton, who is also a BYUH alumni, in the Salt Late City Temple on Aug. 20, 2002. She said she stopped attending college when she had her first child. Natalie now works as a photographer and a blogger. She has a blog in which she records most of her daily life much like a journal. On Oct. 24, 2009, Natalie’s fourth son, Gavin Norton was born and named after her deceased brother. He was only 8 weeks old when he caught Pertussis also known as the Whopping Cough. “Whooping Cough is a communicable disease. It is highly contagious and dangerous to everyone. But to an infant or a person with a com-promised immune system, the disease is often deadly,” she said. The grief that Natalie experienced over her son’s death was overwhelming. In the “The Generation Project,” she said the hardest

moment she has experienced “was standing up and handing my child to a stranger and walking away. There are definitely days that I wish I could just erase everything and go back to my perfect life with my four perfect sons and my loving brother but I can’t.” She said the grief she felt over her son’s death started to affect the rest of her family, and through her involvement in “The Generation Project,” she searched through her family history and dis-covered she was not the only mother in her family who had grieved over the death of a child. Her great grandmother not only lost two babies but also her husband and all their property leaving her with just a wagon and her seven children. But Natalie’s great grandmother triumphed by serving others, she said, and her motto was “we have much to be thankful for. Sometimes we take too much time thinking about the things that happen instead of what we still have.” Natalie’s advice for parents concerned about their child’s health is to “immediately take them in to their primary care physi-cian and request a Pertussis test. She said parents should not take their child into a crowded waiting room. However, they should stay in their car and have the front desk send for them when the doctor is ready to see them.” Natalie Norton’s blog can be view at http://nata-lienortonblog.com.

Natalie Norton BYUH alumna wins Emmy for segment on dealing with the death of her son

A box of momentos from baby Gavin who passed away. Below: Natalie Norton, his mother, is pictured with husband Richie Norton, holding the

Emmy Natalie won. Photos courtesy of the Nortons

-ROB In IA TAn

Ke AlAKA‘iKe AlAKA‘i16

The BYU-Hawaii Women’s Organization luncheon held on May 23 served as an event to announce the new president of the organiza-tion, who is Molly Curtis originally from Utah. To celebrate this announcement, members not only organized a homemade cooking competition but also voted for the position of the first and second vice presidents. “If you trust me, I am going to try live up to it, and we have good supportive ladies,” said Curtis. She also said the first things she is going to do as the new president are “I am going to help people feel comfortable in the committee and happy here and not feel so homesick if they’re far from home.” Former women’s organization president, Rosamaria Hurst, gave her opinion on the newly chosen president and vice president. “I think she is a wonderful young lady who is going to do amazing things for the new organization, and the two ladies who are going to work with them are very seasoned women. They have been lead-ers for different organizations and I think they’re going to do really good.” The luncheon started with comments from the former presi-dent, Hurst, about the history of the women’s organization. She was follow by a speech from Ishmel Stagner, a BYUH alum who special-izes in hula and local Laie history. After the speeches, Hurst presented her son, Paul Joshua Hurst, a junior in chemistry from BYU in Provo, to play a song on

the piano for the audiences. The song was title “Fantaisie Impromtu” by Frederic Chopin. At the end of the song, the results of the homemade cook-ing competition were announced.- 1st prize – Rosamaria Hurst for her lentils and bacon served with rice and salsa.- 2nd prize – Molly Curtis for her broccoli salad with bacon.- 3rd prize – Colleen Logan for her daughter’s chocolate cupcake with bacon For the 3rd prize, Logan said her daughter “created a new recipe just for today.” She added, “I think she did a great job. Although it is very decadent, it [still] tastes delicious. I never have bacon and chocolate before. So it was something new, but it tastes really good.” Later, the results of the raffle prizes and the voting of the vice-presidents were announced. The new officers in the women’s organization are: President – Molly Curtis; 1st Vice-president – May Shumway; 2nd Vice-president – Verna Equires; Secretary – Rebecca Carlson; and Treasurer – Katie Jacobsmeyer

New officers electedto lead BYU-Hawaii Women’s groupCurtis to be 2013-14 president

-ROB In IA TAn

The new president of the BYUH Women’s Organization is Molly Curtis, left, replacing Rosamaria Hurst, right.

Photos by Kyoko Hasegawa

Molly Curtis, left, and others dishes up food from the potluck held on May 23 in the Aloha Center Ballroom. Above: The women held a contest where bacon had to used in all their dishes. Colleen Logan’s daughter made this winning chocolate cupcake with bacon on top.