A Hui HouMay 2015 Edition

Mason ManiaDIY: A step-by-stephow-to on all things

Mason JarsPage 16

Maile Sur, 17, was born and raised on Maui and has a pas-sion for photography and design. Being a lover of the outdoors, she can always be found out and about roaming the forests for great hikes or just hanging at the beach with her friends. She hopes to one day become an art director for a magazine like Seventeen, Teen Vogue or W Magazine.

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author bios................................................................................... ..............................................................................

Leimakamae Kea, 18, will be attending Grand Canyon University, starting in the fall semester of 2015 and will be ma-joring in Finance and Economics. Currently, she is in the Arts and Communications academy, focusing on her art skills in pho-tography. Along with school tasks, she is culturally connected through her hula.

Anson Souza, was born and raised on the island of Maui. Growing up in the most remote islands of the world, Souza enjoyed exploring his surroundings from Mauka (Mountain) to Makai (Ocean). His interest in photography began as he started taking photos of the beautiful places he visited, and inspired him to take photography in school.

Jesse Amaral, is an individual inspired the environment. He lives in Makawao, Maui and has lived there his whole life. Jes-se loves to be outdoors and active. He would spend a lot of time in the yard and always had a desire to run. Jesse started to do Track and Field since his freshman year of high school. He’s grown to love and know the sport.

Kaleʻa Borling, was born and raised in Pukalani, Maui. She is an 18 year old senior with a love for photography and music. On her free time she loves to hangout with her friends or stay on her computer typing away. In the future, she wants to travel the world and have a job that makes her happy.

Jessica Walker, currently lives in Kihei, Hawai’i. She was born in Hilo, Hawai’i and moved to the island of Kaua’i at the age of three. Walker moved to Maui at the age of six, and has lived there ever since. She wants to pursue a career in the visual arts, and she also wants to major in marketing.

Tiare Ventura, resides in Keone’o’io, Makena where she con-nects to her Hawaiian culture and heritage. She plans to stay on Maui after high school to say grounded with her roots and study Hawaiian as well as explore art. She loves being outdoors and is interested in preserving Hawaiian culture and land for future generations.

Ilima Fisher is currently in the Digital Photography II class. Outside of school, she loves spending time outdoors at the beach and surrounded by nature. She plans on going to Uni-versity of Hawaii at Manoa next semester and explore a variety of opportunities.

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A Hui HouMAY 2015

Growing up in Hawaii, I observed an eclectic array of people and lifestyle practices. As a child, I recall the neighborhood sounds of Chinese music softly wafting in the air from a house a street above my own, to the unfamiliar chatter of a Filipino dialect next door. An old Japanese man from down the road would anonymously leave packages of avocado at our doorstep, though all the neighbors knew who it was from and were grateful for the generous gift. When it was time to get an afterschool treat, my classmates and I would eagerly run across the street from our school to a little family owned business that served up Maui hotdogs freshly steamed with buns made from a local bakery. These are the images that many of us, who are lucky enough to be raised in Hawaii, have imprinted into our memory.

Now as I think back to those early childhood days, I see glimpses of the past still reflected in the people, places, and businesses of modern day Hawaii. In this issue, we celebrate the diversity of Hawaii. As this is our inaugural issue, we hope to open the door to the variety of interests that represent this delicious melting pot. The articles featured in this years issue take you on a journey, from the back roads of Makena and the ancient Hawaiian heiau to how local families can save money though a DIY project. Sit back, steam up a nice cup of mango tea, and help us celebrate the diversity of paradise!

from the editor

Reflections 4Local Farms Take a tour of Maui’s most desired lo-cal food destinations in Local Farms.

8Keone’o’ioJourney through the historical and cultural site Keoneʻoʻio from an insid-er’s perspective.

12Booch BizFizzle fizzle pop! A jar of tranquility to calm the greatest troubles of one’s day is opened right under your fingertips.

16ON THE COVERDIY: The Different Ways to Use a Mason JarCatch the constellations or learn how to start a garden in your house using mason jars in this instructional DIY!

20Magical MomentsCurious and creative, this Washing-ton native has trekked all the way to Maui to share her love and talent for photography with every shot. Meet Rachel Olsson.

24Cultrally ConnectedTake a step into the past and learn more about the Hawaiian culture with Leimakamae Kea.

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28Perks of Being Single“Being single is freedom.” Learn the Perks of Being Single in this ground breaking article that contradicts the common belief that a relationship is a necessity for happiness.

32Training for TriumphJesse’s article, “Training for Triumph”, to learn some things about Track and Field.

EatLocalBy Ilima Fisher

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Strolling through Upcountry Maui on a Saturday morning, a favorite place to be is the Upcountry Maui Farmers Market. As you walk through the many vendors, you see homemade breads and pastries, an abundance of flowers of all types, and a wide variety of fruits and vegetables. Im-mediately your senses are overwhelmed with the satisfaction of knowing all these products are

locally grown and not infused with pesticides. As you look at the many vendors and purchase their prod-ucts, you know the money is supporting these family owned businesses and causing their businesses to develop, allowing them to provide for more people.

More and more people are becoming worried about whether or not their fruits and vegetables are safe to eat. According to an article done by The University of Vermont, called Ten Reasons to Buy Local by Vern Grubiger, a Vegetable and Berry Specialist, she states the benefits of buying local. One benefit she stated is that, “Local food is safe. There’s a unique kind of assurance that comes from looking a farmer in the eye at farmer’s market or driving by the fields where your food comes from. Local farmers

aren’t anonymous and they take their responsibility to the consumer seriously.” With that being said, more people are being safe and going to the local farmers for their fruits and vegetables, trusting that

it is healthier for them and their young ones. According to One Island Sustainable Living Center, they say, “In Hawaii, 85% of our food is imported.

This means all but 15% of our foods are not local, can not be truly fresh, and are imported from at least 2,500 miles away – all at a great cost in transportation and increased dependence on foreign oil. Yet Hawaii has the

climate and capacity to grow 90% of its food locally! And did so as recently as 1960.”

A common grocery store in Maui is The Whole Foods Market Maui in Kahului, which strives to support Ha-waii’s agriculture and cultivate relationships with local growers. They carry a variety of products from around the state including, produce, flowers, gro-cery items, beauty, and specialtyproducts. There are 205 produc-ers that support Whole Foods in Hawaii, of the 205; there are 60 Maui producers that supply products to the Whole Foods Market in Kahu-

lui. There are also more than 60 local farms that supply all the Whole foods in Hawaii and of the 60, 28 of them are local farms from Maui. Their mission is to become an all-organic store by 2018. In total, there are more than 3,300 Non-GMO Project Verified items, with more being added to the list each week. Whole Foods Market states reasons to buy local, those include, a friendly and fresh connection, preserving character, crop diversity and quality, and to boost the local economy. A friendly and fresh connection means that it helps connect the people of the community to the producers. Preserving character helps maintain agricultural heritage, preserve land use diversity and moderate development. Crop diversity and quality means that there are a variety of crops and local crops are harvested naturally at peak season. Boosting the local economy helps support the local farmers.

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Kula Country Farms is a local farm located in Kula, Maui. This farm has the most delicious island strawberries, sweet Kula onions, and sweet Kula corn. It’s also very fa-mous for the Fall Pumpkin Patch and the fresh strawberry picking. It’s a very common tourist destination for tourist when they make their way up the mountain. On top of the many delicious fruits and vegetables, this farm has one of the best views, looking over the entire island. Kula Coun-try Farms produce can be purchased at Costco, Safeway, Times, Wholefoods, wholesalers, local retailers, and many restaurants all across the state of Hawaii and the United States. There are many benefits to eating and supporting local farms. Whether it comes from the Upcountry Farm-ers Market, Whole Foods or straight from the farm, their products are guaranteed fresh and satisfying. Support your local farms and eat local!

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Keone’o’io

The endless stretch of lava rocks, the dewy smell of kiawe beans, the unpaved roll-ercoaster road that gives you butterflies; some of the few things ingrained in mind about the drive to Keone’o’io. Can you imagine waking up every morning, looking out your window, and seeing nothing but the concrete jungle? Auē! In the short span of thirty years from when my parents were growing up until present day, Maui has changed and developed drastically. Envision what our island will be like for future generations to come. “He ali’i ka ‘āina, he kau-na ke kauka” translates to “the land is a chief; man is it’s servant”, meaning that land has no need for man, but man needs the land and works it for a livelihood. It is important to take care of the land so the land will take care of us. In Hawaiian genelogy, we believe that the land is our ancestors. The mo’olelo or creation story of Hāloa, tells the story of where kalo came from. The gods Wākea and Ho’ohōkūlani gave birth to their first son who was a still born.

They buried him in the ground and from that spot sprouted the first kalo plant which they named Hāloanakaluakapalili. When the gods gave birth to their second son they named him Hāloa as well. Hāloa was the first Hawaiian human and Hawaiians believe this story is how the Hawaiian race was formed. Without our land and culture, as Hawaiians, what are we? In old Hawai’i farmers had an eco-logical and sustainable agriculture. For cen-turies Hawaiians relied on the ‘āina to pro-vide for them. Farms ran vertical from mauka to makai, forming the ahupua’a system that produced enough food for a large popula-tion. The ahupua’a on Maui was divided into 12 moku, Honua’ula included the Wailea and Makena area up to Kanaio and Ulupal-akua. Prior to the two volcanos, in 1831 Ho-nua’ula was a thriving village and had the fourth largest population on Maui.

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In old Hawai’i farmers had an ecological and sustain-able agriculture. For centuries Hawaiians relied on the ‘āina to provide for them. Farms ran vertical from mauka to makai, forming the ahupua’a system that produced enough food for a large population. The ahupua’a on Maui was divided into 12 moku, Honua’ula included the Wailea and Makena area up to Kanaio and Ulupalakua. Prior to the two volcanos, in 1831 Honua’ula was a thriving village and had the fourth largest population on Maui. The latest lava flow on Maui occured in Honua’ula. The legend tells the story of a family who lived at Honua’ula where the Keone’o’io lava flow originated. The family decieved Pele and a vow they made to her, causing Pele to be outraged. Pele showed herself and avenged with lava. The family ran away trying to escape and Pele then turned them into stone. Today, the stone figures and footprints are still visable, correlating the legend along with other cultural-ly significant elements. The ancient Heiau at Keone’o’io was a shrine for a shark called Hala. It was an indentation seven feet long by the sea, that was formally a pit connected by a channel with the sea, but still upholds some of it’s form today. In ancient Hawai’i there were many scared heiau including shrines to gods and places of refuge. There were many different types of heiau like heiau ho’oūlu to insure good fishing, heiau ho’oulu’ai to increase food crops, heiau hō’ola for treating sickness, and many more. There are different types of heiau scattered throughout Honua’ula that still are intact. Heiau are important in the Hawaiian culture and it is important to respect the few that still remain today. ‘Āhihi Kina’u was the first natural area reserve in Hawai’i in 1973, and remains the only reserve that includes both land and sea. Today the large bay at the end of the lava road called Keone’o’io, is commonly known as La Perouse Bay, after the first white man to land on Maui, in 1786. The fish pond in the bay is credited to High Chief, Kauholāmahu. The Chief’s ‘aumakua the shark is said to en-ter the pools throgh an underground passage from the sea, bringing schools of fish with him. The fish pond consisted of a wall of stones extending 200 feet across the channel, but was knocked down by a tidal wave. Today reminants of the wall are still visable along with a smaller fish pond within the bay. Honua’ula the ancient moku, now a popular tourist desti-nation, should be remembered as a culturally significant location. Keone’o’io holds a lot of history and spiritual mana, and it is important that our culture is respected and perpetuated. Through all this developement on Maui it is crucial that we mālama our ancestors and the traditions they believed in. E mālama ‘ia nā pono o ka ‘āina e na ‘ōpio, the traditions of the land are perpetuated by its youth!

Have you ever craved a fizzy, refreshing ice cold drink? If so, kombucha is the drink for you! Located in the middle of Haʻīku, Maui, in the back of the Aloha Aina Center, is a hidden gem called Maui Kombucha. Although the taste of kombucha isn’t always pleasing to the tongue, Maui Kombucha offers a vari-ety of delicious flavors.

What is Kombucha?Kombucha is a symbiotic culture of beneficial bacteria and yeast, otherwise known as a SCOBBY. When the culture (which looks almost like a pancake) is placed in an infusion of tea and sugar and allowed to ferment, the result is a refreshing and re-juvenating beverage rich in probiotics, amino acids, enzymes, and B vitamins.

There are many health advantages, which include: glucoronic acid, lactic acid, vitamin b 6, and acetic acid. Kombucha can be traced back 2000 years to the Tsin Dynasty of China. There are many names for Kombucha such as The Tea of Immortality and The Elixir of Life. At Maui Kombucha, their nickname for kombucha is Booch or Boochy. There are many reasons why people start drinking kombucha. For instance, kombucha gives people energy, and kombucha is a subsititute for coffee, energy drinks, and soda. Kombucha also cleanses and assists people in detoxing of the body. Kombucha is fermented, so it naturally contains less than half a percent of

The taste of kombucha is similar to apple or pear cider, and is sparkly. For some people, kombucha is an acquired taste. Customers who have tried the amazing kombucha have reported greater levels of energy, improved digestion, clearer skin and brighter eyes, increased mobility in joints, and appetite control. One custom-er saw a skin condition she had for most of her life clear up after drinking kombucha for a month. Also, a skin cancer lesion on the nose of a long time surfer shrunk after a serum. Overall, kombucha is a great health tonic for the mind, body, and spirit.

Maui Kombucha

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Maui Kombucha also offers delicious foods and desserts that you can easily grab and take home. Maui Kombucha offers ginormous salads with freshly made dressing, and GMO free ingredients. They also offer a variety of specialties such as: coffees, bagel sandwiches, the famous Immortality Bowl, the Yogi Bowl, vegan cooked soups, daily lunch specials, and many yummy desserts! Next time you’re visiting Haʻīku, make a stop at Maui Kombucha!

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At first glance, the mason jar is a seemingly commonplace household item that people may

find in any kitchen. But if you look back in time, you will see that the origins of the mason jar first

served to be a very important necessity to food preservation before refrigeration. The mason jar

was created in 1858 by a man named John L. Mason. Before the Mason jar, sealing foods was

a difficult task. People used to have to rely on cork and wax sealed jars to make sure their food

was sealed safely. It was during the industrial revolution that this jar was largely produced mak-

ing it possible for people to store their foods with confidence. During World War 2, the Mason

jar’s popularity rose since the government encouraged citizens to store the food that they made

at home. Between the years of 1939 and 1949, Americans bought more than three million can-

ning jars. However, the craze for mason jars later died when people decided to move out of the

farms and into the city where refrigeration was readily available. Today there has been a renewal

of interest in the use of a mason jar. Shabby chic is the new trend and there is a fascination with

making what is old into something new. The mason jar in today’s society, has been repurposed

in a multitude of ways, from decorative centerpieces to a favorite drinking jar. Here are a few

ways that a mason jar can be useful to you...

DIY: The Different Ways to

Use a Mason Jar

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Piggy BankAre you tired of all the spare change scattered in your wallet? Use the handy dandy mason jar to collect all

your pocket change! To make, it’s really easy. You pretty much just cut a coin shaped slit into the top of the jar

and then plop in your pennies, nickels, and dimes! There is also the option of designing the outside of the

jar to your liking.

StorageUse the Mason jar to store anything that can fit in it! You can use it as a pencil holder, a place for your seashells, or

a paper clip holder. If the shoe fits…stuff it!

Stuff It!

Fish TankThis one is pretty explanatory. You take a fish.

Put the fish in the jar. Fill the jar with water, and enjoy its company in your humble abode.

Eat/Drink from it

Yogurt, water, lemonade, kombucha, home-made acai, you name it! The mason jar gotchu

covered!

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Plants

Bring the garden into your house and use a mason jar to grow your favorite plants! To make, it is almost the same as the vase, but instead of water, add soil! Then, plant your seed into the soil and let your new buddy chill in the sun. Your plant will grow beauti-

fully!

VaseLight up your living room with a beautiful bouquet of flowers arranged perfectly to fit into a handy dandy

mason jar.

Grow It!

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Light it Up!

Constellation Jar

Make your very own constellation, and stare in awe as the entire room shines brightly into the darkness. It looks so

cool, and its just as easy to make!

Ingredients: 1 Mason Jar A sheet of tin foil 1 needle 1 Candle (Flameless or Regular)

What to do: 1. Take a sheet of tin foil and use the nedle to poke holes in the tin foil to create “con stellations” in any design you want 2. Wrap the tin foil around the inside of the mason jar and tape the inside so it doesn’t unravel

3. Take the candle and place it in the middle of the jar 4. Turn off the lights and enjoy your awe some new constellation jar

Tip: For regular candles, make sure to keep the lid open or poke holes in the top otherwise the candle will go out

Candle Holder

Mason jars are perfect for placing your favorite candles in. You can place an already made candle,

or pour wax inside and make your own!

Tip: For regular candles, make sure to keep the lid open or poke holes in the top otherwise the candle will go out.

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RACHEL OLSSON migrated from one island to another with her passion for photography at the forefront of her career journey.

Growing up in Anacortes, Washington, and being the youngest of five, Olsson found herself in taking photos. She started taking classes and learning the art at Anacortes High School, where her passion led her to turn it into a career.

Olsson got her liberal arts education at Evergreen State College in Olympia, Washington. “A total hippie college,” as Olsson likes to call it. After two years, she had the ability to go to art school at Art Center College of Design in California.

With a very career-oriented curriculum, many of the professors at Art Center College of Design are professionals in their field. This allowed Olsson to get her foot in the door as a professional photographer.

“I started assisting other photographers, actually, my teachers,” Olsson said. “Victoria Pearson... Bill Nation... Stuart Watson.”

After two years working in Los Angeles, Olsson treked back to her stomping grounds in Seattle. However, it wasn’t as easy as she had thought. With a small market, and many photographers looking to get their start, Olsson needed something to set her apart.

Eddie Bauer had an opening for a photo art director and Olsson thought, “I can do all of that,” referring to the job description. Through Eddie Bauer, Olsson was able to travel the country creating their monthly 64-page catalog.

So how did she get to Maui, you wonder? “Part way between my education at Evergreen

and Art Center, I took a ‘hippy hiatus,’ if you will, and worked on coffee farms on the Big Island. I fell in love with Hawai’i and swore that I would come back one day and live,” Olsson said. “It took me anohter 20 years to come, but I did it.”

Since industry standards are ever-changing, and she has a large collection of fancy cameras, it’s hard for Olsson to believe that it all started with film.

“My very first camera was a 110 Instamatic, but my very first 35mm camera I bought was an Olympus 0M-1, which I bought with the money I earned as a dish washer at Dinner Bell Diner in Anacortes when I was in high school,” Olsson said.

With the art of film lost in today’s world, Olsson remembers her days in the darkroom.

“I loved it. I absolutely loved it. I loved being in the dark room, I loved developing prints and the smell of fixer bath. It was magical to me, and it still is,” Olsson said. “I’m sad that I don’t work in a dark room anymore. I had a dark room in the basement of my house in Seattle for a number of years. I would go down there and just spend the day and print, and print, and print.”

From those days in her high school dark room, she has come a long way, creating quite a name for herself and

working with clients such as the Four Seasons Resort, Pandea Watches, Aloha Kissed Jewelry, Nordstrom, San Mar, Chasing Fireflies, REI, and sometimes Eddie Bauer. Not to mention that she is also the photo editor for Maui’s very own, Wailea Magazine. Through this, Olsson has also done freelance work with Hana Hou Magazine.

But that’s not the end of her talents. Olsson has a great appreciation for nature, and finds every way she can to get in the water to stand-up paddle board. She also enjoys gardening and hopes to create a cook book one day. With such an array of talents, what more could you want in a person?

Rachel Olsson is an inspiring photographer who strives to capture the beauty in the world around her.

Rachel opened up about her life in a Q & A on the next page. Turn to see what else Olsson is all about.

magical momentsstory + photographs by MAILE SUR

“I fell in love with Hawai’i and swore

that I would come back”

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MS: What was it like at Eddie Bauer?RO: Oh my gosh... Everything except drive the RV pretty much! I had to produce all facets of the catalog shoot: booking the talent, finding locations, making the photo plans, hold meetings with executives, manage the budgets. Everything was done on film then, so we had to edit all the film, get the film reviews ready, show them to the executives, do re-shoots, etc. So once every month I did a 64-page catalog.

MS: So did you realize your love for photography in high school?RO: Yes, I loved it. I absolutely loved it. I took classes, I loved being in the dark room, I loved developing prints and the smell of fixer bath. It was magical to me and it still is. I’m sad that I don’t work in a dark room anymore. I had a dark room in the basement of my house in Seattle for a number of years. I would go down there and just spend the day and print, and print, and print. It’s kind of a lost art, sadly. Maybe down the road I still will [print in film]. I kept my Mamiya RZ because I love it. It’s in a box somewhere.

MS: Where has photography taken you?RO: Oh my gosh, that’s one of the best aspects of this career for me in that it allowed me to travel. With Eddie Bauer, of course, and then I worked for travel magazines for a number of years before they all went under. I went to Mexico, one of my favorite jobs. I went all along the West Coast up to Vancouver, BC, but Mexico was one of my best trips. I love going to Texas, but I mean, I’ve travelled all over the mainland for Eddie Bauer, from Floriday to Texas, to all over the place. So yeah, I love the travel part for sure.

MS: Which shoot would you say is your absolute favorite? Besides all the ones with me, of course!RO: You’re so silly, yes, absolutely. I loved my shoots with you. But hmm. Thats a good one. I never thought about that one. Gosh, I dont have one. Every one is a little different and every one has their pluses and minuses. One of my trips to Maui with Eddie Bauer was pretty epic. It was a good crew, and an extended

vacation. My friend came over and we spent my birthday week here. We stayed at Makena Beach and Golf resort, I saw whales breaching on my birthday; it was pretty epic.

MS: What would be a dream shoot for you?RO: Oooh! I would love to shoot for like either Conde Nast Traveler, somewhere in Italy or Paris, or I would love to do a cook book. I really love shooting food. I think I’ve shot so many people that food is like so mellow. There’s no ego in food. The quinoa salad never throws a fit.

MS: What are your other passions?RO: Gardening. My family, I love my family. I love to share Maui with people and show people how to paddle board. I love to get outside and enjoy the island, you know, other than the resort areas. I like to

go out for a hike and go see the Bamboo Forest, or Jaws if it’s going off.

MS: If photography didn’t work out, what would you have become?RO: A teacher, which is okay. I teach, I’ve taught, I do photography classes, and I value that. I was going to be an early-childhood educator, so like first to fifth grade... I was going to reform our education system... But instead I became a photographer! It was so selfish.

MS: What is the number one thing on your bucket list?RO: Well I really do want to learn how to surf well. I’m learning how to stand-up paddle surf, and I’m getting better at it, but I would like to surf without a paddle. Also, travel more. I want to travel because I think that’s the best education. I love different cultures.

MS: If there was just one word to describe yourself, what would it be?RO: Gregarious? Brilliant! Modest. No, um, happy, I guess. I’m pretty happy and content. Grateful. Gosh there are a lot! It’s hard to say one word... Oh God... Curious. Yes. Curious.

MS: So what’s next for you?RO: Let’s see... Hopefully a cook book!

“I loved being in the dark

room. I loved developing prints and the smell of

fixer bath”

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Culturally Connected

Photo by Leimakamae Kea

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Kapa is one of the most important symbols of the Hawaiian people. In ancient times, it was used as cloth-ing for their everyday lives (usually made by the wahine). Kapa is made of bark that is pounded together using a kapa beater. Today, people make them to keep the artwork of their ancestors alive. You can see them mainly used in Hawaiian ceremonies and in hula exhibitions as costumes. Usually, there are designs on the kapa. The designs would be stamped on with an “’Ohe Kapala, a bamboo stamp, as a signature of the maker or to tell a story.

Kapa To Hawaiians, being culturally connected is one of the most important aspects to living a balanced life. Practic-ing your culture allows you to reflect upon who you came from, who you are and who you will become. The impor-tance of knowing these three things is in great demand because then, and only then, will it allow you to become a successful and an honorable human being. A few cultural practices that are still pro-ficient today include; Kapa beating, tattooing Kakau Uhi, and poi pounding pa’I ‘ai.

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Kakau UhiEach design resembles a different mean-ing. For example, triangles represent family. However, they wouldn’t just design their clothing, they would design their bodies. This is known as Kakau Uhi body stamp AKA tattooing. Tattooing is a Ha-waiian tradition to show your rank in the social hierarchy. Men of high rank would tattoo their entire body, or half their body including their face. This also resembles their strength. Tattooing would be done with a sharp object that is pounding into the skin. Today, there are people who still do this type of tattooing, but there is one-man name Keone Nunes who doesn’t tattoo just anyone. He requires his clients to trace back their lineage pray, fast and abstain from intoxicants so that he can decide where the tattoo will be placed and how it will look so that he, as well as his client, will be safe from dis-gracing anyone.

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PA’I ‘AI Another fa-mous cultural practice is pa’I ‘ai. It all began with Haloa, the still-born child of Papa and his daughter, Hookokukalani. When Haloa was buried, out grew a kalo plant. Kalo is pounded on a board with a pohaku to make poi. This pohaku is called a pohaku kui ai. In olden times, the Hawaiian would eat out of the same bowl with their fingers. When the missionaries came, that all changed. They brought diseases and no one could risk their lives for sickness so nothing was shared any more. All of these practic-es were nearly lost because of the in-ventions of modern/western machinery. Hawaiians are working together to keep tra-ditions alive that have kept their people alive for 1600 years.

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Perks of Being Single

With Maui being one of the top destinations for honeymooners, it can be hard to be single on the island of romance. Being surrounded by swooning couples can be frustrating for a single person; however, there are many advantages to being independent.

Love is one of the most desired things in life. It’s every girls’ dream to find her prince, and ever boys’ desire to find his princess, but love can take a while to find. It is during this time that people may feel depressed or lonely; however, being single can be the best time of your life.

Some people fear the idea of being single, but a recent study conducted by University of Toronto researcher Stephanie Spielmann shows that people who fear the single life are more likely to settle for less in relation-ships. With this being said, people should embrace the idea of being single.

by Anson Souza

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5 Advantages to Being Single

1. Less likely to gain weight With less pressure to attract a mate, married

couples are likely to gain weight in the first four years of the marriage. A study done by the Body Image journal showed that women who felt the need to loose weight before the wedding gained more weight in the following 6 months.

2. More likely to exercise regularly In 2011, a British study was conducted to see how

much exercise married couples and single people per-formed. The results showed that 76% of married men and 63% of married women failed to meet a recommended 150 minutes of physical activity a week. Only 33% of sin-gle men and women failed to complete the 150 minutes.

3. More close friends It is no surprise that single people are better at

keeping friends. People in relationships are often too busy and caught up with their significant other to keep their relationships with their friends.

4. Less debt Married people are more likely to have credit card

debt than single people. A 2014 study of 2,000 adults in a relationship showed that one in three admitted to finan-cial infidelity, or lying to their partner about money prob-lems.

5. Self-investment The younger generation is not only accepting the

single life, but they are embracing it. Being single can allow you to focus on your career and establish yourself before getting into a commitment.

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There are many ups to being single, especially in the modern and developing world. Being single gives you time to do activities that you would not be able to do while being in a relationship. The single life allows you to explore yourself and the world. Travelling to distant and exotic places is a cheaper and more fun single. You don’t have to worry about paying double, or conflicts with another person.

The most important thing to keep in mind is you do not need a rela-tionship to make you happy. There is so many things in the world to make you happy before finding that special someone: friends, family, adventure, health, all these things will always be around you which is not something you can say about a relationship.

Wrap Up

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The cool evening air brushes across your arms and legs. It gives your whole body the chills. You feel your heart thumping in your chest. Your hands start to get sweaty. Anticipation for the start brings a sharp silence. You’re on the edge. Set… BANG! Then, you’re off. There’s no turning back now. Historians say that the first Olympic track event was held around 776 B.C. Since then, there have been many new events added to make track what it is to-day. Track has become a very popular sport around the world. In the United States, track events are introduced as early as sixth grade. Even ten and eleven-year-olds have the opportunity to participate in organized track events. Track can teach students to challenge them-selves, be prepared, and live a healthy lifestyle. In the sport of track, there are many events that test the individual in running, jumping, and throwing. Each style of athletics is very different in mentality and strength.

Training For Triumph By: Jesse Amaral

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The running events include races in short, middle, and long distances. Each of these distances has its own style of running, training, and mentality. Short distances use a starting block. Running this distance aims to be strong, explosive, and precise. Aiming for perfection in form is one of the most crucial keys to winning this distance. Long distances start from a standstill. Running this distance aims to be focused, controlled, and relaxed. Aiming to have full control over the body and mind to endure and push forward. Middle distance runs use a combination of attributes from both short and long distance runs. There are also special running events that use different objects to complete. One event is the hurdle events. These events require the runner to hurdle over hurdles. The hurdle’s height can be adjusted and is adjust-ed according to the distance of the race. Long distance hurdle events uses lower heights and short distance events use higher heights. A hurdlers form can make or break their race. If they go over the hurdle too high, they’ll waste time. If they go over the hurdle too low, they’ll hit the hurdle down and slow down. If you hit a hurdle down you’re not disqualified. You’re only disqualified if you interfere with someone else’s race next to you.

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Throwing events are the shot put, discus throw, hammer throw, and javelin throw. The shot put is a metal sphere, the discus is a met-al disc, the javelin is shaped like a spear, and the hammer throw is a weight on a chain. All of the throw-ing events and very different. Each has its own technique to be per-formed at its best. Every athlete has their own preference on how they throw. All of the throwing events are measured by how far they can throw the different weights. Each thrower gets three attmpets to throw the fur-thest they can from a starting point. The weight must be thrown within the given boundaries for it to count. Balance is also very important and displays how to control the power behind each throw.

Jumping events test flexibil-ity and power. The jumping events are the long jump, high jump, triple jump, and pole vault. Some jumping events are for distance, and some are for height The long jump and triple jump are jumps for distance. The long jumps allows the athlete to make one jump with a running start from a take off point. The triple jump allows three jumps with one run. The jumper uses their legs to get three jumps by jumping twice on one leg and once on the other. The athlete is allowed to make three attempts in the long and triple jump and the fur-thest measurement out of the three will be recorded. The high jump and pole vault are for height. The high jump tests how high an athlete can jump over a bar from a running start. The athlete can jump from where

ever they please. If the bar is knocked over, then the jump is considered a fail. The jumper is allowed three attempts at a height. If they clear it, they can move on to a higher height. If they don’t, then their last highest cleared jump will be recored. The most important part in jumping events is form. Learn-ing how to focus and be consistent on each jump is crucial for success. Throwing events are a test of strength and form.

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The most important ways to prepare for track and field, along with nearly all athletics, is practice and diet. Track practices are usually held after school. There’s usually warm up drill and then the actual workout. Warm up drills are very important in athletics. If you don’t warm up, you could be more prone to injury. Warm ups can consist of a light jog, stretches, and active warm up drills. These drills are helpful in getting your muscles and brain ready for physical activities. Warm-ing up before and after practices is also very important. After engag-ing in physical activities, your body muscles will start to stiffen upEating healthy isn’t always easy. But, it’s necessary to get all of the nutrients you need to perform at your best. Carbohydrates found in grains are a good source of raw energy. Car-bohydrates are good before very demanding workouts. Proteins can be found in meats, poultry, and nuts. Proteins are good for after your workout to replenish your muscles. These two things are also very ben-eficial to personal health. Getting enough physical exercise is healthy for your brain. People tend to focus on being mentally healthy, but for-get that being physically healthy is important as well. Track is a very old athletic event. Throughout the years, it has changed. As popular as it is now, it’s a great time to experience it for yourself. There are so many different events to choose from and you don’t need to be tall or strong. Track can teach you how to be prepared by planning ahead and focusing on the future. Eating healthy and exercising are very beneficial to your health and will improve how your mind func-tions.

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A Hui Hou was made by Ms. Angie Abe’s Digital Photography II class at Kamehameha Schools Maui.