The University of Hawaiʻi Community Colleges took top honors at the District 6 National Council for Marketing & Public Relations (NCMPR) Medallion Awards ceremony in Scottsdale, Arizona in October, taking home both a gold and a silver medallion for the inspiring “Start Here, Go Beyond” campaign.

The campaign, which spotlights authentic student transfer pathways across the 10-campus 糖心视频 System, earned:

• Gold Medallion—Video Shorts (series)
• Silver Medallion—Television/Video Paid Advertisement (series)

Empowering student journeys

The award-winning video series, produced in partnership with Olomana Loomis, illustrates how starting at a community college provides an affordable, flexible pathway toward earning a bachelor鈥檚 degree, advancing careers and uplifting local communities. The featured student stories span diverse fields鈥攆rom engineering and law to education鈥攑roving that students can achieve their biggest ambitions while remaining rooted in Hawaiʻi.

“Taking home gold and silver honors among such talented peer institutions across the Pacific Western region is an incredible validation of our mission,” said Lui Hokoana, interim vice president for community colleges and 糖心视频 Maui College chancellor. “These awards belong to our creative marketing teams and, above all, to the resilient students whose voices and successes are the true heart of ‘Start Here, Go Beyond.’ Their journeys prove that no matter where you begin within our community colleges, the possibilities for your future are limitless.”

Watch the winning series

The is available on 糖心视频 Community Colleges鈥� website.

The NCMPR Medallion Awards honor excellence in design, communications and public relations exclusively among two-year community and technical colleges across District 6, which encompasses Arizona, California, Hawaiʻi, Nevada, Utah, the Commonwealth of the Northern Mariana Islands and Guam.

Related stories:

• 糖心视频 Community Colleges named finalists for national marketing awards
• New video series highlights 糖心视频 transfer success

This week鈥檚 糖心视频 News Image of the Week is from .

“A little Halloween magic for our keiki!

Keiki and ʻohana gathered this past Friday for Kiliki o Lapu (Trick or Treat), a Halloween celebration hosted by our H膩naiaulu program at Windward CC!

The evening was filled with trick-or-treating, games and activities for keiki, creative costumes, festive table displays, contests, refreshments, and plenty of smiles!”

.

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All Images of the Week

Send us your image!

A big mahalo to everyone who has sent in their images! If selected, they will be posted throughout the semester, so check back to see the amazing work, research and experiences of the 糖心视频 ʻohana!

Want to get in on the action? The next 糖心视频 News Image of the Week could be yours! Submit a photo, drawing, painting, digital illustration of a project you are working on, a moment from a field research outing or a beautiful and/or interesting shot of a scene on your campus. It could be a class visit during which you see an eye-catching object or scene.

• .

Please include a brief description of the image and its connection to your campus, class assignment or other 糖心视频 connection. By submitting your image, you are giving 糖心视频 News permission to publish your photo on the 糖心视频 News website and 糖心视频 social media accounts. The image must be your original work, and anyone featured in your image needs to give consent to its publication.

—To be true, fact, genuine, authentic, faithfulness.

More ʻ艑濒别濒辞 of the Week—Natasha Maʻfala, undergraduate, Ke Kulanui o Hawaiʻi ma Mānoa (University of Hawaiʻi at Mānoa)

For more information on other elements of the definition and usage, go to the 糖心视频 Hilo .

Check back for more ʻ艒lelo Hawaiʻi.

Nearly 200 high school students from Hawaiʻi public schools statewide who aspire to be future teachers attended the fourth annual Dive Into Education event, October 23, at . The half-day event brought together students, representatives from the Hawaiʻi State Legislature, and leaders from the University of Hawaiʻi System and the Hawaiʻi State Department of Education.

Attendees learned about different aspects of teaching as a profession and participated in more than 20 student-requested breakout sessions covering a range of education-related topics. A Hawaiʻi-focused college and career fair featured resource tables from organizations and institutions including 糖心视频 System, Teach For America Hawaiʻi, Hawaiʻi Teacher Induction Center and others.

Dive Into Education also featured an Educator Rising competition, an advisor-led student organization that connects members with classroom observation opportunities, teacher mentors, statewide events, and other experiences designed to help students explore and prepare for careers in education.

Filling classrooms with qualified teachers

“This is both an important event for our students and all of the stakeholders involved,” said Stephen Schatz, executive director of . “We are working together to fill classrooms across our islands with qualified teachers who are rooted in the communities they serve.”

The 2026 State Teacher of the Year, Elise Hannigan of Keaʻau High School, served as the keynote speaker. Remarks were also delivered by Carlos Peñaloza, chancellor of and interim chancellor of 糖心视频 West Oʻahu.

Sixteen high schools representing five islands participated: Campbell, Farrington, Honokaʻa, Kailua, Kalani, Kapolei, Keaʻau, Konawaena, Leilehua, Maui, Mililani, Molokaʻi, Pearl City, Waiʻanae, Waimea and Waipahu high schools. The 2026 Dive Into Education event was made possible by Hawaiʻi P–20 Partnerships for Education, in cooperation with contributions and support from the 糖心视频 System, the Hawaiʻi State Department of Education, Hawaiʻi Teacher Standards Board, Hawaiʻi State Teachers Association and Hawaiʻi Education Association.

Nearly 200 guests gathered at Leeward Community College on Saturday, October 24, for the second annual Culinary Arts Showcase. Held at the college鈥檚 award-winning restaurant, The Pearl, the event brought together faculty chefs, distinguished alumni, and students under the theme “Yesterday鈥檚 Lessons, Today鈥檚 Creations,” featuring a 10-dish grazing menu inspired by each chef鈥檚 professional journey.

Faculty chefs showcased both savory and sweet dishes, including ahi tataki with green papaya sanbaizuke, seared duck breast with twice-cooked baby potatoes in an orange-ginger reduction, a crisp Hamakua mushroom ragout served with sweet onion consomm茅, and strawberry romanoff featuring goat cheese panna cotta and strawberry shiso granita.

Local ingredients, mentorship

“Teaching techniques in a classroom is one thing, but showing students how community, local ingredients and mentorship come together on a plate is everything,” said Matt Egami, culinary arts program coordinator.

Alumni offerings highlighted the creative depth of the program鈥檚 graduates, combining global traditions with bold local flavors. Featured plates included rich short rib kare-kare paired with pickled mustard greens, soy-glazed beef skewers with a torched yuzu aioli, Maui venison tartare served on shokupan, and traditional steamed kueh rice cakes.

“When alumni return to cook alongside us, students see exactly where their own hard work can lead. That connection is powerful,” added Egami.

The event delivered meaningful wins for both future and current culinary talent. Prospective students and their families gained an inside look at the college鈥檚 culinary program by touring the kitchens and engaging directly with faculty and alumni. Meanwhile, current students benefit from crucial financial support, with all event proceeds directly funding scholarships, equipment and supplies to power their ongoing education.

Last year鈥檚 submissions set a mouthwatering bar, featuring incredible community hits alongside favorite seasonal classics from faculty, staff and students across our campuses. These included Dani Bartz鈥檚 Holiday Baked Brie Bread Bowl, The Gomes ʻOhana‘s Vinda D鈥檃lhos Recipe and Chibi Confectionery Gingerbread Cookies.

Check out holiday recipes from previous years

As we gear up for the 2026 holiday season, we鈥檙e ready to showcase a brand-new lineup of spectacular home-cooked creations!

糖心视频 News invites every member of our University of Hawaiʻi ʻohana to submit a favorite recipe along with a short story behind the dish. Whether it鈥檚 a treasured Thanksgiving staple, a festive Hanukkah or Christmas centerpiece, a vibrant Kwanzaa plate, a New Year鈥檚 good-luck tradition, or a beloved family secret passed down through generations鈥攚e want to celebrate it!

Selected recipes and stories will be spotlighted in 糖心视频 News throughout November and December 2026.

Each submission should include:

1. Recipe
2. A short explanation of why it is special or significant to you, or why your family serves the dish during which holiday (one or two paragraphs)
3. Photos of the prepared dish and the 糖心视频 person who is submitting the recipe
4. Contact information, name, title, campus, email and phone number for the person who is submitting the recipe

For questions or to submit your 糖心视频-mazing holiday recipe, contact your campus communicator or . We can’t wait to taste the flavor, hear the stories and celebrate our 糖心视频 ʻohana this holiday season!

When we took you to Molokai Farm last year, we introduced you to new Farm Manager ʻ艑濒别濒辞 Schonely Spencer and described our multi-year plan to revitalize the farm into a thriving educational, agricultural, cultural and community hub. We鈥檙e going back to share what鈥檚 been accomplished, specifically cultivation projects involving two essential ancestral plants—niu (coconut) and kalo (taro)—and the establishment of a new Agricultural Entrepreneurship program.

“Through its niu project, the farm partnered with many community organizations to collect and propagate 1,200 niu from across the Island,” explains ʻ艑濒别濒辞. “Each was documented according to its collection location and known characteristics to help preserve the diversity of Molokaʻi鈥檚 niu. As the seedlings mature, they鈥檒l be distributed throughout the community to support the restoration of ulu niu and the long-term perpetuation of niu as an important cultural, ecological, and food resource.”

The farm鈥檚 kalo project strengthens students鈥� connections to ʻ腻颈苍补, culture, and community as they receive hands-on instruction in dryland kalo cultivation, propagation, and soil care while practicing traditional values such as kuleana, laulima, and aloha ʻ腻颈苍补.

“The farm is currently cultivating more than 50 varieties of kalo,” says ʻ艑濒别濒辞. “The huli (cuttings suitable for planting) will be shared with the community and planted during future farm cycles to help perpetuate the crop鈥檚 rich diversity. The project supports Molokaʻi鈥檚 food sovereignty while strengthening the intergenerational transmission of ʻ腻颈苍补-based knowledge and practices.

Last month, the Molokai community celebrated both these plants. The Niu & Kalo Festival weekend began with a “ Celebrating Kalo” event held in partnership with Sustainable Molokai, featuring kuʻi kalo (poi pounding), huli exchange, kalo tasting, keiki activities, music, and a kalo poke demonstration by Chef Sam Choy.

About 200 community members, cultural practitioners, students, educators, and partner organizations attended the Saturday event. “It was a day dedicated to celebrating the history, cultural significance, use, protection, and perpetuation of these two important ancestral plants,” explains ʻ艑濒别濒辞, “with something for everyone from keiki to k奴puna.”

The new Agriculture Entrepreneurship program launched this fall, combines hands-on agricultural training with business and entrepreneurship education. Students gain practical experience in sustainable crop production, greenhouse and nursery management, irrigation, equipment operation, food safety, and internships while developing the skills needed to start or support a farm-based enterprise. The program is helping to build the next generation of local farmers and agriculture entrepreneurs while strengthening Molokai鈥檚 food system, food security, and agricultural resilience.

Kurt Go is one of the students in the first cohort. His association with our Molokai Education Center goes back to 2021 when he attended an open house for the construction technology program. In 2025, he was one of only three adult students who graduated with an Associate in Applied Science Degree in Construction Technology. Which came in handy when, as empty nesters, he and his wife Kelly decided to revive their home garden and remodel their old greenhouse.
“The rising prices of groceries and shipping costs have prompted my wife and I to consider growing our own produce,” explains Kurt as the impetus to join the cohort. “We have friends who started growing fruits and vegetables in their yards, who have inspired us to do the same. This cohort will provide me with the necessary knowledge and skills to start a home garden and possibly a small business.”

Kanoe Dudoit is also a member of the new cohort. “Being raised off grid on Molokai, my ʻohana often relied on producing our own food. Hunting, fishing and growing fruits or vegetables were always part of everyday life. I鈥檝e always been passionate about living a sustainable lifestyle and now being on Hawaiian Homestead, I would love to make that a reality. Its health benefits can last for generations,” she says. “When I saw the AG Entrepreneurship cohort, I felt it would be the perfect fit and boost I needed to finally break ground.”

Kanoe also has a long association with our Molokai Education Center. “As someone who learns best through hands-on experience, I am fortunate to have built a relationship with the Molokai Education Center, CTAHR, and Molokai Farm. Each offered real-time, life skills experience through countless workshops, courses, webinars, farm visits, cohorts, and internships,” she says.

“The Center has opened doors for me to accept my first scholarship, multiple degrees, and future career opportunities. With CTAHR, I鈥檝e made connections from the Harvest 2 Market cohort that continues to meet each week, helping each other get one step closer to growing something at our own locations. At the Molokai Farm, I learned about the static hydroponic method, got to take home a mini greenhouse with a container of plant nutrients, and harvested more lettuce than I could have imagined from such a simple setup! All inspiring and providing me with the action steps towards my ultimate goal!” That ultimate goal is to utilize much of her homestead to contribute to a thriving lifestyle鈥or her family AND for her Island.

To learn more about Molokai Education Center, please visit

Plastic water jugs become a lion’s head. Old VHS tapes, balloons and cutlery become colorful costumes. At the University of Hawaiʻi at 惭腻苍辞补’s , students are learning to turn everyday trash into theatrical magic.

The creative work is part of the musical running October 23–31. Reimagined by director and master of fine arts candidate Jack Romans, the beloved classic is set in a world inspired by a landfill. The production follows Dorothy’s journey home, with familiar songs, imaginative costumes and puppets made from discarded materials.

Learning through creativity

Led by 糖心视频 惭腻苍辞补 costume design professor Maile Speetjens, students are discovering that working with unusual materials requires more than sewing. They’re learning to solve problems and find creative ways to make costumes wearable and durable.

“It has been an extremely exciting and rewarding experience watching students in the costume shop problem-solve their way through these unconventional materials!” Speetjens said.

Puppets made from everyday objects

糖心视频 惭腻苍辞补 alumna and puppet designer Jill Jackson is bringing familiar characters to life using unexpected materials. The Cowardly Lion features a head made from plastic water jugs, toenails made from hangers and a body built from discarded packaging.

Toto, Dorothy’s beloved dog, has a skeleton made from plastic pipes and bolts, with foam and fabric scraps giving him shape. His floppy ears are one of Jackson’s favorite details.

“I just love when something as simple as hot gluing fabric onto foam can have an adorably profound impact on the believability of a puppet,” Jackson said.

The hands-on experience shows how creativity can transform even the simplest materials into something extraordinary.

“You don’t have to have a lot of specific tools and training for this,” Jackson said. “Puppets can be made with items found around your house and your own imagination! You just have to be willing to see things in a different way.”

is helping local food entrepreneurs turn homegrown products into global business opportunities.

For Tatsuyoshi Omura, founder of ReBran, the journey began with granola made from upcycled rice bran. Just one year after launching, his products are sold at Foodland and Down to Earth. He also participated in his first Made in Hawaiʻi Festival and pitched international buyers at the Tokyo International Gift Show alongside fellow Leeward CC ʻ膧颈苍补 to M膩keke alumni.

“Leeward CC and the Wahiaw膩 Value-Added Product Development Center (WVAPDC) have really opened up a world that I did not know much about before starting this business,” Omura said. “Selling ReBran in Japan no longer feels like just an idea. I came away with a stronger sense of how we can continue growing”

Building businesses beyond Hawaiʻi

Omura was among entrepreneurs supported by Leeward CC and state partners during a series of trade shows. At the Daniel K. Akaka American Logistics Association Hawaiʻi Show, 11 WVAPDC-supported brands pitched to military buyers, while 20 program alumni exhibited at the Made in Hawaiʻi Festival.

Pierre Daguzan, founder of Daguzan Charcuterie, received feedback from military buyers about bringing his products into commissaries. At the Made in Hawaiʻi Festival, he joined KTA Super Stores President Derek Kurisu for a live demonstration featuring venison p芒t茅 musubi.

“These events are not only about making sales for a few days; they introduce the brand to new customers who can continue supporting us afterward,” Daguzan said. “For a small company with ambitions to grow, having that ecosystem of support is extremely valuable.”

Hawaiʻi Grown to Global

Building on that momentum, Leeward CC and the Hawaiʻi Ag & Culinary Alliance are launching Hawaiʻi Grown to Global on December 1. The 12-week export readiness program covers international regulations, labeling and logistics, culminating at FOODEX Japan.

“Entrepreneurs need stronger systems and reliable partnerships to meet the expectations of larger buyers without losing the quality and identity that made them successful,” said WVAPDC Manager Chris Bailey. “Our goal is to help Hawaiʻi entrepreneurs build sustainable businesses, not simply launch products.”

– by Devon Bedoya

This week鈥檚 糖心视频 News Image of the Week is from .

“Today鈥檚 food distribution was a wonderful reminder of the care and connection that make our Kapiʻolani CC community so special.

We鈥檙e grateful to our students, faculty, and staff, who worked together to help provide food, support, and aloha to our students and community.”

Previous Images
Homecoming
Paniolo
EPIC dance
Niu & Kalo Festival
Storm damage
All Images of the Week

Send us your image!

A big mahalo to everyone who has sent in their images! If selected, they will be posted throughout the semester, so check back to see the amazing work, research and experiences of the 糖心视频 ʻohana!

Want to get in on the action? The next 糖心视频 News Image of the Week could be yours! Submit a photo, drawing, painting, digital illustration of a project you are working on, a moment from a field research outing or a beautiful and/or interesting shot of a scene on your campus. It could be a class visit during which you see an eye-catching object or scene.

• .

Please include a brief description of the image and its connection to your campus, class assignment or other 糖心视频 connection. By submitting your image, you are giving 糖心视频 News permission to publish your photo on the 糖心视频 News website and 糖心视频 social media accounts. The image must be your original work, and anyone featured in your image needs to give consent to its publication.

The University of Hawaiʻi at 惭腻苍辞补 brought together thousands of students, alumni, faculty, and the broader 糖心视频 惭腻苍辞补 ʻohana for a dynamic, weeklong Homecoming 2026 celebration from October 12–17. Designed around daily, themed events that honored campus identity, health, environmental stewardship, Hawaiian culture, and community traditions, the week built steady momentum toward Friday’s signature Homecoming Concert & Makers’ Market and Saturday’s gridiron showdown.

“Homecoming 2026 was a powerful reflection of what makes 糖心视频 惭腻苍辞补 a premier global public flagship,” said 糖心视频 惭腻苍辞补 Chancellor Vassilis L. Syrmos. “Bringing back cherished traditions like the Homecoming Concert on Bachman Lawn for the first time in 15 years was an important initiative to celebrate our heritage, elevate our campus environment, and give our students, faculty, staff, and alumni memory-making experiences they will carry for a lifetime.”

The weeklong schedule offered diverse opportunities for the campus community to connect, give back, and show off their Rainbow Warrior and Rainbow Wahine pride, including Monday’s Kick Off, a gathering at the Campus Center Courtyard complete with custom button-making, spirit fan decorating, and campus trivia. Tuesday featured a Wellness Day that started with Sunrise Yoga on the Hawaiʻi Hall Lawn in partnership with Lululemon, a Health & Wellness Fair, and an ʻOri Tahiti workshop to close out the day.

Wednesday was M膩lama Day to emphasize environmental stewardship and community care through a campus beautification project hosted by our Campus Arboretum, and an opportunity to save lives and donate blood through the Blood Bank of Hawaiʻi. Thursday’s Ka Papa Loʻi o K膩newai Work Day gave students a chance for service learning at the loʻi, and Student Housing Services hosted live music, games, and bag customization at the Hale Aloha Courtyard.

The centerpiece of the week’s festivities took place on Friday, October 16, as John Henry Wise Field (Bachman Lawn) transformed into a bustling hub of music, food, and alumni-owned and -led businesses for the annual Homecoming Concert & Alumni Makers’ Market. About 3,000 people attended and celebrated the return of the signature event for the first time in 15 years, with headliners Rebel Souljahz and Natural Vibrations, and opening act ChristianLive, Osnizzle and KT糖心视频.

As part of the Homecoming festivities, the campus on Friday also celebrated the inductees into the University of Hawaiʻi Sports Circle of Honor during the Green & White Celebration at the Bankoh Arena at Stan Sheriff Center, honoring their remarkable achievements and lasting contributions of 糖心视频 athletics legends.

The week culminated at Clarence T.C. Ching Athletics Complex as the Rainbow Warriors took on the New Mexico Lobos. Prior to kickoff, fans gathered at Rooftop 笔腻ʻ颈苍补, featuring local vendors, live music, a beer garden, and panoramic stadium views. The 糖心视频 惭腻苍辞补 Award and the Sports Circle of Honor winners were also honored during the game as part of a long-standing tradition of celebrating the tremendous accomplishments of its students, faculty, staff, and alumni.

By blending cultural connection, wellness, service, local entrepreneurship, and athletic pride, 糖心视频 惭腻苍辞补 Homecoming 2026 provided a memorable week that reaffirmed and reconnected the deep bonds shared between university ʻohana, community and alumni.

After nearly four decades of uncovering historic mysteries of the Pacific Ocean, the deep-sea submersible is embarking on a new journey on land. The University of Hawaiʻi at Mānoa donated the legendary three-person research vessel to the Bernice Pauahi Bishop Museum, ensuring that its legacy of deep-ocean exploration, volcanic research and historic maritime discoveries will be preserved for generations to come.

“The donation ensures the submersible鈥檚 storied past will be celebrated and shared with museum visitors from Hawaiʻi and around the world,” said Chip Fletcher, dean of the 糖心视频 Mānoa (SOEST), home of the (HURL).

HURL operated Pisces V along with its sister submersible, Pisces IV, for decades. However, after years in storage with no prospect of federal funding for refurbishment or redeployment, 糖心视频 made the decision to entrust the historic craft to the museum.

Unmatched discoveries across the Pacific

In 1985, 糖心视频 acquired Pisces V, anchoring HURL鈥檚 growing undersea capabilities. Its unique maneuverability, size and depth range, operating at depths up to 6,500 feet, made it the ideal platform for navigating complex terrain and gracefully exploring delicate ecosystems.

“Operating as the only United States (U.S.) deep submergence facility based in the Pacific Rim, HURL鈥檚 work with Pisces V revolutionized oceanography across several fronts,” said Terry Kerby, veteran Pisces V pilot and HURL operations director. “The submersibles were fine-tuned to adapt to the demands of operating effectively in the wide range of terrain and conditions of undersea volcanoes, seamounts in Papahānaumokuākea and beyond, maritime heritage site surveys, salvage operations of lost instruments and vehicles, and decades of pipeline support for the Natural Energy Laboratory of Hawaiʻi Authority cold water pipe systems. It is exciting to see the Pisces V and this legacy preserved at the Bishop Museum.”

Close to home, Pisces V, enabled unprecedented exploration of the seamounts and coral reefs of the Main and Northwestern Hawaiian Islands. The submersible made more dives on 贬补飞补颈ʻ颈鈥檚 active underwater volcano, Kamaʻehuakanaloa (previously known as Lōʻihi Seamount), than any other submersible. HURL submersibles also pioneered research on mesophotic and deep-sea coral reefs off Maui and throughout the Papahānaumokuākea Marine National Monument, conducting vital impact assessments on commercial fishing damage.

Throughout the Pacific basin, the submersible ferried teams of researchers on voyages of discovery to places no human had seen before. In 2005, Pisces V embarked on a five-month expedition across the Pacific, exploring active submarine volcanoes along the Kermadec Arc near New Zealand.

“Each of these dives were unique, each different,” Kerby shared. “We discovered multiple new species and by combining submersible operations with human divers, we explored deep-sea coral ecosystems in a new way.”

.

—Thought, idea, belief, opinion.

More ʻ艑濒别濒辞 of the Week—Natasha Maʻfala, undergraduate, Ke Kulanui o Hawaiʻi ma Mānoa (University of Hawaiʻi at Mānoa)

For more information on other elements of the definition and usage, go to the 糖心视频 Hilo .

Check back for more ʻ艒lelo Hawaiʻi.

Nearly 120 people gathered at the on October 17 for a free public workshop highlighting the benefits of physical activity during and after cancer treatment.

The “Let鈥檚 Move! The Importance of Physical Activity in the Cancer Journey” event featured hula, stretching and strengthening exercises designed for people of all fitness levels, including those who preferred to participate while seated. N膩 W膩hine Hula 驶膧kala, a hula h膩lau of cancer survivors, led participants through basic hula movements, while experts from the 糖心视频 Cancer Center and REHAB Hospital of the Pacific shared research on how exercise can help manage cancer-related fatigue, anxiety, depression and other challenges.

“Depression and anxiety are common during the cancer journey, and exercise has been shown to actually improve that as well,” said 糖心视频 Cancer Center Associate Professor Jami Fukui.

Presented by the center鈥檚 Susan C. Hirano Cancer CARE Community and ʻOhana Pink programs during Breast Cancer Awareness Month, the workshop emphasized that movement can support physical and emotional well-being throughout the cancer journey.

University of Hawaiʻi at 惭腻苍辞补 welcomes Indigenous Performance Productions to Hawaiʻi for a special Halloween presentation of The Land Has Spoken on Saturday, October 31 at 4 p.m. at 糖心视频 惭腻苍辞补鈥檚 Orvis Auditorium.

The Land Has Spoken provides audiences with a memorable way to spend Halloween while discovering the work of exceptional Indigenous artists.

The live radio-style production brings Indigenous dark fiction to life through stories of monsters, omens, shapeshifters, tricksters, and the supernatural. A blend of live performance, foley sound design, original music, and atmospheric sound design creates a suspenseful Halloween experience centered on contemporary Indigenous storytelling.

The production is led by writers Shane Hawk, Andrea L. Rogers, and Kyla “Tucaya” Garc铆a, who also directs and performs in the production. Andre Bouchard serves as producer, director, and assistant writer.

The cast also includes Kalani Queypo, Lorna Bowen, and Andrew Roa, joining Garc铆a in an all-Indigenous ensemble of experienced theater, television, and film performers. Original music is composed by Chantil Dukart, with foley and sound design by Ed Littlefield.

Families are welcome, but please note that the performance includes mature themes and some frightening content. Parental discretion is encouraged.

Tickets are available at . For more information, contact or (808) 956-8246.

University of Hawaiʻi at 惭腻苍辞补 Professor Reece Jones authors books about border politics, but his newest is the most anticipated. On October 20, 2026, Smuggler: Drugs, Gangs, and Refugees at America鈥檚 Northern Border, will be released by Prometheus Books.

The book has already earned recognition, named a Big Indie Book of the Fall by Publishers Weekly, and a Most Anticipated Book of 2026 by Inkstick Media. And a major TV studio has optioned the rights to produce a scripted series based on the book, co-authored by Greg Boos, an immigration lawyer.

Smuggler is the true story of American Bob Boul茅, a quirky bed-and-breakfast owner on the U.S. Canadian border in Blaine, Washington, who became a central figure of debate around violent immigration policing in the U.S. The book follows the events behind Egbert v. Bob Boul茅, a 2022 U.S. Supreme Court decision that gave ICE and border patrol agents immunity from civil cases for constitutional violations.

“It鈥檚 exciting for this important story to be getting the attention it deserves,” said Jones, a Department of professor in the and an expert on border politics. “I first came to this story because of the landmark Supreme Court case, but Bob Boul茅鈥檚 willingness to sacrifice everything to help refugees became the heart of the book.“

Boul茅 was a conservative businessman who had voted Republican his whole life. At first, the owner of Smuggler鈥檚 Inn worked as a confidential informant for the Border Patrol and Homeland Security Investigations targeting drug trafficking in the area. Over time, his perspective changed and he found his life鈥檚 purpose in helping over 1,000 asylum seekers cross the border into Canada.

闯辞苍别蝉鈥檚 U.S. online book launch is on October 20, and there will be an in-person launch on campus at noon on October 29, in Saunders 443.

He has authored the award-winning books , which received the 2013 Julian Minghi Distinguished Book Award for best book in political geography from the American Association of Geographers; and , which garnered the 2017 award for best book in political geography from the Royal Geographical Society.

Jones received a Guggenheim Fellowship in 2021, and was named an American Association of Geographers Fellow in 2023.

Steam rose from plates of chili and rice at the Kauaʻi Community College cafeteria as students gathered for a special free hot meal in October. It was one of multiple hot meals prepared by culinary students and instructors at Kapiʻolani Community College, then frozen and flown over.

For many Kauaʻi students— juggling damaged homes, prolonged power outages and academic deadlines after Hurricane Lowell—the lunches offer far more than physical nourishment.

Student Hiʻilani Cremer said she was not able to work for two weeks after the storm, and knowing she had something to eat at school helped tremendously.

“Mahalo nui loa to Kapiʻolani Community College. We thank you so much for your generosity,” said Cremer.

Student Brandon Routh added, “It helps a lot because you know we did miss a lot of work, so our paychecks were impacted because we’re not salary workers so these meals help because you know we don’t have to go buy food.”

College helping college

The meal preparation initiative came together following a conversation between Kauaʻi CC Chancellor Margaret Sanchez and Kapiʻolani CC Chancellor Misaki Takabayashi, who sought immediate, meaningful ways to support the Garden Isle campus after the hurricane disrupted the lives of an estimated 80% of students.

“The gift of hot meals from Kapiʻolani Community College not only provides meals for our campus ʻohana, but also allows us to come together and heal as a community,” Sanchez said. “This gift demonstrates the aloha we have across our 糖心视频 Community Colleges.”

The urgent need for food relief was underscored by a Kauaʻi CC student impact survey, which revealed that 39.2% of responding students lost food or groceries and continued to worry about reliable access to meals and essential supplies. Compounding those hardships, 22.8% sustained direct damage to their homes, 73.4% lost electricity and internet, and 53.2% experienced a loss of income or work hours

From across the channel, Kapiʻolani CC was eager to answer the call.

“When one of our campuses needs help, we show up for each other,” Takabayashi said. “We鈥檙e part of one system, and it鈥檚 been encouraging to see our community come together to support the relief and recovery efforts. For our students, being part of that effort is a chance to see, and experience, how much it matters when people help one another.”

Applying learning to real-world needs

To produce the dishes, culinary arts students and instructors mobilized inside Kapiʻolani CC鈥檚 teaching kitchen over multiple sessions. Preparing roughly 150–200 pounds of food weekly, the culinary team utilized a specialized cook-chill method to ensure food safety before packaging and flying the meals, which included sweet sour pork and chicken curry, to Kauaʻi.

For Kapiʻolani CC Chef Alan Tsuchiyama, a L墨huʻe native who grew up minutes from the campus, the mission was deeply personal.

“I think we should give Kauaʻi a hand in any way we can, you know, whether it be financial or whether it be by food or volunteering. I think that is important—that we should always be helping those who need help,” Tsuchiyama said.

Third-year culinary student Nalu Iwata eagerly volunteered to cook.

“I鈥檓 very proud of doing this work,” Iwata said. “Enjoy it, because we want to help you guys out. We know how much you guys have been through.”

This week鈥檚 糖心视频 News Image of the Week is from .

! The celebration features a series of activities and culminates in a Homecoming Concert and 糖心视频 Alumni Makers鈥� Market on Friday, October 16 and 糖心视频 Rainbow Warrior football game versus the New Mexico Lobos on Saturday, October 17.

!

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Paniolo
EPIC dance
Niu & Kalo Festival
Storm damage
Ching Athletics Complex rainbow
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A big mahalo to everyone who has sent in their images! If selected, they will be posted throughout the semester, so check back to see the amazing work, research and experiences of the 糖心视频 ʻohana!

Want to get in on the action? The next 糖心视频 News Image of the Week could be yours! Submit a photo, drawing, painting, digital illustration of a project you are working on, a moment from a field research outing or a beautiful and/or interesting shot of a scene on your campus. It could be a class visit during which you see an eye-catching object or scene.

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—To be moral, proper, righteous; goodness.

More ʻ艑濒别濒辞 of the Week

Check back for more ʻ艒lelo Hawaiʻi.

—Natasha Maʻfala, undergraduate, Ke Kulanui o Hawaiʻi ma Mānoa (University of Hawaiʻi at Mānoa)

For more information on other elements of the definition and usage, go to the 糖心视频 Hilo .

Two new murals at the University of Hawaiʻi‘s invites students to see themselves as young fish in a fishpond, nurtured until they are ready for open waters.

Kiʻowai (A Space of Abundance) was painted in summer 2026 by community artist Gillian Due帽as with students and employees in Leeward CC鈥檚 Paʻapono Internship Program. Murals were created at the Puʻuloa Campus and Waiʻanae Moku Education Center.

Inspired by Leeward CC鈥檚 oli (chant), “He kiʻowai lua, he muliwai no ʻEwa” (An abundant, overflowing estuary for ʻEwa), the murals depict moʻolelo (stories) of ʻEwa and Puʻuloa, including pipi (oysters), loko iʻa (fishponds) and shark guardians 碍补ʻ补丑耻辫腻丑补耻 and 碍补丑颈ʻ耻办腻.

The fishpond symbolizes Leeward CC as a nurturing environment where 丑补耻尘腻苍补 (students) grow before entering larger seas.

“Art is one of our most potent medicines, and storytelling together through community murals is a beautiful way to collectively practice wellness, really see each other as community members and relatives, and honor the creative legacies of our ancestors,” said Due帽as. “It has been a deep honor to build pilina (relationships) with Leeward CC students, staff and faculty by creating this story together.”

“For me, it was more than a mural. It was a collective of how we learn and grow from one another,” said Joseph Oshita, Leeward CC AS糖心视频 vice president and Paʻapono intern. “It was a fulfilling cultural moment and an overall fun experience.”

“Stories, advice and laughter were all shared as we painted together,” said Erin Kanoelani Thompson, coordinator for Leeward CC鈥檚 Innovation Center for Teaching and Learning. “It marks a special time in our college’s history, when faculty, staff and students came together to create something that reminds us of who we are and where we come from.”

Kiʻowai is the third artwork developed through He Loa Ke Aho, a Native Hawaiian Student Support Program funded by a U.S. Department of Education Title III grant.

Previous artworks, N膩 Uapo O Ka Haliʻa and 贬辞ʻ辞辫奴苍补苍补, were created for sensory spaces at Puʻuloa and Waiʻanae Moku.

The projects, developed with Leeward CC鈥檚 S3 (Sensory Spaces and Supports) Committee, bring Hawaiian culture into calming campus environments, including the Hoʻomalu Sensory Space at Waiʻanae Moku and 笔奴苍补苍补 Sensory Space at the Puʻuloa campus.

Learn more about at Leeward CC.