With food, laughter, and performances, BYU-Hawaii students and faculty members gathered to celebrate the Maori New Year Harvest in the Cafeteria on March 20. BYUH Food Services served guests with a New Zealand menu including carved leg of lamb, Maori Boil Up, and steamed bread pudding. “We want to give students a different experience. We did a lot of Asian culture in the past and it is time to do Polynesian culture,” said Marilou Lee, BYUH club dining and vending manager. “The event was a result of a lot of communication and collaboration. The Caf cooperated with the Kiwi Chapter and the community members for the menu. They showed us the recipe, and we tried to be as close as possible,” described Lee. Agreeing with Lee, Katai Mariteragi, the Club dining supervisor, offered gratitude to all those who helped make the event possible. “Food Services can’t do it alone. We always invite students to be involved in any event. Like this one, the Kiwi Chapter helped to provide decorations and entertainment. . . We have scheduled other Polynesian cultures in the future too,” said Mariteragi. For chapters seeking to showcase their cultures, Lee extended the invitation and said, “Contact us for an event. BYUH is so diverse. We should use the chance well to learn from different cultures.” Spencer Tan, the executive chef, said, “If you try the salad, you would see a strange curly plant. It is the fiddlehead fern. We ordered it from New Zealand. We did the research a few months ahead for the special order.” Serving the guests food with a big smile, Paul Mooso, a biochemistry sophomore from Indiana, who called himself a “dishwashing captain in the Caf,” said he was proud because “the students kept coming back for second plates. They looked really excited about the food.” Teremoana Tokaduadua, an exercise sports science freshman from New Zealand, who had six empty plates and two baskets in front of him, said, “I was very skeptical about the food, but the Caf brought me home today. I always tell my friends about the food in New Zealand. Today the Caf backed my word. I feel proud my culture is on the plate. Now students can experience my culture, food, and performance.” Shaquille Byrnes, a sophomore and history major from New Zealand, also complimented the decoration. She said, “Everything looks amazing and everyone looks happy. Tonight is a good first step for students to know our culture. It is a good and close representation.” Without a meal plan, Mathias Tov Lubega, a sophomore and IT major from Uganda, said he paid to come and it was all worth it. “The food is very cultural. I like the soup. It is delicious and reminds me of home. We use pumpkin, potato, and sweet potato in soup too. I wish the Caf can have an event like this every week,” said Lubega. “I came for an adventure,” said Janell England, a psychology sophomore from California. She said she knew nothing about New Zealand culture. “I do like it and surely I will go back for more food,” added England. The next coming event for Food Services is called “Earth Week,” which aims to bring awareness about food waste to BYUH on April 23 to 25.
Writer: Clover Cheng~Multimedia Journalist
