Members of the Lower School Student Council were inducted during a ceremony on August 29 in the Auditorium.
In addition to the officers, President Alyse Glaser, Vice President Shari Ho, Secretary Ceana Fitzgerald and Treasurer Kauionalani Emond, 14 homeroom representatives in grades four to six were recognized by their peers and the parents in attendance.
With Advisor Heather Maggini-Mackay, the Lower School Council is promoting their theme of "Light the Way!" Students and teachers are encouraged to "care for the light," in the form of a LED candle given to each homeroom, "with kind words and actions throughout the school year" and, thus, Òfill the world with positive thoughts and happiness.
Girls Who Code (GWC), a national movement, is coming to campus!
The inaugural meeting is slated for 3 to 5 p.m. on September 18, and Mathematics Chair Deborah Kula will be coaching the team with assistance from senior Jessica Manuel, the GWC student ambassador.
GWC programs work to inspire, educate and equip girls with the computing skills to pursue 21st century opportunities. GWC emphasizes the belief that more girls exposed to computer science at a young age will lead to more women working in the technology and engineering fields.
The Academy's GWC Club will meet each Thursday afternoon, and because GWC provides a specific curriculum to cover during club meetings, regular attendance will be an important component of the success of the club.
Meetings will include project-based computer science activities; opportunities to build real world software, including mobile apps and games; and an end-of-year final project that impacts the community.
Sixty student leaders participated in the Lancer Leadership Kick-Off on August 15.
The workshops and activities, facilitated by Harriet Turk, a nationally-recognized student motivational speaker, were designed to help students recognize their leadership strengths, become an effective leader, learn to communicate and work better with others and become inspired, energized and "break the ice" at the beginning of the school year.
The event was sponsored by the Student and Division Councils and topics examined included discovering individual leadership "brands," self-esteem, self-respect, integrity and networking for fundraising or other important causes.
Five artists from the Academy participated in the second annual Fire Prevention Mural Event at the Honolulu Museum of Art on August 17.
Keeping to the theme "Working Smoke Alarms Save Lives - Test Yours Every Month," the High School team of junior Jessica Hanashiro and sophomore Kaycee Selga and the Lower School of second graders Ava Hipa and Railey Baltunado and third grader Callie Katsura painted two unique murals.
The artists were advised by Kaycie Baltunado.
Their creations will be display at the Kaimuki Fire Station and the Honolulu Fire Department Headquarters downtown during the month of October.
Members of the Academy's Band marched into the season, honing their musical skills at Band Camp. From August 1 to 3, about 100 students worked each afternoon in full and sectional music rehearsals before taking to the front parking lot for marching fundamentals.
The Band's section leaders took on leadership roles during the Camp, working with the newest members from the Intermediate Band ranks so their marching skills matched those of the more veteran musicians.
By the end of Camp, the Band proudly marched in parade formation and played one of the tunes in preparation for the Aloha Festivals Parade on September 28.
The staff of the Student Center is aiming to help students improve the nutritional quality of their meal choices by promoting a traffic light color-coded system. Food items are classified and quickly recognized as having maximum, average or poor nutritional value.
Red indicates less-healthy items that are low in nutritional value and high in saturated fat, sugar, salt and calories; consumption of these types should be limited.
Yellow foods are mainly processed foods that provide limited nutritional value, contain moderate amounts of added fat, sugar and salt and should be consumed in moderation.
Green choices should be the main component of students' daily food intake since these are high in nutrients and fiber and have limited fat, sugar and salt.