Cross Country Invitational The 25th ‘Iolani Cross Country Invitational, held on September 14 at Hawaii Country Club, featured 12 teams from across Hawai‘i and the contiguous U.S. The middle school teams enjoyed a strong start, with the girls team finishing third and the boys winning team title. In the competition’s open division, both the girls and boys teams placed fourth, leading among all participating Hawai‘i schools. The meet concluded with record-breaking times in its
championship races in which the girls varsity team placed 13th and the boys finished seventh, both leading participating Hawai‘i schools. To mark the ‘Iolani Cross Country Invitational’s 25th anniversary, its championship races were renamed in honor of meet founders Jim Rubasch and Greg Char, with Coach Rubasch continuing his dedication to the event.
‘Io Society Dinner
A record-breaking 800-plus guests gathered on October 5 to celebrate the 11th year of the ‘Io Society, ‘Iolani’s leadership group for annual giving. The evening honored members of the ‘Io Society and Philanthropists Circle for their generous contributions, which collectively provide over $2.2 million annually to support ‘Iolani programs and students. Guests enjoyed live performances, including music by the Jazz Combo, a Lower School dance routine, and a stunning violin solo by Ariana Harada ’35. The event also featured heartfelt speeches from Kaitlyn Sim ’25 and faculty member Eddie Lee, highlighting the impact of philanthropy on the school. It was a memorable night of gratitude, community, and celebration.
Lower School Robotics Exploring more sustainable and eco-friendly ways to dine, the Lower School Robotics Team created a recipe making gourmet delicacies from local invasive fish species for the FIRST LEGO League State Championship competition in September. With the competition’s theme centered around the ocean, the team was also tasked with researching an innovation project creating a solution to curb the deteriorating health of our oceans. The team began by conceptualizing a gourmet invasive species food truck, cooking up fresh-caught ta‘ape (bluestripe snapper) and to‘au (blacktail snapper). The fish were fried until crispy and topped with a pickled ogo, lomi tomato, and a sweet onion salad, further immersing the students in utilizing local and sustainable food sources. The participating students learned about both the cooking process and insight into the history of invasive fish species and methods of catching them.
VOL.63 I NO.3 I 2025 I 53
Made with FlippingBook Ebook Creator