The Bull & Bear | September 2014

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The Bull & Bear September 2014 September 2014

so happy to be back at school. ...Until the hangover kicks in

A Publication of the

Table of Contents Issue 1, Volume 13

Editor’s Note

News (4) McTavish Construction (6) Tim Horton’s Leaves Redpath

Feature (8) Frosh Week Photos (12) OAP Facts & Photos

Lifestyle (18) What is Beer?

(20) Mile End Mystery (22) One-Pot Dinners

Business (23) Guide to Fall Recruitment (25) Analyzing the Burger King and Tim Hortons Merger

Opinion (27) The Sanctity of the Summer Job (28) The First-Year Ritual (29) How To Avoid Diaper Runs (31) The New Human Conditon

The Bull & Bear is published by the Management Undergraduate Society.

The content of this publication is the responsibility of the Management Undergraduate Society and does not necessarily represent the views of McGill.

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ello, McGill! We’re excited to finally be back on the stands and to deliver news and insight to campus once again. This year, our goal is to inform and engage you with more interactive multimedia formats and ask critical and insightful questions about student life on and off campus. Where you can find Samosas on campus at any given time probably won’t be one of those questions… unless someone makes an app for that.

In the spirit of sustainability, we are proud to announce that our new magazine paper is 100% recycled! We will continue to pursue this spirit with coverage of sustainability-minded events throughout the year.

I already miss last year’s Executive Editor, Tarun Koshy, who I credit with establishing the bold reputation that The Bull & Bear and its staff now enjoy. I look forward to continuing the tradition of pursuing wider and more in-depth coverage throughout the year. Be it describing why it takes eight minutes to cross the trench that once was McTavish or why all of our iPhones suddenly have U2 in their music libraries, we are here to answer the burning questions facing McGill students.

This issue, we bring you news of Tim Hortons’ mourned departure from the Redpath Café and the delayed completion of construction on McTavish Street. Lifestyle staff introduce the McGill Bubble to the under-appreciated allure of Mile End, what beer is really made of, and one-pot dinner recipes. Our opinion section discusses surviving the sometimes-daunting first few weeks at McGill, teases those of us to take our summer internships a bit too seriously, and so much more. The business staff discusses Burger King’s un-Canadian acquisition of Tim Hortons and the essentials of landing that coveted job or internship.

Best of luck with job recruitment and conference and tutorial registration!

Max Feinsot Executive Editor

Briefs

Editorial Board September 2014

Your guide to events around campus and the city Gardens of Light Until November 2 Montreal’s Botanical Gardens hosts a stunning display of light in its Japanese Garden.

Students pay $14 admission or $11.25 with Quebec residence.

World Press Photo Exhibition Until September 28 Featuring 150 award-winning images, this event takes place at Marché Bonsecours.

Admission for students is $10.

Students in Mind Conference October 5 In its second annual conference, Students in Mind will engage students in talks about the importance of mental health for our wellbeing. In SSMU and Brown buildings.

Piknic Electronik September 21 The final weekend to say farewell to summer and Piknic by dancing your Sunday away at Parc Jean Drapeau. $15 admission, $10 if you arrive between 2pm and 3pm.

Max Feinsot Executive Editor Alain Kasparian Managing Editor Sijia Ye William Werblow Chief Layout Editors Yuliya Gorelkina Suzanne Ma Layout Editors Nat Carson Stella Lee Media Editors Ana Maljkovic Kathleen Tully Julia Rodriguez News Editors Chukwubwuikem Nnebe Stéphanie Thomas Opinion Editors Kimberley Evans Chelsey Ju Lifestyle Editors Alan Liu Arash Nayerahmadi Business Editors Kosa Akra Ebuka Ufondu Web Editors

NEWS

The Future of McTavish Street Details of the current construction and what is to come Katie Tully, News Editor

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onstruction on McTavish Street has sparked frustration as students returned from summer term to a torn up project site running through campus.

The repairs, led by the City of Montreal, will replace old supply pipes and install new storm drains. Amidst safety cautions sent to students in an MRO and a small pipe break during construction last Friday, the outlook appears grim. However, with the space listed as a promenade urbaine in honor of Montreal’s 375th anniversary, the project provides an opportunity to transform McTavish Street into a green and sustainable walking space in years to come.

The initiative, part of a renewal plan being implemented by the City of Montreal, is dedicated to addressing infrastructure issues underneath McTavish Street. In addition, storm drains are being installed in the event of another flood such as those of both 2013 and 2012, when pipes located in the Reservoir ruptured during a separate construction project.

Anton Buteau-Protz, a Utilities Manager at McGill acting as a liaison between the City of Montreal and the university, clarified: “The project is not directly related to the floods, though the issue was raised early on in the process. The drainage is being redone throughout the streets, so this should take care of the problem if it happens again.”

Delays in the construction occurred early on due to complications with the 100-year-old pipes and ground composition. As Buteau-Protz explained, “I’m not aware

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of all of the specifics but it has been hard to estimate all of the elements encountered in the project.”

With the Commission de la construction du Québec (CCQ) mandated holiday scheduled from July 20 to August 2, the project did not have ample time to recover from the initial setback to be completed before the start of the academic year. Buteau-Protz, however, assured that though a definite date cannot be set, the project is on track for October as the workers are now actively catching up.

A City of Montreal project comes to McGill The City of Montreal has cooperated with McGill to coordinate the project around several university events and to provide major updates. Buteau-Protz, one of two liaisons between the university and the city, stated that he was satisfied with the level of communications on both sides even though the university did not have much of a role in managing the project.

“Obviously we would always like to be more involved with such projects considering we are occupants in the surrounding area. We’ve been involved with major communications and they’re open to our requests… however, we cannot make any decisions,” explained Buteau-Protz.

The Students’ Society of McGill University (SSMU) has made several accommodations to address the impact of the construction on SSMU events such as Street Fest, Activities Night, the Farmers’ Market, and

September 2014

NEWS on-campus Frosh activities. Despite this, SSMU has been pleased overall with the level of communication exchanged with the university. “I believe that efforts are really being made to minimize inconvenience to members of the community as much as possible,” explained VP External Amina Moustaqim-Barrette. “Still, the construction was projected to finish at the end of August, and it is always frustrating when deadlines continue to be pushed back.”

Due to the nature of the project as one coordinated by the city, McGill does not have to directly fund any of the current construction. However, there have been indirect costs to the university. “If we have a special event that requires cleaning we have to hire our own grounds people. On a financial level, the city will not reimburse us for these activities and we have to provide our own services. However, this is completely normal,” elaborated Buteau-Protz.

A Second Initiative Under McGill’s direction in May 2010, McTavish Street transitioned into a pedestrian zone by limiting service truck and car access to the lower part of the road.

To accommodate this transition, the City of Montreal in collaboration with McGill added planters, bike racks and other elements to make the space a positive commuting zone. Now, as these efforts are torn up with the road, McGill’s Office of Sustainability, Office of Design Services, and Office of Campus and Space Planning, along with groups such as Vision 2020, are once again working to make the area pedestrian friendly.

In Vision 2020’s “Sustainability Strategy within McGill: Priority Action Briefs for 2014- 2016,” a “Sustainable McTavish” was listed as action number 7. The

actual project on the site right now is not a phase. We must look at it as two different departments and projects within the city. There is no dependency of one on the other for now.”

The effort to make McTavish more sustainable would be a part of the City of Montreal’s Urban Walks initiative for the city’s 375th anniversary. The idea is “based on a desire to combine urban and biodiversity in order to

increase the quality of life for citizens living in the densest city neighborhoods, and in everyday life,” as stated on the project’s website.

Moustaqim-Barrette expressed her involvement in the project through the Office of Sustainability and Vision 2020, and hopes to represent the student voice as the initiative moves forward by sitting on the Senate Committee on Physical Development (SCPD).

“Though I personally believe that having a bikefriendly, greener, and more community-focused campus

“The contruction was projected to finish at the end of August, and it is always frustrating when deadlines continue to be pushed back.”

-Amina Moustaqim-Barrette, SSMU VP External

document recognized this construction project as an opportune moment to act and stated that, “the University will ensure that the corridor is welcoming to pedestrians, serves as a center for community activity, and incorporates best practices in sustainable urban planning and design.”

However, this project would come as a separate bid from the current one being conducted by the city. “I think it is very positive,” explained Buteau-Protz. “However, the

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would be beneficial both to students and members of the wider Montreal community, and that having a campaign to push these ideas forward would be ideal, I will not move forward before reaching out and consulting as many students as possible on this topic,” she clarified.

As the project moves into it’s final stages, Moustaqim-Barrette would like to remind students to be attentive when walking by the site and to read the posted signs.

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NEWS

Tim Hortons leaves redpath library Locally-sourced artisan bakery comes to the Redpath Cafe Julia Rodriguez, News Editor

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r emière Moisson has replaced Tim Horton in the Redpath Library. The switch is part of Student Housing and Hospitality Services’ (SHHS) push for more locally sourced, sustainable food that reflects Montreal’s food culture.

“We have been trying to bring a more local flavour to campus,” explained Mathieu Laperle, the Principal Director of SHHS. “Montreal is a food destination and when students come here they expect to experience that.”

Locally Sourced “Part of your experience at McGill is to embrace Montreal,” elaborated SHHS Executive Chef, Oliver de Volpi.

“If we only offer American or Corporate Canadian chains students are missing out on the McGill experience. That’s why we feel it’s important to bring the flavours of Montreal onto campus.”

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Première Moisson is a Quebec chain operated out of Montreal. The company promotes socially and ecologically sustainable business practices by sourcing food locally, supporting Quebec agriculture, and concerning themselves with workers issues such as pay and positive work conditions.

The company sells fair trade coffee and homemade bakery items made with flour milled in Quebec. Under Première Moisson’s agreement with the McGill administration the chain will eventually purchase food from McGill’s own farms.

Administrators feel that culturally, Première Moisson is a strong fit for McGill’s campus given SHHS’ new goals and focus. “We’ve had a lot of success incorporating more sustainable and local foods into our dining halls,” elaborated Oliver de Volpi, the SSHS Executive Chef. Première Moisson has a large sustainably platform that matches what we are already doing.”

Mixed Feelings Despite good intentions, Première Moisson has been met with mixed reactions. “I would say that the majority, maybe 65 percent of the people who have come in, are happy to see the change. 25 percent are upset and the balance are indifferent,” explained Première Moisson Manager, Trevor McKergow.

McKergow reported that students are pleased with the variety of choices offered by Première Moisson, even if they are surprised by the change. “I think students are happy with what we have here,” said McKergow. “If students get upset with us we carefully explain to them that there is a Tim Horton’s just around the corner on Univer-

September 2014

NEWS

sity,” he joked.

Although some students are pleased with the high quality options offered by Première Moisson, many feet blindsided. “The Tims was really popular,” said second year International Development student Derrick Linker.

“The cheap coffee was great and so convenient. I was disappointed to see it go.”

Other students are ambivalent towards the change.

“The Tims was nice but I think the administration had their reasons to get rid of it,” said Ashleigh Loger, a second year economics student. “The school has a bottom that line they need to consider. I know people are upset but the change is probably good.”

“The Tim’s was really popular. The cheap coffee was great and so convenient. I was disappointed to see it go.”

-Derrick Linker, 2nd year student

The Cost of Quality Students have been concerned with Première Moisson’s prices. Since products are handmade with higher quality ingredients, prices simply can’t be as low as Tim Horton’s. “Première Moisson is proud to offer sustainable products, but there is a certain cost associated when you introduce those things. I think that at the university level people understand that,” responded McKergow. However, he did concede that the cost might be limiting. “I understand that this isn’t the kind of place students will come to three times a day.”

Laperle feels that, given the quality, Première Moisson’s prices are surprisingly low. “The quality for the price you get is incomparable,” he explained. “We have learned that people are willing to pay for quality. At the same time we have a variety of options on campus – you can get a whole meal for seven dollars but you can also get sushi. There is something for everyone.”

Change to Come Students will begin to see more changes on campus that reflect SHHS’ new sustainable directive. New vendors Quesada and Bento Sushi replaced Sinfully Asian in Bronfman for same reasons that motivated the Tim Hortons – Première Moisson switch.

“Based on our surveys we knew that students wanted Asian and Mexican food. Students were talking about Chipotle six months before we even made the announcement” laughed Volpi. “Chipotle wasn’t interested in coming to Quebec so we looked around for other options.”

Both Quesada and Bento Sushi are locally owned and operated businesses, reflecting SHHS’ desire for McGill to represent Montreal’s diverse culture and dining options.

As SHHS continues to alter campus food options, Laperle made clear that just because Tim Horton’s has left for now doesn’t mean that it is gone forever.

“It’s not that we hate Tim’s!” he joked. “The door isn’t closed,” Volpi agreed. “In five years time, they could be back on campus.”

Political Science student, Karen Holstead agreed that the change was for the best.

“I’ve been there a few times now and have been pleasantly surprised by the quality and price. For what you’re getting I feel that it is reasonable.”

Volpi and Laperle feel that SHHS carefully balanced its new direction with student requests. SHHS involved students, Redpath library officials, the sustainability office and SHHS executives to ensure all parties were satisfied with the change. “We included students because we wanted their opinions. When you are trying to provide options to 45,000 students you can’t please everyone,” said Laperle.

“But we are trying to give students what they want.”

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Feature

#froshweek

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“Sorry, what was your name again?”

September 2014

Feature

Avg 9 bars + 3 food stops on pub crawl

Mus + SSMU Student groups = 10 bullandbearmcgill.com

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Feature

Coords worked Approx. 20 hours/day Coord hours spent planning = approx. 3800

Ostaff worked approx. 10 hours/day Leaders worked approx. 14 hours/day

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September 2014

Feature

Beach day 4000 people (most ever by far), 77 bus loads

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Feature

OAP ‘14 $24000

DONATED TO THE PRESIDENT’S CHOICE CHILDRENS CHARITY

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605 CASES (24 PACKS) CONSUMED ON FINAL FRIDAY 12

bands

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& 1 Dance group

hours Of music September 2014

Feature

peak time:

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BEERS/ MINUTE

~16000

BURGERS SOLD

(FRIDAY EVENING)

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BATHTUBS OF BEER CONSUMED IN TOTAL THAT’S 3218 CASES, COMPARED TO 2486 FROM LAST YEAR

1050 HOURS WORKED

BY MANAGERS (14 HR DAYS, SOMETIMES THEY WERE 20) PHEW!

8 MANAGERS & OVER 150 VOLUNTEERS bullandbearmcgill.com

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Feature

OAP KODAK MOMENTS Memories that we might not remember

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September 2014

Feature

OAP GOES GREENER: “We were significantly greener this year than in the past.

Grounds were going around picking up cups, we were filling up a recycling box just full of beer packaging every day.”

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Feature

“A bathroom sink with normal water pressure, thats how fast we were selling beer.”

“We sold thousands of tickets, but we reuse them, so its hard to say [how many we sold in total].”

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September 2014

Feature

“Our largest beer delivery was a thousand cases. All of the beer was moved by hand from the truck to the tunnel.

We all sang songs and stuff [while we worked], it was fun�

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Lifestyle

is t a Wh

? r e e b It’s not just Hops.

Chelsey Ju, Lifestyle Editor

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t’s interesting to note that of at least 10 million Canadians that have drank a “cold one”, not many know what exactly they’re sipping on.

Reminisce about the time you were in the happiest place on earth: sitting on those OAP lawn chairs, chatting with a few friends, drink in hand. Did you know exactly what you were consuming?

What is Beer?

Beer; /bi(ə)r/ noun. “an alcoholic drink made from yeast-fermented malt flavored with hops” Also known as: the social lubricant, bee’s knees, nectar

of the gods, draft, brew, nature’s gift to mankind etc.

Beer is one of the world’s oldest prepared beverages, recorded in the ancient histories of Babylonia (present day Iraq) and Egypt, dating back to 4000 BC. Fast forward to the first world food ingredient regulation: The Reinheitsgebot or German Purity Law in of 1516. This law states that beer can only be brewed from 3 ingredients: water, hops and malt. The usage of yeast was allowed later, when it was shown to be the biological organism responsible for fermentation.

So, to sum it all up: Beer = water + malted barley + hops + yeast.

At the ingredient level: Water is, unsurprisingly, the main ingredient in beer.

It’s interesting to note that in different parts of the world, the water quality can have a large effect on taste. For example, in Dublin, the harder mineral water is better for making Guinness, a popular dark beer. The other two ingredients, malt and hops, also grow and taste differently region to region, giving rise to a multitude of flavours.

Malt, or malted barley, provide the fermentable sugars needed in beer. The malting procedure includes converting starch from insoluble to soluble, reducing large and complex proteins, developing enzymes, and nutrient generation for yeast growth. First, raw barley is soaked in water to initiate growth. Enzymes are simultaneously produced to help break down starches (many sugar molecules joined together). Kilning then occurs, which is when barley growth is halted, using various temperatures of hot air to dry the grains. The flavor of beer is dependent on the length and temperature of kilning; usually the higher

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September 2014

Lifestyle the temperature, the darker and stronger the beer flavor.

Hops, or humulus lupulus, is a plant that’s part of the Cannabaccae family (also includes the Cannabis genus, but there is no THC/psychoactive ingredient in Hops!).

Prior to the Reinheitsgebot, many assortments of spices and herbs were used to add taste to beer. Hops provides the bitterness in beer due to a specific oil found in female plants, which balances the sweetness component coming from the blend of malted sugars. It also helps slow down beer spoilage, by acting as a preservative. The ratio of bitter to sweet can be modified by manipulating the type of hops used, when they’re added to the wort (another way to refer to fermented malt sugars), and the solution’s boiling time.

Yeast are single celled microorganisms responsible for converting fermentable sugars into chemical byproducts (which can modify the flavor of the final product). There are vast amounts of yeast types that can be added, which function at different temperatures and areas of the brew.

Yeast is the last component added after the previous solu-

colour and flavour. Light beer has fewer calories and/or lower alcohol content.wwd 2. Budweiser: A Pale Lager; Pale lager is a more fruity, copper-coloured styler; a robust beer.

3. Alexander Keith’s: India Pale Ale (IPA); Pale ale with more hops essentially. The name originates from being historically brewed in England with extra hops (recall: preservative!) to survive travels to the British army stationed in India.

4. Corona: A Pale, Pilsner lager; In addition to pale traits, pilsner means its made with neutral and hard water. Tend to be golden, dry, crispy and bitter tasting 5. Sapporo (#OAP): imported pale lager from Japan.

6. Heineken: imported pale lager from the Netherlands.

7. Sleeman: they generally have a large variety of styles of beer; i.e. light, cream, IPA. 8. Black bull: A malt liquor; quite different from beer, as it has just over double the alcohol content, is only bottom fermented, and less hopped than beer, therefore leading to a sweeter flavor.

I think it’s safe to say that McGill tends to have the taste buds for pale/lighter styles when it comes to brews.

Either that, or it’s just the cheapest type of beer at the closest dep. At least now you know what you’re drinking.

Stay classy, McGill.

tion has cooled. Fermentation gives rise to ethyl alcohol, (the component of beer that society knows and loves) and carbon dioxide. Other chemical compounds such as esters (Fruity aromas) and acetalaldehydes (green apple aroma) also can be produced, modifying the final product.

Yeast type is the main distinguishing factor between ales and lagers (two major types of beer). Ales utilize top fermenting yeast, which is exactly what it sounds like: yeast that floats at the top of the mixture; they function at hotter temperatures. They generally are sweeter than lagers, and feel ‘heavier’ when consumed. Lagers instead have bottom fermenting yeast that function at slightly cooler temperatures. Lagers are the most consumed in the world; However, it is sometimes quite difficult to tell the difference between lager and ale.

Now that the general breakdown of beer has been done, we can classify common beer types often seen in the McGill social scene: 1. Pabst Blue Ribbon: A light pale lager; light in

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Lifestyle

MILE END MYSTERY Discovering the mile end secrets of where to eat, drink, and shop Kimberley Evans, Lifestyle Editor

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literally have no idea what happens up there…except bagels.” For a majority of the McGill population, the Mile End is a source of endless mystery, hipsters, and, of course, bagels.

Let me give you the inside scoop: it isn’t as far away as you think. As a former card-carrying member of the McGill Bubble, I understand how real the struggle is.

Winter makes anywhere north of Prince Arthur roughly equivalent to Arctic Tundra.

A lengthy rehab stint later - involving the gradual training process of walking up to Stuart Bio, then the Plateau – and I am now a proud resident of the Mile End. I don’t have any tattoos (I wish I was so brave), and I’m not cool enough to be a hipster, but I am still thriving “all the way up there” . Life in the Mile End is what you make of it, as well as a matter of personal taste. I must say, though, that having some of the best coffee, bagels, bars, and thrift shops in the city right on my doorstep has made all the difference. I actually leave my apartment once in a while now.

Now comes the actual decoding process of the Mile End mystery. Where to eat, drink, and shop?

Eat Taza Flores is a tapas bar that does a great white sangria, and the tastiest guacamole. Their dates wrapped in

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bacon are something special.

If you’re a little hungrier (or drunk), stop by the Rotisserie Mile End. Get the poutine St.Viateur: grilled chicken and chorizo, coupled with perfectly crispy fries, and squeaky cheese.

Boulangerie Clarke rivals McGill’s very own Super Sandwich for the title of best fresh-made sandwiches in Montreal. Don’t miss out on their croissants either.

St.Viateur or Fairmount Bagels. No real explanation needed. For those of you who want to know which one makes the better bagel, the debate is endless: everyone will give you a different answer. It’s probably best to decide for yourself, and eat plenty of bagels during the decision-making process (statistically accurate tests require large quantities of raw data).

Fabergé – What better to cure your hangover with a great brunch menu, cartoons on the tv, and drawings on the walls? Fabergé also doubles up as a bar in the evenings, so you could just drink all night, and then stay for brunch.

At Boulangerie Cheskie, the chocolate babkas (sweet bread/cake originally from the Ukraine) are enough to make even the most difficult of palates weep tears of joy.

Depanneur Café is an artsy take on the traditional Montreal dep. Definitely worth a stop.

Finally, Wilensky’s: a true institution of the Mile

September 2014

Lifestyle End, Wilensky’s has been around since time immemorial (1932). Get a kick out of the original décor, and eat their Wilensky Special.

“Some of the best coffee, bagels, bars, and thrift shops in the city..”

Coffee The beauty of getting coffee in the Mile End is the atmosphere. The coffee shops around the McGill Ghetto can become crowded and stressful - especially around exam time - and it is almost certain that most of those doing the caffeine-chugging are students. Although great for socialising, and an asset to have so close to campus, I have found myself more productive and inspired in Mile End cafes such as Moshka, or Le Cagibi. For the best coffee in the city, I nominate Café Olimpico. It also stays open until late, so you can keep your caffeine addiction at bay always.

Not only is the coffee cheaper in the Mile End, but the café décors are creative and comfortable. For those of you who came to Montreal to “learn French”, I should probably also mention that eavesdropping on conversations in all these cafes has definitely raised my language level up a few notches.

Bars The Mile End bar scene keyword is chill. Everyone looks beautiful, but is wearing comfortable shoes.

Bar Waverly opens entirely onto the street, and is constantly buzzing with activity from Monday through to Sunday nights (trust me, I live next door). The lighting is candles in mason jars, and there are booths and tables, for groups of friends or couples alike.

Whisky Café – A licensed cigar bar, Whisky Café will have you feeling like a mafia boss.

Dieu du Ciel – Microbrewery with a fantastic terrace, and all the beer selection you could ever dream of. For more information about beer in general, read Chelsey Ju’s article in this issue.

Bishop and Bagg – Partly named after British landowner Stanley Bagg (resident and known heavy drinker of the Mile End in the 1800s), Bishop and Bagg channels the British pub ambiance, with French culinary influences.

The best of both worlds, just like Montreal itself.

Shopping Mile End has friperies everywhere. Some of my personal favourites are Annex Vintage on St.Viateur and Local 23 on Bernard – they have yet to let me down, and their selection is constantly renewing - but for all the details check out the Mile End Vintage Map here:

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(A) Vintage Pop (B) Citizen Vintage (C) Lost and Found (D) Annex Vintage (E) L’Arterie (F) Local 23 (G) La(Found)erie

Brief Mile End History For those of you who are history geeks, or just interested.

The Mile End is the area stretching North-South from Park Avenue to St. Laurent Boulavard , and East-West from Mount Royal Avenue and Van Horne. It has been renowned as the artists quarter of Montreal for decades now: from the famous Canadian novelist Mordechai Richler’s (whose novels are often set in the Mile End) to Michel Hellman’s graphic novel on the neighbourhood, the Mile End has provided inspiration for many creative thinkers.

Want to learn more about campus news while working with an awesome team? Want to develop your interpersonal and writing skills?

Join The Bull & Bear News Team!

Apply online @ bullandbearmcgill.com/join

21

Lifestyle

One-Pot Dinners Double, double oil and trouble; the cooking coils burn, and the pot bubbles

Tessa Battistin, Lifestyle Writer

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s a second year student who is living off campus for the first time, I have had many cooking adventures in the past three weeks, and I can’t say that all of them were successful. However, I can confidently say that through my failures, I did discover a few one-pot recipes that are easy to cook and support a balanced, healthy diet. The first one is soup of any sort. Vegetable soup is one of my favorite things to make, mainly because it fares so well in the freezer. Double any soup recipe, freeze it, and you have dinner for about a week just sitting in your freezer waiting for midterm season. Another one-pot dinner that is always a crowd-pleaser is chili. Perfect for potlucks, my turkey black bean chili recipe covers all your food groups, and lasts for a long time in the fridge. This kind of dish is perfect for a busy night, you take it out of the fridge and its ready to eat as-is, hot or cold!

To all the new cooks out there, a little effort goes a long way! Happy cooking!

Turkey Black Bean Chili

Curried Apple and Zucchini Soup

2 T Vegetable Oil 1 lb Ground Turkey 1 Onion, chopped 2 Cloves garlic, minced 2 t Dried Oregano ½ t Salt ½ t Pepper 2 T Tomato Paste 1 Can Tomatoes, Diced (28oz) 1 Can Black Beans, drained & rinsed (19oz) 1 Small Zucchini, Cubed ½ C Frozen Corn Kernels 1 ½ - 2 T Chili Powder ¼ fresh cilantro or parsley, minced Sour cream

2 T butter 1 large onion, chopped 1 apple, peeled cored and chopped 1-2 t curry powder 4 C chicken stock ¼ C uncooked rice 2 C diced, unpeeled zucchini ½ t salt 1 C milk

In large saucepan, heat 1 T of the oil over medium high heat; cook turkey, breaking up with spoon, until no longer pink, about 8 mins. Using slotted spoon, transfer turkey to a bowl. Drain fat from pan; heat remaining oil over medium heat. Cook onion garlic, oregano, salt and pepper until softened, about 3 mins. Stir in tomato paste; cook for one min. Return turkey to pan add tomatoes, black beans, zucchini, corn and chili powder; bring to boil. Reduce heat and simmer 30 mins. Stir in cilantro, serve garnished with sour cream. Serves 4-6. Preparation time: 30 min.

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In saucepan, melt butter; sauté onion and apple until soft, sprinkle with curry powder; cook, stirring, for a few seconds. Pour in chicken stock; bring to a boil. Add rice zucchini and salt. Cover and cook until rice and zucchini are tender, about 30 mins.

Pour into blender and blend until smooth.

Return to pan and add milk. Heat through serve hot.

Makes 8 servings

September 2014

Business

it’s the most wonderful time of the year A brief guide to Fall recruitment

Arash Nayerahmadi, Business Editor

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andshakes, smiles, forced conversations and networking scheduled seven days a week. Recruitment is finally here at McGill. Every year, students dig out their suits, shirts, and matching ties while firms send out their best representatives to McGill for a whirlwind few weeks where nothing else seems to matter but getting that offer. Competing with your own peers and students from almost every other university in Canada must feel more like the Hunger Games than what one would think would be more civilized at one of Canada’s top universities. For most of the U2’s and U3’s across campus, it’s time to get those CVs checked by their advisors and

draft cover letter after cover letter. If you’re finding it all a little overwhelming, continue reading, there’s something in it for everyone.

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Before we jump into applications and interviews, we have information and networking sessions galore. The key to these sessions is to be punctual, adequately dressed and enthusiastic. At the sessions, you have to pay attention and take note – not physically though – of key points the recruiters outline to use for your cover letter or interview.

If a firm is proud of a certain program or opportunity they offer, it’s probably a good idea to outline it somewhere when showing your interest in the firm.

When you find yourself at the networking sessions, it is important to talk about things that are interesting and avoid bringing up technical work questions. Recruiters are people too, they don’t want to spend the next 2 hours talking about changes to IFRS – they live it almost every day, bring up something new. As always, make sure to smile, have a confident handshake and keep conversations appropriate for the occasion. Finally make sure to collect business cards and send thank you notes within a day.

So you liked a firm or two and maybe thought they liked you too. Before envisioning the next 10 years of your career as a partner for XYZ and Associates, you best have your application prepared, checked, and double checked.

We’ve all heard of the applications dumped because of mistakes on the cover letters and CV’s, make sure yours doesn’t fall into that category. Background research into the firms you are interested in is vital. Know their culture, what their lines of service, and what position you are applying to in order to be able to convey the reason you would make an exceptional candidate. Overused, numbing adjectives – efficient, analytical, time-management – are simply meaningless when they are on everyone’s application, CV, and LinkedIn account. If adjectives like these find their way onto your application, make sure to have ample reason for why they belong there. Play to your

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Business strengths, highlight your experiences and most importantly - present an honest portrait of yourself and your applications. This is what it takes to land that interview.

Congratulations! You’ve found in your mailbox an invitation to an interview and are now merely steps away from successfully completing recruitment. Preparation is crucial to landing that position; the other candidates will be preparing as well. Start by figuring out how many rounds there will be and the interviews styles that will be used: behavioral, technical, -, or some combination of the above.

Behavioral interviews are fastest for which to prepare-

too much? That’s a question that you have to answer yourself. While neither I, nor The Bull & Bear promote impression management. If you choose to actively manage your presentation beyond a normal level, make sure to not lose yourself in the process. If you get hired you will work with your dream firm, you don’t want to show up as a different person nor can you live a lie throughout your career.

It’s the day you’ve been waiting for: you finally have

“Overused, numbing adjectives – efficient, analytical, time-management – are simply meaningless when they are on everyone’s application, CV, and LinkedIn account.” questions are readily available; the key is to eloquently present yourself and be honest and conscious of what you are saying. Technical interviews require more prep, but once you have the hang of it, you will be prepared for just about anything they can throw your way. Case-based interviews are similar and focus on your ability to logically break down the problem and be able to clearly and sequentially present your thought process. Master your interview skills and the only thing you will have to worry about is smiling and keeping eye contact. Don’t forget the

final thank you notes for the wonderful people who made you sweat and put you under stress for those 30-minute interviews.

A word on “impression management”: It is easy to fall for the idea of toning down or up your personality and presentation of yourself to give a better impression during networking and interviews. However, there is an ethical concern with the idea of presenting a candidate who isn’t the actual person ultimately hired. Most people do it to some degree, whether consciously or not. So how much is

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that offer. And if you’re lucky - or perhaps unlucky to have the burden of choice - you have two or three. Before popping the bottle of champagne, inviting friends and family, you may want to decide which offer is best for you and prepare to negotiate for certain conditions, such as number of vacation days and area of focus. When selecting your firm, you should make sure you are interested in the business’s focus, comfortable with the co-workers and in line with the culture. Each firm has a unique culture and ignoring it can lead to years of frustration and even the feeling of isolation. At the early stages of your career, negotiations will not be as open as later on. Convey the positions that are important to you, if at the very least so that your employer has it on record for future negotiations.

“We’ve all heard of the applications dumped because of mistakes on the cover letters and CV’s, make sure yours doesn’t fall into that category.”

Recruitment: stress, sleepless nights, professional attire, complimentary drinks, and an emotional rollercoaster. In some ways once it’s done you’ll look back and laugh, even think it was fun. For now, fix your collar, squeezea into those formal shoes you outgrew years ago, and go to that networking session. Your career awaits.

September 2014

Business

The King Wants TO Buy Some Coffee Analyzing the Burger King-Tim Hortons merger Natalia Hibbert, Business Writer

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s the Timmies in Redpath Café a sign of what is to come for the future of Canada’s staple coffee brand?

The disappearance of Tim Hortons has acerbated students and it won’t get any better as exams approach. The outcries have already commenced as students lament on how productive they will be by eating macaroons and tiramisu instead of the classic Timbits and coffee. But what are the implications for all Canadians if Burger King buys Tim Hortons? How will the “Canadian-ness” of this company withstand the power of the Master of Whoppers?

Background on the Deal The buyout is supposed to create synergies for both ends. A leveraged buyout is an acquisition of a company in which a financial sponsor invests a relatively small amount of equity (compared to the total purchase price) and uses leverage to fund the remainder of the purchase price. Under the $12.5 billion deal, both Burger King and Tim Hortons will be owned by an unnamed Ontario-based parent company while both keeping their respective headquarters in Miami, Florida and Oakville, Ontario.

The combined sales of the company will be $23 billion with 18,000 locations in 98 different countries. Shareholders of Tim Hortons (TH) have the option to be given $65.50 in cash and 0.8025 common shares in the new company, or as an alternative, each TH shareholder can receive an all-cash payment of $88.50 per TH share held or 3.0879 shares of the new company subject to pro ration.

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As of September 12, Burger King is currently traded at $30.67 and Tim Hortons at $88.31. This takeover would create the third-largest fast-food restaurant provider in the world. Analysts are saying that this is a tax-inversion deal, meaning that Burger King (BK) is attempting to move its headquarters to Canada to relocate to a lower tax jurisdiction. Meanwhile, as of now, the company has assured that its headquarters will remain in Miami.

Burger King is also attempting to compete with McDonald’s McCafé, which is increasing in popularity, and thinks that it can achieve such a goal through this deal. A joint press release by both companies stated that both firms would continue tohow operate as “stand-alone brands.” After the deal, the CEO of Burger King, Daniel Schwartz, will retain his role in the new company while

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Business his counterpart at Tim Hortons will as assume the position of director and vice chairman.

Tim Hortons is expected to gain global exposure from the deal, as it can capitalize on BK’s brand image and capital to market itself to consumers in the U.S. and abroad who are unfamiliar with the brand. However, will Tim Hortons actually be able to benefit from this deal?

TH’s “Aggressive Plan” According to the current CEO of Tim Hortons, Marc Caira, the plan outlined by the company last February was for it to continue growing in Canada while maintaining a strong presence abroad. As of now, Timmies faces an oversaturation of the Canadian market – it boasts that it sells 8 out of 10 coffees consumed in Canada – so where are its opportunities for growth? It will launch this plan by first creating made-to-order paninis for its lunchtime crowd, which has been growing considerably. It also will try to expand itself in the dark roast coffee market. The plan entails the firm to open 500 restaurants in Canada (it currently has 1,300 stores). In the United States it plans to open 300 more stores by 2018 in addition to its 850 existing ones. It also calls to add to the 38- strong network of stores in the Persian Gulf.

While some of its past-ventures have not worked, such as the five-year partnership to sell Cold Stone Creamery that ended this year, Caira believes that this is a match made in heaven. He believes that this merger will allow it to become the third major player in the coffee shop sector to break through the robust customer loyalty of the two established coffee players in the U.S (Starbucks Coffee and Dunkin’ Donuts). Ultimately, Caira wants create a world-class company based in Canada and have Americans understand the brand heritage of TH. Yet, these ideas brought forth by Caira are similar to a deal that occurred between Wendy’s and Tim Hortons in 1995.

Timmies’ Past History with Mergers In 1995 Tim Hortons became a part of Wendy’s International Group (a direct competitor of BK and McDonald’s) to fulfill the same goals – growing abroad and gaining a foothold in the international coffee shop industry, while Wendy’s was looking for growth outside of the burger market.

However, in 2005 activist hedge fund Pershing Square Capital Management, run by Bill Ackman, commanded a controlling stake in Wendy’s and demanded a spin-off of Tim Hortons due to “limited synergies” between the two companies. Also, Ackman was worried that Tim Hortons was going to attempt to purchase Dunkin’ Donuts, of which he wanted no part. The only thing that was left from the deal was the opportunity for both restaurant chains to be valued separately, and to list TH on public markets to allow its management team to be compensated based on

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the performance of the business.

How do we know that this will not happen again in a couple of years with BK? Analysts say that the quality of management brought forth by BK can help Tim Hortons astronomically. The three private equity owners bought BK in 2010 at a market cap of $4 billion, which was risen to a massive $11.5 billion today – showing that its business strategy has ameliorated the company’s value tremendously.

The allure of financial engineering occurring in this deal will combine $3 million of Preferred Stock to Warren Buffet’s Berkshire Hathaway while heavily increasing leverage. This will make it a publicly traded leveraged buyout allowing for hefty returns for investors.

How Does All of This Affect Canadians?

For starters, the prospective job market following this deal is slim. 3G Capital, BK’s holding company, is known for its waggressive cost-cutting measures to increase profits, most likely causing this deal to slash jobs for those currently working at Timmies. Nevertheless, because both companies vow to operate as two separate entities, it is unlikely that any of the products brought forth by TH will change and nor will any of its locations.

A poll created by Toronto’s The Star showed that Canadians are worried that the merger will “dilute Tim Hortons Canadian-ness.” That being said, it is reasonable to be worried that the smell of beef will overpower your morning routine while sipping Timmies’ signature Original Blend Coffee ™. The fear of losing its distinctive “Canadian flavor” is a major concern especially since it scores very high for its “authenticity among Canadians” according to Interbrand Canada.

Perhaps 3G will respect this in creating its business strategy after entering Canada. If it doesn’t, maybe after Premiere Moisson becomes a bust, a Tim Hortons and Burger King combo fast-food service will replace it in Redpath. For now, all we know now is that the King really wants some coffee.

September 2014

Opinion

The Sanctity of the Summer Job A shark’s take on summer employment, and why you should mind your own damn business

Chukwubuikem Nnebe, Opinion Editor

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s you all know, there are two kinds of people in this world: sharks and everyone else. Though created from the same cloth (or rib, I forget), one is described as “stealthily hostile and overly individualistic,” while the other finds solace in writing defamatory articles propagating such nonsensical accusations.

As a proud shark myself, I know firsthand the importance my kind places on landing a covetable summer job; one that will eventually grant us a one-way ticket to a Wolf of Wall Street-esque lifestyle – ­ minus the prison time, naturally.

It is in this context of the sanctity of summer employment that the above dichotomy rings truest. Accordingly, on the one hand, you have your sharks who view any and all “social interaction” as an opportunity to network – even 4à7. Then, on the other, you’ve got “the rest” who actually love talking and getting to know each other, even if it doesn’t lead to a job or a new LinkedIn connection.

Indeed, while sharks spend every waking minute of their summer trying to climb up the corporate ladder, the rest are too busy repurposing said ladder as a “rustic country-glam meets Soho-boho-chic” accent piece.

That being said, discovering with which group you belong can easily be accomplished by reflecting on your ethos, and answering the following question: “What did you do this summer?”

Ahh, now that’s one question that certainly gets my cold-blood boiling.

A – if not, the ­– question that crosses the sun-kissed lips of all students at the return of classes. During that ephemeral moment, bliss still abounds in the warmth of the Sun caressing your skin, the chill of the beer a flowin’ at OAP, and the innocence of first-years walking around campus with a map.

To some, this is but a seemingly innocuous question that simply relates a genuine desire to reconnect with a dearly missed friend. Despite the fact that everyone asks each other the same bloody question, this pleasant formality has come to be accepted by most as an integral part of #backtoschool, akin to froshies mistaking you for one of them by asking you which rez you’re in.

But to others, this question only arises out of a dire need to extend a conversation before the silence officially becomes awkward, and the joyful veneer of reconnecting wears off.

Thus, for sharks, this question is solely a social expedient, whereby the end is the end of the awkward silence, and the means is an immoral transgression.

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Though we are made out to seem like the highly competitive and ruthless group of individuals that we naturally are, we still have manners. Therefore, we must follow a strict set of rules and conventions that guide our, albeit limited, social interactions that aren’t networking. Think of it as something like a Bro Code, except less tacky and much more snarky.

The first – and arguably the most important – of those rules is that you don’t ask a fellow shark what they did during the summer.

To a shark, this question is nothing short of a sacrilege.

The melodrama aside, let me explain.

You see, asking a shark how they kept busy during their summer is an indirect – and hella devious – way of imposing on the other a comparison of summer jobs. By convention of two-sided conversations, the other person has now entered a non-legally binding contract to ask you the same question. As a result, such a contemptible action is typically reserved for those who know that their job was the shit. You know, those perfect kids who, on top of their 4.0 GPA, managed to score an internship on Wall Street or – even better – Mike Ross-ed their way to the side of some big-shot corporate lawyer.

Indeed, it takes an incredible amount of self-confidence – and callousness – for someone to go out of their way to list all the ways they accomplished someone else’s dreams, just ‘cause.

Hence, a shark’s right to a summer job in which they can take pride – sans comparing – is one that has been upheld as sacrosanct for centuries. A shark that defies this fundamental rule is not a real shark, plain and simple. To even attempt to evoke jealousy through a matter as sacred as this is utterly deplorable and uncharacteristic of our kind. As sharks especially, there must remain a modicum of respect with which we treat one another, otherwise capitalism would cease to function and the world would convert to – God forbid – communism.

Anyhow, I digress.

But, to “the rest” of you, what did you do this summer?

(For all you shamefully ignorant first-years, “sharks” are what we management kids like to call ourselves. We’re competitive, goal-driven, and capable of tearing down your self-esteem with one judgmental glare. So, you better watch where you swim.)

The views expressed in this opinion piece are the author’s own and do not necessarily represent those of The Bull & Bear.

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Opinion

The First Year Ritual The unwritten rules of freshman year at McGill Toni T. Down, Opinion Writer

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ongratulations! You’re in. You’ve made it into McGill, otherwise known as Canada’s Harvard, a shining beacon of higher education, a venerable emblem of academia, et cetera. Pretentious nicknames aside, I can see from your beaming, wide-eyed grin that you have no idea whatsoever of the mayhem that will be your freshman year. So, for your convenience, I’ll give you a quick rundown.

Numero uno: let’s talk about your residence hall. If you’re not in New Residence, repeat after me: “F@#!$.

New. Rez”. It’s the unofficial motto of every freshman who doesn’t live on Parc. If you are in New Rez, don’t worry too much about it. Nobody actually knows why the hatred of this hall seems to have a cult following, so tell yourself that they’re probably just jealous. Who doesn’t want to live above an underground mall that vaguely resembles the set of “The Shining”?

If you meet someone from Solin (who’s not busy sipping PBR at Il Motore “absorbing” a zeuhl-trip-hop-fluxus act you’ve probably never heard of ), and they tell you that Solin was their first choice, don’t trust them. Balance of probabilities suggests they’re lying.

If you’re living in any of the upper residences, at one point or another you will seriously consider sleeping on campus to avoid walking up the hill. Just remember: by the end of the year, your ass will be made of steel. For those at Molson, you will likely not remember the next eight months of your life, so take advantage of it. Gardnerite? Get used to the perpetual scent of pot. In McConnell?

Please let me know. Chances are you’re a healthy, sane human being, and I’m anxious to reencounter your kind.

Living in a residence means big changes. Being

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woken up at four in the morning on your first night might be alarming, but get used to it. It’s better for you to accept it sooner rather than later. Smile and say hello to that girl down the corridor; you’ll be holding her hair while she pukes at least twice a week for the rest of the year. Beware of the boys across the hall: their “insane” double-subwoofer-speaker-system might be endearing at first, but once exams come around, dubstep blasting at ungodly hours will make you struggle to restrain yourself from half-conscious assault.

Rez aside, the electrifying and vibrant social life at McGill will also be a radical change from your quiet highschool days. Overnight, you’ll be thrust head-first into Project-X-worthy parties set in the seediest of clubs Montreal has to offer. But first: FROSH. Do not skip Frosh. The alcohol-drenched, insomniac “orientation” week will not only be THE BEST TIME OF YOUR LIFE EVER – even if you disagree, the persistently perky shrieks of your frosh leaders will convince you otherwise – it will also leave you with a week-long hangover and a sense of utter indifference towards the first week of classes. This will be your one and only chance to go out into the streets of Montreal and make an absolute farce out of both yourself and McGill. Chant the obscenity-ridden McGill cheer – especially in the presence of families with small children. Blast the air horns in Concordia.

Make your mother and your school proud. I’ll bet that if Nobel Prize Winner Willard Boyle were watching, his heart would swell with gratified awe at the sight of his noble and august alma mater in full frosh-mode.

However, froshing doesn’t have to stop there: if the bedlam of frosh leaves you thirsty for more, avail yourself

September 2014

Opinion of one of Montreal’s many hot spots. Make sure you hit up all of the classic first year joints, like Korova, Tokyo, and Café Campus. The advantages are manifold: while Korova’s got an exceptional coat check system; Tokyo and Café Campus provide you with the exclusive opportunity to be rubbed up against by middle-aged tools wearing Ed-Hardy knockoffs. If you get bored of these bars, you can always go to Gerts! The key to Sangria Wednesdays is to start the night off by whining about school, with a pitcher to yourself. From there on, you can loudly reminisce about your drunken, totally-awesome weekend adventures, all the while making a scene by hitting on your TA and/or drunkenly attempting salsa, alone.

At the end of the night, if you choose to go wayward and try smokin’ the reefer, make sure you’re doing it with stoners from BC. Just be prepared: you’ll be reminded of the superiority of the “BC Bud” with every toke (God help you if there’s a Californian thrown in there, too).

College is also a time for you to explore your romantic side. If you’re looking for “just a good time” with a gorgeous stranger, make sure Tinder or Grindr are downloaded and readily available on your smartphone. If you do plan on getting laid, do be considerate and let your roommate know. Given the choice, wouldn’t you choose (s)exile over walking in on your new roommate mid-coitus? If, on the other hand, you’re looking for an adult relationship: good f@#king luck. I recommend stowing away such ambitions until you’re a little more mature and actually ready for an “adult relationship.” After all, you are in first year.

If you disagree with me, tough luck. See, as a second year, I am infinitely wiser, stronger, and generally cooler than you. If you try to scorn my words of wisdom, however, I will obliterate your carefully constructed self-esteem with a snide remark and/or a glare of condescending pity. Always keep in mind that, as a freshman, you’re back at the bottom of the food chain.

As rowdy as your first year will be, it won’t be all fun

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and games. While you’re here, try to develop some sensible and responsible habits. McGill provides an unparalleled chance for students to learn about discrimination, oppression and the dismantling of the patriarchy. As a general rule, check your privilege every thirty seconds to ensure you’re not being sexist, racist and/or homophobic, especially if you’re – God forbid – a #straightwhiteboy.

Your political correctness by the end of the year will rival that of any politician.

All in all, your first year, though chaotic, will be rewarding. You’ll have collected a thousand outrageous anecdotes, you’ll have met mad geniuses, and you’ll have finished a hell of an adventure. That said, try your best to be okay with the idiotic decisions that you’ll have made along the way. After all, your colossal mistakes in first year will pale in comparison to the anxiety of aging and the looming of adulthood. So, enjoy it while you can. At the end of April, you’ll have earned the license to preach messianic words of wisdom to the next batch of fresh-faced younglings, preparing them for their freshman year.

The views expressed in this opinion piece are the author’s own and do not necessarily represent those of The Bull & Bear.

That Guy

Tips on how to avoid ultrasounds, diaper runs and unwanted surprises

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Stéphanie Thomas, Opinion Editor

o I peed on a stick this morning... we might have a problem.”

I woke up to a ringing phone a little over three weeks ago only to hear these words come out of a close friend’s mouth. We’d had hypothetical conversations about pregnancy before, but there’s always that split

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second of shock when you’re both left speechless and incredulous. For lack of a better option, I opted for the classic “f*#@!” response, which thankfully proved adequate considering the circumstance. I was too busy trying to discern whether this was a poorly humored prank or just an apocalyptic nightmare (yes, babies scare me more

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Opinion than the end of the world; no, I’m not an evil robot) As it turned out, it was neither. Instead, it was a regrettable case of the broken condom. And the icing on the cake? Well, my friend is one of those women for whom hormonal contraceptives do more harm than good.

At least now we knew why she had developed sudden cravings for greasy fries from Patati Patata.

To make matters worse, her boyfriend of eight months had suddenly vanished, as though hiding from a league of professional assassins. In his mind, this accident was a result of what he astutely deemed a failure on her part.

Despite the inherent logic of his assumption, science states otherwise: his swimmers were just as responsible as her egg. And let’s face it: when a rubber self-destructs, guys have a better chance of noticing it than we do.

If I took anything away from this version 2.0 of Sophie’s Choice – with a twist ending, of course – it was two things: i) the Quebec health care system is actually amazing at handling this sort of situation (insert clapping emoji here); ii) there’s still this insidious notion that, even in our pseudo-egalitarian society, contraception is a woman’s responsibility.

As most methods of birth-control involve the female, I’m not saying that we shouldn’t play our part; I’m just saying it ought to be a joint effort. Pointing fingers and placing blame after shit hits the fan just sucks.

So, don’t be that guy.

I’ve faced the “male expectation” myself with a couple of partners over the years, and in some cases it has been extremely problematic. Once men abandon condoms (i.e. because their ex had it “covered”), they tend to develop a reluctance to go back. “I hate these things. I can’t feel a thing,” is usually cited as the main reason why latex shouldn’t be used during intercourse, especially once exclusivity status has been attained.

I’ll be the first to admit that those arguments are perfectly valid if both parties have been tested for STIs. However, it seems guys are sometimes unable to conceptualize the implications of such a request the same way we do.

At this point, I’m still not sure if it’s a case of can’t or won’t.

What men sometimes fail to realize is that if and when they pressure women into opting for an alternative to condoms, they are making a claim over the control of our bodies. Agreeing with our partners to remove raincoats from the safety equation implies that women accept the entire burden of ensuring effective contraception, either by using the pill, the patch, the ring, the injection or the intrauterine device; all of which involve artificially modifying our hormone levels or relying on foreign objects to prevent pregnancy. In some cases, surgery that can cause heavy bleeding is required, thus placing an added burden on the woman as the “responsible one.” Furthermore, some forms of contraception can actually make it harder for women to

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get pregnant – a “bonus” complication, if you will.

The truly upsetting part, however, is that in the rare cases when these methods fail – ‘cause you know, life happens – woman can be seen as incompetent or malicious.

Case in point: my friend, who was told to “get rid of it” by the father via text. Naturally, after that he felt he’d exonerated himself from any further implication. Though it’s important to specify that he’s a classic example of a jerk – and I don’t think all men react that way – it still does happen.

Now, what if men were blessed with a new form of contraception that prevented them from having to use the dreaded condom?

If you’ve checked your newsfeed at least once between refreshing Minerva during Add/Drop, you must’ve seen the many articles announcing a new male contraceptive is currently in the works. Essentially, Vasalgel is a polymer gel that is inserted into the vas deferens, thus blocking the sperm. The main difference between this and a vasectomy is that it’s reversible seeing as it doesn’t cut the sperm-transporting vessel. Though it’s far from being ready for the market – give it the average 10-12 years new drugs take to reach the market – this announcement is still something of a game-changer.

Guys, get ready for a nagging yet totally exciting new level of responsibility!

Because I do realize this will require a change in how the responsibility of contraception is perceived, I shall simply say yay for greater equality. Hopefully, I’m not being idealistic in believing that most men will gladly comply to avoid becoming an unwanted baby daddy.

I concede that it will seem odd at first, but, as humans, one of our finer qualities is our ability to evolve. Therefore, diversifying contraception methods even further can only be beneficial. That being said, until and even after Vasalgel becomes a marketable reality, I beg you, boys and girls, to remain careful and considerate in the event of an unplanned foetus apparition.

And a final piece of friendly advice for the men out there: be aware. Make sure you know what kind of contraception is being used, and consider learning about how it actually works. Even if it’s only to better understand the woman by your side, it’s important. You never know, she may have been on the pill since adolescence or perhaps is considering it for the first time in her life because she thinks you’re that special.

The views expressed in this opinion piece are the author’s own and do not necessarily represent those of The Bull & Bear.

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September 2014

Opinion

The New Human Condition Living through the lens of social media

Aneri Nanavaty, Opinion Writer

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owadays, social media has become the lens through which we view most people. It’s in simple comparisons that we can see just how significantly culture has evolved. When I was in elementary school, we used to wrack our brains trying to figure out our teachers’ first names from their initial alone. Today, my younger cousins simply whip out their tablets and phones and run a Facebook search to see if they can find their teachers online. Now, that doesn’t sound too terrible, does it? Naturally, there’s bound to be a fascination if the answers are but a click away.

All the same, the thing is that this fascination has turned into an obsession, which in turn has become a way of life. As a society, we look at everything through a filter; call it Valencia, Lo-Fi, Mayfair, or whatever you wish.

Now, before I launch my attack, let me clarify that I’m not criticizing everything about social media. After all, there is nothing wrong with social media’s active role in our culture today, though even that is only to a certain extent. For example email, Skype, FaceTime, LinkedIn and other services have contributed immensely to the innovation of global communications. We can keep in frequent touch with loved ones across the world with the simple touch of a button. That’s amazingly convenient.

However, we have taken our love for social media and turned it into something perverse: social media has now become our measuring spoon for the level of happiness in our lives. It may sound dramatic, but it remains very true.

Our measure of self-worth depends on the number of likes we get on Facebook and the amount of followers we have on Instagram. People have always looked outward for validation, such is the human condition. The worrying thing is that, today, this need for recognition can only be met when someone double taps on your photo.

As a result, the standards for self-worth have been severely lowered to the point that, unless you document every waking moment of your life, you are not living. So, please document your food, your clothes, your face, your love life, your workplace, your schoolbooks and your friends because, unless you do, you have none of those things. As a result, your life is not legitimate until we know all about it; you are not legitimate unless I can confirm it.

Another drawback of this new human condition is the threat it poses to the art of conversation, be it online or face-to-face. Daily interactions have now been reduced to a series of emoticons, LOLs, WTFs, and SMHs. This, of course, is most prevalent with Generation Y – ours in case you were wondering. When it comes to our conversations in the real world, most of the time we’re too busy focusing on those on our screens to even pay attention to

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those right in front of us. Anyone remember the last time they had dinner with their family or met friends at a café without once looking at their phone?

I thought so.

Speaking of friends, I have 695 of them online. Yep, that’s right. If you have more, give yourself a well-deserved tap on the back, as that clearly means you’re better than me. Evidently, quantity is better than quality; and the more validation you have on social media, the better you are as a person. That said, the quality of the conversations we have with those virtual “friends” certainly leaves a lot to be desired. Instead of stimulating the intellectual facets of our minds through a meaningful exchange of ideas, we now choose to punctuate our dialogues with pictures from 9GAG, Imgur and Reddit.

Of course, this is but a mere generalization. However, it remains a generalization grounded in the sad truth: intellectual stimulus has become the exception, and mind-numbing conversation, the norm.

Then, there’s also the ridiculous amount of time we spend browsing social media on a daily basis. It’s now a ritual to reach for your phone first thing in the morning, and fall asleep with it on your face at night. After all, it’s what keeps us “connected” to the world outside. Nonetheless, it’s a shame how, even in the private sphere, we lack the desire to stimulate our minds. As a result, social media has reduced society’s version of living to simply watching people live.

It’s crazy how we now live in a society where it’s acceptable to walk around with your face glued to your phone screen and your headphones shoved into your ears, entirely cut off from the rest of the world directly around you. It’s quite a scary picture to paint: hauntingly silent streets where everyone is there, but is too busy vicariously living their lives through their virtual selves to really be there. They communicate, validate, appreciate, lament, live and die, logged on to the Net, yet logged out from reality.

And that, ladies and gentlemen, is the new human condition: living one’s life through the lens of social media.

Most of us have already succumbed to this condition; the only variable is the degree to which we suffer from it.

That being said, do read my thoughts on Twitter (@ anerinanavaty), friend me on Facebook, stalk my life on Instagram (aneri.nanavaty), and watch my videos on YouTube (youtube.com/anerinanavaty). While you’re at it, just validate my entire existence please.

The views expressed in this opinion piece are the author’s own and do not necessarily represent those of The Bull & Bear.

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